PEAKS. 309 



cracks a little in some seasons, and should have a rich, 

 warm soil. October and November. 



82. Washington. A medium sized, beautiful pear, sweet 

 and delicious ; a fine grower on the pear, but does not 

 succeed on the quince. Middle of September. 



83. Wilkinson. A very hardy and productive Ehode 

 Island variety of second quality, medium size, obovate, 

 yellow, melting, sweet and rich. Tree upright and vigo- 

 rous. October to November. 



84. Wilbur. Medium, obovate, greenish and russety; 

 rather coarse, melting, juicy and good. Native. 



CLASS III. WINTER PEARS. 



85. Beurre cPAremberg. One of the finest winter 

 pears, large, melting, rich, vinous flavored, ripens well 

 without any extra care ; tree vigorous and productive ; 

 succeeds well on the quince. December to January. 



86. Beurre, Easter. A. very large, fine melting pear ; 

 better on the quince than on the pear ; keeps till spring. 



87. Beurre Gris cPHiver. Nouveau. A large, new, 

 melting, buttery pear, of the highest quality, flavor rich 

 and vinous, like the brown Beurre, but milder ; tree suc- 

 ceeds well on the quince, bearing quite young. Novem- 

 ber and December, and may be kept till January. 



88. Beurre Ranee. A fine, melting, rich pear, keep- 

 ing till spring ; tree a poor grower. 



89. Chaumontel (English). A large, fine, buttery, 

 melting, rich pear ; should have a warm soil and situa- 

 tion ; succeeds well on the quince. December. 



90. Columbia. A large, handsome, native pear, melt- 

 ing, buttery and rich ; tree vigorous and remarkably pro- 

 ductive ; grows well on the quince with us. November 

 and January. 



91. Doyenne 'cTHiver Nouveau or d'Alenf&n. A large 



