346 THE FLOKIST AND 



and one-half inches in circumference at the surface of the earth. It bore 

 in 1852; for the first time. The attention of Nurserymen is directed to 

 this variety, which could probably be dwarfed and brought into speedy 

 bearing by being worked on the JugTans pneparturiens. 



From Mrs. George Liggitt, 140 Christian Street — The Begnier Pear — 

 size full medium, two and one-half to three inches lodg, by two and one- 

 half to two and three-quarters broad; some specimens weighed eight ounces; 

 obovate ; yellow, witq a number of minute russet dots, and very often a 

 brilliant carmine cheek; stem cinnamon color, three-quarters to seven-eighths 

 of an inch long, by one-sixth thick, inserted in a rather deep, narrow cavi- 

 ty; calyx open, with short erect segments, set in a wide, shallow basin; seed 

 dark, plump, acute, with an angle on one side of the blunt end; flesh fine 

 texture, buttery, melting; flavor exceedingly luscious; quality "best." Un- 

 der the name of White Doyenne or Butter Pear, which it is to all intents 

 and purposes, this variety has repeatedly received a premium at our Annual 

 Exhibitions. And not until recently were we informed by Mrs. Liggitt that 

 it originated from seed of the Butter Tear planted about twenty-five years 

 ago by her grandmother, Madame Begnier. On examining the tree, which 

 is now two feet seven inches in circumference at the surface of the earth, 

 there is no appearance of its having been worked. Many suckers have 

 sprung up from the root, presenting a similarity in wood and foliage to the 

 tree itself. The growth is more erect and the top more full and rounded 

 than is usual with the White Doyenne. We would suggest a trial of this 

 variety in localities where the White Doyenne has long since ceased to 

 flourish. 



From Henry W. Terry, Hartford, Connecticut — The Clark Pear,& sup- 

 posed Seedling. Size medium, two and one-half inches by two and seven- 

 eighths, roundish; inclining to turbinate, broad at the crown, rounded at the 

 base; skin smooth, greenish yellow, with numerous small russet dots, and 

 sometimes a warm salmon cheek; stem one-inch by one-seventh, inserted in 

 a very superficial depression; calyx email, closed, set in a wide, rather deep, 

 furrowed basin; seed brown, flat, inclining to oval, with a slight angle at 

 the blunt end; flesh fine texture, buttery, melting; flavor excellent, with a 

 delicate aroma; quality at least "very good;" perhaps we should not err in 

 saying "best." The Clark Pear bears a good deal of resemblance in form, 

 texture, flavor and seed, to the Autumn Bergamot of Col. Carr, described 

 in the Transactions of the National Congress of Fruit Growers, for 1849, 

 page 72. 



From Peter Raabe — Four vxrieties of his Seedling Grapes. In 1845, 

 Mr. Baabe obtained a collection of Grape Seed from Germany, which he 

 planted in a bed in his garden. Many of these seed vegetated , and as 

 the young plants were exposed, without the slightest protection, to the in- 

 clemency of the weather, none but the hardiest survived. Of these the 

 following four have already fruited, and are unquestionably varieties of 

 great merit : 



The Brinchle — [Raabe s No. 1) — Bunch large, rather compact, sometimes 

 shouldered; berry five-eighths of an inch in diameter; round; black ; flesh 

 solid, not pulpy ; flavor rich, vinous, and saccharine; quality "best." Fruit- 

 ed in 1850 for the first time. 



