ELLWANGER & BARRY'S 



Ansault (Bonne du Puits Ansault) — Medium size; melting, juicy, and very fine- 

 grained; one of the finest in quality of all pears. Tree a ^0(?r grower, which 

 necessitates top grafting in order to obtain good standard trees. Bears whers 

 quite young. September. 



ANSAULT (bonne DU PUITS ANSAULT). 



Duhamel du Monceau — Large, long pyriform, skin rather rough, nearly covere(f 

 with brownish russet, flesh melting, juicy, with the flavor of Winter Nelis; a 

 delicious pear. Tree a moderate grower. November, December. 



Frederick Clapp— Size above medium; form generally obovate; skin thin, smooth^ 

 clear lemon yellow; flesh fine grained, very juicy and melting, flavor sprightly^ 

 acidulous, rich and aromatic; season October 15th to November 1st; quality 

 wry good to best. Of this pear the committee of the Massachusetts Horticultural 

 Society have reported favorably for years. Of its quality they state in 1873,. 

 "It was pronounced decidedly superior to Superfin, and is regarded by all who 

 have seen it as the highest bred and most refined of all the many seedlings^ 

 shown by Messrs. Clapp." Tree a vigorous or free grower and somewhat spiny 

 (See cut.) 



Hoosic — This fine pear is a seedling of Hacon's Incomparable, and was raised by 

 the Hon. A. Foote, of Williamstown, Mass. It was first sent to us as "Hacon's 

 No. 3," and subsequently named Hoosic. Fruit large, obovate; skin greenish 

 yellow, dotted and marbled with russet. Flesh fine grained, melting, juicy^ 

 with a rich almond flavor, in quality ranking as best; tree an erect, free grower, 

 very hardy, and remarkably prolific. Season October. This variety we have 

 fruited several years, and we believe its many good qualities fully justify us^ 

 in offering it to the public, 



KieiFer (Kieffer's Hybrid) — Said to have been raised from seed of the Chinese sand 

 pear, accidentally crossed with Bartlett or some other kind. Large, pyramidal 

 or rather oval, contracted at eye and tapering to stalk; skin rich golden yellow, 

 sprinkled thickly with small dots and often tinged with red on one side; flesh 

 slightly coarse, juicy, melting, with a pronounced quince flavor. As grown? 



