1914 FKU1TS OF ONTA1UO. 14? 



ANJOU. (Beurre d'Anjou.) 



A fine market pear, succeeding admirably on quince roots, but on pear roots the 

 tree is not so productive, nor the fruit so large. Its fine size, and melting, buttery 

 texture, make it a favorite market pear for the month of December, and past experience 

 proves it a desirable variety to export to Great Britain. 



ORIGIN: Louvain, Belgium, about 1823; named Ne Plus Meuris, after Father Meuris. 



TREE: a vigorous, strong grower; productiveness, scarcely first rate, even on the 

 quince, third rate on the pear. 



FRUIT: large; form, obovate, blunt pyriform; skin, thick, yellow at maturity, with 

 greenish patches and brown dots, brownish red on sunny side; stem, scarcely half an 

 inch long, stout and fleshy; calyx, open, set in a shallow basin; core, small; seeds, 

 few, if any. 



FLESH: white; texture, fine grained, buttery, melting; flavor, pleasant, perfumed, 

 not very sweet. 



QUALITY: table or cooking, good. 



VALUE: home market, first class; foreign market, first class. 



SEASON: November. 



ADAPTATION: fairly general in Ontario. 



BAUDRY. 



A promising new winter pear, which has been fruiting at our Maplehurst station 

 as a dwarf. 



FRUIT: size, large; form, oblong, pyriform; color, yellowish green, with russet 

 patches. 



FLESH: color, yellow; texture, tender, but gritty at the core; flavor, very good. 

 QUALITY: very good for dessert and cooking. 

 VALUE: second class for market. 

 SEASON: late winter. 



