the most perfect specimens should be mar¬ 
keted 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 previous season’s growth being 
cut off each spring. 
Strong selected trees, 50 cts. each., $5 per doz., 
$40 per 100 
SUMMER PEARS 
Bartlett. September. A popular variety with 
large, yellow fruit; sweet and juicy. Excel¬ 
lent for eating or preserving. A prolific 
bearer and a strong grower. 
Clapp’s Favorite. September. Large, pale yel¬ 
low with crimson cheek; fruit fine-grained 
and good for eating. Should be picked 
early and ripened indoors. 
Doynne d’Ete. July. Yellow, shaded red. 
Koonce. July. Yellow fruit; good quality. 
Osband’s Summer. August. Medium-sized; 
yellow, with reddish brown cheek. 
Wilder. August and September. Yellow, fine¬ 
grained and probably the best early market 
variety. 
AUTUMN PEARS 
Beurre d’Anjou. Late October. Large, russet- 
yellow; excellent flavor and a prolific 
bearer. 
Beurre Bose. September and October. Large, 
russet, highly flavored and delicious. 
Flemish Beauty. September and October. 
Large, greenish yellow, sweet and juicy. 
Louise Bonne de Jersey. Late September. 
Large, yellow with dark red cheek; good- 
tasted. 
Manning’s Elizabeth. August. Medium size, 
excellent flavor and very productive. 
Seckel. September and October. A little brown 
Pear, exceptionally sweet and juicy. 
Sheldon. October. Large, russet and red; rich, 
melting and juicy; fine flavor. 
Worden-Seckel. September and October. Re¬ 
sembles the old-fashioned Seckel Pear; is 
equally good and large. 
WINTER PEARS 
Beurre Clairgeau. September. Large, yellow, 
shaded with crimson, juicy and sweet- 
flavored. 
Duchesse de Bordeaux. Large, yellow, with 
russet cheek, sweet and good keeper. 
Kieffer. Very vigorous and productive, even 
when young; fruit large and yellow; a good 
keeper. 
Lawrence. November. Rather large, yellow 
Pear, of splendid rich flavor. 
DWARF PEARS 
35 cts. each, $3 per doz., $20 per 100 
Bartlett. September. Familiar large, yellow 
Pear, that is splendid for eating or cooking. 
Duchesse d’Angouleme. October. Large, 
greenish yellow Pear; rich and juicy; de¬ 
sirable sort. 
Louise Bonne de Jersey. October. Large, 
greenish yellow with red cheeks; juicy and 
good-tasted. 
Seckel. September and October. A little brown 
Pear exceptionally sweet and juicy; delic¬ 
ious for eating. 
Persimmons 
American. Our native species which bears so 
abundantly, 75 cts. each, $5 for 10. 
Plums 
Most of the cultivated varieties of Plums are 
European, or descendants of European vari¬ 
eties. But in recent years certain extraordi¬ 
narily good varieties of native Plums have been 
widely disseminated; and very recently we 
have received some extremely valuable vari¬ 
eties from Japan. Crosses from all these will 
from time to time bring out new and much 
improved varieties, especially securing the best 
qualities of the European Plums united with 
the hardness, or desirable season, or good 
shipping qualities of the others. 
The finer kinds of Plums are beautiful des¬ 
sert fruits, of rich and luscious flavor. For 
cooking and canning they are unsurpassed. 
For best flavor they should be allowed to re¬ 
main on the tree until fully ripe; but for ship¬ 
ping to market, they must be gathered a very 
few days earlier, when they may be shipped 
long distances, arriving in good condition. All 
in the list are hardy and vigorous in all but 
the most severe climates. 
Plums should be pruned sufficiently to pre¬ 
vent a straggling growth, and to keep the head 
from being too crowded. “Black knot” must 
be removed as soon as it is discovered. The 
only remedy is to cut off the diseased part and 
burn it. Permit no black knot to exist about 
your premises or your neighbor’s, if you can 
help it, but have it removed and burned. 
The Plum does best in heavy loam; but it 
will do extremely well on a shady or gravelly 
loam, especially if there be some clay in the 
soil. They should be thoroughly cultivated 
and not allowed to stand in grass. 
Strong selected trees, 35 cts. each, $3.50 per 
dozen, $25.00 per 100. 
Bradshaw. August. Large red; valuable for 
market. 
German Prune. September. Dark purple, 
agreeable flavor and valued for drying. 
Gueii. Late August. Large blue fruit; flesh 
yellow, sweet and pleasant. Good free¬ 
stone variety. 
Imperial Gage. Middle of August. Good size, 
freestone; greenish in color, sweet and 
juicy. 
Lombard. Last of August. Violet-red, yellow 
flesh, agreeable flavor, vigorous and bounti¬ 
ful fruiter. 
Reine Claude (Bavay’s Green Gage). Late 
September. Greenish with red cheek. Yel¬ 
low, juicy flesh. 
Shippers’ Pride. Large, bluish purple, good 
tasted and valuable commercial sort. 
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