


lly's Pear 














PRICES OF PEAR TREES 1-9 10-49 50 or more 
Choice of Varieties—Alike or Assorted Each Each Each 
2 year, 5-6 foetin eee re, ee eee $1.80 $1.30 
2 year, 4-5 feet... ck ate oe es es 1980 1.60 1.10 
2 year; 3-4 feet: acco tar ee as 1.70 1.40 .95 ) 
Lyear, 3feetandup..................5.+: . 1.90 1.60 1.10 
DWARF PEAR TREES—See Page 19 
CLAPP’S FAVORITE it's 8 
lett, which it re- 
sembles in size- 
shape, color and flavor. In sections where Pears are grown for the mar- 
ket, it is the first Pear to be put on the market. Large, pale lemon- 
yellow fruit with brown dots. Fine texture, juicy, buttery, with a rich, 
sweet, delicate vinous flavor. Tree hardy and productive. Thrives 
where other varieties fail. (August 15th—20th) 







A Pear which is rated by all as ‘‘very good” or 
‘‘best.””. Has a long, tapering neck and a long stem 
which allows it to sway in heavy winds without 
dropping. Brownish yellow in color. Flesh is 
tender, buttery, very juicy, with a rich flavor 
and pleasing aroma. The tree is a slow grower, 
but most productive. October to January. 
(September 25th—30th) 




Beurre 
Bosc 














SECKEL 
The Pear to plant for eating 
fresh and pickling. Medium 
size, skin rich yellowish brown 
with deep, brownish red cheek 
when fully ripe. Flesh very fine 
grained, juicy, sweet, and good. 
Trees resistant to blight, very 
productive and hardy. Should 
be planted in fertile soils, not 
heavy clay. 


POLLINATION 
Two varieties are needed. The 
only combination that is cross- 
incompatible is Seckel and 
Bartlett. 
third variety is 
needed with 
the above two. 






September and October 
(September 20th—25th) 

DUCHESSE 
D’ANGOULEME 
The fruits excite admiration and won- 
der by their enormous size. Always 
known by this character. A dull, green- 
ish yellow spotted russet. If grown un- 
der favorable conditions the flesh is 
buttery and melting with a rich flavor. Trees are vigorous, hardy and 
healthy, bear abundantly under the right conditions. Is a particularly desir- 
able sort for the Pear fancier. November to December. (September 25th—30th) 
( SORI i A A seedling of Bartlett and closely resembles its 
parent in all characters and ripens from three 
weeks to a month later. It rivals Bartlett in all 
good qualities, being as large and handsome and as good or better to eat or 
to can. Flavor is sweet and vinous with a very marked and pleasing aroma. 
Fine canner—introduced by the New York State Experiment Station. 
(September 10th—25th) 
KI E FFE Large fruit, rich yellow in color, with red cheek. 
Very juicy. Good for canning, which brings 
out its flavor. Trees vigorous, fruitful, and 
are least susceptible to blight. November to February (October 1st—10th) 
SH ELD ON The fruits please both the eye and palate. It is 
distinctive in its russeted skin with a ruddy 
cheek. Flesh is melting and juicy and deserves 
to be called luscious. Flavor is sweet, vinous and highly perfumed. Keeps well and ships 
well. Trees are large, vigorous and hardy. October. (September 20th) 
TENS SON The Home Orchardists First Choice. The quality of this old favor- 
ite is far superior to that of commonly grown Pears. Your State Ex- 
periment Station recommends this variety. The tree is a thrifty grower 
and very hardy—fruit is of medium size, juicy with a spicy, scented sweetness that gives the 
fruit the charm of individuality. Ripens late in August. 
WAIT 1 New, Blight-Resistant Pear. U.S.D.A. introduction. Fruit is 
of shape and size of Bartlett, and ripens with “Kieffer. Flesh is 
smooth without grit cells, juicy, with more of an acid flavor than 
Bartlett. Excellent for canning, cooking and table use. Needs cross-pollination. 
September and October. (September 15th—25th) 
16 
Clapp’s 
Favorite 

