4 
THE FREMONT NURSERY, FREMONT, OHIO 
PEARS 
The pear succeeds on most soils, but does best on a rather heavy loam. Budded on its own stock 
it makes what is called a Standard tree; but on Quince stock it makes Dwarf. Standards are 
best adapted to large, permanent orchards; but dwarfs will come into bearing very much sooner 
and may be planted much closer together. Dwarf must always be planted sufficiently deep to cover 
the quince stock two or three inches. 
SUMMER PEARS 
BABTIiETT—Large size, with often a beautiful 
blush next the sun; buttery, very juicy and high 
flavored; bears early and abundantly; very pop¬ 
ular. Vigorous. August and September. 
CliAPP’S FAVORITE—Very large; yellowish 
green to full yellow when ripe, marbled with 
dull red in the sun and covered with small 
russet specks; vinous, melting and rich. Should 
be gathered early. Vigorous. August. 
EARLY WILDER—Medium, or rather small, 
regular In form; greenish yellow with a brown¬ 
ish red cheek; handsome, melting, sweet, pleas¬ 
ant, very good; tree a vigorous grower and great 
bearer. First of August. 
AUTUMN PEARS 
ANJOT7—Large, greenish, sprinkled with russet, 
sometimes shaded with dull crimson; flesh whit¬ 
ish, butte^, melting, with a high, rich, vinous 
excellent flavor; very productive; succeeds well 
on the quince; should be in every orchard. Vig¬ 
orous. October to December. 
ANGOULEME (Duchess)—Very large, dull 
greenish yellow, streaked and spotted with rus¬ 
set; flesh white, buttery and very juicy with a 
rich and very excellent flavor. Vigorous. Oc¬ 
tober and November. 
CLAIRGBAU—Ly ge; skin yellow, inclined to 
fawn, shaded witn orange and crimson, covered 
with russet dots; flesh yellow, buttery, juicy, 
somewhat granular with a sugary, perfumed, 
vinous flavor. Moderate. October to December. 
THE KIEFFER 
< 
bearer; hardy everywhere. Vigorous. Septem¬ 
ber and October. 
KIEFFER— Very large, bell shaped; light 
yellow when fully ripe, sometimes with a slight 
blush; flesh white, crisp, juicy, of slightly quince 
flavor; or fair quality; exceedingly valuable for 
cooking or canning, which brings out its best 
spicy flavor; never rots at core. The tree is an 
extraordinary vigorous grower, and must be se¬ 
verely pruned. It it is a wonderfully abundant 
and regular bearer, and the fruit must be thinned 
for the best results. Extremely vigorous. Oc¬ 
tober to December. 
LAWRENCE— Rather large ; yellow, covered 
with brown dots; flesh whitish, slightly granu¬ 
lar, somewhat buttery, with a very rich, aro¬ 
matic flavor, unsurpassed among the early winter 
pears; succeeds well on the quince; ripens with 
little care; should be in every orchard; tree 
healthy, hardy and productive. Free grower. 
. November to January. 
' SECKEL—Small; skin rich yellowish brown 
with a deep brownish red cheek; flesh very fine 
grained, sweet, exceedingly juicy, melting, but¬ 
tery; the richest and highest flavored pear 
known. Moderate. September and October. 
SHELDON— Large size; yellow or greenish rus¬ 
set, with a richly shaded cheek; flesh a little 
coarse, melting, juicy, a very brisk, vinous, high¬ 
ly perfumed flavor; productive; vigorous. Oct. 
DWARF PEARS 
As certain varieties of Pears are not successful 
when grown as Dwarfs, we herewith give a 
special list of such as are most suitable, and of 
which the Duchess d’Angouleme is decidedly 
the best of all: Anjou, Clapp’s Favorite, An- 
gouleme (Duchess), Kioffer, Louise, Lawrence 
and Seckel. 
FLEMISH — Large • and 
beautiful, juicy, melting, 
rich and fine; a good 
THE DUCHESS 
