^^1 JOSEPH ST£iN&Ufl6. WMfisa Of ASSIMRtT DBKARY iNEW YORK BOTANICAL iGARDEN '■ /' ■*;: ■^>9:r^ State of New York — Department of Agriculture Twenty-ninth Annual Report — Vol. 2- — Part II THE PEARS OF NEW YORK BY U. p. HEDRICK ASSISTED BY G. H. HOWE O. M. TAYLOR E. H. FRANCIS H. B. TUKEY' Report of the New York AgriculturaJ Experiment Station for the Yecir 1921 II ^ LIBRARY NEW YORK BOTANICAL GARDEN ALBANY J. B. LYON COMPANY. PRINTERS 192 1 NEW YORK AGRICULTURAL EXPERIMENT STATION, Geneva, N. Y., October i, 192 1. To the Honorable Board- of Control oj the New York Agricultural Experiment Station: Gentlemen: — I have the honor to transmit herewith the manuscript of the sixth of the series of monographs on fruits, to be entitled " The Pears of New York." I recommend that, under the authority of chapter 636 of the Laws of 1919, this be submitted for pubHcation as Part II of the report of this Station for 1921. The wide-spread use of and frequent expressions of appreciation for the preceding books of this series are ample justification for the preparation and publication of this similar treatise on pears. Further, the added years of experience and observation of Dr. Hedrick and his assistants serve to bring each successive monograph to a higher state of excellence and completeness. The present work is a splendid example of painstaking care in the collection and compilation of all available evidence concerning all known varieties of pears. With the publication of this volimie, the series will include books on apples, 'peaches, plums, cherries and pears, all of our leading tree-fruits of the non-citrus type. The book on grapes and the " Sturtevant's Notes on Edible Plants " are similar treatises published in uniform style with those dealing with tree-fruits and it is hoped that the series may eventually be extended to include similar discussions of small fruits. " The Pears of New York " cannot fail to find an extremely useful place in the literature of fruit-growing, and its publication will be welcomed by the fruit growers of the State and by horticulturists the world over. R. W. THATCHER, Director PREFACE The Pears of New York is sixth in the series of books on hardy fruits being published by the New York Agricultural Experiment Station. The object and scope of these treatises have been given in prefaces of the preceding books, and though this work does not differ from its predecessors, for the convenience of readers the aim and the contents of the book in hand are set forth in this foreword. Broadly speaking, the aim is to make The Pears of New York a complete record of the development of the pear wherever cultivated up to the present time. With this end in view an attempt is made: To give an account of the history and uses of the pear; to depict the botanical characters of cultivated pears; to describe pear growing in this country and more particularly in New York; and, lastly, to give in full detail the synonymy, bibliography, economic status, and full descriptions of the most important cultivated pears with brief notices of varieties of minor importance. The reader will want to know what considerations have governed the selection of varieties for color plates and full descriptions. These are several: (i) The value of a variety for home or commercial orchards. (2) Noteworthy new varieties. (3) Varieties desirable in breeding new pears. (4) A few sorts are described and illustrated to show the trend of evolution in the pear. In the use of horticultural names the rules of the American Pomo- logical Society as adopted at the meeting in Columbus, Ohio, in 1919, have been followed. With a very few varieties these rules have not been fol- lowed since the changes required by their strict observance wovild augment rather than diminish confusion. The references given are those that have been used in ascertaining the history and economic status or in verifying the description of varieties. The synonyms created by pomologists whose works we have had have been noted, but in no case are synonyms given only when quoted by pomologists from another writer. One of the chief aims of The Pears of New York is to set straight in high degree the names of pears. VI PREFACE Biographical sketches of men who have been most prominent in pear growing in the United States are to be found in the footnotes. These are written to give in some measure the credit and honor due to those who introduced new varieties or improved their culture. A knowledge of the career of these men is indispensable to a full comprehension of the industry of growing pears. U. P. HEDRICK, Horticulturist, New York Agricultural Experiment Station TABLE OF CONTENTS PAGE Preface v Index to Illustrations ix Chapter I. — History of the Pear i Chapter II. — Species of Pears and Their Characters 57 Chapter III. — Pear Culture 83 Chapter IV. — Leading Varieties of Pears 122 Chapter V. — Minor Varieties of Pears 236 Bibliography, References, and Abbreviations 589 Index 599 vii INDEX TO ILLUSTRATIONS Portrait of Marshall P. Wilder Frontispiece FACING PAGE Description of a Pear 68 VARIETIES AnDR^ DeSPORTES 122 AnSAULT 122 Bartlett 124 Belle Lucrative 126 Beurre D'Anjou 128 Beurre Bosc 130 Beurre Clairgeau 132 Beurre Diel 134 Beurre Giffard 134 BeurrS Hardy 136 Beurr^ Superfin 138 Bloodgood 138 Brand YwiNE 140 Buffum 142 Clapp Favorite 142 Colonel Wilder 144 Columbia 144 Dana Hovey 146 Dearborn 148 Dorset 150 Doyenne DAuENgoN 152 Doyenne Boussock 152 Doyenn^ du Comice 154 DucHEssE DAngouleme 156 Duchesse D'ORLf ans 156 DUHAMEL DU MoNCEAU I58 Early Harvest 158 Easter Beurr^ 160 Elizabeth 162 ix X INDEX TO ILLUSTRATIONS FACING PAGE Flemish Beauty 164 fontenay 1 66 Frederick Clapp 170 Gansel Seckel 170 Glou Morceau 172 GuYOT 174 Howell 174 Idaho 176 Jargonelle 178 Josephine de Malines 180 Kieffer 182 KooNCE 184 Lamy 184 Lawrence 186 Le Conte 188 LfoN Leclerc (Van Mons) 190 Lincoln 190 Lincoln Coreless 192 Louise Bonne de Jersey 194 Madeleine 196 Margaret 196 Marie Louise 198 Mount Vernon 200 Onondaga 202 Ontario 202 P. Barry 204 Passe Colmar 206 PiTMASTON 208 Pound 208 President Drouard 210 Pyrus betulaefolia 80 Pyrus serotina 74 Reeder 212 Riehl Best 212 Roosevelt 214 RuTTER 214 Seckel 216 INDEX TO ILLUSTRATIONS xi FACING PAGE Sheldon 218 Souvenir du Congres 218 Souvenir D'Esperen 220 Sudduth 220 Summer Doyenne 222 Tyson 222 Urbaniste 224 Vermont Beauty 226 Vicar of Winkfield 228 White Doyenne 2^0 Wilder Early 2^0 Winter Bartlett 2^2 Winter Nelis 234 Worden Seckel 234 THE PEARS OF NEW YORK CHAPTER I HISTORY OF THE PEAR The pear has no history if history be defined as a record of evolution. Even the annals of the pear, which but state events in chronological order, are a heap of confused facts and dates with important data missing at every turn. The origin of the cultivated pear is so completely hidden in prehistoric darkness that it can never be known precisely from what wild pear it came. The historian must content himself with recording what the pear was when written records began; what the touch of time has done since the first written accounts; and what the events and by whom directed which have aided time in making its impressions since cultivated pears have accompanied its flight. Happily, it does not matter much what the pear was before husbandmen appeared on the scene. But from the day the pear began to supply the needs of men, and in its turn to require ministration from those it nourished, its history becomes of importance to all mankind. Those whom it helps sustain as well as those who tend the pear, may well ask: What was the raw material when the domestication of the pear began? How has this material been fashioned into the pear of the present? Who began domesti- cation and who has carried it forward? And, gauged by past progress, what further progress is possible? These are questions of prime importance to those who seek to improve the pear; they throw light on the culture of the pear; and they are of general interest to all husbandmen, and to -^^ all interested in the world's food supply. The history of the pear is impor- ts: , tant, as has been said, only as it is connected with the history of man. ''s 1 Yet, this history must begin with the wild pear. ~- WILD PEARS Botanists number from twenty to twenty-five species of pears, all \^ of which are fotind in the northern hemisphere of the Old World, there ^ being no true pear native to the southern hemisphere or to the New World. ^ Some ten or twelve wild pears are found in China, several of which overrun "^ the limits of China; three or four are natives of Japan; at least one has I J en 2 THE PEARS OF NEW YORK its habitat in Korea; another is to be found in the western Himalayas; while the remainder, some eight or ten species, are found westward from Turkestan, through Persia and Asia Minor into southern and western Europe and northern Africa. From these statements as to habitats it is seen that pears grow wild over a very extended area and under quite varied conditions; therefore, it would be expected that the several species are quite distinct, differing chiefly, however, from a horticultural point of view, in the fruits. But three of these wild species are now under common cultivation, though it is possible that through hybridization the blood of one or two more are to be found in cultivated varieties. Several others have horti- cultural possibilities either for their fruit, as means through which new characters may be introduced into cultivated pears, or as stocks upon which to grow orchard varieties. The three species of chief horticultural importance are Pyrus communis Linn., P. nivalis Jacq., and P. serotina Rehd. The pear of common cultivation in ancient and modem orchards is Pyrus commimis, native of southern Europe and Asia as far east as Kashmir. The species is now to be found naturalized in forests and byways of northern Europe, as it is in parts of America, so that it is impossible to tell precisely what its ancient habitat was. While most often to be found in mountainous regions in the great area which it inhabits, wild pears are common enough in the forests of Europe and western Asia so that it is probable that most of the early inhabitants of this part of the Old World enlivened their fare, obtained with the spear or the bow, with ready-made food from the pear. The species runs into at least three botanical forms, a dozen or more horticultural divisions and between two and three thousand orchard varieties. Pyrtis nivalis, the Snow pear, is a small tree native of southern Europe, more particularly of Austria and northern Italy, from which region it has spread in modem times as an escape from cultivation into neighboring countries. It is called Snow pear because the fruits are not fit to eat until after snow falls. The French call it the "Sage-leaved pear" {P airier sauger), from the fact that the under side of the leaves is covered with down so that the leaf resembles that of garden sage. The Snow pear is cultivated in southern Europe, particularly in France, for the making of perry for which purpose several varieties are grown. Probably the Greeks and Romans used fruit of this species for perry so that it may be said to have had attention from man, if not care under cultivation, from the earliest THE PEARS OF NEW YORK 3 times. It is doubtful if it has been hybridized with P. communis, parent of nearly all cultivated pears. The Snow pear is not cultivated in America but is to be found in botanical collections. From Pyrus serotina came the Japanese, Chinese, or Sand pears of pomologists. The species is a native of central and eastern China and is found wild in Japan, but whether as a native or as an escape from cultiva- tion it is impossible to say. There are three botanical forms of the species and possibly a score of hortictoltural varieties cultivated for their fruits and as ornamentals. Of all the species of Pyrus found in western Asia, this, in the light of present knowledge, is most closely related to the common pear, with which it hybridizes freely. We have now discovered in what countries the progenitors of cultivated pears grow spontaneously, and are therefore ready to search for the first landmarks in the domestication of the three cultivated species. What has ancient literature to say on the subject? We turn first to the Bible and find that the pear is not mentioned in sacred literature, and that, according to commentators on the Sanscrit and Hebrew languages, there is no name in the tongues of Biblical lands for the pear. Nor shotald we expect ancient notices of the pear in northwest India or Persia, for the pear does not flourish in hot countries. The survey next turns to ancient Greece where landmarks are at once sighted which must be put down as the earliest records of the pear, and as such deserve full consideration. THE PEAR IN ANCIENT GREECE In ancient Greece we find the first landmarks and begin the history of the pear as a cultivated plant. It is wrong, however, to assume that the beginning of the cultivation of the pear, or of any plant, was contempo- raneous with the writing of even the oldest books. Mention of a ciiltivated plant in a book is proof that its domestication antedates the writing of the book. It is not easy to imagine tribes of semi-civilized men in southern Europe and Asia who did not make use of the apples, pears, quinces, plums, cherries, almonds, olives, figs, pomegranates, and grapes which grew wild in this land of gardens and orchards, and who did not minister to their needs as husbandmen long before men wrote books. Names for orchard operations, as planting, grafting, and pruning, in the simplest dialects of primitive peoples, establish the fact that husbandry long antedates writ- ing, as would be expected from the greater need of the one than of the other. 4 THE PEARS OF NEW YORK Plutarch, a Greek writer, A. D. 50-120, enlightens us as to the early use of the pear by the Greeks, and also as to the Grecian name for the fruit and tree. He says in his Greek Questions (51) : " Why do the boys of the Argives playing at a certain festival call themselves Ballachrades? {Ballo, I throw; acJiras, a wild pear.) "It is because they say that those who were first brought down by Inachus (founder of Argos) from the rviral districts into the plains were nourished on wild pears (achrades). But wild pears (they say) were first seen by the Greeks in Peloponnesus, when that country was still called Apia; whence wild pears were named apioi. (Apios, a pear-tree; apion, a pear.)" The pear is one of the " gifts of the gods " which Homer tells us grew in the garden of Alcinous. It is certain, therefore, whether or not this is the earliest mention of the pear in Greek literattire, that in Homer's time, nearly one thousand years before the Christian era, the pear was cultivated in Greece. As this garden of Alcinous furnishes the earliest noteworthy landmarks of the pear, and is moreover the most renowned of heroic times, an early paradise of trees, vines, and herbs, it is worth while to take a look at it with a view of discovering the status of the pear at this early date. Stripped of the harmonious rhyme and pleasing rhythm of Homer's poetry, the garden is described in English prose as follows: " And without the covirt-yard hard by the door is a great garden, of four plough-gates, and a hedge runs round on either side. And there grow tall trees blossoming, pear-trees and pomegranates, and apple-trees with bright fruit, and sweet figs, and olives in their bloom. The fruit of these trees never perisheth, neither faileth winter or simimer, enduring through all the year. Evermore the West Wind blowing brings some fruits to birth and ripens others. Pear upon pear waxes old, and apple on apple, yea, and cluster ripens upon cluster of the grape, and fig upon fig. There too hath he a faithful vineyard planted, whereof the one part is being dried by the heat, a sunny plot on level ground, while other grapes men are gathering, and yet others they are treading in the wine-press. In the foremost row are unripe grapes that cast the blossom, and others there be that are growing black to vintaging. There too, skirting the furthest line, are all manner of garden beds, planted trimly, that are perpetually fresh, and therein are two fountains of water, whereof one scatters his streams all about the garden, and the other runs over against it beneath the threshold of the court-yard, and issues by the lofty house, and thence did the townsfolk draw water. — These were the splendid gifts of the gods in the palace of Alcinous.' " ' The Odyssey, Book VII. Translated by S. H. Butcher and A. Lang. THE PEARS OF NEW YORK 5 Divested of the spell with which the poet's flight of imagination bewitches us, we find that the wonderful garden of Alcinous is, after all. rather trifling, probably of small extent, and containing an orchard, a vineyard, garden beds and two fountains of water, which brings us to the conclusion that this renowned garden would cut but a sorry figure beside modem gardens; but, on the other hand, we are made sure that certain fruits, among them the pear, were commonly cultivated in Greece a thousand years before Christ's time. There is no hint in Homer as to whether there were as yet varieties of pears, or as to whether fruits were as yet pruned, grafted, fertilized and otherwise cared for. For indications that these arts of the orchard were under practice, we must pass on to the writings of another great Greek, Theophrastus. Between Homer and Theophrastus nearly 600 years intervene, in all of which time traces of the pear are few and tancertain. But from Theophrastus, to whom botanists accord the title " Father of Botany," we know that orcharding had been making progress, and that the pear, among other fruits, must have been as well known and nearly as well cared for in his time, 370-286 B. C, as in this twentieth century. All the expedients we now know to assist nature to bring pears to perfection, save spraying and cross-pollination, were known to Theophrastus, although of co\irse the evolution from the wild state as indicated by number and diversity of kinds had not- progressed so far. Out of one of the books of Theophrastus, Enqiiiry into Plants, a very good treatise on the pear might be compiled and one better worth following than many of his more modem imitators. To quote Theophrastus at length is impossible, but space must be given to a summary of what he says about pears. Theophrastus distinguishes between wild and cultivated pears and says that the cultivated forms have received names. He speaks of the propagation of pears from seeds, roots, and cuttings and makes plain that plants grown from seed " lose the character of their kind and produce a degenerate kind." Grafting is described. The nature of the ground is said to regulate the distance for planting pears, and the lower slopes of hills are recommended as the best sites for pear orchards. Root-pruning, girdling the stems, and driving iron pegs in the tnink and other methods of " punishing " trees are said to hasten the bearing time. Even the necessity of cross-pollination is recognized though of course the reasons for it are not known. Thus, Theophrastus says: " Trees which are apt to shed their fruit before ripening it are almond, apple, pomegranate, pear, 6 THE PEARS OF NEW YORK and, above all, fig and date-pabn; and men try to find the suitable remedies for this. This is the reason for the process called ' caprification ' ; gall- insects come out of the wild figs which are hanging there, eat the tops of the cultivated figs, and so make them swell." The growth of the pear on various soils and in diverse situations is compared; he makes mention of a "peculiar, red and hairy worm" which infested the pear of these old Greek orchards. In Pontus, it is stated, " pears and apples are abundant in a great variety of forms and are excellent." " General diseases " are enumerated as " those of being worm-eaten, sun-scorched, and rot." Certain affections due to season and situation are mentioned, as freezing, scorching, and injury from winds. This is but a brief epitome of what Theophrastus writes of the pomology of the Greeks, and only topics in which the pear is specifically mentioned are set down and not all of these. By inference, one who reads Theophrastus might apply much more to the pear. Yet enough has been said to prove the point that pear culture was as well established in Greece 300 years B. C. as in 1900 years A. D. One leaves Theophrastus, satisfied that pear-growers of his day had about the same problems that growers have nowadays and solved them by the same sort of reasoning intelligence. In crediting Theophrastus as the earliest writer on pomology, we may assume that there were earlier writers from whom he must have received much knowledge. Perhaps greater writers on botany and pomology preceded him, since he cites older authors on the same subjects whose books have been lost. His alone of the books of its kind have come down to us from ancient Greece. Theophrastus was the friend and pupil of Aristotle, another philosopher and prince of science, and both in turn were taught by Plato. Who shall say, then, from whence Theophrastus received his knowledge? Aristotle is said to have written two books on botany antedating the Enquiry into Plants of Theophrastus, neither of which has survived the passing centiuies. May not these great minds have been indebted to authors whose books and names have perished? These speculations serve to remind us again that the beginnings of botany and pomology long antedate written records. There were Greeks who wrote on agriciilture after Theophrastus, and before the Roman treatises on farm management, a few of which are to be mentioned in the next topic. Of books, as montmients of vanished minds, however, there are none to indicate the activities of Greek farmers who wrote, but there are citations to show that ancient Greek literature THE PEARS OF NEW YORK 7 on farming was voluminous. Thus, Marcus Terentius Varro (B. C. 1 16-28), called " the most learned of the Romans," in his eightieth year wrote a book on Roman agriculture for the guidance of his wife in the practice of farming. Learned old Varro believed in " book farming," or science with practice, of which we hear so much nowadays. He begins his treatise by invoking Greek and Roman deities to aid his wife, and names fifty monographs on husbandry written by Greeks, in which, he tells this early farmerette, she will find all of the practical information she needs. This is but one of several sources from which we learn that in the making of books on agriculture there was no end in the heroic days of Greece as in modem times. THE PEAR IN ANCIENT ROME Italy, by common consent, is the garden of the world, and it would be strange if the pear had not been taken to this favored land with the earliest tillers of orchards, or if attempts had not been made to domesticate the wild pears found in the northern moimtains. And so we may assume, with no very definite proofs, that the pear was ctiltivated in ancient Rome some hundreds of years before the Christian era. In Cato, the first book written in Latin on agriculture, the pear is discussed, and six varieties are named and described. What had this illustrious Roman, known generally as a statesman and scholar, to do with pomology? Marcus Fortius Cato (B. C. 235-150), called the elder Cato, besides serving Rome in state and army, wrote a treatise on farming, fruit-growing, and gardening, which, first of its kind in Latin literature, may be read with greater profit than the works of most writers of oux own day in agriculture. Cato was preeminently the first agricultiiral philosopher, and no one who has followed him has packed more shrewd agricultural philosophy in a book than he. But it is as a pomologist that Cato concerns us most at this time. Cato describes almost every method of propagating, grafting, caring for, and keeping fruits known to twentieth-centtuy fruit-growers. He describes, also, many varieties of frmts, as well as of vegetables, grains, and breeds of farm animals. Among Cato's fruits are six varieties of pears. What is of especial interest in this history is that Cato writes as if the practices of agriculture and the plants and animals he described wefe not only established but ancient in his time. Varro, whose standing as a Roman writer on agriculture is noted above, says nothing of varieties of pears, but gives directions for grafting pear-trees, among other methods that of inarching of which he seems the 8 THE PEARS OF NEW YORK first ancient writer to take note, thereby justifying, in small degree, it is true, the appellation often given him, " the most modern of all the ancients." Varro also tells how pears should be stored. While, therefore, he says nothing that helps in following the evolution of the pear, yet his accounts of grafting and storing make plain the fact that this fruit was a standard product of the times. Were it worth while, still other early Roman treatises on husbandry might be quoted to establish the place of the pear in the agriculture of ancient Rome, but it is chiefly in the evolution of the fruit we are concerned and so pass from Varro to Pliny, who, in his Natural History, adds to Cato's six varieties thirty-five new sorts, giving a total of forty-one for the generation following Christ. Pliny, more or less discredited as a scientist because he was a compiler and, as the men of science for science sake never forget to point out, at all times of a utilitarian bent of mind, makes a most important contribution to the history of the pear as a domesticated fruit. Indefatigable compiler as he was, few cultivated pears of his or more ancient times could have escaped his notice, and the thread of the utilitarian running through his Natural History makes all the more important what he has to say in this study of the domestication and improvement of the pear. A good authority says that there are sixty manuscript copies of Pliny and eighty different editions, no two of which are exactly alike. Allowing some latitude, there- fore, to the translator, Pliny's descriptions of pears run as follows: " For the same reason (as in the case of apples) in the case of pears the name Superba (proud) is given; these are small, but earliest ripe. The Crustumia are most pleasant to all; next to these the Falema, so called from the wine, since they have such abundance of sap or milk, as it is called; among these are those which others call Syrian from their dark color. Of the rest, some are called by one name in one place and by another in another. Some by their Roman names reveal their discoverers, as the Decimiana, and what they call the Pseudo-Decimiana, derived from that; the Dolabelliana with their long stalk ; the Pomponiana of protuberant (full- breasted) shape; the Liceriana; the Seviana and those which spring from these, the Turraniana, distinguished by their length of stalk; the Favoniana of reddish color, a little larger than the Superba; the Lateriana; the Aniciana, which ripens in late autumn and has a pleasant acid flavor. The Tiberiana are so called because the Emperor Tiberius was very fond of them. They get more color from the siin and grow to larger size, but otherwise are the same as the Liceriana. These bear the name of the country from which they come; the Amerina, latest of all; the Picentina; the Numantina; the Alexandria; the Nvmiidiana; the Greek and among THE PEARS OF NEW YORK g them the Tarentine, the Signina, which others from their color call Testacea (like tiles, or brick-colored), like the Onychina (onyx) and Purpurea (purple). From their odor are named the Myrapia (myrrh-pear), Laurea (laurel), Nardina (nard) ; from their season the Hordearia (barley, at the barley- harvest); from the shape of their neck the Ampullacea (flask). The Coriolana and Bruttia have family-names (Coriolanus, Brutus); the Cucurbitina (gourd-pears) are so called from their bitter taste. The origin of the name is unknown in the case of the Barbarica and the Veneria which they call colored; the Regia, which are attached to a very short stalk; the Patricia; the Voconia, which are green and oblong. Virgil mentions also the Volema, taken from Cato, who names also the Sementiva and the Mustea.i " It is pertinent to inquire, now, as to what types of pears the ancients had. Such an inquiry leads up to another and much more important question: Have new characters appeared in pears since Pliny wrote? If so, it may be possible that we shall be forced to assimie that man's dom- inacy over this fruit has produced the new characters, in which case search might be made for the key to unlock more new characters. For the present, however, only the first question can be considered, before going into which it is necessary to know what the most prominent characters of the pear are. Only those of the fruit need be named. There are twenty outstanding characters which differentiate the varieties of pears now cultivated, not taking account of those introduced by the hybridization of P. commMnis with P. serotina which has given pomology the Kieffer-like varieties. These characters are: Smooth or russet skin; red, yellow, or green color; large or small size; eariy or late season; long or short stem; round, oblate, ovate, and pyriform shapes; granular, buttery, or breaking flesh; sweet or acid flavor. In the pears described by Pliny so many of these characters are mentioned or may be assumed to be present from inference, that the conclusion is forced that in the many new pure-bred pears of P. commimis which have come into existence since Pliny's time, showing a great shufl3ing of characters in pear-breeding, it is doubtful whether new characters have come into being in 2000 years. This, in turn, forces the conclusion that if this fruit is to be greatly changed, the change must come about through hybridization with other species. Another quotation from Pliny shows that the Romans valued pears > Pliny Nat. Hist. XV: 15. From a translation made for the writer by Professor H. H. Yeames, Hobart College, Geneva, N. Y. lO THE PEARS OF NEW YORK as a medicine as well as a food, had curious notions as to their digestibility, and, as with most plants, ascribed other marvelous qualities to them. Thus, Pliny says: " All kinds of pears, as an ahment, are indigestible, to persons in robust health, even; but to invalids they are forbidden as rigidly as wine. Boiled, however, they are remarkably agreeable and wholesome, those of the Crustumium in particular. All kinds of pears, too, boiled with honey, are wholesome to the stomach. Cataplasms of a resolvent nature are made with pears, and a decoction of them is used to disperse indurations. They are efficacious, also, in cases of poisoning by mushrooms and fungi, as much by reason of their heaviness, as by the neutralizing effects of their juice. " The wild pear ripens but very slowly. Cut in sHces and hung in the air to dry, it arrests looseness of the bowels, an effect which is equally produced by a decoction of it taken in drink; in which case the leaves are also boiled up together with the fruit. The ashes of pear-tree wood are even more efficacious as an antidote to the poison of fungi. "A load of apples or pears, however small, is singularly fatiguing to beasts of burden; the best plan to counteract this, they say, is to give the animals some to eat, or at least to show them the fruit before starting." There is in the books of these old farmer-writers a mass of sagacious teachings which can never be outlived — will always underlay the best practice. Followed carefully, except in the matter of pests, the precepts of Cato and Varro would as certainly lead to success as the mandates of the modem experiment stations with all the up-to-date appliances for carrying out their commands. Sagacity fails, however, in one respect in these Roman husbandmen — all are fettered by superstitions. In these old books on the arts of husbandry, woven in with the practical precepts, which stand well the test of science, superstitions abound beyond present belief. Thus, whenever the discourse turns to pears, from Diophanes, who lived in Asia Minor a century before Christ, down through the ages in Greece, Italy, France, Belgium to the eighteenth century in England, runs the superstition, with various modifications, that to grow the best pears you must bore a hole through the trunk at the ground and drive in a plug of oak or beech over which the earth must be drawn. If the wound does not heal, it must be washed for a fortnight with the lees of wine. As the superstition waned, the apologetic injunction usually follows, that, in any event the wine-lees will improve the flavor of the fruit. Another superstition, current for centuries, accepted by Cato and Varro, and handed on with abiding faith almost to modem times was, as stated by Bamaby Googe, a farmer and writer subject of Queen Elizabeth, THE PEARS OF NEW YORK II " if you graffe your peare upon a Mulbery, you shall have red Peares." Stories of promiscuous grafting abotmd in the old books. Another is that if an apple be grafted on the pear, the fruit is a " pearmain." After Pliny follows a dreary and impenetrable period of 1500 years, in which time but few new facts regarding the evolution of the pear come to light in what is now Italy. The pear is mentioned, it is true, by many Roman writers, but all copy Theophrastus, Cato, and Pliny. Dioscorides, a learned Greek physician and botanist, who may be said to have been the author of the first book of " applied science " in botany, was the great botanical and pomological authority for the first 1600 years of the present era, many editions of his book appeared and in several languages, and it is he who is most often quoted by writers on fruits even until the seventeenth century, but he adds nothing new on the pear, and does not even extend the list of known varieties. During these 1600 years a great nvunber of voliuninous commentaries on Dioscorides appeared, in several of which names of new pears are mentioned, but, with the exception of one writer, the descriptions are so terse that the new sorts cannot be connected with older or later periods. The exception is Matthiolus (i 501-1577), but since the English herbalists, in their turn, largely copy Matthiolus, with valuable amplifications, it is better to give space further on to them. Perhaps one more name should be mentioned among the Roman writers. Messer Pietro de Crescenzi, an Italian bom at Bolonga in 1230, wrote a book on agriculture in which the chapters on fruits are especially well written. For reasons to be mentioned, this book had a remarkable influence on the horticulture of Europe for the next three or four centuries. With the discovery of printing, nearly two centiuies after the book was written, Crescenzi was published in numerous editions and in several languages to the great enlightenment of pomologists on the cultivation of fruits, but with small additions to the knowledge of the fruits themselves. Whether because the book was really the most serviceable of its kind in the world for four centuries, or whether by virtue of the happy circumstance of being many times printed, it had absolute supremacy over other agri- cultural texts, is now too late to judge. There is good reason to suspect that Crescenzi's is the precedence of circumstance, for he stole page after page from Palladius, of the fourth century, who, to be sure, in his turn, copied Coliimella and the Greeks. Most of these borrowings, however, meet the requirement of being " bettered by the borrower " that separates adoption from plagarism. 12 THE PEARS OF NEW YORK One other landmark, though a somewhat inconspicuous one, in the history of the pear in Italy, is deserving brief mention. Toward the middle of the sixteenth century Agostino Gallo, an Italian, wrote The Twenty Days oj Agriculture and the Charms of Country Life. With the fall of the Roman Empire in the fifth century, agriculture was reduced to the production of the necessities of life and pomology all but perished. It required a thousand years to recover from the domination of the barbarian conqueror of Rome. Hence, it is not surprising that Gallo names but twelve varieties of pears instead of the forty-one of Pliny. Gallo says that he does not name all of the summer pears, but leaves the inference that his list is complete for autumn and winter sorts. There probably was a greater number under cultivation at this time in Italy, but Gallo' s list shows that the number was small. Gallo is regarded as the restorer of agriculture in Italy after the dark ages, and as one of the most enlightened men of his time, so that we may accept him as an accurate historian. Besides furnishing a list of the pears of his day in Italy, Gallo names two that are now under cultivation — Bergamot and Bon Chretien. THE PEAR IN FRANCE Who introduced the pear in France matters little. The Greeks who founded Marseille 600 B. C. may have done so. The Romans, masters of ancient Gaul for centuries, undoubtedly planted pears at widely separated places and in earliest times of Roman occupation. Or, and quite possibly, the original natives of the land began the domestication of the pear for, as we have seen, two cultivated species grow wild in what is now France. Date and manner of introduction matter less than a recognizable landmark in the history of the pear as an orchard plant in France. There is such a landmark and a conspicuous one. Charlemagne, the many-sided genius who ruled the Franks in the ninth century, exercised his powerful influence in behalf of agriculture dur- ing the time of his reign, and to him is due credit for establishing the first notable landmark in the history of the pear in France. We are well informed of Charlemagne's various activities while in power, for official annals were kept at the Frankish Court. Charlemagne's secretary has left a biography of his master, and many of the King's Capitularies, or lists of laws, are extant. In these records, agriculture is a matter of constant comment and the pear is often up for discussion. One quotation serves to show that this fruit was cultivated in considerable variety in Charlemagne's orchards. THE PEARS OF NEW YORK 1 3 In the Capitulaire de Villis, Chapter LXX, Charlemagne is reported to have commanded his orchardists to plant pears of distinct kinds for distinct purposes. That the command was of sufficient importance to be recorded in a capitvdaire indicates that Charlemagne esteemed this fruit. The order runs: " Plant pear trees whose products, because of pleasant flavor, could be eaten raw, those which will furnish fruits for cooking, and, finally, those which mature late to serve for use in winter." There is little information in this brief command, but it tells us that a considerable number of varieties of pears were grown in France in the ninth century, and that they were of sufficient importance to hold the attention of a great and busy monarch. Either the culture of the pear abruptly ceased with the death of Charlemagne or records ceased to be kept that would throw light on the agriculture of the next five centuries, for from the tenth to the fifteenth century is an unchartered waste in the history of the pear in France. Undoubtedly pears were cultivated during this time by the monks who had the time, the taste, and the land for carrying on agriculture. When the pear comes to light again in the happier period for pomology of the sixteenth century, the many names of monasteries in the list of varieties suggest that the monks not only busied themselves with the culture of the fruit but greatly increased the number of kinds of pears. Three great minds now appeared to make France the leading country in the production of agricultural literature in the sixteenth and seventeenth centuries and all paid attention to pomology. The names of Charles Estienne, Olivier de Serres, and Le Lectier in agriculture mark the departure from traditions handed down from the old Greeks and Romans to the beginning of a new agriculture founded on first-hand study and observation. The printing-press, it is true, was now an invaluable ally, but these three men were of an original bent of mind and would have been distinguished in any period before printing. Charles Estienne, the first and the least of these three early geniuses of French agriculture, published several works on agriculture, mostly compilations, but all containing original observations, in one of which, his " Seminariimi," printed in Paris in 1540, is a list of sixteen pears with brief descriptions of each. Not one of Estienne's pears is now important, but all appear in the histories of minor sorts in the last chapter of this text. De Serres, known in France as " The Father of Agriculture," published 14 THE PEARS OF NEW YORK his Le Theatre d' Agriculture in 1608, a book ever to be notable in agricul- ture as the first to break wholly away from the 1600 years of repetition of book after book in the languages of Europe which but copied the ancients. De Serres was a good farmer — most of his farming operations have not been improved upon; he founded the first experimental farm of which there is record at his home near Pradel and so became the first of a long line of modern experimenters in agriciilture. Lastly, De Serres was a charming writer and his book rapidly ran through many editions and was translated into several languages. To him must be given credit for first sotmding the alluring call of " back to the land " which rings from nearly every page of his books. Here is his appeal to plant pears; and words could hardly make it simpler, more charming, and more compelling: " There is no tree among all those planted which abounds so much in kinds of fruits as the pear tree, whose different sorts are innumerable and their different qualities wonderful. For from the month of May to that of December pears good to eat are found on the trees. In considering particularly the different shapes, sizes, colors, flavors, and odors of the pear, who will not adore the wisdom of the creator.. Pears are found rotmd, long ' goderonnees ' ^ pointed, blunt, small, and large. Gold, silver, Vermillion, and satin green are fovmd among the pears. Sugar, honey, cinnamon, clove, flavor them. They smell of musk, amber, and chive. In short, so excellent are the fruits that an orchard woidd not be worth while in a place where pear trees do not thrive." This laudation of the pear, in which it is made manifest that many pears of diverse shapes, colors, flavors, and perfvmies existed in the year 1600, is all that space permits from De Serres, though much could be quoted as to the care of pear orchards, and a list of kinds could be given, of which, however, the descriptions count for but little. Le Lectier, to whom we now come, is a better authority on varieties. Le Lectier, an attorney of the king at Orleans, was an amateur fruit collector, but a collector who reflected and printed his reflections. He seems to have been about the first of the many collectors who, with fruit- growing as an avocation, have zealously sought to improve and distribute varieties, and thereby have done as much or more for pomology than those who have made fruit-growing a vocation. Though Le Lectier collected all of the fruits of his time and country, the pear was mistress of his passion, a passion which gave him such pleasure that it excited others to become amateurs and emulate him. The result was that a country-wide taste for ' Goderonne: From godron, a sculptiiral ornament having the shape of an elongated egg. THE PEARS OF NEW YORK 1 5 pears was stimulated and a veritable craze for this fruit was started — everybody planted pears. The famous collection of fruits was begun by Le Lectier in 1598. By 1628, the infatuation to plant had progressed until Le Lectier could send to his fellow amateurs a catalog of his possessions of fruits with the desire to exchange. His offer to exchange shows all of the collector's zeal. It reads as follows: " I beg all those who have good fruits (not contained in the present Catalogue) when he obtains them to inform me of it, so that I can have grafts of them in exchange for those which they have not, but which they wish to get from me, and which I will furnish them. " Signed, Le Lectier, Attorney of the King at Orleans. 20th of December, 1628." From Le Lectier's list we learn that 300 years ago the French had at least 254 pears. In this catalog are many pears in the pomologies of today, but, unfortunately without descriptions or any attempt to determine duplicates in names or varieties, the list serves for little more than a monument for one of the first and one of the most zealous collectors of pears. Le Lectier, however, may be said to have introduced the golden age of pomology in France; for, during historical times there seems to have been no other period in which pomology exercised the minds and hands of well-to-do people as in the century that followed Le Lectier. Even the kings of France took pleasure in using the spade and the pruning- knife. La Quintinye, the best of the pomological writers of the day, complained that the country was overwhelmed with books on pomology. Thus, was ushered in the period which we may call our own in which the history of the pear may be read in books inniomerable. As steps in the progress of the pear, the nvmiber of varieties may be noted as given by French pomologists in the modem era of pear-growing. Merlet, 1667, describes 187 varieties; La Quintinye, 1690, 67; Duhamel, 1768, 119; the Chartreuse fathers, 1775, 102; Tollard, 1805, 120; Noisette, 1833, 238; while Leroy, 1867, from whom the figures just given were taken, says that in the half century preceding, the number of pears in France was quadrupled and that there are 900 varieties for which there are 3000 names. Leroy notes three events as the cause of the generous multiplication of pears in the period of which he writes: The introduction of the many varieties grown by Van Mons and other Flemish pomologists beginning about 1805; a little later, the establishment of exchange relations with l6 THE PEARS OF NEW YORK English nurseries; and still later, 1849, the importation of a great number of new varieties from America. To Americans, it is particularly significant to note that the great progress of the pear in France is due to amateur tendance and not commercial success. THE PEAR IN BELGIUM Providence ordained Belgium to produce the modern pear. The evolution of the pear proceeded slowly, indeed, until its culture became common on the clayey and chalky soils in the cool, moist climate of Belgium, where flavor, aroma, texture, size, and color reach perfection. The pear was improved more in one century in Belgium than in all the centuries that had past. The part Providence played in endowing the Belgians with an ideal soil and climate for the pear, is but one of two causes of the results in improving the pear in this country. The other is that the Belgians, ever notable horticulturists, give the pear assiduous care, cultivate only the most approved varieties, and in breeding, aim ever at high quality, so that Belgian pear-growers, as well as an ordained soil and climate, must be given credit for the modern pear. The early history of the pear in Belgium follows step by step that of the pear in France. In the sixteenth century, botanists were numerous in the Low Countries, their zeal and activity showing forth in several of the best of the early herbals. These herbalists, however, gave scant attention to the pear. Dodoens, most noted Belgian botanist of the century, dis- missed the matter of varieties with the statement that the names change from village to village, and that it is therefore useless to give them. From this we may assume that a considerable number of pears were cultivated in Belgiiun at the time Dodoens wrote, about the middle of the sixteenth century. Pear-breeding began in Belgium about 1730, when Nicolas Hardenpont, 1 705-1 774, a priest in his native town of Mons, made a large sowing of pear seed with a view of obtaining new pears of superior quality. Time is fleeting in breeding tree fruits, and the Abbe Hardenpont waited nearly 30 years before introducing his selected seedlings, and then, beginning in 1758, he introduced one new variety after another until a dozen or more new pears were accredited to him. At least six of these are still grown in Europe, but only one, the Passe Colmar, is known in America. But before going further with the work of the Belgian breeders, it is necessary to take stock of what was on hand before their time. THE PEARS OF NEW YORK 1 7 La Quintinye, the most noted French pomologist of his time, in 1690 listed 67 pear varieties. The Belgians probably had all of these. What were they? Most of them were old sorts — some were centuries old. All, so far as their histories show, originated by chance in garden, orchard, hedge row, and forest. No one seems yet to have planted seed with a view of obtaining new and better pears. Camerarius in 1694 had made known the fact of sex in plants. Soon after, experiments in hybridization began, but no one as yet had hybridized pears. Lastly, nearly all pears, before the Belgians began to improve them, were crisp or breaking in flesh, the crevers of the French, while the soft-fleshed, melting pears, the beurres of the French, were as yet hardly known. Now, mostly owing to the work of the Belgians, the buttery pears predominate. Of the means by which Hardenpont obtained his superior pears, there is no precise knowledge. Whether his new sorts were lucky chances out of a large number of promiscuous seedlings, or whether he was a pioneer in hybridizing can never be known. Du Mortier, a distinguished Belgian botanist, gives the credit of hybridization to the Abbe, basing his opinion on the fact that the characters of most of Hardenpont's varieties are plainly a commingling of two well-known parents which could hardly be the case if they were happy chances were fate ever so kindly disposed. Hardenpont soon had many imitators in Belgium. Indeed, the Belgians seem to have been quite carried off their feet by pear-breeding, and during the first half of the nineteenth century a fad like the " tulip craze " of Holland and the " mulberry craze " of America reigned in the country. Among the breeders are found the names of priests, physicians, scientists, apothecaries, attorneys, tradesmen, and gentlemen of leisure. The introduction of new varieties made notable in horticulture the towns of Mons, Toumaii, Enghien, Louvain, Malines, and Brussels. The awarding of medals for new pears produced the horticultural sensations of the times. Hundreds if not thousands of new varieties were introduced, of which many, it is true, have proved worthless, others of but secondary merit, while still others, as we shall find, are even now among the best pears under ctdtivation. But the great fact, be it remembered, is that these amateur pear-breeders wrought in a few years a complete transforma- tion in a fruit that had been domesticated and had been fairly stable for over 2000 years. A few names besides Hardenpont stand out prominently and must be mentioned. Of these. Van Mons is best known. Jean Baptiste Van Mons, 1 8 THE PEARS OF NEW YORK 1765-1842, was a pharmacist, physicist, and physician, one of the savants of his time, who, late in the eighteenth century, under the potent spell cast by Hardenpont's work, began to breed pears. Space forbids an account of Van Mons' experiments. Suffice to say that he introduced more than two scores of pears having lasting merit, and that in the height of his career he had in his " Nursery of Fidelity " at Louvain, eighty thousand seedlings. Van Mons outlives in fame the Belgian pear-breeders of his time because he propounded a theory for the origination of new varieties of plants, and this in its ttim is famed as the first complete system of plant improvement. Van Mons contributed but little of direct value to plant-breeding, but indi- rectly he gave a great impetus to breeding pears and to the culture of the pear, more especially in America, and we must therefore glance at his theory and trace more in detail its influence on American pear-growing. Van Mons' theory, in brief, as expounded in various papers, is: A species does not vary in the place in which it is born; it reproduces only plants which resemble itself. The causes of variation are changes in soil, climate, or temperature. Whenever a species produces one or many varieties, these varieties continue to vary always. The source of all varia- tion, which is transmissible by sowing, resides in the seeds. The older a variety, the less the seedlings vary, and the more they tend to return toward the primitive form, without being able ever to reach that state; the younger or newer the variety, the more the seedlings vary. In putting his theory in practice Van Mons took the first seeds from wild plants or those little improved, from which he grew seedlings, and from these the seeds were taken from the first fruits to ripen for new sowings. This practice he repeated generation after generation. Thus, it is seen that Van Mons was an early apostle of selection. He is said to have distributed over 400 varieties, about 40 of which are still under cultivation. It is to be feared, however, that Van Mons' theory was preconceived with- out experiment or even observation for a foundation. He devoted a life of most admirable zeal to verifying and developing this vision of his early years with some material reward it is true, but with a better foundation his prodigious labors would have yielded greater direct results in improving the pear. Still, the indirect results, his influence on the pomologists of two continents, even though they did not subscribe to his theories, was more valuable than the work of one mind and one pair of hands could' possibly have been. There must always be pioneers, men who stray from beaten paths, THE PEARS OF NEW YORK I9 but pioneers seldom exert wide and deep influence at once — leave the worn path, so to speak, and at once construct a macadamized road — yet this was what Van Mons did. Pomologists agree that until his time no man had exerted so profound an influence on pomology. His love of discovery and love of labor permeated fruit-growing in Europe and America. Fortunately, it was the age of the amateur fruit-grower. Pleasure and progress, driven by curiosity, counted for more than commercial success, so that Van Mons' new varieties at once gave him wide fame. He was made known to American pear-growers by Robert Manning who distributed his new varieties in this country and described them in the horticultural literatvu"e of the day and in his Book of Fruits published in 1838. Later, Andrew Jackson Downing, the brilliant genius of American horticulture, published Van IMons' theories and described many of his new pears in his Fruits and Fruit Trees, which came from the press in 1845. Thus, Van Mons became the recognized authority in America on aU matters relating to the pear. Indeed, it is hardly too much to say that we owe him obligations as the founder of pear-culture in this country. But the work of the Belgians does not end with Van Mons. There were other breeders of pears, who, though not to be classed with Van Mons as a Titan, lacking the quality of mind to set forth a new philosophy, helped to enliven the impulse given by their leader to the improvement of the pear by originating new varieties. Chief of these are Major Esperen, of Malines, who introduced twenty of the pears mentioned in the Pears of New York; Bivort, who has twenty- three to his credit; Gregoire, forty-two; Simon Bouvier, eleven; De Jonghe, six; and De Nelis, five. While, if the lists of varieties in the last two chapters of this text be scanned for Belgians who introduced but one, two, or three new pears, the list runs up into the hundreds. Labor finds its stmimit in the work of these Belgian pear-breeders, who obtained petty rewards by sifting millions of seedlings through the coarse meshes of the sieve of selection. We can pardon these enthusiastic breeders with grace for over-zealousness in naming varieties obtained with such prodigious efforts. THE PEAR IN CENTRAL AND EASTERN EUROPE The pear can be improved only where the pear-tree flourishes, and then only when assisted by the foresight and desire of men. This happy combination seems not to exist in Europe outside of Italy, France, Belgium, and England. The pear flourishes along the Danube, in parts of Austria 20 THE PEARS OF NEW YORK and southern Germany, and along the upper Rhine, but the people of these regions seem to have been followers rather than leaders in developing this fruit, having produced almost no meritorious varieties. America is indebted to the vast region of central and western Europe for but one major variety, the Forelle, and this sort is of little importance. Pomology, the world over, however, is indebted to Germany for much valuable pomological literature. Cordus, Mayer, Christ, Diel, Dittrich, Truchsess, Hinkert, Dochnahl, Oberdieck, Engelbrecht, Lauche, and Gaucher, all Germans, and Kraft, an Austrian, have been industrious compilers, and have given pomology some of its best texts on systematic pomology. Cordus, earliest German pomological writer, wrote an illuminating chapter in the history of the pear, which must be reproduced. Valerius Cordus, 151 5-1544, a botanical genius, made botanical expeditions to nearly every part of Germany, in the course of which he made special study of the apple and the pear. He described fifty pears and thirty-one apples. These descriptions are noteworthy as the earliest for these fruits in Ger- many. Cordus is called by one great botanist, " the inventor of the art of describing plants;" by another, he is said to have been "first to teach men to cease from dependence on the poor descriptions of the ancients and to describe plants anew from nature;" a third botanical authority says of him, "the first of all men to excel in plant description;" while a fourth writes of the four books of his Historia Plantarum "truly extraor- dinary because of the accuracy with which the plants are described." Thus, botanists accord him special distinction, but pomologists seem not to know this resplendent systemist of the sixteenth century, who, as we shall see, is especially deserving of pomological recognition. Cordus is entitled to honor in the history of pomology as first to print descriptions of fruits for the purpose of identifying varieties. No doubt as soon as the earth ceased to furnish spontaneously the primitive luxury of ready-to-eat food in the shape of fruit, making culture necessary, varieties were acquired and became commodities as they are today. Varieties were certain to originate under cultivation, and their value was certain to be recognized by our first ancestors, to whom the convenience, necessity, and expediency of having a diversity of kinds of any fruit as well as of a means of keeping them true to kind, must have been apparent at the beginning of fruit culture. That such was the case, the most ancient sacred and profane writings assure us. Varieties of the fig, olive, grape, and other THE PEARS OF NEW YORK 21 fruits are mentioned by all early writers on plants. That varieties of fruits would not come true to seed was early known, and propagation by cuttings, layers, and grafting was invented to preserve choice sorts. Many of the early writers name varieties, tell from whence they came, and some set forth a remarkable character or two, but none give detailed descriptions. Cordus was first to engage in this sort of enterprise. This chapter from Cordus is important, too, because it makes plain that the pears grown in Germany four hundred years ago possessed all the characters to be found in modern pears. Culture has increased size, modified shapes, augmented flavors, brightened colors, and softened textures, but no characters that can be considered new or distinct, unit characters of the plant-breeder, have been introduced in the four centuries that have gone by. The characters possessed by these German pears are the same, so far as can be made out, as those of the varieties grown by the Greeks and Latins nearly 2000 years earlier. From this, the inference must be drawn that the characters of the pear have not originated under cultivation but exist in wild types. New and distinct characters can come only by hybridization with another species. Pears within a species are changed only by a recombination of the characters possessed by the species. The descriptions of varieties from Cordus ' that follow are commended to pomologists as models of brevity and accuracy. These word-pictures reproduce the pears as vividly as an artist could paint them. One sees at once that Cordus was no compiler. Such descriptions as Cordus writes can be made only in the orchard with the pear in hand. " The domesticated pear-tree is like the wild tree in trunk, bark, timber, leaves and blossoms, but has straighter and more shapely boughs and leaves a little larger. Of the fruits themselves, which we call pears, there are innumerable kinds, of which we will describe some that are found in Germany, adding also their German names, which vary, however, in the different provinces. " Prohstbirn, that is, Provost pear, so-called from their broad base, near the stalk end in a blunt point, have a length of three inches, breadth a little less. Their color is pale green, speckled with green spots or dots; they are astringent to the taste, and by the abundance of their juice extinguish thirst. They ripen at the beginning of autumn, and quickly decay because of the abundance of watery and rather cold juice. They are found in abundance at Eisleben near the Harz forest in Saxony. ' Cordus, Valerius Hist. PI. 3:176-182. 1561. The writer is indebted to Professor H. H. Yeames, Hobart College, Geneva, N. Y., for the translation of this chapter from the original text. 22 THE PEARS OF NEW YORK " Speckbirfi, that is, Lard pear, swell in the middle with a thick belly, from which they suddenly taper off into a point; they have a length of more than three inches, a width somewhat less than three inches; they are of pale color, and like the Provost, speckled with green dots, rather mild and sweet to the taste, dissolving in the mouth like lard, whence they have received their name, and with the abundance of their juice they quench thirst ; when they are peeled they give a sweet odor. They ripen at the beginning of autumn and very easily decay. " Kaiilbim, that is, Ball pear, have almost the roundness of a globe, except that near the stalk they rise to a blunt and inconspicuous circle. Their length is scarcely two inches; they rarely exceed this, but in width slightly exceed their length. In color they are pale green, in taste and smell they rival the Lard with which also they come to ripeness; these too easily decay. They are found at Eisleben. " Hanffhirn, that is, Hemp pear, are like the Ball but a little larger; they have a green color, marked with spots or dots ; in taste they correspond to the Ball, but do not dissolve so readily in the mouth; they ripen at the same time, and are easily affected by decay. These too are found at Eisleben. " Glockenbirn, that is. Bell pear, from a broad base narrow down to a sort of narrow neck and then end in a blunt head; they have quite the shape of a bell, whence they have received their name. They are wholly of a yellow color spotted with dots, in length a little less than three inches, but in width they do not reach two inches. They have no unpleasant odor, especially when peeled; in taste they correspond to the Hemp, and reach maturity at the same time, and easily decay. They grow in abundance at Eisleben. " Konigshirn, King's pear, or Regalbirn, Rule pear, that is, Royal pear, are large and big-bellied; they have a length sometimes of four inches, a width a little less; they are of bluish-gray color, but in that part where they have had the sun they become slightly red. They are astringent to the taste and with a copious juice, and that sweet and something like wine, they allay thirst. They ripen when the sun has entered Libra, and do not so easily decay. " Klunssbirn, that is. Lump pear, are of two varieties; both kinds, however, correspond proportionately in shape to the Royal, but are inferior to them in size. There is a difference in color, for one kind has a bluish- gray color, the other reddish-gray. They have a juice similar in flavor to the Royal but more acid. They ripen with the Royal. In Saxony there is great abundance of them, especially at Hildesheim. " Bonnebirn, that is, Bonn pear, so-called from the city of Bonn on the Rhine, from which they have been transplanted into other districts. They have an almost spherical shape, except that near the stalk they end THE PEARS OF NEW YORK 23 in a blunt point. They are three inches in length, a little less in width. Their color is on one side green or pale, on the other, where they have been touched by the sun, reddish. They are moderately acid to the taste, and abotind with copious juice, rather watery, very refreshing in effect. They ripen when the sun is hastening toward Scorpio. They are abundant at Marburg in Hesse. " Schmahbir7i, that is. Butter pear, so called because they melt in the mouth like fat or some liquid mixture; their fruit is generally swollen at the lower end and gradually tapers to a narrow neck toward the stem. Like gourds they are three inches in length or often more, but in breadth two and a half inches. They have a pale yellow color, a pleasing fragrance, but are very acid in taste, with the admixture of a peculiar, winey flavor; when insufficiently ripe and not thoroughly chewed or too greedily devoured they sometimes stick in the throat and choke the breathing; on the other hand, when ripe and well masticated they melt in the mouth like fat. They ripen before the sun passes into Libra. They are found in Hesse, especially in Frankenberg, where there is great abundance of them. " JunckJraHenbirn gross, that is. Maiden pera, large, are like the Lump pear in color and shape, but in size somewhat smaller. In taste they are powerfully astringent, so that they irritate the throat and contract the lips into a pucker like a maiden's kiss. They have a watery juice mixed as it were with sour wine. They ripen at the end of summer. At Brunswick in Saxony they are very abundant. " Jmickfrauenbini klein, that is. Maiden pear, small, from a swelling belly they end in a narrow neck; they have a length a little less than three inches, but in breadth somewhat exceed an inch and a half; they are of beautiful color, as if one should mix dark blue-green with reddish-purple; they are besides speckled with dots, acid in taste, and in like manner are easily dissolved in the mouth. They ripen at the beginning of autumn. They are much cultivated at Eisleben. " Hamelsswenstehirn , that is. Ram's paunch pear, have received their name from the fact that in their swelling shape they resemble the bellies of wethers; they swell as it were with a thick paunch; reach three inches in length and often even more, but less in width. In color they are bluish- gray, but slightly reddish on that side which they have turned to the sun. They have a very acid flavor, with a certain pleasantness and a winey juice. They ripen at the end of summer. They are found in Hesse and neighboring districts, and there are preferred to other pears. " Loewenbirn, that is. Lion pear, so called from their excellence; these are called Hessiatica in Thuringen and neighboring districts; their fruit is remarkable, holding the supremacy among all autumn fruits for duration and excellence of taste and juice. They are swollen in the lower part and generally unequal; they have a length of three inches and often greater; 24 THE PEARS OF NEW YORK in width they not rarely exceed two inches. They are of greenish gray color, slightly reddened. They have an astringent taste of marked pleasantness. They abound in copious juice, winey, sweet-smelhng, and very refreshing, so that they speedily quench thirst; indeed the pears themselves by their strong aromatic odor wonderfully revive the sick. They ripen when the sun has entered Libra; finally when stored away they last for a long time. They abound in Hesse, especially at Marburg and likewise at Frankenberg, a town near Marburg. They are called Barber's pear, from a certain barber who first introduced them there. " Hangelbirn, that is, Hanging pear, are equal to the Butter in shape, color, and size; they hang from a long stalk, whence they have received their name; in flavor they differ from the Butter, for their juice is not so winey nor so acid; they have a simpler flavor, not composed of so many qualities. However, they ripen at the same time. These too are cultivated in Hesse. " Margarethenhirn, that is, Margaret's pear, are so called because they become ripe about St. Margaret's Day, when the sun is entering into Leo. They end in an oblong neck; in length they reach three inches, in width hardly two inches. They have a reddish-blue color. Their pulp is tender and juicy, of very sweet taste, easily melting in the mouth; they have a very pleasant smell. They abound at Brunswick in Saxony. " Winterhirn, that is. Winter pear, from a round shape become slightly conical; they are less than three inches in length, little more than two inches in breadth. They have a green color, a very hard substance, so that they scarcely give way to the teeth. In taste they are very acid and refreshing, quenching the thirst with a watery, sour juice. They ripen late in autumn after all other fruits, after they have been touched with frosts and cold. They are found at Frankenberg in Hesse. " Knochenbirn, that is. Bone pear, have received their name from their hardness; from a swelling belly they end gradually in a short and narrow neck. They rarely exceed two inches in length and an inch and a half in breadth. They have a light reddish color ; they are of such hard substance that they cannot be chewed raw but only when cooked. They have a very acid taste. They ripen at the beginning of autumn. They are cultivated at Frankenberg in Hesse. "Augustbini, that is, August pear, would be almost round except that they end in a short point. Their length is a little more than two inches, their width a little less. They have a yellow color, at times turning to pale red. In taste they are acid, with a peculiar sweetness of juice. They ripen early in August, whence they have received their name. They are short-lived and do not last long. They abound everywhere in Hesse. " Honigbirn gross, that is. Honey pear, large, end in an oblong cone: they are two inches and a half in length, but in breadth hardly reach two THE PEARS OF NEW YORK 25 inches. They have a bluish-gray color verging on yellow, and a surface not so smooth; in taste they are acid and abound in sweet juice; they ripen at the beginning of autumn, lasting for a while. They are found at Wittenberg in upper Saxony. " Honigbirn kleht, that is, Honey pear, small, are of conical shape, in length do not exceed an inch and a half, in width are a little less; they have a light reddish color, a flavor very sweet and pleasant, whence they have received their name. They melt readily in the mouth of those who taste them. They ripen soon after the August pear. They abound in Hesse. " Muscatellerbirn, that is. Musk pear, are very small and conical, in length a little more than an inch, in width a little less. Their color is green tinged with red, their taste most sweet and aromatic, as if it were flavored with a little musk, whence their name. They easily melt in the mouth; they have also a pleasing odor. They ripen in June. They are carefully cultivated in Meissen. " Schaffbirn, that is, Sheep pear, are like the larger Honey in size, shape and color, but a little more oblong and narrow. They have a very sweet flavor, moderately astringent, and easily dissolve in the mouth on account of the tender softness of their pulp and juice. They ripen when the sun is hastening toward Libra. They are found in Frankenberg in Hesse. " Waxbirn, that is, Wax pear, are big-beUied at the lower end, at the upper end taper off into a cone; in length sometimes exceed three inches by a little, but in width rarely exceed two inches. They have a yellow or wax-like color, whence their name has been given them, but on that side where they have received the sun they invite those who look upon them to eat them by their pleasing, speckled redness. They have a sweet flavor, slightly astringent; their pulp is soft and easily melts in the mouth. They ripen when the sun has entered Virgo ; they are short-lived and do not last long. They are found at Marburg in Hesse. " Rostbirn, that is. Rust pear, are big-bellied in the middle and narrow down at both ends; in length three inches and a half, in width two inches and a half. They have a yellow color, speckled with bluish-gray spots; they have a very mild, sweet flavor, and easily melt in the mouth; because of their extreme softness they last a very short time. They ripen at the beginning of autumn. They are cultivated at Eisleben and neighboring towns. "Aschbini, that is. Ash pear, have their name because they are soft like ashes and easily dissolve in the mouth. They resemble the Rust pear in shape, color, quality of pulp, and flavor; but are a little smaller, and more conical at one end toward the stalk, though sometimes they become big-bellied in the middle like the Rust. They ripen with the Rust. They are cultivated at Eisleben. 26 THE PEARS OF NEW YORK " Drinkebini, that is, Drink pear, are so called because like a drink they drive away anybody's thirst. They are swollen in the middle and end in a blunt point; in length a little over two inches, in width scarcely two inches. Their color is wholly yellow, but they redden on that side which is exposed to the sun ; they have a sweet flavor, tender pulp, abounding with copious and drinkable juice. They ripen with the Rust and quickly decay just as they do. They are cultivated in the country near Eisleben. " Eyerbirn, that is. Egg pear, have received their name from their shape, which becomes conical at both ends like a short egg; otherwise they do not differ much from the Drink pear in proportion and shape. They are, however, a little smaller, have a yellow color speckled with dots. In flavor they rival the Rust and like them are moderately astringent; they have a very sweet fragrance, ripen with the Drink pear, and quickly decay. They too are found at Eisleben and neighboring towns. " PJaltzgrduischbirn (Palatinate grayish-pear), that is, Palatina, which are called Mass pear in Hesse, are the most excellent of the short-lived ones, and in like manner generally end in a cone; in length they reach two inches and a half, in width rarely exceed two inches. Their color is mid-way between saffron and reddish purple. They have a tender, juicy pulp, an exceptionally sweet flavor, aromatic as it were. They have a most pleasing fragrance both when they are whole and when they are cut, surpassed in excellence by no other variety of pear. They ripen at the end of August, when the sun has entered Virgo. They are found in the Rhine Valley, in France, Hesse, and many other regions. " Spindelbhn or Rautenbirn (Rhombus pear), that is. Spindle pear, are like the Rust in shape, color, and size, but a little narrower; in substance and flavor they differ from them, since they consist of harder pulp and so last longer; they have a flavor astringent and at the same time sweet. They ripen with the Rust, and are cultivated in the country about Eisleben. " Zuckerbirn, that is, Sugar pear, are a little more than two inches in length, rarely as much in width; of greenish color; they have a tender pulp, melting easily in the mouth like sugar, sweet and of pleasant flavor. They ripen with the Egg pear and do not last long. They are cultivated in the country about Eisleben. " Packelemischbirn, that is, Paclemiana, are like the Sugar in size and shape; their color is green and bluish-gray; their surface is rather rough, their pulp hard, juicy, and acid. They ripen with the Sugar, and if they receive no injury they do not easily decay, but may last for some time, as most others do which have hard pulp and acid taste. They are cultivated in the country about Eisleben. " Kirchmessbirn, that is. Church Mass pear, are round and big-bellied, and end toward the stalk in a long, narrow, and much attenuated point. In length they are three and a half inches, in breadth over two inches. THE PEARS OF NEW YORK 27 though even smaller ones are produced. They are yellow in color, tender and juicy in pulp, and like the Palatina and Drink in flavor. They ripen in autumn and last almost until the sim enters Sagittarius. They are found at Wittemberg. " Knaustbirn or Gelbe Honigbirn (Yellow Honey pear), that is, Bread Crust pear, have a broad base and are swollen and almost round, toward the stalk ending in a short, blunt, and rounded point; both in length and in breadth they sometimes exceed two inches and a half, but rarely; they are of yellow color, speckled generally around the bottom; they resemble the larger Honey in color and acidity; their pulp is rather hard but juicy, stony around the seed-receptacles. They have a flavor between that of the larger Honey and the Lion and that very pleasing. They ripen in autumn and sometimes last almost to the winter solstice. They are cultivated at Wittemberg and neighboring places. " Klosterbirn, that is. Cloister pear, swell out with uneven belly and toward the stalk become conical; they reach three inches in length and not much less in breadth. They have a yellow color, speckled with green dots; their pulp is rather hard and somewhat stony; their taste mildly astringent and of slightly glutinous sweetness. They ripen with the Bread Crust pear and last as long. They are found in the country about Wittemberg. " Glassbirn, that is, Glass pear, are roimd and slightly conical; in length they generally reach two and one-third inches, in breadth a little over two inches; their color is light green verging on yellow; their flesh is tender, juicy, astringent to the taste, sweet and winey; they ripen with the Rust a little before the beginning of autumn. There is an abundant crop of them at Eisleben and neighboring towns. They last until the sun enters Sagittarius. " Kirchbirn, that is. Church pear, have an oblong oval shape but end in a cone rather than an oval. They reach two inches in length, in width somewhat exceed an inch and a half. Their color is on one side yellowish- green, on the other, where they have received the sun, reddish. Their pulp is hard, rather juicy, slightly soirr to the taste, and very astringent. They ripen at the end of summer and last for a long time. Of these too there is an abundant crop at Eisleben. " Qiiittenbirn, that is. Quince pear, like the Cloister pear, swell out with uneven belly, and toward the stalk end in a short point, like the conical Cotonea, but protuberant ones are also found, whence the name was given them. In breadth as well as length they exceed two inches and a third. They have a green color, a hard, juicy pulp, rather winey and astringent to the taste. They ripen at the beginning of autumn and last till the winter. They are found at Eisleben. " Parissbirn, that is, Parisiana, are round at the lower end and taper 28 THE PEARS OF NEW YORK to a point at the upper end. Their length is two and a half inches, their width not over two inches, or rarely more. Their color on one side is yellow, but on the other, where they have felt the sun, purple. Their pulp is juicy, their taste pleasantly astringent. They ripen with those before mentioned, lasting into the winter. There is an abundant crop of them in the country about Eisleben. " Weybersterbenbirn, that is. Women's Death pear, would be round, except that toward the stalk they end in a short, blunt point. They generally exceed two inches in breadth as well as in length. They have a yellow color, saffron towards the base, speckled with purple dots. Their pulp is hard and rather stony, with juice slightly sour to the taste and very astringent, like the Church pear, with which also they ripen. They last into the winter. They are cultivated in the country about Eisleben. " Kolbirn, that is. Cabbage pear, are large, almost round, tapering to a cone, three inches in length and one-half to one- third of an inch less in breadth. They have a pale green color, one side slightly reddish and speckled with dots. Their pulp is rather hard, juicy, somewhat sour and very astringent to the taste, like the Women's Death pear, with which also they ripen, and they last as long. They are cultivated at Eisleben. " Holpenerbirn, that is. Hollow pear, are large, big-bellied, uneven, and conical; in length they sometimes exceed two and a half inches, in width almost equal their length. Their color is green; they have a juicy pulp, winey in taste, slightly acid, and more astringent than the Brassicana. They ripen at the beginning of autumn, and last long into the winter. There is a large crop of them in the country about Eisleben. " Safftbirn, that is, Sap pear, are like the Hollow pear but a little smaller and less uneven, of a greenish-yellow color; their pulp is solid and when cut sheds a copious juice, when chewed passes almost wholly into juice and very little dry substance remains; when the juice is swallowed, it is cool to the taste, somewhat acid, winey, and astringent. They ripen at the beginning of autumn and last for a long time. They are found at Wittemberg. " Eierlingebirn, that is, Little-egg pear, have received their name from their oval shape; in shape and size they are midway between the Drink and the Egg pear; their color is yellow, speckled with reddish dots on a dark background. They have hard, juicy pulp, acid to the taste, winey, and astringent. They ripen at the beginning of autumn and last for a long time. They grow at Wittemberg. Kruselbirn, that is. Curling pear, in shape resemble a top which boys throw upon the ground wound up with a string to make it spin. In length they reach three inches, in width two and a half. Their color is pale green, speckled with many green dots or spots; their pulp is solid, juicy, very THE PEARS OF NEW YORK 29 astringent to the taste, somewhat acid and pleasant. They last until the sun has passed Aquarius or Pisces. They abound in Meissen. " Bratbirn gross, also called Fregelbirn, that is, pears for roasting, are about the largest of all, for sometimes they weigh a mina (about 15.2 ounces) and a half; they are of globiilar shape, sometimes conical, and frequently irregular; of a color midway between pale green and red, redder on one side. They have a pulp with pleasant juice, astringent, partaking somewhat of acid. They grow in Meissen, especially at Leisnig and Koldit. " Grauchenbirn, that is, Gray pear, have received their name from their color, since they are ash-colored and at the same time greenish. They are small and of globular shape, measiiring an inch in breadth as well as in length; in appearance are in no way different from some of the wild pears; in taste are soft, mild, sweet, with a pleasantly astringent quality; they last till after the winter solstice. They grow in the country about Meissen and Leipzig. " Gelbrotebirn, that is, Yellow-red pear, have an oblong pyramidal shape, generally reaching a length of three inches, and a width of two inches. Their color on one side is yellow, on the other saffron and purple; their pulp is soft, astringent to the taste, pleasant, slightly acid, and watery. They ripen at the beginning of autumn, and last till the winter solstice. They grow at Hildesheim in Saxony. " Grunlingebirn, that is. Green pear, are quite large, since sometimes they exceed three inches in length, two inches in breadth; they have an oblong pyramidal shape, a green color, a juicy pulp, sharply astringent to the taste. They ripen at the beginning of autumn, and last till after the solstice. There is a large crop of them at Hildesheim. " Wasserbirji, that is. Water pear, rival Green pear in size, they have a shape big-bellied in the middle and taper to a point at both ends, sharper and more oblong toward the stem, but shorter and blunter near the base. Their color on one side is pale, speckled with dots, on the other reddish, pale on the edges. They have juicy pulp, watery and rather pleasant to the taste. They become ripe with the Green pear but do not last so long. They grow at Hildesheim. " Kegelbirn, that is. Cone pear, have the shape of a pine cone, and from a rather broad base end in a point; their length is three inches, their width two; their color on one side green, on the other reddish. Their pulp is juicy, harsh to the taste. Their maturity falls at the beginning of autumn, from which time they may last till the winter solstice. They are produced at Hildesheim." THE PEAR IN ENGLAND Much as America owes England for fruit, farm, and garden crops, she is but little indebted to her for pears. Varieties of pears have come to 30 THE PEARS OF NEW YORK the New World almost wholly from Belgium and France, not more than three or four major sorts of English origin being among those now commonly grown in America. But even though the line of march in the development of varieties scarcely touches England, all English speaking pear-growers have received instruction as to culture and have had knowledge of con- tinental varieties transmitted to them through English publications. In the history of fruits in England, therefore, many gleams of light illuminate the path along which the pear has been brought from the ancients to America. No doubt the pear was brought to Britain before the Roman conquest. Tacitus, in the first centtiry, says the climate of Britain is suitable to the culture of all fruits and vegetables except the grape and the olive. Pliny writes that the Britains had the cherry before the middle of the first century, and almost certainly the pear and other fruits were introduced with it. There was, also, a Saxon name for the pear, pirige, so philologists say, before the fall of the Roman Empire. The years 43 and 407 mark the beginning and the end of the Romans and of civilization in Britain for many centuries, and whether or not the pear was permanently established during this time there are now no means of ascertaining. The climate and soil of England are congenial to the pear, however, and no doubt wild or little cultivated trees persisted until the Norman conquest, the spread of Christianity, and the building of many monasteries with orchards and gardens as essential adjuncts. Even in England under the Normans who came in 1066, not much prog- ress was made in fruit-growing. Tillers of the soil were hard pressed for the necessities of life and could only with difficulty harvest a bare sustenance from the land. Besides, monks and nobles preyed on the starving peasants so that at no time could the farmer be sure of reaping what he planted. Only these monks and nobles enjoyed luxuries. But even men who boasted of titles and owned large holdings of land had little room within fortified walls and on moated islands, which constant wars made necessary, for fruits; nor had they time from projects of war and the pleasures of the chase to devote to the art of agriculture. Fortunately, priors and abbots were well disposed toward the good things of life, therefore made much of fruits and vegetables, and with abundance of leisure the monks became the only proficients of the times in gardening and orcharding. Moreover, they were in constant correspondence with the continent and could ascertain what culture was needed to grow perfect fruits. Pear culture had its THE PEARS OF NEW YORK 3I beginnings in England, then, in the monasteries estabUshed under the Normans. Pressed for an exact date as to when the pear began to be cultivated in England, the historians would be troubled to name one. There is a plan of the monastery of Canterbury made in 1165 which shows an orchard and a vineyard. History, moreover, relates that armed men collected in an orchard to take hand in the murder of Thomas Becket in 1 1 70. Men in those days set small store by written accounts, and history must be helped out by imagination, and we may imagine that there were pears in this orchard. Pears by this time had become common, for there are records of varieties to a considerable number and in large quantities which could have been had only from rather extensive orchards. Mrs. Evelyn Cecil ^ publishes documents from the Record office of England which contain items of pears bought for Henry HI and Edward I at different times in the thirteenth century, the first date being " probably for the year 1223." The pears appear to be of French origin, and the varieties are Caloels, Pesse Pesceles, Ruler, and Martyns. In a later memorandum, 1292-93, still other varieties are named as the Regul, Calwel, Dieyer, Sorell, Chryfall, and Gold Knoper. The pears were sold by the hundred and were used for desert, though " pears in syrup " and pears for cider are mentioned. The perusal of these docu- ments, printed in considerable detail in Mrs. Cecil's admirable book, enables us to fix the beginning of commercial pear culture in England at as early a date as 1200. Passing by several other references from records and financial accounts of monasteries in the twelfth and thirteenth centuries as too vague to be of importance, although they make certain that the pear was rather widely cultivated in England in these two centuries, we come at last to a noteworthy landmark in pear history in England, the introduction of the Warden pear, which may be put at the conveniently vague date of the end of the fourteenth century, 1388 being the first year they are mentioned. " Warden " was a name used for centuries to designate a group of pear varieties having crisp, firm flesh and which were used for culinary purposes. Their history rvms back to the Cistercian Abbey of Warden in Bedfordshire and to a date earlier than 1388. Warden pears were favorites for centuries for pies and pastries which every early cook-book contained recipes for making. In the early English literature they are considered a ' A Hist, of Card, in Eng. 35-37. 1910. 32 THE PEARS OF NEW YORK distinct fruit as " apples, pears, quinces, wardens," and even the herbals and early fruit books count them as distinct. Shakespeare's clown in A Winter's Tale says: "I must have saffron to coloiu- the Warden pies." The name came to signify any long-keeping, cooking pear and even yet is so used in parts of England. The most noteworthy landmark is found in the discussions of pears by the English herbalists of the sixteenth and seventeenth centuries. Turner, the first of these herbahsts, in his Herbal of 1551, mentions the pear but without important details, though we may infer from what he says that the pear is now a common fruit. Thomas Tusser, in his Five Hundred Points oj Good Husbandrie, pubUshed in 1573, gives a Hst of fruits to be set or removed in January in which he includes " pears of all sorts," and then as a separate item includes " Warden, white and red," showing that " Wardens " were held as distinct from the pear and that they were prominent in the orchards of the time. The century ends with John Gerarde's Herball or Generall Historie 0} Plantes, 1597, in which we are brought to the realization that the pear is no longer a probationary fruit or even to be considered a novelty or luxury but a standard food product. Gerarde might well be quoted in full, but since Parkinson, a few years later, contains a " fuller discourse," as one of Gerarde's editors says, we take but a few sentences from Gerarde. Varieties by this time had become numerous. Gerarde, while he names but eight, says he knew someone who grew " at the point of three score stmdrie sorts of Peares, and those exceeding good; not doubting but that if his minde had beene to seeke after multitudes he might have gotten together the like number of those worse kindes * * * to describe each pear apart, were to send an owle to Athens, or to number those things without number." Eight sorts are considered worth figuring, those accorded the honor being: " the Jenneting, Saint James, Royall, Beugomot, Quince, Bishop, Katherine, and the Winter Peare." Of these the Katherine is given further prominence by being listed as " known to all." If one is to judge from munber of varieties, the pear at this time is a more general favorite than the apple, a considerably greater niunber of sorts being indicated. Parkinson's account in his Paradisus of 1629, indeed does prove to be a " fuller discourse " for he names and describes 65 sorts; but these are not all for he says: " The variety of peares is as much or more then of apples, and I thinke it is as hard in this, as before in apples, for any to be so exquisite, as that hee could number up all the sorts that are to be had: THE PEARS OF NEW YORK 33 for wee have in oiir country so mania, as I shall give you the names of by and by, and are hitherto come to our knowledge: but I verily beleeve that there be many, both in our country, and in others, that we have not yet knowne or heard of; for every, yeare almost wee attaine to the knowledge of some, we knew not of before. Take therefore, according to the manner before held, the description of one, with the severall names of the rest, untill a more exact discoiirse be had of them, every one apart." Some of the names in Parkinson's list are group names covering several varieties. Thus, he says, "the Winter Bon Chretien is of many sorts;" and again, "the Winter Bergomot is of two or three sorts;" and, "the Winter peare is of many sorts." Parkinson's descriptions are brief but written with rare clearness, and the old herbalist seems to have possessed a nicety of observation that commends him to all who have eyes for the distinguishing characters of fruits. With Parkinson our history of the pear in England must come to a close, since later accounts are available to all, and therefore as an important inventory, and because every word is pertinent, his account of varieties is republished. " The Summer bon Chretien is somewhat a long peare, with a greene and yellow russetish coate, and will have sometimes red sides ; it is ripe at Michaelmas: Some use to dry them as they doe Prunes, and keepe them all the yeare after. I have not scene or heard any more Summer kindes hereof then this one, and needeth no wall to nourse it as the other. " The Winter bon Chretien is of many sorts, some greater, others lesser, and all good; but the greatest and best is that kinde that groweth at Syon: All the kinds of this Winter fruit must be planted against a wall, or else they will both seldome beare, and bring fewer also to ripenesse, comparable to the wall fruit : The kindes also are according to their lasting ; for some will endure good much longer than others. " The Summer Bergomot is an excellent well rellished peare, flatfish, & short, not long like others, of a meane bignesse, and of a darke yellowish greene colour on the outside. " The Winter Bergomot is of two or three sorts, being all of them small fruit, somewhat greener on the outside then the Summer kindes; all of them very delicate and good in their due time: For some will not be fit to bee eaten when others are well-nigh spent, every of them outlasting another by a moneth or more. " The Diego peare is but a small peare, but an excellent well rellished fruit, tasting as if Muske had been put among it; many of them growe together, as it were in clusters. 34 THE PEARS OF NEW YORK " The Duetete or double headed peare, so called of the forme, is a very good peare, not very great, of a russettish browne colour on the outside. " The Primating peare is a good moist peare, and early ripe. " The Geneting peare is a very good early ripe peare. " The greene Chesill is a delicate mellow peare, even melting as it were in the mouth of the eater, although greenish on the outside. " The Catherine peare is knowne to all I thinl somewhat spotted, and brownish on the The Winter Popperm , . , " The greene Popperin is a winter fruit, of equall goodnesse with the former. " The Soveraigne peare, that which I have scene and tasted, and so termed unto me, was a small brownish yellow peare, but of a most dainty taste; but some doe take a kind of Bon Chretien, called the Elizabeth peare, to be the Soveraigne peare; how truely let others judge. " The Kings peare is a very good and well tasted peare. " The peare Royall is a great peare, and of a good rellish. " The Warwicke peare is a reasonable faire and good peare. " The Greenfield peare is a very good peare, of a middle size. " The Lewes peare is a brownish greene peare, ripe about the end of September, a resonable well rellished fruit, and very moist. " The Bishop peare is a middle sized peare, of a reasonable good taste, not very waterish; but this property is oftentimes scene in it, that before the fruit is gathered, (but more usually those that fall of themselves, and the rest within a while after they are gathered) will be rotten at the core, THE PEARS OF NEW YORK 35 when there will not be a spot or blemish to bee seene on the outside, or in all the peare, untill you come neare the core. " The Wilford peare is a good and a faire peare. " The Bell peare a very good greene peare. " The Portingall peare is a great peare, but more goodly in shew than good indeed. " The Gratiola peare is a kinde of Bon Chretien, called the Cowcumber peare, or Spinola's peare. " The Rowling peare is a good peare, but hard, and not good before it bee a little rowled or bruised, to make it eate the more mellow. " The Pimpe peare is as great as the Windsor peare, but rounder, and of a very good rellish. " The Tumep peare is a hard winter peare, not so good to eate rawe, as it is to bake. " The Arundell peare is most plentifull in Suffolke, and there commended to be a verie good peare. " The Berry peare is a Svmimer peare, reasonable faire and great, and of so good and wholesome a taste, that few or none take harme by eating never so many of them. " The Sand peare is a reasonable good peare, but small. " The Morley peare is a very good peare, like in forme and colour unto the Windsor, but somewhat grayer. " The peare pricke is very like tmto the Greenfield peare, being both faire, great, and good. " The good Rewell is a reasonable great peare, as good to bake as to eate rawe, and both wayes it is a good fruit. " The Hawkes BiU peare is of a middle size, somewhat like unto the Rowling peare. " The Petworth peare is a winter peare, and is great, somewhat long, faire, and good. " The Slipper peare is a reasonable good peare. ' The Robert peare is a very good peare, plentifull in Suffolke and Norfolke. " The Pound peare is a reasonable good peare, both to eate rawe, and to bake. " The Ten Pound peare, or the hvmdred potand peare, the truest and best, is the best Bon Chretien of Syon, so called, because the grafts cost the Master so much the fetching by the messengers expences, when he brought nothing else. " The Gilloflower peare is a winter peare, faire in shew, but hard, and not fit to bee eaten rawe, but very good to bake. " The peare Couteau is neither good one way nor other. 36 THE PEARS OF NEW YORK " The Binsce peare is a reasonable good winter peare, of a russetish colour, and a small fruit: but will abide good a long while. " The Pucell is a greene peare, of an indifferent good taste. " The blacke Sorrell is a reasonable great long peare, of a darke red colour on the outside. " The red Sorrell is of a redder colour, else like the other. " The Surrine is no very good peare. " The Summer Hasting is a little greene peare, of an indifferent good rellish. " Peare Gergonell is an early peare, somewhat long, and of a very pleasant taste. " The white Genneting is a reasonable good peare, yet not equall to the other. " The Sweater is somewhat like the Windsor for colour and bignesse, but nothing neare of so good a taste. " The bloud red peare is of a darke red colour on the outside, but piercing very little into the inner pulpe. " The Hony peare is a long greene Simimer peare. " The Winter peare is of many sorts, but this is onely so called, to bee distinguished from all other Winter peares, which have severall names given them, and is a very good peare. " The Warden or Luke Wards peare of two sorts, both white and red, both great and small. " The Spanish Warden is greater than either of both the former, and better also. " The peare of Jerusalem, or the stript peare, whose barke while it is young, is as plainly seene to be stript with greene, red, and yellow, as the fruit it selfe is also, and is of a very good taste: being baked also, it is as red as the best Warden, whereof Master William Ward of Essex hath assured mee, who is the chiefe keeper of the Kings Granary at Whitehall. " Hereof likewise there is a wilde kinde no bigger than ones thumbe, and striped in the like manner, but rauch more. " The Choke peares, and other wilde peares, both great and small, as they are not to furnish our Orchard, but the Woods, Forrests, Fields, and Hedges, so wee leave them to their naturall places, and to them that keep them, and make good use of them." Three hundred years have played havoc with the pears Parkinson knew. None are known in America, and unless the Pound of Parkinson is the Pound of today, not a half dozen are found in current lists in England. Parkinson's Catherine, Winter Bon Chretien, Windsor, Bergamot, possibly the Pound, and his Gergonell, the Jargonelle of today, are about all the names that would be recognized by modern pear-growers. The pear shows THE PEARS OF NEW YORK 37 far fewer familiar names at the end of three centuries than Parkinson Hsts of apples, pliims, cherries, or even the peach in Europe. Dropping old varieties can only be interpreted as improvement in the pear. The pear, it seems certain, has been more profoundly changed for the better through the touch of man's hand than the other fruits named since Parkinson wrote. For this, pomology has the Belgians to thank. Pear culture seems to have reached its height, if it be judged by its literature and by the number of varieties cultivated, early in the nineteenth century. The Belgians' passion for pears was no doubt the chief stimulus, for the Belgian breeders spread their offerings with generous hand throughout England. In 1826, the catalog of the Horticultural Society of London listed 622 pears. Pomology in England was then, and is now as compared with America, an art of the leisure classes. This has been an advantage and a disadvantage to the pear in England. The advantage is that when fruit is grown for pleasure many varieties are grown to add novelty to luxury so that the fruit is thereby more rapidly improved and its culture brought to greater perfection. The disadvantage is that those who grow fruit for market find a poorer market for their wares since those who should be their best customers supply their own wants. For the reason, therefore, that the English take delight in growing their own fruit, pear-growing is not the great commercial enterprise that it is in America. Pear-growing in England differs from that of America in another respect. The pear-tree in England is built as much as planted. In many plantations each tree has a precise architectural form. The plants are trained into fans, cordons, espaliers and u-forms on walls; or as pyramids, globes, or vases in the open; sometimes in fantastic shapes to suit the fancy of the grower; and now and then as a hedge or border. The undisciplined standards of America are hardly known, though what the English call a standard seems to be increasing. This difference in training is due in part to the necessity of meeting different climatic conditions, and in part to greater devotion on the Englishman's part to the art of gardening — the use of the shears, the knife, and the billhook give the gardener greater scope. The pear-tree in England is often decorative as well as useful. THE PEAR IN AMERICA The pear is a popular fruit in America, but its cultiu"e as a commercial product is limited to a few favored localities. From the earliest records of fruit-growing in America the pear has been grown less than the apple 38 THE PEARS OF NEW YORK and peach and scarcely more than the cherry and plum. In Europe, it is a question if the pear is not more commonly grown than the apple, and is much more common than the plum and the peach, the last-named fruit being grown out of doors for most part only in southern Europe. Pears are more varied in size, shape, texture, and flavor of flesh than others of the hardy tree-fruits, and in length of season exceed all others excepting the apple. Varieties of pears, possibly, have the charm of individuality more marked than varieties of its orchard associates. The trees, where environment permits their culture, are not difficult to grow, and attain greater size, produce larger crops, and live longer than any other hardy fruit. Why, then, is the pear not more popular in America? Conditions of climate, pests, season of ripening, taste, and trade prevent the expansion of pear-culture on this side of the Atlantic. The climate in most parts of America is vincongenial to the pear. Pears from the European stock, to which most varieties grown in America belong, thrive only in relatively equable climates, and do not endure well the sudden and extreme variations in climate to which most parts of this continent are subject. Extremes of heat or cold, wetness or dryness, are fatal to the pear. In North America, therefore, commercial pear-culture is confined to favored localities on the Atlantic seaboard, about the Great Lakes, and on the Pacific slope. Even in these favored regions, pears sent to market come largely from the plantations of specialists. On the Atlantic seaboard, European pears are products of commerce only in southern New England and New York, westward through Ohio on the shores of Lake Erie, and in the southern lake regions of Michigan. Away from these bodies of water to the Pacific, varieties of European pears refuse to grow except with the utmost care in cultiire and selection of sites. On the Pacific slope, in the hardy-fruit regions, the pear reaches its highest development in the New World. Oriental pears, or varieties having Oriental blood, as Kieffer and Le Conte, are grown in every part of America where the culture of hardy fruits is attempted. Liability to loss by pests is a great detriment to the popularity of the pear in America. The insect pests of pears are numerous. Codling-moths attack the fruit wherever the pear is grown in America, and can be kept down only by expensive arsenical sprays. The psylla, while irregular in its outbreaks, is most damaging and hard to control when it appears. These are the chief insect enemies, but a dozen others take more or less toll from tree or fruit. Foliage and fruit are attacked by several parasitic fungi, THE PEARS OF NEW YORK 39 of which pear-scab is most troublesome, requiring treatment wherever the pear is grown, and under favorable conditions for the fungus preventives often fail to give the fruits a fair cheek. But of all diseases pear-blight is the most serious, its effects and virulency being such as to give it the popular name " fire-blight." It is caused by a bacterium which cannot be checked by sprays, and must be combatted with expensive and unsatisfactory sanitary measures, such a.s cutting out branches and trees, so drastic as to make impossible commercial cultivation of pears in regions where climate favors the disease. Pears compete with apples more than with any other fruit, but are at a disadvantage with this near relative in having a much shorter period during which the fruits can be used. Varieties of the two fruits begin to ripen at nearly the same season, but there are few sorts of pears in season later than December, and these are of poorer quality than the fall varieties; while apples are abundant and of prime quality four or five months later, and may be kept until early apples usher in a new season. During most of its season, also, the pear must compete with the perishable summer and autumn plums and peaches, so luscious and delectable that the firmer and less highly flavored pome-fruits suffer in comparison. Still another reason why the pear is not a popular dessert fruit in America is that, of all fruits, the varieties of this one are the most variable in quality of the product. Sorts that shoiold produce pears of highest quality bear fruits poor or indifferent in texture and flavor in unfavorable seasons, on unsuitable soils, or under neglect. Good pears can be grown only when environmental factors are favorable and under the most gener- ous treatment. Extensive cultivation of the Kieft'er and its kin for can- ning has hindered the cultivation of pears for the fruit-stand and to grace the table as a dessert fruit. So common has the Kieffer become that many of the present generation are hardly aware that the pear may be a delicious fruit to eat out of hand. Lastly, the pear falls short of the apple as a commercial product because it is not nearly so satisfactory to handle as a commercial crop. Pears are more difficult to pack, and do not stand transportation as well as apples. They cannot be kept in cold storage nearly as long, and decay more quickly when brought into warmer temperatures. The demand for evaporated pears is slight in comparison with that for evaporated apples, and although perry, the expressed juice of pears, is quite as refreshing as cider, this by-product of the fruit is little known in America. As a pre- 40 THE PEARS OF NEW YORK pared product, the pear surpasses the apple only as a canned fruit. Failing in comparison with the apple, as a commercial product, pears are largely- left to fruit connoisseurs, and with these a generation ago the pear was the fruit of fruits, many splendid collections of it having been made in regions where pears could be grown. With the expansion of commercial fruit-growing, collections of pears, and with them many choice varieties, have gone out of cultivation — more is the pity — and pear-growing has expanded least of all the fruit industries in the United States. With this brief discussion of the present status of pear-culture in this country, we can proceed to trace the history of the pear with more exactness by reason of knowing its limitations under American conditions. The peach is the only hardy fruit that belongs to the heroic age of Spanish discovery in the New World. Pears, apples, plvuns, and cherries came to the new continent with the French and English. The early records of fruit-growing in America show that the pear came among the first luxuries of the land in the French and English settlements from Canada to Florida. Pioneers in any country begin at once to cultivate the soil for the means of sustenance. Naturally, cereals and easily-grown nutri- tious vegetables receive attention first as giving more immediate harvests and more sustaining fare to supplement game and fish. Agriculture and gardening usually precede orcharding, and this was the case in early settle- ments in America, but not long. The first generation born in colonial America knew and used all of the hardy fruits from Europe; as many records attest, and of which there is confirmatory proof with the pear in many ancient pear-trees of great size near the old settlements, some of which were planted by the first settlers from Eiorope. Of pears, many notable trees planted by the hands of the first English and French who crossed the seas to settle the new country were conspicuous monuments in various parts of America in the memory of men still living, if, indeed, some of the old trees themselves are not still standing. Of these ancient pear-trees. New England furnishes the most notable monuments to mark the introduction of this fruit in the New World. For- tunately, their histories have been preserved in several horticultural annals, and of these accounts the fullest and best is by Robert Manning, Jr., in the Proceedings of the American Pomological Society for 1875, pages 100 to 103. Manning's notes throw so much light on the early history of the pear in New England, as well as upon the varieties then grown, that they are published in full. THE PEARS OF NEW YORK 4 1 " The Endicott Pear. The tradition in the Endicott family is that this tree was planted in 1630. It is said that the trees constituting the original orchard came over from England in June, in the Arabella with Governor Winthrop, or in one of the other ships of the fleet arriving at Salem in June. The farm on which the tree now stands, not having been granted to Endicott until 1632, it is not probable that the trees were planted there before that time, but they might have been at first set in the Governor's town garden at Salem, where the Rev. Francis Higginson, on his arrival in the summer of 1629, found a vine-yard already planted. The tradition further states that the Governor said that the tree was of the same date with a sun-dial which formerly stood near it. This dial, after having passed through the hands of the Rev. William Bentley, D.D., is now in the Essex Institute in Salem, and bears the date 1630, with the Governor's initials. The farm, which early bore the name of ' Orchard,' was occupied and cultivated by the Governor and his descendants for 184 years, from 1632 to 18 16, and was held solely by the original grant until 1828, a period of 196 years. Under these circumstances the history of the tree is more likely to have been handed down correctly than if the estate had changed hands. It is certain that Governor Endicott was early engaged in propa- gating trees, for in a letter to John Winthrop in 1644, he speaks of having at least 500 trees burnt by his children setting fire near them, and, in a letter to John Winthrop, Jr., a year later, of being engaged to pay for 1500 trees. " As early as 1763 the tree was very old and decayed. It was very much injured in the gale of 1804. In the gale of 1815 it was so much shattered that its recovery was considered doubtful. It was injured again in a gale about 1843. For the last fifty years it has been protected by a fence around it. In 1837 it was eighty feet high by measurement and fifty-five feet in the circumference of its branches, and does not probably vary much from these dimensions now. Two suckers have sprung up on opposite sides of the tree, which bear the same fruit as the original, proving it to be ungrafted. It stands near the site of the first mansion of the Gov- ernor, on a slope where it is somewhat sheltered from the north and north- west winds. The soil is a light loam, with a substratum of clay. Grafts taken from the old tree grow very vigorously. From a pomological point of view, the fruit is of no value. It is hardly of medium size, roundish, green, with more or less rough russet, very coarse, and soon decays. " It may be of interest to state that the farm on which the old tree stands is again in the Endicott name, having lately been purchased by a descendant of the Governor. The tree stands in the town of Danvers originally a part of Salem. " For further facts concerning this tree, see the Transactions of the Massachusetts Horticultural Society for 1837, and also an article by Charles 42 THE FEARS OF NEW YORK M. Endicott, a descendant of the Governor, in Hovey's Magazine of Hor- ticulture, vol. xix, p. 254, June, 1853, from which the above account has been mainly derived. Each of these articles is illustrated with a cut of the pear. " The Orange Pear. This tree is owned by Capt. Charles H. Allen, and stands in his yard on Hardy street, Salem. The Rev. Dr. Bentley, who died about 1820, investigated the history of this tree and found it to be then 180 years old, which would make it now 235 years old. The trunk is hollow, nine feet five inches in circumference in the smallest part near the groimd; just below the limbs it is several inches more. The tree is more than forty feet high, and the limbs are supported by shores. It was grafted in the limbs, as a branch fifteen or twenty years old, shooting out several feet higher than a man's head, produces ' Button ' pears, and a large limb, part of which was ' Button ' which grew out still higher up, was blown off several years ago. In the very favorable pear season of 1862 it bore thirteen and a half bushels of pears. It bears in alternate years, having produced eight and a half bushels in 1873. The brittleness of the limbs of old pear trees is well known, yet Capt. Allen, with a care worthy of imitation, gathers every pear, excepting about a dozen specimens, by hand. " This variety was, until the introduction of the modern kinds, highly esteemed. It is above medium size, averaging fifty-six pears to the peck, globular obtuse pyriform, covered with thin russet, juicy when gathered early and ripened in the house; of pleasant flavor but rather deficient in this respect. It is ripe about the middle of September. It was considered by my father a native, and was called by him the American Orange, and after examination of the descriptions and plates, I cannot think it the same as the Orange Rouge or Orange d'Automne of Diihamel, Decaisne, and Leroy. The Hon. Paul Dudley, Esq., of Roxbury, in some ' Observations on some of the Plants in New England with remarkable Instances of the Power of Vegetation,' communicated to the Royal Society of London (I quote from the ' Philosophical Transactions,' abridged, London, 1734, Vol. VI, Part II, p. 341), says: ' An Orange Pear Tree grows the largest, and ^delds the fairest fruit. I know one of them near forty Foot high, that measures six Foot and six Inches in Girt, a Yard from the Ground, and has borne thirty Bushels at a Time, and this Year I measured an Orange pear, that grew in my own Orchard, of eleven Inches round the Bulge.' " If this is, as believed, of native origin, it is the oldest American fruit in cultivation, unless we except the Apple pear, which is probably of about the same date. This is small, oblate, of pale yellow color, ripening in August. It is quite distinct from the Poire Pomme d'Hiver, of Leroy, and I think also from the Poire Pomme d'Etc, of the same author. I had supposed the variety to be extinct, but last year discovered in a garden in Salem THE PEARS OF NEW YORK 43 the remnant of an old tree with a trunk four feet in diameter, and still producing fruit. " The Orange pear tree which produced the specimens exhibited, was inherited by the present owner from his father, to whom it came from his wife. It had descended to her almost from the first settlement of Salem, but partly in the female line, so that the name of the owner sometimes changed. The house on the estate was built in 1812, having replaced one which was pvilled down after standing 150 years. Within the period of a generation there were standing in Salem several trees of the Orange pear, some of which were reputed to be more than two centuries old, and all of which were undoubtedly very ancient, but they are all now gone except Capt. Allen's, the last one having been blown down in the winter of 1874-75. I have heard a tradition that this last mentioned tree was one of several imported from England and planted in gardens at intervals on the northerly side of the principal street in Salem. This tradition may or may not be true with regard to these trees, but it would not apply to the Allen tree, for the height at which it was grafted forbids the idea that it was imported from England in a grafted state. " The Anthony Thacher Pear. This tree stands near the meadows about a fourth of a mile north of the Universalist church in Yarmouth, where Anthony Thacher's house formerly stood. It is a large, rotten- hearted old tree. It has lost nearly all its old branches, but has thrown out many new ones. The late Judge George Thacher, who, if now living, would be 120 years old, inquired into its histor>^ and made the matter cer- tain that it was planted by Anthony Thacher about 1640. It is believed to be a grafted tree, as it contracts two or three inches at about a foot and a half from the ground. It is taken good care of and will probably last many years. It is now owned by the heirs of James C. Hallet. There are other trees of the same kind in the vicinity, but their age cannot be proved. " The fruit is of medium size, ovate pyriform, green, changing to yellow at maturity, of tolerable quality, ripening early in September. For the specimens exhibited, as well as the facts above noted, I am indebted to the kindness of Amos Otis, Esq., of Yarmouth Port, who had made the local history of Cape Cod his study for the last fifty years, and who died much lamented on the 19th of October last. " Anthony Thacher came from England in 1635, and after residing in iMarshfield, removed to Yarmouth in 1639, being one of the three original grantees of land in that town. The late Dr. James Thacher, of Plymouth, author of the ' American Orchardist ' (pubHshed in 1821), was a descend- ant of Anthony in the sixth generation. Anthony Thacher accompanied his cousin. Rev. John Avery, in that disastrous voyage of which Whittier has perpetuated the memory in his ballad, ' The Swan Song of Parson Avery.' Anthony Thacher got ashore on Thacher's Island, the headland 44 THE PEARS OF NEW YORK of Cape Ann, and gave name to the island. (See Whittier's ' Home Ballads ' and Young's ' Chronicles of the First Planters of Massachusetts,' p. 485.) " I endeavored, but without success, to obtain fruit from the pear tree planted at least as early as 1650, by Governor Prence, or Prince, at Eastham, on Cape Cod, and now owned by Capt. Ezekiel Doane. It is known as the Fall pear. It is about the size of a hen's egg, tapering towards both ends, green, nearly covered with thin russet, of inferior quality, but not as coarse as the Eudicott. In 1836 it was a flourishing, lofty tree, producing an average of fifteen bushels of fruit. It consisted of two stems, branching from the ground, the larger of which was blown down in the great storm of April, 1851. The portion now remaining is thirty-five feet high. It is a natural tree and has not failed of bearing for twenty years. It stands in low ground. " The Pickering or Warden Pear. This tree was grafted on the 19th of April, 1775, the day the battle of Lexington was fought, and must have been at that time a small tree. It is called by the owner the Uvedale Warden or Pickering pear, which are synonyms of the Uvedale s St. Ger- main or Pound, but it is entirely distinct from that variety, being much smaller as well as otherwise different. It resembles, and very probably is identical with, a variety which I have known as the English Warden, but which I do not find described in any pomological work, and have not seen for years. It is of medium size, turbinate, light yellow, with a dull brownish cheek, in use in winter, for cooking only. Paul Dudley says, in the paper above quoted, ' I have a Warden Pear Tree that measures five Foot six Inches round.' " The Pickering tree contracts suddenly at about a foot from the ground, where it must have been grafted. It shows no sign of being grafted elsewhere. Below the point of grafting, it is full two feet in diameter and is about twenty-five feet high. It stands in a low, moist place. The top was much injured by the great gale of September, 1869, losing several large limbs, but the tree is on the whole in good preservation. In the same garden is a tree probably as old or older, believed to be a Messire Jean. " The estate, now much circumscribed from its original extent, on which this tree stands, has been in the same family since 1642, having been purchased in that year by John Pickering, who came from England in 1637, and built the house, now standing and occupied by the owner, in 1 65 1. It is on Broad street, Salem. The tree was grafted by John Pickering, of the fifth generation. " The Hon. Timothy Pickering, eminent for his incorruptible integrity and immovable firmness, who successively held the offices of Adjutant- general and Quartermaster-general in the Revolutionary army, and of Postmaster-general, Secretary of War, and Secretary of State in the Cabinet of President Washington, and continued to hold the last named office THE FEARS OF NEW YORK 45 under President Adams, was a brother of John. At the breaking out of the Revolution he was Colonel of the Essex regiment, and on the day when this tree was grafted by John Pickering, who was an invalid, his more vig- orous brother mustered his regiment and marched to intercept the retreat- ing British troops. Timothy Pickering was also interested in agriculture, haxdng been Secretary of the Philadelphia Society for Promoting Agricul- ture, the oldest agricultural society in the United States, and after his return to Massachusetts, was the first President of the Essex County Agricultural Society. The estate on which the old pear tree stands was devised by John Pickering, who died unmarried, to his nephew John, son of Timothy, the most eminent American philologist of his time. On his death, it descended to his son John, the present owner, to whom I am indebted for the facts here stated, as well as for the specimens of fruit exhibited at Chicago last September." Out of an embarrassing number of references in regard to the early introduction of the pear in New England one may choose the following: Francis Higginson, writing in 1629, notes that pears are under cultivation in New England.' In the same year, a memorandum of the Massachusetts Company shows that seeds of pears, with those of other fruits were sent to the colony.- Trees from these seeds grew amazingly fast in the virgin soils of the colony, for John Josselyn, who made voyages to New England in 1638 and 1639, writing in his New England Rarities Discovered, notes that " fruit trees prosper abundantly " enumerating, among others, those of the pear.' Josselyn further says "the Kernels sown or Succors planted produce as fair and good fruit, without grafting, as the trees from which they were taken," and that " the Countrey is replenished with fair and large Orchards." As early as 1641 a nursery had been started in Massa- chusetts and no doubt was selling pear-trees. These probably came from seeds, for trees were not imported until in the next century. Varieties were few then as for many years later. In 1726, Paul Dudley, one of the Chief Justices of Massachusetts, in a paper in the Philosophical Trans- actions, says, " Our apples are without doubt as good as those of England, and much fairer to look to, and so are the pears, but we have not got all the sorts." In another paragraph. Justice Dudley gives the following account of several varieties of pears in these first orchards in New England. He says:^ "An Orange Pear Tree grows the largest and yields the ' Mass. Hist. Soc. Collections ist Ser. i:il8. ' Mass. Records i : 24. ' Mass. Hist. Collections 3d Ser. 23:337. * Hist. Mass. Hart. Soc. p. 16. 1 829-1 878. 46 THE PEARS OF NEW YORK fairest Fruit. I know one'of them near forty Foot high, that measures six Foot and six Inches in Girt, a Yard from the Ground, and has borne thirty- Bushels at a Time: and this year I measured an Orange Pear, that grew in my own Orchard, of eleven Inches round the Bulge. I have a Warden Pear Tree, that measures five Foot six Inches round. One of my Neighbors has a Bergamot Pear Tree that was brought from England in a Box, about the Year 1643, that now measures six Foot about, and has borne twenty-two Bushels of fine Pears in one Year. About twenty years since, the Owner took a Cyon, and grafted it upon a common Hedge Pear; but the Fruit does not prove altogether so good, and the Rind or Skin, is thicker than that of the Original." Thus, early in the history of Massachusetts, the pear was largely planted and became a prominent fruit. These early plantations grew so well that no doubt they inspired the horticulturists of the first half of the nineteenth century, of which the names of Dearborn, Hovey, Kenrick, the two Mannings, and Wilder are notable in the history of the pear in this country, to undertake the popularization of this fruit by extensive culture, by breeding new varieties, and by the introduction of the best pears from Europe. Their work, as we shall see later, gave pear-growing its first great impetus in America. Until the middle of the last century, the pear industry in America centered in Massachusetts; and most of the new varieties which originated in this country and nearly all of the intro- ductions from abroad came from that state. The pear was not neglected in the other New England states as the horticultural records of all attest, but its history in the several states is so similar in time and events that the account of its early culture in Massa- chusetts suffices for the whole region. It must, however, be noted that the pear was introduced in Maine at a very early date, probably by the French. In an orchard on the east bank of the Sheepscot, below Wis- casset Bay, a venerable pear-tree stood until early in the nineteenth century of such girt and height that it was supposed to be more than 200 years old. Of the planting of this orchard there are no records nor traditions. The most reasonable supposition was that the trees had been planted there by the French in one of the several attempts of France to colonize the coast of Maine. ^ This introduction of the French in the history of the pear in the New World, brings us to a discussion of the part they took in bringing this fruit to America. The debt to France for early horticulture in America rests ' Report of Me. Pom. Soc. 7: 1873. THE PEARS OF NEW YORK 47 largely on tradition, but in the case of the pear, there are such substantial proofs of it in ancient pear-trees of enormous size found on the sites of old French settlements, that though there are no written records, and even the people and their habitations have disappeared, it is certain that the seeds from which these venerable trees sprang were planted by early French explorers or missionaries. The first plantings of pears made by the French were in Canada. History and tradition, substantiated by ancient trees, make certain that this fruit was planted by the first French settlers in Nova Scotia, Cape Breton, Prince Edward Island, in favored situations bordering on the St. Lawrence, and on the islands in this river, notably the Island of Montreal. Later plantations of fruit were set in the Niagara region and along the Detroit river. No new varieties seem to have come from these early plantings in Canada, but they demonstrated that pear- growing was possible. The history of the pear in America cannot be written without making note of the magnificent specimens of this fruit standing until recent years — a few may still be found — about the old French settlements in Michigan, Indiana, and Illinois. These are offspring of seeds brought from France. A century ago the French habitants in Detroit had a tradition as to the manner in which these pears were introduced. The legend ran that an emigrant from France brought three pear seeds in his vest pocket, which, planted on the banks of the Detroit river, became the parents through suckers and seeds of the gigantic old pear-trees that have long been such striking landmarks of the towns and farms on the Detroit river. No doubt these trees are the remains of orchards in which there were apples, and possibly some plums and cherries, of which the shorter-lived trees long since disappeared, while the pears, flourishing in a green old age, are the sole remaining relics of the old French settlements of this region. The writer herewith puts on record another account of these truly remarkable pears as he saw them in 1899. All of these ancient French pears are of the same type, but the fruits vary slightly, indicating that the trees were grown from seeds, although some may have come from sprouts since many of the trees throw out sprouts abundantly. The pears are of medium size, usually turbinate, and lemon- yellow is the predominating color. The ripening season runs from late stam- mer to early winter. The flesh is melting, juicy, usually mildly sweet, spicy, not high in quality for dessert but excellent for all culinary purposes. But the most remarkable characters of these French pears are the great 48 THE PEARS OF NEW YORK size of the trees and their vigor, healthfulness, productiveness, and lon- gevity. The trees have the majestic port of a century-old elm or oak. They attain a height of eighty feet ; a girt of eight or ten feet is not uncom- mon, while one monarch measured by the writer fell a few inches short of eleven feet in circumference three feet from the ground. The leaves are small but abundant, and are of the luxuriant green color that betokens great vigor. The trees have attained immimity to blight, but the fruits are inviting prey to codling-moth when that insect is rife. In these rich river- bottom lands the trees almost annually load themselves with fruit, a crop of from forty to fifty bushels on one tree not being uncommon. No one knows the age of most of these ancient lichen-covered giants, although one which stood until a few years ago was known to have been planted within the pickets of the palisaded fortress of Detroit in 1705. A generation or two ago, these French pears were very common about the French settlements of Michigan and Canada in this region but they have been disappearing fast, until it is doubtful if any of those set by French habi- tants can be found now. The pears possessed no commercial value, and were replaced by named varieties better known by fruit-growers and nurserymen. It is doubtful if the trees of the newcomers will ever attain the age, size, vigor, and productiveness of these oldtimers of the French, characters which make them noteworthy in the history of the pear in America. Pear-trees of enormous size survive on other sites of old French settle- ments in the United States to show what notable horticulturists the early missionaries of this people were, who, we are many times told in the early records, usually surrounded their missions and homes with trees of the apple, peach, pear, and cherry. Pear-trees very like those found about the French settlements in Canada and Michigan still grow in the rich intervale lands of the Wabash and Mississippi in Indiana, Illinois, and Missouri. Vincennes, Indiana, was settled by the French in 1702; Kas- kaskia and Cahokia, Illinois, about 1685; St. Louis, Missouri, in 1764. These may be set down as approximate dates in which horticulture began in these inland regions. When the English conquered these settlements they found giant pear-trees which persisted well into the last century, the second generation of which were scattered far and wide in the river settle- ments of this region. Tradition says that a Monsieur Girardin, a native of France, planted a pear orchard from seeds he brought with him at Cahokia about 1780, from which came the Prairie du Pont pear, a small, roundish, lemon-colored fruit similar to the French pears of Detroit, borne on an THE PEARS OF NEW YORK 49 immense blight-proof tree. No doubt the variety could still be found in this part of the Mississippi valley. One wishes that the American-bom descendants and the conquerers of these early settlers from Normandy were as energetic in forwarding horticulture as the first settlers. After the invasion of the English and later the Americans, there is little evidence of progress in horticulture in this region, until the early years of the nine- teenth century. Another famous pear-tree of the Middle West is worthy of notice as an evidence of early interest in horticulture. This tree, known as the Ockletree pear, from the name of its owner, has acquired fame as the largest pear-tree of which there is record. The tree was a seedling brought from Pittsburg, Pennsylvania, in 1804, and was planted in an orchard at Vin- cennes, Indiana. It bore a number of record-breaking crops, the largest of which was 140 bushels of pears borne in 1837. In 1855, the trunk measured ten and one-half feet in circiimf erence at the smallest place below the limbs ; the top was estimated to have a spread of 75 feet. The tree gained its great port and productiveness from spread of branch rather than height, which was estimated to be only 65 feet. The variety was unknown, but the fruit was said to be somewhat inferior in quality. This monarch of its species was struck by a tornado in 1867 which stripped off its branches and caused the death of the tree a few years later. Another living monument marked the beginnings of pear-culture in America until 1866, when the trunk, little more than a shell, was broken down by a dray, having furnished shade and shelter in a New York garden for 220 years. This garden was laid out by the redoubtable Peter Stuyvesant who took the reins of government in New Amsterdam in 1647, at which time this pear-tree was planted. The pear was a Svmimer Bon Chretien, said to have been imported from Holland in a tub. Stuyvesant's garden, kept in a high state of cultivation by forty or fifty negro slaves, was called the " Bouwery," now the Bowery, and the pear-tree in it stood at what is now the corner of Third Avenue and Thirteenth Street. No doubt other pears were imported from Holland at the same time, and from these and seeds and sprouts, this fruit was started in the Dutch settlements up and down the Hudson, where the pear even to this day is a favorite fruit, finding here a more congenial soil and climate than in any other part of America. Soon after Governor Stuyvesant planted his bowery of fruits, flowers, and vegetables, the French laid out orchards in the vicinity of New York 4 50 THE PEARS OF NEW YORK City. After the revocation of the Edict of Nantes in 1685, many Huguenots fled to America. In 1689, some of these French emigres settled at New Rochelle, New York, and on Long Island. The trees grown by the Hugue- nots were usually grafted, the parent plants having been brought from France. No doubt, it was from these importations that White Doyenne, Brown Beurre, St. Germain, Virgouleuse, and many other old French sorts that seem to have been in America from time immemorial came. However, the pear, in common with other fruits, was more largely grown from seeds in these pioneer days than from buds or grafts. Fruits were known and grown as species and not as varieties almost wholly in America until the nineteenth century. The sale of budded or grafted trees began in New York, so far as records show, with the establishment of a nursery at Flushing, Long Island, in 1730, by Robert Prince. This nursery afterwards became the famous Linnaean Botanic Garden. At what date Prince began to offer grafted pears for sale cannot now be ascer- tained, but advertisements appearing in 1767, 1771, and 1790 offer named varieties at these dates. The following is a list of pears offered by the Princes in 1771 :^ Russelet Early sugar Baurre vert Winter baurre Baurre de roy Green chissel Swan's egg Colmar Cressan Spanish bon Cretan Large bell La Chassaire Hampden's bergamot Doctor Uvedale's St. Germain Large winter, weighs near two pounds Pear wardens Empress Large summer baking The black pear of Worcester or Parkinson's warden The skinless Bergamot Catharine Vergalieu July Monsier Jean Trom valette French primative Winter bon Cretan Easter bergamot Amber Chaumontelle Citron de camis Summer bergamot Autiomn bergamot Amozelle Lent St. Germain Brocaus bergamot Winter bergamot Jargonelle Roussilon Cuissemadam Green Catharine Prince, William Cat. 1771. THE PEARS OF NEW YORK 5 1 Coincident with the estabhshment of nurseries seUing named varieties of pears another event of prime importance to pear-gi'owers occurred. Pear-bHght became epidemic in the orchards along the Hudson, and while it must have been noticed before, its ravages at this time brought it prominently to the attention of pear-growers. The disease seems to have been first mentioned by William Denning who described it in the Trans- actions of the Society for the Promotion of Agriculture for 1794 (pt. 2, p. 219) in an article on the decay of apple-trees. Denning says that he first saw the malady in orchards on the highlands of the Hudson in 1780 attacking apples, pears, and quinces. He gives a good description of the disease, but says it is caused by a borer in the trunk which he found after much labor. From Denning's discovery until Burrill a hundred years later, in 1882, discovered a cause of the disease and suggested a preventive, every treatise on the pear speculates on the cause and cure of pear-blight, a disease which has been and is the terror and despair of growers of this fruit. Philadelphia was another center of pear-growing in the early settlements of the country. The Quakers, settling in Pennsylvania in 1682, planted all of the hardy fruits ; which were soon, as we are several times told, a great asset to the colony. No results worthy of note seem to have come from these early plantings until nearly a half century later when John Bartram ' founded, in 1728, what became a famous botanic garden. The Bartram Botanic Garden became almost at once the clearing house for native and foreign fruits and plants, and to it came several varieties of pears for distribution throughout the colonies. Here, the first variety of the pear to originate in America of which we have definite record, came into existence. This was the Petre pear raised by Bartram, from seeds sent him from England by Lady Petre. The seed was planted in 1735 near the stone house which Bartram built with his own hands. The tree still stands, somewhat stricken with its two centuries, but withal a noble specimen seemingly capable of breasting the blows of age for many years to come. The pear industry of the eastern United States is confined to the regions in which the history of this fruit has been traced, and most if not all of the varieties that originated in this country until the middle of the nineteenth century came from the importations to these French, Dutch, and English settlements. There is little profit, therefore, in attempting to trace further the history of pear-culture on the Atlantic seaboard in colonial ' For a brief account of the life and work of John Bartram, see The Crapes of New York, page 97. 52 THE PEARS OF NEW YORK times. Pears were grown in the states south of Pennsylvania, for many references are found in the colonial records of the southern states, but they bring out no new facts to illuminate the history of this fruit in America. The Quakers and Swedes grew pears in the regions watered by the Delaware, and the English in Maryland, Virginia, and North Carolina all planted pears with the other hardy fruits only to find that they so quickly succumbed to unfavorable climate and the blight as to be unprofitable. The Bergamy and Warden, in particular, are mentioned as varieties of this fruit grown in the colonial period of the southern colonies. Perhaps one, at least, of these lesser centers of pear-growing somewhat to the south of the pear regions in which there are now commercial plantations should receive notice. In 1794, William Coxe,^ Burlington, New Jersey, began planting experimental orchards. Coxe was acquainted with the leading pomologists of Europe and his own country, and collected the best varieties of tree-fruits to be found in the United States, England, and France. In 1817, he published his View of the Cultivation of Fruit Trees, and the Management of Orchards and Cider, etc., the first American book on pomology. This pioneer pomologist described 65 varieties of pears, most of which he had grown at one time or another on his own place, and names 21 other sorts that were grown in his and neighboring states. Coxe seems to have been the first nurseryman to import new varieties from the Old World. To Coxe, more than to any other one man, the regions adjacent to the Delaware are indebted for the early development of fruit-growing both for pleasure and profit, and the whole country is indebted to him for the introduction of many fine fruits. A new phase in the history of the pear began soon after the Revolutionary war. Until this time, and until well into the next century, tree-fruits were nearly all seedlings. The pears of the country until as late as 1830 were for most part seedlings, the fruits varying greatly in size, shape, color, and flavor. According to the accounts of the times, the product was so hard of flesh and so astringent in flavor as to be fit only for cooking and perry. Indeed, the great object in growing apples, pears, and peaches was the making of cider, perry, and peach-brandy. Good eating pears were few indeed. But beginning in a small way with Coxe in New Jersey, as noted, a little later with William Kenrick, Newton, Massachusetts, and still later with Robert Manning, Salem, Massachusetts, the importation ' For an account of the life and work of Coxe, see The Peaches of New York, page 254. THE PEARS OF NEW YORK 53 of European varieties of fruits became an important part of the nvirsery business. The importation of pears became an obsession with Manning, his nursery alone importing several himdred varieties. Manning's work must have a more extended notice. In 1823, Robert Manning established a pomological garden at Salem, Massachusetts, to collect and test as many varieties of fruits as he could obtain, native and foreign, with the intention of propagating and distributing those which proved most worthy. In furthering this great project he entered into correspondence with the leading pomologists of Europe, and from them secured trees and cions, which, with native sorts, brought his collection up to 2000 varieties of fruits at the time of his death in 1 842. More than half of the varieties planted by Manning were pears. This, it will be remembered, was the period in which Belgian, French, and English pomologists were making pears a specialty, and led by Van Mons, the Belgian scientist, had succeeded in putting almost a new pear flora in the hands of fruit-growers. ^Manning grew in America nearly all of Van Mons' introductions, received direct from the originator, and many acquisitions from other European pomologists as well, notably many varieties from Robert Thompson of the London Horticultural Society. Manning was one of the most careful observers amongst American pomologists, and to him pear-growers are indebted for the first fvill and accurate descriptions of the fniits grown in his time in this country. These were published in 1838 in his Book of Fruits. American pomologies before and many since were compilations. Manning made his descriptions first-hand and described no fruit " not actually identified beyond a reasonable doubt of its genuineness." After Manning, one might well scan the work of several eminent American pomologists who made pears a specialty. Robert Manning, Jr., continued the work of his father with this fruit and the two Downings, Wilder, Barry, and Thomson found the pear the most interesting of the fruits which they grew. To all of these men, pomologists are indebted for the introduction of many new and choice pears; for the identification of varieties ; for the correction of the nomenclature of this f rxiit ; for testing hundreds of seedlings and native and foreign varieties; and for the distribution of pears throughout the whole cotmtry. A history of the pear in America requires some mention of its intro- duction in the Pacific states since that region is now the greatest center of the pear industry in the country, and the home of several notable varieties. Franciscan monks established missions in California at about the time the 54 THE PEARS OF NEW YORK colonies on the eastern coast were fighting for their independence. To these they brought the cultivated plants of Europe and among them the pear. Vancouver, in 1792, found all of the hardy fruits growing at Santa Clara and the mission of San Buena Ventiara, California. Robinson, a little later, describes extensive orchards connected with the mission of San Gabriel in which there were pears in abundance. In 1846, Edwin Bryant found at the mission of San Jose six hundred pear-trees bearing fruit in great abundance and full perfection. The missions were secularized in 1834, 3.nd the orchards fell into decay. But the pear and the vine withstood neglect, drouth, and the browsing of cattle to furnish food to the Argonauts of '49. But little came of these early plantings that affects the present industry of growing pears in California either as to methods of culture or the introduction of new varieties. As an example of the remarkable recuperative power of the pear, however, the orchard which Bryant described in 1846 at the San Gabriel Mission is noteworthy. An enterprising pioneer, W. M. Stockton, grafted over the old orchard in 1854 to improved varieties, and by pruning, cultiva- tion, and irrigation succeeded in rejuvenating it so that the orchard became a profitable commercial plantation — the first commercial pear orchard in California. There are other instances given in the early accoimts of fruit-growing in California in which the youth of old pear-trees was renewed by generous treatment, showing that the pear in a cong'enial soil and climate is most self-assertive in maintaining life. It could hardly be otherwise than that the health and vigor of these old trees stimulated the planting of fruits by the gold-seekers who rushed to this region in 1 849. Meanwhile, orcharding had been established as an avocation. In the rich Willamette Valley in Oregon, where the growing of wheat and cattle was the vocation, the plantations of hardy fruits made by Henderson Lewelling, near Portland, Oregon, in 1847, included pears and marked the beginning of pear-culture in Oregon. Lewelling's venture, so pregnant with results in pomology for the Pacific Northwest, has been described in The Cherries of New York, and needs no detailed description here. It is mentioned only to call attention to it as another landmark in the history of the pear. The padres began the cviltivation of the pear at the missions. The pioneers of '47 in Oregon and '49 in California started a new era in the cioltivation of this and other tree-fruits by introducing named and improved varieties and extending their cultivation along the coast from British THE PEARS OF NEW YORK 55 Columbia to Lower California. So far, the plantings were fruit gardens, not orchards. The era of commercial fruit-growing began in the year 1869 in which the first fresh fruits were sent east by rail, the shipment amounting to thirty-three tons, mostly pears and apples. This event marks the beginning of a great industry in growing pears on the Pacific slope for the fresh fruit market, and was followed shortly by the introduction of canning and evaporation to use up the surplus product. The special demands of these three more or less distinct industries called for new varieties, and American pomology has been enriched by a score or more varieties of pears from this great pear region. An event which has had a profound influence on pear-growing in the whole country was the introduction of Oriental pears and their hybrids. The mongrel offspring of the Oriental with the European pear were unfor- tunate in regions where piu-e-bred European sorts can be grown, but in vast tracts of the United States, as almost the whole of the South and the Middle West, only hybrids of the two species find a congenial environment, and here varieties with Oriental blood became a great asset. The introduc- tion of these pears, also, has greatly stimulated the canning of this fruit in regions where fruit -preserving is an industry. It was hoped that these hybrids could be used successfully as stocks upon which European varieties could be worked, but the stocks have not proved satisfactory, and their use is decreasing. The Oriental, Chinese, or Sand pear came into America from Asia by the way of Europe. The importation into Europe was made by the Royal Horticultural Society of London in 1820. There seems to be no record of when these pears reached America, but they were growing in the Prince Nursery as early as 1840 under the names Chinese pear and Sha Lea. Here, or in one of several nurseries to which it was sent by Prince, the Oriental seems to have hybridized with the Etrropean pear, the product being the Le Conte, which came to notice in 1846 and is the first of these hybrids on record. The Kieffer fruited first in 1873 and proved to be much better than Le Conte except in certain parts of the South. The Garber, another valuable hybrid, came to notice about 1880. There are now, perhaps, two score of these hybrids, with new ones coming from time to time. These hybrid pears, while not blight-proof, are more immime to blight than the European varieties, and pear-breeders are hybridizing the two species with the hope of obtaining a variety with the fruit of the European type on a tree of the Oriental type. Several promising seedlings 56 THE PEARS OF NEW YORK bred with this combination in view have been announced, and the number of these hybrids is certain to be increased as time goes on. The advent of Russian pears in the United States must also be mentioned as a notable event in the history of this fruit. Russian pears are hardy strains of Pyrus communis grown from time immemorial in Russia. The fruits of these Russian varieties are low in quality, but the trees are much hardier than those of strains coming from more southern parts of Europe. Some seventy or eighty of these hardy pears have been imported from Russia, the first shipment coming in 1 879 from St. Petersburg. For a few years importations followed rapidly, and fruit-growers in cold regions had high hopes of being able to grow pears in competition with growers in more favored regions. The fruits turned out to be so poor in quality and the trees so subject to blight, however, that the cultivation of all but a few varieties has ceased. Of the whole number, Bessemianka, possibly, is the only one worthy of comparison with the pears of southern Europe, and this sort is rated as poor where the southern pears are grown. Professor J. L. Budd,^ Ames, Iowa, and Charles Gibb, Montreal, Canada, were the two men most instrumental in bringing these pears to America. The chief import of these brief records of the origin and history of cviltivated pears in several countries is to show the evolution of this fruit. It is hoped that the chapter will furnish inspiration for further amelioration of the pear, and that it contains facts that will be helpfiil in the future development of this fruit. The men, times, and places have historical and narrative interest to pomologists; but these are quite secondary to the knowledge of what the raw material was from which our pear flora has been fashioned, and the methods of domestication that were employed. This chapter is only a sketch — the briefest possible outline of how the leading types of pears came to be, and how and when they came to America. ' For an account of the life and work of Budd, see The Plums of New York, page 145. THE PEARS OF NEW YORK 57 CHAPTER II SPECIES OF PEARS AND THEIR CHARACTERS The pear belongs to the great order Rosaceae, the Rose Family. There are about ninety genera in this family, the most important of all botanical groups to growers of hardy fruits, of which ten or twelve bear pome-fruits. Of the genera whose fruits are pomes, only two contain important hardy fruits, namely, Pyrus, to which belong apples, crab- apples, and pears; and Cydonia, the quince. Three other genera are of lesser importance, but must be named to show their relationship to the pear. These are Mespilus, the medlar, grown in Europe but little known in America; Chaenomeles, the Japanese quince, well known as an ornamental, the fruits of which are used for conserves ; and Amelanchier, the Juneberry, a common fruit in American forests. One other genus in this family has possibilities for domestication but is not yet cultivated for its fruits in America. This is Crataegus, comprising the hawthorns and thorn-apples, the fruits of which are edible and several species of which are cultivated in various parts of the world as food plants. Nearly every botanist who has attempted to classify plants has grouped the pome-fruits according to a plan of his own. There are, therefore, several classifications of genera and species of the pomes, in consequence of which the nomenclature is badly confused. A century ago the tendency was for botanists to put in the genus Pyrus the apple, pear, crab-apple, quince, medlar, sorbus, and chokeberry. The modem tendency is to segregate these fruits in distinct genera in accordance with common names. As a rule the differences which suggest a distinct common name suffice for a botanical division. The pear and apple, however, are usually kept together in Pyrus, and botanists generally agree that separation in species is sufficient, or, at most, that the separation should not be greater than in two sections of the genus. Happily, the difficulties of classification in botany trouble little or not at all in pomology, as each of the pome-fruits constitutes a distinct pomological group. The distinguishing characters of Pyrus are: Woody plants, trees or shrubs, with smooth or scaly bark. Leaves simple, or some- times lobed, alternate, usually serrate, deciduous, with deciduous stipules which are free from the petiole. Flowers perfect, regular, borne in compound terminal cymes; torus um-shaped, adnate to the ovary and inclosing it with thick, succulent flesh at maturity; calyx-lobes 5, acuminate and reflexed, persistent in some and deciduous in other species; 58 THE PEARS OF NEW YORK petals s, white, pink or red, inserted on the thickened border of the disk; stamens 15 to 20, in three rows; styles 2 to 5, free or united below; carpels 2 to 5, inferior, crowned by the styles, usually 2-seeded. Fruit an ovoid or pyriform pome; seeds two in each cell, brown or brownish, lustrous, mucilaginous on the outer surface. The genus comprises fifty to sixty species in the north temperate zone of the three continents. The largest number is found in south-central and eastern Asia. In North America, Pyrus is represented by five species, while eight or nine species inhabit Europe. In several of the species there are many natural varieties. The two sections of Pyrus, given the rank of genera by some authors, are distinguished as follows: 1. Apples (Malus). Flowers pink, rose-color, red or sometimes white, borne in fas- cicles or subumbellate clusters on short spurs or lateral branchlets; ovary 3- to 5 -celled; styles more or less united at the base. Fniit more or less globular with a distinct depression at both ends, the flesh without grit cells, rounded at the base. The species in this section number 30 to 40, of which not more than a half dozen are domesticated- 2. Pears (Pyrus). Flowers white, few, borne in corymbs on short spurs or lateral branchlets; ovary 5-celled; styles usually free. Fruit usually pyriform, sometimes sub- globose, usually conical at the base, the flesh usually bearing grit cells when ripened on the tree. The species number 15 to 20 of which but two are truly domesticated, but several others give promise of value for stocks and possibly for their fruits. THE STRUCTURAL BOTANY OF THE PEAR A major purpose in The Pears of New York is to describe varieties of pears so that their faults and merits can be seen, and that varieties may be identified. It is apparent at once that one cannot describe accurately nor understand the descriptions of others unless acquainted with the organs of tree and fruit — one must know the form and structure of the whole plant. A study of the organs of plants is structural botany. Plant descriptions are portraittires of the plant's organs, and structural botany thus becomes the foundation of systematic pomology, with a study of which, as concerns the pear, we are to be chiefly concerned in the following pages. We must, therefore, pay some attention to the structural botany of the pear. A pear is one of the pome-fruits. 'V^Tiat is a pome? A pome is variously defined by students of structural botany. The most conspicuous part of the apple, pear, or quince, the best-known pome- fruits, is the outer, fleshy, edible part. This succulent part is said by some botanists to be the thickened calyx ; others say that it is the enlarged receptacle. Some botanists believe that a pome consists of two to five drupe-like fruits, each drupe called a carpel, each of which contains one THE PEARS OF NEW YORK 59 or more seeds. These drupes, if they are rightly so-named, are held together by a fleshy receptacle. The best definition seems to be that a pome is a fleshy fruit of which the compound ovary is borne within and connected to the receptacle. CHARACTERS OF PEAR-TREES Pome-fruits are all woody plants, shrubby or tree-like, of which the pear is always a tree. The value of the variety and the recognition of it usually depend on characters of the fruits, but the trees are nearly as distinct as the fruits, are always helpful in identification, and in the absence of fruit must be relied upon to identify a variety. Also, and even more important, the pear-grower must know whether the plant is manageable in the orchard, for which purpose he must have a description of the chief characters of the tree. Size and habit of tree. — Size of tree is a very reliable character to determine varieties of pears. The Winter Nelis pear is dwarf as compared with other pears. Size varies greatly with environment, it must be remem- bered in using this character. The terms large, small, and medium are commonly used to designate size. Vigor, which may be defined as internal energy, must not be confused with size. Small trees may be as vigorous as large ones. The term habit of growth, as used by pomologists, has reference to the form of the top. In describing the tops of pear-trees a number of self- explanatory terms are used, such as pyramidal, upright-spreading, drooping, tall, low, dense, open-topped, and round-topped. Alany if not most varieties of pears may be told by the form of the top. One can tell Bartlett or Clapp Favorite at a glance by their upright branches; as one can, also, Beurre d'Anjou and Beiirre Superfin by their wide-spreading branches; or Winter Nelis pear by its drooping branches. Depending upon the form of the top, a variety is easy or difficult to manage in an orchard. Constitutional characters. — Hardiness, productiveness, susceptibility to pests, adaptability to diverse soils and climates are vaguely supposed to be dependent on the constitution of the tree. Pomologists very generally refer to these characters as constitutional. They speak of the constitution as the aggregate of the vital powers of a variety. Horticiolturally, hardiness is ability to withstand cold. Obviously, hardiness is of utmost importance in characterizing the value of a variety to the pear-grower, and degree of hardiness is of some use in identifying 6o THE PEARS OF NEW YORK pears. Bartlett and Beurre Bosc are relatively tender to cold, Tyson is hardy, and Flemish Beauty is very hardy. Less important, but still of some importance, is the ability to withstand heat, a character possessed in varying degrees by varieties of pears. Productiveness, age of bearing, regularity of bearing, certainty of bearing, and longevity are constitutional characters that must be noted in full descriptions. All help to determine the value of a variety, and all aid more or less in classification. For most part, these are inherent characters and are influenced but little by environment. The degree of susceptibility of a variety to fungous diseases and insect pests is a valuable cultural character, but has little use in identifying or classifying pears. There are great variations in varieties of pears to the dreaded pear-blight: Bartlett, Beurre Bosc, Beurre d'Anjou, and Clapp Favorite are among the varieties most susceptible; Kieffer, Seckel, and Winter Nelis are among those least susceptible to blight. Kieffer and related hybrids are somewhat immune to San Jose scale, but are very susceptible to psylla. Flemish Beauty and White Doyenne are so badly attacked by the scab-fungus that it is almost impossible to grow them in eastern America. Some of these constitutional characters are much modified by care and environment, as all are more or less. Care and local environment often make it possible to grow varieties in special localities, although some varieties are inherently adapted to a greater number of diverse conditions than others. Bartlett, Seckel, and KiefTer have in common as one of their most valuable characters adaptability to a great diversity of soils and climates. Trunk and branch. — The trunk does not count for much in descriptions of varieties. The height of the trunk usually depends on the whims of the pruner. Whether stout or slender is sometimes noteworthy. The bark may be smooth or shaggy. Color of bark is often a valuable diagnostic character, especially in young trees. Many if not most varieties of pears can be identified in nursery rows by an expert nurseryman from the color of the bark. Seckel, Sheldon, and Beiur^ d'Anjou have remarkably distinctive color as young trees. The branches of pear-trees are often reliable guides in identifying varieties in orchard or nursery, especially when trees are leafless and fruitless. The twisting, drooping branches of Winter Nelis serve to identify that variety at any time. The zigzag branches of Beurr6 d'Anjou and Bloodgood THE PEARS OF NEW YORK 6 1 are typical. The branches of Beurre Superfin are rough and shaggy. Those of Dorset and Fox are slender. The branches of several well-known pears are spiny. A glance through the technical descriptions in Chapter IV shows that branches and branchlets are variously colored. The branchlets may be stout or slender, long-jointed or short-jointed, pubescent or glabrous, straight or zigzag. The angle at which branchlets are set is often character- istic. The epidermis may be smooth or covered with scarf-skin. Lastly, the size, shape, color, number, and position of the corky cells or lenticels on young wood is most important in identifying trees after leaves have fallen. Leaf-buds and leaves. — Size, length, and shape of leaf-buds are helpful in identifying varieties when the trees are dormant. There is considerable difference in the length of buds of different varieties, and they may vary in thickness; some are plump, others are slender. The shape can usually be described as acute, pointed, obtuse, or conical. If the bud lies close to the twig, it is said to be oppressed; if it stands from the twig at a considerable angle, it is free. In some varieties the leaf -scar is conspicuous; in others, it is inconspicuous. While leaves vary much in accordance with the condition of the plant which bears them, yet they offer a number of valuable distinguishing characters. It is important in making use of leaves to take only those borne on free-growing twigs, as those growing on luxuriant water-sprouts on the one Jiand, or on slow-growing spurs on the other are seldom typical. The size of the leaf is a most valuable determinant of varieties of pears. Length and breadth should be given in figures. The shape should be depicted in carefully chosen words. The body of the leaf is usually ovate or oval, but these shapes must nearly always be modified by broad or 7iarrow, long or short. The apex requires a descriptive word or two; as, taper-pointed, acute, or obtuse. Thickness and texture are sometimes noteworthy. The texture is usually described as stiff, leathery, or pliant. Sometimes the leaves are flat; sometimes folded upward, and rarely they are folded downward. The color of both the upper and lower surfaces is often important; and the amount of pubescence, if present, must always be noted on the two surfaces. The autumnal tint is a marked characteristic in some varieties. The margins offer valuable evidence for identification in the character of the serrations which are usually distinct in a variety. Sometimes glands and hairs are found on the margins, in which case they are usually noteworthy. The time of appearance and the fall of leaves 62 THE PEARS OF NEW YORK are life events that distinguish some varieties. Leaves are many in some sorts; few in others. The length, thickness, color of the petiole and whether it is smooth, pubescent or channeled are usually worth noting. The presence and the size and color of stipules are often important enough to record. The petioles of pear leaves are larger and slenderer than those of the apple, and the foliage of a pear-tree has something of the tremulous habit of the aspen and other poplars. The leaves have a gloss that distinguishes them at once from those of the apple-tree. As a rule, the foliage of the pear drops earlier in the autumn than that of the apple. When the leaves of pears open in the spring they are folded along the midrib, and are covered with snow-white wool, but at full maturity no trace of this woolly covering remains. The amount and texture of this covering on the leaves of different varieties vary greatly, although it is doubtful if this character is of much use for taxonomic purposes. Flower-buds and flowers. — It is not possible to distinguish flower-buds from leaf -buds by their external appearance as certainly as might be wished for the purposes of ascertaining what the crop will be and that pruning and budding may be done more intelligently. As a rule, however, the flower-buds are larger, plumper, and have a blunter point. The flower-buds are much like leaf-buds in color — usually a dark brown. They may be readily told by their contents when examined under a microscope. Time of opening is a mark of distinction with varieties that bloom very early or very late, but the flowers of most varieties of pears open at approxi- mately the same time. The flowers of pears give small opportunity to identify varieties but are useful. The petals in most of the flowers of varieties of P. commtmis meet or lap at the widest point, which is a short distance from the point of attachment. Occasionally a variety has the petals widely separated. Easter Beurre, Vermont Beauty, and Dana Hovey are examples of varieties with widely-separated petals. Round and broadly-oval petals meet or lap, long narrow petals are usually separated. The size, shape, and color of the petals offer the best means of identification from flowers. The length, thickness, and amount and kind of pubescence on the styles may distinguish varieties. The styles of the Howell pear are abnormally short. The number of flowers in a cluster, and whether the cluster is dense or loose are important. The character of the fruit-spurs is nearly always noteworthy. The calyx-tubes, calyx-lobes, and pedicels differ materially. These structures in the flower, while offering decisive evidence in identifica- THE PEARS OF NEW YORK 63 tion, are seldom used by pomologists because character of plant and fruit may be studied during a much longer time and are of greater cultural importance. In the blooming season, length, diameter, and the pubescence of stamens may be noted, but much more important taxonomically is the position of the stamens on the calyx-tube in the mature fruit. These organs, or remnants of them, persist in the ripened fruits, as will be noted in the discussion of characters of the fruit. Lastly, some varieties may be told during the blooming season by the distribution of the blossoms on the tree. The flowers of many varieties are borne on the periphery of the tree, and give the plant an aspect by which one may recognize the variety at once. If a variety is not noteworthy in the characters for which the frmt is grown — those which appeal to the senses of taste and sight — it has small chance of being cultivated long or widely. Hence, especial attention is paid to descriptions of the fruit. Some pomologists describe varieties only from the fruit, saying little or nothing about the plant. FRUIT- CHARACTERS OF POMES Season and use. — Perhaps season is the first, and certainly it is one of the most important characters to be noted in the ripened fruit. By season is meant the period in which a variety is in proper condition for use. Unless otherwise stated, season has reference to the period during which fruit is in condition in ordinary storage, as it is understood that cold-storage greatly prolongs the natural season. The terms summer, fall, and winter, sometimes modified by early or late, give the season with sufficient accuracy. Keeping quality and shipping quality, both dependent on several factors, are usually mentioned in connection with season. Rather closely connected with season is use. The uses for which a variety is particularly suited should always be indicated. Thus, a market variety is one suitable for the general market; a local market sort is one which does not stand handling well enough for the general market but is acceptable in local trade. A variety for dessert or table is suitable for eating in the uncooked state; cooking or kitchen varieties are desirable for culinary purposes. Size and shape oj fruit. — Of external characters of pears, size is important if several typical specimens can be examined, but is often misleading because under the stress of environment abnormal specimens may be produced. Gradations in size are expressed by the terms large. 