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Isaac Hicks & Son, Westbury, N. Y.— Fruits 
PEARS 
Price, 5 to 6 feet, 50 cts. each, $3.50 for 10; 6 to 7 feet, 
75 cts. each, $6 for 10 
Summer Doyenne (Doyenne d'Ete). Small; flesh 
white, melting, sweet. Tree vigorous and pro- 
ductive. Ripens in July. 
Manning's Elizabeth. Small to medium; yellow, 
with a red cheek; sweet and sprightly. Our 
best early dessert Pear. 
Osband's Summer. Medium size; yellow, with 
reddish brown cheek; flesh white, granular, 
with sweet flavor. Ripens in early August. 
Clapp's Favorite. Large, long; yellow, with red 
cheek; flesh fine-grained, melting, and of excel- 
lent flavor. It resembles the Bartlett, but is 
much earlier. It should be picked a week before 
it would ripen on the tree, and be ripened in the 
house, otherwise it softens at the center. A 
valuable Pear that should be in every garden. 
It ripens in August. 
Bartlett. A standard sort too well known to need 
description; bears young and abundantly. It 
ripens in August and September, and is an ex- 
cellent variety for dessert and preserving. 
Tyson. Medium size; bright yellow; flesh juicy, 
sugary and aromatic. A regular bearer. 
Boussock. Large; russet-yellow; flesh melting 
and of excellent flavor. The tree is large and 
vigorous. A valuable market Pear. October. 
Sheldon. Large; greenish russet and red; flesh 
coarse, of fine flavor. Productive. 
September and October. 
Howell. Rather large; waxen yellow 
and russet; flesh granular, with a 
rich subacid flavor. A profuse bearer 
and good for preserving. 
Seckel. Fruit small; brown, with a 
deep red cheek; flesh very fine- 
grained, sweet and juicy; the richest 
and highest flavored Pear known. 
Tree of small size and slow growth. 
Early to mid-autumn. 
Anjou. Large; green and russet; flesh 
white, buttery, with a rich, vinous 
flavor. Very productive. October 
and November. 
Bosc (Beurre Bosc). Large, long; 
russet; flesh buttery, juicy, with rich 
and excellent flavor. It requires 
clay soil to reach perfection. No- 
vember. 
Kieffer. This is a descendant of the 
Chinese Sand Pear, and comes from 
the home of the San Jose Scale. 
Therefore it does not succumb to 
this troublesome pest. Its immunity 
and vigor render it an excellent va- 
riety for cross-breeding to improve 
the flavor. Large to very large; yel- 
low-russet, with red cheek; very juicy 
and of a peculiar flavor disliked by 
some when not properly grown and 
ripened. The general appearance of 
the tree is distinct; its growth is 
exceedingly vigorous, with dark, 
lustrous foliage. Some Long Island 
farmers have found it very profitable 
for market. It should be severely 
thinned when the fruit is small. 
December. 
Pears, continued 
Winter Nelis. Medium sixe ; dull russet; flesh 
fine-grained, with a rich, sprightly flavor. Novem- 
ber and December. 
DWARF PEARS 
Price, two and three years old, 50 cts. each 
The following varieties, grafted on quince roots, 
succeed as dwarfs, and are valuable for small 
gardens: 
Louise Bonne de Jersey. A large, beautiful 
yellow Pear, with a red cheek; rich flavor. Vigor- 
ous grower and an abundant bearer. September 
and October. 
Angouleme (Duchesse d'Angouleme). One of the 
largest of the good Pears. Oct. and Nov. 
PEACHES 
Price, one-year, 4 to 6 feet, 25 cts. each, $1.80 for 10, 
$15 per 100; two-year, 40 cts. each 
For early bearing and general satisfactory results, 
no fruit tree exceeds the Peach. They will com- 
mence to bear sixteen months after planting, and 
produce abundant crops nearly every year. Fer- 
tilize with wood-ashes or potash. A new supply of 
trees should be planted eyery two or three years, in 
order to keep up a succession. This list is nearly 
in order of ripening. 
The same skill that has developed the vegetable 
growing of Long Island to its high position will 
When fully ripe, the Kieffer Pear is large and yellow with a red cheek, 
and very juicy 
