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The cause of the disease is proved to the satisfaction of 

 many by Prof. Burrill, to be bacteria; creatures so small 

 as to enable thousands upon thousands to sport in a single 

 drop of fluid with as much freedom as fish play in the 

 ocean. No remedy is suggested beyond cutting off the 

 limb one foot below the diseased point, and using great care 

 in not spreading the disease by knives when pruning. High 

 cultivation and an application of unleached hardwood 

 ashes will also prove beneficial. Some recommend iron 

 rust or scales from the forge. But as yet this scourge has 

 caused little loss here, and some varieties are quite free 

 from it. 



Pears grafted upon pear roots are known as Standards. 

 Dwarf pears are grafted or budded on quince roots. For 

 orchard culture, and in most parts of the country where the 

 pear flourishes with great vigor, pear stocks will always be 

 found preferable to all others. Dwarfs are not so long-lived 

 as Standards, and they require more thorough and fertile 

 cultivation and care in pruning. Bat they have some 

 important advantages, such as coming early into bearing, 

 occupying a fifth part of the ground, thriving in many soils 

 where pear stocks will not, and in some varieties 

 improving the quality of the fruit. 



Of the list of varieties of pears the Bar tlett always takes 

 the lead. It has almost every good quality to recommend 

 it. The tree is a hardy, vigorous, erect grower, delighting 

 in being fed with plenty of well-rotted barn yard manure. 

 It is an early and heavy bearer, sometimes having the habit 

 of bearing over-much. The fruit is of the finest quality, 

 and always a favorite in the market. No other variety 

 bears so young, so regularly, or so abundantly as the 

 Bartlett. 



Clapp's Favourite which ripens a week or ten days earlier 

 than the Bartlett, is another valuable variety rapidly coming 

 into favor. Tree of vigorous, upright growth, and remark- 

 ably productive of very large, handsome fruit, having a 

 beautiful light yellow skin, and a dull blush on the sunny 

 side. The fruit has a melting vinous flavour, and should be 

 picked before entirely ripened. 



These two varieties I would strongly recommend for 

 early varieties. For autumn varieties the Buerre Lapertin 

 and Beurre Bosc. For winter Lawrence and Easter Beurre 

 succeed well in this climate. 



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