20 ELLWANGER & BARRY’S 
Napoleon—A large, juicy, melting, fine fruit. Tree hardy and productive; bears 
young, ripens in November, and may be kept till December. 
Paradise d’Automne—A large, fine, russet fruit; melting; first quality ; 
resembling Beurre Bosc. Tree vigorous, but irregular; bears well. October. 
Paul Ambre—Medium to large size; beautiful and excellent, resembling the 
Beurre d’Anjou in texture. ‘Tree vigorous and very productive. 
*Seckel— The standard of excellence in the pear; small, but of the highest flavor. 
Tree a stout, slow, erect grower. Sept. and Oct. 
*Sheldon—A pear of the very first quality, from Wayne Co., N. Y. ; large, round; 
russet and red ; melting, rich and delicious. Tree erect and handsome, and 
bears well. Oct. and Nov. . 
*Swan’s Orange, (Onondaga)—A very large, melting, sprightly; high flavored 
pear, sometimes slightly astringent. Tree vigorous, hardy and extremely 
productive. Oct. and Nov. 
Urbaniste, (Beurre Picquery of the French)—A large, melting, buttery pear, of 
first quality. Tree a moderate, compact, beautiful grower. Oct. to Nov. 
CLASS IIl—SELECT AUTUMN AND EARLY WINTER 
~ PEARS. 
Beurre d’ Anjou, (Ne Plus Meuris of the French)—A large, fine pear, buttery 
and melting, with sprightly vinous flavor. Tree a fine grower and good 
bearer. 
SBeurre Diel—One of the largest pears ; buttery, rich and fine; sometimes gritty 
at the core on pear stock; generally first rate on the quince. Growth very 
strong and rapid, with large, roundish leaves. 
Beurre Langelier—tLarge; greenish yellow and red; melting and fine. Tree 
a superb grower, not an early bearer. 
Beurre Clairgeau—Very large, pyriform ; yellow and red; texture of Beurre 
Bose. Flesh yellowish ; nearly melting. Tree a good grower, and an early, 
abundant bearer; a magnificent market fruit; one of the finest acquisitions. 
Doyenne du Comice—A large, fine, melting pear; originated in Angers, 
France. Tree hardy, and a fine grower; succeeds well on the quince. Re- 
garded as one of the best foreign varieties introduced during the last twenty 
years. 
*Dana’s Hovey—Small, but of very fine quality, and keeps well. Named after 
Mr. C. M. Hovey, of Boston. 
Emile d’Heyst—A large, pyramidal fruit, of the first quality ; tree vigorous; a 
great bearer and good keeper. 
*Lawrence—Size medium to large, obovate; golden yellow ; flesh melting, with 
a rich, aromatic flavor. Tree a moderate grower, and an abundant bearer ; 
the most valuable of all our early winter pears. 
*Oswego Beurre—From Oswego, N. Y.; medium size, round ; russet; melting, 
with a rich, vinous flavor. Tree very hardy and productive. 
Souvenir d’Esperen—A fine, late autumn pear, resembling the Winter Nelis 
in appearance and quality. 
Winter Nelis—One of the best early Winter pears; medium size; greenish 
russet ; melting and buttery, with a rich, sprightly flavor. Tree a slender, 
straggling, but free grower. 

CLASS IV—SELECT LATE WINTER PEARS. 
Beurre Easter, (Doyenne d’Hiver of the French)—A large, roundish, oval fruit, 
yellow, with a red cheek; melting and rich. Tree a good grower and most 
abundant bearer; best on the quince; keeps ail winter. One of the best 
keeping table pears we have yet tested. 
Beurre Gris d’Hiver Nouveau—A large, melting, first rate early winter 
fruit. Tree a moderate and irregular grower, but good bearer. Keeps till 
February. 
