12 



WINTER PEARS. 



St. Ghislain, medium, pyriform, pale yellow, 

 buttery, juicy, fine 'flavor, estimable, tree vig- 

 orous, productive. 



Stevens' Genesee, large, round obovate, often 

 flattened, half buttery, sweet, rich, fine flavor, 

 nearly first rate, tree vigorous, productive. 



Trioniphe de Jodoigne, very large, pyriform, 

 <leep yellow, dark red cheek, juicy, melting, good 

 flavor, growth vigorous, productive. 



Urbaniste, rather large, obovate, pale yellow, 

 slightly russeted, melting, buttery, delicious per- 

 fumed flavor, very fine, growth vigorous. 



Van Assche (Van Assene, erroneously), rather 

 large, obovate, dull yellow, buttery, melting, 

 rich fine flavor. 



Van Mons Leon le Clerc, very large and splen- 

 did, long pyriform, yellowish green, fine grained, 

 buttery, melting rich, fine flavor, the body and 

 branches are grooved, and have an unthrifty 

 appearance, productive. 



Washington, medium, obovate, clear yellow, 

 red dots on sun side, very juicy, melting, rich, 

 perfumed, very sweet, first rate flavor, tree vig- 

 orous, very productive. 



CLASS III. -WINTER PEARS. 



Alexandre Bivort, medium, greenish, russet, 

 juicy, very melting, sweet, very highly perfumed, 

 excellent flavor, succeeds well on quince. 



Benrre d'Aremberg, large, short pyriform, 

 greenish yellow, partially russeted, buttery, 

 melting, rich, high subacid flavor, very produc- 

 tive, tree unthrifty, of slow growth, the shoots 

 covered with small wart-like excrescences. It 

 should be superseded by the Soldat Laboureur 

 and Gloux Morceau. 



Benrre Easter, large, obovate, yellowish green, 

 partially russeted, reddish cheek, fine grained, 

 very buttery, melting, and when well ripened of 

 excellent first rate flavor, tree vigorous, and suc- 

 ceeds well on quince. 



Benrre Ranee, medium, pyriform, dark green, 

 melting, sweet, juicy, fine flavor, better at the 

 South than at North, tree vigorous, productive. 



Benrre gris d'hiver nonvean, medium, obovate, 

 greenish, considerably russeted, buttery, melting, 

 very juicy, rich, slight subacid, resembling in 

 flavor the Beurre d'Aremberg, very valuable. 



Chanmontel, succeeds only on quince, a large, 

 noble fruit, pyriform, yellowish mingled with 

 brownish red, deep red cheek, buttery, melting 

 sugary, excellent flavor, it requires warm rich 

 culture. 



Doyenne d'Alencon, or Doyenne d'hiver nonvean 



medium, obovate, ■ yellowish green, buttery, 

 melting, excellent flavor, highly esteemed, keeps 

 well through the winter, tree vigorous, and ex- 

 ceedingly productive. This is a most valuable 

 and reliable fruit to grow for the markets and 

 for exportation. It succeeds well on both Quince 

 and Pear. 



Fondante de Noel, or Belle de Noel, medium, obo- 

 vate, greenish yellow, dark red cheek, melting, 

 juicy, fine flavor, much esteemed. 



Glont Morcean, large, short pyriform, greenish 

 yellow, fine grained, buttery, melting, sweet, 

 without acid, rich, excellent flavor, tree exceed- 

 ingly vigorous and productive, succeeds remark- 

 ably well on the Quince. Thia is the original 

 and true Beurre d'Aremberg. The blunder of 

 substituting an erroneous one originated at Bos- 

 ton, as we may explain hereafter. 



Josephine de Malines, medium, roundish, obo- 

 vate, yellow, blush cheek, melting, juicy, vinous, 

 fine flavor, greatly esteemed, and by many 

 placed in the highest rank. 



Lawrence, rather large, melting, juicy, rich 



flavor, much esteemed, tree very hardy, very 

 vigorous, and exceedingly productive. It is 

 admirably suited for barreling to send to our 

 distant cities, and for exportation, and is des- ' 

 tined to be among Pears what the Newtown 

 Pippin is among Apples. 



Passe Colsnar, medium, pale yellow, fine 

 grained, buttery, juicy, sweet, rich, excellent, 

 first rate flavor, tree of flexuose, irregular 

 growth, over productive, and the fruit must be 

 thinned out. 



Prince's Perpetual, medium size, fair quality, 

 portable when fully matured, excellent for cook- 

 ing, will keep till June, produces great crops. 



St. Germain, Prince's, rather large, obovate, 

 green, much russeted, dull red cheek, melting, 

 juicy, slightly vinous, very agreeable fine flavor, 

 one of the very best winter pears, tree vigorous, 

 very productive. This is a most valuable Pear 

 to be grown for barreling and supplying our dis- 

 tant markets, or for exportation. 



Soldat Labonrenr, large, yellow, buttery, melt- 

 ing, high flavored, excellent, first rate, tree very 

 vigorous and productive. This is much to be 

 preferred to the Beurre d'Aremberg, which is 

 similar in quality, but of very unthrifty growth, 

 and advances but slowly in comparison with 

 this variety. 



Suzette de Bavay, yellow, speckled reddish 

 brown, very juicy, half melting, sweet, high fla- 

 vor, excellent, greatly esteemed. 



Vicar of Winkfield, large, very fair and hand- 

 some, long pyriform, yellowish green, dull red 

 cheek, buttery, juicy, good second rate flavor, 

 sometimes slightly astringent, but when ripened 

 in a warm temperature is a good dessert pear, 

 tree very vigorous, exceedingly productive, 

 forms a noble tree even on the Quince stock. 

 The long keeping of the fruit renders it eminently 

 valuable, and it may be grown most profitably 

 for market and exportation to any extent. 



Vicompte de Spoelberch, medium or rather 

 large, obovate, yellow, purplish cheek, buttery, 

 melting, rich, fine flavor, requires good soil and 

 culture. » 



Winter Nelis, medium or under, roundish, obo- 

 vate, yellowish green, much russeted, fine 

 grained, buttery, very melting, rich, sweet, per- 

 fumed flavor, growth slender, flexuose and 

 straggling, very productive, early in bearing. 



