318 



SELECT VAEIETIES OF FRITITS. 



168. McLauglilin. — A native of Maine ; medium size, 

 obovate, brownish yellow ; a little coarse, but juicy and 

 rich ; very hardy and productive ; may be valuable for 

 the Xorth. — ]N"ovember and December. 



169. Nouveau Poiteau (Yan Mons). — A large, fine, melt- 

 ing pear ; has fruited at Boston, and is pronounced excel- 

 lent. — October and ITovember. Tree vigorous an^ pro- 

 ductive. 



170. Osborne. — Medium to small, bright yellow, melt- 

 ing, juicy, and sweet; tree vigorous; originated in 

 Indiana, proves good at Cincinnati ; may prove a valu- 

 able early variety for the West. — August at Cincinnati. 



171. Passe Tardive. — Large, breaking, productive ; for 

 cooking all through winter. 



172. Queen of tJie Low Countries. — Medium to large, 

 half-melting. — October and ^"J'ovember. 



173. Peine WHiver. — Medium, half-melting; j)roduc- 

 tiv^. — December to January. 



174. Seigneur d?Esjperin. — Medium size, melting; first 

 quality. — October. 



175. St. Andre. — Medium size, half-melting, very pro- 

 ductive. — October and E'ovember. 



176. Sageret. — Medium size, melting, sweet and sugary. 

 — December to March. 



177. St. Michael Arcliangel. — Large, melting, very 

 productive. — October. 



178. Suzette de Bavay. — Medium, melting, first quality, 

 remarkably productive ; is said to keep all winter ; best in 

 March and April. 



179. St. Dorotliee. — Large to medium, greenish yellow, 

 russeted; melting, sprightly, and fine. October. This 

 has borne with Mr. Hovey, who gives it a very high 

 character. 



180. Triorrvphe de Jodoigne (Bouvier). — Very large, 



