14 



CHERRIES. 



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 ad- 

 mirably suited for barreling to send to our dis- 

 tant cities, and for exportation, and is destined 

 to be among Pears what the Newtown Pippin is 

 among Apples. 



Monarcn, Knight's, large, obovate, yellowish 

 brown, reddish cheek, buttery, melting, rich, 

 fine flavor. Spurious kinds have been sold un- 

 der this name. 



Passe Colmar, medium, pale yellow, fine 

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

 first rate flavor, tree of flexuose, irregular growth, 

 over pi'oductive, and the fruit muse be thinned 

 out. 



St. Germain, an old variety of great excellence, 

 large, pyriform, yellowish green, faint brown 

 cheek, juicy, melting, sweet with a sprightly 

 subacid, very agreeable flavor, first rate, highly 

 esteemed. It does not do well on the Pear at 

 the North, and should be grown there on the 

 Quince. It will probably suit the South much 

 better. 



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 Beurr^ d'Aremberg, which is 

 similar in quality, but of very unthrifty growth, 

 and advances but slowly in comparison with 

 this variety. 



Snzette de Bavay, yellow, speckled reddish 

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

 vor, excellent, greatly esteemed. 



Vicar of Wintfield, quite large, very fair and 

 handsome, long pyriform, pale yellowish green, 

 dull red cheek, buttery, juicy, good second rate 

 flavor, sometimes slightly astringent, but when 

 ripened in a warm temperature, it is a good des- 

 sert pear, tree very vigorous and exceedingly 

 productive, and it forms a noble tree even on 

 the Quince stock. The long keeping of the fruit 

 and its excellence for cooking render it emi- 

 nently valuable, and it may be grown most pro- 

 fitably for market and exportation to any extent. 



Winter Nelis, medium or under, roundish, 

 obovate, yellowish green, much russeted, fine 

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

 fumed, high and excellent flavor, growth slen- 

 der, flexuose and straggling, very productive, 

 early in bearing. 



CLASS IV. -BAKING AND STEWOG PEARS. 



Bergamot, Easter, medium or rather large, 

 round obovate, yellowish green, firm, buttery, 

 melting, juicy, third rate tor dessert, but excel- 

 lent for co >king throughout the winter. 



Black. Worcester (Iron Pear of Boston), rather 

 large, shore ovate, dark russet on light green 

 surface, firm, coarse, rather austere, but cooks 

 well with a rich flavor, and is highly esteemed, 

 tree of straggling, irregular growth, produces 

 heavy crops, which are very profitable for market. 



Bonchretien, Spanish or Vermilion, rather 

 large, pyriform, deep yellow, bright red cheek, 

 crisp, rich and first-rate for cooking. 



Bonchretien, Flemish, medium, obovate, pale 

 green, brown cheek, crisp, juicy, tender when 

 cooked, a first rate culinary fruit throughout 

 the winter. 



Catillac, very large, turbinate, yellow, often 

 reddish cheek, firm, but valuable for cooking, 

 becomes tender and excellent. 



Chaptal, large, obovate, estimable for cooking, 

 tree vigorous and productive. 



Uvedale's St. Germain, or Pound, very large 

 and showy, has weighed two pounds, pyriform, 

 yellowish green, brown cheek, flesh solid, suita- 

 ble for long keeping, a first-rate culinary pear, 

 tree of very strong and vigorous growth, and 

 attains the loftiest dimensions, producing great 

 and regular crops. Great quantities are sold in 

 the New York markets for exportation, and it 

 may be grown and barreled with as much fa- 

 cility as Apples are. 



CHERRIES-PRUNUS CERASUS. 



Standard Trees, of large growth, 2 to 3 years, . . . 37 to 50 cts. 



Pyramid and Dwarf Trees, of low growth, 2 and 3 years, . 37 to 50 cts. 



Trees of both the above classes, 4 to 7 years old, in a bearing state, 75 cts. to $1, and $1 50 

 Dwarf Standards on Mahaleb, . . . . . 37 to 50 cts. 



Note. — All the Cherries we cultivate for the North and West are on the Mahaleb Stock, as 

 Trees on the Mazzard stock will scarcely survive the severe winters of those regions. 



HEART CHERRIES. 



1 American Amber, very esti- 3 Belle d'Orleans. 6 Burr's Seedling. 



mable and rare. 4 Black Eagle. 7 Champagne. 



2 Baumann's May, 5 Black Tartarian: 8 Coe's Transparent. 



