I place pears first, because they are my favorite fruit. To begin,-1 would plant but three early summer pears, viz: the Dearborn's Seedling'-always a sure and most abundant bearer, and the fruit always fair, sprightly and of excellent flavor; the Rostie aer, from its sweet and pleasant flavor, and hardy habit; the Bartlett - the bad somest of pears, and most popular from its fine quality, free growth, and sure productiveness. These are all reliable standard sorts everywhere, and as the first ripens in August, the second early in September, and the third the last of September they fill up the season well till the autumn pears come in.

Of autumn pears I would choose six. First, the Belle Lucrative, (on quince,) because of its most delicious, honied flavor - so much prized at the dessert. Then the Paradise of Autumn, for its handsome sice and first rate quality - then the Louise Bonne of Jersey, for its sprightly juicy fruity and its productiveness; then the Beurre d'Anjou, for size, flavor and productiveness; then the Duchess of Angouieme, (on quince,) as the finest show pear; and finally the Seckel, as the unappreachable in flavor, and all other good points. I have not included the Doyennes - white and gray, because they will not thrive well, except in new soils - but where they will thrive, they should be placed before nearly all others. Of winter pears, I would recommend four. Beurre d'Aremberg - hardy, very productive, with a pine apple flavor; the Lawrence, handsome, and very sure, and good; the Winter Nelis, sweet and excellent, and the New Gray Winter Beurre, with its rich Brown Bewrfe flavor. The Beurre d'Aremberg and the Lawrence may be gathered and put away to ripen, with no more care than whiter apples - and that is more than can be said of any other sorts.

So-much for pears; the list is small, I know, hut it is much easier to make a large list than a small one - for obvious reasons, and those who want more can either double the number of trees of these sorts, (my advice) or add others of less merit.

Let us see what we can do with apples. For early apples I choose four sorts. The Early Harvest - which is the prince of aH summer sorts, both for the table and for cooking; the Early Strawberry, for excellence and beauty; the Summer Bellefleur, for its delicate, rich flavor; and the American Summer Pearmain, for its- beauty and excellence in all respects. Of autumn apples, I will only name four, as we have so many other fruits for the table at that season. The first of these shall be the true Fall Pippin - the largest, handsomest, and finest of all fall apples; the Gravenstein, for its beauty, excellence, and productiveness; the Porter, for its standard qualities and the great crop it gives, and the Golden Sweet, for those who like a sweet apple of the first class.

Of winter apples we must have more - as they are the fruits to staid by when every-tliing else fails us. Let us begin with the Yellow and Green Newtown Pippins - the best apples ia the wide world; then the Melon Apple - as being the most sprightly and refreshing of all for the table; then the Mother Apple - rich in flavor; then the Golden Bellflow-er, a productive and refreshing tart apple; then the Ladies' Sweet - the best of sweet apples; then the Famouse, so snowy white within, and so excellent; then the Dutch Mig-nonne, the highest flavored large apple; the Rhode Island Greening, for the table and all culinary purposes; the Esopus Spitzenberg, for its rich, crisp texture, and high flavor; the Swaar, for its fine golden color, and aromatic taste; the Baldwin, for many good qualities; the Roxbury Russet and the Rawles Janet, as the two best very late apples. Every one at the north will add to this select list, the Northern Spy, and every one at the west, the Pryor's Red.

Let us next winnow the Cherries. Of tender cherries, let us say May Duke, Rivers' Amber, Elton, Black Tartarian, Downer's Late, as among the best. Of the firmer fleshed cherries, let us say Rock port Bigarreau and Yellow Spanish. To these we ought to add two cherries of the May duke family - very desirable; first, the Reine Hortense, large bright red, sub-acid, nearly sweet, and excellent; and Belle Magnifique, acid, late, handsome for preserving, and very productive.

Nobody wants many Apricots or Nectarines. It may be as well to say that the best sorts for hardy culture, are the Downton and Elruge Nectarines; and the Breda and Large Early Apricots.

It in not worth while to plant many Plums, unless the soil is stiff and clayey, or it is found from experience that the curculio is not at hand to spoil your crop, annually. The ten varieties I would name as most valuable for general purposes, out of fifty or more that I have tried, are the following: Green Gage, Purple Favorite, Smith's Orleans, Red Diaper, Imperial Gage, Jefferson, Lombard, Washington, Imperial Ottoman, and Reine Claude d'Bavay.

Neither will any old cultivator multiply names in Peaches. Better to have fine trees of the two good sorts, than five more indifferent sorts, for variety. The best early freestone are Early York, (serrate,) Coeledge's Favorite, George Fourth, Haihe's Early; the late freestones are Old Mixon, Snow, Late Admirable, Druid Hill. A tree or two of large White Cling, and if your soil is warm, of Heath Cherry, should find a place in every garden.

I will not go into the smaller fruits at present. Enough has probably been given to throw a little of the light of practical experience upon the long lists which the beginner has to select from, to help hint from being altogether lost in the Dismal Swamp of hard names. And he may at least feel sure that every sort that I have named, has been well proved in the climate of New York state. Yours respectfully. P. P.