A qrricot 
To enjoy the mellow golden goodness of the Apricot to the fullest 
extent, you should pick the fully ripened fruit from your own tree. 
From the delicious fresh fruit or the delectable preserves they make, 
you obtain a new taste thrill. The Apricot adapts itself to a wide range 
of climatic conditions. The tree bears well from San Diego to the 
Oregon line. The handsome deep green foliage of the Apricot tree 
makes it ideal for the small back yard. 
Blenheim Mid-June 
Orange skin, often with red cheek. 
The fine-grained flesh is deep or- 
ange; used for canning, drying 
and shipping. 
Early Bee Early June 
Well colored orange skin flesh 
orange, rich and sweet. Fruit is 
medium to large in size. Ripens 
two weeks ahead of Royal. (Pat- 
ent applied for.) 
Moorpark Early June 
Skin is deep orange with red 
blush; orange flesh. Fruit is very 
large. 
Newcastle Early June 
First apricot to ripen; very small 
fruit; orange-yellow skin and 
flesh. 
Perfection Mid-June 
Very deep orange skin, fine- 
grained flesh, medium to large 
fruit. 
BARTLETT 
PEAR 

Riland Mid-June 
Skin is flame-red, shading to or- 
ange; with deep yellow, or apricot 
yellow, flesh. Medium to large in 
size with small, freestone pit. 
(Pat. No. 74.) 
Routier’s Peach Mid-June 
Fruit is very large in size with 
well colored orange skin. Flesh is 
juicy, rich and of fine flavor. 
Royal Mid-June 
Skin is orange-yellow in color, 
often with red blush. Flesh is 
deep orange, rich and sweet. Me- 
dium to large in size and rounded 
in shape. 
Tilton Early July 
Skin is orange to light yellow in 
color, often blushed; and has deep 
apricot colored flesh. The fruit is 
large, oval in shape, having a flat- 
tened appearance. An ideal apri- 
cot for canning. 
Pears 

ROYAL APRICOT 
The Pear, along with the Grape, Olive and Fig, was first introduced by the 
back yard. 
Anjou October-November 
Fruit is large with short stem and 
thick neck. Greenish yellow, partly 
russeted and often shaded with crim- 
son. Flesh is white, highly perfumed, 
with fine flavor. 
Bartlett July-August 
The most popular pear of all varieties. 
Large, smooth, with clear yellow color, 
often blushed with red. Flesh melt- 
ing, juicy and of excellent quality. 
Pollinizer: Winter Nelis. 
Beurre Bosc September-October 
Large, long-necked, tapering pear with 
a green skin and a brown to golden 
russet. White, highly flavored, buttery 
flesh. 
Beurre Hardy August-September 
Fruit large with stem on one side, 
rather oblong in shape with clear 
green skin covered with a light brown 
russet. Flesh is tender with a rich, 
slightly acid flavor. 
Mission Fathers into California. Today, Pears are produced commercially as 
one of California’s most important fruits. Since California Pears are famous 
throughout the Nation, everyone should enjoy this delicious fruit in this own 
Comice October 
Large, roundish, with uneven sides and 
a thick, short stem. It is greenish yel- 
low to yellow, shaded with crimson 
and marked with russet spots. Flesh 
is fine grained, highly aromatic and 
extremely delicious. Keeps well. 
Lawson August 
Medium to large; bright yellow 
blushed with crimson. Flesh fine- 
grained, juicy, rich and sweet. 
Seckel August 
Summer fruit, ripening during late 
summer. Yellowish-brown with red 
cheek. Flesh is exceptionally fine- 
grained, sweet and buttery. 
Winter Bartlett November-December 
Similar to Bartlett in shape, color and 
has the same exquisite flavor, but is 
smaller and ripens much later. 
Winter Nelis November-December 
Fruit medium size, roundish, with a 
green surface. Mostly covered with 
russet. The flesh is yellowish white, 
finely grained and sweet. This pear is 
one of the latest to ripen. Recom- 
mended as pollinizer for Bartlett. 
