One of the very best of the lately imported varieties; this fruit seems fitted to our climate, as it is found as good in Rochester as in Massachusetts and New Jersey. Fruit, long, pyriform, sometimes a little obovate, richly colored with green, yellow, and crimson. Skin, smooth and glossy. Stem, about one inch, and varying, slender, mostly not inserted. Calyx, open in a shallow, wide basin. Flesh, melting, very juicy, richly flavored, sweet, pleasant, and without any grit or coarseness. Ripens about the beginning of September, and, as all pears of that season, should be picked when grown to its full size, but before the process of ripening commences. We cannot insist too much on the necessity of picking the summer and early fall pears in proper time. Much first-rate fruit is spoiled by being picked too late. With very few exceptions, no pear ought to ripen on the tree. Summer pears soon completely decay when left to ripen on the branches; fall fruit is blown off, or ripens badly, and is more exposed to all kinds of injuries, and winter pears will not improve after the leaves have been attacked by the first fall frosts.