4 
COLUMBIA NURSERY CO. — PORTLAND, OREGON 
WHITE WINTER PEARMAIN— Above me¬ 
dium size; roundish, oblong, comes pale yellow 
with a slight blush; extra high flavor; one of 
the best. December to March. 
BALDWIN — Season, December to March. 
The great commercial late winter keeper. 
YELLOW BELLFLOWER— Large, oblong; 
skin yellow, with a beautiful tinge of red on 
the sunny side; flesh crisp, juicy with a deli¬ 
cious high flavor. October to January. 
VVAGENER —Medium to large; deep red in 
the sun; flesh firm, sub-acid and excellent; very 
productive and bears very young. December 
to April. 
ARKANSAS BLACK — Large, round or 
slightly conical; regular, smooth, glossy yellow 
where not covered with deep crimson, almost 
black; flesh very yellow, firm, fine-grained, 
juicy; flavor sub-acid, pleasant, rich. 
YELLOW DELICIOUS — Beautiful yellow 
color. Heavy croppers which bear the second 
year. 
WEALTHY —A high quality striped red and 
yellow dessert apple; bears very young; very 
prolific. 
Crab Apples 
(Prices Same as Apples) 
RED SIBERIAN — A beautiful little fruit, 
produced in rich clusters; highly esteemed for 
preserving. First of September. 
TRANSCENDENT —A handsome apple for 
dessert and preserving. Early autumn. 
HYSLOP —September to October. Fruit me¬ 
dium; yellow with shadings crimson maroon; 
flesh fine, firm, yellow, astringent; bears abun¬ 
dantly. Ornamental. One of the most desirable 
sorts for culinary purposes. 
PEARS 
The pear thrives over a wide range—being 
able to stand more summer heat than the 
apple. The French pear root also withstands 
heavy wet soils much better than most fruits. 
The popular Bartlett rules supreme as a sum¬ 
mer pear, but some of our fall and winter vari¬ 
eties are even finer in quality and flavor, and 
all lovers of fine pears should include some of 
these in their home gardens. Unlike most other 
fruits, the pear develops much better quality 
when ripened off the tree, and the fruit should 
be picked before it begins to soften. Pears are 
planted from 20 to 25 feet part. 
Pears on French Root 
Summer Varieties 
BARTLETT —Large, buttery, juicy, high fla¬ 
vored; great bearer. One of the most popular 
of all the summer varieties. August to Sept. 
CANNERY SORT BARTLETT— Long neck¬ 
ed, the type canneries demand. 
CLAPP’S FAVORITE — Fruit large; skin 
thin, pale yellow; flesh white, fine grained, 
juicy, buttery, melting, rich, sweet vinous; a 
little perfumed; very good. Ripens two weeks 
earlier than Bartlett. 
Autumn Varieties 
BEURRE d’ANJOU — A fine pear; rather 
large; flesh yellowish white, buttery; fine 
grained, rich, vinous flavor. Tree a good grow¬ 
er and fine bearer. October and November. 
BEURRE BOSC —Large, deep yellow russet 
colored, long neck. Half melting, juicy, deli¬ 
cious with pleasant odor. Tree good grower 
and productive. Good shipper. September. 
DOYENNE DU COMICE— Tree moderately 
vigorous, upright grower. Fruit large, round¬ 
ish. Skin greenish yellow, becoming fine yel¬ 
low at maturity, often lightly shaded with 
crimson and fawn in the sun. Flesh white, fine 
melting, a little buttery, juicy, sweet, rich, 
slightly aromatic. Very good. October and 
November. 
FLEMISH BEAUTY —Fruit large, pale yel¬ 
low, becoming reddish brown at maturity on 
the sunny side. Flesh yellowish white, juicy, 
melting, very saccharine and rich. Last of 
September. 
SECKEL — Small, yellowish brown, red 
cheek; sweet, juicy, melting. Best. September 
and October. 
FALL BUTTER —A favorite fall pear; yel¬ 
low, sweet and juicy. Splendid baking pear. 
September. 
GORHAM —Bartlett seedling, a better keep¬ 
er, about 10 days later. We think it will be a 
leading pear in some districts. They also can 
well. 
Winter Varieties 
WINTER NELIS —Tree hardy and thrifty; 
a very delicious winter pear of medium size; 
flesh yellowish white, fine grained, buttery and 
very melting, abounding with juice of a rich, 
aromatic flavor; good to very good. December 
to February. 
We Meet Competition Where Quality is Equal 
QUINCES 
This fruit is valuable for flavoring and pre¬ 
serving either alone or for its pleasant flavor if 
added to other fruits. Rather moist soils which 
are deep and rich give best results. 
CHAMPION —A prolific and constant bearer. 
Fruit large and of excellent flavor. Bears ex¬ 
tremely young. Hardy. 
ORANGE — Large, golden color. Excellent 
for preserves and flavoring. 
PINEAPPLE — Originated by Luther Bur¬ 
bank. Suggestive of the pineapple. Makes a 
superior jelly. Can be eaten raw and is said to 
cook as tender in five minutes as the best cook¬ 
ing apple; possessing a most exquisite and de¬ 
licious flavor not equaled by any other quince. 
Each, 2-yr. 75c; 1-yr. 60c. 
FIG 
Each 10 Rate 
4 5 ft. $1.25 $1.10 
3-4 ft. 1.10 .90 
2-3 ft.90 .75 
Variety: Lattarula or New Honey. This is 
the best fig for Western Oregon. Produces 
two crops. 
How to Prune Fruit Trees 
For home orchard, trees should be gone over 
once each season and where limbs are crowd¬ 
ing, should be thinned out enough so they do 
not rub or interfere one with the other. Best 
results are usually obtained when this is done 
in late winter or early spring. All cuts should 
be made smooth with shoulder which extends 
slightly out from body. Do not leave any 