64 THE PEARS OF NEW YORK medium, and small, modified by very, above, and below. Used in connection with size, uniform signifies that the fruit of a variety runs fairly even in the same size. Shape is the most important character in describing the fruit. It may be used with immature as well as mature specimens. In determining the shape of the fruit, the pear should be held opposite to the eye perpendicular to the diameter from stem to calyx; or the fruit may be cut longitudinally at its widest diameter. The shape of the body of the pear is usually described first, followed by a description of the narrow part bearing the stem, if this neck is prominent enough to be noteworthy. A pear is pyriform when the curve formed by the body and neck is concave; turbinate, or top-shaped, when the body is nearly round with a short neck. The neck may be long or short, distinct or obscure, obtuse or acute. Sheldon is typically turbinate; Beurre d'Anjou, Beurre Bosc, and Bartlett are all pyriform. A graphic record should accompany a description of the fruit to show size and shape. A simple outline drawing serves the purpose. The stem. — Varying as Uttle as any other character of the pear, the stem is much used in identification. It may be long and slender, as in the Beurre Bosc; short and thick, as in Doyenne du Coxmce; fleshy, as in Louise Bonne de Jersey; clubbed, when enlarged at the end; and lipped when the flesh forms a protuberance under which the stem is inserted. The stems of pears are of ten set obliquely as in Beurre Clairgeau; or are crooked or curved as in Howell. In a few varieties the stems are chan- neled. The stems of some pears have distinguishing colors, those of others are pubescent. In some pears, as Souvenir d'Esperen, there are bud-like projections on the stem. The length of the stem in pears is a reliable diagnostic character only when it is known from what part of the flower-cluster the fruit was developed. For, as a rule, the nearer the flower to the tip of the raceme in the pear, the shorter the stem on the fruit. Cavity and basin. — The cavity, the depression in which the stem is set, offers several marks which greatly enhance the value of a description of any of the pears. The cavity may be acute or obtuse; shallow, medium, or deep; narrow, medium, or broad; smooth or russeted; furrowed, ribbed, angular, or uniform; or it may be lipped as described under stem. The color of the skin within the cavity is sometimes different from that without, and there may be radiating lines, rays, or streaks. The basin, the depression in which the cal5rx is set, is as important as THE PEARS OF NEW YORK 65 the cavity in classifying pears and is described by the same terms. The fiirrows in the basin are sometimes indistinct and are then called wavy. The skin aroiind the calyx-lobes may be wrinkled, plaited, folded, or corru- gated. Rarely, there are fleshy protuberances about the calyx-lobes called mammiform appendages. Calyx-lobes. — The withered calyx-lobes persist in some pears and not in others. They persist in European pears, but are deciduous in the edible-frtiited Asiatic species. The calyx-lobes may be open, partly open, or closed in varieties of the fruits in which they are persistent. In some varieties the segments are separated at the base; in others, united. The lobes may lie flat on the fruit or may stand erect. When upright, if the tips incline inward the lobes are said to be con?iivent; if inclined outward, they are refiexed, or divergent. The lobes may be broad or narrow, with tips acute or accuminate. Characters of the skin. — The skin of all pears offers several most valuable features for classification. Of these characters, color is the most important. Perhaps no character of fruits varies more in accordance with environment than the color, yet the color itself and the way in which it is distributed on the fruit, serve to make this character a fairly safe distinguishing mark for most varieties of pears. The ground-color of pears is the green or yellow-green of chlorophyll, usually with an over-color of tints and shades of yellow or red. The over-color may be laid on in stripes, splashes, or streaks; as a blush; may mottle the surface; or may be a single color, in which case the fruit is said to be self-colored. In nearly all varieties of colored pears, it is not an uncommon anomaly to find trees under some conditions bearing green fruits. Usually, in pears, the color is laid on solidly; very few varieties have striped or splashed fruits. The skin may be thick or thin, tough or tender. In a few varieties it is relatively free from the flesh, but with most clings tightly. The surface of the skin is often waxy or oily. This character must not be confused with waxen which refers to the glossy appearance of the skin. Some pears have an tmbroken russet surface as Beurre Bosc and Sheldon. Or, the surface may be rough because of minute russet dots or netted veins. With many sorts, the cavity alone is russeted. Sometimes the russet of the cavity is spread out in radiating lines. Nearly all pears have few or many dots on the skin, notes on which may enhance the value of a description. These may be obscure or con- spicuous, large or small, raised or sunken. If visible under the epidermis, 66 THE PEARS OF NEW YORK they are said to be submerged. When star-Hke, they are called stellate. If surrounded by a halo of lighter color, they are said to be areolar. In some varieties, the dots are elongated. Very often the dots are russeted. The roughened outer skin, called scarf-skin, gives a distinguishing appearance to a few pears. Cutting pears to show the internal structure. — When varieties cannot be distinguished from external marks, there are several very reliable characters that can be made use of in the internal anatomy of the fruits. To study these it is necessary to make a longitudinal and a transverse section of the pear. To make an accurate examination of the internal structure, the sectioning must be done with a keen, thin knife, with a steady hand, and a good eye. In making the longitudinal section the knife shoiold pass through the center of the calyx, showing the remnants of styles and stamens; through the middle of the core cell, showing the outline of the core cavity; and through the middle of the stem. A true record cannot be obtained, unless the organs named are divided fairly accurately in halves. In making the transverse section, the knife should pass through the widest diameter of the fruit, cutting the core in half. If the core is not in the center of the fruit, trial cuts to locate it must be made that it may be halved exactly. The stamens, calyx-tube, and styles. — After halving the fruit longi- tudinally, the first organs to be studied are the stamens, the position of which furnishes reliable taxonomic data in apples and is occasionally worth noting in pears. Passing from the stamens to the calyx-tube, it will be found that the shape of this structure is of some use in separating varieties, although it is exceedingly variable in accordance with the size of the pear, and is materially altered by abnormalities in the fruit. The base of the styles in some varieties develop into fleshy tissue which alters the shape of the calyx-tube. The caljrx-tube may be cone-shaped, funnel-shaped, or urn-shaped. When funnel-shaped, the broad upper part is called the limb; the narrow lower part, the cylinder. In some varieties the remnants of the styles are often more or less fleshy and form a point, called the pistil point, which projects into the caljrx-tube. The core. — The position of the core in the fruit is often a valuable means of distinguishing varieties. If close to the stem, the core is said to be sessile; if at the center of the pome, it is median; when distant from the stem, distant. THE PEARS OF NEW YORK 67 The cell containing seed, called a carpel, is morphologically a modified leaf, which, by folding together and by union of its edges forms a closed receptacle. In some varieties, the carpels are open; in others closed. If the tip of the carpel is indented, it is said to be emarginate; if long and pointed, mucronate. In shape, carpels may be roiitid, cordate, ohcordate, elliptical, oblong, elongated, ovate, or obovate. In the cores of most pomes there is a central cavity called the core cavity, sometimes spoken of as the axial sac which may be either narrow, wide, or lacking. This is a character of much importance and reliability in pears. When the carpels extend quite to the axis of the fruit, they are said to be axile and there is no core cavity; when distant from the axis, they are abaxile and a core cavity is formed. Sometimes the carpel is lined on the inner surface with a white substance, when it is said to be tutted. In some pears, there are many fine hairs in the core-cavity in which case the cavity is said to be tufted. The limits of the core are marked by a line in most pome-fruits — usually very distinct in apples and quinces — which in most varieties of pears is indistinct. The area enclosed by this line may be large or small and may be variously shaped. When the core-line joins the calyx-tube along the sides, it is said to be claspmg; when the two ends of the line meet at the base of the cal50c-tube, the expression core-lines meeting is used. The core-line in pears is nearly always, if not always, clasping and very often it is a more or less thickened area of grit-cells. Seeds. — Seeds are characteristic in all varieties of pears and might well be used more generally than is the case in classification. The number is exceedingly variable in different varieties. The usual number is two in each cell, but often there are three or more and occasionally they are missing. Seeds vary greatly in different varieties in size, shape, and color, and differences in these characters are as constant as are those of any other organ of the fruit. Number, size, shape, and color of seeds should be noted with care in every technical description of a pear. The point of the seed, also, is worth noting; it may be acute, acuminate, or obtuse. Like the carpels, the seeds are often tufted. There are several so-called seedless pears, but all of these occasionally contain some seeds. Very often seedlessness is brought about by lack of proper pollination. An occasional fruit without seeds is found in nearly all varieties, but these fruits are usually more or less abnormal in size or shape. Flesh. — Most pears may be identified from the flesh-characters without a glance at any other part of fruit or plant. Flavor, odor, and texture 68 THE PEARS OF NEW YORK of flesh are distinct in almost every variety, and appeal more strongly to the senses of taste and smell than characters measured by the eye do to the sight. Unfortunately, flavors, odors, and textures are difficult to describe. All characters of the flesh vary greatly in accordance with conditions of growth, soil and climate having a profound influence on texture, flavor, and quality. It is important, also, in describing the flesh to have the fruit at the proper stage of maturity, and as immaturity verges into maturity and maturity into decay almost imperceptibly, each condition affecting the flesh, it is not surprising that differences of opinion may be many in judging the flesh-characters of a fruit. In cutting a pear the color of the flesh is first noted. It may be nearly white, as in Flemish Beauty; tinged with yellow, as in Tyson; greenish- white as in Bartlett; or tinged with red, as in Josephine de Malines. Pears with red flesh are occasionally found, but no standard varieties have flesh of this color. Sanguinole, grown more or less in Europe, has flesh of a wine-red color. Very often the textiu-e of pear-flesh is marred by grittiness to which some varieties are much more subject than others. In most cases, however, the grit-cells are abnormal, and a discussion of their presence and cause belongs under the head of diseases in another chapter. One determines the nature of the texture by cutting the fruit, through pressiire by the fingers, and by eating. The texture may be coarse or fine; tender or tough; crisp, breaking, melting, or almost buttery; dry or juicy. Flavor and quality. — Pears are readily divided into two classes as to flavor; they are either sweet or sour. The qualifying terms mildly and I'ery are often used with sweet and sour. Subacid, tart, and sprightly are sometimes most expressive. Austere refers to a flavor raore or less sour with some astringency. The flavor may often be put down as astringent. All varieties have a more or less distinct aroma. Rich and refreshing are words often found in the rather extensive vocabulary necessary to describe the flavor of this fruit. Quality is that combination of texture, flavor, and aroma which makes a fruit pleasant to the palate. Quality is rated by common consent of pomologists by five grades: Poor, fair, good, very good, and best. It should be noted that good in this rating signifies a fruit of but medium quality. The characters of pears are graphically shown on the opposite page in a descriptive form filled out for Bartlett in a description of this variety for The Pears of New York. This is, however, but a skeleton, and most of the characters must be more fully described than a form like this permits. :S.aAMatz... PEAR TREE Marked Charactertstics ^ SIZE Large Med ■urn VIGOR Meaioza HABIT I'pHoh^ Spreading Drooping laU Low Dense Open V:>U LENGTH OF SEASOH. Stipules FLOWER-BUDS Crop on one year wood Hardy Half Hardy Tender Size Larpp NTJMBER OF PICKINGS HANGS WELL OR DROPS READILY- KEEPING QUALmr™ — SmPPIHG OUALITY-.™™ SUSCEPTIBZUTr to Insects — — . ~— CORE Meoius Open Abaule Core- lines ri.TSoing fleeting CALYX-TUBE L^M Short Leo^tb Long Shape Obtuse .Z^'i 3^1. CARPELS Round Ovale Cordate Emareinaic Tufted Mediur SEED Appressed or Free Airangemtnt FLOWERS Time of Appearance Before With After leaves SHAPE Roundish Oblate Conical Obconic Ovate Obovate 5^0. Large fr^tHdJi-- ^ Date of Bloom Season of Bloom Early gt-mrri^triral ^"Ql PImao Obtuse Acute Acuminate Tufted FLESH— Color* Length of Blooi !£■ 'tl^ yLESH-Coloi^*^^-ing expensive and uncertain fertilizers. Nothing is more satisfactory' than making sure that one is not putting chemicals in the ground for nothing in the use of fertilizers. A simple experiment to obtain positive evidence as to whether a pear-orchard needs fertilizers is easily carried on and gives assurance where before there was doubt. The following is an example of such an experiment : ( i ) Acid phosphate to give about 50 pounds of phosphoric acid to the acre applied to one plat; THE PEARS OF NEW YORK 99 (2) phosphate as above and muriate of potash to give lOO pounds of potash to the acre on another plat; (3) phosphate and muriate as above and nitrate of soda and dried blood to give 50 pounds of nitrogen per acre on a third plat; (4) six tons of stable manure on a fourth plat; and (5) one plat left unfertilized as a check. Planting practices vary so greatly from place to place and from time to time, and each method at the place and time seems so justifiable, that one can hardly advocate particular methods and can only state what they are. Thus, pears have been set in accordance with all of several planting plans, and at distances ranging from sixteen to twenty-five feet apart. At present, pear-orchards are usually laid out in meridians and parallels at intervals of eighteen and twenty feet; when the first distance is used, one hundred and thirty-four trees are planted to the acre; if the second, one hundred and eight trees. It is patent to the eye of every passer-by that these distances are more often too small than too great. Certainly on rich soils and with varieties the trees of which are spreading, the distance might often better be put at twenty-two or twenty-four feet. A poorly-colored pear is usually a poorly-flavored pear; and color and flavor are largely dependent on sunshine and air which are hardly to be had in closely-planted trees. Perfect alignment is imperative for con- venience in working and pride of appearance. Dwarf trees in New York should be set at least fifteen feet apart each way, one hundred and ninety- three trees to the acre, although it is a common practice to set them closer. Until recently one of the discouragements in pear-growing was the failure of fruit to set, even though the trees bore an abundance of blossoms. The discovery that failure was often due to self-sterility in a variety, and that it was necessary to set another variety near-by to furnish pollen to fertilize the self-sterile blossoms has removed much of the uncertainty in growing pears. We now know that self-sterility has a most important economic aspect in the planting of pears. Some of the varieties most profitable when planted to secure cross-pollination, are so unfruitful as to be quite unprofitable when a tree stands alone or when the variety is set in a solid block with no other sort near. Under most conditions Bartlett and Kieffer, the mainstays of American pear-culture, both need pollen from another variety to insure a full set of fruit. Under some conditions both may be svifficiently self -fertile. From these two statements it is seen that self-sterility is not a constant factor in a variety. lOO THE PEARS OF NEW YORK Self-sterility and self-fertility are greatly influenced by the condition under which a variety is grown. Thus, a variety is often self-sterile in one locality and not in another. Occasionally Bartlett, usually nearly or quite self -sterile, and other varieties as well, set fruit one season and not the next. All pears, the Bartlett in particular, seem to have a greater degree of self-sterility in eastern pear regions than on the Pacific slope. In general, the better the adaptation of a variety to its environment the better it sets fruit with its own pollen. It is obvious, therefore, that it is not possible to give lists of self-sterile and self-fertile varieties. Such lists can be made out only for regions and localities. Some varieties, however, more often fail to set fruit because of self-sterility than others. Among standard pears, Bartlett, Beurre d'Anjou, Beurre Clairgeau, Clapp Favorite, Howell, Kieffer, Lawrence, Sheldon, and Winter Nelis appear to be most often self-sterile. Beurre Bosc, Flemish Beauty, and Seckel are usually self -fertile. A self -sterile variety usually sets fruit when another variety is at hand to supply pollen. Several considerations determine the selection of varieties to interplant. Thus, the two varieties must blossom at the same time if cross-pollination is to be effective. The table on pages 88 to 90 shows the sorts that bloom at the same time, or nearly enough so to make cross- pollination possible. Under normal conditions, the blooming time of varieties overlaps stifficiently for cross-pollination excepting those that bloom very early and very late. If the table is used for regions much to the north or to the south of this Station, allowance must be made for a shorter blooming period the farther north; a longer one the farther south. That varieties of pears have sexual affinities is another consideration that merits some attention. That is, one variety will fertilize another sort very well, while pollen from a third may not be at all acceptable. " Affinities " can be determined only by hand crossing. Probably the importance of affinities is over-rated. The distance between varieties set for cross-pollination must not be too great — not more than two or three rows apart. For convenience in harvesting, varieties shoiild be selected in relation to ripening. Only commercial varieties should be interplanted, as the wastage is too great if comparatively worthless sorts are set to fertilize a standard commercial variety. Some disadvantages attend the setting of mixed orchards of pears, and these must be weighed and overcome as far as possible. There are many current statements to the effect that all varieties, whether self -sterile THE PEARS OF NEW YORK lOI or self -fertile, are more frmtful and produce better fruit with foreign pollen than with their own. To old pear-growers, this seems to be putting it rather strong, but the statements come from accurate experimenters and observers and shotild have consideration. Cross-pollination, be it remem- bered, is not a cure-all for failures to set fruit. Unseasonable weather, lack of vitality in trees, various fungi, and no doubt other agencies, may be the cause of unfruitfulness. As to commercial varieties, the tale is soon told. Only a half-dozen sorts are generally planted in New York orchards. These, about in order of importance, are: Bartlett, Kieffer, Seckel, Beurre Bosc, Beurre d'Anjou, and Winter Nelis. To this short list may be added the following grown more or less for local markets: Clapp Favorite, Sheldon, Beurre Clairgeau, Lawrence, Howell, Tyson, and Mount Vernon. A list for the home orchard should include all of these and many more to be chosen from the major varieties described in Chapter IV. The pear flora of the country changes very slowly, and there are now almost no new sorts on general probation in the country. Perhaps with no other tree-fruits is it more important to begin with good trees, as even with the best it is often difficult to get a good start toward a pear-orchard. Black-heart, caused by winter-killing, is a sign that must be heeded, and a tree badly blackened in its pith, especially if the surroimding wood is discolored, should be discarded. Crown-gall on tap roots affects the tree deleteriously. Trees marked by hail or insects are often worthless. Other marks that commend or condemn trees are: A short stocky plant is better than a tall spindling one. A tree with many branches is better than one with few branches. The roots should be much branched rather than sparsely branched. A tree with smooth, bright bark is better than one with rough, dull bark. Both trunk and branches should be plimip and show no signs of shrivelling. A poor pear-tree in the nursery seldom makes a good tree in the orchard. There is great variation in varieties as the trees come from the nursery, a fact to be considered. In New York, two-year-old trees are best. A good deal of the success that attends the cialture of the pear depends on properly setting the young trees and the right care of the young plants. It is superfluous to discuss these operations in detail, but a statement as to proper setting and care will serve as reminders. In this State, pear- trees should always be set in the spring. A yoimg pear-tree should be set in the soil about as deep as it stood in the nursery; in light soils the roots 102 THE PEARS OF NEW YORK might well be planted a little deeper, and in heavy soils not quite so deep. The soil must be packed firmly about the roots — best done by tramping. Watering is necessary only when the land is parched with drought. When necessary, water should be used liberally. Puddling the roots by dipping them in thin mud before planting serves very well for watering. The surface soil should always be left loose. Rank maniu"e about the roots of young trees is plant infanticide. During the tender nonage of the young pear, cultivation should be intensive; insects and fungi should be kept off; and plants that refuse to grow well must be marked for discarding. A catch-crop grown between the rows of pears is a profitable adjunct to the pear-orchard for the first four or five years. Few indeed are the pear-orchards in New York that cannot be made to sustain themselves for the first few years by inter-cropping. The crops should be hoed crops, such as potatoes, cabbage, beans, tomatoes, and nearly all crops in demand at the canneries. Along the Hudson, small-fruits are often planted in young pear-orchards, but in Western New York these are not looked upon with favor. Grass and grain are deadly in a young pear-orchard, and no right-minded man would plant them there. This brings us to cultivation. Cultivation should be the rule; sod mulch, the exception, in growing pears in New York. After pear-trees come into bearing they may be made to produce crops if kept in sod. The grass in sodded orchards should be kept closely mown to form a mulch about the trees. Commercial fertilizers as well as mulch are needed in sodded orchards, and of the several chemical fertilizers nitrogen is most requisite. The man who grows pears in sod must not expect as much fruit, as the crop is lessened in both number and size of the pears. On the other hand, the pears may be better colored, and the trees may be freer from blight. Tillage is begun in the spring by plowing the land. This operation is followed by cultivation with smoothing-harrow, weeder, or cultivator. There are several reliable guides to tell when and how often a pear-orchard should be ciiltivated. When the soil becomes dry it should be tilled. A heavy rain should always be followed by the cultivator to prevent the formation of a crust on the surface. At this time, he tills twice who tills quickly. Cultivate when there are clods to be pulverized. Usually a pear- orchard should be cultivated once in two or three weeks until time to sow the cover-crop in midsummer. The depth to till is governed by the season and the nature of the soil. Heavy soils need deep stirring; light soils, shallow stirring. Till moist soils deeply; dry soils, lightly. The time to THE PEARS OF NEW YORK IO3 stop tillage depends on the soil, the climate, and the season. The fruit should be nearly full sized when tillage is stopped and the cover-crop sown. The cover-crop seed is covered the last time the cultivator goes over the orchard. Clover, vetch, cow-horn turnip, rape, oats, rye, and buckwheat are all used as cover-crops in this State. Combination crops are not popular because of too great cost of seed. The quantity of seed sown is the same as when the crops are grown as farm crops. The crops must be changed from time to time in whatever rotation seems most suitable for the soil. The weather-map must be watched at sowing time to make sure of a moist seed-bed. Whatever the crop, it should be plowed tmder in the fall or early spring, and under no circumstances should it stand late in the spring to rob the trees of food and moisture. In moist, hot seasons, the cover-crop shoiold be sown earlier than in seasons of slow growth, when, possibly, it acts as a deterrent to blight, and certainly makes more certain thorough ripening of the new wood. The double nature of pruning must be kept in mind whenever a pruning tool is taken in the pear-orchard. Fruit-trees are pruned to increase the quantity and quality of the crop — this is pruning proper; and to give the trees such form that they are easily managed in the orchard — this is training. Pruning tools are used first when the trees are set, and they should be used every year thereafter as long as the tree lives. The pruning at setting time is particularly important with the pear, since newly set pears are slow and uncertain in starting, and linger in growth for a year or two after going into the orchard. The pnining is much the same as with other trees, but must be done with a little greater care. The top of the young plant must be pruned to enable the injttred root- system to supply the remaining branches with water. The less the roots are injiu-ed, the less the top need be cut. Some cut back all of the branches; some remove whole branches and do not head back those that remain. The latter is the better plan for this reason : The top buds on branches are largest and develop first, and the newly set tree will grow best if it develops a large leaf -surf ace before hot dry weather sets in. Young trees usually have surplus branches; remove those not needed, leaving three, four, or rarely five to form the framework of the tree. A pear so pruned will start growth and acquire vigor more quickly than if all branches are cut back. A choice must be made when planting as to whether the tree is to be low- or high-headed. The habit of growth of varieties differs so greatly that there can be no rule to determine how high the head of a tree shotdd 104 THE PEARS OF NEW YORK be started. One can generalize to this extent: The heads of varieties with spreading tops should be started higher than those having an upright or pyramidal top. Without question, the choice should be for a low-headed pear-tree. The trunks of pear-trees suffer terribly from blight and sun- scald. The less trunk and the more it is shaded by branches, the less the tree suffers from these two troubles. Also, low trees are more easily sprayed and pruned; the crop is more easily thinned and harvested; crop and tree are less subject to injury by frost; the top is more qmckly formed; and a low-headed tree bears fruit soonest. By low-headed is meant a distance from the ground to the first limb of two feet. Two shapes of tops are open to choice — the open-centered and the close-centered. In the open-centered, or vase-form top, the tree consists of a short trunk, surmounted by four or five main branches ascending obliquely. In the close-centered top, the trunk is continued above the lower branches and forms the center of the tree. The close-centered pear- tree produces more fruit and is most easily kept to its shape. No doubt it is best for most varieties. The open-centered tree, with its framework of several main branches, has the advantage when trees are attacked by blight, since if one or two branches are destroyed by the disease a part of the tree may still be saved. The head should never be formed by two central leaders forming a crotch, as the trunk is liable to split and ruin the tree. For several years after planting, the pear needs to be pruned only to train the tree to the height of head determined upon and to form the top. Exceptions are the sorts which produce few branches and thus form straggling heads. This defect is overcome by cutting back some of the branches in the spring, an operation which increases the number of branches. A few other sorts, as Winter Nelis and White Doyenne, have drooping, twisting, wayward branches which can be trained into manageable shape only by cutting back or tying the branches in place. Pear-growers as a rule prune young trees too much. Over-pruning increases the growth of wood and leaf too greatly, and thus delays the fruiting of the plant. A good deal might be said about the use and abuse of heading-in pears — that is, cutting back the terminal growths from year to year. Dwarf pears must be headed-in severely to keep the trees down, but standard trees shotild be headed-in only to make the tops thicker and broader — a desirable procedure with some varieties. Old trees often need to be pruned to increase their vigor. Such pruning is often spoken of as pruning for wood. When the tops of pear-trees have THE PEARS OF NEW YORK IO5 dead and dying wood, when the seasonal growth is short and slender, when the crops are small and the pears lack size, or when trees are weakened by disease, a healthy condition may oftentimes be restored by severely cutting back some branches and wholly removing others. In such priming the following rules ought to be observed : Weak-growing varieties are pruned heavily; strong-growing kinds, lightly. Varieties which branch freely need little pruning; those having few and unbranching limbs should be pruned closely. In cool, damp climates, trees produce much wood and need little pruning; in hot dry climates, growth is scant and trees need much pruning. Rich, deep soils favor growth; trees in such soils shovdd be pruned lightly. In light or shallow soils, trees produce few and short shoots; the pruning of trees on such soils should be severe. A good deal is said about pruning for fruit. It is doubtful, however, whether unfruitful pear-trees can be made more fruitful by the pruning recommended for this purpose. When barrenness is caused by the produc- tion of wood and foliage at the expense of fruit-buds, as possibly sometimes happens, summer-pruning may check the over-production of growth and cause flower-buds to form. There seems to be no definite experiments to prove this theory in America, nor do pear-growers generally practice this kind of pruning which has been preached so long and so often. To follow the rules in this operation, summer-pruning should be done when the growth for the season has nearly ceased. If done earlier, the shoots cut back start again and the pruning has been useless. If done too late, there is too little time for the production of fruit-buds. In the unequable climate of this country it is most difficult to know when to prune in the summer to meet the requirements of the theory urged so strongly by European pomologists. A weighty objection to summer-pruning in America is that the wounds might and probably would become centers of infection for blight. There is no attempt to give a full discussion of pruning in this text. Such details as making the cut, covering the wounds, pruning paraphernalia, filling cavities and the amount to prime, belong to texts on pruning. Perhaps two minor details important in growing pears shotdd be mentioned. Suckers or water-sprouts form so freely on branches of pears that they often seriously devitalize the tree, and usually are centers of blight. They should therefore be removed promptly whenever and wherever found. The I06 THE PEARS OF NEW YORK time to prune the pear is important. If the work is done too early in the winter, injury may result to the tissues near the wound from cold or from checking. If done late in the spring when sap is flowing, the wound becomes wet and sticky and is a suitable place for the growth of fungi and the blight bacteriimi. The pear is as easily grafted as any other pome, and the operation is more certain and more often desirable than with any of the stone-fruits. Alniost any method of grafting used with orchard fruits is successfiil with the pear. But the pear is not often grafted in this State after the tree has been set in the orchard. The great objection is that the vigorous growth made by grafts is nearly always nipped by blight. Possibly the lack of affinity between different varieties is more pronounced than with other pomes. The common European varieties cannot be inter- worked without experimental knowledge of how one variety will grow on another, and it is almost impossible to intergraft common varieties with the oriental hybrids. The temptation is strong in this State to graft such sorts as Bartlett and Seckel on Kieffer. This combination is seldom successful; nor, as a rule, can other European pears be grafted on Kieffer, although some growers have succeeded fairly well in growing Seckel on Kieffer. Thinning the fruit is not a common practice in pear-growing in this State. There is no doubt but that much might be done to improve pears in both size and quality by thinning, for be it remembered that large size of fruit and high quality are usually correlated in pears. Thinning often saves the vigor of the tree, and it is often good orchard management to destroy insect- or disease-infected fruit by thinning. The objection is high cost. Most growers, however, find that it pays to thin. Thinning is usually done as soon as possible after the Jime drop. It is most difficult to tell, when thinning, what will prove superfluity at harvest. A skilled grower adjusts the size of the crop to the variety, the vigor of the tree, fertility and moisture in the ground, the season, and insects and fungi. Thinning should begin in the winter with the removal of what seem to be superfluous branches, for even at this time fruit-prospects for the ensuing season are fore-shadowed. HARVESTING AND MARKETING Fruit-growing is made up of several quite distinct phases of activity; as, propagation, culture, pruning, pests, harvesting, and marketing. Treated in detail, each of these several operations constitutes matters quite THE PEARS OF NEW YORK IO7 sufficient for separate treatises. In a manual such as this only outlines of present practices are in place. Perhaps of all deciduous fruits the pear needs as particular attention in the various operations which conduct it from the orchard to the table as any other, if, indeed, it is not the most difficult of hardy fruits to handle after it leaves the orchard. The several operations that should be treated in a discussion of handling the pear crop, no matter how brief, are picking, grading, packing, storing, shipping, and marketing. The time of picking is most important in handling pears. Pears are picked, especially for the markets, long before they are ready to eat out of hand. So harvested, almost without exception, all pears acquire higher quality than when they ripen on the tree. Moreover, when the necessary percentage of sugars and solids has developed to give full flavor the pears are too easily bruised to be shipped. Just how green pears can be harvested and afterward have the rich shades of red and yellow and the delectable flavor of ripe pears develop seems not yet to have been determined.' No doubt the stages of development differ somewhat with the variety. In New York, the generally accepted rule is to pick when the stem parts readily from the branch if the fruit is lifted. Some wait until there is a perceptible yellowing of the maturer fruits; others until full-grown, wormy specimens are ripe; still others until the seeds begin to change color. But •on the Pacific slope and for the cannery in this State, pears are picked when much greener than in any of the conditions named and yet seem to ripen well. As a matter of economy, the fruits should be left imtil they attain nearly or quite full size. The directions just given apply more particularly to the main-crop pears and early and fall sorts. Winter pears in this State should be left on the trees until in danger from freezing. Even so, the season is too short for some choice winter sorts. No matter what the season, pears shoiold be shipped before they reach edible condition. A few of the winter pears, suitable only for culinary purposes, never soften, and change color little or not at all. Picking pears is not the delicate business that picking the stone-fruits is, but yet must be done with considerable care as a bruise provides a place for subsequent decay. Few picking appliances are needed, but these should be carefully chosen to insure speed and careful handling of the fruit. A full ' Some very good preliminary work on harvesting and storing pears has been done by the Oregon Experiment Station, and is reported in Bulletin 154, June, 191 8, from that Station. I08 THE PEARS OF NEW YORK complement of ladders is necessary, and the picking receptacle, either bag, basket, or bucket, should be chosen to fulfill most conveniently its purpose and yet not be a source of danger to the fruit. From the picking receptacle, the pears go to the crate or barrel for carriage to the packing-house ; for, unless the fruit is going to the cannery, pears should be graded and packed in the packing-house. Grading pears is a more difficult operation than grading apples, as mechanical graders have proved of little use, and the work must be done by hand. Only good fruit is worth grading. It follows, that the higher the price and the more special the market, the more carefully should the pears be picked and graded. Pears are usually graded in New York into firsts, seconds, and culls. The State has no law governing the grading and packing of pears as it has of apples and peaches, so that pear-growers must establish their own grades. By common consent of growers and dealers, Grade I consists of pears of one variety, full sized, well formed, free from dirt, skin-breaks, worms, scale, scab or other damage caused by insect or disease, hail pecks, or mechanical injuries. Grade II differs from Grade I only in that the pears may not be of full size nor perfect in form. A leeway of five to ten per cent is allowed for variation incident to grading and handling. Culls are pears which do not meet the requirements of the foregoing grades. In putting up grades every effort is made to keep the fruit in a package uniform in size. At the beginning of the season the sizes are gatiged by putting the pears through rings of the diameter desired. But packers soon become expert in sizing, and with a little practice perform the work quickly and accurately without rings. Of the larger pears, such as Bartlett, Clapp Favorite, Beurre Bosc, and Beurre d'Anjou, fruits are hardly worth putting in a good package that do not measure two and one-fourth inches through the shorter axis. Grading and sizing pears are greatly neglected, and most of the crop goes to the market in this State wretchedly packed, for which reason maximum prices are seldom received. The industry can never compete successfully with western pear-growing until higher standards are adopted in putting the New York crop on the market. In common with grading and sizing, packages are neglected in marketing New York pears. Some growers pack in bushel baskets; a few send the crop to market in half -bushel baskets; a large size of the Climax basket is occasionally seen in the markets filled with summer pears or small Seckels; THE PEARS OF NEW YORK IO9 a keg holding about a bushel or more is less used; a pear barrel holding a peck less than an apple barrel was formerly more used than now; Kieffer is often sent to the market in apple barrels. A very few New York growers ship in boxes, but these are few indeed. In all excepting the boxes, the pears, having been graded, are carefully put in the packages, sometimes in layers and sometimes hit or miss, but the package is always faced. Good grades are usually labeled, though the same attention is not given to labeHng pears that is given in putting up apples. Truth is, the packing of pears in New York is a decade or two behind the packing of apples. The commercial pear-grower now stores his pears in cold storage if he keeps them any length of time after harvesting. A few varieties, of which Beurre Bosc is most notable, do not keep well in cold storage, but most of the mainstays in the pear industry keep fairly well in artificial cold. There is, however, much to be learned about the commercial storage of pears. There seems to be little information that can be relied upon as to how low the temperature should go; how humid the atmosphere shotdd be; how long the pears can be kept in good condition; and how different varieties behave under these several conditions. Perhaps a word should be said as to how the pear can be ripened best in the home. After harvesting, the pears should be placed in a cool sweet- smelling fruit-room in shallow boxes or spread upon shelves to acquire in time full flavor and color. Most pears part with their moisture readily, and the pear-room must not be open to draughts which usually cause the fruits to become hard and leathery or to shrivel. If the pears are to be kept long, wrapping in paper helps to prevent shriveling. Nearly all pears ripen perfectly in cool or cold storage, but a few late winter sorts ripen better if brought into a temperature of 60° or 70° for two or three weeks before their season. A large part of New York's pear crop is canned in commercial canneries. Canners usually pay high prices, and the crop, when sold to them, need not be so carefully picked, packed, and otherwise handled. It is a mistake to assume that pears for the cannery can be shaken from the tree or handled roughly otherwise. Neither do the canners want the poor grades, after the good pears have been sent to the market. Large sizes are usually preferred, and the fruits must be well formed, free from serious insect, fungous, or mechanical injuries, and at a particular stage of matvirity which the canner specifies. The profits in selling to canners are usually more certain, and are often quite as great as in seUing on the markets. The 110 THE PEARS OF NEW YORK cannery is a splendid safety valve to the pear industry in this State. Pears are not dried commercially in New York as they are in California, although it would seem that here in the center of the apple-drying industry of the world pears might also be dried with profit. Most of the pear crop of this region is now sold to local buyers or on consignment to city dealers. Co-operative methods are just beginning and promise much. There are several reasons why the pear, even more than the apple, which is more and more going to the markets through co-operative associations, should be handled by organizations of growers. Thus, an association could load a car quickly, which few individual growers can do; pears are not now, but would be, graded and packed under one standard; more favorable transportation rates would be secured; and, most important of all, the pear crop would be distributed to the great markets of the country without the disastrous competition that attends individual marketing. If the pear industry is to grow in the State, pears must be largely marketed through the central packing associations that are now being rapidly organized to sell fruits. No reliable data can be obtained to show what the costs are in growing pears in this State. It would be hard to obtain such data, for pear-growing is now a game of chance from start to finish. Good pear-lands are not hard to obtain, and the risks to tree and crop attendant on weather are not great, but the trees are everywhere subject to blight; which, despite the recom- mendations of plant pathologists, cannot be controlled, and which annually destroys thousands of trees, ruins others, and sooner or later upsets calcu- lations of costs and profits in almost every pear-orchard in the State. Other pests, as psylla, the scab-fungus, and codling-moth beset the pear and make profits uncertain. When all goes well, the costs are about the same as in growing apples, while the profits are somewhat greater.^ But with blight to contend with, most of the economic factors are inconstant, and calculating costs and profits is guessing pure and simple. DISEASES OF THE PEAR The pear is attacked by a half dozen or more diseases in New York, of which two, at least, need treatment every year, in every orchard, and on nearly every variety. One, pear-blight, is about the most malignant of the diseases of the orchard, for which there is no antidote and no allevia- > For costs and profits in growing apples see Bulletin 376, New York Agricultural Experiment Station. THE PEARS OF NEW YORK III tion or preventive except by the most drastic sanitary measures. The other, pear-scab, is always present but not always destructive, although some varieties are always injured by it. The scab, however, is amenable to treatment and at its worst only destroys fruit and foliage, seldom endan- gering the life of the tree. The four or five other diseases of the pear in New York are of minor importance and are readily controlled by the treat- ment necessary to keep in check the scab-fungus. Pear-blight merits attention first. Pear-blight is a malignant bacterial disease, very contagious, usually virulent and so terrible in its consequences as to warrant the common name fire-blight. No part of the tree is exempt from destruction by the malign bacterium that causes blight of the pear. Root, trunk, branch, leaf, flower, and fruit are all attacked, turn black and wither under the disease. Few plant diseases produce more disastrous results. The pear competes with the apple in importance in Eiu-ope where blight is unknown. In America it is a poor fourth to the apple, peach, and plum, and takes fourth place instead of second because of the ravages of blight. About the most impor- tant discovery to be made in pomology is a race of blight-resistant pears. Failing in this, if the pear-industry is to grow, or even continue in its present magnitude, blight-resistant stocks must be found. The symptoms of pear-blight are so characteristic that the disease cannot be confounded with any other malady or condition of the tree. It appears earliest in the season on the blossoms causing blossom-blight. Attacked by blight, the blossoms wilt, and after the petals fall, fruit and spur show the characteristic blackening of the disease. Blossom-blight may escape the attention of the pear-grower, but twig-blight, a succeed- ing form of the disease, can escape no one who has the sense of sight. No other disease of the pear brings on such palpable destruction to the tree as twig-blight. No other disease causes such comfortless despair to the grower. Twig, branch, or tree, as the case may be, in all affected parts, turns black, the leaves droop, seeming to show the effects of fire. A marked symptom is, if there can be doubt of those given, that the blackened foliage clings most tenaciously to the dead branches. Twig-blight is the most common manifestation of the disease. Another form of the blight appears as a canker on the trunk and large branches — canker-bHght or body- blight. These cankers are dark, smooth, and simken, with definite margins marked by a crevasse in the winter; but as spring comes on the advancing margins become raised and more or less indefinite. Occasionally an opaque 112 THE PEARS OF NEW YORK liquid oozes from lenticels newly attacked. On branches, the cankers usually surround a smaller offshoot, sucker, or spur. The disease spreads with great rapidity, by reason of which it is easily told from winter-killing. Injury from cold is also more general, and the foliage browns rather than blackens. Pear-blight is an American disease, the history of which was briefly given on page 51. Until recently it was confined to regions east of the Rocky Mountains, but since about 1900 it has been a virulent epidemic on the Pacific slope as well, and is now found from coast to coast wherever pears are grown in North America. It seems not to be found in the pear regions of other continents. It attacks the apple, quince, and other pomes as well as the pear, and plant pathologists declare it to be the most destruc- tive disease attacking the pome-fruits. Trees in the nursery suffer as well as those in the orchard. Every variety of the pear bearing edible fruit is attacked. Fortunately, some sorts are more immime than others. Kieffer, Seckel, Winter Nelis, and Duchesse d'Angouleme are most resistant of standard varieties, while Bartlett, Clapp Favorite, and Flemish Beauty are little resistant. Pear-blight is caused by a bacterium. Bacillus amylovoroiis, the dis- covery of which by Burrill in 1877 as a cause of this disease is one of the landmarks in plant pathology. The organisms are dormant during the winter, which they pass in the margins of blight-cankers where moisture is sufficient to keep them alive. With the return of vegetative growth, some sort of fermentation seems to set in and drops of a thick, opaque liquid ooze out of the margins of blight-cankers. These contain coiuitless numbers of the blight bacteria which may swarm into the healthy tissues adjoining, or be carried by any one of the great number of kinds of insects which visit trees at flowering time to the pear-blossoms, to growing tips, or to wounds in tender bark. The pruner with his tools may be an unwil- ling agent in carrying the bacteria from tree to tree. The organisms now multiply apace, killing tissues wherever they find entrance and causing the several manifestations of the disease described under symptoms. Were it not that the bacteria are killed by sunlight and even brief periods of drying, the life of the plants attacked would be the only limits of the disease unless checked by man. Theoretically, pear-blight can be controlled. Practically, pear-growers fail to control it. Control consists in orchard sanitation whereby the bacterium causing the disease is kept out of the orchard. This proves THE PEARS OF NEW YORK II3 all but impossible in the average orchard. Sometimes, without doubt, the virulency of the disease is lessened. Possibly, if all the recommenda- tions of plant pathologists could be put in practice, pear-growers would more often succeed in keeping blight down, but the necessary sanitary measures require such watchful care and so great an expense that few pear-growers can carry out the program for controlling this disease. Of those who have studied methods of control and have given advice on the subject, Hesler and Whetzel ' are as reliable as any and we quote here- with their recommendations: " In attempting to control fire-blight, the following important points should be borne in mind: (i) That the disease is caused by bacteria which gain entrance to the host tissues only through wounds, or ptmctures by insects, into succulent, rapidly growing tissues, or through the nectaries of the blossoms. (2) That insects of several kinds are the usual agents of innoculation. (3) That practically all pome fruit-growing sections in North America are infested, and therefore there is always a source from which the bacteria may be disseminated. (4) That all known varieties of the hosts, on which the blight organism occurs, are more or less susceptible; while some show resistance, none are wholly immune. Therefore control consists chiefly in the elimination of the pathogene from the infected trees. This is accomplished by a strict application of the following operations: (a) Inspect all pear trees in the autiimn and again in the early spring before the blossoms open, and cut out and treat all cankers in the body and main limbs. With a sharp knife, or draw-shave, remove all the diseased tissue, wash the wound with corrosive sublimate (one tablet to one pint of water), and, when dry, paint the wound with coal-tar or lead paint, preferably the former. The wound-dressing will need renewal every year or so. (b) Throughout the summer, beginning with the fall of blossoms, make an inspection every few days of the young trees. Break out the blighted spurs and cut out diseased twigs, making the cut at least six inches below the diseased portion. Disinfect the cuts with corrosive sublimate, (c) Remove all watersprouts from the trees two or three times during the season, (d) In the nursery remove the blossom-buds, particularly of the quinces. Here inspection must be frequent, particularly in susceptible stock, in order to keep the disease under control. It is often necessary to inspect certain blocks daily, the diseased twigs being cut out as soon as observed. When budded stock of the first year becomes affected, the trees should be dug out, since cutting below the diseased area causes the trunk of the young tree to be crooked and therefore not marketable, (e) Control the insects. The real point of attack lies in this phase of the problem." ' Hesler and Whetzel. Manual of Fruit Diseases 32^^31. 1917. 114 '^^^ PEARS OF NEW YORK Scab {Ventnria pyrina Aderh.), after blight, is the best-known and most prevalent disease of the pear in New York. Like blight, it is found wherever pears are grown in North America, and also wherever pears are grown in foreign countries. It attacks the pear at all ages from the youngest to the oldest plant. Twigs, leaves, flowers, and fruit suffer. A closely- related and very similar fungus attacks the apple and causes the apple- scab, but the two fungi are not the same and do not spread from the one fruit to the other. The name describes the disease at maturity so that all may know it. Black, canker-like lesions spot the fruit, leaf, and twig. These are most characteristic on the pear. The scabs first appear on the fruit as olive- green velvety spots; the young fruits may drop; if they persist, growth may cease, the skin crack, or the fruit be distorted; the fruit-stalk is often shriveled. The scab shows on the leaves much as on the fruit and usually attacks the lower surface. On the twigs the scab is not so conspicuous, but appears as a small round spot which may or may not slough off and be replaced by healthy bark. Young twigs are most often attacked, in which case the scabby spots suggest scale insects. Pear-scab is caused by a fungus. The chief life events of this fungus must be known to control the disease. The organism passes the winter in leaves on the ground. In the spring, the spores which have matured in the spore-cases are forcibly discharged, and, being very light, are carried hither and thither by the wind so that some of them reach the opening flower and leaf-buds. If moisture and heat are sufficient, the spores ger- minate, and an infection is started. A foothold secured, the germ-tubes branch and form a dense mycelium — the velvety layer visible to the unaided eye. From these masses of mycelium spore-stalks arise in great n-umbers bearing countless spores which by one agent and another are carried to other leaves, twigs, or blossoms for new infections. New infec- tions continue throughout the growing season. The black scab spots on fruit and leaf are corky layers of tissue formed to heal the wounds made by the fimgus which has ceased to grow vigorously in these scabs. The fungus may pass the winter on the twigs as well as in fallen leaves. Different varieties resist the scab-fungus differently. Flemish Beauty and Summer Doyenne are most susceptible and in seasons favorable to the fungus seldom present fruits with a clean cheek no matter how careful the treatment. Pruning off badly infected twigs and plowing under scabby leaves are good sanitary measures. In New York, two applications of THE PEARS OF NEW YORK 115 lime and sulphur at the summer strength, if applied annually, are usually sufficient to control the fungus. The first of these applications should be made when the blossoms show color, a few days before they open. The second should be put on when most of the petals have fallen. In seasons favorable to the scab, a third application two weeks after the second may be the means of saving the crop. The spread of the disease is greatly favored by damp warm weather. Pear-growers are plagued by two leaf -spots, one of which is also known as leaf-bHght. The leaf-spot here to be discussed {Mycospli(Erella sentina (Fr.) Schroet.) is sometimes called the ashy leaf-spot. The disease is not often seriously troublesome in New York, but is capable of doing great damage in both the nursery and orchard. The spots which give name to the disease are conspicuous enough, but even when present in great numbers are often not seen by the pear-grower until there is a premature dropping of the leaves in August or earlier. The trees often put out new growths, with the result that the wood does not ripen and the tree is left in no con- dition to stand the cold of winter in this northern climate. As with nearly all diseases of plants, some varieties suffer more than others. Sheldon, Seckel, and Flemish Beauty are more injured than Kieffer, Lawrence, and Mount Vernon. Nursery stock is more often injured the second than the first year set. Only the leaves suffer. The fungus first shows its work in minute purplish spots on the upper surface of the leaf. The matvire spots measure about one-sixth of an inch in diam- eter, are angular in shape, with well-defined margins, and have an outer zone of brownish-piorple, with a grayish center. Late in the season, dots, the spore-cases of the fimgus, appear in the gray central area. The fungus passes the winter- in diseased leaves which fall to the ground in late summer. From these leaves spores are discharged into the air to be carried to the leaves after growth begins in the spring. The disease is usually controlled by the sprays necessary every year to keep pear-scab in submission. In the nursery, two-year-old trees are sprayed just after the new leaves open and twice thereafter at two-week intervals. One-year-olds seldom need to be sprayed. Leaf-blight {Fahrcea maculata (Lev.) Atk.) is a common and destruc- tive ftmgus in pear-ntu-series in New York and is sometimes troublesome in orchards. The quince stiffers even more than the pear from this fungus. In the nirrsery, leaves and twigs are attacked, and in the orchard the pears themselves sometimes suffer. The disease appears in the spring as minute, Il6 THE PEARS OF NEW YORK reddish-brown circular spots on the upper surface of the leaves, but the fungus penetrates through to the lower surface as the disease progresses. Eventually the color changes to dark brown, and later a coal-black, raised spot appears in the center. The spots sometimes run together. Young leaves shrivel under the attacks of the fungus; while old ones, if badly- diseased, turn yellow and drop prematurely. Twigs and leaf-stalks are frequently girdled, and the lesions are more elongated. The spots are similar on the fruits to those on the leaves. The fungus spends the winter in fallen leaves. In the spring the spores are discharged from the fruiting organs of the fungi and are carried to the tender leaf or twig of the pear or quince. The parasite begins growth at once and in about a month a new crop of spores develop. This fungus grows on various other pome-fruits which complicates remedial measures. The treatment recommended for leaf -spot should control leaf -blight. As are all tree-fruits in New York, the pear is attacked by crown-gall (Bacterium tumefaciens Smith & Townsend). This disease, however, is seldom a serious menace to orchard trees this far north, but the vigor of nursery stock is sapped when the galls girdle the tap-root or the stem at the collar. Moreover, trees affected by crown-gall are barred in most states by inspection laws so that nurserymen can ill afford to produce gall-infected trees. It is a wise precaution not to plant badly diseased trees. The galls are tumor-like structures on the roots of the plant, or often at the juncture of root and stem. They vary from the size of a pea to that of a large egg, forming at maturity rough, knotty, dark-colored masses. Another form of the disease appears as a dense tangle of hair- like roots arising from callous-like galls. This form passes under the name " hairy root." Neither preventive nor cure is known. Orchard or nursery should not be planted on ground known to have been infected as the disease is highly contagious. The brambles, especially raspberries, are common carriers of crown-gall, and none of the brambles should be planted as inter- crops in pear-orchards. Brown-blotch {Leptothyrium pomi (Mont. & Fr.) Sacc. var.) is another fungus which is sometimes troublesome. The fungus causes reddish blotches on the fruit which coalesce into rusty-brown patches often covering the whole surface of the pear. Here, again, the Kieffer suffers most although fruits of other varieties are often disfigured by the blotch. The disease is most common on heavy soils and in densely shaded trees. Pruning to let THE PEARS OF NEW YORK II7 in the sun is usually sufficient to keep the fungus in check, but a late application of lime and sulphur is often necessary. Black mold {Fiimago vagans Fr.), a fungus which grows in the honey- dew exuded by the nymphs of the pear-psylla, sometimes causes a sooty covering of the pears which spoils their sale. Twigs and leaves are also covered with thin superficial growth of the fungus somewhat to the detri- ment of growth. The remedy is obvious — control the psylla. Pink-rot {Cephaloihecium roseiim Cda.) sometimes does much damage to pears in common or cold storage. The fungus seems able to enter the skin of pears only through injuries, and when reasonable care is used in handling the fruit the rot does little damage. Not infrequently it is found on fruits unpicked, having entered the skin through ruptures made by pear-scab, black-spot, or other fungi. This, of course, seldom happens in well-sprayed orchards. INSECTS ATTACKING THE PEAR Several insect pests are very destructive to pear-trees, as many more are often troublesome, while perhaps in addition to the dozen that must always or occasionally be combatted some thirty or forty more have been listed as pear-pests. Young pear-trees are very susceptible to injuries of any kind and if beset by any of the common insect pests do not prosper. As the trees come to maturity, life and vigor of the tree may not be endan- gered by any but two or three of the worst pests, but the crop is always cut short by infestations of insects on any part of the plant which interferes with the normal life of the tree. The pests most destructive to the pear in New York, about in order of importance, are San Jose scale, psylla, codling-moth, pear-slug, and pear-leaf blister-mite. San Jose scale {Aspidiotus perniciosus Comstock) is particularly harmfvil to tree and fruit of the pear. The pears, possibly, are malformed more and show the scales with their discoloration more plainly than the product of any other fruit-tree. A scale-infested pear-tree is easily recognized. Dead and dying twigs or branches and moribund trees are evidences of the dreaded pest. Examination shows the moribund parts to be covered with myriads of minute scales which give the infected bark a scurfy, ashy look. A reddish discoloration is discovered if the bark be cut or scraped. A foothold gained on trunk or branch, fruit and foliage are soon infected. Reproduction is continuous throughout the summer, and the scales increase by leaps and bounds. Smooth-barked young trees succtimb within three Il8 THE PEARS OF NEW YORK or ionr years if the insects are unchecked ; the rougher-barked old trees survive the pest indefinitely, although the vigor is lessened to the point of unproductiveness in many old orchards. Pear-growers find the lime- sulphur solution applied in the dormant season the most effective spray in combating San Jose scale. /Several insect enemies of the scale help to keep the pest down. A quarter-century ago, it was feared that the pear industry of the State might be ruined by San Jose scale, but no energetic fruit-grower now fears the pest. Next to San Jose scale, psylla is the most feared pest of the pear in New York. Indeed, this insect is much more difficult to combat success- fully than scale, and were it as wide-spread, the pear industry in New York would be hard hit. The psylla is a minute, sucking insect, wingless in its immature stages, but winged and very active as an adult. They are nearly related to plant -lice, and like them suck the juices of the buds and new leaves. Like plant -lice also they reproduce very rapidly. The immature insects secrete a sticky honey-dew which becomes blackened with a fungus, and the presence of this blackish, sticky substance on foliage and branches is usually the first indication of the pest. The adult is about one-tenth inch long, with four membranous wings, the body dark in color and showing brownish-black markings. Seen through a hand lens, the mature insects look like tiny cicadas. The adults hibernate in crevices of the bark, and at the time buds are swelling in the spring come out to lay their eggs. The eggs hatch in two or three weeks, and there may be four or five broods in a season. The pest is best controlled by spraying with such contact insecticides as tobacco extract both to kill the hibernating insects and later the immature psylla. The winter strength of lime-sulphur solution will kill the eggs. The apple- worm, the larva of the codling moth (Carpocapsa pomonella Linnaeus), destroys great quantities of pears year in and year out in New York, causing greater monetary loss to pear-growers than any other insect pest. The worm and its work scarcely need description — all know " wormy " apples and pears and the agent of the mischief. A pinkish -white, fleshy worm eats a cavity within the pear, usually through and around the core, and then eats its way out to the surface, after which it finds smtable shelter in a crevice of the bark and spins its cocoon. About the time apples blossom the larvae transform into small brown pupae, from which small moths emerge in two or three weeks. The moths are coppery- brown, small, with a wing expanse of about three-quarters inch, and very THE PEARS OF NEW YORK II9 inconspicuous as they rest during the day on the bark of the pear-tree which they closely resemble; they fly only at dusk. The moth lays its eggs on leaves or the fruit itself and the young larvae immediately begin work on the nearest pear. Control consists in spraying with arsenate of lead. Two and sometimes three sprayings are necessary. The most important spraying is made just after the blossoms fall, while the caljTC- cup is still open, so that the poison will lodge in the blossom-end of the upturned pear. Codling moth was once a most serious pest of the pear, but is now easily kept under control by seasonal applications of arsenate of lead. The pear-slug (Caliroa cerasi Linnaeus), a generation ago, before spraying was common, did much damage to the pear in New York, but is now a negligible pest except in the orchards of the indifferent or slothful since it is easily controlled by spraying. The slugs are small, dark green shiny creatures which eat the surface of the leaves of pear, cherry, and plum. They devour the upper surface of the leaf leaving the veins and the tissues of the lower surface, which turn brown so that the infested tree has the aspect of having been scorched by fire. The slugs molt and finally lose their shiny coat and dirty green color, the full-grown larvae becoming clear yellow. The adtilt is one of the numerous saw-flys. Eggs are laid within the tissues of the leaves. There are two or three generations in a season. The slugs are most common in the hottest part of the summer or late in the siunmer. This pest is easily kept in check by applications of arsenate of lead. The foliage of the pear, in common with that of the apple, is often seriously injured by a mite (Eriophyes pyri Pgst.) which burrows into the tissues of the leaves. The mites attack the young leaves causing reddish blisters which turn black. The blisters are thickened spots which are found to have a corky texture. The young fruits are sometimes attacked, in which case they are badly malformed. The mites are of microscopic size and can be seen only by the aid of a magnifying glass. They hibernate under the scales of the leaf -buds, and are thus ready to attack the young leaves as soon as they unfold, which they do by eating their way in from the under side and then by their work cause the char- acteristic swellings. As they mature, the mites come out and move to new places and start more colonies. In the autumn, they find their way to the maturing buds and go into winter quarters. An application of lime-sulphur solution at winter strength usually disposes of the mites; that put on for 120 THE PEARS OF NEW YORK San Jose scale suffices for this pest also. Summer sprays do not reach the mites as they are then hidden within the leaves. The pest was once a serious menace to the pear, but with the advent of winter spraying has become of small importance. Of the numerous other insects which occasionally become serious pests of the pear, at least twenty have been troublesome at one time or another in New York. Space does not permit a description of these minor pests — they are named as a matter of record. It is not necessary to give remedies for them, as all are controlled by the treatment of major pests which in most orchards need annual applications of one spray or another. Several scale insects, other than San Jose scale, are more or less pestiferous in the pear-orchards of this State; commonest of these is the oyster- shell, which not infrequently does serious damage to young and unhealthy trees. The scurfy scale found chiefly on the apple sometimes becomes a pest on the pear. A hemispherical scale, about one-twelfth of an inch in length, known as the terrapin scale, now and then infests the pear, but is seldom if ever harmful. As a rule, the treatment for San Jose scale keeps all other scales in check, but all are more difficult to kill than the San Jose and in cases of troublesome infestations may require drastic treatment with a contact insecticide. A great number of chewing insects, as distinguished from sucking insects, defoliate the pear when given an opportunity, but are kept in check by the treatment for codling moth. The much-dreaded browntail moth and gypsy moth now have a foothold in the State, but as yet can hardly be called pests although their advent threatens the pear industry as it does all other orchard industries. The bud-moth, seldom seen in well-cared-for orchards, is sometimes a vexatious visitor in pear-orchards. Three species of caterpillars, all most striking in appearance, the larval stages of tussock moths, infest pear-trees. These are the white-marked tussock moth, the rusty tussock moth, and the definite-marked tussock moth. The pear-tree has its share of borers. A small, dark brown beetle, about one-third of an inch in length, the apple twig-borer, sometimes does considerable damage to young shoots of the pear. The flat-headed apple-tree borer works in the sap wood of the pear as in the apple. The shot-hole borer, a tiny insect, eats a small round hole in the trunk of the pear, as it does also in several fruits, but does little damage except in devitalized trees. The shot-borer, a tiny black beetle, one-tenth of an THE PEARS OF NEW YORK 121 inch long, bores into twigs or small branches and sooner or later causes their death. None of these borers are very harmful on the pear in New York, but all must be reckoned with occasionally. All are difficult to control. The pear thrips attack the newly opening flower- and leaf-buds and when the insect, a small winged creature with sucking mouth-parts, is abundant much damage is done. This pest in New York is chiefly confined to the Hudson River Valley. The European grain aphis, closely related to the destructive apple aphis, is sometimes a serious pest on pears. Both of these pests are comparatively easily controlled by timely applications of contact insecticides. Lastly, there are several chewing insects which feed on the leaves of the pear, which, unless checked, sometimes become major pests for a season or two in an orchard here and there. All of them, fortunately, are controlled by the arsenical poisons which are necessary to keep the codling moth down. The pests are: Cigar case-bearer, green fruit worm, pistol case-bearer, and oblique-banded leaf-roller. With these, as with most of the other pests of the pear, cultivation to keep down all foreign vegetation, and orchard sanitation, consisting chiefly of the destruction of infested fruit, foliage, or wood, are essential preventives. 122 THE PEARS OF NEW YORK CHAPTER IV LEADING VARIETIES OP PEARS ANDRE DESPORTES I. Leroy Diet. Pom. 1:127, fig- 1867. 2. Mas Poyn. Gen. 3:51, fig. 122. 1878. 3. Cat. Cong. Pom. France 138, fig. 1906. This old French sort is sparingly grown in New York, and is still listed by a few American nurserymen. The pears are handsome and very good in quality, but they quickly soften at the center and neither keep nor ship well. While usually of medium size, or sometimes large, the pears often run small. The variety is well worth planting in a collection, but has no value in a commercial plantation, and there are many better sorts for home orchards. The parent tree of this variety grew in the seed beds of M. Andre Leroy, the well-known authority on pomology, at Angers, France. M. Leroy obtained it in 1854 from pips of Williams' Bon Chr6tien, or as it is better known here, the Bartlett pear. He named it after the son of M. Baptiste Desportes, manager of the business department of his estab- lishment. The vigor and high quality of the fruit were quickly appreciated, and the variety was soon disseminated far and wide. Tree characteristically upright and vigorous, rapid-growing, hardy, productive; branches slender, smooth, light brown overlaid with thin, grayish scarf-skin, marked with small lenticels; branchlets thick, long, with short intemodes, reddish-brown, slightly streaked toward the tips with ash-gray scarf-skin, dull, smooth, glabrous, with numerous small, but very conspicuous, raised lenticels. Leaf-buds large, pointed, plump, appressed. Leaves 23 in. long, if in. wide, ovate, stiff, leathery; apex taper-pointed; margin glandular, slightly crenate; petiole 15 in. long. Flower-buds large, long, conical, pltomp, free, arranged singly as lateral buds or on short spurs; flowers showy, i| in. across, occasionally tinged pink, in dense clusters, averaging 9 flowers per cluster; pedicels f in. long, thick, pubescent. Fruit ripe in August; medium in size, 2I in. long, 2j in. wide, obovate-obtuse-pjniform, symmetrical, uniform; stem i in. long, thick, curved; cavity obtuse, shallow, dotted with russet, often lipped; calyx small, open; lobes separated at the base, short, narrow, acute; basin shallow, narrow, obtuse, gently furrowed, symmetrical; skin thin, tender, smooth; color dull greenish-yellow, dotted and marbled with reddish-brown, blushed on the sunny side; dots numerous, small, light colored, obscure; flesh tinged with yellow, fine, tender and melting, buttery, juicy, sweet, aromatic; quality very good. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds small, wide, plump, acute. 4% ANDRE DESPORTES fk ANSAULT THE PEARS OF NEW YORK 1 23 ANSAULT I. Am. Pom. Soc. Cat. 36. 1883. 2. Can. Horl. 24:454, fig. 2169. 1901. Bonne du Puits-Ansault. 3. Leroy Diet. Pom. 1:486, fig. 1867. 4. Downing Fr. Trees Am. 1st App. 123, fig. 1872. 5. Am. Pom. Soc. Cat. 34. 1877. Well grown, the fruits of Ansault rival those of Seckel in quality. In partictdar, the flesh is notable, and is described by the term buttery, so com- mon in pear parlance, rather better than that of any other pear. The rich sweet flavor, and distinct but delicate perfume contribute to make the fruits of highest quality. Unfortunately, the pears are not very attractive in appearance. They are small, and the green coat, nearly covered with rus- set dots and markings, is dull, though enlivened somewhat at full maturity by a rich yellow. The tree in good pear soils is vigorous, productive, bears annually, and is not more subject to blight than that of the average variety. While not at all suitable for commercial orchards, Ansatilt shoiold find a place in every collection of pears for home use. The pear Bonne du Puits-Ansault was raised from seed in the nurseries of M. Andre Leroy, Angers, France. The parent tree bore fruit in 1863, and M. Leroy states that the name which it bears is that of the enclosure where it was first raised. It was propagated in 1865. The American Pomo- logical Society first listed this variety in its catalog in 1877, and in 1883 shortened the name to its present form. Tree large, upright-spreading, hardy, very productive; trunk stocky, shaggy; branches thick, dull brownish-red, tinged with green and heavily covered with greenish scarf-skin, with numerous raised lenticels; branchlets long, reddish-brown, with traces of gray scarf- skin, smooth, glabrous, with few inconspicuous, small, slightly raised lenticels. Leaf-buds plump, pointed, nearly free. Leaf-scars prominent. Leaves numerous, 2j in. long, 15 in. wide, ovate or broadly oval, leathery; apex abruptly pointed; margin finely serrate, with small, reddish, sharp-pointed glands; petiole ij in. long, slender, glabrous. Fruit-buds large, conical, plump, free; flowers 15 in. across, in dense clusters, 7 to 9 flowers in a cluster; pedicels | in. long, thick, greenish, lightly pubescent. Fruit ripe in late September and early October; medium in size, 2|- in. long, 25 in. wide, uniform, obtuse-obovate-pyriform, irregular; stem | in. long, short, thick; cavity obtuse, russeted, furrowed, ribbed; calyx partly open, large; lobes acute; basin somewhat abrupt, furrowed and wrinkled; skin roughened with russet markings and dots; color pale yellow, considerably russeted about the basin and cavity with russet dots, with scattered flecks and patches of russet; dots numerous, small, russet; flesh tinged with yellow, granular at the center, melting and tender, buttery, very juicy, sweet, aromatic; quality good to very good. Core closed, axile, the core-lines clasping; calyx-tube long, narrow, funnel- shaped; seeds rather short, pliomp, obtuse. 124 THE PEARS OF NEW YORK BARTLETT I. Downing Fr. Trees Am. 334, fig. 134. 1845. 2. Horticulturist 2:169. 1847-48- 3- Proc Nat. Con. Fr. Gr. 29. 1848. 4. Hovey Fr. Am. 2:11, PL 1851. 5. Horticulturist N. S. 3:350, PI- i853- 6. Field Pear Cult. 190, 276, fig. 66. 1858. 7. Downing Fr. Trees Am. 666, fig. 1869. 8. Ont. Dept. Agr. Fr. Ont. 148, fig. 1914. Williams' Bon Chretien. 9. Lindley Guide Orch. Card. 350. 1831. 10. Prince Pom. Man. 1:137. 1831. II. Hogg Fruit Man. 664. 1884. Williams' Apothekerbirne. 12. Dochnahl FUhr. Obstkunde 2:181. 1856. Bon Chretien Williams'. 13. Pom. France i: No. 16, PI. 16. 1863. 14. Mas Le Verger 2:23, fig. 10. 1866-73- Williams. 15. Levoy Diet. Pom. 2:758, fig. 1869. Williams Christbirne. 16. Lauche Deut. Pom. II: No. 18, PI. 18. 1882. 17. Mathieu Nom. Pom. 298. 1889. Bartlett leads all other pears in nvimber of trees in New York, and vies with Kieffer for the greatest number in America. Its fruits are more com- mon and more popular in American markets than those of any other pear. When the characters of the variety are passed in review, although several poor ones of fruit and tree appear, the popularity of Bartlett with growers and sellers, if not with consimiers, seems justified. As with the leading variety of any fruit, the preeminently meritorious character of this one is its great adaptability to different climates, soils, and situations. Thus, Bartlett is grown with profit in every pear-growing region in America and in all is grown in greater quantities than any other sort excepting, perhaps, the notorious Kieffer. Another character which commends this variety to pear-growers is fruitfulness — barring frosts or freezes, the trees bear ftoll crops year after year. Moreover, the trees are very vigorous, attain large size, bear young, live long, are easily managed in the orchard, and thrive on both standard and quince stocks. The pears are large, handsome, of good but not of the best quality, and keep and ship remarkably well. Bartlett is not without serious faults, however. The trees blight badly, and are not much above the average in resistance to blight, the black plague of the pear. Neither are they as hardy to cold or to heat as those of some other varieties. They are scarcely hardier to cold than those of the peach, and cannot withstand the summer heat of the southern, or of the Mississippi Valley states. Another serious defect of the trees is that, more than those of any other standard variety, their blossoms require cross- fertilization. The fruits are satisfactory in all characters excepting quality. There are many better-flavored pears. The fruits lack the rich, perfumed flavor of Seckel on one hand, and the piquant, vinous taste of Winter Nelis on the other. But the pears are much above the average in quality, and -%. \ 4k BARTLETT THE PEARS OF NEW YORK 1 25 since no other variety is so easily grown, nor so reliable in the markets, Bartlett promises long to continue its supremacy for home and commercial plantations. After Kieffer, it is the most desired of all pears by the canning trade. Bartlett is the parent of several other well-known varieties, and of many sorts of small importance. This pear was found as a wilding by a Mr. Stair, a schoolmaster at Aldermaston, Berkshire, England. From him it was acquired by a Mr. Williams, a nurseryman at Turnham Green, Middlesex, and as it was prop- agated and distributed by him it became known by his name, although it is still known as Stair's pear at Aldermaston. It was brought to this country in 1797 or 1799 by James Carter of Boston for Thomas Brewer who planted the variety in his grounds at Roxbury, Massachusetts, under the name of Williams' Bon Chretien, by which name it was then and still is known both in England and France. In 1817 Enoch Bartlett, Dorchester, Massachusetts, became possessed of the Brewer estate, and not knowing its true name allowed the pear to go out under his own. Henceforth it was known in America as Bartlett. The American Pomological Society added this variety to its catalog-list of fruits in 1848. Tree mediimi in size, tall, pyriform, upright, hardy, very productive; branches stocky, smooth, reddish-bro^-n overlaid with ash-gray scarf-skin, with few lenticels; branchlets short, with short intemodes, reddish-brown, glossy, smooth, glabrous, with conspicuous lenticles. Leaf -buds short, obtuse, pointed, mostly free; leaf -scars prominent. Leaves 2; in. long, if in. wide, oval, leathery; apex taper-pointed; margin tipped with small dark red glands, finely serrate; petiole i| in. long. Flower-buds large, conical, pointed, free; flowers showy, I; in. across, in dense clusters averaging 7 buds in a cluster; pedicels 15 in. long, slender, slightly pubescent. Fruit matures in September; large, 3! in. long, 2f in. wide, oblong-obtuse-pyriform, tapering toward the apex, symmetrical, uniform; stem 15 in. long, often cvuved, thick; cavity small, usually lipped, with thin, overspreading streaks of light russet, acute, shallow; calyx partly open; lobes separated at the base, narrow, acute; basin very shallow, narrow, obtuse, furrowed and wrinkled; skin thin, tender, smooth, often dull, the surface some- what uneven; color clear yellow, with a faint blush on the exposed cheek, more or less dotted with russet and often thinly russeted around the basin; dots many, small, con- spicuous, greenish-russet ; flesh fine-grained although slightly granular at the center, melt- ing, buttery, very juicy, vinous, aromatic; quality very good. Core large, closed, with clasping core-lines; calyx-tube long, wide, funnel-shaped; seeds wide, plump, acute. BELLE LUCRATIVE l.Undley Guide Orch. Card. 364. 1831. 2. Kenrick /I m. Orcft. 135. 1841. 3. Hovey /''r. ^m. 1:41, PI. 1851. 4. Am. Pom. Soc. Rpt. 5^ 1852. 5. Field Pear Cm//. 194, fig. 68. 1858. 126 THE PEARS OF NEW YORK Fondanle d'Automne. 6. Downing Fr. Trees Am. ^Sy, fig. 168. 1845. 7. Hogg Fruit Man. 578. 1884. Seigneur. 8. Ann. Pom. Beige 7:5, PI- 1859. 9. Pom. France 1: No. 28, PI. 28. 1863. 10. Mas Le Verger 3: Pt. i, 21, fig. 9. 1866-73. Bergamote Lucrative. 11. Leroy Diet. Pom. 1:247, figs. 1867. Seigneur d'Espiren. la. Guide Prat. 59, 303. 1876. Esperen's Herrenbirne. 13. Mathieu Nam. Pom. 212. 1889. 14. Gaucher Pom. Prak. Obst. No. 37, PL 85. 1894. Lucrative. 15. Am. Pom. Soc. Cat. 36. 1889. This good old pear has been a standard autttmn sort for nearly a century. The internal characters of both flesh and flavor are nearly perfect, but externally much more might be desired as to shape and size. In flesh and flavor, the fruits are of the Bergamot type — fine-grained, buttery, juicy, and sugary, with a musky taste and perfimie. The fruits are not as large as is desirable, and are variable in shape and color, external defects which a rather handsome color offsets in part. The trees are more satisfactory than the fruits. They bear enormously and almost annually on either standard or dwarfing stocks; they are very vigorous, with a somewhat distinct upright-spreading habit of growth; are hardier than the average variety of this fruit ; and are rather more resistant to blight than the average variety. The fruits are too small for a good commercial product, but their delectable flavor and luscious flesh make them as desirable as any other pear for home use; besides which the trees grow so well, and are so easily managed that the variety becomes one of the very best for the home planter. Belle Lucrative is of Flemish origin. In 1831 it was growing in the London Horticultural Society's gardens at Chiswick, and was then described by Lindley as " another of the new Flemish pears." It had been taken to England by a Mr. Braddick who received the cions from M. Stoffels of Mechlin. By some writers it is considered probable that it originated with M. Stoffels, but the leading Belgian and French writers say that it was raised by Major Esperen, also of Mechlin, about 1827. In this country it first fruited in the Pomological Garden of Robert Manning, Salem, Massachu- setts, in 1835 or 1836. The American Pomological Society added the variety to its fruit catalog -list in 1852 under the name Belle Lucrative. Tree medium in size, vigorous, upright-spreading, dense-topped, rapid-growing, hardy, productive; branches smooth, grayish-brown mingled with red, covered with scarf- skin, with numerous elongated lenticels; branchlets slender, short, light brown, glossy, smooth, glabrous, with few small, inconspicuous lenticels. Leaf -buds small, short, conical, pointed, pltmip, appressed. Leaves 3 in. long, 15 in. wide, stiff; apex abruptly pointed; margin finely serrate, tipped with very small, sharp glands; petiole 2 in. long. Flower-buds conical, pointed, plump, free, singly on very short BELLE LUCRATIVE THE PEARS OF NEW YORK 1 27 spurs; flowers with an unpleasant odor, showy, i^ in. across, average 7 buds in a cluster: pedicels i-jV in. long, thick, thinly pubescent. Fruit ripe in late September and October; medium in size, 2f in. long, 2j in. wide, obovate, conical, with sides unequal; stem i| in. long; cavity very shallow and narrow, or lacking, the flesh drawn up about the base of the stem; cal>'x open, large; lobes long, nar- row, acuminate; basin shallow, obtuse, smooth; skin thin, tender, smooth; color dull greenish-yellow, thickly sprinkled with small, russet dots, often overspread with russet around the basin; dots numerous, small, russet, conspicuous; flesh tinged with yellow, firm, fine-grained, crisp, buttery, juicy, sweet; quality very good. Core closed, abaxile; calyx-tube long, narrow, funnel-shaped; seeds narrow, plump, acute. BEURRg D'ANJOU I. Kenrick /Im. Orc/i. 136. 1841. 2. Downing fr. Treei ^ ni. 360. 1845. 3. Hovey T^r. j4to. 1:61, PI. 1851. 4. Am. Pom. Soc. Rpt. 53. 1852. 5. Flor. & Pom. 5:1, PI. i865. 6. Downing Fr. Trees Am. 679, fig- 1869. 7. Hogg Fruit Man. 510. 1884. Anjou. 8. Am. Pom. Soc. Cat. 36. 1S83. Winter Meuris. 9. Lucas Tafelbirnen 171, fig. 1894. Nee plus Meuris. 10. Baltet Cult. Fr. 321, fij. 214. 1908. 11. Guide Prat. 49, 282. 1895. Beurre d'Anjou is a standard market pear for late fall and early winter, its season lasting until well into January even in common storage. As an early winter pear, it has no superior and few equals in appearance and quality of fruit. In appearance, the pear is of distinct type — large, very uniform, the sides slightly unequal, smooth of skin, yellow, marked and dotted with russet, faintly blushed, and borne on a very short, thick stem. A fruit of this variety can never be mistaken for that of another. The internal characters are scarcely less notable than the external ones. The yellowish-white flesh is firm but tender, slightly granular, very juicy, sweet, spicy, with a rich, vinous flavor. Uniformity of shape and the smooth skin are marked and constant characters. In common with all varieties, the fruits of this pear are not always up to their best, but they are never poor in quality. The trees are vigorous, hardy, fairly free from blight, grow rapidly and come in bearing early, but have the serious fault of being uncer- tain croppers. In Europe and America, the trees thrive on the quince, and the variety is rated by all as a splendid one for dwarfing. Of all winter pears, none is more valuable for commercial or home orchards than Beurre d'Anjou. In particular, it is recommended for New York, where, possibly, it. is more at home than in any other part of America. BeiuT^ d'Anjou is an old French pear the origin of which is obscure, although it is supposed to have originated in the vicinity of Angers. Early in the nineteenth century it was introduced into England by Thomas 128 THE PEARS OF NEW YORK Rivers, noted author and pomologist. The variety was introduced into this country by Colonel Wilder ^ of Boston about 1842, and first fruited with him in 1845. The American Pomological Society added Beurre d'Anjou to its list of fruits recommended for general cultivation in 1852. Tree large, vigorous, spreading, hardy, an uncertain bearer; trunk smooth; branches slightly zigzag, covered with gray scarf-skin over reddish -brown, with few small lenticels; branchlets long, with long intemodes, reddish-brown tinged with green, smooth, glabrous, with many conspicuous, raised lenticels. Leaf -buds small, short, obtuse, nearly free. Leaves 32 in. long, i^ in. wide, elongated- oval, thin, leathery; apex taper-pointed; margin nearly entire or crenate; petiole 2 in. long. Flower-buds large, long, conical, plvimp, free; flowers if in. across, showy, in dense clusters, from 8 to 12 buds in a cluster; pedicels § in. long, very thick, pubescent, green. Fruit ripe November to early January; large, 3^ in. long, 3 in. wide, uniform in size, oblong-obovate-pyriform, with surface irregvdar in outline, sides slightly unequal, uniform in shape; stem ^ in. long, short, ver>' thick and woody; cavity obtuse, shallow, russeted and furrowed, usually lipped; calyx open; lobes separated at the base, long, narrow, acumi- nate; basin shallow, narrow, obtuse, smooth, symmetrical and regular; skin thin, tender, smooth, dull; color yellow, clouded with russet around the basin and occasionally with ' Marshall P. Wilder contributed to all fields of American horticulture as an ardent amateur grower and as a most generous patron. But it was as a pomologist and especially as a grower of grapes and pears that he established a permanent place for himself in the horticulture of the country. He was bom in New Hamp- shire in 1798 and died in Boston in 1886, having lived in Dorchester, a suburb of Boston, for upwards of a half century. By vocation a merchant, he was a captain of industry in his day, yet most of his life, especially after the prime had been passed, was devoted to the avocation of horticulture. He ,was one of the founders of the American Pomological Society and had the great honor of being its president, excepting a single two- year term, from the first meeting in 1850 until his death. Dxiring the last years of his presidency, Wilder actively engaged in the reform of pomological nomenclature which the Society was then carrying on. He was an active member of the Massachusetts Horticultural Society for fifty-six years and its president from 1841 to 1848. He was also one of the founders of the Massachusetts Board of Agriculture, of the Massa- chusetts Agricultural Society, of the United States Agricultural Society, and was a trustee of the Massa- chusetts Institute of Technology. Besides membership and activity in these agricultural organizations, he served as colonel and commander in a military company and as president of the New England Historic and Genealogical Society from 1868 until his death. Wilder was a zealous collector and introducer of flowers. He specialized in camellias, azaleas, orchids, and roses. A rose bearing his name is still a garden favorite. Many floral novelties of his day owe their origin or introduction to Marshall P. Wilder. He was ever enthusiastic over American grapes and tested all of the many new varieties introduced about the middle of the last century. But the pear was even more to his fancy than the grape, and he endeavored to grow every native variety of any promise whatsoever. All told, he tested over 1200 varieties, and in 1873 exhibited more than 400 varieties. He originated several new pears and to him is due the honor of having introduced the Beurre d'Anjou in 1844. At his death he left the American Pomological Society Si 000 for Wilder medals for new fruits and $4000 for general purposes. To the Massachusetts Horticultural Society, he left $1000 to encourage the introduction of new American pears and grapes. Among many distinguished American pomologists who sought to improve the pear, Marshall P. Wilder deserves most of any recognition for his services and a place is therefore accorded him for his likeness in the frontispiece of The Pears of New York and the book is thereby dedicated to him. i \ [\ BEURRfi D'ANJOU THE PEARS OF NEW YORK 1 29 very fine russet lines and markings; dots many, small, russet, conspicuous; flesh yellowish- white, firm, but slightly granular, tender, buttery, very juicy, sweet and spicy, with a rich, aromatic flavor; quality very good. Core large, closed; core-lines clasping; calj'x- tube short, wide, conical; seeds large, wide, long, pliunp, acimiinate, tufted at the tips. BEURRfi D'ARENBERG ^ 1. Trans. Land. Hort. Soc. 5:406. 1824. 2. Lindley Guide Orch. Card. 392. 1831. 3. Prince Pom. Man. 1:51. 1831. 4. Kenrick Am. Orch. 188. 1832. 5. Ibid. 156. 1841. 6. Card. Chron. 716, fig. 2. 1844. 7. Downing Fr. Trees Am. 423, fig. 195. 1845. 8. Proc. Nat. Con. Fr. Cr. 51. 1848. 9. Hovey Fr. Am. 1:1, PI. 1851. 10. Mass. Hort. Soc. Rpt. 93, PI. 1852. 11. Mas ie Verger 1:161, fig. 79. 1866-73. 12. Hogg Fruit Man. 510. 1884. Orpheline d'Enghien. 13. Ann. Pom. Beige 3:35, PI. 1855. 14. Guide Prat. 108, 292. 1876. In favorable locations this pear seems to possess all of the characters which constitute a first-class fruit; but, notwithstanding, although it has been in the country nearly a century, it is now scarcely to be found in the nurseries, and orchard trees are becoming rare. The fruits are distinguished by their refreshing, vinous taste and long-keeping qualities. Very often, however, they do not ripen in eastern America, and when not properly ripened the pears are highly acidulous and so astringent as to be almost intolerable to the taste. The frequency with which these poor fruits are borne, always on heavy, cold clays and in cold climates, coupled with rather small, short-lived trees, condemn the variety for most pear regions in the East. In the far West, the crop ripens better, and the pears are splendid winter fruits. The merits of the variety are so varying in New York that it is not now worth while attempting to bring it into new life. Buerre d'Arenberg, in the opinion of some European writers, holds first place among the pears produced by French and Belgian pomologists. Unfortunately, Beurre d'Arenberg and Glou Morceau are often mistaken the one for the other. Beurre d'Arenberg was raised by Monseigneur Deschamps, Abbe of the Orphan Hospital, Enghien, Belgium. At about the same time, M. Noisette, a nurseryman of Paris, sent out Glou Morceau, which he had procured from the gardens of the Due d'Arenberg, under the name Beurre d'Arenberg, so that there were two distinct varieties in ctiltiva- tion under the same name. The true Beurre d'Arenberg of the Abb6 Deschamps came to this country about 1827, having been sent over by Thomas Andrew Knight, President of the London Horticultural Society, to the Hon. John Lowell of Boston. The American Pomological Society recommended this variety for cultivation in 1848, but in 1871 the name disappeared from the Society's catalog. The name is spelled by many writers Beurre d'Aremberg. 9 I30 THE PEARS OF NEW YORK Tree medium in size and vigor, upright, very hardy and very productive; trunk and branches medium in thickness and smoothness; branchlets slender, short, light brown mingled with green, smooth, glabrous, with numerous, small, raised lenticels. Leaf- buds small, short, plump, free; leaf-scars with prominent shoulders. Leaves 3 in. long; if in. wide; apex taper-pointed; margin glandless, finely serrate; petiole i| in. long. Flower- buds small, short, sharply pointed, free, singly on short spurs. Fruit ripe December to January; large, obovate-pyriform, ribbed; stem i in. long, thick, fleshy at the base, obliquely inserted; cavity lacking, drawn up in an oblique lip about the stem; calyx small, closed; lobes short, sometimes lacking; basin deep, smooth; skin roughish, thick, uneven; color yellow, with patches and tracings of russet especially around the calyx end; dots numerous, cinnamon-russet; flesh white, very juicy, melting, vinous or acidulous; quality very good. Core large; seeds large, roundish, plump. BEURRfi BOSC 1. Kenrick Am, Orch. 161. 1832. 2. Downing Fr. Trees Am. 358, fig. 152. 1845. 3. Proc. Nat. Cong. Fr. Gr. 29, 51. 1848. 4. Hovey Fr. Am. 1:65, PI. 1851. 5. Ann. Pom. Beige 5:79, PI. 1857. 6. Leroy Did. Pom. 1:320, fig. 1867. 7. Hogg Fruit Man. 514. 1884. Base's Butterbirne. 8. Dochnahl Fiihr. Obslkunde 2:100. 1856. Beurre d'Apremont. 9. Pom. France 1: No. 26, PI. 26. 1863. 10. Mas Z.e Verger 3: Pt. 2, 65, fig. 129. 1866-73. II. Gujie Pm^ 48, 230. 1895. Bosc. 12. Am. Pom. Soc. Cat. 36. 1883. Base's Flaschenbirne. 13. Lauche Deul. Pom. II: No. 75, PI. 75. 1883. 14. Mathieu Norn. Pom. 188. 1889. 15. Deut. Obslsorten 2: Pt. 5, PL 1906. The fruits of Beurre Bosc merit unqualified praise. They are nearly flawless in every character. The pears at once receive approbation from all who see them by virtue of their uniquely beautiful color and shape, in which characters they are wholly unlike any other pear. The shape is pyriform, with a very long, tapering neck, perfectly symmetrical and unequalled in trimness of contour. The color is a dark rich yellow over- spread with cinnamon-russet, with here and there a spot of the yellow ground color visible. The quality is rated by all as " very good " or " best;" the Seckel alone surpasses it as a dessert fruit in the estimation of most pear fanciers. The flesh, while slightly granular, is tender and melting or almost buttery, very juicy, with a rich piquant flavor and a pleasing aroma. The fruits seldom crack, scab, or mildew. The characters of the tree fall far short of those of the fruits. Nurseryxaen complain that it is difficult to propagate the trees as they make a poor growth in the nursery and come to transplanting age with a root system of two or three prongs almost devoid of fibrous roots. The trees must be htimored in soil and climate, and under favorable conditions make but moderate growth as young plants. Estab- lished trees in suitable soils, however, surpass most of their neighbors in r" W W BEURRE BOSC '^LikilUMLLl- -' THE PEARS OF NEW YORK I3I size and luxuriance of foliage. Very old trees have a nobility of aspect possessed by few other pears. While slow in coming in bearing, after fruit- ing begins the trees bear regularly and abundantly. The variety does not succeed well on the quince unless double- worked. Unfortunately, the trees are tender to cold and somewhat too susceptible to blight. Beurre Bosc has long been a favorite in the pear regions of Europe and America, and its culture in this country may be recommended for the home, for local and general markets, and for exportation. This pear is a native of Belgiiom, having been raised from seed in 1807 by Dr. Van Mons, the renowned pomologist of Louvain, and was in the first instance named by him Calebasse Bosc in honor of M. Bosc, a dis- tinguished French naturalist. In 1820, it was received at the garden of the Horticultural Society of London under the name Beurre Bosc, and Robert Thompson, at that time Director of the gardens, thought it best to retain this name. The variety was early introduced into France. About 1832 or 1833, Robert Manning and William Kenrick received cions in the United States from Van Mons and from the London Horticultural Society. The variety was cataloged by the American Pomological Society at its first meeting in 1848. Tree medium in size, vigorous, upright-spreading, hardy, productive, not an early bearer; trunk stocky; branches smooth, brownish, covered with ash-gray scarf-skin, with large lenticcls; branchlets brownish, tinged with gray, glossy, smooth, neariy glabrous, with slightly raised, conspicuous lenticels. Leaf -buds obtuse, pointed, appressed; leaf -scars prominent. Leaves 3 in. long, i| in. wide, ovate, thick, leathery; apex taper-pointed; margin finely crenate; petiole ij in. long. Flower-buds large, conical, pointed, free; flowers open early, 15 in. across, showy, in dense clusters, from 10 to 20 buds in a cluster; pedicels i in. long, slightly pubescent, light green. Fruit ripe in late October and November; large, 3I in. long, 2f in. wide, uniform in size, acute-obovate-pyriform, with a very long, tapering neck, uniform in shape and very s>Tnmetrical; stem 1^ in. long, cur\'ed; cavity very obtuse or lacking, occasionally very shallow and narrow, wTinkled, russeted, with a fleshy ring folded up around the stem, slightly lipped; calyx open, small; lobes short, broad, obtuse; basin very shallow, narrow, obtuse, smooth, symmetrical; skin slightly granular, tender, roughened by russet, dull; color dark yellow, overspread with thick, dark russet, laid on in streaks and patches, with a cheek of solid russet; dots small, light russet, obscure; flesh yellowish-white, slightly granvdar, tender and melting, buttery, very juicy, with a rich, delicious, aromatic flavor; quality very good to best. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds wide, short, plump, obtuse. 132 THE PEARS OF NEW YORK BEURRfi CLAIRGEAU I. Hovey Fr. ^m. 2:73, PI. 1851. 2. Ann. Pom. Beige 2: iot„P\. 1854. 3. Card. Chron. 805. 1854. 4. Am. Pom. Soc. Rpi. 337. i860. 5. Pom. France i: No. 11, PI. 11. 1863. 6. Mas Lc Verger 1:39, fig. 26. 1866-73. 1. Jour. Horl.'ii.S. 12:211. 1867. 8. Leroy Pic/. Pom. i : 335, fig. 1867. 9. Downing Fr. Trees Am. 678. 1869. 10. Card. Citron. 1271. 1873. 11. Hogg Fruit Man. 517. 1884. Clairgeau's Bulterbirne. 12. Dochnahl Fiihr. Obstkunde 2:127. 1856. 13. Lauche Deut. Pom. 11; No. 7, PI. 7. 1882. 14. Deul. Obstsorlen 3: Ft. 9, PI. 1907. Clairgeau. 15. Am. Pom. Soc. Cat. 36. 1883. Beurre Clairgeau is one of the mainstays in American pear-growing, and is an especially valuable variety in New York. It maintains its place among standard varieties chiefly because of splendid tree-characters, as the frmts, while handsome, are not of the best quality. The tree is second only to- that of Biiffum in vigor, health, and productiveness, and is nearly as hand- some as an ornamental. It does equally well on quince or pear stock, although the Europeans maintain that the product is better on the dwarfing stock. On either stock, the trees bear young and annually. The fruits are large, smooth, symmetrical, and uniform in shape, with a handsome ground color of rich yellow at maturity and a bright crimson cheek. But here praises end, for the " deceptive cheek of the Clairgeau " is proverbial in pear-growing, the handsome coat covering rather coarse, granular flesh which is sometimes very good but more often commonplace. The core is very large, and the flesh surrovinding it often rots or softens prematurely. The fruit is more suitable for cookery than dessert. The pears are heavy and often drop before maturity, and the trees shovild not be set in wind- swept situations. Despite these demerits of thefruits, the variety is well worth planting in commercial orchards for late markets. The original tree of Beurre Clairgeau appears to have grown by chance about 1830 with Pierre Clairgeau, Nantes, France. M. Clairgeau's first account of it was given in 1848 when he exhibited fruit. The reputation of the variety seems to have been at once established, for J. de Jonghe and others combined and purchased the stock of about 300 trees grafted on quince. Together with the parent tree, these were the same year removed to Brussels, and in 1852 the pear was placed on the market. Thus it hap- pened that a French pear was first distributed by Belgian growers. The variety was introduced in America about 1854. The American Pomological Society placed it upon its list of recommended fruits in 1 860. Tree medium in size, vigorous, unusuall}' upright, dense, slow-growing, hardy, pro- ductive, a regular bearer; trunk slender, shaggy; branches smooth, slightly zigzag, ash- A BEURRE CLAIRGEAU THE PEARS OF NEW YORK 133 gray almost completely overspreading reddish-brown, with many lenticels; branchlets thick, short, with short intemodes, greenish-browTi, smooth, glabrous, with slightly raised lenticels. Leaf-buds conical, pointed, appressed; leaves verj^ numerous, 3 in. long, 2 in. wide, broadly oval, leathery; apex abruptly pointed; margin glandless, finely serrate; petiole 2 in. long, glabrous; stipules rudimentary or lacking. Flower-buds medium to long, conical, pointed; flowers if in. across, showy, in dense clusters, averaging 7 buds to a cluster; pedicels f in. long, thick, pubescent, greenish. Fruit in season, late October and November; large, 3! in. long, 2I in. wide, uniform in size, roimdish-acute-pyrifomi, with a long, tapering neck, symmetrical, uniform in shape; stem J in. long, short, very thick and fleshy; cavity obtuse, very shallow and nar- row, fleshy around the base of the stem, russeted, lipped; calyx open, large; lobes separated at the base, long, broad, acute or acuminate; basin shallow, narrow, obtuse, furrowed, often compressed; skin thick and granular, tough, smooth, glossy; color yellow, with bright red blush; dots many, small, russet, conspicuous; flesh white, quite granular, firm at first but becoming at maturity tender and melting, buttery, very juicy, sweet, aromatic, with a rich, vinous flavor; quality variable, good to best. Core large, closed, with clasp- ing core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, acute. BEURElfi DIEL I. Pom. Mag. I :ig, PI. 1828. 2. Ibid. 3:131, Vl 1830. 3. Lindley Guide Orch. Card. 3^2. 1831. 4. Kenrick Am. Orch. 189. 1832. $. Ibid. 156. 1841. 6. Downing Fr. Trees Am. 360, fig. 153. 1845. •J. Card. Chron. 856. 1845. 8. Hovey /"r. /Im. 1:77, PI. 1851. g. Am. Pom. Soc. Rpt. 231. 1854. lO- Pom. France i: No. 7, PI. 7. 1863. 11. Mas Z.e Verger 1:137, fig. 67. 1866-73. 12. Leroy Did. Pom. 1:349, fig. 1867. 13. Downing Fr. Trees Am. 686, fig. 1869. 14. Hogg Fruit Man. 518. 1884. 15. Guide Prat. 234. 1895. Diel's Butlerbirne. 16. Liegel Syst. Anleit. no. 1825. 17. Lauche Deut. Pom. 11: No. 8, PI. 8. 1882. 18. Mathieu Nom. Pom. 203. 1889. Diel. 19. Am. Pom. Soc. Cat. 36. 1883. The catalogs and text-books supply Beurre Diel with several virtues which Natiire denies it as the variety grows in New York. As grown in the eastern United States, the pears are dull and unattractive even at maturity when the pale lemon color is brightest. When the tree is happily situated as to soil and care, the quality of its product is excellent, its fruits being delicious and ranking among the very best, but when illy suited to soil, climate or care, the flesh is coarse, the flavor insipid and astringent, bringing the quality down to second or third rate. The pears keep and ship well. The tree is hardy, uncommonly vigorous and fruitful, but very subject to blight; it is characterized by its long twisting branches which need to be pruned back heavily. The variety is still being planted, but there are better autumn pears. This variety came from a chance seedling fovmd near Brussels in 1805 134 THE PEARS OF NEW YORK by M. Meuris, head gardener for Dr. Van Mons. Being unnamed and of fine quality, Van Mons dedicated it to his German friend, Diel, one of the most distinguished German pomologists. Van Mons sent cions of the variety to the London Horticultviral Society in 1 817. In 1823, Thomas Andrew Knight sent cions to the Massachusetts Agricultural Society whence it became disseminated generally throughout the United States. The Ameri- can Pomological Society placed this variety upon its fruit catalog-list in 1854. Tree medium in size and vigor, spreading, open-topped, slow-growing, hardy, pro- ductive; trunk slender, smooth; branches slender, twisting, reddish-brown mingled with grayish scarf-skin, with few lenticels ; branchlets with short internodes, dark reddish-brown, smooth, glabrous, with few small, raised lenticels. Leaf-buds obtuse, free; leaf-scars prominent. Leaves 25 in. long, if in. wide, oval, thick, leathery; apex abruptly pointed; margin finely serrate ; petiole 15 in. long. Flower- buds large, long, conical, rather plump, free; flowers open early, nearly if in. across, showy, in dense clusters, 7 or 8 buds in a cluster; pedicels i| in. long, pubescent, greenish. Fruit ripe in November; large, 3 in. long, zf in. wide, uniform in size, obovate-obtuse- pyriform, often irregular and usually with sides imequal ; stem ij in. long, thick, curved; cavity obtuse, shallow, very narrow, russeted, furrowed and uneven, often lipped; calyx partly open, large ; lobes separated at the base, broad, acute ; basin shallow, obtuse, furrowed and uneven; skin very thick and granular, somewhat roughened by russet markings and by dots; color lemon-yellow, with a faint pinkish-red blush and markings and flecks of russet; dots many, russet, very conspicuous; flesh yellowish-white, firm, becoming tender and melting, quite granular around the core, very juicy, sweet, aromatic and rich; quality very good. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, often abortive, acute. BEURRE GIFFARD I. Card. Chron. 69. 1848. 2. Mag. Hort. 18:433, %• 30. 1852. 3. Ann. Pom. Beige 5:69, PI. 1857. 4. Am. Pom. Soc. Rpt. 231. 1858. 5. Pom. France i: No. i, PI. i. 1863. 6. Mas Le Verger 2:39, fig. 18. 1866-73. 7. Leroy Kic^. Pom. 1:369, fig. 1867. 8. Downing Fr. Tree^ ^m. 689. 1869. Q.Hogg Fruit Man. 521. 1884. 10. Soc. Nat. Hort. France Pom. 374, fig. 1904. Ciffard's Butterbirne. 11. Oberdieck Obst-Sort. 255. 1881. 12. Lauche Detit. Pom. U: No. 57, PI. 57- 1883- Giffard. 13. Card. Chron. 415. 1863. 14. Am. Pom. Soc. Cat. 38. 1883. This is one of the few summer pears with a distinctly vinous flavor, which, with the crisp and tender flesh, makes it one of the most refreshing of summer fruits. The pears are larger than those of most other sorts of its season, somewhat like those of Beurre Clairgeau in shape and color, and ripen at a time — just before Clapp Favorite — when good pears should be in demand for home and market. The fruits keep well for summer pears, and BEURRE DIEL 41 BEURRE GIFFARD THE PEARS OF NEW YORK 1 35 are remarkable for their small cores. The trees, while in no way remarkable, are quite up to the average in all characters, and surpass most of their orchard associates in hardiness and fruitfiilness. The variety is desirable for both home and commercial orchards. This early siommer pear was found as a chance seedling in 1825 by Nicolas Giffard, Foussieres, France. In 1840, M. Millet, president of the Society of Horticultiire of Maine-et-Loire, wrote the first description of it in the Bulletins of the Society. It was introduced in America about 1850, and in 1858 was added to the fruit catalog-list of the American Pomological Society. Tree of medium size, vigorous, spreading, open-topped, hardy, productive; branches reddish-brown, nearly covered with gray scarf-skin, with long and narrow, large lenticels; branchlets slender, new growth willowy, long, reddish-brown, smooth, glabrous except near the tips of the new growth, with conspicuous, raised, round lenticels. Leaf-buds small, short, pointed, appressed. Leaves 25 in. long, i§ in. wide, stiff; apex taper-pointed; margin entire, sometimes slightly pubescent; petiole 25 in. long, slender, reddish-green; stipules very long and slender. Flower -buds small, plump, free, singly on very short spurs; flowers showy, ij in. across, in dense clusters, average 8 buds in a cluster; pedicels J in. long, pubescent. Fruit ripe in late August; variable in size, averages 3 in. long, 2I in. wide, obovate- acute-pyriform ; stem f in. long; cavity lacking, the flesh closing up symmetrically around the stem except when drawn up in a lip; calyx open, small; lobes separated at the base, narrow, accuminate; basin shallow, narrow, obtuse, almost smooth, symmetrical; skin thin, tender, smooth ; color dull greenish-yellow, with a dotted, dull red blush, often without blush; dots numerous, small, greenish and russet, very conspicuous; flesh tinged with yellow, granular at the center, melting, very juicy, vinous, highly aromatic; quality very good. Core small, closed, with clasping core-lines; calyx-tube narrow, funnel-shaped; seeds plump, acute. BEURRE HARDY 1. Barry Fr. Garden 314. 1851. 2. Downing Fr. Trees Am. 466. 1857. 3. Am. Pom. Soc. Rpt. 66. 1862. 4. Pom. France 2: No. 46, PI. 46. 1864. 5. Mas Le Verger 3: Pt. I, 11, fig. 4. 1866-73. 6. Leroy Diet. Pom. 1:379, fig. 1867. 7. Hogg Fruit Man. 521. 1884. 8. Soc. Nat. Hort. France Pom. 378, fig. 1904. Hardy. 9. Card. Chron. 463. 1863. 10. Am. Pom. Soc. Cat. 38. 1883. Gellerl's Butterbirne. 11. Gaucher Pom. Prak. Obst. No. 38, PI. 78. 1894. Beurre Hardy is one of the good autumn pears. Both fruit and tree commend it. The fruits are usually large; are handsome in appearance; and the flesh and flavor are exceptionally fine. Thus, the flesh, while a little granular at the core, is melting, juicy, and richly aromatic, — as truly luscious as in any other pear. Unfortunately the fruits do not keep well, having a tendency to soften at the core as maturity advances. When poorly 136 THE PEARS OF NEW YORK grown or not properly ripened, the pears are sometimes a little astringent, and there is always a smack of astringency. The trees, while not large, are vigorous, hardy, productive, and healthy except in being a little susceptible to blight. This is a favorite pear with nurserymen to bud or graft on the quince, Japanese pear stocks, or other stocks, since it makes a perfect union with any of those in common use. The tree is one of the best dwarfs, also, for its own crop. Wherever pears are grown, this is a good dessert sort, and in many regions it is a valuable fruit for commerce. Beurr6 Hardy does especially well in New York and in eastern United States. This is a French pear raised about 1820 by M. Bonnet, Boulogne-sur- Mer, France. In 1830, it was acquired by M. Jean-Laurent Jamin, a nurseryman near Paris, who named it in honor of M. Hardy, Director and Professor of Arboriculture at the Garden of the Luxembourg. It was propagated, made known, and distributed by M. Jamin between 1840 and 1845. The American Pomological Society added Beurre Hardy to its list of recommended fruits in 1862. Tree medium in size, vigorous, upright, dense-topped, hardy, productive; trunk stocky; branches smooth, dull brown overspread with gray, marked more or less with scarf- skin, with very numerous large, elongated lenticels; branchlets thick, greenish-brown, glossy, smooth, glabrous, with nimierous small, raised, conspicuous lenticels. Leaf-buds conical, pointed, plump, usually free; leaf-scars prominent. Leaves 2^ in. long, 2 in. wide, stiff; apex abruptly pointed; margin tipped with small glands, finely ser- rate; petiole 1 1 in. long. Flower-buds small, short, conical, pointed, plump, free, singly or in small clusters on short spurs; flowers ij in. across, well distributed, average 9 buds in a cluster; pedicels i in. long, pubescent, reddish-green. Fruit in season, late September and early October; large, 3 in. long, zj in. wide, uni- form, obtuse-pjTiform, with a rather long neck, symmetrical; stem | in. long, thick, slightly curved; cavity obtuse, very shallow and narrow, russeted, often uneven and gently furrowed, lipped; calyx large, open; lobes broad, acute; basin shallow, narrow, obtuse, gently furrowed; skin granular, tender, russet; color dull greenish-yellow, overspread with thin, brownish- russet, without blush; dots numerous, russet, small, very conspicuous; flesh granular, melting, buttery, very juicy, sweet, richly aromatic and somewhat vinous; quality very good to best. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, acute. BEURRfi DE JONGHE I. Mag. Hort. 28:258. 1857. 2. Card. Chron. 147, fig. 1866. 3. Mas Le Verger 1:73, fig. 43. 1866-73. 4. Downing Fr. Trees Am. 683. 1869. 5. Jour. Hort. N. S. 32:408. 1877. 6. Hogg Fruit Man. 522. 1884. 7. Guide Prai. 64, 232. 1895. 8. Garden 49:225. 1896. De Jonghe's Butterbirne. 9. Mathieu Nom. Pom. 201. 1889. I« BEURRE HARDY THE PEARS OF NEW YORK 1 37 A prime requisite in any pear of best quality is that there be no dis- agreeable after-taste in the flesh. The fruits of almost none of the winter pears meet this requirement. Almost all have more or less astringency in the after-taste. But the friuts of this variety are wholly free from this astringency and are, moreover, so sweet and rich that they are nearly as delectable as those of Seckel, the standard of excellence in quality. The pears ripen at Geneva in January and may be kept for a month or six weeks at a season when there are few other sweet, rich pears, the fruits of nearly all other pears of this season being vinous and piquant. The trees are hardy and productive, but are slow in coming in bearing, rather small, and not at all self-assertive and must be coddled somewhat. They are reported by many to do better on quince than on pear stocks. The variety is desirable only for the amateiir. According to Mas, the French pomologist, M. de Jonghe mentioned this pear in a pamphlet on new varieties published in 1865. It was described in the Magazine of Horticulture in 1857 as a new variety. In Gardener's Chronicle, 1866, M. de Jonghe said that he saw this pear first in 1852 at Uccle, Belgiimi. The seedling had been planted there two years before. Tree medium in size and vigor, spreading, slow-growing, hardy, very productive- trunk slender, shaggy; branches reddish-brown overspread with thick scarf-skin; branch- lets thick, curved, short, with very short intemodes, smooth except for the raised, conspic- uous lenticels. Leaf -buds small, short; leaf-scars with prominent shoulders. Leaves 25 in. long, 1 5 in. wide, thick; apex abruptly pointed; margin glandular, finely serrate; petiole 1 3 in. long, reddish-green. Flower-buds large, long, very plump, free; flowers 1 1 in. across, 7 or 8 buds in a duster; pedicels 3 in. long, thick. Fruit ripe December to January; meditmi in size, 3 in. long, 21 in. wide, obovate- obtuse-pyriform, very regular; stem short, thick, inserted obliquely; cavity very shallow or none, the flesh often drawn up in a lip on one side of the stem; calyx small, open; basin shallow; skin thin; color dull yellow, thickly overspread with a pale, brownish-russet, often with traces of a russet-red blush ; dots numerous, small, dull russet ; flesh nearly white fine-grained, melting, buttery, pleasant flavored, aromatic, sweet; quality very good. BEURRE SUPERPm I. Mag. Hort. 20:8, 135. 1854. 2. Horticulturist N. S. 5: 88. 1855. 3. Downing Fr. Trees Am. 465. 1857. 4. Am. Pom. Soc. Rpt. 231. 1858. 5. Leroy Diet. Pom. 1:432, fig. 1867. 6. Hogg Fruit Man. 529. 1884. Hochfeine Butterbirne. 7. Lauche Deut. Pom. 11: No. 59, PI. 59. 1883. 8. Gaucher Pom. Prak. Obst. No. 47, PI. 60. 1894. Superfin. 9. Am. Pom. Soc. Cat. 40. 1883. Tender in skin and delicate in flesh, the product of this variety is not for the markets, but that of few other sorts so admirably supplies those 138 THE PEARS OF NEW YORK who want choicely good fruits. The pears are not as attractive in appear- ance as might be wished, but are hardly surpassed in flavor in their season. The flesh is notable for juiciness, rich vinous flavor, and pleasant perfume. The trees are large, healthy even as regards blight, very productive, and are easily suited as to soils. The trees do not bear early, but are regular in bearing after this life event begins. In Europe, the variety is commonly and successfully grown as a dwarf, and the pear-growers of a generation ago in America recommend this variety as one of the good sorts to work on the quince. The variety is a valuable one for home orchards, especially in New York where it grows exceptionally well. Beurre Superfin was raised from a bed of pear seeds made at Angers, France, by M. Goubault, a well-known pomologist, in 1837. The parent tree so produced bore fruit in 1844 and the Committee of the Horticultural Society of Maine-et-Loire was requested to report on its merits, which it did in that year, and M. Millet, president of the society, named it Beurre Superfin. It was introduced in America about 1850. The variety was placed on the fruit catalog-list of the American Pomological Society in 1858. Tree large, vigorous, upright-spreading, dense-topped, hardy, very productive; trunk stocky, rough; branches thick, rough and shaggy, zigzag, dull brownish-red, overspread with gray scarf-skin, sprinkled with numerous elongated lenticels; branchlets slender, light brown, glossy, smooth, glabrous, with small, raised, inconspicuous lenticels. Leaf -buds small, short, conical, pointed, plump, appressed or free; leaf -scars prominent. Leaves 35 in. long, i| in. wide, stiff; apex abruptly pointed; margin tipped with small glands, coarsely serrate; petiole if in. long. Flower-buds conical, pointed, plump, free, singly on short branches and short spurs. Fruit matures in October; large, 3J in. long, af in. wide, roundish-oblate, with a short, thick, rounded neck, symmetrical; stem 15 in. long, very thick, ciuved; cavity very shallow and narrow or lacking, the flesh tapering into the stem or wrinkled in a fleshy fold about the base of the stem, often lipped; calj^ open; lobes separated at the base, broad, narrow; basin narrow, obtuse, gently furrowed, symmetrical; skin very granular, tender, smooth; color yellow, netted and streaked with light russet, often with a slight brownish-russet cheek; dots numerous, small, russet, conspicuous; flesh tinged with yellow, granular, melt- ing, buttery, very juicy, sweet yet with a rich, brisk, vinous flavor, aromatic; quality very good. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, acute. BLOODGOOD i.Mag.Hort.y.14. 1837. 2. Manning Book of Fruits 65. 1838. 3. il/cg. .ff or/. 9:366, fig. 31. 1843. 4. Downing Fr. Trees Am. 332, fig. 132. 1845. $. Proc. Nat. Con. Fr. Gr. 51. 1848. 6. Mas £e Verger 2:181, fig. 89. 1866-73. 7- Leroy Diet. Pom. 1:449, fig. 1867. 8. Hogg Fruit Man. 532. 1884. Bloodgood's Sommerbirne. 9. Mathieu Nom. Pom. 186. 1889. BEURRE SUPERFIN •\ #% BLOODGOOD THE PEARS OF NEW YORK 1 39 Bloodgood has long been a standard summer pear in America. It surpasses any European associate of its season in both fruit- and tree-characters. In particular, the fruits are meritorious for flesh of fine texture, which, though a little granular, is melting and juicy, and has a rich, sweet, perfumed flavor. Complaints appear in the horticultural press that the quality is exceedingly variable. The reports of poor flavor may arise from the fact that the quality is always poor if the fruit is not picked as soon as fvill grown and ripened indoors. The season in New York is August. The trees are resistant to blight, healthy, bear young and regularly, are long-lived, and attain large size, although in some situations they are but medium in size. The variety has little or no value in commercial plantations, but is prized in every collection for home use. The origin of this pear is unknown, but it is supposed to be a native of New York. It seems to have been brought to notice about 1835 by James Bloodgood of the nursery firm of Bloodgood and Company, Flushing, Long Island. According to Robert Manning, the variety was Hsted in Prince's Catalogue for 1837 as Early Beurre. After being introduced by Bloodgood and Company, it was speedily recognized as one of the most valuable native sorts. The variety was placed upon the fruit catalog-list of the American Pomological Society in 1848. Tree medium in size and vigor, upright, dense, slow-growing, productive; trunk medium in thickness and smoothness; branches zigzag, reddish-brown partly overspread with grayish scarf-sldn, marked with few small lenticels; branchlets thick, very long, with long intemodes, reddish-brown, the new growth greenish, with a brown tinge, glossy, smooth, with small, raised, conspicuous lenticels. Leaf-buds broad at the base, small, short, sharply pointed, free; leaf-scars with promi- nent shoulders. Leaves 2\ in. long, if in. wide, oval, leathery; apex taper-pointed; margin finely serrate; petiole i\ in. long, slender, tinged red; stipules few, variable in size and shape, tinged red. Flower-buds medium in size and length, conical, plump, free, arranged singly on short spurs; flowers eariy, i\ in. across, in dense clusters, 7 or 8 buds in a cluster; pedicels often I in. long, pubescent. Fruit matures in late August; medium in size, 2I in. long, 2 in. wide, roundish-pyriform to acute-pyriform, symmetrical, uniform, with equal sides; stem f in. long, thick; cavity russeted, lipped, drawn up in fleshy folds about the stem; calyx open, small; lobes separated at the base, short, broad, obtuse; basin narrow, obtuse, smooth, symmetrical; skin thick, tough, roughish ; color bright yellow, with patches and nettings of russet, producing a mottled russet effect; dots many, small, russet, inconspicuous; flesh tinged yellow, granular, melting, buttery, rich, very juicy, sweet, highly flavored, aromatic; quality very good. Core small, closed, with clasping core-lines; calyx-tube short, narrow, conical; seeds small, short, plump, acute. 140 THE PEARS OF NEW YORK BRANDYWINE I. Horticulturist 3:166, &gs. 2$ &nd 26. 1848-49. 2. Mag. Hort. 15:106. 1849. 3. Hovey Fr. Am. 2:51, PI. 1851. 4. Mag. Hort. 19:450, fig. 30. 1853. 5. Am. Pom. Soc. Rpt. 231. 1858. 6. Leroy Diet. Pom. 1:496, fig. 1867. 7. Pom. France 4: No. 160, PI. 160. 1867. Were it not that Tyson is better in both tree and fruit, Brandywine, which ripens its crop with that of Tyson, could be put down as about the best pear of its season. Tyson is the better variety, however, in almost every soil and situation, and Brandywine has a place in American pear flora only because the pears have a distinct flavor which gives them the charm of individuality. The flesh is neither sweet nor perfumed, as is that of most pears at this season, but has the piquant smack of some of the winter pears which makes the fruits particularly refreshing. The tree is vigorous, with a handsome pyramidal top, but is not remarkable otherwise. Sometimes it is unproductive. The variety is worth planting for the sake of diversity in home orchards. The original tree, a chance seedling, was found on the farm of Eli Harvey, Chaddsford, on the banks of the Brandywine River, Pennsylvania. This parent tree began to bear about 1820, but in 1835 wind broke it down near the surface of the ground. The present tree is a sucker from the original, and first fruited in 1844. This fact accounts for its not sooner having become known to cultivation. Dr. Brinckle of Philadelphia showed the fruits first at a meeting of the Massachusetts Horticultural Society in 1848 when it received high commendations. In 1858 the American Pomological Society added Brandywine to its list of recommended fruits. Tree large, vigorous, very upright, dense-topped, productive; branches long, olive- gray, sprinkled with roundish lenticels; branchlets slender, curved, with short intemodes, brownish-red overspread with scarf-skin, glabrous, with few small, obscure lenticels. Leaf-buds medium in size and length, pointed, free. Leaves small, long-ovate; apex taper-pointed; margin serrate; petiole i§ in. long. Flower-buds large, plump, conical, free, singly on spurs and as terminal buds ; flowers g in. across, in dense clusters, average 9 buds in a cluster; pedicels 5 in. long, slender, pubescent. Fruit ripens in late August and early September; medium in size, 2f in. long, 2 J in. wide, variable in shape but generally obovate-pyriform; stem if in. long, fleshy, curved, obliquely attached; cavity lacking, the flesh drawn up in a wrinkled fold about the base of the stem; calyx large, open; lobes short, entire; basin small, shallow^ usually smooth; skin roughish; color greenish-yellow, blushed with red on the sunny side, marked with tracings of russet especially near the cavity; dots numerous, large, conspicuous, russet; flesh whitish, or faintly tinged with yellow, granular, melting, juicy, aromatic, vinous; quality good to very good. Core small; seeds few, small, dark brown. / «* / BRAND YWINE THE PEARS OF NEW YORK I4I BUFFUM I. Kenrick Am. Orch. 166. 1832. 2. Mag. Hort. 10:300, fig. 15. 1844. 3. Ibid. 16:297. 1850. 4. Hovey Fr. Am. 2:19, PI. 1851. 5. Am. Pom. Soc. Rpt. 53. 1852. 6. Horticulturist N. S. 6:300, PI. 1856. 7. 7&k/. 25:104, fig. 1870. S. Ma.s Le Verger 3: Pt. 1,81, fig. 2,9- 1866-73. Buffam. 9. Downing Fr. Trees Am. 356, fig. 150. 1845. Without deserving a high place among pears, Buffum has several meritorious characters which should keep it in the list of standard varieties. The variety must depend chiefly on its tree-characters for approbation, and in these it excels nearly all of its orchard associates. The trees are remarkably vigorous, nearly free from blight, very productive, although they have a tendency to bear biennially; and by virtue of great size, sym- metrical, pyramidal form, dark green, glossy foliage, and sturdy, ruddy wood in winter, they are among the most ornamental of all fruit trees. In fiill leaf, a Buffum tree might easily be taken for a Lombardy poplar. The quality of the fruits is very variable. At times the flesh is rich, aromatic, melting, and very good; again, the pears may be insipid or even illy flavored, devoid of perfvime, coarse in texture, and poor. The fruits are never large and often run small. To attain good quality, the pears must be picked early and ripened in a moderately cool fruit-room. The culture of Biiffum is on the wane, chiefly for the reason that its fruits ripen with those of Seckel and fail in competition, as the Seckels are nearly as large and much better in quality. But because of its admirable tree-characters the variety should not be lost. Some confusion exists as to the origin of Buffum. Some writers state that the original tree stood on the grounds of Prescott Hall, Newport, Rhode Island. Hovey, however, in his Fruits of A merica, 1 85 1 , says that the variety originated in the garden of David Buffum, Warren, Rhode Island, shortly after the advent of the nineteenth century. In the opinion of Down- ing the variety came from seed of White Doyenne. Soon after the fo\anding of the Massachusetts Horticultural Society in 1828, Robert Manning exhibited specimens of the Buffum pear, and through him the variety became known in the vicinity of Boston from which place it was disseminated throughout the country. Buffum was added to the fruit-list of the American Pomological Society in 1852. Tree vigorous, very upright, dense, hardy, almost immune to blight, very productive; branches shaggy, zigzag, reddish-brown, overspread with grayish scarf-skin, with numerous small lenticels; branchlets short, reddish-brown, tinged with green and streaked with grayish scarf-skin, smooth, glabrous, with conspicuous, small, raised lenticels. 142 THE PEARS OF NEW YORK Leaf -buds small, short, conical, pointed, appressed; leaf -scars prominent. Leaves 3j in. long, 2 in. wide, oval, thin, leathery; apex abruptly pointed; margin glandular, finely serrate; petiole 2j in. long. Flower-buds large, conical, pointed, plump, free, arranged singly on short spurs and branchlets; flowers 15 in. across, showy, in dense clusters, 6 to 8 buds in a cluster; pedicels | in. long, slender, pubescent, greenish. Fruit ripe in late September and October; medium in size, 25 in. long, 2 in. wide, uniform in size and shape, oblong-obovate-pyriform, with unequal sides; stem f in. long, very thick; cavity obtuse, very shallow, narrow, russeted, gently furrowed, often lipped; calyx open; lobes separated at the base, short, narrow, obtuse; basin shallow, obtuse, gently fiurowed; skin thick, very tough and granular, smooth except for the russet markings, dull; color deep brownish-yellow, with a bright reddish blush on the exposed cheek toward the basin; dots many, small, brownish or russet, conspicuous; flesh white, tinged with yellow, firm, granular, stringy toward the center, juicy, sweet, aromatic; quality good. Core large, closed; core-lines clasping; calyx-tube short, wide, conical; seeds large, wide, plump, acute. CLAPP FAVORITE I. Mass. Hort. Soc. Rpt. 50. i860. 2. Am. Pom. Soc. Cat. 20. 1867. 3. Pom. France 4: No. 170, PI. 170. 1867. 4. Downing Fr. Trees Am. 720, fig. 1869. 5. Thomas Am. Fruit Cult. 452. 1897. Favorite de Clapp. 6. Mas Le Verger 2:207, fig. 102. 1866-73. Clapp's Favourite. 7. Hogg Fruit Man. 548. 1884. 8. Bunyard-Thomas Fr. Card. 134, 462, fig. 1904. Clapp's Liebling. 9. Gaucher Pom. Prak. Obst. No. 31, PI. 46. 1894. Clapp Favorite is by universal consent the standard late summer pear to precede Bartlett, which it much resembles in size, shape, color, and flavor. In most regions in the United States and Canada where pears are largely- grown for the market, Clapp Favorite is the first pear to be put on the market. The season is usually a week or sometimes ten days before that of Bartlett. The chief fault of the fruits is that they soon soften at the center after ripening, to obviate which they should be picked at least ten days before they would ripen on the tree. This softening at the core debars the fruit from distant markets, and makes it suitable only for local trade. The illustration of the whole fruit in the accompanying plate is so fore- shortened by the camera that size and shape are not shown correctly, but the half -fruit illustrates the size and shape very well. The fruits are usually a little larger than those of Bartlett. Except in one particular, the trees of Clapp Favorite are as nearly perfect as those of any variety in American orchards. The weak character, unfortunately, is a most important one, and all but debars the variety from some regions in which pear-growing is a large industry. The weakness is susceptibility to blight. No standard pear goes down so quickly as this one when blight is epidemic. Two good characters of the trees redeem the variety from failure because of blight. 11 BUFFUM CLAPP FAVORITE THE PEARS OF NEW YORK 143 After those of Flemish Beauty and Tyson, the trees of this variety show greater hardihood to cold than those of any other standard sort; and of all pears grown in America, Kieffer not excepted, the trees of Clapp Favorite are most fruitful. Other merits of the tree are large size, great vigor, lon- gevity, and earliness and regvilarity in bearing. The variety shows a predi- lection for heavy soils, and the trees may be set on the heaviest clays. Clapp Favorite is grown satisfactorily on dwarf as well as standard stocks. The variety is a desirable one wherever pears are grown, and is one of the half-dozen leading sorts in New York. Clapp Favorite was raised by Thaddeus Clapp, Dorchester, Massachu- setts, but the date of its origin is uncertain. It was favorably mentioned as a promising new fruit at the meeting of the Massachusetts Horticioltural Society in i860. By some writers this pear is supposed to be a cross between Flemish Beauty and Bartlett, but this supposition cannot be proved. The variety was early introduced into England and France where it almost immediately received favorable commendation. The American Pomo- logical Society first listed Clapp Favorite in its fruit-catalog in 1867. Tree large, upright-spreading, round-topped, very productive; trunk stocky, rough; branches characteristically shagg^', zigzag, reddish-brown overspread with gray scarf- skin, marked by few small, roundish, raised lenticels; branchlets short, dull reddish-brown, tinged with green, smooth, glabrous, with few small, inconspicuous lenticels. Leaf -buds medium in size, short, conical, pointed; leaf-scars prominent. Leaves 25 in. long, 1 5 in. wide, oval, leathery; apex taper-pointed; margin glandular, finely serrate; petiole 2 in. long. Flower-buds large, conical, pointed, plump, free, arranged singly on short spurs and branches; flowers very showy, if in. across, large, well distributed, averaging 7 buds in a cluster; pedicels i-rr in. long, lightly pubescent. „ Fruit ripe in late August and early September; large, 4 in. long, 35 in. wide, obovate- obtuse-pyriform, tapering slightly toward the apex, symmetrical; stem ij in. long, very thick, ciuved, fleshy; ca^^ty very shallow, narrow, lipped, with a fleshy ring around the stem; calyx large, open; lobes separated at the base, narrow, aomiinate, usually erect and very stiff; basin shallow, wide, obtuse, corrugated and wrinkled; skin thick, tough, smooth, glossy; color pale lemon-yellow, mottled and dotted with bright red, deepening in highly colored specimens to a crimson blush, with occasional faint traces of russet ; dots numerous, small, russet, conspicuous; flesh tinged with yellow, very granular and gritty at the center, tender and melting, buttery, juicy, sweet, rich, vinous, aromatic; quality very good. Core large, closed, with clasping core-lines; calyx-tube long, narrow, funnel-shaped; seeds medium in size and width, plump. COLONEL WILDER I. Mass. Hort. Soc. Rpt. Pt. 2. 119. 1875. 2. Downing Fr. Trees Am. 2nd App. 146, fig. 1876. 3. Am. Pom. Soc. Rpt. 23. 1881. 4. Me. Pom. Soc. Rpt. 114. 1891. 144 THE ?EARS OF NEW YORK Colonel Wilder originated in California and was once a favorite there, but is now reported as being little planted. At one time it was prominent in eastern orchards because of its late season and large, handsome, well- fiavored fruits. The variety came in competition with Beurre d'Anjou, however, the season and fruits of the two being similar, but the trees of Colonel Wilder were so greatly outmatched by those of Beurre d'Anjou that this variety is less and less planted in the East. Perhaps it is worth preserving in pear collections for the sake of variety. This pear originated from seed sown by Bernard S. Fox, San Jose, California, about 1870. It was named after Marshall P. Wilder, Boston, Massachusetts. Just prior to his death Mr. Fox, in a letter to the editor of the Rural Press, wrote of three pears, P. Barry, Fox, and Colonel Wilder, as follows: "The list of pears is already large, and, unless something extremely good is offered, there is no use adding to it. But, after many years of trial here and elsewhere, I claim now, that, at their respective times of ripening, there are no large pears superior to them in size, flavor, and good shipping qualities." Tree medium in size, spreading and drooping, open-topped, hardy, an uncertain bearer; trunk shaggy; branches stocky, roughish, reddish-brown nearly covered with gray scarf- skin, marked with many lenticels; branchlets slender, willowy, light brown, with a slight reddish tinge, smooth, glabrous, with few small, slightly raised, obscure lenticels. Leaf -buds small, short, sharply pointed, free or slightly appressed. Leaves 2 J in. long, 1 1 in. wide, narrow, short, oval, leathery; apex abruptly pointed; margin glandless, finely serrate; petiole 2j in. long, slender, pale green or yellowish, sometimes with a tinge of pink; stipules light greenish-yellow, with a pink tinge, Flower-buds small, short, conical, plump, free, arranged singly on very short spurs; blossoms open very late; flowers i\ in. across, in dense clusters, 7 or 8 buds in a cluster; pedicels h in. long, pubescent, greenish. Fruit in season, late December to February; large, 3 in. long, 2j in. wide, uniform in size, ribbed, oblong-obovate-pyriform, with unequal sides; stem f in. long, thick, curved; cavity small, obtuse, shallow, narrow, furrowed, occasionally lipped; calyx large, open; lobes separated at the base, narrow, acute; basin shallow, narrow, abrupt, usually smooth, symmetrical; skin thick, tough, rough, dull; color light yellow, often with a faint orange- red blush on the exposed cheek, with nettings and markings of russet; dots numerous, small, grayish and russet-colored, conspicuous; flesh yellowish- white, granular around the core, melting, buttery, very juicy, sweet, aromatic, with a musky flavor; quality good. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds wide, plump, acute. COLUMBIA I. Mag. Hort. 2:37. 1836. 2. Kenrick Am. Orch. 159. 1841. 3. Mag.Hort.g: 252, fig. 15. 1843. 4. Downing Fr. Trees Am. 430, fig. 198. 1845. 5. Horticulturist 1:20, 480, fig. 9. 1846-47. 6. Hovey Fr. Am. 2:17, PI. 1851. 7. Am. Pom. Soc. Rpl. 66. 1862. 8. Leroy Diet. Pom. 1:589, fig. 1867. 9. Pom. France 4: No. 140, PI. 140. 1867. 10. Downing Fr. Trees Am. 725. 1869. ^^' -, 0 ^ COLONEL WILDER COLUMBIA THE PEARS OF NEW YORK 1 45 Once a favorite in eastern United States, Columbia is planted now only in collections. The variety never was a leader as far north as the pear regions of New York and Massachusetts, but when pear-growing was being attempted in the southern states in the middle of the last century, before the advent of Kieffer, Garber, and Le Conte, Columbia was the most depend- able sort for the South. The pears are not attractive in appearance, nor remarkably good in quality, but the trees are vigorous, healthy, and very fruitful, although they come in bearing late. The variety is above the average in both fruit and tree, and is too valuable to be discarded. This variety must not be confused with the Columbia now listed in many cata- logs, the proper name of which is Barseck. The original seedling grew on the farm of a Mr. Casser in Westchester County, thirteen miles from New York City. In 1835, Bloodgood and Company, nurserymen of Flushing, Long Island, secured fruit from the original tree, which was then fifteen inches in diameter, and sent it to the Massachusetts Horticultural Society. Later, the variety was propagated and distributed by the Bloodgood Nursery. Columbia was added to the fruit-catalog of the American Pomological Society in 1862. Tree large, vigorous, upright-spreading, hardy, very productive; trunk stocky, rough- ish; branches thick, rough, shaggy, dull brownish-red overspread with much gray scarf- skin, marked with roundish lenticels; branchlets short, light brown intermingled with green, dull, smooth, glabrous, with few very small, slightly raised, lenticels. Leaf -buds small, short, conical, pointed, plump, usually appressed. Leaves 31 in. long, i§ in. wide, long-oval, thin; apex abruptly pointed; margin finely serrate, usually tipped with very small glands; petiole 2j in. long. Flower-buds small, short, conical, pointed, plump, free, arranged singly on short spurs; blossoms late; flowers if in. across, very showy, in dense clusters, 9 to 12 buds in a cluster; pedicels i| in. long, very thick, pubescent, light green. Fruit ripe from late November to January; large, 3 in. long, 25 in. wide, uniform in size, oblong-obovate-pyriform, broad at the middle, unequal sides, uniform in general shape; stem i in. long, curved, thick; cavity obtuse, very shallow and narrow, smooth; calyx partly open, large; lobes narrow, acuminate; basin shallow, obtuse, wrinkled; skin thick, granular, tough, roughish, dull; color yellowish-green, frequently with a dotted, dull red blush on the exposed cheek; dots many, of various colors, conspicuous; flesh yellowish- white, firm, granular, rather tough, very juicy, sweet, aromatic and rich; quality good. Core large, closed, with clasping core-lines; calyx-tube wide, conical; seeds narrow, very long, often flattened and abortive, acuminate. 146 THE PEARS OF NEW YORK DANA HOVEY I. Am. Pom. Soc. Cat. 48. 1891. Dana's No. 16. 2. Mag. Hort. ig: 5^1. 1853. 3.7^^.20:136. 1854. Dana's Hovey. 4. Mag. Hort. 25:202, fig. 10. 1859. 5. Am. Pom. Soc. Rpt. 68. 1862. 6. Card. Chron. 1191, fig. 1866. 7. Downing Fr. Trees Am. 730. 1869. 8. Hogg Fruit Man. 556. 1884. 9. Garden 49:226. 1896. Danas Hovey. 10. Garrf. C/;ron. 3rd Ser. 47:67, fig. 39. 1910. Dana Hovey is a delicious little dessert pear, so juicy, sweet, and rich that it is a veritable sweetmeat. The fruits are so similar to those of Seckel that the variety is sometimes called " Winter Seckel." Dana Hovey is one of the best pears to succeed Seckel. The fruits come in season about the middle of November and keep six weeks in ordinary storage. The flavor is that of Winter Nelis with a smack of Seckel. If the fruits are picked early and kept in a dry, cool place they ripen early in December with a rich, golden color strewn with russet. It is in the same class with Seckel as to size of fruit, although the pears average larger and are more uniform in size from different trees and in different seasons. The pears are also more brightly colored than those of Seckel. Superiority in size and color makes the fruits of this variety much more attractive than those of the better- known Seckel. The trees are hardy, vigorous, and thrive on various soils but are only moderately productive and are somewhat susceptible to blight, falling far short of those of Seckel in these characters, for which reason the last-named variety is the better for commercial plantations. Dana Hovey is one of few winter pears with fruits of high quality, and thus is very desirable for home plantations and ought to have value in commercial plantations. Francis Dana, Roxbury, Massachusetts, was an indefatigable raiser of new fruits, there being no fewer than sixteen varieties of pears with the prefix "Dana's," of which the one under notice is the best of all. It was introduced to the public about 1854 under the name of Dana's Hovey in honor of C. M. Hovey, the well-known nurserjnnan of Boston and author of The Fruits oj America. Dana Hovey is so similar to Seckel that the latter is supposed to be one of its parents. The variety was added to the American Pomological Society's fruit-list in 1862. Tree large, vigorous, upright-spreading, rapid-growing, productive; trunk stocky; branches reddish-brown mingled with green which is almost completely overspread with gray scarf-skin, marked by few small lenticels ; branchlets thick, short, light brown mingled with green, marked with ash-gray at the tips, smooth, glabrous, with small, scattering, slightly raised lenticels. I * DANA HOVEY THE PEARS OF NEW YORK 1 47 Leaf-buds small, short, pointed, plump, usually appressed. Leaves 35 in. long, 25 in. wide, leathery; apex taper-pointed; margin glandless or with few reddish glands, finely serrate; petiole short, stocky-, 15 in. long, glabrous. Flower-buds short, conical but obtuse at the apex, plump, free, arranged singly on short spurs; flowers 15 in. across, in dense clusters, average 8 buds in a cluster; pedicels | in. long, slender, thinly pubescent. Fruit matures in late October and November; medium in size, 25 in. long, 2I in. wide, obovate-obtuse-p>Tiform, symmetrical, uniform; stem 2 in. long, slender; cavity abrupt, shallow, very small, narrow, slightly lipped; calyx partly open, small; lobes short, narrow, acute; basin shallow, narrow, obtuse, smooth, sj'mmetrical ; skin thin, tender, smooth; color golden-yellow at maturity, covered with thin russet; dots numerous, small, greenish- russet; flesh tinged with yellow, granular at the center, tender and melting, juicy, sweet, highly perfumed; quality of the best. Core large, closed, abaxile; calyx-tube short, wide, conical; seeds wide, short, plump, obtuse. DEARBORN I. Atii. Pom. Sac. Cat. 36. 1883. 2. Ont. Dept. Agr. Fr. Ont. 155. 1914. Dearborn's Seedling. 3. Kenrick Am. Orch. 154. 1832. 4. Downing Fr. Trees Am. 336, fig. 135. 1845. 5. Proc. Nal. Con. Fr.Gr. 51. 184S. 6. Yiowey Fr. Am. i:6j„ PI. 1851. 7. Elliott Fr. Book 336. 1859. 8. Mas Xe Ferger 2:17, fig. 7. 1866-73. 9. Leroy Pirt. Pom. 2:7, fig. 1869. Once a favorite, Dearborn is now nearly lost to cultivation, and few or no nurserymen grow the trees. It is too good a variety to be lost, how- ever, because of splendid fruit- and tree-characters. The fruits ripen early and are of good quality, though hardly as richly flavored as those of Elizabeth which ripen at the same time. Unfortunately the pears run small, but they are attractive in shape and color. In season, the crop succeeds that of Bloodgood and precedes that of Bartlett. The trees are almost flawless, and therefore are well adapted to home orchards where fruits cannot receive the care of skilled hands. Besides being almost free from blight, the trees are hardy, vigorous, and very productive. The variety has many valuable qualities for a summer pear in home orchards. This pear was fotind growing in a border of shrubs in 1818 at Brinley Place, Roxbury, Massachusetts, the home of General H. A. S. Dearborn,^ ' General Henry Alexander Scammell Dearborn, who followed the vocation of a soldier, statesman, and author, chose as his avocation horticulture and in several of its fields became eminent. A native of New England (1783-1851), son of General Henry Dearborn of Revolutionary fame, he was early educated to the profession of law and pursued that vocation until the war with Great Britain in 1812. Services in this war brought him the rank and title of general. After the war he served as Collector of the Port of Boston, . in Congress, and as Mayor of Roxbur\% Massachusetts, which office he held at the time of his death. But it is as a patron, friend, and lover of horticulture that the life and work of General Dearborn interest pomologists. He was one of the charter members in the Massachusetts Horticultural Society and a prime mover in its organization. He was elected its first president March 17, 1829. In the history of the Society published in 1880, of all the famous members of this truly remarkable organization. General 148 THE PEARS OF NEW YORK first president of the Massachusetts Horticultural Society. In 1831, General Dearborn first exhibited fruit of the variety at the Massachusetts Horticultural Society where it was named Dearborn's Seedling in honor of the originator. This variety should not be confused with a pear raised by Van Mons of Belgium and named by him Dearborn. The Dearborn of Van Mons is larger and ripens later than the American Dearborn, and was long since taken from lists of pears recommended for cultivation in America. Dearborn was included in the American Pomological Society's first fruit- catalog in 1848, where it was called Dearborn's Seedling. In 1883, the Society shortened the name to Dearborn. Since 1891, the name has failed to appear in the catalogs of this Society. Tree large, vigorous, spreading, tall, very productive; trunk stocky; branches thick, zigzag, reddish-brown partly covered with a heavy, gray scarf-skin, marked by many red- dish-brown lenticels ; branchlets slender, very long, with long intemodes, older wood brown, new growth greenish, nearly covered with reddish-brown, mottled with ash-gray scarf- skin, smooth, glabrous becoming pubescent near the tips of the new growth, with numerous small, brownish, round, raised, conspicuous lenticels. Leaf -buds very small, short, pointed, plump, free. Leaves 3 in. long, 12 in. wide, thin; apex obtvisely-pointed ; margin with very fine dark tips, finely and shallowly serrate; petiole tinged red, if in. long, glabrous. Flower-buds small, short, conical, plump, free, arranged singly on short spurs; flowers showy, ij in. across, in dense clusters, 9 or lo buds in a cluster; pedicels J in. long, pubescent. Fruit ripe in late August; small, 2 in. long, 2j in. wide, uniform, roundish-pyriform, with a slight neck, symmetrical, uniform; stem i in. long, slender; cavity obtuse, shallow, narrow, thinly russeted, often slightly lipped; calyx open, large; lobes separated at the base, narrow, acuminate; basin very shallow, obtuse, gently furrowed and wrinkled, symmetrical; skin thick, very tough, smooth, dull; color pale yellow, with russet specks; dots numerous, small, russet, conspicuous; flesh white, slightly granular at the center, tender and melting. Dearborn's portrait was chosen for the frontispiece. He was early interested in experimental gardens and rural cemeteries. The plans for experimental gardens advocated by him were never fully carried out, but no doubt his enthusiasm for such gardens, with his own garden as a model, did much to stimulate the planting in America in the early half of the nineteenth century of the many famous gardens which adorned and enriched every center of culture along the Atlantic seaboard. He helped to establish the Mount Auburn and Forest Hills cemeteries, famous among Boston cemeteries, and the first of rural cemeteries in this country. His life-long devotion to rural art as exemplified in gardens and cemeteries knew no bounds. On these subjects and on pomology he contributed many articles to the agricultural and horticultural papers of his time. Few men, it can be said, could better concentrate their thoughts and feelings on paper than he seems to have done. Besides the many papers from his own pen he published several translated treatises from the French, chief of which was a monograph on the Camellia in 1838 and another on Morus muUicaulis in 1830, the " Mulberry Craze " being in full swing at this time. General Dearborn was an ardent pear-grower and helped to test the hundreds of seedlings then being brought from Belgium and France and grew as well considerable numbers from his own seed-beds. Of all his seedlings, however, only Dearborn survives. 4\ DEARBORN THE PEARS OF NEW YORK I49 very juicy, sweet but spicy, aromatic; quality good. Core large for the size of the fruit, closed, with clasping core-lines; cal>-x-tube short, wide, conical; seeds large, wide, long, plump, acute. DORSET I. Ellwanger& Barry Cat. 6, fig. 1895. 2. Ibid. 17, fig. 1900. 3. W. N. Y. Hort. Soc. Rpt. 118. 1900. 4. ///. Hort. Soc. Rpt. 220. 1902. Dorset has been on probation in New York for twenty-five years, and its status is not yet decided. The fruits resemble those of Seckel in shape and color, but are larger and come in season later. These external resem- blances to Seckel have given it the name " Late Seckel," which, however, is a misnomer, as a taste of the two fruits at once makes plain. Dorset is not nearly as richly flavored as Seckel. The tree-characters are all very good. Since there are few good late pears to follow Seckel, there may be a place for Dorset. Dorset was raised from seed by Lemuel Clapp, Dorchester, Massachu- setts, but the exact date of origin is unknown. The variety was intro- duced by EUwanger and Bariy, Rochester, New York, in 1895. During the next ten years it was placed on trial by several state experiment stations, and soon gained a reputation for the characters noted in the preceding paragraph. Tree small, spreading, very productive, a regular bearer; trunk slender, shaggy; branches slender, smooth, reddish-brown mingled with dull ash-gray, marked with many large lenticels; branchlets slender, dark brown, smooth, glabrous, with large, raised, lenticels. Leaf -buds medium to small, conical, pointed, free. Leaves 3 in. long, i\ in. wide, oval, leathery; apex taper-pointed; margin crenate; petiole if in. long, slender. Flower- buds large, long, conical, pointed, free; blossoms open very early; flowers often i| in. across, showy, in dense clusters, from 8 to 12 buds in a cluster; pedicels i in. or less in length, pubes- cent, greenish. Fruit matures in December; medium in size, 25 in. long, 25 in. wide, uniform in size and shape, obovate-obtuse-p5rriform, with unequal sides; stem f in. long, curved, cavity almost lacldng, obtuse, shallow, narrow, furrowed, compressed, often lipped; calyx open; lobes separated at the base, long, acute; basin narrow, obtuse or often quite abrupt, gently furrowed; skin thick, smooth; color dull greenish-yellow, marked with a dull bronze- red blush on the exposed cheek; dots many, small, grajdsh and russet, conspicuous; flesh yellowish-white, firm, granular at the center, tender, very juicy, very sweet and aromatic; quality good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, acute, broad at the base. 150 THE PEARS OF NEW YORK DOUGLAS I. Kan. Hort. Soc. Rpt. 63. 1908-09. 2. Rural N. Y. 70:59, fig. 24. 1911. 3. U. S. D. A. Year- book 267 , Vl 4. 1912. 4. 7?«ro/ iV. F. 72:458, fig. 146. 1913. 5. Am. Pom. Soc. Rpt. 41, 42. 1915. In regions where blight and heat make pear-growing precarious, and only pears with oriental blood, as Kieffer, Garber, and Le Conte, can be grown, Douglas, which belongs with the pears just named, might well be tried. Certainly it is better in flavor than any other variety of its class. The trees come in bearing remarkably early, and are as productive as those of Kieffer, though hardly as large or as vigorous. The trees are inclined to overbear, in which case the fruits run small. The variety has little to recommend it for New York, but those who grow Kieffer might put it on probation with the hope of growing a fruit passably fair for dessert. Douglas is a seedling of Kieffer crossed, it is believed, with Duchesse d'Angouleme by O. H. Ayer, Lawrence, Douglas County, Kansas, about the year 1897. It fruited first in 1902 and attracted the attention of A. H. Griesa, also of Lawrence, who propagated it in 1907, and sent out speci- mens of it for appraisement in October, 1910, when it was very favorably reported on by many prominent horticulturists. In accordance with Mr. Griesa's suggestion, it was named Douglas after the county of its origin. Tree medium in size and vigor, upright, very productive; trunk slender, smooth; branches slender, dull brownish-red, mottled with gray scarf-skin; branchlets medium in thickness and length, smooth, glabrous, sprinkled with numerous raised, conspicuous lenticels. Leaf -buds large, long, pointed, plump, free; leaf-scars prominent. Leaves 3 5 in. long, 1 1 in. wide, thick; apex taper-pointed; margin glandless, finely and shallowly serrate; petiole if in. long. Flower-buds large, long, conical, plump, free; flowers ij in. across, white or occasionally with a faint tinge of pink, 11 or 12 buds in a cluster; pedicels if in. long. Fruit matures in October; large, 35 in. long, 25 in. wide, obovate-pyriform, tapering at both ends like the Kiefiier; stem if in. long, slender; cavity deep, narrow, compressed, often lipped; calyx small, partly open; basin furrowed; skin thick, tough; color pale yellow, heavily dotted and sometimes flecked with russet; dots numerous, small, light russet or greenish; flesh tinged with yellow, firm but tender, granular, very juicy, sweet yet with an invigorating flavor; quality good. Core closed, axile; calyx-tube short, wide; seeds long, plump, acute. DOYENNE D'ALENgON I. Am. Pom. Soc. Rpt. 213. 1856. 2. Ibid. 231. 1858. 3. Ann. Pom. Beige 8:15, PI. i860. 4. Pom. France 2: No. 47, PI. 47. 1864. 5. Mas Le Verger 1:23, fig. 10. 1866-73. 6. Downing Fr. Trees Am. 742. 1869. 7. Leroy Diet. Pom. 2:55, fig. 1869. 8. Jour. Hort. N. S. 20:135. 1871. 9. Guide Prat. 61, 264. 1876. 10. Hogg Fruit Man. 564. 1884. Marmorirte Schmahbirne. 11. Dochnahl Fiihr. Obstkunde 2:65. 1856. Dechantsbirne von Alen{on. 12. Mathieu Nom. Pom. 201. 1889. DORSET THE PEARS OF NEW YORK I5I This old French pear is worth planting, if the trees can be obtained, because of its very late fruits and long season. The pears come in season under ordinary conditions in December and keep until March. The fruits are not remarkable for either taste or appearance, but are good for a winter product when there is little competition with other varieties. The pears are admirably adapted for culinary purposes. In some seasons the pears fail to ripen, and the variety should be planted only on warm soils and in situations where the season is warm and long. Tree and fruit have a family resemblance to Easter Beurre; the latter, however, is generally a better pear than this one. This variety is much grown in Europe on the quince, and in the various fanciful forms Europeans make use of in training fruit trees. Doyenne d'Alengon is reported to be a wilding discovered by the Abbe Malassis near Alengon, Orne, France, and propagated by M. ThuiUier, a nurserjonan at Alengon. There was, however, a pear of the same name and season found at Orleans in 1628, in the orchard of Le Lectier, the renowned pomologist. It is probable that the pear which M. ThuiUier propagated was the one found many years previously by Le Lectier. The variety must have been introduced into America between 1840 and 1850, as it was mentioned by the American Pomological Society in 1856 as one of the promising new pears. In 1858, the Society added the variety to its fruit-catalog, but discontinued recommending it in 1897. Tree medium in size and vigor, upright, dense-topped, productive; trunk thick, shaggj'; branches stocky, reddish-brown lightly covered with gray scarf-skin; branchlets slender, cur\^ed, short, with short intemodes, light brown, T;\'ith a faint reddish tinge, smooth, pubes- cent near the tips of the new growth, with numerous small, raised, conspicuous lenticels. Leaf-buds small, short, sharply pointed, plump, free; leaf-scars with prominent shoulders. Leaves 23 in. long, i| in. wide, thin; apex taper-pointed; margin with few glands, coarsely serrate; petiole 25 in. long, glabrous, with tinge of red, slender. Flower- buds small, short, conical, plump, free, arranged singly on short spurs; flowers early, ij in. across, in dense clusters, average 9 buds in a cluster; pedicels | in. long, lightly pubescent. Fruit ripe December to February'; 2I in. long, 2f in. wide, medium in size, obovate- obtuse-pyriform, symmetrical, uniform; stem f in. long, thick, curved; cavity obtuse, shallow, symmetrical, often slightly lipped, small; cal}^ open, large; lobes not separated at the base, broad, narrow; basin narrow, abrupt, smooth, symmetrical; skin very thick, tough, roughish; color dull greenish-yellow, with a faint orange blush on the exposed cheek, marked with many browTi and russet dots and netted with russet; dots numerous, small, browTiish-russet, inconspicuous ; flesh tinged with yellow, granular at the center, tender and melting, juicy, aromatic, with a lively vinous flavor; quality good. Core large, closed, 152 THE PEARS OF NEW YORK axile, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, acute. DOYENNE BOUSSOCK I. Hovey Fr. Am. 1:31, PI. 1851. 2. Am. Pom. Soc. Rpt. 210. 1856. 3. Downing /^r. Trees Am. 742, fig. 1869. Doyenne Boussock Nouvelle. 4. Kenrick .4 ot. OrcA. 143. 1841. Beurrede Merode. 5. Ann. Pom. Beige 5:81, PI. 1857. Doyenne de Merode. 6. Pom. France 2: No. 86, PI. 86. 1864. 8. Guide Prat. 64, 266. 1876. 7. MasLe Verger 3: Pt. i, 171, fig. 84. 1866-73. Doyenne Boussoch. 9. Leroy Diet. Pom. 2:58, fig. 1869. 10. Hogg Fruit Man. 564. 1884. Boussock. II. Am. Pom. Soc. Cat. 36. 1883. Doppelte Philippsbirne. 12. Mathieu Nom. Pom. 204. 1889. 13. Gaucher Pom. Prak. Obst. No. 33, PI. 61. 