File:Catalogue, spring 1901 (1901) (19940881983).jpg

Title: Catalogue, spring 1901
Identifier: CAT31285212 (find matches)
Year: 1901 (1900s)
Authors: Green's Nursery Co. (Rochester, N. Y. ); Henry G. Gilbert Nursery and Seed Trade Catalog Collection
Subjects: Nursery stock New York (State) Catalogs; Fruit trees Catalogs; Berries Catalogs; Fruit Catalogs
Publisher: Rochester, N. Y. : Green's Nursery Company
Contributing Library: U.S. Department of Agriculture, National Agricultural Library
Digitizing Sponsor: U.S. Department of Agriculture, National Agricultural Library

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Wilder Early Pears.—Above photograph is greatly reduced in size. This valuable early variety was introduced by Green's Nursery Co. The tree is a vigorous grower, productive and hardy. The fruit is handsome, yellow with red sides. Flesh tender and melting, vinous and refreshing. Season July and August. The best of its season. " Wilder Pear is handsome, melting, sweet, pleas- " Good, handsome, pleasant."—John J. Thomas. ant, very good. —£:l:lw anger & Barry. « Larger and juicier than any of the earlier pears 41 It has come to stay."—Hon. H. E. VanDeman. growing here."—Thomas Meehan. Duchesse Pear.—(Duchesse d' Angouieme.) Standard and Dwarf.—What the Bartlett pear is as a standard, the Duchesse pear is as a dwarf. The Duchesse tree has a vigorous and healthy growth, and bears uniformly heavy crops of large and attractive fruit. There is no pear in existence which out-yields the Duchesse. The fruit is prized as a dessert fruit or for cooking. Like all dwarf pears, it should have the branches of the last season's growth cut back at least one-half every fall or in the spring before the growth begins. This is necessary to prevent the trees getting too fall and top-heavy. This cutting back also induces formation of fruit-buds and promotes early and abund- ant fruiting. While we recommend the Duchesse for general planting, we recommend other varieties in the same orchard. While the Duchesse blossoms produce fruit unaided by other varieties, it is suspected that all pears do better when different varieties are grown in the same orchard. An excellent commercial variety. It does well as a standard, but attains perfection as a dwarf. The fruit is large, greenish yellow, often russet; flesh yellow with white, melting, buttery and juicy. Ripens mid-autumn and later. It is a variety that finds a ready sale in market. We recommend it highly, especially as a dwarf. We urge our patrons to plant at least a few dwarf trees, because they will get quick returns. Every one wishes to see the fruit of this noble pear. As a dwarf it makes a perfect tree, suitable for orchard or garden planting. We sell more Dwarf Duchesse than any other dwarf pear. Lawrence.—Late Winter Pear.—Stand* ard and Dwarf.—Size medium to large, obovate; golden yellow; flesh melting, with a Sleasant, aromatic flavor, 'ree a moderate grower and abundant, bearer.. This is one of the bes% winter pears and one that should be in every, collection, whether for home) use or market. It succeeds well either on the pear ors quince. Though not over large and showy, its excellent quality and productiveness places it high in the estimation of all our pear growers. In ten or a dozen lists recommended by horticultural societies and leading horticulturists in different States, Lawrence is named as one of the best varie- ties. Season, December. Clairgeau Pear.—Standard and Dwarf* —Verv large.
Text Appearing After Image:
Buffum.—Medium size, yellow; buttery, sweet and excellent. Sept. and Oct. Howell.—Large; light waxen yellow, with a fine red cheek; handsome; rich, sweet, melting; an early and profuse bearer; very hardy and valu- able. September and October. " Kieffer's Hybrid.—Well known for its wonder- ful vigor and early bearing qualities; fine for canning. Late fall. Price for G to 7 foot trees, not branched, 25 cents. Larger trees branched, 35 cents each. FALL AND WINTER VARIETIES OF PEARS. Anjou (Beaurre d' Anjou ),—Standard and Dwarf.—Not excelled by any other late fall variety for market or home use. * Succeeds either as a dwarf or standard. This pear should be picked and kept in a cool, dry, even temperature, say between 35 degrees and 45 degrees, and it will be in eating condition in not less than four months. People will always regard Anjou as a first-class fruit in every respect, it being hardy, a profuse bearer in proper soils, and of a flavor that to a normal palate will give satisfaction. A large, hand- some pear, buttery and melting, with sprightly, vinous flavor; keeps into mid-winter. Tree a vig- orous grower and a good bearer. Lincoln.—Fruit is all solid meat, usually no core or seeds; very large, sometimes weighing over a pound. Louise Bonne.—Good size, greenish yellow, with a bright cheek. Sept. and Oct.

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