BUTZER’S SEED STORE, PORTLAND, OREGON 
73 
PEACHES 
Each Per 10 
First Grade, 4 to 6 feet .$0.50 $4.00 
First Grade, 3 to 4 feet ..40 3.00 
Write for special price if larger quantities are wanted. 
CHAMPION 
Large, cream white, slightly blushed. Tree hardy ; 
should he in every orchard. July. Freestone. 
EARLY ALEXANDER 
One of the largest and best of the extra early va¬ 
rieties. Almost freestone. July. 
EARLY CHARLOTTE 
Hardy, medium early, excellent flavor; originated in 
Oregon. Freestone. 
EARLY CRAWFORD 
Very large, yellow, with red cheek ; flesh sweet and 
excellent; our most popular peach for table and can¬ 
ning ; freestone. August. 
EARLY ELBERTA 
Ripens about a week earlier than Elberta; other¬ 
wise the same or a trifle better. 
ELBERTA 
Very large, bright yellow, red cheek; flesh yellow ; 
juicy, sweet; regular bearer; fruit very showy and 
perfect; freestone. Late July. 
J. H. HALE 
A valuable table, shipping and drying peach. Smooth 
skin, almost fuzzless. Very Arm. Ships almost like an 
apple. Yellow freestone; flesh tender, excellent qual¬ 
ity. Larger than the Elberta and ripening about the 
same period. 
LATE CRAWFORD 
Very large, roundish; yellow, with dark red cheeks; 
flesh deep yellow, juicy and melting ; flavor rich and 
excellent; very popular; valuable for canning and 
drying; freestone. 
HALE’S EARLY 
Early, free; extra quality ; hardy ; prolific. 
HEATH’S CLING 
One of the best of the clings. Very large; creamy 
white, with slight red; flesh white. September. 
MAYFLOWER 
Beautiful red all over; extremely early; tree hardy 
and healthy. Should be in every home and commercial 
orchard. Last of June. Freestone. 
MUIR 
Large, pale yellow ; very firm and sweet; best for 
drying ; freestone. August. 
SALWAY 
Creamy yellow, red cheek; flesh deep yellow, red at 
the pit; rich and sweet; a standard late peach, grow¬ 
ing more and more in favor with orchardists; free¬ 
stone. Late September. 
TUSCAN CLING 
Very large; yellow, blushed red. 
strong grower. July and August. 
PEARS 
Delicious for Eating 
and Canning 
The Pear tree will grow 
on almost any good soil, 
but thrives best in a 
rather heavy clay or 
loam. 
Each Per 10 
4 to 5 feet.$0.50 $6.00 
3 to 4 feet_ .40 3.00 
2-year-old _ .75 6.50 
SUMMER AND AUTMUN VARIETIES 
BARTLETT 
Large; skin thin, clear, lemon yellow, with soft 
blush on the sunny side; flesh white, buttery, very 
juicy and highly flavored; the best summer pear in 
existence. August, September. 
BEURRE BOSC 
Large, beautiful, russety; highly flavored; fine for 
shipping. September. 
BEURRE CLAIRGEAU 
Large, yellow, shaded with orange and crimson; 
covered with russet dots; flesh yellowish, buttery, 
juicy. September. 
BEURRE D’ANJOU 
Large, handsome, fine flavor; tree vigorous; heavy 
bearer; keeps till Christmas. September. 
COMICE 
A splendid commercial variety, being of fine size; 
good appearance; ships well. October. 
FALL BUTTER 
A favorite fall pear; yellow, sweet and juicy. Sep¬ 
tember. 
SECKEL 
Rich and highly flavored; its highly concentrated, 
spicy, honey flavor is unequaled : skin brownish green, 
russet brown cheek ; flesh whitish, buttery and melting. 
September. October. 
WINTER VARIETIES 
P. BARRY 
Fine keeper. Very large; juicy, fine grained, yellow. 
December, March. 
WINTER BARTLETT 
This fine pear originated in Eugene, Oregon. Fruit 
large, closely resembling the famous Bartlett in shape 
and appearance, but ripening considerably later; 
flavor almost identical with the Bartlett; is undoubt¬ 
edly one of the few pears of recent introduction of 
real merit. 
WINTER NELIS 
Medium; skin yellowish green, dotted with gray 
russet; flesh yellowish white; fine grained, of a rich 
saccharine, aromatic flavor. 
QUINCES 
Fine for Sauce. 
The Quince crop is usually reliable, and in good 
market demand. The fruits are quite fragrant, and 
the trees and bloom highly ornamental. 
First Grade, 4 to 6 feet, each 75c 
CHAMPION 
Large, yellow; flesh cooks very tender; flavor is 
most delicious; more productive than the Orange. 
October. 
PINEAPPLE 
Flavor is suggestive of the pineapple; the fruit re¬ 
sembles the Orange quince; making superior jelly; 
can be eaten raw and has a most exquisite and de¬ 
licious flavor, not equaled by any other quince. Sep¬ 
tember. 
Vigorous and 
NOTHING SUCCEEDS LIKE SUCCESS—GROW OUR SEEDS 
