THE CULTIVATOR. 
66 
and divided into three classes as to size and form—their 
time of ripening, their use, their color, and form and tex¬ 
ture noted, and remarks subjoined as to the character 
of the tree, &c. From this catalogue our list is princi¬ 
pally taken. And it is proper to remark, that the kinds 
that have proved to be the best, on comparison, in the 
Horticultural Garden near London, have not in all ca¬ 
ses proved to be of a like character in America—some 
of No; 1 in quality being here No. 2, and some of No. 2, 
being No. 1 with us. Our list embraces all of No. 1 in 
the catalogue of the Horticultural Society, which had 
fruited there in 1831, and such of No. 2 as are known 
to be in our nurseries, but none of No. 3. There are 
some American varieties not named here, because we 
cannot speak with certainty of their quality, time of 
ripening, &c. 
We have endeavored to procure all the most esteemed 
varieties of the pear,- and have succeeded in introduc¬ 
ing into the Albany Nursery, from the London Horti¬ 
cultural Society’s Garden, and from the best nursery¬ 
men about London, all the esteemed varieties, embrac¬ 
ing several not included in this list, of h’gh repute, 
which have come into bearing since the catalogue was 
published. Such as we have for sale, are marked by 
an asterisk. (*) 
To aid the purchaser, who may be desirous of obtain¬ 
ing a succession of choice pears, we have classed them 
according to their time of ripening, into seven classes, 
those of the largest size, and of the first quality, being 
indicated by figure 1, and those particularly adapted for 
stewing and baking forming the seventh class. The 
synonymes are very numerous. Wegive, in italics, those 
only which are best known. By selecting one or more 
from each class, the purchaser will be sure of having a 
succession of this fine fruit ten or eleven months in the 
twelve. 
62. ‘Moorfowl Egg,. 
63. ‘Parmentier, Fortunee, . 
64. Pittfour,.... 
65. ‘Seckle, ..... 
66. Sieulle, ..... 
67. ‘Slyrian,....... 
6S. Sucre vert, Green Sugar, ....... 
69. Superb Fondante,.... 
70. *Swan’s Egg, new,... 
71. ‘Urbaniste, ........ .... 
72 Warmsley Grange,... 
Class IV.—Early Winter, 
Ripening in November. 
73. Beurre d’Argenson,....... 
74. Beurre, Beauchamp’s,. 
75. Beurre Duval,.. 
76. Beurre Van Mons,.. 
77. Burgermeester,.... 
78. ‘Chaumontelle, winter Beurre, .. to March, 
79. ‘Colmar,...to Feb. 
80. *Crassanne,...to Dec. 
81. Delicies d’Hardenpont,... 
83. ‘Epine d’hiver, Winter Thorn, .Jan. 
84. ‘Ecbasserie,.Feb. 
85. *Fondante Van Mons,... 
86. ‘Forello, trout pear, .to Jan. 
87. ‘Glout Morceau,.... to Jan. 
88. ‘Merveille d’hiver,.Dec. 
89. ‘Napoleon,. Dec.' 
90. *NePlus Meuris,.March, 
91. Passatutte,.. Dec. 
92. .‘St. Germain,. Jan. 
93. ‘Thompson’s,... 
94. *Virgoulese,. Jan. 
95. Whitfield,.. 
NAMES AND SYNONYMES. 
Class I.—Summer Pears, 
Ripening in July and August. 
1. ‘Bergamot, early.. 
2. *Bergamot, orange,... 
3. ‘Bon Chretien, Williams’s, Bartlet, - 
4. Caillot Rosat,. * . 
5. *Citron des Carmes, Madeleine, . 
6. *Green Chissell, Sugar, .. 
7. ‘Jargonelle, Epargne,. . 
8. ‘Lammas,.... 
9. ‘Muscat Robart, . 
10. Passans de Portugal,. 
11. ’Summer Rose, Epine Rose, &c. 
12. Vallee Franche,... 
Class II.—Early Autumn Pears, 
Beginning to ripen in September. 
13. ‘Ambrosia, early Beurre, . 
14. D’Amour, Ah Mon Dieu, . 
15. ‘Belle et Bonne, .. 
16. Beurre d’Amalis,... 
17. ‘Bon Chretien, summer,. 
18. ‘Buffums,.. 
19. *Doyenne, white, Vergaleu, St. Michaels, 
20. Famenga, ..... 
21. ‘Flemish Beauty,..... 
22. ‘Franc Real, summer,... 
23. ‘Green pear of Yair, Green Yair, . 
24. ‘Henri Quatre,... 
25. ‘Hessel,. 
26. ‘Longueville,... 
27. ‘Neill, Colmar Neill, .. 
23. ‘Rousselet de Rheims, Spice,. . 
29. *St. Ghislan,... 
30. ‘Swan’s Egg,.... 
31. Wilbeck.. .... 
Class III.—Late Autumn Pears, 
Ripening in October. 
32. ‘Alexander de Russie,... 
33. ‘Aston Town,.... 
34. ‘Belle Lucrative,... 