1894. This old Belgian pear is a leader in the second rank of commercial pears in this country. If the fruits were better in quality and kept a little longer, the variety would take rank among the best commercial pears, for the fruits are handsome and the trees are nearly flawless. As the color-plate shows, there are few pears more attractive than this one, but the briskly acid flavor is not pleasing to many, and the fruits become soft at the center soon after ripening. The pears are above medium in size and are sometimes large or very large. The seeds are often abortive. The trees are very large and vigorous, as hardy as those of any other pear to cold, less sus- ceptible to blight than most of their orchard associates, and are remarkable for their prominent buds and large, thick, glossy-green leaves, which turn deep red in the auttunn. On some soils the trees do not hold their crop well, and it is always best to plant them where there is some protection against heavy winds. The trees are prodigious bearers, and fruit regularly, characters which make the variety desirable for local markets. This pear is supposed to have been raised by Van Mons at the beginning of the nineteenth century. It was placed on sale at Brussels about 1819. The variety was first given the name Doyenne de M6rode in honor of the Comte de Merode of Waterloo, Belgium. In 1836, however, the name was changed to Doyenne Boussock. The catalog of the Horticultural Society of London shows that it was received in England in 1842. William Kenrick, on his return from Europe in the spring of 1841, brought the variety to America. In 1856 the American Pomological Society added this pear to its fruit-list. Tree very large, vigorous, upright-spreading, tall, hardy, productive; trunk thick, shaggy; branches stocky, shaggy, gra3ash-brown ; branchlets long, with long intemodes, light brown tinged with red, overspread with ash-gray, smooth, glabrous, with few elongated, raised, inconspicuous lenticels. N I DOYENNE D'ALENCON I DOYENNE BOUSSOCK THE PEARS OF NEW YORK 1 53 Leaf-buds small, short, sharply pointed, plump, free; leaf -scars with prominent shoulders. Leaves 3I in. long, i| in. wide, leathery; apex abruptly pointed; margin very finely serrate; petiole if in. long, slender. Flower-buds small, long and narrow, conical, free, singly on very short spurs; flowers early, showy, if in. across, in dense clusters, average 8 buds in a cluster; pedicels 15 in. long, thick, pubescent. Fruit ripe in September; large, 3 in. long, 2; in. wide, uniform, obtuse-obovate-pyri- form, sjmxmetrical; stem i in. long, very thick; cavity obtuse, rather shallow, broad, often russeted, furrowed, lipped; calyx large, open; lobes separated at the base, broad, acute; basin shallow, ■wide, obtuse, gently furrowed and wrinkled; skin thin, tender, smooth except for the russet nettings; color pale yellow, occasionally with a mottled pinkish-red blush on the exposed cheek, more or less netted with russet; dots mmierous, small, russet, conspicuous ; flesh white, tender and melting, buttery, very juicy, briskly acid ; quality good. Core large, closed, axile, with meeting core-lines; calyx-tube very short, wide, broadly conical; seeds black, narrow, long, flattened, often abortive. DOYENNfi DU COMICE 1. Mag. Hon. 18:168, fig. 16. 1852. 2. Ann. Pom. Beige 8:47, PI. i860. 3. Am. Pom. Soc. Rpt. 68. 1862. 4. Pom. France 2: No. 58, PI. 58. 1864. 5. MasLe Kerger 3: Pt. i, 7, fig. 2. 1866-73. 6. Downing Fr. Trees Am. 744, fig. 1869. 7. Jour. Hort. N. S. 17:440, fig. 1869. 8. Leroy Diet. Pom. 2:60, fig. 1869. 9. Hogg Fruit Man. 565. 1884. 10. Rev. Hort. 447, PI. 1908. Beurre Robert. 11. heroy Diet. Pom. 1:418, Rg. 1867. 12. Ibid. 2:77$. 1869. Cornice. 13. Am. Pom. Soc. Cat. 36. 1883. Vereins Dechantsbirne. 14. Mathieu Nom. Pom. 293. 1889. 15. Gaucher Pom. Prak. Obst. No. 68, PI. 36. 1894. 16. Deut. Obstsorten 5: Pt. 14, PI. 1909. This pear has been esteemed long and justly for the beauty and high quality of its fruits. If its tree-characters were better the variety would take high place in commercial orcharding as well as for the home orchard, to which it is now almost wholly confined. The fruits are very large, smooth except for russet markings, clear handsome yellow at maturity, sometimes brightened by a delicate blush, with yellow, fine-grained flesh which is tender, melting, very juicy, sweet, piquant, perfumed. The quality is so good that the fruits of this variety are called by many the best of all pears. The list of faults for the trees is as long as the list of merits for the fruits. The young trees make a poor growth in the nursery; young or old, the trees must be humored in soil, climate, and care; they are subject to blight; while usually productive, they are not always so even where vigorous, healthy, and hardy; lastly, they are a little below the average in hardihood to cold. The variety is seldom at home in New York, but where it thrives, as on the Pacific slope, it is a valuable commercial pear, and is always worthy a place in the home orchard or in the collection of the pear- fancier. In Europe, it is reported as doing especially well on the quince. 154 THE PEARS OF NEW YORK The parent tree of Doyenne du Cornice was taken from the first seed bed made in the fruit-garden of the Comice Horticole, Angers, Department of Maine-et-Loire, France. In November, 1849, it produced its first fruit, which was at once so highly esteemed that it was named Doyenne du Comice. It was placed on the market with unusual promptitude and rapidly distributed in foreign lands, reaching America about 1850. The variety was recommended for general cultivation by the American Pomological Society in 1862. Tree vigorous, characteristically upright, dense, usually productive; branches smooth, dull gray mingled with greenish-brown, marked with large lenticels; branchlets long, brown tinged with red, glabrous, with many small, slightly raised, conspicuous lenticels. Leaf -buds large, medium to long, conical, pointed, nearly free; leaf-scars prominent. Leaves 3j in. long, 13 in. wide, oval, leathery; margin finely serrate; petiole 2 in. long. Flower-buds short, conical, free; blossoms open late; flowers ij in. across, in dense clusters, about 8 buds in a cluster; pedicels | in. long, slender, pubescent, light green. Fruit ripe in late October and November; large, 3 in. long, 25 in. wide, obovate-obtuse- pyriform or roundish, with unequal sides; stem 15 in. long, very thick, usually curved; cavity obtuse, shallow, narrow, russeted and wrinkled, often with a fleshy ring around the base of the stem; cahrx open; lobes separated at the base, long, narrow, acuminate; basin medium to wide, obtuse, often furrowed; skin tough and granular, smooth except for the russet markings, dull; color clear yellow, often with a very faint russet-red blush on the exposed cheek, the surface heavily covered with large patches and nettings of attractive russet; dots many, verj' small, dark brown, obscure; flesh tinged strongly with yellow, fine-grained near the outside but granular toward the core, melting, tender, buttery, very juicy, sweet and vinous, aromatic; quality very good to best. Core closed, with clasping core-lines; calj'x-tube short, wide, conical; seeds large, wide, long, rather plump, acute, often abortive. DUCHESSE D'ANGOUL^ME I. Kenrick Am. Orch. 171. 1832. 2. Downing Fr. Trees Am. 381. 1845. 3. Ann. Pom. Beige 1:21, PI. 1853. 4. Am. Pom. Soc. Rpt. 68. 1862. 5. Pom. France i: No. 17, PI. 17. 1863. 6. Mas Le Verger 3: Ft. 2, 79, fig. 136. 1866-73. 7. Leroy Diet. Pom. 2:98, figs. 1869. 8. Jour. Hort.N. S. 24:26. 1873. g. Guide Prat. 5g, 267. 1876. 10. Hist. Mass. Hort. Soc. 182(1-78. 224. 1880. 11. Hogg Fruit Man. 569. 1884. Duchess of An gouleme. 12. Lindley Guide Orch. Card. ^yi. 1831. Angouleme. 13. Am. Pom. Soc. Cat. 36. 1883. Herzogin von Angouleme. 14. Gaucher Pom. Prak. Obst. No. 46, PI. 43. 1894. The fruits of Duchesse d'Angouleme excite admiration and wonder by their enormous size. They may always be known by their great size, squat pyxiform shape, and uneven knobby stirfaces. Well grown, the pears have other virtues than size, as the flesh is buttery and melting with a rich and delicious flavor; but poorly grown, and on unfavorable soils, the flesh is granular, coarse-grained, but half -melting and nearly devoid of the rich- • 1% DOYENNE DU COMICE THE PEARS OF NEW YORK 155 ness that characterizes the fruits in happier situations. Size shrinks also when poorly grown, so that one may say that a small pear of this variety is seldom fit for dessert and too insipid for a good product in cookery. The trees are vigorous, hardy, and healthy, bear abundantly under favorable conditions, and succeed either as a standard or a dwarf. Possibly it is best grown as a dwarf, and in America at least is more often worked on the dwarfing quince than on the pear. In fact, this variety is the favorite dwarf -pear for garden and home orchard, and commercial orchards of dwarfed trees of it are not uncommon. On either stock, the tree makes a beautiful, symmetrical pyramid, comes in bearing early, and bears regiilarly. This variety is more popiilar in New York than in any other part of America, and while less planted than formerly, is still regarded as a standard late autumn variety. It is a particularly desirable sort for the pear -fancier. The original tree of Duchesse d'Angouleme was a wilding growing in a garden near Angers, Maine-et-Loire, France. About 1808, M. Audusson, a nurseryman at Angers, appreciating the beauty and excellent quality of the pear, obtained the right to propagate it. In 18 12 he began selling trees of the variety under the name of " Poire des Eparonnais." In 1820, M. Audusson sent a basket of the fruit to the Duchesse d'Angouleme with a request for permission to name the pear in her honor , a request which was granted. At the exhibition of the Massachusetts Horticultural Society held in 1830, Samuel G. Perkins showed a specimen which measured eleven and three-tenths inches. It was the only one that grew on the tree, and was considered to be the first fruit of this variety produced in America. The American Pomological Society added Duchesse d'Angouleme to its catalog- list of fruits in 1862. Tree medium in size, vigorous, upright-spreading, dense-topped, slow-growing, usually hardy, productive; trunk thick; branches stocky, shaggy, zigzag, dull reddish-brown overspread with scarf-skin, marked with small lenticels; branchlets thick, short, dull light brown, streaked with gray scarf-skin, smooth, glabrous, with many small, raised lenticels. Leaf -buds small, short, conical, pointed, nearly free; leaf -scars prominent. Leaves 2j in long, if in. wide, oval, thick, leathery; ape.x taper-pointed; margin marked with minute dark brown glands, crenate or nearly entire; petiole if in. long. Flower-buds large, long, conical, plump, free, arranged singly or in small clusters on short branches and spurs; flowers if in. across, 7 or 8 buds in each cluster; pedicels i in. long, slender, lightly pubescent, greenish. Fruit ripe October to November; large, often very large, 4 in. long, 3 in. wide, uni- form in size, oblong-obovate-pyriform, with irregular and uneven surface and with sides often unequal; stem frequently i| in. long, very thick, curved; cavity acute, deep, furrowed, 156 THE PEARS OF NEW YORK irregular, often lipped; calyx partly open, small; lobes short, narrow, acute; basin medium to deep, abrupt, furrowed and uneven, often corrugated; skin thick, granular, roughened with russet; color dull yellow, streaked, spotted and netted with dull russet; dots numerous, russet, conspicuous; flesh white, firm becoming somewhat melting and quite tender when fully mature, granular, juicy, sweet, rich and delicious when fully mature; quality good to very good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds small, narrow, flat, acute, very often abortive. DUCHESSE D'ORLfiANS I. Kenrick Am. Orch. 143. 1841. 2. Am. Pom. Soc. Rpt. 68. 1862. 3. Downing Fr. Trees Am. 749. 1869. 4. Hogg Fruit Man. 570. 1884. Duchess of Orleans. 5. Hovey Fr. Am. i:<)\, VX. 1851. Saint-Nicolas. 6. Pom. France i: No. 33, PI. 33. 1863. 7. Cat. Cong. Pom. France 343, fig. 1906. Beurre de Saint-Nicolas. 8. Mas Le Verger 3: Pt. I, 137, fig. 67. 1866-73. 9. Leroy Diet. Pom. 1:426, fig. 1867. Butterbirne von Saint-Nicolas. 10. Mathieu Norn. Pom. 191. 1889. In the middle of the last century this pear was heralded as one of the best of the French varieties which were then coming to this country in great numbers, but it is now almost lost to cultivation. While in no way remark- able, the variety is too valuable to be discarded. As the color-plate shows, the fruits are prepossessing in appearance. The pears are bright yellow, with a brilliant cheek, the whole fruit being more or less mottled with golden russet. Few pears are smoother of skin or more symmetrical in shape, and the frtaits are more uniform in size than those of most varieties. The quality, as well as the appearance, is pleasing. While the flesh is a little dry and not as rich in flavor as that of most other varieties of its season, it is so crisp and refreshingly piquant in contrast to the sweeter, buttery pears with which it ripens, its season being just after that of Bartlett, that the variety finds favor with all who like pears. The variety fails in its tree- characters. Thus, the trees are late in coming in bearing; are not very vigorous; are somewhat tender to cold; and do not resist blight well. The variety has little value for commercial places, but if the trees can be obtained, is well worth planting in the home orchard. This pear is a chance seedling found by M. Maurier near Angers, Maine-et-Loire, France, nearly a century ago. It was propagated by M. Flon, a nurseryman of Angers and fruited first in 1839. In England and America the variety has been chiefly known as Duchesse d'Orleans, but many French horticulturists have used the name Saint-Nicolas. The variety was added to the fruit-catalog list of the American Pomological Society in 1862, but was dropped from the list in 1871. $ DUCHESSE D'ANGOULfeME d \ DUCHESSE D 'ORLEANS THE PEARS OF NEW YORK 1 57 Tree medium in size and vigor, spreading, moderately productive; trunk slender, shaggy; branches medium in thickness and smoothness, reddish-brown partly overspread with thin gray scarf-skin, with few indistinct lenticels; branchlets short, with short inter- nodes, light brownish-red mingled with green and partly covered with thin, gray scarf- skin, d\dl, smooth, glabrous, with conspicuous, raised lenticels. Leaf -buds long, narrow, sharply pointed, plump, free. Leaves 3 in. long, if in. wide; apex taper-pointed; margin tipped with small, brownish glands, coarsely serrate; petiole 2 in. long, glabrous, reddish-green. Flower-buds long, conical, sharply pointed, free, singly on numerous short spurs; flowers showy, if in. across, in dense clusters, average 7 buds in a cluster, the petals widely separated at the base; pedicels xV in. long, slender, lightly pubescent. Fruit matures in late September and October; medium in size, 2I in. long, 2 J in. wide- obovate-acute-pyriform, symmetrical; stem i in. long, thick; cavity lacking, the flesh drawn up in a s^Timietrical fold about the stem; calyx small, open; lobes separated at the base, narrow, acute; basin very shallow, narrow, obtuse, smooth or slightly wrinkled; skin thin, tender, smooth; color yellow overlaid with a red blush, faintly mottled with golden russet; dots nimierous, whitish or russet, conspicuous; flesh tinged with yellow, firm, granular, crisp, juicy, subacid; quality good. Core small, closed, axile, with meeting core-lines; caljrx-tube short, conical; seeds long, plump, acute. DUHAMEL DU MONCEAU 1. Leroy Diet. Pom. 2:114, fig- 1869. 2. Downing Fr. Trees Am. 2nd App. 146, fig. 1876. 3. W. N. Y. Hon. Soc. Rpt. 1x8. 1881. Duhamel's Butterbirne. 4. Mathieu Nom. Pom. 207. 1889. Duhamel. 5. Budd-Hansen Am. Hort. Man. 2:241. 1903. The tinattractive little fruits of this pear woiild have small value were it not for the fact that they are delicious in quality and come into edible condition late. The fruits are of the type of those of Winter Nelis, differing in shape somewhat, but are even better in quality and keep longer. The fruits are further distinguished by a musky taste and perfume, which make them especially agreeable to those who like rich, sweet, perfumed pears. The trees, while in no characters remarkable, are better than most of their orchard associates, and far superior to the unmanageable trees of Winter Nelis with which this variety must compete. After a probationary period of a half century in America, Duhamel du Monceau has not found favor with commercial orchardists, but pear fanciers value it for its delectable late-keeping fruits. Nurserymen find the trees rather difficult to grow. Diihamel du Monceau was obtained from seed by Andre Leroy, the eminent author and pomologist at Angers, France. In naming the variety, M. Leroy said that his purpose was to do honor to the memory of the illus- trious professor who filled an important place in pomology, and who, in 158 THE PEARS OF NEW YORK giving us the Traite des arbres fruitier s published in 1768, rendered and still renders valuable services to horticulturists. The original tree began to fruit in 1862 and was cataloged by Leroy in 1865. The variety seems to have been described first in America by Downing in 1876. Tree vigorous, upright, dense, hardy; trunk stocky; branches thick, zigzag, dull brownish-red, covered with ash-gray scarf-skin, marked with numerous large lenticels; branchlets very thick, short, with short intemodes, brownish-red, tinged with green, dull, smooth, glabrous, with many conspicuous, raised lenticels. Leaf -buds long, obtuse, appressed; leaf -scars prominent. Leaves 3 in. long, i| in. wide, long, folded lengthwise with the margins curled under, leathery; apex taper-pointed; margin entire or coarsely crenate; petiole 2 in. long, slender. Flower-buds large, long, conical, plump, free, singly on short spurs; blossoms open late; flowers i in. across, well distributed, averaging 7 buds in a cluster; pedicels it\ in. long, slender, pubescent, pale green. Fruit ripe October to November; above medium in size, 3I in. long, 25 in. wide, uniform in size, roundish-pyriform or at times oblong-pyriform, symmetrical, with equal sides; stem I in. long, slightly curved, thick; cavity lacking, the stem being attached to the smooth, flat surface; calyx open; lobes separated at the base, short, obtuse or acute; basin shallow, obtuse, gently furrowed, small; skin thin, tender, roughened by the russet skin, dull; color greenish-yellow overspread with solid russet, or splashed, spotted and sprinkled with russet, the cheek often solid russet; dots many, small, russet, obscure because of the russet color, slightly raised; flesh yellowish-white, granular especially around the core, melting, buttery, very juicy, vinous; quality very good. Core variable in size, closed, with clasping core- lines; calyx-tube short, wide, conical; seeds elongated-oval, wide, plvmip, acute. EARLY HARVEST I. Neb. Hon. Soc. Rpt. 129. 1890. 2. Budd-Hansen A}n. Hort. Man. 2:243. 1903- Chambers. 3. Horticulturist 25:263, fig. 1870. 4. Tilton Jour. Hort. 8:293. 1870. 5. Mass. Hort. Soc. Rpt. 157. 1874. 6. Am. Pom. Soc. Cat. 32. 1875. 7. Downing Fr. Trees Am. 3rd App. 174. 1881. 8. Can. i/or/. 26:130. 1903. 9. Ont. Dept. Agr. /^r. Ob/. 151, fig. 1914. The fruits of Early Harvest are so poor in quality and rot at the core so soon after ripening, that the variety is hardly worth growing in New York, where there are many better pears of its season. To offset these defects, the pears are large and handsome for early fruits, and the trees are healthy and regular and heavy bearers. The pear is characterized by a thick, fleshy stem and a large closed core. Nurserymen report that the tree is difficult to propagate, and fruit-growers find that it is slow in coming in bearing; the growth is usually straggling and difficult to manage in nursery or orchard. The variety is more popular in the Middle West than in any other part of the country. DUHAMEL DU MONCEAU mr 4* 4 EARLY HARVEST THE PEARS OF NEW YORK 1 59 This variety appears to have been brought to Middletown, Kentucky, from Maryland by Captain William Chambers about 1800, with several other varieties. According to the rules of pomological nomenclature, this pear should be called Chambers as it was first known. The name Early Harvest was given the variety by Kentucky growers because of its extreme earHness, and became so closely associated with the variety that to-day it is the only one with which the public is familiar. In 1875 this variety was added to the fruit catalog-list of the American Pomological Society under the name Chambers. Tree large, very vigorous, upright-spreading, dense-topped, very hardy, productive wnth age, long-lived; trunk very stocky, shaggy; branches thick, shaggy, zigzag, dull red- dish-brown mingled with green and heavily covered with grayish scarf-skin, marked with numerous, large, elongated lenticels; branchlets very thick, straight, long, with long inter- nodes, dull olive-green mingled with light brown, smooth, glabrous, with numerous very conspicuous, raised lenticels, variable in size. Leaf-buds small, short, obtuse, appressed; leaf-scars prominent. Leaves 3I in. long, 2 1 in. wide; apex very abruptly pointed; margin glandless, varj'ing from finely serrate to entire; petiole if in. long, slender. Flowers open early, showy, i| in. across, well dis- tributed, average 7 buds in a cluster; pedicels i in. long, thinly pubescent. Fruit ripens in August; large, 3J in. long, 3 in. wide, obovate-obtuse-pjniform, sym- metrical; stem very thick, fleshy at its juncture with the cavity; cavity obtuse, shallow, narrow, often slightly wrinkled and drawn up in fleshy folds around the base of the stem; calyx small, open; lobes short, obtuse; basin shallow, narrow, obtuse, slightly wrinkled; skin thin, smooth; color pale yellow, more or less overspread on the exposed cheek with a pinkish blush, with stripes of carmine; dots numerous, small, greenish-russet, obscure; flesh yellowish, firm, granular, crisp, somewhat tough, variable in juiciness; quality poor. Core large, closed, axile, with clasping core-lines; calyx-tube very long, narrow; seeds wide, short, plump, obtuse. EASTER BEURRS I. Pom. Jl/ag. 2:78, PI. 1829. 2. Undley Guide Orch. Card. ^gy. 1831. 3. Kenrick /Iw. Orc/i. 160. 1841. 4. Downing Fr. Trees Am. 425, fig. 196. 1845. 5. Card. Citron. 168, fig. 1845. 6- ^ag. Hort. 16:73. 1850. 7. Am. Pom. Soc. Rpl. 157. 1854. S. Ibid. 66. 1862. 9. Downing Fr. Trew .4m. 751, fig. 1869. 10. Hogg Fruit Man. 572. 1884. 11. Ont. Dept. Agr. Fr. Ont. 159, figs. 1914. Bergamole de la PenUcote. 12. Ann. Pom. Beige 4:41, PI. 1856. Doyenne d'Hiver. 13. Mas Le Forger 1:43, fig. 28. 1866-73. 14- Leroy ZJic/. Pom. 2:72, fig. 1869. 15. Guide Prat. 61, 265. 1876. Beurrc Rouppe. 16. Mas Pom. Cen. 4:87, fig. 236. 1879. Winter Decliantsbirne. 17. Mathieu Norn. Pom. 300. 1889. 18. Gaucher Pom. Prak. Obst. No. 71, PI. 34. 1894. The fruit-books of Europe have so much to say in praise of Easter Beurre that the variety has been tried time and time again in America, but l60 THE PEARS OF NEW YORK nearly always with unfavorable resvdts. The variety grows well only in comparatively warm climates and on light, warm, limy soils, and refuses to ripen its crop in any others. There are occasional places in eastern America where Easter Beurr6 can be well grown, but for most part it is at home only on the Pacific slope. The fruits are of first rate excellence when at their best, and add much to the winter supply of pears, the product of few other winter pears surpassing that of this sort from January to March in regions where it does well. The pears are excellent shippers, keep well in common or cold storage, so that where the variety succeeds it is valuable for home, and distant and foreign markets. The trees are in every way satisfactory except that they bloom a little earlier than other sorts, and are somewhat more susceptible to the scab fungus in both fruit and foliage than a commercial variety should be. Although a little too susceptible to blight, the trees are above the average in immunity, and are hardy, vigorous, and productive. The variety is well worth planting in soils and climates where the crop matures properly. In the gardens of the Capucin Monastery at Louvain, Belgium, there was, about 1823, an old pear tree known to the monks as the Pastorale de Louvain, which attracted the attention of Van Mons. He propagated the pear and in due course distributed it. By the year 1853, it was to be found pretty generally in the gardens of Belgium under the name of Pastorale. Since that time it has been very widely disseminated, but unfortunately has received a confusing variety of names, Leroy mentioning twenty-four and Mathieu fifty-five. The leading authorities, however, of England and this country have uniformly adopted the name Easter Beurre. It was received in the former country soon after its first dissemination, and it was brought to this country not later than 1837. Since 1862, Easter Beurre has appeared in the list of pears recommended for general cultivation by the American Pomological Society. Tree medium in size, vigorous, upright-spreading, open-topped, slow-growing, hardy; branches reddish-brown overspread with gray scarf-skin, sprinkled with inconspicuous lenticels; branchlets variable in length, with short intemodes, greenish-brown mingled with red, rough, glabrous, with small, round, raised lenticels. Leaf -buds small, very short, obtuse, free. Leaves 25 in. long, ig in. wide, thin; apex abruptly pointed; margin finely serrate, the teeth very short, tipped with red; petiole 2 in. long, slender. Flower-buds small, short, conical, plump, free, singly on short spurs; flowers I; in. across, occasionally tinged with pink in the bud, becoming white when open, well distributed, average 9 buds in a cluster; pedicels | in. long, slender, pubescent. v I I ""^wa»"9*s»SJ**w EASTER BEIIRRE THE PEARS OF NEW YORK l6l Fruit in season late December to February; 3 in. long, 2f in. wide, obovate-pyriform, with a short, thick neck; stem f in. long, thick, woody; cavity acute, very deep, narrow, furrowed, uneven, compressed; caljoc open; lobes narrow, acute; basin deep, narrow, abrupt, furrowed and wrinkled; skin thick, tough, roughened by the dots, the surface uneven; color yellow, marked with many russet dots and with patches and veinings of russet, often with a dull brownish-red blush; dots numerous, small, very conspicuous, russet; flesh tinged with yeUow, granular near the center and toward the cal)^, tender and melting, juicy, buttery, sweet, with a rich, pleasant flavor, verj' aromatic; quality very good. Core large, closed, axile, with meeting core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plimip, acute. ELIZABETH I. Mag. Hort. 8:57. 1842. 2. Ibid. 13:63, fig. 6. 1847. 3. Leroy Diet. Pom. 3:126, fig. 1869. 4. Am. Pom. Soc. Cat. 23. 1897. Manning's Elizabeth. 5. Downing Fr. Trees Am. 385. 1845. 6. Hovey Fr. Am. 2:41, PI. 1 851. 7. Am. Pom. Soc. Rpt. 231. 1854. 8. Downing Fr. Trees Am. 810, fig. 1869. Elizabeth de Manning. 9. MasXe Terger 2: 105, fig. 51. 1866-73. 10. G«trfe Pra(. 93, 269. 1876. Nina. n. Hogg Fruit Man. 623. 1884. 12. Mathieu Nam. Pom. 258. 1889. Elizabeth is among the best stimmer pears for eastern America, either for home constomption or for the markets. The characters which commend it are: handsome, well-flavored fruits; and vigorous, hardy, productive trees, which are as resistant to blight as those of any other European pear, and which come in bearing early and bear annually. Faults are: the fruits are small, a fault that can be overcome somewhat by thinning; they are a little coarse in texture of flesh, which is a little too gritty; and the flavor, while good for an early pear, is not as sweet and rich as might be desired. The trees are nearly flawless, failing, if at all, in not attaining as great size as some other inhabitants of pear orchards. The crop is often borne in clusters — a defect by reason of which the fruits are so often small. But even with these defects, we must end as we began with the statement that this is one of the best summer pears. In the year 1819, Van Mons established his famous nursery at Louvain, Belgiimi, and in the years 1830 and 1831 he sent from there two consign- ments of pear cions to the Massachusetts Horticultural Society, both of which were unfortunately lost in turn on the way. Three years later, Kenrick, Manning, and Dearborn, Massachusetts horticulturists, requested him to forward another collection. In the successive springs of 1835 ^^^d 183.6, he sent two more collections which safely arrived in due course, though a large proportion of the cions died. These collections comprised originally about 150 named and 100 seedling unnamed varieties, and Van Mons granted Manning permission to name any of the latter that might II 1 62 THE PEARS OF NEW YORK prove worthy of ciiltivation. No. 154 of these, Mr. Manning' named Elizabeth {Van Mons). Later on it was disseminated as Mannings Elizabeth, and soon after the name was shortened to Elizabeth. The variety was placed in the fruit-list of the American Pomological Society in 1854. Tree small, upright, dense-topped, hardy, very productive; trunk slender; branches brownish -green, partly overspread with thin, gray scarf-skin, marked by conspicuous, oval lenticels; branchlets slender, long, reddish-brown mingled with green, new growth exceptionally red, dull, smooth, glabrous except on the younger wood, with obsoire, raised lenticels. Leaf -buds small, short, pointed, plump, free. Leaves 3 in. long, i§ in. wide, stiff; apex variable; margin almost entire; petiole 2 in. long, slender, reddish-green; stipules very small and slender when present. Flower-buds small, short, conical, pliunp, free, singly on short spurs; flowers early, showy, if in. across, in dense clusters, average 8 buds in a cluster; pedicels i in. long, lightly pubescent. Fruit ripe in late August; small, 2f in. long, 25 in. wide, obovate-obtuse-pyriform, symmetrical, uniform; stem i in. long, thick, curved; cavity acuminate, shallow, narrow, symmetrical, often lipped; calyx large, almost closed; lobes separated at the base, short, narrow, acuminate; basin shallow, obtuse, gently furrowed and wrinkled; skin tough, characteristically rough, glossy; color bright yellow, with a lively, red cheek, mottled with ' The fame of Robert Manning as an accurate and discriminating American pomologist will long endure. Few Americans, one conceives, as his life is reviewed, have rendered greater service in any field of the nation's agriculture. The quantity of his work was not remarkably large, but the quality was superfine. Systematic pomology in particular owes him much for his painstaking descriptions of fruits, and his corrections in nomenclature. Bom in Salem, Mass., July 1 8, 1784, he made the town of his birth famous as a pomological center in America, where, at the time of his death, October 10, 1842, his garden probably contained a larger collection of fruits than had ever before been brought together in America. Manning began collecting fruits in 1823 when he established his " Pomological Garden " at Salem for the purpose of introducing and testing new varieties of fruits. He attempted to bring together all of the varieties of fruits that would thrive in eastern Massachusetts, and when his garden was fullest had about 2000 fruits, of which 1000 kinds were pears, to which fruit he gave most attention. He had many English, French, and Belgian correspondents from whom he received the most notable fruits grown in their countries. He is said to have had a most remarkable memory and could carry in mind the names, tree-habits, and qual- ities of any fruit he had ever seen and could identify it at sight. In whatever group of pomologists he chanced to be, his identifications and decisions on nomenclature were accepted as correct. Small wonder, therefore, that the Book of Fruits, published by Manning in 1838, at once took the place of authority for descriptions of tree-fruits and for such small-fruits, trees, and shrubs as the author described. It was the first, and is almost the only, American pomology in which the descriptions were all made with fruit in hand. The author intended this book to be the first of a series, but the books to follow never appeared. He was one of the founders of the Massachusetts Horticultural Society. Pear-growers are indebted to Manning for the work he did in testing the seedlings sent out by Van Mons, the famous Belgian breeder, most of whose pears came to American orchards through the agency of the Salem Pomological Garden. He also received and introduced valuable pears from the London Horticultural Society. His achievements mark Manning among the most notable American pomologists, of whom no other labored as devotedly for the attainment of better pears. ^^ /^S^*-. ELIZABETH THE PEARS OF NEW YORK 1 63 brownish, minute specks; dots numerous, very small, conspicuous, russet or brown; flesh tinged with yellow, slightly granular imder the skin, strongly granular at the center, tender and melting, very juicy, sweet, vinous, aromatic; quality very good. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds wide, plump, acute. FLEMISH BEAUTY I. Pom. Mag. 3:128, PI. 1830. 2. Lindley Guttf e Orch. Card. 373. 1831. 3. Downing Fr. Trees Am. 386, fig. 167. 1845. 4. Proc. Nat. Con. Fr.Cr. 51. 1848. 5. Hovey Fr. y4m. 1:51, PI. 1851. 6. Down- ing Fr. Trees Am. 760, fig. 1869. 7. Kogg Fruit Man. $78. 1884. Belle de Flanders. 8. Kenrick Am. Orch. 172. 1832. Fondante des Bois. g. Ann. Pom. Beige 6:^1, Ph 1858. 10. Pom. France i: No. 25, PI. 25. 1863. II. Mas Le Verger 3: Pt. 2, 55, fig. 124. 1866-73. 12. Leroy Diet. Pom. 2:166, fig. 1869. 13. Guide Prat. 58, 272. 1876. 14. Soc. Nat. Hart. France Pom. 412, fig. 1904. Holzfarbige Butterbirne. 15. Mathieu Nom. Pom. 235. 1889. 16. Gaucher Pom. Prak. Obst. No. 49, PI. 38. 1894. At one time Flemish Beauty was a leading commercial variety in the pear regions of eastern America, but it has been supplanted by other varieties because the toll of blighted trees is too great, and the fruits are too often disfigured by the scab fungus. Perhaps the latter is the greater fault as in some seasons no applications of spray give the pears a clean cheek, and they are blackened, scabbed, cracked and malformed with this fimgus. Not infrequently the scab-infected foliage drops before the crop matures. To offset these defects, the trees have to their credit great vigor, unusual fruitftilness and as great hardihood to cold as those of any other variety. The trees do not come in bearing early, and are not suitable for dwarfing as they overgrow the quince stock. The fruits are nearly perfect if scab-free and properly matured. To make sure of perfect maturity, the pears must be picked as soon as they attain full size and be permitted to ripen under cover. So treated, a bright-cheeked Flemish Beauty is as handsome as any pear, and is almost tinapproachable in quality; the flavor is nicely balanced between sweetness and sourness, very rich, and has a pleasing muskiness. Blight and scab condemn tree and fruit for commercial orchards, but a lover of good pears should combat these troubles for the sake of the choice fruits. The parent tree of this variety is said to have been .a wilding f ovind in a wood near Alost, East Flanders, Belgitim, about the beginning of the nineteenth century. It was cultivated under the Flemish name of Bosc Peer or Pear of the Woods. About 1810, the propagation of the variety was taken up by Van Mons who introduced it a few years later under the name Fondante des Bois by which name it was known in Europe for many years. Lindley, writing in 1831, described this variety under the name 164 THE PEARS OF NEW YORK Flemish Beauty, and it appeared then to be in pretty general cultivation in England. Styling it Barnard, Hovey wrote, in 1851, that Flemish Beauty " had been known in Dorchester, Massachusetts, for nearly twenty years," so that it is to be inferred that the variety was introduced to this country prior to 1830 and possibly by some one by the name of Barnard. The rapid distribution of this pear was promoted by Van Mons who gave numerous grafts of it to his friends and correspondents. The fact that the variety has over sixty synonyms may be taken as some testimony to its popularity and excellence. At the first meeting of the American Pomo- logical Society held in 1848, Flemish Beauty was placed in the list of pears recommended for general cultivation, a place it has since retained. Tree medium in size, vigorous, spreading, with drooping branches, hardy, productive; trunk smooth; branches thick, shaggy, bright reddish-brown, with dull gray scarf-skin, large lenticels; branchlets thick, short, with short intemodes, reddish-brown, smooth, glabrous, with many large, raised lenticels. Leaf-buds large, long, obtuse, pointed, nearly free; leaf-scars prominent. Leaves 3^ in. long, if in. wide, oval, thick, leathery; apex taper-pointed; margin finely serrate; petiole 2 in. long, usually slender. Flower-buds very large, long, conical or pointed, very plump, free; flowers i\ in. across, in dense clusters, usually 7 buds in a cluster; pedicels I J in. long, slender, slightly pubescent, light green. Fruit ripe in late September and early October; large, nearly 25 in. long, 2j in. wide, uniform in size and shape, roundish or obovate-obtuse-pyriform, symmetrical, with nearly equal sides; stem i^ in. long, thick; cavity acute, shallow to deep, narrow, slightly russeted, a little furrowed; calyx open; lobes partly separated at the base, short, obtuse; basin shal- low, narrow, abrupt, symmetrical; skin thick, tough, roughish, dull; color clear 3'ellow, overspread on the exposed cheek with a dotted and marbled red blush; dots numerous, russet, small, conspicuous; flesh yellowish-white, firm, becoming melting and tender, granular, juicy, sweet, aromatic, with a slight musky flavor; quality very good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds rather long, plump, acute. FONDANTE DE NOEL I. Mag. Hort. 21:267, &g. 9. 1855. 2. Ann. Pom. Beige T.67,P\. 1859. 3. Pom. France 1: No. 14, PL 14. 1863. 4. Mas Le Verger 1:65, fig. 39. 1866-73. 5. Downing Fr. Trees Am. 764. 1869. 6. Hogg Fruit Man. 580. 1884. Belle apres Noel. 7. Mcintosh B*. Card. 2:459. 1855. Weihnachtsbirne. 8. Dochnahl Fiihr. Obslkunde 2:62. 1856. 9. Ma.thieu Nom. Pom. 296. 1889. Belle de Noel. 10. Leroy Did. Pom. 1:209, fig. 1867. It is doubtful whether this rather rare European pear can be purchased from American nurserymen now, but possibly it may be had, and at least it could be re-propagated from old trees. The fruit is distinguished by its trim, top-shaped form and handsome coat, usually enlivened with a dull y / / \ K FLEMISH BEAUTY THE PEARS OF NEW YORK 1 65 color on the sunny side. The flesh, while gritty near the core, is tender, juicy, buttery, very rich, sweet, and aromatic. It is just the pear for those who prefer sweetness to vinousness or piquancy, and who object to even a trace of astringency. The trees, while only medium in size, are vigorous, hardy, healthy, and productive. If the variety grows elsewhere as well as it does on the grounds of the New York Agricultural Experiment Station it is too good to be lost. The fruits are in season and at their best for Christmas. This pear was raised from seed by Major Esperen, MechHn, Belgium. The tree fruited first in 1842 and was given the name Fondante de Noel to indicate the day on which it was tasted for the first time. In 1862 a pear called Souvenir d' Esperen, attributed to seed grown by Berckmans, a noted Belgian horticulturist living in the United States, was put forth, but after examination there did not appear to be any difference in either the fruit or the wood of this tree from that of the variety grown by Major Esperen. Because the name Souvenir d' Esperen appears in connection with Fondante de Noel, the variety has been confused with another pear which was raised by Major Esperen and named Souvenir d' Esperen. The two, however, are entirely distinct and the last-named sort has long been known and is still found growing in certain pear orchards of the eastern United States. Tree medium in size and vigor, upright, hardy, productive; trunk thick, smooth; branches brownish-green, nearly covered with gray scarf-skin; branchlets slender, with long intemodes, smooth, glabrous, marked with conspicuous, raised lenticels. Leaf -buds large, long, conical, plump, free. Leaves 3^ in. long, if in. wide; apex taper-pointed; margin glandless, finely serrate; petiole 25 in. long. Flower-buds large, long, plump, free, singly on short spurs; flowers showy, 15 in. across, white often tinged pink on the edges of the petals, average 9 buds in a cluster; pedicels | in. long. Fruit matures December to January; large, 2J in. long, 25 in. wide, roundish-turbinate, irregular; stem f in. long, thick, woody, obliquely set; cavity obtuse, shallow, narrow, furrowed, often lipped; calyx small, nearly closed; basin narrow, obtuse, furrowed; skin roughened by russet dots and patches; color dull greenish-yellow, with many dots, flecks and patches of russet, often with a faint trace of brownish-red on the sunny side; dots numerous, small, russet, rather conspicuous; flesh white, gritty only near the core, tender, buttery, juicy, sweet, highly aromatic; quality good to very good; core large, with meeting core-lines; calyx-tube short, wide; seeds large, long, plimip, acute. FONTENAY I. Am. Pom. Soc. Cat. 38. 1883. Jalousie de Fontenay Vendee. 2. Downing Fr. Trees Am. 396, fig. 173. 1845. 3. Am. Pom. Soc. Rpt. 68. 1862. Belle de Esquermes. 4. Mag. Hort. 20:1^5. 1854. 1 66 THE PEARS OF NEW YORK Jalousie de Fonlenay. $. Pom. France i: No. 44, PI. 44. 1863. 6. Hogg Fruit Man. 303. 1866. 7. Mas Le Verger 3: Pt. 2, 157, fig. 175. 1866-73. 8. Leroy Diet. Pom. 2:295, fig. 1869. 9. Guide Prat. 64, 281. 1876. Birn von Fontenay. 10. Mathieu Nom. Pom. 215. 1889. 11. Lucas Tafelbirnen 87, fig. 1894. The reader will discover no noteworthy characters in the description of this pear; nor does the accompanying illustration make the variety particularly alluring, although the color-plate scarcely does the fruits justice in either size or color. The variety is to be found in many old orchards in eastern America, but was long since relegated by pear-growers to the limbo of nurserymen's catalogs. The only reason for giving it a place in The Pears of New York is that the variety was once prominent, and references to it and comparisons with it are so common in horticultural literature that pear-growers are certain to want to know something about it. As the following description shows, the variety is but mediocre in tree and frtiit. Early in the eighteenth century M. Leveque, an architect, acquired possession of an estate near Fontenay, France. A number of pear seedlings were growing upon this property, one of which was so good as to attract M. Leveque's attention and he began propagating it in 1828. Later he distributed cions of the variety to his friends under the name Poire de Fon- tenay. Soon afterward the name was changed to Jalousie de Fontenay. Leroy took the variety to the garden of the Hortictiltural Society of Angers about 1835, from which place it was still more widely disseminated. It soon found its way to America where it gained early popularity. In 1862 the American Pomological Society listed this variety in its fruit-catalog under the name Jalousie de Fontenay, but shortened the name, in 1883, to Fontenay. In 1899, however, the name disappeared from this catalog and has never been replaced. Tree medium in size, vigorous, upright, dense-topped, hardy; trunk slender, smooth; branches slender, brown mingled with green, partly covered with thin, gray scarf-skin; branchlets thick, long, with short intemodes, light brownish-green, faintly tinged with red, dull, the new growth pubescent near the ends, smooth, with numerous, conspicuous, small, raised lenticels. Leaf -buds very small, short, sharply pointed, free; leaf -scars with large, prominent shoulders. Leaves 3 in. long, i\ in. wide, very thick; apex taper-pointed; margin almost glandless, finely serrate; petiole 2 in. long, variable in size, glabrous; stipules very slender, tinged red. Flower-buds small, short, conical, free, singly on very short spurs; flowers late, showy, if in. across, in dense clusters, average 7 buds in a cluster; pedicels | in. long, lightly pubescent. n FONTENAY THE PEARS OF NEW YORK 1 67 Fruit matures in October; small, 25 in. long, 2 in. wide, oblong-acute-pyriform, sym- metrical, with equal sides; stem | in. long, curved; cavity lacking, the flesh folded around the base of the stem, often lipped; calyx partly open; lobes broad, acute; basin shallow, narrow, obtuse, slightly wrinkled, symmetrical; skin thick, tough, smooth; color dull yellowish-green, netted and patched with russet, with a tinge of red on the exposed cheek; dots mmierous, small, russet, obscure; flesh strongly granular at the center, tender and melting, very juicy, subacid; quality good. Core large, closed, axile, with meeting core- lines; calyx-tube short, narrow, funnel-shaped; carpels emarginate; seeds large, wide, long, pltunp, acute. FORELLE I. Trans. Land. Hort. Soc. 5:408, PI. XVII. 1824. 2. Pom. Mag. 3:112, PI. 1830. 3. Lindley Guide Orch. Card. 399. 1831. 4. Prince Pom. Man. 1:130. 1831. 5. Downing Fr. Trees Am. 389, fig. 169. 1845. 6. Mag. Hort. 13:239, fig. 2j. 1847. 7. Downing /"r. Treei ^m. 765. 1869. 8. Leroy Diet. Pom. 2:183, figs. 1869. 9. Mas Pom. Gen. 1:115, fig. 58. 1872. Forellenbirne. 10. Christ Handb. 514. 1817. II. Dochnahl Fiihr. Obstkunde a: 12. 1856. 12. Lauche Deut. Pom. 11: No. 23, PI. 23. 1882. Florelle. 13. Prince Treat. Hort. 13. 1828. Trout Pear. 14. Gard. Chron. 804, fig. 1846. The pear fancier prizes Forelle for its singularly handsome and dis- tinctive fruits, which are also of very good quality. Forelle pleases the eye as well as any pear for bright colors, and is distinguished among fruits of its kind by its trout -like specklings from which comes the name Forelle, the German name for trout. Looks do not belie taste for the flesh is delicate and buttery, is highly flavored, and satisfies those who regard high quality a prime reqmsite in a pear. The trees are very satisfactory in warm soils and exposures, but fail in heavy clays and cold climates. The variety is worth growing for its beautiful and distinctive fruits. Nothing is very certainly known of the origin of this pear, but it seems highly probable that it had its birth in northern Saxony at the beginning of the eighteenth century. From Germany it was taken to Flanders, and from there introduced into England. In the latter country, it was first fruited by Thomas Andrew Knight, President of the Horticultural Society of London, who, in 1823, sent cions to the Honorable John Lowell, President of the Massachusetts Hortictiltural Society. Forelle became quite widely disseminated in the eastern United States during the first half of the eighteenth century, and was considered by many pomologists a pear of merit. At the present time, however, the variety has almost disappeared from cultivation. Its place has been filled by Vermont Beauty, a pear introduced from Vermont more than forty years ago. It is not improbable that these two varieties are identical. Vermont Beauty may be the old German pear renamed. 1 68 THE PEARS OF NEW YORK Tree medium in size, vigorous, upright, very hardy and very productive; branches few, dark brownish-red, sprinkled with numerous lenticels; branchlets long, pubescent on the youngest shoots. Leaves small, flat, roundish-ovate; flowers open early. Fruit ripens November to December; medium in size, 3 in. long, 2 in. wide, oblong- obovate-pyriform, with a neck variable in length; stem i in. long, slender; cavity shallow, oblique, narrow, often lipped; calyx small, open; lobes broad; basin shallow, narrow, abrupt; skin smooth; color yellow, more or less overlaid with red, deepening to rich crimson next to the sun, profusely covered with grayish-russet dots which are margined or rayed with crimson; dots numerous, large and small, russet or grayish; flesh white, fine-grained, although slightly granular at the center, melting, buttery, juicy, aromatic, with a rich, vinous flavor; quality good. Core medium in size; seeds nearly black, of mediimi size. FOX 1. Budd-Hansen ^w. Hor/. JWan. 2:245. 1903. 2. Ragan A^om. Pear, B. P. /. Bh/. 126: 123. 1908. B. S. Fox. 3. Downing Fr. Trees Am. 2nd App. 154. 1876. 4. Am. Pom. Soc. Rpt. 42, fig. 1877. 5. Card. Mon. 22:369. 1880. 6. Mo. Hort. Soc. Rpt. 170. 1883. Fox seems to have failed in the pear-growing regions of America, in spite of its having several excellent characters in both fruit and tree. The fruits are not quite attractive enough to sell on the markets or to grace the table of the amateur, their rough, russet skins detracting greatly from their appearance. When the skin is removed, however, a better late fall pear cannot be found. The fiesh is white, fine in texture, very juicy, melting, and has a brisk, vinous flavor and a pleasant aromatic smell and taste that at once place the quality very high. The trees are but mediocre in the prime characters of a good orchard plant, and condemn the variety for any purpose other than the collector's plantation. Fox is one of many seedlings originated by B. S. Fox,' San Jose, Cali- fornia. Most of these seedlings were raised from seed of Belle Lucrative ' Bernard S. Fox was a pioneer nurseryman and fruit-grower in California who gave much time to improving the pear through seedlings. During his stay of thirty years in the state of his adoption he was noted for his energy and enterprise in every industry that had to do with fruit-growing. Fox was an Irishman who came to America in 1848 and began work in the garden and nurseries of Hovey and Company of Boston. A few years later he emigrated with the gold-seekers to California where, shortly, he settled at San Jose as a nurseryman and fruit-grower. Eventually he became possessed of a considerable amount of land the increasing value of which made him a very wealthy man, and he took pleasure in being a patron of horticulture as well as a worker in its several fields. Early in his career at San Jose his interest was aroused in the production of new pears from seed. He was a most conscientious selecter and only the best survived in his orchards. He was at all times extremely anxious not to cumber the list of pears with worthless varieties. Out of a great number of seedlings, only three finally received his approval, P. Barry, Fox, and Colonel Wilder. All have high places in the pear lists of California and the United States, and do honor to an enthusiastic and painstaking breeder of pears. For many years before his death in July, 1880, he was the Vice President of the American Pomological Society for California. Bernard S. Fox was one of the first fruit-growers to bring fame to California, and Califomians are justly proud of him. THE PEARS OF NEW YORK 1 69 and Fox is among this number. The exact date of origin cannot be deter- mined, but it is assumed to have been in the early seventies. The variety is considered to be one of the best of Fox's seedUngs. Tree medium in size and vigor, upright-spreading, round-topped, moderately pro- ductive; trunk slender; branches stocky, smooth, greenish-brown overspread with grayish scarf-skin; branchlets thick, short, with short intemodes, zigzag, glabrous, sprinkled with small, raised lenticels. Leaf-buds long, obtuse, pointed, free. Leaves 2I in. long, li in. wide, thick; apex abruptly pointed; margin nearly entire to finely serrate. Flower-buds conical, pointed, free; flowers open early. Fruit ripens October to November; large, 3I in. long, 2I in. wide, oblong-obovate- pyriform; stem if in. long, very thick, curved, obliquely set; cavity very shallow or lacking, the flesh folded up around the base of the stem; calyx closed or slightly open, variable in size; lobes much separated at the base, short, broad, acute; basin shallow, narrow, very small, furrowed and compressed; skin thick, granular, tough, roughened by the russet dots; color russet-yellow, often with a russet-red blush on the side next to the sun, almost entirely overspread with russet; dots nimierous, conspicuous, russet; flesh white, granular near the core, melting, very juicy, sweet mingled with a brisk, vinous flavor, richly aromatic; quality very good. Core large, closed; calyx-tube short, wide; seeds wide, plump, acute. FREDERICK CLAPP I. Downing Fr. Trees Am. 2nd App. 148, fig. 1876. 2. Mass. Hort. Soc. Rpt. Pt. II, 94. 1876. 3. Am. Pom. Soc. Cat. 34. 1877. 4. Budd-Hansen Am. Hort. Man. 2:245. 1903. Clapp No. 22. 5. Mass. Hort. Soc. Rpt. 90. 1872. 6. Ibid. Pt. II, 153. 1874. 7. Am. Pom. Soc. Rpt. 38, 66, iig. 1875. Frederick Clapp has a place on the pear list, because it is one of the few good varieties with acidulous fruits. The refreshing, piquant flavor, the tender, melting, very juicy flesh, and the bright lemon-yellow color with only a trace of red give sufficient charm and character to the fruits to make the variety desirable in every collection of good pears. The fruits come in season with those of Beurre Superfin, and surpass them in quality at least. The trees are vigorous and healthy and form open, shapely, wide-spreading heads that commend them for orchard management. They grow with rapidity and vigor, come in bearing early, and are unusually fruitful. The variety is seldom planted in commercial orchards, but it has a welcome place in every home orchard fortunate enough to have it. This pear was raised about 1870 by Lemuel Clapp, Dorchester, Massa- chusetts, brother of Frederick and Thaddeus Clapp, all of whom were the producers of large numbers of pear seedlings, several of which have been named. In all probability this variety is a cross between Urbaniste and Beurre Superfin. At various exhibitions and meetings of the Massachu- lyO THE PEARS OF NEW YORK setts Horticultural Society in the years 1872, 1874, 1875, and 1876 it was shown and favorably reported on, and in 1875 received high praise in a report of the Massachusetts State Fruit Committee to the American Pomo- logical Society. In 1877 the latter Society added Frederick Clapp to its list of fruits recommended for general cviltivation. Tree large, vigorous, upright-spreading, with open top, hardy; trunk thick, shaggy; branches stocky, shaggy, zigzag, dull reddish-brown, overspread with thick ash-gray scarf- skin, marked with many small lenticels; branchlets thick, dull reddish-brown, tinged with green, smooth except for the lenticels, glabrous, with many small, raised lenticels. Leaf-buds small, short, conical or pointed, plump, usually free. Leaves 3 in. long, if in. wide, ovate, stiff; apex taper-pointed; margin finely serrate, tipped with very fine, sharp-pointed, reddish-brown glands; petiole i^ in. long, slender, glabrous. Flower-buds small, short, conical, pliunp, free; flowers cup-shaped, often with a disagreeable odor, I in. wide, averaging 9 buds in a cluster: pedicels i in. long, thick, pubescent, pale green. Fruit ripe in October; medium in size, more than 2 in. long, zf in. wide, variable in size, roundish or obovate, irregular in shape; stem f in. long, thick; cavity variable in out- line and smoothness, often with a fleshy fold drawn up around the base of the stem ; calyx open; lobes short, broad, obtuse; basin deep, wide, abrupt, usually smooth, symmetrical; skin thin, tender, smooth; color lemon-yellow, often marked with flecks and mottlings of russet; dots numerous, small, russet, obscure; flesh with a very faint tinge of yellow, fine, tender, melting, characteristically juicy, sweet, with a rich sprightliness; quality very good. Core closed, axile, with clasping core-lines; calyx-tube very short, wide, broadly conical; carpels obovate; seeds large, wide, long, plump, acute. GANSEL SECKEL I. Downing Fr. Trees Am. 502. 1857. 2. Ibid. 770. 1869. Gansel-Seckle. 3. Jour. Hort. N. S. 20:30, fig. 1871. 4. Hogg Fruit Man. 585. 1884. %. Jo-ur. Hort. 3rd Ser. 23 : 464. 1 891. 6. Bxinyaid Handb. Hardy Fr. 177. 1920. There are no good reasons why this pear should be grown, it having received much more attention than it deserves during the half century it has been in America. Perhaps it suffices to say that the fruits and trees are in no way equal, except in size of fruit, to those of Seckel, with which variety it wotild compete, although the crop ripens a little later. While the pears are larger than those of Seckel, the jneld is not as great as the trees do not bear as regtalarly, nor abundantly. The fruits are not as well flavored, nor as attractively colored. The variety is still offered by many nurserymen, most of whom, however, condemn it with faint praise. According to Bunyard, Gansel Seckel was raised from seed a century ago by a Mr. Williams of Pitmaston, Worcester, England. It was obtained by crossing Seckel with Gansel Bergamot, whence its name. FREDERICK CLAPP / / #1 GANSEL SECKEL THE PEARS OF NEW YORK I7I Tree medium in size and vigor, upright-spreading, variable in yield; branches slender, zigzag, sprinkled with numerous lenticels; branchlets thick, light reddish-brown mingled with green, smooth, glabrous, with small, roundish, raised, conspicuous lenticels. Leaf- buds small, short, pointed, appressed. Leaves 2J in. long, if in. wide; apex taper-pointed; margin tipped with few reddish glands, coarsely serrate; petiole ij in. long. Flower-buds small, short, conical, plimip, free; flowers open early, i; in. across; pedicels § in. long. Fruit ripens in late October and November; small to medium, 25 in. long, 2I in. wide, irregular, oblate-pyriform; stem j in. long, stout; cavity variable in width, shallow, irreg- tilar; calyx small, closed ; lobes erect, acute; basin variable in width, deep ; skin roughened with russet, uneven; color pale yellow, overspread with thin cinnamon-russet, sometimes faintly blushed on the exposed cheek; dots distinct, cinnamon-russet; flesh yellowish-white, coarse, melting, buttery, juicy, highly aromatic, with a rich perfume, sweet, but without the spicy flavor of the Seckel; quality very good. GARBER t. Am. Pom. Soc. Cat. 48. 1891. 2. Budd-Hansen Am. Hort. Man. 2:247. 1903. 3. Chico Nur. Cat. 12. 1904. 4. Cornell Sta. Bui. 332:481. 1913. Carter's Hybrid. 5. Black Cult. Peach and Pear 229, 242. 1886. 6. Harcourt Fla. Fruits 255. 1886. 7. Hood Cat. 25. 1905. A few trivial differences separate Garber from Kieffer — the fruits of both are poor. The pears ripen a week or two earlier than those of Kieffer, are a little rounder, flatter at the ends, and some say are a little better in quality — certainly they are no worse to eat out of hand. The tree is hardy to heat and cold, and is much planted in the southern states, and in the Mississippi Valley, North and South. The variety might be sparingly planted in New York as an ornamental. Garber is one of many seedlings of the Chinese Sand pear, raised by J. B. Garber, Coltmibia, Pennsylvania, sometime previous to 1880. It is supposed to be of hybrid origin. The variety was added to the American Pomological Society's list of recommended fruits in 1891 where it has since remained. Tree medium in size, vigorous, upright-spreading, hardy, productive with age; branches smooth, zigzag, reddish-brown partly covered with grayish scarf-skin; branchlets thick, with long internodes, smooth, glabrous, sprinkled with small, round, very conspicu- ous, raised lenticels. Leaf-buds small, short, pointed and with curved tips, appressed. Leaves 35 in. long, 25 in. wide, thick; apex taper-pointed; margin with very minute and reddish tips, finely serrate; petiole 2j in. long, thick. Flower-buds small, conical, sharply pointed, free. Fruit ripe September to October ; large, usually roundish-oblong and tapering toward both ends; stem i in. long, stout, obliquely set; cavity small, narrow, often deep and fur- rowed; calyx variable in size, partly open; lobes slender; basin broad, abrupt, deep, furrowed; 172 THE PEARS OF NEW YORK color pale yellow, often with a brownish-red blush on the exposed cheek; dots small, numerous, russet ; flesh white, granular, crisp but tender, juicy, neither sweet nor sour but with a peculiar, pleasant flavor; quality inferior. GLOU MORCEAU I. Jlfag. ffor/. 21:143. 1855. 2. Downing Fr. Trees Am. 502. 1857. 3. /itd. 773. 1869. 4. Hogg Fruit Man. 586. 1884. 5. /o«r. i7or/. 3rd Ser. 14:203. 1887. 6. Bunyard Handb. Hardy Fr. lyS. 1920. Gloux Morceau. 7. Trans. Land. Hort. Soc. 2nd App. 5:6. 1824. 8. Kenrick ^to. Orch. 194. 1832. Hardenpont's Winter Bulterbirne. 9. Liegel Syst. Anleit. 104. 1825. 10. Dochnahl Fiihr. Obstkunde 2:99. 1856. II. Lauche Deut. Pom. II: No. II, PI. 11. 1882. 12. Mathieu Norn. Pom. 231. 1889. Clout Morceau. 13. Lindley Guide Orch. Card. 400. 1831. 14. Card. Chron. 716, fig. i. 1844. 15. Downing Fr. Trees Am. 437, fig. 201. 1845. 16. Hovey Fr. Am. 1:5, PL 1851. 17. Elliott Fr. Book 325. 1854. 18. Am. Pom. Soc. Rpt. 68. 1862. Beurred'Hardenpont. ig. Pom. France i: No. 12, PI. 12. 1863. 20. Mas ie Verger 1:5, fig. i. 1866- 73. 21. Guide Prat. 60, 246. 1876. 22. Soc. Nat. Hart. France Pom. 370, fig. 1904. Beurre d'Arenberg. 23. Leroy Diet. Pom. 1:301, fig. 1867. This old winter pear is nearly lost to cultivation, but is worth growing because of the high quality of the fruit and because the pear comes in season in early winter when there are few others. The pears are not attractively colored, although in this character the illustration does not do the fruit justice. The fruits are rich and sugary without the least trace of acid, but when poorly grown are often astringent. All agree that the quality is better in fruit from dwarf trees in which form the variety grows very well; and that it is better, also, when grown on heavy soils than on light ones. The fruits keep and ship remarkably well. The trees are neither very large nor vigorous, but are usually productive. The variety is in disrepute in many localities because the crop does not always ripen well. The Abbe of Mons, M. Hardenpont, a pioneer in pear-raising and a worthy forerunner of Van Mons, raised this pear from seed about 1750 in his garden at Mons, Belgium. The variety was introduced into France in 1806 by Louis Noisette, who had found it in the gardens of the Due d'Aren- berg. In France it was known, therefore, as Beurre d'Arenberg, and con- sequently became much confused with the true Beurre d'Arenberg raised by Monseigneur Deschamps. In order to overcome this confusion the name of the variety raised by M. Hardenpont was changed by a number of prominent Frenchmen to Beurre d' Hardenpont, but the variety has always been grown under both names in France. In 1820, M. Parmentier of Enghien, Belgium, sent this pear to England under the name Glou Morceau. (Glou, in the Walloon language, meaning delicious or dainty; morceau, French, morsel or bit; hence, the translation may be Delicious Morsel or Dainty Bit.) Glou Morceau has long been the popular name of the variety GLOU MORCEAU THE PEARS OF NEW YORK 173 in England and America although, as Bunyard says, " It is regrettable that the memory of the pioneer of Pear raising, I'Abbe Hardenpont, is not commemorated in this fruit." Glou Morceau was brought to America within a few years after its introduction in England and rapidly found favor here as attested by leading American pomologists. In 1862 the American Pomological Society added the variety to its catalog-list of fruits under the name Glou Morceau as it has since remained. Tree medium in size and vigor, spreading, dense-topped, rapid-growing, productive; trunk stocky; branches thick, reddish-brown, nearly covered with gray scarf-skin, marked with numerous large lenticels; branchlets slender, short, light greenish-brown, overspread with gray scarf-skin, smooth, glabrous, with numerous, small, conspicuous, raised lenticels. Leaf-buds small, very short, pointed, plump, appressed. Leaves 2f in. long, if in. wide, thick, leathery; apex taper-pointed; margin occasionally with very few, small glands, coarsely or finely serrate; petiole 2 in. long, thick, glabrous, greenish. Flower-buds small, short, conical, plump, free, singly on very short spurs; flowers late, showy, if in. across, in dense clusters, 8 to 11 buds in a cluster; pedicels | in. long, pubescent. Fruit matiires November to December; large, 3^ in. long, 2I in. wide, obovate-obtuse- pyriform, irregular, sides unequal, somewhat ribbed; stem | in. long, thick and woody, curved; cavity deep, narrow, russeted, deeply furrowed, compressed, lipped; calyx open; lobes long, narrow, acute ; basin deep, smooth, broadly furrowed ; skin tender, very gritty, dull, roughened by russet ; color pale greenish-yellow, covered with large and small patches and mottlings of light russet; dots numerous, small, conspicuous, light russet; flesh tinged with yellow, fine-grained except near the core and under the skin, tender, buttery, sweet, with a rich, pleasant, aromatic flavor, astringent near the skin; quality good to very good. Core closed, axile, with clasping core-lines; caljoc-tube short, broad, conical; seeds large, wide, long, plump, acute. GUYOT 1. Ragan Norn. Pear, B. P.I. Bui. 126:139. 1908. Dr. Jules Cuyot. 2. Lauche Deut. Pom. II: No. 71, PI. 71. 1883. 3. Hogg Fruit Man. 562. 1884. 4. Ga. Hort. Soc. Rpt. 54. 1892. 5. Garden 52:248. 1897. 6. Deut. Obstsorten 5: Pt. 5, PI. 1906. 7. Garden 73:564. fig- 1909- Docteur Jules Guyol. 8. Lucas Tafelbirnen 73, fig. 1894. 9. Cat. Cong. Pom. France 234. 1906. The fruits of Guyot bear strong resemblance to those of Bartlett, but differ in being larger and rather more handsomely colored, ripen a little earlier, have coarser flesh, and are very differently flavored. The product can seldom compete with that of Bartlett, or even with that of Clapp Favorite with which it ripens, because its season is exceedingly transitory. Unless picked quite green and ripened indoors, the pears rot at the center, and even when ripened tmder the best conditions quickly become mealy and insipid. Taken at the proper moment, the pears are better flavored than those of Bartlett, as they are richer and have a more delicate taste 174 THE PEARS OF NEW YORK and perfume than the musky fruits of Bartlett. The trees are quite as satisfactory as those of Bartlett, unless, possibly, they fall short somewhat in productiveness. The variety is well worth planting in collections for its early, handsome, well-flavored fruits. Guyot was raised in the nurseries of the Baltet Brothers, Troyes, France, about 1870. Within the next decade it was quite widely distrib- uted in France and England where it has since been esteemed as a pear of the Bartlett type. It was first brought to America about 1885. Tree medium in size, vigorous, upright, hardy, productive, a regular bearer; branches brownish, overlaid with thick scarf-skin, marked by small, round, indistinct lenticels; branchlets slender, very long, curved, with long internodes, reddish-brown mingled with green, smooth, glabrous, sprinkled with raised, conspicuous lenticels. Leaf-buds small, very short, pointed, appressed. Leaves 25 in. long, if in. wide; apex taper-pointed; margin glandular, variable in serration; petiole 2 in. long, thick, reddish- green. Flower-buds small, short, conical, plimip, free, singly on very short spurs; flowers open late, showy, ij in. across, in dense clusters, from s to 8 buds in a cluster; pedicels I in. long, pubescent. Fruit ripens in early September; large, 3^ in. long, 25 in. wide, oblong-obtuse- pyriform, irregular, with unequal sides; stem i| in. long, thick, curved; cavity obtuse, shallow, narrow, slightly russeted, drawn up on one side of the stem in a prominent lip; calyx large, open; lobes separated at the base, short, broad, acute; basin shallow, narrow, obtuse, furrowed ; skin very thin, tender, roughish ; color yellow, more or less mottled and with traces of russet, with a red blush on the exposed cheek; dots numerous, small, russet, conspicuous; flesh yellowish-white, granular, tender, moderately juicy, sweet mingled with sprightliness, aromatic; quality good. Core closed, with clasping core-lines; calyx- tube short, wide, conical; seeds large, long, plump, acute. HOWELL I. Mag. Hort. 15:69, fig. 12. 1849. 2. Hovey Fr. Am. 2:75, PI. 1851. 3. Am. Pom. Soc. Rpl. 210. 1856. 4. Downing Fr. Trees Am. 510, fig. 1857. 5. Hoffy N. Am. Pom. i: PI. i860. 6. Pom. France 3: No. 105, PI. 105. 1865. Howell's Seedling. 7. Mag. Hort. 14:519. 1848. Howell is everywhere condemned by faint praise. The variety is a little too good to be discarded and not quite good enough to be generally recommended. Its characters in tree and fruit are faulty by reason of their mediocrity. After having said that the trees are not above the average in vigor, healthfulness, hardiness, and fruitfulness, it remains only to be said that their spreading tops make them desirable orchard inhabitants and handsome dooryard ornamentals. The fruits cannot be praised for attrac- tive appearance or good quality, but they are preeminently meritorious in that they are probably more often uniform in appearance, quality, and 1 II GUYOT w X. HOWELL THE PEARS OF NEW YORK 1 75 freedom from the ravages of the scab fungus than those of aknost any- other pear. These quaUties make Howell a most estimable variety for the home orchard where intensive care cannot be given. The variety further commends itself to amateur growers, because the trees bear early, annually, and abundantly. Howell seems to be better suited to the middle western states than to the eastern states. In 1829 or 1830, Thomas Howell, New Haven, Connecticut, planted in his garden seeds from a variety of pear known locally as the Jonah, a hard and tough winter sort which seldom matvrres sufficiently to be regarded as a dessert fruit. One of the trees resiilting from these seeds came into bearing in 1842 or 1843. Specimens were exhibited in Faneuil Hall by the Massachusetts Horticultural Society in 1848 and were considered to be " of the first class and worthy of cultivation in every place where the soil and climate are congenial." In 1856, the Howell pear was recommended for general cultivation by the American Pomological Society. Tree large, vigorous, spreading, open-topped; trunk thick; branches stocky, reddish- brown, overspread with gray scarf-skin, with few small lenticels; branchlets thick, short, dull reddish-brown, smooth, glabrous, with a few large, raised lenticels. Leaf -buds large, long, conical, free. Leaves 2 in. long, i| in. wide, oval, leathery; apex taper-pointed; margin finely serrate, hairy, tipped with very minute glands; petiole ij in. long. Flower-buds large, long, conical, rather plump, free; flowers open early, if in. across, in dense clusters, from 7 to 15 buds in a cluster; pedicels itV in. long, pubescent, greenish. Fruit ripe in late September and October; medium in size, 25 in. long, 2j in. wide, uniform in size and shape, round-obovate, symmetrical; stem i in. long, thick, straight; cavity obtuse, very shallow and narrow, often with almost no cavity, smooth, symmetrical; calyx open, small; lobes separated at the base, short, narrow, obtuse; basin obtuse, shghtly furrowed, nearly symmetrical; skin smooth, dull; color pale lemon-yellow, marked on the side exposed to the sun with a trace of blush and with patches and tracings of russet ; dots many, small, russet, very conspicuous; flesh yellowish-white, firm but tender, granular, melting, very juicy, sweet, with a rich, somewhat brisk, almost vinous flavor, aromatic; quality very good. Core rather large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds long, plump, acute, frequently abortive. roAHO I. U. S. D. A. Rpt. 572, PI. II. 1888. 2. Can. Hort. 12:2, fig. i, PI. 1889. 3- Wickson Cat. Fruits 341. 1889. 4. Thomas Am. Fruit Cull. 477, fig. 691. 1897. 5. Am. Pom. Soc. Cat. 36. 1899. 6. Rev. Hort. 60. 1901. 7. Budd-Hansen Am. Hort. Man. 2:249. 1903. There is much difference of opinion as to the value of Idaho in America. Without question, the variety is of considerable worth in parts of the Pacific Northwest, and especially in regions where hardihood is a prime requisite. 176 THE PEARS OF NEW YORK There, presumably, the fruits are larger and better flavored than in the East. As the accompanying plate shows, the pears are only medium in size on the grounds of this Station, but they are attractive in color and of excellent taste. The core is small, and the seeds are often abortive and sometimes wanting. The flesh is tender, buttery and almost free from granulation, with a rich, sweet, vinous flavor which make the rating for this fruit " good to very good." In many regions the pears are large, rough, and gross — sometimes a facsimile of Duchesse d'Angouleme. The trees are dwarf and fruitful to a fault so that the pears often run small; they are hardier than those of almost any other pear and bear annually. To offset these good characters, however, the trees have the fatal fault of blighting, so that the variety is of value only in regions where blight is not an annual scotirge of this fruit. Idaho was raised from seed of an unknown variety about the year 1867 by a Mrs. Mulkey, Lewiston, Idaho, and, having been propagated by the Idaho Pear Company, was first brought to public notice in the autumn of 1886 by John H. Evans of Lewiston. In 1888 it was introduced to Europe and was shown at the congress of fruit growers held at Geneva, Switzerland, in 1899. Idaho is included in the American Pomological Society's list of fruits recommended for general cultivation, having been added to this list in 1899. Tree medium in size, vigorous, upright-spreading, hardy, very productive; trunk smooth; branches slender, smooth, reddish-brown overspread with much gray scarf-skin, sprinkled with many small lenticels; branchlets dull brownish-red, overlaid with scarf-skin, smooth, glabrous, with small lenticels. Leaf-buds small, short, conical, pointed, free; leaf-scars prominent. Leaves 2I in. long, i^ in. wide, leathery; apex abruptly pointed; margin glandular, finely serrate; petiole 2 in. long. Flower-buds short, conical, very plump, free, singly on short spurs; flowers showy, 1 5 in. across, in dense racemes, average 8 buds in a cluster; pedicels i| in. long, pubescent. Fruit matures in late September and October; mediimi in size, 2 in. long, 25 in. wide, roundish, slightly pyriform, symmetrical; stem i in. long, thick, slightly curved; cavity acute, narrow, furrowed, slightly lipped; calyx closed; lobes broad, acute; basin shallow, obtuse, somewhat furrowed; skin thick and granular, tough, roughish; color dull lemon- yellow, tinged with green, dotted and streaked with russet, splashed with russet patches; dots numerous, small, russet, conspicuous; flesh dull white, tinged with yellow, firm, tender, buttery, juicy, sweet, rich, almost vinous; quality good to very good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds wide, acute. IDAHO THE PEARS OF NEW YORK 1 77 JARGONELLE I. Knoop Pomologie loi, fig. 1771. 2. Coxe Cult. Fr. Trees 183, fig. 13. 1817. 3. Pom. Mag. 3: 108, PI. 1830. 4. Lindley Guide Orch. Card. 341. 1831. 5. Mag. Hort. 9:363, fig. 30. 1843. 6. Downing Fr. Trees Am. 758. 1869. Cergonell. 7. Parkinson Par. Ter. 593. 1629. £pargiie. 8. Duhamel Trait. Arb. Fr. 2:133, PI. VII. 1768. 9. Coxe Cult. Fr. Trees 181, fig. 10. 1817. 10. Prince Pom. Man. 1:152. 1831. 11. Pom. France 2: No. 85, PI. 85. 1864. 13. Mas Le Verger 2:19, fig. 8. 1866-73. 13- Leroy Diet. Pom. 2: 135, fig. 1869. 14. Guide Prat. 62, 269. 1876. Sparbirne. 15. 'Dochnahl Fiihr. Obstkunde i:it,i. 1856. 16. Mathieu iVow. Fom. 286. 1889. Wdlsche Birne. 17. Dochnahl Fiihr. Obstkunde 3:144. 1856. At one time the best second early pear, Jargonelle is now little grown in America, native varieties having crowded it out. The crop ripens two or three weeks before that of Bartlett, so that the pears come on the market with those of Bloodgood and Dearborn, which, for most situations, are better sorts. The fruits are as attractive as any of their season and are vmique in shape and in having a long, curved stem. The quality leaves much to be desired. The flesh is coarse, rather gritty, and the flavor lacks the rich sugary taste on the one hand, or the refreshing piquancy on the other hand, of good pears. The fruits rot at the core and the season is short. The crop should be picked early and ripened in the house. The trees are large, vigorous and sometimes very productive, but are coarse, imtidy bearers, especially when yotmg, and are often uncertain in bear- ing. After setting the faults against the merits of this variety, one must conclude that is it too worthy to discard, but hardly good enough for a recommendation for other than the home orchard or in the plantings of collectors. Jargonelle is a patriarch among pears, being one of the oldest of all varieties. Its name appears to be derived from Jargon, anciently Gergon, a corruption of Groecimi; whence Merlet, writing in 1675, infers that the Jargonelle was the Pyrum Tarentinum of Cato and Columella, the Numid- ianum Groecum of Pliny, and the Groeculum of Macrobius. So far as we know the earliest mention of the Jargonelle in England is by John Parkinson, who, writing in 1629, mentions sixty -five varieties of pears, among them being the Peare Cergonell. Stephen Switser, who wrote in 1731, also names it. The vitality of the English Jargonelle is remarkable ; the trees, it is said, often live for 200 years. In Scotland the variety is cultivated as far north as pears will grow. William Coxe, Burlington, New Jersey, writing in 181 7 of the Jargonelle, said, " This pear has not been much ctiltivated in America, and almost always under false names." 12 1 78 THE PEARS OF NEW YORK Tree large, vigorous, spreading, open-topped, rapid-growing, hardy, very productive, long-lived; trunk shaggy; branches reddish -brown overlaid with heavy gray scarf-skin, with large lenticels; branchlets slender, short, reddish-brown overlaid with gray, new growth brownish, dull, smooth, with numerous small, raised, very conspicuous lenticels. Leaf -buds small, short, pointed, plump, appressed or free. Leaves 35 in. long, 2 in. wide, leathery; apex taper-pointed; margin tipped with few small, black glands, finely serrate; petiole 3 in. long, slender, tinged with red, glabrous; flower-buds small, very short, conical, plvunp, singly on short spurs; flowers late, showy, i§ in. across, in dense clusters, from 8 to 14 buds in a cluster; pedicels if in. long, pubescent. Fruit ripe in late August; large, 3I in. long, 2y\ in. wide, oblong-obovate-pyriform, with an acute neck; stem characteristically long and curved, if in. long; cavity lacking, the flesh folding up around the base of the stem, russeted, lipped ; calyx open ; lobes separated at the base, long, broad, acute; basin very shallow and narrow, obtuse, gently furrowed, compressed; skin smooth; color yellow, with a bright blush laid thinly over the exposed cheek in streaks and splashes; dots numerous, greenish-russet, very small, obscure; flesh yellowish-white, granular under the skin, gritty at the center, melting, very juicy, subacid, aromatic, vinous; quality very good. Core large, open, with clasping core-lines; calyx-tube long, narrow, conical; seeds large, wide, long, plump, acute. JARGONELLE (FRENCH) I. Duhamel Trait. Arb. Fr. 2:123. 1768. 2. Prince Pom. Man. 1:154. 1 83 1. 3. Downing Fr. Trees Am. 339. 1845. 4. Ibid. 767. 1869. 5. Leroy Diet. Pom. 2:303, fig. 1869. 6. Mathieu Norn. Pom. 237. 1889. Bellissime d'£te. 7. Duhamel Trait. Arb. Fr. 2:203, PI- XLII. 1768. 8. Mas Le Verger 2:193, fig. 95. 1866-73. 9. Leroy Diet. Pom. 1:216, fig. 1867. 10. Guide Prat. 70, 235. 1876. Cuisse Madame. 11. Coxe Cult. Fr. Trees 181, fig. 11. 1817. Red Muscadel. 12. Lindley Guide Orch. Card. ^^6. 1 831. Bassin. 13. Hogg Fruit Man. 491. 1884. Sclwnsle Sommerbirne. 14. Mathieu Nom. Pom. 280. 1889. This old sort, very different from Jargonelle, is worthy of descrip- tion only to distinguish it from the much better and older pear of the same name. A generation ago this French Jargonelle was much grown in America, but has given way to better sorts. The pears are handsome, but are poor in quality and are edible only a day or two after maturity as they quickly rot at the center and become dry and mealy toward the periphery. The name Jargonelle is used in France to denote a group of pears. This fact accounts for the confusion which exists among the names and synonyms of several varieties of this class. The French Jargonelle is said to have originated in Anjou, a former province in France, where it was much cultivated and highly esteemed toward the end of the fifteenth century. 4^ JARGONELLE "^"ifW^ \ THE PEARS OF NEW YORK 179 Tree large, vigorous, upright, the younger branches inclined to droop, very productive; branches stocky, dark reddish-brown ; branchlets often curved and drooping, short, sprinkled with elongated, inconspicuous lenticels. Leaf-buds large, conical, appressed. Leaves oval, enlarged at the base; apex abruptly pointed; margin coarsely serrate; petiole long, thick. Flower-buds large, long-conic; flowers medium in size. Fruit ripens in August and September; medium to sometimes large, 3^ in. long, 2I in. wide, obtuse-pyriform to oblong-pyriform; stem i in. long, slender, obliquely inserted; cavity obtuse, very shallow; calyx small, open; lobes long, projecting; basin variable in depth, small, irregular, furrowed; skin smooth, glossy; color lemon-yellow, blushed with red on the sunny side, occasionally marbled with thin orange-russet about the neck; dots light greenish or russet; flesh white, coarse, juicy, sweet, aromatic; quality good. Core large; seeds dark brown, small, narrow, long, often abortive. JOSEPHINE DE MALINES I. Mcintosh Bk. Card. 2:461. 1855. 2. Am. Pom. Soc. Rpt. 68. 1862. 3. Pom. France 2: No. 50, PI. 50. 1864. 4. Jour. Hart. N. S. 14:67. 1868. 5. Downing Fr. Trees Am. 793, fig. 1869. 6. Leroy Diet. Pom. 2:310, fig. 1869. 7. Guide Prat. 61, 282. 1876. 8. Jour. Hart. 3rd Ser. 5:565, fig. 96. 1882. 9. Hogg Fruit Man. 599. 1884. 10. Bunyard Handb. Hardy Fr. 182. 1920. Josephine von Mecheln. 11. Dochnahl FUhr. Obstkunde 2:93. 1856. 12. Mathieu Nam. Pom. 239. 1889. 13. Gaucher Pom. Prak. Obst. No. 50, PI. 31. 1894. Malines. 14. Am. Pom. Soc. Cat. 24. 1897. This is another of the few good winter pears. The fruit-characters are so distinctive and meritorious that the variety should be grown in every home orchard, and it possesses much merit for commercial plantations. The fruits have a marked peculiarity. Cut through the shaded yellow-russet skin, flesh with a faint, rosy tint is displayed. Several red or rosy-fieshed pears are grown in Europe, but this is the only one described by American pomologists. The tree also, has a marked peculiarity; it thrives amazingly well on the white-thorn as well as on pear and quince stocks. But it is the quality of the fruits that commends the variety most highly. The flesh is buttery, juicy, sweet, and perfumed — pleasing in every character that gratifies the palate. The season is exceedingly variable, and is given by different pomologists from December to March and January to May. The fruits are not very pleasing in appearance, but the accompanying illustration scarcely does them justice in either size or color. In the orchard, the trees are satisfactory, but the nurserymen find them rather difficult to grow, this, no doubt, being the chief reason for the apparent neglect of this splendid pear. The trees thrive in almost any soil or situation suitable to pears, and are everywhere prodigiously fruitful, hardy, and resistant to blight. The variety deserves wider recognition than it now receives. l8o THE PEARS OF NEW YORK This pear originated about 1830 in the seed beds of Major Esperen, the well-known pomologist of Mechlin (Malines), Belgivim, who named it Josephine de Malines in honor of his wife. It was introduced in America prior to 1850, and in 1862 was added to the fruit-list of the American Pomological Society, a place it has since retained. Tree large, vigorous, spreading, tall, dense-topped, rapid-growing, hardy, very produc- tive; trunk stocky; branches thick, shaggy, reddish-brown overlaid with gray scarf-skin, marked with few lenticels; branchlets thick, dull reddish-brown, smooth, glabrous, with small, raised, inconspicuous lenticels. Leaf-buds short, obtuse, plimip, appressed. Leaves 2j in. long, ij in. wide, leathery; apex taper-pointed; margin finely serrate; petiole if in. long. Flower-buds short, plump, free; flowers early, if in. across, white, occasionally tinged with pink, well distributed, average 7 buds in a cluster; pedicels J in. long, slender, thinly pubescent. Fruit ripe December to February; medium in size, 25 in. long, af in. wide, turbinate, inclined to truncate; stem long, very thick; cavity obtuse, shallow, narrow, slightly furrowed; calyx large, open; lobes short, broad, obtuse; basin narrow, obtuse, smooth; skin thick, tough, dull; color pale greenish-yellow, netted and patched more or less with russet; dots numerous, small, brown or russet, conspicuous; flesh light salmon, granular, melting, buttery, very juicy, sweet, slightly aromatic; quality good. Core large, closed, axile, with clasping core-Hnes; calyx-tube short, wide; carpels pyriform; seeds large, wide, long, plump, acuminate. KIEFFER I. Card. Mon. 22:49, fig. 1880. 2. Am. Pom. Soc. Cat. 38. 1883. 3. Jour. Hort. 3rd Ser. 12:131. 1886. 4. Gorden 68:398. 1905. 5. /iid. 69:68. 1906. 6. CornW/ 5ta. B«/. 332:483. 1913. T. Country Gent. 84:26, fig. 1919. Kieffer's Hybrid. 8. W. N. Y. Hort. Soc. Rpl. 53. 1879. Keiffer. 9. Downing Fr. Trees Am. 3rd App. 179. 1881. 10. Mathieu Nom. Pom. 240. 1889. II. Am. Pom. Soc. Rpt. 178. 1909. Although the most pretentious cheat in the orchard, Kieffer is grown more commonly than any other pear in North America. Its popularity can be accounted for only by accepting Bamum's dictum that "Americans love to be fooled." Pears are grown to eat, but those of Kieffer are fit to eat only in culinary preparations, dire necessity alone compelling their constimption uncooked. Yet, pleased by a bright cheek and a fair form, regardless of the potato-like flavor, people buy and eat Kieffer pears and persist in doing so. There are several reasons why Kieffer is popular. No pear has been advertised so widely and so unqualifiedly, growers of trees often supplying virtues to the variety which Nature denies it, because of all pears the trees of Kieffer are most easily grown. Besides this virtue in the trees there are several others that commend the variety more highly. Thus, of all pears grown in America, the trees are tmiformly the most vigor- JOSEPHINE DE MALINES THE PEARS OF NEW YORK l8l ous, fruitful, endure heat best, are least susceptible to blight, and withstand best the ravages of San Jose scale. There are several faiilts, however; the trees are tender to cold, in some soils refuse to set fruit, are often self- sterile, and sometimes with the best of care bear only pears of small size. Worthless for dessert, much can be said for the fruits of Kiefier for cvilinary preparation. Cooking removes the disagreeable natural taste of the raw pear, and leaves a good product. Canned, the pears retain their shape, color, and flavor well; therefore, and because white and inviting, canned Kieffers are preferred by commercial canners. Use in the cannery is the true place for Kieffer pears in regions where better sorts can be grown for dessert. Now that the first flush of popularity is past, it would seem a wise precaution on the part of pear-growers to grow this fruit chiefly for the cannery, supplying the demands for dessert pears with worthier varieties, although as long as consumers buy it to eat out of hand, growers cannot be blamed for growing it in commercial orchards. The seed parent of Kieffer was the Sand pear of China. Peter Kieffer, ^ who lived at Roxborough, near Philadelphia, for many years grew the Chinese Sand pear and sold the trees for ornamental pvirposes. In his garden there were also trees of Bartlett. Among chance seedlings, Mr. Kieffer observed one of peculiar growth which he saved. This tree bore fruit first in 1863. Later, it was exhibited at the Massachusetts Horti- cultural Society, and finally at the Centennial Exposition where in 1876 it was named Kieffer. The variety was added to the fruit -list of the American Pomological Society in 1883. Tree of mediiun size, vigorous, upright, dense-topped, hardy, very productive; branches slender, nearly smooth, reddish-brown, covered with dull ash-gray scarf-skin, marked with few small lenticels; branchlets medium to long, reddish-brown mingled with green, smooth, slightly pubescent, with numerous, large, raised, very conspicuous lenticels. ' Peter Kieffer, a rmrseryman of good reputation in his state, deserves pomological honors because of his keenness of vision in selecting for distribution the pear which bears his name. Few men would have recognized merit in the seedling from which the Kieffer pear came. Peter Kieffer was bom in Alsace in 1812, whence he emigrated to America in 1834. In Europe he had worked for twelve years in the garden of the King of France and upon his arrival in America sought employment as a gardener which he found on the estate of James Gowen at Mt. Airy, near Philadelphia. In 1853 he started a small nursery at Rox- borough, a short distance from Philadelphia. Much of his stock was imported from Europe, most of which came from Van Houtte, the famous Belgian niorseryman. From Van Houtte, Kieffer obtained seeds of the Chinese Sand pear from which came the Kieffer pear as described in the history of the variety. As a token of his faith in his new variety, Kieffer planted an orchard of this pear, some of the trees of which still live and bear. Peter Kieffer died in 1890, having made an important contribution to horticulture even though the variety sent out by him is far from perfect and has been much over-praised and over-planted. 1 82 THE PEARS OF NEW YORK Leaf-buds small, short, obtuse, slightly pointed, appressed. Leaves 3j in. long, if in. wide, oval, thick, leathery; apex taper-pointed; margin often finely serrate; petiole i| in. long. Flower-buds conical to pointed, free; flowers open early, if in. across, fairly well distributed, varying from 3 to ii buds in a cluster; pedicels i| in. long, thick, very slightly pubescent, green, rarely tinged red. Fruit matures in late October and November; above medium to large, 2I in. long, 25 in. wide, oval, narrowing at both ends, symmetrical, uniform; stem i in. long, thick; cavity very small, smooth; calyx open; lobes separated at the base, short, narrow, acute; basin shallow, narrow, obtuse, nearly smooth; skin thick, tough, smooth; color yellow, blushed with dull red on the exposed cheek; dots numerous, small, russet, conspicuous; flesh yel- lowish-white, very granular and coarse, crisp, juicy, not sweet, often astringent; quality poor. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds wide, plump, acute. ZINGSESSmG I. Mag. Hort. 13:450. 1847. 2. /iid. 19:453, 516, fig. 32. 1853. 3- Am. Pom. Soc. Rpt. 231. 1858. 4. Downing Fr. Trees Am. 795. 1869. A summing up of the characters of Kingsessing, as is so often the case with varieties of fruits, makes it appear a most desirable sort. Neverthe- less, its culture does not make headway. Growers rate it as a " good pear," but will not grow it, for the reason, no doubt, that it has no outstanding characters for any region, season, or purpose. As the pears grow on the grounds of the New York Agricultural Experiment Station they are a little under size for a good commercial fruit, and while the sweet, perfumed flavor is pleasant, it lacks individuality. The variety is grown chiefly along the Atlantic Coast from Long Island to Maryland. This is a natural seedling which sprang up in the family btorial ground of Isaac Leech, Kingsessing, a suburb of Philadelphia, about 1833. The tree first fruited about 1843. Dr. Brinckle, who introduced the variety, thought from its close resemblance to Chapman that it was probably a seed- ling from it, or of its parent, the Petre, as trees of both these varieties stood in the vicinity of the Kingsessing. The American Pomological Society placed Kingsessing on its fruit-hst in 1858 but dropped it in 1899. Tree very large and vigorous, upright-spreading, dense-topped, rapid-growing, hardy, medium in yield; trunk very thick; branches very stocky, grayish-brown, sprinkled with numerous large lenticels; branchlets thick, long, glossy, smooth, glabrous, with numerous rather small, raised, conspicuous lenticels. Leaf -buds large, long, conical, free. Leaves 2} in. long, if in. wide; apex abruptly pointed; margin glandular, finely serrate; petiole i| in. long. Flower-buds large, conical, free. \ J^\ KIEFFER THE PEARS OF NEW YORK 1 83 Fruit ripens in September and October; medium in size, 25 in. long, 25 in. wide, obovate- obtuse-pyriform; stem J in. long, thick, usually curved, fleshy at the point of insertion in the fruit; cavity obtuse, shallow, slightly furrowed, occasionally lipped; calyx partly open; lobes separated at the base, short, narrow, acute; basin shallow, gently furrowed, usually symmetrical; skin granular, tender, roughish; color yellow, sprinkled and netted with russet, with a thin brownish-red blush on the exposed cheek; dots numerous, grayish or russet, small, conspicuous; flesh white, granular, tender and melting, sweet, aromatic; quality good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds wide, long, plump, acute. KOONCE I. III. Horl. Soc. Rpi. 159. 1889. 3. Ibid. 55. 1895. 3. Am. Pom. Soc. Rpt. 44. 1897. 4. Budd- Hansen Am. Hort. Man. 2:251. 1903. 5. Chico Nut. Cat. 12. 1904. 6. Am. Pom. Soc. Cat. 41. 1909. 7. Ont. Dept. Agr. Fr. Ont. 168. 1914. Koonce is a popular early variety grown rather commonly in nearly every pear region in the United States. It is listed by nearly all nursery- men. Its tree-characters are more notable than those of its fruits. The trees make a splendid showing in the nursery and are hardy and productive in the orchard, although of but medium size and rather straggling at maturity. The pears are better in quality than those of Early Harvest or Lawson, with which it often competes, but are hardly as attractive in appearance, being rather small and often irregular in shape. The color is unusually bright, especially on the red cheek. The pears decay quickly after maturity and are suitable only for home and local markets. This pear originated in southern Illinois but no one seems to know by whom, or at what time, or in what locality in the State. The variety has been grown for more than thirty years. The American Pomological Society added Koonce to its list of fruits in 1909. Tree medium in size and vigor, upright-spreading, scraggly, open-topped, hardy, productive; trunk shaggy; branches zigzag, dark brownish-red, covered with thick grayish scarf-skin, with few lenticels; branchlets thick, long, with long intemodes, dull light brown, smooth, glabrous, sprinkled with small, raised, elongated lenticels. Leaf -buds small, short, conical, pointed, plump, appressed; leaf-scars prominent. Leaves 2\ in. long, i\ in. wide, stiff; apex taper-pointed; margin glandular, finely serrate; petiole 1 3 in. long. Flower-buds short, obtuse or conical, plump, free; flowers showy, 1 5 in. across, in dense clusters, average 5 buds in a cluster; pedicels f in. long, slender, pubescent. Fruit ripens in August; medium in size, 25 in. long, 25 in. wide, obovate-obtuse- pyriform, with unequal sides; stem ij in. long, thick; cavity obtuse, shallow, narrow, com- pressed, lipped or often drawn up in a wrinkled fold about the base of the stem; calyx open; lobes separated at the base, narrow, acuminate; basin obtuse, gently furrowed; skin thick, tough, roughish; color pale greenish-yellow, with a dull reddish-brown blush 184 THE PEARS OF NEW YORK spreading over the exposed cheek; dots numerous, very small, greenish-russet, conspicuous; flesh whitish, granular especially at the center, medium tender, juicy, aromatic, sweet but vinous; quality good. Core small, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds small, narrow, short, plump, acute. LAMY 1. Ragan Nom. Pear, B. P. I. Bui. 126:161. 1908. Comte de Lamy. 2. Kenrick Am. Orch. 141. 1841. 3. Downing Fr. Trees Am. 371, fig. 158. 1845. 4. Card. Chron. 20, fig. 1846. 5. Downing Fr. Trees Am. 727. 1869. 6. Jour. Horl. N. S. 38:359. fig- 52. 1880. 7. Hogg Fruit Man. 553. 1884. Poire Dingier. 8. Ann. Pom. Beige 2:69, PL 1854. Beurre Curlet. 9. Pam. France 2: No. 77, PI. 77. 1864. 10. Leroy Did. Pom. 1:341, figs. 1867. II. Guide Prat. 65, 243. 1876. Curtet's Bulterbirne. 12. Mathieu Nom. Pom. 200. 1889. As the history shows, this is an old European pear which had its probationary period in America many years ago, and which never got out of the Hmbo of nurserymen's catalogs and collections. On the grounds of the New York Agricultural Experiment Station, however, the pears are so handsome and so delectable in quality that the variety seems quite worth while describing and illustrating among the major sorts. It is a splendid pear for the home orchard, but the tree is not large nor robust enough for a commercial plantation. A few nurserymen still list it. This variety was raised from seed about 1828 by M. Bouvier, Jodoigne, Belgium. It was first named Beurre Ciirtet in honor of M. Curtet, a physician and professor at Brussels. The London Hortictiltural Society first obtained the variety tmder the name Comte de Lamy, by which name it has best been known in England. Lamy was early introduced to America where trees have long been found in collections. Tree small, spreading, open-topped, hardy, productive: trunk slender, shaggy; branches slender, shaggy, dull brown, overspread with thick scarf-skin, sprinkled with numerous lenticels; branchlets slender, curved, short, with short intemodes, brown changing to reddish-brown on the newer growth, glossy, smooth, glabrous, with small, raised, conspic- uous lenticels. Leaf-buds small, short, conical, pointed, plump, free. Leaves 2I in. long, if in. wide, leathery; apex taper-pointed; margin finely serrate to nearly entire, tipped with few minute glands; petiole ij in. long, pinkish. Flower-buds large, thick, long, conical, very plump, free, singly as lateral buds or on very short spurs; flowers late, very showy, if in. across, in dense clusters, average 9 buds in a cluster; pedicels f in. long, thick, lightly pubescent. Fruit matures in late October and early November; medium in size, 2I in. long, 2 in. wide, obovate-obtuse-pyriform, often irregular and with unequal sides; stem I5 in. long. 4^ KOONCE 4F^ I LAMY THE PEARS OF NEW YORK 1 85 thick; cavity almost lacking, very obtuse and shallow, narrow, russeted, often lipped; calyx open; lobes broad, acute; basin rather deep, obtuse or abrupt, gently furrowed, com- pressed; skin thin, smooth except for the russet dots, dull; color yellow, with a solid, dark red blush on the exposed cheek; dots numerous, large, brownish-russet, very conspicuous; flesh tinged with yellow, granular at the center, tender and melting, buttery, juicy, sweet, with a faint, vinous flavor, pleasantly aromatic; quality good to very good. Core large, closed, with clasping core-lines; calyx-tube short, very wide, conical; seeds large, wide, plump, acute. LAWRENCE I. Kenrick/lwi. Ore/;. 169. 1841. 2. Mass. Horl. Soc. Rpl. 4. 1843. 3. Mag. Hort. 10:212. 1844. 4. Downing Fr. Trees Am. 442. 1845. 5. Mag. Hort. 12:432, fig. 29. 1846. 6. Hovey Fr. Am. 2:13, PI. 1851. ^. Am. Pom. Soc. Rpt. 230. 1854. S. Downing Fr. Trees Am. 440, &g. 1857. 9. Thomas Am. Fruit Cult. 480. 1897. There is great diversity of opinion as to the value of Lawrence for a market pear, but no one denies it a place as one of the very best early winter pears for the home orchard. A generation ago it was held in high esteem as a market pear, but the more showy Kiefifer, kept in cold storage, has elbowed the less conspicuous Lawrence off the fruit-stands and almost out of the markets. The tree is hardy, moderately vigorous and fruitful, an early, annual, and uniform bearer, and has the reputation of being one of the longest lived of all pear trees. The fruits are of but medium size, but are shapely in form, trim in contour, and are distinctive in shape because of the rovmded, truncate stem end. In color, the pear is a bright, clean lemon-yellow marked with patches of russet and faintly blushed on the side to the sun. No yellow pear is more attractive. The fruits come in season in early winter and have the excellent character of keeping well under ordinary care for a full month or longer. The melting flesh abounds with a rich, sugary, perftimed juice, by virtue of which it is justly esteemed as the best-flavored pear of its season. Lawrence finds congenial soils and climates in nearly every part of New York, and shovdd have a place in every home orchard in the State. Lawrence is a native of Flushing, Long Island, and was first intro- duced to growers by Wilcomb and King of Flushing, who sent specimens of it in 1843 to the Massachusetts Horticultural Society, saying that it appeared to be a cross between the old Saint Germain and White Doyenne, "as it resembles both of them in wood, foliage, and fruit, and there is no other variety in the neighborhood." The variety rapidly found favor among pear growers and was soon widely disseminated. The American Pomological Society added Lawrence to its fruit-catalog in 1854. 1 86 THE PEARS OF NEW YORK Tree of medium size, vigorous, spreading, with drooping branches, very hardy, produc- tive; trunk shaggy; branches smooth, zigzag, reddish-brown mingled with ash-gray scarf- skin, with numerous large lenticels; branchlets reddish-brown, glossy, smooth, glabrous, with slightly raised, conspicuous lenticels. Leaf-buds short, obtuse, plump, nearly free. Leaves 25 in. long, ij in. wide, oval, leathery; margin finely serrate; petiole if in. long, slender; stipules rudimentary. Flower- buds hardy, conical or pointed, free; flowers open early, if in. across, in rather dense clusters, from 8 to 12 buds' in a cluster; pedicels | in. long, lightly pubescent, greenish. Fruit ripe November to December; medium in size, 2f in. long, 25 in. wide, uniform in size and shape, obovate-obtuse-pyriform, generally symmetrical; stem i in. long, thick, slightly curved; cavity small, obtuse, shallow, narrow, russeted, furrowed and irregular, often lipped; calyx large, partly open; lobes separated at the base, long, broad, acute; basin wide, obtuse, furrowed and sometimes corrugated; skin thick and granular, tough, roughish; color lemon-yellow, marked with occasional patches of russet and with a faint russet-red blush on the exposed cheek; dots nimierous, small, russet, inconspicuous; flesh yellowish-white, firm, granular, tender and melting when fully mature, juicy, rich, sweet; quality very good. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds large, long, plump, acute. LAWSON 1. Rural N. Y. 43:651, fig. 385. 1884. 2. Card. Mon. 27:282. 1885. 3. Rural N. Y. 44:693. 1885. 4. Card. & For. 5:414. 1892. 5. Van Lindley Cat. 22. 1892. 6. Am. Pom. Soc. Cat. 36. 1899. 7. Ont. Dept. Agr. Fr. Ont. 168. 1914. 8. Cal. Com. Hort. Pear Grow. Cal. 7:266, fig. 67. 1918. Comet. 9. Gafd. il/on. 27:144. 1885. Cometbirne. 10. Mathieu Nom. Pom. 198. 1889. Of all early pears, the fruit of Lawson best satisfies the eye for bright colors. It is as brightly colored as the brilliant Vermont Beauty or as Mount Vernon. Another outstanding character is the small core, vi^hich, though the pears ripen early and quickly, seldom softens unduly. The pears are sometimes nearly or quite seedless. Unfortunately, the fruits are often irregular in shape, and in quality are never more than mediocre. The tree is fairly healthy, vigorous, hardy, and free from blight, and is characterized by its tall, upright growth. Although grown for more than a hundred years in New York, the variety has never made headway in this State, but seems to be attracting much attention on the Pacific slope. This pear originated on the farm of a Mr. Lawson in Ulster County, New York, about 1800, judging from the appearance of the original tree which was standing in 1900. The variety was introduced toward the end of the nineteenth century under the name Comet by reason of its color, so that it is sometimes known as Lawson Comet. The American Pomological Society added Lawson to its fruit-catalog in 1899. LAWRENCE THE PEARS OF NEW YORK 1 87 Tree medium in size, vigorous, upright, dense-topped, very productive; branches slender, zigzag, reddish-brown overlaid with grayish scarf-skin, marked with numerous raised, large lenticels ; branchlets slender, very long, with characteristically long intemodes, rough, zigzag, marked with numerous large, raised, conspicuous lenticels. Leaves 35 in. long, if in. wide; apex abruptly pointed; margin glandless, serrate; petiole 2 in. long. Flowers early, showy, i^ in. across, in dense clusters, 6 or 8 buds in a cluster; pedicels I in. long, thick. Fruit ripens in August; large, 25 in. long, 3j in. wide, varies from obovate-obtuse- pyriform to globular-obtuse-pyriform, with unequal sides; stem 5 in. long, thick, curved, woody; cavity very small and narrow, often with a lip drawn up around one side of the stem; calyx partly open; lobes narrow, often reflexed; basin narrow, obtuse, gently fur- rowed; skin thin, tender, smooth; color pale yellow, overspread on the exposed cheek with a bright red blush; dots niunerous, small, greenish or russet, obscure; flesh whitish or often salmon-color, firm, tough, medium juicy, lacking sweetness; quality poor. Core unusually small, closed, with clasping core-lines; calyx-tube short, wide; seeds short, wide, pliunp, obtuse, few in ntmiber. LE CONTE I. Ca. Horl. Soc. Rpt. 8, 29. 1878. 2. la. Horl. Soc. Rpt. 303. 1879. 3. Am. Pom. Soc. Cat. 38. 1883. 4. Card. Mon. 27:282. 1885. 5. Ga. Hon. Soc. Rpt. 55. 1885. 6. Black Cult. Peach & Pear 234. 1886. 7. Cornell Sta. But. 332:484. 1913. 8. Ont. Dept. Agr. Fr. Out. 169. 1914. Le Conte is a hybrid between the Chinese Sand pear and a European sort, therefore similar in parentage to Kieffer which it greatly resembles in both tree and fruit. The fruits are rather poorer in quality than those of Kieffer, if that be possible for an edible fruit, and the tree is in no way superior to that of its better-known rival, but seems to succeed better in warm climates and light soils. There is, therefore, a place for Le Conte in the South, and possibly on parts of Long Island, if a pear is wanted for culinary purposes only. The fruits sometimes rot badly at the core, and should usually be harvested as soon as they attain full size. The trees are more susceptible to blight than those of Kieffer. In the South, the trees are often, if not usually, propagated from cuttings. Le Conte originated in America, and is probably a hybrid between the Chinese Sand pear and some native. It is supposed to have been carried from Philadelphia to Georgia about 1850 by Major Le Conte, and has since been extensively cultivated in the southern States for northern markets. In 1885 it was recommended by the Georgia Horticultviral Society for cultivation in the middle region of that State. The American Pomological Society added Le Conte to its fruit-catalog in 1883. 1 88 THE PEARS OF NEW YORK Tree medium in size, vigorous, upright, very productive, a regular bearer; branches strongly zigzag, brownish-red mingled with green and covered with scarf-skin; branchlets thick, reddish-brown mingled with green, smooth, pubescent on the new growth which later becomes glabrous, with numerous very small, conspicuous, raised lenticels. Leaf-buds small, short, pointed, appressed. Leaves 3j in. long, ij in. wide, long-ovate or long-oval, leathery; apex taper-pointed; margin finely serrate; petiole pale green, glabrous. Flower-buds small, short, conical, plump, free, arranged singly on very short spurs; flowers open very early, i; in. across, in dense clusters, 7 to 10 buds in a cluster; pedicels i in. long, slender, lightly pubescent, pale green. Fruit ripe late October to November; large, jyV in. long, 2f in. wide, imiformin size and shape, roundish-oval, tapering at both ends, ribbed, symmetrical; stem i| in. long, very thick, often curved; cavity obtuse, very shallow and narrow, smooth, slightly fur- rowed and wrinkled, often compressed ; calyx partly open ; lobes usually dehiscent, separated at the base, short, narrow, acute; basin usually very deep, abrupt, gently furrowed; skin thick, tough, smooth; color pale yellow, occasionally marked with russet; dots numerous, small, russet, conspicuous; flesh white, firm, granular, stringy, tender, juicy, sweet, with a strong and disagreeable flavor; quality poor. Core very large, closed, axile, with meeting core-lines; calyx-tube short, wide, broadly conical; seeds large, 2 in each carpel, wide, long, very plump, acute. LE LECTIER 1. Mathieu Norn. Pom. 246. 1889. 2. Guide Pral. ^5. 1895. 3. Rev. Hort. 466. 1899. 4. Garden 59:14, 93, 124. 1901. 5. Soc. Nat. Horl. France Pom. 420, fig. 1904. 6. Cat. Cong. Pom. France 287, fig. 1906. In size and beauty of fruit, Le Lectier surpasses most of its associates, and the quality is first rate in soils and climates to which the variety is suited. Unfortunately the tree, while very satisfactory in some situations, is capricious to both soils and climates, and is seldom at home on this side of the Atlantic. The season is December and January, when good pears are scarce, and it would seem that the fine, large fruits of this pear would be most acceptable for either home or market if it could be made to thrive. In Europe, it grows best on warm, rich soils. Auguste Lesueur, a horticulturist at Orleans, France, obtained this late winter pear about 1882 as a cross between Bartlett and Fortunee. It was named after Le Lectier, the great pomologist of Orleans, who was growing in the year 1628 about 260 varieties of pears. The variety was introduced about 1889. In France, Le Lectier has been described as greatly superior in flavor, aroma, and sweetness to varieties of the same class having established reputations. In 1894, ^^^ Royal Horti- cultural Society of London recommended this variety for cviltivation in England. \ ♦. LE CONTE THE PEARS OF NEW YORK 189 Tree medium in size, vigorous, upright, dense-topped, very productive; trunk and branches mediimi in thickness and smoothness; branchlets thick, curved, light brownish- red, tinged with green and overspread with grayish scarf-skin, glabrous, sprinkled with numerous raised, conspicuous lenticels. Leaf-buds very small, short, pointed, plump, free. Leaves af in. long, 15 in. wide, thick; apex taper-pointed; margin glandular, finely serrate; petiole 2j in. long, slender. Flower-buds short, conical, plump, free, singly on very short spurs; flowers showy, ij in. across, S or 10 buds in a cluster; pedicels 5 in. long. Fruit ripens December to January'; large, elongated-obovate-pyriform, often with a narrow neck; stem slender, rather short, enlarged at both ends, inserted obliquely; cavity irregular, often lipped; calyx variable in size, partly open; basin variable in size, abrupt, irregular; skin glossy, thin, with uneven surface; color yellow, mottled and faintly blushed on the exposed cheek with yellowish-bronze; dots inconspicuous, small; flesh white, fine- grained, melting, juicy, sweet, pleasantly aromatic; quality very good. LfiON LECLERC (VAN MONS) I. Mass. Hort. Soc. Rpt. 3. 1843. 2. Downing Fr. Trees Am. 419, fig. 192. 1845. 3. Hovey Fr. Am. 1:9, PI. 1851. 4. Ann. Pom. Beige 5:51, PI. 1857. 5. Am. Pom. Soc. Rpt. 70./ 1862. 6. Pom. France i: No. 29, PI. 29. 1863. 7. Jour. Hort. N. S. 10:366. 1866. 8. Mas Le Verger 3: Pt. 1, 127, fig. 62. 1866-73. 9. Leroy Diet. Pom. 2:722, fig. 1869. 10. Jour. Hort. 3rd Ser. 1:573, fig. 103. 1880. II. Cat. Cong. Pom. France 2^1, fig. 1906. Van Mons Butterbirne. 12. Lauche Deut. Pom. II: No. 65, PI. 65. 1883. 13. Mathieu Norn. Pom. 292. 1889. A century ago this pear was being heralded in Europe as the best of all pears, and shortly afterward was introduced into the United States with highest praise. The variety is still popular in Etirope, but its reputation there is not sustained here. The pear deserves a place among major varieties only because it fills a particular niche in the pear season, the crop coming in season between late fall and early winter at a time when there are few other good varieties. Were it not for one serious fault, however, the variety might take high rank in America. The fatilt is great sus- ceptibility to the scab ftmgus. After Flemish Beauty, no other variety suffers as much both in fruit and foliage. Well grown in a congenial environment, on standard or quince stock, the pears are often as large as those of Duchesse d'Angoul^me, with which they compare rather closely in shape. On well-grown specimens, also, the color is rich and beautiful. The flavor is sprightly and refreshing, which, with good flesh-characters, give the variety high rank for quality. There are no remarkable characters in the trees to recommend them, although they are qtiite up to the average in all characters either on pear or quince stocks. They are said to prefer a rich, deep soil. The variety is suitable only for collections. 190 THE PEARS OF NEW YORK This pear was obtained by M. Leon Leclerc, a distinguished pomologist living at Laval, France, who dedicated it to his friend Van Mons. Desiring to couple his own name with that of his friend, he gave it the name of Van Mons Leon Leclerc, by which appellation it has been known by most authors. The variety first fruited in 1828. There has been a good deal of confusion as to the identity of this pear, owing to the fact that Van Mons raised a pear in 1816 which he dedicated to Leon Leclerc. The proper name of the latter pear is Leon Leclerc de Laval. There is also a Leon Leclerc de Lonvain. The variety under discussion was fruited in this country previous to 1843 by Marshall P. Wilder. The American Pomo- logical Society added the variety to its fruit -catalog in 1862 but dropped it in 1869. Tree medium in size, vigorous, spreading, open-topped, productive; trunk shaggy; branches roughish, reddish-brown, overspread with heavy, dull scarf-skin, with conspicu- ous, numerous, large lenticels; branchlets very slender and curved, short, with short inter- nodes, light brown streaked with gray and tinged with green, dull, smooth, glabrous, with ntmierous small, conspicuous, raised lenticels. Leaf -buds very small, short, pointed, appressed. Leaves i\ in. long, 35 in. wide, leathery; apex taper-pointed; margin glandless, entire; petiole ij in. long, glabrous, reddish- green. Flower-buds small, short, conical, plump, free, singly on short spurs; flowers showy, I J in. across, in dense racemes, 7 or 8 buds in a cluster; pedicels | in. long, pubescent. Fruit ripe in late September and October; large, 3! in. long, 2j in. wide, oblong-pyri- form, tapering to a very long, narrow neck ; stem i in. long, thick, curved ; cavity very small, compressed, usually lipped; calyx large, open; lobes separated at the base, broad, acute; basin shallow, narrow, obtuse, symmetrical ; skin thick, tough, roughened by russet specks ; color didl yellow, covered with dots and tracings of russet and occasionally with a faint russet-red blush; dots nvunerous, small, russet, conspicuous; flesh granular under the skin, nearly melting, juicy, subacid or with a pecvdiar sprightliness ; quality good. Core large, closed, with clasping core-lines; calyx-tube short, narrow, conical; seeds large, wide, long, acute. LINCOLN 1. Mass. Hon. Soc. Rpt. 88. 1845. 2. III. Hort. Soc. Rpt. 196, Pis. 1894. 3- Mich. Hort. Soc. Rpt. 141. 1894. 4. ///. Hort. Soc. Rpt. 42. 1889. 5. Rural N. Y. 48:754. figs. 275 and 276. 1889. 6. Am. Pom. Soc. Cat. 26. 1899. 7. Bndd-Kansen Am. Hort. Man. 2:253. 1903. Nearly a hundred years old without having received favorable mention from pear growers, Lincoln has been brought from the limbo of lost fruits in recent years to take high rank in the list of pears for the Mississippi Valley. The variety is spoken of in such superlative terms for that region that judging from its behavior in New York, it would seem that western pear-growers give it attributes which Nattire denies it. At best, in the M LEON LECLERC (.VAN MONS) LINCOLN THE PEARS OF NEW YORK I9I East, the fruits are but mediocre in appearance and quality, falling below those of a dozen other varieties of the same season whether judged by the eye or the palate. In Illinois and Missouri, however, the fruits are spoken of as the handsomest and best. These are not regions in which many good pears grow, since the cold of winter, heat of summer, and pear-blight take toll from all but pears of the strongest constitution. Lincoln seems to possess a constitution to withstand these ills. At its best, the fruits of Lincoln seem comparable to those of Bartlett, which the western admirers of the variety say it resembles. In New York, comparisons of the fruits are all in favor of Bartlett, as are the trees in all characters excepting hardiness to heat and cold, and resistance to blight. The variety is valuable only in the Middle West. This pear had its origin in a seedling grown in the spring of 1835 by Mrs. Maria Fleming, Corwin, Illinois. The original tree proved to be a vigorous grower as well as a heavy cropper, and was ultimately given the name of Lincoln. Augustine and Company of Normal, Illinois, propagated and distributed the variety about 1895. Young trees of the variety appear to be vigorous growers, free from blight and of high quality. The Ameri- can Pomological Society added Lincoln to its list of fruits in 1899. Tree large, vigorous, upright-spreading, open-topped, hardy, very productive; trank stocky, smooth; branches zigzag, greenish-brown, partly overspread with thin gray scarf- skin, marked on the younger wood with very nimierous large, round lenticels; branchlets slender, very long, willowy, brownish-green overlaid with thin gray, dull, the new growth reddish-green, with numerous large, roundish, raised lenticels. Leaf-buds very small, short, pointed, appressed. Leaves 3I in. long, i| in. wide, stiff; apex variable; margin glandless, finely serrate; petiole af in. long, glabrous, tinged with red; stipules very long and slender, pinkish. Flower-buds small, short, conical, free, singly on short spurs; flowers if in. across, well distributed, average 5 buds in a cluster; pedicels i| in. long, slender, pubescent. Fruit matures in late August and September; medium in size, about 2j in. in length and width, roundish, with an obtuse neck, tapering very slightly; stem i| in. long, slender; cavity a slight, narrow depression, occasionally lipped; calyx large, open; lobes separated at the base, long, actmiinate; basin shallow, obtuse, smooth, symmetrical; skin thick, tender, roughish; color yellow, sprinkled with few russet lines and nettings; dots nimierous, small, russet, conspicuous; flesh tinged with yellow, firm, coarse and granular, tender, very juicy, sweet, aromatic, pleasing but not richly flavored; quality good. Core unusually large, closed, with clasping core-lines; cal3^-tube short, wide, conical; seeds large, very wide, long, pltmip, acuminate. 192 THE PEARS OF NEW YORK LINCOLN CORELESS I. Parry Cat. 9, fig. 1891. 2. Ann. Hort. 185. 1892. 3. III. Hort. Soc. Rpt. 137. 1894. 4. Ibid. 52, 178. 1896. 5. Rural N. Y. 64:256. 1905. The product of Lincoln Coreless is worthless for dessert, and but a coarse makeshift for culinary purposes. The variety receives attention only because the pear is a monstrosity and a curiosity. The fruits are enormous in size, outweighing all other pears unless it be those of the Pound. They are unique in having a very small core and few or sometimes no seeds. They are further characterized by very late maturity, ripening later than those of any other pear on the grounds of this Station and keeping imtil April. While usually rather dull greenish-yellow in color, the cheek is often enlivened by a bright blush which makes the fruits rather attractive despite their grossness. The catalogs describe the trees as " blight proof," but they blight on the grounds of this Station. The variety is worth growing only as an interesting curiosity. According to William Parry, Parry, New Jersey, Lincoln Coreless originated in Lincoln County, Tennessee, near the Alabama line, about 1830. The original tree was rated as productive and free from blight, and young trees propagated from it have been unusually healthy and vigorous. The variety was introduced about 1890 by William Parry. Tree small, vigorous, upright, very dense, pyramidal, hardy, an uncertain bearer; trunk shaggy; branches smooth, zigzag, reddish-brown mingled with ash-gray, marked with small lenticels; branchlets short to mediimi, dull brown, smooth, glabrous, with conspicuous lenticels. Leaf-buds large, obtuse, plump, appressed. Leaves 3 in. long, if in. wide, elongated- oval, leathery; apex taper-pointed; margin finely serrate; petiole ij in. long, reddish; stipules very long. Flower-buds short, obtuse, plimip, free; flowers if in. across, very large and showy, average 6 buds in a cluster; pedicels if in. long, thick, pubescent, pale green. Fruit ripe in February; very large, 4! in. long, 3 in. wide, uniform in size, obovate- acute-pyriform, somewhat ribbed, with unequal sides; stem if in. long, thick, curved; cavity obtuse, shallow, narrow, russeted, furrowed, often lipped; calyx open, large; lobes separated at the base, narrow, acute; basin very shallow, narrow, obtuse, furrowed; skin very thick, tough, coarse and granular, smooth, dull ; color greenish-yellow, with a handsome blush on the cheek exposed to the sun; dots many, brownish-russet, very conspicuous; flesh yellowish-white, very firm, granular at the core, crisp, tough, medium juicy, rather bitter and astringent; quality poor. Core closed, with clasping core-lines; calyx-tube long, wide, conical; seeds few, narrow, often abortive, acute. H LINCOLN CORELESS ^ THE PEARS OF NEW YORK 1 93 LOUISE BONNE DE JERSEY I. Kenrick Am. Orch. 148. 1841. 2. Am. Pom. Soc. Rpt. 53. 1852. 3. Field Pear Cult. 218, fig. 81. 1858. Louise Bonne of Jersey. 4. Downing Fr. Trees Am. 397, fig. 174. 1845. 5. Hovey Fr. Am. 1:39, PI. 1851. 6. Jowr. i^or/. N. S. 38:161, fig. 26. 1880. 7. Hogg Frutt Kan. 606. 1884. Cule Louise von Avranches. 8. Dochnahl Fiihr. Obstkunde 2:138. 1856. 9. Mathieu Nom. Pom. 229. 1889. Bonne Louise d'Avranches. 10. Ann. Pom. Belge6:2<), PI. 1858. 11. Pom Francei: No. 21, PI. 21. 1863. 12. Mas Le Verger 3: Pt. i, 67, fig. 32. 1866-73. 13. Leroy Diet. Pom. 1:482, fig. 1867. 14. Guide Prat. 286. 1876. Louise. 15. Am. Pom. Soc. Cat. 23. 1897. 16. Ont. Dept. Agr. Fr. Ont. 170, fig. 1914. Now known in America as Loviise, a name given it by the American Pomological Society, this variety is described under the name given it in England to distinguish it from at least eight other varieties having Louise as the whole or a part of the name. The pear is an old one, having many excellent qualities of fruit and tree, which, however, are not sufficiently above the average to give it high place in the list of pears for the market. The pears are medium to large, handsome, of excellent quality, and keep and ship well. These qualities have given it some preeminence as a pear for the export trade. The trees are precariously hardy and somewhat subject to blight, but very vigorous, productive, and long-lived. In Europe, the testimony of prominent pomologists agrees that the fruits are better and the trees more productive when worked on the quince, and in America the variety is considered one of the best for dwarfing. This pear is a standard one for home collections, and finds favor in many commer- cial orchards in New York. The parent tree of this pear was raised from seed about 1780 by M. de Longueval, Avranches, Normandy. Some authorities say that the variety was first named Bonne de Longueval; others, that M. de Longueval immediately dedicated the pear to his wife and called it Bo7ine Louise de Longueval. Later still, the Pomological Congress adopted the name of Bonne Louise d'Avranches, by which it became more generally known, though in England, it rather tinfortunately became widely disseminated as Louise Bonne de Jersey, having, presumably, found its way there through the Channel Islands. The variety was brought to the United States early in the nineteenth century, and in 1852 was entered in the recommended list of fruits of the American Pomological Society. In 1897, this Society shortened the name to Louise. 13 194 "^^^ PEARS OF NEW YORK Tree large, vigorous, upright, very tall, dense-topped, hardy, productive, long-lived; trunk stocky; branches slightly zigzag, reddish -brown mingled with very dark grayish scarf- skin, with numerous raised lenticels; branchlets slender, long, dark reddish-brown, nearly smooth, glabrous, with few small, slightly raised lenticels. Leaf -buds pointed, semi-free. Leaves 35 in. long, if in. wide, much curled under at the margins, oval, leathery; apex slightly taper-pointed^ margin glandless, finely serrate; petiole if in. long, slender. Flower-buds small, conical or pointed, free; flowers with a disagreeable odor, 15 in. across, white or tinged with pink along the edge of the petals, averaging 6 buds in a cluster; pedicels if in. long, slender, pubescent, light green. Fruit matures in October; meditmi to large, 25 in. long, 2j in. wide, uniform in size and shape, oblong-pyriform, somewhat irregular, with unequal sides; stem i in. long, slender, usually curved; cavity obtuse, very shallow and very narrow, furrowed and wrinkled, often lipped, the flesh folded up around the stem; calyx open, large; lobes broad, acute; basin obtuse, furrowed and uneven; skin granular, smooth; color pale yellow, marked on the exposed cheek with a dull red blush and with streaks of russet; dots numerous, small, grayish or russet, conspicuous; fruit yellowish -white, somewhat granular, tender and melt- ing, very juicy, sweet and vinous, aromatic, rich; quality very good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, acute. LUCY DUKE I. Am. Pom. Soc. Rpt. 153. 1885. 2. W. N. Y. Hort. Soc. Rpt. 65. 1889. 3. Van Lindley Cat. 22, PI. 1892. 4. iV. F. 5to. S«/. 364:182. 1913. Why Lucy Duke is neglected is hard to see. Tree and fruit are highly praised. Charles Downing thought the pear " not quite so fine as a first-class Seckel, but I must aver it is not far behind." The pear has a rich, juicy, spicy, melting flesh that makes it one of the best. In form, the fruits resemble those of Bartlett, which is probably one of the parents; they are of but medivim size, but are of a beautiful golden-russet color, which makes them as handsome as the handsomest. The skin is thick and the pears stand shipping well. The variety can be recommended for home and local markets, but the trees are a little too unproductive and too irregiilar in bearing for commercial orchards. The tree is hardy but only moderately vigorous and resembles Winter Nelis, supposed to be the other parent, in habit of growth. The variety is relatively free from blight. Lucy Duke was grown about 1880 by Mrs. Lucy Duke, Beaufort County, North Carolina, from seed of a Bartlett pear which she had received from California. Its tree-characters are so nearly like those of Winter Nelis that the other parent is supposed to be that variety. Lucy Dtike was introduced about 1892 by J. Van Lindley, Pomona, North Carolina. 0 1 LOUISE BONNE DE JERSEY THE PEARS OF NEW YORK I95 Tree medium to large, variable in vigor, upright becoming slightly spreading, dense- topped, hardy, productive; trunk shaggy; branches thick, zigzag, marked by numerous elongated lenticels; branchlets strongly curved, with short intemodes, dark brownish- red mingled with green, mottled with scarf-skin, smooth, glabrous, with small, elongated or roundish, conspicuous, raised lenticels. Leaf-buds small, short, pointed, plirnip, usually free; leaf -scars prominent. Leaves 3 in. long, if in. wide, thin; margin occasionally glandular, finely serrate or entire; petiole i| in. long, slender. Flower-buds large, long, pointed, plump, free, singly on short spurs; flowers open late, with an unpleasant odor, if in. across; pedicels ig in. long. Fruit ripens in late October and November; medium in size, acute-pyriform to oblong- p\Tiform, symmetrical; stem short, thick, curved; cavity obtuse, shallow, narrow, russeted, often wrinkled and occasionally lipped; calym large, open, rovmded and with a deeply-set center; basin obtuse, smooth, S3.Tnmetrical ; skin very tough, roughened with thick russet; color greenish-yellow, usually entirely overspread with solid, dark russet, changing to golden russet on the cheek exposed to the sun, with mottlings and flecks of russet; dots numerous, small, russet, obscure; flesh yellowish-white, fine, melting, rich, juicy, sweet; quality very good. Core large, closed, axile; calyx-tube short, wide, broadly conical; seeds large, wide, long, plump, acute. MADELEINE I. Duhamel TmiV. /IrJ. Fr. 2:124, PI. IV. 1768. 2. Pom. Mag. 2:51, PI. 1829. 3. Prince Pom. Man. 1:13. 1831. 4. Downing Fr. Trees Am. 341, fig. 138. 1845. 5- Proc. Nat. Con. Fr. Gr. 51. 1848. 6. Elliott i^r. Soofe 331, fig. 1854. 7. MasXe Kerger 2:59, fig. 28. 1866-73. Z. Guide Prat. 62, 287. 1876. Sainte Madelaine. 9. Knoop Pomologie 76, Tab. 1, fig. 1771. Griine Sommer-Magdalene. 10. Dochnahl Fit/ir. Oii/jfewnffe 2:150. 1856. 11. Lucas Tafelbirnen 47, fig. 1894. Cilron des Carmes. 12. Pom. France 3: No. loi, PI. lOI. 1865. 13. Leroy Diet. Pom. 1:563, fig. 1867. 14. Hogg Fruit Man. 548. 1884. 15. Cat. Cong. Pom. France 212, fig. 1906. Griine Magdalene. 16. Mathieu Nom. Pom. 228. 1889. A/[adeleine has long been a dependable stammer variety, the crop of which ripens just before that of Bloodgood. Many consider it the best very early siunmer pear, and if the product alone were to be considered it might well be called the best, but, unfortunately, the faults of the trees more than offset the virtues of the fruits. The pears are attractive in appear- ance, and very good in quality; but their season is short, their skins are tender, and the flesh quickly softens at the core. While the trees are pro- ductive, they are not resistant to blight, do not hold their crop well, are tender to cold, and are short-lived. The variety is worth planting only for the sake of succession in crop, and in large collections of pears. The variety is recommended on the Pacific slope for local markets. The Madeleine pear is of ancient and somewhat uncertain origin. It was ctiltivated by M. Le Lectier in his garden at Orleans in 1628, but 196 THE PEARS OF NEW YORK previously no other author had made mention of it, though M. Leroy, writing in 1867, deemed it presiimable that it had originated in France. Besides its original names this pear has been known by some fifty others in different localities and at different times, but Madeleine is now its recognized name in this country. In England, it is known as the Citron des Carmes. When and by whom it was introduced to America is not clear, but it was a standard variety as early as 1831 when Prince first described it. At the national convention of fruit-growers held in 1848, Madeleine was recommended for general ctiltivation, and ever since this time the variety has appeared in the fruit-catalog of the American Pomo- logical Society. Tree large, vigorous, upright, open-topped, tender, productive; trunk shaggy; branches zigzag, Hght greenish-brown covered with gray scarf-skin; branchlets slender, long, reddish- brown mingled with green, mottled with ash-gray near the tips, smooth, glabrous, with small, raised, conspicuous lenticels. Leaf -buds small, very short, pointed, appressed. Leaves 3 in. long, 15 in. wide, thin; apex taper-pointed; margin glandless, finely serrate; petiole if in. long, glabrous, reddish- green. Flower-buds small, thick, short, conical, plump, free, distributed as lateral buds or on very short spurs; flowers showy, if in. across, in dense clusters, average 11 buds in a cluster; pedicels 15 in. long, slightly pubescent. Fruit ripens in early August; inferior in size, 2I in. long, 2 in. wide, roundish-obtuse- pyriform; stem ij in. long, thick, curved; cavity very shallow and narrow, or lacking, the flesh folded in a lip on one side of the stem; calyx partly open; lobes separated at the base, short, narrow, actmiinate; basin shallow, narrow, obtuse, gently furrowed, symmetrical; skin thin, smooth, very tender; color dull green, occasionally with a faint, dotted, brownish blush; dots numerous, greenish, obscure; flesh slightly tinged yellow, granular at the center, tender and melting, very juicy, sweet, vinous; quality good to very good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds wide, short, pltmip, acuminate. MARGARET 1. Horticulturist 21:172, 245, fig. 80. 1866. 2. Am. Pom. Soc. Rpt. 53. 1869. 3. Downing Fr. Trees Am. Sii. 1869. 4. Mo. Hort. Soc. Rpt. 2,5, 36. 1890. 5. Guide Pral. 68, 27<). 1895. Mary. 6. Horticulturist 21:78, Hgs. 43 and 44. 1866. The fruits of Margaret are early and attractive in color and shape. This is about all that can be said for them, as they run small in size, and in neither flesh nor flavor can they compete with the product of several other varieties of the same season. The trees are hardly more desirable than the fruits, since they are tender to cold, blight badly, and are short-lived, seldom attaining full size. Despite these defects of fruit and tree, the variety is a one-time favorite still rather commonly planted. Better sum- MADELEINE i I MARGARET THE PEARS OF NEW YORK 1 97 mer pears can be found for New York, and for almost every part of the country. In the middle of the nineteenth century, Christopher Wiegel, a German nurseryman of Cleveland, Ohio, planted some seeds which he believed to have been from a Seckel pear. Out of the trees grown from these he selected two for further trial " because of their early coming into bearing, their upright, vigorous habits of growth, profuse bearing, and good quality of fruit." In 1866, Mr. Wiegel named one of these Alary but later changed the name to Margaret. Tree medium in size, vigorous, spreading, somewhat drooping, open-topped, pro- ductive; trunk shaggy; branches brown mingled with much red, overspread with thin gray scarf-skin, marked by numerous lenticels; branchlets slender, long, with long inter- nodes, light reddish-brown, streaked with ash-gray scarf-skin, glossy, smooth, glabrous except on the newer gro^\'th, with numerous small, roundish, raised, conspicuous lenticels. Leaf-buds small, very short, pointed, appressed. Leaves 3 in. long, if in. wide, thin; margin tipped with few pinkish glands, finely serrate; petiole if in. long, green; stipules of medium size. Flower-buds small, short, conical, pointed, free, singly on short spurs; flowers showy, if in. long, large, in dense clusters, 6 or 8 buds in a cluster; pedicels i\ in. long, thick, pubescent. Fruit matures in late August and early September; medium in size, 3 in. long, 2f ki. wide, oblong-obovate-pyriform, irregular; stem ij in. long, thick, curved; cavity acuminate, deep, narrow, russeted, furrowed and compressed, often with a pronounced lip; calyx open, large; lobes separated at the base, broad, acute, reflexed; basin deep, abrupt, furrowed, often compressed; skin thin, tender, smooth; color dull greenish-yellow, often with a deep but dull reddish-brown blush and occasional patches of russet; dots numerous, small, green or russet, obscure ; flesh fine imder the skin but granular and gritty near the center; tender, butteiy^, very juicy, faintly vinous, slightly aromatic; quality good. Core large, closed, with clasping core-lines; calyx-tube long, wide, funnel-shaped; seeds large, wide, plump, obtuse or acute. MARIE LOUISE I. Pom. Afag. 3:122, PI. 1830. 2. Prince Pom. Jl/ag. 1:131. 1831. 3. Kenrick .4m. Orc/z. 179. 1832. 4. Downing Fr. Trees Am. 399. 1845. 5. Hovey Fr. Am. 2:37, PI. 1851. 6. Dochnahl Fiihr. Obslkunde 2:59. 1856. 7. Am. Pom. Soc. Rpt. 70. 1862. 8. Leroy Did. Pom. 2:399, fig. 1869. 9. Guide Prat. 59, 287. 1876. 10. Lauche Deut. Pom. II: No. 38, PL 38. 1882. ii. Hogg. Fruit Man. 613. 1884, 12. Mathieu Nom. Pom. 251. 1889. Marie-Louise Delcourt. 13. Pom. France i: No. 19, PI. 19. 1863. 14. Mas Z.e Verger 3: Pt. i, 163, fig. 80. 1866-73. The fruits of Marie Louise are among the perfections of Nature, and were the tree more certain in bearing and less fastidious as to environment and care, the variety would rank as one of the best of all pears. Pomolo- 198 THE PEARS OF NEW YORK gists generally agree that its fruits are the finest flavored of their season. The flesh is tender and melting, very juicy, and the flavor is a most delect- able commingling of refreshing piquancy and scented sweetness. In shape, the pears resemble those of Beurre Bosc, having the same trim contour, but the color is very different — rich yellow, netted and sprinkled with russet, and sun-flecked with red on the sunny side. The fruit is some- what susceptible to the scab fungus, and even the most careful spraying fails to give it a fair cheek in some seasons. The trees are hardy but only moderately vigorous, somewhat susceptible to blight, rather uncertain in bearing, and vary much from season to season in abundance and quality of product. Not at all suited for a commercial plantation, Marie Louise is one of the choicest sorts for a home collection or in the hands of a pear fancier. The Abb6 Duquesne, Mons, Belgium, raised this pear from seed in 1809 and dedicated it to Marie Louise, the second consort of Napoleon the First. The Abbe passed the pear on to Van Mons, who in 18 16 sent it without a name to a Mr. Braddick of Thames Ditton, England, where in time it became one of the best -known pears. Thomas Andrew Knight sent cions of the variety from England to John Lowell, Roxbury, Massa- chusetts, in 1823, whence it became widely disseminated in America. The American Pomological Society placed Marie Louise in its list of fruits in 1862. Tree medium in size, vigorous, spreading, open-topped, hardy, productive; trunk slender; branches dark reddish-brown mingled with thin gray scarf-skin, marked with many large lenticels; branchlets very slender and very short, with short intemodes, light brown, tinged with brownish-red, glossy, smooth, glabrous, with very small, slightly raised lenticels. Leaf-buds small, short, sharply pointed, plvrnip, free. Leaves 25 in. long, ij in. wide, narrow, short, oval or somewhat elongated, leathery; apex obtusely or slightly taper- pointed; margin glandless, entire; petiole 2 in. long, greenish, glabrous, slender. Flower- buds small, conical, free, arranged singly as lateral buds or on short spurs; flowers very showy, if in. across, in dense clusters, 7 to 9 buds in a cluster; pedicels often i| in. long, slender, slightly pubescent, greenish. Fruit ripe in late September and early October; above medivun in size, 35 in. long, 2 A in. wide, variable in size, oblong-pyriform, irregular, usually with sides unequal; stem I J in. long, thick, curved; cavity very small and one-sided, russeted, often lipped; calyx large, open; lobes separated at the base, narrow, acuminate; basin obtuse, considerably furrowed; skin thin, tender, smooth, dull; color yellow, netted and sprinkled with russet especially on the exposed cheek; dots ntmierous, small, russet, somewhat obscure; flesh yellowish-white, granular, tender, buttery, very juicy, aromatic, with a rich, vinous flavor; /\ MARIE LOUISE THE PEARS OF NEW YORK 199 quality very good. Core closed, with clasping core-lines; calyx-tube short, narrow, conical; seeds wide, acute. MOUNT VERNON I. Am. Jour. Hort. 3:144, figs. 1868. 2. Downing Fr. Trees Am. 818. 1869. 3. Horticulturist 24:367, fig. 1869. 4. Ibid. 26:361. 1871. 5. Am. Pom. Soc. Cat. 20. 1871. 6. Horticulturist 27:204. 1872. 7. Budd-Hansen ^m. ifor^. 7l/an. 2:256. 1903. As a distinct type, and because the pears ripen at a season when there are few other varieties of this fruit. Mount Vernon has a prominent place in the Hst of worthy American pears. The top-shaped form and reddish -russet color give the pear a unique appearance, and with the greenish-yellow, gran- ular, spicy, piquant flesh constitute very distinct characters in its quality. Unfortunately, the russet color is not well brought out in the accompanying color-plate. Lack of uniformity in shape and size are the chief defects in the appearance of the pears. The variety is valuable because it ripens its crop in early winter from which time, under good conditions, it may be kept until mid-winter, a season in which there are few good pears. The trees are unusually satisfactory in most of the characters of importance in a good pear-tree. The tree is vigorous but the head is small, with numer- ous, short, stocky branches, many of which droop. The aspect given the top by these peculiarities is quite distinct. The variety is worthy when a winter pear is wanted whether for home or market. This pear, which is very distinct from any other variety, originated from a chance seedling in the garden of Samuel Walker, Roxbury, Massachu- setts, at the end of the first half of the nineteenth century. Tree large, vigorous, spreading, with many drooping branches, dense-topped, hardy, productive, long-lived; trunk stocky; branches thick, shaggy, reddish-brown, overcast with gray scarf-skin, marked by few large lenticels; branchlets thick, with short intemodes, grayish-brown, smooth, glabrous, with a few large, raised lenticels. Leaf -buds variable in shape, usually free. Leaves 25 in. long, i\ in. wide, oval, medium to thick, leathery; apex taper-pointed; margin crenate, tipped with rudimentary glands; petiole 13 in. long. Flower-buds large, long, conical or pointed, free; flowers if in. across, in dense clusters, 7 to 9 buds in a cluster; pedicels f in. long, slender, lightly pubescent, pale green, with a faint tinge of red. Fruit ripe in late October and November; medium in size, 2J in. long, 25 in. wide, uniform in size, roundish-obtuse-pjoiform, irregular, with unequal sides, variable in shape; stem i in. long, thick, usually curved; cavity obtuse, very shallow and narrow, russeted, furrowed, often very heavily lipped, so that the stem appears to be inserted under a fleshy enlargement; calyx open; lobes short, narrow, acute to acuminate; basin narrow, obtuse, smooth, usually symmetrical; skin granular, roughened by russet, dull; color light russet overspreading a greenish-yellow ground, with a brownish-red blush on 200 THE PEARS OF NEW YORK the exposed cheek, dotted and netted with russet; dots numerous, small, russet, obscure; flesh white, with a faint tinge of yellow, often with a green tinge under the skin, granular, tender and melting, juicy, sweet, aromatic, with a vinous tendency; quality good to very good. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds variable in size, wide, long, plump, acute, many abortive. OLIVIER DE SERRES I. Mas Le Verger 1:67, fig. 40. 1866-73. 2. Downing Fr. Trees. Am. 822. 1869. 3. Leroy Diet. Pom. 2:477, fig- 1869. 4. Tilton Jour. Horl. 9:377, fig. 1871. 5. Oberdieck Obst-Sort. 316. 1881. 6. Jour. Hort. 3rd Ser. 4:15, fig. 4. 1882. 7. Hogg Fruit Man. 624. 1884. 8. Gaucher Pom. Prak. Obst. No. 58, PI. 51. 1894. 9. Deut. Obstsorlen 5: Pt. 15, PL 1909. This variety is rated in Europe as a delicious late-winter pear, and the pomological writers of the last century give it all of the virtues on this side of the Atlantic ascribed to it by Europeans. A closer study of the variety as grown in America shows that it does not possess the merits in this country given it by the French and English. The quality of the pear as grown in New York is below that of several other sorts of its season. The flesh is coarse and gritty and the flavor is mediocre. The tree-characters are good, but are not sufficiently good to offset the faults of the fruits. Olivier de Serres was raised from seed of Fortunee about the middle of the nineteenth century by M. Boisbunel, Rouen, France. It fruited a few years later, but did not receive attention until about 1862. At that time it was brought to the notice of the French Society of Horticulture, and was pronotmced a fruit of merit. At the suggestion of M. Boisbunel, it was named after the illustrious Frenchman, Olivier de Serres, who in France is called " The Father of Agriculture." It was brought to America about 1865. Tree medium in size, vigorous, dense-topped, upright-spreading, productive; trunk and branches marked with numerous lenticels; branchlets slender, short, curved, with short intemodes, light reddish-brown, tinged with green, sprinkled with scattering, incon- spicuous, very small, raised lenticels. Leaf -buds small, short, sharply pointed, free; leaf-scars with prominent shoulders. Leaves 2f in. long, ij in. wide; apex taper-pointed; margin glandular, finely serrate; petiole 2 in. long, slender. Flower-buds small, short, sharply pointed, free, singly on short spurs; flowers with an impleasant odor, showy, iT^ in. across; pedicels i in. long, thinly pubescent. Fruit ripens January to March; medium in size, 2 J in. long, 2f in. wide, roundish- obtuse-pyriform, truncate at both ends, irregular in outline; stem variable in length, averaging f in. long, thick, enlarged at the top, curved; cavity broad, slightly furrowed; calyx large, slightly open; basin variable in depth, furrowed; skin tender; color greenish- yellow, partly overspread with cinnamon-russet and sometimes with a dull blush on the MOUNT VERNON THE PEARS OF NEW YORK 20I exposed cheek; flesh whitish, variable in texture, juicy, varying from sweet to a brisk, vinous flavor; quality poor imless grown under the most favorable conditions. ONONDAGA I. Horticulturist 1:322, fig. 77. 1846-47. 2. Am. Pom. Soc. Rpt. 231. 1858. 3. Mas Le Verger 3: Pt. I, 179, fig. 88. 1866-73. 4- Downing Fr. Trees Am. 823, fig. 1869. 5. Leroy Diet. Pom. 2:480, fig. 1869. 6. Guide Prat. 74, 292. 1876. 7. Hogg Fruit Man. 625. 1884. Swan's Orange. 8. Mag. Hort. 13:243, fig. 19. 1847. 9. Hovey Fr. Am. 1:21, PI. 1851. Some seventy or eighty years ago this pear was widely introduced under the names Onondaga and Swan's Orange, and for a generation and more was much grown in eastern pear regions. It has now practically passed from cultivation in commercial orchards, but is still to be found in collections and home plantings. The fruits are large, handsome, and of very good quality, resembling those of Bartlett in flavor and with even better flesh-characters. The trees are vigorous, hardy, fruitful — almost ideal in every character but one. The tree is so susceptible to blight that the variety can never have commercial value in American orchards. Whether or not it is worth planting in home orchards depends upon the planter's willingness to suffer loss from blight. It seems impossible to trace this variety to its ultimate source. We know, however, that Henry Case, Liverpool, New York, cut a graft during the winter of 1 806 from a tree growing on land of a Mr. Curtiss at Farming- ton, Connecticut. In the spring of the same year, Mr. Case grafted this cion into a tree about three miles west of Onondaga Hill, New York, and in 1808 moved the tree to Liverpool where it grew and bore fruit. Many grafts were taken from this tree before it died in 1 823. Up to this time, the variety appears to have received no name nor had it been generally disseminated. We hear nothing f ttrther of it until about 1 840 when it was brought to notice by a Mr. Swan of Onondaga Hollow, who exhibited specimens of the variety in Rochester. EUwanger and Barry were so impressed with the fruit that they secured cions and propagated it under the name Swa?i's Orange which they changed later to Onondaga. Onondaga was given a place in the American Pomological Society's fruit-catalog in 1858. Tree medium in size, vigorous, spreading, open-topped, very productive; branches zigzag, reddish-brown, overspread with thin gray scarf-skin, marked with many large lenticels; branchlets slender, short, light brown, tinged with green and lightly streaked with ash-gray scarf-skin, dull, smooth, the new growth shghtly pubescent, with small, raised, pinkish lenticels. Leaf-buds small, short, sharply pointed, plump, free. Leaves 3tV in- long, 1} in. 202 THE PEARS OF NEW YORK wide, narrow, oval, stiff, leathery; apex taper-pointed; margin coarsely but shallowly serrate, tipped with many reddish glands; petiole ij in. long, light green mingled with red; stipules often lacking but when present very small, pale green. Flower-buds small, short, conical, plump, free, arranged singly on very short spurs; blossoms i| in. across, in dense clusters, 7 to 8 buds in a cluster; pedicels pubescent, greenish. Fruit ripe in early October; above medium to large, 2I in. long, 25 in. wide, ovate or obovate-obtuse-pyriform, symmetrical, with tmequal sides; stem | in. long, thick, curved; cavity a slight depression, with a fleshy enlargement at one side of the stem; calyx closed; lobes narrow, acute; basin narrow, obtuse, furrowed, imeven; skin granular, tender, smooth, dull; color pale yellow, with few lines of russet and with many russet spots; dots numerous, small, russet, conspicuous; flesh yellowish, granular both near the skin and at the center, melting, buttery, very juicy, aromatic, with a sweet, rich, vinous flavor; quality very good. Core large, closed, with clasping core-lines; calyx-tube long, conical; seeds narrow, long, acute. ONTARIO 1. Am. Pom. Soc. Rpt. 200, fig. 1856. 2. Downing Fr. Trees Am. 529. 1857. 3. Horticulturist N. S. 7:112, fig. 1857. 4. Mag. Hort. 23:110, fig. 3. 1857. 5. MasXe Verger 3: Pt. 2, 85, fig. 139. 1866-73. 6. Horticulturist 23:331, fig. 102. 1868. 7. Downing Fr. Trees Am, 824. 1869. 8. Thomas Am. Fruit Cult. 463, fig. 672. 1897. This variety was introduced nearly seventy years ago with the expecta- tion that the crop would follow that of Bartlett and be in as great demand. While the variety did not come up to expectations, it seems to have been too good to discard, and is to be found in many collections in New York. The fruits are of the type of Bartlett, but are smaller and usually lack the blush found on the fniits of Bartlett. The trees are very satisfactory. The variety fails chiefly in the small size of the fruits, although these are not as small as the rather poor specimens illustrated in the accompanying plate, which were grown on the grounds of this Station where the pears run below the average. This variety was raised from seed of Canandaigua in the nurseries of W. and T. Smith, Geneva, Ontario County, New York, and was first introduced at the meeting of the American Pomological Society, Rochester, New York, in 1856. Tree large, vigorous, upright, open-topped, hardy, productive; trunk stocky; branches thick, roughish, dull reddish-brown, overspread with dark ash-gray scarf-skin, marked by small lenticels ; branchlets thick, very short, with short intemodes, light brown mingled with green, smooth, glabrous, with small, raised, conspicuous lenticels. Leaf-buds small, short, pointed, free. Leaves 2 in. long, ij in. wide, oval, thin, leather^', slightly curled under along the margins ; apex abruptly pointed ; margin glandtilar toward the apex, very finely serrate ; petiole i \ in. long. Flower-buds small, short, conical or pointed, plump, free, singly or in small clusters on short branches or very short spurs; /" ONONDAGA H ONTARIO THE PEARS OF NEW YORK 203 flowers 15 in. across, in a scattering raceme, from 8 to 10 buds in a cluster; pedicels ij in. long, slender, pubescent, light green. Fruit in season from the middle to the last of September; medium in size, 22 in. long, i| in. wide, uniform in size and shape, oblong-pjTiform, with sides usually unequal; stem f in. long, thick; cavity obtuse, shallow, narrow, often russeted and lipped; calyx open; lobes separated at the base, narrow, acute; basin shallow to medium, obtuse, gently ftar- rowed, sometimes compressed ; skin smooth, dull ; color pale yellow, with small patches and streaks of light-colored russet; dots numerous, very small, russet, obscure; flesh whitish, with a yellow tinge at the core, granular, firm but tender, juicy, sweet, slightly aromatic; quality good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, acute. P. BARRY I. Am. Pom. Soc. Rpt. 38. 1875. 2. Downing Fr. Trees Am. 2d App. 152, fig. 1876. 3. W. N. Y. Hort. Soc. Rpt. 18. 1882. 4. Wickson Cal. Fruits 340. 1889. 5. Ellwanger & Barry Cat. 20. 1892. 6. Am. Pom. Soc. Rpt. 17, 68. 1895. 7. Am. Pom. Soc. Cat. 41. 1909. 8. Wickson Cal. Fruits 273. 191 9. The fruits of P. Barry are among the latest of all the pears grown on the grounds of the New York Agricultural Experiment Station. They do not ripen here until mid-winter and then keep until spring. A serious defect is that they sometimes refuse to ripen but shrivel until decay sets in late in the spring. To make certain that the pears ripen properly, the fruit- room must not be too cold. The pears are excellent in flavor, have good flesh-characters, and when properly ripened are excelled in quality by no other winter pear. The variety should have a place in the collection of every pear fancier to extend the season for this fruit, and commercial pear growers might find it a profitable sort for local market. Unfortunately, the trees are small, fastidious as to environment, and somewhat uncertain in bearing. Bernard S. Fox, San Jose, California, raised many pears from seed of Belle Lucrative. Among these seedlings was one which fruited in 1873 and was named P. Barry in honor of Patrick Barr}^^ an eminent nursery- • Patrick Barrj-, one of the founders of the firm of Ellwanger and Barry, whose Mount Hope Nurseries at Rochester, New York, were long of national and international reputation, was bom in Belfast, Ireland, in 1816 and died in Rochester, N. Y., in 1890. Besides contributing to the fame of the nursery company he helped to found, Barry was for many years one of the leading pomological editors and authors of the country. New York, especially western New York, is greatly indebted to George Ellwanger and Patrick Barry for the horticultural services of their firm. It is not an exaggeration to say that they introduced fruit-growing in western New York, a region now famous for its fruits. So, also, the parks and home grounds of the many beautiful cities, towns, and villages in western New York are adorned and enriched by orna- mental trees, shrubs and vines from the nurseries of Ellwanger and Barry. Patrick Barry came to America in 1836 and with George EUwanger founded the Mount Hope Nurseries in 1840. Here for a half century he devoted himself to the introduction and distribution of fruit and out-of-door ornamental plants. In the early life of the nursery company many importations were made from Europe and at a time when there 204 THE PEARS OF NEW YORK man and horticulturist of Rochester, New York. Of many scores of seed- lings raised by Mr. Fox only this one, Fox, and Colonel Wilder were con- sidered by the originator to be worthy of propagation. All these received Wilder medals from the American Pomological Society in 1875 and 1881. In 1909, this Society added P. Barry to its catalog-list of fruits. Tree variable in size, lacking in vigor, spreading, open-topped, unusually hardy, medium in productiveness; trunk slender; branches stocky, zigzag, reddish-brown mingled with gray scarf-skin, marked with large lenticels; branchlets slender, long, with long intemodes, reddish-brown, smooth, glabrous, with few small, very slightly raised lenticels. Leaf-buds small, short, conical, free. Leaves if in. long, ig in. wide, leathery; apex abruptly pointed ; margin finely serrate, tipped with few glands; petiole 15 in. long. Flower- buds small, short, somewhat obtuse, free; flowers open late, ij in. across, well distributed, averaging 7 buds in a cluster; pedicels i in. long, slender, slightly pubescent, pale green. Fruit matures in late December to February; variable in size, averaging af in. long, 2 J in. wide, oblong-obtuse-pyriform, irregular, with unequal sides; stem i in. long, thick, curved; cavity obtuse, narrow, furrowed, compressed, often lipped; calyx small, open; lobes separated at the base, short, narrow, obtuse; basin shallow, narrow, obtuse, smooth and regular; skin variable in smoothness, dull; color rich yellow, many specim.ens almost were no railroads, telegraph wires, nor ocean steamboats. It was during this early period that the Mount Hope Nurseries began the importation of pears and soon built up one of the largest collections in the country and one which was maintained long after the famous collections farther east had disappeared. At one time or another over looo varieties of pears were tested on the grounds of this nursery. For a half century, fruit-growers have studied with pleasure and profit the exhibits of pears made by EUwanger and Barry at the State and National exhibitions of note. From 1844 to 1852, Patrick Barry edited The Genesee Farmer, one of the best agricultural papers of its day and succeeded A. J. Downing in the editorship of The Horticulturist which he brought to Rochester in 1855 where it was published until 1887. Barry's Treatise on the Fruit-Garden appeared in 1 85 1 and at once became one of the most popular books on pomology. In 1872 the " Treatise " was rewritten and published as Barry's Fruit Garden. Another notable work of which he was author was The Catalogue of Fruits of the A merican Pomological Society which was compiled by him. Patrick Barry was one of the founders of the Western New York Horticultural Society, for many years the leading horticultural organization of the continent, and of which he was president for more than thirty years. Patrick Barry ranks with Coxe, Kenrick, the Downings, Warder, Eliot, and Thomas as a great leader in pomology of the time in which he lived. William Crawford Barry, son of Patrick Barry of the preceding sketch, was bom in Rochester, New York, in 1847. As a boy he attended parochial schools at Rochester and at Seton Hall, South Orange, New Jersey. As a young man he studied in Berlin, Heidelberg, and the University of Louvain in Belgium. Upon returning to America he took a position in a seed house in New York that he might have practical knowledge of the seed business to bring to the firm of EUwanger and Barry of which he was soon to become a mem- ber. After serving an apprenticeship in the seed business he returned to Rochester to enter the firm which his father and George EUwanger had founded. From the time of entrance in this company he took a prominent part in its affairs, and for many years before his death, December 12, 1916, he was president of the corporation. Of his horticultural activities, he may be said to have been an organizer and promoter — one of the captains in the industry. For twenty-six years he was president of the Western New York Horti- culttu'al Society, having succeeded his father to this office. He was the first president of the American Rose Society, and in 1882 was president of the Eastern Nurserymen's Association. For three years he was d^ p. BARRY THE PEARS OF NEW YORK 20$ entirely overspread with russet or with russet coating around the cavity and with russet nettings and patches; dots numerous, small, russet, conspicuous; flesh yellowish-white, fine, melting, sweet, juicy, with a rich, vinous, aromatic flavor; quality good. Core large, closed, with clasping core-lines; calyx-tube short, conical; seeds large, wide, long, plump, acute. PASSE COLMAR I. Trans. Land. Hort. Soc. 5:410. 1824. 2. Lindley Guide Orch. Card. 403. 1831. 3. Prince Pom. Man. 1:101. 1831. 4. Downing /■/-. Treei /I m. 444, fig. 205. 1845. 5. Garci. C/!ro». 185, fig. 1845. 6. Mag. Hort. 15:445, fig. 39. 1849. 7. Card. Chron. 989. 1861. 8. Am. Pom. Soc. Rpt. 70. 1862. g. Pom. France 1: No. 2, PI. 2. 1863. 10. Mas Le Verger 1:121, fig. 59. 1866-73. 11. Leroy Diet. Pom. 3:499, figs. 1869. 12. Guide Prat. 60, 293. 1876. 13. Hogg Fruit Man. 627. 1884. 14. Soc. Nat. Hort. France Pom. 436, fig. 1904. Preul's Colmar. 15. Liegel Syst. Anleit. 104. 1825. Regentin. 16. Dochnahl Fiihr. Obstkunde 2:103. 1856. 17. Mathieu Norn. Pom. 268. 1889. 18. Gaucher Pom. Prak. Obst. No. 61, PI. 88. 1894. Little known in America, this is one of the standard winter pears in England. The fruits are exceedingly sugary, mildly spiced with cinnamon, a flavor so unique, especially when compared with the piquant flavor most common in winter pears, that the variety is worth growing where it succeeds for the sake of diversity. The chief fault of the variety is variability of president of the Board of Control of the New York Agricultural Experiment Station. He helped to estab- lish and took a leader's part in developing the parks of Rochester which have made that city famous among lovers of landscapes. Highland Park was ahnost a creation of the firm of Ellwanger and Barry. In 1888 the firm gave the city twenty acres of land adjoining the Highland reservoir as the first step in establishing a park system for Rochester. Mr. Barry was chairman of the committee of the park board having in charge Highland Park from the creation of the board until the year before his death when it passed out of existence. Besides these horticultural activities, Mr. Barry was either president or an officer in six banks and trust companies in Rochester. His was a commanding figure in the horticulture of New York. No one attend- ing the meetings of the Western New York Horticultural Society during the twenty-six years he was presi- dent can forget Mr. Barry. His knowledge in every division of horticulture, his devotion to grape and pear culture, his genial manner and pleasant greeting to aU members, and his force and tact as a presiding officer fitted him so preeminently well for the place that he was unopposed for the presidency during twenty-six terms following the death of his father and until his death. George Ellwanger, one of the founders and thereafter until his death one of the partners in the Mount Hope Nurseries, Rochester, New York, was bom in Germany in 181 6 and died in Rochester, New York, in 1906. He came to the United States in 1835, having been educated as a horticulturist in Stuttgart although possibly the training he received throughout his youth from his father, a grower of grapes and fruits, taught him most, for Ellwanger often said that it was from his father that he acquired his love of horticulture and was by him persuaded to devote his life to the vocation of nurseryman. Ellwanger settled in Rochester in 1839, and the next year joined with Patrick Barry in forming the nursery and seed firm of Ellwanger and Barry, calling their place of business " Mount Hope Nurseries." Ellwanger was one of the founders of the American Pomological Society, and of the Western New York Horticultural Society and throughout his life took an active interest in both organizations. Mr. Ellwanger had large business interests in Rochester and western New York and helped most materially to develop the city and the country about. His chief contributions to horticulture were made through the Mount Hope Nurseries, the influence of which is briefly set forth in the sketch of the life of Patrick Barry. 206 THE PEARS OF NEW YORK product. On unsuitable soils and under indifferent care, the pears are unattractive and poor in quality. The accompanying illustration, it is to be feared, shows the variety at its worst rather than at its best, since it does not thrive on the heavy, cold clay of the Station lands. Under condi- tions at this Station, the flesh is crisp and gritty, rather than buttery and fine as it seems to be under more suitable conditions. The trees are very vigorous on standard stocks and heavy soils, with the result that the fruits are many but small and poor; checking vigor by dwarfing on quince or planting on poor soil suits the variety. The trees are hardy and as free as the average pear from blight. The variety is a good winter sort for home or market. This variety was raised in 1758 at Mons by the Abbe Hardenpont, the Belgian priest and horticulturist. Extensively cultivated in Belgium, it acquired a great diversity of names in different localities. From that country it passed first to Germany toward the end of the eighteenth century, and early in the nineteenth was taken to France. Soon after the close of the Napoleonic wars, about 1817, it was received in England. Within a few years after its introduction in England, the variety found its way to America where, for a time, it was quite extensively grown. The Ameri- can Pomological Society added Passe Colmar to its fruit-list in 1862 but dropped it in 1899. Tree medium in size, vigorous, upright, tall, rapid-growing, productive; trunk slender; branches medium in thickness and smoothness, reddish-brown almost entirely overspread with thick, gray scarf-skin, marked by large, conspicuous lenticels; branchlets thick, long, light brown mingled with green, dull, smooth, pubescent only near the ends of the new growth, sprinkled with few small, raised, inconspicuous lenticels. Leaf -buds short, plump, free, thick at the base; leaf-scars with prominent shoulders. Leaves 3 in. long, 15 in. wide, leathery; apex taper-pointed; margin tipped with few small glands, finely serrate to nearly entire; petiole 2 in. long, glabrous, pinkish-green. Flower- buds small, short, thick, conical, plump, free, singly as lateral buds or on verj' short spurs ; flowers late, showy, if in. across, unusually large, in dense clusters, average 6 buds in a cluster; pedicels f in. long, thick, thinly pubescent. Fruit ripe December to January; medium in size, 2 J in. long, 2I in. wide, obovate- obtuse-pyriform, somewhat irregular; stem i in. long, very thick; cavity obtuse, shallow, narrow, russeted, slightly furrowed; calyx partly open; lobes separated at the base, rather narrow, acute; basin shallow, narrow, obtuse, gently furrowed; skin thick, granular, tender, roughish; color greenish-yellow, sprinkled with reddish-brown and russet patches and nettings; dots numerous, small, russet, obscure; flesh tinged with yellow, granular, tender, buttery, very juicy, sweet, vinous, aromatic; quahty very good. Core large, closed, with clasping core-Hnes; calyx-tube short, wide, conical; seeds large, wide, plump, acute. % PASSE COLMAR THE PEARS OF NEW YORK 207 PITMASTON I. Can. Horl. 26:129, fig- 2564. 1903. 2. Ont. Dept. Agr. Fr. Ont. 173, fig. 1914. Pitmaston Duchesse d'Angouleme. 3. Card. Chron. 1108, fig. 1864. 4. Am. Pom. Soc. Rpt. 55. 1871. Pitmaston Duchess. 5. Jour. Horl. N. S. 18:11, fig. 1870. 6. Tilton Jour. Hart. 7:239, fig. 1870. 7. 7o«r. Kor/. N. S. 38:201, fig. 30. 1880. i.'Ro^g Fruit Man. 631. 1884. 9. Card. Chron. 3rd Ser. 4:608. 1888. 10. Rev. Hort. \<)(>, t^l. 1900. 11. 'Bvinya.rdHandb. Hardy Fr. K)^,. 1920. Although this fine old English pear has more than ordinary merit, it seems to be little grown in America. In appearance, the pears are unsurpassed. The accompanying color-plate shows the shape and color very well, but not the size, as, well grown, the pears are larger. From the illustration, all must agree that the pears are handsome, fruits of few other sorts being so alluring in shape and color. On warm soils or in warm seasons, the flavor is choicely good giving the pears a rating of " good to very good;" but in cold soils and seasons, the flavor is often austere, or even acid and astringent. The season prolongs that of Bartlett, and as the fruits are flavored very differently, being more piquant and refreshing, and are ordinarily larger and handsomer, Pitmaston ought to make a good market variety where it thrives. The subacid flavor makes this one of the very best pears for culinary purposes. Such reports as are at hand state that the fruits keep and ship well. The variety seems not to have been grown widely in America, so that one cannot speak with assurance of the tree-characters; but on the grounds of this Station, the trees have fewer faults than those of most of the standard varieties. They are hardy, vigorous, fairly immiine to blight, and while but moder- ately productive, bear annually, and the large size of the fruits makes them high yielders. The variety should be put on probation by those who grow for the markets, and is well worthy a place in all home orchards. Pitmaston was raised by John Williams at Pitmaston, near Worcester, England, in 184 1. It has been generally stated that it originated from a cross between Duchesse d'Angouleme and Glou Morceau, although an old gardener, who was employed by Mr. Williams, stated that there was no record whatever of its parentage, but that it was the best of a nimiber of seedlings. For some time it was known as the Pitmaston Duchesse d'Angouleme on account of the theory of its derivation in part from the Duchesse d'Angouleme; but in 1870 its name was simplified in England to Pitmaston Duchess. In 1874 it obtained a first-class certificate from the Royal Horticultural Society, England. In this country it was first fruited 208 THE PEARS OF NEW YORK by John Saul, Washington, District of Columbia, in 1870, and was noted and illustrated by Elliott in the Rural New Yorker under the name Pitmastoji Duchesse d'Angoideme. Although favorably mentioned several times by the American Pomological Society, the variety has never received a place in the Society's fruit-catalog. Tree large, vigorous, spreading, dense-topped, moderately productive; trunk stocky, shaggy; branches thick, slightly zigzag, reddish-brown, overlaid with very dark grayish scarf-skin, marked with ntmierous large lenticels; branchlets long, dull, dark reddish- brown, roughish, glabrous, with numerous small, raised, conspicuous lenticels. Leaf-buds short, obtuse, appressed; leaf-scars prominent. Leaves 25 in. long, 15 in. wide, leathery; apex abruptly pointed; margin finely serrate; petiole i| in. long. Flower- buds short, conical, pointed, free; flowers showy, if in. across, well distributed, average 7 buds in a cluster; pedicels i in. long, pubescent. Fruit ripe in October; large, 3! in. long, 3 in. wide, oblong-obovate-pyriform, S3Tn- metrical ; stem i in. long, thick, often oirved ; cavity very shallow and very narrow, or lack- ing, the flesh drawn up in a wrinkled fold around the base of the stem, often lipped; calyx closed, large; lobes long, broad, acute; basin shallow, obtuse, furrowed and wrinkled; skin thin, granular, smooth, tender, dull; color pale lemon-yellow, dotted and somewhat patched with light russet especially around the stem, without blush; dots numerous, small, russet, conspicuous; flesh tinged with yellow, somewhat granular, melting, buttery, very juicy, piquant and vinous; quality good to very good. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds narrow, long, flat, acute, very often abortive. POUND J. Coxe Cult. Fr. Trees 20% fig. 6:i. 1817. 2. Prince Pom. Man. i: 149. 1831. 3. Kenrick /I m. Ore /t. 151. 1832. 4. Downing Fr. Trees Am. 445. 1845. 5./6Ki.835. 1869. 6. Am. Pom. Soc. Cat. 22. 1871. 7. Wickson Cal. Fruits 326, 338, 344. 1889. Pickering. 8. Langley Pomona 133, PI. 71, fig. i. 1729. Union. 9. Miller Card. Kal. 31, 54. 1734. 10. Miller Card. Diet. 2: Pt. i. 1807. Uvedale's St. Germain. 11. Lindley Guide Orch. Card. 413. 1831. 12. Am. Pom. Soc. Rpt. yo. 1862. 13. Hogg Fruit Man. 657. 1884. 14. Jour. Hort. 3rd Ser. 13:465. 