cF *y 
W. & T. SMITH COMPANY, GENEVA, N. Y. 
i 
Delicious. 
Smokehouse. Fruit medium size, 
yellow, splashed with crimson, and 
sprinkled with large, gray and brown 
dots. Flesh yellowish, firm, juicy, sub¬ 
acid. Valued for cooking. December 
to February. 
Spitzenburg (Esopus). Large, round, 
brilliant red, with gray dots; firm, 
rich, crisp, juicy, spicy and delicious. 
December to April. 
Stark (Pride of Maine). An early 
and abundant bearer. Fruit large and 
valued for its long keeping; skin green¬ 
ish yellow, shaded and striped with 
red, and thinly covered with light 
brown dots; flesh yellow, moderately 
juicy, mild. January to May. 
Stayman’s Winesap. Large size, 
bright red color, great productiveness 
and best quality to commend it. Sea¬ 
son November to April. 
Sutton Beauty. Fruit medium to 
large, round, handsome; skin waxen 
yellow, striped with crimson; flesh 
white, tender, juicy, sub-acid; quality 
very good; keeps well. A good market 
apple. November to April. 
Talman Sweet. Medium size, nearly round, whitish 
yellow; firm, rich, very sweet, excellent for baking, a 
valuable and popular variety. November to April. 
Wagener. Medium, flattened, light yellow, nearly 
covered with bright red; handsome, firm, crisp; juicy, 
sub-acid, excellent flavor. December to March. 
Winter Banana. Fruit large; clear, pale yellow, with 
pinkish blush; attractive in appearance; of good dessert 
quality. November to April. 
Wolfe River. Very large; beautiful red in the sun, 
on a yellow ground; strong grower and a good bearer. 
December to March. 
Wealthy. Originated near St. Paul, Minn. Fruit 
medium, round; smooth, mostly covered with dark red; 
flesh white, fine, juicy, sub-acid, very good. December 
to February. 
Winesap. Large, round, deep red; medium quality; 
keeps well. December to May. 
York Imperial. Origin, York County, Penn. Fruit 
medium size; white, shaded with crimson in the sun; 
firm, crisp, juicy, pleasant, mild, sub-acid. November to 
February. 
Crab Apples 
Hyslop. Large size, dark crimson, with bloom; very 
showy and most beautiful of all the class. Late. 
Transcendent. Of the largest size of this class of 
apples; red, showy, excellent and very handsome. Sep¬ 
tember to October. 
Whitney. Large, averaging one and one-half to two 
inches in diameter; smooth, glossy green splashed with 
carmine; flesh firm, juicy and rich; a great bearer and very 
hardy. 
PEARS 
Select Summer Pears 
Bartlett. Large, yellow, pyriform; melting, buttery, 
rich and musky flavor; tree bears young; a good erect 
grower, very productive. September. 
Clapp’s Favorite. Pale lemon yellow, with brown dots; 
fine texture, melting buttery, juicy, with a rich, sweet, 
delicate vinous flavor.'*[Aug. and Sept. 
McIntosh Red. 
Wilder. One of the earliest. Fruit 
small to medium, bell-shaped, smooth, 
pale yellow ground with deep shading 
of* brownish carmine; flesh whitish 
yellow, fine grained, tender; flavor sub¬ 
acid, sprightly; quality very good, 
productive. First of August. 
Select Autumn Pears 
Beurre Claigeau. Large; skin yellow, 
inclined to fawn, shaded with orange 
and crimson, covered with russet dots; 
flesh yellow, juicy, somewhat granular, 
with a sugary, perfumed, vinous flavor. 
Flemish Beauty. Large, pale yellow, 
brownish cheek; melting and delicious. 
September to October. 
Keiffer’s Hybrid. Large, rich golden, 
slightly coarse, juicy, with a pronounc¬ 
ed quince flavor. October to November. 
Sheldon. Large, round, russet with 
a red cheek; melting, juicy, rich, 
sugary, perfumed and delicious. One 
of the finest pears. October and Nov¬ 
ember. 
Seckel. Medium to small, yellowish 
brown, with a red cheek; melting, 
sweet, spicy, very rich and delicious. 
The standard of excellence. October. 
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