The Anjou Pear. 



The Finest Pear of its Season and One of the Very Best in Cultivation. 

 READ WHAT IS SAID OF IT. 



HANDSOME SPECIMENS OF PEARS. 



The editor of this journal was the pleased recipient, early in December, of a basket of beautiful 

 Anjou pears from Ellwanger& Barry of this city. They were all splendid specimens, showing the 

 effects of good cultivation and care in gathering, keeping, and ripening. There ought to be a demand 

 for a great quantity of such fruit in the winter season, but practically the market is bare of it. Even 

 of the late fall pears, what a poor figure they cut in the market. The growers gather them and offer 

 them for sale while yet hard and of a green color, and in this form they appear at the grocers, often 

 standing about for many days, or even some weeks, wilting, withering, and perhaps in some cases 

 taking on a pale yellow cast, spotted dark in bruised places. And at the fruit-stands where the fruits 

 are sold singly, and where one would expect to get something choice, the condition of this fruit is no 

 better. The fact is, neither growers nor dealers take proper care of the fruit. Either they do not know 

 how to do so, or think there is no profit in such care. The fruit-grower who will raise fine late autumn 

 and winter pears and handle them properly, keeping them in well constructed fruit rooms until colored 

 and ready for use, will find a demand for them at handsome prices. The specimens noted above were 

 each one wrapped in a piece of manila paper, by which means they could be packed and carried with- 

 out bruising. When will our fruit-growers send fine pears to market in this manner? The Anjou 

 pear is a particularly valuable one as a long-keeping variety. When properly kept it can be had in 

 fine condition for use from late autumn to mid-winter. For years Ellwanger & Barry have made a 

 splendid display of Anjou pears, the last week in January, at the annual meeting of the Western 

 New York Horticultural Society.— kick's Magazine. 



From The Rural Neix Yorker. 

 There are few lovers of pears that, after they have eaten their first well grown, well ripened 

 Anjou, do not ask its name with a view to buying more for immediate use, or planting Anjou trees in 

 their own gardens or orchards. If a vote among all the judges of pears in the country were taken as 

 to which is the best variety of its season, we think that the Anjou would be elected by an over- 

 whelming majority. 



From The Country Gentleman. 

 We are indebted to Messrs. Ellwanger Cv Barry of Rochester, N. Y., for a case of the very finest 

 Anjou pears that we have ever seen ; beautifully grown, of large size, smooth and perfect form, and 

 of course fine grain and delicious flavor. So valuable a variety deserves the skillful care that it 

 receives at the Mount Hope Nurseries. 



From Meehan's Monthly. 

 We are accustomed to think of California whenever some admirable specimens of fruit come in 

 sight, but now and then we note instances where this noble fruit-growing state might hand down its 

 colors without disgrace. A small box of Beurre d r Anjou Pears from Ellwanger & Barry, Rochester, 

 N. Y., has a threatening attitude in this direction. From ten to twelve inches in circumference and 

 weighing fourteen ounces and some over. What has the Golden State to say about that? 



The fruit is magnificent ; one of the pears weighs fourteen and one-half ounces. Have shown 

 them to some of our critical neighbors, and I verily believe, were it not that your name and address 

 are on the box, I couldn't convince them that the pears were not California grown. Better than 

 California, though, for here we have both size and cleanness, and quality too.— WILLIAM FALCONER- 



I don't know when I have tasted better fruit of that variety. They are not only beautiful to the 

 eye, but they have been extremely well handled, and are as perfect, it seems to me. as it is possible to 

 have them. In fact, I never knew before how good a pear it is.— PROF. J. F. COWELL. 



FOR DESCRIPTION SEE GENERAL CATALOGUE, PAGE 17. 



