FINE LARGE PEARS. 59 
Beurré d’Anjou may be termed an early winter 
variety, that, like the Doyenné Boussock, is rapidly 
becoming a favorite among fruit growers. It re- 
quires some time for the tree to come into bearing, 
but when it does, it bears regular crops of fine large 
pears, of good quality, that bring high prices in 
market. In our orchard, the tree is a moderate 
grower. It has borne only a few specimens until the 
trees were twelve years old; since then they have 
become more fruitful each succeeding year. 
The Lawrence is a medium to small variety, the 
fruit maturing about the same time as the Beurré 
d’Anjou. The tree is an irregular grower, sending 
forth branches in every conceivable direction, and 
bearing lightly while it is young. Unlike the Bart- 
lett, it is an excellent keeping variety ; I have fre- 
quently had a Lawrence pear in a good condition to 
be eaten for three weeks. 
The Vicar of Winkfield is in most localities 
very productive, but the fruit is of moderate flavor 
and sometimes astringent. It might be set down as 
good, bad, or indifferent. It is, however, one of our 
best cooking pears. The tree makes a strong, uni- 
form growth, bears early, and, if planted in quantity 
to sell as a cooking pear, it will pay handsomely. 
The Glout Morceau, so strongly recommended 
and so extensively planted a few years ago, is a 
