21 
ROUSSELET STUTTGART.—Medium size, or rather small, greenish yellow and brown. 
half melting, juicy and fine flavored. Tree a good grower and very productive. Aug. 
and Sept. 
ROSTIEZER.—Medium size, yellowish green, with a brown cheek; flesh juicy, sweet 
and high flavored. The tree is vigorous, with dark colored shoots ; of German origin. 
Sept. 
*TYSON.—Rather above medium size, melting, juicy, sweet and fine flavored. Tree very 
vigorous and rapid grower ; one of the finest summer varieties; origin, Jenkintown, 
Pa. Sept. 
*W ASHINGTON.—A medium sized, beautiful, and very good pear, native of Delaware. 
Tree a moderate grower and good bearer. Middle of Sept. 
CLASS II._-SELECT AUTUMN PEARS. 
*ANDREWS.—A fine, popular Massachusetts variety, medium size, fair, melting and 
sweet. Trce very ‘productive and hardy. Middle of Sept. 
ARCH DUC CHARLES.—Large, pale yellow, melting, very sweet, fine. Tree vigorous, 
productive and handsome. Sept. and Oct. 
BARONNE DE MELLO.—A new and fine pear, medium size, russety, melting and high 
flavored ; vigorous and productive. Oct. 
*BUFFAM.—Resembles the White Doyenne; buttery, sweet and fine flavored. Tree 
remarkably vigorous, upright grower, with light reddish brown shoots. Last of Sept, 
BEURRE BOSC.—A fide and beautiful russety pear, very distinct, with a long neck, 
melting or nearly so, high flavored and delicious. A good grower, though “rather 
irregular, and bears well, Sept. and Oct. 
BEURRE D’AMANLIS.—A large, melting pear, resembling the Brown Buerre, and with 
the same high vinous flavor. <A fine grower, has robust shoots and large, glossy, 
dark green foliage. Sept. and Oct. 
BEURRE D’AMANLIS PANACHE:—In quality similar to the preceding, but the wood 
and fruit curiously striped with red and yellow, like the striped Madelaine and Doyenne, 
BEURRE AMANDE.—Large greenish russet, melting, rich, fine; hardy and productive ; 
has an almond flavor. Oct. It is known as B. Judes, Long de Nakourts, and other 
names. 
BEURRE D’ANJOU, (Ne Plus Mauris of the French).—A large, fine pear, buttery and 
melting, with sprightly vinous flavor. Tree a fine grower, and good bearer. Oct. 
and Noy. 
BEURRE DIEL.—One of the largest pears; buttery, rich and fine, sometimes gritty 
at the core on pear stock; generally first rate on the quince. Gr owth very strong 
and rapid, with large roundish leaves. Oct. and N ov., and if picked early and ripen- 
ed gradually in the house, may be kept to December. 
BUERRE LANGELIER.—Large, greenish, yellow and red; melting and fine. Tree a 
superb grower, not an early bearer. Dec. 
BUERRE CLAIRGEAU.—Very large pyriform, yellow and red, texture of Buerre Bosc, 
nearly melting, high flavored. Tree a good grower and an early, abundant bearer ; 
a magnificent fruit, one of the finest late acquisitions. Oct. to Nov. 
BEURRE HARDY.—A new pear of good size, melting and fine. Tree a very strong 
grower and good bearer. Oct. 
BEURRE GOLDEN OF BILBOA.—A large and beautiful pear of the first quality, but- 
tery and melting, with a rich, sprightly flavor. A fair, upright, handsome grower. 
Sept. and Oct. 
BEURRE GOUBAULT.—Medium size, roundish, full of juice, melting and sweet. Tree 
vigorous, productive, and bears very young. Sept. 
BEURRE SUPERFIN.—A new, large, fine, melting pear, of sprightly sub-acid flavor, 
like the old Brown Beurre, which is superceded. Oct. 
BEURRE DE WATERLOO, (Fondante des Charneuse, Duc de Brabant, Desire Van 
Mons, &c.)—A new, large, handsome pear of first quality, of a honied sweetness and 
delicate perfume. A good grower and bearer. Oct. 
