IS THE STANDARD COMMERCIAL VARIETY 
29 
The fruit is of large size, skin bright yellow when ripe, inclined to blush on 
the sunny side, and is of oblong shape, tapering toward the stem. The 
flesh is exceedingly fine grained, white and buttery, full of juice and very 
highly perfumed. It is especially adapted to river bottom soils, but if prop¬ 
erly cultivated will thrive in clay loams and even adobe. Ripens in August. 
Beurre Bose Beurre Bose develops into a large handsome tree, is a vigor¬ 
ous grower and regular bearer. The fruit is large, pyriform 
in shape, tapering long and gradually toward the stem. It is always well 
spaced on the tree giving one the impression it has been thinned. Skin smooth 
dark yellow in color streaked and dotted with cinnamon russet sometimes red 
on the sunny side. The flesh is white, very rich, melting, delicious and 
highly perfumed. Always brings the highest market prices. Ripens gradually 
from the last of September to the last of October. 
Beurre Clairgeau *^ s near as we are able to ascertain this pear was raised 
.by Mr. Pierre Clairgeau, of Nantes, France, and was 
imported into the United States many years ago. Owing to the beauty of 
the fruit, the early bearing and productiveness of the tree, it is regarded as 
one of the very best market varieties. 
The fruit is very large of a yellow color shaded with orange and crimson 
often being covered with russet dots and sometimes sprinkled with russet; 
inclined to be large at the blossom end gradually tapering to the stem. The 
sides however are usually unequal. Flesh yellowish, juicy, somewhat granular 
with a sugary vinous flavor. In addition to being a highly recommended 
market variety it is also very fine for canning and dessert uses. Ripens latter 
part of September. 
Beurre Hardy The Beurre Hardy pear is the favorite variety among 
Nurserymen for budding or grafting on the Quince root, it 
forming a perfect union and producing a tree that comes into bearing early 
and produces large crops of fruit. When budded or; grafted on the Standard 
French, or Japanese Pear stocks it also makes a fine upright tree that is 
vigorous and productive. 
It bears large fruit of a greenish color covered with light russet, which is 
shaded, with brownish red, and sprinkled with brown dots. The flesh is but¬ 
tery, melting, juicy and highly perfumed. This variety can be grown very 
successfully on the alluvial soils of the valley and especially on river bottoms. 
The Beurre Hardy is considered a good commercial sort and by all means a 
tree or two should be found in all family orchards. Ripens in September. 
Dana’s Hovev Often known as the Winter Seckel. The tree is a vigorous 
J grower and a consistent bearer. This is one of the high¬ 
est flavored winter pears in existence, being almost equal to that of the Sum¬ 
mer Seckel. The only objection to this variety as a market leader is its size, 
however, when flavor, productiveness and its other good features are taken 
into consideration it certainly is a fine variety for planting in home orchards 
and also for supplying local markets. 
The fruit is small, pyriform, and regular. The skin is of a greenish or pale 
yellow, being patched considerably with russet and dotted with brown dots. 
The flesh is yellowish, juicy, melting, and of rich sugary flavor. Ripens in 
November but can be kept until latter part of January. 
Doyenne du Comice Owing to the late blooming and the early bearing 
y of this variety it is considered by many orchard- 
ists as the money maker among pears. 
The tree is a vigorous grower and a regular bearer. The fruit is large, and 
of roundish shape, tapering to the stem; the skin is waxy yellow in color, cov¬ 
ered with a light crimson blush. The flesh is white, fine grained, smooth, 
juicy and has a delightful aroma. Owing to the fine keeping and carrying 
qualities some experienced orchardists claim this variety equal to the much 
favored Bartlett. Ripens in October. 
Easter Beurre The Easter Beurre is an upright grower, very thrifty but 
requires a rich soil and rather a warm climate, in order 
to show best results. 
The fruit is large, with a skin of yellowish green, sprinkled with many 
russet dots and often more or less covered with russet. The flesh is white, 
fine grained, melting and juicy with a very rich sweet flavor. 
