SC8 SELECT VARIETIES OF FRUITS. 



melting, buttery, rich and good ; nearly first rate. Scp 

 tember and October. 



73. Pctre. Native of Pennsylvania ; medium size, 

 obovate, pale yellow, slightly rtisseted, buttery, melting 

 and rich ; generally first rate. September. 



T-i. Pennsylvania. Medium to large size, half melting 

 highly esteemed at Philadelphia, where it originated; 

 does not prove so good in other places. Tree a good 

 grower, both on pear and quince. September. 



75. Swpass Virgoulouse (or Virgalieu). A very fine 

 fruit, nearly equal in all respects to the White Doyenne, 

 introduced by the late Mr. Parmentier, of Brooklyn. 

 October. 



76. Seckel. The highest flavored pear known ; consi- 

 dered as the standard of excellence ; a stout, erect grower, 

 not rapid, a good bearer; grows well on the quince with 

 us. September and October. 



77. St. GJiislain. A medium sized, fine melting pear; 

 tree a rapid and beautiful grower and good bearer ; should 

 be ripened in the house. September. 



78. Stevens* Genesee. A large, roundish, buttery, fine- 

 flavored pear, vigorous and highly productive ; succeeds 

 well on both pear and quince ; a native of Monroe county, 

 New York. September and October. 



79. Swan's Orange (Onondaga). A very large, melting, 

 high-flavored pear, vigorous and extremely productive, 

 one of the best pears of its size and season; succeeds well 

 on the quince. October and November. 



80. TJrTianistc, (Beurre Picquery of the French). A 

 large, melting, buttery pear, a tardy bearer on the pear, 

 but succeeds well on the quince. October and November. 



81. Van 3fons Leon Leclcrc. A very large pear, four 

 and a half inches in length, and three in diameter, of an 

 orange color at maturity. Tree vigorous and productive, 

 succeeds well on the quince, and bears quite young ; 