1886. 15. Bunyard Handb. Hardy Fr. 202. 1920. Bruderbirne. i(). Hoch.na.hl Fiihr. Obstkunde 2:14?,. 1856. Winter Bell. 17. Watson Am. Home Card. 404, fig. 264. 1859. Belle Angevine. 18. Card. Chron. 979. i860. 19. Mas Z,« Verger 1:31 bis, fig. 22. 1866-73. 20. Card. Chron. IT,8. 1869. 21. Guide Prat. 61, 2^^. 1876. Schone Angevine. 22. Mathieu Nom. Pom. 279. 1889. Pound is grown in collections for its monstrous fruits, which have few virtues other than large size. The pears not infrequently weigh three pounds, and one is noted in the next paragraph weighing four pounds, nine ounces. The pears are coarse in form, texture and flavor — but one degree better in flavor than the potato-like fruits of Kieffer and even more sappy. The pears keep well and are said to be fairly good for culinary PITMASTON POUND THE PEARS OF NEW YORK 20g purposes. The trees are unusually satisfactory, because of which the variety should make a good parent from which to breed. The name "Pound " has been applied to a number of varieties, notably Black Worcester, Angora, Verulam, and others. The variety now known as Pound in America is more generally known in Europe as Belle Angevine or Uvedale's St. Germain. This sort appears to have been raised by a Dr. Uvedale, who was a schoolmaster at Eltham, England, in 1690. Miller in his Dictionary, in 1724, speaks of him as a Dr. Udal of Enfield, " a curious collector and introducer of many rare exotics, plants and flowers," and Bradley, in 1733, speaks of the pear as " Dr. Udale's great pear, called by some the Union pear." William Robert Prince mentions the Pound pear in 1831 saying that " it often weighs from twenty-five to thirty ounces, and one was exhibited in New Jersey about four years since, weighing forty and a half ounces." In 1870, according to Wickson, a Pound pear sent from Sacramento to the late Marshall P. Wilder, President of the American Pomological Society, weighed four pounds and nine ounces. In 1862, the American Pomological Society added this variety to its fniit- catalog under the name Uvedale's St. Germain, but in 1871 changed the name to Pound. The name continued to appear in the Society's catalogs until 1909 when it was dropped. Tree medium in size, upright, dense-topped, hardy, very productive; trunk stocky, shaggy; branches thick, shaggy, zigzag, dull reddish-brown, heavily covered with gray scarf-skin, marked with many large lenticels; branchlets short, with short intemodes, brownish-red, mottled with gray scarf-skin, smooth, glabrous, with few small, elongated lenticels. Leaf-buds large, long, conical or pointed, plump, free; leaf-scars prominent. Leaves 4 J in. long, 3 J in. wide, ovate, thin, stiff; apex taper-pointed; margin glandular, finely serrate; petiole if in. long, slender. Flower-buds large, long, conical or pointed, very plump, free, usually singly on short spurs; flowers open early, if in. across, large, well dis- tributed, average 7 buds in a cluster; pedicels i^ in. long, pubescent, pale green. Fruit matures in February; large, 4 in. long, 25 in. wide, uniform in size and shape, obovate-acute-pyriform, with unequal sides; stem long, thick, curved; cavity obtuse, very shallow, narrow, russeted, furrowed, drawn up in a fleshy ring about the stem; caljTC large, open; lobes separated at the base, obtuse; basin shallow, narrow, obtuse, slightly fiirrowed, sjrmmetrical ; skin thick, tough, with patches of russet, dull, roughened by the dots and by the russet markings; color golden-yellpw, often marked on the exposed cheek with a bronze or pinkish blush; dots numerous, russet, very conspicuous; flesh yellowish, firm, granular, very tough, subacid, inferior in flavor; quality very poor. Core large, closed, axile, with meeting core-lines; calyx-tube short, wide, conical; carpels pear-shaped; seeds very large, brownish-black, wide, long, acuminate. 14 2IO THE PEARS OF NEW YORK PRESIDENT DROUARD 1. Card. Chron. N. S. 25:431. 1886. 2. Guide Prat. 51. 1895. 3. Cat. Cong. Pom. France 331, fig. 1906. Prdsident Drouard. 4. Lucas Tafelbirnen 211, fig. 1894. Drouard. 5. Am. Pom. Soc. Cat. 35. 1899. 6. Budd-Hansen Atti. Hort. Man. 2:241. 1903. 7. Mich. Sta. Sp. Bui. 27:22. 1903. President Drouard has been on probation in the United States for nearly thirty years, but does not seem to be in great demand in any part of the country. In the pear-growing region of New York to which it first came, it is scarcely known. The accompanying description shows that the fruits contain all of the requisites of a good pear. The flesh is juicy, melting, saccharine, rich, and perfumed. The trees, however, are not satisfactory. They lack vigor, blight badly, and are niggardly in bearing. With these faults, there is no place for the variety in commercial plantations, but it may well be planted in home orchards and in collections. President Drouard is a chance seedling found in the suburbs of Pont- de-Ce, Maine-et- Loire, France, by M. Olivier, gardener at the Fruit-Garden at Angers. It was sent out by M. Loms Leroy of Angers and was described in 1886 as a new pear. It seems to have been introduced in this country by Charles A. Green, Rochester, New York. The American Pomological Society added the variety to its list of fruits under the name Drouard in 1899. Tree of medium size, spreading, open-topped, usually hardy; branches reddish- brown, nearly covered with gray scarf-skin, marked with small lenticels; branchlets thick, long, greenish-brown mingled with red, dull, smooth, pubescent on the new growth, with nimierous small, brownish, raised, conspicuous lenticels. Leaf -buds small, short, pointed, plump, free; leaf -scars with very prominent shoulders; Leaves 3 in. long, if in. wide, oval, thick, leathery; apex taper-pointed; margin glandless or with but few glands, entire or closely serrate; petiole glabrous, greenish, thick, if in. long, tinged red; stipules very short, tinged with pink. Flower-buds short, conical, very plump, free, arranged singly on short spurs; flowers if in. across, in dense clusters, 6 to 9 buds in a cluster; pedicels 15 in. long, lightly pubscent, greenish. Fruit in season from late November to December; large, 32 in. long, 3 in. wide, oblong- obovate-pyriform, with unequal sides, uniform in shape; stem i in. long, very thick and woody; cavity obtuse, deep, irregular, furrowed, usually lipped; calyx large, open; lobes separated at the base, long, narrow, actuninate; basin deep, abrupt, usually sm^ooth but sometimes gently furrowed; skin thick, tough, rough, dull; color clear lemon-yellow, with nettings and streaks of russet; dots numerous, small, russet, obscure; flesh tinged with yellow, very granular at the core, tender and melting, buttery, juicy, aromatic, sweet; quality good. Core large, closed, axile, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, acute, occasionally abortive. PRESroENT DROUARD THE PEARS OF NEW YORK 211 REEDER I. Am. Pom. Soc. Cat. 40. 1883. 2. Budd-Hansen Am. Hort. Man. 2:260. 1903. Reeder's Seedling. 3. Am. Pom. Soc. Rpt. 150. 1867. Doctor Reeder. 4. Downing Fr. Trees Am. 739, fig. 1869. 5. Am. Pom. Soc. Cat. 20. 1871. Docteur Rheder. 6. Rev. Hort. 87. 1889. Reeder is another of the pears too good to discard, and not quite good enough to give an ardent recommendation. In quaHty, the fruits rank but little below those of Seckel; are about the same size as grown under average conditions; but are even duller and less attractive in color than the modest fruits of Seckel, which is probably one of its parents. The fruits have a place in the home and markets as a pear to follow Seckel, the crop coming in season just after that of Seckel passes out. The trees do poorly in the nursery, as they make but a short, slender growth until well established in the orchard, after which they become of medium size but very vigorous. The branches droop as do those of Winter Nelis, the other parent, although not so markedly. The variety is as nearly blight-proof as either of its parents. Reeder is a seedling raised about 1855 by Dr. Henry Reeder, Varick, New York, from seed of Winter Nelis. The parent tree stood near a Seckel and it is considered that Reeder is a cross between the two varieties. The American Pomological Society added the variety to its fruit-catalog in 1 87 1 under the name Doctor Reeder, but in 1883 changed the name to Reeder. Tree medium in size, \'igorous, spreading, drooping, open-topped, productive ; branches zigzag, reddish-bro^-n partly overspread w-ith gray scarf-skin, sprinkled with numerous lenticels; branchlets slender, willowy, long, reddish-brown mingled with gray, the new growi;h reddish-green, dull, smooth, glabrous except near the tips of the new growth, with few very small, inconspicuous lenticels. Leaf-buds small, short, pointed, appressed. Leaves 2f in. long, ij in. wide, leathery; apex taper-pointed; margin crenate to nearly entire; petiole 2 in. long, tinged with red; stipules few, very small, reddish-green. Flower-buds small, short, conical, free, singly on short spurs; flowers ij in. across, in dense clusters, average 9 buds in a cluster; pedicels f in. long, slender. Fruit ripe in October and November; small, if in. long, i| in. wide, globular-obtuse- pjTiform, slightly ribbed and irregular; stem ij in. long, slender, curved; cax-ity a very small .depression in which is inserted the base of the stem, symmetrical ; calyx large, open ; lobes separated at the base, long, narrow, reflexed, acuminate; basin very shallow and narrow, smooth; skin thick, smooth, tender; color dull greenish-yellow, mottled and streaked with russet, blushed faintly on the exposed cheek with brownish-red; dots few, small, 212 THE PEARS OF NEW YORK obscure, greenish or russet; flesh white, granular toward the center but fine-grained near the skin, tender, somewhat stringy, very juicy, aromatic; quality good. Core large, closed, with clasping core-lines; calyx-tube long, narrow, funnel-shaped; seeds unusually large, wide, long, plump, acute. RIEHL BEST 1. Stark Bros. Ca/. 1 8. 1912. 2. Ibid. 55. 1916. Riehl Best is described among the major varieties because it is as nearly blight-proof as any other European pear. It might well be tried in localities where standard sorts cannot be raised because of blight, and is worth growing in breeding work as a parent to obtain blight -resistant varieties. The pears are rather unattractive in appearance, but are excellent in quality. The flesh is juicy, tender, vinous, free from grittiness and seldom rots at the core. The trees, besides being nearly free from blight, are hardy to heat and cold, and bear annually. The fruits fall far short of those of standard varieties in New York. This pear was discovered by Edwin H. Riehl, Godfrey, Illinois, and was introduced by Stark Brothers, Louisiana, Missouri. Mr. Riehl says: " The farm on which the original tree stood was owned by a pioneer nurseryman who evidently imported from France a number of varieties, some perhaps without name. Riehl Best trees and several hundreds of other varieties represent the remains of three old orchards planted fifty years ago. Trees of other varieties are ruined by blight while Riehl Best is in perfect health and bears every season." From this history it is probable that Riehl Best is an old European pear renamed. Tree large, vigorous, upright, dense-topped, rapid-growing, productive; trunk stocky; branches thick, light reddish-brown, overspread with thin scarf-skin, marked with large, conspicuous, numerous lenticels; branchlets slender, often willowy, long, greenish-brown, dull, smooth, pubescent only near the ends of the new growth, sprinkled with small, slightly raised, inconspicuous lenticels. Leaf-buds small, short, pointed, pliunp, free; leaf-scars with prominent shoulders. Leaves 3 in. long, if in. wide, thick; apex abruptly pointed; margin glandless, variable in serrations; petiole 2 in. long. Flower-buds small, short, conical, plump, free, singly on short spurs; flowers if in. across, in dense clusters, average 6 buds in a cluster; pedicels J in. long, lightly pubescent. Fruit ripens in October; mediiun in size, 25 in. long, 2 in. wide, obovate-conic-pyriform, irregular, with unequal sides; stem i| in. long; cavity very shallow and narrow when present, or lacking, the flesh drawn up in a lip on one side of the stem; calyx open; lobes separated at the base, broad, obtuse; basin obtuse, furrowed; skin thick, roughened with russet; color dull yellow, largely overlaid with patches of russet, marked with distinct russet dots and with a faint trace of a pinkish-red blush on the cheek next the sun; dots numerous, / 4% i REEDER / u i f RffiHL BEST THE PEARS OF NEW YORK 213 russet, conspicuous; flesh tinged with yellow, granular under the skin, tender, moderately juicy, vinous; quality good. Core large, closed, axile, with meeting core-lines; calyx- tube short, wide, conical; carpels ovate; seeds medium in size, width, and plumpness, obtuse. ROOSEVELT I. Card. C/;ro». 3rd Ser. 37:243, fig. 92. 1905. 2. Rei'. Hurt. 45^. 1905. $. Rural N. F. 54:826, fig. 352. 1905. 4. Bunyard Cai. 43. 1913-14. 5. B-anyard Handb. Hardy Fr. i<)5. 1920. This variety is still on probation in America, with the chances strongly against it proving worthy to bear the name of the man after whom it was called. On the grounds of the New York Agriculttiral Experiment Station, the fruits are too small, too poorly colored, and too poor in quality to compete with those of a score of other sorts of the same season. The core is remarkably small, and the seeds are few and small, but these are insufficient merits to count against the several defects named. The tree is robust and generally satisfactory. The variety may not be at its best on the grounds of this Station, as in Europe it was heralded as a most remarkable sort — one " destined to bring about a revolution in pear-growing." It may be worth further trial in New York. This pear was introduced in 1905 by the noted French pomologist Charles Baltet, Troyes, France, after he had tested it for several years. He named it after President Roosevelt. The variety was approved at Horticultural Congresses in Paris, Lyons, and Orleans, as well as by the Royal Horticultural Society of London. It was received in America shortly after its dissemination in France. Tree mediimi to large, vigorous, very upright, dense-topped, rapid-growing, productive ; trunk slender, smooth; branches slender, smooth, glossy reddish-brown, mottled and over- laid with gray scarf-skin, marked with numerous small, raised lenticels; branchlets char- acteristically thick, with blunt ends, long, with short intemodes, dull reddish-brown mingled with gray scarf-skin, smooth, glabrous, with many large, raised lenticels. Leaf-buds long, conical, sharply pointed, plump, free; leaf -scars with prominent shoulders. Leaves 3 in. long, if in. wide, stiff; apex taper-pointed; margin usually glandless, finely serrate to almost entire; petiole 2 in. long, slender, curved. Flower- buds large, long, conical, pointed, free, singly on short spurs; flowers with a disagreeable odor, early, showy, if in. across, in dense clusters, average 7 buds in a cluster; pedicels if in. long, thick, pubescent. Fruit ripens in late September and October; mediimi in size, about 2t'V in. in length and width, roundish-obtuse-pyriform, symmetrical; stem i in. long, thick; cavity very shal- low, or lacking, faintly lipped; calyx very open, large; lobes separated at the base, narrow, acute; basin shallow, wide, obtuse, smooth, symmetrical; skin unusually thick, tough, smooth, dull ; color pale lemon-yellow, mottled and netted with russet, with a faint blush ; 214 THE PEARS OF NEW YORK dots nmnerous, small, light russet, obscure; flesh light salmon, fine-grained except at the center which is granular, tender and melting, very juicy, mildly sweet, without much character; quality medium. Core small, closed, axile, with clasping core-lines; calyx- tube long, very wide, conical; carpels cordate; seeds wide, acute. RUTTER I. Am. Pom. Soc. Rpt. 151. 1867. 2. Am. Pom. Soc. Cat. 24. 1869. 3. Downing Fr. Trees Am. 848, fig. 1869. Rutter does not seem to have made a very high place for itself in the country at large, but about Geneva, New York, it is a most excellent late autumn variety. The pears are good or very good in quality, rather attrac- tive, keep well, ship well, and sell well to those who know the variety. The trees have a combination of good characters that commend them most highly. Thus, they are comparatively immune to blight, enormously pro- ductive, bear early, grow rapidly, live long, and are hardy. The fruits hang exceptionally well to the trees, so that the variety is a valuable one for exposed situations. Rutter can be recommended for both home and market plantations. This variety was raised by John Rutter, West Chester, Pennsylvania, from seed of Leon Leclerc (Van Mons) about sixty years ago. It was approved by the Committee on New Native Fruits of the American Pomo- logical Society in 1867. This Society placed the variety on its list of recommended fruits in 1869. Tree large, vigorous, upright, dense-topped, rapid-growing, productive; trunk stocky; branches thick, reddish-brown, covered with gray scarf-skin, sprinkled with very con- spicuous lenticels; branchlets long, light brown mingled with green and streaked with ash- gray scarf-skin, smooth, glabrous, with small, conspicuous, raised lenticels. Leaf-buds long, conical, pointed, plump, free. Leaves 3! in. long, if in. wide, thick, leathery; apex taper-pointed; margin nearly glandless, almost entire; petiole 2 in. long, glabrous, reddish-green. Flower-buds medium in size and length, conical, plump, free, singly on short spurs; flowers very showy, if in. across, almost in racemes, 6 or 8 buds in a cluster; pedicels i\ in. long, pubescent. Fruit matures in late October and early November; large, 3I in. long, 3 in. wide, roundish-obtuse-pyriform, with a very thick, blunt neck, with unequal sides; stem | in. long, thick, woody ; cavity acuminate, unusually large, deep, russeted, occasionally furrowed and wrinkled, slightly lipped; calyx, small, open; lobes separated at the base, short, narrow, acute; basin deep, obtuse, smooth, symmetrical; skin thick, gritty, roughish, dull; color yellow, overspread with light russet, mottled and flecked with russet; dots numerous, small, russet, conspicuous; flesh whitish, graniilar at the center, tender and melting, juicy, aromatic, sweet but refreshing; quality good to very good. Core small, closed, abaxile, with meeting core-lines; calyx-tube long, conical; seeds small, roundish, plump, obtuse. A ROOSEVELT # \ RUTTER THE PEARS OF NEW YORK 215 SECKEL 1. Prince Pom. Man. 1:139. 1831. 2. Kenrick Am. Orcli. 183. 1832. 3. Card. Chron. 708, fig. 1842. 4. Downing Fr. Trees Am. 415, fig. 188. 1845. 5. Proc. Nat. Con. Fr. Cr. 51. 1848. 6. Hovey Fr. Am. 2:33, PI. 1851. 7. Mag. Horl. 19:457, fig. •34- i853- 8. Mas ie Verger y. Pt. i, 29, fig. 13. 1866-73. 9. Leroy Z>tc/. Pom. 2:656, figs. 1869. 10. GMide Pra(. 63, 303. 1876. Seckle. II. Co.\e Cull. Fr. Trees 189, fig. 25. 1817. 12. Trans. Land. Hort. Soc. 3:256, PI. 9. 1820. 13. Pom. Mag. 2:72, PI. 1829. 14. Horl. Reg. (Eng.) 1:488. 1833. 15. Pom. France 2: No. 64, PI. 64. 1864. 16. Jour. Horl. 2Td Ser. 4:128. 1882. 17. Hogg Fruit Man. 644. 1884. 18. Bunyard Handb. Hardy Fr. 197. 1920. Seckel is an American pear distinct in type from any European variety. Among the several himdred pears that are grown on this side of the Atlan- tic, Seckel stands almost alone in vigor of tree, productiveness, and immunity to blight, and is equalled by no other variety in high quality of fruit. If the fruits were larger, Seckel would challenge the world as a pear for the markets as it now does as a pear for the home orchard. After Bartlett and the dis- reputable Kieffer, it is now more grown than any other variety in America, everywhere being used as the standard for excellence. The fruits are small, not highly colored, but attractive because clean and trim in contour. But it is the flesh-characters that give the fruits their high standing. The flesh is melting, juicy, perfumed and most exquisitely and delicately flavored, with the ciirious character of having much of its spicy, aromatic flavor in the skin, which shotild never be discarded in eating. The reddish-brown color of the fruit is another distinguishing character of Seckel. Unlike most other dessert pears, the fruits of this one are excellent for ciilinary purposes. Still another distinctive character is that the fruits do not lose much in quality by ripening on the tree. Besides being nearly iron-clad in resistance to blight and very productive, the trees are almost as hardy as those of any other pear, and are remarkable for their large, low, compact, broadly pyramidal tops. The tree is further distinguished by its short- jointed, stout, olive-colored wood, and its habit of bearing frioits in clusters on the ends of the branches. The trees do best in fertile soils which must not be a heavy clay. Its blossoms are markedly self-fertile. There are several faults of fruit and tree. The fruits are small and do not keep after matiirity; it costs twice as much to pick them as it does the large-fruited Bartlett; friiit and foliage are susceptible to scab; the pears are too small for commercial canning; and the trees are late in coming in bearing. With these several faults, however, Seckel is usually a profitable commercial variety as a well-grown crop almost always commands a fancy price. For the home orchard, Seckel has no rival in any part of North America where European varieties are grown. 2l6 THE PEARS OF NEW YORK Toward the close of the eighteenth century, there Hved in Philadelphia a well-known sportsman and cattle dealer known as " Dutch Jacob." Every auttimn, upon returning from shooting excursions, Dutch Jacob distributed among his neighbors pears of exceedingly delicious flavor. The place of their growth he kept secret. In time, a tract of land south of Philadelphia was disposed of in parcels, and Dutch Jacob secured the grovind on which his favorite pear tree stood, a neck of land near the Delaware river. Shortly afterwards this land became the property of a Mr. Seckel, who gave the pear his name and introduced it. Later, the property was added to the estate of Stephen Girard, and the original tree long remained vigorous and fruit- ful. The new variety was soon widely disseminated and ever}rwhere became popular. As early as 1819, Dr. Hossack of New York sent trees of the variety to the London Horticultural Society, whence it was later distributed in England. There is much difference of opinion as to the spelling of the name of this pear. Coxe, who lived in Philadelphia and prob- ably knew the introducer of the pear, writing in 181 7, spelled the name Seckle. English pomologists have followed Coxe. Nearly all of Coxe's contemporaries, however, spelled it Seckel, the spelling now in common use. At the first meeting of the American Pomological Society, held in 1848, Seckel was recommended for general cultivation and the variety has ever held its place among the pears recommended by the Society. Tree large and very vigorous, upright-spreading, dense-topped, hardy, very productive, long-lived; trunk very stocky; branches thick, reddish-brown mingled with dull gray scarf- skin, covered with small lenticels; branchlets thick, long, dark reddish-brown, dull, smooth, glabrous, with small, slightly raised lenticels. Leaf -buds small, short, obtuse or pointed, appressed; leaf -scars prominent. Leaves 2§ in. long, 15 in. wide, oval, leathery; apex taper-pointed; margin finely serrate; petiole i\ in. long; stipules very long when present. Flower-buds small, short, conical, free; flowers I J in. across, in dense clusters, 7 or 8 buds in a cluster; pedicels f in. long, slender, lightly pubescent, light green, slightly streaked with red. Fruit ripe in October; small, 2$ in. long, 2 in. wide, uniform in size and shape, obovate, symmetrical; stem \ in. long, short, thick, often curved; cavity obtuse, with a very shallow, narrow depression, symmetrical; calyx small, partly open; lobes separated at the base, short, variable in width, acute; basin very shallow and narrow, strongly obtuse, symmetrical; skin smooth, dull; color yellowish-brown, lightly marked with pale russet and often with a Uvely russet-red cheek; dots numerous, very small, russet or grayish; flesh white, with a faint tinge of yellow, slightly granular, melting, buttery, very juicy; sweet, with an exceed- ingly rich, aromatic, spicy flavor; quality very good to best. Core small, closed, with clasping core-lines; calyx-tube short, conical; seeds small, short, not very plump, obtuse. SECKEL THE PEARS OF NEW YORK 21 J SHELDON I. Mag. Horl. 17:252, fig. 25. 1851. 2. Am. Pom. Soc. Rpl. 151. 1854. 3. Ibid. 210. 1856. 4. Downing Fr. Trees Am. 444, fig. 1857. 5. Elliott Fr. Book 347. 1859. 6. Hoffy N. Am. Pom. i: PL i860. 7. Masie Verger 3: Ft. 2, 119, fig. 156. 1866-73. 8. Downing Fr. Trees Am. 855, fig. 1869. 9. Leroy Diet. Pom. 2:662, fig. 1869. Were the fruits alone to be considered, Sheldon would take rank as one of the best of all pears. The fruits please both the eye and the palate. Those of no rival in season surpass them either in appearance or in charac- ters that satisfy taste. While not large, the fruits are of sufficient size to meet the demands of a good dessert pear. The shape is a perfect turbinate, truncated at the base of the fruit, usually very symmetrical, and the fruits run uniform in shape. In color, the pears are distinctive in their russeted skin, with a handsome ruddy cheek. The accompanying color-plate does not do justice to the fruit in illustrating size, shape, or color. The flesh is melting and juicy, and deserves, more than that of almost any other pear, the adjective luscious. The flavor is sweet, vinous, and highly perfumed. The fruits keep well, ship well, and sell well during their season, and are esteemed both for dessert and for culinary purposes. The list of faults in the trees is as long as the list of virtues in the fruits. The trees, while large, vigorous, and hardy, blight as badly as any pear-tree in the orchard, are reluctant in coming in bearing, niggardly in production, and seldom hold their crop well. With these faults of the tree, Sheldon is not a commercial variety of high rank, but the splendid fruits make it worth growing by the pear-fancier, in the home orchard, or for the markets where the faults of the trees are not too marked. The variety grows better in New York, possibly, than in any other part of the United States. This pear is a native of the town of Huron, New York. The original tree stood on the premises of Major Sheldon, having sprung from seed brought by his father from Washington, New York, about 1815. The fruit was first exhibited at the Pomological Convention in Syracuse in the autumn of 1849. In 1854, Sheldon was mentioned by the American Pomological Society as promising well, and in 1856 it was given a place in the Society's fruit-catalog. Tree large, vigorous, upright-spreading, rapid-growing, hardy, moderately productive; trunk stocky; branches thick, reddish-brown, overlaid with dull gray scarf-skin, marked with large lenticels; branches thick, didl brown, glabrous, with ntunerous slightly raised, conspicuous lenticels. Leaf-buds large, above medium in length, obtuse or somewhat pointed, appressed. 21 8 THE PEARS OF NEW YORK Leaves 2^ in. long, if in. wide, oval, leathery; apex taper-pointed; margin finely serrate; petiole 1 5 in. long. Flower-buds conical or pointed, free; flowers ig in. across, in dense clusters, 13 or 14 buds in a cluster; pedicels § in. long, thick, pubescent, greenish. Fruit matures in October; large, af in. long, 25 in. wide, uniform in size and shape, turbinate, often with a tendency to oblateness, symmetrical; stem f in. long, thick, nearly straight; cavity obtuse, deep, slightly furrowed, occasionally lipped; calyx large, open; lobes very broad, obtuse; basin wide, obtuse, symmetrical; skin thick, granular, tender, roughish; color dull greenish-yellow, with a brownish-red blush, overspread with russet nettings and streaks; dots numerous, small, russet; flesh whitish, somewhat granular, tender and melting, very juicy, sweet, and vinous, with a rich and pleasantly aromatic flavor; quality very good to best. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds acute. SOUVENIR DU CONGRES 1. Pom. France 4: No. 162, PI. 162. 1867. 2. Am. Pom. Soc. Cat. 34. 1875. 3. Flor. & Pom. 37, PI. 1875. 4- Jour. Horl. N. S. 38:120, fig. ig. 1880. 5. Hogg Frtti/ Man. 647. 1884. 6. Cat. Cong. Pom. France 350, fig. 1906. Andenken an den Congress. 7. Oberdieck Obst-Sort. 237. 1881. 8. Mathieu Nom. Pom. 168. 1889. 9. Deut. Obstsorten 6: Pt. 16, PI. 1910. Souvenir. 10. Am. Pom. Soc. Cat. 24. 1897. 11. Ont. Dept. Agr. Fr. On<. 179. 1914. Very similar to Clapp Favorite and Bartlett, and not as good as either in fruit-characters, Souvenir du Congres hardly merits a place in American pomology. The crop ripens between those of the two sorts with which it has been compared, and the fruits are larger and often handsomer. The fruits are said to be larger and of better quality when the tree is double- worked on the quince. The tree is remarkable for vigor, hardihood to cold, and healthf ulness ; and bears so abundantly that the crop must be thinned to prevent breaking of branches. The variety grows especially well in New York, and is deserving a place in home orchards and in fruit-collec- tions. The accompanying color-plate illustrates the size, shape, and color of this pear remarkably well. Souvenir du Congres owes its origin to M. Frangois Morel, Lyons, France. M. Morel grafted one of his pear-trees with cions taken from several other varieties, including Bartlett, and from the tree thus grafted he obtained fruit, seeds of which he sowed in 1852. One of the resultant trees bore fruit in 1863; and the pears had so many earmarks of Bartlett that it was at once assumed to be a seedling of that variety. The tree continued to do well and in due course the variety was judged to be worthy of dissemination by the Rhone Horticultural Society. Later, M. Morel dedicated the new pear to the Pomological Congress of France. The variety was introduced in the United States about 1870. The American .JWJJjjgjfflgpW^- SHELDON 1^ SOUVENIR DU CONGRES THE PEARS OF NEW YORK 219 Pomological Society placed Souvenir du Congres on its fruit-catalog list in 1875. Tree medium in size and vigor, upright-spreading, open-topped, very productive; branches zigzag, dull reddish-brown, heavily overspread with ash-gray scarf-skin, marked by small, raised lenticels; branchlets thick, long, reddish-brown, overspread with dull gray mingled with green, smooth, glabrous, with few small, slightly raised lenticels. Leaf-buds small, short, pointed, plvimp, free. Leaves 15 in. long, 15 in. wide, roundish- oval, leathery; apex abruptly pointed; margin tipped with very few glands, finely serrate; petiole ij in. long, glabrous, tinged with red. Flower-buds short, conical or pointed, plump, free, arranged singly on very short spurs or branchlets; flowers with a disagreeable odor, 1 5 in. across, pinkish-white as the buds unfold, becoming whitish, in dense clusters, 6 to 8 buds in a cluster; pedicels f in. long, thick, heavily pubescent, light green. Fruit ripe in September; large, 3tV in. long, 2H in. wide, uniform in size and shape, oblong-acute-pyriform, s^-mmetrical, with unequal sides; stem i in. long, short, thick, curved; cavity obtuse, almost lacking, very shallow, narrow, russeted, slightly furrowed, often with the stem inserted beneath a pronounced irregular lip ; calyx open ; lobes separated at the base, narrow, acute; basin wide, obtuse and flaring, slightly furrowed, symmetrical, smooth except for the thick, russet covering; color yellow, with a reddish blush on the exposed cheek, covered with nettings of russet and yellow patches; dots nvunerous, small, russet, conspicuous; flesh white, with a faint tinge of yellow, firm, granular, tender, very juicy, sweet, with a musky flavor; quality good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, plump, acute. ' SOUVENIR D'ESPfiREN I. Barry Fr, Gafjc/. Pow. 2:712, fig. 1869. Coloma's Herbsl Butterbirne. 16. Mathieu Norn. Pom. 197. 1889. 17. Lucas Tafelbirnen 109, fig. 1894. Urbaniste is another variety desirable for home use because of its highly-flavored fruits — so sweet, rich, perfumed, and luscious as to be a natural sweetmeat. The fruits are of but medium size and not particu- larly handsome, but the taste excels the looks. The flesh is as tender, sweet, juicy, and as delicately perfumed as that of Seckel or White Doyenne, but with a distinct flavor and scent which give the fruits the added charm of individuality. The crop ripens in October, in a season when there are many other pears, but the fruits stand comparison with those of any other variety and are welcome additions to the fruit -basket. The trees have several defects, chief of which is tardiness in coming in bearing, to remedy which grafting on the quince is recommended. They are also susceptible to blight, and are not as hardy as might be wished. Of all pears, the tree of this variety is one of the handsomest — clean and tidy, slender and graceful, yet robust and productive. Fruit and tree make this a valuable variety for home plantings. Urbaniste originated as a wilding in the gardens of the religious order of Urbanistes, Mechlin, Belgium. After the suppression of this order in 1783, their gardens remained uncultivated for some time and produced new seedlings of considerable merit. The beauty of one of these attracted the attention of Count de Coloma, a well-known pomologist, who acquired this property in 1786, and in due course propagated and disseminated the variety under the name Urbaniste. Early in the nineteenth century, Count de Coloma sent specimens of the pear to the London Horticultural Society, which organization afterwards distributed it in England about 1823. Thomas Andrew Knight sent cions to John Lowell, Roxbury, Massachusetts, through whom it became disseminated in the United States. The Ameri- can Pomological Society added Urbaniste to its fruit-catalog list in 1852. Tree medium in size, vigorous, upright-spreading, slow-growing, productive with age; trunk slender, shaggy; branches stocky, shaggy, zigzag, reddish-brown, overspread with ■ O- 4*» URBANISTE THE PEARS OF NEW YORK 225 gray scarf-skin, sprinkled with numerous lenticels; branchlets long, reddish-brown mingled with gra>-ish scarf-skin, smooth, zigzag, glabrous, marked with conspicuous, raised lenticels. Leaf-buds large, obtuse, semi-free. Leaves 2j in. long, | in. wide, thin, leathery; apex taper-pointed; margin finely serrate; petiole i| in. long, slender. Flower-buds short, variable in shape, free. Fruit ripe in late October and early November; medium in size, 2f in. long, 2 in. wide, obovate-obtuse-pjTiform, with unequal sides; stem | in. long, short, thick; cavity obtuse, shallow, narrow, faintly russeted, furrowed, slightly lipped; calyx open; lobes separated at the base, narrow, obtuse; basin shallow, narrow, obtuse, slightly furrowed; skin thick, tough, roughened by the russet nettings, dull; color pale yellow, often with a faint russet-red blush on the exposed cheek and marked with nettings and patches of russet; dots numerous, small, russet, conspicuous; flesh tinged with yellow, granular espe- cially around the core, tender and melting, buttery, juicy, sweet, pleasantly aromatic; quality very good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds medium in size and width, long, plump, acute. VERMONT BEAUTY I. W. N. Y. Hort. Soc. Rpt. 65. 1889. 2. Ibid. 176. 1890. 3. Ibid. 134. 1891. 4. Can. Hort. 16:184. 1893. $■ Am. Pom. Soc. Cat. ^-j . 1899. 6. Ellwanger & Barry Ca/. 1 8. 1900. 7. Budd-Hansen Am. Hort. Man. 2:267. 1903- The fruits of Vermont Beauty elicit praise from all who see or taste them. The bright-cheeked pears are as alltiring to the eye as those of any other, and are almost as delectable as those of Seckel, which they resemble in shape, but are larger and handsomer. Of all pears, those of this variety (or of Forelle, with which it may be identical) best satisfy the eye for bright color. The crop ripens a little later and keeps longer than that of Seckel, and for these reasons, and because of the handsome appear- ance, should sell better. The pears will probably be most used to grace the table and for dessert, but the somewhat more sprightly flavor makes them better suited for all ctJinary purposes than those of Seckel. The trees are scarcely less satisfactory than the fruits. They are preeminent among their kind by virtue of large size, rapidity of growth, productivity, and hardiness, the region from which the variety came bespeaking greater hardihood to cold than that possessed by the average variety. The trees rejoice in vigor and health as do those of almost no other variety, and while hardly as productive as those of Seckel, yet because of greater size the pears fill the basket nearly as quickly. Vermont Beauty is one of the best of the pears of its season, and deserves a place in the orchards of the country for home and market. Vermont Beauty is supposed to have originated in the nursery of 15 226 THE PEARS OF NEW YORK Benjamin Macomber, Grand Isle, Vermont, more than forty years ago. Macomber maintained a small nursery, and this pear was one of several hundreds planted for stock. The tree was budded in the usual manner, but the bud failed to grow, and the original tree was allowed to stand without another budding. After the variety fruited, it attracted so much attention that Macomber propagated it. Later, it was introduced by W. P. Rupert and Son, Seneca, New York. The American Pomological Society, recognizing its worth, added the variety to its fruit-catalog in 1899. There has long been doubt in the minds of the writers as to whether Vermont Beauty is distinct from Forelle. Careful comparison has been made of the fruit- and tree-characters of the two sorts, and it is found that they are so closely allied as to be indistinguishable. It is possible that a tree of the old German pear may have found its way into Macomber' s nursery and received the new name. Tree medium in size, vigorous, upright-spreading, dense-topped, hardy, productive; trunk stocky, shaggy; branches zigzag, reddish-brown, thinly overspread with gray scarf- skin, with numerous large lenticels; branchlets very thick, long, reddish-brown mingled with green, thickly covered with ash-gray scarf-skin near the tips, smooth, glabrous except near the ends of the new growth, sprinkled with numerous small, rotmdish, conspicuous, raised lenticels. Leaf -buds small, short, pointed, plump, free. Leaves 2f in. long, if in. wide, leathery; apex abruptly- or taper-pointed ; margin glandless, finely serrate ; petiole 2 in. long, glabrous, slender, pinkish-green. Flower-buds small, short, conical, plump, free, singly on short spurs; flowers characteristically small, average i in. across, in dense clusters, about 6 buds in a cluster, the petals unusually small; pedicels | in. long, slender, pubescent. Fruit ripe in late October and November; medium in size, 25 in. long, 2 in. wide, obovate-acute-pyriform, symmetrical; stem f in. long, curved; cavity extremely small or lacking, the flesh folded up around the base of the stem, occasionally lipped; calyTC small, open; lobes separated at the base, short, narrow, acute; basin shallow, narrow, obtuse, smooth, symmetrical; skin thick, tough, smooth or with slight russet markings; color clear pale lemon-yellow, with a broad and brilliantly blushed cheek, fading at the sides into pinkish-red dots; dots numerous, very small, light russet, conspicuous; flesh tinged with yellow, granidar at the center but fine-grained near the skin, tender and melting, very juicy, with a rich, vinous flavor; quality very good. Core closed, axile, with meeting core- lines; calyx-tube short, wide, conical; seeds large, wide, plump, acute. VICAR OF WINKFIELD 1. Gard. Chron. 20, fig. 1843. 2. Mag. Hort. 9:129, 269. 1843. 3. Downing Fr. Trees Am. 448, fig. 208. 1845. 4. Am. Pom. Soc. Rpt. 53. 1852. 5. Elliott Fr. Book 344, fig. 1854. 6. Jour. Hort. N. S. 7:414. 1864. J. Downing Fr. Trees Am. 875, fig. 1869. 8. Hogg Fruit Man. 660. 1884. Vicar. 9. Mawe-Abercrombie Univ. Gard. Bot. 1778. lO. Am. Pom. Soc. Cat. 40. 1883. 11. Ont. Dept. Agr. Fr. Ont. 183. 1914. r VERMONT BEAUTY THE PEARS OF NEW YORK 227 Clion. 12. Kenrick Am. Orch. 159. 1841. Le Cure. 13. Hovey Fr. Am. 1:47, PI. 1851. Curi. 14. Pom. France 1: No. 18, PI. 18. 1863. 15. Leroy Diet. Pom. 1:610, fig. 1867. 16. Guide Prat. 61,261. 1876. 17. Soc. Nat. Hort. France Pom. ;ig6, fig. 1904. 18. Cat. Cong. Pom. France 221, fig. 1906. Pastorenbirne. 19. Mathieu Nam. Pom. 262. 1889. 20. Gaucher Pom. Prak. Obst. No. 59, PI. 49. 1894- Though large and handsome, the pears of this variety vary so much in quality, often being wretchedly poor, that trees of it are now seldom planted in America. The variety is not liked, also, because the trees blight badly. The fruits, besides being large and handsome, keep well, and are excellent for all culinary purposes. They are in season from November to January. The pears have a strong musky smell, and are more or less astringent. The quality depends largely on the soil, and is best when the trees stand in a deep, warm loam. The fruits are long-pyriform, usually one-sided, and are further characterized by the peculiarity that the calyx is not in line with the axis, as in other pears, but is on one side, generally opposite to that in which the stalk is inserted as shown in the accompanying illus- tration. The trees, barring susceptibility to blight, are about aU that cotild be desired — large, vigorous, handsome, and thrive both as standards and dwarfs. Many old trees of largest size of this variety are still to be foimd in New York, but young stock is now seldom set. In 1760, this pear was found as a wilding by a French curate at Villiers-en-Brenne. In due course it was introduced into England by the Rev. W. L. Rahm, Vicar of Winkfield, in Berkshire, and from this circum- stance it lost its proper name, Cure or Le Cure, and wrongly acquired that by which it is now known here and in England. The variety was intro- duced to America early in the nineteenth centtuy. It was placed on the list of recommended fruits by the American Pomological Society in 1852. Tree large, vigorous, upright-spreading, dense-topped, hardy, very productive, long- lived; trunk and branches stocky; branches zigzag, greenish-brown overspread with grayish scarf-skin, with lenticels variable in number and size; branchlets ciuved, thick, long and willowy, with long intemodes, light greenish-brown which is mingled with red on the newer growth, smooth, glabrous except near the ends of the new growth, sprinkled with conspicuous, raised lenticels. Leaf-buds small, short, pointed, free. Leaves 3 in. long, 2? in. wide, thick, leathery; apex abruptly pointed; margin tipped with minute scattering glands, finely serrate; petiole variable in length, pinkish-green; stipules short, tinged with pink. Flower-buds small, short, conical, plump, free, singly on very short spurs. 228 THE PEARS OF NEW YORK Fruit ripe December to January; large, 4j in. long, 3 in. wide, oblong-pyriform, with a long, tapering neck, with unequal sides; stem i| in. long, slender, curved; cavity lacking, with stem obliquely set without a depression and often with a fleshy fold around the base in the form of a lip ; calyx large, open ; lobes long, unusually broad, obtusely pointed ; basin very shallow, narrow, obtuse, smooth, symmetrical; skin thick, tough, smooth, dull; color pale yellow, often with a faint trace of a brownish-red blush over the exposed cheek, marked with light russet aroimd the calyx, and occasionally with russet flecks scattered over the surface; dots numerous, small, conspicuous, brownish-russet; flesh white, granular only near the center, tender and melting, juicy, somewhat astringent or with a sprightly muski- ness, with no pleasant aroma ; quality inferior for dessert but good for cooking. Core small, closed, axile, with clasping core-lines; calyx-tube long, narrow, funnel-shaped; carpels long-oval; seeds large, long, not very plump, often abortive. WHITE DOYENNE 1. Pom. Mag. 2:60, PI. 1829. 2. Lindley Guide Orch. Card. 385. 1831. 3. Prince Pom. Man. 1:43. 1831. 4. Downing Fr. Trees Am. 378, fig. 162. 1845. 5. Proc. Nat. Con. Fr. Gr. 51. 1848. 6. Hovey Fr. Am. 2:85, PI. 1851. 7. Horticulturist N. S. 4:158, PI. 1854. 8. Ibid. N. S. 6:406. 1856. 9. Downing Fr. Trees Am. 880, fig. 1869. 10. Hogg Fruit Man. 663. 1884. Warwicke. 11. Parkinson Par. Ter. 592. 1629. Doyenne. 12. Langley Pomona 132. 1729. 13. Duharael Trail. Arb. Fr. 2:205, PI- XLHI. 1768. 14. Miller Card. Diet. 2: Pt. I. 1807. 15. Brookshaw Pom. Brit. 2: PI. 49. 1817. 16. Brookshaw Hort. Reposit. 2:175, PI- 92- '823. 17. Leroy Diet. Pom. 2:52, fig. 1869. 18. Rev. Hort. 51. 1898. Virgalieu. 19. Prince Cat. 177 1. White Beurrc. 20. Mawe-Abercrombie Univ. Card. Bot. 1778. Weisse Herbst Butterbirne. 21. Christ Handb. 511. 1817. 22. Liegel Syst. Anleit. 100. 1825. 23. Dochnahl Fiihr. Obstkunde 2:84. 1856. 24. Lauche Deut. Pom. II: No. 16, PI. 16. 1882. 25. Mathieu Norn. Pom. 296. 1889. Saint- Michael. 26. Coxe Cult. Fr. Trees 191, &g. 3S. 1 81 7. Doyenne Blanc. 27. Trans. Land. Hort. Soc. 5:135. 1824. 28. Kenrick Am. Orch. 121. 1841. 29. Pom. France i: No. 74, PI. 74. 1863. 30. Mas ie Verger 3: Pt. 2, 19, fig. 106. 1866-73. 31. Guide Prat. 63, 264. 1876. 32. Cat. Cong. Pom. France 236, fig. 1906. Thorp. 33. Do-wning Fr. Trees Am. 55i. 1857. 34. il/ag. i^orf. 24:516. 1858. Bonne-Ente. 35. Noisette Man. Comp. Sard. 2:532. i860. This ancient and world-renowned pear, its fruits the most delectable of any that come from a pear orchard, is now rarely planted in America. It is being discarded because the small and comparatively unattractive fruits fail to satisfy commercial demands. In the middle of the last century, when there was almost a mania for the best of the European pears, when fruits were judged by the palate rather than the eye as now, White Doyenne was one of the most commonly planted varieties. Proof of its popularity at home and abroad is found in the great number of names under which it has been grown. A more serious fault than small and tinattractive pears is that the fruits and foliage are inviting prey to the scab-fungus, which often cracks and scabs the pears and defoliates the 'M^- n VICAR OF WINKFIELD THE PEARS OF NEW YORK 229 trees. Except in susceptibility to scab, the trees are nearly perfect when grown in the soil which they prefer — a rich clay, heavy rather than light. On such a soil, tree and fruit attain perfection. The accompanying illus- tration shows this pear at its best in color and size — a handsome fruit rather than the unattractive product so often seen. Grown in a light soil, and when scab is unchecked, the fruits are small, green, cracked, and cankered — intolerable to sight and taste. Unfortunately, also, the trees are ravaged by blight when that disease is epidemic. The faults named have made the variety an outcast, but it should still receive atten- tion for the superb quality of its fruits where scab and blight can be controlled. This pear is one of the oldest of all varieties. It is impossible to state whether it originated in France or was brought to that country from Italy. A German, Henri Manger, who studied the origin of fruits, states in his Systematische Pomologie, 1780, that the White Doyenne originated with the Romans; he considered it to be their Sementiniim. Agostino Gallo, 1559, called the variety Pera Ghiacciuola. In 1660, Claude Saint-Etienne described a Poire de Neige. Both of these descriptions represent White Doyenne. In the sixteenth centiuy and for part of the seventeenth, the name Ghiacciuola was accepted for the variety in France with the synonym Saint-Michel. Leroy states that Le Lectier, in his catalog of the fruit trees which he grew at Orleans in 1628, changed the name to Giaccole de Rome, and Nicholas de Bonnefonds modified it in the first edition of his Jardinier Francais, 1652, to Giacciola di Roma. English pomologists have mentioned this pear under a variety of names since early in the seventeenth centiory. The names Poire Doyenne and White Doyenne have been most generally applied to it. The date of its introduction to America is not known, but it was probably brought to this country by the earliest French settlers. The first American catalogs mentioned the variety, and it was extensively grown in the vicinity of New York and Long Island where it was commonly called the Virgalieu pear. In the neighborhood of Boston, the name Saint- Michael was applied to it; while around Philadelphia it was called the Btitter Pear. For nearly a century, however, the variety has been most generally known in this country as White Doyenne. At the Convention of Fruit-Growers held in New York, in 1848, White Doyenne was included in a short list of pears recommended for general cultivation. Since that date, the American Pomological Society has given the variety a place in its fruit-catalog. 230 THE PEARS OF NEW YORK Tree large, vigorous, upright, vasiform, hardy, very productive; trunk stocky, some- what smooth; branches thick, dark gray, with many large lenticels; branchlets thick, reddish-brown, smooth, glabrous, with small, very slightly raised lenticels. Leaf -buds obtuse, pointed, appressed. Leaves 25 in. long, if in. wide, flattened, leathery; apex taper-pointed; margin finely serrate; petiole 15 in. long, slender. Flower- buds large, long, conical or pointed, free; flowers early, ig in. across, in dense clusters, 7 or 8 buds in a cluster; pedicels 5 in. long, slender, pubescent, light green. Fruit matures in early October; medium in size, 2j in. long, 2I in. wide, uniform, obovate-obtuse-pyriform, symmetrical; stem f in. long, thick, slightly curved; cavity obtuse, shallow, narrow, russeted, usually symmetrical; calyx small, open or closed; lobes short, narrow, obtuse; basin shallow, obtuse, nearly smooth, symmetrical; skin thick, tough, smooth, dull; color clear pale yellow, with a small, bright red blush on the exposed cheek; dots numerous, small, russet, conspicuous; flesh yellowish-white, granular, firm at first but becoming melting when fully ripe, juicy, sweet, with a rich, aromatic flavor; quality very good. Core closed, with clasping core-lines; calyx-tube short, wide, conical; seeds wide, plump, obtuse. WILDER EARLY I. Can.Hort. 12:286, fig. 73. 1889. 2. Ibid. 13:251, PI. 1890. 3. Am. Pom. Soc. Cat. 37. 1899. 4. Budd-Hansen Am. Hort. Man. 2:268. 1903. Early Wilder. 5. ///. Hort. Soc. Rpt. 45. 1896. Wilder. 6. Ont. Dept. Agr. Fr. Out. 183, fig. 1914. This is one of the good, early pears for the markets. It is more highly prized in the Mississippi Valley than in New York and the Eastern states where sttmmer pears are raised in greater variety. The pears are very attractive in size, shape, and particularly in the bright lemon-yellow color, with a flaming cheek to the sun, the whole pear being characteristically marked with small, russet dots set in a pinkish circle. Of all stunmer pears the fruits of this one seem least inclined to rot at the center, and usually keep longer and ship better, although the skin is tender and bruises easily. The flesh is buttery, moderately juicy, sweet and rich, with a faint, pleasant perfume. The fruits are small but are usually larger than those of the well-known Seckel, and are edible almost to the very center. The tree is large, vigorous, prodigiously productive, as healthy as any, and a remark- ably handsome ornamental. Despite this catalog of virtues, Wilder Early is not largely planted in New York. Wilder Early is a chance seedling found by Charles A. Green, Rochester, New York, about 1884, in Chautauqua County, New York. At the time of its discovery the tree was already in bearing. The variety was named after Marshall P. Wilder, President of the Massachusetts Horticvdtural Society. The name first appeared in the fruit-catalog of the American Pomological Society in 1899. >{ 0^ WHITE DOYENNE /« WILDER EARLY THE PEARS OF NEW YORK 23 1 Tree large, vigorous, upright, dense-topped, rapid-growing, hardy, very productive; branches zigzag, reddish-brown overspread with gray scarf-skin, with numerous lenticels; branchlets thick, very long, light greenish-brown, lightly streaked with ash-gray scarf- skin, dull, smooth, glabrous except near the tips of the new growth, sprinkled with many conspicuous, raised lenticels. Leaf-buds small, short, pointed, appressed; leaf-scars prominent. Leaves 3 J in. long, i| in. wide, leathery; apex taper-pointed; margin very finely serrate; petiole 2 in. long, glabrous. Flower-buds small, short, conical, plump, free, singly on short spurs; flowers late, i^ in. across, white or tinged with pink, in dense clusters, average 7 buds in a cluster; pedicels § in. long, pubescent. Fruit ripe in late August; large, 25 in. long, 25 in. wide, oblong-pyriform, symmetrical; stem J in. long, very thick; cavity acute, narrow, russeted and with rays of russet extending over the sides, slightly compressed, rarely lipped; calyx large, open; lobes separated at the base, long, narrow, acuminate; basin very shallow, narrow, obtuse, wrinkled; skin thin, tender, smooth, dull; color pale lemon-yellow, with a pinkish blush on the exposed cheek often deepening to dark pink; dots characteristically distinct, very numerous, small, russet or russet-red; flesh white, stringy, tender and melting, buttery, moderately juicy, sweet, faintly aromatic; quality good. Core small, closed, with clasping core-lines; calyx- tube long, narrow, conical; seeds long, narrow, acute. WINTER BARTLETT I. Ore. Bd. Hort. Rpt. 42. 1895. 2. Ore. Nur. Cat. 19. 1903. 3. Am. Pom. Soc. Cat. 41. 1909. 4. Cal. Com. Hort. Pear Grow. Cal. 7: No. 5, 278, fig. 94. 191 8. Winter Bartlett is heralded from the Pacific Coast as a winter variety- bearing fruits similar to those of Bartlett. As the fruits grow in New York there is a suggestion of Bartlett in the shape, color, and flavor of the fruits, but in size, as the color-plate shows, the newcomer falls far short of the older pear. The season is December and January, a time when there are a half-dozen other good pears, and since this one has no out- standing characters to make it notable, it is doubtful if it will outlive a brief period of probation in eastern orchards. The westerners say that the tree is very resistant to blight, a statement neither proved nor dis- proved in the East as yet. The variety is worth trying in a small way in New York. This pear seems to have originated at Eugene, Oregon, some time prior to 1880, and to have been introduced by D. W. Coolidge of Eugene, although it must have been grown to some extent before Mr. Coolidge brought it to the front. Because of its resemblance to Bartlett, it is asstuned that it is a seedling of that variety. The American Pomological Society added Winter Bartlett to its catalog of fruits in 1909. 232 THE PEARS OF NEW YORK Tree large, vigorous, upright, scraggly, open-topped, hardy, productive; branches stocky, smooth, light-brown overlaid with gray scarf-skin, with few lenticels; branchlets thick, curved, long, with long intemodes, brownish-red, streaked with gray scarf-skin, glossy, smooth, glabrous, sprinkled with conspicuous, raised lenticels. Leaf -buds large, long, conical, pointed, plump, free; leaf -scars with very prominent shoulders. Leaves 3; in. long, if in. wide, stiff; apex taper-pointed; margin finely serrate; petiole 2 J in. long. Flower-buds conical, plump, free, singly on spurs variable in length; flowers very late, 15 in. across, in dense clusters, average 5 buds in a cluster; pedicels i in. long, thick, thinly pubescent. Fruit ripe in December and January; large, 3 in. long, 2f in. wide, oblong-obovate- p5mform; stem i in. long, thick, curved; cavity narrow, shallow, smooth, oblique; calyx small, nearly closed; lobes short; basin small, shallow, irregular; skin uneven in surface; color yellow, splashed with russet and often blushed on the exposed cheek with bright red; dots numerous, small, brownish-russet; flesh yellowish-white, fine-grained, tender, juicy, sweet, pleasant-flavored; quality good to very good. Core small, nearly closed, with meeting core-lines; calyx-tube short, wide; seeds large, long, plump, obtuse. WINTER NELIS 1. Pom. Mag. 3:126, PI. 1830. 2. hindley Guide Orch. Gard. ^og. 1831. 3. Kenrick Am. Orch. iq(). 1832. 4. Mag. Hort. 10:127. 1844. 5. Downing Fr. Trees Am. 450, fig. 208. 1845. 6. Gard. Chron. 20, fig. 1845. 7. Proc. Nat. Con. Fr.Cr. 51. 1848. 8. Hovey Ar. ^m. 1:15, PI. 1851. 9. Downing Fr. Trees Am. 884, fig. 1869. 10. Oberdieck Obst-Sort. 339. 1881. 11. Lauche Deut. Pom. II: No. 49, PI. 49. 1882. 12. Hogg Fruit Man. 667. 1884. 13. Mathieu Nom. Pom. 301. 1889. 14. Deut. Obstsorten 5: Pt. 15, PI. 1909- La Bonne Malinoise. 15. Trans. Lond. Hort. Soc. 4:276. 1822. 16. Ibid. 5:408. 1824. Thouin. 17. Dochnahl Fiihr. Obstkunde 2:23. 1856. Bonne de Malines. 18. Ann. Pom. Beige 6:77, PI. 1858. 19. Pom. France 2: No. 53, PI. 53. 1864. 20. Leroy Diet. Pom. 1:484, figs. 1867. 21. Guide Prat. 60, 252. 1876. 22. Cat. Cong. Pom. France 202. 1906. Nelis d'Hiver. 23. Mas ie Verger 1:29 bis, fig. 21. 1866-73. Winter Nelis is the standard winter pear in the United States. Both fruits and trees possess several serious faults, but these are outmatched by virtues which make the variety preeminent in its season. The fruits are small and are often so poorly colored as to be unattractive, but well grown they are sufficiently large for dessert fruits and are very handsome in a much-russeted coat and a ruddy cheek. Flesh and flavor are the chief assets of the fruits. The flesh is tender, melting, juicy, luscious, with a rich, sweet, aromatic flavor — one of the most delectable of all pears. The fruits keep, ship, and sell well. The season is from Christmas to March, but the pears can be kept until late spring in cold-storage. The trees begin badly, for no variety is more diffictilt to grow well in the nursery. They thrive only on standard stocks, refusing to do well on the quince unless double worked. In the orchard, the trees are among the unmanage- WINTER BARTLETT THE PEARS OF NEW YORK 233 ables. They are small or of but medium size, with straggling, wayward tops with habits of growth so self assertive that no art nor skill of the pnmer can bring the branches under control. The limbs are always crooked ; some bend inward toward the main stem, some are upright, some droop, and no two behave in quite the same way. Notwithstanding the illy- shaped tops, the trees are often enormously productive so that the crop usually requires thinning. They bear almost annually; come in bearing young; are fairly hardy; and are adapted to almost any soil or situation provided, only, that the soil is fertile or well fertilized. They are as nearly immime to blight as those of any other Eiu-opean pear. The trees are characterized by two marked peculiarities: the old wood is thickly set with small, short spurs; and they are about the latest of all their kind in leafing out in the spring. There is no better winter pear for either the commercial pear-grower or the amateur, and the variety grows especially well in New York. Winter Nelis was raised from seed by Jean Charles Nelis, Mechlin, Belgium, early in the nineteenth century. It was introduced into England by the London Horticultiiral Society under the name La Bonne Mali- noise. Subsequently this name was cancelled and that of Winter Nelis adopted, the name which had been given the variety by Van Mons in honor of the originator. In 1823, Thomas Andrew Knight, President of the London Horticultural Society, sent cions of the variety to John Lowell, Roxbury, Massachusetts, who, in his turn, shared them with Robert Manning, Salem, Massachusetts, whence the sort was very generally disseminated in this country and attained great popularity. At the National Convention of Fruit-Growers held in New York in 1848, Winter Nelis was included in a short list of pears recommended for general culti- vation. For more than half a century the name has appeared in the fruit- catalogs of the American Pomological Society. Tree medium in size and vigor, spreading, hardy, very productive; trunk stocky; branches thick, zigzag, reddish-brow-n mingled with gray scarf-skin, marked with small lenticels; branchlets with short intemodes, reddish-brown, dull, smooth, glabrous, with numerous raised, conspicuous lenticels. Leaf -buds medium to large, long, conical or pointed, free. Leaves 3 in. long, if in. wide, elongated-oval, leather}' ; apex taper-pointed; margin varies from crenate to serrate; petiole i| in. long, slender. Flower-buds conical or pointed, free; flowers open late, if in. across, 6 or 7 buds in a cluster; pedicels | in. long, rather slender, lightly pubescent, greenish. Fruit ripe late November to early January; medium in size, 2 J in. long, about 2j in. 234 "^^E PEARS OF NEW YORK wide, uniform in size and shape, roundish-obovate to obtuse-obovate-pyrifonn, quite symmetrical except for the unequal sides; stem i|- in. long, thick, curved; cavity obtuse, shallow, narrow, russeted, gently furrowed, occasionally lipped; calyx large, open; lobes separated at the base, short, broad, acute; basin shallow, obtuse, lightly furrowed, symmet- rical; skin thick, tender, roughened with much russet, dull; color yellow with a tinge of green, dotted with grajash -russet and with many russet streaks and patches on the exposed cheek which is usually blushed with bright red; dots ntimerous, small, russet, conspicuous; flesh yellowish-white, quite granular at the center and imdemeath the skin, tender and melting, buttery, very juicy, sweet, aromatic; quality very good. Core large, closed, axile, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, acute. WORDEN SECKEL I. Rural N. Y. 50:888, figs. 326 and 327. 1891. 2. Thomas Am. Fruit Cull. 465, fig. 675. 1897. 3. Franklin Davis Nur. Cat. 23. 1901. 4. Budd-Hansen Am. Hort. Man. 3:268. 1903. 5. Banker Cat. 19. 1915. Warden. 6. Am. Pom. Soc. Cat. 41. 1909. Possibly no pear has been more widely advertised during the last quarter-centiiry than Worden Seckel. Nurserymen and pear-growers alike describe it as a better variety than Seckel, and say that it ought to take the place of that good old sort of which it is a seedling. But it is not driving Seckel out in most pear regions, though in many it is considered the more profitable pear of the two. It is a splendid pear, but falls short of Seckel in not being quite as dependable in different soils and climates; the trees are not as vigorous, though just as productive in many places, they are not qmte as resistant to blight, and the fruits are not as high in quality. On the other hand, the pears are larger and handsomer. Well grown, the fruits of Worden Seckel are voluptuously handsome in form and color. The pears are smooth, glossy, trim of contour, well turned, tmusually uniform, with a beautifully blushed cheek on a handsome green and yellow backgroimd. The accompanying illustration does not do the pear justice in size or color and shows a lack of symmetry not usually present. When the crop is thinned so that the fruits attain their largest size, no pear is handsomer or will bring a higher price on the fruit-stands. The crop comes in with Seckel, but keeps longer, lasting until December in cold-storage. The tree is very hardy and bears young, but does poorly in the nursery. Commercial growers shoiild give this variety a thorough test, and amateurs everywhere will find it worth planting. Worden Seckel, as its name suggests, is a seedling of Seckel, raised by Sylvester Worden, Minetto, Oswego County, New York, about 1881. Smiths and Powell, Syracuse, New York, placed it on the market about n % \ WINTER NELIS ' I WORDEN SECKEL THE PEARS OF NEW YORK 235 1890. The American Pomological Society added the variety to its fruit- list in 1909. Tree large, vigorous, upright-spreading, rapid-growing, very productive; trunk thick; branches reddish-brown, nearly covered with thin, gray scarf-skin, marked with numerous lenticels; branchlets short, with intemodes variable in length, light greenish-brown, dull, glabrous except near the ends of the new growth, sprinkled with numerous small, conspicuous, raised lenticels. Leaf -buds very small, short, pointed, appressed. Leaves 2^ in. long, 15 in. wide, thick, leathery; apex taper-pointed; margin tipped with few minute glands, finely or coarsely serrate; petiole i| in. long, glabrous, slender, tinged with red; stiptdes very small when .present. Flower-buds small, short, conical, sharply pointed, plump, free, singly on very short spurs; flowers showy, 1 j in. across, in dense clusters, 8 or 10 buds in a cluster; pedicels I J in. long, slightly pubescent. Fruit ripe late September to October; medium in size, 25 in. long, 25 in. wide, obovate- acute-p3mfonn, symmetrical; stem | in. long, thick; cavity very shallow and obtuse or lacking, the flesh folded up around the base of the stem and often lipped; calyx open, large; lobes narrow, acute; basin shallow, narrow, obtuse, smooth or gently furrowed, symmetrical; skin thin, tender, smooth, glossy; color pale golden-yellow, blushed on the exposed cheek with solid bright red, becoming almost crimson in highly colored specimens ; dots numerous, small, russet, obsciire; flesh yellowish-white or dull white, fine-grained near the skin, gran- ular at the center, tender and melting, buttery, very juicy, characteristically spicy and aromatic; quality very good. Core closed, axile, with meeting core-lines; calyx-tube conical; carpels ovate; seeds wide, plump, obtuse. 236 THE PEARS OF NEW YORK CHAPTER V MINOR VARIETIES OF PEARS A. J. Cook. I. Cal. Com. Hort. Pear Grow. Cal. 7:No. 5, 247, figs. 25 to 31. 1918. 2. Am. Pom. Soc. Rpt. 134. 1920. Seedling of Bartlett which originated with J. E. Hassler, Placerville, Cal., and was introduced by Loma Rice Nursery in 19 16. Tree similar to Bartlett but branches more slender and whip-like, vigorous. Fruit medivim to very large, shaped like Bartlett but irregular, yellow; flesh rather coarse; flavor sweet, pleasant; Dec. Aarer Pfundbime. i. Dochnahl Fuhr. Obstkunde 2:184. 1856. A German Pound pear originated in Nassau, Hesse, about 1826. Fruit large, pyriform, smooth, greenish-yellow turning to light yellow, often blushed and dotted densely with light brown and covered with patches of russet; fleshy pvdpy, semi-melting, sweet and musky; Oct. Abbe Fetel. i. Mathieu Nom. Pom. 166. 1889. Calebasse Abbe Fetel. 2. Guide Prat. 61. 1895. Fruit very large, very elongated, bright red on the side next the sun; flesh melting, very juicy, sugary; first; Nov. Abbe Perez, i. Leroy Diet. Pom. 1:83, fig. 1867. 2. Downing Fr. Trees Am. 654. 1869. The parent tree of this variety was found in a garden of the Abbe Perez, Lectoure, Department Gers, Fr. It was grafted and distributed in 1859. Fruit above medium, ovate, flattened at both ends, yellowish-green, dotted and streaked with russet; flesh whitish, fine, melting, juicy, sugary, acidiilous, delicately perfiuned; first; Nov. to Feb. Abbott. I. Mag. Hort. 20:472. 1854. 2. Downing Fr. Trees Am. 654. 1869. Raised from seed by Mrs. T. Abbott, Providence, R. I. First fruited in 1845 ot 1846. Fruit medium, obovate, inclining to pyriform, smooth, deep green changing to yellow, strewed all over with gray and crimson dots, with blush of crimson on the side to the sun; flesh yellowish-white, buttery, melting, juicy, slightly coarse and gritty, with a rich, sweet and slightly perfumed flavor; second; Sept. and Oct. Abdon Bime. i. Dochnahl Fiihr. Obstkunde 2:45. 1856. Fruit small, short, obtuse, ventriculous; skin smooth and tender, lemon-yellow with a soft, rosy blush; flesh granular, semi-melting, sweet, with an aroma of cinnamon; first for dessert; July and Aug. Abele de St. Denis, i. Mcintosh Bk. Gard. 2:459. 1855. Described in 1855 as a " comparatively new or recently introduced pear " in England. Fruit large; excellent for dessert. Abercromby. i. Downing Fr. Trees Am. 654. 1869. A wilding found in Tallapoosa County, Ala. Fruit medium, obtuse-pjaiform, greatest breadth at center; skin rough, greenish-yellow, russeted, with a mottled, red cheek; flesh whitish, coarse, moderately juicy, sweet, slightly vinous; good; Aug. THE PEARS OF NEW YORK 237 Achalzig. i. 'Dochna.hl Fiihr. Obstkmide 2:180. 1856. 2. Hogg Fruit Mmi. 467. 1884. A Russian varietj^ sent from the Crimea into Europe by a Mr. Hartwiss, superintendent of the royal garden at Nikita, where it originated in 1851. Fruit large, abruptly pyramidal, green changing at maturity to lemon-yellow, strewn with white and gray dots; flesh yellowish, rather gritty, melting, sweet, rich; good; Oct. Achan. i. Mag. Hort. 9:130. 1843. 2. Hogg Fruit Man. 467. 1884. This well-known Scotch dessert pear is probably of Norwegian origin. It is suitable only to a northern climate. Fruit below medium, turbinate but often obovate when grown to a large size, greenish-yellow on the shaded side, strewed with gray-russet patches and dots; on the exposed cheek it is of a dull, ferruginous red; flesh tender, buttery, sugary, juicy, with a rich, aromatic flavor; Nov. and Dec. Acidaline. i. 'Dochnsihl Fiihr. Obstkunde 2:16^. 1856. 2. Hogg Frwii Maw. 468. 1884. A seedling of Van Mons. It was in 1833 sent to the Horticultural Society of Paris imder the number 1253 ^rii. 1856. Obtained from seed by Van Mons in 18 16. Fruit small, pyriform but irregxilar, obtuse, greenish-yellow, finely dotted with russet, and washed with bright rose on the cheek next the sun; flesh white, coarse, breaking, with sufficient juice, scarcely any sugar but full of perfume and flavor; third; Aug. and Sept. Aglae Gregoiie. x. Ann. Pom. Beige i:6g,^g. i860. 2. Leroy I^ici. Pom. 1:92, fig. 1867. Obtained from seed about 1852 by X. Gr^goire, Jodoigne, Bel., and placed on the market in 1855. Fruit below medium, obovate-obtuse-pyriform and often nearly round, dark green changing to yellow at maturity; flesh melting, sugarj^, semi-fine and melting; juice abundant, vinous, with an agreeable perfume; first; Feb. and Mar. Agnes. I. Mas Pwt. Ge«. 7:183, fig. 575. 1881. Raised by M. Pariset, Ciu-ciat-Dongalon, Fr. First report of it given in 1869. Fruit medium or nearly large, turbinate-pyriform, even in outline, bright lively green sprinkled with brown dots all over, changing at maturity to clear yellow on the shaded side and warm gold on the side next the sun; flesh white, fine, altogether melting; juice sufficient, sweet, sugary, pleasantly perfumed; first; Dec. and Jan. Agricola. i. Guide Prat. 84. 1895. Attributed to Mortillet, 1873. Fruit medium, turbinate, intense green, changing to decided yellow; flesh very fine, melting, highly aromatic; Sept. Tree vigorous and prolific. Recommended for wind-exposed situations. Ah-Mon-Dieu. i. Leroy Diet. Pom. 1:93, fig. 1867. 3. 'Rogg Fruit Man. 470. 1884. This pear has had various names and is of ancient and obscure origin. Ah-Mon-Dieu is attributed to the exclamation of those words by King Louis XIV, who when visiting his gardens saw this pear tree heavily laden with fruit. Fruit small, obovate, lemon- yellow, dotted with russet, washed with lively rose on the side next the sun; flesh yellowish- white, coarse, breaking, not very juicy nor sugary, but full of perfvime and flavor; good, but does not keep long after being gathered; Sept. Agua de Valence (See page 250). Aigue. I. Leroy Diet. Pom. 1:95, fig. 1867. This variety is thought to have originated in the commune of Saint-Germain, Vendue, Fr., where the trees are to be found in abundance from 100 to 200 years old. Fruit small, ovate, generally a Httle pointed at the top, bronzed all over and rough to the touch, wrinkling freely at maturity; flesh yellowish, firm, breaking, somewhat gritty; juice stifficient, acidulous, deficient in sugar, almost insipid and sometimes having a delicate, musky flavor; third for dessert, second for kitchen use, but very variable; Nov. to Mar. Aiken, i. Mas Pcy>n. Gen. 1:69, fig. 35. 1872. This is believed to be an American variety. Mas received it from Downing and thought it had been raised in the suburbs of Aiken, S. C. Fruit mediiun, obovate, entirely covered with a fine russet on which are some dots, but at maturity the russet changes to a rich gold and the cheek next the sun sometimes becomes blushed; flesh white, buttery, 240 THE PEARS OF NEW YORK melting, free from granulations at the center, fairly sugary and vinous; not first class but good for preserving; Oct. and Nov. Aime Ogereau. i. Leroy Did. Pom. 1:96, fig. 1867. Raised in the nurseries of Andr^ Leroy, Angers, Fr. It fruited for the first time in 1862. Fruit medium or small, obovate-obtuse, lemon-yellow, sprinkled with brown dots, seldom colored on the sun-exposed side; flesh white, melting, remarkable especially for its extreme fineness; juice abxmdant, sugary, acidulous, flavored with a delicious savor of musk; first; mid-Sept. Aimee Adam. i. Guide Prat. 75. 1895. Raised by Simon Bouvier, Jodoigne, Bel. Fruit rather large, obtuse-pyriform; skin fawn; flesh yellowish, semi-melting, sugary, sprightly; third; latter half of Oct. Tree vigorous and fertile. Akatsupo. I. Am. Card. 12:10, fig. 6. 1891. Japanese and common in neighborhood of Tokio. It is rather elongated in shape compared with other Japanese varieties, and heavily speckled with large dots; Aug. Alamo. I. Budd-Hansen ylw. Hon. Man. 2:232. 1903. Originated by A. L. Bruce, Grayson County, Tex. Fruit medium to large, pale yellow, blushed with red; flesh buttery, melting; early. Albertine. i. Dochnahl Fiihr. Ohstkunde 2:115. 1856. 2. Mas Poyn. Gen. 6:131, fig. 450. 1880. This seedling, raised by Van Mons, was sent by him to Poiteau, author of the Pomologie Francaise, who, in 1833, named it after his wife. Fruit small, pyriform-obovate; skin rather thick, firm, water-green, sprinkled with numerous very small gray-brown specks, the basic green changing to bright lemon-yellow on the side next the sun; fiesh yellow, very fine, dense, buttery, melting; juice abundant, vinous, perfumed; first; Oct. Alexander, i. Downing Fr. Trees Am. 449. 1857. Originated at the village of Alexander, Genesee Coimty, N. Y., from seed planted about 1820 by a Mrs. Churchill. It was shown at the Fruit Growers' Society Exhibition held at Buffalo, N. Y., on Sept. 13, 1855. Although very similar to Gray Doyenne, it is distinct. Fruit mediimi, obovate-obtuse-pyriform, yellowish-green, nearly overspread with cinnamon-russet except in the shade, and having occasionally a faint browTiish blush in the sun; flesh white, rather coarse and somewhat gritty at the center, melting and very juicy, sugary; very good; Dec. to Feb. Alexander Lucas, i. W. N. Y. Hart. Sod. Rpt. 22. 18S4. 2. Gard. Man. 28:366. 1886. Beurre Alexandre Lucas. 3. Bunyard Ca/. 37. 1913-14. This pear was found in a forest in the department of Loire-et-Cher, Fr., in 1871. It was imported to the United States by Ellwanger & Barry, Rochester, N. Y., but never widely disseminated. Fruit large, golden yellow at maturity; flesh half -melting, juicy, vinous; quality good; Nov. to Jan. Alexandre Bivort. i. Mas Le Verger 1:37, fig. 25. 1866-73. 2. Leroy Dirt. Pom. 1:97, figs. 1867. Obtained in 1848 by Louis Berckmans and named after Alexandre Bivort, founder of the Society of Van Mons, in Belgiima. Fruit small to medium ; the two types are spheri- THE PEARS OF NEW YORK 24I cal, or turbinate inclining to pyriform, respectively; skin smooth, shining green changing to yellow, dotted with russet; flesh white, fine-grained, tender, full of juice, sugary, with perfume of almond ; variable in quality ; Nov. to Jan. Alexandre Chomer. i. Mathieu Noni. Pom. 167. 1S89. Raised by M. Liabaud; introduced in 1887. Fruit large; in form similar to Bart- lett shortened, clear green passing into yellow at maturity; flesh ver>' fine, melting, juicy; first; Dec. and Jan. Alexandre de la Herche. i. Mathieu Nom. Pom. 167. i88g. Raised by M. Sannier who named it after M. de la Herche, a merchant of Beauvais, Oise, Fr. Fruit medium, globular-obtuse-pyriform, sometimes slightly cylindrical; flesh fine, with a pleasant perfume; late Oct. Tree is fairly \-igorous and very fruitful and resisted the phenomenal frost in France in the winter of 1879-80. Alexandre Lambre. i. Ann. Pom. Beige 2:94, fig. 1854. 2. Hogg Fruit Man. 472. 1884. A seedling of Van Mons which did not fruit until 1S44, two years after the death of the great pomologist. Fruit medium, oblate, obtuse-p>Tiform, bright yellowish-green, sprinkled with minute russety dots and slight markings of russet, brownish-red on the side next the sun; flesh white, a little soft, melting, juicy, sweet, acid, free from grit and possess- ing a delicate, musk flavor; Nov. Alexandre de Russie. i. Lindley Guide Orch. Card. 363. 183 1. Raised by M. Bouvier, Jodoigne, Bel., and named in honor of the Emperor Alexander of Russia. Fruit above mediimi, rather pyramidal, with an imeven surface, light green changing to yellowish-green, with a tinge of brownish-red on the side exposed to the sun where also it is somewhat stained with a fine, pale brown-russet, either in streaks or patches; flesh white, gritty, very juicy, buttery, with a rich, aromatic flavor. A good dessert pear; late Oct. Alexandrina. i. Mag. Hort. 25:41, 502, fig. 50. 1859. 2. Mas Le Verger 2:27, fig. 12. 1866-73. Raised by M. Bivort, Haelen and Louvain, Bel. Published in 1847. Fruit medium, rather variable, globular-ovate, bright green changing to a fine yellow at maturity, tinged with crimson on the side next the sun, strewed irregularly with minute, russet dots; flesh yellowish-white, fine-grained, melting, juicy, sugary and perfumed; Sept. Alexandrine Douillaid. i. Ann. Pom. Beige 2:41, fig. 1854. Raised by M. Douillard, Nantes, Fr., first harvested in 1849; placed in commerce in November, 1852. Fruit large, pyriform, turbinate or ovate; skin smooth and glossy, citron-yellow at maturity, nearly covered with russet-fawn, stained with dark brown and dotted with black and gray; flesh white, fine, melting; juice abimdant, sugary and deli- ciously perfumed; excellent; Nov. and Dec. Alexandrine Mas. i. Mas Le Verger 1:89, fig. 51. 1866-73. This pear came from a seed of the Passe Colmar sown by M. Mas in 1850. Fruit medium, p^-riform, irregular, with protuberances, obtuse, bright green changing at maturity to pale yellow, covered with very nvunerous and regularly spaced small, dark brown spots; fiesh whitish, transparent, melting; juice sufficient and rich in sugar, perfumed after the manner of Passe Colmar; first; Apr. and May. 16 242 THE PEARS OF NEW YORK Alfred de Madre. i. Guide Prat. 103. 1895. A new variety sent out in 1895 by Daras de Naghin, Antwerp, Bel. Fruit medivun, yellow, dotted with fawn, carmined on the side next the sun; flesh semi-melting, sweet, acidulous, with a very agreeable perfume; Oct. Alice Payne, i. Van Lindley Cat. 23. 1892. Originated about 1843 near Salem, N. C. In 1892 the original tree was still growing when the variety was introduced by J. Van Lindley, Pomona, N. C. Fruit medium to large, yellow-white; good; winter. Allerton. i. Mass. Hort. Soc. Rpt. 44. 1866. A seedling raised by S. A. Shurtlefi, Brookline, Mass., and submitted by him to the fruit committee of the Massachusetts Horticultural Society in 1866, it having first fruited in 1862. Fruit large and handsome, long-pyriform, bright yellow; flesh fine-grained, high flavor, rather acid; always markets well; late Oct. Alliance franco-russe. i. Rev. Hort. 116. 1900. Raised from seed by Florimond Robitaill6, a horticulturist at S^clin, Fr., and placed on the market, in 1897. Recommended for trial by amateurs in 1900 by the President of the Pomological Society of France. Fruit medium to large, obovate-pyriform, rather similar to the Duchesse d'Angouleme, pale yellow sprinkled with red dots, deeper yellow on the side next the sun, and mottled with fawn and nimierous russet dots at the base; flesh white, fine, melting, very juicy, sugary, acidulous, agreeably perfumed: almost very good; Oct. to Dec. Alouette. i. Leroy Dict. Pom. 1:101, fig. 1867. A chance seedling found by Andr^ Leroy in 1850 in the commune of Saulg^-l'Hdpital, Maine-et-Loire, Fr. The parent tree appeared at that time to be about 80 years old. The fruit was introduced in 1855. Fruit small, nearly obtuse, globular-pyriform, greenish- yellow, sprinkled with ash-colored spots, and slightly washed with carmine on the side toward the sun; flesh coarse, white, breaking and rather gritty; second; mid-Sept. Alpha. I. Mag. Hort. 9:123. 1843. Raised by Van Mons, Louvain, Bel., and named and described in the London Horti- cultural Society's catalog of fruits in 1842. Fruit medium, obovate, slightly oblong; skin smooth, yellowish-green on the shaded side, and pale brown speckled with minute reddish dots on the cheek next the sun; flesh white, fine-grained, buttery; second quality dessert; Oct. Tree well adapted for standard or half-standard. Alphonse Allegatiere. i. Guide Prat. 103. 1895. Described by Simon-Louis Brothers, Metz, Lorraine, in 1895, as a new variety. Fruit large, clear yellow passing to butter-yellow at maturity; flesh white, very fine, melting, sugary; first; Oct. and Nov. Alphonse Karr. i. Leroy Diet. Pom. 1:102, fig. 1867. 2. Mas Pom. Gen. 3:187, fig. 190. 1878. Raised in the seed beds of Major Espdren. It was dated 1849 and in 1853 was included among trees of the Society Van Mons. Fruit above medivim, pjoiform-obtuse, depressed at the base, golden, yellow, dotted and veined with fawn, stained with the same tint round the stem and calyx; flesh whitish, very fine, very melting, free from grittiness, juicy, fresh, sugary, acidulous, delicately perfiuned; first; Nov. and Dec. THE PEARS OF NEW YORK 243 Amadotte. i. Leroy Did. Potn. 1:104, fig. 1867. 2. Mas Pom. Gen. 7:37, fig. 499- 1881. The Amadotte is of ancient origin and more than one variety appears to have borne the name. The one here described is that discussed by Le Lectier, 1620. Fruit medium and sometimes larger, pyriform-ovate, variable, orange-yellow, marbled and dotted with fawn, especially aroimd the calyx and the stalk, and generally washed with carmine on the side of the sun; flesh shghtly yellow, fine, buttery, gritty aroimd the core; juice abundant, sweet, with a slight flavor of musk; third for eating as dessert, second for cooking; Oct. to Jan. Amande Double, i. Downing Fr. Trees Am. 353. 1845. Walker. 2. Ibid. 877. 1869. The name Amande signifies almond and has reference to its flavor. Amande Double is a seedling of Van Mons which probably derives its qualifying name from the fact that it has double kernels. In 1834-5 Van Mons sent it to Robert Manning of Salem, Mass., under the number 135, and how it acquired the name of Walker in this country is not known. Fruit medium, pyriform, shghtly obtuse, golden yellow, slightly dotted with fawn, washed with carmine on the side exposed to the sun; flesh white, semi-fine, melting, gritty at center, juice sufficient, sugarj-, shghtly acid, with a deUcious flavor of almond; first; late Sept. to Nov. Amandine, i. Leroy Diet. Pom. 1:109, fig- 1867. Obtained about 1857 by M. Boisbunel, Rouen, Fr., from a seed-bed made in 1846. It was presented to the Horticultural Society of Rouen, September 19, 1858. Fruit medium to small, pjTriform, obtuse, having one side more swelled than the other, greenish- yellow, speckled with fawn; flesh very white, semi-flne, melting, rarely gritty; juice abundant, sugary, full of flavor; first; Sept. and Oct. Ambrette. i. Langley Pomona 131, fig. IV. 1729. 2. Duhamel Trait. Arb. Fr. 2:186, PL XXXI. 1768. Ambrette d'Hiver. 3. Leroy Diet. Pom. 1:112, fig. 1867. A French dessert pear of ancient but uncertain origin. It was mentioned by M. Le Lectier of Orleans in 1628 in his catalog, and was shown by him to have been cultivated under the name of Trompe-Coquin. It has also been thought to be the pear Myrapia mentioned by PHny, and to have been so named because of the mjorh-like perfume. The name Ambrette was given to the variety on accoimt of its musk-Uke flavor, resembling the scent of the flower which in France is called Ambrette. Fruit below medium, globular- oval, tapering toward stalk, yellowish-olive; flesh yellowish or greenish-white; formerly held in high esteem but now ranking only as second-rate ; Nov. to Jan. Ambrette d'fite. i. Leroy Dirt. Pc»z. i:iii, fig. 1867. This variety was first mentioned in 16 28 by Le Lectier under the name Best de Mouil- leres. Fruit small, spherical, narrowing a little at the svmimit, yellowish, often rough to the touch, speckled with gray dpts and always washed with clear brownish-red on the side next the sun; flesh dull white, breaking, containing some grit around the core; juice sufficient, sugar}', acidulous, rather dehcately musky; second; Aug. and Sept. 244 THE PEARS OF NEW YORK Ambrosia, i. Jour. Hort. N. S. 14:326, fig. 1868. 2. Kogg Fruit Man. 177. 1884. Switser, writing in England in 1724, said that this variety was introduced to that country from France " among that noble collection of fruit that was planted in the Royal Gardens in St. James's Park soon after the Restoration, but is now cut down." No French author, however, appears to mention it under this name. It was formerly to be found in many old English gardens but now seems to have dropped out of favor. Fruit medium, globular-obovate, greenish-yellow, slightly russeted and covered with small, gray specks; flesh buttery and in England possessing a high flavor, melting, rich, sugary, perfimied; first for dessert; Sept. but does not keep long. Amedee Leclerc. i. Leroy Did. Pom. 1:113, %• 1867. Raised by Leon Leclerc, Laval, Mayenne, Fr. It first bore fruit in 1849. Fruit medium, conic-cylindrical, often irregular in form and bossed, pale yellow, dotted, streaked and veined with russet; flesh white, fine, semi-melting; second; Feb. Amelie Leclerc. i. Mas Le Verger 3: Pt. 2, i, fig. 97. 1866-73. 2. Leroy Did. Pom. 1:114, fig- 1867. This excellent pear was raised by L^on Leclerc, Laval, Mayenne, Fr. The original tree first bore fruit in 1850, and appeared then to be 12 years old. Introduced to this country about 1868. Fruit meditmi, globular-ovate, somewhat imeven in outline, obtuse, pale yellow, dotted and veined with russet and washed with rose-carmine on the cheek next the sun; flesh white, fine, melting, full of juice, sugarj', acidulous, perfumed; first; Sept. and Oct. America, i. Mag. Hart. 25:205, fig. 12. 1859. 2. Downing Fr. Trees Am. 658. 1865. It was said of Francis Dana, the indefatigable pomologist of Boston, that he saved the seed of all good pears that he ate, and that from these he produced sixteen new, good varieties of which America was one. It is a handsome pear and in 1859 was con- sidered an important acquisition because it ripens in the early part of the winter when the number of choice varieties is limited. Fruit very large, globular-ovate, somewhat angular, with an uneven surface, dull greenish-yellow, much clouded with dull russet, and sprinkled heavily with large russet dots; flesh yellowish -white, rather coarse, semi-melting, sugary, buttery, pleasant, rich in flavor and having a refreshing aroma; good; keeps well; Dec. Amie Verdier. i. Mass. Hort. Soc. Rpt. 40. 1871. One of a collection of 42 new varieties of pears exhibited by Marshall P. Wilder at the annual exhibition of the Massachusetts Horticultural Society in 1871, for which Mr. Wilder obtained the " first prize for new pears." Fruit medium, obovate, inclining to turbinate, yellow, with brownish-red cheek and some traces of russet; flash white, very melting, juicy and rich. Promised to be fine. Amiral. i. Leroy Did. Pom. 1:115, fig- 1867. 2. B.ogg Fruit Man. 478. 1884. Cardinale. 3. Prince Pom. Man. 1:90. 183 1. A fine old French pear of unknown origin but mentioned by Olivier de Serres in his Theatre d'agriculture in 1600. Fruit large, p3rramidal, rather uneven in outline, dark greenish-yellow and washed with brilliant red on the side next the sun; flesh white, fine, tender, melting, free from grit, very juicy, rich and perfumed with anis; first rate dessert pear; seeds usually abortive; Sept. and Oct. THE PEARS OF NEW YORK 245 Amiral Cecile. i. Leroy Diet. Pom. 1:117, %• 1867. 2. YLogg Fruit Man. 478. 1884. Admiral Cecile. 3. Mathieu Norn. Pom. 166. 1889. Raised by M. Boisbunel, nurseryman at Rouen, from seed sown in 1846; fruited for the first time in 1858. Fruit medium, globular-obovate, yellowish-green changing to lemon-yellow, thickly dotted and mottled with gray-russet; flesh fine, whitish, melting, gritty at core, juicy, sweet and delicately perfumed; first rate dessert pear; Oct. to Dec. Amire Joannet. i. Duhamel Trait. Arb. Fr. 2:125, 1768. 2. Hogg Fruit Man. 478. 1884. An ancient pear written of in 1660 by Claude MoUet. It bears the name of Joannet because in some parts of France it ripens about St. John's Day, the 24th of June. Fruit small, regularly pyriform, slightly obtuse, smooth, pale greenish-yellow changing to a deep waxen-yellow, washed with pale rose; flesh white, semi-fine, tender, juicy, sugary, impregnated with a perfiune of musk, quite agreeable; second; June and July. Amlisberger Mostbime. i. Loschnig Mostbirnen 72, fig. 19 13. A perry pear found in Switzerland and first published in 1885. Fruit medium, globular, yellowish-green changing at maturity to light yellow, dotted with dark russet; excellent but not good for transportation; Sept. and Oct. Amour, i. Leroy Did. Pom. 1:120, fig. 1867. Tresor. 2. Duhamel Trait. Arb. Fr. 2:236. 1768. M. Duhamel du Monceau styled this the largest of all pears and sufficiently sweet to be eaten raw by those whose taste is not too exacting, but very good for cooking and far superior to the Catillac and Pound pears. Origin obscure. Fruit very large; form like that of the quince, much swelled at the middle, extremely mammillate at each pole; skin rough to the touch, dull yellow, dotted, striped and mottled with fawn and showing some brownish spots; flesh white, semi-melting, free from grit, juicy, very saccharine and well perfiuned; second for dessert, first for the kitchen; Nov. to Feb. Amstettner Mostbime. i. Loschnig Mostbirnen 30, fig. 1913. Lower Austria; perry pear. Fruit rather large, long-pyriform, obtuse, somewhat irregular, smooth, bright green turning yellow at maturity; flesh whitish, rather granular and sometimes rather bitter; Oct. Ananas, i. Christ Handb. 532. 1817. 2. Leroy Diet. Pom. 1:122, fig. 1867. Ananas was originally introduced to Holland from France where it had been cultivated for many years under the name De Bouchet, a name given to it during the reign of Louis XIV, 1643-1715, by La Quintinye, Director of the Royal Gardens. Fruit meditxm; form rather variable, generally globular, height and breadth being equal; color bright green changing to yellowish-green at maturity, with some tinge of red on the side next the sun, strewed with brown-russet dots; flesh white, melting, somewhat gritty, juicy, sugary; first for dessert; Sept. Ananas de Courtrai. i. Ann. Pom. Beige 2:13, fig. 1854. 2. Leroy Diet. Pom. 1:124, . fig. 1867. Ananas de Courtray. 3. Mas Pom. Gen. 1:79, fig. 40. 1872. The origin of this variety is unknown, but it is believed to have been a chance seedling raised at Courtrai, Flanders, as M. Six, who established himself in that town in the business 246 THE PEARS OF NEW YORK of a gardener about the year 1784, found it already extensively grown there. Fruit large, pyramidal and often inclining to oval, bright yellow changing to lemon-yellow and much dotted and splashed with light -colored russet; flesh white, fine, juicy, well perfumed and with a flavor suggestive of cinnamon and musk; very good; Aug. and Sept. Ananas d'Ete. i. Hogg Fruit Man. 480. 1884. This is not the Dutch variety of Knoop but rather the type known in the British Isles as Ananas d'Ete or King William Pear. Fruit above medium, obtuse-pyriform, yellowish- green with brownish tinge next the sun and covered with large, rough, brown-russet dots; flesh delicate, buttery, melting, with a pleasant, perfumed flavor; first; mid-Sept. Andouille. i. Leroy Did. Pom. 1:126, fig. 1867. 2. Mas Pom. Gen. 6:111, fig. 440. 1880. The origin of this variety is unknown beyond the fact that it was cultivated near Montfaucon, Maine-et-Loire, Fr., previous to 1850. At first it was known as the " Poly- forme " owing to its very variable shape but was subsequently given its present name which is that of a twist of tobacco. Fruit medium or rather large, conic-pyriform, but often irregular and variable, sometimes much swelled below the middle, mammillate around the calyx, yellow, washed with fawn; flesh white, rather fine and buttery, gritty, melting; juice sweet and perfumed; second; late Sept. Andrew Murray, i. Guide Prat. 80. 1895. Fruit small, ovate, yellow; flesh fine, melting, juicy; good; end of winter and spring. Tree fertile and moderately vigorous. Andrews, i. HoveyFr. Aw. 1:97, PI. 1851. 2. Downing Fr. Trees .Am. 451, fig. 1857. Samuel Downer introduced this pear soon after the Massachusetts Horticultural Society was organized in 1829. He stated " that it originated in Dorchester, and that the original tree was purchased about 60 years ago by John Andrews of Boston." Fruit rather large, pyriform, one-sided, pale yellowish-green, with a dull red cheek; flesh greenish- white, full of juice, melting, having a vinous flavor; first; early Sept. Ange. I. Duhamel Trait. Arb. Fr. 2:it,S. 1768. 2. Leroy Did. Pom. 1:131, fig. 1867. 3. Hogg Fruit Man. 480. 1884. This is one of the most ancient varieties in France. At a very early date it was dedi- cated to the " Angels " and later to the " Virgin Mary " and was known by the two names simultaneously from the sixteenth to the nineteenth century. Fruit small to medium, variable but generally more globular-turbinate than oblong or ovate, deep green changing to yellow, dotted with gray, washed with red-brown on the side to the sun; flesh white, melting, very juicy, sugary, acidulous, having a strong perfume of anis; first for dessert ■ and also for preserves ; Aug. and Sept. Angel. I. Thomas Atn. Fruii CuU. 693. 1897. Originated at Ghent, N. Y. Fruit large, handsome; poor, early. Angeline. i. Dochnahl Fii/jr. Obsthmde 2:1^4. 1856. A seedling of Van Mons, 1832. Fruit medium, often rather ovate, light green changing to light yellow, somewhat blushed, finely dotted; flesh very fine, white, buttery, sweet, tartish, juicy; first for table and market; late Aug. The tree is best grown as a dwarf. THE PEARS OF NEW YORK 247 Angelique de Bordeaux, i. Duhamel Trait. Arb. Fr. 2:214, PI. XLVII, fig. 5. 1768. 2. Lindley Guide Orch. Card. 391. 1S31. 3. Leroy Diet. Pom. 1:133, figs. 1867. St. Martial. 4. Prince Pom. Man. 1:79. 1831. Henri Manger thought this pear identical with the pear Lieeriana or Liciniana of which Pliny spoke and which bears the name of Licinius, the Roman tribune and consul. In 1690 Jean Merlet described a pear under the name Angelique which appears to be the same, and said it was much esteemed in Languedoc under the name Saint-Martial. It remains that its origin is ancient and uncertain, though it it seems quite likely, as M. Leroy thought, that it originated in Languedoc, Gironde, Fr. Switser considered it was intro- duced into England about 1708. For upwards of 100 years it was grown there under the name Saint Martial. It does not appear when it was first brought to this country. Fruit above medium to large, obtuse-pyriform, uneven in outline, glossy green changing as it ripens to pale yellow or greenish-yellow, the whole strewed with brown dots and a few patches of russet; flesh whitish, semi-fine, sweet and sugary, breaking, agreeable, not rich in perfume; second for dessert and cooking; Jan. to Apr. Angelique Cuvier. i. Mathieu Nom. Pom. 169. 1889. 2. Guide Prat. 72. 1895. Fruit medium, acute-pyriform, almost entirely covered with fawn on a yellow ground; flesh fine, melting, juicy; good; Sept. and Oct. Tree vigorous and fertile. Angelique Leclerc. i. Leroy Diet. Pom. 11:137, fig- 1867. 2. Mas Pom. Gen. 3:7, fig. 100. 1878. This variety was raised from seed by Leon Leclerc, Laval, Mayenne, Fr., about 1848. Fruit medium and often large, regular, long-ovate, greenish-yellow, shaded with pale rose on the cheek next the sun and dotted with russet; flesh white, very closely grained, melting, rough or gritty round the core, juicy, sugary, acidulous, having a delicate aroma; first; Oct. to Dec. Angelique de Rome. i. Duhamel Trait. Arb. Fr. 2:239. 1768. 2. Leroy Diet. Pom. 1:136, fig. 1867. With the exception of M. Duhamel du Monceau, no pomologist of the sixteenth or seventeenth century mentioned this pear. Henri Manger writing in 1783, thought it identical with the " pira Tiberiana," a variety which Pliny tells us was a favorite with the Emperor Tiberius. Fruit medium, globular, obtuse-pyriform, darkish yellow, dotted with fine gray spots, always washed with rose on the side next the sun; flesh whitish, a little coarse, gritty around the core, full of rich, sugary juice; second; Oct to Dec. Angleterre d'Hiver. i. Duhamel Trait. Arb. Fr. 2:198. 1768. 2. Leroy Diet. Pom. 1:138, fig. 1867. According to Leroy this variety was grown in France in the middle of the seventeenth century, its grafts having been brought from England. Fruit medium, oblong-obovate- pjTiform, pale yellow, spotted with fawn and slightly washed with red; flesh white, semi- fine, melting, rather gritty aroimd the core, juicy, sugary, with a sweet and agreeable flavor; a good kitchen pear; Dec. to Mar. Angleterre Nain. i. Leroy Diet. Pont. 1:140, fig. 1867. 2. Downing Fr. Trees Am. 661. 1S69. This variety was raised from seed in 1832 at Paris by Edouard Sageret. It appeared 248 THE PEARS OF NEW YORK first under the name Angleterre parfumee and was so published in 1835, but for some reason was renamed. Fruit rather above than below medium, turbinate, obtuse, swelled and always more enlarged on one side than on the other; skin rough to the touch, dull green, uniformly dotted with clear russet; flesh whitish, fine, breaking, gritty at the center; juice abundant, fresh, sweet, with a musky savor; first; Sept. and Oct. Angobert. i. Leroy Diet. Pom. 1:142, fig. 1867. 2. Downing Fr. Trees Am. 661. 1869. A Gobert. 3. Duhamel Trait. Arb. Fr. 2:191. 1768. Toward the end of the eighteenth century, 1780-83, Henri Manger claimed that he had identified the Angobert with the Signina or Testacea of Columella and Pliny. Fruit very large, variable but generally obovate-pyriform, distorted, enlarged around the calyx end, dull yellow, dotted and streaked with fawn, washed with red on the side of the sun; flesh white, coarse, juicy, sweet, having a rather agreeable after-flavor of musk; third for the table but first for the kitchen. Angoisse. i. Leroy Diet. Pom. 1:145. fig- 1867. Winter Bon Chretien. 2. Hogg Fruit Man. 666. 1884. This is one of the most ancient French pears having been described in the year 1094 in a chronological manuscript attributed to Geoffroy, the Prior of the Benedictine monastery of Vigeois in the Diocese of Limoges, in which it was stated to have derived its name from the village of Angoisse in the old Province of Limonsin, Fr. Fruit small to medium, turbi- nate, obtuse, swelled, golden-yellow, dotted, marbled with fawn and washed with brownish- red on the side to the sun; flesh whitish, slightly melting, coarse, always very gritty at the center; juice excessively abundant, acidulous, sugary; third for dessert, second for cooking, first for cider; Dec. to Apr. Angora, i. Leroy Diet. Pom. 1:147, fig- 1867. 2. Mas Pom. Gen. 5:3s, fig- 306. 1880. This is a member of a group of pears rather loosely termed Pound Pears. By some authors Angora is given as a synonym for Belle Angevine or Uvedale's St. Germain. In an account of a voyage he undertook in 1700 on command of King Louis XIV of France, M. Toumefort, thcnoted botanist, states that he saw at Beibasas, Asia Minor, the pears known in Constantinople as Angora. In 1832, Leon Leclerc imported it into France from Constantinople, having obtained it with difficulty through the French Amabassador at the Golden Horn. Fruit above medium to large, pyriform, obtuse, swelled around the center, rather irregular in form; skin thick, hard to cut, pale yellow, finely dotted with fawn and bearing some patches of fawn; flesh white, rather coarse, semi -melting, gritty at the center; juice plentiful and rich in sugar after the manner of sweet wine, little perfume; second; Oct. and Nov. Angoucha. i. Guide Prai. 82. 1876. 2. Mas Pom. Gen. 7:43, fig. 502. 1881. Originated in the Department of the Aube, France. In the arrondisements of Troyes and Bar-sur-Seine it is also called Courte queue i. e. " Short Stem; " and by M. Baltet- Petit, it was described in the " Annales de Flore et Pomone," under the name Belle Chaouee, the name of the canton where it was very generally cultivated. Fruit meditim, obtuse- conic-ovate, regular in contour, dark green sprinkled with numerous regularly spaced, brown dots often comingled under a cloud of russet of same color, at maturity the green THE PEARS OF NEW YORK 249 becomes an intense yellow, the russet golden, and on the side of the sun is a wash of light orange-red; flesh yellowish-white, semi-fine, dense, breaking; juice sufficient and rich in sugar; good for cooking, winter. Anna Audusson. i. Pom. France 3: No. no, PI. no. 1865. 2. Leroy Diet. Pom. 1:149. 1867. Anna Atidisson. 3. Downing Fr. Trees Am. 661. 1869. In 1828 or 1830, M. Audusson, a nurseryman at Angers, Fr., obtained this variety from a bed of mbced seeds. Fruit medium or rather less, single or in pairs, rarely in clusters, turbinate-obtuse, always rather swelled, irregular, yellowish-green dotted with fawn and splashed with reddish markings on the side next the sun; flesh whitish, buttery, fine, melting, often mealy, gritty around the core, juicy, acidulous, only slightly saccharine or perfumed; third; Nov. to Jan. Anna Nells, i. Leroy Diet. Pom. 1:150. 1867. M. Gregoire, Jodoigne, Bel., raised this pear from a bed of mixed seeds made in 1835. It was first reported in 1849. Fruit second quality for dessert; maturity Apr. to May. Anne de Bretagne. i. Mathieu Nom. Pom. 169. 1889. 2. Guide Prat. 84. 220. 1895. Anne of Brittany. 3. Card. Chron. 3rd Ser. 5:18. 1889. On trial with Simon-Louis Brothers, Metz, Lorraine, 1895. Fruit medium to large, yellow, glossy, sometimes colored with vermilion where exposed to the sun; flesh fine, melting, slightly acidulous; first; Nov. to Jan. Anthony Thacher. i. Am. Pom. Soc. Rpl. 102. 1875. 2. Iitd. Hort. Soe. Rpt. 42. 1875. One of four varieties exhibited by Robert Manning at the Chicago meeting of the American Pomological Society in 1S75 as the " Centennial Pears." The fruit grew upon a tree which was 235 years old that season. Fruit medium in size, ovate-pyriform, green, changing to yellow at maturity; of tolerable quality; ripening early in Sept. Antoine. i. Mas Pom. Gen. 7:180, fig. 572. 1881. A seedling raised by M. Pariset in France in 1852 and first published in 1867. Fruit large, nearly cylindrical, truncated at both ends; bright green sown with numerous large, brown dots, a network of russet covering most of the surface, the basic green passing at maturity to lemon-yellow, the russet changing to gold, with the side next the sun often sprinkled with small specks of blood-red; flesh yellowish-white, fine, melting yet a little gritty near the core, full of saccharine juice richly perfumed; first; mid-winter. Antoine Delfosse. i. Guide Prat. 82. 1876. 2. Baltet Cult. Fr. 320, 331, 332. 1908. Raised by M. Gregoire of Jodoigne, Bel., about 1870. Fruit medium, ovate, truncated, dull green passing into dull yellow, covered with fawn spots; flesh fine, melting, juicy, saccharine, exquisite; late Nov. Antoinette, i. U. S. D. A. Pat. Off. Rpt. 397. 1858. 2. Guide Prat. 82. 1876. The parent tree was found in the commune of Camsegret, Fr., and is not to be con- fused with Beurr6 Antoinette, another and probably earlier variety. Fruit medium size, handsome; flesh perfumed; Oct. and Nov. In the report of the Department of Agriculture for 1858 it was said in Massachusetts to make " a handsome pyramidal tree, promising well." 250 THE PEARS OF NEW YORK Anversoise. i. Guide Prat. 84. 1895. Introduced by Daras de Naghin, Antwerp, Bel., prior to 1895. Fruit rather large and very similar to Marie-Louise; flesh fine, juicy, sugary, pleasantly perfumed; Oct. and Nov. The tree is moderately vigorous and very prolific. Apfelblattrige Azerolbirne. i, Dochnahl Fiihr. Obstkunde 2: ig-j. 1856. An apple-leaved variety; German. Fruit small, globular, yellow, blushed with red; flesh white, rather gritty, sweet, melting; seedless; third for dessert, first for kitchen; Aug. Apothekerbime. i. Oberdieck Obst-Sort. 238. 1881. To be found in the Rhine country and especially at Nuremberg. Fruit medium; ovate, smooth and shining, green changing to yellow, often with some light russet, and numerous russet dots; flesh yellowish-white, breaking, very tender, sweet, with an aroma of cinnamon and sweet flavor; very good for household purposes; Oct. Apple. I. Griffing Bros. Cat. 12, fig. 1909. Said to have originated near Palatka, Fla., from a Japanese sort and introduced about 1909. Fruit large, roundish, light green becoming lemon-yellow; flesh white, crisp, juicy; ripens with Le Conte. Apple Pear. i. Prince Potn. Man. 1:1831. 2. Downing Fr. Trees Am. 662. 1869. Poire-Pomme. 3. Mas Pom. Gen. 1:173, fig- 87. 1872. This variety is of ancient but unknown origin. Several varieties have been described under this name, but the pear here described is the German variety spoken of by J. V. Sickler about 1800 and extensively grown in the environs of Sachsenburg and Kanneburg. Fruit below medium, globular-oblate, not regular, olive-yellow, much dotted and russeted, and moderately washed with brownish-red on the side exposed to the sun; flesh yellowish- white, watery, fine and melting, granular around the core, without much perfume; second; Nov. and Dec. Appoline. i. Guide Prat. 82. 1876. 2. Mas Pom. Gen. 5:161, fig. 369. 1880. Obtained from seed by President Parigot of Poitiers in 1845. It was propagated by M. Larclause but the date of its first introduction is unknown. Fruit rather small, nearly round or globular-ovate in form; color rather deep and dull green with a few small dots, and some traces of brown russet on both the summit and the base of the fruit; flesh white, tinted with green, fine, very melting, a little gritty about the core, full of sugary juice, slightly acid with an agreeable flavor. Agua de Valence, i. Mas Po^i. Gen. 6:25, fig. 397. 1880. M. Mas received this pear from Adrien Sendclauze, a nurseryman at Bourg-Argental, Loire, Fr. Fruit mediimi, irregular, globular, bright green passing to lemon-yellow, speckled with large and nimierous deep green spots which are the more apparent on the side next the sim, well-exposed fruits washed with blood-red round the spots which become yellowish; flesh white, fine, tender, melting, juicy, sweet; good; Aug. Aqueuse d'Esclavonie. i. Mas Pom. Gen. 3:63, fig. 128. 1878. Count Bressler, Femsee, Hung., sent this variety in 1842 to Liegel. Two years later Mas received it from Mr. Hartwill, Director of the gardens at Nikita in the Crimea, Rus., under the name Achalzig I. Fruit medium, obovate, acute-pyriform ; color pale green, sown with numerous and distinct very small dots of a deeper shade; flesh whitish, rather THE PEARS OF NEW YORK 251 coarse, melting, gritty around the core, abundant sweet juice, sugary, but without any appreciable perfiune; Sept. and Oct. Aqueuse de Meiningen. i. Mas Pom. Gen. 4:77, fig. 231. 1879. This variety is cultivated in the neighborhood of Meiningen, central Germany, but its origin appears to be unknown. Fruit mediiun or nearly medium, globular, turbinate, very regular in contour; skin thick, very bright green sprinkled with niunerous small dots of a darker shade, changing at maturity to pale yellow and more golden on the side exposed to the sun; flesh whitish, coarse, melting, fairly juicy, saccharine and only slightly per- fimied; third; Sept. Arabella, i. Dochnahl Fuhr. Obstkunde 2:1^,4. 1856. A seedling from Van Mons, 1852. Fruit below medium, pale green, slightly rough, much dotted with greenish cinnamon-russet; flesh whitish, very fine, sweet, ■vinous; first for dessert; Sept. and Oct. Arbre Courbe. i. Card. Chron. 68. 1848. 2. Pom. France 2:No. 59, PI. 59. 1864. Krummholzige Schmalzbirne. 3. Dochnahl Fiihr. Obstkunde 2:67. 1856. Bivort, successor of Van Mons in the Society's gardens at Louvain, stated that this variety was gained by Van Jvlons about 1830. Fruit large, oblong-obtuse-pyriform; skin rough to the touch, being considerably covered with rough, scaly russet; color bright yellow or greenish-yellow, freely dotted with russet spots; flesh white, rather fine, melting, juicy, gritty aroimd the core; a dessert pear, but hardly first-rate; Sept. and Oct. Archduke of Austria, i. Mag. Hart. 3:50. 1837. Manning in the Pomological Notices in the Magazine oj Horticulture said: " This tree bears well every year; the fruit is handsome, but verj' dry and of inferior quality. Ripe in September. It may prove to have been received under a wrong name." Archiduc Charles, i. Leroy Dici. Pom. 1:153, %• 1867. Raised by M. Duval, Hainaut, Bel. Fruit medium to large, short -pjTamidal, bright yellow in France, brown-red next the sun, covered wnth large, dark-brown russet dots and patches; flesh fine, yellowish-white, juicy, with a very agreeable savor; first; Nov. and Dec. Archiduc d'Ete. i. Leroy Bici. Pom. 1:155, %• 1867. Ognonet. 2. Duhamel Trait. Arb. Fr. 2:135, PI. VIII. 1768. An old French variety described under various names at different times and places, the earliest being by Merlet in 1675. It acquired the synonym of Ognonet in the eighteenth century from its swelled onion-like form. Fruit small, obovate-obtuse-pyriform; pale lively green changing to yellowish-green as it ripens and covered with dark red next the sun with numerous russety dots and some patches of russet; flesh yellowish-white, semi-fine, juicy, gritty, sugary, acid, with a slight flavor of anis; second; July and Aug. Archiduc Jean d'Autriche. i. Kenrick Am. Orch. 159. 1832. 2. Mag. Hort. 21:146. 1855- Originated by Van Mons about 181 7 and characterized by him as " admirable;" otherwise undescribed. Archiduchesse d'Autriche. i. Hogg Fruit Man. 483. 1884. Raised by Van Mons. Fruit mediiun or below, globular-turbinate, green, yellowish- green when ripe, blushed with brownish-red, dots and stains of cinnamon-russet; flesh 252 THE PEARS OF NEW YORK white, semi-melting, slightly gritty at core, juicy, sugary and rather rich flavor; second rate dessert; Sept. Arendt Dechantsbime. i. Dochnahl Fuhr. Obsikunde 2:g2. 1856. Raised from seed by Van Mons at Louvain, Bel. Reported in 1833. Fruit small, globular, uniformly greenish-yellow, thickly dotted; flesh aromatic, vinous; first for dessert; late Nov. Argent, i. Leroy Diet. Pom. 1:156, fig. 1867. Adrianus Junius, a Dutch botanist of the sixteenth century, identified the pear of silver or the money pear with the Nardina of the Romans, though his contemporary, Jacques Dalechamp of Normandy in his " Histoire des plantes," 1585, connected it with the Liceriana mentioned by Pliny. Nardina or Nard was an ointment smelling strongly of musk and lavender, from which the ancient pear no doubt took its name, but the flesh of Argent does not give out any such aroma. Henry Manger writing in 1783 thought that the Poire d' Argent which we have today is the Liceriana of Pliny, agreeing with Dalechamp. Fruit small ; form globular-obtuse-pyriform but usually mammillate at the summit, greenish- yellow, dotted with russet all over; flesh dead white, fine and melting, juicy, gritty at core; quality second; Aug. and Sept. Argusbime. i. Dochnahl Fiihr. Obstkunde 2: ■;;i. 1856. Raised from seed by Von Muckenheim in Barmen. Rhenish Prussia, in 1832. Fruit medium, light green to citron-yellow without any red blush but rust-colored on the cheek next the sun, densely spotted with fine brown dots, without perfimie; flesh granular, melting, acidulous, sweet, with cinnamon savor; second for dessert, first for kitchen use; late Oct. Arkansas, i. Ragan Nom. Pear, B. P. I. Bui. 126:25. 1908. Arkansas Mammoth. 2. Mo. Hort. Sac. Rpt. 37. 1896. It has been suggested that this may be the Uvedale's St. Germain or Pound pear. Fruit large, long, obtuse-pyriform, tapering at both ends, green, tinged with yellow, very much marked with dots and patches of russet ; stem mediimi long, stout, curved, inserted without cavity; calyx large, open; basin shallow; flesh white, moderately juicy, tough but crisp, astringent; quality poor; a late keeper. Arlequin Masque, i. Ann. Pom. Beige 1:105, fig. 1853. 2. Leroy Diet. Pom. 1:158, fig. 1867. Raised from seed by Van Mons and noted in his catalog of 1825 under the number 1737. Fruit large, globular-obovate, even and regular in outline, dull or olive-green which changes to lemon-yellow on maturity, dotted all over with brown spots, washed with fawn on the side next the sun; flesh white, buttery, melting, very sweet, acid, rather gritty around the core, juicy and having a savory perfimie, sometimes of musk; second; in France Sept. and Oct. Arlingham Squash, i. Hogg Fruit Man. 484. 1884. An English pear deriving its name from the village of Arlingham. It is in demand for the making of perry in the neighborhood of Hereford, Eng. Fruit globular, acute- pyriform, rather irregular in outline, dark green, with a brownish tinge on the side next the sun, a good deal russeted all over; flesh white, juicy, crisp, aromatic. THE PEARS OF NEW YORK 253 Armand Prevost. i. Hogg Fruit Man. 484. 1884. Origin unknown. Fruit medium, oblong-obovate, narrowing from the bulge to the calyx, even and regular in contour; a fine golden-yellow, with an orange cheek minutely dotted with russet; flesh half -melting, juicy, without much flavor; poor; Oct. Annenie. i. Leroy Diet. Porn. 1:159, fig- 1867. 2. Guide Prat. 82, 231. 1876. Believed to have originated in Asia. Merlet wrote of it in 1675 and in 1690 when it had probably onh' recently been introduced into France. Fruit medium, globular, slightly flattened at the base and nearly always mammillate at the summit, clear green, passing into greenish-yellow at maturity, dotted all over with brown-russet and streaked with the same around the caljTC ; flesh yellowish, fine, tender, semi-breaking, gritty at the center, with juice sufficient, sugary, slightly musky, savory; second for dessert, first for cooking- Feb. to May. Arnold, i. Ind. Hort. Soc. Rpt. 103. 1892. 2. Mass. Hort. Soc. Rpt. 249. 1893. 3. III. Hort. Soc. Rpt. 142. 1898. Raised from seed by Arnold & Frazier, Dansville, Ind. The name Arnold was conferred upon it at the meeting of the Indiana Horticultural Society, December, 1892, and in November, 1893, it received a first class certificate of merit from the Massachusetts Horticultural Society. In 1898, at the December meeting of the IlHnois State Horti- cultural Society it was reported " a winter pear of good quality, apparently not ripe at this season; of local origin; a good keeper; an abundant bearer," and was recommended for trial in the experiment station of the State. Fruit mediimi size, oblong-pjnriform, yellow russeted; flesh buttery, juicy, melting; good; very late. Arthur Bivort. i. Mas Pom. Gen. 6:85, fig. 427. 1880. 2. Leroy Diet. Pom. 1:160, fig. 1867. Raised from seed by Van Mons who died in 1842. The variety did not fruit till 1850. Fruit above medium, p3Tamidal, very long, obtuse, even and regular in contour, yellowish-green, slightly dotted with fawn, washed with pale red on the side next the sun; flesh whitish, a little coarse, juicy, melting, sugary, acid, delicately perfumed; first; Oct. Arthur Chevreau. i. Rev. Hort. 39. 1916. Arthur Chevreau of Montreuil, a distinguished French horticulturist, obtained this variety and exhibited it to the Horticultural Society of France in December, 1915. It was described in the Journal of the Society after official testing and approval. Fruit large to very large, long and regular in form, very slightly bossed; stem short and set obUquely, greenish-yellow passing to dark yellow, sprinkled with large, russet dots; flesh rather fine; firm, very juicy, slightly acidulous, with a very agreeable flavor; good or very good. Arundell. i. Parkinson Par. Ter. 593. 1629. A very old English pear described by Parkinson as " most plentiful in Suffolke, and there commended to be a verie good peare." Aspasie Aucourt. i. Guide Prat. 84. 1895. Origin unknown but thought to be Etiropean. Fruit meditmi, globular-obtuse, pale yellow; flesh fine, melting, very juicy, primrose in color, saccharine, slightly perfumed; one of the best of its season for the private garden; late July and Aug. 254 "^^^ PEARS OF NEW YORK Aston Town. i. Lindley Guide Orch. Card. 352. 1831. 2. Kogg Fruit Man. 485. 1884. An old English variety raised at Aston in Cheshire, and largely cultivated there and in the neighboring counties, especially that of Hereford. Fruit medium sized, globular- turbinate, pyriform, pale green but changing on ripening to pale yellow, covered with numerous gray-russety specks; flesh yellowish-white, tender, buttery, and full of a most excellent saccharine, perfumed juice; it is a rich highly-flavored pear of the first rank; Oct. and Nov. A peculiarity of its growth is a tendency of the branches to twist. Audibert. i. Leroy Did. Pom. 1:163, fig. 1867. Belle Audibert. 2. Prince Pom. Man. 1:119. 1831. An old French pear raised in the Department of Bouches-des-Rhone, Fr., previous to the year 1814. Fruit medium, oblong-obovate-pj^Hform, greenish-yellow, extensively dotted with fawn, washed with tender rose on the side next the sun and often bearing some small brownish stains on the shaded side; flesh very white, fine, juicy, melting, sugary, vinous, slightly acid, wanting in perfume; third as a fruit for dessert but first for the kitchen. Augier. i. Leroy Did. Pom. 164, fig. 1867. 2. Mas Pom. Gen. 6:119, fig. 1880. Raised in 1828 by M. Feraut, Cognac, Chareute, Fr. Fruit medium or nearly medium, ovate-pyriform, sometimes a little deformed, but more often regular in its con- tour, dark green, spotted with blackish-gray dots which are both numerous and prominent; flesh white, rather fine, breaking, with abundant sweet juice, often too astringent; medium; late winter. Augustbirne. i. Dochnahl Fji/ir. Obsikunde 2:56. 1S56. Meiningen, in central Germany, 1847; classed among the Zuckerbime or sugar pears. Fruit small, obtuse-conic, greenish-yellow turning to yellow, often having a shining blush, gray and green dots; flesh semi-melting, gritty near the core, honey-sweet; second for dessert, first for kitchen and market; Aug. Auguste de Boulogne, i. Leroy Diet. Pom. 1:166, fig. 1867. 2. Mas Pom. Gen. 6:179, fig. 474. 1880. Probably a seedling of Van Mons. Fruit small, globular-ovate, bossed and generally contorted, clear yellow dotted with fawn around the stem and calyx; flesh white, semi-fine, extremely melting, very gritty around the core, juicy, saccharine, acidulous, with an excellent buttery flavor; first; Oct. and Nov. Auguste Droche. i. Guide Prat. 84. 1895. Fruit rather large, globular, acute-pyriform, somewhat obovate; fiesh fine, melting; Jan. and Feb. Tree vigorous and fertile. Auguste Jurie. i. Pom. France i:No. 4, PI. 4. 1863. 2. Mas Le Verger 2:61, fig. 29. 1866-73. Raised from a seed of the Beurr^ Giffard sown at the School of Horticulture, 1851. Fruit small, growing in clusters, sometimes ovate, sometimes short-pyriform, pale green speckled with numerous gray dots, lemon-yellow at maturity, washed with deep blood red, shaded with violet on the side next the sun; flesh white, slightly veined with yellow, fine, buttery; juice sufficient, sugary, vinous, musky; first; Aug. Auguste von Krause. i. Dochnahl Fuhr. Obstkunde 2:127. 1856. Raised from seed by Van Mons; fruited in 1852. Fruit large, obtuse-conic; skin, rough, greenish turning to yellow; fiesh very juicy; good; late Oct. THE PEARS OF NEW YORK 255 Auguste Miguard. i. Gttide Prat. 82. 1876. 2. W. N. Y. Hort. Soc. Rpt. 25. 1896. Introduced in France by M. Gregoire. Fruit rather large, oblong, somewhat resembling Louise Bonne de Jersey in shape and color, yellow, with dull red cheek on the sunny side; flesh melting, vinous, very juicy and of a pleasing flavor; first; Oct. to Dec. Auguste Royer. i. Atin. Pom. Beige 3:11, fig. 1855. 2. Leroy Diet. Potn. 1:168, fig. 1867. Raised by Van Mons and when brought vmder the notice of the royal Commission of Pomology in 1853 it was given the name of the President of the Commission. Fruit mediimi, obovate-obtuse-pyriform, one side being habitually more swelled out than the other; color dull yellow, dotted with gray, and almost entirely covered with fawn; flesh whitish, fine, melting, juicy, gritty around the core, sugary, acid, with pleasant perftmie; first; Nov. Tree verj^ vigorous. Augustine, i. Dochnahl Filhr. Ohstkunde 2:110. 1856. 2. Mas Le Verger 2:189, fig- 93. 1866-73. Originated by Van Mons, 1823. Fruit medium, obovate-obtuse-pyriform, light green changing to yellowish-green, blushed with rose on the side next the sun, dotted with gray-green specks; flesh nearly white, sUghtlj' veined with yellow, fine, melting, ftoll of sweet juice, delicately perfumed and refreshing; good; early Aug. Augustine Lelieur. i. Leroy Diet. Pom. 1:169, fig- 1867. 2. Mas Pom. Gen. 5:43, fig. 310. 1880. This variety is considered to be of Belgian origin. Leroy received it from the garden of the Society of Van Mons, Louvain, in 1854, and Mas received it at Bourg from a nurseryman at Wetteren, East Flanders, in 1859. Fruit above mediimi, oblong-obovate- pjTiform, a little swelled, bossed, stalk bearing spines and implanted obliquely, greenish- yellow, russet and brown spots, stripes of fa'wn around the stalk; flesh white, fine, melting, gritty, sufficiently juicy, sugary, acid and delicate in flavor; first; Oct. and Nov. Augustus Dana. i. Downing Fr. Trees Am. 663. 1869. Originated by Francis Dana of Boston, Mass. Fruit medium to rather large, globular- obtuse and varjdng from acute-pjTiform to obtuse-pyriform, yellow, russeted; flesh whitish, juicy, melting, sweet, sHghtly aromatic; first; Oct. Aurate. i. Duhamel Trait. Arb. Fr. 2:122, PI. IIL 1768. 2. Dochnahl Fw/zr. Ohstkunde 2:26. 1856. This ancient French pear appeared under the name Muscat de Nancy in Le Lectier's Catalogue de son verger et plant in 1628, and was sold in Nancy over 300 years ago. It is extensively grown in Germany in the valleys of the Rhine and in the plains of Coblenz and Mayence under the name of Petit-Muscat rouge, Muscat d'ete, Goldbirne, etc. Fruit small, growing in clusters, turbinate, ventriculous, obtuse, regular in contour, dark green at first, dotted with fawn, streaked with brownish-red in the cavity and washed with rose where exposed to the sun; flesh yellowish-white, semi-fine and semi-melting, juicy, generally gritty, saccharine, vinous, delicately musky; first; late Aug. Auray. i. Leroy Diet. Pom. 1:171, fig. 1867. This was a chance seedling which originated in Brittany. Leroy states that he cultivated it in Anjou and first entered it in his catalog in 1851. Fruit rather large, ovoid, 256 THE PEARS OF NEW YORK often more swelled on one side than on the other, bronze, with some greenish dots and patches, the skin rough to the touch; flesh whitish, semi-fine, semi-melting, gritty around the core; juice very abundant, sugary, vinous, sometimes astringent and sometimes also delicate and perfiimed; second only on account of its variability, for in the same season it may produce some exquisite fruit, some only good and some only medium in quality. Autocrat, i. y^wtr. //or/. 3rd Ser. 3:260. 18S1. Described in the Journal of Horticulture, London, as a new and very large pear ripening at the end of October. It was a seedling from Beurre Capiaumont and is very hardy, robust and free, and quite distinct in growth and fruit. Autumn Bergamot (English), i. Pa>n. Mag. 3:120, PI. 1830. a. Lindley Guide Orch. Card. 352. 1831. The English Autumn Bergamot or Common Bergamot is a distinct variety and not synonymous with the Bergamotte d'Automne of France. Writing in the early part of the eighteenth century, Switzer stated, and his statement was endorsed by Lindley in 1 83 1, that the Autumn Bergamot was introduced into England in the days of Julius Caesar, that it was possibly the Assyrian Pear of Virgil, and was in that case to have been found in the " once celebrated and famous gardens of Alcinous." This is a doubtful conjecture, though without doubt the variety is of very ancient origin. Fruit small, globular-obtuse, yellowish-green, dull brown where exposed to the sun and profusely speckled with gray russet; flesh greenish-white, tender, melting, somewhat gritty at the core, juicy, and of a rich flavor; a dessert pear of first quality; Oct. Tree vigorous, prolific, forms a handsome standard and succeeds on either quince or pear. Autumn Colmar. i. Lindley Guide Orch. Card. 363. 1831. 2. Hogg Fruit Man. 487. 1884. De Bavay. 3. Mas Le Verger 3: Pt. i, 175, fig. 86. 1866-73. 4- Leroy Diet. Pom. 1:184, fig. 1867. This seedling of Van Mons was described in 1830 in the London Horticultural Society's Garden as a new Flemish pear. It was received there from Van Mons without a name and so became known in the collection as Autumn Colmar from a fancied resemblance of its flavor to that of the old Colmar. Fruit large, obtuse-pyriform, rounded at the base, lemon-yellow, strewed with dots and patches of russet; flesh coarse, sweet, juicy, astringent, rather gritty at the core; second; Sept. and Oct. Autumn Josephine, i. Jour. Hort. N. S. 20:29, %• 1871. 2. Hogg Fruit Maw.. 488. 1884. Obtained from seed of Josephine de Malines by W. E. Essington, Ribbesford House, Bewdley, Eng. It first produced fruit in 1869. Fruit large, obovate-obtuse-pyriform; somewhat flattened at the crown, greenish-yellow when quite ripe, russeted in patches, flesh yellowish, with pale salmon tinge like that of Josephine de Malines, tender, fine- grained, very jtiicy, juice rich, sugary, aromatic; first, though a little uncertain; Oct. Autimin Nelis. i. Gard. Citron. 124. 1864. 2. Downing Fr. Trees Am. 664. 1869. 3. Hogg Fruit Man. 4S8. 1884. Graham Autumn Nelis. 4. Jour. Hort. N. S. 5:331. 1863. Raised from seed by F. J. Graham, Cranford, Eng., about 1852 and exhibited before THE PEARS OF NEW YORK 257 the British Pomological Society in 1858 under the name Graham's Bergamot. It was granted a first class certificate from the Royal Horticultural Society. Prior to being placed on the market in 1863 it was renamed Autiunn Nelis because of the similarity of the tree and fruit to Winter Nelis. Fruit rather above medium and equal to a large Winter Nelis, obovate-pyriform, greenish-yellow, almost entirely covered with brown-russet ; flesh yellowish, very tender, melting and buttery, with abundance of rich, aromatic, sugary juice and having an exquisite flavor; a first class dessert fruit; Oct. Avocat Allard. i. Leroy Diet. Pom. i :i73. 1867. 2. Jour. Hart. N. S. 19:284, 328. 1870. Raised from seed of Doyenne Gris in 1842 by M. Gregoire, Jodoigne, Bel. Fruit small to mediimi, obovate-obtuse-pj^iform, lemon-yellow, much marbled and spotted with russet; flesh yellowish-white and melting; juice very abundant, rich, spicy and very delicious; first rate for cooking; Oct. and Nov. Avocat Nelis. i. Leroy Diet. Pom. 1:173, fig. 1867. 2. Mas Pom. Gen. 5:47, fig. 312. 1880. Originated from the seed beds of M. Gregoire, Jodoigne, Bel., in 1846. Fruit meditun, oblong-obovate-pyriform, compressed toward the summit, golden-yellow, dotted and veined with fawn or russet, slightly colored on the side of the sim; flesh whitish, semi-fine, semi-melting, juicy, apt to be gritty aroimd the core, sweet and perfiuned; second-rate; Jan. to Apr. Avocat Tonnelier. i. Rev. Hort. 19. 1893. The parent tree of Avocat Tonnelier was raised at Nancy, Fr., about the year 1848. Fruit medium and above, globular-obtuse-pjoiform, swelled at base, good yellow-orange at maturity, finely dotted with rose; flesh very dense, white, slightly tinted, melting or slightly breaking, juicy, very sugary, of sweet savor, rather recalling that of Bon Chretien d'Hiver; first for cooking; all winter. Ayer. i. U. S. D. A. Yearbook 428, PI. 52. 1911. Originated about 1880 from a chance seedling which sprang up in a vineyard owned by 0. H. Ayer, Sibley, Kan. It came into bearing about 1888. Fruit mediimi, obovate, light greenish or pale lemon-yellow, frequently having a light scarlet blush on the exposed side, and numerous minute russet dots; flesh whitish or yellowish-white, fine, buttery, melting, juicy ; very good ; July and Aug. Aylton Red. i. Hogg Frww Man. 489. 1S84. A perry pear cultivated in Herefordshire, Eng., and described as " growing in popularity." Fruit small, globular, turbinate; skin covered with rough, russet dots. Azerole. i. Leroy Diet. Pom. 1:174, fig. 1867. Azerole is an ancient pear though the date and the circimistances of its origin are unknown. Jean Bauhin mentioned it in his " Historia Plantarum " published in 1650. Fruit very small, oblong or turbinate, yellowish-orange, very finely dotted with fawn, and blushed on the cheek exposed to the sun; flesh yellowish, tender, fine, soft, perfumed, rather. gritty around the core, juicy, sugary; third; Sept. Baguet. 1. Mas Pom. Gen. 4:15, fig. 200. 1879. The origin of this pear is uncertain but a bulletin of the Society of Van Mons, 1866, placed the name of Baugniet in parenthesis, suggesting thereby that it was raised by M. 17 258 THE PEARS OF NEW YORK Baugniet in Belgium. Fruit large to very large, oblong-obovate-pyriform, very bright green with grayish dots passing on ripening to bright lemon-yellow; flesh whitish, semi- fine, rather buttery, fair amount of sweet juice, acidulous, sprightly; of good quality when its acidity is not too much developed; Nov. and Dec. Bakholda. i. Can. Hort. 17:291. 1894. Described as a new Canadian variety in 1894. Fruit large; oblong, yellow; flesh subacid; middle season. Baking, i. Ragan Nom. Pear, B. P. I. Bui. 126:28. 1908. Originated in Massachusetts; an old baking variety. Season late. Baldschmiedler. i. Loschnig Mostbirnen 74, fig. 1913. A perry pear found in Switzerland and the Austrian Tyrol. Fruit small to medium, globidar-conic, greenish changing at maturity to yellow, dotted and speckled with russet; flesh granular, white and aromatic; good for transportation; beginning of Oct. Balduinsteiner Kinderbime. i. 'Doc\vnah\ Fiihr. Obsikunde 2:i()^. 1856. Originated in Nassau, Ger. Published in 1806 by Diel. Fruit small; ovate, light straw-yellow changing to lemon-yellow at maturity, finely dotted, and russeted on the side next the sun; flesh firm, breaking, juicy, very musky; first for kitchen use and market; beginning of Oct. for two weeks. Balosse. i. Leroy Diet. Pom. 1:176, fig. 1867. 2. Le Bon Jard. 362. 1882. For many centuries Balosse has been grown in France on the banks of the Mame, especially in the neighborhood of Chalons where there existed in 1862 a specimen which was considered to be more than 300 years of age. On account of its abundant crops yielded without cultivation, the tree has been a favorite with the farmers of France. Fruit moderate size, obovate-obtuse-pyriform, orange-yellow dotted with fawn, washed with dull red on the side to the sun; flesh whitish, coarse, breaking, gritty, juicy, saccharine; second for the table, first for the kitchen; Jan. to April. Balsambime. i. Dochnahl Fiihr. Obstkunde 2:1$. 1856. Raised from seed in the old German duchy of Franconia in 1801. Fruit mediiun, pyriform, yellow, blushed and russeted; flesh firm, juicy, mild and tender, musky; first for dessert and household; Aug. Bankerbine. i. Elliott Fr. Book 349. 1854. Said to be of foreign origin. Fruit medium, obovate, greenish-yellow, with small, russet dots; flesh breaking, coarse; Oct. Banks, i. Mass. Hort. Soc. Rpt. 45. 1866. A seedling raised by Dr. S. A. Shurtleff, Brookline, Mass., which first fruited in 1863. Fruit 25 in. in diameter, turbinate, rich yellow, with sunny side bright red; flesh melting, juicy, very sweet, with much character; keeps remarkably for an early pear, valuable for its great beauty and fine qualities and time of ripening; Aug. Baptiste Valette. i. Guide Prat. 85. 1895. Fruit medium; flesh white, buttery, very fine, melting, juicy; matures early in the season. Tree vigorous, fertile, and pyramidal in form. Barbancinet. i. Mag. Hort. 26:126. i860. 2. Leroy Did. Pom. 1:177, %• 1867. Found by Leroy in 1849 in the commune of Saulg^-l'Hopital, Maine-et-Loire, Fr., THE PEARS OF NEW YORK 259 and was introduced by him in 1S52. Fruit medium, long, slightly obtuse, irregular pyri- form, contorted at the upper end, greenish, mottled and dotted with fawn, washed with rose on the side to the sun; flesh greenish, melting, fine, rather gritty around the core; juice sufficient, acidulous, saccharine, with a pleasant buttery flavor; first; Sept. Barbe Nelis. i. Mas Le Verger 2:63, fig. 30. 1866-73. 2. Leroy Diet. Pom. 1:178, fig. 1867. M. Gregoire, Jodoigne, Bel., obtained this variety in 1848. Fruit small to medium, globular-turbinate-obtuse, bright greenish-yellow dotted with gray and fawn, the basic green becoming lemon-yellow at maturity and washed with purple-red on the side exposed to the sun; flesh white, fine, very melting; juice saccharine, acidulous, and agreeably per- fuined; first; Aug. Barker, i. Hooper W. Fr. Book 121. 1857. An American variety introduced about 1856. Fruit medium, obovate, greenish- yellow; medium quality both for table and kitchen use; coarse; Sept. and Oct. Barland. i. Lindley Guide Orch. Card. 414. 183 1. 2. Hogg Fruit Man. 48g. 1884. The parent tree of this variety grew in the parish of Bosbury, Hereford, Eng., and about 1830 was supposed to be 200 years old. It appears to have been extensively cultivated as early as 1674. Fruit small, obovate, dull green, much covered with gray russet; first class for perry; autumn. Bamadiston. i. Card. Chron. 193. 1843. 2. Mag. Hort. 17:472. 1851. The original tree grew in the grounds of Kedington Hall, Eng. The fruit was stated to be of good quality, and to keep till June, being about the size and form of a large Swan Egg. In September, 185 1, Messrs. Hovey & Co. exhibited it at the twenty-third annual exhibition of the Massachusetts Horticultural Society. Baron Deman de Lennick. i. Leroy Diet. Pom. 1:179, fig- 1S67. 2. Guide Prat. 108, 232. 1876. The parent tree was raised in the grounds of the Society Van Mons at Geest-Saint- Remy, Bel. In 1856 it was admitted by their pomological committee and was named after Baron Deman de Lennick. Fruit medium, globular, generally mammillate at summit, brilliant yellow, dotted and mottled with fawn; flesh whitish, a little coarse, melting, gritty around the core; juice excessively abundant, saccharine, vinous, acidulous, and delicately perfumed; second; Nov. and beginning of Dec. Baron Leroy. i. Garden 62:387. 1902. 2. Bunyard-Thomas Fr. Gard. 132. 1904. Poire Baronne Leroy. 3. Rev. Hort. 61. 1889. Raised from seed of Louise-Bonne de Printemps in 1859; first published in 1869 and placed in commerce in 1871. Fruit small to medium, globular-oval, dark green passing to bright yellow; flesh fine, white, juicy, very melting, sugary, with an agreeable flavor and .perfume ; first ; Nov. and Dec. Baron Trauttenberg. i. Guide Prat. 82. 1876. Fruit medium or rather large, globular, golden-yellow, spotted with russet; fiesh rose- tinted, juicy, perfimied and of delicate fiavor; first; Nov. Baron Treyve. i. Mass. Hort. Soc. Rpt. 96. 1873. Exhibited at the annual meeting of the Massachusetts Horticultural Society, Aug., 260 THE PEARS OF NEW YORK 1873. by W. C. Strong, the President. Fruit medium, obtuse-pyriform, greenish-yellow, russeted with cinnamon; flesh juicy, melting, very sweet; good to very good; mediiun early season; shows a disposition to rot at the core. Baronne de Mello. i. Mas Le Verger 3:Pt. 2, 137, fig. 165. 1866-73. 2. Leroy Did, Pom. 1:180, fig. 1867. A variety said to have been raised by Van Mons about 1830. Fruit rather large, globular-turbinate, tapering on one side with a dipping curve toward the stalk, some- times the surface is bossed but generally even; color yellow-green, dotted with gray and mottled with russet; flesh yellowish-white or greenish, semi-fine, semi-melting, gritty at the center; juice very abundant, sugary, rich, vinous, delicately acid; first; Oct. Baronsbime. i. Dochnahl Fiihr. Obstkunde 2:143. 1856. 2. Oberdieck Ohst-Sort. 242. 18S1. Baron d'hiver. 3. Guide Prat. 82, 232. 1876. Groningen, Saxony, 18 19. Fruit rather large; globular-conic, uneven, light yellow changing to golden-yellow, finely dotted; flesh breaking, fine, often semi-melting, sweet, highly aromatic; third for dessert, first for culinary use; Jan. to April. Barry, i. Leroy Diet. Pom. 1:181. 1867. 2. Downing Fr. Trees Am. 665. 1869. This variety was found in his nurseries but was not originated by Leroy, Angers, Fr. It bore fruit first in 1851 and was then dedicated to P. Barry, Rochester, N. Y. Fruit medium to large, long, nearly cylindrical, narrowed toward the stalk, contorted, greenish- yellow, dotted, streaked and stained with fawn, washed with bright red on the side next the sun; flesh white, semi-fine, melting, rather gritty at the center, extremely juicy, saccharine, vinous and deliciously perfumed; first; Oct. and Nov. Barseck. i. W. N. Y. Hort. Sac. Rpt. 175. 1890. Bar Seckel. 2. Can. Hort. 16:184. 1893. Columbia. 3. Chase Bros. Cat. 15. 1907. Originated with Jacob Moore, Brighton, N. Y., as a cross between Bartlett and Seckel. Tree hardy, vigorous, productive; fruit above medium in size, oblong-pyriform; skin yellow shaded with bright red; flesh juicy, melting, with a pleasant vinous flavor; quality good; Aug. and Sept. Barthelemy du Mortier. i. Guide Prat. 85. 1895. Sent out by M. Daras de Naghin in 1886. Fruit large and handsome; flesh buttery, juicy, sweet, with a fine aroma; first; Nov. Tree moderately vigorous, holding its fruit well. Bartram. 1. Mag. if ori. 5:395. 1839. 2. Downing Fr. Trees A^n. 667. 1869. A chance seedhng which originated in the grovmds of Miss Ann Bartram, Philadelphia. Fruit rather large, obovate-obtuse-pyriform, pale lemon-yellow, with numerous russet dots and occasional russet markings on the side; flesh white or greenish-yellow, fine grained, melting, rich, slightly vinous; very good; Sept. Bartranne. i. Leroy Diet. Pom. 1:18, fig. 1867. Believed to have originated in the garden of the Horticultural Society of Angers, Fr., date unknown. Fruit small, globular, obtuse-pyriform, very irregular; bright yellow, sprinkled with russet dots, and often stained with large patches of fawn; flesh white, fine. THE PEARS OF NEW YORK 261 juicy, melting, containing some grit around the core; juice excessive, not much sugar or flavor; third; Aug. and Sept. Baseler Sommer-Muskatellerbime. i. Dochnahl Fiihr. Obstkunde 2:^4. 1856. Raised in Switzerland, 1809. Fruit medium, globular-ovate, tender skin, of a uniform yellow-green, dotted with green, often flecked with russet; fresh semi-melting, tender, aromatic; first for table, culinary uses and market; July. Basiner. i. Mas Pojw. 6'^«. 7:155, fig. 558. 1881. 2. Kogg Fruit Man. ^gi. 1884. Raised by M. J. de Jonghe, Brussels, in 1845 and first produced fruit in 1857. Hogg, the English pomologist, described it as " one of the best very late pears I have met with." Fruit medium, globular-turbinate, greenish-yellow much covered with pale cinnamon- brown russet, distributed in patches, particularly around the stalk and in dots which are interspersed with green dots over the surface; flesh yellowish-white, fine-grained, breaking, sweet, saccharine, wanting in perfume; good for kitchen use and recommended on account of its extraordinarily long season, spring into the summer. Baudry. i. Budd-Hansen Am. Hort. Man. 2:234. 1903. 2. Ont. Dept Agr. Fr. Out. 147. 1914. Bon Chretien Fred Baiidry. 3. W. N. Y. Hort. Soc. Rpt. 44. 1893. Listed as a promising winter pear in Ontario, Can. Fruit large, oblong-pyriform, yellowish with russet patches; flesh yellow, tender, granular at the center, juicy, sweet, with a pleasant flavor; quality good; Feb. and Mar. Beacon, i. EUwanger & Barry Cat. 20. 1892. 2. Bunyard-Thomas Fr. Card. 132, 456. 1904. Fruit medium, long-ovate, very regular, smooth and shining, pale green, some russet, turning yellow, with a brown cheek; flesh firm, sweet; not first, but passable for its season; late July. Beadnell. i. Card. Chron. 692. 1852. 2. Elliott Fr. Book 357. 1854. Raised by John Beadnell, West Green Road, Tottenham, Middlesex, Eng., and fruited for the first time about 1840. Fruit below medium, turbinate, even and regular in outline, bright green, with a dull red cheek where exposed to the sun; on ripening the basic green becomes yellow and the dull red crimson ; where the two colors blend there are some stripes of crimson and on the colored side are numerous minute, gray dots ; fiesh melting, extremely juicy, sweet and richly flavored; a fine early pear; late Sept. but does not keep long. Beau de la Cour. i. Mas Pom. Cen. 7:109, fig. 535. 1881. Mentioned in the Bulletin of the Society Van Mons in 1855. Fruit small or nearly medium, globular-ovate, even in outHne, light green covered with very numerous dark green spots changing at maturity to a brilliant pale yellow, though the spots remain green but less visible ; the side next the sun is stained with vermilion ; flesh coarse, dry, very sac- charine, musky; good for cooking; Aug. Beau Present d'Artois. i. Leroy Dzrt. Pom. 1:185, fig. 1867. 2. Mas Powj. (7eM. 1:175, ■ fig. 88. 1872. Present Royal of Naples. 3. Mag. Hort. 4:395. 1838. Prevost, who died at Rouen in 1849, wrote of this pear that he considered it identical with the Present royal de Naples which it is said obtained its name from the fact that the 262 THE PEARS OF NEW YORK King of Naples about the end of the eighteenth century sent a number of these pears to Prince Charles of Wiirttemberg to remind him to forward a promised white stag. Fruit large, by error classed by some as a Pound pear, oblong-obtuse-pjTiform, greenish-yellow, covered with patches and dots of brown russet; flesh melting, juicy, sweet, and agreeably flavored and perfumed; first; Aug. and Sept. Beaufort, i. Am. Pom. Soc. Rpt. 153. 1885. 2. Van Lindley Cat. 36. 1899. Raised by Lucy Duke, Beaufort County, N. C, about 1S84 probably from seed of Winter Nelis crossed with Bartlett. It is a twin of Lucy Duke, having been raised from seed of the same pear. Fruit medium to large, globular-obovate, dull green changing to yellow-green, russeted and dotted; flesh firm and sweet; first; late Oct. Beauvalot. i. Mas Potn. Gen. 3:1, fig. 97. 1878. This variety was obtained by M. Sageret from seed beds made from 1816 to 1820. Fruit medium, obovate-turbinate-pyriform ; skin thick, rough to the touch, firm, intense green sown with spots of greenish-brown, at maturity turning more yellow and the side next the sun golden; flesh white, slightly tinged with yellow, fine, melting; juice sufficient, saccharine, but sometimes having little flavor; second; Nov. Beier Meissner Eierbime. i. Dochnahl Fiihr. Obstkunde 2:52. 1856. Disseminated in Saxony and Bavaria in 1823. Fruit medium, ovate-acute, often ventriculous-conic, somewhat uneven, yellow-green changing to light yellow, no blush but often dotted with red; flesh coarse-grained, semi-melting, sweet, with a rose-water savor; third for dessert, first for household and market; early Sept. Belle Angevine. i. Leroy Did. Pom. 1:188, 189, fig. 1867. The Belle Angevine described by Leroy is a very beautiful pear, brilliant in color, of large size and handsome shape, but, unfortunately, not good for dessert and only second class for the kitchen. Properly Belle Angevine is a synonym of Pound or Uvedale's St. Germain, yet Leroy holds this Belle Angevine as distinct. Belle des Arbres. i. Guide Prat. 108. 1876. 2. Mathieu Nom. Pom. 172. 1889. Introduced by M. Houdin, Chateaudun, Fr., about 1876. Fruit very large, of beauti- ful form, slightly washed with rose; flesh fine and smooth; first for cooking; Mar. to June. Belle de Beaufort, i. Guide Prat. 85. 1895. Sent out by M. Louis Leroy of Angers and on trial with Messrs. Simon-Louis of Metz, Lorraine, in 1895. Tree fairly vigorous, a good grower. Fruit very large, of beautiful form and color; Oct. to Nov. Belle Bessa. i. Prince Pom. Man. 1:120. 1831. 2. Le Bon Jard. 363. 1882. The editors of the " New Duhamel," 1825, said of this pear that it was of recent origin and as it had not been previously named they " dedicated it to M. Bessa as a testimony of satisfaction for the assiduity evinced by him in the completion of the designs of that work." In Le Bon Jardinier it is classed among pears " remarkable for their size." Fruit large, globular, the two extremities diminishing very perceptibly, especially that next the stem, very light green faintly approaching yellow at full maturity and interspersed by some small, russet specks; flesh somewhat firm, bland and agreeable, not highly flavored; Nov. to Dec. THE PEARS OF NEW YORK 263 Belle de Bolbec. i. Guide Prat. 109. 1876. A French pear on trial with Messrs. Simon-Louis of Metz, Lorraine, in 1876. Reported at that time to be rather large and of first quality, but in 1895 it was placed by the firm on their list of varieties of doubtful or small merit ; Oct. to Nov. Belle et Bonne de Hee. i. Kenrick Am. Orch. 135. 1841. 2. Mag. Hort. 8:165. 1842. Fruit mediimi; flesh melting and perfumed; of superior excellence; ripens at Paris in Sept. Belle et Bonne de la Pierre, i. Leroy Did. Pom. 1:197, fig- 1867. 2. Mas Pom. Gen. 4:81, fig. 233. 1879. This variety was obtained by M. A. de la Farge, Salers, Fr., at the foot of the mountains of the high Auvergne; it first bore fruit in 1861. Fruit medium, sometimes rather large, globular or ovate, with protuberances, always larger on one than on the other side, yellow- ochre dotted with gray and some stains of brown russet ; flesh whitish, fine, melting, scented, without grit; juice sufficient, acidulous, extremely saccharine, full of delicate flavor; first; Nov. and Dec. Belle de Brissac. i. Leroy Diet. Pom. 1:192, fig. 1867. Jean-Henri Benoist, Brissac near Angers, Fr., obtained this variety from seed in 1832 or 1833. Fruit medium to large, oblong, extremely obtuse and ventriculous, always having one side more enlarged than the other, with pale yellow skin, thick and rough to the touch, dotted with russet and much covered with brown patches; flesh white, semi- fine, breaking, rather gritty; juice sufficient, saccharine, acidulous, perfumed; second for dessert, first for cooking; Feb. to April. Belle de Bruxelles sans Pepins. i. Leroy Diet. Pom. 1:193, 194, fig. 1867. Notwithstanding its name this variety is not certainly of Belgian origin. It was known in Normandy at the beginning of the nineteenth century under the name Fanfareau. In Germany it was cultivated before 1789 where it was called Grosse-Bergamotte dE'te. It appears most probably to have been of German origin. Fruit large and sometimes medium, spherical, depressed at both poles, generally more swelled on one side than on the other, yellow-green dotted and streaked with russet; flesh white, semi-fine, melting, interspersed with greenish specks, slightly gritty at the center, free from seeds or core; juice sufficient, saccharine, acidulous, slightly musky; second for the reason that it so easily becomes soft; Aug. and Sept. Belle de Craonnais. i. Leroy Diet. Pom. 1:19s, 196, fig. 1867. This variety originated in the neighborhood of Craon in Mayerme, Fr. It was listed in the collection of the Horticultural Society of Angers in 1848, and in the following year was propagated for commerce by A. Leroy. Fruit large but sometimes smaller, oblong- pyriform, irregular, obtuse, golden-yellow, sown with gray dots more nimierous and larger on the side next the sun; flesh white, semi-fine, melting, juicy, rather gritty about the core; juice abundant, sweet and musky, without much savor; second for the table, first for cooking; Dec. to March. BeUe de la Croix Morel, i. Guide Prat. 83. 1876. Mentioned in the Revue Horticole of 1868. Fruit large, pyriform-ventriculous, greenish- yellow; flesh semi-melting, juicy, of an agreeable flavor; first; Dec. 264 THE PEARS OF NEW YORK Belle de Decembre. i. Guide Prat. 103. 1895. A very large and superb fruit; good to eat raw but first class for cooking. Listed as a new variety in 1895. Belle de Feron. i. Leroy Did. Pom. iiigS. 1867. Probably originated in the town of F^ron near Avesnes, Fr., and was considered to be a new fruit by the Horticultural Society of Angers in 1840. Fruit large to very large, globular-turbinate, bossed, one side always more swelled than the other, yellowish-green, dotted with gray, and stained with patches of brown-russet; flesh white, coarse, semi- melting; juice sufficient, fresh, sugary, vinous, and with a very agreeable tartness; second; Oct. and Nov. Belle du Figuier. 1. Leroy Did. Pont. 1:199, fig. 1867. Raised from seed in i860 by M. Robert, Angers, Fr., and submitted to the Horticultural Society of Maine-et-Loire in December, 1861, when it was declared excellent. Fruit above medium, ovate, regular in form, but with protuberances, often depressed at the base, greenish-russet, rough to the touch and covered with well-marked fawn dots; flesh fine, white, very melting and very juicy, saccharine, acidulous, aromatic; first; Dec. and Jan. Belle-Fleurusienne. i. Leroy Did. Pom. 1:200, fig. 1S67. 2. Hogg Fruit Man. 493. 1884. Raised by M. Alexandre Bivort in 1849 at Saint-R^my, Bel. Fruit mediimi, obtuse- pyramidal; skin smooth and somewhat shining, greenish-yellow, the whole surface being thicldy strewed with large russet dots and specks, and washed with rose on the side next the sun; first; Dec. to Feb. Belle Fondante. i. Downing Fr. Tree^ Am. 454. 1857. Originated by Robert Manning, Salem, Mass. Fruit mediimi, pyramidal-turbinate; skin pale yellow, clouded with green, irregularly patched with russet especially around the eye; flesh juicy, buttery, very fine grained, rich, with some astringency; Oct. Belle de Forets. i. Guide Prat. 83, 234. 1876. Esperen Waldbirne. 2. Mathieu Norn. Pom. 212. 1889. Fruit medium, pjmform, bright green; Sept. and Oct. Belle de Guasco. i. Mas Pom. Gen. 3:57, fig. 125. 1878. 2. Leroy Did. Pom. 1:202, 203, fig. 1867. Cultivated in the garden of the Society of Van Mons in Belgiiun but did not originate there. It was sent out from there to France for further distribution in 1 853 . Fruit meditim, oblong-obtuse-pyriform, lemon-yellow, greenish on the shaded side and washed with vermilion on the side exposed to the sun; flesh white, fine, melting, juicy, vinous, acid; third; late Aug. and early Sept. Belle Guerandaise. i. Cat. Cong. Pom. France 143, fig. 1906. 2. Rev. Hort. 136, PI. 1907. M. Dion, Gu^rande, Fr., sowed in 1869 a bed of mixed seeds from which he obtained the variety here described. It first fruited in 1893 and was placed on the accepted list by the Pomological Society of France in 1904. Fruit large, ovate, lemon-yellow, often covered with fawn; flesh fine, very saccharine, juicy, with a slight perfimie of orange blossom; good; Oct. and Nov. THE PEARS OF NEW YORK 265 Belle Huge vine. i. Mcintosh Sfe. Card. 2:459. 1855. Fruit large and handsome; of excellent quality; Mar. and April. Belle Isle d'Angers. i, Hogg Fn«/ Afan. 494. 1884. Fruit medium, globular-oval, almost entirely covered with a coat of greenish dark brown russet which is very fine and smooth to the touch and covered with large, gray dots; on the shaded side the greenish-yellow ground-color is exposed, covered with large, russet dots; flesh white, rather coarse, semi-buttery, very juicy, sweet and slightly perfumed; second or third ; Dec. Belle d'lxelles. i. Mag. Hort. 26:218. i860. 2. Guide Prat. 8 i. 1876. First reported by Millet. On trial with the Society Van Mons in i860. Fruit large, golden-yellow skin; flesh very melting and perfmned ; Oct. Belle de Juillet. i. Guide Prat. 109. 1876. Gained by M. Lampe at Pecq, Bel., about 1870, and reported to be superior to all other early pears and in particular to Beurre Giffard; fruit handsome and delicious, ripening about mid-July. Belle Julie, i. Elliott Fr. 5oofe 3 50. 1854. 2. Leroy Diet. Pom. 1:204, 20S. %■ 1867. Alexandrine Helie. 3. Guide Prat. 81. 1876. Raised by Van Mons and fruited first in 1842. Fruit medium, long-obovate-pyriform, greenish-yellow, much patched and netted with russet, dotted with bright fawn; flesh rather greenish-yellow, coarse, semi-melting, juicy, sugary, vinous, with a fine perfume; first; Oct. and Nov. Belle de Kain. i. Guide Prat. 83. 1876. On trial with Messrs. Simon-Louis of Metz, Lorraine, in 1S76. Fruit large, pyriform- truncate, brilliant lemon-yellow; flesh semi-melting; a good market variety. Belle de Lorient. i. Leroy Diet. Pom. 1:205, 206, fig. 1867. Belle de VOrient. 2. Downing Fr. Trees Am. 668. 1S69. This variety was growing in the old garden of the Horticultural Society of Angers about 183s, and probably originated in the environs of Lorient, Fr. Fruit large, oblong- ovate-pyriform, bossed at the summit, greenish-yellow, dotted all over with large and numerous specks of fawn; flesh wanting in fineness, half -breaking, white, gritty, fairly juicy, without perfume, sourish; second for the kitchen; Sept. and Oct. Belle de Malines. i. Leroy Diet. Pom. 1:207, %• 1867. Received by Leroy, Angers, Fr., from Belgium in 1863 as a new variety and without statement of its origin. Fruit medium, turbinate-obtuse, ventriculous, having one side larger than the other, bright yellow, dotted, streaked and stained with russet, washed with dehcate rose on the side next the sun; fresh dull white, semi-fine, melting, gritty at center; jtiice suflficient, sweet, fresh, saccharine, musky; first; Aug. and Sept. Belle de Martigny. i. Mag. Hort. 8:431. 1842. Exhibited by Mantel at the first annual meeting of the New York Horticultural and Floricultural Society, held in New York, September, 1842. One fruit of this variety was reported as weighing 9 oz. Belle-Moulinoise. i. Leroy Diet. Pom. 1:208, fig. 1867. Raised from seed by Groler-Duriez, Lille, Fr. ; it was placed on the market in 1864. 266 THE PEARS OF NEW YORK Fruit large, oblong-obtuse-pyriform, somewhat ventriculous and bossed, greenish, rough to the touch, spotted with russet, washed with dark rose on the side next the sun; flesh whitish, fine, firm, scented, breaking, juice extremely abundant, saccharine, musky, with a delicious flavor; first; Feb. and Mar. Belle de Noisette, i. Mas Pom. Gen. 6:17, fig. 393. 1880. A French pear of unknown origin. Fruit large, obovate-obtuse-pyriform, short and thick, attaining its greatest breadth around its center; skin thick and rather rough, at first green sown with dots of grayish-brown, numerous and scattered regularly; at maturity the green passes into lemon-yellow and the side next the sun is clouded with red; flesh white, rather fine, breaking, with a small amount of sugary juice, acid and slightly per- fumed; suited only for culinary purposes; keeps well through the winter; the tree is equally vigorous on quince or pear stock. Belle Picarde. i. Rev. Hort. 156, PI. 1888. Originated in the village of Charmes, Aisne, Fr., in the middle of the last century. Fruit large to very large, obovate-obtuse-pyriform, orange-red and speckled especially on the sunny side; flesh white, melting, very sugary; juice rather abundant, sweet and of a pleasant flavor; good for dessert but specially recommended for cooking; being large and attractive in appearance is well adapted for the market; Dec. to June. Belle Rouennaise. i. Leroy Diet. Pmn. 1:210, fig. 1867. 2. Jour. Hort. N. S. 19:328. 1870. Raised from seed by M. Boisbunel, Rouen, Fr. It gave its first fruit in 1856. Fruit medium, long-pyriform, bossed around calyx, sides unequal ; color greenish-yellow, dotted with russet, veined with fawn around the stem and often covered with russet markings; flesh semi-fine, white, juicy, melting, gritty at the core, refreshing, sweet, acid, possessing a delicious flavor; flrst; Aug. and Sept. Belle de Stresa. i. Guide Prat. 58. 1876. 2. Mas Pom. Gen. 4:213. 1879. A wild seedling found at Stresa, on Lake Maggiore, Italy. Fruit nearly medium, ovate, rather short and thick, or pyriform, olive-green, washed with dark brownish-red on the side next the sun ; flesh buttery, melting, juicy, saccharine, and with a delicate and refreshing perfume; handsome and of flrst quality; late Aug. Belle Sucr6e. i. Guide Prat. 83. 1876. Schone Zuckerbirne. 2. Mathieu Nam. Pom. 280. 1889. Published in Germany previous to 1876; origin unknown. Fruit large, variable in form; of a beautiful lemon-yellow, almost entirely washed with red; flesh semi-melting, very saccharine; Sept. and Oct. Belle de Thouars. i. Gard. Chron. 979. i860. 2. Leroy Did. Pom. 1:212, 213, fig. 1867. Probably originated at Thouars, Fr. About 1839 the Horticultural Society of Angers received a pear called Goulon de Saint-Marc which was propagated under that name, but was proved to be identical with Belle de Thouars. It was subsequently propagated and sold by a nurseryman at Jersey, and acquired the name of Belle de Jersey. Fruit medium to large, long-obtuse-pyriform at both ends, somewhat bossed at summit; skin at first brownish-olive changing to a ferruginous brown as the fruit approaches maturity, some- THE PEARS OF NEW YORK 267 what rough, with russet dots; flesh white, firm, or half-breaking, with little juice and an acidulated, sugary flavor; good only for kitchen use; Nov. and Dec. Belle Williams. 1. Am. Pom. Soc.Rpt. 110. 1862. 2. Downing Fr. Trees Am. 66g. 1869. Of foreign origin, possibly English. Tree vigorous, very erect, hardy; young wood olive, slightly yellow, glossy. Fruit medium to large, oblong-pyriform, with a groove or sunken Une from stem to caljTC, yellowish, with marblings and tracings of russet; stem long, curved, set in a slight depression by a lip; calj'x partially closed; flesh whitish, not juicy or rich; good for cooking; Dec. to Mar. Bellissime d'Automne. i. Leroy Diet. Pom. 1:214. 1867. 2. Hogg Fruit Man. 496. 1884. First mentioned by Merlet imder the name of Belk-et-Bonne in 1675. It lost its original name and became known by that of Bellissime d'Automne. Fruit variable in size but more medium than small; long-acute-pyriform, occasionally slightly obtuse; skin smooth and shining, greenish-yellow, dotted with fawn on the shaded side and exten- sively washed with red-brown or fine, deep crimson on the side exposed to the sim, with stripes of the same color around the stalk; flesh white, fine, semi-melting; juice plentiful, sweet, with an aromatic flavor; second as a dessert fruit, but useful for culinary purposes; Oct. Bellissime d'Hiver. i. Duhamel Trait Arb. Fr. 2:234. 176S. 2. Hogg Fruit Man. 496. 1SS4. An old French pear described by Duhamel du Monceau in 1768. By some, Merlet is believed to refer to it in 1690 when writing of the Bellissirne d'Hiver de Bur, but this latter is regarded by Leroy as synonymous with Belle Angevine. Fruit very large, larger than the Catillac, globular, turbinate, mammillate; skin smooth, thick, green changing to dark yellow, washed on the side of the sun with a beautiful tint of bright carmine, strewed all over with large brown-russet dots; flesh white, fine grained, crisp, tender, juicy, sweet, musky; one of the very best culinary pears; all the winter till May. Belmont, i. Mas Pom. Gen. 6:171, fig. 470. 1880. 2. Hogg Fruit Man. 496. 1884. An English cooking pear raised about the year 1840 by T. A. Knight, Downton Castle, Eng. Fruit medium, globular-oval, even and regularly shaped; sldn rather rough to the touch, covered with a coating of somewhat rough russet except on the shaded side where it is greenish-yellow, and marked with patches and dots of dark-brown russet ; on the side next the sun it shows a coppery-red glow; flesh yellowish, rather coarse, sugary, vinous, finely flavored like Swan Egg; almost first; Oct. and Nov. Beman. i. Can. Hart. 26:14. 1903- 2. Ibid. 28:219. 1905. Originated at Newcastle, Ontario, Can., by E. C. Beman. Tree productive. Fruit large, juicy and deUcious; Oct. and Nov. Benadine. i. DochnahlFiihr. Obstkunde 2:io(). 1856. Raised from seed at Oberlausitz, Ger. Published in 1821. Fruit medium, pyriform, mediiun ventriculous, yellow, sprinkled all over with spots of yellow-ochre; flesh white, buttery, melting, juicy, delicate and full of aroma; first for dessert; Sept. Benoist Nouveau. i. Elliott Fr. Book 367. 1859. 2. Ragan Norn. Pear, B. P. I. Bui. 126:34. 1908. 268 THE PEARS OF NEW YORK Distributed by EUwanger & Barry of Rochester, N. Y., about 1850 as a new foreign variety. Fruit medium, globular-obovate, greenish-yellow with brown cheek, dull russet marblings and indistinct brown specks; flesh breaking, juicy, rather astringent; requires careful ripening; Feb. to April. Benoit Caroli. i. Guide Prat. 103. 1895. Introduced by Daras de Naghin, Antwerp, Bel., as a new variety in 1895. Fruit medium yellow, finely dotted, washed with reddish-brown on the cheek exposed to the sun; flesh white, greenish toward the upper part, buttery, almost melting, saccharine and pleasantly perfumed; Dec. Bensell. i. Ragan Norn. Pear, B. P. I. Bui. 126:34. 1908. Originated by a Mr. Bensell, Philadelphia. Fruit large, globular, yellow; flesh buttery, sweet, juicy, acidulous; late. Benvie. i. Afog. //or/. 9:130. 1843. 2. Hogg. Frwii Man. 497. 1884. A dessert pear adapted to the climate of Scotland where in some districts it produces immense crops of excellent fruit. Fruit small, obovate, yellow-green, sometimes tinged with dull, dingy red on the side next the sun, almost entirely covered with thin, delicate gray russet and thickly strewed with russety dots; flesh yellowish, buttery, juicy, perfumed; good; Aug. and Sept. Bequesne. i. Leroy Did. Pom. 1:220. 1867. 2. Hogg Fruit Man. 497. 1884. The origin of this ancient pear is unknown, though Henri Heissen, a German author, describing it in 1690 called it the Bequesne of Anjou. Fruit medium to rather large and handsome, long-obtuse-p}Tiform; sldn of a fine bright golden-yellow on the shaded side, encrimsoned on the side next the sun, strewed all over with russet dots which give it a rough feel; flesh white, dry, semi-breaking, sweet, slightly perfumed, gritty roimd the core; an excellent cooking pear; Oct. to Jan. Bergamot de Chantilly. i. Brookshaw Pomona 2:P1. XLVHI. 1817. 2. Brookshaw Hart. Reposit. 1:63, PI. 31. 1823. A variety known in Covent Garden Market, London, in 1823. The fruit was classed as superior and fetched 9 pence apiece. Size medium, roundish-obtuse-pyriform, yellow with some blush on the side next the sun; flesh buttery, of excellent flavor; Sept., not a keeping pear. Bergamot Louvain. 1. Mag. 7/or/. 21:185. 1855. Fruit mediiun, globular, yellow, with russet specks; on the sunny side the specks are red, some blotches of russet; flesh white, tender, rather drj', with a pleasant flavor; Oct. Bergamot Seckel. i. Downing Fr. Trees Am. bTi. 1869. Raised by William Pitmaston, Eng. Fruit medium or below in size; roundish, regular; color reddish-brown, dotted with russet; flesh white, juicv. sugary, having all the spicy flavor of the Seckel. Bergamot Winter, i. Langley Pomona 131, PI. 67. 1729. Included in Langley's list of the best kinds of pears in England in 1729. Fruit mediimi, globular-obtuse; Sept. Bergamote Arsene Sannier. i. Mathieu Nom. Pom. 174. 1889. 2. Baltet Cult. Fr. 343. 1908. THE PEARS OF NEW YORK 269 Probably of French origin. Fruit medium or rather large, globular-oblate, or onion- shaped, water-green clearing on maturity to Indian-yellow, clouded with ochre; flesh fine, melting, juicy, saccharine, slightly acidulous, with a characteristic aroma; first; Jan. to Mar. Bergamote d'Automne Panachee. i. Leroy Diet. Pom. 1:225, fig. 1S67. Bergamotte Suisse. 2. Hogg Fruit Man. 505. 1SS4. A variegated form of the French Bergamotte d'Automne. Merlet, who described it in 1675 in his Abrege des bons fruits, named it Bergamote Suisse, indicating thereby the country of its origin. Fruit medium, roundish and flattened, somewhat inclining to tvirbinate, regular, and having the summit always a little mammillate, color olive-yellow, occasionally slightly tinged with dull red, spotted all over with large, fawn dots, and beauti- fully striped longitudinally with large bands of brownish-green passing into bright green on the side shaded from the sun; flesh white, melting and buttery, sugary, acidulous; first; Oct. and Nov. Bergamote Balicq. i. Mathieu Nom. Pom. 174. 1889. Bergamotte Ballicq. 2. Guide Prat. 85, 223. 1895. Belgian. Fruit medium; flesh white, fine, semi-melting, juicy, saccharine; first; Dec. and Jan. Bergamote Boussiere. i. Leroy Diet. Pom. 1:227, fig. 1867. Raised by Van Mens and fruited for the first time in 1844. Fruit above mediimi, obovate-obtuse-pyriform, regular, greenish-yellow, dotted and veined with fawn and clouded with reddish-brown around the stem; flesh whitish, half -fine, melting, very gritty around the core; juice abundant, vinous, sugary and slightly aromatic; second; Oct. to Dec. Bergamote Hamdens. i. Langley Pomoyia 131, PI. 65, fig. 3. 1729. Fruit medium, oblate; Aug. and Sept. Bergamote de Hollande Panachee. i. 'Leroy Diet. Pont. 1:2^$. 1867. Amoselle panachee. 2. Le Bon Jard. 363. 1882. Of interest on account of the curious variegation of its fruit and wood. The fruit differs from that of the Bergamotte d' Holland in the variegated green brown of its skin; flesh deflcient in juice and wanting in delicacy and leaves an unpleasant taste behind; second for cooking; Dec. to April. Bergamote Philippot. i. Baltet Cult. Fr. 370. 1908. Described by Baltet as, " A beautiful fruit, grey and bronzed; good for stewing." Bergamote Rose. i. Leroy Diet. Pom. 1:256, fig. 1867. This curious variety was raised by A. Bivort from seed beds in the garden of the Society Van Mons and first bore fruit in 1848. It is endowed with so pronounced a scent of rose that the producer hoped from it and another variety called Parfum de Rose it might be possible to create a new class of pears. Fruit small, oblate, bronze, strewed with grayish- white dots, some brownish stains, scaly; flesh white stained with carmine, scented, rather coarse, breaking, seldom gritty; juice sufficient, saccharine, having an odor and flavor similar to that of roses; third; Jan. and Feb. Bergamotte d'Anvers. i. Guide Prat. 85. 1895. Introduced by Daras de Naghin of Antwerp (Anvers), Bel. Fruit medium or rather 270 THE PEARS OF NEW YORK large, true Bergamot shape, green changing to yellow at maturity; flesh white; fine, buttery, sweet and well perfumed; Dec. Bergamotte d'Automne. i. Duhamel. Trait. Arb. Fr. 2:16$, PI. XXI. 1768. 2. Leroy Did. Pom. 1:223, fig. 1S67. Rote Bergamotte. 3. Mathieu Nom. Pom. 271. 1889. Authorities fail to agree on the origin of this pear. Benedictus Ciirtius, a Florentine author writing in 1536, thought it had birth at Bergamo in Lombardy. But in 1644, Jean Bodaeus, a Dutch physician, in his translation of the Historia Plantarum of Theophrastus, states that the Bergamote came from Asia, whence the Romans had imported it to Italy and that it was known to them as the Pirum Regium or pear of Kings. If it originated in Asia, the probability is that its birth-place was Pergamum, a village of Asia Minor between the Mg&an and Marmora seas. This view was accepted in the eighteenth century by such authorities as Lacour, Henri Manger and Menage, and later by Leroy. Fruit meditun; variable but usually globular-oblate, greenish-yellow, dotted and striped with russet, flesh whitish, fine, melting, generally gritty, sweet, savory; first; Oct. to Jan. Bergamotte Bouvant. i. Guide Prat. 103. 1895. Listed as a new variety in 1895. Fruit medium; flesh fine, melting, juicy, well sweetened and pleasantly perfumed; Apr. and May. Bergamotte Bufo. i. Leroy D/rt. Pww. 1:228, fig. 1867. 2. HoggFnnV Maw. 498. 1884. Kroten Bergamotte. 3. Mathieu Nom. Pom. 244. 1889. Le Lectier says this pear was cultivated at Orleans in 1628 under the name of Crapant or Toad on account of the rough character of its skin. It was also known in Germany in 1690 under this latter name and as Oignon rosat by reason of its shape and the perfume of its juice. In 1846 in France, because of the supposed inelegance of the word "crapant," its name was changed to Bufo, the Latin name of a toad. Fruit above medium, globular-oblate, even and regular like a true Bergamot; skin rough, dark yellow, dotted and marbled with fawn and usually also bearing some large brown stains; flesh white, melting, fine; juice sufficient, vinous, acidulous, sugary, savory, recalling the scent of the rose; excellent dessert pear; late Oct. Bergamotte Bugi. i. Langley Pomona 131, PI. 46. 1729. 2. Mas Pom. Gen. 5:9, fig. 293. 1880. Bergamote du Bugey. 3. Leroy Diet. Pom. 1:229, fig- 1867. This is a pear of ancient and uncertain origin. It has a large number of synonyms. Claude Saint-Etienne, writing in 1660, and La Quintinye, in 1690, two of the best describers of this pear, each called it by the name Bugi. Its synonym, Pera Spina, attributed to Merlet, appears to indicate an Italian origin to it. Fruit medium and some- times larger, globular-turbinate, generally very regular, clear olive-green, covered with large, fawn dots intermingled with brownish patches; flesh yellowish-white, semi-melting, semi-fine, seldom gritty; juice sufficient, sprightly, saccharine but occasionally acid, with some perfume; second for dessert, first for cooking; Feb. to Apr. Bergamotte de Coloma. i. Hogg Fruit Man. 499. 18S4. Fruit below mediimi, globular-obovate ; skin greenish -yellow, becoming bright yellow when it ripens, and with a pale tinge of red on the side next the sun, the whole surface THE PEARS OF NEW YORK 27 1 covered with large, pale, brown-russet dots, with patches of russet around the calyx and stalk; flesh yellowish -white, fairly juicy, rather gritty, with a brisk but not rich flavor; quality inferior; late Oct. Bergamotte de la Cour. i. Dochnahl Fiiltr. Obstkunde 2 1^6. 