of regular pear shape; color yellowish-green, with a brownish-russet. Flesh creamy-white, with a buttery, rich, juicy, aromatic flavor. Ripe in December.
Winter Nelis.—Fruit medium size, roundish form; color greenish-yellow, with a russety cheek. Flesh yellowish-white, smooth, buttery, abounding in a rich, aromatic juice. Ripe in December and January.
Beurre Easter.—Fruit large, oval form; color yellowish-brownish-green, with a russety cheek. Flesh white, smooth, buttery, juicy, and very sweet. Ripe in January, February, and March.
Beurre de Ranz.—Fruit above medium size, of a long, pyramidal shape. Color rough, dark green, (rather untempting.) Flesh greenish-white, melting, rich, and juicy. Ripe in March, April, and May.
Propagation and Culture.—The Pear, like the Apple, is propagated by seeds, budding, or grafting. By the former process, many new sorts have made their appearance in this country and Europe, of very superior quality, within the past twenty years. Those of the United States are not surpassed in their season by any others, and should always have the preference when plantations are made; their constitution and productiveness being acclimated, there is not likely any disappointment to arise from barrenness or other defects. There has, within these few years past, arisen up among us, some genuine pomological spirits, that will bring into notice many native sorts of this fruit that are at present either obscure, or entirely unknown. It can be grafted or budded with great success on its own stock, and also on the Quince, and with partial success on the Apple. Grafting early in Spring, and budding in July and August. Every Pear tree of an inferior description should be headed down, or cut back in the branches, to within a few feet of the stem, and grafted with finer and more productive sorts. The new kinds will produce fruit
