TuliuS-'Rgekrj' Co:, T^AtViErford. N . T 
TRAINED FRUIT TREES 
PEARS 
SUMMER 
Bartlett. Large and juicy. 
Aug., Sept. 
Beurre Gifford. Medium 
size; melting, juicy, and 
aromatic. Aug. 
Beurre d’Amanlis. Large 
and very juicy. Sept. 
Clapp’s Favorite. Large 
and one of the very 
best. Aug., Sept. 
Dr. Jules Guyot. Large 
Pear. Sept. 
Poire Madame. Long 
sweet Pear. Aug. 
Triomphe de Vienne. 
Large, juicy, and of good 
flavor. Aug., Sept. 
Williams Bon Chretien. 
Large, tender, melting, 
delicious. Aug., Sept. 
AUTUMN 
Horizontal Trained Apple Trees 
AUTUMN APPLES 
Alexander. Very large; red, with yellow stripes; 
tender and juicy. Oct., Nov. 
Cellini. Large fine Apple of good quality. Oct. 
Cox’s Pomona. Richly colored, soft, and tasty. 
Oct., Nov. 
Gloria Mundi. Pale green; large. Oct. to Dec. 
Golden Noble. Large round Apple; pale yellow. 
Sept, to Dec. 
Golden Reinette. Medium-sized fruit of good qual¬ 
ity. Oct. to Dec. 
Gravenstein. Large; pale yellow; very good flavor. 
Nov., Dec. 
Peasgood Nonesuch. Pale yellow, shaded crimson; 
very large and of excellent quality. Nov., Dec. 
Maux Codlin. Medium size; very firm; prolific pro¬ 
ducer. Nov., Dec. 
Ribston Pippin. Medium-sized fruit; very aromatic. 
Nov., Dec. 
he Queen. White flesh; very tender. Nov. 
WINTER 
^elle Flower. Fruit red-yellow, deliciously sweet. 
Jan. to March. 
ismarck. Very large fruit, highly colored, and of 
fine flavor. Dec., Jan. 
adeau du General (syn. Reinette du Vignan). Very 
large yellow. Dec., Jan. 
alville blanc. Very fine French Apple of excellent 
flavor. Dec. to March. 
ameuse. Pale yellow of medium size. Feb., March, 
aesers Erstling. Large, red Apple. Dec., Jan. 
‘Teiherr von Berbepsch. Very large and delicious. 
Dec., Jan. 
acques Lebel. Large fruit; good bearer. Dec., Jan. 
ondon Pippin. Medium, deep yellow. Dec. to 
March. 
jotaire. New. Large and very juicy. Dec., Jan. 
■ veinette Bauman. Large yellow apple, very sweet. 
; Jan. to March. 
einette du Canada. Yellowish green, streaked 
brown. Jan., Feb. 
Bergamotte d’Automne. 
Medium, rich. Oct. 
Beurre Hardy. Large and 
richly flavored. Oct. 
Beurre Lebrum. Very sweet and juicy. Oct. 
Calebasse de Tirelmont. Large and juicy. Oct., 
Nov. 
Conseilleur de la Cour. Large, tender, and melting. 
Oct., Nov. 
Duchesse d’Angouleme. Large and of high excel¬ 
lence. Oct., Nov. 
Beurre Durondeau. Prolific; good flavor. Oct., Nov. 
Fondante de Charneux. Large and sweet. Oct. 
Jules d’Airoles. Medium size; of excellent qual¬ 
ity. Nov., Dec. 
Louise Bonne of Jersey. Large and very good. Oct. 
Nouveau Poiteau. Large and very juicy. Oct., Nov. 
Soldat Laboureur. Medium size; sweetly aromatic. 
Oct., Nov. 
Williams’ Duchesse. Large and very sweet. Oct. 
WINTER 
Beurre d’Arenberg (syn. Beurre d’Hardenpont). 
Very tender and sweet. Dec., Jan. 
Comtesse de Paris. Large, long fruit; very sweet; 
juicy. Dec., Jan. 
Cure. Very sweet and aromatic. Dec. to Feb. 
Doyenne du Comice. Superb fruit both in quality 
and appearance. Nov., Dec. 
Dutch Abundance. Good bearer and good flavor. 
Dec. to March. 
Josephine de Malines. Medium size but very 
delicious. Feb. to Apr. 
Olivier des Serres. Small round fruit; most deli¬ 
cious. Feb., March. 
Professeur Opoix. Fairly large; good quality. Jan., 
Feb. 
NECTARINES 
EARLY 
Cardinal. Very early; fine for forcing; splendid 
flavor. End of July. 
Early Rivers. Very large. End of July. 
Elruge. Medium size; rich and juicy. End of July. 
Lord Napier. Large; pale cream, red cheek. Early 
August. 
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