T II E 



Canadian Horticulturist, 



Vol. X^■ 



1892 



No. 2. 



THE ANJOU 1M:AR. 



|HE late M. P. Wilder, who was for so many years at the head of 



the American Pomological Society as its revered President, has 



eJ the honor of introducing to American fruit growers this excellent 



\ early winter pear, the Beurre d'Anjou. He considered it the best 



of all pears, and said it would be his choice, if he were limited to 



one variety. 



Its name would seem to imply that it is of French origin, but 

 ("y ^\ "■ ^^ ^^'*^ ^° ^^^^ ^^^^ originated in Belgium, whence it was 

 (yj brought into France, and it soon became one of the most popular 

 varieties in that country. 



This pear was also the favorite of the late Patrick Barry, former President of 

 the Western New York Horticultural Society. In January, 1888. he exhibited 

 the most magnificent specimens of Anjou pears that we ever saw. at a meeting of 

 that society held in Rochester on the 26th of January. They were quite as large 

 as the ones represented in our colored plate, and cjuite as yellow. He had kept 

 them in a cool room, and they were in prime condition for eating, though a 

 month after their usual season. " As an early winter pear the Anjou is un- 

 equalled,"' were the words of this veteran nomologist at that time. Had the 

 Anjou a red cheek like that of the Clairgeau, it would be generally accepted as 

 a perfect market pear, but its dull color, at least until it yellows up, is somewhat 

 against it in the market. 