1856. Belgian, 1828. Fruit fairly large, globular-flattened, uneven in form, light green turning to light lemon-yellow, often rather blushed with brownish-red on the sunny side, without any scent; flesh melting, delicate, very juicy; very good for the table, second for kitchen. Bergamotte de Darmstadt, i. Guide Prat. 76, 236. 1876. 2. Mas Pom. Gen. 4:25, fig. 205. 1879. Germany. Probably it obtained its name from having been raised in the suburbs of the city of Darmstadt. Fruit rather small or nearly medium, globular or globular- cylindrical, and equally obtuse at both ends, yellow-green all over; flesh buttery, juicy, with a Bergamot scent; first; Nov. Bergamotte de Donauer. i. Mas Pom. Gen. 4:119, fig. 252. 1879. This pear was found in a garden in the suburbs of Coburg, Saxe-Coburg-Gotha. Ger. Fruit medium or large, globular-obtuse, sometimes a little conical, and often somewhat irregular in outline, very light green, dotted with fine points and with some brown-yellow spread around the summit and the calyx; flesh white, half -fine, buttery or half -buttery, juicy, sweet, a little vinous; quality only second; Sept. Bergamotte Double. 1. Guide Prat. 83, 236. 1876. Fruit medium, nearly round, greenish-yellow; flesh semi-melting, juicy; first; Sept. and Oct. Bergamotte Dussart. i. Ann. Pom. Beige 6:39, fig. 1857. 2. Downing Fr. Trees Am. 670. 1S69. Obtained at Jodoigne, Bel., by Dussart, a gardener; published in 1829. Fruit medium, obovate-pyriform, yellow-ochre, with gray dots and traces of russet; flesh white, melting, juicy, vinous, sugary, acidulous and aromatic; first; Dec. to mid-Jan. Bergamotte Esperen. i. Ann. Pom. Beige 5:75, fig. 1857. Bergamotte d'Esperen. 2. Downing Fr. Trees Am. 670. 1869. Raised from seed about 1830 by Major Esperen, Mechlin, Bel. Of his many pears this was the most valuable. It is a most delicious late pear and a good successor to Winter Nelis. Fruit medium, frequently above, rovmd, flat at base, mammillate at summit, and often bossed near stalk; skin rough to the touch, dull greenish-yellow, dotted with russet, streaked with russet around the stalk and often marked with blackish stains; flesh yellowish, fine-grained, quite melting, very juicy and sugary, with a pleasant aroma; mid-Feb. to April. Bergamotte Esperen Souvenir de Plantieres. i. Guide Prat. 83. 1895. Produced by Simon-Louis Bros., nurserymen, Metz, Lorraine. The foliage of this variety is margined with yellow and does not scorch from the sun. The tree is not vigorous. Bergamotte d'Ete. i. Duhamel Trait. Arb. Fr. 2:161. 1768. 2. Leroy Diet. Pom. 1:237. 1867. Summer Franc RSal. 3. Downing Fr. Trees Am. 344, fig. 141. 1845. 272 THE PEARS OF NEW YORK Bergamotte d'fite is of ancient and unknown origin. Le Lectier wrote of it in 1628 as cultivated under the name of Milan de la Beuveriere. Fruit medium, globular-turbinate or globular, bossed, narrowed towards the top which is usually mammillate, pale green slightly yellowish on the shaded side and tinted with tender rose color on the cheek exposed to the sun, and dotted all over with fawn; flesh whitish, semi-fine, melting, rarely very gritty; juice abundant, rather tart, saccharine, with a very savory flavor; first; Aug. and Sept. Bergamotte d'ete de Lubeck. i. Gtiide Prat. 83, 237. 1876. 2. Mas Pom. Gen. 5:97, fig. 337. 1880. This variety is very much grown in the environs of Lubeck, Ger. Fruit medium, nearly round, color at first of a water-green, nearly covered with a russet of gray-brown; when ripening the russet brightens and some dots of whitish-gray become visible; flesh yellowish-white, fine, compact, buttery, rather gritty near the core, sugary and juicy; first; Aug. and Sept. Bergamotte Fertile, i. Guide Prat. 83, 237. 1876. A Van Mons seedling; Belgitmi, 1828. Fruit medium, globular-turbinate, symmetrical, uniform light lemon-yellow all over, russeted; skin scentless; flesh granular, melting, sweet, aromatic; second for dessert, first for kitchen and market; late Sept. Bergamotte la Gantoise. i. Guide Prat. 85. 1895. Raised from seed of the Bergamotte Esperen, which it surpasses in size and quality, by Der\'aes Bros., Wetteren, Bel. Fruit large, generally round; color green sprinkled with brown dots, passing into yellow on ripening; flesh white, very melting, juicy, slightly perfumed; first; Feb. and Mar. Bergamotte Heimbourg. i. Mag. Hort. 21:189. 1855. 2. Mas Le Verger 3:Pt. 2, 159, fig. 176. 1866-73. A seedling of Van Mons. Reported for the first time in 1847. Fruit meditmi, globular-conic; skin rough to the touch, olive-yellow, dotted, veined and stained with russet and slightly washed with pale red on the cheek exposed to the sun; flesh whitish, fine, melting, rather gritty at center; juice sufficient, acidulous, sugary, delicately per- fuined; first; Oct. Bergamotte Herault. i. Guide Prat. 85. 1895. 2. Cat. Cong. Pom. France 151, fig. 1906. Obtained from seed in i860 by M. A. Herault, Angers, Fr. First fruited in 1870. Fruit large, altho sometimes only medium in size, irregular roundish-obconic and angular in outline; stem short to medium, thick and fleshy, usually obliquely inserted in cavity; cal}^ small, open or semi-closed; skin rather glossy, pale yellow, dotted with red; flesh whitish, slightly gritty at the center, fine-grained, melting, juicy, sweet, with delicate aroma; very good; Dec. and Jan. Bergamotte Hertrich. i. Guide Prat. 61, 237. 1876. 2. Mas Pom. Gen. 5:7, fig. 292. 1880. 3. Jour. Hort. 3rd Ser. 2:43, fig. 9. 1881. Raised from seed of Fortunee by Herr Hertrich, a merchant at Colmar, Ger. It fruited first in 1853 and was placed in commerce in 1858. Fruit below mediimi, Bergamot- shaped, inclining to roundish-turbinate or obovate, even in outline, furrowed at stalk, THE PEARS OF NEW YORK 273 grass-green ground seen through much ash-gray russet, with some brownish tinge on the side next the sun; flesh yellowish, with a greenish tinge under the skin, fine, melting, rich flavor, juicy and aromatic; delicious and a good keeper. Bergamotte-d'Hiver de Furstenzell. i. Guide Prat. 84, 237. 1876. Probably of German origin. Fruit large, conic-obtuse, yellow, lightly washed with red; flesh very juicy; Oct. to Dec. Bergamotte d'Hollande. i. Duhamel Trait. Arh. Fr. 2:170. 1768. 2. Downing Fr. Trees Am. 430. 1845. Origin ancient and uncertain, but as the first name by which it was known was Bergatnote d'Alengon, pomologists have deemed it to be French. Fruit mediimi and often larger, globular-flattened; olive-green turning as it ripens to clear yellow, dotted and streaked with russet, washed with brown on the side of the sun; flesh white, rather gritty, coarse-grained, semi-breaking, pleasantly flavored; second for the table but good for cooking; March to June. Bergamotte Jars. i. Mas Le Verger y.^j,, fig. 45. 1866-73. Raised by M. Nerard, near Lyons, Fr. Fruit small or nearly mediimi, oblate, shaped very much like an apple, much depressed at base and svmimit, pale yellow; flesh buttery, white, fine, melting, rich in sugar, and well perfumed and vinous; altogether first class; Nov. Bergamotte de Jodoigne. i. Leroy Did. Pom. 1:246, fig. 1867. 2. Hogg Fruit Man. 502. 1884. Raised from seed by M. Gregoire, Jodoigne, Bel., in 1853. Fruit below medium or small, Bergamot-shaped, slightly mammillate at the summit, flat at base, yellow, sprinkled all over with russet dots, the yellow passing to orange on the side next the sun; flesh yellowish-white, fine, melting, rather gritty at center, juicy, sweet, and with an agreeable perfume; its greatest merit is its long keeping; Mar. to May. Bergamotte Klinkhardt. i. Mas Pam. Gen. 6:149, fig- 459- 1880. Raised by Van Mons and entered in his catalog for 1823. Fruit small or medium, globular-ovoid, sometimes ovoid-pyriform, usually a little irregular in outline ; skin slightly thin and tender, dull green with some indistinct dots, traces of russet irregularly disposed, but more condensed about the base and summit; flesh white, rather fine, buttery, melting, with abtmdant sugary and perfimied juice; first class except that it ripens too quickly; early Oct. Bergamotte Laffay. i. Mas Pom. Gen. 3:157, fig. 175. 1878. Origin uncertain, though it is not vmlikely that it was raised by M. Laffay, a nursery- man at Paris. Fruit small or nearly medium, globular-ovate-obtuse, green, sprinkled with very numerous small, dark-green spots; flesh white, tinged with green, fine, melting, a little gritty at the center, full of juice, saccharine, acidulous, wanting in perfume; second, but keeps well; all winter. Bergamotte Leseble. i. Leroy Diet. Potn. 1:246, fig. 1867. 2. Mas Potn. Gen. 3:47, fig. 120. 1878. A chance seedling foimd in a vineyard by Narcisse Leseble, President of the Horti- cultural Society of Tours, Fr., in 1843. Fruit medium, globular-turbinate, swelled, obtuse, 18 274 THE FEARS OF NEW YORK bossed at summit, golden-yellow, dotted with fawn, showing some russet markings and lightly washed with pale rose on the side turned to the sun; flesh whitish, rather coarse, melting, slightly gritty around the core; juice extremely abundant, sugary, agreeably perfumed leaving an after-flavor of anis; first; Oct. Bergamotte Liabaud. i. Guide Prat. 86. 1895. Obtained by M. Liabaud. On trial with Simon-Louis Bros, of Metz, Lorraine, in 1895. Fruit above medium, globular-flattened, yellow-green, washed with gray-fawn on the side exposed to the sun; flesh white, fine, melting, saccharine, vinous; Nov. and Dec. Bergamotte Mico. i. Hogg Fruit Man. 502. 1884. Fruit above medium, globular, rather like a small Easter Beurre, greenish-yellow, covered with freckles and dots of cinnamon-colored russet; flesh coarse-grained, gritty, wanting in flavor; inferior; late Nov. Bergamotte de Millepieds. i. Leroy Did. Pom. 1:249, fig. 1867. 2. Mas Pom. Gen. 3:107, fig. 150. 1878. ^ Raised by M. Goubault, near Angers, Fr. First reported in 1852. Fruit medium, globular-ovate or sometimes globular-pyriform, olive-green, sprinkled with brownish dots and streaked with fawn arotmd the calyx and stem, changing to pale yellow, with a glow on the side next the sun; flesh white, tender, buttery, melting, richly flavored; first; Sept. in Fr. ; Nov. in America. Bergamotte Nicolle. i. Mas Pom. Gen. 7:149, fig. 555. 1881. Raised from seeds of Flemish Beauty in 1849 by M. Nicolle, a member of the Society of Horticultiure of Rouen. Fruit medium, globular, attaining its greatest circumference around the middle, depressed at each pole, bright green sprinkled with distinct red dots, some russet patches; flesh white, slightly yellowish, fine, very melting; juice abimdant, saccharine, perfumed; first; Oct. Bergamotte (Euf de Cygne. i. Mas Pom. Gen. 7:55, fig. 508. 1881. Fruit medium or rather large, globular, more or less depressed at both base and siunmit, regiilar in outline, largest circumference around the middle, bright green, sprinkled with gray or greenish-gray dots; flesh white, tinted and veined with yellow, fine, melting, rather gritty about the core, with abundant, sweet juice, delicately perfumed; first; Oct. and Nov. Bergamotte d'Oisan. i. Horticulturist 13:189. 1857. Pubhshed in England in 1857 in the Lmidon Illustrated News, and described as a large pear weighing between two and three pounds, found in Algeria, and exhibited in London. Bergamotte de Parthenay. i. Pom. France. 4:No. 146, PI. 146. 1867. 2. Mas Pom. Gen. 7:5, fig. 483. 1881. A chance seedling found in a wood on the outskirts of Parthenay, a town in the Department of Deuz-S6vres, Fr. Fruit large, globular-turbinate, obtuse, often irregular in outline, greatest circumference around the middle, dull green, sprinkled with large, fawn dots, regular and evenly spaced, changing to greenish-yellow and more golden on the side ne.Kt the sun; flesh white, semi-fine, semi-melting; juice fairly abundant, saccharine and without perfimie, often astringent; first for cooking. THE PEARS OF NEW YORK 275 Bergamotte Picquot. i. Downing Fr. Trees Am. 671. 1869. 2. Mas Pom. Gen. 3:131, fig. 162. 1878. A French pear of uncertain origin. Fruit medium, globular-conic, very clear green changing to yellow, sprinlded with numerovis indistinct dots of grajdsh-brown ; flesh white, fine, butter>% melting, jtxicy, sugary; good, first if its season were more prolonged; Oct. Bergamotte Ploskui. i. la. Hori. Soc. Rpt. 61. 1880. A variety grown on the Northern plains of the steppes of Russia where the summer is fully as dry and hot as that of Iowa and the winter far more severe. On trial at the College Farm, Ames, Iowa, in 1880. It seems to unite well with the apple when root- or top-grafted. Bergamotte Poiteau. i. Mas Pom. Gen. 3:21, fig. 107. 1878. Poiiean {des Frangais) 2. Leroy Diet. Pom. 2:538, fig. 1869. This variety came from a seed bed made by M. Poiteau, Fr., and was first reported in 1851. Fruit mediimi, globular-obtuse, irregular in outline, golden yellow, sown with very numerous and extremely fine gray and brown dots, generally washed with dull red on the side next the sun; flesh very white, fine, melting, watery; juice very saccharine, slightly acid and musky, agreeable; first; Oct. Bergamotte Pomme. i. Guide Prat. 84. 1876. Fruit rather large, globular-oblate, dull yellow; flesh very juicy, vinous; first; Oct. and Nov. Bergamotte du Quercy. i. Mas Pom. Gen. 1:113, fig- 57- 1872. Mas obtained grafts of this pear about 1847 from the Duke of Arenberg; he had seen a quotation from Van Mons catalog of 1823 in which it was described. Fruit mediimi or nearly medium, nearly globular, rather obtuse at the two ends, regular in outline, attaining its greatest thickness at the middle; skin slightly thickened, very pale green, sown with very small, brown dots scattered irregularly; flesh quite white, fine, firm yet melting, streaming with sweet juice, more or less perfumed according to the season; end of Sept. Bergamotte Reinette. i. Leroy Did. Pom. 1:254, fig. 1867. 2. Mas Pom. Gen. 3:93, fig. 143. 1878. Raised by M. Boisbimel, nurseryman at Rouen, Fr., who introduced it in 1857. Fruit small, Bergamot -shaped; skin at first bright green, marked with large, russet patches but changing to yellow as it ripens; flesh half -tender, with abundant sweet juice which has a brisk acidity, like the Reinette apple; quality hardly first-rate and variable, but to be recommended for its early and long season; late Aug. Bergamotte de Rouen, i. Guide Prat. 84. 1876. Fruit large; recommended as being of good quality by the Society of Horticulture oi Rouen; April to June. The tree is vigorous and fertile. Bergamotte Rouge. i. Duhamel Trait. Arb. Fr. 2:162, PI. XIX, fig. 6. 1768. 2. Lindley Guide Orch. Gard. 334. 183 1. This pear is of ancient and unknown origin. It was mentioned by Le Lectier in 1628, Merlet in 1675, and Duhamel in 1768, but without history. Fruit rather large, globular, acute-pyriform, irregular, mammillate at calyx, greenish-yellow, washed with brownish-red on the side next the sun, and marked with stripes of the same color, the whole covered with 276 THE PEARS OF NEW YORK fine, delicate, cinnamon-colored russet, sprinkled with large, gray dots; flesh white, coarse, melting, gritty; juice sufficient, with a slight musky perfume, sugary; first for both table and kitchen; Sept. Bergamotte Rouge de Mayer, i. Mas Pom. Gen. 4:189, fig. 287. 1879. Sent out by M. Jahn of Meiningen; it has a strong resemblance to the Bergamotte Rouge of Duhamel. Fruit mediimi, sometimes pjTiform-ovoid, and sometimes turbinate- ovoid, bright green, sprinkled with nimierous very small dots of blackish-gray; on ripening the ground-green passes into dull yellow, sometimes colored with intense blood-red on the side next the sun; flesh whitish, coarse, half-melting, with not much juice, sugary, little perfume; of beautiful appearance, and recommended for household use; Aug.-Sept. Bergamotte Sageret. i. Downing Fr. Trees Am. 671. 1S69. 2. Mas Pmi. Gen. 5:129, fig- 353- iSSo. M. Sageret obtained this Bergamotte from seed; he first reported it in 1830. Fruit medium, nearly spherical, symmetrical in outline; skin rather fine and thin, water-green, sprinkled with very many and prominent, large dots becoming when ripe more yellow and the cheek next the sun golden; flesh white, fine, buttery, rather gritty near the core; juice sufficient, not very saccharine, deficient in perfume; a good second-rate dessert pear; Oct. to Jan. Bergamotte Sanguine, i. Mas Pom. Gen. 4:65, fig. 225. 1879. Entered in catalog of M. Jahn, 1864. Fruit medium or nearly medium, globular- turbinate, regular in contour, greatest circumference around middle, slightly pointed at base, obtuse at summit; color dull water-green, generally covered with a thick coating of a dark reddish-violet which on ripening assumes a more vivid tone on the side next the sun ; flesh white, speckled with red, coarse, semi-melting, gritty at the core, not much juice ; only second; interesting for amateurs on account of its remarkable color of violet red so dark as to be almost black; Sept. Bergamotte Sannier. i. Guide Prat. 53. 1895. Produced by M. Arsene Sannier, Rouen, Fr. It is said to have resisted the severe freeze in France in the winter of 1879-80. Fruit medivmi in size, globular-conic; color green; flesh semi-fine, melting, juicy and of delicious flavor; first; end of winter and spring. Bergamotte Silvange. i. Mas Lc Verger 3:Pt. i, 65, fig. 31. 1866-73. Silvange. 2. Leroy Diet. Pom. 2:664, Ag- 1869. Bergamotte Silvange was found in the woods of the Metz district, Lorraine, about the middle of the eighteenth century. The fruit is very variable in form and quality so that writers have been led to speak of three sorts of pears called Silvange — the yellow, the long, and the green. Fruit medium, globular-turbinate or obovate or of Bergamot shape; skin rough, bright green on the shaded side, darker where exposed to the sun, sprinkled with large, gray dots and stained with dark patches; flesh tinged with greenish- white near the center and yellowish-green near the slrin, tender and melting, full of perfumed jtoice, saccharine, acidvdous and possessed of an exquisite flavor; first; Oct. and Nov. Bergamotte de Souchait. i. Mas Pom. Gen. 6:99, fig. 434. 1880. Of uncertain origin, though Mas suggests that it may have been raised in Germany. Fruit medium, globular-ovate, pale green, strewn with large, brown dots and stained with THE PEARS OF NEW YORK 277 some patches of russet; on ripening the basic green becomes lemon-yellow and warm gold, the side next the sun being washed with vermiHon on which are some grayish dots; flesh yellowish, half -tender, half-breaking, dry, sugary and highly perfumed with musk; second or third ; July and first of Aug. Bergamotte de Scalers, i. Duhamel Trail. Arb. Fr. 2:168, PI. XLIV, fig. i. 1768. 2. Hogg Fruit Man. 504. 1884. Bonne de Soulers. 3. Leroy Diet. Pom. 1:487, fig. 1867. This pear is an old French dessert fruit the first mention of which was by Merlet in 1675 who described it as a species of winter Bergamotte of good flavor and long keeping. Fruit medium, long-obovate, almost oval; skin smooth, shining, pale greenish-j^ellow, covered with dots of fawn and faintly tinged with brick-red on the side next the sun; flesh white, tender, melting, free from granulations, juicy, saccharine, slightly acidulous, with a characteristic and pleasant flavor; in France, of first quality and considered superior to Easter Beurre; in England only second, being too tender for the climate; Jan. to Mar. or Apr. Bergamotte de Stryker. i. Mas Le Verger 3:Pt. i, 69, fig. 33. 1866-73. 2. Leroy Diet. Pom. 1:261, fig. 1867. This variety is generally attributed to M. Parmentier, Enghien, Bel. Fruit small, globular, slightly flattened at the base and mammillate at the summit, yellow-ochre, finely dotted with bright gray and stained with russet patches; flesh yellowish, tender, semi- melting and very full of juice which is watery, sweet and pleasantly aromatic ; first in France, second in England; end of Sept. and Oct. Bergamotte Suisse Rend. i. Knoo^ Fruetologie 1:86, 134, PI. 1771. This pear resembles the ordinary Autumn Bergamot except in color which is green at first, becoming yellow as it attains mattuity, streaked with yellow and red. Sept. and Oct. Bergamotte Tardive Collette. i. Mathieu Nom. Pom. 176. 1889. 2. Guide Prat. 86. 1895. Raised from a seed of Doyenne d'Alengon previous to 1870 and judged by the Horti- cultural Society of Rouen, Fr., to be of good quality; Apr. to end of Jtme. Bergamotte Thuerlinckx. i. Mas Pom. Gen. 3:149, fig. 171. 1878. This pear was distributed by the Society Van Mons in whose bulletins it was published in the years 1857-58-60 and 1862, though without any statement as to its origin. Fruit medium or nearly mediiun, globular-turbinate, obtuse, of largest circumference at center, very pale green, sprinkled with numerous very small points of fawn; on ripening the basic green changes to very pale yellow, whitish and usually a little golden on the sunny side, without any trace of red; flesh quite white, half -fine, half -melting, without grit at the core, very juicy, sugary and perfumed; good; Oct. Bergamotte de Toumai. i. Guide Prat. 84, 238. 1876. Buerre Vert de Toumai. 2. Leroy Diet. Pcnn. 1:438, fig. 1867. Obtained by M. Dupont, at Tornnai, Bel., from pips of Glou Morceau in 1830. Fruit large, globular-ovate, bossed at summit, olive-green passing into pale green on the shady side, covered with gray-russet dots; flesh greenish-white, semi-fine, melting, juicy, 278 THE PEARS OF NEW YORK sugary, sweet, without any pronounced aroma; second quality; Oct. and beginning of Nov., often extending to Dec. Bergamotte de Toumay. i. Mas Pom. Geti. 6:35, fig. 402. 1880. Obtained from seed by M. du Mortier, president of tlie Horticultural Society of Tour- nay, Fr., and approved by the Society in 1857. Fruit rather small, ovoid, short and swelled, obtuse at the simimit, bright green, and sprinkled with dots of a very rich green; flesh yellowish, tender, buttery, melting, rather granular near the core; juice abundant, richly sugared and perfumed; first; beginning of Sept. Bergamotte Volltragende. i. Oberdieck Ohst-Sort. 242. 1S81. German. Fruit turbinate-obtuse. typical Bergamot, smooth skin, yellowish-green turning to golden-yellow, without russet ; flesh whitish, soft and melting, often half-melting, agreeable and sweet and of Bergamot flavor ; good for the table and very good for the kitchen; mid-Sept. Bergbime. i. Loschnig Mostbirnen 60, fig. 1913. A perry pear growing in the mountains of Switzerland and the Austrian Tyrol. Fruit small to medium, turbinate-obtuse, greenish-yellow, much sprinkled with russet speckles and dots; flesh yellowish-white, almost fine; first half of Oct. Bergen, i. Downing Fr. Trees Aw. 453. 1857. 2. Mas Pow. Gen. 1:143, fig. 72. 1872. A chance seedling found at New Utrecht (now part of Brooklyn), L. I. Fruit large, elongated-obtuse-pyriform, sides often not symmetrical, angular; skin smooth, waxen, lemon- yellow flushed with crimson and fawn where exposed to the sun and thickly sprinkled with brown and crimson dots; flesh whitish, veined with yellow, btittery, melting, juicy, with a sweet, aromatic flavor, delicately perfumed; good to very good; end of Sept. Berlaimont. i. Liegel Syst. Anleii. 132. 1825. Belgitun; a Van Mens seedling; 1825. Fruit large, ventriculous-conic, bossed, yellow- green, with dull blush, with numerous green-brown dots; flesh buttery, juicy, mild and tender; first for table and household use; mid-Sept. Bernard, i. Gaid. Chron. 511. 1863. 2. Leroy Diet. Pom. 1:262, fig. 1867. A French pear, probably originated in the middle of the last century, for it was growing at Lyons in 1855. Fruit below to meditmi, globular, mammillate and deeply depressed at both base and crown, golden-yellow, dotted and veined with fawn, slightly tinged with pale rose where exposed to the sun; flesh white, fine, melting; juice abundant, sugary, tart, very delicate and savory; first; Nov. to Feb. Berriays. i. Leroy Z?jc/. Pom. 1:263, fig. 1867. 2. Downing Fr. Trees Am. 692. 1869. M. Boisbunel, Rouen, Fr., raised this variety from seed in 1861. Fruit medium, sometimes larger, oblong, ventriculous, obtuse, bossed; color pale lemouTyellow, thickly sprinkled with greenish-russet dots; flesh very white, melting, juicy, rather gritty around the core, refreshing, sweet, acidulous, with a delicate aroma; first; Aug. and Sept. Bertrand Guinoisseau. i. Guide Prat. 84. 1876. Bertrand Guinoisseau was obtained by M. Flon, Angers, Fr., in 1868, and was first exhibited in the United States by Colonel M. P. Wilder. Fruit rather large, globular- oblate; skin smooth, yellow; flesh fine, very melting and excessively juicy; first; end of Nov. , THE PEARS OF NEW YORK 279 Berzelius. i. Liegel Syst. Anleit. 132. 1825. 2. Dochnahl Fiihr.Obstkunde 2:187. 1856. Attributed to Van Mons. Fruit below mediiun, short-conic, bossed and uneven, lemon-yellow, densely spotted and partly covered with russet, thick skinned; flesh yellowish- white, firm, coarse grained, sweet, rather musky; third for the table, good for culinary and market purposes ; early summer. Besi de Caen. i. Leroy Diet. Pcnn. 1:264, fig. 1867. The word Besi or Bezy is of Breton origin and signifies a wild pear. Fruit medium, turbinate-obtuse, often distorted and generally more swelled on one side than the other, green, strewn with russet dots and touched with fawn around the stem; flesh white, semi- fine, perfumed, juicy, melting, rather gritty around the center; first; beginning of Mar. to end of Apr. Besi de Caffoy. i. Miller Card. D;c/. 3. 1807. A wilding discovered in the forest of Caffoy, Britanny, Fr. Fruit small, oblong, yellowish, spotted with red; flesh melting; juice very rich; Dec. and Jan. The fruits are produced in large clusters at the extremity of the shoots. Besi-Careme. i. Guide Prat. 84, 238. 1876. On trial with Simon-Louis Bros, of Metz, Lorraine, in 1876. Fruit large to very large; flesh melting; first; Mar. to May. Besi Dubost. i. Mas Le Verger 1:29, fig. 13. 1866-73. 2. Leroy Diet. Pom. 1:268, fig. 1867. Obtained from a seed of Echasserie by M. Pariset, Curciat-Dongalon, Fr. It first bore fruit in 1845. Fruit medium, turbinate, very obtuse and swelled, generally a little bossed, golden-yellow, dotted and striped with russet ; flesh white, semi-fine, melting, juicy, gritty around the core; second; Jan. to Mar. Besi Esperen. i. Mas Le Forger 3:91, fig. 44. 1866-73. 2. Leroy Djrf. Pow. 1:271, fig. 1867. Obtained by Major Esperen, Mechlin, Bel, about 1838. Fruit medium to large; form varies from long turbinate-obtuse-pyriform to obovate-pyriform, with contorted outline, greenish-yellow, dotted all over with bright russet and occasionally washed with a deep tinge of red; flesh white, buttery, melting, jmcy, sugary, perfumed; first, but does not keep long; Nov. and Dec. Besi Goubault. i. Leroy I>iri. Pom. 1:272, fig. 1867. 2. Hogg Fniii Maw. 506. 1884. Raised by M. Goubault near Angers, Fr., and submitted to the notice of the Horti- cultural Society of Maine-et-Loire in 1846. Fruit large or sometimes mediimi, globular, bossed, flattened at the base, mammillate at the summit, with sides unequal, greenish- yellow, dotted and streaked with russet; flesh very white, very fine, melting, containing some small grits around the center; juice extremely abundant, saccharine, perfumed and having a delicate and agreeable flavor; first; Sept. to Nov. Besi de Grieser de Bohmenkirsch. i. Mas Pom. Gen. 5:93, fig. 335. 1880. Said to have been obtained in the Swabian Alps, S. W. Ger. Fruit nearly medium, ovoid-pyriform, obtuse, bright green, sprinkled with very small and niomerous gray dots; flesh white; fine, buttery; juice sufficient, sugary, and delicately perfumed; good; Aug. 280 ' THE PEARS OF NEW YORK Besi d'Hery. i. Duhamel 7m/r. ylr&. Fr. 2:139. 1768. 2. Kogg Fruit Man. $06. 1884. Kummelbirne. 3. Dodhnahl Fiihr. Obstkunde 2: j. 1856. A wilding discovered in the forest of Hery or H^ric in Brittany in the skteenth century. The Bretons presented a basket of this fruit to King Henry IV on his visit to Brittany in 1598. Fruit medium, globular; skin thin, very smooth, bright green at first, changing when it ripens to pale yellow, with blush of red on the side next the sun, strewed with very minute points; flesh white, fine, semi-melting, generally gritty; juice sufficient, sweet, with somewhat of a Muscat perfume; first-rate cooking pear; Oct. to Jan. A good bearer in rich soil. Besi Liboutton. i. Field Pear Cult. 278. 1858. 2. Leroy Diet. Pom. 1:277, %• 1867. Origin uncertain, but it was cultivated in the garden of the Horticultural Society of Angers, Fr., in 1S44. Fruit medium, globular, regular in form, resembling an apple, deeply depressed at either pole, green turning slightly yellow at maturity, sprinkled with large dots and some fawn-colored stains; flesh white, fine, semi-melting, gritty; juice sufficient, sugary, vinous, rather pleasantly perfumed; second; mid- Aug. to mid-Sept. Besi de Mai. 1. Leroy Diet. Pom. 1:278, fig. 1867. Raised by J. de Jonghe, Brussels, from a seed bed made in 1845. Fruit large, obovate, rather uneven and irregular in its outline, bossed, greenish, streaked and dotted with brown fawn; flesh fine, white, melting, rather gritty; juice sufficient, sugary, acid, richly flavored; first; Apr. and May. Besi de Moncondroiceu. i. Mas Pom. Gen. 5:65, fig. 321. 1S80. According to Oberdieck, this variety was brought to him from the Chateau of Herrenhausen near Hanover. Fruit small, globular-ovoid, or irregularly round, often higher on one side than on the other, pale green, sown with points of gray-fawn; flesh whitish, semi-fine, melting, a little granular about the core, juicy, sugary, not much perfume; quality good but unstable, depending much on the season; Oct. Besi de Montigny. i. Duhamel Trait. Art. Fr. 2:207, PI- XLIV, fig. 6. 1768. 2. Leroy Diet. Pom. 1:279, fig- 1867. 3. Downing Fr. Trees Am. 701. 1869. The origin of this pear is ancient and uncertain. The monks of the Chartreuse at Paris, however, propagated and described it in 1752 and Duhamel du Monceau again wrote of it in 1768. Fruit medium, obovate but variable, one type being p3nriform, ventriculous ; color greenish-yellow, smooth, shining, sprinkled with exceedingly fine dots of fawn and russeted around both stem and calyx; flesh white, tender, buttery, semi -melting, gritty around the core; juice abundant, saccharine, acidulous, having a pleasant, musky flavor; first; end of Sept. occasionally to Nov. Besi de la Motte. i. Duhamel Trait. Arb. Fr. 2:206, PI. XLIV, fig. 5. 1768. 2. Hogg Fruit Man. 507. 1884. First reported by La Quintinye, the creator of the fruit gardens of Louis XIV of France, as having been found by him at the end of October, 1685. Tree hardy, vigorous, a prolific bearer. Fruit above medium to large, globular, more swelled generally on one side than on the other, greenish-yellow or bright green, sprinkled with large russet dots; flesh whitish, fine, melting, buttery, slightly gritty; juice very abundant and full of sugar, savory and delicate; first; Sept. and Oct. and sometimes later. THE PEARS OF NEW YORK 28 1 Besi de Naghin. i. Guide Prat. 86. 1S95. On trial with Simon-Louis of Metz, Lorraine, in 1895. Fruit above medium, apple- shaped; in character it is an improvement on the Chaumontel but its flesh is less firm, finer and more piquant; its perfume is similar, and it has less bitterness than is often found in the older fruit ; Jan. Besi de la Pierre, i. Levoy Did. Pom. x: 287,, fig. 1867. A gain of A. de la Farge, Salers, Fr., from a bed of mixed seeds made in 1847. Fruit mediimi and often less, ovate, regular in form, slightly swelled and bossed, lemon-yeUow, partly covered with dots, marblings, and stains of fawn especially aroimd the eye and the stem; flesh whitish, semi-fine, melting; juice extremely abundant, saccharine, vinous, very delicate ; first ; all Oct. to mid-Nov. Besi de Quessoy. i. h&Toy Did. Poin. 1:28$, Hg. 1867. 2. HoggFniit Man. e,oS. 1S84. Bezy de Caissoy. 3. Duhamel Trait. Arb. Fr. 2:178, PI. XXIX. 176S. Merlet stated in 1675 that this variety was said to have been found originally in the forest of Quessoy near Saint-Brieuc. It was kno\vTi locally as the Rousette or the Petit Boeure d'Hiver and was propagated at the beginning of the seventeenth century. Fruit borne in clusters, small, globular or ovate; skin rough, j-ellowish-green, much russeted; flesh white, delicate, melting, gritty around the core, aromatic and savory; second; ripens in succession from Nov. or Dec. tiU Feb. Besi de Saint-Waast. i. Leroy Did. Pom. 1:286, 287, fig. 1867. Bezi Vaei. 2. Downing Fr. Trees Am. 702. 1869. Van Mons was of the opinion that the Besi de Saint-Waast originated at the Benedictine Abbey of Saint-Vaast, Fr. Fruit above medium, obovate, obtuse, narrowing toward the stalk but variable; skin thick, yellow, dotted with fawn, extensively washed with red- brown on the side exposed to the sun; flesh rather white, fine, semi-breaking, very juicy, rather gritty at the center, saccharine, acid, with a pleasant aroma suggestive of the Chaumontel ; a first-class dessert pear in Europe but hardly more than a good second-rate fruit in this country; Nov. to Jan. Besi Sans Pareil. i. Guide Prat. 78, 240. 1876. Besi Incomparable. 2. heroy Diet. Pom. 1:275, fig. 1867. Besi Sanspareil. 3. Downing Fr. Trees Am. 702. 1869. Bonnefonds mentioned this pear in 1651 under the names of San-Pair or Nonpareille, as also did Saint-Etienne in 1660 and Olivier de Serres in 1608. Introduced to this country about the year 1850. Fruit medium, spherical or globular-oval, generally rather symmetrical, lemon-yellow, slightly greenish, dotted and mottled with fawn, blushed with brownish-red on the side exposed to the sun; flesh white, semi-flne, rather melting, very juicy, vinous, saccharine, sourish, having an extremely agreeable aroma; first; Oct. to Feb. Besi Tardif. i. Leroy Did. Pom. 1:288, fig. 1867. 2. Mas Pom. Gen. 7:57, fig. 509. 18S1. Raised in 1845 by M. Goubault, Angers, Fr., this variety was described in 1846, and in 1847 was declared by the Horticultural Society of Maine-et-Loire to be worthy of cultivation. Fruit medium or below, globular, bossed, greenish-yellow, dotted, and 282 THE PEARS OF NEW YORK russeted; flesh white, fine, melting, slightly gritty around the core; juice abundant, sugary, astringent; third or sometimes second; Nov. to Feb. Besi de Van Mons. i. Mas Powj. Cew. 5:53, fig. 315. 1880. A Belgian variety, cataloged in 1864 by M. Jahn. Whether it was obtained by Van Mons or merely dedicated to him is unknown. Fruit small, globular-conic, more or less short, regular in outUne, bright green, sown with numerous small, gray-green spots; flesh white, rather granular, buttery, a little gritty at the core, with abundant, sweet juice, acid, distinct perfume; good; Nov. Besi des Veterans, i. Mas Le Verger 1:127, fig. 62. 1866-73. 2. Leroy Diet. Pom. 1:289, fig. 1867. Veterans. 3. l:hoTa.a.s Am. Fruit Cult. 716. 1897. Raised from seed by Van Mons about 1830. Fruit large, turbinate, clear yellow, very much dotted with grayish-brown specks of different sizes; flesh white, semi-melting, fine, buttery, with sufficient sweet juice, slightly acid; second for dessert, but first for stewing; ripens in Oct. and lasts occasionally even till Apr. The tree is a prolific bearer. Besi de Vindre. i. Leroy Dzrf. Pow. 1:291, fig. 1867. Was cultivated in the garden of the Horticultural Society of Angers in 1838. Fruit small, globular, rather more swelled on one side than on the other, greenish-yellow, dotted with russet and streaked with russet about the calyx, and marked with brownish-fawn about the stem; flesh whitish, semi-fine, semi-melting and containing some grits around the core; juice sweet, not acid, rather savory; second; Oct. Besi de Wutzum. i. Mas Perm. Gen. 7:119, fig. 540. 1881. Of uncertain origin. Fruit rather small, globular, regular in contour, largest circimi- ference around center, forming short point at stem, pale green, sown with many fawn dots; on ripening the green changes to pale yellow and the sun-exposed side becomes golden and washed with red; flesh white, tinted with yellow, semi-fine, melting, rather gritty about the center, juicy, sugary; second; Oct. Bessemianka. i. Mont. Hort. Soc. Rpt. 53, fig. 1881-2. 2. la. Hort. Sac. Rpt. 83. 1882. 3. Am. Pom. Soc. Cat. 40. 1909. A Russian variety recommended for cultivation by the American Pomological Society. It grows in Europe from the Gulf to the Volga as far north as Moscow and Kazan and is the most widely-known and most largely-grown pear in central Russia. J. L. Budd says, " This is beyond all doubt a true hybrid with a wild pear of Russia as the parent tree. The name means seedless, and it is rare, indeed, that more than the rudiment of a seed can be found." Tree upright; leaves large, dark, thick, very slightly crenate, almost entire, stands aridity well. Fruit large, round-obovate, greenish-yellow, with some russety- brown ; flesh gritty at the core, juicy, with few or no seeds, mild, pleasant ; early Oct. Best Favorite, i. III. Hort. Soc. Rpt. 178, 186. 1896. 2. J. V. Cotta Cat. 12, fig. 1898. From Winnebago Covmty, 111. Fruit medium, bronze-yellow, melting, juicy; good; ripening in Sept. Bettina. i. Dochnahl Ftihr. Obstkunde 2:124. 1856. A seedling of Van Mons, first published in 1851. Fruit medium, conic or ventriculous- turbinate. acute, symmetrical in contour, green changing to lemon-yellow, dotted and THE PEARS OF NEW YORK 283 flecked with russet, often covered with russet; flesh yellowish- white, very fine, excellent; first for dessert; Oct. Betzelsbime. i. 'Dochnahl Fiihr. Obstkunde 2: ig^. 1856. A perry pear grown in Austria and Germany. Fruit rather large, globular, diminishing acutely to the stalk, grass-green, sprinkled with dark gray spots; flesh greenish-white, dense, juicy; very good for household use and perry; suitable for long-distance transport; Jan. to Apr. Betzy. I. Baltet Cult. Fr. 404. 1908. A small, French fruit, good for market and household use, for cooldng, preserving, or the making of wine. Beurre Adam. i. Leroy Djd. Pom. 1:292, fig. 1867. A rather poor French dessert pear known for 250 years. Fruit below medium, oblong- obtuse-pyriform, dark greenish-yellow, fawn, dotted with russeted, and washed with carmine on the cheek next the sun; flesh yellowish, veined with pale green, melting, sweet, fairly juicy, acidulous and aromatic; second, apt to rot at the core when ripe; Aug. to Oct. Beurre Ad. Papeleu. i. Mathieu Norn. Pom. 178. 1889. 2. Guide Prat. 86. 1895. Raised from seed of Glou Morceau, and placed on the market by Dervaes Brothers, Wetteren, Bel., in 1SS8. Fruit long, bright green; flesh white, sugary, very melting; Mar. Beurre d'Adenaw. i. Guide Prat. 84. 1876. Found in the garden of the Convent of Schwarzenbruck. Fruit large, rather uneven, yellow; flesh buttery and pleasantly perfumed; good; through the winter. Beurre Alexandre Lucas, i. Le Bon Jard. 358. 1882. 2. Jour. Hort. 18:216. 1S89. The parent tree was a wilding found in 1836 in a wood of the Department of Loir- et-Cher, Fr., and in foliage and growth much resembles Doyenn^ Boussock. Fruit large to very large, handsome, pyriform, clear green, dotted with maroon or chestnut-colored spots; flesh flne, melting, perfumed, juicy, in flavor superior perhaps to Doyenn6 Boussock; first; Nov. to Jan. Beurre Allard. i. Leroy Diet. Pom. 1:293, fig- 1867. From the Horticultural Society of Maine-et-Loire whose Committee named it in 1852. Fruit below to medium, obovate-obtuse-pyriform, greenish -yellow, dotted and mottled with russet; flesh whitish, fine, soft, melting, not gritty, reddish imder the skin, with very sugary juice, perfumed; first; Oct. and Nov. Beurre Amande. i. Lucas Tafelbirnen 117. 1894. 2. Guide Prat. 61, 228. 1895. Raised by M. Sannier, Rouen, Fr. Fruit medium to large, variable in form, globular, narrowing toward the upper part and somewhat distorted near the stem, which is placed at right angles to the long axis of the fruit, bossed; skin fine, shining, greenish-yellow changing to a translucent canary-yellow; flesh white, very fine, altogether melting, and of a sweet, delicious and pronounced flavor of almond; Oct. and Nov. Beurre d'Amanlis. i. Leroy Diet. Pom. 1:294, fig. 1867. 2. Hogg Fruit Man. 509. 1884. Pomologists differ as to the origin of this pear. Probably it takes its name from Amanlis, a village near Rennes, Fr. Fruit large, obtuse-pyriform, rather imeven in con- 284 THE PEARS OF NEW YORK tour, bright green changing to yellowish-green, lightly washed with red-brown on the cheek exposed to the sun, dotted and marbled with fawn-russet ; flesh greenish-white, fine, melting, tender, rich, very juicy, sugary, some acidity, agreeably perfumed; first; Sept. and Oct. Beurre Ananas, i. Hogg Fruit Man. $10. 1884. Fruit small, pyriform, regular in outline, yellow, with red blush on side next the sun, and streaks of crimson; flesh yellowish, semi-buttery, melting, very juicy and sweet, with a strong odor of musk; inferior; end of Oct. Beurre d'Angleterre. i. Duhamel Trait. Arb. Fr. 2:197. 1768. 2. Leroy Diet. Pom. 1:297, fig- 1S67. Angleterre. 3. Hogg Fn«i Maw. 481. 1884. The first description of this pear was given by Le Lectier, Orleans, in 1628. The proba- bility is that it was imported to France by Le Lectier early in the seventeenth century from England. It is grown extensively around Paris for the supply of the markets where it it is in very general demand in September. Fruit medium, acute-pyriform, bright green- yellow, dotted very regularly with small, russet spots; flesh white, buttery, melting, very juicy, sugary and richly flavored; good dessert pear; Sept. Beurre Antoine. i. Mas Pom. Gen. 7:180, fig. 572. 1881. 2. Leroy Diet. Pom. 1:299, fig. 1867. Raised at Lyons, Fr., by M. Nerard, nurseryman, in 1822 from a bed of seeds of White Doyenn6. Fruit about medium size, oblong-obovate-pyrif orm ; color yellowish-green; flesh granulated, very melting, rich in sugar; early Sept. Beurre Antoinette, i. Ann. Pom. Beige 7:61, fig. 1S59. 2. Leroy Diet. Pom. 1:300, fig. 1867. A gain of Alexandre Bivort at Geest-Saint-Remy, Bel., in 1846. Fruit medium, sometimes larger, oblong-obtuse-pyrif orm ; golden-yellow, dotted and mottled with brown, stained with fawn around the stem and often colored on the side next the sun; flesh greenish- white, semi-fine, semi-melting, gritty around the core; juice abundant, acid, sugary, aromatic; first; Oct. Beurre Aqualine. 1. Dochnahl Fiihr. Obstkiinde 2:116. 1856. A seedling of Van Mons published in 1833. Fruit mediimi, long-obtuse-oval, light green turning to yellow-green, dotted with whitish-gray; fiesh semi-fine, white, extremely juicy; first class for all purposes; end of Dec. Beurre de I'Assomption. i. Leroy Diet. Pom. 1:303, figs. 1867. 2, Pmn. France 4: No. 166, PI. 166. 1867. M. RuiUie de Beauchamp, Goupillere, Nantes, Fr., obtained cions of a pear raised by an amateur. These grafts gave fruit in 1863. J. J. Thomas wrote briefly of it in the American Fruit Culturist in 1885. Fruit very large, pyramidal-obtuse, but rather variable, undulating and bossed, lemon-yellow, dotted and streaked with russet; flesh white, semi- fine, melting, juicy, slightly gritty around the core; juice abundant, saccharine, acidulous, vinous and delicately perfumed; first in France, rather disappointing in England; Aug. Beurre Audusson. i. Leroy Diet. Pom. 1:305, fig. 1867. Raised from seed by Anne-Pierre Audusson, Angers, Fr., in 1833 or 1834. Fruit below medium, pyriform, slightly obtuse, even in contour, greenish, sprinkled with large THE PEARS OF NEW YORK 285 dots of brown and blushed on the side next the sun ; flesh semi-fine, whitish, rather melting, gritty at the center; juice sufficient, saccharine, having little flavor or perfume; third; end of Aug. Beurre des Augustins. i. Guide Prat. 87. 1895. Originally described in the Pomone tournaisienne which is suggestive that the neighbor- hood of Toumai, Bel., was the place of its birth. Fruit mediimi, turbinate-obtuse; flesh buttery, verj^ juicy; first; Nov. and Dec. Beurre Auneniere. i. Field Pear Cult. 277. 1859. 2. Leroy Did. Pom. 1:308, fig. 1867. Generally attributed to Van Mons. Fruit below medium and often small, conic- obtuse-p>-riform, lemon-yellow, finely dotted with brown-russet, washed with bright rose on the side of the sun; flesh white, semi-fine, gritty at center; juice sufficient, sugary, agreeable; second; Oct. and Nov. Beurre d'Automne de Donauer. i. Mas Pom. Gen. 7:173, fig. 567. 1881. Liegel said he had received this variety as having come from seed beds of Van Mons. Fruit medium, conic, regular in contour, bright green; flesh white, tinted with yellow, melting, abounding in rich, sugary water, vinous and pleasantly perfumed; first; Nov. and Dec. Bexirre d'Avoine. i. Leroy Diet. Pom. 1:309, fig. 1S67. 2. Mas Pom. Gen. 5:183, fig. 380. 1S80. M. Tuerlinckx, Alechlin, Bel., raised this variety. The date of its first fruiting is not known with certainty but it was probably about 1849. Fruit medium to rather large, oblong-cylindrical, irregular, flattened at base; color greenish-yellow, dotted with minute brown points; flesh white, coarse, generally gritty, very juicy, sugary; second as a dessert fruit but first for stewing. Beurre d'Avril. i. Rev.^ort. 66. 1911. Raised from seed by Ernest Baltet and shown before the Pomological Society of France at Lyons in March, 1909; it received great praise. Fruit medium to large, globular- obtuse-pyriform, green changing to yellow on ripening; flesh color of fresh butter, fine and melting, sugan,-, perfumed, vinous; good; Mar. to May. Beurre Bachelier. i. Potn. France 2: No. 49, PI. 49. 1864. 2. Downing Fr. Trees Am. 673. 1869. This splendid pear was obtained by Louis-Frangois Bachelier, commune of Cappelle- bourg. Canton of Bourbourg, Fr., in 1S45. Fruit large, oblong-turbinate, very obtuse and swelled, mammillate at svmimit, greenish-yellow, with bro\\Ti dots, russeted and streaked with iawn around the stalk; fiesh white, fine, melting; juice very abimdant, sweet, acid, vinous, deHcate and aromatic; first; Oct. to Dec. Beurre Backhouse, i. Garden 52:309. 1898. 2. Ibid. 76:42, 54. 1912. Raised by James Backhouse, York, Eng., about 1862. Fruit large, juicy and richly flavored; though larger it much resembles Betarre d'Amanlis; Sept. and Oct. Beurre Bailly. i. Leroy Diet. Pom. 1:311, fig- 1867. 2. Downing Fr. Trees Am. 673. 1869. Raised from a seed bed of pips of a Doyenne made about 1836 by M. Bailly, a 286 THE PEARS OF NEW YORK nurseryman near Lille, Fr. The parent tree first fruited in 1848. Fruit large, long, assum- ing generally that of the Calebasse, bossed, irregular; color golden-yellow, sowti all over with greenish-gray dots and streaked with fawn around the calyx; flesh exceedingly white and fine, semi-melting, juicy, somewhat gritty around the core; juice abundant, sugary, lacking much perfume but deHcate; first; Oct. and Nov. Beurre Baltet Pere. i. Guide Prat. 109. 1876. 2. Mas Pmn. Gen. 7:47, fig. 504. 1881. 3. Garden 52:356, 397. 1897. Baltet Senior. 4. Mathieu Nom. Pom. 171. 1889. Obtained by Baltet Brothers, Troyes, Fr., about 1865. Fruit large, turbirxate, yellowish-green; flesh very fine, melting, juicy and richly flavored; first, " there are few pears of better quality." {Gard. 52:356.) Oct. and Nov. Beurre Baud. i. Mas Pom. Gen. 4:1, fig. 193. 1879. 2. Hogg Fruit Man. 512. 1884. Attributed to Van Mons. Fruit medium to small, obovate, lemon-yellow, thickly mottled with cinnamon-colored russet; flesh whitish, sometimes veined with yellow, fine, buttery, melting; juice abundant and sugary, agreeable but not a remarkable flavor; hardly first-rate; Oct. Beurre Beauchamp. i. Downing Fr. Trees Am. 456. 1857. 2. Mas Le Verger 3:Pt. I, 113, fig. 55. 1866-73. Attributed by Van Mons in his catalog of 1823 to M. Beauchamp. Fruit medium to large; globular, bossed, pale yellow, dotted with fawn, strongly carmined on the side next the sun; flesh fine, white, excessively melting; juice sugary, perfumed, having a buttery flavor, delicate and agreeable; first; Nov. Beurre Beaulieu. i. Downing Fr. Trees Am. 673. 1869. Fruit globular-pyriform, greenish-yellow, very much russeted; flesh whitish, rather coarse, buttery, melting, vinous; good; Oct. Beurre Beek. i. Mas Pom. Gen. 7:69, fig. 515. 1881. . Whether this variety originated in the outskirts of Beek, a town of the Rhine, or whether it came from the neighborhood of the town of Beek in the Pays-Bas is uncertain. Fruit medium, globular-ovate, obtuse, bright green, sown with numerous strongly marked gray-green dots, russeted at summit and base; flesh white, melting; juice abundant and sugary; third-rate for the table but qmte useful for the kitchen; Sept. Beurre des Beguines. i. Leroy Z^zrf. Pom. 1:314, fig. 1867. 2. Mas Pom. Gen. 3:133, fig. 163. 1878. A posthumous gain of Van Mons at Louvain. Its first fruit was gathered in 1844. Fruit below medivim size; oblate, more enlarged on one side than the other; skin entirely covered with a crust of cinnamon-brown russet; flesh greenish-white, rather coarse, very juicy and sweet, richly flavored, with perfume of the Seckel; quite a good pear; Oct. Beurre Bennert. i. Ann. Pom. Beige 5:19, fig. 1857. 2. Leroy Diet. Pom. 1:315, fig. 1867. Obtained from the seed beds of Van Mons at Louvain subsequent to his death in 1842. It first bore fruit in 1846. Fruit medium, globular-obtuse-pyriform, sides uneven; color golden-yellow, striped, veined and stained with fawn, dotted with fawn around the stem and washed with reddish-brown on the side next the sun; flesh white, fine, melting THE PEARS OF NEW YORK 287 containing gritty concretions around the core; juice abundant, acid, vinous, with delicate aroma; first, Dec. to Feb. Beurre Benoist. i. Elhott Fr. Book 360. 1859. 2. Mas Le Verger 3:Pt. i, 35, fig. 16. 1866-73. 3- Downing Fr. Trees Am. 674. 1S69. Found on a farm at Brissac, Fr., and propagated by Auguste Benoist about the middle of the last century. Fruit large, obovate-obtuse-p>Tif orm ; skin pale yellow-green strewed with dots and patches of pale brown-russet, the fundamental yellow-green passing, on ripening to bright yellow and the side well exposed to the sun often being tinted with orange-red; flesh white, fine-grained, melting, acidulous and very juicy, perfimied with a distinct Seckel aroma; first; Sept. Beurre Berckmans. i. Leroy Diet. Pom. 1:316, fig. 1867. 2. Downing Fr. Trees Am. 674. 1S69. Gained by Alexandre Bivort, Louvain, Bel. Fruit medium or above, long, obovate- obtuse-pyriform, yellow-ochre, generally covered with streaks and markings of fawn; flesh whitish, fine, very melting, seldom gritty; juice excessive, perfumed; refreshing and delicate; first; Nov. and Dec. Beurre de Biseau. i. Jour. Hort. N. S. 22:311, fig. 1872. Raised by A. de Biseau d'Hauteville, Binche, Bel., and sent by him in 187 1 to the Royal Horticidtural Society of London where the Fruit Committee awarded it a first class certificate. Fruit above middle size, oblong, unshapely and undulating in its outline; skin entirely covered with a thick coat of smooth, dark cinnamon-brown russet; flesh yellowish, tender, buttery and sweet with a rich flavor and excellent bouquet; first; Apr. and May. Beurre Blanc Dore. i. Mas Pom. Gen. 6:93, fig. 431. 1880. The first description of this pear was given in 1839 by Dittrich; its origin is uncertain. Fruit medium, globular-conic, pale water-green, dotted with gray-brown, the green becoming at maturity a beautiful, warm, golden-yellow with the side next the sun washed with bright vermilion-red; flesh yellowish-white, semi-buttery, sugary and perfumed; good; Sept. Beurre Blanc de Nantes, i. Leroy Diet. Pom. 1:317, fig. 1867. 2. Mas Pom. Gen. 6:31, fig. 409. 18S0. According to Prevost, writing of this pear in 1845, it probably came from Brittany or Anjou. Fruit below medium, turbinate-ovate or turbinate-spherical, yellowish-green, dotted with gray, mottled with fawn, and occasionally slightly colored with tender rose on the side next the svm; flesh yellowish-white, coarse, gritty, semi-melting; juice rather deficient, saccharine, but wanting in flavor and generally acid; third; Aug. and Sept. Beurre Boisbunel. i. Leroy Did. Pom. 1:318, fig. 1867. 2. Hogg Fruit Man. 514. 1884. Raised at Rouen, Fr., from a bed of mixed seeds in 1835 by L. M. Boisbunel; first fruited in 1846. Fruit medium, turbinate-obtuse or obovate, greenish-yellow, some russet; flesh yellowish, tender, melting, and gritty; juice plentiful, sweet, little perfume, refreshing but generally rather harsh; second and often third; Sept. 288 THE PEARS OF NEW YORK Beurre Bollwiller. i.Leroy Diet. Pom. ii^ig, figs. 1867. 2. Hogg Frwt/ Man. 514. 1884. Raised by Baumann Brothers, Bollweiler, near Colmar, Alsace. Propagated in 1842. Fruit medium to large, obovate-obtuse-pyriform, golden-yellow, dotted with gray and brown and washed with tender rose on the side exposed to the sun; flesh very white, tender and melting; juice abundant, sugary, fresh, exceedingly savory; first; Mar. to end of May. Beurre de Bordeaux, i. Mcintosh Bk. Card. 2:463. 1855. Recommended in 1855 by Thomas Rivers, a well-known English authority, as a very productive standard; fruit of medium size and first quality; Oct. Beurre Bourbon, i, Leroy Diet. Pom. 1:322. 1867. Raised by M. Parigot, a magistrate at Poitiers, Fr. ; it came from a bed sown with various seeds in 1845. Fruit of first quality; Oct. and Nov. Beurre de Breme. i. Guide Prat. 86. 1895. Published in Germany. Fruit small or medium, globular-turbinate, greenish-yellow; flesh fine, melting, juicy; first; Nov. Beurre Bretonneau. i. Leroy Diet. Pom. 1:322, fig. 1867. 2. Hogg Frtiit Man. 515. 1884. Raised by Major Esperen, Mechlin, Bel. Fruit large, obovate-obtuse-pyriform, greenish-yellow much covered with brownish-russet and washed with carmine on the side next the sun; flesh yellowish-white, semi-fine, semi -melting, juicy, acid, sweet, vinous, slightly perfimied; quality variable according to locality, but generally second rather than first; March to May. Beurre de Brigne. i. Mas Pom. Gen. 1:93, fig. 47. 1872. Poire des Nonnes. 2. Horticulturist 7:514. 1852. 3. Leroy Diet. Pom. 2:463, fig. 1869. A wilding found in the commune of Brign^, Maine-et-Loire, Fr. It was introduced in 1832. Fruit below medium or medium, globular-oblate, bossed round the summit, pale yellow shaded with tender green, sprinkled with large, gray-russet dots and some brownish stains; flesh whitish, very fine, melting; juice exceedingly abundant, saccharine, acidulous, having a musky perfume, delicious; first; Sept. Beurre Bronze, i. Mas Le Verger 3:Pt. i, 57, fig. 27. 1866-73. 2. Leroy Diet. Pom. 1:324, figs. 1867. Raised by Van Mons at Louvain and published by him in 1823 under the number 328. It was received in Germany soon after and named Beurre Bronze. Fruit medium to small, ovate, greenish-bronze, marbled with bright green on the shady side and entirely bronzed and dotted with russet on the side exposed to the sun; flesh firm, juicy, sugary and aromatic ; first ; end of Oct. Beurre de Brou. i. Mas Pom. Gen. 7:1, fig. 481. 1881. A seedling of Van Mons grown about 1825. Fruit small or mediimi, turbinate-obtuse, very pale green, strewn with numerous minute points of gray-green; on ripening, the side next the stm becomes golden and the rest of the skin yellow; flesh white, melting, with abundant juice, sugary, agreeable; a fruit of good quality and ships well; end of Sept. THE PEARS OF NEW YORK 289 Beurre Brougham, i. Leroy Z)irf. Pow. 1:325, fig. 1867. 2. Hogg Fruit Man. S3&- 1884. Raised from seed in 1831 or 1832 at Downton Castle, Hereford, Eng., by Thomas Andrew Knight. Fruit medium, globular-obovate, inclining to oval, yellowish-green, covered with large, brown-russet specks ; flesh yellowish-white, tender and juicy, gritty at center; juice sweet, vinous, perfimied; second and often first; Oct. and Nov. Beurre Bruneau. i. Leroy Diet. Pom. 1:326, fig. 1867. 2. Ann. Pom. Beige 5:11, fig- 1857- Bergamoite Crassane d'Hiver. 3. Mas Le Ferger. 1:19, fig. 8. 1866-73. Raised at la Bourdiniere, in the commune of Chateau Thibaut, Fr., first reported about 1830. Fruit above medium, globular-tiu-binate, very obtuse and swelled, deeply depressed at each end, yellow-orange, dotted with gray and red-brown; flesh yellowish-white, semi- melting, rather gritty; juice abundant, acidulous, sugary, vinous, slightly perfumed, often sour; second; Nov. to Feb. Beurre de Bruxelles. i. Leroy Diet. Pom. 1:327, fig. 1867. Originated in Brabant, Bel., and first reported by Louis Noisette, Paris, Fr., in 1813. Fruit above meditun, very long, bossed, rather obtuse and always swelled round the calyx; skin rough to the touch, greenish-yellow, dotted with bright brown and washed with rose on the side of the sun; flesh very white, fine, semi-melting, generally gritty around the core; juice abundant, sugary, acidulous, more or less perfvuned, refreshing and very agree- able; first; beginning of Sept. Beurre Bumicq. i. Mas Le Verger. 3:Pt. i, loi, fig. 49. 1866-73. From a seed bed of Major Esp^ren, Mechlin, Bel., first published in 1846. Fruit above medium, obovate-obtuse-pyriform; skin rough from a thick covering of russet, strewed with gray specks but showing some of the yellow of the ground color, often of a rather somber red color on the sunny side; flesh slightly greenish, very fine, melting, sugary, juicy, perfumed ; quality in France first ; end of Sept. Beurre du Bus. i. Guide Prat. 86. 1876. Fruit meditmi, turbinate, yellow, stained with fawn; flesh buttery, melting, aromatic; first; Dec. and Jan. Beurre Bymont. i. Elliott Fr. 5oofe 363. 1859. Of foreign origin; described by Elliott as " new " in 1859. Fruit above medium, obovate-truncate, russety; flesh juicy, sweet, perfumed; said to be very good to best; Oct. to Dec. Beurre de Caen. 1. Hogg Fruit Man. $1$. 1884. Fruit large, pyriform, narrow, long, yellow, heavily covered with brown-russet; flesh coarse; inferior; Feb. Beurre Capiaumont. i. Leroy Diet. Pom. 1:330, fig. 1867. 2. Downing Fr. Trees Am. 682. 1869. A handsome Flemish pear raised from seed by M. Capiaimiont, Mons, Bel., in 1787. Fruit mediiun, long-obtuse-pyriform, clear yellow, with cinnamon-red cheek and strewed with specks and markings of fawn; flesh white, with greenish filaments, fine-grained, buttery, melting; juice abundant, sweet, aromatic; first quality; good for dessert and also for the kitchen; Oct. 19 290 THE PEARS OF NEW YORK Beurre Caty. i. Leroy Diet. Pom. 1:331, fig. 1867. Obtained about 1858 by a Doctor H61in, Ronquieres, Bel. Fruit under medium, globu- lar-obtuse-pyriform, mammillate at summit and one side generally more bulged than the other, dull yellow, dotted and veined with bright brown; flesh fine, melting, a little gritty at center; juice plentiful, sourish, sweet, savory; first; Jan. to Mar. Beurre Caune. i. Guide Prat. 86. 1895. Fruit rather large, water-green, touched with dull carmine; flesh melting, juicy, sugary, acidulated, recalling the agreeable perfume and acidity of the Beurr^ Gris; first; Sept. Beurre du Cercle Pratique de Rouen, i. Leroy Diet. Pom. 1:332, fig. 1867. 2. Hogg Fruit Man. $16. 1884. From a seed bed made by M. Boisbunel, Rouen, Fr., in 1845. Fruit rather below mediimi size, pyramidal but much longer on one side than on the other; skin rough to the touch, lemon-colored, much covered with bronze-russet and strewed with gray dots; flesh greenish, fine, juicy, melting, very gritty, sweetish acid and of a very delicate flavor; first; end of Sept. Beurre du Champ Corbin. i. Mas Pom. Gen. 6:59, fig. 414. 1880. Obtained by Jacques Jalais from a bed of mixed seeds made in 1846. Fruit medium, globular-ovoid, water-green, sown with large, round dots; flesh yellowish, semi-fine, buttery, semi-melting, with abundant juice, sugary and having a rather agreeable perfume. Beurre Charron. i. Leroy Did. Powi. 1:334, fig. 1867. 2. Hogg Frwji Maw. 516. 1884. Raised from seed at Angers, Fr. ; fruited in 1838 by M. Charron. Fruit medium or below, globular, greenish-yellow, dotted with russet; flesh tender, juicy, watery, melting; juice very abundant, sweet, vinous, refreshing, deliciously perfumed; first; Oct. Beurre Chatenay. i. Leroy Did. Pom. 1:334, fig. 1867. A French pear raised in the commime of Doue-la-Fontaine, Maine-et-Loire, by Pierre Chatenay in 1846. Fruit small, ovate, bossed and contorted, yellowish -green, washed with bright red on the side exposed to the sun; flesh white, semi-fine, melting, juicy, sugary, highly perfumed; first; Nov. Beurre Chaudy. i. Guide Prat. 86. 1895. Fruit very large, pyriform, bossed, bright green changing to pale yellow at maturity; flesh fine, melting, very juicy, perfimied; Oct. to Dec. Beurre Christ, i. Mas Pom. Gew. 3:143, fig. 168. 1878. Described in the Van Mons Catalog under the ntimber 139; dedicated to the German pomologist Christ. Fruit mediimi, obovate, rather bossed in its outline, bright green, numerous small dots of gray-brown; quality good; flesh fine, buttery; Oct. and Nov. Beurre Citron, i. Downing Fr. Trees Am. 676. 1869. 2. Mas Pom. Gen. 1:133, fig- 67, 1872. From a Van Mons' seed bed. Fruit small or medium, ovate, somewhat globular, lemon-yellow; flesh white, fine, breaking; juice sufficient, wanting in sugar, acidulous, with- out appreciable perfume; not of first quality but of some value on account of its prolonged period of maturity; Jan. to end of winter. Betirre Clotaire. i. Leroy Diet. Pom. 1:337, fig- 1867. The wilding, parent-tree of this variety was found in 1854 by M. Clot, Angers, Fr. THE PEARS OF NEW YORK 29 1 Fruit medium, obovate-pjTiform, obtuse, generally narrowed toward the summit, yellow- ochre color, much dotted with greenish-russet; flesh whitish, fine, watery, melting, gritty round center; second; Sept. Beurre de Coit. i. Mas Le Wrger 2:243, fig. 120. 1866-73. 2. Downing Fr. Trees Am. 722. 1869. Originated with Colonel Coit, near Cleveland, Ohio. Fruit medium, obtuse-pyriform, dull green, sprinkled with numerous large brown points; flesh semi-fine, whitish, veined with yellow, butter}^ melting, rich in sugary water, vinous and perfumed; good; Sept. Beurre Colmar. i. Ann. Pom. Beige 1:67, fig. 1853. 2. Hogg Fruit Man. 517. 1884. Beurre d' En ghien. 3. Mas Pom. Gen. 7:23, fig. 492. 1881. Raised in Belgium by Van Mons before 1823. Fruit large, ovate, bossed, irregular, obtuse at both ends, smooth, yellow, dotted with brown and fawn, with a tinge of orange- red on the side next the sun; flesh white, crisp, melting, juicy, some grit around the core; juice abundant, sugary, slightly perfumed; a dessert pear of first quality; mid-Oct. to Dec. Beurre Coloma. i. Leroy ZJirf. Pom. 1:339, fig. 1867. 2. Hogg Fnn'i Maw. 517. 1884. Obtained by Count Coloma, probably at Mechhn, Bel. Fruit large, oblong-obovate, obtuse, much reduced at both extremities; skin thin and tender, at first a lively green changing to golden-yellow on ripening, much russeted ; flesh white, fine, dense ; juicy, semi- melting, gritty at center, sugary and vinous flavor; second; end of Sept. Beurre du Comte Marcolini. i. Dochnahl Fuhr. Obstkunde 2:115. 1856. Upper Italy, 1839. Fruit medium, long, medium ventriculous, shining pale green changing to whitish-green; flesh acidulous, sweet, and aromatic; second; end of Oct. Beurre de Conitz. i. Mas Pom. Gen. 1:103, %• 52. 1872. A German variety at one time grown a good deal in the neighborhood of Danzig, where it was known by the name Fondante de Conitz. Fruit medium to large, conic- pyriform, lemon-yellow, washed with hvely red; flesh white, fine, very melting, very sugary, pleasantly scented; good; middle of Aug. Beurre Copretz. i. Hogg Fruit Man. 517. 1884. Fruit below medium, oval, regular in outline; skin smooth, greenish-yellow, having large patches and dots of russet; flesh greenish-white, coarse-grained, juicy and sugary, having but little flavor; inferior; Nov. Beurre Dalbret. i. Leroy Did. Pom. 1:343, fig. 1867. 2. Downing Fr. Trees Am. 678. 1869. This variety was obtained by Van Mons prior to 1832. Fruit medivun or above, elongated-pyriform, rather indented and irregtilar, golden or greenish-yellow, dotted all over, mottled and spotted with bright red; flesh white, fine, juicy, melting, perfumed; first; Sept. and Oct. Beurre Daras. i. Guide Prat. 85. 1876. Distributed by M. du Mortier, Toumai, Bel., who said that its fruit was very large, always of first quality; Dec. and Jan. Beurre Daviss. i. Mcintosh Bfe. Card. 2 : 460. 1855. Fruit medium, obovate; good; Jan. and Feb; somewhat resembling the Passe Colmar, but keeps better. 292 THE PEARS OF NEW YORK Beurre Defays. i. Leroy Diet. Pom. 1:344, figs. 1867. 2. 'RoggFruitMan. 518. 1884. Raised by Frangois Defays near Angers, Fr. ; fruited first in 1839 or 1840. Fruit large, pyramidal-obtuse, pale golden yellow, with large, brown dots, and an orange tinge on side next the sun; flesh yellowish- white, delicate, melting, juicy, sugary, vinous; first; end of Nov. to Feb. Beurre Degalait. i. Guide Prat. 85. 1876. Probably produced in the Toumai district, Bel., fruit medium, turbinate, greenish- yellow, very juicy; first; Oct. and Nov. Beurre Delannoy. i. Mas Le Verger y.Vt. i, 71, fig. 34. 1866-73. 2. Leroy Diet. Pom. 1:346, fig. 1867. Obtained by Alexandre Delannoy, nurseryman, near Toumai, Bel. It was first made known in 1848. Fruit medium or large, turbinate-obtuse, bossed, one side generally more enlarged than the other, greenish-yellow, finely dotted with russet; flesh whitish, fine, juicy, melting, a little gritty around the core, sugary, acid, with a really exquisite savor; first; Oct. and Nov. Beurre Delbecq. i. Guide Prat. 58, 232. 1895. Fruit medium, conic-pyriform, lemon-yellow; flesh very fine, melting, sweet; first; Oct. Beurre Delicat. i. Mas Pom. Gen. 3:17, fig. 105. 1878. Thought by Mas to have been raised by M. de Jonghe, Brussels. Fruit small, rather long-turbinate, even in contour, bright, clear green, covered with extremely small and numerous fawn dots; flesh white, fine, melting, with abundant, sweet juice, perfumed. Beurre Derouineau. i. Leroy Diet. Pom. 1:348, fig. 1867. 2. Hogg Fruit Man. 518. 1884. Raised from seed in 1840 by a gardener named Derouineau near Angers, Fr. Fruit small, obovate; skin rough to the touch, bronze, but brightening somewhat on the shady side and turning to yellow; flesh white, delicate, melting, jxiicy, sweet and aromatic; hardly first-class; Nov. Beurre Dilly. i. Pom. France 4: No. 171, PI. 171. 1867. 2. Guide Prat, i^g, 2/^^. 1876. Obtained about 1848 by M. V. Dilly near Toumai, Bel. Fruit rather large, pyriform- globular, obtuse; skin thick, rather rough and wrinkled, green changing to yellow, washed with dull red; flesh greenish, very fine, melting; juicy, sugary, perfumed; very good; Sept. and Oct. Beurre Docteur Pariset. i. Mas Pont. Gen. 7:177, fig. 569. 1881. Produced from a chance seedHng in 1856 and cultivated by M. Pariset, Ain, Fr. Fruit large, conic-obtuse-globular or nearly globular, water-green, sprinkled with numerous very large, brown dots; flesh fine, buttery, melting; juice abimdant and perfumed; some- what like Beurre Diel which it surpasses in quality; Nov. Beurre Doux. i. Leroy Diet. Pom. 1:352, fig. 1867. Cultivated in France in the middle of the last centur>'; its origin is unknown. Fruit medium to large, globular-turbinate, bossed, rough, yellowish-green, dotted all over with gray specks, extensively tinged with vermilion on the side next the sun; flesh white, melting, gritty at center, juice sufflcient and very sweet, vinous, sourish; third; Sept. THE PEARS OF NEW YORK 293 Beurre van Driessche. i. Leroy Diet. Pom. 1:434. fig- 1867. Obtained from seed in 1858 by M. van Driessche, a horticulturist at Ledeberg, near Ghent, Bel. Fruit rather large, oblong-obtuse, dull yellow; flesh semi-melting, sugary and of a delicate savor, vinous and acid juice; first; Feb. to May. Beurre Driessen. i. Mag. Hort. 21:146. 1855. Driessen's Pomeranzenbirne. 2. Dochnahl Fuhr. Obstkunde 2:1 $-j. 1856. A seedling of Van Mons, 1834. Fruit large, roundish, yellow, with a strong, reddish blush; flesh whitish-yellow, semi-melting, rather sour and sweet; good; Sept. and Oct. Beurre Dubuisson. i. Card. Chron. 3rd Ser. 20:789. i8g6. 2. Cat. Cong. Pom. France 177, fig. 1906. Obtained abovtt 1832 by Isidore Dubuisson, a gardener near Toumai, Bel. Fruit rather large, oblong, obtuse at base, flat at summit, greenish-yellow on shaded side, often washed with red on the side exposed to the sun, marked all over with russet spots and veinings; flesh white, fine-grained, melting, buttery, jtaicy, sweet, acid, perfumed; very good; Dec. to Feb. Beurre Duhaume. i. Hogg Fruit Man. 519. 1884. Fruit turbinate, evenly shaped; skin yellow but almost entirely covered with brown- russet, some red and orange on side exposed to the sim; flesh firm, breaking, very juicy, sweet, rich, vinous; first; Dec. to Feb. Beurre Dumont. i. Leroy Z'jrt. Poiw. 1:353, fig. 1867. 2. Hogg Frm'i Mom. 519. 1884. Obtained from a seed-bed by Joseph Diunont, Esquehnes, Bel. It first bore fruit in 1833. Fruit rather large, globular-oval, greenish-yellow, speckled with brownish-russet on the shaded side and entirely washed with reddish-brown on the side of the sun; flesh juicy, melting, and richly flavored and aromatic; first; Nov. and Dec. Beurre Dumortier. i. Pom. France 3:No. 100, PI. 100. 1865. 2. Leroy Diet. Perm. 1:354, figs. 1867. Attributed to Van Mons, about 1818. Fruit above mediimi, turbinate, more or less elongated, obtuse, bossed, yellowish-green, dotted and mottled with russet, and often tinged with pale rose on the side of the sun; flesh whitish, melting or semi-melting accord- ing to climate; juice very abundant, acidulous, sugary, with a delicious, perfimied flavor; first; Sept. to Dec. Beurre Dupont. i. Yiogg Fruit Man. 519. 1884. Fruit small, pyriform-curved, sides unequal, rich golden-yellow, speckled with patches of cinnamon russet; flesh tender, melting, juicy and sweet, without perfume and only a sweet- water flavor; second; end of Oct. Beurre Duquesne. i. Hogg Fruit Man. 520. 1884. Fruit medium, obovate, yellowish-green changing to yellow, tinged with red next the stm, covered with heavy, brown dots; flesh white, tender, melting, sugary, rich; a good dessert pear; Oct. Beurre Durand. i. Leroy Diet. Pom. 1:355; fig. 1867. 2. Mas Potn. Gen. 4:93, fig. 239. 1879. Came from a seed bed made by M. Goubault near Angers, Fr., and was reported in 1854. Fruit above medivim, obtuse-pyriform, long, golden-yellow, dotted and mottled 294 THE PEARS OF NEW YORK with fawn; flesh very white, fine, melting, full of sugary, vinous juice, and having a pleasant flavor; first; Sept. and Oct. Beurre Duval, i. Levoy Diet. Pom. 1:356, figs. 1867. 2. Kogg Fndt Man. 520. 1884. This variety was found among a collection of seedlings raised by M. Duval, Hainaut, Bel., some time before 1823. Fruit medium to large; short-pyramidal, bossed, greenish- yellow, covered with large, greenish-gray freckles and large, dark brown patches, often washed with red on the side exposed to the sun; flesh yellowish, melting and juicy, sugary and aromatic; first; Sept. to Nov. Beurre d'Ellezelles. i. Guide Prat. 109. 1876. A Belgian pear sent out before 1876. Fruit flesh very fine, juicy, sweet, perfimied, musky; an exquisite pear; Oct.; tree never blighted. Beurre Epine. i. Leroy Diet. Pom. 1:359, fig. 1867. M. Bivort was the first to describe this pear which he did in 1850; it was disseminated from Belgium. Fruit above medium, long-obtuse-pyriform, even in contour; skin rough, lemon-yellow, mottled with fawn, heavily washed with brown-russet on the side next the sun; flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, with a delicate, acid flavor; second; Nov. Beurre d'Esperen. i. Mcintosh Bk. Card. 2:460. 1855. Fruit large; good; tree hardy, healthy and succeeds well on quince stock; Jan. Beurre d'Esquelmes. i. Guide Prat. 77. 1895. Raised by Joseph Dumont at Esquelmes near Tournai, Bel. Fruit rather large, globular-obovate or Doyenne-shaped, yellowish-green, washed with fawn; flesh fine, melting; good; Nov. Beurre Eugene Furst. i. Guide Prat. 86. 1876. Fruit large; flesh melting; of first quality; Oct. Beurre Fauve de Printemps. i. Mas Pom. Gen. 5:135, fig. 356. 1880. Raised by Van Mons. Fruit mediiun or nearly meditun, sometimes turbinate-conic, sometimes conic-ovate, water-green, speckled with numerous brown points, changes to bright lemon-yellow on ripening; flesh yellowish-white, buttery, sweet, generally musky; good; end of spring. Beurre Fa vre. i. Leroy Diet. Pom. 1:360, fig. 1867. Raised by Franjois Maisonneuve, Nantes, Fr.; it was first reported in 1845. Fruit below medium, long-pyriform, obtuse, often mishapen, one side always longer than the other, yellow-ochre; flesh whitish, semi-melting, sweet, acid, juicy; second, sometimes third; beginning of Oct. Beurre Fenzl. i. Mas Pom. Gen. 3:169, fig. 181. 1878. First recorded by Denis Henrard, a horticulturist at Liege, Bel. Fruit mediimi, tur- binate-globular, or turbinate-pyriform, irregular in contour, pale and dull green, speckled with dots of gray-green or green, on ripening becomes lemon-yellow or gold and washed with vermilion on the side of the sun; flesh white, melting, sweet, refreshing; first-class; Nov. Beurre de Fevrier. i. Ann. Pom. Beige 7:93, fig. 1859. 2. Leroy Diet. Pom. 1:361, fig. 1867. THE PEARS OF NEW YORK 295 A seedling raised by M. Boisbunel at Rouen, Fr., in 1845. Fruit medium to large, oval-pyriform, enlarged toward its summit, green passing into yellow-green on ripening, finely dotted with gray; flesh very fine, greenish-white, very melting, buttery; juice abun- dant, sugary-acid, a little musky, very agreeable; first; mid-Jan. to early Mar. Beurre Fideline. i. Leroy Diet. Pom. 1:362, fig. 1867. Raised from seed in 1861 by Robert and Moreau, horticulturists at Angers, Fr. Fruit below medium, ovate, green, much dotted with russet; flesh yellowish, melting; juice abimdant, sugary and refreshing and delicately perfvmied; first; Nov. and Dec. Beurre Flon. i. Leroy Diet. Pom. 1:363, fig. 1867. 2. Card. Chron. N. S. 23:308, 446, fig. S7- 1885. Obtained at Angers by M. Flon; fruited for the first time in 1852. Fruit rather large, turbinate, very obtuse, bossed, usually having one side larger than the other; skin harsh to the touch, thick, lemon-yellow, entirely covered with red-gray spots, largely marbled and spotted on the side exposed to the sun; flesh white, rather delicate, tender, slightly gritty; juice abundant, sweet, aromatic, endowed with an agreeable and delicate acid flavor; first; mid-Sept, to mid-Oct. Beurre Fouqueray. i. Card. Chron. N. S. 24:622. 1885. 3. Guide Prat. 87. 1895. Obtained by M. Fouqueray, and introduced before 1885. Fruit very large, oblong, obtuse-pyriform, olive-green, speckled with brown spots; flesh white, tender, melting, sweet and perfumed; first; Oct. and Nov. Beurre Gambler, i. Mas L^ Forger 1:119, fig. S8. 1866-73. Obtained by M. Gambler, Rhode Sainte-Gen^se, Bel.; cataloged first in 1862. Fruit medium to rather large, obovate-pyriform, bright lemon-yellow, washed with red; flesh white, slightly veined with yellow, fine, buttery, melting ; juice abundant, sweet, perfumed ; below first; Jan. and Feb. Beurre Gaujard. i. Guide Prat. 72, 244. 1876. Fruit mediimi, oblong-globular, yellow, covered with fawn russet; flesh fine, semi- melting, a distinctive and very pronounced perfimie; Sept. and early Oct. Beurre Van Geert. 1. Guide Prat. 75, 249. 1876. Obtained by Jean Van Geert, Senior, horticulturist at Ghent, Bel. Fruit large, oblong- obovate, lively yellow, washed with vermilion; flesh very juicy, acidulous; a good fruit of brilliant coloring; Oct. and Nov. Beurre Gendron. i. Leroy Diet. Pom. 1:365, figs. 1867. 2. Downing Fr. Trees Am. 688. 1869. Raised in the nurseries of M. Gendron at Chateaugontier, Fr.; gave its first fruit in 1849. Fruit large, variable, oblong- turbinate or nearly globular, but always irregular, bossed, obtuse and contorted, yellowish, speckled with brown, mottled with fawn around the calyx and stalk, lightly tinged with vermilion on the cheek exposed to the sun; flesh white, coarse, firm, breaking, granular roimd the pips; juice sufficient, acidulous, sugary; second; Jan. to Mar. Beurre de Genniny. 1. Guide Prat. 86. 1895. First mentioned in Pomone tournaisienne. Fruit medium, oblong, dull yellow; flesh fine, buttery, sugary, very juicy, vinous; first; Oct. and Nov. 296 THE PEARS OF NEW YORK Beurre de Ghelin. i. Leroy Diet. Potn. 1:367, fig. 1867. 2. RoggFruit Man. 520. 1884. Raised by M. Fontaine de Ghelin, Mons, Bel., in 1858. Fruit large, globular-ovate irregular in form and bossed, pale yellow, much covered with fawn-russet; especially oit the sun-exposed side; flesh yellowish, melting; juice most abundant, with a rich and delicious perfume; first; Oct. to Dec. Beurre Gilles. i. Guide Prat. 86. 1876. On trial at the Experiment Farm, Agassiz, B. C, in 1900. Fruit large, pyramidal, brilliant yellow; flesh very fine, very juicy, sugary, aromatic; good; Nov. and Dec. Beurre Goubault. i. Leroy Dici. Pom. 1:370, fig. 1867. 2. Hogg Fruit Man. 521. 1884. Obtained from seed in 1842 by M. Goubault, a nurseryman near Angers, Fr. Fruit medium, globular, inclining to turbinate, green even when ripe, uniformly sprinkled with grayish dots; flesh white, semi-fine, melting; juice very abimdant, sugary, aromatic; first- class; Sept. Beurre Graue Herbst. i. Oberdieck 065^5or/. 256. 1881. Fruit variable in form, long and globular, sometimes long and pyriform, light green turning to golden-green; flesh whitish, soft, melting, sugary with muscatel flavor; a very good dessert and good cooking pear; Oct. Beurre Gretry. i. Guide Prat. 87. 1895. Distributed by M. Daras de Naghin, Antwerp, Bel. Fruit medium, brown-russet; of good quality; Oct. and Nov. Beurre Gris. i. Duhamel Trait. Arb. Fr. 2:196, PI. 38. 1768. 2. Pom. France 2: No. 68, PL 68. 1864. 3. Leroy Did. Pom. 1:371. %• 1867 Brown Beurre. 4. Hogg Fmi; Man. 538. 1884. A very old French pear mentioned by Olivier de Serres, 1651; C. Mallet, 1652; Claude St. Etienne, 1670; and Merlet, 1690. It was mentioned by Rea in 1655 as being cultivated in England under the name of Boeure de Roy. Fruit large, oblong-obovate; color of skin varies very much, but usually yellowish-green, nearly covered with thin brown or olive-russet and tinged with reddish-brown on the side next the sun; flesh greenish-white under the skin, yellowish at center, melting, tender, buttery, with a rich, musky and subacid flavor. Beurre-Gris d'Enghien. i. Guide Prat. 109, 245. 1876. A Belgian variety raised previous to 1870. A handsome and good fruit, the flesh having a delicious flavor; Mar. Beurre de Grumkon. i. Rev. Hort. 133. 1894. Fruit large to very large, very irregular, obtuse-pyriform, bossed, tolerably con- vex; skin smooth, green, washed with light brown; flesh whitish, melting, juicy; first; Nov. Beurre Grumkower. i. Oberdieck 065/-Sor/. 257. 1881. Of Belgian origin; described early in the nineteenth century. Fruit mediiun, pyriform, light green turning to greenish-yellow; flesh whitish, granular, with a somewhat cinnamon flavor; very good; Nov. THE PEARS OF NEW YORK 297 Beurre Hamecher. i. Leroy Diet. Pom. 1:376, fig. 1867. 2. Hogg Fruit Man. 521. 1884. This was one of the last seedlings raised by Van Mons and ripened its first fruits in October, 1847. Fruit medium to large, globular-ovate, bossed at the stem and depressed at the summit, rather irregular, one side being much longer than the other, greenish- yellow, mottled with russet; flesh white, fine, melting, juicy, sugary, acid, slightly per- fumed; second, at times, third; early Sept. Beurre d'Hardenpont d'Autonme. i. Leroy Diet. Pom. 1:377, fig- 1867. 2. Downing Fr. Trees Am. 6Si. 1869. 3. Mas Pom. Cen. 5:95, fig. 336. 1880. This pear has often been confused with Glou Morceau but erroneously; both were raised by Van Mons, but they differ in form and other characteristics. This variety was obtained from seed by Van Mons about 1802. Fruit medium to large, long-pyriform- obtuse, pale yellow, covered with large, bronze dots and patches of russet; flesh j^ellowish, fine, melting, generally gritty; juice abtmdant, sugary, vinous, very aromatic; first; end of Sept. Beurre Hennau. i. Mas Pom. Gen. 7:3, fig. 4S2. 1881. Probably Belgian. Fruit medium, ovate-pyrif orm ; bright green, speckled with light brown dots; flesh whitish, fine, melting, very juicy, sweet and rather vinous; good; Oct. Beurre Henri Courcelle. i. 6^ar(f. C/iroM. 3rd Ser. 4:602. 1888. 2. Guide Prat. s^. 1895. Raised by Arsene Sannier, Rouen, Fr., from seed of Bergamotte Esp^ren which it resembles in form. Fruit medium to small, oblong-pyriform, graj-ish-green ; flesh verj' fine and of a distinctive and exquisite flavor; first; winter and spring; very fruitful. Beurre Hillereau. i. Guide Prat. 87. 1895. Fruit large, pale yellow, ensanguined on the side exposed to the sun; flesh medium fine, very melting ; first ; Dec. Beurre d'Hiver. i. Noisette Mok. Conip. Jard. 2:534. i860. Introduced to France by Louis Noisette from Brabant, Netherlands, in 1806. Fruit green, does not change on ripening; flesh melting, sugary, perfumed; good; Jan. Beurre d'hiver de Dittrich. i. Guide Prat. 87. 1895. Fruit rather large, conic, yellowish-green; flesh buttery, perfumed; first; Dec, and Jan. Beurre d'Hiver de Kestner. i. Hogg Fnu'i Maw. 522. 1884. Fruit medium, obovate, with a very long, straight stalk obliquely inserted, greenish, covered with pale russet; flesh yellowish, coarse, not juicy and rather disagreeable than otherwise; handsome but worthless; mid-Dec. Beurre de Hochheim. i. Guide Prat. 86. 1876. Of German origin. Fruit meditun, pyriform, clear green; flesh buttery, of a flavor recalling that of the Buerre Gris; first; Nov. and Dec. Beurre Hudellet. i. Mas Pow. (Jew. 4:95, fig. 240. 1879. Origin uncertain, but probably it was raised from seed by Van Mons. Fruit mediimi, turbinate-conic, regular in form, water-green, speckled with very dark green spots; flesh whitish, rather fine, buttery, sufficiently juicy and sugary, vinous and agreeable; medium; Sept. 298 THE PEARS OF NEW YORK Beurre Jalais. i. Leroy Diet. Pom. 1:380, fig. 1867. 2. Downing Fr. Trees Am. 692. 1869. Raised from seed by Jacques Jalais, Nantes, Fr. ; it was made known in 1848, and the Horticultural Society of Nantes awarded it a silver medal in 1861. Fruit large, globular-obovate-pyriform; skin oily, golden-yellow, finely dotted, striped and veined with brown-russet, reddened on the side of the sun; flesh whitish, fine, melting, generally gritty round the core, with vinous, sweet, savory, perfumed juice; first; Sept. to mid-Oct. Beurre Jean Van Geert. i. Leroy Diet. Pom. 1:381, fig. 1867. 2. Hogg Fruit Man. 522. 1884. Raised from seed by Jean Van Geert, a nurseryman at Port de Bruxelles, Bel., and placed on sale in 1864. Fruit large, pyriform, curving toward the stalk, bright yellow, dotted and marbled and striped with fawn, washed with vermilion on the side of the sun; flesh whitish, semi-fine, melting, juicy, granular around the core; first, but of rather variable character; Nov. Beurre Keimes. i. Leroy Di'rf. Potn. 1:383, fig. 1867. 2. "RoggFruit Man. $22. 1884. From seed sown by Van Mons; yielded its first fruit in 1845. Fruit below medium, globular, obtuse-pyriform, yellow-ochre, dotted with gray specks, brick-red on the side next the sun; flesh yellow, coarse, semi-melting, juicy, sweet, and highly perfumed; first; Oct. Beurre Kenrick. i. Mag. Hort. 8:64. 1842. 2. Downing Fr. Trees Am. 692. 1869. A seedling from Van Mons, named in honor of William Kenrick, the American pomologist. Fruit large and handsome, sometimes smaller, turbinate, greenish-yellow, with indistinct russet spots; flesh buttery, juicy, sweet; good, but variable; Sept. Beurre Knight, x. Leroy Diet. Pom. 1:385, figs. 1867. Obtained from seed by Van Mons and sent to the London Horticultural Society in 1817 bearing the name of " Knight " in honor of T. A. Knight, who was at that time Presi- dent of the Society. Fruit medium or above; form varying from globular-ovate to glob- ular-turbinate, always deeply depressed at the lower end and usually swelled near the stalk, yellow-green, dotted all over with fawn and extensively colored with dark carmine on the side of the sun; flesh whitish, rather coarse, melting; juice abundant, saccharine, refreshing, possessing a delicious perfume; first; Oct. Beurre Knox. i. Leroy Diet. Pom. 1:387, figs. 1867. a. Hogg Fruit Man. 523. 1884. Raised by Van Mons before 1819. Fruit large; form varies from true turbinate to globular-turbinate, bossed and contorted, smooth, shining pale green in shade, tinged with red on the side next the sun; flesh whitish, semi-fine, melting, juicy, of agreeable flavor; second for eating, first for the kitchen. Beurre de Koninck. i. Mas Le Verger 3:Pt. 2, 97, fig. 145. 1866-73. 3. Leroy Diet. Pom. 1:388, fig. 1867. Obtained by Van Mons and dedicated to Laurent- Guillaume de Koninck. Fruit small to nearly mediiun, globular-turbinate, or turbinate-obtuse, somewhat bossed, olive- yellow, dotted and mottled with russet and on the side of the sun entirely covered with a clear brown wash; flesh greenish- white, semi-fine, melting, watery, generally gritty; juice abundant, saccharine, vinous, and only slightly perfumed; Oct. THE PEARS OF NEW YORK 299 Beurre Kossuth, i. Mag. Hort. 18:295, %• 21. 1852. 2. Leroy Diet. Pom. 1:389, fig. 1867. Received by Andre Leroy about 1849 among numerous varieties sent him by many per- sons for trial. Fruit large, variable in form but always turbinate, swelled at central circum- ference, surface very uneven, rough; skin thin, dull yellowish-green, traced and freckled with gray or bronze, dotted with specks of the same color; flesh whitish, very fine, melting, buttery, sugary; juice abundant, slightly acidulated; an excellent fruit of first quality; mid-Sept. Beurre de Lade. i. Rev. Hort. 133. 1894. Included about 1893 by M. Lucas, director of the Pomological Institute of Reutlingen, Ger., in his list of 100 best pears. Season Nov. and Dec. Beurre Lagasse. 1. Guide Prat. yi. 1895. A French variety which resisted the great frost of 1879-80. Fruit mediimi, oval- pyriform, yellowish-green: flesh fine, melting, juicy; good; late Sept. Beurre Lamoyeau. i. Hogg Fruit Mati. 523. 1884. Fruit large, long-pyriform, golden-yellow, speckled with russet, crimsoned on the side next the sun; flesh yellowish, fine-grained, rather firm, sweet, with a watery juice; inferior; Oct. Beurre Langelier. i. Hogg Fruit Man. 523. 1884. Raised by R6ne Langelier, Jersey, British Channel Islands, about 1840. Fruit medium, obtuse-pyriform, pale greenish-yellow, crimson blush on the side next the stm, covered with russet dots; flesh tender, buttery and melting, with rich and vinous flavor; excellent; Dec. and Jan. Beurre de Lederbogen. i. Mas Pom. (Ten. 4:51, fig. 218. 1879. The parent tree of this variety was found about 1829 in the garden of M. Lederbogen near Magdeburg, Prussia. Fruit nearly medium, globular, conic, regular in form, clear bright green, speckled with numerous and regularly spaced, very fine, brown dots; flesh white, semi-fine, melting, with abundant, rich, sugary juice, delicately scented. Beurre Lefevre. i. Downing Fr. Trees Am. ygg. 1869. 2. Kogg Fruit Man. 524. 1884. This variety was distributed by M. Lefevre of Mortefontaine near Paris in 1846. Fruit large, obovate and sometimes oval, greenish-yellow on the shaded side and much covered with russet, but brownish-orange on the side next the sun, with some streaks of red; flesh white, rather gritty at the core, melting, juicy, rich, aromatic and delicious, soon decays at the core ; middle and end of Oct. Beurre de Lenzen. i. Guide Prat. 86, 247. 1876. Fruit large, turbinate, meadow-green; flesh fine, melting, juicy; first; Oct.; tree vigorous. Beurre Liebart. i. Leroy Diet. Pom. 2:342, figs. 1869. 2. Mas Pom. Gen. 4:107, fig. 246. 1879. Beurr6 Liebart was raised from seed by Van Mons before 181 7 and was dedicated to an amateur pomologist. Fruit large, globular-ovate but rather variable in form, clear yellow, dotted uniformly and streaked with brown-russet, extensively carmined on the side next the sun; flesh whitish, coarse, hard and breaking, rather gritty at the center; juice sufficient, with little sugar and generally acid and without perfume; second or third; end of Sept. 300 THE PEARS OF NEW YORK Beurre de Lindauer. i. Guide Prat. 86. 1895. Fruit large or very large, long-ovate, greenish passing into yellow; flesh melting, very fine, sugary, agreeable perfume: Nov. and Dec. Beurre Loisel. i. Leroy Diet. Pom. 1:391, fig. 1867. Obtained by M. Loisel, Fauquemont, Province of Limburg, Holland, and was distributed in France in 1853. Fruit under medium, conic-obtuse, always bossed, dark olive-yellow, dotted with fawn around the stem, streaked with pale red around the calyx, and washed with rose on the sun-exposed side; flesh white, melting, the juice being abundant, acid, sweet, vinous and very delicate; first; beginning of Oct. Beurre de Longree. i. Guide Prat. 79. 1895. A Belgian variety. Fruit small, globular, yellow-russeted ; flesh melting, very sugary ; of good quality; Jan. and Feb. Beurre de Lu con. i. Ann. Pom. Beige 7:71, fig. 1859. Beurre Gtis d'Hiver Nouveatt. 2. Leroy Diet. Pom. 1:374, fig. 1867. Pomologists are agreed that this pear originated about 1830 at Lugon, Vendue, Fr. Fruit above mediimi to rather large, globular, irregular, bossed, and always more extended on one side than on the other; skin thick and wrinkled, grayish-green, and reddened on the sunny side and stained with large patches of fawn; flesh yellowish, fine, melting, gritty especially around the core; juice extremely abundant, sugary, vinous, aromatic; first; Nov. to Jan. Beurre Luizet. i. Ilogg Fruit Man. 524. 1884. Fruit large, pyriform, pale yellow, speckled with russet dots; fiesh tender, buttery ,^ melting, sweet, with watery juice; inferior; Oct. Beurre de Mans. i. Hogg Fr mi/ Maw. 524. 1884. Cultivated in England prior to 1863. Fruit small, roundish-ovate; green, changing to yellow, streaked and crimsoned on side next the sun ; flesh yellow, crisp, very juicy, with a rich sweetness; excellent; end of August. Beurre Mauxion. i. Mag. Hart. 23:259. 1857. 2. Downing Fr. Trees Ant. 693. 1869. A seedling found in a garden at Orbigny, Indre-et-Loire, Fr. Fruit medium, ovate, inclining to pyriform, clear yellowish-green, with reddish spots in the shade, clear yellow in the sun, marbled and spotted with red, washed at maturity on fruits well exposed with golden red-brown on the side of the sun; fiesh white, melting; juice very abundant, with a savory perfume, and rich in sugar; first; Sept. Beurr6 Menand. i. Leroy I?ici. Pom. 1:393, fig. 1867. 2. YioggFruitMan. $2$. 1884. Raised by Leroy, Angers, Fr., and fruited first in 1863. Fruit medium, globular- obovate, pale lemon-yellow, strewed with brown dots; flesh tender, white, melting; juice sufficient, buttery, sweet; first; Oct. Beurre Millet, i. Leroy Diet. Pan. 1:394, fig. 1867. 2. Kogg Fruit Man. 525. 1884. Raised by Leroy, Angers, Fr., in 1847. Fruit below medium, obovate, dark grass- green, much covered with russet; flesh whitish, tender; juice plentiful but watery; first;. Oct. Beurre Moire, i. Mas Le Verger 3:Pt. i, 83, fig. 40. 1866-73. 2. Leroy Diet. Pom. 1:395. figs- 1867. THE PEARS OF NEW YORK 3OI A wilding found at Saint-Aubin-de-Luigne, near Angers, Fr., about 1836. Fruit medium or above, turbinate-pyriform, slightly obtuse, bossed and slightly contorted, greenish-yellow, covered in part with pale markings of russet and dots of brown-russet; flesh whitish, semi-fine, semi-melting, watery, granular at the center; juice excessive in amount, sweet, sugary, aromatic and having a very delicate savor; first; Nov. Bevirre Mondelle. i. Mas Le Verger 3:Pt. i, 143, fig. 70. 1866-73. 2. Leroy Did. Pmn. 1:396, fig. 1867. M. Bavay, Vilvorde, Bel., propagated this variety about 1850; origin unknown. Fruit medivim, turbinate-obtuse, ventriculous, regular in form, greenish-yellow, dotted with fawn and nearly covered with marblings of russet; flesh white, semi-fine, compact, melting, granular at the core; juice very abundant, very saccharine, savory, possessing a highly agreeable, musky perfvime; first; all Sept. Beurre de Mons. i. Downing Fr. Trees Am. bS>^. 1869. Foreign; of small value as it rots at the core. Fruit small, globular-obovate, yellowish, with a shade of brownish-red in the sun, many green and gray dots; flesh whitish, coarse, juicy, astringent; poor; Aug. Beurre de Montgeron. i. Mas Le Verger 2:75, fig. 36. 1866-73. 2. Leroy Diet. Pom. 1:397, fig. 1867. In 1830 M. Guyot found this pear in the commune of Saint-Leger, Department of Cher, Fr. Fruit medium and below, obovate-obtuse or globular-turbinate, smooth to touch, shining, golden-yellow, dotted with fawn, vermilioned extensively on the side next the sun; flesh fine, semi-melting, rather gritty around the core; juice sufficient, saccharine, vinous, with little perfume; second, but first rarely, when the juice is highly perfimied; end of Aug. Beurre Morisot. i. Mas Pom. Gen. 1:7, fig. 4. 1872. A hardy French pear of unknown origin, but published in M. de Bavay's Catalog, 1855-56. Fruit large, globular-conic, bright yellow all over; flesh white, semi-melting; juice abundant, sweet, slightly acid, of refreshing savor; good; toward end of winter and spring. Beurre de Mortefontaine. i. Leroy Diet. Pom. 1:399, fig. 1867. Beurre Beaumont. 2. Hovey Fr. Am. 2:89. 185 1. Obtained from seed about 1804 by M. Lefevre, a Frenchman. It is quite probable that this is identical with Beurr^ LefSvre, although slight differences appear in the descrip- tions. Fruit large, often very large, globular-turbinate or spherical, generally irregular; skin rough, bronze, sprinkled with large, scaly dots of gray, and with brick-red stains on the cheek next the sun; flesh greenish-white, coarse, semi-breaking, doughy, very gritty around the core; juice deficient, acidulous, vinous; third for dessert, second for kitchen; end of Aug. and early Sept. Beurre de Mortillet. i. Guide Prat. 45. 1895. Of unknown origin but obtained shortly before 1895, probably in France. Fruit large or very large, turbinate-pyriform, tender green, dotted with russet, generally blushed on the side next the sun; flesh white, very fine-grained, buttery, melting, juicy; first; Aug- and Sept. 302 THE PEARS OF NEW YORK Beurre Motte. i. Leioy Diet. Pom. 1:401, fig. 1867. Raised about 1853 at Roubaix in the Department of the Nord, Fr. Fruit medium, oblong-pyriform, having always one side longer than the other, bronze, dotted with russet, washed with grayish-green on the side not exposed to the sun; flesh white, semi-fine, semi-melting, juicy, sugary, with a very agreeable, buttery flavor; second; Nov. Beiure des Mouchouses. i. Mas Le Verger 2:9, fig. 3. 1866-73. 2. Leroy Did. Pom. 1:402, fig. 1867. This pear was procured from seed by M. Rongieras near Perigueux, Dordogne, Fr. The tree ripened its fruit for the first time in 1841. Fruit above medium, globular- turbinate, very obtuse and much swelled, dark olive-yellow, stained with russet around the stem and dotted with the same color, tinted with brownish-red on the cheek next the sun; flesh whitish, a little coarse, melting, watery, rarely very gritty; juice abundant, saccharine, vinous and with a savory aroma; second; Aug. Beurre de Naghin. i. Rev. Hort. 142. 1889. 2. Card. Chron. 3rd Ser. 42:444, fig. 182. 1907. Obtained about 1840 by M. Norbert Daras de Naghin, Tournai, Bel. Fruit above medium, globular-obtuse-pyriform, yellowish-green, more or less covered with minute, blackish spots; flesh white, melting, agreeable flavor, aromatic, juicy, free from grit. Beurre de Nantes, i. Ann. Pom. Beige 2:17, fig. 1854. 2. Mas Le Verger 2:47, fig. 22. 1866-73. 3- Leroy Diet. Pom. 1:403, fig. 1867. M. Frangois Maisonneuve, Nantes, Fr., found this wilding and first published it in 1845. Fruit medium and often larger, oblong, very obtuse, generally bossed and a little contorted; very variable in both size and form; color tender green or yellowish-green, dotted and slightly mottled with fawn and sometimes colored with dull red on the side next the sun; flesh white, fine, melting, free from grit; juice sufficient, sugary, acidulous, without any pronounced perfume; second; early Sept. Beurre de Nesselrode. i. Guide Prat. 108, 247. 1876. 2. Mas Pom. Gen. 3:191, flg. 192. 1878. Originated in the Crimea. Fruit medium, globular-ovate, bright green dotted with bright brown specks; flesh white, fine-grained, buttery, melting, abundant, with sugary juice, a subtle perfume, and distinct flavor; good; Oct. Beurre Obozinski. i. Guide Prat. 87. 1876. 2. Ibid. 77. 1895. Beurr^ Obozinski was listed by Messrs. Simon-Louis in 1876 as a "recent" gain of M. Gr^goire of Jodoigne, Brabant, Bel. Fruit medium, truncate- turbinate ; flesh greenish- white, semi-fine, deficient in juice and sugar, perfumed; fairly good; Nov., Beurre Oudinot. i. Mag. Hort. 19:516. 1853. 2. Leroy Diet. Pom. 1:406. 1867. Published by Leroy in 1849. Fruit above medium, turbinate-obtuse, swelled, irregular and bossed, rough to the touch, dull grayish-yellow, dotted with clear brown, slightly blushed on the side exposed to the sun; flesh white, very fine and melting, free from grit; juice abundant, sugary, vinous, of an exquisite flavor; first; Sept. Beurre de Paimpol. i. Leroy Diet. Pom. 1:407, fig. 1867. 2. Downing Fr. Trees Am. 695. 1869. Beurr^ de Paimpol was a wilding found in the commune of Plowbazlance, Cotes-du- THE PEARS OF NEW YORK 3O3 Nord, Fr., in 1825. Fruit medium, obtuse-pyriform, ventriculous, regular in contour; skin rough, thick, grass-green, sprinkled with numerous gray- russet dots especially around the stem; flesh white, semi-fine, breaking, granular around the center, juicy, saccharine, vinous, with an agreeable flavor; second; Sept. Beurre de Palandt. i. Guide Prat. 87. 1S76. A German variety. Fruit medium, pyriform, j^ellow, covered with cinnamon-russet; flesh fine, melting; first; Nov. Beurre Pauline, i. Guide Prat. 87. 1895. The variety is supposed to have originated in the neighborhood of Toumai, Bel. Fruit medium, pjTamidal, bright yellow; flesh fine, buttery, very juicy; Oct. and Nov. Beurre Pauline Delzent. i. Mas Pom. Gen. 5:51, fig. 314. 1880. Raised by M. Lefevre-Boitelle at Amiens, Fr., about 1850. Fruit large, conic-ovate, sombre green and speckled with many large, gray-brown points; flesh whitish, slightly tinted with green under the skin, buttery, melting, rather granvilar at the core, sweet, juicy, vinous; good; Oct. and Nov. Beurre Payen. i. Leroy Did. Pom. 2:408, fig. 1869. Raised by Adrien Papeleu at Wetteren near Ghent, Bel., who disseminated it in 1846. Fruit medium, obovate-obtuse-pyriform, grayish-russet, covered with strongly marked, whitish specks; flesh yellowish- white, semi-fine, melting; juice sweet and musky. Beurre Perran. i. Gard. Chron. 3rd Ser. 19:209, fig. 28. 1896. 2. Jour. Hart. N. S. 32:91, fig. 14. 1896. This variety was imported into England by the Worcester Nurseries about 1866, but was not much heard of until 1896 when it was exhibited before the Royal Horticultural Society and was awarded a certificate of merit. Fruit large, globular-obtuse, irregular surface, pale yellow but nearly covered with russet spots and blotches; in season immedi- ately after Christmas and keeps till end of Feb.; for such a season the flavor is rich and good, flesh very melting. Beurre Philippe Delfosse. i. Leroy Diet. Pom. 1:409, fig. 1867. 2. Hogg Fruit Man. 518. 1884. From a bed of seeds made in 1832 by M. Gregoire, Jodoigne, Bel. Fruit above medium, obovate-obtuse-pjrriform, golden yellow, dotted, striped and marbled with fawn; flesh buttery, whitish, very melting, slightly gritty at core; juice very abundant, acidulous, sugary, delicately perfumed; first; Nov. to Jan. Beurre Pointille de Roux. i. Leroy Diet. Pom. 1:410, fig. 1867. 2. Mas Pom. Gen. 7:107, fig. 534. 1881. Alexandre Bivort described this pear in 1851 and said that it had been raised by Van Mons. Fruit medium, long-turbinate-obtuse, meadow-green, mottled and dotted with russet; flesh greenish-white, semi-fine, semi-melting, gritty arovmd the core; juice sufficient, saccharine, having little perfume; second; Oct. Beurre de Popuelles. i. Guide Prat. 87. 1895. A Belgian variety. Fruit medium, green, russeted; first; Nov. and Dec. Beurre Preble, i. Mag. Hort. 8:60. 1842. 2. Downing Fr. Trees Am. 695. 1869. A native variety raised from seed by Elijah Cooke, Raymond, Me. Fruit large. 304 THE PEARS OF NEW YORK oblong-obovate, greenish-yellow, mottled with russet and green spots; flesh white, buttery and melting, with a rich, high flavor; good; Oct. and Nov. Beurre Precoce. i. Leroy Z)zd. Pom. 1:413, fig. 1867. 2. Hogg Fruit Man. $26. 1884. Raised by M. Goubault, a nurseryman at Mille-pieds, near Angers, Fr., in 1850. Fruit medium, obovate, obtuse at stalk, yellowish-green, specked with russet, slightly reddened on the side exposed to the sun; flesh white, delicate, melting; juice abundant, sugary, vinous, sometimes disagreeably astringent; moderate; Aug. Beurre Pringalle. i. Guide Prat. 60. 1895. Obtained by M. Celestin Pringalle, nurseryman near Toumai, Bel. Fruit medium, oval-oblong, gray; flesh very fine, buttery, melting, sweet and aromatic; first; Oct. and Nov. Beurre de Quenast. i. Ami. Pom. Beige 2:15, fig. 1854. 2. Leroy Diet. Pom. 1:414, fig. 1867. Appears to have originated at the village of Quenast, Brabant, Bel., but the date and ciromistances of its origin are unknown. Fruit medium, turbinate, slightly obtuse, bossed, bright yellow-green, sprinkled with large dots of russet and some patches of darker russet; flesh whitish, semi-fine, semi-melting, juicy, gritty around the core, saccharine, acidulous, of good flavor; second; late Sept. Beurre de Ramegnies. i. Guide Prat. 87. 1876. Fruit rather large, obovate-pyriform, yellowish-green, stained with fawn and washed with red; flesh buttery, very juicy; first; Oct. Beurre de Ranee, i. Ann. Pom. Beige 3:45. 1855. 2. Hogg Fruit Man. 526. 1884. Bon-Chreiien de Ranee. 3. Pom. Frawce 3:No. 107, PI. 107. 1865. Obtained from seed by Abb6 Hardenpont at Mons, Bel.; the first fruiting of the parent tree was in 1762. Fruit medium to large; oblong-ovate, rounded at the stalk, usually ventriculous and bossed; skin very rough, dark green, bronzed, dotted and mottled with gray; flesh greenish- white, semi-fine, sometimes coarse, semi-melting, very juicy, always a little astringent but aromatic and vinous; first; Feb. to May. Beurre Reine. i. Leroy Diet. Pom. 1:417. 1867. A Belgian variety cultivated in the Royal fruit orchards of Vilvorde-lez-Bruxelles in 1850. Fruit very large, especially on espalier and pyramid; obovate, often approaching the form of the Beurre Diel; second; Oct. and Nov. Beurre Richelieu, i. Downing Fr. Trees Am. 696. 1869. Fruit large; obtuse-pyrif orm-truncate ; skin greenish, inclining to yellow, sprinkled with dots; flesh buttery, juicy, melting, with a fine, sweet, aromatic flavor, sometimes astringent; good to very good; Dec. Beurre Roland, i. Garc? C/irow. 3rd Ser. 1:385. 1887. Raised by M. Roland and described as a new seedling in 1887. Fruit medium, pyri- form, regular, olive, much russeted; flesh melting, sugary, fragrant; Mar. Beurre Remain, i. Downing Fr. Trees Am. 364. 1845. 2. Leroy Diet. Pom. 1:420, figs. 1867. Of uncertain origin; described by Diel in 1802. Fruit medium or below, variable in form from obovate-pyriform to oblong-obtuse-pyriform, greenish-yellow tinged with russet- red next the sun and covered with numerous dark gray spots; flesh whitish, semi-fine, THE PEARS OF NEW YORK 305 melting, almost free from grit, juicy, acidulous, saccharine, with a slight and pleasant taste of anis; variable in quality; Sept. and Oct. Beurre Rome Gaujard. i. Guide Prat. 65. 1895. Of Belgian origin. Fruit rather large, pjiiform, green covered with brown-russet, changing to yellowish-green on ripening; flesh white, rather firm, melting, perfumed; Jan. and Feb. Beurre Rose. i. Noisette Man. Comp. Jard. 2:528. i860. Fruit meditmi, obovate, yellow washed with rose; flesh white, semi-melting, sweet; end of Oct. Beurre Rouge d'Automne. i. Leroy Diet. Pom. 1:421, fig. 1867. Raised about 1780 by the Chartreuse monks at Paris. Fruit medivmi and often below, obovate-obtuse-pyriform, yellow-ochre, dotted and stained with fawn around the calyx and washed with brownish-red on the side next the sun; flesh white, semi-fine or coarse, melt- ing, rarely very juicy, granular at center, sugary, vinous, little perfimie; quality variable. Beurre Royal de Turin, i. Card. Chron. N. S. 21:779. 1884. Originated in Italy. Fruit large, globular, irregular, yellow, dotted with green; flesh melting, white, sugary, pleasantly acididous. Beurre de Saint-Amand. i. Ann. Pom. Beige 4:3, fig. 1856. 2. Leroy Diet. Pom. 1:423, fig. 1867. Obtained from seed by M. Gr^goire, near Fleurus, Bel., in 1853. Fruit medium, globular-ovoid, very obtuse, bright green passing to golden-yellow and stained with orange- red on the sunny side when ripe; flesh yellowish-white, fine, melting, juicy, some grit around the seeds; juice vinous, sweet, aromatic; first; Oct. Beurre de Saint Amaud. i. Mag. Hort. 26:219. i860. 2. Downing Fr. Trees Am. 68$. 1869. A Belgian variety, originated 1853; probably identical with Beurr^de Saint-Amand. Fruit small or medium; globular-acute-pyriform, golden-yellow, marked with orange-red at maturity, striped with brownish-red in the sun; flesh white, fine, buttery; juice abundant, sugary, perfmned; first; Nov. Beurre Saint-Aubert. i. Guide Prat. 87. 1895. Probably Belgian. Fruit medium, oval, lemon- yellow, speckled with fawn; flesh very melting, sugary and perfumed; first; Oct. and Nov. Beurre Saint-Franfois. i. Guide Prat. 87. 1895. Fruit rather large, oval-oblong, sombre yellow; flesh very melting, sugary, delicious, Nov. Beurre Saint-Marc. i. Leroy Diet. Pom. 1:425, fig. 1867. A French pear of uncertain origin. Fruit medium, roundish-ovate, greenish-yellow; washed with rose; flesh dense, very juicy, of exquisite flavor, sweet and acid; first; Dec. to Feb. Tree vigorous. Beurre Samoyeau. i. Leroy Diet. Pom. 1:428, fig. 1867. 2. Mas. Pom. Gen. 4:129, ■ fig- 257- 1879- A seedling of Andr^ Leroy, Angers, Fr. ; fruited in 1863. Fruit below medium, tur- binate, slightly obtuse, one side always more swelled than the other; skin greenish-yellow, sprinkled with large, russet spots and some stains of fawn, partly scaly; flesh white, fine, 20 306 THE PEARS OF NEW YORK melting, rather granular above and below the core; juice fair in amount, saccharine, with a delicate perfume and highly agreeable, buttery flavor; first; Nov. and Dec. Beurre Scheidweiller. i. Hogg Fruit Man. 528. 1884. A seedling of Van Mons, named by him after M. Scheidweiller, Professor of Botany at Ghent, Bel. Fruit medium, obtuse-pyriform, bright pea-green, strewed with minute, russet dots; flesh yellowish-white, coarse, sweet, very juicy; an agreeable pear, of moderate merit; end of Oct. and early Nov. Beurre Seutin. i. Dochnahl Fiihr. Obstkunde 2: i&o. 1856. 2. Downing Fr. Trees Am. 697. 1869. Attributed to Van Mons and first published in 1847. Fruit medium, pyriform, inclin- ing to oval, irregular or angular, light green turning yellowish at maturity, sprinkled with dots and speckles of russet, sometimes shaded with dull crimson; flesh coarse, not very juicy, semi-melting; third for dessert, first for cooking; Dec. and Jan. Beurre de Silly, i. Guide Prat. 87. 1895. Fruit rather large; first; Sept. and Oct. Tree fertile. Beurre Six. i. Leroy Z?ict Pom. 1:429, fig. 1867. 2. Downing Fr. Trees /4>n. 697. i86g. Raised from seed about 1845 by a gardener named Six at Courtrai in Belgium. Fruit large, pyriform, smooth, pea-green changing to yellow; flesh greenish-white, fine, melting, firm, buttery, very juicy; first; Oct. to Dec. Beurre Soulange. i. Horticulturist N. S. 4:81, fig. 1854. Imported from Brussels to this country before the middle of the last century. Fruit meditun to large, acute-pyriform, pale, clear yellow at maturity with some traces of russet; flesh melting and very juicy, with a rich and sugary flavor and a particularly pleasant aroma; very good; Oct. and Nov. Beurre Spence. i. Downing Fr. Trees Am. 697. 1869. 2. Hogg Fruit Man. 529. 1884. This name has been given to several varieties. The true Beurr^ Spence was raised by Van Mons who described it as follows: "Fruit shape and size of Brown Beurrd. Skin green, handsomely streaked and marked with reddish-brown and reddish-purple. Flesh tender, juicy, sugary, and perfumed; Sept." Beurre Stappaerts. i. Mas Le Verger 1:125, fig- 61. 1866-73. A seedling of Van Mons. Fruit small to medium, nearly spherical or conic-spherical; skin thick and firm, pale green sprinkled with large, brownish dots regularly spaced, turning to dull, pale yellow and rather golden where exposed to the sun; flesh yellowish- white, semi-breaking; juice moderate in amount, very saccharine, highly perfumed, agreeable; second; Jan. and Feb. Beurre Steins, i. Mas Pom. Gew. 5:175, fig. 376. 1880. Cataloged by M. Jahn in 1864. Fruit medium, turbinate, regular in form, green, usually entirely or nearly covered with a fine coating of russet of a yellowish-brown, sown with very small and numerous gray dots; flesh whitish, fine, semi-buttery; juice sufficient, sweet and agreeable; Oct. Beurre Sterckmans. i. Ann. Pom. Beige 4:51, fig. 1856. 2. Hogg Fruit Man. 529. 1884. Doyenni Sterckmans. 3. Leroy Diet. Pom. 2:89, fig. 1869. THE PEARS OF NEW YORK 307 Obtained by M. Sterckmans at Louvain, Bel., before 1820. Fruit medium, oblong- obovate-pyriform, delicate greenish-yellow, largely washed with crimson on side next the sun, some traces of russet; flesh white, with a greenish tinge, semi-melting, buttery, rich, sugary, vinous, fine aroma; first; Jan. and Feb. Beurre de Stuttgardt. i. Leroy Diet. Pom. 1:430, fig. 1867. Obtained from seed at Stuttgart, Wurttemberg, Ger., in 1863. Fruit medium, long- ovoid, obtuse, yellow-ochre, sown with points of gray-russet and some brownish patches, generally colored with pale rose on the side exposed to the sun; flesh yellowish-white, fine, melting, juicy, sugary, vinous, possessing an extremely delicate flavor; first; Sept. Beurre Sucre, i. Mas Pom. Gen. 4:109, fig. 247. 1879. Considered to be a seedling of Van Mons. Fruit small, ovate-pyriform, pale green, speckled with brown dots, large and prominent; flesh greenish-yellow, melting, rather gritty at the core; juice rich in sugar, having the consistency of a sjnnip, from which the fruit received its name; good; Oct. Beurre Thoury. 1. Hooper W. Fr. Book 132. 1857. Said to have been exhibited before the Cincinnati Horticultural Society, 1855, by F. R. Elliott, of Cleveland. Tree handsome, vigorous. Fruit medium to above, round, obtusely turbinate, buttery, juicy; good; Aug. and Sept. Beurre Triguer. i. Mag. T/ori. 18:150. 1852. "A small, roundish formed pear, of a yellow color, dotted with red spots, that has a short stem, and is sweet and juicy, of a half-breaking texture." Beurre de Ulm. i. Lucas Tafelbirnen 103. 1894. A German pear published in the middle of the nineteenth century. Fruit medium, roimdish, sometimes rather oval, yellowish-green, on ripening bright yeUow; flesh yellowish- white, soft, melting, very agreeable; end of Oct. Beurre Vanille. i. Guide Prat. 62. 1895. Disseminated by M. Proche, a pomologist at Slonpno, Bohemia. Fruit medium, pjmform, russet, with yellow and red on the simny side; flesh fine, melting, very sugary and juicy; first; autumn. Beurre Varenne de Fenille. i. Mas Le Verger 1:53, fig. 33. 1866-73. Obtained by M. Pariset, Curciat-Dongalon, Fr. Fruit rather large, globular but irregular, pale green; flesh fine, very melting, buttery, abundant, with sweet juice and well perfumed, first; Dec. and Jan. Beurre Vauban. i. Cat. Con. Pom. France 195, fig. 1906. Obtained by M. A. Varet in 1867. Fruit rather large to large, pyriform-obtuse, very irregular, mammillate at crown, bossed at base, bright green, russeted; flesh whitish, fine, melting, very juicy, sugar}', with an agreeable perfume; very good; Jan. and Feb. Beurre Vert d'fite. i. Leroy Dia. Pom. 1:43s, Ags- 1867. A Prussian variety the exact place of origin of which is obscure. Fruit medium and often below medium, obovate-pyriform, contorted near the stem which is set obliquely to the axis of the fruit; skin rough, bright green in the shade, yellow-green in the sun, entirely covered with large, gray, round dots and some patches of russet; flesh whitish, coarse, semi-melting, with little juice, which is very sweet and musky; third class; end of Aug. 308 THE PEARS OF NEW YORK Beurre Vert Tardif. i. Mas Le Verger 1:93, fig. 53. 1866-73. 2- Leroy Did. Pom. 1:437. fig- 1867. A variety well known in Belgium and Germany in the seventeenth centmy. Fruit medium, pjo-iform, very regular, generally obtuse, pale green, dotted and striped with fawn; flesh white, buttery, semi-melting; juice si:ifficient, vinous, little perfume; second; Dec. and Jan. Beurre Wamberchies. i. Card. Chron. 19:706. 1883. 2. Guide Prat. 88. 1895. Fruit rather large, roundish-obovate, dotted, deep green passing into yellow on ripening; flesh melting, with abundant, sugary juice, completely devoid of pips and grit; excellent ; May and June. Beurre de Wetteren. i. Leroy Did. Pom. 1:439, fig. 1867. 2. Hogg Fruit Man. 530. 18S4. Originated in Louis Berckman's garden at Heyst-op-den-Berg, Bel, and is supposed to have been one of the seedlings raised by Major Esperen, some of whose trees Berckmans obtained after the former's death. It was disseminated about 1848. Fruit rather large, globular-p>-riform, lemon-yellow and shining, covered with large, russet spots, washed with dull red next the sun; flesh yellowish, coarse-grained, buttery, well sweetened and flavored, juicy; very good; Dec. and Jan. Beurre Winter, i. Mcintosh Bk. Card. 2:460. 1855. Raised by Rivers of Sawbridgeworth, Eng., from seed of the Easter Beurrd; must not be mistaken for either the Black Achan or Chaunwntel for each of which the name Beurre Winter is synonymous. Fruit large; flesh very rich flavor and vinous; excellent; Feb. and Mar. Beurre Witzhumb. i. Kenrick Am. Orch. igo. 1832. 2. Ibid. 158. 1841. Possibly one of Van Mons' seedlings. Fruit oval, knobby, three and a half inches in diameter; skin rough, green, brownish-red or dark brown next the sun; flesh greenish- white, semi-transparent, melting, perfvuned; Dec. Beurre Woronson. i. Mag. Hort. 20:234. 1854. 2. Am. Pom. Sac. Rpt. 158. i860. This pear, which has been known as Beurre Woronson, Beurre Woronzow, BeurrS Woronzon, and Woronson, is credited to M. De Hartwiss of either France or Belgium. Tree very productive. Fruit medium, obovate, attractive, juicy; good; Oct. and Nov. Beurre Zotman. 1. Mas Pom. Gen. 5:69, fig. 323. 1880. Cataloged by this name by the Society of Van Mons, though M. Jahn cataloged it in 1864 under the name Franz-Madame von Duves. Fruit small or rather small, like Cale- basse in form, bright green, sprinkled with dots of greenish-gray, the green passing at maturity to bright lemon-yellow and washed on the side next the sun with a beautiful tender rose; flesh white, rather delicate, juicy, sweet; second, but its very fine appearance shovild merit it a place; July. Beyer Martinsbime. i. Dochnahl FUhr. Obstkunde 2:28. 1856. Raised in Saxony in 18 16. Fruit medium, light green changing to lemon-yellow, with reddish blush, scaly; flesh very juicy; good; beginning of Aug. Beymont. i. Gard. Chron. 895. i860. 2. Downing Fr. Trees Am. 474, fig. 1857. May be identical with Beurri Bymont Fruit about medium, oblate, even, and hand- THE PEARS OF NEW YORK 309 somel)- shaped; golden- yellow next the sun, greenish-yellow in the shade, russeted around the stalk; flesh tender, not very juicy; an inferior fruit; Nov. Bezi Blanc, i. Cole Am. Fr. Book 154. 1849. 2. Elliott Fr. Boofe 391. 1854. Of foreign origin. Fruit large, oblong-pyriform, yellowish; quality very similar to Bartlett, though hardly so good, but it is two weeks earlier; Aug. Bezi de Naples, i. Elliott Fr. Book 355. 1854. Origin unknown, presumably European and Italian. Fruit medium, ovate-obovate, light yellowish-green, with blotches and stripes of darker hue, some russet patches and dots; flesh fine, buttery, juicy, sweet; first; end of Sept. Bied-Charreton. i. Guide Prat. 88. 1895. A French variety distributed from Nantes before 1895. Fruit medium to large, coppery-colored; flesh semi-fine, melting, juicy, and has a delicate aroma; Oct. Bierbaumer Mostbime. i. Loschnig Mostbirnen 76. 1913. An Austrian perry pear. Fruit medium, obtuse-turbinate ; skin fine, greenish-yellow, covered with small dots and specklings, slightly blushed; flesh yellow-white, firm, juicy; early half of Oct. Big Productive, i. Burbank Ca/. 2. 1921. Said to be a large fall pear, a cross between Bartlett and Le Conte. Bijou. I. Guide Prat. 69. 1895. ^ A French variety obtained by M. de Mortillet. Fruit small or medium, long, pale yellow, tinged with red; flesh melting, juicy, very refreshing; first half of Sept. Bill Campbell, i. Van Lindley Cat. 22. 1892. Said to have been originated in Alabama by a colored man of the same name from seed of Duchesse d'Angotdeme. Claimed to resemble its parent very much but to be larger and better in quality. Binsce. i. Parkinson Par. Ter. 593. 1629. Described by Parkinson, 1629, as a good winter pear, of russet color, and a small fruit but a good keeper. Bime von Turschud. i. 'Dochna.hl Fiihr. Obstkunde 2:157. 1856. A Levantine variety introduced into Germany in 1833. Fruit medium, smooth, yellow, without any redness or russet; flesh savorless, granular, breaking; Oct. Bishop Thumb, i. Parkinson Par. Ter. 592. 1629. 2. Am. Pom. Soc. Rpt. 237. 1854. 3. Leroy Z?trt. Pom. 1:441, figs. 1867. 4. Downing Fr. Trees Am. 702. 1869. A long, oddly-shaped English pear of variable color and quality, rated as an excellent dessert pear by some; placed on the list of rejected fruits by the American Pomological Society. Tree hardy, very abundant bearer. Fruit rather large, oblong, narrow, pyriform, xmdulating; color dark yellowish-green, covered with numerous large, russety dots and having a russet-red cheek; calyx small, open; stalk attached with no depression; flesh greenish-yellow, melting, juicy, vinous; good to very good; Oct. Bivort Zuckerbime. i. Dochnahl Fiihr. Obstkunde 2:$$. 1856. A Belgian seedling, 185 1. Fruit large, obovate, smooth, green changing to yellow, with bright red cheek; flesh melting, vinous, sweet and agreeable; good; beginning of Sept. 310 THE PEARS OF NEW YORK Black Hawk. i. Mag. Hort. 1:437. 1845. Exhibited before and reported on at various times by the Massachusetts and New Haven Horticultural Societies as a baking variety. Probably a seedling of Governor Edwards. Black Huffcap. i. Hogg Fmii Maw. 531. 1884. A well-known perry pear cultivated in Herefordshire and Worcestershire, Eng. Fruit quite small, pyriform or oblong-ovate, olive-green on the shaded side and covered with dull rusty red on the sun-exposed side ; flesh yellowish-green, firm and very gritty. Black Sorrel, i. Parkinson Par. Ter. 593. 1629. Described by Parkinson in 1629 as "a reasonable great long peare, of a darke red colour on the outside." Black Worcester, i. Downing Fr. Trees Am. 429. 1845. 2. Ibid. 702. 1869. 3. Hogg Fruit Man. 531. 1S84. 4. Bunyard Handb. Hardy Fruits 160. 1920. Worster. 5. Parkinson Par. Ter. 592. 1629. Black Pear of Worcester. 6. Langley Pomona 133, PL LXXI, fig. 2. 1729. Livre. 7. Duhamel Trait. Arb. Fr. 2:235. 1768. 8. Leroy Diet. Pom. 2:346. 1869. Iron Pear. 9. Cole Ant. Fr. Book 174. 1849. The Romans cultivated a Pound Pear during the first century of the Christian era. In 1652 Claude Mollet describes a Pound Pear. Several subsequent writers describe the same pear as Livre, De Livre, or Poire de Livre. In Worcester, Eng., in the sixteenth century a pear known as Black Worcester, Black Pear of Worcester, or Parkinson's Warden came under general cultivation as a " Warden " or baking pear of which it forms the type. These two pears appear to be identical. Mas makes Black Worcester a synonym of De Livre, Hogg states that they very much resemble each other, the authors of Guide Pratique de V Amateur de Fruits list them as synonymous, and Bunyard says that he believes that they are almost certainly identical. Black Worcester is retained as the name of the variety becaus'e it is now most commonly used. Tree vigorous, hardy, bears well as a standard; young shoots dark yellow-olive, diverging; branches inclining down- ward with the weight of the fruit. Fruit large, obovate ; skin thick, green, rough, nearly covered with dark russet, occasionally with a dull tinge next the sun; calyx small, nearly closed, set in a wide and rather deep basin; stem about an inch long, very stout, woody, inserted without depression; flesh pale yellow, hard, crisp, coarse, flavorless, rather gritty; a good cooking pear; Nov. to Feb. Blackeney Red. i. 'Hogg Fruit Man. 531. 1884. A second-rate perry pear much used in Herefordshire, Eng. Fruit medium, obovate, greenish-yellow, more or less deep red on the side next the sun; flesh firm, crisp, jmcy and mildly add. Blanquet Anastere. i. Leroy Diet. Pom. 1:443, %• 1867. 2. Downing Fr. Trees Am. 703. 1869. Raised by M. Goubault, a nurseryman at Angers, Fr., in 1840. Fruit small, pyriform but rather variable, form oblong to turbinate-ovoid, but always rather more swelled on one side than on the other; color pale green in the shade, dotted with gray but passing to greenish-yellow on the sun-exposed side which is also generally colored with vermilion; THE PEARS OF NEW YORK 3II flesh white, half-fine, granular and breaking, juicy, sugary, with a delicate and character- istic aroma; second; July. Blanquet Long. i. Mas Le Verger 2:217, fig. 107. 1866-73. Obtained in the garden of the Horticultural Society of Angers, Maine-et-Loire, Fr. Fruit small, long-ovate, bright green passing at maturity to pale yellow, washed with blood- red on the side next the sun; flesh white, fine, almost buttery, with abundant, sweet juice, refreshing and perfumed; good; early July. Blanquet a Longue Queue, i. Duhamel Trait. Arb. Fr. 2:131. 1768. 2. Mas Le Verger 2:233, fig- IS- 1866-73. Of ver>' ancient and imknown origin, mentioned by various French authors of the sixteenth and seventeenth centuries. Fruit small, ovate-pyriform, bossed and corrugated at summit, smooth, pale yellow, slightly streaked with tender rose on the sun-touched cheek; flesh white, semi-fine, melting, seldom gritty, juicy, acidulous, sweet, with a slightly musky and delicate perfume; second; end of July and Aug. Blanquet Precoce. i. Leroy Diet. Pom. 1:446, fig. 1867. 2. Mas Pom. Gen. 7:19, fig. 490. 1 88 1. This is an ancient and probably German variety. Fruit small, long-pyriform, very pale green changing to canary-yellow; flesh white, semi-melting, granular; juice moderate in amount, sweet, acid, musky; second; early July. Blanquet de Saintonge. i. Leroy Did. Pom. 1:447, fig- 1867. Its name indicates that it was raised in the Basse Saintonge, Fr. Fruit small, oblong- obovate; bright lemon-yellow, dotted with grayish- white; flesh white, semi-fine, rather melting; jtiice sufficient, sweet, generally vinous, with some aroma; second; end of Aug. Blanquette de Toulouse, i. Mas Le Verger 2:229, fig- ii3- 1866-73. Origin unknown, through its name suggests Toulouse, Fr. Fruit small, short-pyriform, bright green passing on ripening to pale yellow, carmined on the side next the sim, with numerous gray dots; flesh white, granular, semi-melting, with abundant sweet jmce; a fruit of good quality for the season; middle of July. Bleeker Meadow, i. Downing Fr. Trees Am. 355, fig. 149. 1845. 2. Mag. Hort. 14: 339. fig- 33- 1848- Found in a meadow bj^ Aaron Feaster, Bucks Coimty, Pa., about 1783. Fruit small or medium, globular, very regular; skin smooth, bright clear yellow, sprinkled with crimson dots on the side next the sun; flesh verj' white, firm, with a musky and spicy taste, but mostly remains crisp and hard; good; Oct. and Nov. Blessed, i. Ragan Noni. Pear, B. P. I. Bui. 126:59. 1908. Described by Dr. Mease in Domestic Encyclopedia, 1804. Fruit small; very good; medium early. Blickling. i. Bunyard Cat. 39. 1913. Named from Blickling Hall, Norfolk, Eng., and supposed to have been introduced by monks from Belgixmi. Fruit greenish and russety; flesh melting, of rich flavor; excellent; Dec. and Jan. Block. I. Ragan Nom. Pear, B. P. I. Bui. 126:59. 1908. Originated by A. Block, Santa Clara, Calif., before 1908. Fruit medium, globular- ovate; green-yellow, russeted; flesh melting; season mediiun. 312 THE PEARS OF NEW YORK Blodget. I. Prince Pom. Man. 2:216. 1832. Raised from seed by David Blodget, Camden, Me., about 1800. Fruit medium, pyriform; flesh melting, juicy, with a pleasant, vinous flavor; Sept. Blumenbime. i. Dochnahl Fm/z?-. Obstkunde 2:iS4- 1856. A seedling of Van Mons, Bel., 1825. Fruit small, roundish-turbinate-obtuse, lemon- yellow, washed with red on the sunny side; flesh half -melting ; good; end of Aug. Blutbime. i. Dochnahl Fiihr. Obstkunde 2:193. 1856. 2. Loschnig Mostbimen 218, fig- 1913- Published in Germany in 1795 and regarded as a perry pear in Austria. It is known as the Flesh-pear in Upper and Lower Austria and also as the Sanguinol in the former. Fruit small, globular-pyriform, obtuse, greenish-yellow, strongly blushed on the sun- exposed side; flesh yellowish- white, flushed with red especially on the side next the sun, rather coarse, subacid, little aroma; third; Oct. Bocksbime. i. Dochnahl Fiihr. Obstkunde 2:^4. 1856. Originated in Saxony 1833. Fruit small, turbinate, light yellow and blushed slightly on the side of the sun; flesh aromatic; good; Aug. Bodiker Dechantsbime. i. Dochnahl Fiihr. Obstkunde 2:95. 1856. A seedling of Van Mons, Belgiiun, 1852. Fruit medium, turbinate, green turning to greenish-yellow, speckled uniformly with russet spots; flesh yellowish-white, very soft and delicate; very good; Oct. and Nov. Bogenakerin. i. Dochnahl Fw/zr. Obstkunde 2: ig^. 1856. Originated in Wurttemberg, 1823. Fruit medium, oblique, sides imequal, grass-green changing to light yellow, russeted; good; Oct. and Nov. Bohmische friihe Jakobsbime. i. DochnahX Fiihr. Obstkunde 2:4T. 1856. Originated in Bohemia, 1852. Fruit small, yellowish-green, streaked with russet; flesh yellowish, vinous; good; end of July for two weeks. Boieldien. i. Guide Prat. 103. 1895. A cross between Crassane and Louise-bonne Sannier. Fruit medivmi to large; flesh very flne and perfumed; Oct. and Nov. Bolarmud. i. Dochnahl Fw/zr. Obstkunde 2:116. 1856. An oriental variety introduced in 1833. Fruit fairly large, ventriculous-turbinate, of a uniform light green, blushed with red; tolerably sweet; Dec. Bollweiler Butterbime. i. Dochnahl Fiihr. Obstkunde 2:70. 1856. A seedling raised by Bollweiler in Alsace, 185 1. Fruit mediimi, short-turbinate, green changing to greenish-yellow, somewhat blushed, thick-scaled; flesh melting, sweet; Apr. Bologna, i. Ragan Norn. Pear, B. P. I. Bui. 126:59. iQoS. Originated by Van Mons. Fruit medium, yellow; good; late. Bon-Chretien d'Auch (Calvel). i. Hogg Fruit Man. 533. 18S4. Although bearing the same name this pear is quite distinct from the Bon-Chretien d'Auch which is regarded as synonymous with the Bon-Chretien d'Hiver, since the pear here discussed ripens in July and August. Fruit large to very large, like Calebasse in form, one side sometimes more swollen than the other, green becoming yellow on approach- THE PEARS OF NEW YORK 313 ing maturity, bright vermilion on side exposed to the sun; flesh breaking; juice rich and sugary; good; July. Bon-Chretien d'Automne. i. Langley Pomona 131. 1729. 2. Knoop Fructologie 1:82, Tab. II, fig. 1771. Listed by Langley as ready to be gathered Aug. 20. Knoop stated in 1771 that it had the same qualities as the Bon Chretien d'et6 but that it ripens a little later. Fruit large; flesh soft and friable, but juicy, pleasant and aromatic. Bon-Chretien Bonnamour. i. Rev. Hort. 76. 1898. 2. Cat. Cong. Pom. France 196, fig. 1906. Raised in 1895 by M. Guillot, Rhdne, Fr., and placed on the market in 1898. Fruit large to very large, of typical Bartlett form, rather contracted at the lower end and obliquely hollowed around the stalk, smooth, shining, and covered with fawn-russet and often tinted on the side next the sun; flesh fine, melting, juicy, sweet, perfumed; first class. Bon-Chretien d'Espagne. i. Duhamel Trait. Arb. Fr. 2:216, PI. 46. 1768. 2. Mas Le Verger 1:131, fig. 64. 1866-73. Spanish Warden. 3. Hogg Fruit Matt. 648. 1884. The origin of Bon-Chretien d'Espagne or Spanish Warden is ancient and uncertain. Merlet described it in 1675, ^nd so did La Quintinye, in 1 69 2 . It was well known ; for Messrs. Simon-Louis of Metz, Lorraine, gave it some forty sjmonyms in their 1895 catalog. Fruit large, pyriform, very ventriculous in its lower half where it is more or less bossed, the upper part narrows to an obtuse end; skin thick, greenish-yellow changing to yellow, dotted and marked with fawn-russet, and highly colored with vivid red on the side exposed to the sun; flesh white, coarse, breaking, juicy, with a pleasant, brisk flavor and musky aroma; third for the table, first for the kitchen; Nov., Jan. and even Mar. Bon-Chretien d'ete. i. Duhamel Trait. Arb. Fr. 2:217, PI. XLVII, fig. 4. 1768. 2. Leroy Diet. Pom. 1:457, fig- 1867. Origin ancient and unknown but was cultivated in French gardens about the end of the sixteenth centtiry, being mentioned by Olivier de Serres in 1600, and by Le Lectier of Orleans in 1628. It has been cultivated all over Europe for over three centuries and has consequently acquired a number of synonyms. Fruit large, pyriform, irregular in form, yellow, with orange blush on side next the sun, and strewed with green specks; flesh yellow- ish, crisp, coarse-grained, very juicy and of a rich, sweet and pleasant flavor; second; early Sept. Bon-Chretien Fondant, i. Downing Fr. Trees Am. 704. 1869. 2. Mas Pom. Gen. 7:113, fig. 537. 1881. Bon-Chretien de Bruxelles. 3. Leroy Did. Pom. 1:453, fig. 1867. An ancient Flemish pear which must not be confounded with Epine dEte although Bugiarda has been used as a synonym for both. Fruit large, oblong-pyriform, green, sprinkled with small dots of deep green, the fundamental green changing to lemon-yellow on mattirity; flesh whitish, very melting and juicy, sweet, delicately perfumed; good; Oct. and Nov. Bon-Chretien Frederic Baudry. i. Guide Prat. 88. 1895. Fruit meditun or large; flesh fine, sweet, perfumed; first; Feb. and Mar. 314 THE PEARS OF NEW YORK Bon-Chretien d'Hiver. i. Duhamel Trait. Arb. Fr. 2:212, PI. XLV. 1768. 2. Mas Le Verger 1:23 bis, fig. 18. 1866-73. Bon-Chretien d' Audi. 3. Hogg Frini Man. 533. 1884. A volume might be filled with a record of the endeavors to determine the origin of this pear. As to its great antiquity all are agreed. It is established that it was imported into France from Italy in 1495 by Charles VIII on his conquest of the kingdom of Naples, but whether it was the Crustuminum of the Romans or whether it received its name at the beginning of Christianity remains uncertain. One explanation of the name was that Frangois de Paul, the founder of a monkish order, being called to the court of Louis XI for the recovery of his health, was styled by that monarch " le bon Chretien," and that he brought with him from Calabria some of this fruit which henceforth acquired the name it bears. That suggestion, however, is evidently erroneous as Saint Frangois de Paul's visit to the King at Tours took place in 1483 whereas this pear was introduced to France in 1495. It is thought not improbable that the name is derived from the Greek pan- chresta, meaning " all good," of which the Latin Crustuminum of the Romans may also be a derivation. Fruit large and sometimes very large, variable in form, irregularly pyri- form or obovate-turbinate, rather rough to the touch, dull greenish-yellow, some brown next the sun, and strewed with small, russet dots; flesh whitish, crisp, juicy, sweet, aromatic and vinous; a dessert pear of merit, first class for cooking; Dec. to Mar. Bon-Chretien d'Hiver Panache, i. Leroy £>jc/. Pom. 1:467, fig. 1867. Striped Bon Chretien. 2. Kenrick Am. Orch. 184. 1833. A variegated form of Bon Chrdtien d'Hiver propagated by Louis Noisette at Brunoy, Seine-et-Oise, Fr., in 1802. It differs only from its type in the coloring of its skin which is bright green, finely dotted and stained with brownish-red and covered with large, yellow streaks extending from the stalk to the calyx, and in its flesh being more melting. Bon-Chetien Mathieu Joseph Lamarche. i. Ann. Pom. Beige 3:99, fig. 1855. Said to have been raised about the middle of the eighteenth century in a Belgian monastic garden. Fruit large, irregular-pyriform, rough to the touch, bright green, striped with russet and sprinkled with black dots, becoming rich golden-yellow on maturity; flesh white, buttery, melting; juice very abundant, with a delicate savor of the peach and the aroma of the raspberry; first; end of Oct. Bon-Chretien Prevost. i. Guide Prat. 88. 1895. Fruit large; flesh semi-melting, juicy and has a very pleasant perfume; first; Dec. to Feb. Bon-Chretien du Rhin d'Automne. i. Mas Pom. Gen. 3:139, %• 166. 1878. Diel stated that he received this variety from the neighborhood of Dietz in the Duchy of Nassau without any account of its origin. Fruit large, ovate-pyriform, bossed and irregular, sides unequal, bright green, dotted with gray points, passing to bright lemon- yellow on ripening, with some red coloring on the fruits more exposed; flesh white, rather fine, semi-buttery, firm, with sufficient sweet juice which is vinous, acidulous and perfimied. Bon-Chretien Ricchiero. i. Mas Le Verger y.Vt. 2, 139, fig. 166. 1866-73. Obtained by M. de Mortillet, Meylan, Fr.; first published in 1865. Fruit mediima to large, obovate-obtuse-pyriform, pale green, sown with brown spots; flesh greenish-white, THE PEARS OF NEW YORK 315 fine, melting, a little gritty at the core; juice abundant, sugary, vinous, highly scented; first; Oct. Bon-Chretien Vermont, i. Guide Prat. 88. 1895. A cross between Rousselet de Reims and la Belle Angevine obtained by M. Sannier. Fruit large; form that of Belle Angevine; flesh fine, juicy, scented and sweet; Oct. Bon-Chretien de Vemois. i. Leroy Diet. Pom. 1:469, fig. 1867. Obtained by M. Henrard, nurseryman at Liege, Fr., about 1840. Fruit large, varying in form between ovate and turbinate-obtuse, bossed, greenish-yellow, touched with olive- russet and dotted with bright brown specks; flesh whitish, semi-fine, semi-melting, rather gritty at center; juice abiuidant, sweet, astringent and slightly aromatic; second; Nov. to Jan. Bon Gustave. i. Card. Chron. 6g. 1848. 2. Leroy Did. Pom. 1:471, fig. 1867. From a seed bed of Major Esp^ren, Mechlin, Bel., but it did not bear fruit till 1847. Fruit rather large, obovate-obtuse-pyriform, mammillate, bright green, marbled with russet; flesh greenish- yellow, buttery, sweet, perfumed; first; beginning of winter. Bon Parent, i. Leroy Diet. Pmn. 1:472, fig. 1867. 2. Mas Pom. Gen. 3:117, fig. iSS- 1878. Raised by Simon Bouvier of Jodoigne, Bel., in 1820. Fruit medium, regular pyriform, bossed at summit, smooth, lemon-yellow, dotted with gray-russet, washed with reddish- brown on the side next the sun; flesh white, fine, semi-melting, juicy, vinous, aromatic; hardly first; Oct. Bon-Roi-Rene. i. Leroy Diet. Pmn. 1:473, %• 1867. Raised from seed by Leroy and bore fruit first in 1864. Fruit medium to large, ovate, irregular, bossed, lively green, sprinkled all over with dark gray dots and vermilioned on the side exposed to the sun; flesh yellowish- white, fine and dense, watery, excessively melting, and a little gritty; juice abundant, sweet, vinous, with a delicious perfiuned taste; first; Oct. Bon Vicaire. i. Guide Prat. 88. 1895. The fruit of this variety resembles that of the Vicar of Winkfield and the tree, of moderate vigor, is similar to that of the Duchesse d'Angoul^me. Fruit large or very large, long and like Calebasse in form, yellow, vermilioned on the sunny side; flesh very fine, melting; Sept. Bonne d'Anjou. i. Leroy Diet. Pom. 1:474, fig- 1867. Raised from seed by Leroy in 1864 at Angers, Fr. Fruit medium and sometimes large, ovate, irregular and much bossed, bright yellow, speckled all over with dark gray spots and washed with vermilion on the side next the sun; flesh yellowish- white, fine and dense, exceedingly melting, a little gritty; juice abundant, sugary, vinous, refreshing, deliciously perfumed; first; Oct. Bonne-Antonine. i. Leroy Diet. Pom. 1:475, fig- 1867. There is a great similarity between this variety and Buerr^ Flon. The origin is obscure. The Society of Van Mons distributed it before 1876 without description. Fruit large and often enormous, long-conic, obtuse, slightly bossed and generally somewhat contorted at the summit, dull golden-yellow, mottled and dotted with russet; flesh yellowish-white, 3l6 THE PEARS OF NEW YORK fine, dense, very melting, almost free from granulations ; juice abundant, refreshing, sugary, with an exceedingly pleasant after flavor of anis; first; mid-Oct. Bonne de Beugny. i. Rev. Hort. 280. 191 1. A chance seedling, found at Sainte-Catherine-de-Fier-Bois, Fr., by M. Chivert in 1875. Fruit large to very large, globular-obtuse-pyriform, yellow, washed with russet especially round the stalk; flesh melting, juicy, sweet, and agreeably perfumed; first; Oct. to Jan. Bonne Carmelite, i. Guide Prai. 88. 1876. Distributed from Toumai, Bel. Fruit semi-melting; like Calebasse in form; Mar. and Apr. Bonne de la Chapelle. i. MasLe Wrger 2:231, fig. 114. 1866-73. A wilding found by Jacques Jalais, Nantes, Fr., in 1845. It was described in this country by Downing in 1869. Fruit medium, turbinate, short and swelled, rather irregular in contour, green, sprinkled with dots of a deeper shade of green, some russet blush on the exposed side; flesh a little greenish, flne, buttery, melting, with abundant sweet juice, first; end of Aug. Bonne Charlotte, i. Leroy Did. Pom. 1:477, fig. 1867. 2. Downing Fr. Trees Am. 705. 1869. Obtained from seed in the garden of the Society of Van Mons at Geest-Saint-R^my, Jodoigne, Bel., in 1849. Fruit medium, variable in form, but usually simply pjrriform, bossed, pale yellow, with green dots, lightly washed with purple on the side exposed to the sun; flesh white, rather fine, more buttery than melting, sugary; juice sufficient and slightly musky; good; Aug. and Sept. Bonne d'Ezee. i. Ann. Pom. Beige 5:73, fig. 1857. 2. Pom. France i:No. 34. PI. 34. 1S63. Brockworth Park. 3. Hogg Fruit Man. 535. 1884. A wilding found at Ezee in the Touraine, Fr., by Dupuy about 1788. Fruit large, often medium, long-ovate-obtuse; skin rather thick, oily, lemon-yellow or golden, dotted and stained with bright russet; flesh white, very fine and melting; juice excessively abun- dant, sugary, acidulous, having an exquisite aroma; first; all Sept. Bonne de Jalaic. i. Leroy Diet. Pom. 1:480, fig. 1867. Obtained from seed in 1857 at Nantes, Fr., by Jacques Jalais. Fruit small, globular- ovate, bossed, one side always more enlarged than the other; sldn rough, pale yellow, dotted with clear brown and stained with russet markings; flesh whitish, semi-fine, melting, sometimes a little dry, slightly gritty at center; juice sufficient, very sugary and having an agreeable flavor; second; latter half of Sept. Bonne- Jeanne, i. Leroy Diet. Pom. 1:481, fig. 1867. Origin unknown, but in the middle of the nineteenth century it was extensively culti- vated in the environs of Paris. Fruit medium to small, pyriform-obtuse, depressed at crown and stem, yellow-ochre, dotted and mottled with fawn and washed on the exposed side with brick-red or brilliant- violet-red ; flesh greenish-white, semi-fine, and semi-melting, rather dry, very sweet and with a not unpleasant taste of fennel ; third, middle of Aug. Bonne Sophia, i. Downing Fr. Trees Am. 706, fig. 1869. Fruit medium, obovate-acute-pyriform, pale greenish-yellow, with a red cheek, a THE PEARS OF NEW YORK 317 few patches and nettings of nisset and numerous small, brown dots; flesh white, fine, melting, sweet and slightly perfumed; very good; Oct. Bonne Therese. i. Leroy Diet. Pom. 1:488, fig. 295. 1867. 2. Downing Fr. Trees Afii. 797. 1869. Probably originated by Ndis, Mechlin, Bel., previous to the year 1834. Fruit medium, regular, roundish-oval, greeenish-yellow, marbled with dull red at the stalk; stalk short, straight; calyx small, open; flesh white, juicy, highly aromatic, sweet, m.elting; first; Oct. Bonne des Zoes. i. Mcintosh Bk. Card. 2:463. 1855. Described as a recent introduction in England in 1855. Fruit medium; first; Sept.: tree productive, making a good standard. Bonners. i. Atn. Pom. Soc. Rpt. 31. 1S69. 2. Ibid. 119. 1873. Originated in Hancock County, Ga., and was known in 1869 in Washington Cotmty, of that state, as the Pope pear. Fruit has a peculiar almond flavor; very good; Sept. Bonneserre de Saint-Denis, i. Leroy Did. Pom. 1:490, figs. 1867. An exquisite pear raised from seed by Leroy, Angers, Fr., in 1863. Fruit medium or above, globular-obtuse-p^Tiform, regular in outline; a second type of the variety is rather contorted and bossed; color greenish-yellow, dotted, striped and stained with russet; flesh white, fine, melting, granular about the core ; juice plentiful, sweet, acid, and endowed with a delicious perfume; first; Dec. and Jan. Bonnet Zuckerbime. i. Dochnahl Fw/tr. 055n. 1:498, fig. 1867. Origin uncertain, but it was described in the catalog of the Society of Van Mons. Fruit medium, globular-ovate, mammillate at summit, yellowish-green, covered with dots and patches of gray russet; flesh very white, dense, fine, semi-melting, some grit about the core; juice abundant, sweet and perfumed; second; Oct. Brielsche Pomeranzenbirne. i. Dochnahl Fu/tr. Obstkunde 2:22. 1856. Orange de Briel. 2. Mas Pom. Gen. 6:47, fig. 408. 1880. Attributed to Holland about 18 12 by Dochnahl. Fruit small or nearly small, globular- turbinate, sides uneven (Dochnahl), even contour (Mas), green passing at maturity to bright lemon-yellow, washed on the side next the sun with a beautiful vermilion, covered with numerous minute dots of fawn which change to yellow on the simny side; flesh whitish, rather fine, semi-buttery, gritty, not very juicy, saccharine; first. Briffaut. i. Gard. Chron. 367. 1863. Fruit medium, pyriform, smooth, shaded side green, other red; flesh greenish- white, fine, melting, sweet, perfumed; it is one of the most beautiful fruits of the summer, brilliant in coloring, but it decays rapidly; Aug. 320 THE PEARS OF NEW YORK Brindamour. i. Leroy Did. Pom. 1:501, fig. 1867. Originated in the Department of the Vienne, Fr., at the beginning of the nineteenth century. Fruit medium, obtuse-turbinate, rough to the touch, bronzed, dotted with fawn, some bright green around the stem, and marbled with the same color on the cheek exposed to the sun; flesh whitish, fine, soft, melting; juice extremely abundant, sweet, acidulous and very pleasantly perfumed; first; Nov. to the end of Jan. Bringewood. i. Mag. Hort. g: 124. 1843. 2.16/^.13:153. 1847. A foreign variety, probably English. Fruit medium, pyriform, yellowish-brown, almost covered with russet; flesh yellowish-white, somewhat gritty around the core, other- wise buttery, rich; first; end of Oct. to beginning of Dec. British Queen, i. Jour. Hort. N. S. 3:546. 1862. 2. Hogg Fruit Man. 537. 1884. Raised by Thomas Ingram from seed of Marie Louise at Frogmore, Eng., and first distributed in 1863. Fruit large, obovate-pyriform, bossed, golden, much covered with cinnamon-colored russet, encrimsoned on side next the sun; flesh yellowish-white, fine- grained, buttery, melting, rich, sugary, having the flavor of the Marie Louise; first; Oct. Broncirte Winterbime. i. DochnahlFuhr. Obsikunde 2:jo. 1S56. Raised by Van Mons at Louvain, 1853. Fruit medium to small, obtuse-ventriculous, entirely covered with russet but somewhat blushed on the side next the sun; flesh very sweet; first; Jan. and Feb. Bronx, i. Downing Fr. Trees Am. 710. 1869. Raised by James R. Swain, Bronxville, N. Y., about 1850. Fruit medium, obovate- P3mform, greenish-yellow, netted and stained with russet; flesh whitish, juicy, melting, sweet, slightly perfumed flavor; very good; first half of Sept. Bronzee Boisselot. i. Guide Prat. 88. 1895. Fruit medium; flesh very melting, and of excellent flavor, sugary; first; Oct. Bronzee d'Enghien. i. Mas Pom. Gen. 5:171, fig. 374. 1880. Disseminated by the Society of Van Mons. Fruit mediimi, long-pyriform, well swelled around the center, golden- yellow, dotted and stained with light bronze; flesh fine, semi-melting, juicy, acidulous; Nov. to Jan. Brookline. i. Mass. Hort. Soc. Rpi. 45. 1866. A seedling pear fruited by S. A. Shurtlefl, Brookline, Mass., in 1862. Fruit above medium, turbinate, brown-russet; flesh sweet, juicy and buttery, with high flavor; very fine; Oct. Broom Park. i. Gard. Chron. 209, fig. 1845. 2. Hogg Fruit Man. 538. 1884. Raised by Thomas Andrew Knight at Downton Castle, Herefordshire, Eng.; it first bore fruit in 1831. Fruit small, globular-obovate ; skin green and rough, largely covered with brown-russet; on the side next the sun it is tinged with dull red; flesh yellowish, melting, juicy, rich, with something of a melon flavor combined with pineapple. This singular commixture of flavors is its principal characteristic; an excellent dessert pear; Jan. Brough Bergamot. 1. Hogg Fruit Man. zi^. 1884. A variety which succeeds well in the North of England. Fruit small, globular-turbi- nate tapering into the stalk; skin rough, yellowish-green, very much covered with brown- russet; flesh yellowish- white, rather coarse-grained, saccharine, very juicy, with a rich and highly perfumed flavor; first; Dec. THE PEARS OF NEW YORK 321 Brugmans. i. Mag. Hort. 4:395. 1838. 2. Dochnahl Fiihr. Obstkunde 2:100. 1856. A seedling of Van Mons, 1S21. In September, 1838, it was exliibited among " ninety varieties " by Manning, before the Massachusetts Horticultural Society. Fruit medium, conic, light green changing to light yellow at maturity, sometimes rather blushed; flesh aromatic and sweet ; mid-Nov. for three weeks. Brumbime. i. Dochnahl Fiihr. Obstkunde 2 :g. 1856. Originated in Odenwald, Ger., 1847. Fruit medium, turbinate, light yellow turning to lemon-yellow, striped with bright red; good; Sept. and beginning of Oct. Briine Mineme. i. Guide Prat. 88. 1S76. Fruit rather large; first quality for cooking; Nov. and Dec; of doubtful merit. Tree vigorous and fertile, well suited for exposed situations. Brunet. i. Mas Pom. Gen. 7:9, fig. 485. 1881. Found growing wild at Houga, Department of Gers, Fr., about 1826. Fruit medium, globular, very bright green, dotted with numerous small, gray specks; at maturity the basic green passes to pale yellow, a little warmer on the side next the sun ; flesh white, flne, melting; juice plentiful, sweet and agreeably musky; fair; end of Aug. Briisseler Herbstbergamotte. i. Dochna.hl Fiihr. Obstkunde 2: -j 6. 1856. Raised by Van Mons in 1825. Fruit medium, obovate- turbinate, yellowish-green changing on maturity to lemon-yellow all over; flesh granular, soft, vinous and strongly musky; good; Nov. Brute Bonne, i. Miller Card. Kal. 206. 1734. Franzosische Zapfenbirne. 2. 'Dochnahl Fiihr. Obstkunde 2:1 T^g. 1856. Fruit medium, thin-skinned, grass-green all over, flushed red on the side next the sun; flesh somewhat musky, sweet, acidulous; good; end of Oct. Bryan Edwards, i. Trans. Land. Hort. Soc. 16:395. 1826. A seedHng found growing early in the nineteenth century in the neighborhood of Southampton, Eng., by Bryan Edwards. Fruit globular-turbinate, pale green changing at maturity to pale yellow; flesh melting, rich, sweet, pleasantly perfiuned; of considerable excellence; beginning of Nov. Buchanan, i. Am. Pom. Soc. Rpt. 114. 1869. Submitted for examination to the Fruit Committee of the American Pomological Society in January, 1869, by Isaac Buchanan of New York. Fruit medium, obovate- acute-pyriform, dull yellow, with considerable russet; flesh a little coarse-grained, melting, juicy, gritty next the core, moderately sweet, and of good flavor. Buffalo. 1. 'RoopcvW.Fr. Book i$i. 1857. Of foreign origin; " an early and abundant bearer; flesh a little coarse, but buttery. juicy, sugary and sprightly." Bunte Mannabime. i. Dochnahl Fahr. Obstkunde 2'. 106. 1856. A variegated form of the French Colmar d'Hiver or Cobnar. Fruit greenish-yellow, with reddish-brown stripes; in other respects similar to its type. Buntebime. i. Dochnahl Fahr. Obstkunde 2:6c). 1856. Originated in Hanover, Ger., 1852. Fruit medium to small, greenish-yellow turning to bright, light yellow; flesh fine, flushed, sweet; good; mid-Sept, and Oct. 21 322 THE PEARS OF NEW YORK Burchardt Butterbime. i. Dochnahl Fiihr. Obsikuiide 2:114. 1856. Considered by Dochnahl to be a seedling raised in 1833. Fruit medium, rather variable, globular-ovate, uniformly bright lemon-yellow, sprinkled with fine russet; flesh rather yellowish, semi-melting, aromatic, sweet; first; all Oct. Bui ee Winter, i. Langley Pomona 131. 1729. Fruit medium, globtilar-obtuse-pyriform, somewhat depressed at both stalk and calyx, speckled aU over; may be gathered early in September and in season Feb. to Apr. ; first class. Burgoyne. i. Ragan Nom. Pear, B. P.I. Bui. 126:68. 1908. Fruit large, oblong-pyriform, greenish-yellow, blushed with russet; flesh melting, juicy, sweet; good; season medium. Burkett. i. III. Hort. Soc. Rpi. 144. 1880. 2. Am. Pom. Soc. Rpt. 236. 1911. Reported to the Illinois Horticultural Society in 18S0 by C. S. Capps of Mt. Pulaski who described it as a " miserable apology" for a pear, though exempt from blight. It was mentioned in a communication to the American Pomological Society in 191 1 by Charles G. Patten, Charles City, Iowa, as a variety which originating in Illinois had resisted blight for a period of forty-five years in South Iowa. It has been suggested that this and Sudduth may be the same. Burlingame. i. Mag. Hort. 15:344. 1849. 2. Downing Fr. Trees Am. 711. 1869. Raised from seeds of pears planted in 1790. In 1830 Dr. S. P. Hildreth, Marietta, Ohio, sent a description of the pear to the Massachusetts Horticultural Society which named it after Mrs. Burlingame of Marietta who had originally saved the seeds. Fruit below medium, globular-oblate, pale yellow, blushed with red on the sun-exposed side and covered with small, russet specks; flesh white, coarse, melting and juicy, rich, sugary, perfumed; Aug. and Sept. Burnett, i. Kenrick i4m. Orch. 139. 1841. 2. Downing Ff. Trees Am. 712. 1869. Raised by Joel Burnett, Southborough, Mass., in the early half of the nineteenth century. Fruit large, obtuse-pyriform, pale yellow, with much iron-russet and flushed on side next the sun; flesh greenish-white, rather coarse-grained but rich, musky, juicy, sweet; excellent; Oct. and Nov. Butt Pear. i. Hogg F?-M2i Man. 539. 1884. A pear grown in England especially around Ledbury, Herefordshire, for the production of perry. Fruit small, globular-obovate, lemon-color, strewed with minute, russety dots; flesh yellowish, coarse-grained, granular, acidulous. Butterartige Bergamotte. i. Dochnahl Fw/tr. Ofof^wMJe 2:79. 1856. No. 33 in the Van Mons collection, 1834. Fruit small, long-globular, dark yellow, much covered with red-russet; flesh yellowish-white, semi-melting, sweet, firm, aromatic, suitable for espalier; beginning of Nov. Biittner Sachsische Ritterbime. i. Dochnahl Fw/ir. Ofoitewde 2:23. 1856. Poire de Chevalier de Buttner. 2. Mas Pom. Gen. 4:145, fig. 265. 1879. According to Diel this variety originated in the environs of Halle, Prussia. Fruit medium or nearly medium, globular-turbinate or globular-ovate, often irregular in contour, a lively green sprinlded with dots of gray-green changing to brilliant lemon-yellow at THE PEARS OF NEW YORK 3^3 mattirity, well-exposed fruits being extensively washed with brownish-red; flesh white, tinted yellow under the skin, a little coarse, semi-breaking, fairly juicy, more or less per- fumed according to the season; quality inconstant; Aug. Cabot. I. Prince Pom. Man. 2:214. 1832. 2. Mag. Hort. 10:298, 299, fig. 1844. 3. Do-RTiing Fr. Trees Am. 712. 1869. Raised from seed of Beurre Gris planted in 182 1 or 1822 by J. S. Cabot, Salem, Mass. Fruit medium, globular-ovate, slightly irregular; skin rough, bronze-yellow, almost covered with cinnamon-russet, some marbling of red on the side next the sun; flesh greenish- white, breaking, juicy, with a rich, subacid flavor; first; Sept. and Oct. Cadeau. i. Leroy Diet. Pom. 1:507, fig. 1867. Mainly cultivated in the neighborhood of Angers, Fr., where it probably origi- nated. Fruit small, globular-ovate, one side always more swelled than the other; skin thick, greenish-yeUow or pale yellow, dotted and striped with gray-brown; flesh yellowish, coarse, semi-melting, very granular, wanting in juice, sugary, not much flavor; third; end of July. Cadet de Vaux. i. Liegel Syst. Anleit. 132. 1825. 2. Downing Fr. Trees Am. 712. 1869. 3. Leroy Diet. Pont. 1:508, flg. 1869. It is claimed that Van Mons originated this variety. Tree very productive, an early and heavy bearer. Fruit large, obtuse-pjnnform, ochre-yellow, dotted with brown and shaded with fawn and pale red in the sun; stem short, large, curved; cal}^ large; flesh yellowish- white, fine, breaking, sweet, juicy, perfumed; good; Dec. to Mar. Caen de France, i. Mag. Hort. 19:102. 1853. 2. Ibid. 21:188. 1855. 3. Am. Pom. Soc. Rpt. 52. 1869. Synonymous with No. 51 of Van Mons. It was introduced into this country in 1834 by R. Manning, Salem, Mass. Fruit large, p>Tiform; skin thick, yellow, overspread with russet; flesh yellowish- white, semi-melting, juicy, sweet, vinous, with a little astringency, slightly aromatic; " one of the very best of the late varieties, keeps without trouble, and may be put in barrels to ripen, and can be depended on from Jan. to Mar." Caesar, i. Frince Pom. Man. i:gS. 1832. Extensively cultivated in the French Department of Lorraine in the early part of the nineteenth century. Fruit large, obovate-pjoiform, smooth, pale yellow in the shade, deeper next the sim and sometimes slightly tinged with red, sprinkled with minute specks; flesh very white, breaking, of a rich and rather musky flavor; on maturing becomes soft rapidly; Dec. Caillot Rosat (English), i. Hogg Fruit Man. 540. 1884. 2. Mathieu Norn. Pom. 191. 1889. This is not the Caillot Rosat of the French which in England is known as the Summer Rose. Fruit above medium, pyriform, smooth, greenish-yellow, with a brownish-red cheek and streaks of brighter red on the side next the sun; flesh tender, very juicy, sweet, perfumed; good; Aug. Caillot Rosat (French), i. Leroy Diet. Pom. 1:509, fig. 1867. 2. Guide Prat. 72, 254. 1S76. Summer Rose. 3. Kogg Fruit Man. 652. 1884. 324 THE PEARS OF NEW YORK An ancient French pear of iinknown origin. Writing of it in 1586 Jacques Dal^champ thought it identical with the pear Nard, of the Greeks. This, however, has not been substantiated; but the pear was in early times spread generally through France under a variety of local names. One Jehan de Meung, a poet bom near Orleans in 1280, wrote of it, as also did Gilles Menage in 1694 who said it was " a kind of pears so called because of their hardness, their whiteness and their taste of rose." It is probable that it takes its name Cailleau, Calliot, Caillou, Caillorosar, Caillot, from the caillou, a pebble, because of the grit with which it is filled. Fruit medium, globular-oblate, yellowish, with stains of fawn-russet, washed with tender rose on the side of the sun and streaked with the same color around the stem; flesh white, scented, a little coarse, semi-melting, always gritty around the core; juice sufficient, sugary, acid, musky; second; Sept. Calbasbim. i. Christ Hawcffc. 497. 1817. Graue Flaschenbirne. 2. T)ochnahl Fiihr. Obstku^ide 2:140. 1856. Originated in Holland in 1758. Fruit large, gourd-shaped, irregular, bossed, yellow, with grayish-russet, becoming golden and washed with red; flesh yellowish-white, soft, granular, somewhat woody, musky, sweet; good; Nov. and Dec. Calebasse. i.Leroy Did. Pom. i: $12, Hg. 1867. 2. Downing Fr. Trees Am. ^12. 1869. Termed by Downing " a very grotesque looking Belgian fruit." Leroy considered it to have been raised in Brabant, Holland, early in the eighteenth century by Herman Knoop, a Dutch horticulturist. Fruit mediimi, long gourd-shaped, crooked and undulating in outline; skin rough, dull yellow, with thin, gray russet on the shaded side becoming cinnamon- and orange-russet next the sun; flesh yellowish- white, semi-fine, semi-melting, crisp, juicy and sweet; second; Sept. and Oct. Calebasse d'Anvers. i. Guide Prat. 103. 1895. Sent out by M. Daras de Naghin of Antwerp, Bel., and recommended in 1895 by Simon-Louis Brothers, Metz, Lorraine, as combining all the quaUties requisite to render it a fruit suitable for commerce. Fruit large, long, more or less contracted at its center, canary-yellow, dotted with brown specks and stained with fawn at the summit; flesh rather fine, free from granulations, juicy, sugary and savory; good; Oct. and Nov. Calebasse de Bavay. i. Mas Le Verger 1:35, fig. 24. 1866-73. 2. Leroy Diet. Pom. 1:514, fig. 1867. Raised from seed at Mechlin, Bel., and distributed in 1849 by M. Tuerlinckx. Fruit rather large, long-pyriform, contracted at summit, concave on one side, the lower end being bent; color yellowish-green; fiesh white, very fine; juice abundant, sweet, acid, having a delicate perftune ; first ; Nov. and Dec. Calebasse Boisbunel. 1. Mass. Hort. Soc. Rpt. 41. 1871. 2. Guide Prat. 6$. 1895. Obtained by M. Boisbunel of Rouen, France. Fruit large, like Calebasse in form, greenish-yellow, washed with red; flesh fine, yellowish- white, melting, very sweet; first quality; Feb. and Mar. Calebasse Bosc. i. Leroy Djrf. Pom. 1:515, fig. 1867. 2. Hogg Frm"/ Maw. 540. 1884. 3. Bunyard Handb. Hardy Fr. 162. 1920. A chance seedling found in 1819 by Van Mons in the garden of M. Swates at Linl 141, fig- 69. 1866-73. 2. Leroy Did. Pom. 1:517, fig. 1867. Mas thinks Calebasse Delvigne was raised in Belgium and Leroy considers it to have originated in France. Fruit medium, pyriform, yellow, strewed with cinnamon-colored russet and richly colored with red on the sun-exposed side; flesh j'ellowish- white, rather coarse-grained, melting, juicy, sweet and fine flavor, strong muslcy aroma; second to first; Oct. Calebasse d'Ete. i. Leroy I?jrf. Pow. 1:518, fig. 1867. 2. Hogg Fruit Man. s 40. 1884. A seedling obtained by Major Esp6ren of Mechlin, Bel. Fruit above medium and sometimes larger, long-pyramidal, obtuse, a little contorted at base, greenish-yellow, covered with brown-russet and with numerous russet spots; flesh white, semi -melting, rather gritty at center, sugary, slightly acid and having a delicate perfume; a good early pear; Sept. Calebasse Fondante. i. Keniick Atn. Orch. 140. 1841. Described by Kenrick in 1841 as a new variety by Van Mons. Fruit very much lengthened, bossed, uniformly red; flesh melting, sugary, agreeable; Oct. Calebasse d'Hiver. 1. Card. Chron. 6g. 1848. 2. Mas Pom. G^ew. 6:161, flg. 465. 1880. Obtained by Major Esp^ren, Mechlin, Bel., and described in 1848 as a new fruit. Fruit large, turbinate or ovate-pyriform and long, dark green, sprinkled with brown dots, the dark green becoming at mattuity pale yellow and golden on the side of the sun; flesh semi-melting, white; juice abundant, sweet, and without any appreciable perfume; good for the purposes of the kitchen. Calebasse Kickx. i. Guide Prat. 8g, 254. 1876. 2. Kogg Fruit Man. 541. 1884. This is No. 590 in the Van Mons catalog and was a seedling first described in 1823. Fruit below medium, obovate, rather uneven in outline, light greenish-yellow turning to lemon-yellow, with some patches of very thin, pale, cinnamon-colored russet; flesh whitish, coarse-grained, semi-melting, sweet, with an agreeable perfume; inferior, becoming pasty in the middle of October; early Oct. Calebasse Leroy. i. Leroy Diet. Pom. 1:519, fig. 1S67. 2. Mas Pom. Gen. 4:175, fig. 280. 1879. Raised by Van Mons about 1830 and published for the first time in the Catalogue Systematique of Diel in 1833. Fruit medium, conic-pjTiform, somewhat contracted around the middle, bright green, stained with russet patches and sown with some gray dots and generally blushed with pale red on the side of the sun; first; Sept. Calebasse Cberdieck. i. Oberdieck Obst-Sort. 285. 1S81. 2. Leroy Diet. Pom. 1:520, fig. 1S67. A seedHng raised by Leroy at Angers, France; it first fruited in 1863. Fruit large, very long, like Calebasse in form, more or less obtuse, bossed; color orange-yellow, very finely dotted with brown, marked with some fawn and blackish patches; flesh white, extremely fine, semi-melting, juicy, fresh, sugary, aromatic; first; Oct. 326 THE PEARS OF NEW YORK Calebasse d'Octobre. i. Mass. Hort. Soc. Rpt. 41. 1871. 2. Horticulturist 27:102. 1S72. Received by the Massachusetts Horticultural Society from M. Alexandre Bivort of Belgium and tested November, 1871. Fruit medium, acute-pyriform, long; skin smooth, pale yellow, traced with russet, with a fine ruddy tint on one side; flesh yellowish- white, melting, juicy and buttery, fine-grained; flavor vinous, rich, aromatic, sprightly, with a slight astringency. Calebasse Rose. i. Mas Pom. (Jew. 7:123, fig. 542. 1881. Of uncertain origin. Fruit medium or rather large; obovate-pyriform, usually rather irregular or bossed in its outline, bright green, sown with dots of darker green; on ripening the fundamental green changes to a pale lemon-yellow, sometimes washed with rose; flesh whitish, buttery, melting, sufficient sweet juice, acidulous; good; Oct. Calebasse Tougard. i. Ann. Pom. Beige 3:95, fig. 1855. 2. Leroy Diet. Pom. 1:521, fig. 1867. Tougard. 3. Card. Chron. 415. 1863. A posthumous seedling of Van Mons, first fruited in 1847. Fruit medium, p3rriform, yellowish, covered with spots and patches of rough brown-russet; flesh has a pink tinge, half-melting, juicy, sugary and has a pleasant flavor; Oct. and Nov. Calebasse Verte. i. heroy Diet. Pom. 1:522, fig. 1867. Attributed to Van Mons, date unknown, as also whether from Brussels or Louvain. Fruit medium to large, obovate-obtuse-pyriform, bossed, bright green, sprinkled with russet dots, veined with grayish-brown around the calyx and stem; flesh greenish- white, fine, melting; juice sweet, abundant, acid, agreeable; first; Oct. Calhoun, i. Mass. Hort. Soc. Rpt. 5. 1843. 2. Mag. Hort. 11:252. 1845. Raised by Governor Edwards, New Haven, Conn., and submitted by him to the Massachusetts Horticultural Society in 1843. Fruit medium, globular, obliquely oblate, yellowish, shaded with dull crimson, russetted; flesh white, coarse, granular, buttery, melting, pleasant; good; Oct. Caliorosa. i. Mag. Hort. 18:151. 1852. Described among new varieties of fruits. Fruit large, pyriform, greenish-yellow, with brown specks; not juicy, indifferent. Calixte Mignot. i. Guide Prat. 88. 1895. Fruit large, pyriform, greenish, dotted with russet, passing to yellow at maturity; flesh very fine, melting, buttery, juicy; first; Oct. and Nov. Calvillebime. i. Dochnahl Ftihr. Obstkunde 2:^2. 1856. Originated by Van Mons, 1825. Fruit mediimi, obovate-conic, light green changing to lemon-yellow, washed with red on the sun-exposed side; flesh fine, granular, sweet, juicy, melting, vinous and musky; good; Feb. and Mar. Calvin, i. Ragan Norn. Pear, B. P. I. Bui. 126:71. 1908. Originated by Calvin Throop in Washington, U. S. A. Fruit medium, ovate-pyriform yellow, blushed and striped; flesh buttery, juicy, melting; good; mediimi. Camak. i. Gard. Mon. 2:320. i860. 2. Guide Prat. 70. 1895. Originated with J. Camak, Athens, Ga., and first reported in i860. Fruit medium, THE PEARS OF NEW YORK 327 obtuse-pyriform, yellowish-green, slightly washed with carmine; flesh fine, juicy, sugary; good; Sept. Cambaceres. i. Leroy Dici. Pom. 1:523, fig. 1867. Distributed by Charles Baltet, Troyes, Fr., about 186 1, without any specification of origin. Fruit medium, obtuse-pyriform, one side generally more swelled than the other, golden yellow, dotted and marbled with russet; flesh whitish, semi-fine, melting; juice very abundant and very sweet, refreshingly acidulous, with a delicate aroma; first; Oct. Camerling. i. Leroy Did. Pom. 1:524, fig. 1867. 2. Guide Prat. 108. 1876. A seedling of Van Mons which first bore fruit in 1842. Fruit medium, oblong-obtuse- pyriform, bossed and somewhat swelled; skin thick, wrinkled, yellow-ochre, dotted with russet, much washed with gray-bronze and clouded with brown-red on the side next the sun; flesh whitish, often doughy; juice sweet, agreeable; more frequently third than second class; Oct. Camille de Rohan, i. Hogg Fruit Man. 542. 1884. Fruit medium, pyriform, green changing to yellow-green on ripening, with nvmierous russety dots; flesh white, with a pinkish tinge, fine-grained, melting, vinous and of good flavor; Dec. and Jan. Canandaigua. i. Mag. Hort. 16:36, 153. 1850. 2. Downing Fr. Trees Am. 714. 1869. Judge Atwater of Canandaigua, New York, brought cions of this pear from Con- necticut in 1806. It was exhibited at the Pomological Congress in New York in 1849 under the name Catherine but there being already one or more pears known by that name it was deemed well to change its name to avoid confusion. Fruit mediiun, irregular, elongated-acute-p>Tiform, lemon-yellow, sometimes red on the sunny side; flesh white, fine, melting and buttery, sugary, high flavor; handsome and excellent; Sept. Canning, i. Mcintosh Bk. Card. 460. 1855. Fruit large, resembling Easter Beurr^ but the habit of the tree is more robust and hardy; Jan. and Feb. Canourgues. i. Mas. Le Verger 2:77, fig. 37. 1866-73. 2. Leroy Diet. Pom. 1:526, fig. 1867. A wilding found about the beginning of the nineteenth century by M. Lauzeral, Monestier, Fr. Fruit small, long-ovate, often more curved on one side than on the other, smooth and shining, bright yellow, sown with small dots of grajdsh-brown, colored with pale rose on the side of the sun; flesh white, fine, melting; juice very abundant, vinous, sugary, refreshing and aromatic; first; July. Cantelope. i. Mag. Hort. 4:231, 466. 1838. 2. Downing Fr. Trees Am. 714. 1869. Raised by Governor Edwards of New Haven and presented to the Horticultural Society of New Haven in September, 183 8, when it was reported to be worthy of cultivation. Fruit below mediiun, globular, pale yellow, sometimes blushed in the sun; flesh whitish, coarse, breaking, wanting in juice; good for cooking; Oct. Canton, i. Ragan Noni. Pear. B. P. I. Bui. 126:72. 1908. Originated in 1883 in Madison County, Miss. Fruit medium, ovate, green to yellow, blushed; flesh breaking, juicy, sprightly; very good; season medium. 328 THE PEARS OF NEW YORK Capsheaf. i. Mag. Hort. 3:52. 1837. 2. Ann. Pom. Beige 7:77, fig. 1859. Introduced by vS. H. Smith, an amateur horticulturist of Rliode Island where it was already much cultivated in 1837. Fruit medium, oblong-obovate-pyriform, deep yellow, with patches and traces of cinnamon- russet ; flesh white, juicy, melting, not highly flavored but very sweet and agreeable; good; Sept. and Oct. Capucine Van Mens. i. Leroy Did. Pom. 1:528, fig. 1867. 2. Mas Pom. Gen. 5:145. fig. 361. 1880. Obtained by Simon Bouvier, Jodoigne, Bel., a friend of Van Mons, to whom he dedi- cated the variety in 1828. Fruit above medium, oval-pyriform, bright green, dotted all over with fawn and slightly bronzed on the side next the sun; flesh yellowish or greenish, fine, semi-melting, crisp, rich, sugary; juice very abundant, vinous, having a delicate aroma; good to very good; Oct. to Dec. Carasi. i. Guide Prat. 80. 1876. 2. Baltet Cult. Fr. 373. 1908. This is a perry pear, widely distributed in Europe under variations of the same name. On the farms of Brie, France, it is known as the Carisi, the fruit being medium size or rather large, the juice perfimied, without color, rich in tannin. In the neighborhood of Metz, Lorraine, it is called Carasi and in the district of Auge, France, Carisy. Bunyard and Thomas in their joint work, " The Fruit Garden," mention Carisie-Gros and Carisie- Petit as varieties for perry making, and they are probably two variations of the same pear, as too are the Carisi rouge and Carisi hlanc of France. The Carasi, or Rote Carisi, of Austria is a beautiful fruit, large to very large, irregular in outline, pyriform, swelled at middle, somewhat truncated; skin tough, green, turning to lemon-yellow, richly blushed on the sunny side, dotted with red; flesh whitish, rather coarse, very juicy, subacid, aromatic; Oct. Cardinal Georges d'Ambroise. i. Guide Prat. 103. 1895. Raised from Beurre Clairgeau crossed with Beurr^ Henri Courcelle. Fruit medium, curved, pyriform, the form of Beurrd Clairgeau; flesh very fine, juicy, sugary; delicious; Nov. and Dec. Carleton. i. Mass. Hort. Soc. Rpt. 46. 1866. This is one of the forty-five seedlings fruited by S. A. Shurtleff, Brookline, Mass., between the years 1862 and 1866. Fruit large, obovate, light green; flesh melting, juicy, slightly acid; good bearer, markets well; Oct. Cannel. i. Am. Pom. Soc. Rpt. 134. 1920. Originated with N. W. Crawford, East Carmel, 0., and introduced by him about 1850. Tree hardy, productive; fruit russet; flesh juicy, excellent; ripens early. Carminbime. i. Dochnahl Fiihr. Obstkunde 2:50. 1856. Locality of origin Nassau, western Germany, 1812, Fruit medium, obovate, sides unequal; pronounced lemon-yellow, carmined on the side of the sun; good; Aug. Caroline Hogg. i. HoggFruit Man. 543. 1884. 2. Nicholson Did. Card. 3:51. 1900. A seedling from John Mannington, Uckfield, Sussex, Eng., which first fruited in 1870. Fruit below medium, Bergamot-shaped, even and regular; skin covered with a thick, rather deep brown-russet, reddish on side exposed to the sun; flesh very tender, melting, rich, vinous, with plenty of finely perfumed juice; first quality, reminiscent in shape and flavor of Winter Nelis; Dec. THE PEARS OF NEW YORK 329 Carriere. i. Card. Chron. 1046. 1866. 2. Leroy Diet. Pom. 1:529, fig. 1867. In 1866 the original tree was still existing at Poncet, Fr., being then about 200 years old. Fruit small, pyriform, golden-yellow, dotted with brown-gray on the shaded side and bright yellow on the side of the sun, washed with brilliant red; flesh yellowish- white, breaking, rather drj', sweet, acidulous, agreeable, without perfume; second; July and Aug. Caitheurserbime. i. Dochnahl Fiilir. Obstkunde 2:g. 1S56. French, 1845. Fruit very large, ovate-pyriform, bossed, green, changing to yellow, lightly blushed in the sun; flesh soft; winter. Casimir. i. ]\Ias Pom. Gen. 7:185, fig. 577. 