Pears 
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SUMMER VARIETIES 
BARTLETT—A well-known favorite for eating fresh or canning. Large 
size, buttery, juicy and high flavored. August to September. See color 
illustration. 
MAX RED BARTLETT 
(Pat. No. 741) 
Prices: 
The Red Bartlett pear, developed from a bud sport in the A. D. 
McKelvie orchard at Zillah, Washington. The quality, shape, and 
size of this new fruit is identical to that of the popular Bartlett, 
which has long been the favorite home and commercial canning 
pear. The new Red Bartlett has about 10% more sugar content 
that the regular Bartlett. The color is cherry-red after storage. 
AUTUMN AND WINTER VARIETIES 
BEURRE D’ANJOU—A fine pear; rather large; flesh yellowish white, 
rich and vinous flavored. 
GOLDEN RUSSET (Bosc)—Large, deep yellow, russet colored and 
long neck. Half melting, juicy, delicious, with pleasant odor. Good 
shipper. September. 
DOYENNE DU COMICE—Skin rich yellow at maturity, often lightly 
shaded with crimson. Flesh white, fine grained and melting, sweet 
and rich. Very good. October to November. 
FLEMISH BEAUTY—Large fruit; reddish 
brown at maturity. Flesh yellowish white and juicy. Excellent for 
pale yellow, becoming 
canning. Late September. 
WINTER NELIS—A delicious winter pear of medium size; flesh yel- 
lowish white, very juicy when ripe. One of the very finest for eating 
fresh. December to February. 
Noctaunes 
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In growth, habit, treatment and soils precisely similar to peach. 
Valuable for dessert; smooth skin. 
BOSTON—Medium; deep yellow, 
mottlings of red; flesh yellow, sweet. 
STANWICK—Extremely large fruit, 
red; flesh white and juicy, delicious. 
with a bright blush and deep 
skin pale green, shaded purplish 
New Parson 
SWEET ITALIAN PRUNE 
(Pat. No. 872) 
This new prune has been nurtured for several years under 
test conditions and has proven superior in many respects to 
other varieties. It is hardy against unfavorable weather con- 
ditions and bears at an early age. Because of the higher sugar 
content, additional sugar for cooking or canning is unnecessary. 
Fruit is ready for picking 10 to 12 days ahead of the Italian. 
Heavy bearing quality is noteworthy. 
Prices: 
Two Year 5 to 6 feet, No. 1 Trees 
SOLD ONLY BY CARLTON NURSERY CO. 
CARLTON NURSERY COMPANY 
6 FOREST GROVE (Since 1890) OREGON 
J 
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Plums 
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“SATSUMA—A very large and well flavored plum with blood red 
flesh; skin blush red; very small pit; vigorous and productive. A well 
known variety much in demand for home canning. July. 
. RED ACE—Midseason. Big, red fleshed plum full of delicious juice. 
Freestone. 
YELLOW EGG—August. A large, handsome yellow plum. Good 
for home use or market. Golden yellow covered with thick bloom. 
Flesh firm, sweet and juicy. 
BEAUTY—The earliest Japanese plum. Fruit medium size, heart 
shaped, and crimson. The flavor is good. Tree productive; self-fertile. 
BURBANK—Home orchard fruit of large size, almost round, yellow 
mottled with red. Flesh sweet and of good flavor. Ripens after Climax 
and before Santa Rosa. 
CLIMAX—Large, heart shaped, cherry red fruit. 
fruit ripens in mid-June. Tree bears heavily. 
Delicious juicy 
DAMSON—August-September. A tart plum very popular for culinary 
uses. Fruit small, roundish, dark purple with heavy bloom. Very 
productive. 
DUARTE—Late July. A blood-red plum. Fruit large and elongated. 
Flesh firm, deep red, and good quality. 
GREENGAGE—A medium small greenish yellow plum of high 
quality. Midseason. 
PEACH PLUM—Fruit large and earliest to ripen; regular, roundish; 
skin red, dotted with a blue bloom; flesh greenish yellow; tinged with 
red at maturity; a rich brisk flavor. Middle of July. 
PLUMCOT—One of ihe earliest plums. 
plum, wonderful flavor. 
Medium size, light crimson 
SANTA ROSA—Large; 
crimson; very good quality. Excellent for all purposes. 
purplish crimson; flesh yellow, mottled 
Early July. 
Prunes 
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COATES 14-18; DATE PRUNE—Sweeter, larger than French; fine 
for drying. Reddish purple, juicy. 
HUNGARIAN—Largest size, beautiful bright red; one of the best for 
mcerketing; not good for drying. September. 
ITALIAN (Fellenberg)—Medium to large size, oval, dark purple; 
flesh juicy, sweet and delicious; a standard drying and shipping va- 
riety. September. 
EARLY ITALIAN—One week ahead of Italian. 
shape and color to common Italian. 
Fruit identical in 
SUGAR—The earliest prune. Fruit medium to large, oval, dark 
purple. Flesh sweet, medium quality. 
Please Read ‘’Shipping Information”’ on Page 27 
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