. The Canadian horticulturist [monthly], 1897. Gardening; Canadian periodicals. THE Canadian Hokticultukist Vol. XX 1897. No. PETITE MARGUERITE. |# MONG the desirable varieties % of dessert pears for the home garden, we would certainly include the Petite Marguerite, a pear of the highest quality for table use. At Maple- hurst the tree has proved itself an abundant bearer and a good grower. The fruit is not large, but as size is not an object in a dessert pear, this is not a fault. Its season is im- mediately after the Giffard, and just before the Clapp and the Tyson. As a market pear it i
. The Canadian horticulturist [monthly], 1897. Gardening; Canadian periodicals. THE Canadian Hokticultukist Vol. XX 1897. No. PETITE MARGUERITE. |# MONG the desirable varieties % of dessert pears for the home garden, we would certainly include the Petite Marguerite, a pear of the highest quality for table use. At Maple- hurst the tree has proved itself an abundant bearer and a good grower. The fruit is not large, but as size is not an object in a dessert pear, this is not a fault. Its season is im- mediately after the Giffard, and just before the Clapp and the Tyson. As a market pear it is hardly to be com- mended, because of its small size and color; and it will be a long time before we can convince the average dealer that size and color are not the chief con- siderations in a fruit. The engraving is from a photograph by Miss Wilena Brodie, assistant to the writer, who is making a special study of photographing fruits, natural size, for the station reports. Origin—Angers, France, in nurseries of Andre LeRoy. Tree—Second rate in vigor, and first rate in productiveness; succeeds as either standard or dwarf, but more vigorous as a standard. Fruit—Medium size, about 2.^8 in either diameter; form, oblate, obtuse pyriform ; skin, light green, often tinged and mottled with bright red on sunny side, yellowing somewhat at maturity ; stalk, an inch and a quarter to an inch and a half in length, set in a narrow cavity, of which one side is often much higher than the other; calyx partly open, in a shallow corrugated basin. Flesh—White, yellowish at core ; tex- ture fine, melting, juicy : flavor sweet, vinous, agreeable. Season—August 20 to 30. Quality—First rate for dessert; second rate for cooking. Value—Home market, second rate. 361. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original
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