1881. A seedling from Beurre de Lugon, raised in 1859 by M. Pariset, Curciat-Dongalon, Fr. Fruit medium, ovate-p}Tiform; skin thin, tender, bright green, spriiilded with numerous round, brown dots; on ripening the green becomes lemon-yellow, hghtly washed with red-brown on the exposed side; flesh a little yellow, fine, melting, gritty around the core, juice sugary, abundant, vinous, acidulous and perfumed; good; Nov. Cassante du Comice. i. Jotir. Hori. 20:30, fig. 1871. Raised from seed by the Horticultural Society of Angers, Fr., and distributed bj^ Leroy of that city about 1870. Fruit mediimi, globular-oblate or Bergamot-shaped, dull yellow, much covered with rough, brown-russet which leaves large patches of the ground color apparent; flesh yellowish, coarse-grained, crisp, very juicy, with a rich, sweet, sugar}' flavor; first; Sept. Cassante de Mars. i. Mas Le Verger 1:75, fig. 44. 1866-73. 2. Leroy Diet. Pom. 1:530, fig. 1867. A little-known seedling raised by Major Esperen, Mechlin, Bel., about 1840. Fruit medium, globular-turbinate, orange-yellow, dotted, stained and marbled with fawn, bronzed on the side exposed to the sun; flesh whitish, semi-fine, breaking, gritty about the core; juice abundant, vinous, sugary, rather aromatic, richjy flavored; second; winter and spring. Cassel. I. Am. Pom. Soc. Rpt. 134. 1920. Probably a cross between Duchesse d'Angouleme and Kieffer. Introduced by Cassel Nursery, Cleveland, O., about 1914. Tree strong, upright, productive. Fruit large, resembling Duchesse d'Angouleme in shape, rich lemon-yellow; flesh yellowish, white, fine-grained, rich, juicy, sweet; Oct. to Dec. Cassolette, i. Duhamel Trail. Arb. Fr. 2:160, PI. XVIII. 1768. 2. Aliller 6'arii. Diet. 3: 1807. 3. Leroy Did. Pom. 1:531. 1867. An ancient pear deriving its name from an imagined resemblance to a perfuming-pot. Numerous synonyms have been locally given to it. Fruit small, globular, pyriform, whitish- green, sprinkled evenly all over with small dots; flesh white, semi-fine, breaking, very tender; juice sufficient, sugary, slightly musky; second; Aug. and Sept. Cassolette (Knoop). i. Knoo-p Fructologie 1:104, 135. PI- S- 1771- This is not the same variety as the Cassolette described by Leroy. Fruit medium, long-obtuse-pyriform; skin rather rough, brown or graj-ish on the fundamental green, on ripening becomes a little yellow; flesh soft, melting, with a very pleasant flavor; Aug. and Sept. 330 THE PEARS OF NEW YORK Castelline. i. Pom. France 4:1 $1, PI. i^i. 1867. 2. Leroy Did. Pom. 1:532, fig. 1867. 3. Guide Prat. 49. 1895. A Belgian variety obtained in 1835 by Florimond Castelain near Toumai, Bel. Fruit medium, turbinate-pyriform, yellowish-green, much covered with russet and speckled with fawn-russet, colored with dull red on the side of the sun; flesh yellowish, semi-fine, melting; juice sugary, acidulous and agreeably perfumed; first; Nov. Catherine Gardette. i. Downing Fr. Trees Am. 715. 1869. 2. ThomciS Am. Fruit Cult. 697. 1897. From W. D. Brinckle, Philadelphia, in 1857. Fruit medium, globular-obovate, yellow, freely dotted with red spots on the sim-exposed side; flesh yellowish, coarse, buttery, sweet; good; Sept. Catherine Lambre. i. Leroy Did. Pom. 1:534, fig. 1867. 2. Downing Fr. Trees Am. 716. 1869. One of the last seedlings raised by Van Mons in his nursery at Louvain. Fruit large, oblong-obtuse-pyriform, greenish-yellow, covered with russet dots on the shaded side and blushed with tender rose on the sunny side; flesh whitish, semi-fine, juicy, melting, sweet, seldom gritty, having an exquisite savor recalling the perfume of the rose; very good; Oct. and Nov. Catherine Royal, i. Langley Pomona 131, PI. LXII, fig. 5. 1729. King Catherine. 2. Parkinson Par. Ter. 592. 1629. Catherine Royal is mentioned by Langley as one of " the best kinds of Pears in Eng- land," and is without doubt the King Catherine Pear described earlier by Parkinson. Fruit mediimi in size, obovate-obtuse-pyriform ; July and Aug. Catillac. i. Duhamel Trait. Arb. Fr. 2:233, PI- LVIII, fig. 4. 1768. 2. Leroy Diet. Pom. 1:53s, fig. 1867. 3. Downing Fr. Trees Am. 716. 1869. 4. Bunyard Handb. Hardy Fr. 162. 1920. Grand Monarque. 5. Knoop FrMrto/ogz'e 1:125, 136, fig. 1771. This old French baking pear with over sixty synoyms is supposed to have been found near Cadillac in the Gironde. Bonnefond in 1665 in the Jardinier Frangois first described it imder this name. The great size of the Catillac has often caused it to be con- fused with the Pound pear, and the latter's name has been applied as a synonym for the Catillac, but the two are distinct. Tree stout, vigorous, spreading, productive; leaf large, round, downy, serrate. Fruit very large, broadly turbinate, dull green to yellow, with brownish-red blush; stem stout, an inch long, in a small cavity; calyx open, in a moder- ately deep, ribbed basin; flesh hard, rough; one of the best of stewing pears, cooking a deep red; Nov. to Mar. Catinka. i. Leroy Did. Po»n. 1:537, fig. 1867. 2. Hogg Fraii Ma»i. 545. 1884. Raised by Major Esperen from seed at Mechlin, Bel., about 1845. Fruit medium, obovate, lemon-yellow, thickly covered with large cinnamon-colored freckles and tracings of russet; flesh yellowish- white, juicy, sugary, with a rich, full flavor perfiomed with rose; good; late autumn. Cavaignac. i. DochnahlFw/ir. O&si^MMd^ 2:96. 1856. Raised by Van Mons, 1852. Fruit medium; skin rough, green changing to yellowish- green, blushed with red on the sun-exposed side; devoid of scent and flavor; Sept. THE PEARS OF NEW YORK 33 1 Cavelier de la Salle, i. Guide Prat. 103. 1895. Raised from seed of Olivier de Serres fertilized with Vice-President Delbde; described in 189s as a new variety. Fruit medium, having the appearance of Olivier de Serres; flesh extra fine, juicy, sugary, delicious, agreeably perfumed; Dec. Tree rather vigorous and verj' fertile, forming beautiful pyramids. Cedarmere. i. Horticulturist i8:2'jg, fig. 1863. 2. Downing Fr. Trees Ant. 716. 1869. Raised from seed by WiUiam C. Bryant, the poet, at his country seat at RosljTi, N. Y., about i860. Fruit small, globular-obovate, sides unequal, pale greenish-yellow, with small russet dots and nettings; flesh white, juicy, melting, sweet, fine-grained, aromatic; very good; Aug. Cels Butterbime. i. Dochnahl Fiihr. Obstkunde 2:112,. 1856. A Van Mons seedling, 1804. Fruit medivun, long, obtuse, golden-yellow, washed with reddish-brown; Sept. Century, i. Mo. Hort. Soc. Rpt. 77. 1S83. Dr. J. Stayman, Leavenworth, Kan., before the Missouri Horticultural Society in 1883 stated that the Century pear had stood over a hundred years at its home in Pennsyl- vania, had borne well and at that time showed no blight or disease. He also said it appeared to be blight-proof at Carthage, Mo. Cerise Brune. i. Guide Prat. 89. 1895. Fruit medium, regular in form, greenish, passing into yellow at maturity, speckled with brown dots ; flesh white, rather astringent, with a savor at once sour and sweet ; July and Aug. Cerise Double, i. Guide Prat. 89. 1895. Fruit mediimi, pyriform, sHghtly swollen about the middle, pale green changing to yellow on ripening, lightly dotted with brown ; flesh white, breaking, with a slightly astrin- gent flavor; Aug. Cerruttis Durstlosche. i. Mathieu Nom. Pom. 194. 1889. 2. Guide Prat. 81. 1895. Fruit medium, turbinate-obtuse; yeUow; flesh breaking, very juicy, scented; good for cooking; Sept. Certeau. i. Baltet Cult. Fr. 404. 1908. Baltet remarks of this pear that with it, in common with Catillac and certain other varieties, the flesh becomes red when cooked. Baltet also points out that pears with a gray skin are generally* good for kitchen use. Certeau d'Autonme. i. Pom. FmM<;^3:No. in, PI. iii. 1865. 2. Guide Pm/. 66. 1895. Described in 1661 by Bonnefond, in 1690 by Merlet and by La Quintinye in 1730, but its place and time of origin are unknown. Fruit small to mediimi, growing in clusters, long- pyriform, yellow, washed with brilliant orange-red and dotted with gray; flesh white, not fine, breaking, juicy, sugary, having a perfxune of the Rousselet; good for kitchen use; Oct. to Dec. Certeau D'Ete. i. Leroy Did. P■]. 1856. One of Major Esperen's gains at Mechlin, Bel., about 1840. Fruit large, long-conic, obtuse, much swelled around the calyx; skin waxy yellow, bright, rather thick, slightly tinged with rose on the side of the sun and some small stains of dark maroon; flesh whitish, semi-fine and semi-melting, extremely granular about the center; juice stiificient but wanting in perfume and in sweetness; third; Feb. Cite Gomand. i. Guide Prat. 74. 1895. A gain of M. Gregoire, Jodoigne, Brabant. Fruit medium, turbinate-ovate, yellow with dots; flesh melting, juicy; good; Oct. Citrina. i. Mass. Hort. Soc. Rpt. 45. 1866. 2. Downing Fr. Trees Am. 720. 1869. One of S. A. Shurtlefi's seedlings. First fruited in 1862. Fruit meditun, short- pyriform, bright yellow, Irmipy and nodular; flesh nearly white, coarse, gritty at core, of a pleasant, peculiar flavor; Sept. Citron, i. Mag. 7/ort. 4:231. 1838. 2. Downing Fr. Trees Am. 720. 1869. A seedling of the late Governor Edwards. Fruit small, globular-turbinate, greenish, shaded with dull crimson; flesh greenish, rather coarse, juicy, melting, sugary, vinous, musky; good; Aug. and Sept. THE PEARS OF NEW YORK 339 Citron d'Hyver. i. Miller Ga re/. Diet. 3: 1807. Fruit medium to large, " in shape and color verj^ like an orange or citron; " flesh hard and dry, gritty; good baking pear; Dec. to Mar. Citron de Saint Paul. i. Leroy Diet. Pom. 1:566. 1867. 2. Mas Pom. Gen. 4:29, fig. 207. 1879. From a seed bed of M. de la Farge in the Commune of Salers, Cantal, Fr. It was first published in 1856. Fruit below mediimi, ovate, obtuse and bossed, golden-yellow, dotted all over with bright green; flesh whitish, fine, melting, juicy, rather gritty; juice very abundant, sugary, sweet and deliciously perfimied; first; Sept. Citron de Sierentz. i. Knoop Fruciologie 1:103, '^ZS^ PI- V. 1771. 2. Mas Pom. Gen. 6: loi, fig. 435. 1880. The Horticultural Society of Angers received some grafts of this variety in 1836 with the information that it originated in the small village of Sierentz, near Mulhausen, Alsace. Knoop, however, describing it in 1 7 7 1 under the name of Citron de Sirene gives it various Flemish synonj-ms. Fruit small to medium, turbinate or globular-ovate and slightly pyriform, bright yellow or greenish-j-ellow, dotted with russet and some brownish-fawn markings passing often to olive-brown and slightly vermilion on the side of the sun; flesh white, coarse, breaking, juicy, sugarj', acid, savory; second; July and Aug. Citronnee. i. Leroy Diet. Pom. 1:568, fig. 1867. 2. Guide Prat. 71, 245. 1895. This is practically identical with the pear found by Diel and described by him in 1806 under the name Rothbackige Citronatbirne. Fruit below medium, globular, bossed at summit, lemon-yellow, dotted with russet and washed on the sun-exposed side with delicate rose; flesh white, fine, dense, very melting, gritty about the core; juice very abiin- dant, sugary, slightly acid, aromatic, savory, leaving a slight flavor of musk; first; Sept. Clap. I. Downing Fr. Trees Am. 72c. 1869. Originated by Captain William Clap of Massachusetts. Fruit below medium, acute- pyriform, yellowish-green, with brownish blush in the sun; flesh whitish, buttery, juicy, aromatic; Aug. Clara, i. Mag. Hort. 8:58. 1842. 2. Ibid. 16:295. 1850. 3. Downing Fr. Trees Am. 720. 1869. A Van Mons seedling placed on the list of " Rejected Fruits " at the second session of the Congress of Fruit Growers at New York in 1850. Fruit mediimi, long, light green, with some russet spots and patches; flesh white, juicy, good, rather too acid; Oct. Clara Durieux. i. Mas Poih. C^z. 1:149, fig. 75. 1872. 2. Guide Prat. lo?,. 1876. A seedling of Von Mons. Fruit medium, globular, bright green, with dots of darker green, becoming golden-yellow on maturity, washed with red on the sun-kissed side; flesh whitish, rather fine, melting, juicy, sweet, vinous, perfumed; Oct. Claretenbirne. i. Dochnahl Fw/zr. Obstkunde 2:ig$. 1856. Northern Germany, first reported in 1773. Fruit large, roundish-turbinate, often unequal sides, bossed, yellow, somewhat blushed; flesh granular, sweet and astringent; good; Sept. Clark. I. Mag. Jfort. 19:518. 1853. 2.16/^.24:126. 1858. Origin uncertain; cultivated in Hartford, Conn. The pear "bears a good deal of 340 THE PEARS OF NEW YORK resemblance in form, texture, flavor and seed to the Autumn Bergamot of Col. Carr." Fruit above medium, short-pyriform or turbinate, as broad as it is high; flesh rather coarse, very tender, melting, juicy, with a refreshing and agreeable flavor; desirable; Oct. Clarksville. i. Am. Pom. Soc. Rp't. 134. 1920. Original tree about 90 years old. Introduced by Sunny Slope Nursery, Hannibal, Mo. Claude Blanchet. 1. Guide Prat. 54. 1895. 2. Ballet Cult. Fr. 40$. 1908. A gain of Claude Blanchet, Vienne, Fr., and listed in the Journal de la Societe Naiionale et Centrale d' Horticulture de France in 1883. Fruit small or medivmi', ovate-obtuse and rather swelled, green washed with yellow; flesh whitish, semi-fine, juicy, sugary and acidu- lous; good; Aug. Claude Mollet. i. Gttide Prat. 90. 1876. Fruit large, oval-shortened; first; Aug. and Sept. Clay. I. Mass. Hort. Soc. Rpt. 5. 1843. 2. Mag. Hort. 11:437. 1845. 3. Downing. Fr. Trees Am. 721. 1869. One of Governor Edwards' seedlings, exhibited before the Massachusetts Horticul- tural Society in 1843. Fruit medium, roundish-oblate, sometimes pyriform, waxen- yellow, blushed with crimson and sprinkled with brown or crimson dots; flesh whitish, rather coarse, granular, juicy, sweet; good; Oct. Clemence de Lavours. i. Mas Le Verger 1:71, fig. 42. 1866-73. A wilding found in the Commune of Lavours, Department Ain, Fr. Fruit medium, pyriform, lemon-yellow: flesh melting, perfumed; first; winter. Clemence van Rumbeck. i. Guide Prat. 62. 1895. Presumably Dutch. Fruit medium or large, nearly round, maroon-russet on yellow; flesh yellowish, fine, melting; first; Nov. and Dec. Clement Bivort. i. Leroy Diet. Pom. 1:569, fig. 1867. Obtained by Alexandre Bivort, director of the nurseries of the Society Van Mons at Geest-Saint-Remy, in the gardens of the Company, and first placed on the market in 1858. Fruit medium, globular-oblate, orange-yellow, sprinkled with some gray dots, clouded with fawn especially on the side of the sun; flesh whitish, melting, juicy, sugary, acidulous and sourish, with a strong, agreeable perfume of anis; first; Nov. and Dec. Clementine, i. Dochnahl Fiihr. Obstkunde 2:136. 1856. 2. Gard. Chron. 1038, fig. 1859. Seedling of Van Mons, 1833. Fruit large, obtuse-pyriform, golden-yellow, with dots of reddish-brown, slightly reddened on side next the sun; flesh white, moderately fine- grained, melting; juice abundant and perfumed; good; Sept. Clinton, i. Mag. Hort. 8:60'. 1842. 2. I6itf. 17:263. 1851. Seedling of Van Mons. Fruit large, light yellow; flesh soft, buttery and good but not high flavored; Nov. Cloche de Wittenberg, i. Guide Prat. 90. 1876. Fruit large, turbinate-obovate, dark lemon- yellow, lightly washed with red; flesh breaking; for kitchen use; Oct. and Nov. Coit Beurre. i. Horticulturist 19:110, figs, i, 2. 1864. 2. Downing Fr. Trees Am. 722, fig. 1869. THE PEARS OF NEW YORK 341 Raised by Colonel Coit, near Cleveland, 0. Fruit medium, obovate inclining to P5rriform, yellow, deeply covered with russet, covered with dots which become crimson on exposed side, cheek often crimson; flesh buttery, juicy, spicy, melting, rich, \'inous; very good; Sept. and Oct. Cole. I. Budd-Hansen ^4w. /for;. Man. 2:239. 1903. Originated at Detroit, Kan., and variously known as Cole's Seedless, Cole's Pear, Cole's Careless and Cole's Seedless and Coreless. Fruit medium, globular approaching acute-pyrif orm ; color lemon-yellow, thickly sprinkled with minute russet dots ; stem medium long, stout, inserted in a very small cavity; calyx small, open, in a small, shallow basin; flesh white, a little granular, moderately juicy, sweet, pleasant aroma; good. Often sold as " seedless " but frequently shows seeds. Cole Winter, i. U. S. D. A. Pom. Rpt. 37. 1895. Received from Horticultural Gardens, Victoria, Australia, by T. J. Garden, Gardenia, Va. Fruit medium, short, pyriform, having a well-defined suture-like groove running from stem to calyx; color yellow, russeted; stem medium, in a small cavity; calyx large, open; flesh white, tender, melting, juicy, sprightly; very good; autumn. Collins. I. Mag. Hart. 17:255, fig. 261. 1851. 2. Ibid. 18:149. 1852. Raised from seed of the White Doyennd on the farm of a Mr. Collins in Watertown, Mass., and introduced in 1S48. Fruit large, obovate, rather flattened, when ripe greenish- yellow, with a fine blush in the sun and speckled with russet dots; flesh white, fine, brisk, melting, juicy, vinous, sweet; good; Sept. and Oct. Colmar. i. Duhamel Trait. Arb. Fr. 2:222, PI. L. 1768. 2. Leroy Diet. Pom. 1:572, fig. 1867. A highly esteemed pear of ancient and probably Belgian origin. Merlet mentions it in 1690 and La Quintinye in 1730. Fruit above medium, obtuse-pyriform, smooth, pale green changing to yellow-ochre on ripening and sometimes washed with pale red on the side exposed to the sun; flesh yellowish- white, fine, semi-melting, watery, tender, with a rich, sugary flavor; juice very abundant, acidulous, and deliciously perfumed; first; Nov. to Mar. Colmar d'Alost. 1. Leroy Did. Pom. 1:574, fig. 1867. Raised from a seed bed made in 1S40 by M. Hellinckx, a nurseryman at Alost, Bel. Fruit large, oblong, very obtuse, enlarged on one side, bright green in the shade, yellowish- green on the side exposed to the sun, dotted with brown specks and covered with patches of fawn ; flesh white, fine, semi-melting, juicy, gritty at the center, sweet, vinous, acidulous, savory; first; Oct. and Nov. Colmar d'Arenberg. i. Ann. Pom. Beige 3:3, fig. 1855. 2. Leroy Diet. Pom. 1:575, fig. 1867. Attributed to Van Mons and thought to have originated in 1821. Fruit very large; form rather variable, obovate, uneven and bossed in outline, yellow-ochre on the shaded side and russeted on the exposed face; flesh yellowish-white, semi-melting, juicy, sweet, slightly aromatic; a handsome but coarse pear; Oct. Colmar Artoisenet. i. Leroy Diet. Pom. 1:577, fig- 1867. Found by Simon Bouvier in the garden of M. Artoisenet at Jodoigne, Bel. Fruit 342 THE PEARS OF NEW YORK medium to above, turbinate-obtuse, greenish-yellow, dotted and marbled with gray-russet on the shady side and entirely stained with fawn on the cheek exposed to the sun; flesh whitish, fine, semi-melting; juice rather wanting, little sugar, delicate; second; Nov. Colmar d'Automne Nouveau. i. 'Leroy Diet. Pom. 1:578, fig. 1867. 2. Mas Pom. Gen. 7:4s, fig. 503. 1881. Originated in the garden of the Horticultural Society of Angers; first reported in 1851. Fruit above medium, conic-obtuse but sometimes almost cylindrical, russet-gray, lightly and uniformly clouded with orange-yellow; flesh white, fine, melting; juice abundant, sugary and strongly aromatic, occasionally a little acid; first; Sept. and Oct. Colmar Bretagne. i. Hogg Fruit Man. 549. 1884. Growing in the gardens of the Caledonian Horticultural Society in Edinburgh, Scot., before 1SS4. Fruit medium pyramidal, swollen on one side; sldn smooth, deep, clear yellow, tinged with green on the shaded side and bright vermilion on the side of the sun, covered all over with small, russety dots; flesh sweet, crisp, juicy and agreeably flavored; dessert fruit; Oct. Colmar Chami. i. Ann. Pom. Beige 8:43, fig. 1857. 2. Leroy Diet. Pom. 1:579, fig- 1867. 3. Hogg Fruit Man. 549. 1884. In 1854 this ancient pear was introduced into the gardens of the Society of Van Mons at Geest-Saint-R^my, Bel. Fruit medium, oval, dull yellow, dotted, veined and stained with fawn, with a vermilion blush on the side of the sun; flesh white, very fine, semi-melting, juicy, sweet, vinous, having a delicious aroma; first; Jan. to Mar. Colmar Daras. i. Guide Prat. 90. 1876. 2. Ibid. 50. 1895. Obtained by Daras de Naghin of Antwerp, Bel. Fruit large, long and pyramidal, brilliant lemon-yellow, mottled with fawn; flesh very melting and juicy, very sugary; first; winter. Colmar Delahaut. i. Ann. Pont. Beige 5:21, fig. 1857. 2. Leroy Diet. Pom. 1:581, fig. 1867. Raised from seed by M. Gr^goire, Jodoigne, Bel. Fruit mediimi, curved-pyriform, rather variable, greenish-yellow in the shade, brownish-yellow on the side of the sun, dots and patches of pale brown-russet; flesh whitish, semi-fine and semi-melting, wanting in juice, sugary, vinous, aromatic; second; Jan. Colmar Demeester. i. Leroy Did. Powj. 1:582, fig. 1867. 2. Hogg Fruit Man. $$0. 1884. A seedling raised by Van Mons. Fruit medium, obtuse-pyriform, somewhat obovate, even and regular in outline, greenish-yellow, rather heavily dotted and with some small patches of brown-russet; flesh yellowish, coarse, semi-melting; juice abundant, sugary, acidulous, with an agreeable if often a rather cloying flavor; a second class dessert pear; Sept. and Oct. Colmar Dewez. i. Kenrick Am. Orch. 192. 1832. 2. Mag. Hart. 5:395. 1839. Originated near Brussels, Bel., about 1825, and in 1839 was shown by R. Manning at the Massachusetts Horticultural Society. Flesh white, tender and very melting; juice abundant, mild, with an agreeable aroma. Colmar fipine. 1. Mas Le Verger z'.Vt. 2, 99, fig. 146. 1866-73. 2. Downing Fr. Trees Am. 725. 1869. THE PEARS OF NEW YORK 343 Beurre Epine. 3. Leroy Diet. Pom. 1:359, fig. 1867. Origin uncertain, possiblj^ one of Van Mons' seedlings, distributed by M. Bouvier, Jodoigne, Bel. Fruit above medium, long-obtuse-pyriform, ventriculated in its lower part, sjTnmetrical, pale green changing at maturity to lemon-yellow, mottled with fawn- russet and strongly washed with brownish-russet on the side opposed to the sun; flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, with an acidulous flavor; second; Nov. Colmar d'fite. i. Gard. Chron. 875, 913. i860. 2. Leroy Diet. Pom. 1:583, fig. 1867. Attributed to Van Mons about 1825. Fruit small, obovate or globular-obovate, smooth, shining, greenish-yellow becoming quite yellow when ripe, sprinkled with brown dots, having in some seasons and places a cheek red and almost transparent; flesh yellowish, very melting: juice excessively abundant, of honey sweetness, rich flavor, acidulous, pleasantly aromatic; first; Aug. and Sept. Colmar Flotow. i. Mas Pom. Gen. 6:65, fig. 417. 1880. 2. Guide Prat. 79, 246. 1895. ' Named by Oberdieck, who received it unnamed from Van Mons. Fruit medium, globular-conic, green, with numerous very small, brown dots changing to dull lemon- 3'ellow on maturity; flesh whitish, semi-fine, buttery; juice plentiful, sweet and delicately perfumed; good; winter. Colmar-Hirondelles. i. Mas Pmyi. Gen. 1:151, fig. 76. 1S72. A product of the Van Mons seed beds, catalogued in 1823. Fruit medium, pyriform and somewhat swelled around the middle, green, speckled with brown dots, changing to bright lemon-yellow on ripening, the exposed side being blushed with a beautiful red ; flesh yellow, semi-flne, semi-melting; juice abundant, sugary, vinous and sHghtly perfumed ; second. Colmar de Jonghe. i. Downing Fr. Trees Am. 724. 1869. 2. Guide Prat. 72. 1895. J. de Jonghe of Belgium originated this variety and said of it, " Tree hardy, robust, vigorous and productive, rather upright; young wood nut brown, with a few gray specks." Fruit medium, pyriform, bright yellowish-green, washed with brown; flesh yellowish, very fine, semi-melting, juicy, perfumed; first; Sept. and Oct. Colmar de Mars. i. Leroy Diet. Pom. 1:586, fig. 1S67. 2. Mas Pom. Gen. 4:139, fig. 262. 1879. Grown from seed by RL Nerad, Jr., nurseryman at Lyons, Fr., in 1853. Fruit medium, globular-ovate, golden-yellow, dotted, veined and slightly rayed with russet ; flesh yellowish, fine, firm though melting, scented; juice abundant, refreshing, sugary, savory and having a slight taste of musk; first; May. Colmar du Mortier. i. Guide Prat. 89. 1895. Fniit medium, ovate, bright lemon-yellow; flesh salmon, very fine, very melting, very sugary; first; Feb. Colmar Navez. i. Leroy Diet. Pom. 1:586, fig. 1867. 2. "KoggFruit Man. 551. 1884. Raised from seed by M. Bouvier, Jodoigne, Bel. The first fruits were yielded in 1837. Fruit large, globular-obovate, yellowish-green, slightly dotted with gray, clouded with brown-russet, and often washed with brick-red on the side exposed to the sun; flesh white, rather fine, semi-melting; juice sufficient, sugary, acidulous, savory, having an aroma suggestive of musk and anis; first; Oct. 344 THE PEARS OF NEW YORK Colmar Neill. i. Downing Fr. Trees Am. 821. 1869. 2. Hogg Fruit Man. 551. 1884. From a seed bed made by Van Mons in 181 5. Fruit very large, obovate, smooth, glossy, pale yellow, sprinkled all over with russety dots and stained with some markings of cinnamon-colored russet; flesh white, buttery, sweet, juicy, vinous and of a musky flavor; good to very good; Oct. Colmar Sirand. 1. Mas Pom. Gen. 7:178, fig. 570. 1881. 2. Guide Prat. 63. 1895. From a seed bed of Winter Nelis made in 1856 by M. Pariset, Curciat-Dongalon, Department Ain, Fr. Fruit medium, globular-pyriform; skin thin and tender, pale green, with brown dots, yellow when ripe; flesh slightly yellow, fine, melting, having a decided scent of musk and rose; first; Dec. Colmar Van Mons. i. Kenrick Am. Orch. ig2. 1832. 2. Hogg Frmi Man. 551. 1884. Colmar des I nvalides. 3. Levoy Did. Pom. 1:584, fig. 1867. 4. Downing Fr. Trees Am. 725. 1890. Raised at Enghien, Bel., in 1808 by M. Duquesne, a friend of Van Mons. Fruit medium, globular-turbinate, irregular; skin thick, dark green changing to yellow-green and washed with red on the side of the sun; flesh yellowish, butterj' and melting, gritty about the core; juice watery; a cooking pear; Nov. to Jan. Colmart. i. Coxe Cult. Fr. Trees 200. 1817. 2. Ragan Noni. Pear,B. P. I. Bid. 126:83. 1908. An old variety resembling Bon-Chretien d'Hiver. Fruit large, obovate-obtuse-pyrif orm ; stalk planted in a deep hollow, bossed; skin smooth, green, dotted with brown spots, inclines to yellow on maturity; flesh yellowish, very fine, butterj' and melting; juice very sweet and sprightly; Jan. to Apr. Coloma Carmeliterbime. i. Dochnahl Fw/ir. Obstkunde 2:12. 1856. 2. Mathieu Nom. Pom. 197. 1S89. One of Count Coloma's Belgian seedlings, 1828. Fruit medivun, conic, covered all over with dark brown-russet, with a dark blush when ripe; good for transportation; Dec. Colorado Seedless, i. Stark Bros. Cat. 30. 1913. Originated near Paonia, Col. Tree vigorous, healthy, hardy, productive; fruit large, obovate-obtuse-pyrif orm; skin smooth, dull greenish-yellow, with green and russet dots and a distinct reddish blush; core small; seeds few, usually abortive; flesh yellowish-white, rather fine-grained, tender, melting, juicy, aromatic; good; Oct. Coloree de Juillet. i. Mas Le Verger 2:43, fig. 20. 1866-73. 2. Leroy Did. Pom. 1:589, fig. 1867. Obtained by M. Boisbunel, Rouen, Fr., about 1857. Fruit medium, ovate, regular; skin oily, bright yellow, dotted with gray and dark red, vermilion on the side next the sun; flesh whitish, semi-fine and semi-breaking; juice never abundant, sweetish, wanting in sugar and perfiune; second; July. Columbia, i. Downing Fr. Trees Am. 725. 1869. 2. Hogg Frtiit Man. 552. 1884. The original tree grew on the farm of a Mr. Casser, Westchester County, N. Y. Fruit large, oblong-obovate, smooth, fine, pale green or golden-yellow when ripe, with sometimes a soft orange tinge on its cheek and dotted with small, gray dots; flesh white, buttery, melting, sweet, perfumed; hardly good; Nov. to Jan. THE PEARS OF NEW YORK 345 Commandant Belaieff. i. Rei'. Hori. 463. 1906. Placed on the market as a new pear by M. Bruant, Poitiers, Fr., in 1906. Fruit large, wrinkled and reddened all over; flesh rather fine, juicy, very sugary, strongly scented; first; end of Dec. Commissaire Delmotte. i. Ann. Pom. Beige 5:15, fig. 1857. 2. Leroy Diet. Pom. 1:591, fig. 1867. Gained by Xavier Gr^goire, Jodoigne, Bel.; ripened first in 1852 or '53. Fruit medium and above, globular-turbinate-obtuse, slightly bossed; skin wrinkled, lemon- yellow, dotted and veined with fawn, shaded with gray-russet and with numerous very small, blackish-gray stains; flesh yellowish, coarse, semi-melting, gritty at core; juice abundant, sugary, acid, with a delicate scent; second; Nov. to Jan. Commodore, i. Mag. Hort. 8:60. 1842. 2. Downing Fr. Trees Am. 570. 1857. Van Mons seedling No. 1218. Fruit medium, very regular, obovate, round and full at the crown, yellow, with patches of red and russet; flesh buttery, melting, rich, sweet and good; Oct. and Nov. Compotbime. i. Dochnahl Fii/rr. Obstkunde 2:164. 1856. 2. IMathieu Nam. Pom. 198. 1889. Of French origin, attributed to 1675. Fruit medium, pjTiform, pale yellow, entirely covered with fine, cinnamon-colored russet, becoming a dark golden green on ripening; good; Feb. Compote d'fite. i. Mas Pom. Gen. 5:107, fig. 342. 1880. Mas states he received this variety in France from T. Rivers, Sawbridgeworth, Eng. Fruit large, ovate, bright green, speckled with brown dots, turning to pale yellow on ripening; flesh white, rather fine, semi-buttery; juice scarcely sufficient but sugary, a little acid, slightly perfumed. Comprette. i. Horticulturist 2:174. 1847. 2. Downing Fr. Trees Am. 726. 1869. 3. Hogg Fruit Man. 552. 1884. A Flemish seedling. It was exhibited by M. P. Wilder, President of the Massachusetts Horticultural Society at the Society's meeting in 1844. Fruit small, obtuse-pyriform, smooth, greenish-yellow, becoming lemon-yellow, strewed with patches and dots of russet; flesh white, buttery, melting, juicy, sweet; not of high merit; Nov. Comstock. I. Elliott Fr. Book 393. 1859. 2. Downing Fr. Trees Am. 727. 1869. An American variety which originated in Dutchess County, N. -Y. Fruit medium, obovate, smooth and glossy, bright yellow, with crimson cheek; flesh white, crisp and when well ripened has a sweet and sprightly flavor; a coarse, cooking pear; Nov. to Jan. Comte Canal de Malabaila. i. Mas Pom. Gen. 5:139, fig. 358. 1880. Origin uncertain, but probably German. Fruit rather large, globular-ovate or nearly conic, bright green, with brown dots, changing to lemon-yellow and rather golden on the side of the sun; flesh white, fine, buttery, sufficient sweet juice, agreeable; first; through the winter. Comte de Chambord. i. Guide Prat. no. 1876. 2. Cat. Cong. Pom. France 215, fig. 1906. Found at Nantes, Fr., towards the end of the nineteenth century. Fruit medium. 346 THE PEARS OF NEW YORK turbinate-obtuse, enlarged at the summit, narrowed at base, yellow; flesh white, very fine, very melting and juicy, sugary and perfumed; very good; Sept. and Oct. Comte d'Egmont. i. Hogg Fruit Man. 552. 1884. Fruit small, obovate or turbinate, lemon-yellow, entirely covered with dots of a fine reddish-brown russet, which in some parts are so dense as to form an irregular patch particularly around the calyx; flesh yellow, melting, rather gritty, very rich, sugary, delicious; first; Nov. Comte de Flandres. i. Leroy Did. Pom. 1:592, fig. 1867. 2. Downing Fr. Trees Am. 727. 1869. 3. Hogg Friiii Man. 552. 1884. A seedling of Van Mons though it did not bear fruit till 1843. Fruit very large, obtuse-pyriform, mammillate at each end, rough to the touch, yellowish-green, heavily covered with cinnamon-co'lored russet ; flesh yellowish-white, fine, extremely melting, juicy, perfumed, sugary, quite devoid of seeds; of the highest merit; Oct. to Dec. Comte de Lambertye. i. Rev. Hort. 542. 1894. 2. Guide Prat. 89. 1895. From seed of the Beurre Superfin sown by M. Tourasse; exliibited at Paris and Lyons in 1894, and obtained from the Pomological Congress of Lyons a first class certificate. Fruit globular-turbinate, blonde or light colored, dusted over with golden russet ; flesh fine, melting, juicy, sprightly; Sept. and Oct. Comte Lelieur. i. Guide Prat. 47. 1895. 2. Baltet Cult. Fr. 305, fig. 189. 1908. Gained by Ernest Baltet, nurseryman at Troyes, Fr., in 1865. Fruit rather large, globular-oval, yellow, dotted with fawn and washed with carmine; flesh fine, very juicy, sugary, with a delicious aroma; first; Sept. and Oct. Comte de Meladore. i. Mass. Hort. Soc. Rpt. 40. 1871. One of a collection of forty- two new varieties of pears exhibited by Marshall P. Wilder at the Exhibition of the Massachusetts Horticultural Society in 187 1. Fruit medium, pyriform, yellow, with reddened cheek; flesh white, fine-grained, tolerably juicy. Comte de Momy. i. Mass. Hort. Soc. Rpt. 40. 1871. Exhibited by Marshall P. Wilder among a collection of 42 new varieties of pears at the Exhibition of the Massachusetts Horticultural Society in 1871. Fruit medium, short-acute-pyriform, yellowish, with a red cheek a little obscured with russet; flesh yellowish- white, juicy, sweet and high flavored. Comte de Paris, i. Downing Fr. Trees Am. 72 j. 1869. 2. HoggFruitMan. 55^. 1884. A Van ]\Ions seedling. Fruit medium, oblong-obovate-obtuse, yellowish-green thickly dotted all over with large, gray-russet dots and patches, with an orange blush next the sun; flesh yellowish, juicy, brisk, sweet, aromatic; good; Oct. to Dec. Comtesse d'Alost. i. Leroy Diet. Pom. 1:594, fig. 1867. Origin uncertain, but it was being cultivated in France in 1840 and in Germany in 1854. Fruit medium, long-conic, rough to the touch, russeted, finely dotted with gray and partially covered with large, longitudinal stains; flesh yellowish-white, close-grained, very melting; juice very abundant, sugary, acidulous and having a very aromatic savor; first; Nov. Comtesse de Chambord. i. Ann. Pom. Beige 7:13, fig. 1857. 2. Leroy Diet. Pom. 1:596, fig. 1867. THE PEARS OF NEW YORK 347 From seeds of Winter Nelis sown in 1847 by President Parigot, Poitiers, Depart. Vienne, Fr., and fruited for the first time in 1855. Fruit medium and above, obovate- obtuse-pjTif orm ; skin rough, wrinkled, very bright green, sprinkled with dots of greenish- gray, brilHant yellow on the side touched by the sun, and sometimes washed with bright red; flesh yellowish- white, semi-fine, very melting, buttery, gritty at core; juice most abundant, sugary, refreshing, vinous and delicately aromatic; first; Nov. and Dec. Comtesse Clara Frijs. i. Guide Prat. 91. 1876. 2. Mathieu Nom. Pom. 198. 1889. Danish. Fruit medium to large, pale yellow, dotted; flesh white, melting, juicy, sugary, perfumed; good; Aug. Comtesse de Grailly. i. Mas Pom. Gen. 1:165, fig. 83. 1872. Introduced by Eugene des Nouhes, near Pouzanges, Vendee, Fr., in 1867. Fruit medium, globular-conic, flattened at the two poles, very bright green changing to a beautiful lemon-yellow on ripening, golden on the side of the sim, sprinkled with numerous fawn dots; flesh white, fine, melting, rather granular at the core, with abundant sweet juice and a delicate perfume; Oct. and Nov. Comtesse de Paris, i. Rev. Hort. 242, fig. 89. 1898. 2. Cat. Cong. Pom. France 218, fig. 1906. Obtained by W. Fourcine, Dreu^x, Fr., about 1893. Fruit mediiun, long-pyriform, bent toward stem, greenish- yellow, tinted with fawn around the stem and calyx and dots of russet over the rest of the skin; flesh white, semi-fine, melting, extremely juicy, very sugary, mild flavor; good; Dec. Condorcet. i. Leroy Diet. Pom. 1:597, fig- 1867. Of vmknown origin; named after the Marquis of Condorcet. Fruit below mediima or small, turbinate, acute and undulating at base, but sometimes somewhat obtuse and mammillate, always mammillate at crown, bright yellow, dotted, streaked and patched with russet; flesh white, semi-fine, melting, slightly gritty at core; juice enough, sugary, aromatic, rather savory; second; Sept. Conference, i. Nicholson Diet. Card. 3:51. 1900. 2. Garden 62:367, fig. 1902 3. Bunyard Handb. Hardy Fr. 166. 1920. Named after the National (British) Pear Conference of 18S5. Originated by Rivers, the English pomologist, and introduced in 1894. It is now grown in enormous quantities in England for market purposes and is said to be one of the most regular cropping varieties. Tree a moderate grower, very productive. Fruit medium to above, slightly long-gourd- shaped, even, smooth, shining green, dotted with russet; stem long, woody; calyx open in a shallow basin; flesh pale yellow, slight pinkish tinge, melting, very juicy, sweet, good; Oct. and Nov. Congres de Gand. i. Guide Prat. 73. 1895. A Belgian variety distributed by Daras de Naghin of Antwerp. Fruit medivmi, pyriform, fawn color; flesh white, melting; good; Oct. Congres Pomologique. i. Leroy Did. Pmn. 1:598, fig. 1867. 2. Downing Fr. Trees. Am. 728. 1869. Raised by Boisbunel, Rouen, 1854. Fruit above medium, turbinate, globular and bossed; skin rough, olive-yellow, slightly dotted with brown, more or less clouded with 348 THE PEARS OF NEW YORK pale red on the cheek next the sun; flesh yellowish- white, fine, melting, juicy, sugary, acidulous, having a pleasant flavor of musk; first; Nov. and Dec. Conkleton. i. Ragan Norn. Pear, B. P. I. Bui. 126:85. 1908- Raised in Texas from seed of Le Conte. Cataloged as " new " in 1902. Conklin. i. Downing Fr. Trees Am. 728. 1869. Originated in Westchester County, N. Y. Fruit mediimi large, oblate-obtuse-pyriform, greenish-yellow sprinkled with green and brown dots, russeted; flesh yellowish, coarse, half melting, sweet, juicy; good; Sept. Comiecticut. i. Field Pear Cult. 272. 1858. Raised in Connecticut. Fruit medium, oblate, yellowish-green; quality poor. Conseiller de Hollande. i. Hogg Fruit Man. 554. 1884. Fruit large, pyramidal, golden-yellow, much covered with rather rough, cinnamon- colored russet, with a warm orange glow on the sun-exposed side, with some streaks of crimson, and some green specks and large dots on the shaded side; flesh firm and crisp, yellowish, not melting, deficient in juice, sweet and with a musky aroma; handsome but third rate; Oct. Conseiller Ranwez. i. Leroy Diet. Pom. 1:599, fig- 1867. 2. Hogg Fruit Man. 554. 1884. Raised by Van Mons; it fruited in 1841. Fruit large, pyramidal, bright green, covered with fawn dots, becoming yellow within a day or two of its ripening; flesh fine-grained, half-buttery, tender; juice plentiful, sugary, vinous and delicately perfumed; good but variable; Oct. and Nov. Constant Claes. i. Guide Prat. 108, 260. 1876. 2. Mas Pom. Gen. 7:91, fig. 526. 1881. A Belgian variety distributed in 1863 by de Jonghe. Fruit medium or rather large, conic-pyriform; skin thin and slender, pale green, washed on ripening with light orange-red; flesh white, fine, melting; juice abundant, sweet, vinous and pleasantly scented; first; Sept. Cooke. I. Downing Fr. Trees Am. 484. 1857. 2. Efliott Fr. Book 372. 1859. Place of origin. King George County, Va. Introduced by H. R. Roby, Fredericks- burg, Va. Fruit rather large, irregularly p5Tamidal, pale-yellow; flesh juicy, buttery, melting, sweet, rich, vinous; mid-season. Copia. I. Mcintosh Bk. Card. 2:455. 1855. 2. Downing Fr. Trees Am. 571. 1857. 3. Ibid. 729. 1869. Originated about the middle of last century at Philadelphia. Fruit large, yellow, with specks of russet, broad-turbinate ; flesh sugary, rather coarse, somewhat resembling the Beurr6 Diel in flavor; good; Sept. and Oct. Comelie Daras. i. Guide Prat. 89. 1895. Distributed by Daras de Naghin of Antwerp, Bel. Fruit medium, globular, lemon- yellow; flesh fine, melting, juicy, sugary and well perfumed; Nov. and Dec. Comemuse. i. Gard. Chron. 335. 1862. 2. Leroy Diet. Pom. 1:602, fig. 1867. This is one of the most ancient French pears and was cultivated in 1628 at Orleans, Le Lectier tells, under the name Chair de Fille but a little later under that of Comemuse, it being described by Claude Saint-Etienne in 1670. Fruit below medium, long, somewhat THE PEARS OF NEW YORK 349 gourd-shaped, narrow and undulating towards the stem, golden-yellow, shining, speckled with gray dots on the shaded side and with dull yellow on side exposed, and also extensively washed with carmine on the same side; flesh yellowish-white, fine, semi-melting; jiiice abundant, acidulous, sugary and aromatic; first; July. Comewell. i. Am. Pom. Soc. Rpt. 59. 1858. 2. Mag. Hort. 26:64. i860. A variety of unknown origin which about 1830-5 was disseminated by the " Vermont grafters " who travelled the country setting grafts for those who desired. Fruit medium, globular, greenish-yellow, much russeted, and with many dark and purple specks; flesh yellowish- white, tender, melting, juicy, vinous, spicy and rather astringent; good; Sept. Coter. I. Mag. Hort. 12:149. 1846. 2. Downing Fr. Trees Am. 729. 1869. One of Van Mons' seedlings. Fruit medium, varying from obtuse to acute-pyriform. light green or yellowish with russet dots and patches; flesh whitish, tender, juicy, vinous; good; Oct. to Dec. Coule-Soif de Cerutti. l. Mas Pcnn. Gen. 5:15, fig. 296. 1880. Origin unknown but was named after a druggist named Cerutti of Camburg, Saxe- Meiningen, Ger., who propagated it in the environs of that village. Fruit medium, turbi- nate, very bright green, speckled with dots of bright brown, changing to yellow on ripening; flesh whitish, a little transparent, coarse, semi-melting; juice very plentiful, sugary, refresh- ing; good; Sept. Courte-queue d'Automne. i. Leroy Did. Pom. 1:603, %• 1867. 2. Guide Prat. 91. 1876. Raised by Leroy in his nurseries at Angers, it bore its first fruit in 1S63. Fruit medium, globular, irregular, one side usually less swelled than the other, bright green, dotted with brown, much stained with russet and blushed with tender rose on the exposed side ; flesh white, very fine, semi-melting ; juice abundant, sugary, having a delicate scent and a most agreeable tartish flavor; first; Oct. Courte-queue d'Hiver. i. Guide Prat, no, 260. 1876. 2. Ibid. 66. 1895. Obtained by Boisbunel, Rouen, Fr. Fruit large, gray; flesh fine, very melting, sugary and perfumed, slightly musky; Mar. to May. Cousin Blanc, i. Mas Pom. Gen. 5:133, fig. 355. 1880. Of Flemish origin. Cataloged by M. Jahn, 1864. Fruit medium, globular-conic, very pale green, sprinkled with very fine points of fawn; flesh white, slightly tinted with yellow, semi-fine and melting, fairly full of richly saccharine juice having a fresh and pleasant flavor of almond. Couteau. i. Parkinson Par. Ter. 593. 1629. Mentioned by John Parkinson in 1629 in a list of pears grown in England at that time as a pear that is " neither good one way nor other." Craig. I. Ohio Hort. Soc. Rpt. 177, fig. 1885-86. Early Buiier of Indiana. 2. Hooper W. Fr. Book 154. 1857. One of several seedling pear trees brought from Vincennes, Ind., by John Wright and planted at Vevay, Ind., in 1804. Fruit very small, globular-acute-pyriform, pale lemon-yellow, with faint indication of blush and many minute, russet dots; flesh white, juicy, rather firm, pleasant; fair, becomes mealy when fully ripe; Jvme. 350 THE PEARS OF NEW YORK Craig Favourite, i. Hogg Frtiit Man. 554. 1884. 2. Mathieu Nom. Pom. 199. 1889. A valuable autumn dessert pear in Scotland; raised in the neighborhood of Perth, for which climate it is admirably adapted. Fruit medium, obovate-turbinate, yellowish- green in the shade, almost entirely covered with thin russet which is again covered with dots and patches of coarser russet and next the sun dull red, streaked with livelier red, mottled with orange and thickly strewed with large, gray-russety dots; flesh white, semi- buttery, juicy, sugary, perfumed; dessert; Sept. Crassane. i. Duhamel Trait. Arb. Fr. 2:166, PI. XXII. 1768. 2. Downing Fr. Trees Am. 728. 1869. Bergamoite Crassane. 3. Ann. Pom. Beige 2:61, fig. 1854. 4. Leroy Did. Pom. 1:231, fig. 1867. An ancient pear of obscure origin. In the middle of the seventeenth century it was introduced for cultivation in France by La Quintinye, gardener to King Louis XIV. It appears to have derived its name from the Latin word crassus which signifies thick. Some authorities have suggested it was named after the celebrated Roman Consul Marcus Lucinius Crassus who, with Julius Caesar and Pompey, formed the first triumvirate, and who died 53 B. C. The balance of authority is in favor of its having had a French origin. By Belgian and some French and German writers it is known as the Bergamoite Crassane. Fruit medium and above, globular, bossed, flattened at extremities, bright greenish-yellow, veined and dotted with fawn; flesh buttery, melting, tender, of a rich sugary flavor and perfume; a dessert pear of formerly high reputation but rather superseded; Oct. to Dec. Crassane Libotton. i. Mas Pom. Gen. 1:13, fig. 7. 1872. According to the catalog of Van Mons this is a gain of a M. Libotton and is probably Belgian. Fruit small, almost a globe, depressed at both poles; skin thick, intense green, dotted with black spots, sometimes blushed on ripening; flesh white, semi-fine and melting, sweet, vinous, agreeably perfumed; suitable for large orchards; Sept. and Oct. Crassane du Mortier. i. Guide Prat. 77. 1895. Obtained by B. C. Mortier in France. Fruit rather large, turbinate, yellow marked with green; flesh very melting and juicy; first; Nov. Crawford, i. Downing Fr. Trees Am. 335. 1845. 2. Ibid. 729. 1869. 3. Bunyard- Thomas Fr. Card. 139. 1908. Chalk. 4. Bunyard Handb. Hardy Fr. 163. 1920. This tree, probably of Scotch origin, grows to a large size in the orchards of Kent, Eng., and is often planted on the windy sides of plantations as a protection to other trees. Tree stout, remarkably productive. Fruit below medium, obovate, pale green, with faintest red blush; stem stout, medium short, fleshy; calyx open, in a shallow basin; flesh nearly white, mealy, sweet, juicy; flavor nil; Aug. Crede Kegelformige Zuckerbime. i. Dochnahl Fiihr. Obstkunde 2:48. 1856. A German variety cultivated in Hesse and Franconia in 1828. Fruit medium, conic, covered with cinnamon-russet, somewhat blushed; flesh granular, sweet, with an agreeable cinnamon flavor; good; Sept. Crede Sommerrusselet. i. Dochnahl Fahr. Obstkunde 2: 4j. 1856. Reported from Upper Hesse, Ger., in 1833. Fruit small, pyriform, light yellow, blushed with light red; flesh soft, aromatic; very fruitful, excellent; Sept. THE PEARS OF NEW YORK 35 1 Crisco. I. U. S. D. A. Rpt. 2S8. 1S93. A seedling of Seckel raised in North Carolina by Robert Crisco. Fruit roundish, below medium in size, greenish-yellow, nearly covered with russet; dots numerous; cal^TS small, closed, in a moderately deep basin; stem medium, stout, fleshy at base; cavity small; flesh greenish-white, fine, juicy, mild subacid, almost sweet; good to very good. Cmivka. i. Loschnig Mostbirnen 10, fig. 19 13. A Russian wild pear. Fruit small, globular, rather acute toward stalk, yellowish- green, with some brown-russet; flesh white, agreeable; a good wild pear; Sept. Crocker, i. U. S. D. A. Yearbook, 497, PI. LX. 1905. Originated in an orchard planted by gold miners near Loomis, Cal., about 1S50 and known locally as Crocker Bartlett. Fruit medium, oblong-obovate-pyriform, somewhat angular, golden- yellow, netted and russeted; stem medium to long, slender, obliquely inserted; calj-'x small, closed, in a deep, abrupt basin; flesh yellowish, buttery, juicy, mild subacid to sweet; very good; Jan. to Mar. Croft Castle, i. lilag. Hort. 8:60. 1842. 2. Ibid. 13:154. 1847. 3, Mas Le Verger 3:Pt. 2, 121, fig. 157. 1866-73. Raised by T. A. Knight, former President of the London Horticultural Society. Fruit medium, globular at the stalk end, greenish-yellow, covered with large, brown dots and russet markings; flesh whitish, a little gritty but melting, juicy, rich, sugary, and perfumed; an excellent dessert pear; Oct. Cross. I. Mag. Hort. 7:132, fig. 8. 1841. 2. Ibid. 20:138. 1854. Originated with a Mr. Cross, Newburyport, Mass. Fruit medium, globular-ovate, smooth, deep yellow, red on the sunny side, covered with russet dots, patches of russet around the eye; flesh yellowish-white, tender, juicy, of a rich, spicy flavor; a handsome and excellent fruit; Dec. Crouch. I. Downing Fr. Trees Am. 730. 1869. Originated at Colchester, Conn. Fruit below medium, globular, inclining to oblate, pale yellow, netted and patched with russet, many russet dots; flesh whitish, juicy, melting, sweet, pleasant; good; Sept. Crow. I. John S. Kerr Cai. 11. 1898. Described by John S. Kerr, Sherman, Tex., as new in his catalog of 1898. Fruit said to be like Bartlett in shape and color; finest flavor; Sept. CuUem. I. Mas PotK. G"en. 4:165, fig. 275. 1879. From Van Mons. Fruit medium, pjTiform-ovate, tender, green, dotted with fine specks of brown-fawn passing to pale whitish-yellow on ripening, with the cheek exposed to the sun blushed with red and golden hues ; fiesh yellowish-white, rather transparent, firm and yet melting ; abundant juice with flavor recalling that of the old White Doyenne ; good in quality, but a poor bearer; Oct. and Nov. Cumberland, i. Kenrick Am. Ore/;. 168. 1832. 2. Mag. J/ort. 26:508. i860. 3. Leroy Did. Pom. 1:608, figs. 1867. 4. Downing Fr. Trees Am. 730. 1869. Alexandre Bivort and M. de Jonghe declared that this variety was one of Van Mons' seedlings while Downing, Kenrick and Manning affirmed it to be a native of Cumberland, R. I. The conflicting opinion is explained by the fact that the Cumberland of the first 352 THE PEARS OF NEW YORK parties is really Henkel. Fruit large, obovate-pyriform, pale yellow on the shaded side and greenish-yellow on the side of the sun, dotted with gray-russet and having some russet patches; flesh white, semi-fine, dense, melting, very juicy, sugary, acidulous, rather pleas- antly flavored, slightly perfumed; second; Sept. Cure d'Oleghem. i. Leroy Diet. Pom. 1:613, ^S- 1867. 2. Mas Pom. Gen. 4:171, fig. 278. 1879. Probably of Belgian origin, having been described by Bivort in 1852 and placed in the General List of fruits cultivated in the garden of the Society of Van Mons in 1857. Fruit small, globular, bossed, larger on one side than on the other, greenish-yellow, dotted all over with russet and extensively washed with the same around the stem; flesh white, fine, melting, gritty at center; juice scanty, little sugar, no perfume, very acid; third; Oct. Cushing. 1. Prince Pom. Man. 1:144. 1832. 2. Downing Fr. Trees Am. 730. 1869. A native pear which originated on the farm of Col. Washington Cushing, Hingham, Mass. It was introduced to notice at the first annual show of the Massachusetts Horti- cultural Society in 1829. Fruit mediimi, somewhat variable according to cultivation and soil, obovate-obtuse, light greenish-yellow, sometimes blushed with dull red on the sunny side and sprinkled all over with russety dots; flesh fine, white, melting, juicy, agreeably sprightly, rich; very good, among the best autumn pears; Sept. Czemowes. i. Mas Pom. Gen. T-iy, fig. 489. 1881. Of unknown origin. Fruit medium, turbinate-obovate or pyriform-obovate, often bossed; when ripe is a brilliant lemon-yellow, with some dots except on the side of the sun which is tinged with light orange-red; flesh white, fine, buttery, melting, with abundant sugary juice, slightly musky, agreeable ; first ; Sept. D'Amboise. i. Decaisne & Naudin Man. Amat. Jard. 4:464. Fruit medivmi, oblate or turbinate, greenish-yellow, washed with very bright red, marked with brown around the stem; flesh very white, sweet, without scent. D'Arad. i. Mas Pcwt. Gew. 5:187, fig. 382. 1880. A Hungarian variety; probably originated in the County of Arad in the west of Transylvania. Fruit medium, an almost perfect ellipsoid; skin rather thick, water-green, often nearly covered with brown-russet; flesh yellowish, semi-fine, buttery, melting, full of richly saccharine juice, vinous and perfumed; good; Sept. D'Auch. I. Lindley Guide Orch. Card. 397. 1831. 2. Decaisne & Naudin Man. Amat. Jard. 4:473- This pear greatly resembles Colmar in almost every respect and has often been con- fused with it. It is, however, more full next the stalk and arrives at maturity somewhat later and its flesh has a higher flavor. D'Auch was introduced into England before 18 17 by the Duke of Northumberland. Fruit very large, long, bossed, irregular, obtuse; skin a lively yellow washed with orange-red; flesh breaking, sweet; not high in quality. D'(Euf. I. Duhcimel Trait Arb. Fr. 2:1 sj. 1768. 2. Leroy Z^/rf. Pow. 2:470, fig. 1869. 3. Guide Prat. 55, 256. 1895. A Swiss pear largely grown in the neighborhood of Basle. The botanist Valerius Cordus described it in 1561. Fruit small, oval, greenish-yellow, strewed with gray-russet THE PEARS OF NEW YORK 353 dots, more or less tinged with red on the side of the sun ; flesh white and semi-fine, semi- breaking or melting, rich, sugary, musky; jtaice abundant; second; Aug. Daimyo. i. W. N. Y. Hort. Soc. Rpt. 129. 1888. 2. Guide Prat. 105. 1895. A Japanese variety. Fruit mediiim, roimdish-pyriform, clear yellow with minute pale or brownish dots; stem long, curved, slender, set in a slight depression; calyx open, in a shallow basin; flesh white, coarse, crisp; poor; Oct. and Nov. Dallas. I. Mag. Hort. 11:252. 1845. 2. Downing Fr. Trees Am. 730. 1869. In 1843 this, one of Governor Edwards' seedlings raised at New Haven, Conn., was exhibited to the Massachusetts Horticultural Society. Fruit medium, obovate-obtuse- p\Tiform, dull yellow, thickly interlaced with cinnamon^russet sprinkled with crimson and russet dots; flesh yellowish- white, fine, melting, buttery, juicy, aromatic; good; Oct. to Dec. Dame. i. Leroy Did. Pom. 2:1, fig. 1869. 2. Mathieu Nom. Pom. 200. 1869. For two and a half centuries this variety has been known in the Department of Maine- et-Loire under the name of Dame, though in one district it bore the name of des Buhards. Fruit medium, globular-ovate, mammillate around calyx; skin rough, grass-green, dotted with fawn at each end and sprinkled with gray specks; flesh whitish, semi-fine, tender, semi-melting, gritty; juice sufficient, sweet, acidulous, rather well flavored; third; Sept. Dame-verte. i. Leroy Diet. Pom. 2:3, fig. 1869. 2. Mas Pom. Gen. 1:139, fig. 70. 1872. Attributed to Van Mons about the beginning of the nineteenth century. Fruit above medium, obtuse-conic, skin thick, yellowish-olive, sprinkled with green dots changing to bright yellow and on the side of the sun occasionally touched with crimson; flesh yellowish- white, rather coarse, semi-melting, rather gritty at the center, with plenty of sweet juice, acid but rather savory; second; Aug. Darimont. i. lAn^ley Guide Orch. Gard. 2,(>g. 1831. 2. Prince Pom. Maw. 2:200. 1832. A Flemish pear new in the early part of the nineteenth century. Fruit medium, oblong, tapering somewhat toward the stalk, yellowish-gray-russet, sprinkled with numerous scabrous specks; flesh white, gritty, melting, with a saccharine, slightly musky and somewhat astringent juice; Sept. and Oct. Darlington, i. Downing Fr. Trees Am.. 731. 1869. An American variety; origin imknown. Fruit large, oblate-obtuse-pyriform, pale yellow, some crimson at times on the side of the sun, nettings and patches of russet and russet dots; flesh whitish, coarse, sweet; moderate quality; rots at core; Sept. Dathis. I. Leroy Dirt. P«m. 2:4, fig. 1869. Origin not clear, but it was cultivated in France before the middle of the last century. Fruit large, turbinate and very swelled, one side being often more so than the other, bright yellow passing to grayish-yellow on the cheek touched by the sun, dotted with green; flesh whitish, semi-fine, half -breaking, gritty at center; juice deficient, sugary; second; Oct. David. I. Guide Prat. 91. 1876. Fruit rather coarse, of handsome pyramidal form, yellowish-green washed with purple; flesh breaking; first quality for cooking purposes; Apr. and May. David d'Angers. i. Guide Prat. 91. 1876. 2. Leroy Diet. Pom. 2:6, fig. 1869. 23 354 THE PEARS OF NEW YORK Raised from seed by Andr6 Leroy in 1865. Fruit medium to large, turbinate-obtuse, rather pentagonal, mammillate at calyx, bright yellow, finely dotted with fawn; flesh white, fine, melting, juicy, sugary, acidulous, savory, pleasantly perfumed; first; Feb. to Apr. Davis. I. Mag. Hort. 23:107. 1857. 2. Downing Fr. Trees Am. "j 2^ ■ 1869. A seedless native pear found about 1837 by a Mr. Davis, six miles from Philadelphia, on the Westchester Road. Fruit small; variable in form, sometimes globular, usually obtuse-pyriform, yellowish, much russeted; flesh buttery, aromatic, melting, sweet, rather coarse, somewhat vinous; good; Oct. De Cerciaux. i. Baltet Cult. Fr. 373. 1908. A variety good for perry and for drying. The juice is amber-colored, perfumed and of an agreeable flavor; Oct. and Nov. De Chasseur, i. Mas Pom. Cew. 3:89, fig. 141. 1878. A seedling of Van Mons which produced fruit in 1842. Fruit medium, pyriform-ovate, slightly obtuse; skin rather thick and tough, pale green, sprinkled with gray-brown dots, becoming at maturity bright yellow, a good deal shaded with brown -russet ; flesh white, slightly tinged with green, semi-fine, melting; juice plentiful, sweet, pleasantly perfumed; good; Sept. and Oct. De Croixmare. i. Baltet Cult. Fr. 372. igo8. A good perry pear cultivated in France. Fruit small, very good, especially for the manufacture of alcohol; has little tannin. The juice is colorless; Sept. and Oct. De Duvergnies. i. Card. Chron. 463. 1863. 2. Leroy Diet. Pom. 2:119, fig. 1869. Kostliche Van Mons. 3. Dochn-ahlFuhr. Obstkunde 2:i2i\. 1856. Originated by Van Mons; fruited in 182 1. Downing describes this pear under the name Delices Van Mons and gives as a synonym Delices de Mons, but since these names are also synonyms of Viconte de Spoelberg, a very different variety, the name originally given by Van Mons is to be preferred. Fruit medium and often larger, obtuse, long-ovate, regular and bold in contour; surface uneven, slightly constricted near the top, and slightly mammillate; skin thin, rough to the touch, lemon-yellow, dotted all over with greenish-gray, generally vermilioned on the cheek exposed to the sun; flesh yellowish-white, fine or semi-fine, melting, granular around the core; juice abundant, saccharine, vinous, sourish, with a peculiar and delicious aroma; first; Oct. De Fer. i. Leroy Diet. Pom. 2:152, fig. 1869. According to Leroy this pear is at least four centuries old and originated in Germany, where Cordus described it about 1544 under the name of Pear of Os. Fruit above medium and often large; form variable, at times prolonged like Calebasse, more generally turbi- nate-ovate or turbinate-globular; stem obliquely planted; skin slightly wrinkled, bright yellowish-green, more or less vermilioned on the side next the sun, covered with large, gray dots and some streaks of brown-russet ; flesh very white, semi-fine, hard and breaking, lacking in juice, sweetish, deficient in perfume; third; Jan. to Mar. or Apr. De Fosse, i. Leroy Diet. Pom. 2:191, fig. 1869. A very ancient French variety mentioned by Le Lectier in his catalog of 1628. Fruit below medium and often small, globular-turbinate, clear yellow dotted and netted with THE PEARS OF NEW YORK 355 russet; flesh white, semi-fine, finn, semi-breaking, scented; juice abundant, sugary, acidulous; very musky; second or third; Aug. and Sept. De Lamartine. i. Leroy Diet. Pojm. 2:325, fig. 1869. Lamartine. 2. Downing Fr. Trees Am. 797. 1869. Raised by Bivort, director of the nurseries of the Society of Van Mons and first reported in 1850. Fruit small, globular or turbinate, flattened, often irregular and bossed, olive- green, dotted and very much covered with russet; flesh white, coarse, melting, generally gritty around the core; juice sufficient, sweet, musky and delicate; second, or third when the flesh is excessively gritty; Nov. De Louvain. i, Leroy Did. Pom. 2:363, fig. 1869. 2. Downing Fr. Trees Am. 734. 1869. Raised by Von Mons in 1827 and published in 1834. Fruit above medium, obtuse- turbinate, clear grass-green or dull yellow, much covered with fine dots of gray-russet and stains of russet; flesh whitish, semi-fine and semi-melting; juice abundant, saccharine, vinous, with a delicate flavor and perftune of musk; second; Sept. De Pretre. i. Duliamel Trait. Arb. Fr. 2:190. 1768. 2. Mag. Hort. 9:131. 1843. 3. Leroy Diet. Pont. 2:550, fig. 1869. A very old French pear just mentioned by the pomologist Le Lectier of Orleans and for a long while known under the names of Caillout, Caillolet and Caillot d'Hiver. Le Lectier cultivated it in 1600 and cataloged it in 1628. In 1858 Decaisne coupled with it the ancient name of Carmelite. Fruit below medivun, spherical but sometimes a little elongated and narrowed toward the upper part; skin rather thick, clear brown-russet dotted all over on the side exposed to the sim with whitish points, but with ash-gray points on the other side; flesh white, semi-fine, breaking, gritty at center; juice moderate in amount, saccharine, acidulous, more or less musky; second or third for dessert, first for compotes; Jan. to Mar. De Rachinquin. i. Kenrick Aw. Ore/;. 170. 1832. Produced by M. Noisette. Fruit round, compressed, rough, brown; flesh melting buttery, sugary, highly flavored; Nov. and Dec. Delcange. i. Guide Prat. 91. 1876. Fruit large; flesh melting; first quality; Sept. Delices de la Cacaudiere. i. Leroy Diet. Pom. 2:9, fig. 1869. Gained by Count Eugene des Nouhes in 1846 near Pouzauges, Vendue, Fr. Fruit above medium, long-conic, slightly obtuse, mammillate at crown and irregular in contour, bright yellow, dotted with gray and greenish specks, colored with carmine on the cheek next the sun; flesh very white and fine, melting; juice abundant, acidxilous, sugary, aromatic, rather savory; second; July and Aug. Delices de Charles. 1. Leroy Diet. Pom. 2:10, fig. 1869. 2. Guide Prat, t/^, 262. 1876. Wredow. 3. Downing Fr. Trees Am. 886. 1869. Raised in 1826 by Simon Bouvier, Jodoigne, Bel. Fruit medium, turbinate-pyriform but inconstant in contour, dark lemon-yellow, dotted with russet; flesh white, fine, very melting, buttery, sweet, juicy, vinous and with a delicious tartness; good to very good; Oct. to Dec. 356 THE PEARS OF NEW YORK Delices de Chaumont. i. Guide Prat. 72. 1876. 2. Mas Pom. Gen. 7:133, fig. 547. iSSi. Fruit rather large, conic-ovate, olive spotted with gray; flesh white, buttery, melting, wanting in juice, very sweet; second, cooking. Delices Everard. i. Hogg Frwii Man. 5 58. 1884. Raised by Gabriel Everard, Toumay, Fr., in 1840. It was sent to England in 1865 and received a first-class certificate from the Royal Horticultural Society in 1875. Fruit small, globular-turbinate, smooth, shining, bright yellow, much speckled and marked with russet; flesh salmon tint, tender, buttery, melting, very juicy, sweet, delicious flavor and fine perfume; Oct. to Feb. Dfilices de Froyennes. i. Hogg Fniit Man. c,Z?>. 1884. Raised by Isidore Degaud, Froyennes, Toumay, Fr. Fruit medium, oval, yellow covered with fawn-colored russet; flesh tender, melting, very juicy, sugary and perfumed, vinous; Oct. and Nov. Delices d'Hardenpont. 1. 'L\ege\Syst. Anleit. gg. 1825. 2. Hogg Fn«7 Maw. 558. 1884. Raised by Abbe Hardenpont, Mons, Bel., in 1759. There has been much confusion between this and Delices d'Hardenpont d' Angers and the Archiduc Charles and Charles of Austria. Fruit large, oblong-obovate-obtuse ; skin smooth, bright green changing to yellow, with pale brown-russet dots; flesh white, tender, buttery, melting, rich, sweet, perfumed; good; Nov. Delices d'Hivei. i. Mas Pom. Gen. 6:61, fig. 415. 1880. 2. Card. Chron. N. S. 26:210. 1886. Distributed by M. Dauvesse, Orleans, Fr., early in the latter half of the nineteenth century. Fruit large; form variable from elongate-pyriform to globular-pyriform with short stalk set obliquely; skin thick, green, heavily dotted; flesh moderately fine, full of sugary juice, acid and delicately perfumed; Dec. to Jan. Delices de Huy. 1. Guide Prat. 56, 251. 1895. Fruit large, conic-pyriform, yellowish-green; flesh greenish-yellow, juicy, pleasantly perfumed; first; Sept. Delices de Jodoigne. i. Leroy Diet. Pom. 2:15, fig. 1869. 2. Hogg Fruii Man. 559. 1884. Obtained by Simon Bouvier, Jodoigne, Bel., in 1826. Fruit medium, pyriform, irregular, slightly obtuse and larger on one side of the axis than the other, grass-green on the shaded side and reddish-gray on the exposed face, covered with numerous very fine dots of fawn; flesh white, firm, breaking, sweet, juicy, refreshing and aromatic; first; Oct. Delices de Ligaudieres. i. Guide Prat. 60. 1895. Fruit medium, of the style of White Doyenn^, but the stem thicker and shorter; flesh fine, melting; first; Oct. Delices de Lovenjoul. i. Ann. Pom. Beige 6:6$, &g. 1858. 2. Downing Fr. Trees Am. 734. 1869. Jules Bivort. 3. hevoy Did. Pom. 2:1$, fig. 1869. A seedling of Van Mons in whose catalog of 1828 it is No. 521. Fruit mediimi, obovate-obtuse-pyriform, greenish-yellow washed with orange-red, speckled all over with THE PEARS OF NEW YORK 357 russet dots; color variable; flesh yellowish- white, fine, melting, semi-buttery; juice abundant, sugary, with an acid flavor and delicious perfume, rich; first; Oct. and Nov. Delices de la Meuse. i. Field Pear Cult. 279. 1858. 2. Leroy Did. Pom. 2:16, fig. 1869. Laurent de Bavay, Director of the Royal Nurseries of Vilvorde, near Brussels, sent this pear out in 1850. Fruit medium and above, ovate, irregular, bossed, more enlarged on one side than the other, greenish-yellow, very finely speckled with green and brown dots; flesh dirty white, coarse, breaking, gritty at center; juice variable in amount, moder- ately sweet, acid, musky; second; Feb. Delices de Naghin. i. Guide Prat. 90. 1895. Fruit rather large, turbinate, yellow, washed with fawn; flesh very juicy, very sweet; an exquisite pear; Nov. Delices de Saint-Medard. i. Guide Prat. 70. 1895. Sent out from Belgium. Fruit medium or rather large, shining yellow touched with russet; flesh fine, melting, sweet: good quality; Sept. Delices de Tirlemont. i. Guide Prai. 90. 1895. First placed in commerce by H. Millet, nurseryman at Tirlemont, Bel. Fruit medium or large; flesh melting; first; Jan. to Mar. Delicieuse de Grammont. i. Guide Prat. 92. 1876. Raised by M. de la Croix d'Ogimont, Toumai, Bel. Fruit medium, long-pyriform, delicate yellowish-green; flesh white, very juicy; first; end of Aug. Delicieuse de Swijan. i. Guide Prat. 90. 1895. Distributed by Baron de Trauttenberg, Prague, Bohemia. Tree very fertile and suit- able for cold and mountainous climates. Fruit medium, globular, yellowish-green, dotted; flesh yellowish- white, fine, melting, sugary; very good; Nov. and Dec. Delisse. i. Guide Prat. 72. 1895. Fruit medium, oblong, of even contour, much covered with fawn-russet; flesh fine, melting, very juicy; good; Sept. and Oct. Delpierre. 1. Leroy Diet. Pom. 2:17, fig. 1869. 2. Guide Prat. 70, 252. 1895. A wilding found in the Canton of Jodoigne, Brabant, Bel. Fruit large, ovate-obtuse- pjniform, wrinkled, thick, olive-green clouded with dark yellow; flesh greenish- white, coarse, semi-melting; juice acid, rather sweet, vinous, abimdant; second; Sept. Delporte Bourgmestre. i. Guide Prat. 90. 1895. Fruit rather large, yellowish; first; Mar. and Apr. Democrat, i. Mag. Hort. 25:69. 1859. 2. Downing Fr. Trees Am. 734. 1869. A seedling originated in Pennsylvania and introduced as new in 1859. Fruit medium or below, globular-obovate, greenish-yellow with nettings and patches of russet and dotted with russet and brown spots ; flesh semi-melting, juicy, sweet, pleasant good ; Sept. Demorest. i. Wash. Nurs. Cat. 5. 1921. Reported as " luscious, larger, later and a better keeper than Bartlett." Dempsey. i. Ont. Dept. Agr. Fr. Ont. 155. 1914. A Canadian pear produced from a seed of Bartlett fertilized with Duchessed'Angoul^me. Fruit large, oblong-obovate-pyriform, smooth, yellowish-green with brownish-red cheek 358 THE PEARS OF NEW YORK in sun; flesh white, fine-grained, tender, aknost melting, with sweet, deUcious flavor; Oct. and Nov. Denis Dauvesse. i. Guide Prat. no. 1876. Fruit medium to large, long-pyriform; flesh fine, melting, pleasantly perfumed; Sept. Des Chartreux. i. Mas Le Wrger 2:171, fig. 84. 1866-73. Origin uncertain. Fruit small or nearly medivim, obovate-obtuse-pyriform, light green, speckled with dots of a very deep green, washed with light red on the sunny side ; flesh slightly yellow, fine, more firm than breaking; juice sugary, acidulous, slightly perfimied; second; Aug. Des Deux Soeurs. i. Card. Chron. 463. 1863. The original tree was found in the garden of the Misses Knopp of Mechlin, Bel. Fruit medium, oblong, lemon-yellow; flesh melting, juicy, sugary, slightly astringent but wanting in perfume and flavor; grown both in Belgium and France; not first class. Desire Cornells, i. Leroy Dirt. P^tmj. 2:18, fig. 1869. 2. Hogg FrMzV Maw. 560. 1884. The parent tree was from seed sown by Van Mons; first bore fruit in 1847. Fruit large, oblong-oval, obtuse; skin very fine, pale yellow and often orange-yellow, dotted and netted with greenish-gray; flesh very tender, buttery, melting; juice plentiful, sugary, dehciously perfumed; first; Sept. Dessauer Weissbime. i. DochnahlFw/zr. Ofoifejmrfe 2:35. 1856. North German, 1804. Fruit medium, smooth, pale greenish-yellow changing to citron yellow, sometimes rather lightly blushed; flesh fine, somewhat soft, sweet, aromatic; good; Aug. Deutsche Augustbime. i. Mathieu Nom. Pom. 202. 1889. D'Aotit Allemande. 2. Mas Pom. Gen. 7:65, flg. 513. 1881. A German variety much cultivated in Saxony. Fruit small, ovate; skin rather thick, dull green, sprinkled with small and numerous gray dots, becomes yellow on ripening and somewhat blushed in the sun; flesh green and veined with green, semi-fine, buttery; juice sufficient, sugary, vinous, acid, pleasant; good; Aug. Deutsche Glasbime. i. Dochnahl Fiihr. Obstkunde 2:69. 1856. German, 181 1. Fruit medium, globular-turbinate, bent toward stalk, uniformly light yellow, blushed with russety-red on the side of the sun; flesh sweet; -good; Sept. Deutsche Kiimmelbime. i. 'Doch.nahX Fiihr. Obstkunde 2:1$']. 1856. German, 1802. Fruit small, globular, dirty yellow, washed with russet; flesh very tender, sweet, strongly aromatic and perfumed; good; Sept. Deutsche Muskateller. i. Liegel Syst. Anleit. 106. 1825. 2. Mathieu Nom. Pom. 202. 1889. Muscat Allemand d'Hiver. 3. Leroy Did. Pom. 2:439, fig. 1869. German Muscat. 4. Downing Fr. Trees Am. 772. 1S69. An old pear of uncertain origin. La Quintinye mentioned it without description in 1690, but in 1768 Dtihamel du Monceau gave a carefid description to distinguish between it and Royale d'Hiver which it somewhat resembles. Fruit medium or above, obovate- obtuse-pyriform, pale yellow, speckled with numerous large, gray dots; flesh yellowish, semi-fine, semi-melting, juicy, granular, sweet, slightly astringent; second; Mar. to May. THE PEARS OF NEW YORK 359 Deuz Tetes. i. Duhamel Trait. Arb. Fr. 2:244. 176S. 2. Leroy Diet. Pom. 2:23, fig. 1S69. Zwibotzenbirne. 3. Liegel Syst. Anleit. 162. 1825. 4. Mathieu Nom. Pom. 303. 1889. One of the most ancient pears cultivated in France. Charles Estienne described it in 1530 in his Seminarium, under the name Pyra Bicipitia or Poire a Deux- Testes. It takes its name from its large and oval calyx being placed on two prominences. Fruit small to medium, globular, somewhat turbinate, pale yellowish-green in the shade, blushed on the side next the sun; flesh white, coarse, breaking, juicy, slightly perfumed, but often having an unpleasant acidity; an indifferent dessert fruit; Aug. Devergnies. i. Atin. Pom. Beige 6: $■;, fig. 1858. 2. Leroy Did. Pom. 2:24, &g. 1869. Obtained from seed in 181 7 in Hainaut by M. Devergnies of Mons. Fruit meditmi, turbinate-obtuse, much corrugated at summit, olive-green, nearly covered with gray-russet and slightly clouded with orange-red on the side next the sun; flesh yellowish-white, fine, melting, buttery; juice abundant, acidulous, sugary, aromatic; second; Nov. and Dec. Dewey, i. III. Hort. Soc. Rpt. 55. 1898. 2. Cornell Sia. Bui. 332:480, fig. 160. 1913. An oriental pear, in form resembling Kieffer. Fruit medium, conical to globular-oval, rusty green with faint blush; skin rough; flesh white, juicy, coarse, gritty, fibrous; quality poor; Oct. Dhommee. i. Leroy Did. Pom. 2:25, fig. 1S69. A seedling raised by the Horticultural Society of Angers, Fr. ; it first bore fruit in 1858. Fruit medium and often larger, long-ovate, bossed, one side always larger than the other, bright green, finely dotted and much mottled with russet; flesh white, firm, fine, melting, slightly gritty; juice abtmdant, sugary, acidulous, devoid of perfimie; second; Oct. to Dec. Dickennan. i. Elliott Fr. Book ^yG. 1859. 2. Downing Fr. Trees Am. 736. 1869. Dikeman. 3. Thomas Am. Fruit Cult. 700. 1897. Obtained by S. D. Pardee, New Haven, Conn. Fruit mediimi, globular-oblate, often irregular in outline, yellowish, bright cinnamon on the sunny side, covered with minute dots; flesh white, fine, melting, sugary, perfumed; first; Sept. Diego. I. Parkinson Par. Ter. 592. 1629. Described by John Parkinson in 1629 as a small pear growing in clusters, excellent and musky in flavor. Dienstbotenbime. i. Tiochnahl Fahr. Obstkunde 2'.2oo. 1856. Dutch, 1807. Fruit medium, pyriform, light greenish-yellow turning to bright yellow, with only an indistinct red blush, if any; flesh granxdar, aromatic and sweet; good; Oct. Dieudonne Anthoine. 1. Ann. Pom. Beige 5:85, fig. 1857. 2. Leroy Diet. Pom. 2:26, fig. 1869. Obtained by Dieudonn^ Anthoine at Ecaussines-d'Enghien, Bel., and bore fruit at Brussels in 1850. Fruit medium and above, globular, slightly turbinate, bossed, flattened at both ends, greenish-yellow, dotted with brown, mottled with russet, becoming at maturity a brilliant yellow, washed with vermilion on the side of the sun; flesh very white and very fine, breaking; juice sufficient, sweet, often astringent and only slightly perfumed; second; Oct. 360 THE PEARS OF NEW YORK Diller. i. Am. Pom. Soc. Rpt. 36. 1852. 2. Downing Fr. Trees Am. 736. 1869. This pear was approved at the American Pomological Congress in 1852, where it was reported to have been imported from Germany by the Diller family many years previously, but considered by others to be a native of Pennsylvania. Fruit below medium, globular-ovate, cinnamon-russet; flesh somewhat granular, whitish, buttery, melting; juicy with a fine aromatic flavor; good to very good; Aug. and Sept. Diman. i. Mass. Hort. Soc. Rpt. 43. 1866. S. A. Shurtlefi, Brookline, Mass., submitted this among other seedlings to the Fruit Committee of the Massachusetts Horticultural Society in 1866. Fruit 2§ in. in diameter, russet, with red cheek; flesh breaking, melting, very sweet and juicy; ripens soundly; all Oct. This pear has improved, year by year, in size and character; first-rate. Directeur Alphand. i. Gari. C/jroM. N. S. 17:538. 1882. 2. Guide Prat. s^. 1895. Sent out in 1880 by Messrs. Croux and Son, Chatenay, Seine, Fr. Fruit very large, oblong-pjoiform, yellowish-green passing into golden-green, dotted and splashed with red; flesh white, semi-fine, generally gritty toward the center, sugary; very good for ornament and stewing; Feb. and Mar. Directeur Hardy, i. Rev. Hort. 542. 1894. 2. Ibid. 500, fig. 153. 1894. From the seed beds of M. Tourasse and promoted by M. Baltet of Troyes, Fr. It was submitted to the Tasting Committee of the Pomological Society of France in 1894 and declared to be very good. Fruit large or medium, turbinate, elongated, obtuse, slightly bent, golden-yellow, washed with red on the exposed side; flesh white, fine, melting, very juicy, sugary, vinous, slightly perfumed; Sept. Directeur Tisserand. i. Rev. Hort. 7. 1900. Obtained by M. A. Sannier, Rouen, from Beurr6 d'Hardenpont fertilized with Doyennd du Cornice; introduced in 1900. Fruit medium or rather large, ovate-turbinate ; skin fine, shining, colored in the sun; flesh white, melting, juicy, sugary, having a pecidiar flavor; good; Dec. and Jan. Directeur Varenne. i. Rev. Hort. 6. 1897. A cross between Easter Beurr6 and Bergamote Esperen, introduced by M. Arsene Sannier, Rouen, Fr. Fruit large to very large, approaching Easter Beurre in form and color; stem short; flesh very fine, juicy, with a slight aroma. Dirkjes Peer. i. Mas Pom. Gen. 1:25, fig. 13. 1872. 2. Guide Prat. 92. 1876. Dutch. Fruit medium, globular-conic, lemon-yellow streaked with brownish-red; flesh whitish, semi-breaking, agreeably acid and sugary; second; good for household use; Aug. Dix. I. Prince Pom. Man. 1:142. 1831. 2. Downing Fr. Trees Am. 737, fig. 1869. Originated in the garden of Madame Dix, Boston, Mass.; it bore first in 1826. Fruit large, oblong or long-pyriform; skin rough, green, the exposed fruit becoming deep yellow when ripe, marked with distinct russet dots and sprinkled with russet around the stalk; flesh melting, rich, juicy, of a fine flavor and by some thought to be superior to the St. Germain; very good to best; Oct. and Nov. Dixie. I. Griffing Bros. Cat. 19, fig. 1915. Originated in southern Georgia as a chance seedling, possibly a cross between Le Conte THE PEARS OF NEW YORK 36 1 and the Sand Pear; and was introduced in 19 14 by Griffing Brothers of Florida. Fruit medium to above, roundish, slightly oblong, light green, sweet, sprightly; Aug. Doat. I. Leroy Diet. Pom. 2:29, fig. 1869. 2. Mas Pmn. Gen. 4:19, fig. 202. 1879. The parent tree was noticed by M. Doat in his garden near Fleurance, Gers, Fr. Fruit large, like Calebasse in form; skin rough to the touch, bright yellow dotted with fawn; flesh yellowish-white or greenish, semi-melting, gritty around the core; juice abimdant, vinous, sugary, rather aromatic; second; Sept. Docteur Andry. i. Leroy Diet. Pom. 2:31, fig. 1869. 2. Hogg Fruit Man. 561. 1884. Raised in the nurseries of M. Boisbunel, Jr., at Rouen, Fr., in 1849. Fruit medium, globular, Bergamot-shaped, bright yellow all over, with dots of russet around the stalk, and sprinkled with small brown specks; flesh very white, fine, melting, somewhat gritty at center, juicy, sugary, with a delicate taste of musk; first; Nov. Docteur Benit. i. Leroy Di'rf. Pcwi. 2:31, fig. 1S69. Raised from seed by Van Mons in 1840. Fruit below medium, globular, larger on one side than the other, wrinkled, bronzed all over, dotted with bright grajash-green; flesh whitish, dense, semi-melting, veined with greenish-yellow; juice sufficient, rather sugary, vinous, slightly aromatic; third; Dec. and Jan. Docteur Bourgeois, i. Guide Prat. 62. 1895. Obtained by M. Sannier, Rouen, Fr. Fruit medium, apple-shaped, lemon -yellow; flesh fine, somewhat granular at center, juicy, with agreeable perfume. Docteur Bouvier. i. hevoy Diet. Pow. 2:33, fig. 1869. 2. Downing Fr. Trees Am. 738. 1869. An excellent French pear suitable for a mild climate. Fruit medium, globular-obovate- pyriform, greenish, more yellow at maturity, sprinkled, shaded and dotted with russet, sometimes with slight crimson and favra on exposed cheek; flesh rather coarse, melting, juicy, vinous, having but little perfume; good to very good; Dec. to Mar. Docteur Capron. i. Leroy Diet. Pom. 2:34, fig. 1869. 2. Guide Prat. 62, 255. 1895. Obtained by Van Mons in 1842. Fruit mediimi or rather large, ovate, lemon- yellow; flesh melting, yellow, buttery, sugarj', juicy, of good flavor and scented with almond; first; Nov. Docteur Chaineau. i. Guide Prat. 91. 1895. Fruit rather large ; flesh melting; first; Oct. Docteur Delatosse. i. Guide Prat. 91. 1895. Fruit exquisite; Oct. and Nov. Resisted the severe frost of 1879-80. Docteur Gromier. i. Guide Prat. no. 1876. First published in 1873. Fruit medium; fiesh very fine, butter}', melting, juicy, with an aroma of mingled rose and musk; first; Oct. Docteur Joubert. i. Rev. Hort. 561. 1893. Baltet Brothers, Troyes, Fr., introduced this pear in 1893. Fruit rather large, pyriform, clear green passing to pale yellow, dotted with fawn, rosy on the side of the sun; flesh melting; juice abundant, with a sugary taste and having a pleasant perfume; autumn. Docteur Koch. i. Leroy Diet. Pom. 2:36, fig. 1869. 2. Mas Pom. Gen. 4:7, fig. 196. 1879. 362 THE PEARS OF NEW YORK Raised from seed by Andr6 Leroy in 1864. Fruit above medium, ovate, bossed, irregular, lemon-yellow, finely dotted and reticulated with russet, lightly washed with reddish-brown on the side exposed to the sun; flesh whitish, fine, firm, melting, rather gritty about the core, full of sugary juice, acid and pleasantly perfumed; first; Sept. Docteur Lentier. i. Leroy Dzc/. Pom. 2:37, fig. 1869. 2. Guide Prat, "j^, 2 $6. 1895. From seed sown in 1847 by M. Gregoire, Jodoigne, Brabant. Fruit medium, ovate, somewhat elongated, smooth, greenish or lemon-yellow, splashed and dotted with cinnamon- russet; flesh whitish, fine-grained, tender, buttery, melting, juicy, exceedingly rich, sweet and perfumed; first, of the highest merit; Oct. Docteur Lindley. i. Mass. Hort. Soc. Rpt. 40. 1871. 2. Guide Prat. 108. 1876. Shown at the annual exhibition of the Massachusetts Horticultural Society in 1871. Fruit above mediimi, broadly turbinate, yellow, tinged with red and slightly traced with russet; flesh white, buttery, sweet, highly flavored; very good; Nov. Docteur Meniere, i. Leroy Diet. Pom. 2:^8, fig. 1869. Raised from seed by Andr6 Leroy, Angers, Fr.; fruited first in 1864. Fruit large, cylindrical, slightly ovate; skin wrinkled, bright yellow, dotted with greenish-gray and partly covered with russet markings; flesh whitish, fine, melting, very juicy, sugary, slighly acid, agreeably-perfimied flavor; Sept. Docteur Nelis. i. Ann. Pom. Beige 4:87, fig. 1856. 2. Mas Le Verger 3:Pt. 2, 129, fig. 161. 1866-73. Obtained by M. Xavier Gregoire, Jodoigne, Bel.; first published in 1847. Fruit above medium or small, turbinate-obtuse, generally much more ciu-ved on one side than the other, clear dark lemon-yellow, thinly dotted with russet; flesh yellowish, fine-grained, very tender, melting, juicy and sweet, rather aromatic; second; Sept. Docteur P. Bruzoa. 1. Rev. Hort. 46^. 1906. Placed on the market as a new variety in 1906 by M. Bruant, Poitiers, Fr. Fruit very large, greenish-yellow, dotted and mottled with russet; flesh white, semi -fine but very juicy, very melting, sugary, pleasantly perfumed; good; Sept. Docteui Pariset. i. Guide Prat. no. 1876. Fruit large, nearly cylindrical, golden lemon-yellow; flesh buttery, melting, juicy, sugary and perfumed; first; Nov. Docteur Pigeaux. i. Leroy Die. Pom. 2:40, fig. 1869. 2. Guide Prat. 92. 1876. From a seed bed of Major Esperen of Mechlin, Bel., placed on the market in 1864. Fruit above medium and often rather large, globular-ovate, yellow tinged with rose; flesh fine, melting; good; Oct. to Dec. Docteur Trousseau, i. Ann. Potn. Beige 5:89, fig. 1857. 2. Downing Fr. Trees Am. 738. 1869. One of the last of the seedlings of Van Mons; fruited in 1848. Fruit large, pyriform- obtuse, yellowish-green, dotted with bright fawn and stained with brown-russet around the stem; flesh white, buttery, melting, very juicy and aromatic; first; Nov. Doctor Bachmann. i. Am. Pom. Soc. Rpt. 190. 1867. Produced at the Pomaria nurseries. South Carolina, from seed and reported to the THE PEARS OF NEW YORK 363 American Pomological Society in 1867. Fruit medium, globular, green with dull red cheek; flesh juicy, vinous and refreshing. Doctor Engelbrecht. i. Lauche Deut. Pom. ii:No. 70, PL 70. 1882. German. Fruit rather large, pyriform-elongated, nearly smooth, shining, green, clouded with greenish-yellow; flesh yellowish- white, fine, softish, melting, sweet, vinous, with an agreeable cinnamon flavor. Doctor Hogg Bergamot. i. Hogg Frm7 Maw. 562. 1884. Raised by T. Rivers, Sawbridgeworth, Eng., from seed of Gansel Late Bergamot; received a first-class certificate from the Royal Horticultural Society in 1878. Fruit produced in great clusters, small, size of Seckel, obovate, even in outline, grass-green, with a dull brownish cheek, changing to deep j^ellow and bright red cheek with an orange glow; flesh melting, remarkably sweet like honey, with a brisk acidulous flavor and perfume of lemon; one of the richest flavored pears; Sept. Doctor HosMns. i. Rural N. Y. 44:201, 203, figs. 120, 121. 1885. According to correspondence with J. T. Macomber of Adams, Vt., this variety is a seedling of Flemish Beauty. It is said to be medium to above in size, roundish-obtuse, pyriform, pale yellow, red on the sunny side and " very good " in quality. Doctor Howe. i. Downing Fr. Trees Am. 2nd App. 146. 1876. Originated in garden of Dr. John T. Howe, Birmingham, Conn., about 1890. Fruit medium, globular, inclining to pyriform, somewhat obtuse, greenish changing to light yellow, netted and patched with russet dots; flesh whitish, semi-fine, juicy, melting, sweet, rich, slightly- vinous flavor; promising in 1890; Oct. Doctor Turner, i. Am. Pom. Soc. Rpt. 210. 1862. 2. Downing Fr. Trees Am. 740. 1869. A pear of Connecticut origin. Tree of good growth, moderately spreading, rather an early and regular although not an over-abundant bearer; young wood a dark olive-brown. Fruit large, oblong-pjoiform, with blunt neck; skin pale yellow, sometimes with a slight blush and thickly sprinkled with green and brown dots, a few traces of russet ; stalk long, ■curved, set in a slight depression by a ring or lip; calyx closed; basin rather small; flesh white, juicy, half melting, slightly vinous, somewhat astringent; good; Aug. Dodge. I. Conze// 5to. iJw/. 332:480, fig. 161. 1913. A hybrid-oriental variety. Fruit medium, ovate-pyriform, narrowing rapidly to the stem, greenish-yellow, profusely dotted; skin thin but tough, russeted near stem; flesh white, juicy, melting, tender, free from grit; fair; Oct. Doktorsbime. i. Dochnahl Fw/ir. 06s/A;mh^^ 2:61. 1856. German, from the Rhine country, 1833. Fruit large, pyriform, smooth, light-yellow without russet, slightly blushed on side next the sun; flesh agreeable, sweet; good; Oct. Donatienne Bureau. 1. Guide Prat. gi. 1895. On trial in 1895 at Simon Louis's grounds at Metz, Lorraine. Fruit large, ovate-long, bright yellow stained with brown; flesh fine; first. Dones. i. Guide Prat. 92. 1876. Fruit small; flesh melting, juicy; first; Sept. and Oct. Donville. i. Leroy Did. Pom. 2:42, fig. 1869. 2. Mathieu Nam. Pom. 204. 1889. 364 THE PEARS OF NEW YORK An old French pear mentioned first by Merlet in 1675. Fruit medium to large, pyri- form-obtuse, bright yellow when ripe, washed with dark red on the side of the sun; flesh yellowish, semi-fine or coarse, breaking; juice deficient, sweet, no perfume; first for kitchen use; Jan. to Apr. Doppelttragende gelbe Muskatellerbime. i. Dochnahl Fiihr. Obstkunde 2:11. 1856. Originated in Thuringia, Ger., 1803. Fruit medium, conic, symmetrical, light green- ish-yellow; flesh breaking, soft, mild, tender, aromatic; good; Aug. Dorell Herbst Muskateller. i. Dochnahl Fiihr. Obstkunde 2:96. 1856. 2. Mas Pom. Gen. 6:1, fig. 385. 1880. Fruit nearly medium, ovate-pyriform, pale yellow sprinkled with very small, very numerous and regularly-spaced fawn dots usually free from any trace of russet ; at maturity the yellow passes into clear lemon-yellow and on well-exposed fruits is washed with vermilion ; flesh white, rather fine, breaking, dense, not juicy but sugary and perfumed; good for culi- nary purposes ; winter. Dorothee Nouvelle. i. Guide Prai. 92. 1876. Belgian; highly recommended. Fruit of first quality; Oct. Tree very fertile. Dorothee Royale Nouvelle. i. Mas Pom. Gen. 7:39, fig. 500. 1881. Fruit small, pyriform, green changing to pale yellow, some russet markings and speckled with grayish dots; flesh whitish, melting, juicy, sugary, delicious; good; Oct. and Nov. Dorr. I. Co\& Am. Fr. Book ISA- i849- 2. 'EAXiottFr. Book ^21. 1859. Originated in New Hampshire. Fruit large, obtuse-pyriform, pale yellow, blushed with red; flesh rather coarse, deficient in juice, sweet, pleasant; cooking or eating; Aug. Dorschbime. i. Loschnig Mostbirnen 148, fig. 1913. An Austrian perry pear. Fruit small, obtuse-turbinate, somewhat globular, green changing to yellow when ripe, dotted with yellow-brown and marked with cinnamon-russet, blushed on the sun-exposed side; fiesh tough, light yellow, very astringent, subacid and very juicy; Oct. Dosoris. I. Horticulturist 22:88. 1867. 2. Am. Pom. Soc. Rpt. 100. 1869. Foimd in a field at Glen Cove, L. I., about 1866. Fruit full medium, obtuse-pyriform, when ripe a beautiful yellow with two-thirds bright scarlet; flesh sweet, juicy, agreeable,, though deficient in flavor; beginning of Aug.; good but not first quality. Double d'Autonine. 1. Lindley Guide Orch.Gard. 4g. 1831. 2. Mag. J/on. 9:131. 1843. Fruit mediimi, Bergamot-shaped, entirely cinnamon-russet, through which a little green appears, with numerous small, gray specks; flesh white, breaking, rather gritty but mellow; juice saccharine. New in 1831 and considered promising but in 1843 was discarded by the London Horticultural Society. Double-Fleur. i. Duhamel Trait. Arb. Fr. 2:i-]']. 1768. 2. Mas Pom. Gen. 4:123, fig. 254. 1879. Double Blossom. 3. Langley Pomona 132. 1729. 4. hindley Guide Orch. Gard. ^^i 2, 1831. Of ancient and unknown origin. Mentioned by Nicholas de Bonnefonds in 1651 in his first edition of the Jardinier Francois, by Merlet in 1675 and Claude Saint- THE PEARS OF NEW YORK 365 Etienne in 1660. Worth growing for ornament, its large, double flowers, with from twelve to fifteen petals, being very handsome. Fruit above medium, globular or globular-tur- binate, generally enlarged on one side more than on the other, green but yellow when ripe, dark red or pale purple on the side of the sun; flesh greenish, semi-fine, quite crisp, juicy, sweet, rather sugary; excellent culinary pear; Feb. to May. Double de Guerre, i. Garden 56:426. 1899. 2. Bunyard Handb. Hardy Fr. i6j. 1920. Introduced into England from Mechlin, Bel., about 1835. Tree hardy, productive. Fruit medium to above, pjrriform, tapering to the stem, yellow-brown speckled with russet; stem short, stout, generally obUquely inserted; calyx open in a shallow basin; flesh yellow, firm, slightly acid ; Dec. to Feb. Double-Plouvier. i. Leroy Diet. Pom. 2:47, fig. 1869. Origin and age imcertain. Fruit above mediimi, long-ovate, more or less bossed, greenish, dotted all over with graj'-russet; flesh whitish, semi-fine, semi-melting, scented; juice moderate but sugary; first for the kitchen; Jan. to Mar. Double Rousselet. i. Ann. Pom. Beige 6:21, fig. 1858. 2. Leroy Diet. Pom. 2:48, fig. 1869. Raised by Major Esperen, Mechlin, Bel., about 1845. Fruit meditun, globular- turbinate, regular in contoiu-; skin fine, tender, green but almost entirely covered with cinnamon-colored russet; when ripe the russet becomes more golden and warmer in tint on the side next the sim; flesh white, very fine, melting, with abundant sugary juice, \'inous, very agreeable; first; Oct. Dow. I. Am. Pom. Soc. Rpt. 92. 1858. 2. ElHott Fr. Book 377. 1859. 3. Downing Fr. Trees Am. 741. 1869. Raised by Dr. Eli Ives, New Haven, Conn., in the middle of the nineteenth century. Fruit above medium, obovate, acutely pryiform, sometimes turbinate; skin rough, yellow- ish-green, with russet patches and dots; flesh white, buttery, juicy, melting, vinous flavored sometimes slightly astringent; good; Sept. and Oct. Dowler. i. Mag. /for/. 4:193. 1838. Exhibited before the London Horticultural Society in 1838, under the name of Dowler' s seedling. A small winter pear, described as one of the best and a good keeper. Downton. i. Mcintosh 5fe. Card. 2:455. 1855. 2. Leroy Otrt. Pom. 2:50, fig. 1869. Raised by T. A. Knight, Downton Castle, Eng., about 1840. Fruit medium or above, oval, somewhat irregular, greenish-yellow changing to lemon-yellow, a good deal russeted particularly on the side next the sun where it is completely covered and assumes a reddish-brown tinge; flesh whitish, not quite melting but tender, fine, free from grit, agreeably acidulous, sweet and juicy, with some taste of orange; first; Nov. and Dec. Doyen Dillen. i. Ann. Pom. Beige 4:27, fig. 1853. 2. Leroy Diet. Pom. 2:51, fig. 1869. From seed sown by Van Mons at Louvain in 1827. Fruit medium to large, pyriform- conic, yellow, much covered with dots and patches of russet; flesh white, buttery, melting, free from grit; juice rather abundant, sweet, rich and pleasantly perfumed; first; Nov. Doyenne Bizet, i. Guide Prat. 91. 1895. Tree moderately vigorous, very fertile. Fruit large; good; Mar. to June. 366 THE PEARS OF NEW YORK Doyenne Blanc Long. i. Mas Le Verger 3:Pt. i, 27, fig. 12. 1866-73. 2. Guide Prat. 74. 1895. Origin unknown. Fruit medium, growing often in bunches, pyriform ; skin thin, fine, bright green changing to brilliant yellow, golden on the side next the sun, with some bright red shading; flesh white, fine, melting, musky; first; Oct. Doyenne Boisnard. i. Guide Prat. 91. 1895. Fruit rather large; first; Dec. Doyenne Boisselot. i. Mathieu Nom. Pom. 205. 1889. 2. Garden 50:405. 1896. A little-known pear, large in size, some of the fruit weighing a pound, Bergamot in form, maturing about Christmas. Doyenne de Bordeaux, i. Pom. Fr. 4:No. 150, PI. 150. 1865. 2. Leroy Diet. Pom. 2:57, fig. 1869. Origin unknown but cultivated in the environs of Bordeaiix about 1820. Fruit large, globular, flattened at each end; skin thick, wrinkled and oily, golden-yellow sown with large dots of greenish-russet and marbled with the same, some orange-red on side next the sun; flesh very white, coarse, breaking, gritty at center; juice sufficient, sweet; third for dessert, first for compotes; Oct. to Dec, Doyenne Bouyron. i. Guide Prat. 91. 1895. Distributed from Bordeaux, Fr. Fruit of the size, form and color of the Doyenn^ Gris; flesh fine, juicy, somewhat acid; Aug. Doyenne du Cercle. i. Downing Fr. Trees Am. 742. 1869. 2. Leroy Diet. Pom. 2:59, fig. 1869. A seedling obtained by M. Boisbunel, a ntirseryman at Rouen, Fr. ; first published in 1857. Fruit medium, turbinate-globular, varying to irregular-ovate, pale yellow covered with very fine gray dots and stained with fawn, often encrimsoned on the side next the sun; flesh whitish, very melting, scented; juice abundant, sweet, highly vinous, with a delicate, tartish flavor; first; Nov. Doyenne a Cinq Pans. i. Gard. Chron. 3rd Ser. 25:132. 1899. A cross effected in 1879 between Duchesse de Bordeaux and Easter Beurre by M. Herault. Fruit medium, rather globular, smooth, yellow, spotted and flecked with fawn; flesh fine, melting, juicy, sweet, with an aroma of Pelargoniums; Oct. and Nov. Doyenne Defays. i. Mas Le Verger y.Vt. 1, 73, fig. 35. 1866-73. 2. Leroy Diet. Pom. 2:62. 1869. Doyenne d'Eff ay. 3. Mcintosh. Bk. Gard. 21^61. 1855. Obtained by M. Frangois-Andr^ Defays in the field of Saint Martin, near Angers, Fr. Fruit about medium, globular-obovate or Doyenne-shaped, bossed at the stalk end and generally larger and longer on one side, yellow, much covered with cinnamon-russet on the side next the sun; flesh tender, buttery, melting, very juicy, rich, sugary, vinous, with musky aroma; one of the best; Dec. Doyenne Downing, i. Leroy Diet. Pom. 2:63, fig. 1869. 2. Hogg Fruit Man. 566. 1884. A wilding found in a garden near Angers, Fr., by Frangois Desportes, the noted nursery- man, in 1851 ; it was named after A. J. Downing. Fruit medium, globular or ovate, mam- THE PEARS OF NEW YORK 367 millate, one side always larger than the other, pale yellow, dotted and marbled with russet; flesh very white, tender, semi-melting; juice sufficient, sweet, acidulous, with a pleasant flavor of anis; Sept. Doyenne Flon Aine. 1. Leroy Diet. Pom. 2:65, fig. 1869. 2. Rev. Hori. 133. 1894. Obtained from seed by M. Flon, senior, of Angers, Fr., in 1859. Fruit large, globular, generally mammillate at summit, greenish-yellow and yellowish-brown on the side of the svm, marbled and dotted with brown ; flesh white, fine, very melting, juicy, sugary, slightly tartish, with a pronounced flavor of roses; first; Nov. to Feb. Doyenne Fradin. i. Guide Prat. 93. 1S76. 2. Mas Pom. Gen. 6:33, fig. 401. 1880. Regarded as a gain of M. Parigot of Poitiers. Fruit medium, globular, depressed at both extremities, water-green, dotted with brown, becoming citron-yellow on ripening; flesh whitish, fine, melting, gritty at core, fuU of sweet juice, vinous and richly perfiuned. Doyenne Georges Boucher, i. Rev. Hort. 496, fig. 1906. 2. Ibid. 197. 1907. Came from a seed bed of Doyeim6 du Cornice made in 1884. Fruit large and very large, globular-turbinate, bossed at the extremities; skin rather thick, dark yellow, sprinkled with small dots and marbled with fawn, russeted and reddened on the sunny side; flesh yellowish-white, juicy, sugary; very good; Feb. to Apr. Doyenne Goubault. i. Leroy Diet. Pom. 2:66, fig. 1869. 2. Hogg Fruit Man. 566. 1884. Raised by M. Goubault, Angers, Fr. Fruit above medium, obovate, inclining to pyri- form, pale yellow with russet markings and dots; flesh melting, sugary, vinous and highly perfumed; rich and excellent; Jan. Doyenne de la Grifferaye. i. Leroy Diet. Poni. 2:68, fig. 1S69. 2. Mas Pom. Gen. 4:11, fig. 198. 1879. Obtained by M. le Gris, Angers, Fr. ; gave its first fruit in 1853. Fruit medivmi, tur- binate-oblate, very obtuse and irregtdar, greenish-yellow, finely dotted with russet and brown, stained with fawn; flesh white, fine, buttery, melting, full of sweet and perfumed juice; first; Sept. and Oct. Doyenne Gris. i. Duhamel Trait. Arb. Fr. 2:208, PI. XLVII, fig. i. 1768. 2. Leroy Diet. Pom. 2:69, fig. 1869. Doyenne Gray. 3. Downing Fr. Trees Am. 745. 1869. Red Doyenne. 4. Hogg Frm'i Man. 635. 1884. An ancient pear attributed to the garden of the Chartreux Monastery at Paris about the middle of the eighteenth century. Fruit medium and above, globular, flattened at each extremity ; skin rather thin and wrinkled, yellow-ochre, nearly covered with cinnamon- colored russet, so that httle of the true color is visible, brownish-red toward the sun; flesh white, tender, melting, very buttery, rich and delicious; one of the best dessert pears; Oct. Doyenne Guillard. i. Guide Prat. 103. 1895. Described as a new variety by Simon-Louis Bros., Metz, Lorraine, in 1895. Fruit rather glossy, brown, slightly dotted with green; flesh almost fine, white, very juicy, vinous; Nov. and Dec. Doyenne des Haies. i. Leroy Did. Pom. 2:71, fig. 1869. A wilding found on the property of M. Bardi, Bwalt, Canton of Montastruc, Haute- 368 THE PEARS OF NEW YORK Garonne, Fr., and first reported in 1855. Fruit medium, globular or globular-turbinate, flat at base, mammillate at summit, pale yellow, dotted and stained with fawn, blushed with tender rose on the side toward the sun; flesh white, fine, melting, juicy, rather gritty around the core; juice abundant, sweet, very sugary, tasting of musk; second; Oct. Doyenne Hudellet. i. MasLe Verger y.Vt. 2, loi, fig. 147. 1866-73. Obtained by M. Jules Hudellet at Ceyzeriat near Bourg, Ain, Fr.; it was first published in 1867. Fruit mediimi, globular-cylindrical, regular outline, bright green sprinkled with dots of gray-brown, passing to pale yeUow, with some red on the side of the sun; flesh white, fine, melting, full of sweet juice, slightly musky; first; Nov. Doyenne Jamin. i. Leroy Diet. Pom. 2:75, fig. 1869. 2. Mas Pom. Gen. 5:131, fig. 354. 1880. Gained by Jamin & Durand, nurserymen at Bourg-la-Reine, near Paris, in 1859 from seed. Fruit medium, turbinate-conic or turbinate-ovate, irregular, greenish-yellow chang- ing to yellow and washed with rose on the sunny side, dotted with russet ; flesh whitish, semi-fine, buttery, full of sweet juice, vinous, astringent, without much perfvmie; second; Jan. and Feb. Doyenne de Lorraine, i. Mas Pom. Gen. 4:17, 201. 1879. Received by Diel, the eminent German pomologist, from a nurseryman at Metz under the name of Doyenne d'Austrasie by which it is mostly known to German authors. Fruit medium, globular, depressed at each pole, water-green, with gray-brown dots, bright citron-yellow when ripe and golden on the side next the sim or sometimes washed with red; flesh white, semi-fine, semi-buttery; juice plentiful, sweet and slightly perfumed; good; Sept. and Oct. Doyenne Louis, i. Leroy Diet. Pom. 2:79, fig. 1869. Seedling of Van Mons, previous to 1820. Fruit small, turbinate-obtuse, regular in form, dark yellow, strewn with numerous gray-brown dots and carmined on the side next the sun; flesh yellowish, coarse, semi-melting, gritty at center; juice abundant, sugary, lacking in flavor; third; Sept. and Oct. Doyenne de Montjean. i. Cat. Cong. Pom. Franee 243, fig. igo6. Obtained in 1848 by M. Trottier, Montjean, Department of Maine-et-Loire, Fr., and first published in 1858. Fruit large to very large, ovate, nearly equally rounded at its two poles; skin thin and rough, yellow, much russeted; flesh white, very fine, melting, very juicy, with a slightly vinous and sweet flavor, perfumed; very good; Jan. to Mar. Doyenne Nerard. i. Mas Le Ferg*??- 2:237, fig. 117. 1866-73. 2. Guide Prat. 68. 1895. Obtained in 1850 by M. Bonnefoy, a nurseryman at Saint-Genis-Laval, near Lyons, Fr. Fruit small, globular-conic, yellowish- white, marbled with bright red; flesh semi- breaking, very sugary; good; Aug. Doyenne Nouveau. i. Mcintosh Bk. Gard. 2:461. 1855. Fruit medium, obovate; flesh tender and juicy; excellent; Apr. Doyenne Perrault. i. Guide Prat. no. 1876. Fruit medium, rather oblate, resembling Easter Bergamot with a long stalk; flesh fine, firm, melting; first; winter. Doyenne Picard. i. Guide Prat. 93. 1876. Fruit medium; flesh melting; first; Aug. THE PEARS OF NEW YORK 369 Doyenne Rahard. i. Guide Prat. 91. 1895. Fruit large or very large; flesh fine, melting, very sweet; Dec. to Jan. Doyenne de Ramegnies. i. Card. Chron. N. S. 20:85. 1883. Raised by M. Norbert Bouzin of Ramegnies-Chin near Toumai, Bel. Fruit large, tur- binate and very symmetrically shaped; olive-brown, russeted; flesh fine, buttery, vinous; Oct. and Nov. Doyenne Robin, i. Leroy Diet. Pom. 2:81, fig. 1869. Raised in 1840 at Angers, Fr., by a gardener named Robin. Fruit large, globular-ovate, yellowish, dotted and stained with bright russet; flesh melting, juicy, sweet, vinous, aromatic; first; Oct. Doyenne Rose. i. Leroy Diet. Pom. 2:82, fig. 1869. 2. Mas Pmn. Gen. 5:21, fig. 299. 1880. From a seed bed made in 1820 by Edouard Sageret, author of Pomologie physio- logique; it bore fruit first in 1830. Fruit above medium, globular, irregular, yellow- ochre on the shaded side and beautiful rose on the side of the sun; flesh very white, semi- melting, granular; juice scarcely sufficient, little perfume or flavor; second; Oct. Doyenne Saint-Roch. i. Leroy Diet. Pom. 2:83, fig. 1869. Largely grown in the Gironde, Fr., in the middle of the nineteenth century. Fruit above mediiom and sometimes larger, globular but variable, pale yellow dotted with russet passing to bright yellow on the side next the sun, where it is lightly washed with carmine; flesh white, semi-fine, melting or slightly breaking, juicy, sugary, acidulous, of delicate flavor; second; Aug. and Sept. Doyenne de Saumnr. i. Leroy Diet. Pom. 2:84, fig. 1869. A French pear of uncertain origin but known in the districts of Saimiur and Lyons early in the nineteenth century. Fruit mediinn and below, very variable in form, from ovate-elongated to turbinate-obtuse, bossed and swelled, pale greenish-yellow, dotted with gray-russet especially on the side next the sim; flesh white, very fine, melting, juicy, perfumed, having an after-taste of musk; first; Sept. Doyenne Sentelet. i. Leroy Diet. Pom. 2:86, fig. 1869. 2. Mas Poni. Gen. 3:137, fig. 165. 1878. A gain of Van Mons, 1823. Fruit about medium or below, turbinate-ovate-obtuse, often irregular, deep rich yellow, much mottled and speckled with cinnamon-colored russet; flesh yellowish-white, melting, juicy, sugary, vinous; good; Oct. Doyenne Sieulle. i. Leroy Diet. Pont. 2:87, fig. 1869. 2. Hogg Fruit Man. 567. 1884. From a seed bed of Jean Sieulle, Vaux-Praslin, Fr.; it was placed on the market in 181 5. Fruit above medium to medium, often globular and often Doyenne-shaped, deep rich yellow ground, mottled and speckled with cinnamon-colored russet; flesh very white, fine, semi-melting; juice sufficient, acidulous, sweet, with an agreeable almond flavor; variable, from second to first; Nov. Drapiez. i. Mag. Hort. 9:125. 1843. 2. Mcintosh Bk. Card. 2:461. 1855. Of Belgian origin. Fruit mediiim, obovate, pale green, very much marbled with gray; flesh tender, sweet, acidulous, strongly perfumed; a very excellent autumn fruit; Oct. and Nov. 24 370 THE PEARS OF NEW YORK Drone, i. Miller CarJ. D/c/. 3. 1807. 2. Frince Pom. Man. 1:25. 1831. Fruit middle sized, globular, light green dotted with darker shade of same color; flesh white, breaking, full of sweet, musky juice; Aug. Du Breuil Pere. i. Mas Le Verger 2:161, fig. 79. 1866-73. Alphonse Du Breuil obtained this variety from seeds of Louise Bonne de Jersey sown in 1840. Fruit medium, nearly a true sphere, slightly depressed at the two poles, lemon-yellow, much russeted and at maturity mottled with blood-red on the side next the sun; flesh white, fine, melting, juicy; first; Sept. Du Mirror, i. Baltet Trait. Cult. Fr. 372. 1908. A first-class French perry pear, grown in the Haute-Savoie, yielding from 800 to 1000 litres of perry per tree; the beverage is clear, very sweet, rather sparkling, and becomes stronger with age. Du Roeulx. I. Guide Prat. 92. 1895. Tree hardy. Fruit mediimi, pyriform, short, yellow, mottled with fawn; flesh yellow- ish, very melting, juicy and sugary, with an exquisite aroma; first; Sept. Dubrulle. i. Guide Prat. 93, 267. 1876. Fruit rather large, globular, yellowish-green and gray mottled with fawn; flesh melt- ing, very juicy, sugary, highly perfumed and of a luscious flavor; first; Sept. and Oct. Due Alfred de Croy. i. Mas Potn. Gen. 5:163, fig. 370. 1880. 2. Hogg Fruit Man. 567. 1884. Propagated and disseminated by M. de Jonghe, Brussels. Fruit large, obtuse-pyri- form, regular and handsome, smooth, yellowish-green, washed with pale brown on side next the sun; flesh white, tinted with green, not very juicy, but buttery, rich and with a fine spicy flavor and perfume; excellent; Nov. Due d'Aumale. i. Leroy Diet. Pom. 2:gi, Hg. 1869. 2. Hogg Fruit Man. 568. 1884. A product of the Van Mons nursery at Louvain where it first fruited in 1847. Fruit small, turbinate-obtuse-p}aiform; skin rough, greenish-yellow mottled all over with cin- namon-colored russet; flesh whitish, melting and juicy, sugary, acidulous, perfumed; first; Sept. and Oct. Due de Brabant, i. Leroy Die/. Po>n. 2:92, fig. 1869. 2. Mas Pojh. G«;. 7:27, fig. 494. 1881. Sent by Van Mons as No. 45 to Simon Bouvier in Jodoigne, Bel., in 1827. Fruit medium, pyriform-obtuse, greenish-yellow, dotted with russet, marbled with fawn, some- times washed with red on the side next the sun; flesh white, semi-fine, semi-breaking; juice sufficient, sugary, acidulous; good; sometimes second; Oct. Due de Momy. i. Leroy Diet. Pom. 2:95, fig. 1869. 2. Hogg Fruit Man. 568. 1884. Raised by M. Boisbunel, Rouen, andfirst published in 1862. Fruit large, long-obtuse- pyriform, bossed, green, mottled and dotted with russet; flesh whitish, tender, melting, very juicy, too acid, little sugar or perfume; second; Nov. to Jan. Due de Nemours, i. Leroy Diet. Pom. 2:96, fig. 1869. 2. Hogg Fruit Man. 568. 1884. Raised by Van Mons at Louvain in 1825. Fruit large and handsome, obovate, narrow- ing abruptly, bright greenish or lemon-yellow, even-dotted with russet and gray specks, THE PEARS OF NEW YORK 371 sometimes reddened on cheek next the sun; flesh white, melting, rich, sweet, sprightly, juicy, perfumed; first; Oct. and Nov. Duchesse d'Angouleme Bronzee. i. Guide Prat. no. 1876. Duchess Bronze. 2. Am. Pom. Soc. Rpt. 135. 1920. A sub- variety of Duchesse d'Angouleme found in a garden of M. Weber, Dijon, Fr., and introduced in 1873. Fruit large to very large, differs from type by its skin being red- brown or bronze, this feature being perfectly constant; flesh fine, melting, juicy, sugary; first; Oct. to Dec. Duchesse d'Angouleme Panachee. i. Leroy Diet. Pom. 2:102. 1869. 2. Hogg Fruit Man. 569. 1884. A variegated form of Duchesse d'Angouleme, the wood, leaves and fruit being mottled with yellow and green. In 1848 it was attributed to M. Audusson, who originated Duchesse d'Angouleme, but Leroy claims that it proceeded from his nursery in 1840. Duchesse Anne. i. htroy Diet. Pom. 2:102, fig. 1S69. Raised in 1861 by Jacques Jalais, Nantes, Fr. Fruit above mediimi, like Calebasse in form, meadow-green, slightly yellowish, dotted with gray; flesh greenish-white, fine, melting; juice sufficient, sweet, acidulous, perfimied; first; Nov. Duchesse d'Arenberg. i. Leroy Diet. Pom. 2:103, %• 1869. 2. Mas Pom. Gen. 7:35, fig. 498. 1881. Although distributed from the Royal Nurseries at Vilvorde-lez-Bruxelles without mention of origin its name suggests Belgium. Fruit medium and often larger, turbinate- obtuse-oblate, greenish-yellow passing to bright green on the side of the sun, dotted with gray-russet; flesh yellowish, coarse, melting, juicy, gritty aroimd the core; sugary, per- fumed, rather sour; second; Aug. Duchesse de Berry d'fite. i. Leroy Die. Pom. 2:104. %■ 1869. 2. Hogg Fruit Man. 569. 1884. Raised in a seed bed in the Commune of Saint-Herblain, Department of Loire- Inferieure, Fr., in 1827. Fruit medium, globular-turbinate, yellow, dotted with dark gray; flesh very white, semi-fine, melting; juice abundant, sugary, aromatic; first; Aug. and Sept. Duchesse de Bordeaux, i. Leroy Diet. Pom. 2:105, %■ 1869. 2. Hogg Fruit Man. 570. 1884. 3. Bunyard //ancf 6. Hardy Fr. 171. 1920. Beurre Perrault. 4. Mas Le Verger 1:133, %• 65. 1866-73. Bordeaux. 5. Cal. Com. Hort. Pear Grow. Cal. 7: No. 5, 242. 19 18. M. Secher, in the Commune of Montjean, Department of Maine-et-Loire, Fr., bought in 1850 from M. Perrault, Montrevaiilt, some pear trees. Ten years passed away and then one of the trees produced the excellent fruit here described. M. Secher invited many persons to taste it, in particular MM. Perrault and Baptiste Desportes. Later the variety fruited with M. Perrault and was named by him Beurre Perrault. Secher affirmed he had properly given the variety the name of Duchesse de Bordeaux. Tree large, vigorous, upright. Fruit large, roundish-pyrif orm ; skin thick, very tough, rough, greenish-yellow, with motthngs and patches of russet; stem rather long, thick, set in a moderately deep, acute cavity; calyx large, open, placed in a moderately deep basin; flesh yellowish-white, firm, granular, juicy, mild; good; Nov. and Dec. 372 THE PEARS OF NEW YORK Duchesse de Brabant, i. Leroy Diet. Pom. 2:107, fig. 1869. 2. HoggFrm'/ Man. 570. 1884. A posthumous seedling of Van Mons, which gave its first fruit in 1853. Fruit medium, short-pyriform-obtuse; skin thin, smooth, shining, greenish-yellow, flesh yellowish- white, buttery, melting; juice abundant, sweet, savory; good; Oct. Duchesse de Brabant (De Capeinick). i. Mas Pom. Gen. 5:17, fig. 297. 1880. This variety, obtained by M. Capeinick, received medals at Brussels and at Toumai in 1853. Fruit medium, regular pyriform, bright green and speckled with dots of gray- green, becoming lemon-yellow at maturity, washed with blood-red on the side of the sun; flesh white, rather fine, melting; juice abundant, sugary, refreshing; first; Sept. Duchesse de Brissac. i. Leroy Diet. Pom. 2:108, fig. 1869. Came from a seed bed of Auguste Benoist, Brissac, Maine-et-Loire, Fr., and ripened for the first time in 1861. Fruit above medium, ovate, rather irregular, bright greenish- yellow, spotted with russet; flesh yellowish, melting, juicy, sugary, vinous, aromatic; first; Aug. and Sept. Duchesse Grousset. i. Guide Prat. 91. 1895. Fruit large, elongated, very obtuse at base; bright yellow, speckled with brown dots; flesh fine, very melting, rather granular at center; Dec. Duchesse Helena d'Orleans. 1. Leroy Diet. Pom. 2:109, ^g- 1869. From a seed bed made at Louvain, Bel., in 1839 by Van Mons; it first fruited in 1847. Fruit medium, ovate, always somewhat distorted, one side being longer than the other, yellowish-green, dotted and mottled with gray and russet, carmined on the cheek next the sun; flesh white, melting, very juicy, acidulous, sugary, good flavor; first; Sept. Duchesse d'Hiver. i. Downing Fr. Trees Am. 749. 1869. Tardive de Toulouse. 2. Leroy Diet. Pom. 2:693, ^S- 1869. M. Barthfere, Sr., a nurserjmian of Toulouse, Fr., found this pear in 1845 near Calmont on one of his travels through southern France. Tree moderately vigorous, character- istically small and pjTamidal. Fruit large, roundish-pyriform, light yellow; flesh white, juicy; matures in winter and late spring. Although not a pear of highest quality it is worthy of notice because of its large size and long keeping. Duchesse Hybrid, i. Cornell Sia. Bui. 332:481. 19 13. Form resembles Kieffer, lemon-yellow; flesh coarse; poor; Oct. Duchesse de Mars. i. Leroy Diet. Pom. 2:110, fig. 1869. 2. Hogg Fruit Man. 570. 1884. Origin uncertain; generally attributed to Belgiimi. Fruit medium, obovate but variable, yellowish-green, russeted; flesh buttery, white, melting, juicy, sweet, perfumed, well flavored; first class dessert pear; Nov. Duchesse de Mouchy. i. Leroy Diet. Pom. 2:112, fig. 1869. From a wilding noted in 1862 by the cure of Breteuil, Oise, Fr. Fruit large, turbinate- obtuse, bright olive-yellow, dotted with gray-russet; flesh yellowish-white, a little coarse, semi-breaking, juicy, sugary, vinous, slightly perfumed; second; Apr. and May. Duchesse Precoce. i. Leroy Diet. Pom. 2:113, fig. 1869. Came from a seed bed of Duchesse d'AngouMme made in 1850 by Andre THE PEARS OF NEW YORK 373 Leroy. Fruit large and often very large, ovate, golden-yellow, sprinkled with large greenish dots, slightly carmined on the cheek exposed to the sun; flesh very white, breaking or semi-melting, with seeds usually absent, jiiicy, sweet; flavor agreeable; second; Aug. Duchovaya. i. Am. Pom. Soc. Rpt. 22. 18S7. Scented. 2. la. Hort. Soc. Rpt. 232. 1885. A Central-Russian pear. Fruit medium to above, obtuse-pjn^form, yellow, russeted; flesh coarse, sweet, juicy; poor; mid-season. Dudley, i. Ragan Norn. Pear, B. P. I. Bui. 126:107. 1908. Originated with Mr. Dudley, Boston Highlands, Mass. Fruit medium long; very good; mid-season. Dumon-Dumortier. i. Leroy Did. Pmn. 2:115, %• 1869. From the Van Mons seed beds. Fruit mediimi, turbinate, yellowish-green, dotted with russet; flesh whitish, very fine, melting, juicy, sugary, acidulous, deliciously perfumed; first; Nov. Dundas. i. Mag. Hort. 8:60. 1842. 2. Ihid. 9:132, fig. 1843. 3. Downing Fr. Trees Am. 750. 1869. Disseminated by Van Mons in 1834 in which year it was sent to America to both R. Manning and W. Kenrick. This pear is known in Europe mostly under the names of Rousselet Jainin, Henri Nicaise and Heliote Dundas or Heloise Dundas. Fruit mediimi, turbinate-obtuse, greenish-yellow or yellow-ochre, dotted with brown and gray and washed with beautiful carmine on the side of the stm ; flesh white, with green veins, between breaking and melting; juice insufficient; very handsome but wanting in quality; Sept. and Oct. Dunmore. i. Mag. Hort. 13:154. 1847. 2. Ihid. 18:159, fig. 1852. One of the best seedling pears raised by Thomas Andrew Knight, Downton Castle, Wiltshire, Eng. It first fruited in 1822 being then reported in this country by C. M. Hovey. Fruit large, oblong-obovate ; skin slightly rough, yellowish-green, with russet patches, brownish-red tinge next the sun; flesh yellowish, buttery, melting, rich, subacid, juicy, sprightly, vinous, perfumed and aromatic; excellent; Sept. and Oct. Dupuy Charles, i. Leroy Diet. Pom. 2:118, fig. 1869. 2. Downing Fr. Trees Am. 750. 1869. Louis Berckmans, Augusta, Ga., raised this pear in 1847 from seed sent from Ghent, Bel. Fruit medivun to above, like Calebasse in form, rough to the touch, bright green, dotted with russet; flesh greenish-white, very fine, melting; juice abundant, sugary, acidulous; flavor delicate and slightly musky; first; Oct. and Nov. Durandeau. i. Mag. Hort. 26:129. i860. 2. Am. Pom. Soc. iii. 1862. De Tongres. 3. Ann. Pom. Beige 3:15, fig. 1855. 4. Downing Fr. Trees Am. 489. 1857. Originated from seed with Charles Louis Durandeau, Tongres-Notre-Dame, a village in Hainaut, Bel., probably about 1825. Tree fairly vigorous, pyramidal, an early and abundant bearer. Fruit medium large, obovate-pyriform, generally irregular; skin thin, covered with fine golden russet, blushed with carmine on the exposed cheek; flesh yellowish- white, buttery, very juicy, vinous, sprightly, with an exquisite aroma and of first quality; Oct. and Nov. 374 THE PEARS OF NEW YORK Duree. i. Downing Fr. Trees Am. 751. 1884. A wilding found by Isaac Hicks, Westbiuy, N. Y., and introduced by him before 1869. Fruit medium, oblong-acute-pyriform, pale yellow, dotted and patched with russet; flesh whitish, semi-melting, juicy, sweet, slightly musky; good to very good; Oct. Durst-Losche. i. Dochnahl Fiihr. Obstkunde 2:155. 1856. Thuringia, 1809. Fruit medium, globular-turbinate, greenish-yellow turning to yellow; flesh breaking, soft, honey-sweet and aromatic; good; Sept. Early Ely. i. Tex. Nursery Cat. 10. 1913. Originated on the grounds of Silas Ely of Sherman, Tex., and was introduced by the Texas Nursery Company about 1906. Said to be small, yellow and good for both table and market. Early Green Sugar, i. J. Van Lindley Cat. 51. 1921. Fruit large, yellow, blushed; June. Easter Bergamot. i. Downing Fr. Trees Am. 751. 1869. 2. Hogg Frwti Man. 572. 1884. Bergamoie de Pdques. 3. Leroy Diet. Pom. 1:250, fig. 1867. An old French pear of which Merlet wrote in 1675, calling it Bergamote de Pasques or the La Grilliere. This variety was early known in England according to Switzer who saw trees of it at Hampton Court growing against a wall said to have been erected by Queen Elizabeth and which had every appearance of having stood there since that time. Fruit medium, globular-turbinate, narrowing toward the stalk, grayish-green, dull, changing to pale yellow, thickly dotted with brown; flesh white, semi-fine, gritty, breaking; juice sweet, acid, with not much perfume or flavor; second only, on account of its extreme lateness; Mar. to May. Eastern Belle, i. Mass. Hort. Soc. Rpt. 32. 1870. 2. Downing Fr. Trees Am. ist App., 126, fig. 1872. This pear originated with Henry McLaughlin, Bangor, Me. Tree hardy, vigorous, productive; fruit of medium size, obovate-pjoif orm ; skin pale yellow, with nettings and patches of russet and many russet dots, occasionally blushed with bright red ; flesh whitish- yellow, coarse at center, juicy, half -melting, sweet, rich, with a peculiar piquant aroma; good ; Sept. Echasserie. 1. Duhamel Trait. Arb. Fr. 2:187, PI. XXXH. 1768. 2. Downing Fr. Trees Am. 753. 1869. Walnut. 3. Am. Pom. Soc. Rpt. 90. 1856. Besi de r Echasserie. 4. Leroy F'ld. Pom. 1:269, fig. 1867. The wilding from which this variety was derived was probably noticed about 1660 and La Quintinye before 1690 spoke of it as having been in French gardens for twenty years. It appears to have been a native of Anjou, where there are three places bearing the name given to it. Probably it had been locally cultivated under other names for a long time previous to its official recognition. Fruit medium to small, globular-oval but variable, always obtuse and bossed; skin rough to the touch, lemon-yellow dotted with fawn and with some patches of grayish-brown russet; fiesh white, fine, melting, with very small grits around the core; juice extremely abundant, acidulous, saccharine, with an after- taste of musk, very agreeable; first; Nov. through Jan. THE PEARS OF NEW YORK 375 Edle Sommerbime. i. Oberdieck Ofcs^Sort. 327. 1881. Germany and Holland. Fruit small, pyriform and somewhat long-gourd-shaped, smooth yellowish-green changing to yellow at maturity, with reddish-brown on the side next the sun, dotted and speckled with gray; flesh fine, semi-melting, with a sweet, agreeable, aromatic flavor of rose; good for dessert and first for kitchen use; Aug. Edward Seedling St. Germain, i. Downing Fr. Trees Am. -j $4. 1869. 2. Mas Pom. Gen. 6:155, fig. 462. 1880. Raised by Dr. W. D. Brinckle, Philadelphia, Pa. Fruit medium or rather large, globular-pyriform-obtuse, a little irregular in form, with its greatest diameter at the center; skin somewhat thick and tender, intense green at first, sprinkled with grayish-black dots changing at maturity to bright citron-yellow, some russet nettings and patches; flesh whitish, semi-fine, slightly granular yet melting, full of saccharine juice, acidulous and deUcately perfumed ; good ; Oct. to Dec. Effie Holt. I. J. Van Lindley Cai. 54. 1913. Said to have originated on the farm of L. W. Holt near Burlington, N. C. ; introduced by J. Van Lindley Nursery Company about 1907. Tree healthy, thrifty. Fruit large, greenish- yellow; flesh light yellow, rich, juicy; season about the same as Duchesse d'Angouleme. Eliot Early, i. Am. Pom. Sac. Rpt. 52. 1871. 2. Rural N. Y. 51:602, figs. 242, 243. 1892. Said to have been raised by Judge Charles Eliot of Windsor, Ontario, Canada, from a cross between Madeleine and Doyenn6 d'Ete. Tree strong, vigorous, hardy, an early and productive bearer. Fruit small, pyriform, pale greenish-yellow, brownish-red next the sun: stem long, slender, curved; cavity small, russeted; calyx closed or partially open; base small; fiesh whitish, half-fine, juicy, melting, sweet, slightly perfumed; good to very good ; July. filisa d'Heyst. i. Mas Le Verger 1:99, fig. 56. 1866-73. 2. Leroy Diet. Pom. 2:125, fig. 1869. Obtained by Major Esp^ren of Mechlin, Bel. Fruit small but sometimes medium, ovate, with an irregular outline, grass-green, dotted and stained with clear fawn; flesh greenish, coarse, semi-melting, very gritty around the core; juice sweet, abundant, sugary, slightly perfumed, little flavor; second; Mar. Elizabeth (Edwards), i. Mass. Hort. Soc. Rpt. 5. 1843. 2. Mag. Hori. 12:441, fig. 34. 1846. This pear was raised at New Haven, Conn., by Governor Edwards^ and was first > Henr\' Waggoraan Edwards, at one time Governor of Connecticut, was a pioneer American pear breeder credited with making the first systematic attempt to grow new pears in this country. He was a grandson of the eminent theologian, Jonathan Edwards, was bom at New Haven, Conn., in 1779, graduated at Princeton College in 1797, studied law at the Litchfield School and almost immediately entered into public life shortly to become prominent and famous in state and nation. He served Con- necticut with honors as its Governor, and in the nation he distinguished himself as Representative in the House from Connecticut, Speaker of the House and as Senator. But it is as a pomologist that his career is of concern to the reader. Always interested in pomology, and no doubt especially interested in pears through the spectacular work of Van Mons, he planted pear seeds in the fall of 181 7 with the aim of obtaining new and superior varieties of this fruit. Great success did not attend his attempts at 376 THE PEARS OF NEW YORK exhibited in 1845. Fruit of medium size, roundish-obtuse-pyriform, slightly angular; skin smooth, pale lemon- yellow, profusely sprinkled with very small, pale russet dots and a few grayish-russet patches; flesh white, somewhat coarse, melting, very juicy, slightly subacid, with a vinous flavor; Oct. Elizabeth Maury, i. Downing Fr. Trees Am. 2nd App., 147. 1876. A chance seedling on the ground of Reuben Maury, Charlottesville, Va. Fruit small, oblate, slightly elevated, pale greenish-yellow, sometimes with a shade of brown in the sun, with many greenish dots; flesh whitish, semi-fine, tender, juicy, melting, sweet, slightly vinous; Aug. Ellis. I. Mag. Hort. 30:370, fig. 13. 1864. 2. Downing Fr. Trees Am. 755, fig. 1869. Raised from seed of Seckel in 1843 by Annie E. Ellis, New Bedford, Mass. Tree vigorous, hardy, prolific. Fruit large, oblong-obovate-pyriform, truncate, slightly uneven, greenish-yellow, patched and mottled with russet, sprinkled with many russet dots; stem rather long, rather stout, set in a small cavity; calyx large, open; basin imeven, slight; flesh whitish, juicy, melting, sweet, slightly vinous, aromatic; very good; Sept. and Oct. Ellis (New York) . i. Downing Fr. Trees Am. 756. 1869. Downing says that there is another pear tmder the name of " Ellis " grown in western New York, entirely distinct from Ellis. The fruit is described as medium, acute-pyriform, greenish-yellow, shaded with crimson-red in sun, with very small brown dots; flesh white, juicy, melting, vinous, often astringent, disposed to rot at the core; good; Aug. and Sept. Emerald, i. Downing Fr. Trees Am. 756. 1869. Belgian. Fruit medium, obtuse-pyriform, pale green, with pale brownish-red next the sun and covered with russety dots; flesh white, melting, buttery, richly flavored, subacid, vinous; good; Nov. and Dec. lEmile d'Heyst. i. Leroy Diet. Pom. 2:131, fig. 1869. 2. Bunyard Handb. Hardy Fr. 173. 1920. A seedling raised by Major Esperen, Mechlin, Bel., which fruited in 1847. Fruit medium and often larger, ovate, rather long, irregular, generally with sides unequal, bossed, bronzed, dotted with fine specks; flesh greenish, fine and dense, melting, scented, free from grit; juice very abundant, refreshing, sugary, slightly acid but very agreeably perfumed; first; Oct. Enfant Nantais. i. Mathieu Nom. Pom. 210. 1889. 2. Guide Prat. 92. 1895. Originated by M. Grousset of Nantes, Fr. Tree vigorous and productive. Fruit large, conic, gray; flesh fine, buttery, juicy, aromatic but very slightly tart; Oct. Enfant Prodigue. i. Downing Fr. Trees Am. 385. 1845. 2. Leroy Diet. Pom. 2:133, fig. 1869. pear breeding, but Governor Edwards made a start in work which Manning, Wilder and a score of others were to carry forward with more striking results. Out of many seedlings, at least five were named and were grown for a longer or shorter time by the pear-growers of a century ago. These are Elizabeth, Cal- houn, Dallas, Henrietta and Citron, all described among the minor varieties of this text. While hardly to be considered among the foremost pomologists of the country. Governor Edwards is in the front rank of the lesser men whose combined work has done so much to give weight and impulse to American pomology. THE PEARS OF NEW YORK 377 Rousselet Enfant Prodi gue. 3. Downing Fr. Trees Am. 846. 1869. Verschwenderin. 4. Mathieu A^om. Pom. 293. 1S89. A Van Mons seedling of about 1830. Fruit medium to large, ovate but variable, greenish-yeUow, largely obscured with cinnamon-colored russet, more or less carmined on the side of the sun; flesh greenish-white, dense, melting, juicy, sugary, aromatic, acidulous, astringent; second; Sept. Epined'fite. i. Leroy Z?ic/. Pom. 2:138, fig. 1869. 2. Downing Fr. Trees Am. 758. 1869. An old pear grown in the gardens of the Monastery of Chartreiix, Paris, and stated in the catalog of that institution, of 1736, to be identical with the pear Bugiarda of Italy. This Leroy has shown to be an error, the Bugiarda being the pear known in France as Trompeur. Le Lectier appears to have grown it in 1628 in his famous gardens at Orleans, though under the name of Poire d'Espine. Fruit above medium, pyriform, more or less obtuse, bright green, finely dotted with gray-russet and lightly colored with tender rose on the side of the sun; flesh yellowish, fine, melting, juicy, sugary and musky; a moderately good autumn pear; Sept. fipine d'Ete Rouge, i. Guide Prat. 94, 270. 1876. Roiher Sommerdorn. 2. hiegel Sysi. Anleii. 108. 1825. French, 1805. Fruit meditmi, ovate, sUghtly bossed, light grass-green turning to yellow-green, dark blush, dotted; flesh finely-grained; juice somewhat deficient, aromatic; good for the table, kitchen and market; Sept. Epine d'Hiver. i. Langley Pomotia 132. 1729. 2. Duhamel Trait. Arb. Fr. 2:184, PI. XLIV, fig. 3. 1768. Winter Thorn. 3. Bradley CarJ. 199. 1739. 4. Lindley Guide Orch. Card. 410. 1831. A very old French pear, reported as early as 167 5. Tree healthy, although not a strong grower, and bears well. Fruit meditun to above, roundish-obovate, smooth, green becoming yellowish and irregularly covered with grayish-brown dots; stem rather long, fleshy at base, inserted without depression; cal>TC small, open, set in a rather shallow basin; flesh whitish, melting, tender, butterj% with a sweet and agreeable musky flavor; a dessert pear; Nov. to Jan. Epine de Jemages. i. Guide Prat. 94. 1876. Fruit medium; first; Mar. Epine du Mas. i. Pom. Frawce i:No. 31, PI. 31. 1863. 2. Leroy Z?fd. Pom. 2:412, fig. 1869. Belle Epitie Dumas. 3. Downing Fr. Trees Am. 668. 1S69. Dumas. 4. Rural N. Y. 45:480, figs. 292, 293. 1886. A wilding found about 1760 by a M. Chemison in the forest of Rochechouart near Mas, Department of Haute-Vienne, Fr. Fruit medium, obtuse-pyriform, lively yellow or lemon- yellow, finely dotted with brown and washed with carmine on the sun-exposed cheek; flesh white, fine, tender, melting, sweet, gritty at center, juicy, acid, musky; good; Nov. and Dec. fipine Royale. i. Downing Fr. Trees Am. 758. 1869. Of French origin. Fruit medium, pyriform, yellowish, blushed with bright red on the side next the sun; flesh fine, melting, juicy, sweet, vinous; Oct. 378 THE PEARS OF NEW YORK Epine-Royale de Courtray. i. Mas Poni. Gen. 4:127, fig. 256. 1879. Origin not clear though mentioned in the Bulletin of the Society of Van Mons in 1858. Fruit medium or large, pyriform-obtuse, green sprinkled with numerous brown dots, changing to pale yellow at maturity, with some red on the side next the sun; flesh white, semi-fine, buttery, juicy, sugary, pleasant; handsome and good for transportation ; Aug. Ermsinde. i. Dochnahl Fuhr. Obstkunde 2:69. 1856. 2. Leroy Did. Pont. 2:143, fig. 1S69. A chance seedling found in the garden of M. Bouvier, Jodoigne, Bel., and reported in 1851. Fruit above medium, in form variable from pyramidal to turbinate, lemon-yellow, dotted and marked with brown-russet, and blushed with dark red on the exposed cheek; second; early Oct. Ernestine Auzolle. i. Downing Fr. Trees Am. 758. 1869. Of French origin. Fruit small, globular-pjoiform, sometimes acute-pyriform, greenish- yellow, with a shade of brown in the sun, often netted and patched with russet; flesh rather coarse, yellowish, moderately juicy, semi-melting, sweet; good; Sept. and Oct. Eseme. i. la. Soc. Hort. Rpt. 61. 18S0. Cultivated on the northern steppes of Russia and introduced to this country by J. L. Budd of Iowa in 1880. Esperine. i. Ann. Pont. Beige 4:73, fig. 1856. 2. Downing Fr. Trees Am. 759. 1869. By Van Mons from an undated seed bed; it was first reported in 1826 and dedicated to Major Esperen, the enthusiastic and distinguished pomologist of Mechlin. Fruit large, obtuse-ovate, yellow with greenish tinge, much dotted with greenish-gray-russet, clouded with tender rose on the side of the sun; flesh white, semi-melting, full of juice, sugary, vinous, refreshing, perfumed; first; Oct. and Nov. Esperione. i. Thomas Am. Fruit Cult. 561. 1885. Fruit mediimi, obovate, slightly pyriform, yellow, juicy, melting, perfumed; Sept. Essex. I. Downing Fr. Trees Am. 759. 1869. Originated in the garden of W. Flack, Essex, N. Y., before 1869. Fruit below medium, oblong-obtuse-pyriform, greenish-yellow, with many brown and green dots, marbled with carmine in the sun; flesh whitish, juicy, melting, granular, sweet; good; Sept. Esther Comte. i. Mas Pom. Gen. 6:39, fig. 404. 1880. Cataloged by Dauvesse of Orleans in 1857. Fruit medium, ovate-pyriform, bright green changing to yellow, dotted with russet; flesh whitish, rather fine, semi-melting, juicy, sugary, delicately perfumed; good; winter. Estranguillon. i. 'Leroy Diet. Pom. 2:146, fig. 1869. According to Charles Estienne, 1530, this pear was at that time well known to French gardeners. First rate for making perry. Fruit small, ovate, yellowish, dotted with gray and slightly tinted with rose on the cheek exposed to the sun ; flesh whitish, rather coarse, breaking or semi-melting, very juicy, without perfume; Sept. Estiirion. i. DowrangFr. Trees Am. Tsg. 1869. 2. Mas Pom. Cew. 6:41, fig. 405. 1880. Origin unknown. Fruit rather small, conic, pale green changing to yellow, tinged with light red on the side of the sun; flesh yellowish, fine, melting; juice abundant, sweet and perfumed. THE PEARS OF NEW YORK 379 Eugene Appert. i. Leroy Diet. Pom. 2:148, fig. 1869. 2. Am. Pain. Soc. Rpi. 130. 1S81. Raised from seed by Andre Leroy, Angers, Fr., and first gave fruit in 1862. It was introduced to this country about 1881, in which year it was described as of " very superior quality " and one of the " best of the kinds recently introduced." Fruit medium, globiilar, bossed, imequal, grass-green, with grajash stains and large dots; flesh yellowish-white, very fine and melting, very full of sugary, acidulous juice, having an exquisite aroma; first; Aug. and Sept. Eugene Furst. i. Mas Pom. Gen. 6:167, fig- 468. 1880. A gain of Van Mons. Fruit mediimi, globular-conic, very obtuse, green changing to lemon-yellow, dotted with brown and more or less washed with red-brown on the side of the sun ; flesh white, fine, buttery, melting, juicy, sugary, acidulous, with a character- istic perfume; first; Nov. and Dec. Eugene Maisin. i. Guide Prat. 94. 1876. Under trial in the nurseries of Simon-Louis Bros, of Metz, Lorraine, in 1876. Fruit medium; skin rough and grayish; flesh melting; first; Dec. and Jan. Eugene des Nouhes. i. Leroy Diet. Pom. 2:148, fig. 1869. 2. Mas Pom. Gen. 3:65, fig. 129. 1878. M. Parigot, President of the Imperial Cotirt of Poitiers, Fr., obtained this variety which he dedicated in 1856. Fruit above medium, obtuse-turbinate, dark yellow, dotted and stained with gray-russet, slightly vermilioned on the side of the sun; flesh whitish, melting, juicy, vinous, sweet, delicately perfumed; first; Sept. Eugene Thirriot. i. Guide Prai. 94. 1876. Produced and placed on the market in 1868 by Thirriot Bros. Fruit large, pyriform, pale greenish-yellow; flesh melting, buttery, very juicy, sugary, perfumed; first; Oct. and Nov. Euratsfelder Mostbime. i. Loschnig Mosthirnen 78, fig. 1913. An Austrian perry pear. Fruit medivun to large, globular; skin smooth, light yellow when ripe, sprinkled with rather fine dots, and russet speckles; flesh rather white, not very coarse, agreeably subacid, very juicy; Oct. and Nov. Eureka, i. A. M. Augustine Cat. 45. 1916. According to correspondence with A. M. Augustine, Normal, 111., the introducer of this pear, it was fruited in 1900 by a Mr. Dickinson of Eureka, 111. ; a chance cross between Seckel and Kieffer and shows characteristics of both parents. Tree reported similar to Kieffer in leaf, habit of growth and resistance to and recovery from blight. Fruit mediimi, shaped like Seckel; skin delicate, waxy, bright yellow, slightly russeted, with a bright red cheek; flesh flavor of Seckel, more solid, longer keeper. Eva Baltet. i. Rev. Hori. 312, fig. 1898. From a seed bed of Bartlett fertilized with Flemish Beauty. It was exhibited at the International Exhibition of St. Petersburg in 1893. Fruit very large, pyriform-trun- cated; skin fine, light cream passing into yellow, dotted with brown, extensively blushed with bright carmine; flesh white, fine, juicy, sugary and aromatic; first; Nov. but variable. 380 THE PEARS OF NEW YORK Excellente de Moine. i. Mas Pom. Gen. 5:59, fig. 318. 1880. Distributed by Burgomaster Rossy of Schonburg, in Moravia, Austria, in 1835. Fruit medium or rather large, globular-ovate, grass-green, dotted with gray-green specks; flesh white, rather greenish especially just tmder skin, buttery, juicy, delicately perfimied; good; latter half of August. Excelsior, i. Am. Pont. Soc. Rpt. 158. 1867. 2. Downing Fr. Trees Am. 759. 1869. A seedling of Francis Dana, Boston, Mass., raised about i860. Fruit mediimi, obovate- obtuse-pyriform, greenish-yellow, with some russet and many brown dots; flesh juicy, melting, sweet, pleasant; good to very good; Sept. Eyewood. i. Leroy Di'ci. Pom. 2:149, fig. 1869. 2. Downing Fr. Trees Am. 759. 1869. Raised from seed by T. A. Knight about 1822 at Downton, Wiltshire, Eng. Fruit medium, globular; skin very thick, greenish-yellow, tinged with brown next the sun, much covered with pale brown-russet and large dots; flesh yellowish, very tender and melting, juicy, sweet, with a sprightly, vinous flavor and fine aroma; first, but sometimes has too little perfume; Oct. Fall. I. Am. Pom. Soc. Rpt. 102. 1875. A natural tree planted at least as early as 1650 by Gov. Prince at Eastham, on Cape Cod. Fruit about the size of a hen's egg, tapering towards both ends, green, nearly covered with thin russet, of inferior quality. In 1836 it was a flourishing, lofty tree, producing an average of fifteen bushels of fruit. Fall Beurre d'Arenburg. i. Am. Pom. Soc. Rpt. 119. 1875. 2. Downing Fr. Trees Am. 3rd App. 175. 1881. Exhibited by Asahel Foote, Williamstown, Mass., at the Boston meeting of the American Pomological Society in 1875 as one of his seedlings. Fruit medium, globular- oblate, inclining to obtuse-pyriform, pale greenish-yellow, tinged with orange where well exposed, sometimes blushed on the cheek next the sun, slightly patched and netted and much dotted with russet; fiesh whitish, rather coarse, juicy, melting, sweet, vinous, musky; very good; Oct. Famenga. i. Mass. Hort. Soc. Rpt. 59. 1844. 2. Downing Fr. Trees Am. 759. 1869. A foreign variety exhibited in 1843 by R. Manning, Salem, Mass. Fruit medium, obovate, greenish-yellow; Sept. Faurite. i. Card. Chron. 69. 1848. Fruit medium, oblong-obovate, yellow, shining, tinged with red next the sun, and having mamerous reddish dots; flesh yellowish- white, semi-melting, slightly perfumed; keeps nearly a year. Fauvanelle. i. Rev. Hort. 146. 191 1. Considered by M. Chasset, Secretary-general of the Pomological Society of France, to be the finest of all cooking pears. Fruit long-pyriform, bright green, largely covered with fawn, and rayed or washed with red on the sun-exposed cheek; flesh yellowish- white, very sugary, giving a good red wine tone to the cooked fruit, with an agreeable aroma; very good for kitchen use. Favorite Joanon. i. Cat. Cong. Pom. France 259, fig. 1906. Obtained in 1833 by M. Joanon, at Saint-Cyr-an-Mont-d'Or, Rh6ne. Fruit medium THE PEARS OF NEW YORK 38 1 to large, turbinate; skin smooth, bright yellow, dotted with gray, flushed with rose at maturity; flesh white, very fine, melting, very juicy, sweet, acidulous, perfumed; very good; Aug. and Sept. Favorite Morel, i. Guide Prat. no. 1876. Obtained from a seed of Bartlett by M. Morel, a nurseryman at Lyons, Fr., in 1874. Fruit rather large, obtuse-pyriform, suggesting in form a long Bartlett, somewhat bossed in outline; skin a little rough, passing from greenish-yellow to golden-yellow, mottled with fawn; flesh white, fine, melting, compact, juicy, fresh, vinous, acidulous; first; Oct. Feast. I. Downing Fr. Trees Am. 759. 1869. Originated with Samuel Feast, Baltimore, Md., from seed of Seckel. Fruit medium, obovate-pyriform, greenish-yellow, with brown dots; flesh whitish, juicy, sweet; good; Sept . Felix de Liem. i. Leroy Diet. Pom. 2:151, fig. 1869. 2. Downing Fr. Trees Am. 759. 1869. A posthumous variety from the seedlings of Van Mons at Geest-Saint-Remy, 1853. Fruit below medium, turbinate, generally obtuse, greenish-yellow, very much mottled with dirty or dusky brown, much speckled bronze-russet on side next the sun and some traces of crimson streaks; flesh yellowish, fine, melting, juicy, sugary, slightly perfumed; second; early Nov. Felix Sahut. i. Rev. Hort. 151. 1902. 2. Am. Pom. Sac. Rpt. 135. 1920. From Passe Colmar crossed with Bartlett by Arsene Sannier; new in 1902. Fruit similar in appearance to Passe Colmar; fiesh fine, juicy, melting, sugary, with a very agree- able perfimie; very good; Nov. to Jan. Ferdinand Gaillard. i. Guide Prat. 103. 1895. Fruit large or very large; skin smooth, brilliant yellow all over; flesh yellowish- white, fine, tender, very melting, juicy, very sugary; good or very good; Nov. to Jan. Ferdinand de Lesseps. i. Leroy Diet. Pom. 2:154, fig. 1869. Raised by Andre Leroy in 1864. Fnut medium, ovate, not very regular, bright yellow, extensively washed and marbled with brown-russet; flesh white, very fine, melting; juice very abundant, acidulous, very sugary, with an exquisite flavor; first; early Oct. Fertility, i. Jour. Hort. N. S. 1:555, %■ i°o- 1880. 2. Bimyard Handh. Hardy Fr. 174. 1920. Raised by T. Rivers, Sawbridgeworth, Eng., in 1875, from Beurre Goubault. Fruit medium, obovate, even and regular, entirely covered with a bright cinnamon coat of russet, tinged with orange on the side next the sun; flesh semi-melting or crackling, very juicy, sweet, with a rich, highly-perfumed flavor; good; Oct. Figue. I. Duhamel Trait. Arb. Fr. 2:183. 1768. 2. Hogg Fruit Man. 576. 1884. The pear described under this name by Duhamel in 1768 is quite different from the pear Figue d'Alengon with which it has been confused, the Green fig of Biedenfeld or Longiie Verte of Leroy. Origin uncertain. Fruit medium, long-pyriform, green and next the sun of a dull dark red, entirely covered with ntmierous dots and patches of brown- russet; flesh white, tender, buttery, melting; juice sweet, sugary, perfumed; excellent early dessert pear; Sept. 382 THE PEARS OF NEW YORK Figue d'Alenfon. i. Leroy Diet. Pom. 2:156, fig. 1869. 2. Rural N. Y. 45:233. figs. 150, 151. 1886. Obtained about 1829 near Alengon, Department Ome, Fr. Fruit above medium, sometimes large, long, very similar to the fig in form and color; flesh greenish-white, semi- fine and melting, sugary, acidulous and perfumed; first but requiring a favorable soil and climate; Oct. and Nov. Figue de Naples, i. Hogg Frm'/ Maw. 577. 1884. This has been confused with Figue d'Alengon but is a distinct variety. Fruit above medium, oblong, greenish-yellow, entirely covered with thin, delicate russet, dark reddish- brown on the side next the sun; flesh greenish-white, buttery, melting, with a rich, sugary flavor; excellent; Nov. Figueira. i. Rev. Hort. 463. 1906. A variety introduced as new in 1906 by M. Bruant, Poitiers, Fr. Fruit of good size, having rather the form of a large fig, brilliant yellow, colored with purple on the side of the sun, of magnificent appearance; flesh very white, fine, melting, juicy, very sugary, with an agreeable perfume; first, one of the best of the season; July and Aug. Fin Juillet. i. Rev. Hort. 477, fig. 169. 1898. Obtained by M. H^rault, Angers, Fr., from Beurre Giffard crossed with Joyau de Sep- tembre in 1879. Fruit medium, turbinate, ovate, enlarged at center, russeted all over; flesh fine, very melting, rather subject to mellowness, excessively juicy, very sugary, slightly acidulous and with a dehcate, musky savor; good; Aug. Fia-Or d'Orleans. i. Leroy Did. Pom. 2:160, fig. 1869. Fine Gold of Summer. 2. Downing Fr. Trees Am. 760. 1869. An old pear mentioned by the earliest French writers. Fruit small, turbinate, swelled, obtuse, golden-yellow, dotted with carmine on the shaded side and bright red on the other cheek; flesh greenish, semi-fine and melting, juicy, sugary, sourish, rather delicate; second; Aug. Fin-Or de Septembre. i. Duhamel Trait. Arb. Fr. 2:156. 1768. 2. Hogg Fruit Man. 577. 1884. Under the names of Finor and Finoin Claude Saint-Etienne wrote of this pear in 1670. Fruit medivun, pyriform-obtuse, yellowish-green speckled with brown-fawn dots, orange-yellow and brick-red on the side of the sun; flesh white, tender, semi-breaking; juice moderate, sugary, slightly acid, without pronounced perfume; third; Oct. Fitzwater. i. Am. Pom. Soc. Rpt. 73. 1895. Originated in New York. It resembles Lawrence. Fruit small, obtusely pyriform, yellow partly covered with russet; flesh very fine-grained and melting; fair; winter. Flemish Bon Chretien, i. Downing Fr. Trees Am. 761. 1869. Bon-Chretien de Vernois. 2. Leroy Diet. Pom. 1:469, figs. 1867. Of Flemish origin. It was widely propagated in England in 1840. Fruit mediimi, obovate, green changing to yellow; flesh yellowish- white, crisp, sweet, perfimied; an excel- lent stewing pear; Nov. to Mar. Fleur de Neige. i. Leroy Diet. Pom. 2:163, fig. 1869. Henri Van Mons. 2. Downing Fr. Trees Am. 782. 1869. THE PEARS OF NEW YORK 383 Obtained by Van Mons between 1830 and 1835. Fruit rather large, pyriform, nar- rowed toward the stalk, greenish-yellow, stained with russet and washed with dark brick-red on the cheek next the sun and dotted with carmine and maroon; stem long, slender; calyx open in a small basin; flesh white, melting, abounding in sugary juice, with a pleasant perfume; good to very good; Sept. and Oct. Florent Schouman. i. Downing Fr. Trees Am. 762. i86g. 2. Mas Pom. Gen. 1:153, fig. 77. 1872. A posthumous gain of Van Mons propagated by the Society Van Mons. Fruit nearly large, globular-turbinate, clear green, speckled with large, round, gray-brown spots; flesh white, fine, melting, sugary; juice abundant, vinous, acidulous; good; Oct. Florida Bartlett. i. Mich. Sta. Sp. Bui. 30:28. 1905. Received for trial in Michigan in 1900 from Stark Bros., Louisiana, Mo. Fruit large, roundish-oval, tapering at both ends, yellow, with dark brown dots; flesh greenish, firm, juicy, half -breaking, granular, mild, almost sweet, perfumed; fair; Dec. and Jan. Fluke. I. la. Hort. Soc. Rpt. 174. 1909. 2. Ibid. 289. 1910. Disseminated by N. K. Fluke. Reported as hardy, blight-resistant and better than Kieffer. Fondante Agreable. i. Horiiculiurist 4:83. 1854. 2. Guide Prat. 94. 1876. Belgian; described as new in 1854 by M. P. Wilder. Fruit medium, globular-ovate, dull yellowish-green slightly russeted; flesh tender, juicy and melting, pleasant, refreshing, with a delicate aroma; very good; Aug. Fondante Albert, i. Mas Le Verger y.Vt. 2, 81, fig. 137. 1866-73. 2. Downing Fr. Trees Am. 762. 1869. Obtained by Albert Boucqueau, Belgium. It was propagated in France in 1853. Fruit meditun, globular-conic, depressed at the poles, green turning to yellow, with large dots and markings of fawn, flesh white; semi-fine, breaking, granular about the center; juice deficient, but delicate, vinous and aromatic; second; Sept. Fondante d'Angers. i. Mas Pom. Gen. 7:79, fig. 520. 1881. Origin unknown, probably French. Fruit medium or rather large, turbinate; skin fine yet a little firm, clear green, dotted with greenish-gray, passing to yellow at maturity; flesh white, fine, entirely melting; juice abundant and sugary, vinous, acidulous; first; Oct. Fondante de Bihorel. i. Rev. Hort. 547. 1888. Fruited in France about 1866 from seed of a common French country pear. Tree hardy. Fruit small or medium, pyriform, deep green passing to bright yellow, speckled with gray dots, touched with carmine on the side of the sun; flesh delicate, melting, buttery, without grit; juice sufficient, sugary, acid, well perfumed; quality good; July. Fondante de Brest, i. Leroy Diet. Pom. 2:169, %• i86g. 2. Hogg Fruit Man. 579. 1884. Mentioned by Claude Saint-Etienne in 1670 under the name of Inconnue du Chesneau. Fruit medium or nearly medium, ovate-pyriform, more or less swelled, smooth, shining, bright green changing to yellowish-green on the shaded side as it ripens, and red, mottled dark blood-red next the sun, covered with small gray dots; flesh white, rather coarse, breaking, gritty, juicy, sugary, perfumed, rose-water flavor; second; Oct. 384 THE PEARS OF NEW YORK Fondante de Charleville. i. Guide Prat. 92. 1895. Fruit large, pyriform, regular in outline, of a beautiful color; flesh melting, buttery, of an agreeable flavor; Nov. and Dec. Fondante de Charneau. i. Leroy Did. Pom. 2:170, fig. 1869. 2. Hogg Fruit Man. 579. 1884. A wilding found byM. L6gipont growing on his property at Charneau, in the Province of Li&ge, Bel., at the beginning of the last century. Fruit large, sometimes very large, pjTiform but uneven in outline, pale greenish-yellow, thickly dotted with large gray specks and sometimes vermilioned on the side next the sun; flesh white, fine, very melting, juicy, scented, sugary and rich; excellent; Sept. to Nov. Fondante de Cueme. i. Ann. Pom. Beige 2:5, fig. 1854. 2. Bunyard Handb. Hardy Fr. 175. 1920. This variety was found by Reynaert Beemaert in the environs of Courtrai, Bel., but the time of its first production is unknown. Fruit large, conic-pyriform, rather irregular in outline, lemon-yellow, with numerous ash-gray dots; flesh yellowish-white, semi-fine and melting, rather gritty about the core, very juicy, sugary, vinous, sHghtly aromatic; second; Sept. Fondante des Emmurees. i. Guide Prat. no. 1876. Obtained from a seed of Doyenn^ Boussock by M. Sannier, Rouen, Fr., and placed on the market in 1873. Fruit medium, turbinate, clear yellow, dotted with gray; flesh yellowish, sugary, perfumed; good; Sept. Fondante d'Ingendal. i. Downing Fr. Trees Am. 763. 1869. Belgian. Raised by M. Gambler and first published in 1856. Fruit medium, pyri- form, greenish-yellow, touched with gray and with red; flesh fine, melting; good to very good; Sept. to Nov. Fondante de Ledeberg. i. Guide Prat. 103. 1895. Belgian. Raised about 1890. Fruit pale green, dotted with brown; flesh very melting, white and slightly perfumed; first; Mar. and Apr. Fondante de la Maitre-ficole. i. Leroy Did. Pom. 2:175, %• 1869. 2. Downing Fr. Trees Am. 764. 1869. Produced in the gardens of Robert & Moreau, growers at Angers, Fr. ; first tested in 1 86 1. Fruit medium, oblong, golden or orange-yellow, dotted and mottled with fawn; flesh fine, yellowish, breaking, juicy, vinous, sugary and perfumed; second; Dec. and Jan. Fondante de Malines. i. Mag. Hon. 14:209. 1848. 2. Ann. Pom. Beige d'.g, fig. 1858. Raised by Major Esp6ren at Mechlin (Malines), Bel., in 1842. Fruit large, globular- turbinate, smooth, of a deep golden-yellow with a crimson cheek in the sun, spotted with crimson dots; flesh white, a little coarse, buttery, juicy, sugary, tart, good but somewhat variable; Oct. and Nov. Fondante de Mars. i. Leroy Did. Pom. 2:177, fig- 1869. Origin uncertain. Fruit above medium, globular, irregular, more or less bossed; skin rough, greenish, mottled and dotted with brown; flesh whitish, semi-fine, breaking, granular, wanting in juice and sugar; third; Dec. and Jan. THE PEARS OF NEW YORK 385 Fondante de Moulins-Lille. i. Leroy Diet. Pom. 2:178, fig. 1S69. Obtained in 1858 by M. Grolez-Duriez, Rouchin-lez-Lille, Fr., from a seed of the pear Napoleon. Fruit above medium, obtuse-pyriform, pale greenish-yellow; flesh white, coarse, melting, juicy, sugary, acidulous, with a delicious flavor; first; Nov. Fondante de Nees. i. Hogg Fruit Man. 580. 1884. Fruit large, long-obovate, fine deep yellow, mottled and dotted all over with pale brown-russet; flesh yellowish, butter^', lacking sufficient juice, with a sprightly flavor; second; Oct. Fondante du Panisel. i. Pom. France 3:No. 92, PI. 92. 1865. Delices d'Hardeupont d' Angers. 2. Leroy Diet. Pom. 2:13, fig. 1869. Delices d' Angers. 3. Hogg Frtnt Man. 558. 1884. Raised about 1762 by the Ahh6 Hardenpont, Mons, Bel. Fruit medium to large, globular or conic-ovate; skin rough, thick, tender, green, almost entirely covered with marblings of olive-gray and dark green, the basic green changing to golden-yellow, and the stains to a russet-fawn on the side of the sun; flesh citrine, fine or semi-fine, melting, very juicy, with a sugarj^ flavor and a very agreeable perfume; very good; Nov. and Dec. Fondante des Pres. i. Horticiilttirist 9:80, fig. 1854. 2. Leroy Diet. Pom. 2:179, 180, fig. 1869. Belgische Pomeranzenhirne . 3. Dochnahl Fji/zr. Obstkunde 2:159. 1856. A seedling of Van Mons, Belgium, 1850. Fruit turbinate, inclining to pyriform, broad across the middle, yellowish-green changing to clear lemon-yellow, sometimes tinged with red next the sun; flesh white, melting, sweet, juicy, aromatic; very good; Oct. Fondante de la Roche, i. Leroy Diet. Pom. 2:180, fig. 1869. 2. Hogg Fruit Man. 580. 1884. Found on the property of M. Chesneau of la Haugreniere, in the Commune of Sainte-Gemmes-sur-Loire and named by the Horticultural Society of Maine-et-Loire. Fruit above medium, ovate, irregular, clear russet, washed with tender rose on the exposed cheek; flesh white, fine, melting, juicy, sugary, acidulous, aromatic, with an agreeable musky taste; first; Oct. and Nov. Fondante de Rome ou Sucre Romain. i. Mas Pom. Gen. 6:45, fig. 402. 1880. Origin uncertain. Fruit under medium, conic-pyriform, bright green changing to a beautiful golden-yellow, washed on the side of the sun with crimson-red; flesh yellowish, somewhat coarse, breaking, sweet and juicy; second; Aug. Fondante de Saint-Amand. i. Guide Prat. 94. 1876. Belgian. Fruit medium, nearly spherical, orange-yellow slightly touched with russet; flesh fine, sugary, perfumed; first; Oct. Fondante -de-Septembre. i. Hortietdturist 15:68. i860. 2. Mas Pom. Gen. 4:133, fig. 259. 1879. Gained by Van Mons about 1824 or somewhat later. Fruit medium, globular- pjoiform, dull green, speckled with very fine brown dots, changing to yellow and crimson at maturity; flesh green, transparent, very fine and melting, semi-buttery, full of sugary juice, pleasant and perfumed; first; Sept. 25 386 THE PEARS OF NEW YORK Fondante Sickler. i. Mas Pom. Cen. 1:17, fig. 9. 1872. 2. Kogg Fruit Man. ^81. 1884. Raised by Van Mons. Fruit small, ovate, sometimes a little pyriform; skin rather thick and firm, clear green, speckled with dots of a darker shade, passing when ripe to lemon- yellow and golden on the side of the sun, without any tinge of red; flesh yellowish- white, semi-fine, semi-buttery, gritty about the core; juice sufficient, sugary and musky; second; Sept. to Nov. Fondante de Thines. i. Mas Pom. Gen. 5:185, fig. 381. 1880. Distributed by the Society of Van Mons. Fruit meditmi, long-pyriform, very bright green changing to pale yellow, with a rosy blush ; flesh white, with a tinge of yellow, very melting, plenty of sugary juice, with a delicate and agreeable flavor of musk; good; Oct. Fondante Thirriot. i. Guide Prat. 47, 266. 1895. 2. Bunyard Handb. Hardy Fr. 175. 1920. Obtained in 1858 by M. Thirriott, Charleville, Ardenne, Fr. Fruit rather large, pyriform, pale greenish-yellow, dotted with gray-brown; flesh white, semi-fine, melting, juicy, with an excellent flavor; first; Dec. Fondante Van Mons. i. Mag. Hori. 12:289, %■ iS- 1846- 2. Hogg Fruit Man. 581. 1884. Raised by Van Mons and introduced to this country by R. Manning, Salem, Mass. Fruit meditun, globular, somewhat depressed; skin thin, delicate, smooth, removable like that of an orange when the pear is fully ripe and having a peculiar perfume and flavor, very agreeable to some persons; pale yellow, mottled with thin cinnamon-colored russet; flesh yellowish-white, buttery, sweet, melting, juicy, with a muslcy perfume; good; Oct. and Nov. Fondante de Wollmet. i. Hogg Fruit Man. 581. 1884. Origin unknown. Fruit has some resemblance both in shape and color to Beurr^ de Ranee, has the same coarseness of flesh, which has a greenish tinge imder the skin, very juicy, rather crisp, with a fine brisk, vinous flavor; excellent; Nov. Fontarabie. i. Leroy Diet. Pom. 2:182, fig. 1869. A French pear mentioned by Le Lectier of Orleans in 1628, and Merlet in 1675. Fruit above medium, turbinate, obtuse, enlarged around the center, bright yellow, dotted with fine points of russet and extensively carmined on the side next the sun; flesh white, rather coarse, breaking, gritty at core, juicy, sugary, with an after-taste of musk; second, cooking only; Feb. to Apr. Foote Seckel. i. Am. Pom. Soc. Rpt. 99. 1869. 2. Downing Fr. Trees Am. 765. 1869. Raised from seed of Seckel by Asahel Foote, Williamstown, Mass. Fruit small, oblate, obtuse-pyriform, yeUow tinged with brownish-crimson on the side of the sun; flesh whitish, fine, juicy, melting, sugary, slightly vinous; very good; Sept. Ford. I. Ford Seed Co. Cat. 52, fig. 1914. Originated with M. P. Ellison, Naples, N. Y., and was introduced by the Ford Seed Company about 1914. The tree is reported as healthy, a rapid grower, and an early and productive bearer; the fruit is similar in appearance to Bartlett and as large, practically free from seeds, with no core to speak of, rich, sweet, juicy, ripening three weeks later than Bartlett. THE PEARS OF NEW YORK 387 Forme de Bergamotte Crassane. i. Leroy Diet. Pom. 2:186, fig. 1869. 2. Downing Fr. Trees Am. 766. 1869. A seedling of Van Mons which gave its first fruits in 1844. Fruit above medium, turbinate, slightly obtuse, yellowish-green, speclded with large gray-russet dots; flesh yellowish, rather fine, melting, juicy, sugary, vinous, aromatic; good; early Nov. Forme de Curtet. i. Mas Pmn. Gen. 3:9, fig. loi. 1S78. A gain of Van Mons. Fruit small, exactly turbinate; skin fine, thin, bright green, sprinkled with very small grajash-green dots, changes on ripening to lemon-yellow, lightly tinged with red; flesh white, semi-fine and breaking; juice sufficient, sweet, slightly per- fumed; second; Sept. and Oct. Forme de Delices. i. Downing Fr. Trees Am. 388. 1845. 2. Hogg Fruit Man. 582. 1884. A Flemish pear. Fruit medium, obovate, yellow, almost entirely covered with rather rough brown-russet; flesh tender, buttery, melting, with a rich, sweet flavor; an excellent dessert pear; Oct. and Nov. Fortune, i. Mass. Hort. Soc. Rpt. 143. 1866. One of Dr. Shurtleff's seedhngs raised at Brookline, Mass.; first fruited in 1866. Fruit small, turbinate, golden-yellow, with russet spots; flesh white, melting, juicy and very sweet; first; Oct. Fortunee. i. Downing Fr. Trees Am. ^^6. 1845. Bergamotte Fortunee. 2. Ann. Pom. Beige S:2g, fig. 1857. Fortunee de Printemps. 3. Leroy Diet. Pom. 2:188, fig. 1869. A Belgian wilding found near Enghien in Hainaut; disseminated about 1830. Fruit small, globular or globular-turbinate ; skin rough to the touch, deep yellow, covered with flakes and lines of brown-russet; flesh semi-melting, juicy, sweet; a cooking pear; May and June. Fortunee Boisselot. i. Leroy Diet. Pom. 2:187, fig. 1869. Raised from a bed of seeds of Fortunee by Auguste Boisselot, Nantes, Fr. ; it gave its first fruit in 1861. Fruit large or above medium, turbinate, very obtuse and enlarged around center; skin thick and rough, greenish-yellow or yellow-ochre; flesh white, fine, melting, gritty around the core, juicy, sugary, delicate, somewhat aromatic; first; Jan. and Feb. Fortunee Superieure. i. Leroy Diet. Pomz. 2:190. 1869. This was obtained by M. Flon, Angers, Fr., about 1850 from a bed of seeds of Fortunee. In 1854 M. Flon submitted it to the Horticultural Society of Maine-et-Loire which found its flesh " very fine, very melting, agreeably perfumed and more free from acidity than the old pear Fortunee," and therefore gave it the name Fortunee superieure; Jan. to Apr. Fourcroy. i. Leroy Diet. Pom. 2:192, fig. 1869. Raised by Van Mons about 18 10. Fruit mediirm, ovate-pyrif orm ; sldn thick, rather rough to the touch, yellow or yellowish-green, covered with gray-russet dots; flesh white, very sugary, agreeably perfumed; good and sometimes first; winter. Fouron. i. Mas Pom. Gen. 7:135, fig. 548. 1881. French. Fruit medium, globular-ovate, dark olive-green, dotted with grayish-white 388 THE PEARS OF NEW YORK spots, large and nximerous; flesh yellowish, fine, melting, with abundant sugary juice, vinous, sprightly and musky; good; Oct. Franc-Real. i. Duhamel Trait. Arb. Fr. 2:180. 1768. 2. Leroy Diet. Pom. 2:194, fig. 1869. Franc Real d'Hiver. 3. Downing Fr. Trees Am. 766. 1S69. Mentioned by Charles Estienne in 1540, and other French authorities of the seven- teenth century. Fruit above medium and often larger, globular-turbinate and bossed, golden-yellow, strewed with large russet dots, and some brownish-red patches; flesh very white, breaking, juicy, hardly sweet, rather acid, without perfume; first for cooking; Nov. to Feb. Frances, i. Mag. Hort. 11:252. 1845. A seedling raised by the Hon. H. W. Edwards of New Haven, Conn., and first published in 1845. Similar to Virgouleuse, rather large, and not so sweet. Franchimont. i. Downing Fr. Trees Am. 766. 1869. Supposed French origin. Fruit below medium, globular-oblate, yellow shaded with red in the sun, netted and patched with russet, many russet dots; flesh yellowish, juicy, semi-melting, sweet, slightly aromatic; good or very good; Sept. and Oct. Franchipanne. i. Duhamel Trait. Arb. Fr. 2:210, PI. XLVH, fig. 2. 1768. 2. Hogg Fruit Man. 582. 1884. Frangipaiie. 3. Leroy Bict. Pom. 2:196, fig. 1869. This is the Franchipanne of Duhamel but not of Merlet, 1690, as Hogg and Leroy prove. Its origin is uncertain. Fruit medium or above, obtuse-pyriform, yellowish-green or lemon-yellow, dotted and veined with russet, dark deep red next the sun; flesh green- ish-white, semi-fine and semi-melting, juicy, tender, buttery, perfume supposed to resemble Frangipani, a scent invented by the Marquis of that name; a dessert pear; Oct. and Nov. Francis, i. Mass. Hort. Soc. Rpt. 43. 1866. A seedling raised by Dr. Shurtleff, Brookline, Mass., which fruited in 1862. Fruit medium, turbinate; skin tough and rather liable to crack, dark green; flesh fine-grained, white and delicate, with a flavor inclining to that of White Doyenne; first; Nov. Francis Dana. i. Mass. Hort. Soc. Rpt. 80. 1877. One of several seedling plants given by Francis Dana to Eliphalet Stone who in 1877 showed its fruit. Fruit medivun, globular-acute-pyriform, clear lemon-yellow, with trac- ings of thin russet; flesh buttery, juicy, good quality but not up to best; Sept. Franfois Hutin. i. Guide Prat. 92. 1895. Fruit very large, long-turbinate, dark yellow; flesh fine, white, melting, juicy, sugary, acid; Oct. Frangipane d'Hiver. i. Mas Pom. Gen. 7:105, fig. 533. 1881. Origin unknown. Is not to be confused with Franchipanne, a smaller ball pear. Fruit large, turbinate, much swelled at center; skin thin, intense green, sprinkled with ntunerous dots of a darker shade, changing to lemon-yellow at maturity, with some blush of brown-red or orange-red; flesh white, breaking, not very sweet, somewhat acidulous, with an aromatic flavor; suitable for kitchen use; all through the winter. THE PEARS OF NEW YORK 389 Frankenbime. i. Dochnahl Fiihr. Obstkunde 2: ly 2,- 1856. Wiirtemberg, Germany, 1830. Fruit medium, oval-obtuse, variable, bossed, grass- green changing to golden-yellow, blushed with reddish-brown; flesh whitish, breaking, fairly soft, very aromatic, acidulous, sweet; good; Sept. Frankfurter Bime. i. Dochnahl Fiihr. Obstkunde 2:1^^. 1856. Baden, Germany, 1S47. Fruit large, variable in form, often oblique, dirty yellow, brilliant red on the sun-touched side; flesh breaking, coarse-grained, very sweet and juicy; good; Sept. Frau Louise Goethe, i. Card. Cliron. 3rd Ser. 25:132. 1899. Raised from a seed of Bergamotte Esperen, in the Horticultural School of Geisenheim in 1882. Fruit mediimi, Bergamot-shaped; skin thick, coarse, dark green, covered with fine warts, becoming a clouded yellow when ripe, with russety patches; flesh clouded yel- low, sometimes salmon colored, juicj', sweet, aromatic, with an aroma reminiscent of the orange; winter. Frederic Leclerc. i. Leroy Did. Pom. 2:198, fig. 1869. 2. Hogg Fruit Man. 583. 1884. Raised in 1846 at Ghent, Bel., by Louis Berckmans. Fruit below medium, short- pyriform-obtuse, one side always less curved than the other, greenish-yellow, dotted, striped, veined and stained with fawn; flesh whitish, fine, semi-melting, slightly gritty; juice sugary, rich; second and sometimes first when its juice is abundant; Dec. and Jan. Frederic de Wurtemberg. i. Kenrick Am. Orcli. 173. 1832. 2. Leroy Did. Pom. 2:199, fig. 1869. Medaille d'Or. 3. Ann. Pom. Beige 1:91, fig. 1853. Herbsi Sylvester. 4. Lauche Dent. Pom. 2:No. 82, No. 82. 1883. Van Mons raised this variety from seed of the fourth generation about 1812 and named it Sylvester d'Htver after a secretary by the name of Sylvester. Upon the request of Frederick I, King of Wiirttemburg, the pear was dedicated to that monarch and named Frederic de Wurtemberg. Still further confusion arose in America when Knight of England sent to the Hon. John Lowell of Massachusetts this fruit, by mistake, under the name of Capiaiunont. It was cultivated in the vicinity of Boston by that name for some time. Tree vigorous, upright, an early and excellent bearer; leaves roundish, broad, flat, entire. Fruit large, one-sided, obtuse-pjrriform, deep yellow, marbled and dotted with red on the shaded side and of a most beautiful, bright crimson next the sun; stem medium, sometimes appearing a continuation of the fruit; calyx medium, partially open, placed even with the surface; flesh white, fine, juicy, melting, sweet and when in perfection buttery and good; Sept. Frederica Bremer, i. Mag. Hort. 16:24, fig- i- 1850. 2. Ann. Pom. Beige 7:81, fig. 1859. Introduced by J. C. Hastings of Oneida Co., N. Y., in 1848 at the exliibition of the Pomological Convention of New York. Fruit above medium, globular-turbinate ; skin very smooth, shining, dull green reminding one of many poor pears but on ripening becomes a fine citron, dotted with browm-russet and slightly colored with red on the side of the sun; flesh white, fine, buttery, sweet and vinous, slightly perfumed; one of the best; Oct. 390 THE PEARS OF NEW YORK Fremion. i. Dochnahl Fiihr. Obstkunde 2:1^. 1856. French, 1S07. Bergamot type. Fruit small, globular, symmetrical, light green changing to light lemon-yellow, faintly blushed; flesh agreeable, buttery, gritty near the center, aromatic, sweet, acidulous; good; Oct. Frensdorff rothe Flaschenbime. i. Dochnahl Fiihr. Obstkunde 2:140. 1856. Nassau, Bel., 1833. Fruit medium, smooth and shining, light yellow, blushed; flesh very juicy, sweet, with flavor of cinnamon; good; Sept. Florimond Parent, i. Leroy Diet. Pom. 2:164, fig- 1869. 2. Downing Fr. Trees Am. 762. 1869. A seedling of Van Mons raised about 1846. Fruit large, long, more or less obtuse, always contracted near the summit and much swelled in its lower part, dark yellow clouded with pale green, dotted and mottled with fawn and slightly washed with dark violet-red on the side exposed to the sun, sometimes also covered with small, black and scaly stains; flesh whitish, coarse, rather melting, gritty at center; juice abimdant, sweet, sugary, wanting in perfume; third; Sept. Friihe Backhausbiine. i. Dochnahl Fiihr. Obsikunde 2:161. 1856. Nassau, Bel., 1806. Fruit medium, globular-ovate, yellowish, light green changing to pale yellow, often blushed; flesh granular, rather astringent, sourish, musky, good for any situation; Aug. and Sept. Friihe Schweizer Bergamotte. i. Dochnahl Fiilir. Obstkunde 2:76. 1856. 2. Ober- dieck Obst-Sort. 241. 1881. Holland, 1804. Fruit fairly large, variable in form, often ovate, ventriculous- turbi- nate, and often pyriform, yellowish-light green changing to lemon-yellow, sprinkled with green and yellow-gray dots, marked with russet and often with fine yellow-gray russet on the side exposed to the sun; flesh snow-white, buttery, melting, very juicy, acidulous and aromatic; first; Aug. Fuller. I. Card. Men. 302. 1885. 2. III. Hort. Soc. Rpt. 213. 1897. Originated in Madison, 0., about 1885. Fruit similar in size, form and season to Beurre Giffard but not quite so good. It is, however, claimed that it is a better grower and less liable to crack; greenish-yellow; Aug. Fullero. i. Montreal Hort. Soc. Rpt. 82. 1886. Fruit rather large, greenish, with some dull red on the sunny side ; first ; early summer. Fulton. I. Prince Pom. Man. 2:214. 1832. 2. Downing Fr. Trees Am. 768, fig. 1869. Originated on the farm of a Mr. Fidton in Brunswick, Me. Exhibited before the Massachusetts Horticultural Society in 1829. Fruit medium, globular-turbinate, dark yellow, russeted; flesh, if picked and matured in the house, buttery, melting, full of rich juice. If allowed to remain on the tree it becomes breaking, dry and without flavor. A peculiarity of this pear first discovered by Manning in 1840 is that the fruits after they have attained half their size, are in good eating condition after lying a day or two; second; Oct. Fusee d'Autoinne. i. Leroy Diet. Pom. 2:203, figs. 1869. Origin ancient and obscure, but probalaly the neighborhood of Eisleben, Saxony. Fruit often above medium and often much less, very long, conic, bossed, golden-yellow or THE PEARS OF NEW YORK 39 1 clear yellow, rather greenish, dotted with russet ; flesh whitish, semi-fine and semi-melting, exempt from grit; juice rather lacking, sweet; third; Sept. Fusee d'Hiver. i. Leroy Diet. Pom. 2:205, fig. 1869. First described by Merlet in 1690. Fruit above medium and sometimes less, long and bossed, somewhat obtuse, wrinkled, clear green, freely dotted, mottled with gray-russet; fiesh white, semi-melting; jiuce abimdant, rather sugary, slightly acid, without pronounced scent; third; Feb. and Mar. Gabourell Seedling, i. Field Pear Cult. 280. 1858. 2. Leroy Diet. Pom. 2:208, fig. 1869. Originated in early half of last century. Fruit below medium, globular, bossed, mam- miUate, yellowish-green, speckled with gray dots; flesh yellowish, coarse, breaking, gritty; juice rather lacking, sweet, vinous, slightly perfumed; third; Nov. to Jan. Gakovsky. i. Budd-Hansen /Iw. Hort Mom. 2:246. 1903. Introduced from Russia in 1879. Tree extremely hardy. Fruit medium, pyriform, greenish-yellow, stem long; flesh dingy white, fine-grained, buttery, juicy, mild, vinous, but not rich; good. Galston Muirfowl Egg. i. Hogg Fruit Man. 583. 1884. Scotch. Fruit below medium, short-obovate, flattened at calyx, greenish-yellow, covered with thin, pale-brown russet, mottled with red on the side of the sim ; flesh yellowish, tender, sweet and juicy, with a peculiar aroma; excellent; Sept. Cans. I. U. S. D. A. Rpt. 390, PI. VII. 1891. Found by Joseph Gans in a wood near Cheviot, 0., in 1871. Fruit large, pyriform, yellow, with faint brownish cheek on sunny side; stem slender, rather long, in a slight depression; calyx open, in a shallow basin; flesh tender, melting, juicy; Aug. Gansekopf. 1. Dochnahl Fiilir. Obstkunde 2:148. 1856. North German, 1773. Fruit meditim, conic, smooth and shining, green, changing to yellow, with brownish-red blush ; flesh breaking, juicy, sweet, aromatic ; first ; Oct. and Nov. Gansel Bergamot. i. Brookshaw Po«jowa2:Pl. L. 1S17. 2. Po>m. Mag. 1:35, PI. 1828. Diamant-peer. 3. K.noop Fruetologie i:g2, 135. 1771. Bergamote Gansel. 4. heroy Diet. Pom. 1:239, fig. 1867. Raised from seed of Autumn Bergamot by Lieutenant-General Gansel near Colchester, Eng., in 1768. Fruit medium, globular-oblate, greenish-yellow on the shaded side, reddish- brown on the side of the sun, dotted and marbled with russet, sometimes washed with red; flesh white, buttery, melting, a httle gritty around the core ; juice abimdant, sugary, vinous, slightly musky and acid; first; Oct. and Nov. Gansel Late Bergamot. i. Elliott Fr. Soofe 369. 