PEACHES. (See Page 13) 
Alexander. Medium size; skin greenish white, 
nearly covered with rich red; flesh melting, 
juicy, sweet. 
Carman. Large; color creamy white or pale yel¬ 
low with deep blush; skin very tough; flesh 
tender, fine flavor. One of the hardiest in bud. 
In shipping qualities and freedom from rot it 
is unsurpassed. August. 
Champion. Tree and fruit-buds extremely hardy; 
has stood 18 degrees below zero and produced 
a full crop the following summer. Fruit often 
10 inches in circumference; freestone. 
Crosby. Has stood 22 degrees below zero without 
injury to the tree or fruit-buds, and in every re¬ 
spect has proved a remarkably fine peach for 
home use or market. 
Early Crawford. A magnificent large yellow peach 
of good quality. Its fine size, beauty and pro¬ 
ductiveness make it one of the most popular 
sorts; no other variety has been so extensively 
planted. First of September. 
Elberta. The great market peach; perfectly hardy, 
and is the very best peach for home use or market. 
Ripens with Early Crawford. 
Fitzgerald. Fully equal to Early Crawford in size, 
quality and color, with much smaller pit; early 
bearer, often when two years from bud. Fruit 
very large, brilliant yellow with red cheek; high¬ 
est quality; ripens just after Early Crawford. 
Late Crawford. Fruit of large size; skin yellow or 
greenish yellow, with dull red cheek; flesh yellow; 
one of the finest late sorts. 
Mayflower. Earliest peach known; color red all 
over, beautiful appearance. Carries well to 
market, not being tender. Blooms very late, 
crop never entirely cut off by late frosts; size 
medium, quality good. 
Mountain Rose. Large; red; flesh white, juicy, 
rich and excellent; should be in every collection. 
Niagara. Originated in Niagara County, New York, 
where it has borne heavy crops of uniformly large, 
delicious peaches every year the past six seasons. 
The original orchard has 200 trees, and not a tree 
has blighted or shown any sign of decay. 
Oldmixon Cling. Large; pale yellow, with red 
cheek; juicy, rich and high flavored; one of the 
best clingstone peaches. September. 
Oldmixon Free. Large; pale yellow, with a deep 
red cheek; tender, rich and good; one of the 
best. First to middle of September. 
PEARS 
This fruit may now be had in varieties which 
will be in good eating condition from August until 
early spring. It is a very profitable fruit to grow 
and will especially reward good cultivation and 
care. They should be gathered from ten days to 
two weeks before they are fully ripe, when, on 
gently lifting the fruit, the stem will readily sepa¬ 
rate from the limb. Only the most perfect speci¬ 
mens should be marketed to insure the highest 
price, and they should be handled and packed with 
care to avoid bruising. They should be kept in a 
dark place until fully matured. Winter pears may 
hang on the trees until there is danger of frost, 
and then placed in a dry cellar to mature. 
The soil should be rich and well cultivated. A 
pear orchard should not be permitted to “go to 
grass.” They should be pruned every year, dwarfs 
especially. Dwarfs should have low heads and be 
trained in pyramidal form, one-half of the pre¬ 
vious season’s growth being cut off each spring. 
Strong, selected trees, 50 cts. each; $4.50 per doz.; 
$35 per 100. 
SUMMER PEARS 
Bartlett. Large size, often a beautiful blush next 
the sun; buttery, very juicy and high flavored; 
bears early and abundantly. 
Clapp 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. 
Koonce. Medium to large; very handsome; flesh 
juicy, sweet, spicy, good. 
PEARS 
