Oriental Pears 
This type is peculiarly adapted to the South 
Garber. Resembles the Kieffer in size, appearance and 
quality, but matures here in August, and between the 
Le Conte and Kieffer. A thrifty grower and valuable 
variety. 
Hawaii, or Sandwich Island. Medium; round, Ber- 
gamotte-shaped. Very prolific; foliage luxuriant, fine 
grower. Valuable for cooking and canning. October 
to December. 
Japan Golden Russet. Large, almost globular; en¬ 
tirely covered with russet; firm, juicy; excellent for 
canning and preserving. A strong, vigorous grower. 
Kieffer. Fruit large to very large; skin yellow, with 
a light vermilion cheek; flesh brittle, very juicy, with 
a marked musky aroma; quality good. Matures from 
September to October. Tree vigorous and very pro¬ 
lific. Begins to bear when four years old. If the fruit 
is allowed to hang upon the tree until the beginning 
of October, and then carefully ripened in a cool, 
dark room, it is a very attractive Pear. 
Le Conte (Chinese Pear). Fruit large, pyriform; skin 
smooth, pale yellow; quality very variable, usually of 
second quality, but if allowed to mature slowly in 
a cool, dark room, its quality improves remarkably. 
Maturity from July 20 to end of August. Trees 
begin to bear when five years old. 
Mikado. Large; yellow; flesh brittle. A vigorous 
grower. Good for cooking and preserving. End of 
August. 
Smith’s. Almost identical with Le Conte in size, 
shape and quality, but a few days earlier. 
European Pears 
SUMMER 
Alamo. Origin, Texas. Large; yellow, with bronze 
cheek. Tree a vigorous grower; bears young. 
Bartlett. Large; buttery, melting, of rich flavor. Very 
popular. Ripens end of July, and during August. 
Belle Lucrative (Seigneur d'Esperen; Fondante d* 
Automne). Large; melting, delicious; fine grower; 
bears abundantly and regularly. End of July and 
August. 
PEARS, continued 
Beurre Giffard. Medium size; juicy. Tree a strag¬ 
gling grower. Ripens middle of June. 
Clapp’s Favorite. Resembles Bartlett, but ripens a 
few days earlier. Fine flavor. Tree a vigorous 
grower. 
Doyenne d’Ete. Small; melting; very good. Tree a 
moderate grower. Beginning of June. 
Flemish Beauty. Large; melting; sweet; handsome. 
August. 
Koonce. Medium to large; very handsome; juicy, 
sweet, very good. Tree a vigorous grower. Middle 
of June. 
Philadelphia. Large; melting; very good. July 15. 
Seckel. Of exquisite flavor, perhaps the standard of 
quality in Pears. Tree a stout, slow grower. August. 
Wilder. Small to medium; yellow, with dark red cheek; 
melting, sweet and very good. Beginning of June. 
Of vigorous and symmetrical growth. A valuable 
early market fruit. 
AUTUMN AND WINTER 
Beurre d’Anjou. Large; juicy, melting. A fine tree, 
and regular bearer. September. 
Beurre Diel. Large; buttery, rich; vigorous grower. 
September. 
Beurre Langelier. Medium; juicy, vinous, good. Oc¬ 
tober and November. 
Beurre Superfin. Large; melting, subacid. Fine 
tree and regular bearer. August. 
Duchesse d’Angouleme. Large; melting, juicy and 
well-flavored. Vigorous grower and reliable bearer. 
August 15. 
Lawrence. Very large; melting, rich. Tree a remark¬ 
ably fine grower. September and October. 
Sheldon. Large, round; russety; first quality. Last 
of August. 
Dwarf Pears 
PRICES OF TREES each 10 100 
2 year, 3 to 4 feet, branched.So 35 S3 00 $25 00 
1 year. 25 2 00 17 50 
Bartlett, Beurre Superfin, Beurre d’Anjou, Duchesse. 
For descriptions, see Standard Varieties. 
JAPAN PERSIMMONS (Diospyws KakO 
The Japanese Persimmon is thoroughly adapted to the Cotton Belt, and it does especially well in the 
Coast Region. It is a vigorous grower and an early and most prolific bearer; in fact, bears too profusely, 
and, therefore, the fruit should be properly thinned. This fruit is coming to the front for market purposes, 
and, where known, commands good prices, as it usually comes on the market in the fall and early winter. 
For shipment the fruit should be packed in flat boxes with divisions, and each specimen wrapped in paper. 
Some varieties have dark flesh, which are edible while the fruit is still hard; whereas, the light-flesh va¬ 
rieties must be thoroughly matured before they can be eaten, as they are very astringent until fully ripened. 
The quality of the Persimmon becomes greatly improved after being house-ripened. The fruit of nearly 
every variety begins to color when half-grown, but should be allowed to hang upon the tree in this section 
until just before frost is expected, or, in the case of the early-ripening varieties, when fully matured. Many 
of the late-ripening varieties can be kept until January or February. Some varieties will be seedless during 
certain years, and then again in other years they will contain more or less seed. Furthermore, both round 
and pointed specimens are sometimes produced on the same tree. 
PRICES OF TREES 
Budded and grafted, heavy, 5 to 7 feet, %- to %-inch caliper 
Budded and grafted, 3 to 4 feet 
Among (Yemon). Round, flattened, deeply ribbed; 
dark orange-red; 2% to 3 inches in diameter; average 
weight, six ounces; flesh red, very sweet, and some¬ 
times edible while still solid. 
Goshio. Very large, round, somewhat flattened. 3 to 
3 ]/2 inches in diameter. Average specimen ten ounces, 
and sometimes yields specimens sixteen ounces in 
weight. Keeps late; flesh red; tree erect grower. 
Hachiya (Beehive in Japan; synonyms: Costata, Im¬ 
perial, Yomato, etc.). Oblong, with a blunt apex, 
slightly ribbed, 2 Yi by 3 inches; average weight, five 
ounces; flesh deep orange-red; astringent while solid, 
but sweet and very good when soft. Should be 
house-ripened and can be kept until March. Tree 
of vigorous and tall growth, 
EACH 10 100 
$0 50 $4 00 S35 00 
25 2 00 17 50 
Hiyakume (100 “Momee," a unit of Japanese weight 
equaling four-fifths of a pound). This is perhaps the 
most desirable of all the round, red-fleshed varieties, 
and, as the fruit affects various shapes, it is known 
under many names, such as Pound, etc. Fruit large, 
averaging 3 inches in diameter and five ounces in 
weight; usually flattened, but elongated forms are 
quite common upon the .same branch; flesh bright 
orange-red. Keeps very late; must be soft before 
being edible. Tree of moderate height. 
Miyo-tan (Mazeli). Round, or slightly oblong, 2}^ 
inches in diameter; skin deep orange-red; flesh usually 
deep reddish brown, but specimens of half-brown and 
half-red flesh are often produced on the same tree; 
keeps late. Brown specimens are edible while solid. 
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