Dr. Brinckle moved it be placed on the list for general cultivation. Mr. Cabot doubts the tree a good grower. With a slender and long growth on the quince. Mr. Wilder moved it be carried forward. Carried.

Mr. Saul called attention to the Clairgeau - too good a pear to remain as promising well - valuable for general cultivation. Mr. Scott: Keeps but a few days when fully ripe; tree breaks readily from quince stock. Mr. Wilder: Keeps till December. Dr. Brinckle: First quality. Mr. Parsons: Grows well on quince. Mr. Walker, Mass.: Most showy on table, though not A No. 1. Will be good, though not the best; it is not calculated for the quince; would as soon think of putting the English Buerre" d'Aremberg. R. Buist, Pa.: 'Tis not fit for the quince. Prof. Boynton, N. Y.: Double works with Glout Morceau, and succeeds admirably. Other gentlemen express the opinion that this pear must either be grown on the pear stock or double worked on the quince.

Beurre Giffard #1

This fine pear is coming into great favor, and justly so. Specimens Urge and fine. We give, however, for our climate a preference to the Roslizer, which is as early.

Beurre Giffard #2

This charming pear is a great favorite with me, and indeed with all to whom I have presented it. It is not as much known in our neighborhood as it deserves to be. Its fine size, beauty, fruitfulness and delicious flavor cause it to rank A No. 1, best of its season in my select list of choice pears. Like all fall pears, it requires to be early picked, and house-ripened - otherwise it is apt to rot at the core, or be mealy. The worst feature I have perceived with this pear is, that it may occasionally crack. I had several trees in bearing the past season, whose fruit, with one exception, was fine; that exception was a two-year-old dwarf; it had on it a dozen excellent specimens. After a severe rain during the night of the first of September, I found three fine pears badly cracked. Thus, you will see, it comes early into bearing, is free from grittiness, and although somewhat apparently weak and straggling in its growth, requiring watchful attention by pinching, etc, it is a very valuable acquisition.

But let me hasten to mention another of my favorites the same season.

Beurre Giffard #3

A medium-sized pear, of very fine quality. Its flesh is juicy and melting, with an agreeable vinous flavor. It ripened this season about the middle of August and sold readily at $2 per bushel.