68 STATE POMOLOGICAL SOCIETY. 



exhibition. The primitive conditions of the pear are entirely 

 changed by its present cultivation, which may ultimately prove to 

 be one of the causes of pear tree blight Therefore as only a grow- 

 er of the pear we approach the subject of pear tree blight with con- 

 siderable caution, well knowing the diverse and contrary opinions 

 entertained by pear growers, as well as by scientific men, and the 

 mystery hanging about the whole subject. We can only attempt 

 to re'ate, what would seem by long experience, apparently to be 

 some of the causes pointing to pear tree blight and the my^ery 

 about it which bafHes both scientific and piactical men. 



In the cultivation of fruit of any kind it is undoubtedly true that 

 repeated grafting upon stocks grown from seed for a long con- 

 tinued duration of time, has a tendency to weaken the primitive 

 vitality of the tree. 



[Mr. Had wen recommends the following as the best twelve 

 varieties of pears : Beurre Gifford, Clapp's Favorite, Bartlett, 

 Sheldon, Seckel, Beurre Bosc, Beurre Hardy, Urbaniste, Beurre 

 d'Anjou, Duchess d'Angouleme, Dana's Hovey, Lawrence. — Sec- 

 retary ] 



The thousands of acres of orchards and gardens which may now 

 be seen in New England, manifest the strongest contrast with 

 that in former years, and for many years New England was in ad- 

 vance of other nations of the country in horticulture. The natural 

 conditions which govern our soil and climate require more skill 

 and brain in its manipulation to insure success. Special manures 

 and fertilizers are found to be a necessity, the art of grafting and 

 budding, with other approved modes of propagating have to be 

 acquired and made use of ; judicious pruning is one of important 

 practice in the orchard, and thinning the fruit to promote size and 

 good flavor, is equally necessary. It would seem, if we may judge 

 from the new fruits of the last fifty years, there is no barrier to ob- 

 taining by hybridization fruits of any size, qualit}' or color, if the 

 proper knowledge is used, with a requisite amount of skill and 

 patience, to produce almost any desired size or quality, together 

 with fine aroma and brilliant coloring. Science and practice have 

 revealed these possibilities which only awaits the skilled cultivator 

 to demonstrate in all the lines of fruit growing. 



As time goes on, with the vast increase of population sure to 

 come, increasing the demand for remunerative industries, and the 

 increased consumption of fruits, habit and custom will demand, 

 with an educated taste, these conditions will require increased area 



