HORTICULTURAL JOURNAL. 373 



[continued from last number.] 



From J. B. Baxter— A Pear labelled Sieulle, not true to name; very 

 large, four and one-quarter inches long, three and one-half broad, and 

 weighing fourteen ounces ; long, obovate, inclining to pyriform ; greenish 

 yellow ; stem one and a quarter inches long by three-sixteenths thick, and 

 half an inch thick near its junction with the fruit, where it is very fleshy, 

 inserted obliquely on a nearly flat surface considerably inclined ; calyx 

 small, set in a deep, rather narrow, furrowed basin ; seed pale cinnamon, 

 (the lightness of the color being probably owing to partial decay) two-fifths 

 of an inch long, one-fifth wide, and one-eighth thick, long, accuminate, with 

 an angle on one side of the blunt end; flesh slightly granular, buttery, 

 melting; flavor rich and delicious; quality "very good." This is pro- 

 bably the Beurre Soule shown by Mr. Robert Buist at our Annual Exhibi- 

 tion in 1848, and which could not be recognized by our own Pomologists or 

 by those of Boston as any known variety. The tree that produced these 

 specimens, and several more with the same label were purchased by Mr T 

 Buist from Thomas Landreth, who had imported them with a large collection 

 of other kinds from France, through the late John B. Smith. But on ex- 

 amining the invoice, no such name as Beurre Soule was to be found in it. 



The variety, however, being considered valuable, scions of it were wide- 

 ly disseminated; and some were sent to Mr. Baxter. When the remaining 

 trees, under this name, in Mr. Buist's possession, fruited, they proved to be 

 the Duchesse D'Angouleme. Even the identity of the first tree with 

 the Duchess may possibly be established by further investigation, although 

 the specimens of the Beurre Soule exhibited in 1848 appeared to all of us 

 a separate and distinct variety. 



From Western New York, through J. B. Baxter — The Canandaigua \ 

 two and a half inches long by two and a half broad ; roundish — turbinate in- 

 clining to pyriform, largest in the middle ; skin smooth, thin, greenish yel- 

 low ; stem broken off, inserted without depression ; set in an irregular fur- 

 rowed basin ; flesh fine texture, buttery, melting and exceedingly juicy ; 

 flavor pleasant with a delicate aroma; quality "very good." — These speci- 

 mens differed materially in size and form from those that were exhibited at. 

 the Second Session of the Congress of Fruit Growers, at Castle Garden, 

 New York, in 1849. 



From Robert Buist— Bon Cretien de Vernois ; rather large, two and^ 

 seven-eighths inches long by two and five-eighths broad ; obovate ; greenish 

 yellow, with small greenish russet patches, and many cinnamon russet dots, 

 near the crown ; stem three-fourths of an inch long, and one-sixth thick, 

 fleshy at its junction with the branch inserted in a small depression ; calyx 

 closed, set in a regular, rather deep basin ; flesh somewhat granular, juice 

 abundant ; flesh pleasant, sprightly, with some astringency ; Leroy places 

 it among the kitchen pears, but we consider it for the table at least "good."' 



From Chas. Kessler, of Reading. — The Bitter, a native apple of Exeter 

 Township, Berks County; two and a half inches long by two and seven 

 eighths broad ; roundish oblong ; red in stripes of various hues, with many 

 large white dots ; stem short, and moderately stout, inserted in a deep nar- 

 row cavity ; calyx medium, closed, set in a deep, rather wide basin ; seed 