35. ‘Bergamot, autumn,.... 
36. ‘Bergamot, Gansell’s,... 
37. Bergamot Suisse,. 
38. ‘Beurre, Brown, B. Roi, &c.. 
39. ‘Beurre de Capiaumont, Capiaumont ,.. 
40. Beurre Crapaud, ... 
41. ‘Beurre Bose,..*. 
42. ‘Beurre Deil,.. 
43. Beurre Duval,.. 
44. ‘Beurre Knox,... 
45. *Bezi de la Motle,.. .. 
46. ‘Bishop’s Thumb, Rousseline, .......... 
47. ‘Bon Chretien Fondante, .... . ... 
.48. ‘Calebasse, ... 
49. ‘Colmar, autumn,.... 
50. ‘Colmar Neil,... 
51. ‘Comte de Lamy,.. 
52. ‘Crassanne,.... 
53. ‘Doyenne Grey, Doyenne gris ,......... 
54. ‘Duchess d’Angouleme, .... 
55. Forme de Delicies,. 
56. ‘Franchipane,... 
57. ‘Gendesseim,..... 
58. Grande Bretagne dore,... 
59. ‘Incomparable, Hacon’s,... 
60. ‘Louise Bonne,.... 
61. ‘Marie Louise,. 
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2 
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2 
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Class V.— Winter Eating Pears, 
Ripening in December. 
96. ‘Nelis, Bonne de Malines, .. Jan. 
97. ‘Passe Colmar, Colmar Epineux, .Jan. 
98. ‘Beurre d’Aremburgh,.Jan. 
99. *Bezi Vaet,.Jan’ 
Class VI.— Spring Eating Pears, 
Ripening in January, and lasting till 
‘Beurre Easter, B. delaPentecote, .. March, 
‘Beurre Ranee,... March to May, 
‘Crassanne, winter, 
100 . 
101 . 
102. 
103. Downton,. Feb. 
104. ‘German Muscat,. May, 
105. ‘Garnon’s,.,... 
106. ‘Monarch, Knight's,.. 
107. ‘Rouse Lench,.Feb. 
108. ‘Van Mons, late,.Jan. 
Class VII.— Stewing and Baking Pears. 
109. *Bezi d’Heri,.Oct. to Dec. 
110. ‘Bellissimi d’hiver,.Oct. to April, 
111. ‘Belmont,...Oct. 
112. ‘Bequesne Musque,.. Nov. to Jan. 
113. Bon Chretien Spanish,.Oct. to Dec. 
114. ‘Bon Chretien Turc,.Oct. to March, 
115. ‘Gilogil,....,...Oct. to Feb. 
116. ‘Bon Chretien, winter,.Dec. to March, 
117. ‘Catillac, Bell, .Dec. to April, 
118. ‘Chaptal,.Dec. to April, 
119. ‘Bergamot, Easter,.March to April, 
120. ‘Saint Germain, winter,.Jan. to April, 
Multiplication of the Multicaulis. 
From the partial observation we have been able to 
make at the south, we are induced to believe, that the 
stock of the Morus Multicaulis, in the Atlantic states, 
will be increased to the extent of fifty millions of plants 
in 18391 We were informed at Burlington, N. J. that a 
million of young plants would be grown this season, 
within a mile and a half of that city. We were inform¬ 
ed by two growers in Philadelphia, that they would 
raise, each of them, 200,000 plants. Indeed the propa¬ 
gation of this plant seems to engross the attention of 
great numbers of almost every class of the inhabitants 
south of lat. 42°. The importations from France, from 
the West-Indies, and from Florida, have been immense; 
and so late as the 10th May, they commanded from for¬ 
ty to seventy cents, by the hundred, at auction, in the 
New-York market. At the present rate of increase, one 
thing seems to be certain, that the public attention must 
soon be directed less to the buds, and more to the leaves 
—less to speculation in trees, and more to their use in 
the manufacture of silk—or that we shall ere long fail 
to realize all our golden dreams. The art of propagat¬ 
ing has been so improved, as to render the ratio of in¬ 
crease astonishing. A single bud, or a piece of root, is 
placed in a green house, or in a hot-bed, or under glass, 
in January. It soon sends forth a shoot, and as soon 
as this is three or four inches long, it is cut off near the 
surface, the plant springs up afresh, the cutting is in¬ 
serted in a pot of earth, where it grows. In a short 
time, under a warm temperature, which may be easily 
maintained, the parent and the cutting will each furnish 
the germ of a new plant. This process of multiplying 
may be kept up till June or July, and thus a single bud 
will become the parent of many plants, in a few weeks, 
and these plants will yield thirty or forty buds in au¬ 
tumn, attain a height of two to five feet, and be of mar¬ 
ketable size. If each bud in this way makes three plants, 
and each plant grows forty buds, the increase will be 
one hundred and twenty fold. Thus, if prices keep up, 
the purchaser and propagator of one thousand buds, at 
three cents each, may clear by this small operation, up¬ 
on the basis of the above calculation, the pretty sum of 
$3,300—a profit that has been more than realized in 
some cases. 
