PEAR CULTURE. 137 



Seckelis a standard old sort, widely known. Tree, handsome, sym- 

 metrical, healthy, stocky, long-lived, seldom blights in any soil, bears 

 when about five years old ; fruit, small, reddish-brown, of the high- 

 est and richest flavor of any pear known. It ripens its fruit grad- 

 ually during a space of two or three weeks. It is very unsalable till 

 known. I should think in the rich soil of Nebraska it would do well 

 and be larger. It is so widely tested that there would be little risk 

 in planting it. 



Clargeau — This is a pear of the largest size and of great beauty. 

 The tree is a slow grower, but stocky and healthy. Bears younger 

 than any sort yet known. With me it has been entirely free from 

 blight. Quality second rate, but so showy that it sells readily. One 

 hundred and fifty trees might be planted on an acre of ground and 

 would not be crowded. 



Louise Bonne de Jersey — This is a great grower and bearer, and the 

 fruit of sprightly, excellent flavor, but not as free from blight as 

 many others. 



Keiffer — This is the only new sort I care to notice. It is the great- 

 est grower of all. It mounts up with wonderful rapidity and robust- 

 ness, and differing from all other fast growers, it bears young. It 

 is said to be very free from blight. The fruit is large and smooth, 

 perfectly beautiful, with a crimson cheek. The quality depends on 

 circumstances. Of a long season, or when raised in the south, it is good ; 

 but of a short season, or in the north, it will not ripen. About Phil- 

 adelphia there are large orchards of it, and where it has been sold in 

 that market at a high rate. Mr. Hovey, of Boston, said that of eight 

 hundred sorts it was the poorest. We think it has come to stay. It is 

 good to cook, and will always sell in market. It can be raised much 

 cheaper than any other kind. Any handsome pear will sell well. Peo- 

 ple are with fruit as with books, any book that is much praised will sell 

 well. I have been in the market where people were buying pears that an 

 old hog would hardly eat and paying a high price for them while not 

 two rods off they might have bought the delicious Seckel for half the 

 money. 



As to early pears I have but a little to say. They are generally 

 unprofitable. 



Bloodgood — I consider one of the best. Next to it it and even bet- 

 ter in flavor is the Sumner Doyenne. But all this class are so per- 

 ishable that this should be planted sparingly. 



