FKUITS VARIETIES AND CULTURE. 585 



with russet; stalk about au inch long, quite stout, set with 

 an inclination in a rather deep cavity; calyx closed, set in 

 a narrow, somewhat knobby basin; flesh white, buttery, 

 very juicy, with a rich, sugary flavor. Excellent for so 

 large a pear. Brings the very highest prices in market. 

 Ripens — Georgia, the latter half of August into Septem- 

 ber; New York, in October. From France. 



Seckel. — Fruit small, generally obovate; skin at first 

 brownish-green, at last becoming yellowish-brown, with a 

 bright red, russet cheek; stalk half to three-fourths of an 

 inch long, slightly curved, set in a slight depression; calyx 

 small, open, in a very shallow basin; flesh whitish, but- , 

 tery, very fine-grained and melting, filled with rich, 

 sugary, aromatic juice. Ripens — Georgia, the last half 

 of August and into September; New York, September and 

 October. Tree of slow growth, but remarkably healthy 

 and productive. Origin — Philadelphia. This is by many 

 considered, and perhaps justly, the very best variety of 

 pear. 



Clairgeau. — Fruit large, pyriforin, with unequal 

 sides; skin warm yellow, inclining to fawn, thickly sprink- 

 led with large, yellow dots, with russet tracings and spots, 

 shaded with orange and crimson; stalk short and stout, 

 often fleshy, and inserted by a lip at an inclination, or in 

 an uneven cavity; calyx open, with stiff segments; flesh 

 yellowish, buttery, very melting and juicy, with a sugary, 

 vinous flavor. Ripens — Georgia, September to October 

 10th; New York, October to January. A beautiful fruit, 

 often so much larger and broader than the cut, that it 

 could not be figured on this page. Tree vigorous, and an 

 early and profuse bearer. 



Lucrative. — Fruit medium, obovate to obscure pyri- 

 form; skin pale yellowish-green, with dots and traces of 

 russet; stem varying from short, stout, and fleshy, to more 



