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tlioiouglily iried, and are ol" establislied reputation. I do not 

 intend now, to recommend any varieties as worthy of general 

 cultivation, but in order not to pass the subject wholly by in 

 silence, will name a few about which among fruit growers, no 

 great difference of opinions exists. The Madehne is usually 

 considered the best very early Pear, but seems in danger of being 

 superseded by the Doyenne d'Ete, a small, but handsome fruit. 

 Manning's Elizabeth, one of Van Mon's, unnamed pears, so 

 called by the late Robert Manning, promises to be adapted to 

 orchard culture, as does the Beurre d'Amanlis, a pear of large 

 size, though not of the first quality, the Rostiezer, a small but 

 exceedingly high-flavored variety, and that universal favorite the 

 Bartlet, flourishing apparently every where, and under all circum- 

 stances. All these may be considered Summer Pears. Among 

 the Autumn varieties, of such as are in general highly esteemed, 

 that seem suited to general cultivation, may be named the 

 Andrews of American origin, the Golden Beurre of Bilboa, the 

 Swan Orange, the Bonne Louise d'Jersey, the Seckle, the Belle 

 Lucrative, the Urbaniste, the Beurre Bosc, and the Fulton. 

 Among the best Winter Pears are the Lawrence, a native fruit 

 from Long Island, the "Winter Nelis, the Beurre d'Ahrenbug, 

 the Cross from Newburyport, the Glout Morceaux, especially 

 suited to the Quince and Easter Beurre. The Columbia is a 

 very large handsome pear, but is so liable to be blown off, even 

 by a very slight breeze, before it is ripe, as to be only suited to 

 cultivation in very sheltered places, or when trained very low, and 

 therefore not adapted to Orchard Culture. The Vicar of Wink- 

 fi* Id or Mens, le Cure, is a very large Pear, but though sometimes 

 good, varies greatly m quality, and under the most favorable 

 circumstances seems to require a peculiar process in ripening to 

 fit it for the table ; it is however a good bearer, and valuable for 

 cooking. Among the best Pears for cooking may be named the 

 Uvesdales St. Germain, or Pound Pear, and theCatillae. These 

 lists might be much extended, but I have purposely reframed from 

 mentioning the more recently intjoduced Pears, because at pres- 



