CHOICE FRUIT. 
121 
Morris White, White Rareripe, Lady Ann Stew¬ 
art. —Fruit large; form rather oval; skin yellowish 
white; flesh white, rich, juicy, and sweet—ripe in 
September. 
Yellow Kareripe, Yellow and Red Rareripe, Large 
Yellow Nutmeg. —Skin yellow and red; flesh firm, 
rich, and delieious—ripe in August and September. 
Large White Rareripe. —As its name denotes, a 
large white fruit—ripe last of September. 
Red Cheek Melacaton. —Fruit large ; form oval; 
skin yellow, with red cheek; flesh rich, mellow, juicy, 
and luscious—ripe in September. 
Oldmixon Freestone. —Fruit large; skin white, 
with a blush; flesh juicy, melting, rich, and lu'scious— 
ripe in August. 
Smock’s Freestone. —Some specimens of this fruit 
have measured 12 inches in circumference ; shape ob¬ 
long ; skin yellow and dark red; flesh yellow, rich, 
melting, and delicious—ripe in October. 
Reeve’s Late Yellow Freestone. —A new varie¬ 
ty, highly prized in the Philadelphia market—ripe in 
September. 
Freestone Heath. —Fruit large, oblong, and beau¬ 
tiful ; color yellowish green, crimson next the sun; 
flesh rich, juicy, and vinous—ripe in September and 
October. 
Late Heath Cling. —Fruit very large; oval form; 
skin downy, nearly all white ; flesh rich and high fla¬ 
vored, tender, and juicy-—ripe in October. 
Oldmixon Cling. —Thi3 is considered the finest of 
all cling-stones ; skin yellow, with a bright red cheek ; 
flesh rich, juicy, sweet, and high flavored—ripe in 
September. 
Lemon Cling, Kennedy’s Carolina, Pineapple Cling¬ 
stone. —Size large ; shape oval; skin yellow, with a 
blush; flesh firm and rich; some have weighed 12 
ounces each—ripe in September. 
Rodman’s Cling. —Size large; of a pale yellow 
color, with a blush on one side; flesh juicy, vinous, 
and delicious—ripe last of September. 
Eastburn’s Choice. —A new and valuable variety ; 
fruit large and nearly round; skin pale yellow, with a 
red blush; flesh yellowish white; juice pleasant and 
sprightly—ripe in October. 
Tippecanoe. —A new and splendid variety which 
takes the first rank at the Pennsylvania horticultural 
exhibitions. Size large; color beautiful yellow with a 
red blush; flesh yellow, firm, and juicy—ripe in Oc¬ 
tober. 
Columbia. —Fruit medium size; skin rough and 
thin; color dull red ; flesh yellow and fibrous, similar 
to a pineapple, juicy, and rich—ripe in September. 
Crawford’s Late Melacaton. —Fruit very large 
and round; skin yellow and red; flesh yellow, juicy, 
and sweet, with an agreeable acidity—ripe in Septem¬ 
ber and October. 
Many of the above peaches are cultivated in differ¬ 
ent sections of the country under different names. 
There are also many new seedling varieties in different 
parts of the country of excellent quality, but are not 
known out of their immediate vicinity. It is to be 
hoped that the general interchange of scions lately es¬ 
tablished by the American Institute will assist to bring 
into notice the choice varieties of fruit from distant 
portions of the Union. 
PEARS. 
When some of our nurserymen offer from three 
to four hundred varieties of pear-trees, it must, to 
a new beginner, and one entirely unacquainted 
with the different varieties of fruit, be a most diffi¬ 
cult undertaking to make a selection. The pres¬ 
ent object is to give a list of such as will bring a 
succession of fruit, and are well known varieties. 
Beurre d’Amanlis. —Size large; color green, 
changing to yellow, with a blush ; flesh melting, juicy, 
and excellent—ripe in August and September. 
Bloodgood. —A large fruit, of a dull yellow color, 
covered with dark russet spots; quality excellent—ripe 
in August. 
Crawford. —Size medium ; skin light yellow ; flesh 
tender, juicy, and good—ripe in August. 
Dearborn’s Seedling. —Fruit medium size; skin 
smooth, thin, and green, with russet spots; flesh melt¬ 
ing and of fine flavor—ripe in August. 
Jargonelle. —Fruit large; pale green color, a little 
marked with red; flesh melting, juicy, with a slight 
acid ; rich and fine flavor—ripe in August; the tree a 
productive bearer. 
Steven’s Genesee Pear. —A new American variety 
of large size ; color mellow green; flesh white, juicy ? 
and melting; flavor excellent—ripe in October. 
Bartlett, William’s Bonchretien , Autumn Superb .—■ 
One of the most superb varieties; color tinged with 
red ; flesh very melting and delicate ; juice perfumed, 
sweet, and abundant—ripe early in September. 
Belle Lucrative. —A beautiful Flemish fruit y 
skin yellow, with a flight blush; flesh melting and 
juicy—ripe in October. 
Bleeker’s Meadow, Large Seclcle. —Skin yellow, 
tinged with dull red; flesh melting, juicy, and delicious 
—ripe in November, and keeps till January. 
Brown Beurre.— Fruit large ; greenish yellow and 
dark red color; flesh melting, buttery, and excellent—• 
ripe in October and November. 
Cushing. —Skin light yellow, mottled with dull red 
on one side; flesh melting, white, and sprightly—ripe 
in September and October. 
Dix.—Large yellow fruit, with a blush ; flesh melt¬ 
ing and excellent—ripe in October. 
Harvard. —Fruit of good size; skinrussetty yellow, 
tinged with red; flesh juicy, melting, and excellent— 
ripe in September and October. 
Marie Louise. —A splendid fruit; skin yellowish- 
green and cinnamon-colored russet; flesh melting and 
rich—ripe in October and November. 
Seckle. —This is considered by many the finest va¬ 
riety in this country ; color from yellowish to brownish 
russet, red next the sun; flesh juicy, melting, spicy, 
and very superior flavor; tree an abundant bearer— 
ripe in September and October. 
Virgalieu, Butter Pear, in Pennsylvania, St. Mi¬ 
chael’s of Massachusetts, and has thirty other names 
in different parts of the world. Fruit middling size ; 
skin pale citron yellow, with cinnamon russet, speckled; 
flesh white; juicy, buttery, and delicious—ripe in Sep¬ 
tember and October. 
Beurre d’Aremburg. —Fruit large; flesh rich, 
melting, juicy, and high flavored; and keeps till 
March—the tree a great bearer. 
Columbia. —An excellent native fruit; size large ; 
fine yellow color, tinged with red; flesh rich, juicy, 
and excellent—ripe in November, and keeps till Janu¬ 
ary. 
Easter Beurre. —Fruit large; color green, but 
yellow at maturity; flesh yellowish-white, buttery, 
and melting, and very high flavored—eatable in No¬ 
vember, and keeps till May. 
Pound Pear. —Fruit very large, has weighed 33 
ounces; skin rough, covered with dull russet; excel¬ 
lent for baking or stewing in winter. 
Surpasse Virgalieu. —Fruit large and nearly 
