14 
Descriptive and Illustrated Catalogue of 
Buffum — Medium size, yellow, somewhat covered with reddisli brown and russet ; but- 
tery, sweet and excellent. D. and S. September and October. 
Duchess d’Angouleme — Very large, dull greenish yellow, streaked and spotted with 
russet ; flesh white, buttery and very juicy, with a rich and very excellent flavor ; on 
young standard trees the fruit is variable, but on the quince, to which stock this 
variety seems well adapted, it is always fine ; a general favorite. D. and S. Octo- 
ber and November. I 
Boyenne Boussock — Large, lemon yellow, a little russetted ; melting, juicy, w r ith a 
sprightly, vinous flavor. S. October. 
Doyenne White (Virgalieu) — Medium, pale yellow, with a faint blush ; tine flavor. D. 
and 8. October and November. 
Doyenne du Comice — Large, yellow, with crimson and fawn cheek, and russet dots ; 
melting, rich, perfumed and luscious ; productive. October and November. 
Dr. Reeder — Fruit medium, skin yellow, covered with russet ; flesh melting, juicy, 
sweet, with musky perfume ; tree hardy and very productive ; very good. S. Nov. 
Eastern Belle — Originated near Bangor, Maine. Seedling of Belle Lucrative, which it 
somewhat resembles ; hardy enough to endure the cold of all Northern sections. 
Flesh juicy, rich and melting, with a musky flavor. September. S. 
Edmunds — Large, bright yellow, often marbled with red in the sun ; melting, sweet 
perfumed ; good bearer. D. and S. September and October. 
Flemish Beauty— Large, beautiful, juicy, melting, rich and tine ; good bearer ; hardy 
everywhere. D. and S. September and October. 
Frederick Clapp — Above medium, lemon yellow, sprightly, acidulous, rich, superior to 
Beurre Superfin ; best. October and November. 
Garber’s Hybrid— Tree very vigorous, healthy and productive : fruit medium sized, 
pyriform, light yellow, with a distinct quince-like flavor ; valuable for canning. 
September. 
Goodale — Originated at Saco, Maine. Fruit large, flesh white, juicy, melting, of excel- 
lent flavor and quality. Tree lmrdy and upright in growth, and uniformly produc- 
ti.e; valuable. October. 
Howell — Large, light, waxen yellow, with a fine red cheek ; handsome, rich, sweet, 
melting, perfumed, aromatic flavor. An early and profuse bearer. Very hardy and 
valuable. D. and S. September and October. 
Idaho — Size large, nearly globular, obtusely ribbed ; color light rich yellow, surface 
covered with many small dots ; cavity very deep and narrow, and strongly furrowed, 
stem small, calyx closed ; flesh white, fine grained, buttery, melting and rich. 
September and October. 
Kieffer’s Hybrid— Raised from seed of the Chinese Sand Pear, accidently crossed with 
the Bartlett or some other kind grown near it. Tree has large, dark green, glossy 
leaves, and is of itself very ornamental ; is an early and very prolific bearer. The 
fruit is of good quality, wonderfully showy and valuable for the table and market. 
It never rots at the core, and is as nearly blight-proof as is possible for any pear to 
be. D. and S. October and November. 
Louise Bonne de Jersey— Rather large, greenish yellow, with a bright red cheek; 
juicy, buttery and melting, excellent ; very productive. I). and S. Sept, and Oct. 
Onondaga (Swan's Orange) — A very large, melting and highly flavored yellow pear ; 
productive. 1). and 3. October and November. 
President— Raised by Dr. Shurtliff, of Massachusetts, where it is very popular. Fruit 
large, roundish, obvate ; somewhat irregular ; flesh yellowish white, rather coarse, 
juicy, slightly vinous. Good. November. 
Rutter — Fruit medium to large, and nearly globular ; skin rough, greenish yellow, 
sprinkled with russet ; flesh white, moderately juicy, nearly melting, sweet, slightly 
vinous; good bearer. Very good. October and November. 
Sheldon — Medium size ; yellow on greenish russet, with a richly shaded cheek ; flesh a 
little coarse, melting, juicy, with a very brisk, vinous, highly perfumed flavor; pro- 
ductive. S. October. 
Seckel — Small ; skin rich yellowish brown when fully ripe, with a deep brownish red 
cheek; flesh very finegrained, sweet, exceedingly juicy, melting, buttery; the 
richest and highest flavored pear known. September and October. 
WINTER. 
Beurre Easter — Large ; vellow, sprinkled with brown dots, often dull red cheek ; 
quality good. One of the best Winter pears. Best on quince. Dec. to Feb. 1). 
Dana’s Hovey — Small size ; color yellowish russet ; flesh yellowish white, juicy, melt- 
ing, with a sugary rich, aromatic flavor, too small for a market variety, but as an 
amateur sort, most desirable. November and December. S. 
Duchess de Bordeaux — Large size, with a very thick, tough skin, which renders it a 
most valuable keeper for Winter use ; flesh melting, juicy, rieh. Dec. to Mar. S. 
