('A AA I)/ A y llOliTICUL TVRIST. 



.'01 



On tin- otliei- li.itui, it is nuitt' pos- 



ibie to build up sucli a reputation for 



honesty in the market to which one 



ships that one's fruit is sought after, 



and even sold in advance at top prices. 



This is done by grading one's fruit 

 into classes, and always keeping each 

 grade uniform throughout each pack- 

 age. A basket of second-class peaciies 

 scattered through several baskets of 

 tirst-class ones will give the whole a 

 second-class appearance. Our custom 

 is to make three grades of most fiuits, 

 viz. : — extra, tirst-class, and second- 

 class, and to mark the grade and 

 name of the sliipper upon the package. 

 Any fruit uutit for No. 2 is thrown out 

 or fed to stock. 



We believe, however, that very few 

 fruit-growers in Canada, if any, could 

 be found who would do so mean a trick 

 as the one above described. The temp- 

 tation is great to place a shade larger 

 and Hner Crawfords on the top of a 

 basket, but to face up an inferior 

 variety with them is a meaner act 

 .than we can credit to any membei- of 

 our fraternity. 



Fruit Evaporating. 



li;i. Ca.v .voii inform iiie wlitTf a 'fin»\ 

 niacliine for evaporating fruit can be pur- 

 chased? Any amount of apples go to waste 

 in this section, ajul there is a good o])enijig 

 here for that liusiness. The local market is 

 glutted with fall apples, and there is not even 

 a cider mill about. I have a thousand bushels 

 of apjtles alonp the banks of river which are 

 unfit for shipinng. The Canadian Hokticil- 

 TURIST is just what I want in this section. — 

 JosKi'H Book, Rnckford (Leeds Co.) 



H. D. Moody, 353 King street west, 

 Toronto, makes a very good evaporator. 

 The American Manufacturing Co., 

 Waynesboro", Pa., al.so adverti.se evap- 

 orators. 



Two Fine French Pears. 



114. — I sKNi) you by express to-day two 

 varieties of pears (three of each) that I sup- 

 pose have not fiMiited before in this country 



The Trioiii|ihe de Vieniie is the pale yellow 

 sort, which I fi'ar will be overri(te when you 

 receivt! it. It fruited with me last year for "the 

 first. 



The Belle d'Kcully is now in fruit for the 

 first time here. It may not ripen up well, as I 

 nuiy have picked it too early. It is stated to 

 ripen in France the last of August or early in 

 Septenil)er, but here it seems hardly in condi- 

 tion to pick yet. The trees seem to be very 

 prolific bearers, and, if of good fiavor, the size 

 of the fruit should make them i)rofitable for 

 market. 



I have budded stocks this season for the first. 



The enclosed descriptions are from Transon 

 Brothers' Catalogue, Orleans, France : — 



Triomi)he de Vienne — F'ruit very large, and 

 of good (piality ; ripens middle of August. One 

 of the largest pears known. 



Belle d'Kcully — F'ruit very large, (J inches 

 high and 1 foot in circumference ; flesh fine, 

 very melting, sugary, and vinous ; rij)ening 

 end of August and September. This tree is 

 productive. — W. Hoi.ton, Hamilton, Sept. iJ, 



These samples came duly to hand, 

 and in good order. The Triomphe de 

 Vienne in general appearance re-sembles 

 a large sized Bartlett, but is more re- 

 gular in outline. The ilesh is also 

 similar in texture, being white, and 

 exceedingly tine grained and buttery ; 

 but it is, if anything, more juicy, 

 and the Havor superior. It is truly 

 a luscious pear, and will, no doubt, be 

 a valuable addition to the few pears 

 worthy of cultivation in the commer- 

 cial orchard in Canada. Of the Belle 

 d'Ecully we cannot speak, for it is still 

 very green and hard in appearance 

 (September 27), except to say that it 

 is a very large pyriforra, and would 

 certainly never come into our markets 

 at the time stated in the descrip- 

 tion above, l)ut would probably 

 be in season with our excellent 

 Duchess. 



