GENERAL GCATALOGGE. be 
Boussock (DOYENNE Boussock)—A large pear 
of good quality, resembling the White 
Doyenne. Tree a very vigorous, rapid 
grower and abundant bearer. September. 
Doyenne White—A well known and almost 
universally esteemed variety of the highest 
excellence. Tree a wizgorouws grower, pro- 
ductive and hardy; succeeds best in most 
parts of thle West.’ October: 75c. 
Flemish Beauty—A large, beautiful, melting, 
sweet pear. Tree very hardy, vzgorous, and 
fruitful ; succeeds well in most parts of the 
country. September and October. 
*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; quality very good to best. 
Tree a vigorous or free grower, and some- 
what spiny. October. 75¢c. 
Hardy (BEURRE Harpby)—A large pear; cin- 
namon russet; melting and fine. Tree a 
strong grower and good bearer. One of the 
finest pears. October. 75c. 
*Howell—One of the finest American pears; 
large, yellow, handsome; sweet, melting. 
Tree very vigorous, hardy and productive. 
September and October. 
*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-2 Mice saney erect, 1/7220 SLO WEL,» Viely 
hardy and remarkably prolific. October. 
(Se 
DWARF PEAR TREE IN BEARING—ANGOULEME. baie (KIEFFER’s Hyprip)—Large; skin 
rich golden yellow, sprinkled thickly with 
small dots, and often tinted with red on one side; flesh slightly coarse, juicy, melting, with a pro- 
nounced quince flavor. Tree very vzgorous, and an early and great yielder. October and November. 
Louise Bonne of Jersey—A large, beautiful, first-rate pear; yellow, with a dark red cheek; melting, vinous, 
buttery and rich. Tree a wigorows, erect grower and most abundant bearer; best on the quince. 
September and October. 
*Onondaga (SWAN’s ORANGE)—A large, melting, sprightly, vinous pear. Tree wvgorous, hardy and 
extremely productive. Octoberand November. 75c. 
Pitmaston Duchess—Very large, pyriform, resembling the Angouleme; skin smooth, polished, golden 
yellow; flesh melting, fine, very juicy, variable in quality, usually would rank as good to very good. 
Tree a free grower. Does well on the pear or quince. October. 75Cc. 
*Seckel—The standard of excellence in the pear; small, but of the highest flavor. Tree a stout, sow, erect 
grower. September and October. 
*Sheldon—A pear of the very first quality; large, round; russet and red; melting, rich and delicious. Troe 
vigorous, erect and handsome, and bears well when grown on the pear. It must be double worked on 
the quince. October. Standard trees, 50c. Dwarf trees, 75c. 
Superfin (BEURRE SUPERFIN)—A large, fine pear, very juicy and melting, with a rich, pleasant and sprightly 
sub-acid flavor; all things considered, one of the best pears known to cultivators. Its valuable 
qualities are not sufficiently appreciated. Tree vigorous. October. 
Urbaniste—A large, melting, buttery pear of first quality. Tree a moderate, compact, beautiful grower. 
October to November. 75c. 
LATE AUTUMN AND EARLY WINTER PEARS. 
Anjou (BEURRE D’ANjou)—A large, handsome pear, buttery and melting, with sprightly vinous flavor ; keeps 
into mid-winter. Tree a vigorous grower and good bearer. We have no hesitation in pronouncing it 
to be the most valuable pear in the catalogue. Does equally well as a standard or a dwarf. Keeps until 
the winter holidays, when it commands very high prices in the market. 
Clairgeau (BEURRE CLAIRGEAU)—Very large; pyriform; yellow and red; handsome and attractive; flesh 
yellowish ; nearly melting ; keeps sound a long time after being gathered. Tree a/ree grower and an 
early, abundant bearer; a magnificent and valuable market fruit. October and November. 
