530 
THE PEAR. 
Oswego Beurre. Hort. 
Read’s Seedling. 
Raised by Walter Read, of Oswego, N. Y. Tree vigorous, 
hardy, and productive. 
Fruit medium, oblate, sometimes inclining to conic. Skin 
yellowish-green, streaked and mottled with thin russet, but 
becomes a fine yellow. Stalk rather short, inserted in a deep, 
round cavity. Calyx closed, set in an even, shallow basin. 
Flesh buttery, juicy, melting, with a fine rich, vinous, aromatic 
flavour. October, November. 
Paddock. 
Received of Chauncey Goodrich, of Burlington, Vt., who informs 
us that it is quite popular in many sections of that State, ripen- 
ing about the time of Madeline, and by many preferred to it. 
Fruit rather below medium, pyriform. Skin light yellow, some- 
times with a faint blush. Stalk medium, with much depression. 
Calyx in a rather broad, shallow basin. Flesh fine grained, 
melting, sweet but not very high flavour. Ripe last of July. 
Pardee’s Seedling. 
Raised by S. D. Pardee, New Haven, Conn. Tree very pro- 
ductive, young shoots slender. 
Fruit small, roundish. Skin greenish-yellow, chiefly covered 
with russet. Stalk short, calyx open. Flesh coarse, granular, 
buttery, juicy, melting, with a very high, vinous flavour, strongly 
perfumed. October. 
Parsonage. 
For its history, see Church. Tree a fine healthy grower, 
produces large crops of perfect fruit annually. 
Fruit medium or large, obovate, obtuse-pyriform, often in- 
clined. Skin orange yellow, rough, generally shaded with dull 
crimson, netted with russet and thickly sprinkled with russet 
dots. Stalk short and thick, fleshy at its junction, inserted in a 
small cavity. Calyx partially open, stiff, set in a shallow, slight!) 
russeted basin. Flesh white, slightly coarse, somewhat granu- 
lar, juicy, melting, with a very sugary and refreshing vinous 
flavour. This beautiful and excellent fruit will no doubt rank 
among the most valuable of its season. Ripe all of Septem 
ber. 
