This is a pear which I got from Judge Buel thirteen years age, with other pears, under the name of Beurre D'Aremberg - which it certainly is not. It is a winter pear. It is a strong and vigorous grower, bears abundantly, and its fruit is of the first quality; sweet, melting, juicy, delicious; a little gritty at the cole;.and ripens from the middle of November to the middle of December - keeping, by bard work, to Christmas. Your figure of the " Glout Morceau," in the " Fruits and Fruit-Trees of America," resembles it very closely, as does that of the " Soldat Laboreur," described by Mr. Olmsted, in the January number of the Horticulturist. I supposed it to be the Glout Morceau, from hearing that the pears early imported into this country from France, under the name of Beurre D'Aremberg, were found, on trial, to be of that variety. I presented it at the American Pomological Convention, at Syracuse, in 1849, to the inspection of Messrs. Parsons, of Flushing, Charles Downing and Mr. Saul, of Newburgh, and John J. Thomas, of Macedon - all good judges, and their opinion was that it wag not the Gloat Morceeu, bat more like the Benrre Ranee. As it was net then ripe, its taste could be no guide to their judgment.

Its growth is somewhat twisting, "spreading and declining in habit, with wary (serrated) leaves," and the color of the wood " dark olive," as yon describe the Gloat Mer-ceau. Yet it is not like the pear trees which I have seen about here, worked on the quince, and called by that name. The shoots of this last are upright, and the leaf more round, and dull in color, and somewhat downy underneath. Neither the color of the wood, nor of the fruit, is as you describe the " Beurre de Ranee," the fruit of which last is " rather rough, and always remaining green;" whereas my pear is a rich yellow, sometimes a little rusetty, with small green specks upon its surface. I never tasted so good a winter pear. I have propagated it largely; and, name or not, want no better winter pear than this.

I fancy that we, in America, have not yet arrived at the end of all wisdom in Pears. We have a good deal to learn. Another thing; I have great doubts whether our late importations from abroad, in these extensive varieties which our amateurs and nurserymen are introducing, are to do us much good. Most of these foreign pears are too " high bred." Compare many of them with the best of American origin, and see how infinitely inferior they are in hardihood and growth; and in flavor they do not excel, if they even equal our best. Still, where we are lacking in American pears of the requisite flavor, for their season, I would adopt the foreign ones; but these qualities equal, commend me to the native.

We are also running after too many kinds. What is the use of bothering one's brains after fifty or a hundred, or five hundred things, merely for variety's sake, when perhaps a dozen or twenty will comprise all that can begot in the five hundred? At a rough dash, I will name a dozen pears which will give you all the excellence you can get out of the entire pear family, in the circle of their seasons of ripening, for this locality - say western New-York: Bloodgood, Bartlett, Stevens' Genesee, White Doyenne, Grey Doyenne, Louise Bonne de Jersey, Brown Beurre, Seckel, Vicar of Winkfield, Beurre D'Aremberg, my Nonsuch, or Glout Morceau, Winter Nelis, and for baking and preserving, the Orange Bergamont.

There is another advantage in growing but a limited number of really good fruits, which it may be well for those who cultivate for market, to consider. The consumers of fruits in our towns and cities, know and care little about varieties, other than what indicates their quality. They know what a good fruit is, and when they learn its name they remember it; and that is what, in its season, they inquire for. But if a new variety is introduced, they have got to be taught its excellence by the taste; and they will still prefer the old variety which they have approved, to any thing simply new, be it ever so good.

Last September, I had a few Bartlett pears, beyond what were wanted in the house, and as I had never seen any in the Buffalo fruit shops, concluded to take them into town, and try them. I went to one of the first dealers, and asked him what he would pay for Bartlett pears. "Bartlett pears!" exclaimed he, " what are they?" " Why, the very best pears of the season," I replied; "look at them." " Well, they do look good," he continued, "but they won't measure any more to the bushel than smaller ones? I buy plenty of good pears from the country for six shillings to a dollar a bushel." " Now, my fine fellow, I want you to take these pears, and sell them at three cents a-piece, and for the largest do you get four, or keep them till I call for them." There had never been a Bartlett pear in market. "I'll try it," he replied, " but I never-could get more than one cent for a pear, and I guess you'll have to take them away again." This was about 10 o'clock la the morning. The side-walk was full of people, passing along, and I retreated out of the way, to see the trial of my Bartletta, which stood near the door, the basket in which they were, partially turned up on its side to show them temptingly. " What pears ate those?" asks one, who stops to look at them. "Mr. Allen calls them Bartletta, hat I never saw any before.

He says they are first rate." "Well, I'll try one. What's the price" " Three cents a piece, and nothing shorter! So he told me." "Well, that's loud! but I'll try one any way." He tasted it. " That is a pear! I'll take half a decen. This is the only pear I ever tasted in Buffalo." " What are these?" asked another. " Bartleit pears." "Ah! well, my wife has told me a dosen times how good Bartlett pears were. Lend me a basket and I'll take home a dozen. What's the price?" "Three cents a piece." " Confounded dear 2 but they'll please my wife and the children." I saw the customers thicken, and left, thinking the experiment would do. Next day I sailed again. " Hare you anymore Bartiett pears?" inquired the shop-keeper. " No. Are they all gone?" " Gone! yes: and I could have peddled out twenty bushels, by the half doner*, if I only had them." I was stopped a dosen times that morning, by the dealers, to know if I had any more Bartiett pears; and could hare sold five hundred bushels while they were in season, afothree to four dollars a bushel, if I only had them.

I am growing a few trees of " Kirtland's Seedling," by way of experiment, which I grafted in the spring of 1850, from cuttings sent me by Professor Rutland, of Cleveland. It has not yet fruited; hut he claims that it is as good a pear in flavor as the Seckel. If so, it will be a treasure; for it is a much more rapid grower; a beautiful yellow wood; upright, like the Seckel; and every way a handsome top. I hope to fruit it another year. If it prove what Prof. K. says of it, the "Seedling" may supercede the parent Seckel in our locality, which is a slow grower every where, and, not always, a certain fruit, in its flavor.