1854. 2. Hogg Frwii Afaw. 294. 1866. Bergamotte Tardive de Gansel. 3. Mas Le Verger ^:Vt. i, 125, fig- 61. 1866-73. Gansel Late Bergamot was raised from seed by a Mr. Williams, Pitmaston, Eng. Fruit similar in shape and size to Gansel Bergamot, green, thickly covered with russet dots and freckles which sometimes form patches, yellow-green when ripe, flesh white, rather coarse and gritty, not very juicy nor melting in England; in France and America, however, it seems to become more juicy, melting and rich, vinous and highly perfumed; good to very good; Nov. and Dec. 392 THE PEARS OF NEW YORK Gamier, i. Leroy Diet. Pom. 2:209, fig. 1869. Besi Gamier. 2. Hogg Fruit Man. 506. 1884. From a seed bed made by M. Gamier, Bouvardi6re, near Nantes, Fr. ; first published in 1851. Fruit large, pyriform-obtuse, skin rough, thick, green, orange-yellow when ripe, washed with brick-red on the side of the sun ; dotted and mottled with brown-russet ; flesh white, semi-fine, breaking, rather granular, juicy, sugary; second. Gamons. i. Kenrick Am. Orch. 161. 1841. Fruit large, oblong, greenish-yellow, flesh buttery and excellent; second; Jan. Gassenbime. 1. Loschnig Mostbirnen jso, fig. 1913. An Austrian perry pear. Fruit medium, obtuse-pyriform, symmetrical in contour, green changing to yellow at maturity, covered with gray-brown russet, dotted with brown- russet; flesh yellowish- white, rather coarse texture, very juicy and subacid; Oct. to Dec. Gaston du Puys. i. Guide Prat. 93. 1895. Distributed by M. Daras de Naghin, Ant.werp, Bel. Fruit medium ; flesh white, very fine, melting, sufficiently sweet and perfimied; good; Nov. Gaudry. i. Hogg Fruit Man. s&5- 1884. Fruit small, globular-ovate, even in outline, straw-colored, covered with russet dots and patches; flesh white, melting, jiaicy, brisk, vinous and sweet, with a pleasant rose-water flavor; good; Oct. and Nov. Geant. i. Field Pear Cult. 280. 1858. 2. Leroy Did. Pom. 2:210, fig. 1869. Probably of French origin. Cataloged in this country by T. W. Field in 1858. Fruit medium, globular- turbinate; skin wrinkled, thick, dark green speckled with gray-russet and almost entirely stained with brown ; flesh whitish, coarse, breaking, watery, very gritty around the core; juice sugary, vinous, slightly perfunied; third. Gefieckte Pomeranzenbiine. i. Dochnahl FtiAr. ObsifewMde 2:156. 1856. Hesse, Germany, 1833. Fruit small, globular, flattened at poles; skin rough, yellow, often green, marbled with russet, blushed, dotted with russet ; semi-melting, granular, very aromatic; Sept. Gefieckte Sommerrusselet. i. 'Doc\m3h\Fiihr. Obstkimde 2:t^2. 1856. Nassau, Bel., 1807. Fruit small, globular, shortened, blunt, symmetrical; skin rough, often entirely covered with russet and blushed; flesh very juicy, coarse-grained, sweet and acid, melting and aromatic; first; Sept. Gefundene. i. DochnaiA Fiihr. Obstkunde 2:^1. 1856. Belgian, Van Mons, 1833. Fruit small, light yellow, often entirely covered with russet, free from dots; flesh fine, strongly aromatic, with scent of cinnamon, sweet; Sept. Geigenschnabel. i. Dochnahl Fiihr. Obstkunde 2:195. 1S56. Wiirttemberg, Ger., 1830. Fruit medium, pyriform, uneven in outline, entirely covered with yellowish-gray russet; good; Oct. Geishirtle. i. Christ Handb. 548. 1817. Fruit large, shaped like Winter Rousselet, green with brownish-red blush on the sun-touched side; flesh soft, breaking, sweet, jvdcy, with perfume of the Rousselets; Aug. Gelbe friihe Sotnmerapothekerbime. i. Dochnahl Fw/tr. Obstkunde 2: i-jt. 1856. Of French origin, 1807. Fruit medium and above; skin glazed and smooth, greenish- THE PEARS OF NEW i'ORK 393 yellow changing to lemon-yellow, with red blush on the side of the sun; flesh yellowish- white, gritty, soft; good; Aug. Gelbe Fiirsten-Tafelbime. i. Dochnahl Fii/zr. Obsikimde 2:54. 1856. Widely diffused in Germany. Probably originated in that country about 1766. Fruit meditim, rather shortened-pyriform, whitish-yellow changing to golden-yellow, with pale blush, green dots ; flesh yellowish-white, mild, breaking, full of juiceand sugar ; first ; Sept. Gelbe Heckenbime. 1. Dochnahl Fiihr. Obstkimde 2:161. 1S56. Grown along the Rhine, Germany. Fruit small, turbinate, broad, light green changing to yellowish-green, often lightly blushed, russeted; flesh greenish-white, rather granular, acid, vinous, breaking; first; Sept. Gelbe Holzbime. i. Loschnig Mosthirnen 80, fig. 1913. An Austrian perry pear. Fruit medium, globular-conic; skin firm, shining yellow when ripe, speckled with numerous green markings and finely dotted with russet; flesh yellowish- white, granular, very juicy, astringent, subacid; good for transportation; Oct. Gelbe Landlbime. i. Loschnig Mosthirnen 152, fig. 19 13. An Austrian perry .pear. Fruit small to mediimi, long-pyriform, rather obtuse; skin firm, green turning j^ellow, dotted with russet; flesh whitish, coarse, verj' jviicy, astringent and subacid; good for transportation; Oct. and Nov. Gelbe langstielige Alantbirne. i. Dochnahl Fiihr. Obstkunde 2:140. 1856. German Rheinland. Fruit mediimi and above, somewhat gourd-shaped; skin smooth and thin, uniformly lemon-yellow, somewhat marked with russet; flesh yellowish- white, wanting in juice, sweet, aromatic; third for table, good for market; Sept. Gelbe Laurentiusbime. i. Mathieu A^om. Pom. 21S. 1889. Saint-Laurent Jatine. 2. Mas Pom. Gen. 4:39, 212. 1879. This pear was known in Saxony early in the nineteenth centur^^ Fruit medium, conic, vmiform in contour, its largest diameter being below the center; skin rather thick, green at first sprinkled with dots of gray-green changing at maturity to bright citron-yellow, golden on the side of the sun of fruits well exposed, washed with a blush of dull red ; flesh white, coarse, semi-breaking, gritty near the core, juicy, sweet, saccharine, but Httle flavor; second; Aug. Gelbe Leutsbime. i. Loschnig Mosthirnen 106, fig. 1913. A Lower-Austrian perry pear. Fruit small, long-pyriform, diminishing to the stalk, sides unequal; light green turning yellow when ripe, russet dots; flesh juicy and subacid; first for keeping and transportation; Oct. Gelbe Scheibelbime. i. Loschnig Mosthirnen 82, fig. 1913. An Austrian pear producing a good and clear perry. Fruit medium to large, globular, flattened at both poles, green changing to yellow at maturity, dotted with grayish- white; flesh yellow-white, coarse-grained, with a sweet and acid flavor; good; Oct. and Nov. Gelbe Wasserbime. i. Loschnig Mosthirnen 12, fig. 19 13. A perry pear grown in Lower Austria. Fruit small to medium, globular-obtuse but diminishing toward stalls in upper part, yellow-green, slightly blushed on the sun-touched side, and speckled on the shaded side with dark green dots; flesh whitish, juicy, very sweet and slightly acidulous; good for transportion; Sept. 394 THE PEARS OF NEW YORK Gelbmostler. i. Loschnig Mosthirnen io8, fig. 1913. A perry or wine pear grown in Austria and northern Switzerland. Fruit medium to fairly large, globular and diminishing rather acutely to the stalk, greenish-yellow changing to light yellow, often slightly blushed, speckled with russet dots; flesh yellowish-white, coarse-grained, juicy, very astringent, quickly becomes over-ripe; Sept. Gemeine Kochbime. i. Loschnig Mostbirnen 154, fig. 1913. An Austrian perry pear. Fruit small, globular-conic, green changing to greenish- yellow at maturity, occasionallj'- with a dark red blush on the sun-exposed side; flesh yel- lowish-white, very juicy, saccharine, astringent and acidulous; Oct. and Nov. Gemeine Pfundbime. i. Dochnahl Fw/zr. 06s/feMM(fe 2:187. 1856. Upper- Austria, 1851. Fruit above medium, globular-turbinate, medium convex, bossed, green turning to light yellow; flesh breaking, wanting in juice, sweet; third for dessert, best for culinary use; Oct. to Dec. General de Bonchamp. i. Leroy Diet. Pom. 2:211, fig. 1869. 2. Horticulturist 30:2. 1875- A seedling fovmd on the estate of M. Panneton, Coteau, Maine-et-Loire, Fr. Fruit mediimi, variable in form, oblong-p5Tiform or globular-turbinate, dull greenish-yellow, dotted with russet; flesh white, melting, buttery, fine-grained, juicy, sweet, rich, aromatic; good to first; Aug. General Bosquet, i. Leroy Did. Pom. 2:213, fig- 1869. 2. Downing Fr. Trees Am. 770. 1869. Obtained by M. Flon-Grolleau, Angers, Fr. The seed bed from which the tree sprang was made in 1845. Fruit large, conic, very long, rather swelled at the base and narrowed at the upper end; skin thick, grass-green, dotted and mottled with fawn and often bearing some small brownish stains; flesh whitish, fine, semi-melting or melting, rather granular at center; juice abundant, sweet, vinous, delicate; second; Sept. and Oct. General Canrobert. i. Leroy Diet. Pom. 2:214, fig. 1S69. 2. Downing Fr. Trees Am. 770. 1869. From a bed of the seeds of Saint-Germain made about 1843 by M. Robert, Angers, Fr. Fruit medium, long-conic and irregular, golden-yellow, dotted, marbled and stained with russet, washed with broAvn around the calyx and stem; flesh white, fine, melting and juicy, the juice being abundant, sweet, acid, rich and aromatic; first, though very exceptionally second when it has no flavor; Jan. and Feb. General Delage. i. Mas Pom. Gen. 4:155, fig. 270. 1879. A gain of Van Mons about 1823. Fruit medium, conic-pyriform, clear green, speckled with gray, changing to pale yellow at maturity, tinged with dark red on the side of the sun ; flesh white, fine, buttery, melting, full of slightly sugary juice, refreshing and somewhat musky. General Dutilleul. 1. Leroy Diet. Pom. 2:215, fig. 1869. 2. Hogg Fruit Man. 585. 1884. A seedling of Van Mons. Fruit medium to large, pyramidal, uneven in outline, deep golden yellow, extensively washed with bright crimson where it is exposed to the sim; flesh firm, not very juicy, sweet, of good flavor; good; Sept. THE PEARS OF NEW YORK 395 General Duvivier. i. Leroy Did. Pom. 2:217, fig. 1869. Beurre Duvivier. 2. Downing Fr. Trees Am. 688. 1S69. Raised from seed by M. Boisbunel, Rouen, Fr., in 1845. Fruit medium, long-conic, slightly obtuse, greenish-yellow, finely dotted and reticulated with russet, washed some- times with dark red on the side facing the sun; flesh whitish, fine, semi-melting, watery, not gritty; juice plentiful, sugary, acidulous, aromatic, delicate; first; Mar. General Kearney, i. Mass. Hort. Soc. Rpt. 43. 1S66. A seedling raised by S. A. Shurtleff, Brookline, Mass., which fruited in 1862. Fruit large, pyriform, greenish-yellow; flesh fine-grained, juicy, of rather high flavor; a good market pear; Sept. General Lamoriciere. i. Mag. Hort. 18:296, fig. 22. 1852. According to Leroy this name is synonymous with Beurre Citron. Mas, however, thought that Beurre Citron was quite dift'erent. Fruit medium, obtuse-pyramidal, greenish-yellow, much reticulated and spotted and patched with russet; flesh greenish- white, fine, melting, tender, butter^'; juice abundant, sugary, vinous and perfumed; first; Sept. to Nov. General Sherman, i. Mass. Hort. Soc. Rpt. 43. 1866. A seedling of Dr. Shurtleft"'s submitted to the committee on fruits of the Horticultural Society of Massachusetts in 1866. " Fruited in 1856. Diam. 2I in.; flesh white, melting, breaking and juicy; November to December, turbinate." General Taylor, i. Mag. Hort. 20:75, 269. 1854. Introduced by L. N. Rogers, Baltimore, Md., the original tree having been found by him at Franklin, Md., in 1854. Fruit medium or under, obovate-obtuse-pyriform, yellow but practically all cinnamon-russet; flesh yellowish- white, granular, buttery, melting, sweet, highly flavored; good to very good; Oct. and Nov. General Thouvenin. i. Guide Prat. 93. 1895. Origin unknown. Fruit medium, greenish; flesh rather yellow, fine, melting, juicy, verj' sugary and pleasantly perfumed; Dec. General Totleben. i. Ann. Pom. Beige 8:57, fig. 1S60. 2. Bunyard Handb. Hardy Fr. 177. 1920. M. Fontaine de Gh^lin, Mons, Bel., raised this variety from a seed bed made in 1839. Fruit large or very large, pyriform, slightly contorted, one side often rather longer than the other, yellow, covered with dots and patches of russet; flesh tinted with saknon-rose, melting, juicy, with a rich, sugary and perfimied juice; excellent; Nov. to Jan. General Wauchope. i. Card. Chron. 3rd Ser. 30:474, fig. 144. 1901. Raised about 1888 by Charles Ross, gardener to Captain Carstairs, Welford Park, Newbury, Eng., from a cross of Nee Plus Meuris and Duchesse dAngouleme. Fruit moderate size, obtuse-pyriform, very regular, yellowish-green, with fine spotting; flesh soft, free from grit, rich, sweet, somewhat of the flavor Nee Plus Meuris; Dec. Gensbime. i. Loschnig Mosihirnen 32, fig. 1913. An Austrian perry and wine pear. Fruit medium, long-pjoiform, diminishing toward the stalk from the center; skin tolerably fine and shining yellow when ripe, densely and finely dotted with russet; flesh white, coarse-grained, juicy, subacid, astringent; Sept- 396 THE PEARS OF NEW YORK George Augustus, i. Mass. Hort. Soc. Rpi. 91. 1872. A seedling exhibited to the Massachusetts Horticultural Society in 1S72 by Francis Dana. Fruit similar to Winter Nelis, but larger and more oblong, and not quite so rich. Georges Delebecque. i. Guide Prat. 104. 1895. Raised from seed of Josephine de Malines and distributed by Daras de Naghin, Ant- werp, Bel. Fruit medium, having some resemblance to Urbaniste, yellow, dotted with fawn and bronzed around the stem; flesh sometimes very salmon-colored, melting, with a slight perfvune of rose; a good pear for the amateur; tree of moderate vigor and very fertile; Dec. and Jan. Gerando. i. Mag. Hort. 23:161, fig. 9. 1857. Received by C. JM. Hovey in 1843 from M. Jamin of Paris. Fruit large, globular- obovate; skin rather rough, dull greenish-russet, with a mottled yellow and light russet tinge when mature, thickly covered -ndth conspicuous dark russet specks; flesh yellowish- white, coarse, melting and juicy, rich, sugary and slightly perfumed; good; Sept. and Oct. Gerardine. i. Mas Pom. Gen. 3:119, fig. 156. 1878. Obtained by M. Gregoire, Jodoigne, Bel., early in the nineteenth century. Fruit mediimi, turbinate, more or less short and swelled, reducing to a point at the top ; skin thick, firm, intense green dotted with large brown specks, changing to dark yellow at maturity, with golden-russet on the side of the sun and some red blush ; flesh white, rather fine, buttery, melting, gritty about the center, full of rich sugary juice, vinous and highly scented ; Nov. Gerdessen. i. Mas Pom. Gen. 4:61, fig. 223. 1879. According to Diel, this variety was obtained by the Pastor Gerdessen of Weigsdorf, in the Oberlausitz, Ger. Fruit rather small or nearly medium, almost spherical, even in contour, the greatest diameter being at the center, intense and somber green, without any russet; flesh yellow, rather fine, buttery; juice sufficient in quantity and richly saccharine, vinous and highly perfumed; first; Sept. Gerippte Pomeranzenbirne. i. Dochnahl Fiihr. Obstkunde 2:is6. 1856. Nassau, Bel., 1833. Fruit small, orange-form, ribbed, a good yellow, lightly blushed with red; flesh juicy, semi-melting, cinnamon-flavored, sweet; second for dessert, good for the market; Sept. Gemrbder Pomeranzenbirne. i. Dochnahl Fulir. Obstkunde 2:160. 1856. Central Germany, 1773. Fruit small, flattened, green changing to yellowish, faintly blushed, speckled with gray; flesh greenish-white, tender; good; Oct. and Nov. Gestreiffe Winter- Apothekerbime. i. Liegel Syst. Anleit. 132. 1825. Fruit large; form that of Bon-Chretien d'fite, light yellow, streaked, aromatic, sugary; good; Feb. to Apr. Ghellinck de Walle. i. Gard. Chron. 3rd Ser. 11:24. 1892. Raised in the garden of M. Ghellinck de Walle near Ghent, Bel., described as new. Fruit mediimi, oblong-obovate, yellowish, speckled with russet; flesh creamy-white, melting, juicy, sugary, slightly acid and delicately perfumed. Said by M. Pynaert to be one of the best autumn pears; Nov. Gibb. 1. Cornell Sta. Bui. 332:482. 1913. Raised from seed sent by Charles Gibb from Mongolia to Prof. Budd at Ames, la. THE PEARS OF NEW YORK 397 Said to be very hardy and productive, coming into bearing when young. Fruit about the size of Bartlett, pyriform, nearly equal to Bartlett in quality, according to Prof. Budd. Seems to be of a better quality than most oriental pears. Gilain. i. Guide Prat. 71. 1876. 2. Mas Pom. Gen. 3:33, fig. 113. 1878. A gain of RI. Gregoire, Jodoigne, Bel. Fruit medium, pyriform, pale green changing to yellow, a warm gold and sometimes red on the side next the sun; flesh white, fine, buttery, melting, rather gritty near the core; juice sufficient, sugary and perfumed; good; Sept. Gilles 6 Gilles. i. Leroy Diet. Pom. 2:222, fig. 1869. 2. Mathieu Nom. Pom. 219. 1889. Girogile. 3. Hunyaxd Handb. Hardy Fr. 177. 1920. A French pear of very ancient and uncertain origin. Jean Bauhin in his Hisioria Plantarum, 1580, wrote of a pear which appears to be identical with this and said that in Burgundy it was styled a Poire de Livre or Pound Pear. Le Lectier in his catalog of 1628 and IMerlet as well as Claude Saint-Etienne and La Quintinye also mention it though spelling it variously. Fruit large to ver^^ large, nearly spherical; calyx large, open, set in deep basin; skin thick, pale dull green, washed with brown-red on the face exposed to the sun, much covered with thin brown-russet; flesh greenish- white, semi-fine and semi- breaking, rarely gritty, very juicy, saccharine and sweet, without much perfume, occasionally spoiled by too much acerbity; third; cooking; Nov. to Feb. Giram. i. Mas Le Verger 2:151, fig. 74. 1866-73. A wilding foimd on the estate of Giram at Uryosse, Fr., and propagated by Dr. Doat. Fruit nearly medium, pyriform, sometimes rather turbinate; skin thick and firm, green, sprinkled with large dots of greenish-brown, becomes yellowish-green at maturity and blushed with red on the sun-exposed side ; flesh ver^' fine, tender, melting, very juicy, sugary and agreeably perfumed; first; Aug. Girardon. i. Leroy Diet. Pom. 2:225, fig- 1869. According to Diel this pear was raised in Paris by a M. Girandoux whose name Leroy identifies with Girardon. It seems to have dated from about the beginning of the nineteenth century. Fruit below medium, globular, flattened and deeply depressed at both poles, one side rather less swelled than the other; skin wrinkled, yellowish-green, dotted with clear brown and almost entirely mottled and reticulated with dark russet; flesh white, semi-fine and semi-melting, rather granular; juice ver\' abimdant, saccharine, acidulous, very musk\'; second; late Sept. Glace d'Hiver. i. Mas Pom. Gen. 5:67, fig. 322. 1880. Winter Eisbirne. 2. Mathieu Natn: Pom. 300. 1889. Belgian. Fruit medium, globiilar-conic ; skin rather thick, a lively green sprinkled with brown dots, changing to lemon-yellow, often golden on the side of the sun; flesh whitish, fine, breaking; juice sufficient, sugary, without appreciable perfume; good; end of winter. Glastonbury, i. Jour. Hort. N. S. 22:73, 99. 126. 1872. 2. Bunyard-Thomas Fr. Gard. 140. 1904. The Benedictine of the English or Glastonbury pear, apparently originated as a wilding with W. G. L. Lovell, Glastonbury, Eng., but Bunyard believes it to be an old sort intro- duced by the monks. Grafts were first taken from the tree in 1862. Fruit large, oblong- obovate, russeted; flesh yellowish, melting, juicy, aromatic; Oct. 398 THE PEARS OF NEW YORK Gleck. I. Guide Prat. 93. 1895. Distributed by M. Niemetz, Winnitsa, Russia, and on trial with Simon-Louis Bros, at Metz in 1895. Fruit medium or large, green changing to yellow at maturity; flesh rather tart in flavor, juicy, good for drying as it diminishes little in volume; it makes good cider; Sept. and Oct. Gliva. I. la. Hort. Soc. RpL 61. 1880. A Russian pear imported by J. L. Budd, from the northern steppes where the summers are " fully as dry and hot as ours and the winter far more severe." It shows marked traces of the Chinese forms of the pear in shape, serration, thickness and size of leaf and in the peculiar enlarged character of the scaly, terminal buds. Gloire de Cambron. i. Leroy Diet. Pom. 2:226, fig. 1869. 2. Downing Fr. Trees Am. 772. 1869. Probably derives its name from the famous Abbey of Cambron near Mons in Hainaut, Bel. It was in France early in the nineteenth century. Fruit below medium, acute-pjm- form, generally rather contorted in the lower part, yellow-ochre in color, dotted with very fine gray-russet points; flesh white, semi-fine, breaking, dry and gritty, sweet and rather delicate in flavor; third; Nov. Glo.ward. i. Field Pear Cuh. 280. 1858. 2. Leroy Diet. Pom. 2:228, fig. 1869. Possibly of English origin. It was cultivated in the garden of the Horticultural Society of Angers, Fr., in 1838. Fruit medium and above; form rather variable but always ovate, more or less long, irregular, bossed, clear green sprinkled with grayish dots and a little stained with russet; flesh white, semi-fine, melting, watery, some grit around the core; juice sugary, very refreshing, rather savory; second; Oct. Gnoico. I. Leroy Dzrf. Powz. 2:229, fig. 1869. Italian, with the place of its origin in the old principality of Parma. Fruit below medium, long, obtuse-pyriform, whitish-gray on the shaded side, very clear dull green on the other face, dotted with russet, washed occasionally with fawn around the stalk and partially covered with a light bluish efflorescence; flesh greenish- white, fine, dense, breaking or semi-breaking, watery, almost exempt from grit; juice abundant and sugary, -nath a flavor of anis; Aug. Goat-herd. i. Ragan Nom. Pear, B. P.I. Bui. 126:131. 1908. On trial in the experimental orchard at Agassiz, B. C, in 1900. Fruit small, acute- P3rriform, green, russeted, flesh red, buttery, juicy, subacid; mid-season. Gogal. I. Am. Pom. Soc. Rpt. 135. 1920. Originated by N. E. Hansen, Brookings, S. D., from Parrot crossed by Pyriis ovoidea, and introduced by him in 1919. Gold Dust. I. Cornell Sta. Bui. 3^2:^82. 1913. Fruit of Bergamot shape, with slender stem; skin very rough; Oct. Gold Nugget. I. Stark Bros. Cat. 28, flg. 1916. This pear originated with F. H. Davis, Esmeralda, Cal., in the early seventies. A few years ago Stark Bros., Louisiana, Mo., secured control of the variety and introduced it to the trade in 1916. Tree vigorous, healthy, productive; fruit large, roundish-obovate-pjni- form; skin thick; flesh fine-grained, juicy, with a honey-sweet flavor; ripens late. THE PEARS OF NEW YORK 399 Goldbime. i. Christ Handh. 544. 1S17. 2. Dochnahl Fuhr. Obstkunde 2:48. 1856. Austrian, 1851. Fruit small, conic, beautiful light yellow; skin thin, light red blush; flesh semi-breaking, sweet, with muscatel flavor; best; beginning of Oct. Goldbordirte Holzbime. i. 'Doch.ns.hlFiihr. Obstkunde 2:ig6. 1S56. Classed by Dochnahl among varieties of special character. The tree has its leaves bordered with gold. Fruit small; flesh firm, insipid. Golden Bell. i. Mass. Hort. Soc. Rpt. 43. 1866. A seedling fruited by S. A. Shurtleff, Brookline, Mass., in 1862. Tree prolific. Fruit medium, p\-riform, golden-yellow; flesh fine, with good flavor; Sept. Golden Beurre of Bilboa. i. Kenrick Am. Orch. 177. 1832. 2. Hovey Fr. Am. 1:99, PI. 1851. Beurre Dore de Bilboa. 3. Leroy Did. Pom. 1:351, fig. 1867. Imported to this coimtry from Bilboa, Spain, in 1821 by J. Hooper, Marblehead, Mass. Fruit medium to large; obovate-pjTiform, golden-yellow, speckled evenly with small, brown dots, and slightly marked with russet; flesh yellowish-white, fine, melting, very buttery, vinous and excellent flavor; first; Sept. Golden June. i. Am. Pom. Soc. Rpt. 135. 1920. Originated with Joe Houghlin, near Bloomfield, Ky., and introduced by Sunny Slope Nursery, Hannibal, Mo. Tree reported about 75 years old. Fruit said to have a small core, to be delicious and to ripen about June 20th. Golden Knap. i. Hogg F?-mzY Maw. 587. 18S4. Grown extensively in the orchards of the border countries of Scotland. The name is a corruption of Golden Knob, the shape being that of a small knob. Fruit very small, globular-turbinate, russety, of no particular merit. Golden Queen, i. Hogg Fn«/ Man. 587. 1884. Raised at the Royal Gardens, Frogmore, near Windsor, Eng., and was first exhibited in 1872. Fruit small, obovate, straw-colored, strewed with a few minute dots; flesh very tender and extremely juicy, sweet and highly perfumed; a delicious pear but when ripe speedily rots at the core; Sept. Golden Russet, i. Kogg Fruit Man. 587. 1884. A seedling raised at the Royal Gardens, Frogmore, near Windsor, Eng., and first exhibited in 1863; entirely distinct from Japan Golden Russet, which bears the same name as a synonym. Fruit small, obtuse-obovate, bright cinnamon-russet; flesh yellow, fine-grained, buttery and melting, juicj^ sweet and with a flavor resembling that of Marie Louise; an excellent little pear; Oct. Goldworther Lederbime. i. Loschnig Alostbirnen i $6, fig. 1913. An Austrian perrj' pear. Fruit small to mediimi, turbinate, diminishing rather acutely to the stalk, green covered with dark brown-russet; flesh yellow-green, coarse, saccharine, with an unpleasant acidity; ver>' good for transport; Oct. and Nov. Gonnersche Bime. i. Dochnahl Fiilir. Obsihmde 2:28. 1856. Hesse, Ger., 1806. Fruit almost medium, turbinate, light green changing to greenish-yellow, often with a rather pale blush; fiesh granular and rather coarse; second; Sept. 400 THE PEARS OF NEW YORK Goodale. i. Downing Fr. Trees Am. 773, fig. 1869. 2. Ont. Dept. Agr. Fr. Ont. 163, figs. 1914. Raised by E. Goodale, Saco, Me., from seed of the McLaughlin. Fruit large, oblong- obovate-pyriform, green, yellowing at maturity, shaded with crimson and fawn in the sun, slightly netted and patched with russet and sprinkled with small russet dots; flesh white, fine, rather gritty at core, juicy, sweet, pleasant, perftamed, slightly vinous; fair for dessert; first for market; Oct. Got. I. Field Pear Cult. 2S0. 185S. 2. Leroy Did. Pom. 2:231, fig. 1869. Origin unknown. According to Leroy this variety has been cultivated in Belgium ever since 1855. Fruit above medium; form rather variable, passing from long-conic and slightly obtuse to ovate, a little swelled; skin rough, fine, dark green; flesh v-^hite, semi-fine, breaking or semi-melting, granular around the core; juice sufficient, sugary, aromatic, rather delicate; second; Sept. and Oct. Governor Carver, i. Mass. Hori. Soc. Rpt. 45. 1866. Fruited in 1S63 by S. A. Shurtleff from seed. Fruit " Diam. 3 in.; flesh firm and very rich in flavor; keeps perfectly until June or July of following year, and ripens well; fine flavor, and a valuable pear. Turbinate." Grabenbime. i. Dochnahl Fiihr. Obstkunde 2:159. 1856. 2. Loschnig Mostbirnen 64, fig. 1913. A German and Austrian pear, common in middle Franconia. Fruit small to mediimi, turbinate or conic; skin smooth, shining, yellow-green turning yellow, with green marblings, sometimes slightly blushed, dotted; flesh whitish, coarse-grained, breaking, juicy, saccharine, without any perceptible acid; mid-Oct. Graf Moltke. i. Guide Prat. 95. 1876. 2. Lauche Deut. Pom. UiNo. 80, PI. 80. 1882. Named after A. Von Moltke, a Prime Minister of Denmark, 1850. Fruit rather large, irregular in form although handsome; skin rough, yellowish-green covered with russet; flesh yellowish- white, fine, melting, very juicy, aromatic; quality variable; a table fruit; Oct. Grand Bretagne. i. KnoopFrwdoZogiV 1:83, Tab. IL 1771. 2. Downing Fr. Trees Am. 774- 1869. Origin French or Belgian. Fruit large, obtuse-obovate, greenish-yellow, dotted with brown; flesh fine, juicy, buttery and melting; moderately good; Dec. to Feb. Grand Isle. i. DowTiing Fr. Trees Am. 3rd App., 176, fig. 18S1. 2. Rural N. Y. 44:242, figs. 135, 136. 1885. Raised by Benjamin Macomber, Grand Isle, Vt. Tree vigorous, upright, somewhat alternate in bearing. Fruit medium, roimdish-oblong, straw color, covered with many small russet dots; stem medium long, rather slender; calyx small, open, in a small basin; flesh whitish, half -fine, juicy, melting, sweet, slightly vinous; very good; Sept. and Oct. Grand-Soliel. i. Leroy Diet. Pom. 2:233, %■ 1869. 2. Hogg Fruit Man. 588. 1884. Introduced by Major Esp^ren, Mechlin, Bel., in the early half of the nineteenth century. Fruit medium, globular-turbinate, more or less bossed; skin rough to the touch. THE PEARS OF NEW YORK 4OI yellow, almost covered with gray-russet, blushed with red on the side next the sun; flesh whitish, semi-fine, rather stringy, melting, vinous, sugary, with a particularly delicate aroma ; first ; Dec. and Jan. Grant, i. Mass. Hort. Soc. Rpt. 45. 1866. A seedling fruited by S. A. Shurtleff, Brookline, Mass, in 1862. Fruit large, obtuse- pyriform; greenish-yellow; flesh sweet, fine, rich; first; Oct. Graslin. i. Pom. France 3:No. 106, PI. 106. 1865. 2. Downing Fr. Trees Am. 775. 1869. A wilding found in the Commune of Flee, Sarthe, Fr. ; introduced about 1840. Fruit large, oblate, somewhat irregular, larger on one side than the other, yellow-ochre, dotted and marbled with gray-russet, and stained with large markings of fawn; flesh fine, white, veined with greenish-yellow, very melting, juicy, sugary, acidulous, perfumed, delicate; first; Oct. and Nov. Grasshoff Leckerbissen. i. Oberdieck Obst-Sort. 305. 1881. 2. Mathieu Nom. Pom. 222. 1889. German. Fruit medium, pjTiform, often rather ovate, inclined or bent at the head; skin smooth, grass-green changing to yellow-green, thickly dotted, not much russet; flesh yellowish-white, rather gritty around the core, melting, fine, juicy, good flavor; very good for dessert and good for household use; early Oct. Gratiola. i. Parkinson Par. Ter. 592. 1629. " The Gratiola peare is a kinde of Bon Cretien, called the Cucumber peare, or Spinolas peare." Graue Herbstrusselet. i. Dochnahl Fiihr. Obstkunde 2:42. 1856. German, Upper Hesse, 1802. Fruit medium, ventriculous, imeven, rough, entirely covered with russet, changing at maturity to dull red on the side next the sun; flesh very juicy, coarsely granular and woody, sugary and musky; first for household purposes; Sept. Graue Holzbime. i. Loschnig Mostbimen no, ^g. 1913. A perry pear grown throughout Austria imder various names. Fruit medium, globular, diminishing toward the stalk ; skin firm, rough, grayish-green turning at maturity to a dirty greenish-yellow, dotted with grayish-brown-russet; flesh yellowish-white, coarse-grained, very juicy, astringent and subacid; mid-Oct. Graue Honigbim. i. Lauche Deui. Pom. 2: No. 84, PI. 84. 1883. German. Pubhshed by Oberdieck in 1865. Fruit mediimi, turbinate; skin thin, rough, yellowish-green or yellow, blushed, and dotted and marked with cinnamon-russet; flesh yellowish-white, fine grained, breaking, tender, semi-melting, sweet, with an aromatic flavor of cinnamon. Graue Pelzbime. 1. hoschnig Mosibirnen 158, fig. 1913. An excellent Austrian perry pear. Fruit medium, turbinate, inclining to pyriform; skin firm, rough, yellow ground when ripe, with cinnamon-brown-russet marking and grayish-brown dots, blushed on the sun-exposed side; flesh whitish, coarse grained, very juicy, subacid, with very little aroma; Oct. Graue Speckbime. i. Dochnahl Fiihr. Obstkmide 2: i&S. 1856. Reported from Germany, 1801. Fruit large, long, broad, conic, yellow, strongly and 26 402 THE PEARS OF NEW YORK thickly dotted with gray; calyx small; stem fleshy; flesh granular, somewhat aromatic, sweet; third; Sept. Graue Zuckerbime. i. Dochnahl Ftihr. Obstkunde 2:40. 1856. Dutch, 1758. Fruit small, rather oviform, smooth, greenish-yellow, dotted with green; flesh yellowish, semi-breaking, melting, very sweet, vinous, juicy; second for dessert, good for the market ; Aug. Grazbime. i. Loschnig Mostbirnen 184, fig. 1913. Grazbirne is a variety of wild pear well distributed in Lower Austria. Fruit medium, globular, regular in form, green, dotted and heavily marked with russet; flesh subacid, vinous, astringent, wanting in juice; inferior; early Oct. Great Cassolette, i. Prince Pom. Man. i: 32. 1S31. There appear to be several varieties of Cassolette three or four of which bear the syno- n^-m of Lechfrion. The Cassolette is so named from its resemblance to a small vessel made of copper and silver in which pastilles were burnt. Fruit small, globular-turbinate, 2\ inches in height and 2j inches in breadth, entirely light green even at maturity, dotted all over with numerous green specks ; flesh melting, of a very peculiar acid flavor which however, is not disagreeable when the fruit is ripe; Aug. Great Citron of Bohemia, i. Downing /^r. Trees Am. -jt^. 1S69. Fruit small, oblong, yellow; flesh sugary, juicy, a little coarse-grained, having little flavor; Sept. Great Mammoth, i. III. Hort. Soc. Rpi. 239, 240. 1869. Grown in pioneer days in Indiana, Illinois, and neighboring states. Green Chisel, i. Langley Powona 132. 1729. 2. Hogg Frwt/ Mom. 588. 1884. Guenette. 3. Leroy Diet. Pom. 2:261, fig. 1869. The origin of this ancient early summer variety is unknown, but it was described by Mawe and Abercrombie in 1778, and was also mentioned bj' Philip Miller in 1734 as being still "in prime" in July in England. Under the name of Guenette it was described by Merlet in articles written in 1675, and 1690 and appears to have been well known in English and French gardens. Hogg deems Chisel to be a corruption of the French name Choiseul. Fruit small or very small, growing in clusters, globular-turbinate, green or rarely yellowish- green, with sometimes a brownish tinge next the sun, sprinkled with small russet dots ; flesh white, sHghtly green, flne, semi-breaking, sweet, slightly gritty around centre; juice ample in amount, sugary, acid, slightly aromatic; second; Aug. Green Mountain Boy. i. Elliott Fr. 5oo/fe 386. 1859. A native variety. Fruit medium, globular-obovate, or obovate-pyriform, golden yellow, with russety-brown specks; flesh yellowish, melting, juicy, sweet; very good; Oct. Green Pear of Yair. i. Trans. Land. Hort. Soc. 4:214. 1822. 2. Downing Fr. Trees Am. 776. 1869. Green Yair. 3. Hogg Fritii. Man. 589. 1884. An old Scotch pear raised at Yair on the Tweed, Peeblesshire. Fruit below medium, obovate, smooth, dark green changing to yellow, patched and dotted with russet; flesh tender, juicy, sugary; good; Sept. THE PEARS OF NEW YORK 403 Gregoire Bordillon. i. Leroy Did. Pom. 2:237, %• 1869. 2. BvLnyaxdiHandh. Hardy Fr. 178. 1920. Raised by Leroy in 1855 from seed of Graslin, and fruited for the first time in 1866. Fruit large, ovate, rather larger on one side than the other, pale yellow on shaded side and dark yellow on the exposed cheek, mottled, striped, and dotted with brown; flesh yellowish, fine, very melting, very juicy and sugary; first; Aug. Grey Good- Wife. i. Mawe-Abercrombie Univ. Card. Bot. 17 78. Fruit medium, globular, brown-red, moderately tender and of good flavor; Oct. to Dec. Grise-Bonne. i. Duliamel Trait. Arb. Fr. 2:245. 1768. 2. Leroy Diet. Pom. 2:238, fig. 1869. Franzosische Gute Graue Sommerbirne. 3. Dochnahl FHhr. Obstkunde 2: 16. 1856. The Dutch pomologist Pierre Van den Hoven writing in the middle of the eighteenth century affirmed that the Grise-Bonne was the Sitcrce Grise de Hollandaise and the Pirum Falernum of the Romans. It may be noted that in 1586 Jacques Dalechamp thought he had found the Falernum in the French Autumn Bergamote; and, again, in 1783 Henri Manger declared it to be still cultivated under the name Bourdon, the Orange Musquee; similarly Sickler WTote in 1802 that the Bergamote d'Ete appeared to him to be the Falernum. Fruit medium; form variable, sometimes irregular-turbinate, long and ventric- ulous, at other times regular-turbinate, clear green, russeted with gray, clouded with pale yellow on the shaded side and covered with large dots of golden or orange-yellow; flesh white, fine, dense, semi-breaking, watery, free from grit ; juice very abundant, sugary, acidulous, musky; second; Aug. Groom Prince Royal, i. Gard. Chron. 54, 161. 1841. 2. Hogg Fruit Man. 589. 1884. Bergamotte Eliza Mathews. 3. Leroy Diet. Pom. 1:235, fig- 1S67. Princesse-Royale. 4. Leroy Dici. Pom. 2:561. 1869. A Mr. Groom, a nurser>-man at Clapham near London, introduced this pear in 1841. Fruit medium, globular or Bergamot-shaped, greenish-brown, with a tinge of yellow and slight traces of gray-russet; flesh melting, buttery, sometimes rather gritty, sweet, vinous, perfumed; a good second-rate pear; Jan. to Mar. Gros Blanquet Long. i. Leroy Diet. Pom. 2:241, fig. 1869. Large Blanquet. 2. Hogg Fruit Man. 602. 1884. Kreiseljormige Blankette. 3. Mathieu Nom. Pom. 244. 1889. This is one of a group of pears which in the seventeenth century were designated by various pomologists with names such as Blanquet a longue queue, Blanquet d'hiver, etc. Their origin is ancient, possibly Roman. The variety here described is the largest of the Blanquettes and was said by Olivier de Serres in 1600 to be also named de Florence from which it might be adduced that it came originally from Tuscany. Fruit below medium and often small, obtuse-pyriform, smooth, of a beautiful yellow color, dotted with bright green and sometimes carmined on the cheek next the sun; flesh white, semi-fine, breaking, sweet, full of sugary juice possessing a musky-anis flavor; a dessert pear, second; Jiily and Aug. Gros Blanquet Rond. i. Leroy Diet. Pom. 2:242, fig. 1869. An ancient dessert pear mentioned by Claude Saint-Etienne in the seventeenth century 404 THE PEARS OF NEW YORK and by Mawe and Abercrombie in their Universal Gardener and Botanist in 1778. Fruit below medium, globular-ovate, pale yellow covered with very fine russet dots, more or less washed with rose on the side of the sun ; flesh yellow-white, breaking, rather coarse, almost exempt from grit; juice abundant, sugary, sourish, musky; third for dessert; Sept. Gros-Hativeau. i. Leroy Diet. Pom. 2:245, fig. 1869. This pear has been supposed to belong to a class identified with the Pira Hordearia of Columella and of Pliny, and was mentioned by various French and German writers from the sixteenth century onward; if its origin is not clear it is at any rate one of the three varieties of the pear bearing the name of Hativeau in the seventeenth century, H. blanc, or Bergamotte d'Ete, and the Petit-H. being the other two. Fruit below medium, tur- binate-obtuse; skin fine, yelTowish-green, delicately dotted with olive-gray, washed with bright vermilion on the side next the sun; flesh whitish, coarse, breaking, gritty; juice rarely abtmdant, sugary, astringent and slightly aromatic; third; end of July. Gros Loijart. i. Mag. Hort. 9:126. 1S43. Fruit large, irregular-obovate, green and yellow; flesh breaking, tough but neither gritty nor austere; for cooking purposes; Apr. and May. Gros Lucas, i. Leroy Diet. Pom. 2:246, fig. 1869. The fruit garden of the Horticultural Society of Angers, Fr. was formed in 1832 and the Gros Lucas soon afterwards appeared in its catalog. Fruit large, obtuse-ovate-glob- ular, irregular and much bossed; skin rather thick, yellow, sprinkled with very small dots of green color, stained with patches of russet; flesh white, semi-fine, semi-breaking, spongj', gritty at the center; juice rather deficient, without perfimie or much sugar; second, but good for kitchen use; Jan. and Feb. Gros Muscat Rend. i. Leroy Diet. Pom. 2:248, fig. 1869. Although the origin of this variety is doubtful it is almost certainly French. Uiel received it from Holland but German pomologists appear to have regarded it as French. Claude Saint-Etienne described it in 1670. Fniit medium, globular-ovate, mammillate at summit, one side always more convex than the other, grayish-green on the shaded side and pale yellow on that exposed to the sun, dotted and slightly stained with gray-russet; flesh whitish, semi-fine and semi-breaking, watery, rarely very gritty; juice plentiful, very saccharine, acidulous and aromatic; second; Aug. Gros Rousselet. i. Leroy Dtrt. Powj. 2:250, fig. 1869. 2. "Hogg Fruit Man. ^go. 1884. Roi d'Ete. 3. Downing Fr. Trees Am. 843. 1869. Mentioned by Rea as being cultivated in England in 1665 under the name of Great Russet of Remes, under which name it was also known in France, there being known these two varieties, the Gros Rousselet de Rlieims and the Petit-Rousselet. Father Rapin, a French Jesuit, who wrote in 1666 the poem Hortorum, mentioned the pears of Rousselet in the Valley of Amiteme at the foot of the Apennines. In 1783 the German pomologist Henri Manger wrote that he believed the French Rousselet was none other than the Roman Favonianum mentioned by Pliny. Fruit medium, obtuse-pyriform, yellowish or bright green changing to bright lemon-yellow, covered with numerous small brown spots, red on the side next the sun; flesh yellowish, semi-melting, semi-breaking, rich in sugary and per- fumed juice; variable in quality, requires a warm, sheltered position; Aug. and Sept. THE PEARS OF NEW YORK 4^5 Gros Rousselet d'Aout. i. Ann. Potn. Beige 8:53, fig. i860. 2. Downing Fr. Trees Am. 776. 1869. Rousselet d'Aotii. 3. Pam. Frawc^ 2: No. 83, PI. 83. 1S63. This was one of the first seedlings raised by Van Mons and is 201 in his catalog of 1823. Fruit medium, p3Tiform, yellow washed with rose-red; flesh fine, melting, juicy, sugar}', acidulous, with an agreeable perfume ; a very good early fruit, ripening in August in Belgium. Gros Trouve. 1. Guide Prat. g$. 1876. This seedling was found by Gabriel Everard in a garden at Toumai, Bel. Fruit ver\' large, fusiform, washed with red on the side next the sun; flesh breaking; first for kitchen purposes; keeps until the autumn of the year following. Grosse Eisbime. i. Dochnahl Fuhr. Obstkunde 2:188. 1856. Reported in 1S02. Fruit medium, onion-shaped; skin very smooth, shining and greasy, yellowish-green changing to light citron-yellow, often somewhat blushed; flesh coarse, solid and dry; third for the table, first for cuhnary use; Oct. Grosse Figue. i. Guide Prat. 95, 278. 1876. Fruit large, obtuse-pyriform, yellow stained with browm; flesh semi-melting, juicy, well perfumed; first; Nov. Grosse gelbe Weinbime. i. Dochnahl Fiihr. Obstktmde 2'.^g. 1856. Nassau, 1S05. Fruit below medium, globular, obtuse-conic, often turbinate, light lemon-yellow, dotted with fine brown spots, somewhat russeted; flesh extremelj' jincy, vinous, mingled sweet and sour; third for dessert, very good for the kitchen. Grosse-Herbst-Bergamotte. i. Dochnahl Fii/ir. Obstkunde 2:i6g. 1856. Reported in middle Germany, 1806. Fruit medium, long-pyriform, roimd, yellowish- green, russeted, speckled with gray dots; flesh breaking, firm, white, juicy, sweet; third for dessert, good for household use; Oct. Grosse Landlbime. i. Loschnig Mostbiren 66, fig. 1913. A perrj' pear grown throughout Austria. Fruit medium, turbinate, otherwise short- pjTiform; skin smooth, shining, j-ellowwhen ripe, blushed on the side opposed to the stm, sprinkled with nimierous dots of cinnamon-brown; flesh coarse-grained, yeUow-white, very juicy, sweet, astringent and without aroma; excellent; Oct. to Dec. Grosse Leutsbime. i. Loschnig il/o5i62r;z(7« 112, fig. 1913. An Austrian perry pear. Fn.iit medium, long-pjTiform, green covered all over with gray-russet; flesh very juicy, astringent, saccharine, with a sourish after-taste; good for transportation; Oct. Grosse-Louise. 1. Leroy Diet. Pom. 2:253, fig- 1869. A chance seedling found in a garden of the town of Tourcoing, Fr. Fruit large, conic- turbinate-obtuse, bossed and generally mammillate at summit, yellow, slightly greenish, dotted all over with russet and having some small brown stains; flesh white, very fine, dense, free from grit; juice very abundant, sugarj'-, sweet, delicately perfumed; first; Sept. Grosse Mostputzer. i. Loschnig Mos/6?Vwe)z 114, fig. 1913. A perry pear grown throughout Austria. Fruit medium but variable in size, globular, turbinate, otherwise pyriform; skin firm, leaf -green turning bright yellow at matiirity, 406 THE PEARS OF NEW YORK with large russet dots; flesh yellow- white, coarse-grained, very juicy, subacid and strongly astringent; very good for transportation on account of its prolonged season of maturity; Oct. to Dec. Grosse Petersbime. i. Dochnabl Fuhr. Obstkunde 2: i6S. 1856. Reported in Thuringia, 1804. Fruit medium, obtuse-conic, yellow, blushed, some russet, dotted with green, thin-skinned; flesh sweet, deficient in juice; third for dessert, good for household use, good for the market. Grosse Poire d'Amande. i. Ann. Pom. Beige 4:g'j, Hg. 1856. Grosse Angleterre de Noisette. 2. Noisette Maw. Comp. Jard. 2:524. i860. Belgian. Fruit large, long-conic or obtuse-pyramidal, grayish-green becoming yellow at maturity, slightly bronzed on the side next the sun, speckled all over with niimerous brown dots; flesh yellowish- white, fine, melting, buttery; juice very plentiful, sugary; flesh sweet and tasting strongly of almond; first; Sept. and Oct. Grosse Poire de Vitrier. i. Prince Poni. Man. 1:107. 1S31. Fruit large, turbinate, yellow, with red blush, perfvmied; Nov. and Dec. Grosse Queue, i. Leroy Diet. Pom. 2:257, fig. 1869. This variety probably originated about 1653 when Nicolas de Bonnefond named it in his Jardinier Jrancais. In 1675, however, Merlet gave a rather complete description of it and a few years later it was admitted by La Quintinye into the orchard of Louis XIV at Versailles. Fruit medium, rather variable, always globular in the lower part, bossed and more or less conic near the summit, a little wrinkled especially on the side next the sun, olive-yellow, finely rayed and dotted with clear green, and washed with carmine on the exposed face; flesh very white, semi-fine, breaking or semi-melting, juice deficient, sweet mingled with sourness, muslcy; third: Sept. and Oct. Grosse Rommelter. i. Guide Prat. 96. 1876. A French pear valued for perry maldng. Fruit mediimi, globular, green; first for perry; Oct. Tree very vigorous, extraordinarily fertile and succeeding everjrwhere. Grosse schone Jungfembirne. i. Liegel Syst. Anleit. 124. 1825. German. Reported 1805. Fruit below medium, ventriculous-pyriform, sides rather unequal; skin extremely smooth, light yellowish-green turning to greenish-yellow, often washed with a slight brownish blush; second for dessert, first for the kitchen; end of Aug. for two weeks. Grosse September Bime. i. Mathieu Nom. Pom. 226. 1889. Belle de Septembre. 2. heroy Diet. Pom. 1:211, fig. 1867. An old variety originated in Prussia and cultivated chiefly in the north of Germany and especially in Pomerania. Fruit above medium and sometimes large, oblong or globular- turbinate, generally having unequal sides, pale yellow, stained with fawn, finely dotted with gray and sometimes washed with brown-red on the cheek exposed to the sun; flesh greenish, fine, semi-melting, rarely gritty; juice abundant, saccharine, perfumed, delicate but rather astringent; second; end of Sept. Grosse Sommer-Zitronenbime. 1. Dochnahl Filhr. Obstkunde 2:24. 1856. Reported in Saxony in 1803. Fruit mediimi, long-turbinate, sides uneven; skin extremely shining, light green changing to lemon-yellow, spotted with gray, rather rust- THE PEARS OF NEW YORK 407 colored on the side next the sun; flesh coarse, melting, rather yellow in the interior, very aromatic, tender and juicy; first for dessert, household and market; end of Aug. for 14 days. Grosse Sommersirene. i. Dochnahl Fuhr. Obstkunde 2:4g. 1856. Holland, 1S04. Fruit small, ventriculous-pyriform, smooth, shining lemon-yellow, without any russet, watery, with a tart sweetness ; third for dessert ; best for market. Grosse spate Weinbime. 1. Dochnahl Fiihr. Obstkunde 2: ig6. 1856. Switzerland. Reported first in 1848. Fruit above medium, ventriculous-turbinate, green-yellow, blushed with a brownish tint, spotted with white, and marked with russet ; flesh coarse-grained, very juicy, astringent, vinous and sourish; very good for perry; Oct. Grosser Roland. 1. Dochnahl Fiihr. Obstkunde 2:4. 1856. First reported from Treves, Prussia, in 1801. One of the group of Volema or Pound Pears. Fruit large, bent and uneven in form, light green changing to yellowish, blushed; flesh breaking, aromatic, juicy; first for household use; Sept. Groveland. i. Budd-Hansen >l«j. //ort Maw. 2:248. 1903. A native variety grown in Alabama and southeastern States. Fruit large, obovate, obtuse-pyriform, greenish-yellow, with brownish cheek, washed, netted and speckled nearly all over with russet; flesh creamy- white, tender, buttery, jiucy, vinous; good; autumn. Grubbime. i. Loschnig Mostbirnen 116, Rg. 1913. An Austrian perry pear. Fruit rather large, irregular in form, diminishing toward the stem almost acutely, yellow-green slightly blushed, dotted and speckled with russet; flesh coarse-grained, juicy, astringent, saccharine and with an agreeable flavor; good for keeping and transporting; Oct. Grumkow. i. Leroy Dfd. Pojh. 2:260, fig. 1869. Discovered by M. Koberstein at Riigenwald, Basse-Pomerania, Prussia. Diel, first to describe it, placed its origin at about 1806. Fruit medium, very irregular, long, pjTa- midal, always obtuse, contorted and much warted, pale green, sprinlded with a few gray specks, more or less colored with brown-red on the sunny side; flesh whitish, fine, breaking, or semi-breaking; juice abundant, saccharine, acidulous, with a musky flavor; second; Oct. to Dec. Grunbime. i. Dochnahl Ftilir. Obsikwide 2:10. 1856. A German pound pear. Originated in Wurttemberg and reported in 1830. Fruit medium, long, sides unequal, dark green, with dark red blush on ripening; flesh greenish- white, breaking, granular, glutinous, juicy, aromatic; first for kitchen; Aug. Griine Confesselsbime. i. Dochnahl Ftihr. Obsikunde 2:igi. 1856. Thuringia, 1797. Fruit small, obtuse-conic, grass-green changing to yellowish-green, green dots; flesh yellow, firm, insipid; second for table, good for household; May to Aug. Griine friihe Gewurzbime. i. Dochnahl Fiihr. Obstkunde 2:^2. 1856. Nassau, 18 16. Fruit small, turbinate, yellowish grass-green often rather blushed, very fine spotting, thick-skinned; flesh granular, semi-melting, aromatic, musky; second for dessert, good for domestic and market use; early Sept. for 8 days. Griine fiirstliche Tafelbime. i. Dochnahl Fiihr. Obstkunde 2: 1:^5. 1856. Wetterau, 1797. Fruit small, globular, thin-skinned, light green changing to yellow- 408 THE PEARS OF NEW YORK ish-green, seldom blushed; flesh white, buttery, melting, juicy, full of flavor; first for table and market; Aug. Griine gesegnete Winterbime. i. Dochnahl Fiihr. Obsikunde 2:174. 1856. Holland, 1802. Fruit medium, globular, light green changing to yellowish-green, dotted with small brown specks; flesh coarse-grained near centre, breaking, juicy, very sweet; good for culinary use; Jan. to Mar. Griine langstielige Winterhirtenbime. i. Dochnahl Fiihr. Ohstkunde 2:83. 1836. Said to be a Belgian variety, published by Diel in 1802. Fruit medium, globular- oblate, bossed, dark green changing to light green, a rather brownish blush, fine gray dots; flesh greenish-white, buttery, melting; first for table and household; Feb. Griine Pfimdbime. i. Dochnahl Fuhr. Ohstkunde 2:6. 1856. Poire Livre Verte. 2. Mas Pom. Gen. 3:11, fig. 102. 1878. A German Rhineland Pound pear, 1826. Fruit very large, regular in form, five inches long by three and a half broad, uniform green turning to yellow-green, covered with dense star-like brown spots; flesh breaking, juicy, aromatic; first for kitchen; Oct. Griine Pichelbime. i. Loschnig Mostbirnen 118, fig. 1913. A perry pear extensively grown under a variety of names throughout Austria. Fruit medium, globular-ovate, shining dark green, yellowish when ripe, white dots; flesh coarse- grained, yellow- white turning more yellow on ripening, juicy and astringent; Oct. and Nov. Griine Sommer-Bergamote. I. Dochnahl Fw/zr. Obsikunde 2:9. 1856. Saxony, 1803. A Volema or Pound pear. Fruit medium, globular, dark green changing to yellowish-green, blushed with streaks of brown; flesh glutinous, juicy, aromatic; first for household; Sept. Grune Sommer-Citronenbime. I. Dochnahl Fuhr. Obstkimde 2:156. 1856. Thuringia, 1841. Fruit small, ventriculous, rather variable, shining light green becoming a tmiform light greenish -yellow, russeted with gray, specked with gray dots; flesh granular near the centre, melting, acid, sweet, strongly scented with musk; first for table and household. Griine Wiedenbime. i. Loschnig Mostbirnen 120, fig. 1913. A perry pear grown throughout Austria. Fruit meditxm, turbinate, otherwise short- pyriform, irregular; skin smooth, shining green turning greenish-yellow when ripe, with numerous very fine green dots; flesh whitish, coarse, juicy, not particularly firm when ripe, astringent, sourish and saccharine; mid-Oct. for fourteen days. Griine Winawitz. i. Loschnig Mostbirnen 122, fig. 1913. A perry pear grown under a variety of names in Upper and Lower Austna. Fruit medium, long-ovate, greatest diameter at its center, light green turning yellowish at maturity, covered with russet and green dots; flesh yellowish, coarse and juicy, saccharine, astringent; good for transport; Oct. and Nov. Griinmostler. i. Loschnig Mostbirnen 84, fig. 1913. A perry pear widely distributed in Switzerland and Austria. Fruit fairly large, globular-oblate, ventriculous, one side larger than the other; flesh greenish-white, coarse, juicy, saccharine and acidulous; mid-Oct., for about two weeks. THE PEARS OF NEW YORK 4O9 Gulabi. I. Guide Prat. 93. 1895. Sent out and recommended as one of the best sorts in the Caucasus by M. Niemetz of Winnitza in the former Government of Polish-Russia. The varieties of the Caucasus are for the most part highly saccharine, rather coarse, and the vegetation very vigorous. Guntershauser Holzbime. i. Dochnahl FiiZ/r. Obsikimde 2:196. 1856. Wiirttemberg, Ger., 1848. Fruit medium, turbinate, uniform whitish-green, russet dots; flesh fine-grained, very juicy, vinous, astringent, sweet; good; Oct. Gustave Bivort. 1. Downing Fr. Trees Am. "ji 6. 1869. French. Fruit mediimi, globular, pale yellow, with stains and nettings of russet, blushed on side next the sun; flesh white, juicy, semi-melting, sweet, slightly perfumed; good or very good; Aug. Gustave Bourgogne. i. Leroy Diet. Pom. 2:262, fig. 1869. 2. Downing Fr. Trees Am. 776. 1869. Gained by Van Mons at Louvain about 1840. Frviit large or medium, turbinate- ovate, flattened at both poles, whitish-green, speckled with fine fawn dots, some bronze- green on the side next the sun; flesh white, semi-fine, ahnost melting; juice very abundant and sugary, delicately perfumed, refreshing, and agreeable; second for both eating and cooking; Sept. Gustin Summer, i. Downing Fr. Trees Am. $■]$■ i857- 2. Ibid tj6. 1869. Originated in New Jersey. Fruit small, globidar, yellow, sweet without much flavor; Sept. Gute Griine. i. Christ Handb. 524. 1817. German. Fruit medium, globular, green changing to yellowish, blushed; flesh tender, melting; beginning of Sept. for several weeks. Habichtsbime. i. Dochnahl Fiihr. Obstkunde 2:146. 1856. Rhineland. Described by Diel in 1804. Fruit very large, 5 in. x 3 in., hook-nosed or like the beak of a bird, crooked, uniformly light green, densely speckled with light brown dots and marked with russet; flesh coarse-grained, semi-melting, breaking; third for table and good for cooking; Nov. and Dec. Hacon Incomparable, i. Card. Cliron. 20. 1841. 2. Hogg Fruit Man. 591. 1884. About the year 1792 a Mrs. Rajmer sowed the seeds of a Rayner's Norfolk Seedling at Norfolk, Eng. Subsequently, about 1814, one of the resultant trees was propagated from grafts by a Mr. Hacon of the same place. The hardy and productive tree renders it particularly valuable for climates similar to that of England. The blossoms bear the sharpest frosts without injury but the tree cannot be made to bear until it is eight to ten years old. Fruit mediimi, globular-oblate, flattened and depressed at both poles, pale yellowish-green, covered with numerous russety spots and markings ; flesh yellowish-white, melting, buttery with a rich, vinous, sweet, musky flavor; Nov. to Jan. Haddington. 1. Mag. Hort. 13:274. 1847. In 1828 J. B. Smith, a farmer near Haddington, Philadelphia, raised this pear from seed of a Pound pear. Fruit above medium, obovate-pyriform, greenish-yellow, with a brownish cheek and minute russet dots and patches; flesh yellowish, juicy, aromatic; texture varies, some being quite melting, others inclined to break; good; Jan. to Apr. 410 THE PEARS OF NEW YORK Haffner Butterbime. i. Mathieu Noni. Pom. 230. 1889. Beurre Hqffner. 2. MasLe Verger ^iPt. i, 77, fig. 37. 1866-73. A variet}' found as a chance seedling near Nuremberg, Bavaria, by the Brothers Haffner; first published in 1854 by Biedenfcld. Fruit medium, ovate-pyriform, pale yellow, speckled and stained with russet; flesh white, sometimes a little yellow, rather granular but fine, slightly gritty at center, full of sugary, vinous juice, and has a perfume similar to that of the Beurre Gris; good; Oct. Hagar. i. Downing Fr. Trees Am. ■jyj. 1869. French, according to Downing. Fruit medium, obovate-obtuse-pyriform, pale yellow, shade of red in sun, some russet; flesh coarse, dry, sweet; poor; Oct. Haight. I. Downing Fr. Trees Am. 777. 1869. An American variety. Fruit medium, globular-pyriform, yellow, shaded and mottled with red in the sun, with small brown dots and traces of russet; flesh white, pink at center, a little coarse, breaking, juicy, sweet and pleasant; good; Oct. Hallische gelbe Honigbime. i. Dochnahl Fiihr. Obstkunde 2:1 i\g. 1856. Saxony. Fruit small, oblate, flattened, sides unequal, yellowish-green changing to light yellow; flesh breaking, coarse-grained, very juicy and sweet; second for dessert, good for kitchen; Sept. Hamburg, i. Can. Hort. 14:12, fig. 2. 1891. Russian. Fruit medium, yellow-green; flesh juicy, perfumed; Sept. Hamburger Bime. i. Dochnahl Fuhr. Obstkunde 2:$. 1856. A North German Pound pear; published in 1816. Fruit medium, turbinate or conic- obtuse, light green changing to light yellow, with dark russet markings; flesh breaking, juicy, aromatic; first for the kitchen; Oct. Hamilton, i. Downing Fr. Trees Am. •] it . 1869. Originated in South Carolina, where it is said to be of good quality. Fnoit medium, oblate; skin rough, yellowish, some stains and numerous dots of russet; flesh yellowish, coarse, wanting in juice ; Nov. Hammelsbime. i. Dochnahl Fuhr. Obstkunde 2'.i']o. 1856. Thuringia, 1794. Fruit below medium, ovate, yellow-green changing to citron-yellow, numerous small dots, thick-skinned; flesh granular, sweet; third for dessert, not of much value for ctilinary use. Hamon. i. 'Leroy Diet. Powf 2:264, fig. 1869. 2. Downing Fr. Trees Am. "j^T. 1869. Raised by IvI. Nerard, a nurseryman at Vaise near Lyons, Fr., from seed sown by him in 1834. Fruit medium, irregular-ovate, often a little bossed, pale green, covered with large fawn dots; flesh slightly greenish, coarse, melting, juicy, sugary, acerb, with an agree- able flavor; second; Aug. Hampden Bergamot. i. Hogg FrmY Maw. 591. 1884. An old variety of tincertain origin and possessing many synonyms. Fruit large, globular, narrowing abruptly to the stalk, even and regular in outline, pale greenish-yellow, with traces of thin russet and greenish dots, sometimes a tinge of brownish-red next the sun; flesh white, rather coarse-grained, buttery, sweet, agreeable; handsome, but hardly more than second class; Sept. THE PEARS OF NEW YORK 4II Hampton Bergamot. i. Downing Fr. Trees Avi. ■/ 78. 1869. Originated with W. C. Hampton, Movint Victory, Ohio. Fruit small, globular-oblate, yeUow, netted and sprinkled with russet and green dots; flesh whitish, coarse, juicy, semi- melting, vinous; good; Sept. Hampton Cluster, i. Downing Fr. Trees Am. 77 &. 1S69. Raised b}^ W. C. Hampton, Mount Victor}', Ohio. Fruit borne in clusters, very small, globular, greenish-yeUow, shaded with dull red on the sun-exposed side, netted with russet ; flesh juicy, melting, sweet; very good; Sept. Hampton Virgalieu. i. Elliott Fr. .B00& 388, fig. 1859. 2. Downing Fr. Trees Am. ■;-;S. 1869. Originated with W. C. Hampton, Mount Victor}', Ohio, from a seed of the White Doyenne. Tree vigorous, hardy and productive. Fruit medium, globular, or sHghtly obtuse-pjTiform, yellowish-green at maturity, with many russet dots and marblings of russet, the latter becoming reddish-brown in the sun; flesh white, buttery, juicy, rich, vinous, brisk; core small; very good; Oct. and Nov. Hancock, i. Mass. Hort. Soc. Rpt. 44. 1866. A seedHng fruited by S. A. Shurtleff, Brookline, Mass., in 1861. Fruit 4^ in. long, 3 in. wide, obovate, light green; flesh breaking and juicy, a great bearer, and an excellent cooking pear, always sells readily; Sept. Hangelbime. i. 'Dochxiahl Fiihr. Obstkunde 2'.i^$. 1856. Holstein, published 178S. Fruit large, long-gourd-shaped, yeUow-green, yellow on the sunny side; flesh breaking, coarse-grained, fairly juicy, sweet; third for dessert, good for kitchen; Nov. to Apr. Hannover'sche Jakobsbime. i. Dochnahl Fiihr. Obstkunde 2:172. 1856. 2. Lauche Deut. Pom. II:No. 27, PL 27. 1882. Hanover, Prussia, 1851. Fruit medium, obtuse-pjTiform, dull grass-green changing to yeUow, with a brownish blush, dotted with green on the yeUow and with bright yellow on the flush; flesh whitish, fine, sweet, becoming mealy when over ripe; third for dessert, good for culinary use and market ; July. Hannover'sche Margarethenbime. 1. Dochnahl Fftlir. Obstkunde 2:40. 1856. Hanover, Prussia, 1851. Fruit medium, turbinate, light green turning to light j^eUow; flesh yellowish- white, breaking, soon becoming mealy when ripe; second for table, good for kitchen use; end of July for 2 weeks. Hanover, i. Downing Fr. Trees A?n. 779. 1869. From Hanover Furnace, N. J. Fruit below mediimi, globular-obovate, green, with dull green-russet markings, and a brown cheek; flesh greenish-yellow, exceedingly melting and juicy; flavor pleasant, good; Oct. Hardenpont friihe Colmar. i. Dochnahl Fw/jr. Obstkunde 2:100. 1856. 2. Guide Prai. 96, 280. 1876. This is not the Passe Colmar of Hardenpont, although regarded as such by Dochnahl. It ripens in August and September whereas Passe Colmar is in season during November and December. Fruit medivim, globular- turbinate, a beautiful unifomi yellow; flesh fine- grained, musky ; Aug. and Sept. 412 THE PEARS OF NEW YORK Harigelsbime. i. Dochnahl Fuhr. Obsikunde 2: ij 2. 1856. Wurttemberg, 1830. Fruit medium, obtuse-conic, light green changing to golden yellow, with a dark blush; flesh rather astringent, sweet, breaking, aromatic; third for table, not of much account for cooking; Oct. Hamard. i. N. J. Hort. Soc. Rpt. 11. 1877. Shown before the New Jersey State Horticultural Society in 1877. Said to be "a seedling from the farm of John Harnard, Springfield," N. J., and to have originated about 30 years previously. A cooking pear, valued for its regular and abundant bearing and keeping qualities. Harris (Georgia), i. Downing Fr. Trees Am. 779. 1869. Disseminated from Georgia. Fruit medium, obovate-obtuse to obovate-acute- pyriform, pale yellow, deep red in the sun, many green and brown dots; flesh whitish, buttery, not juicy, sweet; good; Sept. Harris (Massachusetts), i. Mass. Hort. Soc. Rpt. 153. 1874. 2. Downing Fr. Trees Am. 2nd App., 149, fig. 1872. Raised by Lemuel Clapp, Dorchester, Alass., from Urbaniste crossed with Beurr6 Bosc. Fruit above medium, ovate-pyriform, resembling Beurr^ Hardy; stem medium long; flesh yellowish-white, fine grained, very tender, melting, juicy, rich, vinous, spirited, aromatic; very good to best; Oct. Harrison Large Fall. i. Downing Fr. Trees Am. sys. 1857. Rushmore. 2. Leroy Diet. Pom. 2:608, fig. 1869. A fine old baking pear of American origin. Fruit large, irregular, inclined, obovate- obtuse-pyriform, pale yellow with a red cheek; Aug. to Oct. Hartberger Mostbime. i. Loschnig Mos/fcirMew 14, fig. 1913. A perry pear grown in Hungary and Austria. Fruit medium, globular and irregular, somewhat acute toward the stalk, dark green turning to yellow-green, finely dotted and much covered with russet; flesh greenish- white, abnormally large core and seeds, firm and juicy; Oct. Harte Neapolitanerin. j. IDochnahlFuhr. Ohstkunde 2:i()2. 1856. Although cultivated mainly at Naples, Italy, in the middle of the last century and called the pear of Naples, it appears to have been first published in France in 1802. Fruit medium, turbinate, medium ventriculous, light green changing to lemon-yellow, blushed; flesh firm, sweetish, aromatic; very good for culinary uses; Jan. to summer. Harvard, i. Mcintosh 5fe. CarJ. 2:457. 1855. 2. Downing Fr. Trees Am. 779. 1869. Belle de Flushing. 3. 'Lexoy Diet. Pom. 1:201, fig. 1867. Originated at Cambridge, Mass. In 185 1 it was taken from America to France with- out a label by Parsons, a nurseryman at Flushing, N. Y., and was named Belle de Flushing by Leroy. Fruit rather large, oblong-pyriform, russety olive- yellow, with a brownish-red cheek; in France it seems to develop a vivid red on the side exposed to the sun, finely dotted with fawn; flesh white, semi-fine, tender, melting, slightly gritty: juice abundant, saccha- rine, acidulous and agreeably musky; second; a fine commercial variety; Aug. and Sept. Harvest, i. Downing Fr. Trees Am. 779. 1869. An American variety. Fruit below medium, globular, pale yellow, tinged with brown- THE PEARS OF NEW YORK 4I3 red on exposed side, brown and green dots; flesh whitish, not very juicy or melting, but sweet, pleasant; good; July. Hassler. i. Cal. Com. Hort. Pear Grow. Cal. 7:No. 5, 260, figs. 52, 53. 1918. Originated as a chance seedling with J. E. Hassler, Placerville, Cal. Fruit large, obtuse-pyriform, greenish-yellow, with russet dots; cal}^ open: basin large, deep, irregular; stem heayy, medium long, inclined in a deep cavity: flesh, fine, juicy, buttery, pleasant; very good; Feb. and Mar. Hausemerbime. i. Dochnahl Fiihr. Obslkiiude 2: ig4. 1S56. German, published 1847. Fruit medium, turbinate-obtuse, light green changing to whitish-yellow, blushed, with brown spots; flesh firm, somewhat aromatic; good for kitchen use; Dec. to Mar. Hautmonte. i. Leroy Did. Pom. 2:266, fig. 1869. Origin unlcnown but was propagated in the Garden of the Horticultural Society of Angers in 1S40. Fruit medium, long-turbinate, yellow-ish-green spotted with russet and washed with rose-carmine on the side next the sun; flesh whitish, coarse, breaking, juicy, gritty at center; second for dessert, first for stewing; Feb. to Apr. Hawaii, i. Alich. Hort. Soc. Rpt. 84. 1880. 2. Cornell Sta. Bid. 332:482. 1913. A Japanese pear; date of introduction unknown. Fruit medium, apple-shaped, light lemon-yellow, with rough, russet dots: flesh hard, gritty, wanting in flavor, subacid; Oct. Hawes Winter, i. Downing Fr. Trees Am. 506. 1857. 2. Elliott Fr. Book 389. 1859. Originated on the farm of the Hawes family in King and Queen County, Virginia. Fruit large, globular, sHghtly flattened, dull yellow at maturity, with russet spots; flesh a little coarse, very juicy, rich, sweet, vinous; Nov. to Jan. Hawkesbill. i. Parkinson Par. Ter. 593. 1629. " The Hawkes bill peare is of a middle size, somewhat like unto the RowUng pears." Hays. I. Mass. Hort. Soc. Rpt. 61. 1844. 2. Atn. Pom. Soc. Rpt. 238. 1854. Exhibited, from the Pomological Garden, Salem, Mass., at the sixteenth annual meeting of the Massachusetts Horticultural Society, September, 1S44. Placed on the rejected list of the American Pomological Society in 1854. Heathcot. i. Mag. Hort. 12:438, fig. 33. 1846. Raised in 181 2 on the estate of Governor Gore in Waltham, Mass. Fruit medium, obovate, greensh-yellow becoming lemon-yellow, very few dots and a few russet streaks, slightly browned on the simny side; flesh yellowish-white, fine, very melting, buttery and juicy; in flavor it is rich, sprightly, juicy and excellent, with little perfimie: Oct. Hebe. i. Horticulturist 21:198, fig. 84. 1866. Raised by William Sumner of Pomaria, S. C. Fruit large; specimens have often weighed 28 ounces, 6 of fair size of this pear generally weigh 8 lbs., globular, obovate, with irregular protuberances, lemon-yellow inclined to greenish, dotted with russet specks and blotches ; flesh melting, sprightly, buttery, slightly vinous, has no matured seeds, and seldom forms seeds at all; Dec. in South Carolina. Hedwig von der Osten. 1. Mathieu Notn. Pcnn. 231. 1889. Heditrige d'Osten. 2. Mas. Pow. Cej;. 3: 173, fig. 183. 1878. Herr Schmidt, Blumberg, received this variety from Van Mons under Number 5 1 and 414 THE PEARS OF NEW YORK dedicated it to the daughter of a zealous pomologist of his country. Fruit rather large, long-pyriform, rather deformed in contour, water-green changing to dull pale yellow, usually rather golden on the face next the sun; flesh whitish, fine, buttery, very melting, very juicy and delicately perfimied; good for amateurs; Sept. and Oct. Hegeman. i. Downing Fr. Trees Am. 780. 1869. Hagerman. 2. Thomas y4m. Frwi^ Citft. 275. 1867. Originated on the farm of Andrew Hegeman, North Hempstead, Long Island. Fruit medivun, globular-ovate, rather variable in form and color, greenish-yellow, netted and dotted with russet; flesh yellowish, juicy, melting, sweet; good to very good; Sept. Heilige Angelika-Birne. i. Doclinahl Fiihr. Obstkunde 2: loi. 1856. Coblenz, 1 792 ; published by Diel, 1806. Fruit rather large, obtuse-conic, with unequal sides, pale green changing to light yellowish-green, dotted with rusty gray, and rather russeted on the side touched by the sun; flesh whitish, with light green veinings, fine-grained, buttery; first for dessert and household use; Nov. and Dec. Helene Gregoire. i. Ann. Pom. Beige 4:79, fig. 1856. 2. Leroy Diet. Pom. 2:270, fig. 1869. Xavier Gregoire, a tanner at Jodoigne, Bel., obtained this pear in 1840 from a bed of the seeds of the pear Pastorale. Fruit large or very large, ovate, inclined to be contorted at times, smooth, shining, dotted and veined with russet, stained with the same around the stem and calyx; flesh white, fine, melting, semi-buttery, green under the skin, free from grit, full of sweet juice, delicate and possessed of an exquisite buttery flavor; first; early Oct. Hellmann Melonenbim. i. Koch Dent. Obst. 481. 1876. 2. Lauche Deut. Pom. 11: No. 39, PI. 39. 1882. German; first published in i860. Fruit large, globular-obtuse, very variable; skin thick, dark green becoming citron-yellow at matmity, large russet dots, slightly washed with red on the sunny side; flesh yellowish-white, melting, agreeably sweet and vinous, very juicy and having a muscatel flavor; Nov. and Dec. Hemminway. i. Ragan Nom. Pear, B. P. I. Bui. 126:143. 1908. Madame Hemminway. 2. Ellwanger & Barry Cat. 18. 1900. Introduced by Ellwanger and Barry. American. Fruit large, obovate-blunt-p>T:i- form, green turning yellow, russeted; stem long, thick, in a small, narrow cavity; flesh yellowish, melting, sweet, juicy; good; Oct. Henkel. i. Mag. Hort. 13:61, fig, 5. 1847. 2. Downing Fr. Trees Am. 781, fig. 1869. Henkel d'Automne. 3. Leroy Diet. Pom. 2:272, fig. 1S69. Van Mons raised this pear before 1834 and in 1835 or 1836 it was introduced at Boston by Kenrick and Manning. This is the Cumberland of the Belgians. Fruit rather large, broad-obtuse-pyriform, greenish-yellow, netted and patched with russet, sprinkled with green and brown dots; stem rather stout, inclined, inserted by a ring or lip; calyx partially open; flesh whitish, juicy, melting, rich, slightly vinous; very good to best; Sept. Henri Bivort. i. Mag. Hort. 20:462. 1854. 2. Leroy Diet. Pom. 2:273, fig- 1869. Poire Henri. 3. Mas Le Verger 2:137, ^g- 67. 1866-73. Issued from the last seed beds made at Louvain by Van Mons and bought in 1844 by Bivort who transplanted the seedlings to Geest-Saint-Remy near Jodoigne, Bel. Fruit THE PEARS OF NEW YORK 415 large or above medium, obtuse-pyramidal, smooth, olive-yellow, dotted with brown, striped and mottled with greenish russet ; flesh yellowish- white, fine, semi-buttery, rather melting, rarely very gritty, juice plentiful, sweet, acid, aromatic and delicate; first; end of Aug. Henri Bouet. i. Leroy Diet. Pom. 2:274, fig. 1S69. Obtained in 1861 by Henri Bouet, a nurseryman at Fougereuse, Deux-Sevres, Fr., from Duchesse d'Angouleme fertilized by Jargonelle (French). Fruit large, ttrrbinate-ovate, bossed, mammillate at crown and generally somewhat contorted, pale yellow, dotted and striated with fawn, spotted with greenish-russet around stallc; flesh verj' white and fine, melting, gritty around the core, extremely juicy, sugary, perfumed, acidulous and possessing a delicious flavor; first; Oct. and Nov. Henri de Bourbon, i. Mathieu Nom. Pom. 232. 1889. 2. Ragan Nom. Pear, B. P. I. Bill. 126:64. 1908. Published in Germany in 1881. In Experimental Orchard at Agassiz, B. C, 1900. Fruit medium, pjTiform, green changing to yellow, some brown; flesh juicy, melting, sweet; good to very good; mid-season. Henri Capron. i. Leroy Diet. Pom. 2:275, fig. 1869. 2. Hogg Fn«< Man. 592. 1884. Stated by Baron Biedenfeld in 1854 to have issued from a seed bed of Van Mons. it was propagated by the Horticultural Society of Angers in 184S. Fniit medium, long- ovate-acute passing at the top into the stem; skin rough to the touch, gray-green, clouded with dark yellow and dotted with russet; flesh white, semi-fine, melting or semi-melting, inclined to decay before falling, very juicy, sugary, aromatic, often rather astringent; variable in quality; Sept. Henri Decaisne. i. Guide Prat. 96. 1876. 2. Le Bon Jard. 362. 1882. On trial with Simon-Louis, Metz, Lorraine, in 1876. Fruit large, pyriform, greenish- yellow, handsomely washed with vermilion at maturity; flesh melting, and of agreeable flavor; first; Sept. and Oct. Henri Desportes. i. Leroy Diet. Pom. 2:276, fig. 1869. 2. Downing Fr. Trees Am. 782. 1869. Raised by Leroy, Angers, Fr., it fruited first in 1862. Fruit large or below, turbinate- obtuse, ventriculous, strongly bossed, generally irregular and much less curved on one side than the other; skin thick, orange-yellow dotted with gray-russet, slightly vermilioned on the side next the sun; flesh white, fine, very melting; juice abimdant, vinous, sugary; first; Aug. Henri Gregoire. i. Guide Prat. 96. 1876. 2. Ibid 93. 1895. On trial with Simon-Louis at Metz, Lorraine, in 1876, and in 1895 and was " very much recommended " by the firm in both of those years. Fruit medium; first; Nov. and Dec. Henri Ledocte. i. Guide Prat. 96. 1876. One of M. Gregoire's seedlings. Fruit medium size; flesh melting; flrst; Dec. and Jan. Henri Quatre. i. Mag. Hort. 12:173, %■ 6. 1846. 2. Leroy Diet. Pom. 2:277, fig- 1869. Henry the Fourth. 3. Downing Fr. Trees Am. 782. 1869. On the authority of Diel it appears that this pear was originated by ]\L de Witzthumb 41 6 THE PEARS OF NEW YORK before 1815, and was afterward described by the Vicomte Vilain XIV, mayor of Ghent under Napoleon I. Fruit below medium, obtuse-pyriform, rather variable, often contorted and always has one side larger than the other, greenish-white, becoming deep lemon- yellow as it reaches maturity, much covered with fine cinnamon-russet on which are small greenish dots; flesh yellowish, coarse or semi-fine, breaking, gritty at center, very rich, sweet, juicy and with an aromatic flavor; good; Oct. Henrietta, i. Mag. Hon. 4:231. 1838. 2. Ibid 487, fig. 42. 1847. A seedling of Governor Edwards, New Haven, Conn. Fruit a medium-sized and pretty pear, obovate, inclining to oval, tapering towards each end and rather obtuse at the stem; skin fair, smooth, dull yellow, tinged with red in the sun; flesh white, rather coarse, melting, juicy; good; Sept. Heniiette. i. Ann. Potn. Beige 6:37, fig. 1858. 2. Hogg Fruit Man. 593. 1884. Raised from seed by Simon Bouvier, Jodoigne, Bel., and produced its first fruit in 1825. Fruit small or medium, globular-turbinate; skin rough, almost entirely washed with russet, colored and stained with red-brown, carmined on the side next the sun ; flesh white, rather fine, melting, full of sugary juice, of an agreeable perfume. Henriette Van Cauwenberghe. i. Mas Pom. Gen. 1:171, fig. 86. 1872. From Lievin Van Cauwenburghe, a business man at Audenarde, Bel., where it bore fruit for the first time about 1827. Fruit medium or nearly large, pyriform-ovate, globular, a little bossed; skin rather thick and firm, pale water-green and whitish, dotted with gray- brown specks; at maturity it becomes dull or orange-yellow and golden on the side of the sun; flesh white, fine, melting, abounding in sweet juice, vinous and pleasantly perfumed; good; Oct. Heniy (Connecticut), i. Cultivator N. S. 2:175, fig- 7- 1845. A seedling raised by the Hon. H. W. Edwards, Governor of Connecticut and described by him to the Pomological Society of New Haven in 1845. Fruit small, turbinate, green turning to yellow, with a coppery blush ; flesh juicy, melting and exceedingly rich and sweet, not surpassed by any in richness; Sept. Henry (lUinois). i. III. Hort. Soc. Rpt. 302. 1895. 2, Plwenix Nurs. Cat. 13. 1906. Originated from French pear seed planted in 187 1 by Henry C. Henry, Effingham County, 111. Said to be a hardy and long-keeping pear of good quality. Fruit large, resembling Bartlett in shape and flavor. Herbelin. i. Guide Prat. 96. 1876. Fruit medium, having the appearance of Bartlett; flesh fine, a little dense, very sugary: Sept. Herbin. i. Guide Prat. 96. 1S76. 2. Baltet Trait. Cult. Fr. 360. 1908. A French winter pear cultivated particularly at Saint-Erme, Department Aisne. Fruit medium, long, red; first; Feb. and Mar. Herbomer Schmalzbime. i. Dochnahl Fiihr. Obstkunde 2: i&g. 1856. Nassau, Bel. Published by Diel in 1S06. Fruit medium, nearly pyriform; skin smooth, with fine scales, light yellow tiuTiing to citron-yellow, without russet; flesh granular, gritty, sweet and acid; good for kitchen use; Sept. THE PEARS OF NEW YORK 417 Herbst-Citronenbime. i. Dochnahl FiiJtr. Obsikunde 2:156. 1856. Thtiringia, published in 1810. Fruit small, globular, yellow-green changing to citron- yellow, dotted with green, lightly blushed; flesh yellowish-white, breaking, acidulous, sweet; second for dessert, first for culinary use; Sept. and Oct. Herbst-Kloppelbime. i. Dochnahl Fiihr. Obsikunde 2:1 ^g. 1856. A seedling of Van Alons, 1852. Fruit small, turbinate-ventriculous, sides imequal, green turning to yellowish, blushed on the svmny side with brown; flesh yellowish-white, fine, semi-melting; second for the table, first for the kitchen; Sept. and Oct. Herbsteierbime. 1. Dochnahl Fiihr. Obsthmde 2:igo. 1S56. Thuringia and Saxony; earliest report 1801. Fruit small, somewhat swelled, green- yellow, dotted with dark green, often strongly blushed with brown, with yellow dots; flesh greenish-white, sweet: third for the table, very good for kitchen use; Sept. Herbstlanger. i. Loschnig Mostbirnen 36, fig. 1913. A pen-}' pear growing in the Voralberg and in Switzerland. Fruit large, long-p3Tiform, almost like Calebasse in form, greenish-yellow changing to lemon-yellow, finely dotted; flesh yellow- white, juicy, saccharine, with a slightly aromatic flavor; Sept. Hericart. i. Mag. Hort. 8:87. 1842. 2. Downing Fr. Trees Am. 783. 1869. Cions of this variety were received in 1834 and 1835 by Manning and Kenrick from Van Mons of Belgium. It was placed on the list of rejected fruits by the American Pomological Society in 1854. Tree vigorous and productive. Fruit mediimi, obovate, often rather oblong, yellow, russety; stem medium long, rather slender, set in a small cavity; basin shallow; flesh white, fine-grained, butterj^ not rich, peculiarly aromatic, gritty, slightly astringent; good; Sept. Hericart de Thury. i. Mag. Hort. 19:102. 1853. 2. Downing Fr. Trees Am. 783. 1869. 3. Leroy Did. Pom. 2:281, fig. 1869. Thury Schmahbirne. 4. Dochnahl Fiihr. Obstkunde 2:66. 1856. Raised from seed by Van Mons and dedicated to M. Hericart de Thwry, president of the Society of Horticulture of France. Tree a good grower, rather pyramidal, neither an early nor a profuse bearer. Fruit medium or above, obtuse-ovate-pyriform, yellow, thinly shaded with red in the sun, slightly netted, thickly sprinkled with russet dots; stem long, rather slender, ou-ved, set in a small cavity; calys. closed, set in a small, uneven, basin; flesh white, not very juicy, slightly astringent; good; Nov. and Dec. Herkimer, i. Downing Fr. Trees Am. 783. 1869. Originated on the farm of S. Earl, Herkimer, New York, previous to 1869. Fruit medium to large, globular-oblate, pale greenish-yellow, clouded with dull red in the sun; flesh white, rather coarse-grained at center, juicy, sweet, melting and agreeable; good; Sept. and Oct. Herr Late Winter, i. W. N. Y. Hort. Sac. Rpl. 117. 1880. Described as a new fruit in 1879 by Barry. It was raised by A. G. Herr of Louis- ville, Ky. Fruit medium to large, good in quality and a long keeper, sometimes until May and Jime of the following year. Hert. I. Mas Le Ferger 1:145, fig. 71. 1866-73. From Thomas Rivers, Sawbridgeworth, near London, Eng. Fruit medium or nearly 27 41 8 THE PEARS OF NEW YORK medium, ovate-pyriform; skin thick, firm, very pale green, sprinkled with gray-brown dots, citron-yellow when ripe and often golden on the side of the sun; flesh white, fine, semi-melting, sufficient juice which is sugary, refreshing, agreeable; good, for the season; end of winter and spring. Hessenbime. i. Dochnahl Fiihr. Obstkunde 2:146. 1856. German; Hesse, 1815. Fruit medium and above, cur\'ed, thin-skinned, greenish- yellow changing to yellow, with a vivid blush, often mottled with yellowish-brown; flesh sweet, juicy, becoming mealy; second for dessert, first for kitchen; Sept. and Oct. Hessle. 1. Hogg Fruit Man. 593. 18S4. 2. Bunyard Handb. Hardy Fr. 180. 1920. Hessle is an old English pear, and takes its name from the village of Hessle in York- shire where it was first discovered. Fruit rather small, turbinate, greenish-yellow, much covered with large russety dots, giving it a freckled appearance; flesh nearly white, tender, with an agreeable, aromatic juice; a good market-garden pear; Oct. Hewes. i. Mag. Hort. 20:269. 1854. 2. Am. Pom. Soc. Rpt. 93. 1852. Raised at Brandywine, Del., from seed of the White Doyenn^ which it much resembles though smaller. In 1852 it was in possession of Aaron Hewes and was said then to have been in bearing about 28 years. Fruit medium, globular-obovate, yellow; Sept. Heyer Zuckerbime. i. 'Doch.ns.hl Fiihr. Obstkunde 2:$$. 1856. Sucree d'Heyer. 2. Mas Pom. Gen. 4:85, fig. 235. 1879. A Van Mons seedling sent in 1838 to his friend Herr Heyer, a grafter at Luneburg, Hanover, Ger. Fruit medium, long-turbinate, sides unequal, slightly bossed, light green turning to yellow, often flushed with vermilion, speckled with russet; second for the table, first for kitchen; Sept. Hilda. I. Guide Prat. 104. 1895. Distributed by Daras de Naghin of Antwerp, Bel. Fruit resembles Josephine de Malines; flesh yellowish- white tinted with green near the stalk, melting, very juicy, having the flavor of the Beurre Gris; Nov. and Dec. Hildegard. 1. 'Doch.nahl Fahr. Obstkunde 2:1'] 2. 1856. A seedling of Van Mons; published in 1852. Fruit medium, turbinate-ventriculous, light green turning yellow, washed with brown, sometimes rusty red on the side of the sun; flesh fine, free from grit, very sweet ; very good for general household use ; all winter to April. Hildesheimer Bergamotte. i. Li&gel Syst. Anleit. 12,2. 1825. 2. Mas Le Verger y.Vt. i, 13, fig. 5. 1866-73. Bergamote d'Hildesheim. 3. Leroy D/c/. Pom. 1:242, fig. 1867. Central Germany, 1825. Fruit medium, oblate, medium- ventriculous, sides unequal, light green turning to citron-yellow, without any red blush but a good deal russeted; flesh melting, very juicy; a good dessert pear; end of Sept. for 2 weeks. Hildesheimer Spate Sommerbime. i. 'Doch.na^AFiihr. Obstkunde 2:iig. 1856. A seedling of Cludius, Hildesheim, Ger., 1821. Fruit medium, pyriform-ventriculous, sides unequal, yellowish-green, washed with rusty russet on the side of the sun; flesh ros- aceous, spongy, sweet, wanting in flavor; third for table, first for culinary use; Sept. Hildesheimer Winterbim. i. Christ i/anc?6. 496. 1817. German. Fruit mediiun, Bergamot-shaped, of excellent flavor; Nov. to Mar. THE PEARS OF NEW YORK 419 Hingham. i. Downing Fr. Trees Am. 7S3. i860. Originated in Hingham, Mass. Fruit medivun, obovate-acute-pjniform, pale yellow, tinged with red on the side next the sun, freely dotted with brown specks; flesh whitish, melting, juicy, vinous; good; Oct. Hirschbime. i. Loschnig Mostbirnen 16, fig. 1913. An Austrian perrj' pear, raised from a wilding in Styria. Fruit one of the larger perry or wine pears, globular and Bergamot in form, greenish-yeUow, brownish-red flush on the side opposed to the sun, brown dots; flesh yellow-white, fairly firm, juicy; good; Oct. Hirsenbime. 1. 'DochxialAFuhr. Obstkunde 2:^,6. 1856. Middle Rhineland, Germany, 1S02. Fruit small, pyriform, roimded at the top, sides unequal, light green turning yellowish, often rather browTi-blushed, some russet markings: flesh fine-grained, very juicy; second for the table, first for the kitchen; Aug. Hitzendorfer Mostbime. i. Loschnig Mostbirnen 86, fig. 1913. An Austrian perry pear. Fruit large, globular, somewhat like Bergamot in form, light green, blushed with a beautifid brown-red on the cheek next the sim, tender, dotted; flesh greenish- white, firm and very juicy; end of Sept. for two weeks. Hoe Langer Hoe Liever. i. Knoo-p Fructologie 1:93, Tab. III. 1771. Dutch. Fruit medium, long-pyriform, somewhat ventricttlated toward the lower end, often rather deformed, pale green or yellowish-white; flesh flne, gritty, juicy, agreeable, savory, when eaten exactly at the right time, otherwise it is insipid; Sept. and Oct. Hofsta. I. Ragan Norn. Pear, B. P. I. Bui. 126:145. 1908. Sweden. C. Gibb called it a fine culinary variety. Fruit mediiun, pj-niorm; good; mid-season. Holland Green, i. Coxe Cult. Fr. Trees 190, fig. 26. 1817. 2. Kenrick Am. Orch. 137. 1832. An old variety described by William Coxe in 181 7, and stated by him to have been imported from Holland by William Clifton of Philadelphia. It was sometimes called the Holland Table pear. Fruit rather large, irregular or turbinate in form, green, with numer- ous indistinct spots and small cloudings of russet; flesh melting, sprightly, greenish-white and juicy ; thought much of at the beginning of the nineteenth century, but considered by Manning to be worthless in this coimtry. Was discarded by the London Horticultural Society before 1837; Sept. and Oct. Hollandische Butterbime. i. Dochnahl Fiihr. Obstkunde 2:126. 1856. North Germany, 1804, at Bremen. Fruit medium or below, sides unequal, light yellow changing to golden-yellow at maturity, blushed with cinnamon on the surmy side and speckled -ndth brown dots; flesh white, melting, buttery, juicy and full of flavor; first for dessert; Sept. and Oct. Hollandische Gewiirzbime. i. Dochnahl Fiihr. Obstkunde 2:14. 1856. Holland, 1849. Fruit medium, ventriculous-turbinate, covered with rough russet; fiesh semi-melting, very juicy and aromatic; second for the table, very good for cook- ing; end of Sept. Hollandische Zuckerbime. i. Dochnahl Ftihr. Obsikunde 2:33. 1856. Possibly of Dutch origin but reported in Thuringia, 1799. Fruit small, globular but 420 THE PEARS OF NEW YORK variable, light yellow, blushed and dotted with yellowish specks becoming greenish at maturity, thin-skinned; flesh breaking, musky, aromatic; third for dessert, first for kitchen; Aug. Holmer. i. Kogg Fruit Man. sg 4. 1884. A well-known perry pear in Herefordshire, Eng. Fruit very small, globular- tiorbinate, even and regular in outline, dull greenish-yellow when ripe, and thickly covered with russet dots, so as to form a kind of crust on the surface; flesh yellowish, firm, crisp, and very astringent. Homestead, i. Downing Fr. Trees Am. 2nd App., 150. 1876. Raised by Asahel Foote, Williamstown, Mass., from seed of White Doyenne. Fruit medium or above, oblong-obtuse-pyriform, greenish-yellow, often pale yellow when fully matured, sometimes a shade of brownish-red where exposed, slightly netted and patched with russet and many russet dot; flesh whitish, rather coarse around the core, semi-fine, melting, sweet, juicy, slightly vinous and aromatic; Nov. and Dec. Honey, i. Prince Pom. Man. 2:216. 1832. 2. Downing Fr. Trees Am. 784. 1869. Deu.v Fois L'An. 3. heroy Diet. Pom. 2:20, fig. 1869. Although known in this country as Honey, its original European name is Deux Fois I'An. or Two Times a Year, on account of its flowering twice in the season, the second crop ripening in September or October. It is of ancient and uncertain origin, but Le Lectier at Orleans possessed it in his immense orchard in 1598, and Merlet described it in 1675. Fruit medium or below, globular-pyriform, rarely very obtuse, generally much swelled in the lower part, diminishing abruptly toward the stem, rather bright greenish-yellow, stained and dotted with gray chiefly on the side exposed to the sun where it is also rayed and washed with carmine; flesh yellowish, coarse, semi-breaking, granular around the core; juice sufficient, sugary and possessing a pleasant, musky flavor; Aug. Honey (Russia), i. Am. Pom. Sac. Rpt. 21. 1887. 2. Ragan Norn. Pear, B. P. I. Bui. 126:146. 1908. Introduced from Russia in 1879 under the Russian name Gliva Medovava. Fruit small, globular-pyriform, yellow, blushed red; flesh coarse, juicy, sweet; mid-season. Honey Dew. i. Stark Bros. Cat. 55. 1921. Originated by Mr. Raabe of Illinois and introduced by Stark Bros, in 192 1. Fruit large, roundish, golden-yellow, almost covered with rich russet; flesh tender, crisp, very juicy, sweet; early fall. Honigbergamotte. i. 'Dochnahl Fiihr. Obstkunde 2: jS. 1856. Nassau, 1833. Fruit mediiun, globular, sjmimetrical; skin smooth, uniformly greenish- yellow, brownish-red on the side next the sun; flesh semi-melting, aromatic; second for dessert; first for general culinary uses; Sept. Hoimelbime. i. Loschnig Mostbirnen 38, fig. 1913. A perry pear grown in Lower Austria. Fniit fairly large, long-pyrif orm ; skin rather smooth and shining, greenish-yellow changing to yellow; flesh whitish, coarse-grained, very juicy, saccharine, rather astringent and feebly aromatic; Oct. Hoosic. I. W. N. Y. Hort. Soc. Rpt. 116. 1880. 2. Ont. Dept. Ag. Fr. Oni. 166. 1914. Raised by A. Foote, Williamstown, Mass., from seed of Hacon Incomparable, and THE PEARS OF NEW YORK 42 1 distributed by him about 1870. Fruit large to very large, obtuse-pyriforxn, somewhat one-sided, yellow, with russet dots and hght red blush in the sun; flesh fine, white, tender, moderately juicy, with a rich almond flavor; quality ranking as " best " for all pxirposes; first class for near market ; Oct. Hopfenbime. i. Dochnahl Fuhr. Obstkunde 2: igo. 1856. Hesse, Germany, 1801. Fruit small, obtuse-conic; skin smooth, pale yellow, blushed with a dark glow; flesh rosy, fine, acid, juicy; third for the table, first for kitchen; end of Aug. Hosenschenk. i. Horticulturist 2>:^$&. 1853. 2. Downing Fr. Trees Am. 784. 1869. Raised from seed about the year 1803 by John Schenk, Weaver Township, Pa. Fruit mediimi, roundish-oblate, light yellowish-green, rarely blushed; flesh rather coarse, tender, juicy, melting, slightly vinous, with a mild and pleasant flavor; first; end of Aug. Housatonic. i. Downing Fr. Trees Am. 2nd K-p^., 151. 1876. Originated in the garden of John J. Howe, Birmingham, Conn. Fruit rather large, globular-pyriform ; surface imeven, greenish-yellow, with many green and brown dots; flesh white, semi-fine, juicy, melting, rich, vinous; Nov. Houser. i. Mo. Hort. Soc. Rpt. 38. 1896. A native pear reported to the Missouri State Horticultural Society in 1896. Hovey. i. Leroy £>tc/. Pom. 2:284, figs. 1869. 2. Downing Fr. Frees Am. 784. 1869. Propagated by Andre Leroy in 1853 and dedicated by him to the American pomologist Hovey. Fruit medium or above, conic-pyriform or turbinate-obtuse-pyriform, variable but always very long; skin fine and very smooth, bright yellow, finely dotted with gray and stained with patches of russet; flesh yellowish- white, semi-fine, melting, watery and slightly granular; juice abundant, sugary, acidulous, and possessing a musky perfume; first; Nov. Howard, i. Downing Fr. Trees Am. 785. 1869. Disseminated by D. W. Coit, Norwich, Conn. Fruit medium, globular-obovate, pale yellow, with patches of russet and thickly sprinkled with russet dots; flesh white, melting, juicy, sweet, rich, slightly perfvmied, pleasant; very good; Sept. Howe Winter, i. Field Pear Cult. 273. 1858. Said to have originated in Virginia. Fruit large, globular, yellow-russeted; good; late. Hubert Gregoire. i. Guide Prat. 97. 1876. In the trial orchards of Simon-Louis Bros, at Metz, Lorraine, in 1876. Fruit rather large; first; Jan. Huffcap. I. L'mdley Guide Orch. Card. 415. 1831. 2. Prince Pom. Man. 2:209. 1832. Of several varieties of the Huffcap perry pears such as the Brown, Red, and Yellow, growing in Herefordshire, Eng., this is the best. Fruit middle sized, ovate, pale green marked with gray russet. Hiiffel Bratbime. i. Dochnahl Ftihr. Obstkunde 2: s- 1856. Upper Hesse, Prussia, 18 19. A variety of the Volema class. Fruit large, broad- turbinate, with unequal sides, light green turning to yellowish, often faintly blushed, numerous russet spots; flesh aromatic, breaking, juicy; first for household use; Dec. to Apr. Huggard. i. Ragan Norn. Pear, B. P. I. Bui. 126:147. 1908. Originated at Whitby, Ontario, Can., from Beurre Clairgeau crossed with Beurre 422 THE PEARS OF NEW YORK d'Anjou. Fruit large, obtuse-pyriform, yellow with red blush; flesh sweet, juicy, good; medium late. Huguenot, i. Downing Fr. Trees Am. 394. 1845. Originated by a Mr. Johonnot of Salem, Mass. Rejected by the American Pomologica. Society, October, 1850. Fruit medium, globular, smooth, pale yellow, sprinkled with large spots of bright red; flesh white, fine-grained, semi-breaking, sweet but wanting in flavor and juice; poor; Oct. Huhle de Printemps. i. Mas Pcnn. Gen. 5:159, fig. 368. 1880. This pear was received in France by M. Papeleu from M. Hartwiss, director of the Imperial Gardens at Nikita, Southern Russia, about i860. Fruit medium, cylindrical- ovate, rather in form like a small cask or keg, even in contotu-; skin thick, firm, more or less intense green, dotted with brownish-gray specks, very small and numerous and mingled with small strokes of russet over nearly all the surface; flesh yellowish-white, coarse, semi- breaking, rather gritty near the core, sufficiently juicy, with a refreshing and agreeable flavor; cooking; end of winter. Hull. I. Mag. /for/. 9:432. 1843. 2. Ihid io'.2ii. 1844. The original tree was found in Swansey, Mass., about 1815. Fruit medium, obovate, yellowish-green, russeted, some dull red on the sunny side; fiesh yellowish- white, coarse, melting, juicy, gritty at core, pleasantly perfumed; good to very good; Oct. Hungerford Oswego, i. Downing Fr. Trees Am. 786. 1869. From Oswego, N. Y. Fruit medium, globular, yellow, with brown dots; flesh white, butter^', melting, juicy, gritty, sweet; good; Oct. Hunt Connecticut, i. Mag. //or/. 12:305. 1846. 2. Downing Fr. Trees A»«. 575. 1S57. An American cooking pear. Rejected by the American Pomological Society in 1S54. Fruit medium, oblate, yellowish-green, coarse, dry, and sweet. Huntington, i. Mag. Hort. 23:111, fig. 4. 1857. 2. Mas Le Verger 2:155, fig- 76. 1866-73. A wilding found by James Huntington, New Rochelle, N. Y. In 1857 it was consid- ered to be 20 or 30 years old. Fruit under medium, globular-obovate, yellow, with num- erous russet dots and sometimes a red cheek; flesh fine texture, buttery, slightly vinous, with a dehcate aroma; very good; Sept. Hurbain d'Hiver. i. Kogg Fruit Man. 594. 1884. Fruit small, Bergamot-shaped, even and handsome in outline, fine golden yellow in the shade, strewed and mottled with patches of thin cinnamon-colored russet, with a patch of russet around the stalk, washed with bright red on the side next the sun ; flesh yellowish, melting, rather coarse, juicy, sweet, without much perfume; second; Nov. Hussein Armudi. i. Hogg Frwti Maw. 594. 1884. An oriental pear, published in 1832. Fruit below medium, obovate, smooth, bright green at first changing to greenish-yellow, strewed with russety dots of brown and some traces of russet; flesh whitish, gritty at core, tender, melting, very juicy, with a rich, vinous, sweet flavor; first for table; Sept. Hutcherson. i. Ragan Norn. Pear, B. P. I. Bui. 126:148. 1908. Reported in the experimental orchard at Agassiz, B. C, in 1900. Fruit medium, obtuse-pyriform, greenish-yellow ; fiesh melting, juicy, sweet ; mid-season. THE PEARS OF NEW YORK 423 Huyshe Prince Consort, i. Jour. Hort. 12:89, %• 1867. 2. Bnnjavd Handb. Hardy Fr. 180. 1920. Fraited in 1S64 by the Rev. John Huyshe of Cullompton, Devon, Eng., from Beurr6 d'Arenberg fertilized by Passe Colmar. Fruit very large, oblong, uneven and bossed in outline, grass-green becoming sometimes yellowish-green, thickly covered with large russet dots; flesh yellow, with a greenish tinge, melting, rather crisp, very juicy, sweet, vinous, with a very powerful and peculiar flavor unlike any other pear; a first quality, delicious fruit; Nov. Huyshe Prince ofWales. 1. Gard.Chron. $1. 1864. 2. Jour. Hort. 1:2,92, fig. ^2. 1880. Huyshe Bergamot. 3. Card. Chron. 4:836, fig. i. 1S57. 4. Mag. Hort. 24:276. 1858. Of the same origin as Huyshe Victoria. First fruited in 1856 and named Huyshe Bergamot but later changed to Huyshe Prince of Wales. Fruit large, globular-oval, even in outline, lemon-yellow covered with a finely reticulated cinnamon-colored russet; flesh yellowish-white, tender, melting, juicy and richly flavored; first; end of Nov. to Jan. Huyshe Princess of Wales, i. Card. Chroti. 8. 1863. 2. Bunyard Handb. Hardy Fr. 180. 1920. This pear, first fruited in 1863, is of the same origin as Huyshe Victoria. Fruit mediimi, oblong, even in outline, abrupt at the stalk, lemon-yellow sprinkled with patches, veins and dots of pale cinnamon-russet; flesh of a deep yellow, fine, very melting, abundantly juicy, richly flavored and highly aromatic; very excellent; Nov. Huyshe Victoria. 1. Jour. Hort. ^'.it. 1863. 2.'B\xaya.r6. Handb. Hardy Fr. i?>i. 1920. Victoria. 3. Card. Chron. 836, fig. 2. 1857. Victoria d'Huyse. 4. Pcnn. Gen. 7:33, fig. 497. 1881. Rev. John Huyshe, a clergyman at Clysthydon Rectory, near Cullompton, Devon, Eng., raised, about 1833, three plants from pips of one fruit from Marie Louise, hybridized with Gansel Bergamot. Of these three plants one produced fruit in 1854 or 1855 and was named Huyshe Victoria. The other two fruited in subsequent years and were named Huyshe Prince of Wales and Huyshe Princess of Wales, respectively; these three together with a fourth, Huyshe Prince Consort, being known as the Royal Pears. Tree vigorous, spreading, very productive. Fruit medium in size, ovate-pyriform or ovate- acute-pyriform, yellow, freckled and veined with thin, smooth cinnamon-russet; stem medivim in length, stout, generally inclined and inserted without depression; calyx open; flesh yellowish, juicy, melting, vinous; good to very good; Nov. Hyacinthe du Puis. i. Guide Prat. 93. 1895. In trial orchards of Simon-Louis, Metz, Lorraine, in 1895. Fruit medium; flesh rather fine, salmon tinted, savory, juicy; Nov. and Dec. Ickworth. I. Kenrick Am. Orch. 194. 1832. Originated by T. A. Knight, President of the London Horticultural Society, who in 1832 sent cions to Mr. Lowell and the Massachusetts Agricultural Society. Fruit melting, rich, rose-flavored ; Mar. and Apr. Ida. I. Guide Prat. 97. 1876. On trial with Messrs Simon-Louis, Metz, Lorraine, in 1876. Fruit large, Doyenne- shaped, yellowish-green washed with red-brown; flesh buttery; first; Oct. 424 THE PEARS OF NEW YORK Ilinka. i. Guide Prat. 94. 1895. 2. Card. Chron. 3rd Ser. 36:368. 1904. This variety was published by Messrs Simon-Louis, of Metz, Lorraine, in 1895 as having been received by them from M. Niemetz, Winnitza, Eiu-opean Western Russia. Fruit medium to large, yellow, blushed with red on the side of the sun; mediiun quality; end of July. Imperiale a Feuilles de Chene. i. Duhamel Trait. Arb. Fr. 2:228, PI. LIV. 1768. 2. Leroy Diet. Pom. 2:287, fig. 1869. Oak-Leaved Imperial. 3. Downing Fr. Trees Am. 822. 1869. Imperiale. 4. Hogg Fruit Man. 596. 1884. The origin of this pear is unknown but it was propagated by the Chartreux Monks of Paris in 1752. The tree is very vigorous and hardy and the leaves are singular in that, due to their peculiar indenting and puckering, they have the appearance of being sinuated like those of the oak. Fruit large, ovate, irregular, mammillate at the summit and always having one side larger than the other, dull yellow, covered with large reddish dots; flesh whitish, coarse, semi-breaking, juicy, gritty at center, sugary, almost without perfume; first for cooking, third for dessert; Feb. to May. Incommunicable. 1. Lindley Guide Orch. Card. 27(>. 1831. 2. Mag. Hort. gii^i. 1843. Flemish. In a list of pears grown in France and the Netherlands sent by Joseph Par- mentier to the London Horticultural Society in 1S24. Fruit above medium., pyramidal and compressed toward the stalk, pale grass-green, thickly sprinkled with small gray- russety specks; stem short, stout, inclined; flesh yellowish- white, tinged near the core with a light shade of orange, a little gritty, melting, juicy, saccharine, with a slight musky perfume; latter half of Oct. Incomparable de Beuraing. i. Guide Prat. 97. 1876. A French pear, presumably, published first by Gregoire and on trial in the trial- orchard of Messrs. Simon-Louis in 1876. Fruit very large; flesh fine, melting, juicy; of rather good quality; Nov. Indian Queen, i. Mass. Hort. Soc. Rpi. 32. 1870. 2. Am. Pom. Soc. Rpt. 66. 1875. Exhibited by Henry McLaughlin, Bangor, Me., before the Massachusetts Horti- cultural Society in 1870. Fruit rather large, long-pyriform, greenish-yellow with a brown cheek; flesh coarse, semi-melting, sweet, not rich, insipid; good for market only; Sept. Infortunee. i. Mas. Pom. Gen. 3:69, fig. 131. 1878. Said to have been shown at the Exhibition of Gotha, Ger., in 1857. Fruit mediimi, turbinate-ovoid, ordinarily regular in contour; skin rather thick, clear green spotted with gray specks, round, small, numerous; at maturity the basic green becomes a dull pale yellow and golden on the side next the sun; flesh yellowish, semi-fine and melting, gritty round the core; juice sufficient and sweet; second; Aug. Ingenieur Wolters. i. Guide Prat. 94. 1895. Sent out by M. Daras de Naghin, Antwerp, Bel. Fruit meditmi; flesh fine, very sugary, perfimied; first; Oct. Innominee. i. Prince Pom. Man. 2:213. 1832. 2. Kenrick Am. Orch. 155. 1832. Raised by Van Mons who in 1831 sent cions of it to the Massachusetts Horticultural THE PEARS OF NEW YORK 425 Society. Fruit over 4 inches in length and nearly 35 in breadth, rather pyramidal, swollen at the middle; skin light green, mottled with pale fawn color, partially yellow at maturity; flesh delicate, melting, sweet, and full of a pleasant odor; good; between summer and autumn. International, i. Guide Prat. 94. 1895. Reported in the trial orchards of Messrs. Simon-Louis at Metz, Lorraine, in 1895. Fruit medium; first; Dec. to Feb. Iris Gregoire. i. Mag. Hort. 23:155. 1857. 2. Leroy Diet. Pom. 2:290, fig. 1869. A seedling raised by Xavier Gregoire, Jodoigne, Bel., it fruited for the first time in 1853. Fruit variable in size, sometimes below medium, long-conic, swelled at base, bossed, and corrugated at apex, a clear golden-yellow, finely dotted and streaked with gray, washed with fawn at either pole; flesh white, semi-fine and melting, rather dry and gritty; juice insufficient, sweet, having a pleasant aroma; second or even third when especially deficient in juice; Nov. and Dec. Isabella, i. Mass. Hort. Soc. Rpt. 46. 1866. A seedling raised by S. A. Shurtleff, Brookline, Mass.; it fruited first in 1866. Fruit medium, pyriform, light green blushed with red on the side next the sun ; flesh white, juicy, sprightly, agreeable; Oct. Isabella de Maleves. 1. Guide Prat. (^-j. 1876. 2. Mas Pojn. (7eH. 5:81, fig. 329. 1880. This pear is No. 43 in Les fruits du jardin Van Mans by M. Bivort but is stated by Mas to have been obtained by Gregoire, Jodoigne, Bel. Fruit small or nearly medium, fig-like in form, i. e., ovate-conic, regular in contovu", a lively green speckled with graj^ dots, some russet around each pole; at maturity the green becomes yellowish; flesh whitish, melting, juicy, vinous, refreshing; flrst; end of July and early Aug. Island. I. Field Pear Cm//. 2 73 . 1858. 2. Downing Fr. Trees Am. ^^?,. 1S69. Originated with Cornelius Bergen on Bergen Island adjoining Long Island about 1848. Fruit meditun, short-pjTiform incHning to turbinate, often turbinate or Bergamot-shaped, pale yellow, netted, sprinkled, and patched with russet, covered thickly with small brown spots and slightly shaded with crimson where exposed to the sun; flesh white, a httle granular, juicy, melting, with a sprightly, perftimed, somewhat aromatic flavor; very good; Sept. and Oct. Italienische Winterbergamotte. i. 'DoclcmaiAFuhr. Obstkunde 2:-]i\. 1856. Italy, 1819. Fruit medium, turbinate, slightly bossed, light green changing to yellowish-green, often blushed with brown, speckled with ntimerous fine, brown dots; flesh yellowish, coarse-grained, juicy, melting and sweet; third for the table, first for kitchen; Apr. and May. Ives. I. Field Pear Cult. 273. 1858. 2. Downing Fr. Trees Am. 788. 1869. Raised by Dr. EU Ives, New Haven, Conn. Fruit small to medium, rather globular, greenish, brownish-red cheek; flesh melting, sugary, juicy; good; Sept. Ives August. I. Downing Fr. Trees Am. 788. 1869. Raised by Dr. Eli Ives. Fruit mediimi, oblong-obtuse-pyriform, green, with a brown- ish-red cheek; flesh greenish-white, semi-melting, juicy, rather astringent; good; Aug. 426 THE PEARS OF NEW YORK Ives Bergamotte. i. Field Pear Cm//. 273. 1858. 2. Downing Fr. Trees Am. 788. 1869. Originated by Dr. Eli Ives. Fruit medium or small, globvilar, greenish-yellow with some traces of russet; flesh rather coarse, buttery, melting, juicy, vinous; good; Sept. Ives Seedling, i. Field Pear Cm//. 273. 1858. 2. Elliott Fr. iJoofe 392. 1859. Raised by Dr. Eli Ives. Fruit nearly medium, rather globular, greenish-yellow, shaded with crimson; flesh whitish, coarse and granular, melting, juicy, with a refreshing sugary flavor, perfumed; good; Sept. Ives Virgalieu. i. Field Pear Cm//. 273. 1858. 2. Elliott Fr. Book 2,92. 1839. Raised by Dr. Eli Ives. Fniit below meditmi, pyriform, greenish blushed with dull crimson; flesh whitish, granular, juicy, sweet, vinous, buttery and melting; good to very good; Oct. Ives Winter, i. Downing Fr. Trees Am. 575. 1857. a. Ibid. 789. 1869. Raised by Dr. Eli Ives. Fruit mediimi, depressed-pyriform, yellowish, sprinkled with russet spots; flesh white, coarse, granular; cooking; Dec. Ives Yale. i. Downing Fr. Trees Am. 789. 1869. Raised by Dr. Eli Ives. Fruit mediimi, globular, mammillate at base of stem, dull greenish-yellow, blushed with brownish-crimson in the_sim; flesh greenish-white, moderately juicy; good; early Aug. Jablousky. i. Dochnahl Filhr. Obsikunde 2:28. 1856. Originated at Wittenberg, Ger., in 1799. Fruit small, nearly round, symmetrical; skin smooth and polished, greenish-yellow turning to light waxy yellow, often slightly blushed; flesh semi-melting and rather coarse, having a musky aroma; second for the table, first for culinary uses, first for market ; Sept. Jackson, i. Downing Fr. Trees Am. $12. 1857. 2. Elliott Fr. Paofe 392. 1859. Origin, New Hampshire. Fruit medium, obovate, short-pyriform, pale yellow, some- what russeted; flesh white and juicy, brisk, vinous; good to very good; Sept. Jackson Elizabeth, i. Downing Fr. Trees Am. 789. 1869. Originated with S. S. Jackson, Cincinnati, Ohio. Fruit medium, globular-obovate- pyriform, greenish-yellow, tinged with crimson on the sunny side and thickly dotted with russet; flesh whitish, juicy, melting, sweet, pleasant and slightly aromatic; good to very good; Sept. Jacqmain. i. Leroy Did. Pom. 2:2^2, fig. 1869. From Simon Bouvier, Jodoigne, Bel., about 1835. Fruit above medium, long-tur- binate, obtuse, swelled at middle circumference, smaller on one side than the other; skin rugose, thick, greenish, dotted with clear gray and sometimes vermilioned on the side exposed to the sun; flesh greenish-white, coarse, semi-breaking, gritty; juice stifficient, sugary without any pronounced perfume; third; Oct. Jacques Chamaret. i. Levoy Did. Pom. 2:2^^, fig. 1869. From the last seed beds made at Laval, France, in 1837 or 1838 by L^on Leclerc. Fruit above medium, turbinate, slightly obtuse, mammillate at base, bossed at summit, clear yellow, dotted and stained with russet; flesh white, fine, semi-melting, watery, rather granular at center; juice abundant, sweet, very sugary and perfimied; first; Nov. THE PEARS OF NEW YORK 427 Jacques Mollet. 1. Guide Prat. g^. 1876. Published by Boisbunel in 1S66. Fruit medium or large, oblong; first; Nov. to Feb. Jakobsbime. i. Dochnahl Fuhr. Obstkunde 2:1 Z- 1856. Reported from Wetterau. Fruit medium, long, green, changing to yeUow, some brown-russet and verj^ fine dots; flesh very sugary, balsamic, mild and tender; first for dessert, domestic and market uses; Sept. Jalousie, i. Duhamel Trait. Arb. Fr. 2:211, PI. XLVII, fig. 3. 1768. 2. Hogg Fruit Man. 596. 1884. This is one of the oldest French pears, having been mentioned by the naturalist Dalechamp before 1586 and thought by him to have come from the Romans. Merlet mentioned it in 1667. Fruit rather large, obovate and sometimes obtuse-pyrif orm ; skin rough to the touch, yellowish-green, very much covered with cinnamon-colored russet, ruddy on the sun-exposed side, and singularly marked with conspicuous, lighter-colored specks, which are slightly raised; flesh white, melting, juicy, sugary, sourish, having a pleasant flavor; hardly first class; Oct. Jalousie de la Reole. i. Guide Prat. 97. 1876. Fruit medium; flesh fine, very melting, very sugarj'; delicious; Nov. to Jan. Jalousie Tardive, i. Leroy Diet. Pom. 2:297, fig- 1869. Origin unknown, but it was among the first trees planted in the garden of the Horti- cultural Society of Maine-et-Loire, Fr., on its creation in 1833. Fruit large, variable, long-turbinate, more or less obtuse, or very long-ovate, bossed and contorted, depressed at both poles, clear russet extensively washed with red-brown; flesh breaking; first for cooking; Feb. and Mar. Jalvy. 1. Leroy Diet. Pcnn. 2:299, fig- 1869. Fruit above mediiun, long, slightly obtuse, swelled at the middle, contracted at both ends especially at the summit; skin rough to the touch, yellowish-green, dotted and reticu- lated with gray, washed with clear brown-russet on the side next the sun and bearing some black stains; flesh whitish, fine, semi-melting, free from grit, but apt to rot quickly; juice abundant, refreshing, sugary; second, Jan. Jaminette. i. Kenrickylw. Orc/t. 195. 1832. 2. Pojw.France 3: No. 116, PI. 116. 1865. From a seedling in the garden of M. Pyrolle early in the nineteenth century. Fruit medium, turbinate-obtuse, pale yellowish-green, dotted and reticulated all over with gray- russet ; flesh yellowish, semi-fine and semi-melting, very juicy, sugary, vinous and aromatic on light soils, but insipid and without perfume on clayey and humid land ; first ; Nov. to Jan. Jansemine. i. Gard. Chron. 271. 1865. 2. Leroy Diet. Pom. 2:302, fig. 1869. The origin of Jansemine is unknown but it has been cultivated in the neighborhood of Bordeaux for some 300 years. Fruit below medium or rather small, short-turbinate or globular-conic, grass-green, dotted with gray-russet and clouded with clear maroon on the side of the sun; flesh greenish-white, semi-fine, granular at the center, slightly breaking, juicy, sugary and pleasantly perfiuned; rather good, but not first; July. 428 THE PEARS OF NEW YORK Japan, i. Horticulturist 2y.']i,i^g. ZA- 1868. Raised by Gideon Ross, Westfield, N. J., from seeds found in the trunk of his nephew who died on his way from Japan. Fruit medium, oblate; skin rough, reddish-russet-yellow with large light-colored specks; flesh coarse, gritty, firm, with a consistence and flavor much like that of a delicate quince; of no value for dessert; Oct. to Feb. Japan Golden Russet, i. Thomas Am. Fruit Cult. 770. 1903. Golden Russet. 2. CorweW S/a. i?M/. 332:482, fig. 162. 1914. Canners Japan. 3. Huntsville Nurs. Cat. 5. 1915. Said to closely resemble Gold Dust and Japan Wonder. Tree very hardy and a young bearer, often blossoming the first year and setting the fruit the second. Fruit large to medium, apple-shaped, rather flat, regular, light lemon-yellow, with many fine dots, rus- seted, especially about the stem; flesh juicy, aromatic, slightly sweetish; poor; texture coarse; Oct. Japan Wonder, i. Cornell Sta. Bui. 332:482. 1913. Japanese, introduced to this country by Doctor Whitaker, who says of it: " the fruit is rather flat, large, apple-like; color light yellow, with many white dots covering the entire surface; flesh white, brittle, juicy, poor in quality. Tree an open grower." Japanese Sand. i. Cornell Sta. Bui. 332:483. 1913. Fruit medium, apple-shaped, lemon-yellow, with russet dots; flesh hard, flavor much like Daimyo; poor; late Oct. Jargonelle d'Automne. i. Guide Prat. 97. 1876. On trial with Messrs. Simon-Louis at Metz, Lorraine, in 1876. Fruit medium, fusi- form, long, yellow, sometimes washed with red; flesh very fine, very melting and juicy; excellent; Oct. and Nov. Jaune Hative. x. Guide Prat. 282. 1876. 2. Duhamel Trm'i. ^r6. Fr. 2:244. 1768. Gelbe Friihbirne. 3. Dochnahl Fiihr. Obstkunde 2:41. 1856. French. Fruit small, pyriform, flattened at the lower end, obtuse at the apex, yellow- green; flesh white, coarse, sprightly, slightly perfumed; juice deficient; of value only on account of its early season ; July. Jaune de Merveillon. i. Mas Pom. Gen. 7:189, fig. 581. 1881. An old French variety. Fruit very small, turbinate, pale green, free from dots or marks, changing at maturity to pale yellow, golden on the side next the sun; flesh white, tinted with yellow beneath the skin, fine, semi-breaking, possessing sufficient juice, sugary, and refreshing, with an agreeable perfume of musk; good; beginning of July. Jean Baptist, i. Dochnahl Fahr. Obstkmide 2:61. 1856. 2. Leroy Djc/. Pow. 2:305, fig. 1869. A seedling raised at Ath, Hainaut, Bel.; first described in 1833. Fruit large, obtuse- conic; skin rough, grass-green, spotted with clear brown and stained with gray-russet; flesh yellowish, semi-melting and semi-fine, juicy, sugary, scented and delicate; second for the table, first for culinary purposes; Oct. and Nov. (Leroy) ; Jan. and Feb. (Dochnahl). Jean-Baptiste Bivort. i. Ann. Pom. Beige 6:45, fig. 1858. 2. Downing Fr. Trees Am. 780. 1869. Originated at Geest-Saint-R^my in 1847. Fruit rather large, regular turbinate, bright THE PEARS OF NEW YORK 429 green becoming partially yellow at maturity, marked and dotted with gray-russet; flesh white, melting, buttery, juicy, sugary and highly aromatic; Nov. Jean-Baptiste Bediest. i. Mas Pom. 6"ew. 6:23, fig. 396. 1880. Obtained by M. Xa\'ier Grdgoire, Jodoigne, Brabant; first reported in 1839. Fruit medium, globular; fiesh fine, juicy, sugary; good; spring until July. Jean Cottineau. i. Guide Prat. 97. 1876. 2. Ibid. 68. 1895. On trial in the orchards of Messrs. Simon-Louis, Metz, Lorraine, in 1876 and rated by them in 1895 as a third-class svmimer pear. Fruit medium, globular, yellowish-greeni spotted with red on the sun-exposed side; flesh white, sugary; good; mid- Aug. Jean Laurent, i. Guide Prat. 97. 1876. 2. Ibid. 94. 1895. On trial with Messrs. Simon-Louis at Metz in 1895. Tree of remarkable fertility; suitable for large orchards. Fruit small or medium; flesh breaking; first for culinary pur- poses; Dec. to June. Jean Sano. i. Guide Prat. 94. 1895. Sent out by M. Daras de Naghin, Antwerp, Bel., and on trial in the orchards of Messrs. Simon-Louis, Metz, Lorraine, in 1895. Fruit medium or rather large; fiesh semi-fine, very sugary and aromatic; Nov. and Dec. Jean de Witte. 1. Mag. Hort. 7:286. 1841. 2. Leroy Dzrt. Pojk. 2:307, fig. 1869. Passe Colmar Frangois. ^. Ann. Pom. Beige %:'], fig. i860. Raised at Brussels early in the nineteenth century by M. Witzthumb, director of the Botanical Garden. Fruit below but sometimes up to medium, globular or turbinate, irregular, surface bossed and undulated, greenish, dotted and marbled with a more or less gray-russet; flesh white, semi-fine, melting, extremely juicy, sugary, perfumed, with a buttery fiavor, quite delicious; first; Dec. Jeanne, i. Guide Prat. 94. 1895. On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1895, having been received by them from M. Daras de Naghin, Antwerp, Bel. Fruit large or very large, ob^ong-obovate; flesh semi-melting, nearly breaking, juicy, sugary and aromatic; Nov. Jeanne d'Arc. i. Rev. Hort. 518, fig. 1904. Obtained by A. Sannier, Rouen, Fr., from a seedling of Beurr6 Diel fertilized with the Doyenne du Cornice. Placed in commerce in 1893, and recommended by the Pomological Society of France ten years later. Fruit large, obtuse, rather of the aspect of the Duchesse d'Angouleme; skin slightly rough, pale lemon-yellow, tinted with rose on the side exposed to the sun, speckled with rose, some marks of fawn color; fiesh white, granular about the core, fine, melting, very juicy, saccharine, acidvilous, agreeable, only slightly perfumed; good; Oct. and Nov. Jefferson, i. Downing Fr. Trees Am. 791. 1869. 2. Am. Pom. Soc. Rpt. 119. 1873. In a Report from Georgia to the American Pomological Society in 1873, P. Barry wrote of a Jefferson pear as a native of Alabama and an early summer fruit. Downing gives the following description of a pear of the same name originating in Mississippi. Fruit large, roundish-obtuse-pyriform, straw-color, shaded with red in the sim, and dotted with small green dots; flesh white, not juicy, sweet, coarse, decays quickly at core, not highly flavored; Aug. 430 THE PEARS OF NEW YORK Jersey Gratioli. i. Kogg Fruit Man. 598. 1884. 2. Bunyard Handh. Hardy Fr. \82. 1920. In the Island of Jersey this is known as the Gratioli and was at the beginning of the nineteenth century grown in England under that name. But as Gratioli is the Italian name of Bon Chrdtien d'fitd, the name was changed in England to "Jersey Gratioli." Fruit above medium, globular-obovate, greenish-yellow, covered with large, rough, russet spots, tinged with pale brown next the sun; flesh yellowish -white, very melting, rich, sugary, vinous, sprightly; a dessert pear of the highest excellence. Jerusalem, i. Parkinson Par. Ter. 593. 1629. " The peare of Jerusalem, or the stript pear, whose barke while it is young, is as plainly seene to be stript with greene, red, and yellow, as the fruit it selfe is also, and is of a very good taste: being baked also, it is as red as the best Warden, whereof Master William Ward of Essex hath assured mee, who is the chiefe keeper of the King's Granary at Whitehall." Jeschil Armudi. i. Keniick Am. Orch. 133. 1841. A Turkish variety, probably of small value. Fruit mediimi, pyriform, greenish-yellow; flesh sweet, perfumed; mid-season. Jewel. I. Atn. Pom. Soc. Rpt. 135. 1920. Originated with Captain Bankhead near Edgewood, Mo., about i860. Said to be productive and not to have blighted. Jewess. I. Leroy Diet. Pom. 2:^,11, fig. 1869. 2. Kogg Fruit Man. 598. 1884. From a seedling raised by Major Espdren, Mechlin, Bel., and so named because the tree grew on a wall fronting the Rue des Juifs (street of the Jews). It first fruited in 1843. Fruit medium, ovate, always a little bossed and more swelled on one side than on the other, uniformly pale yellow, dotted, veined, and mottled with gray-russet and often slightly roseate on the side next the sun; flesh yellowish, buttery, melting, very juicy, sugary and rich; first; Nov. to Feb. John Cottoa. i. Mass. Hort. Soc. Rpt. 32. 1862. 2. Ibid. 45. 1866. A seedling raised by S. A. Shurtleff, Brookline, Mass., and fruited in 1862. Fruit below medium, turbinate, green ; flesh fine-grained, slightly acid ; good market pear, ripens well and bears abundantly; Sept. John Griffith, i. Downing Fr. Trees Am. 791. 1869. Originated in Westchester Co., N. Y. Fruit medium, globular-obovate-obtuse- pyriform, greenish-yellow, with niunerous brown dots, nettings and patches of russet; flesh whitish, coarse, wanting in juice, melting, sweet, pleasant; good; Sept. John Monteith. i. Hogg Fruit Man. 598. 1884. A good quality pear esteemed highly in Perthshire, Scotland. Fruit medium, angular toward the calyx where it becomes rather foursided; skin bright green changing to yellow- ish-green at maturity; flesh greenish-yellow, melting, buttery, sweet and pleasantly flavored; good. John Williams, i. Am. Pom. Soc. Rpt. in. 1873. 2. Ibid. 37, 136. 1875. An old American variety but not propagated until about 1870. Ini87sitwas reported to be the best winter pear for Tennessee. Fruit large, pyriform, clear yellow washed with red; flesh white, very juicy, sugary, vinous and perfumed; good; Nov. and Dec. THE PEARS OF NEW YORK 431 Johonnot. i. Kenrick Aw. Orch. 177. 1S32. 2. Mag. Hort. 13:484, fig- 40. 1847 Raised by George S. Johonnot, Salem, Mass., and first came unto bearing about 1823. Fruit medium, globular-obovate, irregular, swollen on one side, hardly tapering to the stem; skin slightly rough, very thin, pale greenish-yellow, partially covered with dull russet, and a little browned on the sunny side; flesh white, coarse, melting and verj- juicy, rich, brisk, with a deUcious, musky aroma; core large and slightly gritty; good; Sept. Joie du Semeur. i. Guide Prat. 94. 1895. Issued from a seed bed of Josephine de Malines, which fruit it resembles in size and form, and was disseminated by M. Daras de Naghin, Antwerp, Bel. Flesh fine, melting, saccharine and aromatic; Nov. Jolie Lille de Gust. i. Downing Fr. Trees Am. 792. 1869. Belgian. Fruit small, globular, acute-pyriform, pale yellow shaded with crimson; flesh white, coarse, dry; of no value except for its beauty; Sept. Joly de Bonneau. i. Guide Prat. g-j. 1876. 2. Hogg Fruit Man. S99- 1884. First published bj' de Jonghe. Fruit medium or above, curved obovate, pale green, strewed with spots and veins of brown-russet ; flesh reddened, or white with a pink tinge, fine, melting, juicy, sugary, \'inous; first; Dec. Jonah. 1. Mag. Hort. 15:70. 1849. Known early in the last century in the city of New Haven, Conn., and said to be one of the parents of Howell. Fruit, " a very hard and tough winter pear, producing enormous crops every year that seldom becomes mellow and fit for dessert fruit, but when it does, it is very good, being full of rich, subacid, slightly astringent juice." Jones. I. Downing Fr. Trees Am. 515. 1S57. 2. Ibid. 79, fig. 1869. Originated at Kingsessing, near Philadelphia. Fruit mediimi or below, pyriform, broad at calyx, tapering to the stem which meets it by a fleshy junction; yellow shaded with russet, bright cinnamon on the sunny side; flesh coarse, granular, buttery, sugary, brisk and vinous; very good; were it a Uttle larger would be one of the most valuable; Oct. Joseph Lebeau. i. Guide Prat. 97. 1876. Originated by Dr. Nehs. Fruit large; flesh melting; first; Mar. and Apr. Joseph Staquet. i. Leroy Did. Pom. 2:309, fig. 1869. 2. Downing Fr. Trees Am-. 793. 1869. Obtained by Bivort from a seed bed made at Fleurus, Bel., in 1844. Fruit medivun, often smaller, pyriform, somewhat obtuse; skin fine, tender, dioll green passing to dark yellow, dotted, veined and stained with fawn; flesh whitish, fine, melting; juice sufficient, sugar>', with a rather delicate aroma; second; end of Aug. and early Sept. Josephine de Binche. i. Guide Prat. no. 1876. Described in 1869. Fruit medium, globular-turbinate, bright yellow grotmd washed with brown; flesh semi-melting, very juicy, sugary, with an exquisite flavor; first; Nov. and Dec. Josephine de Maubrai. i. Gard. Chrmi. N. S. 18:183. 1882. Fruit mediimi, globular-turbinate; flesh fine, melting, juicy, sugary; first; Nov to Jan. 432 THE PEARS OF NEW YORK Josephsbime. i. Dochnahl Fiihr. Obstkunde 2:166. 1856. Austrian. Published in 1819. Fruit medium, obtuse-conic, light green tviming to yellowish, often somewhat blushed; flesh granular, semi-melting, sweet; third for table, first for kitchen; vSept. Joyau de Septembre. i. Rev. Hort. 501, fig. 152. 1897. Obtained by A. Herault, Angers, Fr., and first published in 1870. Fruit mediimi, turbi- nate, obtuse, cur\-ed, golden yellow at maturity, slight greenish near the summit, dotted with gray and often marbled with bronze-russet; flesh white, fine, free from grit, melting, very juicy, sugary, pleasantly acid and perfumed; first; Sept. and Oct. Judge Andrews, i. Downing Fr. Trees Am. -j 94. 1869. Originated in Pennsylvania. Fruit medium, oblong-obovate-pyriform, yellowish, traced and mottled with red in the sun; flesh coarse, breaking, dry; of no value; Sept. Jules d'Airoles (Gregoire). i. Mas Pom. Gen. 1:105, fig. 53. 1S72. Raised by M. Xavier Gr6goire, Jodoigne, Bel., and first published in 1857. Fruit medium or rather large, spherical but somewhat irregular, often a little bossed or deformed in contour; skin rather firm and rough to the touch, bright green speckled with very numerous, irregular, blackish dots; at maturity the basic green becomes whitish-yellow; flesh white, semi-fine, buttery, melting, gritty at center; juice abundant, sugary, slightly acid and perfumed; good; Oct. Jules d'Airolles (Leclerc). i. Leroy Diet. Pom. 2:312, fig. 1869. 2. Hogg Fniit Man. 599. 1884. Obtained in 1836 by L^on Leclerc, Laval, Mayence, Fr. Fruit rather large, long-conic, greenish-yellow washed with carmine; flesh semi-melting, very sugary, juicy and perfumed: first ; beginning of winter. Jules Blaise. 1. Leroy Diet. Pom. 2:315. 1869. 2. Guide Prat. 73. 1876. Stated to have been a gain of M. Millet, Nancy, Fr., and to have been known also as the Bonne-Gris de Nancy. Fruit small or medium, pyriform, mottled and dotted all over with fawn; flesh yellowish, buttery, melting, juicy, sugary, perfumed, refreshing; first; Oct. Jules Delloy. i. 'HoggFruit Man. 600. 1884. Fruit rather small, globular-obovate, yellow covered with speckles and network of cinnamon-russet; flesh melting, pasty, flavorless; inferior; Dec. Julie Duquet. i. Leroy Diet. Pom. 2:316, fig. 1869. Originated at ChMons-sur-Mame, Fr., about the year i860. Fruit mediiim, globular- oblate, dark yellow stained and dotted with fawn; flesh whitish, brealcing, granular; juice sufficient, insipid; third for dessert, second for the cuisine; end of Apr. to end of June. Julienne, i. Downing Fr. Trees Am. 340. 1845. 2. Ibid. 794. 1869. A beautiful and productive fruit and profitable for the market. Fruit medium but varying on different soils, obovate, regularly formed, very smooth, skin fair, clear bright yellow all over; flesh white, rather firm at first, semi-buttery, sweet, moderately juicy, rich, sprightly; should be gathered a few days before ripe and kept in the house; Aug. Juvardeil. i. Leroy Diet. Pom. 2:317, fig. 1869. Originated at Juvardeil, Maine-et-Loire, Fr. ; its age is unknown. Fruit below medium THE PEARS OF NEW YORK 433 though occasionally rather larger, turbinate, regular in form, slightly obtuse, swelled at the base, pale yellow, evenly dotted with russet and slightly tinged with rose on the side next the sun; flesh white, semi-fine and breaking, gritty about the core; juice plentiful, sugary, acidulous and scented; second; Nov. and Dec. Kaestner. i. Guide Prat. 97. 1S76. Belgian. Raised by Van Mons. Fruit medium to small, oval, lemon-yellow, without russet, small light brown spots; skin scentless; flesh fine-grained, melting, very juicy, acid, sweet and aromatic; good; Sept. Kalchbime. i. Loschnig Mostbirnen 40, fig. 1913. A perry pear grown throughout Austria and the Northern Tyrol though under various names. Fruit fairly large to very large, long-pyriform, crooked toward the stalk; skin smooth and shining, green ttuTiing lemon-yellow at maturity, with a rather shining red blush, fine green dots; flesh whitish, coarse, very juicy, saccharine, aromatic, rather astrin- gent, slightly acid; among the richest of the wine pears; Sept. Kalmerbime. i. Dochnahl Fiihr. Obsikunde 2: s^. 1856. Dutch, published 1758. Fruit large, conic, sUghtly obtuse, yellow flecked with brown; flesh rather tender and succulent, sweet and agreeable; second for table, first for culinary use; Aug. Kamper-Venus. i. Oberdieck Ohst-Sort. 300. 1881. 2. Alas Pmn. Gen. 7:49, fig. 505. 1881. Camperveen. 3. Leroy Did. Poni. 1:556, fig. 1867. Of ancient and unknowTi origin. The Kamper-Venus has been cultivated in Holland for some centuries and a Dutch writer, De Lacour, writing in 1752, said, as M. Lero}^ thinks, that " the Romans possessed it and called it the Pear of Venus." Fruit large, pyriform, obovate, smooth, shining, verj' pale green, sprinkled with dark brown spots; at maturity the green changes to a beautiful bright lemon-yellow, marbled on the side of the sim with red; flesh white, rather fine, firm, melting; juice abundant, \4nous, acidulous, perfumed; first class for kitchen use; winter. Kathelenbime. i. Oberdieck Obsi-Sort. 301. 1881. German. Fruit small, in form of an orange and Bergamot; surface polished, grass-green becoming rather golden, russeted, without any red blush; flesh yellowish- white, juicy, aromatic; best for household use; Oct. and Nov., 6 weeks. Katy. I. Pearfield Nursery Cat. 5. 1910. Said to have originated at New I'lm, Tex., and to be a seedling of Le Conte. It is reported that the tree is a rapid, upright grower, and an early and abundant bearer; and that the fruit resembles Howell in size, shape, and color, and is verj' juicy, buttery and refreshing, with a pleasant vinous flavor. Keiser. i. Lindley Guide Orch. Card. ^yy. 183 1. Fruit medium, turbinate, gradually tapering from the middle to the stalk, pale green becoming yellowish-green, thickly sprinkled with small, gray-russety specks, and russet around the stalk: flesh greenish-white, a little gritty, melting, juicy, saccharine, without any particular flavor; keeps some weeks from mid-Oct.; hardy, and bears plentifully upon an open standard. 28 434 THE PEARS OF NEW YORK Kelsey. i. Horticuliurisi 23:2,63, fig. 106. 1868. 2. Downing Fr. Trees Am. ^94. 1869. About 1853 a pear seedling came up in the garden of William Kelsey, Columbus, Ohio, and was named Kelsey. Fruit above medium to large, globular-obovate, surface uneven, dull green becoming yellow at maturity, traces of russet all over the fruit, many small dark green spots; flesh greenish-yellow, melting, sweet, buttery, juicy, vinous, slightly aromatic; good; Oct. to Feb., ripening gradually. Kennedy, i. Cal. Bd. Hort. Rpt. 74. 1891. 2. Ragan Nom. Pear, B. P. I. Biil. 126: 156. 1908. Originated by General Bidwell, Rancho Chico, Cal. Fruit globular-oblate, small, russet; flesh tough, gritty; mid-season. Kentucky, i. Mich. Sta. Sp. Bui. 27:22. 1904. Fruit small, turbinate, obovate, yellow, russeted; flesh white, melting, granular, mild; very poor; Sept. Kenyon. i. la. Hort. Soc. Rpt. 523. 1904. Originated at McGregor, Iowa, about 1894. Fruit 2 to 2^ inches in diameter, globular, begins to drop in September or October and then apparently of no account, but if picked then and properly cared for until the middle of November or later, changes in color from a dark green to a golden yellow or straw color and is tender, juicy, and sweet, with a very fine flavor. Kermes. i. T)oc\\n3h\Fiihr. Ohstkunde 2:141. 1856. Raised by Van Mons, 1827. Fruit medium; gourd-shaped, green becoming yellowish- green, speckled with russet; flesh yellowish- white, semi-melting, full of juice; second for dessert, first for domestic use; Sept. Kilwinning, i. Mag. Hort. g: 131. 1843. 2. Hogg Fruit Man. 600. 1884. Fruit mediimi, oblong, dark green, strewed all over with gray dots, with some patches of russet, brownish-red next the sun, changing at maturity to yellowish-green and a livelier red; flesh yellowish-white, tender, pleasant, with a strong perfiime; second; Oct. King. I. Downing Fr. Trees Am. 794. 1869. Originated at Oswego, N. Y. Fruit medium or below, globular-oblate-pyriform, greenish-brown in the stm, with many green and brown dots; flesh whitish, coarse, semi- melting, sweet; good; Sept. and Oct. King Edward, i. Leroy Did. Pom. 2:319, fig. 1869. 2. Hogg Fruit Man. 601. 1884. 3. Buny avd Handb. Hardy Fr. 182. 1920. An English variety cataloged by the Horticultural Society of London in 1S42. Fruit enormous, sometimes sJ in. long and 32 wide, pyriform, gradually tapering to the staUc; skin smooth and shining, of a beautiful grass-green changing to yellow, speckled with dark green dots on the shaded side, red on the exposed cheek; flesh yellowish, buttery, melting, very juicy, sweet and acidulous, with a slight rose-water perfume; good for cooking; Sept. to Nov. King Seedling, i. Downing Fr. Trees Aw. 795. 1869. 2. Thomas Am. Frm'^CwZ/. 770. 1903. Origin uncertain but probably American. Fruit medium, oblate, uneven, yellowish- green, rough; flesh granular, whitish-green, juicy, sugary, aromatic, perfumed; good; Sept. and Oct. THE PEARS OF NEW YORK 435 King Sobieski. i. Ragan Nom. Pear, B. P. I. Bui. 126:156, 232. 1908. Fruit medium, obtuse-pyriform, yellow, with red blush; flesh juicy, sweet, perfumed; good; mid-season. Kirtland. 1. Mag. Hort. 16:112. 1850. 2. Horticulturist 4: 4^6, &g. 4og. 1850. In 18 19 Professor Kirtland, Cleveland, Ohio, raised several trees on his farm in Poland, Ohio, of which this is one. Fruit medium, globular-ovate, rich crimson-russet, varying to a dull green; flesh white, fine, melting, juicy, rich, sweet, aromatic; first; Sept. Klein Landlbime. i. Loschnig Mostbirnen 68, fig. 1913. A perry pear known as Landlbirne in Lower Austria, Green Landlbime in Upper and Lower Austria, and by other names in Upper Austria and Istria. Fruit small to medium, globular or turbinate and very even in contour, leaf-green changing to greenish-yellow when ripe, densely sprinlcled with very fine russet spots; flesh whitish, fine-grained, juicy, astringent, saccharine, acidulous; good for transportation; end of Oct. to Dec. Kleine Fuchselbime. i. Loschnig Mostbirnen 160, fig. 1913. A pear used for perry in Lower Austria. Fruit small, turbinate to ovate, very regular in contour, yellow when ripe, covered with cinnamon-russet and finely dotted with green specks, some red on the sunny side; flesh white, tolerably fine, juicy, highly saccharine, only slightly astringent, very aromatic; Sept. Kleine gelbe Bratbime. i. Dochnahl Fw/zr. Obstkunde 2:41. 1856. Rhineland. Reported in Diel in 181 2. Fruit small, ovate, pale yellow-green turning to waxy yellow, dotted with fine, green specks; flesh granular, very juicy, sweet; second for table, first for kitchen; Aug. Kleine gelbe Hessenbirne. i. Dochnahl Filhr. Obstkunde 2'. ^'j. 1856. Hesse, Ger. Reported in 1804 by Diel. Fruit small, pyriform, symmetrical, yellowish light-green changing to lemon-yellow, very fine dots; flesh breaking, white, granular, wanting in juice; first for culinary use; Sept. Kleine gelbe Maukelbirne. i. Dochnahl Fiihr. Obstkunde 2:31. 1856. 2. Mathieu Noni. Pom. 241. 1889. Hesse, Ger. Published by Diel in 1804. Fruit small, round-ovate, symmetrical, smooth, light green changing to yellowish green, often lightly blushed; flesh snow white, buttery, semi-melting, musky, aromatic; first for the table, household and market purposes; Sept. Kleine gelbe Sommer-Zuckerbime. i. Dochnahl Fuhr. Obstkunde 2:29- 1856. German. Published by Sickler, 1801. Fruit meditim, variable in form, obtuse- conic, greenish-yellow turning to yellow, with very minute green and gray specks; flesh semi-breaking, very white, very sweet; second for table, first for cuisine, good for market; Aug. Kleine gelbe Sommermuskatellerbime. i. Dochnahl Fw/zr. Obstkunde 2:29. 1856. Petite Bergamotte Jaune d'Ete. 2. Mas Pmn. Gen. 4:185, fig. 285. 1879. Nassau. Published by Diel, 1805. Fruit very small, turbinate, shining skin, lemon- yellow, seldom blushed, very finely dotted with light green; flesh yellowish-white, coarse, semi-melting, musky, aromatic; first for household, good for market; mid- July. Kleine griine Backbime. 1. 'Dochnahl Fiihr. Obstkunde 2:i?>g. 1856. German. Published by Diel, 1802. Fruit small, ovate, symmetrical, light green 436 THE PEARS OF NEW YORK turning to yellow-green, very finely dotted, rather russeted; flesh glutinous, very sugary, aromatic; first for household use; end of Sept. for two weeks. Kleine Lange Sommer-Muskatellerbime. i. Dochnahl Fuhr. Obstkunde 2:39. 1856. 2. Mathieu Nom. Pom. 241. 1SS9. Peiiie Muscat Long d'Eie. 3. Mas Pom. Gen. 4:151, fig- 268. 1879. Thuringia, Ger., 1798. Fruit small, sometimes ovate-turbinate, sometimes conicv ovate, regular in contour; skin thick and firm, clear green at first, sprinkled with dots of a darker shade changing to lemon-yellow with the dots little visible, orange-red on the side of the sun; flesh white, tinted with yellow, rather fine, semi-buttery, very sugary and musky; moderately good; early Aug. Kleine Leutsbirne. i. Mathieu Nom. Pom. 241. 1889. 2. Loschnig Mosibirnen 162, fig. 1913. A perry pear grown in Upper Austria under the name of Hokhirne and by that of Kleine Leutsbirne and other names in Lower Austria. Fruit below medium, variable in form, mostly long-obtuse-pyriform, gray-green with dark green streaks downward from the stalk, changing to yellow-green when ripe, densely covered with minute dots; flesh whitish, moderately fine, juicy, acidulous, saccharine, tmusually astringent; Nov. and Dec. Kleine Kalzgrafin. i. Christ Handb. 563. 1817. 2. Dochnahl Fiihr. Obstkunde 2:46. 1856. Petite Comtesse Palatine. 3. Mas Pom. Gen. 4:5, fig. 195. 1878. Appears to be an ancient and perhaps Roman variety. Reported in Germany in 1794. Fruit small, conic-ovate or ovate-pyriform, water-green dotted with small brown points; flesh yellowish, semi-fine, breaking, gritty near the center; juice sufficient and rich in sugar and perfume; good for the table, and first class for all the purposes of the cook; Sept. and Oct. Kleine Pfundbime. i. Christ Handb. 559. 181 7. 2. Dochnahl FHhr. Obstkunde 2:186. 1856. Wetterau, Ger., 1789. Fniit large, globular-turbinate, grass-green changing to yellowish-green, rough, dotted with gray; flesh tender, pleasant, good for household; Oct. to Dec. Kleine runde Haferbime. 1, DoclmahX Fahr. Obstkunde 2'. 162. 1856. Thuringia, Ger., 1804. Fruit small, globular, light green changing to pale lemon- yellow, strongly blushed with dark red, dotted; flesh yellowish- white, coarse-grained, rather astringent, sourish; good for cooking, early Sept. Kleine schlesische Zimmbime. i. Dochnahl Fw/jr. Otofewniie 2:46. 1856. German. Published 1801. Fruit small, pyriform, yellow-green with vivid red blush, finely dotted with gray and yellow-green; flesh breaking, very aromatic and sweet; second for table, first for cooldng ; Aug. Kleine Sommer-Zuckerratenbime. 1, "Dochnshl Fiihr. Obstkunde 2: -^i. 1856. Rhineland, 1805, Dr. Diel. Fruit medium, turbinate, often rather conic, yellow- green turning to lemon-yellow, with dark red blush; flesh gritty, sugary, aromatic; second for dessert, first for kitchen; Sept. THE PEARS OF NEW YORK 437 Kleine Zwiebelbime. i. 'Dochnahl Fiihr. Obstkunde 2:iti. 1856. Reported in Thuringia, 18 19. Fruit small, bulbous or globular- turbinate, lemon- yellow, blushed, dotted with gray, splashed with gray-russet; flesh whitish, sweet, firm, breaking, juicy; good for culinary use; autumn. Kloppelbime. i. Dbchnahl Fiihr. Obstkunde 2:8. 1856. 2. Mathieu Nom. Pom. 242. 18S9. Hesse, Ger. Reported by Diel, 1805. One of the Volemas. Fruit medium, almost round, yellowish-white, changing to lemon-yellow with pale blush; flesh breaking, aromatic, juicy, perfumed; second for table, first for cooking; Dec. Knabenbime. i. Dochnahl Fuhr. Obstkunde 2:2,2. 1856. German. Published by Diel, 1805. Fruit medium, turbinate, swelled, sides unequal: skin polished, light green changing to greenish yellow, often has a dark blush, green dots; flesh granular, very juicy, sweet and acid; second for dessert, first for household; end of Aug. Knausbime. i. Dochnahl F«/ir. Obstkunde 2:172. 1856. 2. Mathieu Noni. Pom. 242. 1889. 3. Loschnig Mostbirnen 42, fig. 1913. A perry pear grown under a variety of names in Austria and Germany. Fruit large, obtuse-pyriform, sides unequal, greenish light-yellow, washed and streaked with reddish- brown; flesh yellow- white, breaking, astringent, saccharine, with little flavor or aroma; third for the table, but good for cooking use, perry or drying ; end of Sept. Knechtchensbime. i. 'Dochnahl Fiihr Obstkunde 2'. 2. 1856. Thuringia, Ger., 1797. Fruit small, roimd pear-shaped, yellow, russet dots, blushed; flesh firm, insipid; good for cooking; Aug. and Sept. Knight. I. Mag. Hort. 13:449. 1847. 2. Downing Fr. Trees Am. 796. 1S69. Raised by William Knight of Cranston, R. I., and first e>diibited before the Massa- chusetts Horticultural Society in 1835. Fruit medium, oblate-pyriform, yellowish pale- green with grayish specks; flesh melting, juicy, sweet, rich, aromatic; Sept. and Oct. Knollbirne. i. Loschnig Mosibirnen 186, fig. 19 13. A perry pear of Swiss origin introduced into Austria about 1885. Fruit meditun to rather large, long-ovate; skin leaf-green turning to yellow-green at maturity, half the fruit on the sun-exposed side often being a dark brown-red; flesh yellowish- white, coarse, very juicy, saccharine and astringent; good for transporting; Oct. and Nov. Knoops Sinuntbirne. i. Guide Prat. 98, 283. 1876. 2. Mathieu Nom. Pom. 242. 1889. Poire Canelle. 3. Mas Pom. Gen. 7:143, fig. 552. 1881. Origin uncertain, possibly Dutch. Dr. Diel received it from Harlem under the name of Franse Canneel-Peer. Knoop described under the name Fondante de Brest, a variety to which he gave the synonym Franse Canneel-Peer, but it is not the Foiidante de Brest of Duhamel and other French authors. Fruit medium, nearly short-conic, and sometimes conic and somewhat pyriform; skin fine and thin, clear green sown with numerous small, brown dots changing to dull yellow; flesh white, slightly tinted with yellow, buttery or semi-buttery, gritty around the core, juice siofficient, sweet and perfumed; good for eating raw and very good for cooking; Sept. 438 THE PEARS OF NEW YORK Kolmasbime. i. Loschnig Mosthirnen 164, fig. 1913- An Austrian perry pear. Fruit small, globular or longish-pyriform, smooth, shining, dirty greenish-yellow, golden on the sun-exposed side, dotted with red; flesh yellowish- white, coarse, very juicy, saccharine, astringent; late Sept. Kolstuck, I. Mas Pom. Gen. 6:113, %• 44i- 1880. Koohtock. 2. Ragan Nam. Pear, B. P. I. Bui. 126:158. 1908. Origin unknown. Reported on trial at the Experiment Station, Agassiz, B. C, in 1900. Fruit medium or nearly medium, obtuse-conic-pyriform, rather like Calebasse in form, often a little irregular in contour, clear green on which, in parts, are visible very small specks of gray-black; at maturity the basic green changes to pale yellow and the cheek exposed to the sun is extensively washed or flamed with bright vermilion; medium early. Konig Karl von Wiirttemberg. i. Mathieu Nom. Pom. 242. 1889. 2. Lucas Tafcl- birnen 239, fig. 98. 1S94. Roi Charles de Wuriemherg. 3. Guide Prat. 61. 1895. Obtained about 1886 by Herr Miiller, gardener to the King of Wiirttemberg. Fruit large to very large, oval, bossed, obtuse, pale yellow, speckled with russet and brown dots; flesh flne, nearly melting, agreeably perfumed, juicy, good for dessert and is decorative for the table; Oct. and Nov. Konigliche Weissbime. i. 'DochnshlFiihr. Obstkunde 2:2>S- 1856. Holland, 1804. Fruit medium, obtuse-conic, rounded at the apex, regular; skin shining, smooth, light green turning to greenish-yellow, green dots; flesh breaking, white, sweet, aromatic, fairly melting; second for dessert, first for cuisine; early Sept. Konigsbime. i. Dochnahl Fiihr. Obstkunde 2:142. 1856. North German, 1773. Fruit large, sides tmequal, smooth, light green turning to yellow, dotted with fine gray; flesh breaking, tender, sweet; second for table, first for house- hold; Aug. and Sept. Konstanzer Langler. i. Loschnig Mosthirnen 44, fig. 1913. A perry pear grown in the Voralberg, Austria, and in Bavaria, Baden and other parts of Germany. Fruit mediura to large, long-pyriform, greenish, speckled with brownish- red dots and patches of russet; flesh greenish- white, juicy, of a saccharine and acidulous flavor; end of Sept. Kraft Sommer Bergamotte. i. Mathieu Nom. Pom. 244. 1889. Bergamotte d'6te de Kraft. 2. Guide Prat. 102. 1895. Fruit small, spherical-oblate, fine, bright yellow; flesh breaking, sugary; end of Aug. and beginning of Sept. Krauelbime. i. Dochnahl Fuhr. Obstkunde 2:162. 1856. Reported in Holstein, Ger., 1788. Fruit small, globular, wrinkled and uneven; flesh granular, sweet, wanting in juice; third for dessert, good for culinary use; Nov. to Whitsuntide. Kreiselformige Flegelbime. i. Dochnahl Filhr. Obstkunde 2:$. 1856. Upper Hesse, Ger., 1806. Reported by Diel. Fruit large, turbinate, entirely covered with russet, with very dark dots, breaking, fragrantly scented; first for household; Jan. THE PEARS OF NEW YORK 439 Kriegebime. i. TDochnahl Fulir. Obstkunde 2:2. 1856. Switzerland, Schwaben, published 1804. Fruit small, globular, yellow-green, shining, dark blush with gray specks; first for household and market; Oct. Krivonogof. i. Can. Hort. 27:291. 1894. Originated in the Province of Toula, Russia. Tree very hardy. Fruit of good quality. Krockhals. i. Dochnahl Fuhr. Obstkunde 2:-loi. 1856. Nassau, 1806. Published by Diel. Fruit medium, pjTiform, bent or acutely sloping, lemon-yellow, cinnamon-russeted, often having a dark blush, heavily dotted; flesh rather white, granular, buttery, melting, juicy and extremely aromatic; first for table and cooking; Nov. and Dec. Krull. I. Mo. Hort. Soc. Rpt. 36, 112. 1S90. 2. Budd-Hansen Am. Pom. Man. 2:252. 1903. Krull Winter. 3. Mo. Hort. Soc. Rpt. 330. 1888. Originated on the farm of Mr. Krull, St. Charles, Mo., about 1S08, and brought to notice by C. T. Mallinckrodt in 1S88. Fruit type of Lawrence, mediinn, obovate-obtuse- pyriform, green with a tinge of yellow; stem short, thick, in a shallow cavity; calyx open, in a shallow basin; flesh yellowish, firm, granular, tough, rather dry, sweet, flat; poor to above; keeps into winter. Krummgestielte Feigenbime. i. 'DochnahlFuhr. Obstkunde 2:igi. 1856. Saxony, 1807. Fruit medium, pjTiform, thick-skinned, yellow-green with brown blush and rather rust-colored on the side next the sun, speckled with very fine dots; flesh yellowish- white, glutinous, very sweet, wanting in flavor; third for dessert, first for domestic use; Oct. Kuhfuss. I. Mathieu Nom. Pom. 245. 1889. Pied-de-Vache. 2. Mas. Pom. Gen. 4:35, fig. 210. 1879. The origin of this pear, probably German, is not definitely known, but according to Oberdieck it was cultivated in almost all the large gardens of Hanover, and bore the name of Pfundbirn or Pound Pear at Hildesheim, Gottingen and Cassel. Fruit large, globular- turbinate; skin rather thick, of an intense green, speckled with dots of a darker shade, the green turning to yellow at maturity; flesh white, tinted with green, coarse, semi-melting; juice abtmdant, saccharine, acidulous and refreshing; good; Aug. Kurskaya. i. Neb. Hort. Soc. Rpt. 30. 1890. Introduced from Russia in 1879. Fruit oblong-obtuse-pyriform, brownish-green changing partially to deep yellow when fully ripe; stem set in a narrow, shallow depresssion; calyx open in a rather wide, smooth basin; flesh nearly white, tender, not very juicy, nearly sweet; fair; Oct. L'Inconnue Van Mons. i. Mag. Hort. 17:67. 1851. 2. Hogg Fruit Man. 596. 1884. Unbekannte Von Mons. 3. Oberdieck Obst-Sort. 334. 1881. Fruit large, pyriform, rough to the touch, greenish-yellow, covered with large gray dots and patches of cinnamon-russet; flesh yellowish, firm, very juicy, rich and sugary, with an agreeable aroma; first; Feb. L'Inconstante. i. Mas Pom. Gen. 5:63, fig. 530. 1880. Inconstant. 2. Downing Fr. Trees Am. 788. 1869. A seedling raised either by Van Mons or by his successor, Bivort. Fruit mediimi. 44© THE PEARS OF NEW YORK conic or conic-pyriform, a little variable in form; skin thin, tender, pale green, sprinkled with very small and inconspicuous dots of gray fawn; on ripening the basic green changes to clear yellow, often preserving a green tint on the side next the sun, sometimes tinted with light red; flesh whitish, semi-fine, very melting, rather granular near the core; juice abundant, saccharine and more or less perfumed; good; Oct. La Beamaise. i. Guide Prat. 94. 1895. Obtained by P. Tourasse, Pau, Basses Pyrenees, Fr. Fruit above medium or large, well colored; flesh melting, juicy; first; Nov. La Cite Gomand. i. Mas Pom. Gen. 3:105, fig. 149. 1878. Attributed by Van Mons to M. Gr^goire, Jodoigne, Bel. Fruit small, short-obtuse- turbinate, usually regular in outline, very clear green, whitish, speckled with very small dots not clearly visible; at maturity the basic color changes to pale yellow, slightly golden or washed with a suggestion of red on the side next the sun ; flesh white, rather fine, semi- buttery; juice slightly deficient, sugary, faintly perfumed; second; end of Sept. La France, i. Card. C/zron. 3d Ser. 27:350. 1900. 2. Gat. Cong. Pom. Fr. 282, fig. 1906. Obtained by Claude Blanchet, Vienne, Isere, Fr., about 1864. Fruit medium or rather large, globular-conic, irregular, strongly bossed, greenish, sometimes pale yellow, freely dotted with gray; flesh white, fine or nearly fine, very melting; juice very saccharine, perftimed; very good; Oct. and Nov. La Moulinoise. i. Downing Fr. Trees Am. 797. 1869. A foreign variety, probably French. Fruit large, oblong-pyriform, greenish-yellow, partially netted and patched with russet and thickly sprinkled with brown-russet dots; flesh yellowish, juicy, melting, sweet, slightly vinous; first; Sept. La Quintinye. i. Leroy Diet. Powj. 2:570, fig. 1869. Raised from a bed made in 1846 by M. Boisbunel, a nurserjmian at Rouen, Fr. ; first published in i860. Fruit above medium or sometimes less, globular, irregular, bossed, sides unequal, pale yellow, thickly dotted and shaded with gray-russet, and sometimes reddened on the side next the sun ; flesh white, fine, semi-melting; juice abundant, saccharine, slightly aromatic but agreeably tart; second and sometimes first when the flesh is well perfumed; Mar. to May. La Savoureuse. i. Mas L^ Verger 1:25, fig. 19. 1866-73. 2. Downing Fr. Trees Am. 797. 1869. Probably of German origin. Fruit nearly mediimi, globular-oblate, intense green with greenish-brown dots; flesh greenish-white, buttery, sweet, fine, agreeably refreshing, perfumed like the Bergamots, a little gritty around the center, third; all winter. La Solsticiale. i. Guide Prat. 95. 1895. Reported on trial in the orchards of Messrs. Simon-Louis at Metz, Lorraine, in 1895. Fruit rather large, elongated, obtuse, yellowish tinted with russet; flesh safiron in hue, semi-breaking, very sugary and strongly perfimied ; May to July. La Vanstalle. i. Kenrick Aw. Orc/i. 178. 1832. " Fruit perfectly p5Tamidal; highly colored with red; of medivun size; flesh granulous, becoming insipid, and finally soft; it keeps till the middle of October. I did not find this fruit excellent; it is however, better than the Doyenne, (St. Michael)." THE PEARS OF NE YORK 44I Lacroix. i. Card. Chron. 3d Ser. 1:442. 1887. Published in Revue Horiicole in 1887. Fruit medium, regular pyriform, yellow blushed and spotted with red on the exposed side; flesh white, flavor said to be like that of Easter Beurre; Dec. and Jan. Lady Clapp. i. III. Hort. Soc. Rpt. 178. 1896. 2. Ellwanger & Barry Cat. 17. 1900. Fruit large, yellow; flesh juicy, melting, vinous; first; Sept., following Bartlett. Lafayette, i. Downing Fr. Trees Am. 796. 1869. 2, Mas Pom. Gen. 4:13, fig. 199. 1879- Originated in Connecticut. Fruit small, globxilar-pyriform, pale yellow, stained with russet, passing at maturity to lemon-yellow and the russet becoming golden, numerous dots of gray-brown; flesh yellowish, rather fine, melting, slightly gritty at the core, buttery, very juicy, sweet but lacking flavor; mediimi; Oct. Laherard. i. Leroy Diet. Pom. 2:324, fig. i86g. Origin uncertain, but attributed to Van Mons. Fruit above medium, ovate, mam- millate at summit, sometimes rather elongated but generally more swelled at the middle, thin-skinned, yellow-ochre or greenish-yellow, vermilioned on the face exposed to the sun, dotted with fine specks and stains of gray especially around the calyx; flesh white, fine, melting, JTiicy, rather granular around the core; juice abundant, very sugary, acid, and having an exquisite savor; first; Oct. Lammas. 1. Lindley Guide Orch. Card. 41S. 1831. 2. Kogg Fruit Man. 601. 1884. Originated possibly in the Highlands of Scotland, being recommended for that district by Lindley. Grown also in England. Fruit below meditim, pyramidal, regular pale yellow, streaked with red next the sun ; flesh melting, tender, juicy, agreeable ; good ; Aug. Lammerbime. i. Dochnahl Fiihr. Obstkunde 2:54- 1856. German. Franken, Bavaria, 1809. Fruit below mediimi. ovate-conic, whitish-green; flesh hard, juicy, somewhat aromatic, and sweet and acid; third for table, first for cooking and market ; July. Lancaster, i. Mass. Hort. Soc. Rpt. 119. 1875. A seedling grown by T. S. Lancaster, Gloucester, Mass., and exhibited in 1875. Fruit medium, oblong-pyriform, yellow, with brown-russet; flesh coarse, juicy, butterjs hardly good; late autumn. Landsberger Malvasier. i. 'Dochnahl Fiihr. Obstkunde 2: 126. 1856. Raised by Burchardt at Landsberg, Ger., 1851. Fruit medium, often large, conic, even sides, dark yellow, speckled with russet dots; flesh rather white, buttery, melting; very valuable, first for dessert and market ; Nov. and Dec. Langbime. i. Dochnahl Fiihr. Obstkunde 2:2. 1856. 2. Mathieu Norn. Pom. 245. 1S89. D'Ane. 3. Leroy Diet. Pom. 1:129, fig- 1867. Switzerland and Germany, 1804; particularly popular in the former country where it is very generally cultivated, and often known as the Etrangle. Fruit mediimi or above, very long, like Calebasse in form, greenish-yellow turning to lemon-yellow, somewhat blushed, and speckled with dots of greenish-gray; first for culinary use; end of Aug. 442 THE PEARS OF NEW YORK Lange gelbe Bischofsbime. i. Dochnahl Fuhr. Obstkunde 2: 140. 1856. Holland, 1804. Fruit medium, oblong; sides unequal; skin smooth, yellowish-green turning to light yellow, sometimes slightly blushed, dotted with yellow; flesh spongy, lack- ing juice, glutinous, sweet and scented with rose; third for table, first for kitchen and market; end of Aug. Lange Gelbe Muscatellerbime. i. Guide Prat. 98. 1876. 2. Ibid. 68. 1895. German. Tree vigorous, fertile, resisted the phenomenal frost in Eiu-ope 1879-1880. Fruit small, yellow, dotted with carmine; of moderate qualitj^; second half of Aug. Lange Griine Winterbime. i. Mathieu Norn. Pom. 245. 1889. Loiigue Verte d'Hiver. 2. Mas Pom. Gen. 7:137, fig. 549. 1881. A German variety cultivated especially in Saxony and Thuringia. Fruit mediimi or nearly so, conic-pyriform, often rather deformed, one side being longer than the other at either end; skin firm, water-green, sprinkled with numerous indistinct dots regularly spaced, the basic green changing to greenish or yellowish-white; flesh white, rather fine, semi-melting: juice plentiful, sweet, sugary, agreeable but wanting in perfume; good; autumn and early winter. Lange Mundnetzbime. i. Dochnahl Fiihr. Obstkunde 2:112, fig. 1856. 2. Mathieu Norn. Pom. 246. 1S89. Thuringia, 1794. Fruit medium, ventriculous, grass-green turning to greenish-yellow, often faintly blushed, dotted with green; very good for dessert, good for household and market; Aug. Lange Sommer-Bergamotte. i. Dochnahl Fw/zr. Otofewtcf^ 2:39. 1856. Thuringia, 1794. Fruit below mediimi, long-turbinate, yellow-green turning to whitish-yellow, rough, heavily dotted with brown, slightly russeted, thick-skinned; flesh yellowish-white, breaking, granular becoming glutinous; first for table; Aug. Lange Wasserbime. i. Loschnig Mostbimen 46, fig. 1913. This perry pear is found spread throughout Upper and Lower Austria. Fruit medium, long-pyriform, very regular in contour; skin fine, smooth, shining, yellow-green when ripe, very densely dotted with fine spots, some cinnamon-brown russet around the stem and calyx; flesh whitish, coarse-grained, juicy, sweet but insipid and without aroma; Sept. Langstieler. i. Dochnahl Fiihr. Obstkunde 2:171. 1856. 2. Mathieu Nom. Pom. 246. 1889. Switzerland, Baden and Wurttemberg, published 1830. Fruit small, pyriform, grass- green, russeted on the side next the sun, gray dots; flesh yellowish- white, fine-grained, tartish ; third for the table, first for cider and culinary use ; Oct. Suitable for every situation. Langstielige Pfaffenbime. i. 'Dochnahl Fiihr. Obstkunde 2:^2,. 1856. Germany. Published by Diel in 1825. Fruit medium, pyriform, otherwise conic; skin rough and entirely covered with cinnamon-colored russet, often faintly blushed; second for table; third for household; Sept. Langstielige Zuckerbime. 1. Dochmhl Fahr. Obstkunde 2:1^1. 1856. German. Published by Diel, 1833. Fruit medium, long-pyriform or even gourd- shaped, light green changing to light yellow, without russet or red blush, semi-melting, fine, juicy, sweet, with cinnamon fiavor; second for dessert, first for culinary use; Nov. THE PEARS OF NEW YORK 443 Lansac. i. Duhamel Trait. Arb. Fr. 2:241, PI. LVII. 1768. 2. Leroy Did. Pom. 2:326, 327, fig. 1S69. 3. Kogg Fruit Man. 602. 1884. Herhsthirne ohne Schale. 4. 'DochnahlFUhr. Ohstkunde 2:^6. 1856. Originated at Haz6 near Tours, Fr. Merlet described it in 1667. In the catalog of the Chartreuse Fathers, Paris, there occurs in 1736 the following passage. " The Pear de Lansac, or Dauphin, which many authors name Satin was presented for the first time to Loms XIV. . . .by Madame de Lansac " As King Louis ascended the throne in 1638 the pear would seem to have been originated between that year and 1S57, the year in which Madame de Lansac died. Fruit medium, sometimes less, globular-turbinate, dull yellow, sprinMed with numerous minute, russet dots; flesh fine, yellowish-white, melting, juicy, sweet, rich, aromatic, with an after-flavor of anis; second, but first when the flesh is well perfiuned; Oct. to Dec. Large Duchess, i. Ala. Sia. Bui. 30:12. 1891. A variety of Oriental type planted at the Agricultural Experiment Station at Auburn, Ala., in 1885. It was reported in 1891 as free from blight, and stiU on trial. Larissa. i. Mag. Hori. 19:517. 1853. Submitted to the Pennsylvania Horticultural Society in 1853 as a seedling by a Mr. Ladd of Philadelphia. Fruit small, obovate-pyriform, greenish-yellow, a good deal russeted, with a mottled red cheek; flesh rather dry, saccharine and pleasant; scarcely good. Laura Gilbert, i. Guide Prat. 95. 1895. Distributed by M. Gilbert, Antwerp, Bel., in 1886. The fruit bears much resem- blance to that of the Chaiunontel, but its flesh is much more melting and its flavor more sprightly; Oct. Laure de Glymes. i. Leroy Diet. Pom. 2:328, fig. 1869. The parent tree was raised from a seed bed made by Van Mons in 1827 at Louvain. Fruit ovate, or more or less globular and swelled, nearly always mammiUate at summit; skin thick, bronzed, having on the side next the sun some orange-yellow; flesh white, semi- melting, watery, gritty about the core; juice sufficient, sweet, vinous, perfumed; second; Sept. Lazton Bergamot. i. Card. Chron. 26:497. 1886. 2. Jour. Hart. 13:339. 1887. A new seedling pear shown by a Mr. Laxton, Bedford, Eng., at the Royal Hortictd- tural Society's meeting at South Kensington in October, 1886. Tree fertile and the fruits are not easily blown off by the wind. Fruit small, exceedingly juicy and rich; a delicious pear. Le Breton, i. Downing Fr. Trees Am. ^g%. 1869. Origin unknown. Fruit medium, obovate, obtuse-pyriform, irregular, yellow, netted and patched with russet, with nimierous russet dots; flesh yellowish, rather coarse at core, melting, juicy, sweet, aromatic; good; Nov. to Jan. Le Brun. i. Leroy Diet. Pmn. 1:503, fig. 1867. 2. Bimyard Handb. Hardy Fr. 183. 1920. M. Gueniot, nurserjmian at Troyes, Fr., sowed seeds the plants from which fruited in 1862. One of these he named Le Brun. Fruit above medixim to large, oblong-conic, slightly obtuse and generally bossed and rather contorted about the summit, bright yellow. 444 THE PEARS OF NEW YORK sprinkled with bright brown spots, and largely stained with fawn about calyx and stem and often also on the side next the sun ; flesh yellowish-white, semi-fine, and dense, melt- ing, seldom gritty and rarely has seeds; juice abundant, sugary, acidulous, savory but often with an excessive taste of musk, spoiling its delicacy ; first ; end of Sept. Le Congo, i. Guide Prat. 95. 1895. Distributed by M. Daras de Naghin, Antwerp, Bel., and in the trial orchards of Messrs. Simon-Louis, Metz, Lorraine, in 1895. Tree vigorous and fairly prolific. Fruit medium; flesh semi-fine, very saccharine and highly scented ; Nov. and Dec. Le Lecher, i. Card. Chron. 3rd Ser. 4:334. 1888. This seedling, raised by A. Lesuer, Ypres, Bel., resulted from Bartlett fertilized with Fortun^e. Fruit large, pyriform, yellow, spotted with drab spots; flesh white, juicy, sugary, brisk and perfumed, free from grit ; Jan. to Mar. Leclerc-Thouin. i. Leroy I'zrf. Pow. 2:330, fig. 1869. Raised by M. Andr^ Leroy at Angers, Fr., and fruited first in 1867. Fruit above medium, conic, very obtuse and generally more curved on one side than on the other; skin uneven, clear yellow, clouded with green and partially covered with russet on which appear small specks of gray; flesh whitish, semi-fine, watery, very melting, granular around the core; juice sugary, vinous and slightly acid, perfumed flavor; first; Sept. Lederbime. i. Mass. Hort. Soc. Rpt. 89. 1845. 2. Loschnig Mostbirnen 202, fig. 1913- An Austrian perry pear. Fruit medium, truncated-pyriform, somewhat bossed and irregtdar in outline, leaf-green turning greenish-yellow, gray russet dots, blushed on the sunny side; flesh yellow- white, coarse-grained, very juicy, subacid; Oct. to Dec. Lee. I. Elliott Fr. Boofe 375. 1854. Originated at Salem, Mass. Fruit small to medium, globular-oval, greenish-russet, brown in the sun; flesh white, coarse, juicy, good; Sept. Lee Seckel. i. Thomas Am. Fruit Cult. 565. 1885. Fruit medium to large, obovate, rich russet; flesh buttery, rich, perfumed; very good; Sept. Leger. i. Guide Prat. 95. 1895. Obtained from a seed bed of Winter Nelis by M. Sannier. Tree of moderate vigor, fertile and suitable for all forms of culture. Fruit meditmi, globular-ovate; flesh fine, acidulous; Oct. Lehoferbime. i. Loschnig Mostbirnen 126, fig. 1913. A perry pear widely distributed in Upper and Lower Austria imder various names. Fruit medium to large, globvdar-pyriform, leaf-green tiumng yellow at maturity, dotted and marked with russet, well-exposed fruit blushed ; flesh yellow-white, coarse-grained, very juicy, astringent, saccharine, acidulous: mid-Oct. and keeps in storage till end of Nov. Leipziger Rettigbim. i. Lauche Deut. Pain. n:No. 92, PI. 92. 1883. Radis de Leipsick. 2. Mas Le Wyger 2:125, fig. 61. 1866-73. Leipsic Radish. 3. Can. Exp. Farms. Rpt. 379. 1902. Originated at Duben near Leipsic, Saxony. It was published by Diel in 1807. Fruit small, nearly spherical or spherical-ovate, a little more constricted at the stem end then THE PEARS OF NEW YORK 445 toward the calyx, light green turning to yellow-green and slightly golden on the cheek next the sun, brown around the summit, and with numerous light brown dots; flesh yellowish- white, buttery, juicy, ver>' pleasanth' perfumed, having a slight Bergamot flavor; good for dessert, first for cuisine; Aug. to Oct. Lemon (Massachusetts), i. Mass. Hort. Soc. Rpt. 43. 1S66. A seedling of S. A. Shurtlefi, BrookHne, Alass. ; first fruited in 1862. Fruit large, turbinate, yellow. Lemon (Russia), i. Iiid. Hort. Soc. Rpt. 82. i386. 2. la. Hart. Soc. Rpt. 170. 1894. Imported from Russia in 1879. It was reported in 1S94 to have fruited in Iowa, and collectively with some other varieties was described as " generally ' off ' in color, coarse, some of them leathery and corky, and all without melting quahties or flavor." Lenawee, i. Am. Pom. Soc. Rpt. 106. 1856. 2. Field Pear Cult. 273. 1858. Origin imknown. Distributed in Lenawee County, Mich., in 1856; it was named by the Adrian Horticultural Society. At that time it was supposed to have been introduced from western New York some twenty-five years previously. Fruit medium to large, oblate- pyriform, one side generally being larger than the other; surface frequently irregular, lemon-yellow, with small russet specks, washed with bright vermilion on the side next the sun; flesh yellowish-white, tender, buttery, with a high and pectdiar, aromatic flavor; very good; early to mid- Aug. Leochine de Printemps. i. Mag. Hort. 20:236. 1854. 2. Guide Prat. 98. 1876. On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876. Fruit medium, obovate- pjTiform, yellow, netted and patched vAth. russet, sprinkled with russet dots; flesh melting, white, firm, not very juicy; a beautiful and good fruit; Feb. and Mar. Leon Dejardin. i. Gitide Prai. 98. 1876. Obtained at Boussoir, Maubeuge, Nord, Fr. Fruit medium, pjrriform, ventriculous, resembles the Beurre Bollwiller, semi-melting, juicy, sugary, refreshing; good for its season; May and June. Leon Gregoire. i. Ann. Pom. Beige 4:63, fig. 1856. 2. Leroy Diet. Pom. 2:618, fig. 1S69. This variety was gained by Xavier Gregoire, Jodoigne, Bel., and was fruited first in 1852. Fruit large, sometimes medium, oblong-obtuse-pjTiform, sometimes more or less globular, dull yellow, dotted and marbled with fawn on its shaded side and entirely stained with grayish-russet on the exposed face, becoming pale yellow and golden at mattuity; flesh yellowish-white, coarse, semi-melting, sweet, watery, acidulous, vinous, agreeable; second, inconstant in quality, sometimes good; Dec. and Jan. Leon Leclerc Epineux. i. Leroy Dzn. Pom. 2:333, fig. 1869. In the bulletin of the Society Van Mons, 1857, this variety is stated to have been obtained by Van Mons, though some doubt has been raised as to its origin. Fruit large, ovate-pyriform, often rather contorted; skin rough, thick, grayish-yellow, finely dotted with russet and stained with the same around the calyx and stalk and sometimes clouded and streaked with red on the face exposed to the sun; flesh yellowish-white, coarse, break- ing, granular at the center; juice sufficient, vinous and sugary; third for dessert, first for •cooking; Nov. 446 THE PEARS OF NEW YORK Leon Leclerc de Laval, i. Pom. France 3: No. 99, PI. 99- 1865. 2. Hogg Fruh Man. 603. 18S4. This, which is different from Ldon Leclerc (Van Mons), was obtained at Louvain in 1825 by Van Mons. Fruit large, turbinate-obtuse-pyriform, yellow-ochre, finely dotted with gray-russet and marked with some tracing of russet, occasionally washed with a little red; flesh very white, semi-melting or semi-breaking, watery, gritty, juicy, sweet, slightly perftuned; third for dessert, first for stewing; Jan. to May. Leon Recq. i. Guide Prat. 95. 1895. On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1895, who received it from M. Daras de Naghin, Antwerp, Bel. Fruit large or nearly large, pyriform, lemon-yellow when ripe; flesh fine, slightly acid, sugary, perfumed; Nov. and Dec. Leon Rey. i. Leroy Did. Pom. 2:336, fig. 1869. In 1856, M. Rey, Toulouse, Fr., sowed seeds of the best French pears, and in the following year selected the most promising seedlings, one of which received the name L^on Rey. Fruit medium and sometimes rather larger, turbinate, very round in its lower part, and conic-obtuse at the top, golden-yellow, finely dotted and stained with fawn and nearly always washed with tender rose on the face exposed to the sun ; flesh very white and fine, melting, free from grit; juice very abundant, sugary, acidulous, having a delicious flavor; first; Oct. Leonce de Vaubemier. i. Guide Prat. 72. 1876. Tree vigorous on quince, very fertile. Fruit rather large, ovate, very pale green, touched with russet and washed with dark carmine; flesh yellowish, fine, dense, of a highly agreeable flavor; third: second half of Sept. Leonie. i. Guide Prat. 95. 1895. Sent out by M. Daras de Naghin, Antwerp, Bel. Fruit medium, of Doyenn6 form, globular-obovate ; flesh melting, sugary; good. Leonie Bouvier. i. Guide Prat. 56. 1895. Obtained by M. Simon Bouvier, Jodoigne, Bel. Tree vigorous on quince, fertile. Fruit medium, pyriform, whitish-yellow blushed with orange-red; flesh fine, very melting and juicy, sugary, vinous, perfumed; a very beautiful and excellent fruit; Sept. Leonie Pinchart. i. Downing Fr. Trees Am. 800. 1869. Described in 1869 as a new Belgian variety. Fruit medium, globular-obovate, greenish- yellow, much covered, netted, and patched with yellow- russet and minute russet dots; flesh whitish, juicy, sweet, melting; very good; Sept. and Oct. Leontine Van Exem. i. Guide Prat. 108. 1876. 2. Mas Pom. Gen. 3:181, fig. 187. 1878. Obtained by Henri Gr^goire, Beurechin, Bel. Fruit small, turbinate or conic-turbinate, very clear green changing to pale yellow at maturity, dotted with specks of darker green; some clear russet covers the calyx and the summit, and the side next the sun becomes golden ; flesh white, fine, melting, full of juice rich in sugar and perfume of the almond; Oct. Leopold I. I. Downing Fr. Trees Am. 518. 1857. 2. Leroy Diet. Pom. 2:338, fig. 1869. A posthumous gain of Van Mons which gave its first fruit in 1848. Fruit above THE PEARS OF NEW YORK 447 medium, ovate, regular, swelled in the lower part, obtuse, grass-green, often yellowish, dotted, streaked, and stained with russet; flesh white, with some yellow tinge, fine, very melting, juicy, sweet, vinous, aromatic and delicate; good to very good; Nov. Leopold Riche. i. Downing Fr. Trees Am. 8oi. 1869. 2. Hogg Frwj/ Man. 603. 1884. One of M. de Jonghe's seedlings. Fruit rather large, obovate, yellow, thickly sprinkled with large cinnamon-russet dots; flesh rather coarse-grained, crisp, buttery, melting; juice abundant, rich, thick and sugary, with a fine almond flavor; a very richly flavored pear; Nov. Lepine. i. Downing Fr. Trees Am. 801. 