318 SELECT VARIETIES OF FRUITS. 



168. McLaughlin. A native of Maine ; medium size, 

 obovate, brownish yellow ; a little coarse, but juicy and 

 rich ; very hardy and productive ; ma 



the North. November and December. 



169. Nouveau Poiteau (Van Mons). A large, fine, melt 

 ing pear ; has fruited at Boston, and is pronounced excel- 

 lent. October and November. Tree vigorous and pro- 

 ductive. 



170. Osborne. Medium to small, bright yellow, melt- 

 ing, juicy, and sweet; tree vigorous; originated in 

 Indiana, proves good at Cincinnati ; may prove a valu- 

 able early variety for the West. August at Cincinnati. 



171. Passe Tardive. Large, breaking, productive ; for 

 cooking all through winter. 



172. Queen of the Imo Countries. Medium to large, 

 half-melting. October and November. 



173. Heine d'Hiver. Medium, half-melting; produc- 

 tive. December to January. 



174. Seigneur d^Esperin. Medium size, melting ; first 

 quality. October. 



175. St. Andre. Medium size, half-melting, very pro- 

 ductive. October and November. 



176. Sageret. Medium size, melting, sweet and sugary. 

 December to March. 



177. St. Michael Archangel. Large, melting, very 

 productive. October. 



178. Suzette de Bavay. Medium, melting, first quality, 

 remarkably productive ; is said to keep all winter ; best in 

 March and April. 



179. St. Dorothee.-Lo.TgQ to medium, greenish yellow, 

 russeted ; melting, sprightly, and fine. October. This 

 lias borne with Mr. Hovey, who gives it a very high 

 character. 



180. Trior/iphe de Jodoigne (Bouvier). Very large. 



