THE ANJOU PEAR. 
The Finest Pear of its Season and One of the Very Best in Cultivation. 
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READ WHAT IS SAID OF IT. 
HANDSOME SPECIMENS OF PEARS. 
The editor of this journal was the pleased recipient, early in December, of a basket of beautiful 
Anjou pears from Ellwanger & Barry of this city. They were all splendid specimens, showing the 
effects of good cultivation and care in gathering, keeping, and ripening. There ought to be a 
demand for a great quantity of such fruit in the winter season, but practically the market is bare of 
it. Even of the late fall pears, what a poor figure they cut in the market. The growers gather them 
and offer them for sale while yet hard and of a green color, and in this form they appear at the 
grocers, often standing about for many days or even some weeks, wilting, withering, and perhaps 
in some cases taking on a pale yellow cast, spotted dark in bruised places. And at the fruit-stands 
where the fruits are sold singly, and where one would expect to get something choice, the condition 
of this fruit is no better. The fact is, neither growers nor dealers take proper care of the fruit. 
Either they do not know how to do so, or think there is no profit in such care. The fruit-grower 
who will raise fine late autumn and winter pears and handle them properly, keeping them in well 
constructed fruit rooms until well colored and ready for use, will find a demand for them at hand¬ 
some prices. The specimens noted above were each one wrapped in a piece of manilla paper, by which 
means they could be packed and carried without bruising. When will our fruit-growers send fine 
pears to market in this manner? The Anjou pear is a particularly valuable one as a long-keeping 
variety. When properly kept it can be had in fine condition for use from late autumn to mid-winter. 
For years Ellwanger & Barry have made a splendid display of Anjou pears, the last week in 
January, at the annual meeting of the Western New York Horticuitural Society.—Kick’s Magazine, 
January , 1898. 
From The Rural New Yorker , Dec. 11 , 1897. 
There are few lovers of pears that, after they have eaten their first well-grown, well-ripened 
Anjou, do not ask its name with a view to buying more for immediate use, or planting Anjou trees in 
their own gardens or orchards. If a vote among all the judges of pears in the country were taken as 
to which is the best variety of its season, we think that the Anjou would be elected by an over¬ 
whelming majority. 
From The Country Gentleman , Dec. 2, 1897. 
We are indebted to Messrs. Ellwanger & Barry of Rochester, N. Y., for a case of the very finest 
Anjou pears that we have ever seen ; beautifully grown, of large size, smooth, and perfect form, and 
of course fine grain and delicious flavor. So valuable a variety deserves the skillful care that it 
receives at the Mount Hope Nurseries. 
From Meehan's Monthly, January, 1898. 
We are accustomed to think of California whenever some admirable specimens of fruit come in 
sight, but now and then we note instances where this noble fruit-growing state might hand down its 
colors without disgrace. A small box of Beurre d’Anjou Pears from Ellwanger & Barry, Rochester, 
N. Y., has a threatening attitude in this direction. From ten to twelve inches in circumference and 
weighing fourteen ounces and some over. What has the Golden State to say about that? 
The fruit is magnificent; one of the pears weighs fourteen and one-half ounces. Have shown 
them to some of our critical neighbors, and I verily believe, were it not that your name and address 
are on the box, I could n’t convince them that the pears were not California grown. Better than 
California, though, for here we have both size and cleanness, and quality too.— WILLIAM FALCONER. 
I do n’t know when I have tasted better fruit of that variety. They are not only beautiful to 
the eye, but they have been extremely well handled, and are as perfect, it seems to me, as it is possible 
to have them. In fact, I never knew before how good a pear it is.—PROF. J. F. COWELL. 
( FOR DESCRIPTION SEE GENERAL CATALOGUE, PAGE i7. ) 
