BARTLETT 
There’s hardly a person that doesn’t know the Bartlett Pear 
and its qualities, as it is grown in, and is adaptable to all 
different climates, soils and situations. Fruit is large, golden 
yellow in color with a reddish blush on the sunny side. Flesh 
is tender and juicy, with a delicious musky aroma. Trees are 
vigorous, attain large size, bear young, live long, and barring 
frosts or freezes, they bear full crops year after year. Justly 
the leading com- 
mercial SPean— a 
leader among 
canning Pears. 
Sept-Oct. (Sept. 
Ist-10th.) 
Two varieties 
are needed. The 
only combination 
that is cross-in- 
compatible is Sec- 
kel and Bartlett. 
A third variety is 
needed with the 
above two. 
Sy aa 2 
CLAPP’S FAVORITE 
Precedes Bartlett, which it resembles in size, 
shape, color and flavor. It is the first Pear 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 15-20. 
SECKEL 
The Pear to plant for eating fresh and 
pickling. Medium size, skin rich yellow- 
ish 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. September and October. (Sep- 
tember 20-25.) 
BOSC - Quality Pear 
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. Brown- 
ish yellow in color. Flesh is tender, but- 
tery, very juicy, with a rich flavor and 
pleasing aroma. The tree is a slow grower, 
but most productive. Oct. to Jan. (Sept. 
25-30.) 
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