The Canadian Horticulturist 335 



and mountains alternating with shady spaces, altogether making the road 

 exceedingly attractive. 



The general habit of the white elm gives a high wide-spreading top, yet we 

 now quite frequently find individual trees, which are natural weepers after they 

 attain a considerable height, forming exceedingly picturesque trees. 



Such, however, are merely accidental, because seed from them does not 

 produce a large proportion of true weepers, although many of the seedlings are 

 more inclined to weep than of those grown from seed of stiffer growing varieties. 



Elms, when not planted too closely, grow to a great size and live long. In 

 the Village of Portsmouth, there grows one which is said to be over 100 feet 

 high, with branches extending 45 feet on either side. Old inhabitants tell me 

 this was an old tree 75 years ago, so it is now probably more than 150 years old, 

 and shows but little sign of decay. 



Elm seed should be sown soon after it is ripe, because if kept dry it soon 

 loses its vitality. The seedlings should be left to grow in the seed-bed the 

 second year, after which they should be planted in nursery row, and transplanted 

 again in two years, when they can be lifted with abundance of fibrous roots. 



Cataraqui. D. Nicol. 



CONCERNING PEARS. 



A writer in the New England " Homestead " who says he has been raising 

 and handling for the Boston market about all the well-known varieties of pears 

 for 25 years past, gives the following points in relation to that fruit : 



" The pear never can be classed with the apple and peach as a food 

 product. The peach pickers of the South during picking season live principally 

 on them, while the apple furnishes pies and puddings used throughout the world. 

 Where does the pear come in ? Only to tickle the fancy of some well-fed 

 epicure. The sweet flavor of the Seckel properly ripened pleases all, the tart 

 and pungent flavor of the Beurre d' Anjou and Louise Bonne de Jersey have 

 their friends, although the appetite of our pickers in the orchard is hardly ever 

 attracted to the Anjou pear as it is to the juicy Sheldon and Beurre Bosc. The 

 Bartlett takes the lead, coming as it does in the proper pear season, the others 

 following in rotation. Each and every variety has its place to decorate the 

 banquet table in the holiday season. The poorest flavored pear, the Beurre 

 Clairgeau, is often used on account of its bright rosy cheeks and attractive looks, 

 the guests never eating but one and wishing they hadn't begun after the first 

 bite. The intelligent housekeeper fills her preserve jars with the tart-flavored 

 Louise Bonne when she can get them mixed with quince, making a most 

 delightful preserve. But as a table luxury the Bartlett, Sheldon, Bearre Bosc, 

 Lawrence, de Anjou and Duchess, ripening about in the order given, will always 

 be wanted to supply the family as well as hotel trade in all our towns and cities." 



