THE CULTIVATOR. 
175 
delicious; skin 
deep green, 
cheek slight- 
ruddy next the 
sun. It does 
not change co¬ 
lor much in ri- 
pen : ng, hence 
it is difficult to 
know when it 
is ripe, except 
by handling. 
The fruit will 
be insipid if 
the tree is too 
much loaded. 
For these two 
reasons, the 
tree should be 
kept down so 
that the fruit 
can be thinned 
when small, & 
felt, at the time 
of lipehing.— 
With attention 
to these cir¬ 
cumstances, we 
may have a 
pear exquisite- 3. Citron, 
ly delicious. It does not keep long after it is mellow. 
4. Cantelope.— This is not among the best, but has 
qualities that are desirable. Ripe, October and Novem¬ 
ber; color lemon yellow; weighs bounces. Fair, round 
and regular; flesh tender, rather breaking than melting; 
fine grained, sweet, juicy, but not high flavored. The 
tree is prone to bear too abundantly. If the fruit is not 
thinned, it will be almost tasteless. In a hot. summer, 
with few pears on a tree, the fruit will be very fine for 
the table. But its special excellence consists in being 
a superior baking pear. It does not decay at the core. 
5. Calhoun— Ripe September to November; weighs 
44 ounces; color greenish yellow, sunny side inclining 
to orange, with the larger end spattered with russet; flesh 
sweet, rich, sprightly, and high flavored,scarcely any acid 
perceptible, very juicy and melting. A first rate pear. 
6. Por.x.—Came in bearing this last summer: ripe 
September is j -.bout the size of the Citron, above de¬ 
scribed ; resem- 
bling in form a 
Bergamot. Flesh 
juicy, melting, 
sub-acid, sweet 
and rich; quality 
first rate. 
7. Henry. Ripe 
fore part of Sep¬ 
tember, weighs 
ounces; color 
green, turning to 
yellow, with a 
coppery blush. 
Flesh juicy, mel¬ 
ting and exceed- 
l ingly rich and 
\sweet; not sur- 
]passed by any 
/in richness. It 
' seems inclined to 
crack; if it reco¬ 
vers from that 
tendency, it will 
rank as a first 
rate pear. 
1 Henry. 
8. William. 
8. William.-— Ripe about the 1st of September; weighs 
3^ ounces, color pale yellow, dotted with red and brown. 
Flesh sweet, juicy, melting and rich. A lover of sweet 
pears would pronounce it first rate. 
None of these seedlings are remarkable for their size. 
In flavor and other desirable qualities, there are five, 
perhaps seven, varieties that are to be placed in that class 
of older sorts designated as first rate, excellent, very fine; 
and there are seven that maybe classed with those term¬ 
ed good, fine, superior. Most of the remaining varieties 
are better than those commonly cultivated about the 
country. This experiment has resulted in the produc¬ 
tion of first rate pears in much larger proportion than is 
common in the experience of others, including Professor 
Van Mans; and shows, I think conclusively, the great 
advantage of solving the seeds of the best of pears only , 
which was the course pursued by Gov. Edwards. 
Neiv-Haven, Ct., Feb . 1845. Noyes Darling. 
