56 



miums for the best twelve specimens of the following named 

 varieties : 



To Kobert Fowle, of Newburyport, Bartlett, $1 ; S. M. 

 Gale, do. Belle Lucrative, $1 ; S. A. Smith, do, Flemish Beauty, 

 $1 ; Samuel Brown, do, Beurre Superfine, $1 ; Eichard Plum- 

 mer, do, Beurre Eosc, $1 ; P. H. Blurapey, do, Swans Orange, 

 $1 ; H. Kimball, do, Seckel, $1 ; A. D. Ordway, West New- 

 bury, Winter Nelis, $1 : D. T. Batchelder, Newburyport, 

 BufFum, $1 ; J. S. Frothingham, do, St. Michael Archange, 

 $1 ; Thomas Capers, do. Vicar, $1 ; Henry Shoof, do, Law- 

 rence, $1 ; S. M. Gale, do, Glout Morceau, $1 ; R. S. Grif- 

 fith, do, Louise Bon d' Jersey, $1 ; Mrs. J. Greenleaf, Beurre 

 Clairgeau, $1 ; William Mason, do. Duchess, $1 ; Henry 

 Shoof, do, Urbaniste, $1 ; James Fogg, do, Beurre Diel, $1 ; 

 E. S. Tappan, do, Heathcote, $1 ; John M. Ives, Salem, Gol- 

 den Beurre $\ ; John V. Stevens, Peabody, Howell, $1 ; 

 John V. Stevens, do. Doyenne Bossouck, $1 ; John V. Stev- 

 ens, do, Beurre d'Anjou, $1 ; Hiram Pluramer, do, Maria 

 Louise, $1 ; J. V. Stevens, do, Soldat Laboureur, $1 ; D. T. 

 Bachelder, do, BufFum, $L 



Premium for the best ten plates of Pears to Rufus S. Grif- 

 fith, of Newburyport, $3. 



For the best plate of Pears, not less than twenty-four speci- 

 mens, diploma and $5, to John V. Stevens. 



Gratuities of 50 cents each, were awarded for the following 

 named varieties of Pears : 



To Samuel Brown, of Newburyport, Bartlett ; N. Morse, 

 do. Belle Lucrative ; Henry Cook, do, Flemish Beauty ; Jos- 

 eph Atkinson, do, Beurre Bosc ; John V. Stevens, Peabody, 

 Beurre Superfine ; Hiram Plummer, Swans Orange ; C. H. 

 Coffin, Newburyport, Seckel ; D. G. Batchelder, Lawrence ; 

 Henry Shoof, do, Glout Morceau ; C. H. Ireland, do, L. B. 

 d'Jersey; D. G. Batchelder, do, Beurre Clairgeau; John Preston, 

 Georgetown Vicar ; Charles P. Marshall, do. West Newbury, 

 Duchess ; Thomas L. Nelson, do, Urbaniste ; Henry Shoof, 

 Newburyport, Beurre Diel ; John Bailey, do, Beurre d'Anjou ,• 



