WINTER PEARS 



13 



Napoleon, medium, pyriform, yellowish green, 

 extremely juicy, melting, moderately rich, good 

 flavor, sometimes astringent, tree hardy, thrifty, 

 very productive. 



Nouveau Poiteau, above medium, obovate, pale 

 green, with a few blotches of russet, fine grained, 

 melting, juicy, rich aroma, excellent, very highly 

 esteemed, tree vigorous and bears promptly and 

 abundantly. 



Onondaga, or Swan's Orange, very large and 

 splendid, obtuse oval, rich yellow, often brown 

 cheek, slightly coarse, buttery, melting, rich, 

 high flavor, estimable but not first quality, vig- 

 orous growth, productive. 



Oswego Beurre, medium, obovate, yellowish 

 green, melting, juicy, fine sprightly vinous fla- 

 vor at first, then becoming nearly sweet, tree 

 very hardy and vigorous, and greatly productive, 

 an estimable and reliable variety. 



Paradise d'Antomne, rather large, pyriform, 

 deep j-ellow, same appearance and qualities as 

 the Beurre Bosc, more melting and sprightly, 

 and the growth more vigorous, which gives it a 

 decided preference. 



Ploogastel, large, pyriform, greenish yellow, 

 russeted crown, rather coarse, half melting, juicy, 

 rich, good but not high flavor, about equal to the 

 Bartlett, 



Seckel, a tree of slow, compact growth, fruit 

 small, in clusters, yellowish brown, deep dull red 

 cheek, fine grained, sweet, very juicy, melting, I 



buttery, delightful musky aroma, the richest and 

 highest flavored of pears. Requires a rich soil 

 and high culture. 



Stt Ghislain, medium, pyriform, pale yellow, 

 buttery, juicy, fine flavor, estimable, tree vigor- 

 ous, productive. 



Saint Nicholas, or Duchesse d'Orleans, medium 

 to large, pyriform, golden yellow, often fusseted, 

 red cheek, buttery, melting, rich, delicious, very 

 handsome. 



Stevens' Genessee, large, round obovate, often 

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

 nearly first rate, tree vigorous, productive. 



Triomphe de Jodoigne, very large, pyriform, 

 deep 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 Here, 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 ap- 

 pearance, 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. 



Belle de Noel, or Fondante de Noel, medium, 

 obovate, greenish yellow, dark red cheek, melt- 

 ing, juicy, fine flavor, much esteemed. 



Beurre 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 Bachelier, large, fair, yellow, buttery, 

 rich flavor, excellent, first rate, one of the most 

 valuable new varieties. 



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. 



Beurre gris d'hiver nouveau, medium, obovate, 

 greenish, considerably russeted, buttery, melt- 

 ing, very juicy, rich, slight subacid, resembling 

 in flavor the Beurre d'Aremberg, very valuable. 



Chaumontel, 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. 



Columbia, large, fair, and handsome, obovate, 

 pale yellow, buttery, melting, moderately rich, 

 second rate flavor, tree vigorous, very produc- 

 tive. 



De Spoelberg, medium, or rather large, obo- 

 vate, yellow, purplish cheek, buttery, melting, 

 rich, fine flavor, requires rich soil and good cul- 

 ture. 



Doyenne d'Alencon, or Doyenne d'hiver nouveau, 



medium, obovate, yellowish green, buttery, melt- 

 ing, excellent flavor, highly esteemed, keeps well 

 through the winter, tree vigorous, and exceed- 

 ingly 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. 



Doyenne Goubault, medium size, very melting, 

 juicy, fine flavor, first quality, highly esteemed, 

 very productive, grows well on the Quince. 



Fondante de Malines (Esperin), medium size, 

 melting, very juicy, excellent flavor, first rate, 

 one of the finest new varieties, tree hardy and 

 vigorous, succeeds well on the Quince. 



Glout Morceau, 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. This 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, 



