In fulfillment of my promise, I send you some brief notes of my experience with Pears. Most of the varieties were fruited upon young trees, many of which were bearing their first crop. This should not of course be taken as an infallible test of their future excellence or inferiority, although the land upon which the greater part were grown was deeply cultivated, and well supplied with manure, with which the trees were also mulched. As a consequence of these precautions, the extraordinarily dry season, which so greatly decreased the produce (both in size and quality) of many plantations, did not as a general thing reduce the size of our specimens, and we grew Duehesse d'An~ goulime, Beurre Diel, Louise Bonne de Jersey, and many others, to a size which I have rarely, if ever, seen exceeded.

The blight has destroyed a few trees the past season, but has not prevailed as an epidemic, and is, I think, gradually leaving us. Timely amputation of the affected part has saved a portion of those trees which were first attacked in the branches; but the remedy, to answer any good purpose, must be applied without hesitation, and severely - cutting far below any appearance of disease, otherwise the diseased sap will have poisoned the lower part of the branch before the application of the knife.

Nearly all of the varieties were fruited on the Quince stock. A few, which will be specified, were from standards.

Ananas d'Ete is a handsome Pear, of a somewhat elongated obovate form, of good size, but wanting in flavor. Our specimens may have been picked too early, but their quality sadly disappointed me. Ripe from the first to the middle of September.

Beurre Goubault - medium in size, roundish, not very buttery, but "very good." An apparently profuse bearer, but wanting color. Middle of September.

Bloodgood, although not much spoken of among so many new varieties, is one of my especial favorites among the early Pears. Its peculiar aromatic flavor has few counterparts, but I find it a little uncertain in size, and does not grow very well on Quince, even when double worked. "Very good." September.

Beurre d'Amalis is a large, showy fruit, although not well colored, and a great bearer on the Quince. Still, I would not cultivate it unless for market, and consider it no better than "good." September.

Bartlett needs no description. Our specimens were very fine - rather better from dwarfs than standards; but the quality of the fruit is so far below its appearance, that I am always a little disappointed, in spite of myself on eating one, "Good." First to middle of September.

Beurre de Paimpal is a pale green, ungainly-looking fruit, not unlike the Verte Longue, with which it may be identical. It is too, indifferent, however, to cause much anxiety as to what kind it is. September.

Belle Lucrative is, in my opinion, almost perfection; and if required to choose between it and the Seckel, I should without hesitation make choice of the former. Its fine size, (we had specimens nearly three inches in diameter,) productiveness, exquisite flavor, and the beauty of the tree, render it one of the most desirable varieties, even in the smallest collection. " Best." September, Belle Spine Dumas, a medium-sized, pyriform, greenish fruit, we have fruited under the names of Epine Dumas and Duke of Bordeaux. It has no very striking points of excellence, although it has had a good reputation. It has a singular habit of sometimes bearing a cluster of imperfect, deformed fruit, on the ends of the current year's growth, which of course never mature. This I have also occasionally noticed in the Duchesse d'Angouleme, and some others, but it seems to be a fixed habit with this variety. "Good".

Beurre Diel is a beautifully-formed fruit of the largest size. I have eaten specimens which were "very good" indeed, but this season it was not so fine as usual, whether from the large size of the specimens, or some other cause, I am unable to say. I consider it, however, "very good." October.

Brown Beurre, although when in perfection it has scarcely a superior, is very uncertain. I think that it requires higher cultivation than any other variety that I know, and also pretty severe pruning and thinning. The best specimens that I have ever eaten were from a tree which had borne such miserable fruit the preceding year, that it was headed down severely, and grafted. The few branches which escaped the knife bore magnificent specimens - large, fair, and almost rivaling the Seckel in high flavor, though of an entirely different stamp of course. The tree was a standard, of moderate size, standing on gravelly soil. This season the fruit was poor, as also that from dwarfs. Generally "very good." October.

Bezi de Montigny proved, this season, "very good," contrary to its usual habit Still, I do not consider it worthy of cultivation. October.

Beurre Langelier ripened in November, as did all our winter Pears, in consequence of being kept too warm, and was of no value. I have eaten it before, and considered it "very good." Our trees on the Pear stock fruited very early and abundantly, but the specimens were small.

Beurre d'Aremberg - "very good." Its rich vinous juice can scarcely be excelled.

Beurre Oris d'Hiver Nouveau has more the appearance of a Gray Doyenne than a Brown Beurre, as its name indicates. It promises to be a fine Pear, but did not ripen well this season.

Beurre de Rance was worthless, notwithstanding its high reputation.

Colmar d'Aremberg is a huge humbug, and utterly worthless, in my estimation, for any purpose, but to show. It should be put on the rejected list October.

Chamoisine - a most beautiful fruit, somewhat resembling in form the Hosier Beurre. In color a soft waxy yellow, with a brilliant red cheek, but the most miserable Pear that I think I ever tasted. It may be better another year, but I doubt it very much. October.

Chaumontel is exceedingly unsatisfactory. It bears profusely, and sometimes is very fine, but almost impossible to ripen. Although a winter Pear, the best that I ever ate were blown off the tree in October, and were really "very good;" but at its proper season I can do nothing with it Mr. Robert Manning once stated to me that the results of his experience with it were nearly similar.