GENERAL CATALOGUE 
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Superfin (Beurre Seperpik) — A large, fine pear, very juicy and melting, with a rich, pleasant and 
sprightly sub-acid flavor; one of the best pears. October. 75c. 
LATE AUTUMN AND EARLY WINTER PEARS 
Anjou (Beurre d’ Anjou) — A large, handsome pear, buttery and melting, with sprightly vinous flavor; 
keeps into mid-winter. Tree a vigorous grower and good bearer. One of the most valuable pears 
in the catalogue. Keeps until the winter holidays, when it commands very high prices in the 
market. 60c. 
Clairgeau (Beurre Clairgeau) — Very large; pyriform; yellow and red; handsome and attractive; 
flesh yellowish; nearlv melting; an early, abundant bearer; a magnificent and valuable market 
fruit. October and November. 60c. 
Duhamel du Monceau— Large, long, pyriform; skin rather rough, nearly covered with brownish rus¬ 
set; flesh melting, juicy, with the flavor of Winter Nelis; a delicious pear. 76c. 
*Lawrence—Size medium to large, obovate; golden yellow; flesh melting, with a pleasant aromatic 
flavor. An abundant bearer. 50c. 
*Reeder (Dr. Reeder) — Medium size; roundish, ovate; skin yellow, netted with russet and sprinkled 
with russet dots. Flesh fine, juicy, melting. A delicious pear for amateur } s use. November. 75c. 
Winter Nelis—One of the best early winter pears; medium size; dull russet; melting and buttery, 
with a rich, sprightly flavor. Bears heavy crops regularly. It must be top grafted to obtain 
good trees. 75c. 
LATE WINTER PEARS 
Easter Beurre—A large, roundish, oval fruit, yellow with a red cheek; melting and rich; best on the 
quince; keeps cul muter. 75c. 
Josephine of Malines — Medium to large, roundish; pale straw’ color; flesh rose-colored, melting and 
delicately perfumed; first quality. One of the most delicious of our long keeping table 
pears. 75c. 
P. Barry — One of the long keeping Fox seedlings. Large, pyriform; skin orange yellow’, covered with 
russet dots and blotches; flesh very juicy, buttery, fine grained; flavor sprightly, rich, excellent. 
The best late winter pear. Resembles Anjou in texture of flesh, and Winter Nelis in color 
of skin and juiciness of flesh. Must be top grafted. Ripe in April. 75c. 
SPECIAL COLLECTION OF PEARS 
FOR CULTIVATION ON THE QUINCE 
The following varieties are particularly recommended for cultivation on the quince. All are vigorous and handsome 
growers, hardy, and bear well. We might add many others which appear to succeed well on the quince with fair treat¬ 
ment. Such are now in our grounds in a flourishing state, after being many years planted. The following, however, can¬ 
not fail to make durable and satisfactory trees: 
Summer — Andre Desportes, Bartlett, Clapp's Favorite, Margaret. 
Autumn—Angouleme, Hardy, Howell, Louise Bonne of Jersey, Superfin. 
Winter — Anjou, Easter Beurre, Lawrence, Josephine of Malines. 
ADDITIONAL VARIETIES OF PEARS 
*B. S. Fox — May be compared as to texture and quality with Anjou, but ripening in October. Stem 
short; color a beautiful yellow russet when ripe; flesh fine grained, very juicy, vinous; sound to 
the core. One of the most valuable pears. 75c. 
*Col. Wilder — One of the longest keeping pears. Large, pyriform, oblong, inclining to oval; skin 
yellow, profusely dotted and marbled with russet; flesh melting, full of juice, sweet; a delicious 
pear; keeps till March. 75c. 
* Dorset—A very handsome and showy late-keeping pear. Large, golden yellow ground, with bright 
red on sunny side; flesh juicy, melting, sweet, of good quality. Ripe in February, but keeps 
till May. 75c. 
Doyenne du Comice — A rare old variety; large, melting, juicy, sweet, rich, aromatic. Late 
autumn. 75c. 
Fred Baudry—A large, handsome, fine-flavored, late winter pear. Size, medium to large; oblong, 
pyriform; color yellow’, with occasional blotches of russet; flesh yellow’, tender, buttery, juicy; 
quality very good to best, a distinct flavor. Ripe a little after Josephine of Malines. 75c. 
*Lady Clapp—A large, very handsome pear. Clean, smooth skin, beautiful yellow when ripe; flesh 
very juicy, melting, vinous; quality first rate. Ripens from middle to end of September, follow’- 
ing the Bartlett. A decided acquisition. 75c. 
Olivier des Serres — A valuable late-keeping winter pear, ripening about the same time as the Joseph¬ 
ine of Malines, and perhaps keeping longer, say till first of March. The fruit is of good 
size, roundish. Flesh tender, juicy, melting; flavor distinct, excellent. 75c. 
