orange-bark is one of the essentials used in the manufacture of curaçoa, a high-priced and highly-prized liquor. The fruit of the sour orange yields many things. Of these, first is the oil of the peel, called oil auranti, or oil of orange, used in confectionery and perfumery, and worth two or two and a half dollars in gold per pound. Then comes the orange-peel of commerce, the best of which, that of the bitter-sweet orange, is worth in its dry state, as imported, from eight to ten cents per pound in gold. The juice of the sour orange yields a large quantity of citric acid, worth in market a dollar per pound. The juice and pulp after the extraction of the citric acid yields quite a quantity of saccharine matter, which can readily be converted into alcohol. Again: large cargoes of these sour oranges are annually sent from Spain to Glasgow and other Scotch towns, where they are manufactured into a sweet confection, highly appreciated by those able to afford it. This sweetmeat is familiarly known as Scotch marmalade, and is made entirely of sour oranges. Some of our leading firms in the United States who are engaged in this line of business import from Spain great numbers of these oranges, and ignore our own home-production: surely not from economy; for we can furnish the sour orange for one-twentieth of what it costs to import them. A pleasant wine (?) is made from the sour orange; and it is much more palatable than much of the stuff drunk under the name of wine. It has a taste like fine old Madeira. There are many families living in Florida who hardly use any other wine at table than this. It can be purchased in many of the Florida towns, but never, I believe, reaches the North. Much of it is manufactured in St. Augustine, where the sour orange grows luxuriantly. The Beurré Bosc and Paradise d'Automne Pears. 145 THE BEURRE BOSC AND PARADISE D'AUTOMNE PEARS. By ROBERT MANNING, Salem, Mass. PROBABLY there is not another instance in the history of pomology, of two pears, so strongly resembling each other in general appearance, and yet, when carefully examined, so undoubtedly distinct, as the two named at the head of this article. Both have now been long enough known to establish a character as worthy of general cultivation; yet we not unfrequently hear the inquiry at a horticultural exhibition whether the two are not identical. The Beurré Bosc was first fruited in this country by my father, as early as 1837; the scions having been received from the London Horticultural Society. From that time, it has continued to produce with remarkable uniformity its crops of fruit, which, being evenly distributed over the tree, presenting an appearance as if thinned, are always of fine size and quality. In beauty of form, it excels any other pear, its outline not only being composed of "lines of beauty," but also exhibiting the true pear type; and the favorable impression which it always makes, is, no doubt, greatly owing to this characteristic. Its color, cinnamon russet, changing to golden russet at maturity, is one of the most attractive in which a pear can be clothed. The fruit, to be in perfection, must be allowed to become fully ripe; if eaten too soon, its rich flavor and melting texture will not be realized. Though the tree is not so vigorous as some other kinds, I have never found it tender; and, in a good soil, it will satisfy all reasonable expectations. On the whole, it cannot be too highly recommended either for the amateur or market. For the latter purpose, though it may not produce so many bushels as some varieties, yet, as it will always command the highest price, the crop will probably bring as much money as any. Its season is October and November. The Beurré Bosc appears to have been originated by Van Mons, about 1807. The confusion between the Beurré Bosc and Calebasse Bosc, which latter seems to have been the original name of the kind now so widely cultivated as Paradise d'Automne, has been greater in Europe than in this country. Both kinds are figured in the "Album de Pomologie," on the same plate; and the editor remarks that their his tory is truly a labyrinth: but, after elucidating it at considerable length, he finally concludes, that, for a long time, there have existed two pears having a great analogy between them as to the form, color, and taste, but distinguished by a different season of maturity, and by the characteristics of the trees; that these two varieties have been indifferently called Calebasse Bosc, and regarded by a great number of persons as one and the same variety; that one of these, the Beurré Bosc, has a certain date, and sprang from seed with Prof. Van Mons about 1810, while the other, the Calebasse Bosc, is of unknown origin and date, but certainly older than the Beurré. The same writer informs us, that there is in the garden of M. Bouvier, at Jodoigne, a tree of the Beurré Bosc which was grafted a short time after its first production, that is, about 1810, the grafts having been received from Van Mons. There were also two fine trees of the Calebasse Bosc, which are described as covered with beautiful fruit of golden-russet color, resembling superb girandoles, the grafts of which were received from the same source. It is remarkable, that, while the name of Calebasse has been applied to both these fruits, the term Beurré has been throughout restricted to one, and that the least buttery of the two; and another anomaly is, that the Beurré is much more of calabash form than the Calebasse. Although the Paradise d'Automne is older than the Beurré Bosc, it was not introduced into this country until some years later. Its first fruiting was in 1844, on a tree grafted by my father in 1840, or a year or two previous. From this tree, the greater part of those now growing in this country have probably been propagated. The source whence the grafts were received is unknown; but I am under the impression that they were brought by Mr. William Kenrick from France, where it probably received the name by which it is now so generally known. The color of the young wood resembles that of the Bosc; but, while the shoots of the latter are short and blunt, those of the Paradise are long and tapering, and the growth is very vigorous, at first upright, but afterwards waving and horizontal. Though the individual leaves are not as large as those of the Bosc, the foliage as a whole is much thicker, and in the flowers a very marked distinction is noted, those of the Bosc having narrow petals at a distance from each other, and also very widely spread in the corymb. The fruit of the Paradise is smaller, more angular and less regular in shape, than that of the Beurré Bosc, and ripens decidedly earlier. It is of more melting texture than the Beurré Bosc, and, to my taste, of much finer flavor, having the sweetness and acid mixed in exactly the right proportions. I do not think the acid so prominent as to lessen its value for market, as has been stated by some. The tree being so very vigorous, it does not bear abundantly while young; but as soon as the growth is checked, it produces freely. The fruit should never be allowed to ripen on the tree, as it is apt then to be dry and woody. Neither of these pears succeeds on the quince-stock. The similarity of the two varieties would point to a common origin; but, from what is said above, it seems that they were not produced at the same time, and we have no information whatever as to the seed from which they sprang; but the resemblance of the fruit and wood, especially of the Beurré Bosc, to the Jalousie (of Duhamel) has suggested to me that that variety was not improbably their parent. HATCH'S IMPROVED EARLY TURNIP-BEET. By C. N. BRACKETT, Newton, Mass. THIS new beet, of which we give a drawing, is undoubtedly one of the best, if not the best, early beet we have. It was originated and introduced by Mr. Anthony Hatch of Saugus, Mass., and obtained by him by a careful system of selection, continued for many years. Although of comparatively recent introduction, it has already become exceedingly popular with the market-gardeners about Boston, and is the standard variety with many large growers. When well grown, and of average size, the roots of this variety measure from four to four and a half inches in depth, and about four inches in diameter. Form turbinate, considerably flattened, more so than with the common turnip-beet; crown quite small, with a very slender tapering taproot; skin dark reddish purple; flesh deep red, very fine-grained, sweet, and tender; grows rapidly, and is one of the earliest sorts we have; a |