and high flavored. Ripe from September to October. We have had large crops of this fruit on trees only eight feet high.
Duchesse d’ Angouleme.—Fruit very large; long oval, with an uneven surface; color dull greenish-yellow. Flesh white, buttery, very rich, and high flavored. Ripe in October and November, and is frequently over one pound weight.
Dix.—An American fruit, of large pyramidal form; color dull yellow, dotted with russet. Flesh rich, juicy, sugary, and melting. Ripe in October.
Urbaniste.—Fruit medium size; pyramidal form; color grayish-yellow. Flesh yellowish-white, rich, melting, very juicy, and high flavored. Ripe in October and November.
Winter Pears. Columbia.—An American fruit, very large, oval form; color pale greenish-yellow. Flesh white, melting, juicy and sweet, aromatic flavor. Ripe November to December.
Beurre d’Aremberg.—Fruit above medium size; oval form, with an uneven surface. Flesh white, rich, melting, and luscious flavor. Ripe in November and December.
Chaumontel.—Fruit large; oval form, with an irregular surface; color yellowish-green, with a brownish-red cheek. Flesh melting, buttery, sweet, and luscious flavor. Ripe November to January.
Glout Morceau.—Fruit large; regular, of a long, oval form; color pale greenish-yellow. Flesh white, smooth, rich, and sugary. Ripe December to January.
Lawrence.—This peculiar variety originated on Long Island. Fruit above medium size, rather oval; color pale yellowish- green, spotted with brown. Flesh yellowish-white, melting, juicy, very rich, and sugary flavor. (Downing on Fruits.) We have not seen this fruit, but have been informed by the Messrs. Parsons, of Flushing, that some of the fruit begins to ripen in November, while others continue ripening till March.
Passe Colmar, with about twenty other names. Fruit large,
