110 THE SUBURBANITE'S HANDBOOK 



WEALTHY Very hardy, prolific, medium to large size; red streaked; good packer 



on account of uniform shape; good for table or kitchen. September to 



December. 

 WARNER'S KING Very large, deep yellow strewed with russet; flesh white, 



tender, crisp and juicy, with fine brisk sub-acid flavor; first-rate culinary 



apple; prolific. October to January. 

 WORCESTER PEARMAIN (P C) Medium size; skin completely covered with red; 



flesh tender, juicy and well flavored; early and of good quality. August and 



September. 



While the above is a good list of choice variety of apples that 

 will dwarf well, and give satisfaction, yet there are lots more that 

 might be added. In one of the nurserymen's catalogues now before 

 me 172 varieties of apples are listed, and others give still longer lists. 

 It may be that many of my readers are unfamiliar with the names of 

 some of the varieties, they being of European origin. This arises 

 from the fact that more attention has been paid to dwarfing there, 

 and I avail myself of the European's well practiced experience. At 

 the same time I include a number of choice American varieties. 



PEARS. 



To France and the Island of Jersey we owe some of our best 

 pears, and it will be noticed that in the following list I have drawn 

 largely on both these countries, as the dwarfing system has been 

 highly developed there. (*) means extra, (**) means a super-excel- 

 lent, (C) for culinary, (D) for dessert, (DC) good for both purposes, 

 (DG) double grafted. 



BARTLETT (Bon Cretien) A well known pear of the highest excellence. August 

 and September. 



BELLE DE JERSEY (BELLE ANGEVENE)) (C) This is the largest of all 

 pears, sometimes weighing up to three pounds; is very ornamental and is 

 used in France more to ornament the dinner table than for eating. It fre- 

 quently sells in the Palais Royal, Paris, for 30 francs each. November to May. 



BERG-AMOTTE ZSPEREN (D) A delicious late pear, medium size; flesh yel- 

 lowish, melting and juicy. February to April. 



BEURRE D' ANJOU (D) Large; an excellent melting pear; one of the best early 

 winter pears. December. 



BEURRE D' AMANLIS (* D) This is one of our best September pears; very 

 large, tender, juicy, melting, with richly perfumed flavor; an excellent wall 

 pear. September. 



BETJRRE D AREMBERG (D) Very Juicy, sweet and delicious with pleasant 

 aroma. September. (Known as GLOU MORCEAU in England.) 



BTIRRE BEURRE DIEL (D) Very large, aften weighing 16 to 20 ounces; melt- 

 ing and excellent; a well known pear. November and December. 



BEURRE GIPrORD (D) Medium size, melting, very juicy; one of the best 

 early pears; a good pear. July. 



BEURRE HARDY (D) Large; an excellent melting pear; remarkable for its 

 beauty and vigor of growth on the quince; is very good on a wall. October. 



BEURRE RANGE (D G) Often very large; a most excellent late melting pear; 

 requires double grafting; forms a better bush than pyramid. March and April, 



