Within the past ten or fifteen years an immense number of foreign varieties of pears have been imported. Although much is said against the multiplication of sorts, and long catalogues, yet it can not be denied that these extensive importations and experiments have rendered important service to fruit culture in this country; and those who have conducted these experiments at the sacrifice of great cost and labor, and with such patience and perseverance, deserve the thanks of every man who wishes the advancement of this great branch of horticulture. We grant that many have proved to be nothing above mediocrity; many, too, have proved worthless; but a very considerable number of great excellence have been obtained, and have greatly augmented and enriched the resources of fruit growers. Look at the Beurre d'Anjou, Belle Lucrative, Doyenne Boussock, Rostiezer, Doyenne d'Ete, Beurre Giffart, and many others we might name. If only the three first named varieties had been received, they would in our opinion have been a very fair compensation for all that has been done.

We remarked often last summer, during the period when the Doyenne d'Ete was in eating, that it alone was sufficient to recompense us for years of research and trial, and that it was really worth thousands of dollars to this country. We have not done. In fact we are but beginning to realize. In the great collections of Wilder, Hovey, Walker, Cabot, and other great cultivators, there are more Beurre d'Anjous and Doyenne Boussocks. Look at the list of those that "promise well," which Col. Wilder has given us, from his own experience, in the last and present numbers of the Horticulturist, and say whether it would be well to relax our efforts, or cry down such a commendable spirit of enterprize. No! no! Encourage it, rather; but, let all who wish to tread on firm footing, cultivate only well proved sorts, and the long catalogues will do them no harm. The wheat has already been sifted from the chaff to such an extent as to form a pretty reliable guide. We trust that neither our words nor our motives will be misunderstood.

We are of those who believe we have not attained perfection; we go for progress.

VAN ASSCHE PEAR.

The Van Assche pear, it will be seen by reference to the transactions of the "American Pomogical Society," is classed with "New varieties which promise well." It was put there, we think, at the suggestion of Mr. Hovey or some gentleman from Boston, and we can say from our own experience that it well deserves the position assigned it It is a very large and beautiful fruit, as our plate, which is a very faithful representation, shows. In quality it is "very good"; perhaps not as high flavored as the Beurre d'Anjou, but quite equal, as far as we have been able to judge, to the Beurre Diel, or Flemish Beauty. The tree is a vigorous, erect grower, and an abundant and early bearer, succeeding well on the quince. We have not yet fruited it on the pear. It is inserted in the catalogue of the transactions as "Van Assent" but we have followed the Belgian catalogues of Van Houtte, Bavay, and others, who ought to be correct, as it is one of Bouvier's varieties. Jamin, of Paris, has it "Vanaesse" and Le Rot's catalogue "Van Asshe" Our description, taken with the fruit before us, is as follows:

Size-large; three inches in diameter and the same in height. Form-obovate, obtuse, or flattened at both ends, largest near the eye; slightly ribbed occasionally. Stalk-one and a half inches long, rather slender, and slightly sunk. Calyx-small,. in a wide, smooth, and rather shallow basin. Skin-smooth and fair; light yellow in the shade, sprinkled with dark dots; light red on the sunny side, sprinkled with carmine dots. Flesh-white, buttery, and melting. Flavor-somewhat of the White Doyenne. Tree-vigorous, erect; shoots dark. Season-at Rochester, latter end of September and beginning of October.