VARIETIES 
ALMONDS 
I.X.L.—Nuts are large and symmetrical ; shell soft, smooth ; kernel large and well filled. | 
NE PLUS ULTRA—An excellent type; good producer; pollenizer ; nuts medium to| 
large; flavor good. 
& 
ip See APPLES 
BEVERLY HILLS—Cross of Melba and Early McIntosh. Fruit has white flesh, skin 
pale yellow with red stripes and splashed with red, quality very good. Well suited 
for Southern California coastal climate. Early Summer. 
CORTLAND—An attractive red, darkly and obscurely striped apple with white flesh, | 1 
slow to discolor on exposure to air, very good for cooking, dessert or market. 
Annual bearer. Late. 
EARLY CRIMSON—This apple ripens a week ahead of Yellow Transparent. Good 
eating and cooking. Fruit is brilliant red. Early. 
GOLDEN RENETTE—A large golden-yellow apple, with a rich flavor. October. 
Ste eee i 
T 
HOR’Z’NT’L CORDON 
= 
One Tier 
Two Tier 
Four Tier 
One Arm 
Three Arm 
Four Arm 
GRAVENSTEIN—A large attractive orange-yellow apple overlaid with stripes of red. 
August. 
KING—A large apple of beautiful red on a yellow background, crisp flesh, juicy and 
a good keeper. Late. 
LODI—Looks similar to Yellow Transparent, but is larger, does not grow mealy as| 
quickly, keeps better, ripens a little later. Early. 
NORTHERN SPY—One of the finest apples with large fruit of thin skin and pale 
yellow ground-color nearly concealed with bright red. Late. 
RED DELICIOUS—A red striped, long pointed apple of fine flavor and bouquet. 
October-November. 
RED GRAVENSTEIN—A deep red Gravenstein apple with excellent quality. Fall, 
RED JONATHAN—One of the finest winter apples; skin is bright red, thin and | 
smooth. Flesh is crisp, juicy and a pleasant sub-acid flavor. Highly valued as a 
TYLES AVAILABLE MARKED YV (Others in too small quantities to quote.) 
VERTICAL CORDON 
367-16" Trunk 
14”-56” Trunk 
56” 1” Trunk 
1” and up 
table and cooking apple. November. 
RED STAYMAN—An offspring from the Winesap—although the fruit is larger. Late. 
WHITNEY CRAB APPLE—This crabapple has all the good qualities of the best 
crabapples. Fruit is large, uniform in size and shape, skin is light yellow shaded 
and strined with red. August. 
YELLOW DELICIOUS—Large golden-yellow fruit. Flesh crisp and juicy, of very fin 
texture. Hardy grower, prolific bearer. September. 
YELLOW TRANSPARENT—A very early medium large, pale yellow apple. Abundant 
bearer. August. 
“ APRICOTS 
BLENHEIM—Large, oval. Yellow, rich and juicy. Regular and prolific bearer. August, 
| 
PERFECTION—New. Extra large fruit. Flesh firm, juicy with rich flavor. | 
July-August. 
ROYAL—Flesh is deep orange with red cheek; rich and sweet flavor; medium size; 
good bearer. August. i 
TILTON—Fruit large size; rich apricot color; flavor of highest quality; bears very|| | 
AS t. 
heavy ugus 
WENATCHEE MOORPARK—Very large size; skin orange with red cheek; flesh firm 
juicy; good flavor. July-August. 
CHERRIES, Sour (SEMI-DWARF) ; 
MONTMORENCY—Large; red, tender flesh; mildly acid. One of best canning) 
varieties. Late June. | 
. CHERRIES, Sweet (SEMI-DWARF) 
BING—Large fruit, black; very fine. July. a ee ee 
atic, : 
LAMBERT—Very large fruit, dark-red. Flavor sweet, or very mild sub-acid, arom: 
rich. July. 
ROYAL ANN—(Napoleon Bigarreau) pale yellow with bright red cheek, flesh ve 
firm, juicy and sweet. One of the best for canning. July. 
NECTARINES . 
BOSTON—Medium; deep yellow with a bright blush and deep mottlings of red; 
flesh yellow without any red at stone; sweet; freestone. 
QUETTA—A new variety; flesh yellow and highly colored; very hardy. 
PEACHES 
EARLY CRAWFORD—Large, roundish bright yellow with red cheek; flesh yellow, 
juicy and sweet. August-September. 
ELBERTA—Large size, freestone, bright color, yellow flesh. September. 
GOLDEN JUBILEE—A new yellow freestone ripening ahead of the Rochester ; firm, | 
rich in sugar, delightfully fragrant. July to August. 
HALE HAVEN—A new variety of outstanding merit. Fruit fine grained, firm, rich, 
golden fleshed freestone. Bears very heavily. Ripens two weeks ahead of Fea ot 
J. H. HALE—Very large; globular; deep yellow overlaid red. Very solid flesh. 
RED HAVEN—One of the earliest freestones, ripening about 10 days ahead of Golden 
September. 
Jubilee. Bright red color with creamy yellow background; smooth skin; heavy) 
bearer. July to August. 
ROCHESTER—Yellow freestone, good size, very sweet and fine flavor. August. 
(pe oe 
— 
WHITE HALE—Skin pale yellow, marbled with dark red; flesh white, juicy, melting,| 
rich. August. 
PEARS 
BARTLETT—Large size, with beautiful blush next to sun. Very juicy and high 
flavored. Strong grower. Very popular. August-September. 
extra sweet. Excellent for both cooking and eating. October-November. 
5 | a ———+ (eae 
BOSC—A high quality variety with a distinctive long neck, fruit large, yellow and al | 
iE ] 
CLAPP’S FAVORITE—Bright yellow with red cheek. Rich flavor. Sweet and refresh- 
ing. Flesh melting, very pleasant flavor. September. 
COMICE—Large; crimson cheek; melting; perfumed; flesh luscious. October- 
November. 
D’ANJOU—Large; buttery, melting, vinous flavor. 
November-December. 
FLEMISH BEAUTY—Fine looking large fruit, juicy. Strong grower and good bearer. 
September-October. 
HARDY—An early fall pear, large lemon-yellow over-spread with cinnamon russet 
Very juicy and sweet. September. 
TONGERN—Large, golden brown dotted with soft red of extraordinary beauty. Fruit 
ripens in early fall and is juicy and highly flavored. September. 
WINTER NELIS—A delicious winter pear of medium size; flesh yellowish white 
very juicy when ripe. December. 
~ PLUMS 
BURBANK—Beautiful dark red with delicate bloom. Flesh rich yellow. Small stone. 
Fine quality. August. 
i 
CLIMAX—Beautiful, cherry red; yellow-golden meat; delicious flavor; large, 
heart-shaped. July. ' 
ITALIAN PRUNE—A fine late prune. Oval, purple fruit. Juicy and very productive. 
Delicious. September. 
PEACH PLUM—Fruit large and one of earliest to ripen; regular, roundish; skin red; 
flesh greenish-yellow; tinged with red at maturity; rich flavor. July. 
PLUMCOT—A cross between the plum and apricot. Purple-red fruit with solid 
blood-red flesh; sub-acid flavor. August. 
SANTA ROSA—Large; purplish crimson; flesh yellow, mottled crimson. 
July-August. 
SATSUMA—Very large; well flavored with blood red flesh; skin red; small pit 
good for canning. July. 
SHIRO—Egg-shaped; medium size, smooth, bright yellow. Very productive. 
~ UNITED STATES ESPA 
SHERWOOD, 
LIER NURSERY 
OREGON 
