538 
THE PEAR. 
PULSIFER. 
Raised by Dr. John Pulsifer of Hennepin, Illinois. An up* 
right and vigorous grower, shoots dark olive. 
Fruit below medium in size, pyriform. Stalk short and 
curved. Calyx small, open, basin shallow. Skin dull golden- 
yellow, covered with an open network of slight russet. Flesh 
white, melting, juicy, sweet and delicious. Ripens middle of 
August. (Smiley in Hort.) 
Quilletette. Van Mons. 
An odd-looking, late autumn fruit, received from Van Mons. 
Fruit nearly of medium size, roundish, a little flattened. Skin 
greenish, nearly covered with dull, iron-coloured russet. The 
flesh is white, buttery, and melting, sweet and perfumed. No- 
vember. 
Raymond. Man. 
The Raymond is a native of Maine, and originated on the 
farm of Dr. I. Wright, in the town of this name. 
Tree of slow growth. Young shoots very slender, dark yel- 
lowish-brown. 
Fruit of medium size, obovate, shaped like the Doyenne. 
Skin yellow, marked with russet near the stalk, and tinged with 
a little red towards the sun. Stalk an inch or more long, inserted 
with little or no depression. Calyx round, firm, open, set in a 
shallow basin. Flesh white, buttery, melting, and very excellent. 
September. 
Rapelje. 
Introduced by Professor Stevens, Astoria,' Long Island. Tree 
vigorous and productive. 
Fruit medium, obovate, sometimes obtuse, and sometimes 
acute-pyriform, sometimes turbinate. Skin yellowish, covered 
with cinnamon russet. Stalk long, rather thick, generally in- 
serted by a lip. Calyx large and open, set in a very shallow 
basin. Flesh whitish, somewhat granular, juicy and melting, 
with a very sweet, rich, vinous, aromatic flavour; variable, some- 
times poor. September. 
Reading. 
A Pennsylvanian pear. Tree vigorous and productive. 
Fruit large, elongated, obtuse-pyriform, angular and ribbed. 
Skin yellow, thickly dotted with brown and grey dots and 
sprinkled with russet. Stalk long, curved, enlarged and ribbed 
at its insertion, generally in a depression. Calyx open, seg- 
ments strong, in an exceedingly shallow basin. Flesh whitish, 
granular, melting, with a brisk, vinous flavour. J anuary to March 
