-^ 1* 



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17 



,ron3 fi-e« 

 le fol?ow- 

 :y on the 

 nber and 



,nd excel- 



beautiful 

 an : 



)U8 White 

 x\, and not 

 riety ; the 

 ceeda well 

 the leaves 

 r crumpled 

 I any other 

 ear — never 

 Bssing de- 

 jrticultural 



(both just 

 mail by the 

 few Jersey, 

 aen in the 

 mine to be 



size, yellow, 

 ig and rich ; 

 [ quince; a 

 ) of coming 

 of the most 

 where the 

 October, 

 m size, yel- 

 uicy, melt- 

 large and 

 lid not have 

 for the rc- 

 at hardiness, 

 ral culture 

 other; auc- 

 the quince. 



■ck, greenish 

 rwith large 

 id delicious ; 

 igorous and 

 to Not. 

 re and beau- 

 it pear ; skin 

 low, and in 

 th a reddish 

 cellent; an 

 suitable for 

 1; will prove 

 November. 



Om^iin. — Very large ; this fine new pear is 

 not suIBcioctly known. As a dwarf on the 

 quinc, it is ulmo^^i unrivalled as a market fruit 

 on account f>f its vigorous growth, exceeding 

 hardinesp, early bearing, and great productive- 

 ness; skin smooth greeu till near maturity, 

 when it becomes a bright, clear yallow; the 

 fruit, when perfectly green and hard, w'U com- 

 mence falling from the tree, though there may 

 be no wind to cause it, it is then fit to gather, 

 when it can be barrelled and sent to market 

 with safety, as it will not mature or get yellow 

 for three weeks or a month. When matured it 

 is juicy, sweet, and excellent, and the skin can be 

 peeled off like a tomato or boiled potato. Oc- 

 tober and November. 



Onondaga, — A very large melting pear, yel- 

 lowish green, becoming quite yellow at matu- 

 rity ; tree hardy ; early bearing and productive ; 

 succeeding well, either as a standard or on the 

 quince ; in cold seasons and poor soils, it is ra- 

 ther too acid for a table fruit. I have some 

 doubts about the propriety of putting this pear 

 in the select list, and think, the Pratt or St. 

 Michael Archange should probably be substi- 

 tuted in place ; but they are hardly suflBciently 

 proven yet. October and November. 



Beurre d'Anjou. — Very large, greenish russet, 

 with often a dull, brownish, red cheek ; buttery, 

 melting, and excellent ; and will keep longer 

 without rotting at the core than any pear of its 

 season ; the tree is very hardy, succeeding well 

 either as a standard or dwarf; this is a noble 

 market fruit, and one of the best for orchard 

 culture. October and November. 



BeurrS Clairgeau. — Very large ; the most mag- 

 nificent and beautiful of all pears, skin yellow, 

 inclining to fawn, shaded with orange, and a 

 brilliant crimson cheek ; buttery, juicy, and 

 sweet, a little granular ; one of the best for or- 

 chard culture ; succeeding well either as a stand- 

 ard or on the quince, though on the latter it is 

 slow of growth, but very early in bearing, and 

 fruit always large and fine. October to Decem- 

 ber. 



WINTER PHARS. 



ZJmwmw.— Medium size; a new winter pear 

 of great excellence ; ripening exceedingly well 

 in the house ; rich juicy, exceedingly sweet 

 and melting ; bright yellow, with a red cheek ; 

 probably the best flavored winter pear, suc- 

 ceeds we' on the quince. November to Jan- 

 uary. 



BeurrS Gria d'^Tirffr.-— Medium size : skin a 



little rough, golden russet ; flesh a little granu- 

 lar, juicy, buttery, -nd melting; rich and 

 sugary ; succeeds well on the quince. Novem- 

 ber to February. 



Lawrence. — Medium size ; lemon yellow, 

 juicy, sugary; a little gritty at the core; tree 

 hardy and productive, either on the pear or 

 quince stock ; fruit ripening in the house with- 

 out trouble, like a barrel of apples. November 

 to February. 



Glout il/iorceaM.— -Large, skin smooth, pale 

 greenish yellow, buttery, melting, sweet, and 

 rich, without any acid flavor ; astringent as a 

 standard or on cold soils ; but, with high cul- 

 ture, very fine on the quince, on which it suc- 

 ceeds best. December and January. 



Winter Nelis. — Jledium size, yellowish green, 

 almost covered with russet • flesh fine grained, 

 buttery, and very melting, with an excellent sac- 

 charine aromatic flavor ; tree hardy, but crooked 

 and twisting in its growth. Succeeds on the 

 quince, but is best as r standard, on wli ch it is 

 excellent everywhere. December to January. 



SKtBCT LIST OF 



BAKINO OR 



PEAUa. 



STEWINO W1.NTBR 



Vicar of Wakefield.— Yery large, long shaped ; 

 sometimes a fair table fruit, but in general 

 only fit for cooking. The tree is a very 

 strong grower both on pear and quince, and is 

 very productive, making a beautiful pyramid on 

 the quince. Unfortunately, it is not very hardy. 

 November to January. 



Catillac. — Very large ; keeps all winter and 

 succeeds well on the quince, for which, like the 

 very large pears, it is the most suitable stock, 

 the fruit not being liable to blow ofi'. 



Uvedale^s St. Germain or Pound. — Enormously 

 large, often weighing 2 lbs. and upward ; stews, 

 tender, and of a rich crimson color ; tree vigor- 

 ous and productive, succeeding well on the 

 quince ; keeps till May. 



Leon Le Clere of Laval— li&Tge, handsome 

 and excellent, sometimes half-melting as a des- 

 ert pear ; tree exceedingly productive, being cov- 

 ered annually with large, handsome fruit ; hardy 

 and succeeds well on the qmnce. Keeps till May. 



SUPPLEMENTARY LIST OF PEARS. 



The following is a supplementary list of ex- 

 cellent pears, several of which are equal in 

 quality to some of those in the select list, though 

 not yet sufliciently proved. Many are quite new 

 and promise very fairly ; others are useful on 



63^{H^^=^ -= 



i 



