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and fall varieties one or two weeks before they are ripe. The 

 winter varieties we leave on the trees as long as possible, or 

 till there is danger of freezing. It depends upon the 

 weather and circumstances, how long after picking they are 

 ripe enough for eating. We keep them best and longest in 

 a cool, dry place, in thin layers. Winter pears should be 

 barreled up and put in a cool, dry cellar. 



The ten varieties recommended for profit by me, are, Bart- 

 lett, Lawrence, Beurre d'Aujou, Sheldon, Belle Lucrative, 

 Beurre Bosc, Duchesse, Louise Bonne de Jersey, Blood- 

 good, and Seckel, in the order named, because these are the 

 most hardy, productive, and popular in the market. 



I think if you should recommend to the Society in your 

 report, some changes in the arranging of the fruit, so tliat all 

 the varieties may be put together, it would be an excellent 

 plan. 



Very respectfully, 



T, C. Thurlow. 



REPLY OF AARON LOAV, OF ESSEX. 



I have raised the following varieties of pears, viz. : — Bart- 

 lett, Sheldon, Buifum, Louise Bonne de Jersey, Stephens's 

 Genessee, Beurre Diel, Beurre d'Anjou, and Lawrence, on 

 Standard trees ; and Bufium, Duchesse d'Angouleme, Louise 

 Bonne de Jersey, Vicar of Winkfield, and Winter Nelis, on 

 Dwarf trees. 



The soil on which they were grown was rather heavy loam, 

 with a clay sub-soil, enriched yearly around small trees, and 

 every other year around larger trees, with stable manure, 

 ashes, and bone dust. 



I prune lightly every spring ; have not been troubled with 

 blight or insects. 



The most profitable pear trees to set out are Standards for 

 most kinds ; Dwarf for the Duchesse and Vicars. 



I pick my fruit when they will part freely from the tree. 