1S69. Tree of moderate growth but very productive. Fruit small, oblate, yellowish, shaded with crimson, slightly russeted; flesh coarse, granular, melting, juicy, brisk, vinous, good; Nov. and Dec. Lesbre. i. Card. Chron. 415. 1863. 2. Leroy Diet. Pom. 2:339, fig. 1869. Raised from seed at Boulogne-sur-Mer, before 183S, by M. Bonnet. Fruit medium or above, turbinate, very obtuse and swelled, nearly always mammillate at the top; skin rough, olive-yellow, sprinkled with many large russet dots and small brownish stains; flesh white, fine and melting, juicy, rather granular at the core; juice abundant, sugary, vinegary, with a delicate scent of anis; first; end of Aug. Levard. i. Leroy Did. Pom. 2:340, fig. 1869. Grown on the seed beds of M. Leroy, Antwerp, Bel., and fruited in 1S63. Fruit below medium, globular-turbinate, irregular, bossed and always less swollen on one side than on the other; color yellowish-green, dotted with brown and fawn, and entirely covered with bronze-russet on the cheek exposed to the sun: flesh greenish- white, fine, melting and juicy, gritty around the core, sugary, acidulous, musky and very rich inflavor; first; Nov. Levester Zuckerbime. 1. Dochnahl Fiihr. Obstkunde 2:1^2. 1856. Hanover, 1852. Fruit small, obtuse-turbinate, sides unequal, light green changing to greenish-yellow, often streaked with red and finely dotted with greenish-russet ; flesh fine, deficient in juice, granular near the center, highly aromatic; first for household and market purposes; Sept. and Oct. Lewes, i. Parkinson Par. Ter. 592. 1629. Described by John Parkinson in 1629, in England, as " brownish greene pears, ripe about the end of September, a reasonable well rellished fruit, and very moist." Lewis. I. Prince Pom. Man. 1:140. 1831. 2. Downing Fr. Trees Am. 801. 1869. Originated on the farm of John Lewis, Roxbury, Mass., about 1811. Fruit below medium, globular, obovate, obtuse, dark green in autiimn, pale green at maturity, with numerous russet specks; flesh yellowish-white, rather coarse, melting, juicy and rich in flavor, with a slight spicy perfume ; Nov. to Feb. Lexington, i. III. Hort. Soc. Rpt. 187. 1896. 2. Budd-Hansen Am. Hort. Man. 2:233. ■1903. Originated in Kentucky and is said to resemble Bartlett, but to ripen two weeks earlier. Hardy and free from blight, but described as " too poor " in quality. 448 THE PEARS OF NEW YORK Liberale. i. Mag. Hort. 21: zig. 1855. 2. Downing Fr. Trees Am. &01. 1869. Belgian. Introduced to this country as a new variety about 1850. Fruit large, obtuse-pyramidal or truncate-pyriform; skin fair, smooth, yellowish-green, very thickly dotted with large, conspicuous, russety specks, and patched with russet; flesh yellowish- white, a little coarse, melting, juicy, sweet, rich, with a peculiar almond, aromatic perfume; a very handsome and fine fruit ; Oct. Liegel Honigbime. 1. Mathieu Nom. Pom. 248. 1889. Poire de Miel de Liegel. 2. Mas Pom. Gen. 1:47, fig. 24. 1872. Origin uncertain, probably German. Fruit medium, ovate-pyriform; skin fine and smooth, at first pale green turning to pale yellow, more golden on the side next the sun and very rarely touched with rose; flesh yellow, fine, melting, full of sugary juice, vinous, and with a distinct savor of musk; first; Oct. Lieutenant Poidevin. i. Leroy Diet. Pom. 2:344, fig. 1869. 2. Hogg Fruit Man. 604. 1884. Flon-Grolleau, a Frenchman, obtained this variety in 1853. Fruit large, obovate and imdulating; skin fine, yellow-ochre dotted with gray; flesh yellowish- white, semi-fine, breaking, gritty around the center, sugary, vinous: second for dessert, first for cooking; Mar. and Apr. Limon. i. Mag. //ort. 8:57. 1842. 2. Downing Fr. Trees Am. %02. 1869. A Van Mons seedling. Fruit rather small, obovate, yellow, with a faint red cheek; flesh white, buttery, melting and juicy, with a sprightly flavor; very good; mid- Aug. Linzer Mostbime. i. Loschnig Mostbirnen 188, fig. 1913. A perry pear taking its name from the town of Linz near Hauptstadt in Upper Austria. Fruit mediimi, globular to pyriform, yellow, strongly carmined on the sun-exposed side and dotted with red; flesh yellow-white, coarse-grained, with a saccharine, astringent flavor; Oct. Livingston Virgalieu, i. Downing Fr. Trees Am. So i. 1869. An old variety, grown to some extent along the Hudson River. Fruit globular- obovate, greenish-yellow, patched and dotted with russet; flesh whitish, juicy, nearly melting, sweet, pleasant; good; Sept. Locke. 1. Mag. Hart. 3:52. 1837. 2. Downing Fr. Trees Am. 442. 1845. Raised from seed in the garden of James Locke, West Cambridge, Mass., in 1830. Fruit medium, globular-obovate, full at the crown, ending obtusely at the stem; skin fair, slightly rough, yellowish-green changing to lemon-yellow when ripe, spots of darker hue mingled with russet, tinged with red on the sunny side; flesh yellowish- white, coarse, melt- ing and juicy, rich, sweet and perfumed; good; Dec. Lodge. I. Kenrick Am. Orch. 178, 179. 1832. 2. Downing Fr. Trees Am, 803. 1869. A native of Pennsylvania and understood to have originated near Philadelphia. Fruit medium, pyriform, tapering to the stem and larger on one side than on the other, greenish- brown, the green becoming a little paler at maturity and much covered with patches of dull russet ; flesh whitish, a little gritty at the core, juicy, melting, with a rather rich flavor, relieved by a pleasant acid; Sept. and Oct. THE PEARS OF NEW YORK 449 Loire-de-Mons. i. Mas /'ow. Gew. 3:109, fig. 151. 1878. A gain of M. Loire, at Mons, Bel. Fruit meditim, turbinate, or globular-turbinate, usually regular in contour; skin rather fine and tender, clear and bright green, sprinkled with gray-green dots; at maturity tlie green becomes clear lemon and golden on the side of the sun; flesh white, fine, very melting, full of juice, acidulous, delicately perfumed; first; end of Sept. London Sugar, i. Lindley Guide Orch. Card. 343. 1831. 2. Hogg Fruit Man. 605. 1884. English. Much cultivated in Norfolk for the Norwich market. Fruit below medium, turbinate, pale green approaching lemon-yellow at maturity, with a slight brownish tinge; flesh tender, melting; juice saccharine and of a rich, musky flavor; an excellent early fruit; end of July. Long Green, i. Downing Fr. Trees Am. ?>02,. 1869. Belgische Zapfcnhirne. 2. T>ochn3.h\ Fiihr. Ohstkunde 2:iT,g. 1856. Longue-Verte. 3. Leroy Did. Pom. 2:349, fig. 1869. GrUne Lange Herbstbirne. 4. Mathieu Nom. Pom. 228. 1889. This French pear is distinct from the Verte Longue which is synonymous with Verte Longue d'Aiitomne, though these two pears have been confused and have various names in common. It has been cultivated in France for the last 100 years. Longue Verte has ten French synonyms. Fruit above medium, very long, fig-hke in form, narrowed from middle to stalk, acute, grass-green passing to brownish-green on the face exposed to the sun, uniformly sprinkled with dots of gray-russet; flesh greenish-white, fine or semi-fine, melting, rather granular around the seeds; juice abundant, saccharine, sweet, with a char- acteristic perfimie, often very slight; second; Sept. Long Green of Autumn, i. Downing Fr. Trees Am. 804. 1869. Verie-Longue d'Automne. 2. Leroy I?irt. Pom. 2:729, fig. 1869. Lange grime Herbstbirne. 3. UiegeX Syst. Anleit. 112. 1825. The Long Green of Autumn, better known abroad as the Verte-Longtie d'Automne or Verte-Longue, must be distinguished from the Long Green or Longue-Verte. It is of very ancient origin and mentioned in the catalog, published by Le Lectier, King's Attorney, in 1628, of the immense nursery he created in 1598. The German author Henri Manger, 1783, considered the Verte-Longue identical with the Viridimn of Pliny. Fruit medium to large, turbinate, slightly obtuse, often larger on one side than on the other, green clouded with pale yellow, speckled with large gray spots and very rarely blushed on the exposed side; flesh white, fine, melting, very full of a saccharine, well-flavored, musky juice; first when its juice is well perfumed, but rather variable; Oct. Long Green of Esperin. i. Downing Fr. Trees Am. 804. 1869. Belgian. Fruit medium, oblong-ovate-pjrriform, greenish-yellow, blushed with crimson on the cheek next the sun, patched and netted with russet, with numerous brown dots; flesh yellowish- white, juicy, semi-melting, vinous; good; Sept. Longland. i. Lindley Guide Orch. Gard. 41$. 183 1. 2. Hogg Fruit Man. 60$. 1884. A very old English perry pear chiefly grown in Herefordshire. Fruit small, turbinate, even, rather handsomely shaped, bright gold, tinged and mottled *all over with a 29 450 THE PEARS OF NEW YORK lively russety orange, the side next the sun having a pale red cheek; flesh yellow, very astringent. Longue du Bosquet, i. Leroy Did. Pom. 2:348, fig. 1869. A seedling raised by Leroy. It was reported in 1863. Fruit medium, conic, elon- gated, regular, obtuse and round at the top, greenish-yellow, dotted with gray, washed with brown at the extremities; flesh greenish, semi-fine, melting, rather gritty at the center; juice abundant, very saccharine, acidulous and deliciously perfumed; first; Sept. Longue-garde. i. Guide Prat. 98. 1876. On trial in the orchards of Messrs. Simon-Louis at Metz, Lorraine, in 1876. Fruit large, highly perfumed; in season imtil May. Longue-Sucree. i. Mas Pom. Gen. 4:49, fig. 217. 1879. Either German or Austrian. Cataloged by Jahn in 1864. Fruit nearly mediimi, conic-pyriform, dark green, dotted with gray-brown, changing to pale yellow, clouded with red on the side of the sun, speckled with whitish-gray; flesh whitish, fine, breaking, deficient in juice and sugar, acidulous, with an unpleasant perfiune; third; end of Aug. Longueville. i. Hogg Fruit Man. 605. 1884. Much grown in the South of Scotland. It has been conjectured that the tree was brought to Scotland from France by Douglas when Lord of Longueville in the fifteenth century. Fruit large, obovate, regular in outline and handsome, greenish-yellow, with a tinge of pale red next the sun, covered with mmierous gray-russet specks, so numerous sometimes as to appear like network; flesh yellowish, breaking, tender, very juicy, sweet and richly flavored ; good. Longworth. i. III. Hort. Soc. Rpt. 172. 1892. 2. Am. Pom. Soc. Cat. 41. 1909. Originated at Dubuque, Iowa. Its great hardiness and freedom from blight make it valuable in breeding for the North though its fruit is not of such quality as to recommend it where choice varieties can be grown. Fruit medium to large, obtuse-ovate, green turn- ing to yellow; good; mid-season. Lorenzbime. i. Dochnahl Fiilir. Obstkunde 2: ^j. 1856. Saxony, 1803. Fruit medium, obtuse-conic, light green, blushed with dark brown on the sunny side changing to light yellow, washed witli vivid red, green dots and some cin- namon-russet; flesh yellowish- white, melting, rather gritty around the center; first for kitchen and market, second for dessert; Sept. Loriol de Bamy. i. Leroy Diet. Pom. 2:351, fig. 1869. A gain of Leroy from his seed beds at Angers, Fr. ; it fruited for the first time in 1862. Fruit medium or above, very long ovate-pyriform, often bossed in its contour; skin thin, yellow-ochre, speckled with minute gray dots and showing some stains of russet; flesh white, fine, melting, almost free from grit; juice very abundant and sugary having a delicate aroma; first; end of Aug. and beginning of Sept. Lothrop. I. Mass. Hort. .Soc. Rpt. 46. 1866. A seedling raised by S. A. Shurtleff, Brookline, Mass.; it first fruited in 1866. Fruit diameter 25 in., yellow with rasset; flesh white, with good flavor; mid-Sept. Loubiat. i. Guide Prat. 98, 285. 1876. This variety bears the name of the owner of the parent tree living in the Dordogne. THE PEARS OF NEW YORK 451 Fruit large, of handsome appearance; flesh yellow; third, yet of good quality for its season; spring until July. Louis Cappe. i. Guide Prat. 98. 1S76. A seedling of Easter Beurre and of similar quality. On trial in the orchards of Messrs. Simon-Louis, Metz, Lorraine, in 1876. Tree very fertile and vigorous. Fruit mediima to large, Bergamot in form; Nov. and Dec. . Louis Gregoire. i. Mas Le Verger 2:147, fig- 7-- 1866-73. 2. Hogg Fruit Man. 606. 1884. M. Xavier Gregoire, Jodoigne, Bel., obtained this pear from a seed bed made in 1832. Fniit below medium, obtuse-turbinate, irregular in form, much larger on one side than on the other, rather rough to the touch, greenish-yellow, dotted and mottled with russet and generally stained with fawn on the side of the sun ; flesh whitish, semi-fine and semi-melting, juicy, sugary, highly acid, often rather astringent, slightly musky, and sometimes rather delicate; second and sometimes third when the astringency of its juice is too pronounced; Oct. Louis Noisette, i. Guide Prat. 98. 1S76. Published by Boisbunel in 1867. Tree very vigorous and fertile. Fruit rather large, globular- turbinate ; flesh fine, very melting and very juicy, sugary and sprightly; first; Nov. and Dec. Louis Pasteur, i. Rev. Hort. 223. 1909. Obtained by Arsene vSannier, Rouen, Fr. Fruit smooth and fine, clear yellow, strongly washed with fawn on one face and covered with patches of the same color on the other side; flesh yellowish-white, the yellow being more noticeable near the skin, very fine, melting, and sugary, sprightlj' and perftuned; very good; Dec. Louis-Philippe, i. Kenrick Am. Orch. 169. 1841. 2. Leroy Dici. Pom. 2:354, fig. 1869. Origin uncertain, though it was described by Provost, Rouen, Fr., in 1848. Fruit large, turbinate, very obtuse and very irregular in form, swelled, especially on one side on its lower half; skin rough and bronzed all over on a basis of graj'-green, sprinkled with numerous large, prominent, browTiish dots; flesh white, semi-fine and semi-breaking; juice not abundant, more or less acid, wanting in sugar, slightly perfumed; second; early Oct. Louis Van Houte. i. Guide Prai. 108. 1876. Classed by Messrs. Simon-Louis, Metz, Lorraine, with varieties of doubtful or little merit. Louis Vilmorin. i. Leroy Diet. Pom. 2:355, %• 1869. 2. Downing Fr. Trees Am. ist App., 128. 1872. Originated from seed of Beiirre Clairgeau about 1863 by Andre Leroy, Angers, Fr. Tree vigorous, rather spreading, very productive. Fruit medium to large, piriform, variable, yellow, netted and dotted with russet, sometimes shaded with red; stem short, curved; cal^Tc large, open; basin medium, uneven, russeted; flesh white, half fine, juicy, melting, sweet, slightly perfvuned; good to very good; Dec. Louise-Bonne, i. Leroy Diet. Pom. 2:357, fig. 1869. 2. Hogg Fruit Man. 606. 1884. Merlet the French pomologist was the first to write of this pear in 1675. Fruit above 452 THE PEARS OF NEW YORK medium, variable in form, ovate-obtuse and swelled in lower half, or long-pyriform, nar- rowed toward the stalk; skin thick, smooth, bright green changing as it ripens to yellowish- green, strewed with small dots and some markings of russet; flesh greenish-white, coarse, semi-melting, gritty at center, juicy, only slightly saccharine, generally sweetish and deficient in perfume; variable for dessert, but first for compotes; Dec. Louise Bonne d'Avanches Panachee. i. Hogg Fruit Man. 607. 1884. A variegated form of Louise Bonne de Jersey, the wood and fruit being marked with golden stripes. It originated as a bud sport. Louise-Bonne de Printemps. i. Leroy Diet. Pom. 2:359, fig. 1869. 2. Downing Fr. Trees Am. 804. 1869. Obtained by M. Boisbunel, Rouen, Fr., and first published in 1857. Fruit above medium, long obtuse-pyriform, regular in contoixr, mammillate at summit and slightly bossed at base, yellow-ochre, dotted with greenish-gray; flesh semi-fine and semi-melting, white, gritty around the center, very juicy, rarely sugary, slightly sweet and slightly aro- matic; grafted on pear and trained on espalier in a good situation it is a pear of high merit; Feb. to Apr. Louise Bonne Sannier. i. Guide Prat. no. 1876. 2. Cat. Cong. Pom. France 291, fig. 1906. M. Sannier, Rouen, Fr., obtained this pear; it was first reported in 1868. Fruit rather small or medium, oval, obliquely obtuse near the stem, dark yellow, touched with bright red; flesh yellow, juicy, melting, remarkably saccharine, sprightly and perf tuned; good to very good; Oct. to Dec. Louise de Boulogne, i. Barry Fr. Garden 317. 1851. 2. Leroy Diet. Pom. 2:361. 1869. Described by Barry in 1851 among " new and rare pears, recently introduced, that give promise of excellence." Leroy wrote of it as a seedling of Van Mons. Fruit large, breaking, keeps through the winter. Louise Dupont. 1. Ann. Pom. Beige 2: sg, fig. 1854. 2. Mag. /fori. 23:301. 1857. Louise Dupont was the product of one of the last seedlings raised by Van Mons and was harvested for the first time in 1853. Fruit rather large, sometimes of Doyenn^ form but usually longer and more tiorbinate; skin thin, dull green passing to golden yellow at maturity, colored with russet-fawn on the sunny side, dotted and marked with fawn all over; flesh white, semi-fine, melting, full of juice, saccharine and well perfumed; first; Oct. and Nov. Louise d'Orleans. 1. Horticulturist 1:140. 1846. 2. Ann. Pom. Beige 2:35, fig. 1853. From seed sown by Van Mons in 1827 at Louvain and first bore fruit in 1843. Fruit medium, oblong-obtuse; skin is of a fine bronzed-green, covered with gray speckles; fiesh very white, fine grained and very melting; juice exceedingly rich, sugary and delicious; early Nov. Louise de Prusse. i. Leroy Did. Pom. 2:362, fig. 1869. Obtained by Van Mons and pubhshed by him in September, 1832, but it had already been reported in 1826. Fruit large, turbinate-obtuse, more or less long, considerably swelled toward its lower end; skin thick and rough, yellow-ochre clouded with green, THE PEARS OF NEW YORK 453 speckled with fine gray dots and stained with light brown around the calyx and stem; flesh white, semi-fine, breaking or semi-breaking, grantilar at center; juice abundant, very saccharine, acidulous, pleasantly perfumed; second: Sept. Louison. I. Prince Pom. Man. 1:86. 1S31. French. Fruit large, oblong and almost conical, terminated obtusely; skin delicate and smooth, sometimes washed on the sunny side, and in other cases pretty deeply tinged with red, speckled with brownish-red dots, the other side being of a beautiful yellow, scat- tered with specks of russet; flesh verj^ white, melting, fvill of very pleasant juice, slightlj^ perfimied but not of high flavor; early Oct. Lovaux. I. Ohio Hort. Soc. Rpt. 48. 1871. Reported by the Committee on Foreign Fruits of the Ohio State Horticultural Society as a new variety which they recommended. Fruit large to medium, juic}^ sweet, melting; good; Sept. Liibecker Prinzessin Bime. i. Mathieu Nom. Pom. 249. 1S89. Princesse de Lubeck. 2. Guide Prat. 103. 1876. German; extensively cultivated about Lubeck, Ger. Fruit medium, long-pyriform, beautiful yellow, extensively covered with brilliant crimson; flesh breaking, juicy; good; beginning of Aug. Lubin. I. ]\Ias Pom. Gen. 7:187, fig. 579. 1S81. A seedling found by M. Pariset of Curciat-Dongalon, Ain, Fr. ; first reported in 1S69. Fruit mediimi, conic-pyriform, regular in its contour, obtuse, having its largest cirami- ference well below its middle ; skin fine, delicate, at first a clear and bright green, sprinkled with very numerous round, small, bro^Ti dots only very slightly visible on the side of the sun; at maturity the basic green passes to lemon- yellow, with a golden hue on the exposed side;" flesh whitish, verj' fine, melting, juicj', saccharine, slightly vinous, acidulous; good; winter. Lucie Audusson. i. Pom. France 4:'So. 1-2, PI. ly 2. 1865. Obtained by Alexis Audusson, Angers, Fr. ; first published in 1S61. Fruit large, long, nearly cylindrical, obtuse and slightlj' narrowed toward the stem, grass-green, finely dotted and speckled with fawn-colored russet; fiesh yellowish-white, fine or semi-fine, melting; juice abundant, sugar}', vinous, delicately perfumed; first; mid-Nov. to end of Dec. Lucien Chaure. i. Guide Prat. 95. 1895. Obtained by Arsene Sannier, Rouen, Fr. Tree healthy, vigorous and adaptable for all forms of growth. Fruit medium, grayish-yellow; flesh melting, juicy, fine and sugary; Oct. and Nov. Lucien Leclercq. i. Leroj' Diet. Pmn. 2:366, fig. 1869. 2. Downing Fr. Trees Am. 806. 1869. From a seed bed made by Van 'Slons in 1829, but it did not bear fruit till after his death in 1844. Fruit below medium and sometimes rather larger, globular-ovate, regular, rarely bossed, pale yellow on the shaded side and darker yellow where exposed, dotted all over with fine gray and green spots; flesh white, coarse, semi-melting and juicy, sugary, acidvdous, and aromatic, very gritty around the core; second; latter half of Aug. 454 THE PEARS OF NEW YORK Lucne Hative. i. Noisette Man. Comp. Jard. 2:525. 1S60. Tree vigorous and productive. Fruit medium, elongated, pale green; flesh semi- melting, sugarj', moderately perfumed; good; Sept. Lucy Grieve, i. Hogg Fna/ Mow. 607. 1884. English; bore fruit first in 1873. Named in honor of the little girl who planted and tended the seed, but died before the tree fruited. Fruit large, oval, rather uneven in outline, bossed around the waist and about the cal3TC, lemon-yellow, with occasionally a brownish-red blush on the side next the sun, sprinkled with cinnamon-colored dots; flesh white, tender, melting, very juicy and richly flavored; first; Oct. Luola. I. Am. Pom. Soc. Rpt. 135. 1920. Said to be a cross between Seckel and Dana Hovey originated by W. C. Eckard, Water- vliet, Mich., about 1907. Fruit very small, globular, greenish-yellow, with faint blush, very rich; excellent; Oct. Lutovka. I. Me. Pom. Soc. Rpt. 62, 63. 1899. Russian. Introduced in 1882. Fruit large; good; mid-season. Lutzbime. i. Dochnahl Fiihr. Obsthmde 2: igo. 1856. German, published in 1801. Fruit medium, obtuse-conic, dull greenish-yellow, slightly blushed, strongly dotted, marked with russet, and covered with rusty russet on the sun- exposed side; flesh granular, gritty near center, semi-melting, aromatic; first for culinary xises; Sept. Luxemburger Mostbirne. i. Loschnig Mostbirnen 128, fig. 1913- A perry pear widely distributed in France, Luxemburg, Germany and Austria. Fruit large, globular-oblate, like Bergamot in form, gray-green turning yellow-green when ripe sprinkled with large russet dots and specklings; flesh whitish, coarse-grained, imusually juicy, astringent and sweet flavor; end of Sept. Lycurgus. i. Horticulturist 12:365. 1857. 2. Downing Fr. Trees Am. 806, fig. 1S69. Originated with George Hood, Cleveland, Ohio, from seed of Winter Nelis. The tree is productive, and of rather spreading growth. Fruit small, oblong-pyriform, greenish- yellow, much covered with thin brownish-russet, many large grayish dots; flesh yellowish, juicy, melting, sweet, rich, rather aromatic, having some perfume; first, one of the best in quality of late winter pears- Dec. to Feb. Lydie Thierard. i. Downing Fr. Trees Am. 806. 1869. 2. Guide Prat. 99. 1876. Originated from a seed of Crassane by Jules Thierard, Bethel, Fr. Fruit rather large, Bergamot-shaped, clear green, dotted; flesh fine, very melting, sugary, perfumed; first; Jan. to Mar. Lyerle. i. Am. Pom. Soc. Rpi. 44. 1897. Raised by a Mr. Lyerle, Union County, 111., in 18S1 from seed of Bartlett. Fruit medium, pyriform, yellowish-green, with numerous patches of russet; flesh sugary; good; early July, four weeks ahead of Bartlett. Lyon. I. Downing Fr. Trees Am. 807. 1869. Orignated at Newport, R. I. Fruit meditun, oblong-obovate or Doyenne-shaped, yellow, thick and smooth skin, finely dotted, blushed; flesh coarse, a little gritty at core, vinous; very good; Oct. THE PEARS OF NEW YORK 455 Mace. I. Mass. Hori. Soc. Rpt. 50. i860. Francis Dana showed this among other seedlings of his to the Fruit Committee of the Massachusetts Horticultural Society in 1S60. Fruit meditim, oval, russet; flesh has some- thing of the honeyed sweetness as well as some external resemblance to Dana Hovey. Machlander Mostbime. i. Loschnig Mosibimen 48, fig. 1913. An Austrian perry pear. Fruit large, pyriform, green turning to yellowish-green, russeted; flesh granular, green under the skin, subacid; Sept. and Oct. Mackleroy. i. South. Nurs. Cat. 4. 192 1. This variety, introduced by the Southern Nursery Company, Winchester, Tenn., in 1 92 1, is said to have been brought to Tennessee by Davis Mackleroy from South Carolina over 100 years ago. McLaughlin, i. Mag. Hori. 8:62. 1842. 2. Ibid. 13:251. 1847. 3. Downing Fr. Trees Am. 807, fig. 1869. In October, 1831, General Wingate of Portland, Me., stated " That a person in Oxford County, many years since raised a niunber of pear trees from seeds, all of which produced inferior fruit, with the exception of one tree; and from that tree, the scions were taken and engrafted by a Mr. McLaughin, of Scarborough." Fruit large, obtuse-pyrif orm ; skin slightly rough, bright cinnamon-russet, tinged with brownish-red on the sunny side, with some traces of a bright yellow ground on the shaded side; flesh yellowish, rather coarse, melting, juicy, rich, sugary; Nov. to Jan. Macomber. i. Rural N. Y. 44:263, figs. 145, 146. 1885. Raised by J. T. Macomber, Grand Isle, Vt. Fruit mediimi, pyriform, green changing to yellow, blushed; flesh buttery, melting, juicy, sweet; very good; Oct. and Nov. McVean. i. Horticulturist g:i4o. 1854. 2. Downing Fr. Trees Am. Soy. 1869. Originated in Monroe Cotmty, N. Y., about 1S50 or earlier. Fruit large, obovate- acute-pyriform, yellow, with nettings and patches of russet, and numerous green and brown dots; flesh coarse, not juicy, or melting, sweet; good; Sept. Madame Alfred Conin. i. Leroy Diet. Pain. 2:371, fig. 1869. Raised by Andr6 Leroy, Angers, Fr., in 1867. Fruit medium, turbinate, obtuse, much swelled aroimd central circumference, fairly regular, clear yellow often covered all over with a layer of bronze on which are scattered, uniformly, numerous grayish-brown dots, scarcely visible; flesh whitish, fine, melting, watery, rarely gritty around the center; juice abundant, sugary, with an extremely delicious perftmie; first; late Sept. Madame Andre Leroy. i. Leroy Diet. Pom. 2:372, fig. 1869. 2. Hogg Fruit Man. 608. 1884. Obtained from his seed beds by M. Andre Leroy at Angers, Fr.; first published in 1862. Fruit medium to large, long-conic, slightly obtuse, irregular, more or less misshapen, yellowish-green, entirely dotted, especially at its extremities, with small points and slight patches of gray; flesh greenish- white, fine or semi-fine, very melting, slightly granular at center; juicy, sugary, vinous, with a very delicate flavor; first; end of Sept. Madame Antoine Lormier. i. Guide Prat. 57. 1895. Obtained by M. Sannier, Rouen, Fr. Tree vigorous and fertile. Fruit mediimi or large, regular pyriform, yellow, dotted; flesh fine, melting, very sugary; first; Sept. and Oct. 456 THE PEARS OF NEW YORK Madame Appert. i. Leroy Did. Pom. 2:373,%. 1869. 2. Hogg Fruit Man. 60S. 1884. Raised by M. Andre Leroy at Angers, Fr., in 1861. Fmit medium, long pyriform, slightl}^ obtuse, largest circvmiference around its middle, much reduced at the extremities, especially at the summit, yellow, with gray-russet, and mmierous fawn-colored dots on the side of the sun and around the stem; flesh whitish, fine, very melting, rarely gritty, juicy, sugary, with a delicate flavor of almond, acidulous ; first ; early Oct. Madame Arsene Sannier. i. Guide Prat. 95. 1895. Obtained by M. Sannier, Rouen, Fr. Fruit medium to large; flesh sugary, slightly perfumed and of a pleasant flavor; Oct. Madame Ballet, i. Cat. Cong. Pom. France 292, fig. 1906. Obtained by M. Ballet, nurseryman at Parenty, Fr., and was placed on the market in 1894. Fruit large, ovate, yellow, dotted with gray, and brightened with a rose blush on the side next the sun; very good; Jan. to Mar. Madame Baptiste Desportes. i. Leroy Did. Powt. 2:374, fig. 1869. 2. "iiogg Fruit Man. 608. 1884. A seedling from the nurseries of Andre Leroy at Angers, Fr., which ripened for the first time in 1863. Fruit above medium, globular-ovate, rather regular, often a little bossed about the base; skin rather fine, yellow-ochre, mottled, stained, and dotted with gray-russet; flesh fine or semi-fine, melting, excessively juicy, saccharine, vinous, with a very agreeable flavor; first; early Oct. Madame Blanchet. i. Guide Prat. 76. 1895. Fruit medium, greenish-yellow covered with fawn; fiesh fine, buttery, of a delicate flavor; good; Oct. and Nov. Madame Bonnefond. i. Mas Le Verger siTt. 2, 135, fig. 164. 1866-73. Obtained in 1848' by M. Bonnefond, Rhone, Fr., and placed on the market for the first time in 1867. Fruit large, like Calebasse in form, often irregular in contour; skin fine, delicate, clear yellow-green, sprinkled with very small points of darker green; flesh white, slightly greenish under the skin, fine, very melting and juicy, delicately perfumed; very good; end of autumn. Madame Charles Gilbert, i. Guide Prat. 95. 1895. On trial with Messrs. Simon-Louis at Metz, Lorraine, in 1895. Fruit medium sized, having much in common with Winter Nelis; Jan. to Apr. Madame Chaudy. i. Gard. Chron. N. S. 18:211. 1882. 2. Cat. Cong. Pom. France 296, fig. 1906. Obtained by M. Chaudy at Chaponost, Rh6ne, Fr., from a seed bed made in 1861. Fruit large, sometimes of the form of the Bartlett, generally turbinate, swelled and bossed in its circimif erence ; skin slightly rough, pale yellow, dotted with gray, reddened on the side next the sun, marbled and washed with clear fawn around the two ends; flesh rather white, granular at center, rather fine, melting, very juicy, saccharine, and agreeably acid and perfumed; very good; Nov. Madame Cuissard. i. Leroy Diet. Pom. 2:375, %■ 1869. Cuissard and Barret, nurserymen at Ecully-les-Lyon, Fr., obtained this variety in 1865 and placed it on the market in 1867. Fruit above medium, oblong and obtuse, swelled THE PEARS OF NEW YORK 457 at its lower part and generally more enlarged on one side than on the other; skin fine, golden-yellow, sprinkled with large gray dots and some russet markings, and more or less stained with clear brown around the stem ; flesh white, semi-fine, melting, gritty at the center ; juice deficient; rather savory, but slightly acerb; second; mid-Aug. Madame Delmotte. i. Mass. Hort. Soc. Rpt. 139. 1871. 2. Mas Pmt. Gen. 3:73, fig. 133. 1878. Obtained by M. Gregoire, Jodoigne, Bel. Fruit mediimi, obtuse-p3mform, dull green dotted with greenish-gray; flesh white, or slightly tinted with yellow, very fine, buttery, melting, full of sweet juice, delicately perfumed. Madame Ducar. i. Leroy Diet. Pom. 2:376, fig. 1869. 2. Downing Fr. Trees Am. 808. 1869. This was a posthumous gain of Major Esp^ren, Mechlin, Bel., dating from 1S46. Fruit meditim, globular-ovate, regular in form, slightly undulating around the summit; skin fine, rather dull yellow, finely dotted and streaked with fawn ; flesh white, coarse, semi- melting, very gritty; juice sufificient, sugar>', sweet, almost without perfume but ha\'ing a certain delicacy of taste; second; end of Aug. Madame Duparc. i. Mas Pow. G^en. 4:149, fig. 267. 1879. Gained by M. Bessard-Duparc, near Savenay, Fr., and fruited first about 1845. Fruit mediimi, ovate-obtuse-pyriform, regular in contour; skin rather thick, lively green, speckled with indistinct darker green spots, the green becoming brighter at maturity, a rather dense russet sometimes covering the calyx and the summit; flesh white, coarse, semi-buttery, gritty around the core; juice rather deficient, sugary and only slightly scented; indifferent; Oct. and Nov. Madame Durieux. i. Leroy Diet. Pom. 2:377, fig. 1869. 2. Hogg Fruit Man. 609. 1884. A variety which came from the seed beds of Van Mons but did not fruit till 1845. Fruit medium, globular, rather Bergamot-shaped, grayish or greenish-yellow, covered •with patches of thin cinnamon-colored russet, yellowish, semi-fine, very melting, buttery, juicy, sugary, vinous, aromatic; first; Oct. Madame flisa. i. Ann. Pom. Beige 4:31, fig. 1856. 2. Downing Fr. Trees Am. 80S, fig. 1869. Raised in the seed beds of Van Mons and first bore fruit in 1848. Fruit large, obtuse- pyriform, often rather irregular in its upper half, greenish-yellow passing to lemon-yellow at maturity, with numerous small blackish-gray dots; flesh white, a little yellow next the skin, fine, melting, free from grit, full of rich saccharine juice, i-inous; first; Sept. to Nov. Madame filisa Dximas. i. Mas Pom. Gen. 5:19, fig. 298. 1S80. A seedling raised by M. Bonnefoy, near Lyons, Fr. He disseminated it in 1857. Fruit mediimi, conic-ovate, regular in contour; skin thick, at first whitish-green speckled with grayish-black dots, changing to pale yellow, and more golden on the side next the sun; sometimes stains of rough brown-russet are dispersed over its surface; flesh white, only slightly firm without being breaking, rather gritty around the center, full of sugary juice, vinous and refreshing; handsome and of good quality; Aug. 458 THE PEARS OF NEW YORK Madame Ernest Baltet. i. Baltet Trait. Cult. Fr. 317, fig. 208. 1908. French. Fruit large, obtuse-pyriform, reddish-brown-yellow, with light russet; flesh verj' fine, melting, very juicy, sugary, sprightly; very good; Sept. and Oct. Madame Favre. i. Leroy Diet. Pom. 2:379, fig. 1869. Obtained by M. Favre, president of the section of Arboriculture of the Agricultural Society of Shalon-sur-Mame, Fr. ; it first fruited in 1S61. Fruit above medium and often larger, globular surface unequal and bossed; skin rough, greenish-yellow, dotted, streaked, marbled, stained with gray-russet and vermilioned on the cheek next the sun; flesh white, verj' fine, melting; juice abundant, very sugary, vinous, deliciously perftmied; first; end of Aug. Madame Flon. i. Guide Prat. 99. 1876. Published by M. Flon in 1868. Fruit medium, globular, yellow and gray-russet; flesh very melting and juicy, saccharine, sprightly, perfumed ; first ; end of Dec. Madame Gregoire. 1. Ann. Pom. Beige 8: gT, fig. 1S60. 2. Downing Fr. Tree^ Am. 809. 1869. Obtained in i860 by M. Gregoire, Jodoigne, Bel., and was published the same year. Fruit medium to large, long-oval, obtuse; skin greasy, clear green becoming yellow at mattirity, marked with gray-russet, especially around the stem, and some dots of whitish-gray; flesh yellowish-white, fine, melting, very juicy, sugary, vinous, perfumed and acidulous; good or very good; Dec. and Jan. Madame Hemi Desportes. i. Leroy Diet. Pom. 2:380, fig. 1869. 2. Hogg Fruit Man. 609. 1884. Raised by Leroy, Angers, Fr.; first fruited in 1863. Fruit large, turbinate, uneven in outline, yellow, covered with russety dots and patches; flesh yellowish-white, very fine and very melting, seldom gritty, very juicy, saccharine, acidulous, with a decided aroma and delicious flavor; excellent; first; Oct. Madame Loriol de Bamy. i. Leroy Diet. Pom. 2:381, fig. 1S69. 2. Mass. Hori. Soc. Rpt. 92. 1872. Raised by Leroy in 1866 at his nurseries at Angers, Fr., from seed of Bartlett. Fruit large, ovate and nearly cylindrical, always rather irregular, clear yellow clouded with green, more or less streaked and mottled with russet, covered with large, grayish-brown or greenish dots and often stained with fawn around the calyx and stem; flesh yellowish-white, excessively melting and fine, juicy, rarely gritty, sugary, perfiuned, with a tart flavor and a delicate and agreeable after-taste of musk; first; Nov. Madame Lye-Baltet. i. Cat. Cong. Pom. Franee 301, fig. 1906. 2. Bunyard Handb. Hardy Fr. 185. 1920. Obtained by Ernest Baltet, nurseryman at Troyes, Fr. ; placed on the market in 1877. Fruit medium or rather large, turbinate, obtuse, swelled, truncated at base; skin fine, green or yellow-green all over, dotted with russet and touched with fawn; flesh white, fine, melting, juicy, sugary and perfumed; very good; Dec. and Jan. Madame de Madre. i. Guide Prat. 95. 1895. 2. Gard. Chron. 3rd Ser. 30:271. 1901. Sent out by Daras de Naghin, Antwerp, Bel., who raised it from Delices d'Hardenpont, in 188 1. Fruit medium, pyriform, rather elongated, contracted at the lower end terminat- THE PEARS OF NEW YORK 459 ing in an oblique cone at the base, compressed on two sides at the narrow end, rounded at the upper end, citron-yellow lightly speckled with rust-red ; flesh amber-white, very deli- cate, melting, very juicy, sweet, with a pleasant perfume, nutty and rather spicy; very good; Oct. Madame Millet, i. Leroy Diet. Pom. 2:^82, fig. 1862. 2. Kogg Fruit Man. 610. 1884. Raised by Charles Millet of Ath, Bel., in 1840. Fruit large, short-obovate or turbi- nate, rather uneven in its outline; flesh tender, semi-melting, juicy, richly flavored; first; Mar. and Apr. Madame Morel, i. Guide Prat. 99. 1876. Published by M. Morel in 1872. Fruit large; flesh very fine, compact, very melting, juicy, sugarj^ vinous, sprightly; first; Oct. and Nov. Madame Planchon. i. Guide Prat. 99. 1876. Belgian. Fruit large or very large, in form similar to Bartlett, golden yellow dotted with russet; flesh granular, very juicy; cooking; end of Oct. and beginning of Nov. Madame Du Puis. 1. Rev. Hort. 147. 1891. 2. Cat. Cong. Pom. France 2gS, fig. 1906. A gain of Daras de Naghin, Antwerp, Bel., in 1S78. Fruit rather large or large, long, obtuse-pyriform, roimded at lower end, yellow but nearly covered with smooth fawn-russet ; flesh ver\- fine, melting, very juicy, sugary, sprightly and perftimed; very good; Dec. to Feb. Madame de Roucourt. i. Guide Prat. 58. 1895. Distributed by Daras de Naghin, Antwerp, Bel. Fruit mediimi to large, yellowish, dotted with dark brown; flesh fine, saccharine, perfumed; good; Oct. Madame Stofif. i. Card. Chron. 2:220. 1S87. Obtained from seed by M. Stoff. Fruit large or medium, regular-pyramidal, olive- green speckled with red; flesh fine, melting, buttery, delicate and brisk in flavor; Feb. Madame Torfs. i. Guide Prat. 104. 1895. Described as a new variety and distributed by Daras de Naghin, Antwerp, Bel., in 1895. Fruit medium to large, greenish-yellow, sprinkled with patches of fawn-russet; flesh fine and juicy, white around center, clouded with green toward the sldn, very sugarj^ ; Cot. Madame Treyve. i. Leroy Did. Pom. 2:383, fig. 1869. 2. Bunyard Handb. Hardy Fr. 185. 1920. Souvenir de Madame Treyve. 3. Pom. France 2:No. 63, PL 63. 1864. From seed sown in 1848 by M. Treyve, TrevatLx, Fr. Fruit large, obtusely obovate, bossed and always very much swelled around its lower part, greenish-yellow, dotted, streaked, and often touched with fawn on the shaded side, but brilliantly encrimsoned on the side exposed to the sun and dotted on that side with gray; flesh white, semi-fine, melting, very juicy, saccharine, acidulous, with a delicate and fine aroma; first, a delicious dessert pear; Sept. Madame Vazille. i. Leroy Dtrf. Pom. 2:384, fig. 1869. 2. HoggFruitMan.Sio. 1884. From the seed beds of M. Leroy, Angers, Fr. ; first frait in 1866. Fruit above medium, conic-obtuse, fairly regular in outline but always having one side larger than the other; skin thick, somewhat uneven, bronzed all over, sprinkled with dots widely apart and only 460 THE PEARS OF NEW YORK slightly visible; flesh whitish, fine, melting or semi-melting, very juicy, saccharine, vinous, having a very pleasant flavor; first; Sept. Madame Verte. i. Leroy Dici. Pom. 2:385, fig. 1869. Origin uncertain, but it was first sent out by M. de Jonghe, Brussels, Bel., and then extensively propagated in France. Fruit mediiim, globular-ovate, irregular, yellowish- green, much washed with brown-fawn and speckled with small ashen-gray dots; flesh yellow- ish, semi-fine, semi-melting, granular at center; juice abundant, sugary, acidulous, with a somewhat savory perfume and after taste of anis; second, variable; from end of Nov. to Jan. Madame Von Siebold. i. Guide Prat. 115. 1876. 2. Cornell Sia. Bid. 332:485. 1913. Japan. The following description was made on the grounds of Messrs. Simon-Louis Bros., Metz, Lorraine; " Madame Von Siebold. — Fruit very large, rounded, a little narrow toward the cavity, where it is angular; truncated at the base and indented at the circum- ference . . . Skin rather smooth, of a pretty brown color, dotted with large gray specks which are very regular and very apparent. Flesh white, slightly yellowish, medium fine, crisp, juicy, sweet, perfumed like quinces, almost eatable raw. The most beautiful of the Japanese — Simon-Louis Freres." Madeleine d' Angers, i. Leroy Diet. Pom. 2:386, fig. 1869. From the environs of Segre or of Beaupreau, districts in the same department (Maine) , where it has been generally grown for 150 years. Fruit mediimi and sometimes below, conic and very elongated, somewhat contorted at the upper end, grass-green passing to greenish-yellow on the part near the stalk and dotted with gray-russet; flesh white, semi- fine or coarse, rather melting, watery and gritty; juice abundant, sugary, more or less acid, and only slightly perfumed; third; end of July. Mademoiselle Blanche Sannier. i. Guide Prat. 96. 1895. A French variety. Fruit large, oblong-pjTiform ; flesh fine, melting, perfumed, juicy; Oct. Mademoiselle Marguerite Gaujard. i. Guide Prat. 104. 1895. Obtained by M. Gaujard at Ghent, Fr. ; described as a new variety in 1895. Fruit oblong, rather gourd-shaped in form, covered with gray-russet and slightly blushed on the exposed side; flesh melting, of a sprightly taste, perfimied; Jan. to Mar. Mademoiselle Solange. i. Jour. Hori. N. S. 15:120. 1888. Described by the Fruit Committee of the Royal Horticultural Society of England in 1887 as a new variety. Fruit small, nearly globular, green, juicy and of good flavor. Magherman. i. Guide Prat. no. 1876. Tree very vigorous, beautiful in aspect and extremely fertile. Fruit large or very large, long-pjnriform, regular in outline, yellow streaked with carmine; flesh yellowish, excessively melting and very juicy, sugary and having an exquisite perfume; first; second half of Sept. Magnate, i. Hogg Fruit Man. 610. 1S84. 2. Bunyard Handb. Hardy Fr. 186. 1920, A seedling raised by Rivers of Sawbridgeworth, Eng., from Louise Bonne de Jersey, prior to 1880. Fruit large, obtuse-pyriform, even and symmetrical in outline, yellow covered vinth rather dark brown-russet, thickly strewed with large russet freckles, blushed and THE PEARS OF NEW YORK 46 1 streaked with crimson; flesh yellow, tender, melting, rather gritty at the core, richly flavored, and with a slight perfume of rose-water; verj^ good; Oct. and Nov. Magnolia, i. Am. Pom. Soc. Cat. 41. igog. 2. Cornell Sta. Bui. 332:484. igi3. An oriental hybrid which originated in southern Georgia. Fruit large, globular to pyriform, smooth, yellowish-russet, with numerous irregular dots; flesh white, crisp, tender, juicy, mild, subacid; fair; " three or four weeks later than Kieffer in the South." Malconnaitre d'Haspin. i. Downing Fr. Trees Am. ?> 10. 1869. Tree vigorous, hardy and productive. Fruit large, globular-obovate, dull yellow, with brownish-red cheek, stippled with coarse dots, and russeted at the calyx; flesh juicy, tender, and melting, rich, subacid, perfumed; Oct. and Nov. Malvoisie de Landsberg. i. Mas Pmn. Gen. 3:171, fig. 182. 1878. Obtained by Judge Burchardt, Landsberg, Brandenbourg, Ger. Fruit rather large, pyriform, more or less swelled, even in contour, but often irregular in form; skin some- what firm, at first water-green, dotted with gray, the green changing to yellow and the side next the sun being at maturity slightly washed with rosy red; flesh white, rather fine, buttery, juicy, sweet, acidulous, having a sprightlj' and somewhat musky flavor; good; Oct. Manchester, i. Downing Fr. Trees Am. 810. 1869. Originated in Providence, R. I. Fruit medium, obovate-pyriform, yellow, with traces and numerous dots of russet; flesh white, moderately juicy, semi-melting, sweet, agree- able; good; Oct. Mandelblattrige Schneebime. 1. 'Dochna.h\ Fuhr. Obstkimde 2'. igg. 1856. A French wilding; published 1810. Tree dwarf. Fruit small, globular-turbinate, green, smooth; flesh firm, astringent; winter. Manning, i. Mass. Hort. Soc. Rpl. 43. 1866. A seedling raised by S. A. Shurtleff of Brookline, Alass. Fruited in 1866. Fruit large, obovate, yellow with russet streaks and dots; flesh fine-grained, white, juicy, with a rich, pleasant flavor; first; Sept. Mannsbime. i. Dochnahl Filhr. Obstkunde 2:187. 1856. Wurttemberg, Ger., 1830. Classed among the Pound pears or Libralia. Fruit large, globular-turbinate, dull green changing to yellowish-green, blushed, both ends covered with russet, rusty dots; third for table, first for kitchen; Nov. and Dec. Mansfield, i. Downing Fr. Trees Am. 811. 1869. A native variety of uncertain origin. Fruit medium, globular-oblate, yellowish- green, with considerable russet and many green and brown dots; flesh whitish, coarse, buttery, melting, sweet, a little astringent; good; Sept. Mansuette. i. Duhamel Trait. Arb. Fr. 2:220, PI. LVIII, fig. i. 1768. 2. Hogg Fruit Man. 611. 1884. Solitaire. 3. Christ J/a«Tamidal, lemon-yellow; flesh semi-breaking, very juicy, highly perfumed; Aug. Medofka. i. Ca«. Jfort 17:292. 1894. Russian. Fruit very small, conical, clear yellow; flesh very melting, agreeable. Meissner Grossvatersbime. i. Dochnahl Fiihr. Obstkunde 2:^,4. 1856. Reported to be of Sa.xon origin, 1833. Fruit small, turbinate, almost entirely covered with light brown-russet, and sprinlded with round red spots; flesh juicy, semi-melting, having a strong aroma of cinnamon. Meissner Hirschbime. i. Dochnahl Fuhr. Obstkunde 2:y. 1856. Saxony, 1S03. Fruit medium, conic, bossed, pale light green changing at maturity to light lemon-yellow, often washed extensively with dark blood-red, numerous reddish dots, scentless; flesh breaking, juicy, aromatic; first for household and market; Aug. Meissner langstielige Feigenbime. i. Dochnahl Fiihr. Obstkimde 2:167. 1856. Saxony, 1805. Fruit medium, obtuse-pyriform, ventriculous and flat, crooked, some- what uneven, light green changing to yellowish-green, often blushed with dark red, without dots, marked with russet; flesh yellowish-green white, coarse-grained, sweet, firm, breaking; third for dessert, first for kitchen; Oct. Meissner Liebchensbime. 1. Dochnahl Fiihr. Obstkunde 2: i6t. 1S56. German, chiefly found in Saxony. Fruit small, globular- ventriculous-conic; skin shining, lemon-yellow, becoming highly polished, strongly dotted with round red spots, often marked with fine russet on the side next the sun; flesh yellowish-white, coarse-grained, firm, breaking, wanting in juice; third for the table, first for kitchen and market. Meissner Zwiebelbirne. i. Tiochmhl Fiihr. Obstktinde 2:7,^. 1856. Saxony, 1833. Fruit small, globular, light yellow, speckled with numerous fine russety spots; flesh often melting, with musky aroma, fine-grained; first for table and very good for culinary purposes; end of Aug. for tliree weeks. Melanie Michelin. i. Mas Pom. Gen. 6:55, fig. 412. 18S0. Gained by M. Boisbunel, Junior, Rouen, Fr. Fruit medivim, ovate-pyriform, even in contour; skin rather thick, whitish-green, sprinkled with fairly numerous and rather large green spots, scarcely visible and often absent altogether; when ripe the basic green takes a more yellow tone on the side of the sun, and in the case of well-exposed fruits is blushed with 470 THE PEARS OF NEW YORK a very light rosy red; flesh whitish, slightly tinted with green, tender, a little soft, melting, full of sweet juice and delicately perfumed; good; mid- July. Mellish. I. Downing Fr. Trees Aw. 815. 1869. Fruit below medium, globular-pyriform, pale yellow, netted, patched and dotted with russet; flesh whitish, juicy, melting, sweet, pleasant; good to very good; Oct. Melon. I. Knoop Fructologie 1:77, Tab. i. 1771. 2. Leroy Diet. Pom. 2:417, fig. 1869. Of Dutch origin; first described in the Pomology of Knoop in 1766. Fruit medium, typically pyriform, slightly obtuse, regular in outline, sometimes a little uneven and crooked, cTeenish-yellow when ripe and more or less marked with black, or dark brown, stains, of poor appearance; flesh delicate and gritty, rather succulent and savory but having no particular flavor, not sprightly nor does it justify its name; Aug. and Sept. Melon de Hellmann. i. Mas Pom. Gen. 5:83, fig. 330. iSSo. Grown by M. Helknann, Meiningen, Ger. Fruit large, spherical, even in outline, intense green passing to decided yellow when ripe and warmly golden on the side of the sun, numerous dark green spots; flesh white, coarse, semi-breaking; juice sugary, perfumed and agreeable; second, good for cooking; Sept. Menagere Sucree de Van Mens. i. Mas Pom. Gen. 3:127, fig. 160. 1878. A seedling of Van Mons who distributed it without name. Fruit medium, conic- turbinate; skin thick, at first very clear green sprinkled with gray dots, numerous, very small but clearly visible; towards maturity the green changes to brilliant lemon-yellow and warmly golden on the side next the sun; flesh whitish, semi-fine, semi-buttery and dis- tinctly perfumed with clove; Oct. Mendenhall. i. la. Hort. Soc. Rpi. 88. 1900. Mentioned as one of the " newer " varieties of pears, having given its first ripe specimens on July 5th, 1900. Fruit small, pyriform, yellow, much better in quality than Early Harvest. Meresia Nevill. i. Hogg Fruit Man. 616. 1884. A seedling of John Mannington, Uckfield, Sussex, Eng.; first fruited in 1S72. Fruit below medium, roundish-obovate or oval, even and regular in outline, entirely covered with thick, dark-brown russet; flesh semi-melting, crisp, juicy, sweet, with a rich vinous flavor; an excellent dessert pear; Dec. and Jan. Merlet. i. Leroy Diet. Pom. 2:418, fig. 1869. Merlet came from the nurseries of M. Boisbunel, Rouen, Fr. ; it fruited first in 1861. Fniit medium, turbinate, slightly obtuse and bossed; skin smooth, fine and shining, yellow- ish-green, delicately dotted with gray; flesh greenish- white, semi-fine, melting, watery, granular around the core; juice abimdant and saccharine, refreshing and having a highly delicate flavor; first; Aug. Merriam. i. Downing Fr. Trees Am. 524. 1857. 2. Thomas Am. Fruit Cult. 284. 1867. Originated at Roxbury, Mass.; popiilar in Boston in 1867. Fruit large, globular, somewhat flattened at base and crown, smooth, rich yellow, covered with pale russet around the stem and calyx, and netted with russet all over; flesh yellowish, rather coarse, melting, juicy, sugary, perftuned, very good; Sept. and Oct. THE PEARS OF NEW YORK 47 1 Meruault. i. Mas Pam.Gen. 7:184, fig. 576. 1881. Obtained by M. Pariset from a seed bed of the Easter Beurre made in 1856. Fruit medium, ovate, shortened and thick, water-green sown with dots of fawn-brown, more often aknost wholly covered with russet of fawn color; on ripening the basic green changes to an intense lemon-yellow, the russet clears, and the side next the sun becomes golden; flesh whitish, fine, butterj', melting, without grit; juice abundant, rich in sugar, delicately perfumed with musk; first; throughout winter. Merveille de Moringen. i. Guide Prat. 100. 1876. Originated in the environs of Moringen, Ger., where it is very well thought of. Tree large, very fertile, resisted the phenomenal frost of 1879-1880 in Europe. Fruit small, turbinate, a beautiful lemon- yellow; flesh breaking; for cooking; Oct. Messire Jean. i. Duhamel Trait. Arb. Fr. 2:173, PI- XXVI. 1768. 2. Hogg Fruit Man. 616. 1884. Of ancient and untraceable origin, but mentioned by Venette, Rochelle, Fr., in 1678 and 1683. Fruit medium, turbinate, sometimes slightly obovate, surface slightly bossed; skin rough, thick, dark green, passing to buff, washed with dark red on the side of the sun, strewed with speckles of darker russet ; flesh white, slightly tinged with lemon, rather fine, breaking, juicy, richly saccharine, perfumed, sprightly; good, either for dessert or kitchen use; Nov. and Dec. Messire Jean Goubault. i. Leroy Did. Pom. 2:422, fig. 1869. This variety dates from 1847 and came from a seed bed of M. Goubavilt, Angers, Fr. Fruit large or mediimi, turbinate, more or less globular, often irregular, bossed and much larger on one side than on the other; skin fine and wrinkled and entirely reddened and dotted with large grayish spots; flesh whitish, coarse, semi-melting, always doughy and containing some grit around the core; juice rather scanty, sugary, tart, slightly per- fumed and verj^ agreeable; second; Nov. Michaelmas Nells, i. Card. Chron. N. S. 30:272, fig. 82. 1901. 2. Bunyard Handb. Hardy Fr. 1S8. 1920. A seedling from Winter Nelis, which Messrs. Bunyard, nurserymen, Maidstone, Eng., found by chance in a cottage garden, and sent out in 1901. It was given an award of merit at a meeting of the Fruit Committee of the Royal Horticultural Society in October, 1902. Fruit medium, pjTiform, very shapely, light greenish skin, somewhat russety; flesh white, melting, very little grit, juicy and of delicious flavor; end of Sept. Michaux. i. Mag. Hort. 6:45. 1840. 2. Am. Pom. Soc. Rpt. 239. 1854. Origin not clear but R. Manning, Salem, Mass., stated that he had received it from a town in Alsace, Fr. Fruit medium, nearly globular-pyriform, light yellowish-green chang- ing to yellow, with a sHght blush of red; flesh white, coarse, semi-buttery, juicy, sweet; second; Sept. and Oct. Mignonne d'Ete. i. Guide Prat. iii. 1876. Obtained by M. Boisbunel, Rouen, Fr., and placed in commerce in 1874. Fruit mediimi to large, like Calebasse in form; skin glossy and yellow, finely dotted and streaked with gray-russet; flesh fine and melting; Aug. 472 THE PEARS OF NEW YORK Mignonne d'Hiver. i. Downing Fr. Trees Am. 8 16. 1869. An old Belgian variety. Fruit mediiim, obovate to oblong-ovate-p3mfomi, light yellow, mostly covered with thick, rough russet, and veined with crimson and fawn; flesh yellowish, rather granular, juicy, melting, sweet, vinous, aromatic; good; Nov. and Dec. Mikado, i. Guide Prai. 115. 1876. 2. Cornell Sta. Bui. 332:449, 484. 1913. Among the most successful importers of oriental plants was Freiherr V. Siebold who maintained a nursery and botanic garden in Leyden, Holland, during the first half of the nineteenth century. Of the pears imported by him, Mikado was one. This was procured from Von Siebold's nursery in 1873 by Messrs. Simon-Louis, Metz, Lorraine. Fruit rather large, globular-ovoid; skin rough to the touch, yellowish-olive, dotted with gray specks; flesh white, fine, breaking, rather juicy, perfumed, with a pronounced quince flavor, subacid; poor, uneatable raw; end of Sept. Milan d'Hiver. 1. Leroy Diet. Pom. 2:424, fig. 1869. A very old pear described in 1675 by Merlet, the French pomologist. Fruit large, globular-turbinate, usually mammillate at the summit and very regular; skin thick and rough to the touch, gray-russet, sprinkled around the stalk with large whitish-gray dots; flesh yellowish, fine, semi-melting, granular at the core; juice rarely plentiful, only slightly saccharine, acidulous, feebly aromatic; third; Nov. to Jan. Milan de Rouen, i. Leroy Did. Pom. 2:425, fig. 1869. 2. Hogg Fruit Man. 61 t. 1884. Gained by M. Boisbunel, Rouen, Fr.; distributed in 1859. Fruit medium, globular, a little conic toward the summit, slightly bossed and one side less swelled than the other; skin thick, dull yellow, dotted and streaked with fawn, much stained with gray around the stem; flesh yellowish, semi-fine, and semi-melting, juicy, rather granular at the core, sugary; juice aromatic, often spoiled by an unpleasant acerbity; second; end of Aug. Miller, i. Leroy Diet. Pom. 2:426, fig. 1869. Raised from seed by Andre Leroy; first reported in 1864. Fruit medium and some- times larger; in form it passes from rounded conic to globular, slightly flattened especially at the base; skin rough to touch, bronzed all over, dotted with russet, and dotted and mottled with greenish-yellow; flesh white, fine, melting, a little granular at the core, juicy, sugary, sourish, with a delicious aroma; first; Oct. Millot de Nancy, i. Leroy Diet. Pom. 2:427, fig. 1867. Produced in the nurseries of Van Mons at Louvain; first reported in 1843. Fruit medium, ovate, very obtuse, more or less regular and bossed, often rather globular, yellow- ochre dotted with gray-russet, mottled with olive-brown, sometimes washed with clear fawn on the cheek exposed to the sun; flesh whitish, semi-fine, melting or semi-melting, gritty at the center; juice rarely abundant, but very saccharine, aromatic and full of flavor, sometimes a little too acid ; second ; Oct. Milner. i. Ragan Nom. Pear, B. P. I. Bui. 126:181. 190S. Cataloged by Silas Wharton in 1824 under the name of Milner's Favorite. Fruit small, pyriform; good. Mima Wilder, i. Mass. Hort. Soe. Rpt. 152. 1874. 2. Ibid. 120. 1875. A seedling of Colonel Wilder, in a collection of new pears shown by him in 1874. In November of the following year it was found to have retained its previous good quality. THE PEARS OF NEW YORK 473 Ministre Bara. i. Ga. Hort. Soc. Rpt. 49. 1892. 2. Guide Prat. 96. 1895. A gain of Gregoire, Jodoigne, Bel. It was exhibited by P. J. Berckmans of Augusta, Georgia, before the Georgia State Horticultural Society in 1892 and 1893. Ministre Pirmez. 1. Guide Prat. iii. 1876. Published by Gregoire, Jodoigne, Bel. Fniit medium to large; flesh melting; first; Jan. and Feb. Ministre Viger. i. Rev. Hort. 113. 1901. Raised by Messrs. Baltet of Troyes, Fr., from seed of the Pierre Tourasse. It was much noticed at the International Exhibition at Paris in 1900. Fruit large, turbinate, bossed, tender yeUow clouded with ochre, washed with rosy gray and salmon on the side next the Sim, vdih speckles of fawn; flesh fine, melting, very juicy, saccharine, with perfume notice- able oh the skin, and flavor recalling that of the Duchesse d'Angouleme; mid-Dec. to mid- Jan. Minot Jean Marie, i. Guide Prat. 100. 1876. A seedling of Gregoire, Jodoigne, Bel. Fruit large, pjTiform, shortened, covered with russet on a yellow foimdation; flesh yellowish, breaking, verj' juicj% sugary; first; Dec. to Feb. Missile d'Hiver. i. Kenrick Am. Orch. 169. 1841. A foreign variety recommended by M. Dalbret and M. Jamin, well known pomologists. Fruit large, buttery, valuable according to M. Jamin; Nov. and Dec. Mission, i. Am. Pom. Soc. Rpt. 73. 1895. Originated at the old mission near Capistrano, California. Fruit medium, acutely pyriform, long, yellow, nearly covered with russet; flesh very fine and buttery; very mild or sweet; ripe in Sept. in southern California. Mr. Hill's Pear. i. Langley Pomona 132, PI. LXIII, figs. 2, 4. 1729. Mentioned by Batty Langley, Twickenham, Eng., as bearing two crops in the year. Fruit rather small, obtuse-pyriform, usually distorted at the upper end, grows in clusters; in 1727 the first crop matured on Aug. 24, and the second crop on Oct. i. Mitchell Russet. 1. Downing Fr. Trees Am. 525. 1857. 2.1bid.&ij. 1869. Originated at Belleville, 111. Fruit medium or small, obovate inclining to conic; skin rough, dark russet, thickly covered with gray dots; flesh juicy, melting, rich and highly perfumed, astringent; scarcely good; Oct. Mitschurin. i. Can. Hort. 17:292. 1894. Probably Russian. Fruit very large; a good kitchen fruit; mid-season. Moccas. I. Gard. Chron. 717. 1841. 2. Ilogg Fruit Man. 617. 18S4. Raised from seed by Thomas Andrew Knight, Downton Castle, Eng. Fruit medium, oval, uneven, and bossed in outline, lemon-colored, marked with patches and veins of thin pale brown-russet and strewed with russet dots; flesh yellowish, fine, melting, tender, full of rich vinous juice, musky in flavor; a delicious dessert pear. Mollet Guernsey Beurre. i. Gard. Chron. 36, 85. 1842. Raised from seed by Charles Mollet of Guernsey, Channel Islands, who died in 1S19. Fruit medium, obovate or somewhat pyramidal, with a remarkable fleshy extension of about § inch at the insertion of the stalk, surface of the pear uneven, yellow, but much obsciu-ed 474 THE PEARS OF NEW YORK with ferruginous russet, sometimes equally scattered, but often disposed in broad, longi- tudinal stripes; flesh yellowish, very melting, buttery, with a rich Chaumontel flavor though distinct; Dec. Monarch, i. Hogg Fruit Man. 312. 1866. 2. Bunyard Haiidb. Hardy Fr. 1S8. 1920. Knight Monarch. 3. Downing Fr. Trees Am. 796. 1869. Raised by Thomas Andrew Knight, Downton Castle, Eng., in 1830. Btmyardsays: " Tree easily recognized in winter by its very large oval buds, which stand out like those of a red currant." Fruit medium, globular, yellowish-green, much covered with brown- russet and strewed with gray-russet specks; flesh yellowish, buttery, melting and very juicy, with a rich, vinous, sugary, and agreeably-perfumed flavor; first, oneof the most valuable; Dec. and Jan. Monchallard. i. Leroy Diet. Pom. 2:429, fig. 1869. 2. Bunyard Handb. Hardy Fr. 1S9. 1920. Found about 1810 by M. Monchallard at Valeuil, Dordogne, Fr. Fruit above medium to large, long-obovate, very obtuse; skin delicate, yellow, clear and dtdl, speckled uniformly with greenish dots and often washed with dark red on the cheek next the sun; flesh very white, fine or semi-fine, extremely melting, juicy, saccharine, acidulous, slightly aromatic and of delicious flavor; first; end of Aug. and Sept. Mongolian, i. HI. Hort. Soc. Rpi. 215. 1896. 2. Cornell Sta. Bui. 332:482. 1913. Considered by Budd of Iowa to be the best of the oriental varieties yet tested in this country. Obtained from seed at Ames, Iowa. Fruit mediimi to large, globular-oval, narrowing at both ends, with its greatest diameter near the middle, similar to Kieffer in shape, inclined to ridging near the apex, greenish, with blushed cheeks and russet dots; flesh tender, melting, juicy; good when ripened indoors. Monseigneur Affre. i. Leroy Z?id. Pom. 2:430, fig. 1869. 2. Hogg Fruit Man. 618. 1884. Raised by Van Mons though the tree did not produce fruit imtil 1845, three years after his death. Fruit medium, form variable, globular-obtuse-truncate, pyriform, greenish- yellow; flesh white, reddish under the skin, very melting, juicy, sugary, acidulous, aromatic, with a fine flavor; first; Nov. Monseigneur des Hons. i. Leroy Did. Pom. 2:431, fig. 1869. M. Gibey-Lome, Troyes, Fr., raised this pear from seed in 1856. Fruit below medium and often small, usually tvu-binate, rather long and obtuse, but sometimes cylindrical and bossed, olive-green dotted with russet on the shaded side, golden on the exposed face, sometimes blushed with carmine; flesh yellowish-white, fine, melting; jmce abundant, saccharine, acidulous, aromatic; second; end of Aug. Monseigneur Sibour. i. Leroy Dzci. Pow. 2:432, fig. 1869. 2. T)ovm\ngFr. Trees Am. S17. 1869. Originated at Jodoigne, Bel., from a bed made by Xavier Gr^goire; it dates from 1855. Fruit above medium but often less, ovate, swelled in its lower half, yellowish-green, dotted, marbled and streaked with gray-russet and more or less washed with brown-fawn on the side of the sun; flesh whitish, rather coarse, semi-melting, juicy, containing numerous grits around the core; juice saccharine, vinous and aromatic; second; end of Oct. THE PEARS OF NEW YORK 475 Moon. I. Ragan Nam. Pear, B. P. I. Bui. 126:18.3. iQoS- Cultivated by Silas Wharton in 1824. Its synonyms, Moon's Pound, and Pound, Moon's, are significant of its size. Fruit described by Ragan as medium sized, yellow; flesh melting, juicy; good; late. Moorcroft. 1. Kogg Frtdt Man. 6ig. 1884. Often called in England the Malvern pear, being much grown about that place ; esteemed for perry. Fruit small, globular, even and regular in outline, greenish-yellow on the shaded side, and with a brownish tinge on the side next the sun, strewed all over with large ashy gray freckles of russet ; flesh breaking. Moorfowl Egg. 1. Lindley Guide Orch. Card. 2,61. 1831. Muirfowl Egg. 2. Hogg Fruit Man. dig. 1884. An old Scotch dessert pear partaking somewhat of the character of Swan Egg. Fruit below medium, globular, dull green changing to yellow-green, mottled with red next the sun, and thickly strewed with pale brown-russety dots; flesh yellowish, semi-buttery, tender, sweet and with a slight perfume; Oct. Morel. I. Mag. /fort. 21:151. 1855. 2. Leroy D/d. Po»z. 2:434, fig. 1869. Propagated by Alexandre Bivort, successor of Van Mons, and can be traced earlier than 1S43. Fruit below medium or small, ovate, sensibly hexagonal, flattened at either extremity, and one side usually more enlarged than the other, yellowish-green, dotted and marbled with russet; flesh yellowish, fine, breaking, rather granular at the center; juice abundant, wanting in sweetness, insipid and of a very unpleasant astringency; second, but good only for cooking; Apr. Morgan, i. Horticulturist 14:250, fig. 1859. 2. Mag. Hart. 25:541. 1859. Originated on the farm of a Mr. Morgan in New Hanover County, North Carolina. Fruit large, oblate varying to obtuse-pyriform, greenish-yellow, speckled with gray-russet intermingled with some tracery of the same; flesh white, a little gritty, juicy, sweet, slightly vinous; very good, nearly best; Oct. Morley. i. Parkinson Par. Ter. 593. 1629. Mentioned in Parkinson's list of orchard pears as a " very good peare, like in forme and colour unto the Windsor but somewhat grayer." Morosovskaja. i. la. Hort. Sac. Rpt. 61. 1880. Mentioned in a paper read by Mr. J. L. Budd before the Horticultural Society of Iowa in 1880. It is a Russian variety, having gritty, thorn-like wood. Moskovka. i. Ragan Noni. Pear, B. P. I. Bui. 126:184. 1908- A Russian variety said to be largely grown for cooking. Fruit small, pyriform, juicy early season. Mostbime. i. Dochnahl Fw/ir. OfoiyfewMd^ 2:173. 1856. Nassau, Ger., 1802. Fruit medium, pyriform, sides rather unequal, whitish-yellow skin changing to lemon-yellow, without any blush, dotted indistinctly, russeted; flesh yellow, breaking, coarse-grained, juicy, aromatic, sweet; third for dessert, but first for cooking and perry; Sept. and Oct. Moyamensing. i. Mag. Hort. 13:274. 1847. 2. Downing Fr. Trees Am. 818. 1869. Supposed to be a native. The original tree stood in 1847 in the garden of J. B. Smith 476 THE PEARS OF NEW YORK of Philadelphia. Fruit medium, variable in form, some globular, others obovate, uniform light yellow, with patches and dots of russet; flesh whitish, buttery, melting, coarse, sweet; with a rich, spicy and delicious flavor; good to best; Aug. and Sept. Mrs. Sedan, i. Garden 76:36, figs. 1912. A cross between Seckel and Bergamotte Esp6ren; exhibited by James Veitch and Sons, Chelsea, Eng., before the Royal Horticultural Society in January, 19 12, and received an award of merit. Fruit small, round, yellow, toning to a bright crimson on the sunny side; flesh is free from the grittiness which sometimes characterizes the fruits of Bergamotte Esperen; the flavor is remarkably fine; Jan. Muddy Brook, i. Mass. Hort. Soc. Rpt. 45. 1866. A seedling from S. A. Shurtleff of Brookline, Mass., which fruited in 1862. Fruit diameter 2} inches, short pyriform; skin dark green; flesh white, melting and juicy, with good flavor; great bearer and good market pear; Sept. Muir Everbearing, i. Am. Pom. Soc. Rpt. 135. 1920. Originated with Hal Muir, Bloomfield, Ky., about 1S70. Reported as " delicious; August to November." Mungo Park. 1. Dochnahl Fiihr. Obstkunde 2:160. 1856. 2. Guide Prat. 100. 1876. A seedling of Van Mons named after the celebrated Scotch voyager. Fruit small, turbinate-pyriform or globular-ovate, very pale green sprinkled with fawn dots, very small, numerous, and feebly visible, the basic green passing at maturity to pale whitish-yellow and becoming a little golden on the side of the sun; flesh white, very fine, melting, free from grit, full of sugary juice, sprightly and agreeably perfumed; first; Oct. Munz Apothekerbime. i. Card. Chron. 3rd Ser. 30:370. 1891. Presumably German. A medium-sized pear, obovate, oblong, with a stalk rather more than an inch long, continuous with the fruit, yellowish; flesh white; of good flavor; Aug. Muscadine, i. Alag. Hort. 1:364. 1835. 2. Downing Fr. Trees Am. 818. 1869. The original tree is supposed to have grown on the farm of a Dr. Fowler near New- burgh, N. Y., and the pear was introduced to notice by Downing. Fruit mediiom, globular- obovate, regular in form, pale yellowish-green, thickly sprinkled with brown dots; flesh white, buttery, semi-melting, with an agreeable rich, musky flavor; good to very good, a valuable late summer variety; end of Aug. and beginning of Sept. Muscat Allemand d'Autonine. i. Leroy Did. Pom. 2: 41,^, fig. 1S69. 2. Mathieu Nom. Pom. 256. 1889. Found in the Horticultural Society's Garden at Angers, Fr., in 1833. Its origin is uncertain but the name indicates that it came from Germany. Fruit medium and sometimes below, rathe.- variable in form, from long-pyriform, slightly obtuse and regular in contour, to irregular-ovate and strongly bossed, somber yellow, dotted with clear gray, extensively washed with russet, and vermilioned on the side exposed to the sun; flesh white, semi-fine, melting, rather granular, watery; juice abundant and saccharine, vinous, musky and almost always marred by too great an acidity; second; Oct. Muscat Fleuri d'Ete. i. Duhamel Trait. Arb. Fr. 2:121. 1768. 2. Leroy Did. Pom. 2:441, fig. 1869. Known at Orleans at the end of the sixteenth century under the name Muscat a THE PEARS OF NEW YORK 477 longue queue. Fruit small, globular-turbinate or turbinate slightly ovate, olive-yellow finely dotted with fawn and washed with red-browTi on the cheek next the sun; flesh yellow- ish, coarse, semi-breaking, juicy, saccharine, acidulous, musky; second; end of July. Muscat Robert, i. Duhamel Trait. Arb. Fr. 2:120, PI. II. 1768. 2. Downing Fr. Trees Am. 818. 1869. This pear was mentioned by Le Lectier in 1628 and by la Quintinye in 1690 imder the name of Pucelle de Sainionge. Its name of Muscat Robert dates from about 1672 and Merlet wrote of it in 1675 as the Amber Pear or Muscat Robert. It has also been widely known as the Amber Pear. Fruit small, globular, verj^ round in all its lower part but slightly conic at its other extremity where it is a little wrinkled, yellowish-green, finely and uniformly dotted with olive-brown and sometimes rather carmined on the cheek exposed to the sun; flesh whitish, semi-fine, breaking or semi-breaking, inclined to rot before ripe, granular, very juicy, sugary, very musky; second; mid- July. Muscat Royal, i. Duhamel Trait. Arb. Fr. 2:120. 1768. 2. Leroy Did. Pom. 2:444, fig. 1869. An old French pear growing in kitchen garden at Versailles planted about 1670 by La Quintinye for Louis XIV. It was then called Muscat fleuri d'Autumne or Muscat h longue queue, on account of its long stem. Fruit small, globular in its lower half but somewhat conic-obtuse in its upper half; skin fine, grayish-yellow, dotted with clear brown and partly covered with russet which often passes into broxvTiish-red of a somber hue on the side next the sun; flesh white, semi-fine, melting or semi-melting, watery, rather granular round the seeds; juice abundant, very saccharine, more or less acid and having a pleasant flavor; second; Sept. Muscat Royal de Mayer, i. MasLe Verger 2:225, fig- m- 1866-73. This is the Muscat Royal described by the German Alayer in his Pomona Franconia, 1779, and by Diel in 1804, and must not be confused with the Muscat Royal of Duhamel. Fruit small or nearly medium on a pruned tree, globular-turbinate, largest circumference around the middle, very obtuse; skin thick, green, covered with a sort of white bloom which dulls it, sprinkled with numerous rovmd, whitish-gray dots, especially apparent on the side next the sun where they are nearly white; at maturity the green brightens somewhat; by the time it becomes yellow the fruit is already over ripe; flesh greenish, coarse, gritty at the core, semi-buttery, fairly full of sugary juice, with an agreeable musky flavor; third, should be eaten promptly on ripening ; end of July. Muscat Roye. i. Prince Pom. Man. 1:134. 1831. Fruit small, oblong; skin rough to the touch, yellowish-green on the shaded side, and of a " pleasant red " next the sun; flesh breaking and perfumed; end of Aug. Muscatelle. i. Leroy Diet. Pom. 2:448, fig. 1869. One of the last gains of Major Esperen, Mechlin, Bel., who died in 1847. Friit small, nearly globular or globular-conic, at first water-green dotted with numerous roimd points brown in color, changing to lemon-yellow; flesh yellowish, transparent, semi- or nearly melting, full of sugary juice strongly scented with musk; first; Feb. and Alar. Musette d'Anjou. i. Leroy Dici. Pom. 2:446, fig. 1869. Claude Saint-fitienne wrote of this pear briefly in 1687, being the first writer tr mention 478 THE PEARS OF NEW YORK it. Probably it originated in the old province of Anjou. Its name and form recall the rural bag-pipes which the Breton country folk play, and dance to. Fruit below medium, very elongated, flattened at its extremities, constricted at the middle, the upper part being often bent so as to make it resemble the musical instniment after which it is named, lemon-yellow or yellow-ochre, dotted uniformly with gray and brown points; flesh white, coarse and breaking, watery and gritty; juice sufficient, rarely very saccharine, more or less astringent, slightly perfimied, and with a disagreeable after-taste; third; Sept. Musette de Nancy, i. Hogg Fruit Man. 621. 1884. Fruit large, pyramidal and handsome, with an uneven and undulating outline, shaped like Beurre de Ranee, lemon-yellow covered with a fine, warm, orange-brown or bright cinnamon-colored russet; flesh yellowish-white, rather crisp like the texture of Passe Col- mar; juice abundant, rich, saccharine and very finely perfumed; first; end of Oct. and beginning of Nov. Muskateller-Bergamotte. i. Dochnahl Fiihr. Obstkunde 2:21. 1856. Origin uncertain, probably German. Fruit small, globular, light grass-green changing to yellowish-green, uniform in color, washed with brown on the side exposed to the sun, strongly dotted with brown; flesh melting, extremely musky; first for the table; Oct. Muskingum, i. Cole Ain. Fr. Book 153. 1849. 2. Downing Fr. Trees Am. 819. 1869. Origin uncertain, but probably either Ohio or Connecticut is its native habitat. Fruit mediimi, globular to obovate, greenish-yellow, with dark specks and much russet; flesh breaking, yellow-white, with many dark specks and much russet, juicy, sprightly, vinous, pleasantly perfumed, aromatic flavor; good; middle and last of Aug. Muskirte Wintereirbime. i. Christ Handb. 508. 1817. 2. Dochnahl Fuhr. Obstkunde 2:57. 1856. A Dutch variety, published in 1801. Fruit small, ovate, medium ventriculous; skin fine and smooth, light straw-yellow changing to a waxy lemon-yellow and often washed with a golden blush; flesh semi-breaking, sweet, having a musky aroma; second for dessert, first for household; Dec. to Feb. Musquee d'Esperen. i. Leroy Did. Pom. 2:448, fig. 1869. A seedling of Major Esperen; probably first reported in 1845. Fruit medium, variable in form, passing from ovate rounded at each end to ovate nearly cylindrical and more or less bossed; greenish-yellow, dotted and streaked with russet; flesh whitish, fine, breaking, perfumed; juice very abundant, saccharine, acidulous and very musky in flavor and agree- able; first; beginning of Feb. and through Mar. Mussette. i. Dochnahl Ftihr. Obstkunde 2:i6g. 1856. A Normandy perry pear. Fruit medium, rather long- pyriform; skin a dirty greenish- yellow changing to brown-green; flesh gritty, juicy, sweet, sharp and vinous; good for household use, first class for perry; end of Oct. Miitzchensbime. 1. Dochnahl Fiihr. Obstkunde 2:162. 1856. German, 1807. Fruit small, in clusters, short-turbinate, upper end flat, greenish- yellow, covered with cinnamon and dotted; flesh whitish-yellow, tender, sweet, vinous; third for dessert, first for culinary use; Oct. THE PEARS OF NEW YORK 479 Naegelgesbirn. i. Guide Prat. 80. 1S76. A Rhenish-Prussian perry pear which is exceedingly prolific but produces a perry of inferior quality. Nain Vert. i. Card. Chron. 914. i860. 2. Leroy Diet. Pom. 2:450, fig. 1869. 3. Jour. Hort.l2i. 1869. This variety was imported from France about 1850 by the Hon. J. M. Niles, Hartford, Conn., without a name. It was consequently designated " Niles." Some pomologists have considered it to be the Easter Beurrd, but it appears to be more oblong in form, more yellow in color, to have a longer stem and to be earlier in time of maturity. Fruit large, obtuse-pyriform, yellow thickly covered with russet dots; flesh juicy, buttery, sweet and pleasant; Dec. Niochi de Parma, i. Guide Prat. loi. 1876. A summer variety highly esteemed in Piedmont, Italy. It is suitable for cultivation on a large scale and is hardy, having resisted the phenomenal European frost of 1879-1880. Noir Grain, i. Kenrick Am. Orch. 180. 1832. A variety very highly esteemed in Flanders in the early part of the last century. Fruit is of medium size and matures in Sept., the flesh being buttery as is indicated by its synonym Beurre noire graine. Noire d'Alagier. i. Guide Prat. 96. 1895. A Caucasian variety sent out by M. Niemetz, Winnitsa, Podolia, Russia. On trial with Messrs. Simon-Louis of Metz, Lorraine, in 1895. The fruit is said to resemble V/inter Nelis, gray, bronze-russeted, rough; flesh fine, juicy. Nonpareil, i. Downing Fr. Trees Am. 821. 1869. A seedling raised by Judge Livingston, of New York. Fruit globular-oblate, ru&sety- yellow, mostly overspread and shaded with red in sun, and bright fawn-russet in shade; flesh yellowish- white, melting, juicy, sweet, perfumed; Nov. Nordhauser Winter-Forellenbime. i. Deutschland Obst. 2:Pt. 6, PI. 1906. A North German variety of the Forelle or Trout Pear. It is known as the Winter Forelle or Northern Forelle. Fruit medium, conic-obtuse; skin smooth and shining, green- ish-yellow, speckled and washed with red on the side next the sun, dotted all over on the shaded face with fine brownish-red; flesh white, melting, sweet, aromatic and agreeable; Jan. to Mar. Norfolk County, i. Mass. Hort. Soc. Rpt. 44. 1866. A seedling raised by S. A. Shurtleff of Brookline, Mass., and submitted by him to the Fruit Committee of the Horticultural Society of that state in 1866. Fruit, long diameter 3j inches, short diameter 35 inches, long turbinate, green with dots, good grain, juicy, with pleasant flavor, ripens well, a handsome fruit and large bearer; Oct. 11. Nonnannische Ciderbime. i. Loschnig Mostbirnen 168, fig. 1913. This pear was found growing wild in Normandy, Fr., and in Upper Austria, and is excellent for making perry and for distillation. Fruit very small, turbinate, greenish- yellow covered with cinnamon-russet and ashy-gray dots; flesh yellowish- white, rather dry, sweet but with some sprightliness ; Sept. THE PEARS OF NEW YORK 483 Notaire Lepin. i. Rev. Hort. 449. 1889. Notaire Lepin was obtained by M. Rollet, a horticulturist at Villefranche, Rhone, Fr., about i860 and was placed on the market in 1879. Fruit large or very large, variable in size, obtuse-pyramidal but variable, skin fine, somewhat rough to the touch, yellow, dotted with russet, marbled with fawn, flesh white, granular around the core, fine, melting, very juicy, saccharine, slightly but agreeably perfumed; its quality very variable, rather good, and rarely very good; Jan. to Apr. Notaire Minot. i. Leroy Diet. Pom. 2:465, fig. 1869. 2. Downing Fr. Trees Am. 821. 1869. A posthumous gain of Van Mons of only very moderate merit. It fruited in nurseries at Geest-Saint-R6my, Jodoigne, Bel., in 1844. Fruit medium, rather variable in form, but usually irregular ovate-globular or very obtuse-turbinate and ventriculous; skin thick and rather rough, grass-green, dotted all over with fawn and blushed with dark red on the side of the sun; flesh yellowish, semi-fine and semi-melting, very gritty around the core; juice insufficient, saccharine, aromatic, having a disagreeable astringency; third; Oct. Nouveau Doyenne d'Hiver. i. Mas Pom. Gen. 1:9, fig. 5. 1872. Stated by Diel to have been a gain of Van Mons. Fruit medium, spherical or spherical- conic, slightly depressed at the two poles, even in its outHne; skin thick and firm, of a very clear green, sprinkled with small brown dots regularly placed in a characteristic manner; at maturity the basic green passes to pale yellow and the side next the sun becomes a little golden; flesh white, rather fine, compact, breaking or semi-breaking; juice deficient, saccha- rine but wanting in perfume; not very desirable; end of winter. Nouveau Poiteau. 1. Leroy Diet. Pom. 2:466, fig. 1869. 2. Bunyard Handb. Hardy Fr. 190. 1920. According to Leroy this was a seedling of Van Mons raised in his nursery at Louvain from a bed made in 1827. Fruit large and sometimes enormous, oblong or irregular-ovate, always much bossed, swelled around the middle and often more so on one side than on the other, grass-green, covered with nimierous fawn dots, and with some squamose patches of brown-russet on the side of the sun; flesh white, greenish near the core, very fine, melting, juicy, saccharine, acidulous, savory; first; Oct. Nouvelle Aglae. i. Guide Prat. loi. 1876. Obtained by M. Gregoire, Jodoigne, Brabant. Fruit medium, long-obtuse-oval, dark yellow touched with fawn; flesh fine, juicy; first; end of autumn. Nouvelle Fulvie. i. Ann. Pom. Beige 4:59, fig. 1857. 2. Bunyard Handb. Hardy Fr. 190. 1920. Belle de Jarnac. 3. Leroy Diet. Pom. 1:203, %• 1867. A gain of M. Gregoire, Jodoigne, Bel. First reported in 1854. Fruit large or very large, pyramidal-pyriform, strongly bossed, lemon-yellow when ripe, colored with vivid red on the side exposed to the sun, marked and dotted with russet; flesh yellowish- white, very fine, melting, buttery; juice very abimdant, sugary, having an exquisite perfume; good; Nov. to Feb. Nussbime. 1. 'Doch.na.hl Fuhr. Ohstkunde 2:162. 1856. Schwarben, Thuringer Wald, Ger., 1800. Fruit small, globular-turbinate, green, thick skin; flesh firm, breaking, vinous and acidulous; first for household; end of Aug. 484 THE PEARS OF NEW YORK Nypse. I. Ctiide Prat. loi. 1S76. A winter pear received by Messrs. Simon-Louis, Metz, Lorraine, from Italy, and on trial in that firm's orchards in 1876. Oakley Park Bergamotte. i. Mag. Hort. 13:152. 1847. Raised from seed by T. A. Knight, Dovraton Castle, Eng. former President of the London Horticultural Society. Fruit medium, globular-obovate, greenish-yellow, with russet; flesh buttery, melting; good; Oct. Ochsenherz. i. Dochnahl Fiihr. Obstkunde 2:185. 1856. Caiir-de-Boetif. 2. Guide Prat. 90, 258. 1876. South Germany, 1801. Fruit large, pyriform, crooked, light green turning to lemon- yellow, almost entirely blushed with dull light red, dotted with green; flesh pulpy and tender, not juicy, very sweet and musky; third for table, first for household and market; end of Oct. Ockletree. i. Hist. Mass. Hori. Soc. 37. 1880. This was a seedling brought from Pittsburg, Pa., in 1804 and planted near Vincennes, Ind. In 1837 it produced 140 bushels of pears, the largest crop recorded from it. In 1855 it measured ten and one-half feet in circumference at the smallest place below the limbs, seventy-five feet across the top, and sixty-five feet in height. In 1867 it was split down by a tornado, and seven or eight years later the trunk also died. It took its name from Mr. Ockletree its owner. The fruit was of inferior quality. Octave Lachambre. i. Leroy Dici. Pom. 2:469, fig. 1869. M. Octave Lachambre, Loudon, Vienne, Fr., found this variety in the orchard of the Chateau of Gueriniere about 1825. M. Lachambre propagated it and offered it to Leroy who placed it on the market in i860. Fruit medium or less, globular-ovate, bossed, flat- tened at the top, and always smaller on one side than on the other, dull yellow, finely dotted and streaked with russet, slightly mottled with fawn on the cheek exposed to the sun and around the caljrx and stalk; flesh whitish, fine, melting or semi-melting, rather granular around the core; juice extremely abundant, acidulous and saccharine, more or less aromatic but always full of flavor; first; May. Oesterreichische Muskatellerbime. i. Dochnahl Fiihr. Obstkunde 2:24. 1856. Austria, 1S51. Fruit medium, globular, medium ventriculous ; skin thick, greenish- yellow, somewhat blushed with brown and without russet ; flesh firm, somewhat gritty, very melting and juicy; first for dessert, household and market; Sept. (Euf de Woltmann. i. Mas Le Verger 2:221, fig. 109. 1866-73. Of German origin. Fruit small to mediimi, exactly ovate, bright green, sprinkled with numerous dots, some gray and some dark green; at maturity the basic green changes to pale yellow the dots becoming less visible and on well-exposed fruits the side next the sun is slightly blushed with earthy-red on which are some dots of whitish-gray; flesh very white, semi-fine, semi-breaking, sugary, with a refreshing and agreeable perfume; good; end of July. Ogereau. i. Mich. Sta. Bui. 177:39. 1899. Believed to be European. Fruit obovate-oblong-pyriform, yellow blushed with red, some russet; flesh white, buttery, vinous, medium quality, for market; Oct. and Nov. THE PEARS OF NEW YORK 485 Ognon. I. Guide Prat. ;o. 1895. Sent out by M. Gilbert, Antwerp, Bel. Fruit small to medium, globular, irregular, green covered with russet; third class; Sept. Ognonnet. i. Baltet Cult. Fr. 375. 190S. A cider pear used in France for the production of alcohol by distillation. Oignon. i. Leroy Diet. Pom. 2:473, fig- 1S69. 2. Bunyard Handb. Hardy Fr. 191. 1920. This is a variety which Leroy found cultivated in the western Departments of France which he thought might be the same as the pear called by Le Lectier in 162S Oignon d'Ete de Bretagne. In England it is one of the most fertile pears grown. Fruit above medium, spherical, much flattened at both ends and often smaller on one side than on the other; skin thick and rough, gray-fawn, entirely covered with large grayish dots; flesh whitish, coarse, breaking, rather granular around the core; juice moderate in amount, sweet, saccharine, only slightly perfiuned; second; end of Sept. Oignonet de Provence, i. Leroy Diet. Pom. 2:474, fig. 1869. The origin of this pear is unknown, but it was propagated by M. Urbain Audibert, a nurserj.-man near Tarascon in the South of France. In 18 12 M. Audibert sent it to M. Loiseleur-Deslongchamps who later published at Paris the Nouveau Duhamel. In this work it was described and illustrated in 1815. Fruit small, globular or ovate, decidedly rounded; skin fine and thin, grass-green, covered with small gray dots, generally speckled with fawn and washed with clear reddish-russet on the side of the sun ; flesh greenish-white, fine or semi-fine, melting,' gritty at the center; juice sufficient, saccharine, vinegary, with a rather agreeable taste of anis; second; end of July. Oken. I. T)ochT\ah\ Fiihr.Obstkunde 2:21. 1856. 2. Leroy L'/c/. Pom. 2:475, fig. 1869. Winter Oken. 3. Hogg Fruit Man. 668. 18S4. A seedling of Van Mons which fruited about 1826. Fruit medium, nearly globular or globular-ovate; skin fine, tender, pale green sprinkled with gray, a\tensively stained with fawn and slightly vermilioned on the side next the sim; flesh very white and fine, melting, watery, rather granular around the core; juice abundant, saccharine and having an exquisite aroma; first; mid-Oct. to end of Nov. Oldfield. I. Prince Po)H. Man. 2:210. 1832. 2. Hogg FrmY Man. 624. 1884. This is one of the most popular EngUsh perry pears, and took its name from the field where it was raised near Ledbury in Herefordshire. Fruit small, globular, even and regu- larly formed; skin uniform yellow, covered with minute dots, and with a patch of russet around the stalk; flesh yellowish, firm, breaking and very astringent. Olivenbime. i. 'Dochnahl Fiihr. Ohstkunde 2:i?>?,. 1856. German Rhineland, 1806. Fruit medivmi or small, globular-turbinate, dark olive- green turning to dull yellowish, dotted, and somewhat blushed with brownish-red ; flesh white, fine, cinnamon-flavored, gritty toward center; third for dessert, first for household; Nov. Oliver Russet, i. Mag. Hort. 10:212. 1844. 2. Downing Fr. Trees Am. 579. 1857. Oliver Russet originated about 1832 and was shown before the Massachusetts Horti- cultural Society in the autumn of 1843 by G. W. Oliver, Lyrm, Mass., in whose garden the parent tree was found growing. Fruit medium or below, obovate, obtuse; skin fair cinna- ^86 THE PEARS OF NEW YORK mon-russet on a yellow ground, with a blush; flesh yellowish, coarse, melting, juicy without much flavor; Oct. One-third, i. Iowa Hort. Soc. Rpi. 219. 1879. Reported to be growing on the Iowa State College Farm and to have been called One- third, from the fact that it is the third generation from seeds originally sown in Wisconsin. Oneida, i. Downing Fr. Trees Am. 823. 1869. Originated in western New York. Fruit medium or below, globular, pale yellow, partially netted and patched with light russet; flesh white, coarse, juicy, semi-melting, agreeable; good; Sept. Onion, i. Mawe-Abercrombie Univ. Card. Bot. 1778. LaGrosse Oignonette. 2. Brookshaw Pomona 2:P1. LIII. 1817. The Onion, or La Grosse Oignonette, is a rare pear and is distinct from Oignonet de Provence. Fruit medium, globular, brown-skinned; flesh sweet, well flavored but rather dry, and when too ripe becomes pithy; Sept. Orange, i. Mass. Hort. Soc. Rpt. 44. 1866. A seedling fruited by S. A. Shurtleff of Brookline, Mass., in 1862. Fruit diameter 3^ inches, globular; skin tough and bright yellow, with dots; flesh fine-grained, keeps well and is a good cooking pear; end of Dec. Orange-Bergamot. i. Bradley Card. 199. 1739. 2. Brookshaw Horticultural Reposi- tory 1:63, PI. 31. 1823. 3. Hogg Fruit Man. 625. 1884. Of English origin. Tree hardy, free bearer, succeeding on either pear or quince stock. Fruit small, globular-turbinate ; skin smooth, pale green changing to yellow or yellow- green at maturity, blushed with dull red on the side next the sun, strewed with whitish-gray dots; flesh white, semi-melting, juicy, with a sweet, orange flavor; dessert pear; early Sept. Orange d'Hiver. i. Duhamel Trait. Arb. Fr. 2:144, PI- XIX, fig. 4. 1768. 2. Downing Fr. Trees Am. 824. 1869. Winter Pomeranzenhirne. 3. Christ T/awdb. 507. 181 7. Winter Orange. 4. hmdley Guide Orch. Card. 2,90. 1831. This is a very old pear, probably of French origin. Tree rather vigorous, said to be a late but heavy bearer. Fruit medium, round, somewhat flattened at base and apex, bright yellow, covered all over with numerous brown dots and lined with russet; stem medium long, stout, inserted in a small, oblique cavity; calyx small, open, set in a small, round, very shallow depression; flesh white, rather gritty, firm, crisp, very juicy, with a pleasant, sHghtly musky, aromatic flavor; a good cooking pear and a fair dessert pear; Feb. to Apr. Orange Mandarine, i. Leroy Diet. Pom. 2:483, fig. 1869. 2. Hogg Fruit Man. 625. 1884. Raised from seed by Leroy at Angers, Fr., and fruited first in 1863. Fruit below medium and sometimes a little larger, globular, rather regular in outline, more or less mam- millate at the summit, pale yellow, passing to clear russet on the cheek exposed to the svm, and covered with minute brown dots; flesh white, very fine and very melting, slightly gritty at the center; juice abundant, saccharine, acidulous, endowed with an exquisite perfume; first; Oct. THE PEARS OF NEW YORK 487 Orange Musquee. i. Duhamel Trait. Arb. Fr. 2:140, PI. X. 1768. 2. Hogg Fruit Man. 625. 1884. Muskierte Ponieranzenbirne. 3. Mathieu Nom. Poin. 255. 1889. This is an old pear of uncertain origin, though probably French or Italian. Fruit medium, globular, more or less bossed, flattened at both ends though sometimes rather conic and obtuse at the top; smooth sldn punctured like an orange, yellow-green changing to fine lemon, with a lively red next the sun but rather variable; flesh white, coarse, break- ing, gritt}' at center; juice not very abundant, rather saccharine, sweet, possessing a musky flavor and perfimie; quality variable, on the whole, good; end of Aug. Orange Rouge, i. Duhamel Trait Arb. Fr. 2:141. 1768. 2. Leroy Diet. Pom. 2:486, fig. 1S69. Red Orange. 3. Hogg Fruit Man. 636. 1884. An old variety of obscure origin. Henri Manger wrote in 1783 that it appeared to him to be the Favonianum Rubrum mentioned by Pliny, but it appears according to M. Leroy more likely to have originated at Poitiers, and to be the Rousette or Orange du Poitou or Poire de Poitiers. Fruit medium, round, even, regular or inclining to turbinate; skin thick, clear grayish-yellow, clouded with green on the shaded side, sprinkled with pale gray dots and extensively washed and streaked with a lively dark red; flesh whitish, semi- fine; juice abundant, more or less saccharine, acidulous and muskj-; second, often third; end of Aug. Orange Tulipee. i. Duhamel Trait. Arb. Fr. 2:202, PI. XLI. 1768. 2. Leroy Diet. Pom. 488, fig. 1869. An old French pear grown in the south of France and sold in Paris at a very low price. It is known to have been cultivated for some three centuries, but is not worth growing today. Described in the Jardinier Francois in 1665. ' Fruit medium and often below, globular- ovate, or turbinate-roimded, with one side larger than the other; skin thick and rough, yellow-green, sprinkled with large, gray, scaly dots, and well colored with red-brown on the side next the sun, and numerous carmine streaks and marks on the other side; flesh white, semi-fine and semi-melting, more or less granular around the core; juice sufficient, saccharine, slightly astringent, with a slight perfume of fennel; third; Sept. Orange de Vienne. i. Guide Prat. loi. 1876. Wiener Pomeranzenbirne. 2. Dochnahl Fw/ir. Ob stkunde 2:1^0. 1856. A Van Mons seedling, 1825. Fruit small to medium, short-turbinate, clear yeUow, with light brown dots; flesh granular, semi-melting, very sweet and sugary, having a Berga- mot flavor; first for table and all purposes; mid-Sept. Ordensbime. i. 'DochnaiA Fiihr. Obstkunde 2:12,2. 1856. Originated in Nassau, a former German duchy, 1806. Fruit medium, even-sided; ' skin smooth and tender, yellowish-green ttuTiing to light yellowish and light green, seldom blushed, grass-green dots; flesh white, juicy, semi-buttery; very good for dessert and good for cooking and the market; mid- Aug. Orel 15. I. ///. Hort. Soe. Rpt. 187. 1896. 2. Am. Pom. Sac. Rpt. 41, 42. 1915. Introduced from Russia about 1880 by Professor Budd of the Iowa Agricultural College. Free from blight and apparently valuable as a stock for top-grafting. 488 THE PEARS OF NEW YORK Orpheline Colmar. i. Ann. Pom. Beige 2:tj, fig. 1854. 2. Mathieu Norn. Pont. 260. 1889. The Orpheline Cohnar was a gain of Van Mons a few years before his death and is a beautiful and handsome fruit. Fruit very large, pyriform and obtuse-pjTamidal, clear green becoming yellow at maturity, streaked and dotted with grayish-brown and black and stained with russet-fawn on the side of the sun and around the calyx; flesh yellowish- white, fine, melting, rather granular around the core, full of saccharine juice and pleasantly per- fumed; good. Osband Summer, i. Horticulturist 1:211, fig. 59. 1846. 2. Leroy Did. Pom. 2:492, fig. 1869. Originated in the vicinity of PalmjTa in Wayne County, N. Y., about 1840 and was at first known as Summer Virgalieu and so published in the Genesee Farmer in 1845 or 1846. Fruit small, obovate-pyriform, clear yellow, thickly dotted with small greenish and brown dots, with a warm cheek on the side next the sun and with some traces of russet especially around the stem and calyx ; flesh white, juicy, melting, with a rich sugary flavor and agreeable perfimie of musk; first in quality and appearance; early in Aug. Osborne, i. Mag. Hort. 12:338. 1846. 2. Downing Fr. Trees Am. 825. 1869. A native variety which originated on the farm of John Osborne, Economy, Ind. It was introduced by Ernst, and published in the Western Farmer and Gardener (Vol. 5), having first fruited in Ernst's nursery in 1844. Fruit small, short-pyriform, stem planted on one side; skin thin, yellowish-green, with numerous gray dots; flesh white, tender, juicy, brisk, sweet, vinous, with a slight astringency and highly-perfimied flavor; first; Aug. and Sept. Oswego Beurre. i. Downing Fr. Trees Am. 825. 1869. Raised by Walter Read, Oswego, N. Y. Tree vigorous, hardy, and productive. Fruit meditun, oblate, sometimes inclining to conic, yellowish-green, streaked and mottled with thin russet; flesh melting, buttery, juicy, with a fine, sprightly, vinous and aromatic flavor; good; Oct. and Nov. Oswego Incomparable, i. Downing Fr. Trees Am. 826. 1869. Originated at Oswego, N. Y. Fruit rather large, obtuse-obovate-pyriform, yellow, slightly netted and patched with russet, a tinge of crimson in the sun and many russet dots; flesh whitish, coarse, semi-melting, sweet, juicy, agreeable; moderate quality, sometimes good; Sept. Ott. I. Mag. Hort. 14:424. 1848. 2. Downing Fr. Trees Am. 826. 1869. Ott is a seedling of Seckel and was originated by Samuel Ott, Montgomery County, Pa., and introduced to the Massachusetts Horticultural Society by Dr. Brinckle of Phila- delphia in the summer of 1848. Fruit small, globular-obovate, regular, largest about the middle, rounding off to the calyx end and narrowing to the stem where it is obtuse; skin slightly rough, dull green changing to yellow when mature, some russet, bronzy-red on the sunny side and dotted with russet specks intermixed with some greenish spots; flesh green- ish-white, coarse, melting, very juicy, rich, sugary, with a spicy aroma resembling the Seckel; very good; end of Aug. Owen. I. Cole. Am. Fr. Bk. 174. 1849. 2. Downing Fr. Trees Am. 826. 1869. Originated in the garden of John Owen, Cambridge, Mass. Fruit small, globular- THE PEARS OF NEW YORK 489 obtuse-pyriform, dark green, shaded with dull red in the sun and thickly sprinkled with green and Hght dots; flesh tender, delicious and finely colored; one of the finest cooking pears in its season; Oct. to Dec. Owener Bime. i. Dochnahl Fuhr. Obstkunde 2:10. 1856. Wurttemberg, 1S30. Fruit globular-turbinate, greenish-yellow, with rather dark blush, russeted all over; flesh yellowish- white, astringent, juicy, breaking, aromatic, first for household use and the making of perry; end of Sept. Ozark, i. U. S. D. A. Pom. Rpt. 38. 1895. Originated about 1845 from seed taken by a Mr. Rooks from Kentucky to Polk County, Missouri. Fruit large, oblate, greenish-yellow, with a few russet veinings and patches, dots numerous, minute, russet; stem medium long, in a large, deep basin; caljrx large, open; flesh white, with yellow veins, buttery, granular, mild subacid; good; Aug. Paddock, i. Downing Fr. Trees Am. 530. 1857. 2. Ihid. 826. 1869. Sent out by Chavmcey Goodrich, Biu-lington, Vt. Fruit rather below medium, oblong- ovate-pyriform, light yellow, sometimes with a faint blush; flesh fine-grained, melting, sweet, but not very highly flavored; good; end of July. Pailleau. i. Mag. Hort.S:$?>. 1842. 2. Downing Fr. Trees Am. S,26. 1869. Attributed to Van Mons, Belgium. Fruit large, oblong, greenish-yeUow, rough, with brown and green dots and patches of russet; flesh juicy, sweet, rich, good, but rather coarse- grained; excellent quality; early Sept. Pain-et-Vin. i. Leroy Diet. Pom. 2:494, fig. 1869. Cultivated in Normandy early in the nineteenth centur}'- under the two names of Pain-et-Vin and Chene-Vert or Green-Oak. Fruit medium, ovate, rather long and swelled; skin thin, rough, dark yellow groimd covered with bronze, freely stained and dotted with gray and reddened on the side of the sun; flesh yellowish-white, semi-fine, very firm, although semi-melting, rather gritty at core, very juicy, saccharine, acid, very vinous, with a particidarly pleasant flavor; second; about mid-Sept, to beginning of Oct. Palmischbime. i. Dochnahl Fiihr. Obstkunde 2:171. 1856. 2. Loschnig Mostbirnen 190, fig. 1913. A perry pear grown in Germany and Upper Austria and known in different localities by various names. It was published in Germany in 1823. Fruit small, turbinate, regular in contour, greenish-yellow turning to light yellow, often with a dark blush, covered all over with large gray spots; flesh whitish, coarse-grained, very juicy, acidulous and saccharine, aromatic; third for the table, but first for peny; Sept. Paradiesbime. i. Christ if a«(f6. 525. 1817. 2. 'DochnSihlFuhr. Obstkunde 2:1^2. 1856. Thiiringia, Ger., 1797. Fruit small to medium, conic, yellow-green changing to golden yellow, slightly blushed, and dotted with brown, thin skin; flesh yeUowish-white, very sweet, juicy; second for dessert, first for household; end of Oct. PardeCi i. Downing Fr. Trees Am. 530. 1857. Raised by S. D. Pardee, New Haven, Conn. Fruit small, globular, greenish-yellow, much covered with russet; flesh coarse, grantdar, buttery, juicy, melting, with a high vinous flavor, strongly perfumed; Oct. 490 THE PEARS OF NEW YORK Parfum d'Aout. i. Duhamel Trait. Arb. Fr. 2:136. 1768. 2. Leroy Diet. Pom. 2:496, fig. 1869. The Parfiun d'Aout described here is the variety described under that name by Jean Merlet in 1675 and 1690 and afterwards by Duhamel in 1768. It probably originated in the village of Bemy, not far from Paris. Fruit small, long, nearly pyriform, enlarged on one side more than the other at the lower end; skin smooth, pale yellow, shghtly tinged with green, covered with dots and small speckles of fawn, tinged with a beautiful red on the side exposed to the sun; flesh white, semi-fine, breaking or semi-breaking, some grit around the core- juice rarely abundant, saccharine, sweet, with a perfmne of musky-anis; second ; end of Aug. Parfum d'Hiver. i. Mass. Hort. Soc. Rpt. 151. 1846. 2. Leroy Diet. Pom. 2:497, fig. 1869. As early as 1600, this variety was grown in France under the name Bouvert Musque. Tree rather vigorous, very productive. Fruit meditun, roundish-turbinate, olive-yellow washed with bright red; stem rather long; calyx large, partially open; flesh brittle, juicy; good for cooking; Feb. to Apr. Parfum de Rose, i. Mas Le Verger 3:Pt. i, 185, fig. 91. 1866-73. Obtained by Bivort and first introduced in 1849. Fruit small, long-pyriform, rather irregular in contour; skin fine, a little thick, water-green and whitish at first, sprinkled with small dots of grayish-green, combined with many stains of the same color, passing at maturity to dull yellow; flesh nearly white, very fine, buttery, melting; juice sufficient, having a distinct perfume of rose, which is its chief distinguishing feature; end of Sept. Parfume. i. Miller Card. Diet. 3: 1807. Fruit medium, globular; skin rather thick and tough, of a deep red color, spotted with brown; flesh melting, but dry and has a perfimied flavor; end of Aug. Parfumee. i. Mas Powj. Gen. 7:186, fig. 578. 1881. French. Gained by M. Pariset, Courciat-Dongalon, Fr., and fruited for the first time in 1869. Fruit medium, globular-ovate, short and thick; skin thick, pale green, sprinkled with numerous greenish-gray dots only slightly visible on the side next the sun, at maturity pale yellow and the exposed cheek more or less warm gold; flesh white tinted with yellow, fine, melting, gritty around the center; juice abundant, sugary and perfmned; first; beginning of winter. Parrot, i. Bunyard-Thomas Fr. Card. 140. 1904. Introduced in England about 1900. Fruit like Bergamot in form; very richly flavored; Oct. Parsonage, i. Downing Fr. Trees Am. 530. 1857. 2. Ibid. 828. 1869. Originated at New Rochelle, N. Y. Fruit meditmi to large, obovate-obtuse-pyriform, often inclined, orange-yellow, rough, generally shaded with dull crimson, netted and patched with russet and thickly sprinkled with russet dots; flesh white, slightly coarse, somewhat granular, juicy, melting, with a refreshing vinous flavor; good; Sept. Passa-tutti. i. Christ Handb. 497. 1817. 2. Guide Prat. loi. 1876. An Italian autumn pear. Fruit medium, obtuse-pjmform, greenish-yellow, much THE PEARS OF NEW YORK 49I covered with yellowish-gray russet, lighter yellow on the sunny side, with some red blush; flesh agreeable, with a Muscat flavor; third; Nov. and Dec. Passans du Portugal, i. Mag. Hort. 4:390. 1838. 2. Hogg Fruit Man. 626. 1884. Passans du Portugal would seem from its name to be of Portuguese origin. It should not be confused with Summer Portugal although the two varieties have various synonyms in common and have some qualities in common. Fruit medium, oblate, flattened after the Bergamot type, lively green changing to pale yellow on ripening, red next the sun brightening toward maturity to a more vivid shade; flesh white, breaking, juicy, with a fine sugary and perfumed flavor; an excellent dessert pear; Aug. Passe-Colmar des Beiges, i. Leroy Diet. Pom. 2:502. 1869. Origin unknown but was found growing under this name in the collection of the Horti- cultural Society of Angers early in the last century. Fruit above medium, turbinate- obtuse and bossed, yellow, dotted and streaked with russet; flesh white, coarse, semi- breaking, wanting in juice and sugar, sharp and acidulous; third; Nov. Passe Colmar d'Ete. i. Guide Prat. loi. 1876. French. Fruit small, turbinate, oHve-green; flesh very juicy; good; Sept. Passe Colmar Masque, i. Ann. Pom. Beige 5:45, fig. 1857. 2. Hogg Fruit Man. 627. 1884. Obtained by Major Esp^ren, Mechlin, Bel., from a bed of mixed seeds he made about 1831. It yielded its first fruit and was pubhshed in 1845. Passe Colmar Musque is also known as Autumn Colmar but is distinct from the variety most usually known by that name. Fruit medium and sometimes less, turbinate, otherwise obtuse-conic, rather variable in form; skin thick, tender, green changing to golden-yellow, dotted, mottled and patched with pale cinnamon-russet and often washed on the side next the sun with a light trans- parent red; flesh slightly yellowish, very fine, melting, very saccharine, richly flavored, aromatic and scented ; first ; Nov. Passe Crassane. i. Pom. France 2:No. 82, PI. 82. 1S63. 2. Bunyard Handb. Hardy Fr. 192. 1920. This winter pear was raised by M. Boisbunel, a nurseryman at Rouen, Fr., from a bed of mixed seeds which he made in 1845; it bore fruit and was first pubhshed at Rouen in 1855. Fruit mediimi or rather large, turbinate or globular-conic, flattened in Bergamot fashion; skin rough, thick, of a dull pale green, mottled with russet markings and passing to yellow on the side turned to the sun; flesh white, fine, melting, very juicy, saccharine, perfumed, and agreeably sprightly; very good; Jan. to Mar. Passe-Goemans. i. Mas Pom. Gew. 3:111, fig. 152. 187S. Goemans Gelbe Sommerhirne. 2. 'Dochmhl FHhr. Obstkunde 2:gi. 1856. Belgian, and probably from Van Mons in 1825. Fruit mediimi, globular, ventncu- lous, sides unequal, very obtuse, imiformly citron-yellow, blushed with cinnamon on the svm-exposed side; flesh very full of flavor; first; end of Sept. Passe Madeleine, i. Mag. Hort. gii^i. 1843. Probably a French variety. Tree vigorous and very productive. Fruit medium, long, lemon-yellow, lightly tinted with gray on the side next the sun; flesh melting, sugary, rather perfumed; beginning of Sept. 492 THE PEARS OF NEW YORK Passe-Tardive, i. Leroy Did. Pom. 506. fig. 1869. 2. Downing Fr. Trees Am. 829. 1869. Obtained by Major Esp6ren of Mechlin, Bel., and first published in 1843. Fruit above medium to large, turbinate, regular, bossed and much swelled in all its lower part and greatly contracted at the summit; flesh white, semi-fine and semi-melting, gritty around the core; juice seldom abundant, sugary, agreeable, though but slightly perfumed; second or third for dessert, first for the kitchen; Apr. to June. Pastor. I. Ragan Norn. Pear, B. P. I. Bui. 126:197. 1908. Reported in the Experimental orchard at Agassiz, Br. C, in 1900 and at various Cana- dian Experiment Farms in 1902. Fruit medium, oblate-pyriform, yellow; flesh melting, sugary, juicy, perftmied flavor; good; late season. Pastorale. :. Duhamel Trait. Arb. Fr. 2:231, PI. LV. 1768. 2. Hogg Fruit Man. 628. 1884. Mayer, director of the gardens of the Grand Duke of Wurtzburg, Bavaria, described this pear in his Pomona franconica in 1776 and 1801, and Duhamel du Monceau wrote of it in 1768. Earlier still Le Lectier spoke of its cultivation before 1628 under the name Musette d'Hiver resale. Merlet called it Pastorale in 1675, and La Quintinye named it Pastourelle and Musette d'Antumne in 1688. Fruit above medium, pyriform, slightly obtuse, much puckered at the simtmit and generally larger on one side than on the other; skin greenish, nearly covered with gray-russet, sprinkled with large brown dots, vermilioned on the side of the sun; flesh whitish, semi-fine, more or less gritty around the core; juice abundant, rather sugary, slightly acid; Nov. to Jan. Pater Noster. i. Downing Fr. Trees Am. 532. 1857. 2. Ann. Pom. Beige 6:33, fig. 1858. Mentioned in the Van Mons catalog of fruits cultivated from 1798 to 1823. Fruit above medium, and often large, variable in form, oblong or long-turbinate, slightly obtuse, contorted and bossed, clear olive-yellow; flesh white, fine, melting or semi-melting, watery; juice abundant, saccharine, very vinous, acidulous, with an agreeable aroma; first; Nov. Paul Ambre. i. Downing Fr. Trees Am. 830. 1869. 2. Guide Prat. loi. 1876. A Belgian variety resembling Nee Plus Meuris; origin unknown. Fruit globular or globular-oval, pale greenish-yellow, shaded with crimson on the side next the sun, dots and markings of russet; flesh whitish, buttery, melting, juicy, sweet; good to very good; Oct. Paul Bonamy. i. MasLe Verger 2:215, fig. 106. 1866-73. M. Bonamy, a nurseryman at Toulouse, Fr., obtained this pear and named it after his son. It was first published in 1865. Fruit large, ovate, bossed; skin fine, thin, oily and scented at maturity; flesh white, semi-fine, a little fibrous when the fruit is too ripe, melting or semi-melting, streaming with sugary juice, sprightly, highly perfumed; good; Sept. Paul Coppieters. i. Guide Prat. 97. 1895. Sent out by M. Daras de Naghin, Antwerp, Bel., previous to 1895. Fruit rather large, pyriform-turbinate, yellow, dotted and heavily marbled with reddish-yellow; flesh white, very fine, free from granulations, buttery, saccharine and aromatic; beginning of Nov. THE PEARS OF NEW YORK 493 Paul d'Hoop. I. Guide Prat. 104. 1895. Sent out in 1895 as a new variety by M. Daras de Naghin, Antwerp, Bel. Fruit medium, covered with fawn-russet; flesh fine, yellowish-white, buttery, vinous, saccharine, having a delicious aroma; Jan. and Feb. Paul Thielens. i. Leroy Diet. Pom. 2:510, fig. 1S69. 2. Downing Fr. Trees Am. 830. 1869. Patil Thielens came from a seed bed made by Van Mons in 1829 in his nursery at Lou- vain, Bel. Fruit large, ovate, very irregular, bossed and swelled, or ovate, nearly globular; skin a little rough, transparent greenish-yellow, dotted and marked with grayish-russet, slightly blushed with dull red on the side next the sun; flesh white, semi-fine and semi- melting, gritty at the center; juice rarely abimdant, more or less saccharine, slightly aro- matic; second; Oct. Pauls Birne. i. Guide Prat. 102. 1876. Poire de Paid. 2. Mas Potn. Gen. 7:15, fig. 488. 1881. Fruit large or rather large, globular-conic or conic-obtuse, dull water-green, usually entirely covered with a wash of cinnamon color which at maturity becomes golden, and the side exposed to the sun is blushed with a garnet red on which are nimierous small gray dots; flesh white tinted with yellow, rather fine, breaking, gritty about the core, juicy, sugary, vinous, slightly perfumed ; first for cooking ; winter, lasting well toward the end. Payen. i. Leroy Diet. Pom. 2:511, fig. 1869. Raised by M. Boisbunel, a nurseryman at Rouen, Fr., from a mixed seed bed made in 1845. It was reported on in i860 and propagated in 1863. It is distinct from both Beurre Payen and President Payen. Fruit medium, obovate-pyriform, bright greenish-yellow, mottled with fawn and covered with large and numerous brownish dots; flesh white, fine, melting, juicy, sweet; first class; Oct. Payenche. i. Leroy Diet. Pom. 2:512, fig. 1869. 2. Downing Fr. Trees Am. 830. 1869. Paqnency. 3. Downing Fr. Trees Am. ^o^. 1845. Found in a hedge at the village of Payenche in Perigord, Fr. It was taken to Paris in 1805. Fruit nearly mediiun, oblong-ovate-p5aiform, light yellow stained or marbled and dotted with gray-russet and colored with brick-red on the side of the sim; flesh white, semi-fine, melting or semi-melting, some grit around the core; juice extremely abundant, very saccharine, acidulous, with a savory perfume and a slight after-taste of anis; first; Oct. Payton. According to letters from Nicholas Hallock, Queens, N. Y., this variety originated on the premises of a Mr. Payton of Flatbush, L. I., and had been known locally as Payton for some time previous to 1898. Fruit obovate-obtuse-roundish, about the size of Doyenn^ Boussock, dull green becoming yellow, thickly sprinkled M^ith small brownish dots; stem short, stout, set in a rather shallow, russeted cavity; caXyx. open, placed in a shallow, wide basin; flesh not coarse, not gritty, not stringy, white, moderately juicy, good but not highly flavored; Sept., later than Bartlett. 494 THE PEARS OF NEW YORK Peach. I. Downing Fr. Trees Am. 533. 1857. 2. Hogg Fruit Man. 629. 1884. Peche. 3. Leroy ZPirf. Pom. 2:513, fig. 1869. A variety obtained by Major Esp^ren, Mechlin, Bel, from a bed of mixed seeds he made in 1836, and first reported in 1845. Fruit small to mediimi, globular-obovate; skin smooth, pale greenish-yellow when ripe, occasionally tinted with a faint blush of red on the side toward the sun, dotted and mottled with brown; flesh white, citrine, fine, very melting, very juicy, sweet, richly flavored and delicately perfumed; first in France, but variable according to climate; Aug. Pei-li. I. la. Hort. Soc. Rpt. 376. 1881. Pei-li or Snow pears: A race of pears grown in northwestern China; globular, white, juicy and generally regarded as the best fruits in the coimtry. Pemberton. i. Downing Fr. Trees Am. S^i. i86g. A seedling of S. A. Shurtlefif, Boston, Mass. Fruit medium, inclining to oval, light green, thickly sprinkled with dark dots, yellowish on the side of the sun, with sometimes a red cheek; flesh somewhat coarse, but juicy, sweet; good; Feb. and Mar. Penderson. i. Downing Fr. Trees Am. 831. 1869. Raised by Samuel Penderson, New Haven, Conn. Fruit medium, globular, greenish- yellow; flesh white, breaking, semi-melting, brisk, rather astringent; good; Oct. Pendleton Early Yoik. i. Mag. Hort. 14:381, fig. 41. 1848. York-precoce de Pendleton. 2. Guide Prat. 114, 313. 1876. Originated by Mrs. Jeremiah York, Connecticut, about 1826 from seed of Rousselet Hdtif. Fruit medium or below, obovate, varying to obtuse-pyriform, pale greenish- yellow, with russet specks, sometimes with a faint blush; flesh white, tender, sweet, melting, slightly perfumed; good; last of July. Pengethley. i. Kenrick Am. Orch. 197. 1832. Raised by T. A. Knight, President of the London Horticultural Society, who, in February, 1832, sent cions of the variety to Mr. Lowell and the Massachusetts Agricultiiral Society. Fruit medium, inclining to oval, obovate, pale green, covered with dark dots, changing to yellow as it ripens, sometimes having a red cheek; flesh somewhat coarse, but juicy, sweet, and good; Feb. and Mar. Penn. i. Horticulturist 18:58, fig. 1863. 2. Downing Fr. Trees Arn. 831. 1869. The original tree was planted at the beginning of the last century close to the old Penn Manor in Pennsylvania and on the margin of land which became the track of the Camden and Amboy Railroad. Inasmuch as its position was so close to the railway the company threatened to cut it down. Hence it acquired the name of Railroad Fuss by which it was known for many years. Fruit medium, oblate, sometimes globular-oblate, angular, pale lemon-yellow, thickly sprinkled with small grayish and russet dots, sometimes with a few patches and dots of russet around the calyx; flesh white, a little coarse, very juicy, melting, with a sweet, pleasant, refreshing flavor, slightly aromatic, with a little musky perfume; good to very good; Oct. Pennsylvania, i. Mag. Hort. 10:213. 1844. 2. Downing Fr. Trees Am. 832. 1869. A seedling found on the ground of J. B. Smith of Pennsylvania. In 1845 the original tree was stated to be nearly forty feet high, of a pyramidal form and remarkably robust THE PEARS OF NEW YORK 495 habit. Fruit medium, obovate, tapering toward the stem, obtuse, brown-russet on dull yellow ground, ruddy on the sunny side; flesh yellowish-white, coarse, melting, juicy, rich, sugary, slightly perfumed and with a musky flavor; good but not strictly first rate; as an American fruit it may be ranked with Buffum, Gushing and Fulton ; Oct. Pepin. I. Leroy Dirt. Pom. 2:515, fig. 1869. 2. Kogg Frttit Man. 62g. 1S84. This pear was growing in the orchard of Le Lectier in Anjou, Fr., in the year 1600 and was described by Claude Saint-fitienne in 1670. Fruit below medium and sometimes small, globular, bossed, always mammillate at the summit, meadow-green, clouded with pale yellow, dotted with gray and extensively washed with brick red on the side turned to the sun; flesh whitish, fine or semi-fine, breaking, watery; at the center are numerous granulations; juice very saccharine, sweet and savory; second; mid- Aug. Perpetual, i. Downing Fr. Trees Am. S^^- 1869. Said to have originated on Long Island, N. Y. Disseminated by Messrs. Berckmans, Augusta, Ga. Fruit mediiom, obovate-obtuse-p^-riform, green and yellow, beautifully blushed in the sun ; flesh whitish, firm, moderately juicy, sweet ; good ; keeps tiU May. Perrier. i. Giiide Prat. iii. 1876. Obtained by M. Morel in 1873. Fruit mediimi, globular, green; flesh fine, melting, juicy; good; beginning of Aug. Tree vigorous and fertile. Pertusati. i. Leroy Diet. Pom. 2:516, fig. 1869. Raised in the nurseries of M. Andr^ Leroy, Angers, Fr., in 1867. Fruit medium, globxilar-ovate, irregular, having one side larger than the other; skin rough, golden-yellow, finely dotted with gray, marbled with clear brown around the calyx and the stem; flesh white, flne, melting; juice abundant, very saccharine, with an acidulous flavor, very pleasant and delicately perfumed; first; Nov. Petersbime. i. Dochnahl Fuhr. Obsikunde 2:23. 1856. Petite Poire de Pierre. 2, Mas Pom. Gen. 4:101, fig. 243. 1879. Kleine Petersbime. 3. Mathieu Nom. Pom. 242. 1S89. Altenburg, Ger., 1799. Fruit small, clear green, sprinkled with nimierous minute blackish-green dots, turning to dull yellow at maturity and washed over a large area of its surface with dark red, on which the dots are of a darker red; flesh greenish- white, very fine, semi-breaking, sufficiently juicy and agreeably perfumed; a good fruit to preserv-e or to dry; Aug. Petit-Blanquet. i. Duhamel Trait. Arb. Fr. 2:132, PI. VI. 1768. 2. Leroy Diet. Pom. 2:517, fig. 1869. Little Blanquet. 3. Downing Fr. Trees Am. ^02. 1869. Small Blanquet. 4. Hogg Fruit Man. 646. 1884. This variety was known in French gardens in the middle of the si.\teenth century under the name Poire Perle, and some years later also by that of Petit-Blanquet. Fruit small or very small; form rather inconstant, slightly obtuse-pyriform, or more obtuse-ovate; skin smooth and transparent and shining, clear pale yellow or of a white, waxy and pearl-like tone, sprinkled with greenish dots, with occasionally a blush of tender rose on the side next the stm; flesh very white, semi-fine, breaking and firm; juice rarely abundant, saccharine, savory although only slightly perftmied; a second class dessert pear; Aug. 496 THE PEARS OF NEW YORK Petit Catillac. i. Mas Pom. Gen. 3:3, fig. 98. 1878. Kleiner Katzenkopf. 2. Mathieu Nom. Pom. 242. 1889. This pear is probably of Gemian origin. It has points of resemblance in common with the old French Catillac but is distingiiished by its size, being often less than that of the latter, its time of maturity being earlier, its flesh being less breaking, more saccharine and without any tartness. Fruit large, ovate-pyriform and much swelled, even in contour, green at first, sprinkled with large, regularly spaced, prominent, brown dots, the green passing to lemon-yellow at maturity, with a blush of red-brown on well-exposed fruits on the side next the sun; flesh white, coarse, semi-buttery; juice abundant, rather vinous and without any appreciable perfume; good for the kitchen; Oct. and Nov. Petit-Chaumontel. i. Leroy D/ci. Pom. 2:519, fig. 1869. From the old garden of the Horticultural Society of Angers, Fr., and sometimes errone- ously confused with Oignon which ripens some six weeks earHer. Fruit medium, globular, very bossed and irregular in form, clear green, dotted, veined with russet and extensively washed with carmine on the side turned to the sim ; fiesh very white, semi-fine, breaking, gritty at center; juice sufficient, saccharine, vinous, slightly astringent; second; latter half of Aug. Petit-Hativeau. 1. Leroy I?jc/. Pow. 2:520, fig. 1869. A variety of ancient and unknown origin, but cultivated among a group of pears termed Haliveau for over the last five centiu^es. It was called by the name Petit-Hativeau by Claude Saint-Etienne in 1670 to distinguish it from the Gros-Hdtiveau. Fruit small, ovate, obtuse and more or less globular; skin smooth and fine, lemon-yellow, dotted with exceedingly minute greenish points and more or less stained with gray-russet aroimd the calyx and stem; flesh whitish, breaking, semi-fine, scented, juicy and gritty, juice sugary, acid, and slightly musk>'; third; July. Petit-Muscat, i. Knoop Fructologie 1:75, Tab. i. 1771. 2. Leroy Did. Pom. 2:522, fig. 1869. Little Muscat. 3. Downing Fr. Trees Am. ?>02. 1869. Jean Mayer, director of the gardens of the Grand Duke of Wurtzburg, Bavaria, in his Pomona franconica published in 1801 showed that the Petit-Muscat was the antique pear Superba described by Pliny. Various other pomologists wrote of it prior to Mayer as for instance Jacq. DaMchamp, 1615; Jean Jonston, 1662; and Henri Manger, 1783. Charles Estienne was the first to write of it in France, 1530, and he named it Musquette. Fruit very small, turbinate, more or less obtuse and sometimes globular- turbinate; the eye is placed in a regular-formed cavity and is always naked in consequence of the segments of the calyx falling off, pale greenish-yellow, finely dotted and sHghtly clouded with rose on the side of the sun (in France) ; flesh yellowish, semi-fine, breaking, not very juicy, sugary, acidulous and with a pleasant musk flavor; second; June. Petit-Oin. i. Leroy Oz'ci. Pom. 2:524, fig. 1869. Winterwunder. 2. Christ Handb. 497. 1S17. Miiskirte Schmeerbirne. 3. T)ochnah.\ Fiihr. Obstkunde 2:1^. 1856. Merveille d'Hiver. 4. Hogg Fruit Man: 616. 1884. Valerius Cordus was the first to describe this pear which originated in Germany and belongs to the Schmeerbirne or greasy class. About 1650 it was ailtivated in France THE PEARS OF NEW YORK 497 under the name of Oing or Oin, the French eqiiivalent of the German speck or lard. Fruit medium or less, globular-ovate or turbinate, slightly obtuse at summit, with thick but smooth and greasy skin, dull yellow-green, more or less gray, dotted and flecked with green- ish-russet; flesh whitish, granular, scented, exceedingly melting and juicy, very saccharine, free from acid and having an exquisite flavor; third; Sept. to Nov. Petite Charlotte, i. Guide Prat. 102. 1S76. French. Fruit small, pjTamidal, greenish-yellow, highly colored on the side of the sun; flesh breaking, juicy, vinous; excellent; Aug. and Sept. Petite Fondante. i. Mas Pom. Gen. 6:153, %• 461- 1880. Kleine Schmalzhirne. 2. Mathieu Nom. Pom. 242. i88g. Origin unknown. Fruit small, nearly spherical, sometimes depressed at both poles, even in contour; skin rather thick and yet tender, pale water-green, sown with numerous very faint, very small, brown dots; at maturity the basic green whitens a little and the side next the sun of fruits well exposed becomes a lighter yellow; flesh whitish, semi-fine, semi-melting, rather gritty around the core, highly saccharine, vinous and sprightly; good; end of Aug. Petite Marguerite, i. Leroy Did. Pom. 2:526, fig. 1S69. 2. Bimyard Handb. Hardy Fr. 192. 1920. Raised in the nurseries of jNI. Andr6 Leroy, Angers, Fr., in 1S62 and propagated in 1863. Fruit medium, irregular ovate, bossed, swelled at the base and having one side always larger than the other, grass-green, dotted with gray and brown and slightly bronzed on the cheek exposed to the sun; flesh greenish- white, fine and very melting, slightly gritty at the center; juice extremely abundant and saccharine, acidulous, with a very pleasant perfume; first; Aug. Petite Toumalsieiine. i. Guide Prat. in. 1876. A variety on trial with Messrs. Simon-Louis, Metz. Fruit mediimi, oval, oblong, yellow; flesh verj^ fine, semi-melting; Apr. and May. Petite Victorine. 1. Leroy Diet. Pom. 2: $28, fig. 1869. A seedling of M. Andr^ Leroy raised in 1863. Fruit below medium, globular, flattened at the base but slightly conic at its other extremity, greenish, dotted and marbled with russet; flesh white, fine, melting, generally free from grit; juice sufficient, saccharine, acid- ulous, with a specially exquisite, musky flavor; first; Dec. and Jan. Petre. i. Mag. /fort. 2:437. 1836. 2. Ibid. 3:82- 1838. This valuable variety was raised by John Bartram, the proprietor of a botanic garden near Philadelphia, from seed received in a letter from Lord Petre of England about the year 1735. The tree still stands, although becoming decrepit. Fruit mediimi, obovate, truncate at both ends; skin thin, greenish-yellow, with small pale spots; flesh white, soft, juicy and buttery, with a delicious flavor, very slightly musky and vinous; very good; mid-Sept, to Dec. Pfaffeiibime. 1. Dochnahl FUhr. Obstkunde 2: ig^. 1856. Wiirttemberg and Baden, Ger., 1847. Fruit small, turbinate, yellow, tinted with a dark cinnamon-colored blush on the side next the sun ; the summit is covered with russet, thickly sprinkled with gray dots; flesh firm and tasteless. 32 498 THE PEARS OF NEW YORK Pfingstbime. i. Dochnahl Fuhr. Obstkunde 2: g6. 1856. German seedling, 1851. Fruit medium, globular, green tvuiiing yellowish-green, speckled and dotted with gray; skin thin and scentless; flesh rather white, sweet and musky; first for table, household and market; early summer. Philiberte. i. Guide Prat. in. 1876. French. Fruit rather large, nearly globular, a beautiful lemon-yellow; flesh very fine, melting, verj^ juicy, agreeably perfumed; first; Dec. and Jan. Philippe-Le-Bon. i. Mas Pom. Gen. 1:161, fig. 81. 1872. Philipp dcr Giite. 2. 'Dochna.hil Filhr. Ohstkunde 2: i^. 1856. According to the catalog of Van Mons of 1S23 this was one of his seedlings. Fruit hardly mediimi, ovate, or turbinate-ovate, short and thick, usually even in outHne; skin thick, firm, glossy, pale green, whitish-brown dots; at maturity the basic green passes to pale dull yellow, washed with some clear cerise-red; flesh white, rather coarse, buttery, not much juice, but vinous and perfumed; good; Sept. and Oct. Philippe Couvreur. i. Mathieu Nom. Pom. 264. 1889. 2. Guide Prat. 72. 1895. Of Belgian origin. Fruit mediimi to large, orange-yellow dotted with russet; flesh white, tinted with sahnon, fine, juicy, perfumed; good; beginning of Oct. Philippe Goes. i. Ann. Pom. Beige 3:51, fig. 1855. 2. Downing Fr. Trees Am. 833. 1869. A posthimious gain from the seed beds of Van Mons. The parent tree gave its first fruit in 1846. Fruit above medium, obovate, uneven and undulating in outhne; skin rough to the touch, of a dark olive, much covered with a bright russet; flesh semi-melting, gritty, sweet, rather granular at the center, juice rarely abundant, saccharine, vinous and fairly well perfimied; second; Dec. Philippot. I. Leroy Diet. Pont. 2:530, fig. 1869. Originated with M. PhiUppot, a nurseryman at Saint-Quentin, Aisne, Fr. In 1852 it fruited for the first time and was propagated in i860. Fruit large to very large, globular- conic, obtuse, swelled and fleshy at the base; skin yellowish, in part dotted and marbled with brownish-fawn; flesh very white, coarse, semi-breaking, watery; juice abundant, sweet, having little sugar or perfume although rather delicate; third for dessert, first for cooking; Jan. to Mar. Philopena. i. W. N. Y. Hart. Soc. Rpt. 24. 1904. A chance variety brought to notice by Reuben Ragan of Indiana, about 1850 and named Philopena by him. Firuit small to medium, oblong-pyriform, yellow, with purple blush; calyx open, in a small, shallow basin; stem short, cavity smaU or absent; quality medium; three or four weeks after Bartlett. Picciola. I. Downing Fr. Trees Am. 8^3. 1869. Of Belgian origin. Fruit small, globtilar-oblate, greenish-yellow, sometimes slightly blushed in the sun, with traces of russet; flesh whitish, very juicy, melting, with a vinous flavor; good to very good; Sept. Pie K. I. Mag. Hort. 20:86. 1854. 2. Leroy Diet. Pom. 2:531, fig. 1869. Pius IX. 3. Hogg Fruit Man. 621. 18S4. The parent tree of Pie IX sprang from seed sown in 1834 by Van Mons in his nurseries THE PEARS OF NEW YORK 499 at Louvain, Bel. Fruit large, turbinate, more or less obtuse and elongated, much swelled at the middle, bossed and contorted at its summit, lemon-yellow, dotted and striped with fawn; flesh white, coarse or semi-fine, juicy and melting, rather gritty at the center, saccha- rine, sour, fairly well perfumed, sometimes disagreeably astringent; second; Sept. Pierre Comeille. i. Guide Prat. 104. 1895. Pierre Comeille was obtained by M. Sannier, Rouen, Fr., from a seedling of Beurre Diel crossed with Doyenne du Comice; introduced about 1894. The fruit has the appear- ance of Duchesse d'Angouleme. Tree vigorous, fertile and pyramidal in form. Fruit large globular-obovate, greenish-yellow; flesh fine, melting, juicy, sugary, deHciously perfimied; Dec. and Jan. Pierre Curie, i. Rev. Hort. 174. 1907. This is a seedHng from Doyenne d'AIengon crossed with Beurre Henri Courcelle by M. Arsene Sannier, a nurseryman at Saint-Sever-Rouen, Fr., and placed on the market in 1907. Fruit medium, oval, of the form of the Doyenne d'Alengon; skin gray; flesh extremely fine, with a very agreeable perfume ; Jan. to Mar. Pierre Mace. i. Guide Prat. 102. 1876. French, attributed to Andre Leroy. Tree vigorous and fertile. Fruit rather large, globular-turbinate, yellow dotted with fawn; flesh fine, melting, juicy, highly perfimied; first ; second half of Sept. and early Oct. Pierre Patemotte. i. Guide Prat. 60. 1895. Raised from seed of the Marie-Lotaise by Pierre Patemotte, at Molenbeck-Saint-Jean, near Brussels, Bel. Tree vigorous and fertile. Fruit large, long, yellow, dotted and mar- bled with gray; flesh white, fine, melting, juicy; first; Oct. and Nov. Pierre Pepin. 1. Leroy Diet. P mi. 2: $^2, fig. 1869. A seedling raised by Leroy, Angers, Fr., and first reported in 1868. Fruit large, obtuse- pyriform, bossed, and swelled in its lower half, more or less hollowed at either end, lemon- yellow, slightly clouded with green and much speckled and spotted with brown; flesh whitish, fine, melting, some grit around the core; juice abimdant, saccharine, vinous, and agreeably perfumed; first; mid-Sept. Pierre Tourasse. i. Rev. Hort. 542. 1894. Exhibited in France by M. Tourasse, its originator, in 1894. Tree vigorous, upright, stocky, productive. Fruit of good size, broadly turbinate, spotted with briUiant fawn color upon a clear yellow groimd, washed with orange and saffron; flesh fine, melting, very juicy, rich in sugar; last of Sept. and first of Oct. Pimpe. I. Parkinson Par. Ter. 593. 1629. " The Pimpe peare is as great as the Windsor peare, but rounder, and of a very good rellish." Pinneo. i. Cultivator 304. 1845. 2. Downing Fr. Trees Am. 833. 1869. Hebron. 3. Mag. Hort. 24:419. 1858. Boston. 4. Ibid. 500. 1858. The parent tree of this variety was found growing in a woodland. New Haven, Conn., byDea. Pinneo who transplanted it to a spot near his dwelling about the year 1745. It was propagated and distributed over many farms and found a good market in Boston. 500 THE PEARS OF NEW YORK By error it acquired also the names of Boston and Virgalieii. Fruit medium or below, globular-oblate, slightly pyriform, pale yellow, netted, patched, and dotted with russet, slightly blushed on the simny side; flesh yellowish-white, fine, melting, juicy, rich, sugary, brisk, with a refreshing and delicious aroma; good; Aug. Piton. I. Leroy Diet. Pom. 2:533, fig- 1869. A seedling found by M. Piton who lived at Cholet, Maine-et-Loire, Fr. The Horti- cultural Society of Angers described it in its Pomology, and it was named after its propa- gator. Fruit large to very large, long-turbinate-obtuse, depressed at each pole, clear dull green, sown with large russet dots; flesh white, semi-breaking and semi-fine, watery, containing some grit below the core ; juice rather vinous, sugary, and more or less perfumed ; second for dessert, first for compotes. Pitson. 1. Card. Mon. 2^:1^. 1885. A handsome pear from Stone and Wellington, Fonthill, Ont. Fruit medium, regularly pyriform, brown inclining to russet; good; Jan. Pius X. I. Card. Chron. 3rd Ser. 37:309. 1905. Described in 1905 as a new pear raised by the Alexiens Brothers at Tirlemont, Bel. Fruit large, somewhat cylindric, greenish-olive, with a few brown spots; flesh creamy- white, perfimied; reported to be of first rate quality; Oct. Plantagenet. i. Leroy Z?zrt. Pom. 2:534, fig. 1869. 2. Downing Fr. Tr^es Aw. 834. 1869. The Plantagenet was raised from seed by the old Horticultural Society of Maine-et- Loire. The parent tree gave its first fruit in 1858 in the Society's garden at Angers. Fruit above medium, irregular-ovate, bossed, swelled at the central circumference, of a uniform bright green, some russet around the calyx and sprinkled with munerous dark brown dots; flesh whitish, fine or semi-fine, extremely melting; juice very abundant, extremely saccha- rine, acidulous, possessing a delicious perfume which gives an after-taste of musk; first; end of Sept. and early Oct. Plascart. i. Guide Prat. 102. 1876. 2. Mas P(7>m. (7^«. 3:37, fig. 115. 1878. Sent out by the Society Van Mons, Bel., without any account of its origin. Fruit below mediimi, turbinate-ovate, even in outline; skin firm, pale water-green, covered with numerous large, brown dots, very prominent, the green changing at maturity to a beautiful golden yellow, washed on the side next the sun with a lively vermilion on which the dots are golden yellow; flesh yellowish, semi-fine, rather firm and breaking; juice rich in sugar and perfitmed; good; Oct. Piatt. I. Downing Fr. Trees Am. 535. 1857. 2. Ibid. 834. 1869. Originated on the farm of Thomas Tredwell, Beekmantown, Clinton County, N. Y. Fruit meditun, globular-oblate, pale yellow, netted and patched with russet and sprinkled with russet dots; flesh whitish, juicy, buttery, semi-melting, agreeable; good; Oct. Platte Honigbime. i. Dochnz-hl Fiihr. Obstkunde 2: i?,g. 1856. Nassau, 1801. Fruit mediiun, obtuse-tvurbinate, light yellow-green, with a pale blush, numerous gray dots, marked with russet; flesh coarse-grained, aromatic; third for dessert, first for household ; Sept. Pocahontas, i. Mag. Hort. 13:525. 1847. 2. Downing Fr. Trees Am. 834. 1869. Originated at Quincy, Mass., and was exhibited before the Horticultural Society of THE PEARS OF NEW YORK 5OI that State in October, 1S47. Fruit below medium, obovate-pyriform, yellow, netted, patched, and dotted with russet, sometimes shaded in the sun with bright crimson; flesh white, juicy, melting, sweet, slightly musky; pleasant; good to very good; Sept. Pockelbime. i. Loschnig Mostbirnen 192, fig. 1913. A perry pear grown in Lower Austria. Fruit small to medium, globular-turbinate ; skin tough, shining, smooth, green changing to greenish-yellow, blushed and streaked with red on the sunny side, dotted with yellow-brown; flesh yellowish-white, coarse-grained, juicy, subacid; good; Nov. Poete Beranger. i. 'Leroy Diet. Pohz. 2:536, fig. 1869. A seedling of Leroy which first fruited in 1867 and was placed in commerce in 1870. Fruit medium; form rather inconstant, nearly always having unequal sides, globular, or obtuse-turbinate ; skin fine, rough, bright yellow shaded with green, dotted with gray and almost entirely washed and mottled with brown-russet, more or less scaly; flesh greenish- white especially under the skin, fine, extremely melting, free from grit; juice very abundant, saccharine, acidulous, vinous, with a dehcate perfume; first; mid-Sept. Poire d'Abbeville. i. Guide Prat. 81. 1876. 2. Mas Pom. Gen. 5:99, fig. 338. 1880. The Poire d'Abbeville probably originated at the city of that name in the Department of the Somme, Fr. ; for M. Jamin, Senior, propagated it about 1837 when he received it from M. Bennet of Boulogne-sur-Mer, who stated it was very well known and esteemed in the neighborhood of Abbeville. Fruit large, globular-conic but irregular, water-green sprinkled with numerous and large dots of fawn; at matiority the green changes to lemon- yellow; flesh white tinted with yellow, coarse, breaking, slightly gritty at the core, not very juicy or perfumed; first for culinary purposes, keeps easily for a long period; winter. Poire d'Ange de Meiningen. i. Mas Pom. Gen. 5:105, fig. 341. 1880. This pear has been in much request in the neighborhood of Meiningen, Ger., for many years and should be distinguished from the ancient Poire d'Ange, now called Boutoc, which it does not resemble. Fruit small, ovate or ovate-pyriform, even in contour; skin fine, delicate, bright green changing to beautiful bright lemon-yellow, the side next the sun being blushed and streaked with vermilion ; the very numerous brown dots change on the blushed part to yellow; flesh tinted with yellow, rather fine, semi-breaking; juice sweet and agreeably perfumed but rather deficient ; second ; latter half of Aug. Poire d'Avril. i. Downing Fr. Trees Am. 536. 1857. 2. Hogg Fruit Man. 488. 1884. Stated by Messrs. Simon-Louis, Metz, Lorraine, to have been received by them from England under this name. Fruit large, pyramidal, obtuse; skin smooth and shining, of a lively dark green, with a brown tinge next the stm, and patches of gray-russet on the shaded side, the whole surface being covered with very large pale-colored specks; flesh crisp, juicy and sweet; first class for cooking according to Messrs. Simon-Louis; Mar. and Apr. Poire Brune de Gasselin. i. Po»z. Frowc^ 4:No. 165, PI. 165. 1867. Gained by M. Durand-Gasselin, architect at Nantes, Fr., from a seed bed made in 1845. Fruit medium, ovate-pyramidal, yellow washed with fawn-russet; flesh very tender, juicy, very sugary and perfumed; first; Oct. and Nov. 502 THE PEARS OF NEW YORK Poire de Casserole, i. Guide Prat. 89. 1876. Casserule. 2. Downing Fr. Trees Am. 715. 1869. Of foreign origin, probably French. Fruit large, obovate-pyriform, yellow, with much russet and brown on cheek; flesh whitish, coarse, granular, breaking, very juicy, rich, with high aroma; first quality for cooking; Oct. and Nov. Poire des Chartriers. i. Mas Pont. Gen. 6:133, %• 45i- 1880. This variety is mentioned by Van Mons in his Catalog and is therein considered to be of Belgian origin. Fruit medium, globular-pyriform, irregular and bossed; skin a little thick at first, water-green, rather dark, sprinkled with very small and numerous dots of gray-brown, the basic green becoming brilliant lemon-yellow and on maturity covered on the side next the sun with golden russet; flesh yellow, very fine, firm, buttery, melting, full of saccharine juice, vinous, perfumed; first; Oct. Poire des Chasseurs, i. Ann. Pom. Beige 5:31, fig. 1857. Des Chasseurs. 2. Downing Fr. Trees Ajn. 735. 1869. A posthumous gain of Van Mons tasted for the first time in 1842 and reported on by M. Simon Bouvier of Jodoigne, Bel. Fruit medium to large, ovate-pyriform, greenish, dotted with russet, and much stained with russet on the sun-exposed side; flesh yellowish, coarse, watery, melting, granular; juice vinous, agreeably perfumed; first; Oct. Poire de Coq. i. Leroy Diet. Pom. 1:600, fig. 1867. This variety is distinct from thePoire de Coq synonyTnous with the Beurre de Bruxelles, and is of unknown origin. It was cultivated for many years in the old gardens of the Horticultural Society of Angers. Fruit large, long-turbinate, bossed, strongly mammil- late at apex, citron-yellow, dotted and stained with dark gray, and washed with bright carmine on the side exposed to the sun; flesh white, semi-fine and melting; juice sweet with slight perfume but delicate flavor; secon;d Sept. Poire de Graisse. i. Knoop Pomologie i:iii. Tab. IV. 177 1. Probably of Belgian or French origin. In Holland it is known as the Smeer-Peer. Fruit medium, oblong, terminating acutely toward the stalk, greenish and speckled with blackish-brown; flesh rather gritty, soft, with a slightly spicy flavor; not of much value. Poire de gros queue, i. Miller Card. Diet. 3. 1S07. Fruit large, taking its name from its very thick stalk, globular, yellow, flesh breaking; wanting in juice, having a very musky flavor. Poire de Hert. i. MasL^ Ferg^r 1:145, fig. 7i- 1866-73. Mas states he received this variety from Thomas Rivers, the well known English nurseryman of Sawbridgeworth near London, Eng. Fruit medium or nearly medium, ovate-pyriform, symmetrical in contour; skin thick, firm, very pale green all over, sprinkled with dots of gray, changing when ripe to lemon-yellow; flesh white, fine, semi-melting; juice sufficient, flavor refreshing, agreeable; good, of real merit for the season; end of winter « and spring. Poire de Houblon. i. Mas Pom. Gen. 1:101, fig. 51. 1872. Origin unknown, but cultivated for a long time in many localities in Germany. Fruit small, ovate or globular-ovate, swelled, usually regular in contour, bright green, sown with THE PEARS OF NEW YORK 503 gra3nsh dots, passing to golden yellow on the side of the sun; flesh whitish, a little yellow near the center, coarse, semi-breaking, fairly full of sweet juice, with a fresh perfume of rose ; second rate for eating raw but an excellent variety to dry ; end of Aug. Poire de Klevenow. i. Mas L^ I^erger 2:121, fig. 59. 1866-73. Originated in the environs of Klevenow, a village of Pomerania, Prussia. Fruit small or nearly medium, regular p^-riform, sombre green and yellow blushed with carmine; flesh white, slightly greenish, fine, buttery; juice very sugary and abundant, vinous, perfumed; good; mid- Aug. Poire Noire a Longue Queue, i. Mas Pom. Gen. 7:165, fig. 563. 1881. Origin thought to be German. Fruit nearly medium, ovate-pjoiform, S3mimetrical in outline; skin thick, firm, dull green covered with a net-work of gray-russet, through which a light yellow shows at maturity: on the shaded side are some gray dots and on the sun- exposed side are numerous large black-red spots; flesh white, transparent, semi-fine, buttery; juice sufficient, saccharine, slightly acid; good for cooking; Aug. Poire du Pauvre. i. Guide Prat. 102. 1876. 2. Rev. Hort. 163. 1889. This pear was raised from seed of the Urbaniste sown in 1846. Fruit medivmi or large, oval, pyriform, ventriculous ; skin fine and shining, white tinted with green, much covered with fawn around the two ends; flesh white, rather fine, a little gritty aroimd the center, very melting; juice abundant, saccharine, and pleasantly perfumed, with a fresh flavor and agreeable astringency; Oct. and Nov. Poire des Peintres. i. Guide Prat. iii. 1876. Described by Messrs. Simon-Louis, Metz, Lorraine, in 1876 as a new variety. Tree vigorous and very fertile. Fruit rather large, oval-pyriform, dark yellow, extensively washed with lively red; flesh melting, juicy, saccharine and highly perfumed; end of Aug. and Sept. Poire de Pendant, i. Prince Pom. Man. 1:84. 1831. " It is from the long stem by which this pear is suspended, which is near two inches in length, that it obtains its title." The Pendar of La Quintinye, and the Hanging pear of Evelyn, although quoted as synonyms of this pear, are probably not the same as they are said to ripen in October. It is also very doubtful whether the synonyms of Pendar and Knaves' pear given by Miller and Forsyth apply to this fruit. Fruit, " The entire height of the fruit is twenty-eight lines, and its breath two inches, and sometimes a line more; " turbinate; sldn is ash-colored, approaching russet, and dotted over with small points of russet ; flesh greenish-white, melting, sweet, and partially perftuned ; end of Sept. Poire de Preuilly. i. Guide Prat. m. 1876. Published in the French Revue Horticole, 1870. Tree vigorous and very fertile. This is a very large fruit used for decorative purposes. In form it is similar to the Bartlett; skin yellow-green, speckled; flesh breaking. Poire de Rateau. i. Noisette Man. Comp. Jard. 2:532. i860. Tree very vigorous when grafted on pear. Fruit very large, turbinate, greenish- white, reddish and sown with russet dots on the side next the sun; flesh breaking, slightly saccharine and perfumed; eatable raw, and good for cooking; mid-Dec. 504 THE PEARS OF NEW YORK Poire Rigoleau. i. Mag. Hort. 20:156. 1854. Introduced in 1854 as a new variety. Origin unknown. Fruit small, neariy globular; skin thick, greenish-yellow, covered with russet specks, little russet at either stem and calyx; flesh white, tender, juicy, of a very pleasant flavor; first part of Nov. Poire du Roeulx. i. Guide Prat. 104. 1876. On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876; it was published in the Revue de l' Arboriculture in France. Fruit m'edium, pyriform, short, irregular, yellow clouded with fawn; flesh yellowish, very melting, exceedingly juicy, very saccharine and with a very exquisite perfume; first; latter half of Sept. Poire Souvenir d'HortoIes Pere. i. Pow. Fra/ice 4: No. 173, PI. 173. 1865. A variety unpublished previous to 1865 but cultivated in France, where it had already existed for more than sixty years. Fruit small, pyriform, usually growing in clusters strongly attached to the tree, green, dotted, passing to yellow and washed with dark bril- liant red on the side of the sun; flesh white, firm, melting, slightly gritty; juice abundant, with a strong perfume of Muscatel; good; July. Poire Thouin. i. Mas Pom. Gen. 6:177, fig. 473. 1880. According to Diel, Poire Thouin was obtained by Van Mons. Fruit medium, ovate, more or less short, usually symmetrical in contour, largest circumference at center; skin a little thick and firm, bright green, sprinkled with numerous inconspicuous spots of a darker shade, changing to pale yellow, and washed with orange-red on the side next the s\m of well-exposed fruits; flesh white, coarse, breaking, full of saccharine juice, perfumed; third, for the season of its maturity; early Sept. Poire de Torpes. i. Gtiide Prat. 107. 1876. Tree hardy, very productive. Fruit rather large, globular, yellow stained with russet; flesh fine, melting; good; Oct. to Dec. Poire des Trois Freres. i. Guide Prat, "ji, 308. 1876. A wilding found near Maizieres-les-Metz, Fr. It was propagated by Messrs. Maline and placed in commerce in 1863. Tree vigorous, very fertile, and suitable especially for wind-blown situations. Fruit medi\am, long, green; flesh whitish, buttery, sugary an perftmied; first; end of Aug. Poire des Trois Jours, i. Kenrick Am. Orch. 149. 1841. Trois Jours. 2. Cullivator, 340. 1847. Kenrick says: " New and large; beurree; of first-rate excellence, ripening at Paris in November, according to M. Jamin." Poire de Vitrier. i. Duhamel Trait. Arb. Fr. 2:139, PI- XLIV, fig. 4. 1768. 2. Leroy Diet. Pom. 2:746, fig. 1869. This is probably a variety of German origin, for Valerius Cordus, who was a native of Hesse and died in 1544, spoke of it as abounding in Saxony, in the suburbs of Eisleben, and very common in all Germany. Duhamel du Monceau described it in France in 1 768. Fruit medium, rather regular-ovate, wrinkled and mammillate at the summit, dull yellow, much clouded over with gray-russet, dotted with light brown, and vermilioned on the side toward the sun; flesh whitish, watery, semi-fine and semi-melting, gritty around the center; juice sufficient, sugary, vinous, slightly musky; second; Nov. and Dec. THE PEARS OF NEW YORK 505 Poire du Voyageur. i. Guide Prat. 107, 311. 1S76. Originated by M. Boisbunel of Rouen, Fr. Tree vigorous and fertile. Fruit medium, pyriform, yellowish-green; flesh juicy, granular around the core; third; summer. Poirier de Jardin. i. Duhamel Trait. Arb. Fr. 2:143, PI- XIX, fig. 3. 1768. Garden Pear. 2. Downing Fr. Trees Am. 770. 1869. Origin imknown; probably French. Fruit large, globular-oblate, orange-shaped, sur- face a little bossed, on the side of the svm a beautiful deep red, spotted with golden-yellow, the shaded side being streaked and rayed vi-ith bright red on yellow; flesh semi-breaking, a little coarse and somewhat gritty around the core; juice sugary and of a very good flavor; good; Dec. Poiteau. i. Leroy Diet. Pom. 2:537, fig. 1869. Raised by Van Mons, and first fruited at Louvain, Bel., in 1823. Fruit above medium, long-ovate, variable in form, sometimes being short-ovate and ventriculous, orange-yellow, dotted with brown, stained with greenish-russet around the calj'x and stem, and mottled with the same on the cheek next the sun; flesh whitish, rather coarse, melting, gritty, full of saccharine juice, sometimes astringent, without pronounced perfume; second; Oct. Polish Lemon, i. Am. Pom. Soc. Rpt. 61. 18S7. Known as Cytrymova in Poland. It was received in 1882 by the Iowa State Agri- cultural College, and was subsequently propagated and distributed by the College. Polk. I. Mag. Hort. 11:252. 1S45. A seedling raised by H. W. Edwards, New Haven, Conn., at one time Governor of that state. It came into bearing in 1S44. Fruit larger than the Seckel, like Bergamot in form; flesh juicy, melting, subacid, sweet and rich; first; Sept to Nov. Pollan. I. Downing Fr. Trees Am. 8^4. 1869. A Pennsylvania pear. Fruit below medium, nearly globular, greenish-yeUow, with a shade of brown in the sun; flesh whitish, a little coarse, moderately juicy, vinous, pleasant; good; Aug. Pollvaskaja. 1. Iowa Hort. Soc. Rpt. 61. 18S0. A Russian variety growing on the Iowa State College Farm in 18S0, and having thorny wood; it unites very imperfectly with the apple. It shows " marked traces of the Chinese forms of the pear in shape, serration, thickness and size of leaf, and in the peculiar enlarged character of the scaly terminal buds." Polnische griine Krautbime. i. Dochnahl Ftihr. Obstkimde 2:155. 1856. Galicia, 1819. Fruit small, globular-flattened, distorted, grass-green changing to yellowish grass-green and often with a dark blush and brown-russet on the side next the sun; scentless skin; flesh coarse-grained, melting, vinous, very juicy, acidulous; second for dessert, first for household; mid-Sept. Polnische Seidenbime. i. Dochnahl F2i/!r. 065/^j(Mc?e 2:145. 1856. Galicia, 1812. Fruit medium to large, regular in form, light lemon-yellow, often rather blushed, sprinkled with numerous small, prominent, hght brown and often greenish dots ; flesh breaking, and coarse-grained, sweet. Muscatel in flavor; third for dessert, very good for household purposes; Sept. 506 THE PEARS OF NEW YORK Pomeranzenbim von Zabergau. i. Loschnig Mosihirnen 90, fig. 1913. A perry pear found in Germany and Upper Austria. Fruit laige, globular-turbinate; skin smooth, shining, of a light leaf-green changing when ripe to light , greenish-yellow, finely dotted, without russet; flesh yellow-white, rather coarse-grained, with small grits around the center, very juicy, saccharine, acidulous, having a strong scent; Oct. Pomme d'Ete. i. Leroy Diet. Pom. 2:539, fig. 1869. The origin of the Pomme d'Et6 is uncertain, except that M. Leroy of Angers received it from the old garden of the Horticultural Society of Angers about 1849. Fruit medium and below, globular, much flattened and similar to the form of Caillot rosat and Naquette, yellow-ochre, entirely covered with gray dots; flesh white, fine and breaking, watery, rather granular around the core; juice abundant, saccharine, sweet and very musky; second; end of Sept. Pope Quaker, i. Downing Fr. Trees Am. S^^. 1869. Origin, Long Island, N. Y. Fruit very fair, medium-size, oblong-pyriform, smooth, yellow-russet; flesh melting, juicy and pleasant; hardly good; Oct. Pope Scarlet Major, i. Mag. Hort. 3:1$. 1837. 2. Downing Fr. Trees Am. 8$^. 1869. Origin, Long Island, N.Y. Fruit nearly large, obovate, yellow, blushed on exposed side with bright red; flesh white, breaking, rather dry; very indifferent; Oct. Portail. I. MiWer Card. Did. i. 1807. 2. Christ Handb. $ot,. 1817. ■ Origin unknown beyond the fact that it was discovered in the old province of Poitou, Fr., and was held in high esteem there. Fruit " longer than it is round," greenish: flesh yellowish, dry, gritty and hard unless in very favorable seasons and upon very good soil, but may at times be tender and have an imforgetable musky aroma; it bakes well; Jan. to Mar. Porter, i. Mass. Hort. Soc. Rpt. 44. 1866. A seedling raised by S. A. Shiartleff, Brookline, Mass. No. 16. Fruited in 1862 Diameter 2 J inches, melting, sweet and juicy; ripens soundly; good market pear; Oct. Portingall. i. Parkinson Par. Ter. 592. 1629. " The Portingall peare is a great peare, but more goodly in shew then good indeed." Posey. I. Am. Pom. Soc. Rpt. 44. 1897. Found in a fence row on the farm of Jacob Grabel, where it originated about 1880. It was reported by A. R. RjTnan, Cedar Grove, Ind. Fruit medium, pyriform, moderately smooth, lemon-yellow, with small brown spots; flesh whitish, buttery, mild subacid; good to very good; Sept. to Dec. Prager Schaferbime. i. Oberdieck Obst. Sort. 321. 1881. Germany. Fruit medium (35 x 2 J in.), ovate and pyriform, smooth, greenish turning to lemon-yellow blushed on the sunny side, very finely dotted ; flesh yellowish-white, tender, agreeably aromatic and sweet; first for kitchen and household pxrrposes; Oct. to end of Jan. Prairie du Pond. i. Downing Fr. Trees Am. 835. 1869. Introduced by A. H. Ernst, Cincinnati, Ohio. Fruit small, nearly globvilar, greenish- yellow, with many brown and green dots; flesh whitish, moderately juicy, semi-melting, vinous, astringent; poor; Sept. THE PEARS OF NEW YORK 507 Pratt. 1. Horticulturist 1:210, fig. ^S. 1S46. 2. Levoy Diet. Pam. 2: ^42, fig. 1869. The Pratt pear was first brought into notice by Owen Mason, Providence, R. I., who obtained cions from the original tree at Scituate, R. I., and distributed them in the spring of 1844. It appears to have originated at Johnson, R. I. Fruit above medium, obovate, greenish-yellow, sprinkled with numerous gray dots and russet spots; flesh white, tender, melting, fine-grained, abounding with saccharine, weU-flavored juice; second; Sept. Pratt Junior, i. Am. Porn. Soc. Rpt. 151. 1862. Another native which originated on the same farm as the preceding variety and named by the Rhode Island Society in order to designate its origin ; in appearance similar to Winter Nelis. Pratt Seedling, i. Chico Nurs. Cat. 13. 1904. Originated in Salem, Oregon, with Captain Pratt. Shape and color of Sheldon ; keeps imtil Mar. Precilly. i. Downing Fr. Trees Am. S,2,s- 1869. Belgian. Fruit mediimi to large, obovate-acute-pj-riform, greenish-yellow, netted and patched with russet and sprinkled with brown dots; flesh yellowish-white, coarse, breaking, juicy; good for cooking; Oct. Precoce de Celles. 1. Guide Prat. m. 1876. Described by Messrs. Simon-Louis, Metz, Lorraine, in 1876 as a new variety received from Belgium. Fruit medium, like Bergamot in form ; very good in quality for its season ; early summer. Precoce de Jodoigne. i. Mas Pom. Gen. 5:101, fig. 339. 1880. Obtained by M. Gr^goire, Jodoigne, Brabant, Bel., and first published in 1865. Fruit rather small or nearly medium, ovate-pyriform, regular in contour, vivid green covered with a sort of whitish bloom and sprinkled with green dots of a darker shade, changing to yellow and occasionally tinged with red on the side of the sim; flesh whitish, fine, buttery, melting, fuU of sweet juice, saccharine but not highly flavored; fairly good quality; July. Precoce de Tivoli. i. Guide Prat. 102. 1876. Fruit medium, pjTiform, pale yellow, flesh white, gritty, semi-breaking, saccharine; good; Aug. Precoce de Trevoux. i. Cat. Cong. Pom. France 328. 1906. Obtained by M. Treyve, Tr6voux, Ain, Fr., and first published in 1862. Fruit full mediimi size, pjTiform-truncate, fine and tender skin of a vivid yellow, very finely dotted with green and washed and streaked with carmine on the side next the stm; flesh white, fine, melting, juicy, sugary and richly flavored, agreeable perfimie; good to very good; beginning of Aug. Precoce Trottier. 1. Rev. Hort. 352. 1912. A French pear described by M. de la Bastie in the Journal of the Pomological Society of France in 1890. Fruit medium or a httle above mediimi, turbinate-ventriculous; at first the skin is a very bright green changing to pale yellow with some green mark- ings, and blushed with somber red on the side next the svm, dotted with brown; flesh white, semi-fine, nearly melting, juicy, saccharine, agreeably perfumed; good to very good; mid-July. 5o8 THE PEARS OF NEW YORK Premature, i. Kenrick /Iw. Orc/i. 157. 1832. Originated in Scotland about 1830. Fruit below medium; flesh very juicy and delicious, superior to the Crawford, of Scotland, reputed a most superior early fruit ; early Aug. Premices d'ficully. i. Leroy Did. Pom. 2:544, fig. 1869. 2. Hogg Fruit Man. 632. 1884. Obtained by M. Luizet, a nurseryman at EcuUy-lez-Lyon, Rhone, Fr., from a bed of mixed seeds made in 1847. Fruit rather large, irregular ovate, round and bossed, yellow, with here and there a green tinge, thickly spotted and stained with small blotches of brown- russet; flesh tender, whitish, fine, melting, juicy, easily becoming soft, sweet, saccharine, with a flavor of musk; Sept. Premices de Wagelwater. i. Downing Fr. Trees Am. 8^6. 1869. Fruit below medium, globular-obovate-pyriform, sides unequal, yellow with a few traces of russet and thickly sprinkled with brown dots; flesh whitish, melting, juicy, very sweet; good to very good; Oct. Premier, i. Hogg Fruit Man. 6^2. 1884. Raised at the Royal Garden, Frogmore, Eng., and first exhibited in 1871. Fruit above medium, oblong, terminating abruptly and bluntly at the staUc, undulating in out- line and contracted with a waist at the middle; skin covered with cinnamon-colored russet; flesh semi-melting, very juicy, sweet, and brisk, with a flavor resembling pineapple; good; Nov. Premier President Metivier. i. Leroy Did. Pom. 2:545, fig. 1869. A variety raised in Leroy 's nurseries at Angers, Fr., in 1867. Fruit above medium or large, globular, flattened at the poles, more enlarged on one side than on the other; skin rough, grass-green, dotted and veined with olive-russet on the shaded side, and bronzed and dotted with bright fawn on the face exposed to the sun; flesh very white, melting, fine or semi-fine, free from granulations, very juicy, acidulous, highly saccharine, with delicious perfume and flavor; first; Oct. Present de Van Mens. i. Leroy Did. Pom. 2:546, fig. i86g. A seedling of Van Mons raised at Louvain, Bel., but which first fruited with General Delaage at Angers, Fr., in 1844. Fruit large, turbinate, shortened and ventriculous in its lower part, very much narrowed and slightly constricted at the top which is rarely very obtuse, lemon-yellow, strewn with large gray dots, fully colored with dull red on the side exposed to the sun; flesh white, fine, or semi-fine, melting, gritty below the core; juice abundant; saccharine, sourish and vinous, with an aromatic flavor; first; Feb. to Apr. President, i. Mass. Hort. Soc. Rpt. 44. 1865. 2. Downing Fr. Trees Am. 836. 1869. A seedling raised by S. A. Shurtleff, Brookline, Mass., and fruited in 1861. Fruit very large, globular-obovate, somewhat irregular; skin slightly rough, greenish-yellow, pale red in the sun, considerable russet next the base of the stalk and traces of russet and con- spicuous dots all over; flesh yellowish-white, rather coarse, melting, juicy, slightly vinous; good; early Nov. President Barabe. i. Guide Prat. 97. 1895. 2. Bnnyard Handb. Hardy Fr. 193. 1920. First fruited in 1870 from a seed of Bergamotte Esperen with M. Sannier, Rouen, Fr. THE PEARS OF NEW YORK 5O9 Fruit medium to below, short-turbinate, deep golden in color; flesh white, fine, melting, a little acid, juicy and of exquisite flavor; Jan. to Mar. President de la Bastie. 1. Matliieu Nom. Pom. 265. 1889. 2. Cat. Cong. Pom. France 330, fig. 1906. Originated with M. Boisselot, Nantes, Fr. Fruit large, shape of Bartlett; flesh white, fine, melting; good to very good; Feb. and Alar. President Boncenne. i. Guide Prat. 97. 1895. On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1895. This firm had received it from Poitiers. Tree very vigorous and makes a shapely pyramid. Fruit medium, pyramidal, greenish, slightly blushed with red on the side next the sun; flesh white, semi- fine, melting, very juicy, perfumed, saccharine and with a flavor of almond; beginning of Sept. President Campy, i. Guide Prat. 102. 1876. On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876 and stated to have been received from Belgium. President Clark, i. Am. Pom. Soc. Rpt. 98. 1881. This was a hybrid produced from the crossing of Seckel with Belle Lucrative. It was raised by Francis Dana, who, before he died, put several seedlings into the hands of Colonel Stone, Dedham, Mass., saying he thought there might be some very good varieties among them. This variety was among them, and was named after the first President of the Massachusetts Agricultural College. Fruit full medium, turbinate, somewhat irregu- lar and variable, clear lemon-yellow, with a carmine cheek next the sun; flesh white, fine- grained, very melting, juicy, elightly astringent, sweet and rich; very good to best; a little later in season than Bartlett. President Couprie. i. Guide Prat. 102. 1876. French. Fruit medium, oval; flesh yellow, very tender, melting, juicy, highly saccha- rine and perfumed; Sept. and Oct. President Deboutteville. i. Guide Prat. 102. 1876. Published by M. Boisbunel. On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876. Fruit rather large; first; Dec. President Dr. Ward. i. A^. J. Hort. Soc. Rpt. 157. 1905. Awarded a premium by the New Jersey Horticultural Society in 1905. President d'Estaintot. i. Guide Prat. iii. 1876. Obtained at Rouen, Fr., from a seed of Soldat-Laboureur, and published by Collette. The fruit is of first quality and is in season from Aug. to Oct. President Felton. i. Downing Fr. Trees Am. 836. 1869. Originated with W. D. Brinckle, Philadelphia, Pa. Fruit medium, globular-oblate, pale yellow, with a crimson cheek in sun, nettings and tracings of russet, and many brown and gray dots; flesh fine, juicy, yellowish- semi-melting, slightly vinous, sweet; good; Oct. President Fortier. i. Guide Prat. 98. 1895. Obtained by M. Sannier, Rouen, Fr. Fruit medium, ovate, sHghtly swelled; flesh white, very fine, melting, sugary, perfumed; Jan. to Apr. 5IO THE PEARS OF NEW YORK President Heron, i. Rev. Hort. 6. 1897. A new pear placed on the market in 1897 by Arsene Sannier, a nurseryman at Rouen, Fr. Fruit medium; form recalling that of Urbaniste, obovate or oblong-obovate ; flesh very fine, juicy, and perfumed. President Mas. i. Downing Fr. Trees Am. 836. 1869. 2. Cat. Cong. Pom. France 333. fig- 1906. First reported in 1865 as having been raised by M. Boisbunel, horticulturist at Rouen, Fr., and adopted by the Pomological Congress of France. Fruit large, sometimes very large, ovate-conic-obtuse and bossed round the stalk; skin rough, yellowish-green, much dotted with russet, marbled with fawn around the eye; flesh whitish, fine, melting, juicy with a sugary flavor, vinous and very pleasantly perfumed; very good; Nov. to Jan. President Muller. i. Guide Prat. 102. 1876. Published by M. Gregoire, Jodoigne, Brabant, and on trial with Messrs. Simon- Louis, Metz, Lorraine, in 1876. Fruit large; first; Nov. President Olivier. 1. Guide Prat. 111. 1S76. Gained by M. Gregoire, Jodoigne, Bel., not long previous to 1876. President d'Osmonville. i. Leroy Diet. Pom. 2:547, fig. 1869. 2. Bunyard Handb. Hardy Fr. 194. 1920. This variety was a posthumous gain of M. L^on Leclerc, Laval, Fr., in 1834, an amateur well known among French pomologists. Fruit medium, ovate-pyriform; skin smooth, fine and tender, very pale green changing to pale yellow, more golden on the side of the sun, or occasionally washed on the more-exposed fruits with a suggestion of rosy red; flesh yellow, very fine, entirely melting, filled with saccharine juice, vinous, and penetrated with a lively musk flavor; first; Oct. President Parigot. i. Leroy ZP^rf. Pohz. 2 : 548, fig. 1869. A variety originated by Count Nouhes near Pauzauges in the Vendee, Fr., where the seedling gave its first fruit in 1852. Fruit above mediima, long-conic, narrowed in its upper part and bossed; skin rather rough, orange-yellow, dotted with greenish-gray and exten- sively washed with clear gray; flesh whitish, semi-flne, melting, watery, granular around the core; juice abundant, very saccharine, vinous and with a delicious flavor; first; Oct. President Payen. i. Leroy Diet. Pom. 2:549. 1869. This pear issued in i860 from a seed bed made by M. Briffaut, Sevres, Fr. It was awarded a silver medal in 1861 by the Horticultural Society of Paris. Fruit medium, long-pyriform, golden-russet sometimes washed with a red blush; flesh fine, melting, juicy, saccharine, perf tuned, and of good flavor; of moderate merit; beginning of winter. President Pouyer-Quertier. i. Guide Prat. iii. 1876. A French pear dedicated to a President of the Horticultural Society of Rouen. Fruit medium, rather long, covered with gray-russet; flesh very fine, juicy, saccharine; first; Dec. and Jan. President Royer. i. Leroy Z^zd. Pom. 2:549, fig. 1869. M. Xavier Gregoire, the Belgian tanner of Jodoigne, obtained this pear in 1762 when it fruited for the first time. Fruit medium; form recalling that of the quince, very bossed, THE PEARS OF NEW YORK 5II rather obtuse, base fiat, bright yellow, dotted, streaked and mottled with russet and extensively washed with tender rose on the side of the sun; flesh fine, firm although quite melting, rather granular at core; juice abundant, saccharine, highly perfumed, possessing a slight acidity which renders it agreeable and refreshing; first; Oct. President Le Sant. i. Guide Prat. 102. 1876. Tree vigorous and fertile. Fruit medium, Bergamot-shaped; skin oily, sjTnmetrical, yellow dotted with fawn; flesh fine, melting, juicy, saccharine, with an agreeable aroma; first; Oct. and Nov. President Watier. i. Guide Prat. 98. 1895. Obtained about 1880 by the Chevalier de Biseau d'Hauteville, at Binche, Bel. Fruit long-gourd-shaped; flesh salmon-colored, melting, saccharine, well-flavored; Nov. Presidents Senente. i. Guide Prat. 98. 1895. Obtained by M. Sannier, Rouen, Fr. On trial in 1895. Tree healthy, of moderate vigor and pjTamidal. Fruit small to medium, globtolar-oblate; flesh melting, perfumed, very juicy with a pleasant acidity; Dec. and Jan. Prevost. I. Leroy Z?z'rt. Pew. 2:552, fig. 1869. 2. Hogg Frm/ iWaw. 633. 1884. Obtained by Alexandre Bivort, director of the nurseries of the Society Van Mons at Geest-Saint-Remy, Jodoigne, Bel., in 1847. Fruit above medium, rather irregular-ovate, bossed, often much swelled in the lower half, lemon-yellow or golden, dotted and a little speckled with bright maroon, carmined on the cheek turned to the sim; flesh white, semi-fine and semi-melting, having a pleasant muscat flavor; second; Jan. to Mar. Pricke. i. Parkinson Par. Ter. 593. 1629. " The peare pricke is very like unto the Greenfield peare, being both faire, great, and good." Primating. i. Parkinson Par. Ter. 592. 1629. Mentioned by John Parkinson in 1629, as " a good moist peare, and early ripe." Prince Albert, i. Pom. France 4: No. 141, PI. 141. 1865. 2. Downing Fr. Trees Am. 836. 1869. This was a seedling of the eighth generation raised by Van Mons at Louvain, Bel., sown about 1S40. Fruit medium, conic, obtuse and irregular, often contorted, sides unequal, greenish, striped and dotted with fawn, washed with russet around the stem; flesh white, semi-fine and semi-breaking, gritty; juice abundant, saccharine, aromatic, rather savory; second; Nov. and Dec. Prince Harvest, i. Downing Fr. Trees Am. 2,2)1 ■ 1869. Raised by William Prince, Flushing, L. I., N. Y. Fruit small, ovate-pyriform, pale yellow, rarely a brownish blush, red cheek in the sim, sprinkled with brown dots, and some- times patched with russet; flesh white, firm, breaking, moderately juicy, sweet, slightly musky; good; end of July. Prince Imperial, i. Guide Prat. 65. 1876. Obtained by M. Gregoire, Jodoigne, Brabant, Bel., in 1850. Tree vigorous and fertile. Fruit large, ovate, bright yellow all over; flesh salmon-colored, buttery, rather juicy, saccha- rine and having an agreeable perfume; first; Oct. and Nov. 512 THE PEARS OF NEW YORK Prince Imperial de France, i. Leroj^ Diet. Pom. 2:554, fig. 1SS9. 2. Downing Fr. Trees Am. 837. 1869. M. Grdgoire, the well-known Belgian seedsman, obtained this variety at Jodoigne in 1S50 from seed of Pastorale sown in 1835. Fruit above medium, irregular-ovate and rather swelled, having one side usually more enlarged than the other, bright green, dotted, streaked, patched and spotted with fawn-russet; flesh white, fine, juicy, melting, slightly gritty below the core; juice abundant, refreshing, saccharine, acidulous, perfumed; first; Sept. Prince de Joinville. i. Downing Fr. Trees Am. 837. 1869. Belgian; first fruited in 1848. Fruit medium, globular, green changing to golden yellow, with a vivid blush on the cheek next the sun, brown spots and some russet; flesh yellowish-white, semi-fine, melting, acidulous, sweet, agreeably aromatic; first for dessert, household and market; Nov. Prince Napoleon, i. Leroy Diet. Pom. 2:556, fig. 1869. 2. Downing Fr. Trees Am. 837. 1869. Raised by M. Boisbunel, Rouen, Fr., from seed of the Passe Crassane in 1864. Fruit medium and sometimes above, globular, rarely regular and often mammillate at the top, olive-yellow, covered largely with mottlings of brown and sprinkled with indistinct gray dots; flesh white-greenish or yellowish, semi-fine, semi-melting; juice sufficient, saccharine, vinous, with a delicate perfume; first; Feb. and Mar. Prince d'Orange. i. Mag. Hort. 21:146. 1855. Raised by Van Mons at Louvain and numbered 891 in his Catalog of 1823, second and third series, and regarded by J. de Jonghe, Brussels, as one of Van Mons' more remarkable fruits; form and flavor of Passe Colmar. Prince de Printemps. i. Kenrick Am. Orch. 198. 1832. A Flemish pear imported by a Mr. Braddick in 18 19. Fruit small, turbinate, green; flesh buttery, sweet; good; very late. Prince Saint-Germain, i. Downing Fr. Trees Am. 447, fig. 207. 1845. Raised by William Prince, Flushing, