276 [Assembly 



More recently, increasing attention has been given to this fruit, and 

 many of the new and superior kinds have been introduced, for most 

 of which we are indebted to our eastern friends, who have taken 

 such honorable lead in procuring and disseminating new and valua- 

 ble varieties. 



In the list of pears found here, we rate them as follows : Skinless, 

 good J Catharine, very goodj Hubbard's Seedling, goodj Ive's Seed- 

 ling, good; Bloodgood, best J Doyenne d' Ete, best. These ripen wntb 

 us the first week in August. The Doyenne d' Ete, on quince, is the 

 best of them. Summer Bergamot, good ; Sugar Top, good ; Fine 

 Gold of Summer, good; Rousselet Hatif, good; Dearborn's Seedling, 

 best; Tyson, best; English Jargonelle, best ; Windsor, good; Early 

 Harvest, good; French Jargonelle, good for nothing with us; Juli- 

 enne, best; Madeleine, very good; Edward's Citron, very good; Sum- 

 mer Franc Real, on quince very superior; Bartlett, best; Orange, good; 

 Summer Bon Chretien, good. 



Among our fall or autumn pears, Andrews is very good; Bleeck- 

 er's Meadow, great bearer, some limes very good; Beurre de Capiau- 

 mont, sometimes very good, ripe 1st Oct.; Beurre Brown, very good; 

 Beurre Bosc, best; Beurre d' Amalis, good; Beurre Diel, best; Bezi 

 de la Motte, good ; Golden Beurre of Bilboa best, ]st Sept.; Gan- 

 sel's Bergamot, sometimes best, 20 Sept.; Howell, best, 20 Sept.; 

 Calhoun best, last Oct.; White Doyenne, not good ; Henrietta, very 

 good, 1st Sep. ; Elizabeth, very good, Oct. ; Flemish Beauty, best, 

 Sept. 20 ; Louise Bonne de Jersey, best, Oct. 1st ; Fondante d'Au- 

 tomne, best; Napoleon, very good ; St. Ghislain, very good, Sept. 1; 

 Seckel, best, Oct. 1; Van Mons Leon le Clerc, best, Oct. 1 ; Wash- 

 ington, good ; Rushmore's Bon Chretien, good, Oct. 1; Duchesse 

 d'Angouleme, best ; Cushing's Melting, very good ; Tea Pear, best, 

 Sept. 1; Frederick of Wurtemburg, very good; Urbaniste, very good. 



Among winter pears : Beurre d'Aremberg, best ; Vicar of Wink- 

 field, best ; Easter Beurre, very good ; St. Germain, (old) good ; 

 Prince's St. Germain, good ; Winter Virgalieu or Colmar, good ; 

 Winter Bell, (sometimes weighing near two pounds,) very good for 

 cooking; Jonah or Winter Franc Real, great bearer — good ; Glout 

 Morceau and Passe Colmar, not yet fiuited; Columbia, good ; Win- 

 ter Nelis, best. 



There are other foreign winter varieties, but not sufficiently tested 

 to warrant an opinion. 



