Oatalogue of Hardy Trees, Shrubs, £to. 



68 



SELECT PEARa 



The following are 

 the best Peare. 



New varieties are 

 marked thus 



All Pears should be 

 gathered and ripened 

 in the house ; if left 

 to ripen on the trees 

 they are nearly 

 worthless. 



Summer and 

 Autumn Pears 

 should be gathered 

 as soon as the earliest 

 and prematm-e speci- 

 mens are observed 

 to ripen ; gather the 

 best matured speci- 

 mens first, and a 

 short time after- 

 ward the remainder 

 of crop ; keep in 

 clean boxes or 

 drawers until ripe : 

 to retard ripening 

 keep in a cool place. 



Winter Pears 

 should hang late on 

 the trees, then gath- 

 er, put in barrels and 



keep in a cool cellar Anjou Peaks 



until they mature. anjou rEABS. 



For convenience in selecting, the time of ripening is given. 



Price, Standard Trees, first-class, .50 cts. ; extra sizes, 75 cts. to $1.50. 

 SI each. Low rates per 100 or 1,000 on application. 



Summer Pears. 



Dwarf Trees, 35 cts. to 



Andre Desportes, Aug. 



Bartlett, large size, irregular 

 form; clear yellow, with blush 

 on sunny side; very juicy and 

 high flavored. One of the 

 best. Aug. and Sept. 



Beurre GifEard, Aug. 



Clapp's Favorite, Aug. 



Doyeune de Ete, July and Aug. 



Beurre Bosc, Sept. and Oct. 



Doyenne Boussock, Sept. 



Duchess d'Angouleme. A mag- 

 nificent Pear when grown ou 

 quince stock, Sept. and Oct. 



Flemish Beauty, Sept. and Oct. 



Frederick Clapp, Oct. and Nov. 



Howell, Sept. and Oct. 



*Idaho, quality best, hardy and 

 prolific, Sept. and Oct. 75 cts. 



Kieffer, Oct and Nov. 



Beurre de Anjou, large size, ex- 

 cellent flavor ; Nov. and Dec. 

 See cut. 



Beurre Clarigeau, Nov. and Dec. 



Beurre Easter, Jan. to March. 



*Dorset, a very hai.dsome, showy 

 late keeping Pear; large and 

 good quality, Feb. to May. $1. 



*Pred Baudry, large and hand- 

 some; fine flavored. A valua- 

 ble pear, Dec. to Feb. $1 to 

 11.50. 



*Koonce, medium to large, very 

 handsome; flesh juicy, sweet, 

 spicy, good. July and Aug. 

 75 cts. 



Manuing's Elizabeth, small to 

 medium ; bears clusters of 

 beautiful crimson and gold 

 colored fruit; melting, rich 

 and excellent. One of the best 

 early Pears, Aug. 



Margaret, Aug. 75 cts. 



Autumn Pears. 



*Lady Clapp, a handsome large 

 pear; beautiful yellow when 

 ripe; quality first rate. Fol- 

 lows Bartlett in ripening and 

 like it in size and fine color, 

 Sept. $1 to ^1.50. 



Louise Bonne de Jersey, Sept. 

 and Oct. 



'•'Madime Hemminway, a new 

 American Pear, handsome ; 

 skin covered with a dull russet; 

 flesh melting, juicy and good 

 flavor, Sept. $1 to $1..50. 



Early Winter Pears. 



Colonel Wilder, large; flavor 

 delicious; one of the longe.-t 

 keepers. 



Dana's Hovey, Nov. to Jan. 



Late Winter Pears. 



Josephine of MaUnes, Dec. to 

 Feb. 



=:=01ivier des Serres, quality good 

 to best; flavor distinct, excel- 

 lent, Dec. to Feb. $1 to $1..50. 



President Mas, Dec. and Jan. 



Osband's Summer, Aug. 



*Seneca, large size; light yellow 

 mottled with green and bright 

 blush on sunny side ; flesh melt- 

 ing and delicious. Quality good 

 to best, Sept. 75 cts. 



Souvenir du Congres, Sept. 



Tyson, Aug. 



ilder Early, medium size, very 

 attractive; never rots at core; 

 quality fine, Aug. 75 cts. 



Onondaga, Oct. and Nov. 

 Rutter, Oct. and Nov. 

 Seckel, Sept. and Oct. 

 Sheldon, Oct. 



* Vermont Beauty, a medium size 

 beautiful fruit of highest quality, 

 Oct. 75 cts. 



*U orden-Sec,kel, a seedling of the 

 Seckel, which it surpasses in 

 size, beauty and keeping qual- 

 ities; quality excellent, Oct. 



n to n.5o. 



Doctor Reeder, Nov. 

 Lawrence. Nov. and Dec. 

 Vicar, Nov. to Feb. 

 \V inter Nellis, Dec. and Jan. 



-P. Barry, large ; skin yellow, 

 covered with russet dots; flavor 

 rich and excellent ; one of the best 

 late winter pears ; ti'ee a poor 

 grower and must be top grafted. 

 Dec. to April. $1 to $1..50. 



