1854. 
THE CULTIVATOR 
249 
The Early Summer Pears. 
Many new pears have been introduced of late years, 
but very few have proved equal to the best old sorts. 
There are a few however of great value and excel¬ 
lence, and among them we may name the Summer 
Doyenne (or as the modish writers will have it “ Doy¬ 
enne (Pete”) which first became well known about five 
years ago. The Tyson and Osband’s Summer,( Ame¬ 
rican sorts) have been much longer cultivated, but are 
not yet widely known. The Ott , which has proved a 
most delicious fruit at Philadelphia, its native locality, 
has not been proved further north ; and should it de¬ 
teriorate in New-York as much as the Lodge and 
Pennsylvania, it cannot stand among the first. We 
hope however it may, like the Seckel, to which it ap 
proximates in character, lose none of its flavor when 
carried to a colder region. 
We believe that an occasional review and compari¬ 
son of the old and new fruits, may be of use to those 
who wish to perfect their selections, and we therefore 
give at this time, figures and brief notices of a few of 
our early varieties, intending a continuation in future. 
Amire Joannet. This is a third-rate pear, both 
in size and quality, but as it ripens at least one week 
before any other sort, being about one week earlier 
than the ripening of the wheat crop, it is cultivated 
by amateurs on account of this extreme earliness of 
maturity. The tree is an upright grower, and a great 
bearer, the fruit small, roundish-turbinate, with a red 
cheek, and a rather sweet, dry flesh. Its ripening 
should be completed in the house. 
Madeleine. This has been long known as the fin¬ 
est very early pear, and still remains so, although for 
the last few years, the Summer Doyenne has been 
closely contending for rivalry. The Madeleine ripens 
with the wheat crop, is a medium sized obeonic-obovato 
fruit, with a pale yellowish-green skin, and a very 
juicy and melting flesh; and with an agreeable and 
refreshing flavor. It should be picked a day or two 
before full maturity, and ripened in the house. This 
treatment should apply to nearly all early pears, and 
it is of great importance where any disposition to rot 
at the core is observable. 
Summer Doyenne. This is a beautiful red-cheek¬ 
ed pear, ripening very nearly if not quite as early as 
the Madeleine, and is fully equal to it in flavor al¬ 
though not possessing its peculiar refreshing quality. 
It has been much raised on quince stocks, but is found 
to succeed rather better on the pear. 
Osrand’s Summer. A variety which originated in 
Wayne county, N. Y., and is noted for its fine flavor 
and handsome form. It is a good bearer, but never 
is loaded with heavy crops. The tree is very vigorus, 
rather upright, and succeeds well on the quince. It 
ripens a few weeks later than the preceding. Its size 
is medium, form obovate, very regular, usually with a 
handsome red cheek, and when house ripened, often 
with a. fine buttery and melting flesh, and a perfumed 
excellent flavor. There is a spurious sort, mi^fli re¬ 
sembling this in form, but inferior in quality, with 
thicker shoots, and more curled and glossy leaves, 
ripening at the same time, and which appears to have 
originated in the same neighborhood. 
Dearborn’s Seedling. Another American sort, well 
known throughout the country, for its uniform excel¬ 
lence in all seasons. It is too small to be very popular. 
The growth of the tree is free and rather upright, and 
usually bears heavy crops. Every amateur should 
have it. It appears to grow well on the quince. It 
ripens nearly the time of the preceeding. 
We intend to continue these notices of early fruits. 
