THE PEAR. 89 



VARIETIES OF PEARS. 



We shall be troubled b}" the multiplicitj'- of 

 kinds of real merit, and of quality varying 

 to suit various tastes. Many market garden- 

 ers will say that the Bartlett and Anjou are 

 enough for profit. But these do not cover 

 the seasons, and besides they do not give the 

 differing and the highest flavors. The follow- 

 ing list includes the principal kinds of merit ; 

 quite too many for home use, or for market- 

 ing, but from which a selection may be made 

 to give a constant supply and suit every taste. 



Doyenne cVStS. — The earliest good kind ; 

 small, skin thin ; melting, juicy, sweet ; prized 

 as the first of the season. Last of July. 



Griffard. — Medium size, pyriform ; skin 

 greenish-yellow, marbled on the sunny side ; 

 stalk long ; flesh juicy, melting, slightly vinous, 

 and very good. Middle of August. 



Rostiezer. — Small, pyriform ; green, with 

 brownish cheek; juicy, sweet, high flavored. 



Clapp. — Large, pyriform ; green, marbled 

 red ; rich, juicy, vinous, excellent ; better and 

 earlier than the Bartlett. Too transient for 

 the market. 



Bartlett. — Very productive, thrifty, and un- 

 rivalled as an early market fruit. It is not 