We give the preceding estimate of profits, not to in¬ 
duce our readers now to embark largely in the business 
—for prices must unavoidably come down—but to show 
the exciting causes of the prevailing multicaulis fever, 
and the source of the enormous profits which the busi¬ 
ness has hitherto afforded. 
The result of the multicaulis speculation will proba¬ 
bly be—that many will make fortunes—that the tree 
will be extensively multiplied, and widely disseminated 
—and although some will be “saddle-backed,” the coun¬ 
try at large will be manifestly benefitted, and the silk 
business established as a productive branch of national 
industry, on a basis which nothing human is likely to 
overthrow. 
In making these remarks, we do not intend to ac¬ 
knowledge any superiority in the multicaulis, over other 
species and varieties of the mulberry, for silk, and es¬ 
pecially for northern culture. We have had but little 
personal experience in the silk business; and although 
our notions may be erroneous, we do not think the mul¬ 
ticaulis is the best mulberry for silk, in our latitude, 
even though it were as hardy as other varieties, which, 
it is not; for it has been entirely killed with us, while 
other varieties have stood unscathed by the winter’s 
cold. The multicaulis seems about as tender as the 
sweet water or chasselas grape, which requires a pro¬ 
tection of earth to preserve it during winter. Those, 
therefore, who mean to cultivate it, among us, for the 
leaves, are again cautioned to take up the young plants 
in autumn, and to cut down and cover the stumps of 
the larger ones. They may survive a mild winter, but 
they will almost assuredly be seriously injured or de¬ 
stroyed in a severe one. 
The Rohan Potato, 
Has become, next to the multicaulis, a prominent ar¬ 
ticle of speculation, among the cultivators of the soil. 
We verily think it a valuable acquisition to American 
husbandry. But when we sold off our crop in October, 
at $2 and $3 the bushel, we had not a suspicion that the 
article would reach the price at which it has since been 
sold. The price has risen to twenty dollars a bushel, 
and the retailer, who has bought at this price, has re¬ 
alized a handsome nett profit by the purchase. 
The Rohan is capable of yielding almost as rapid an 
increase as the multicaulis, and has certainly other high 
qualities to recommend it. And we have this further 
consideration to console us, that without the high pri¬ 
ces which both the Multicaulis and the Rohan have 
borne, they would never have attracted so great a 
share of public attention, or have been so widely 
disseminated. At a low price, few would have re¬ 
garded them as worthy of notice; as a gift they would 
have been thanklessly received, and Ihtle cared for ; 
but as expensive articles, and of real intrinsic value, 
they are eagerly sought for, and carefully cultivated.— 
The spirit of agricultural improvement, which is abroad, 
will be annually adding to our valuable products; and 
it will happen as it has already happened, that those 
wliq are most forward to profit by the information and 
improvements of the day, will reap the best reward. 
And no man can expect to profit by this information and 
these improvements, except he is a subscriber, and an 
attentive reader, of some agricultural periodical, which 
registers and promulgates these improvements. Upon 
a limited estimate, there are ten millions of men, in 
Europe and America, who are devoting their time to 
enlighten the labors of the farmer, by which we mean, 
to render those labors more profitable. Whatever is 
most interesting and important, is communicated to the 
local agricultural journals, and by the interchange of 
these which takes place, the several editors are enabled 
to transfer to their columns whatever is likely to benefit 
their particular readers. Thus we are advised, immedi¬ 
ately upon their introduction either in Europe or Ame¬ 
rica, of every new species of plant, breed of farm stock, 
implement of husbandry, or mode of agricultural prac¬ 
tice, which is likely to prove serviceable to our readers; 
and if we have discrimination and practical knowledge 
enough to separate the wheat from the chaff, the former 
is distributed monthly or oftener to our customers; and 
if they are wise and spirited, they appropriate it to their 
personal use, and get their twenty and fifty fold recom¬ 
pense. 
Thus the readers of agricultural journals are enabled 
to apply to their personal use, the discoveries and im¬ 
provements which are daily making in their business ; 
while the farmer who reads nothing, who is content to 
be guided by instinct, or what is but little better, the 
light of his individual experience, derives little or no ad¬ 
vantage from the discoveries of science, or the march of 
improvement, which so eminently distinguish the age, 
and which are daily abridging the fatigues, and increas¬ 
ing the profits of labor, in every department of produc¬ 
tive industry. 
The March number of the Farmers’ Magazine, con¬ 
tains the first notice we have seen in the British agri¬ 
cultural periodicals of the culture of this root in Eng¬ 
land. G. Kimberly states, that in 1836, he obtained, 
through a friend at Paris, sixty moderately sized tubers; 
from which, although planted under trees, and suffering 
much from drought, he obtained, in 1837, 24 bushels 
full measure—the vines growing eight feet. These he 
planted last year, and obtained a most extraordinary 
yield. This potato is frequently exhibited in the Paris 
market, of ten pounds weight. They are cut in slices 
of about two inches thick, boiled well, and are pronounc¬ 
ed to be very farinacious, or mealy, and of fine flavor. 
