SELECT PEARS. 
THOROUGHLY TESTED VARIETIES THAT HAVE PROVED VALUABLE. 
/^ATHERING PEARS — Nearly all Pears should be picked from the tree before maturity, and 
ripened in the house. Summer Pears should be picked at least a week or ten days before they 
are ripe. Autumn Pears two weeks before they are ripe. Winter Pears should be picked before 
there is any danger of frost. 
When the tree bears abundantly, it is best to thin the fruit well when it is about one-third 
grown; the remaining specimens will be greatly im]>roved. 
Under a separate head, on page 14, will be found a list of varieties that thrive as Dwarf 
Pears ; that is, they do well grown upon French quince stock for their roots. 
jiSS-RIPENING — The season of the year when the fruit is fully ripe and at its best to u.se, 
is indicated by the letter S for summer season, A for autumn season, W for winter season, to- 
gether with the particular months of that season. This is the time of maturity in the western 
part of New York State ; will vary north and south. 
STANDARD PEARS. 
Bartlett. S — August and September. Fruit 
quite large, somewhat pyramidal in shape. 
Surface yellow, with a faint blush. Flesh 
nearly white, fine-grained, tender and buttery, 
with a nearly sweet, sometimes faintly subacid, 
rich flavor. Kipens end of summer and begin- 
ning of autumn, far north is strictly an autumn 
Pe:ir. The fruit, when not fully gi'own, ripens 
and becomes of good quality if kept in the 
house a week or two. Tree very i)roductive, 
bears very young. Many fine qualities render 
it a general favorite. Succeeds over a large 
«xtent of territory. 
Beurre d'Anjou. 
Bartlett-Seckel. A — Season September. 
A cross between liartlett and ,Seckel, and com- 
bines in itself the richness and high flavor pe- 
«uliar to those well-known varieties. Fruit 
medium size. High color and handsome. Tree 
very vigorous, hardy and productive. Origin, 
Kochester, N. Y. 
Bessemianka. A — Season September and 
October. Fruit medium size ; form obovate. 
Color yellow-crimson. Flesh buttery, melting, 
juicy, sweet, perfumed. Quality fair to good. 
Beurre Bosc. A — September and Octo- 
ber. A large, deep yellow Pear, russeted in 
patches. Tree a moderate grower. Fruit body 
broad, neck long, and very narrow. Flesh 
juicy, rich, perceptibly perfumed, sweet. Bears 
well. We usually toi)-graft in 
order to obtain good standard 
trees. It does not succeed as a 
Dwarf tree. 
Beurre Clairgeau. W — 
November and December. The 
flesh is inclined to be a trille 
\ coarse and granular on strong, 
moist soil, Imt in a rich, warm 
spot is far superior. The tree 
is a strong, shapely grower, 
making a beautiful pyramid. 
It should be grown as a Stand- 
ard, not as a Dwarf, Fruit very 
large. Skin yellow or yellowish 
brown, often with a crimson 
shade toward the sun, and 
brown dots. Flesh white, slight- 
ly granular, buttery, melting, 
often with a rich, very good 
flavor. A young and abundant 
bearer. From its handsome 
appearance and jiroduetiveness, 
it is a good market variety. 
Beurre a'Anjou. A — November to De- 
cember. Hardy. A large, handsome Pear. Sur- 
face greenish yellow, a dull red cheek to the 
10 
