THE PEAR. 



765 



Fruit nearly of medium size, roundish, a little depressed. Skin pale 

 yellow. Stalk stout, an inch and a half long, planted in a rather deep 

 cavity. Calyx set in a pretty deep basin. Flesh white, juicy, melting, 

 sweet, and of very agreeable flavor. Only good. First of November. 



Foote's Seckel. 



Raised by Asahel Foote, of Williamstown, Mass., from seed of the 

 Seckel. A very promising new variety, ripening a week or two later 

 than its parent, and a little more vinous. Tree healthy, vigorous, more 

 spreading than Seckel. Young wood dark rich brown. 



Fruit small, oblate obtuse pyriform, yellow, shaded with brownish 

 crimson in the sun, nearly covered with rich crimson russet. Stalk 

 short, fleshy. 



Foote's Seckel. 



Cavity small. Calyx open. Basin medium, rather deep. Flesh whitish, 

 fine, juicy, melting, sugary, slightly vinous. Very good. September 



Foeelle. 



Forellen-birne. Corail. Petit Corail. 



Grave de Corail. Poire Truite. Trout Pear. 



This exquisitely beautiful German Pear — called in that language 

 Forellen-birne, i. e., trout pea?', from its finely speckled appearance — is 

 one of the most attractive dessert fruits. Young shoots long, with few 

 and dark-colored branches. 



Fruit oblong ovate, inclining to pyriform, smooth, at first green, but 

 when fully ripe lemon yellow, washed with rich deep red on the sunny 

 side, where it is marked with large, margined, crimson specks. Stalk 

 rather slender, slightly curved, shallow, uneven cavity. Calyx rather 

 small. Basin abruptly sunk. Flesh white, fine-grained, buttery, melt- 



