28 
PEARS BUDDED ON QUINCE ROOTS 
The fruit, while small, is regularly formed, having a skin of brownish green 
at first with a lively russet red cheek. The flesh is whitish, buttery, very 
juicy containing a rich spicy flavor and aroma. 
We consider it a profitable variety to grow where one is so situated as to 
reach a good local market. No family orchard is complete without one or 
more of these trees. Ripens in August but can easily be kept, under favorable 
conditions until September. 
\X7* 1VT !• Winter Nelis is held in very high esteem by experienced 
W inter INellS pear orchardists in general. It is without exception the 
finest winter variety yet produced. 
The tree is very hardy and a very heavy cropper. Fruit is of medium size 
and roundish in appearance, yellow in color, covered with russet. The flesh 
is yellow, sweet and fine grained. Unexcelled for quality when fully ripe. 
Owing to the fine keeping qualities of this pear it is unexcelled as a good 
shipper. 
This pear is highly recommend-ed as a winter variety for planting, especially 
in the central coast regions, interior valleys and foothills; however, it is fairly 
productive in all other regions where any other variety of pear is found. 
Ripens in December. 
Winter Bartlett 
While resembling the summer Bartlett in appearance 
ripens several months later. The original tree, at 
Eugene, Oregon, is claimed to have attained a height of forty feet and has 
produced a good crop each season for the past twenty years. Needless to say 
this variety is among the best for vigorous growth and bearing qualities. 
The fruit is very large, has a yellow skin, perfectly smooth, with a slight 
blush on the side exposed to the sun and sprinkled with large russet dots. The 
flesh is rather coarse but tender, juicy and melting. 
The unexcelled keeping qualities of this variety, coupled with its fine flavor 
and its lateness of ripening, make it a very favorable variety among pear 
orchardists. Ripens November. 
PEAR TREES BUDDED ON QUINCE ROOTS 
The Pear when budded on Quince root is dwarfed and such trees are suited 
for planting in small gardens or orchards where a saving of room is the 
prime object. The trees also will come into bearing at an earlier stage. The 
names listed under the prices are the only varieties we have budded on Quince. 
lb'ices of Pears oil Quince Root 
Each 10 100 
1 year.4 to 6 ft. $ .75 $6.50 $55.00 
1 year.3 to 4 ft. .60 5.50 45.00 
1 year.2 to 3 ft. .50 4.50 35.00 
Bartlett Dana’s Hovey Forelle P. Barry 
Beiirre Clairgeau Doyenne du Glou Morecau Seckel 
Beurre d’Anjou Cornice Howell Winter Bartlett 
Beurre Hardy Easter Beurre Madeleine Winter Nelis 
PEACHES 
California leads all other states in the production of peaches, in fact it is the 
leading horticultural product of the state. 
Both the Clingstone and Freestone peaches have been bringing handsome 
returns to the growers and the heavy demand for foreign shipments as well as 
for home consumption, makes peach growing one of our most profitable in¬ 
dustries. 
The California Peach Growers Association represents 6,000 growers. It is 
incorporated for $1,000,000, and now controls 85 per cent or more of the 
tonnage sold on the market. Since this Association has been formed, grades 
have been standardized and prices have been obtained which have been re¬ 
munerative to the grower and gives an impetus to the planting of new acreage. 
The trees do best on well-drained, sandy loam and white ash soils. If f 
planted on heavy soils, care must be taken to have it well drained. The so- 
called “hard-pan lands,” if properly blasted allowing the roots to extend into 
the deep, free soil below, produces fruit of the finest quality and the trees are 
very prolific. Such land is usually rough and requires leveling before planting. 
It is always advisable to have the land well plowed and harrowed before 
planting. When the trees are set, cut them back to 18 inches from the top of 
the ground and shorten in all lateral branches, if any, to two buds. 
The first winter after planting'cut away all branches up to 12 inches from 
the ground and leave from three to five branches to form the head of the tree 
and prune these back to 12 inches. These framework branches should be dis¬ 
tributed on the trunk of the tree to prevent crowding and development of 
forks. Forked trees, when loaded with fruit, are liable to split down and ruin 
or entirely kill the tree. 
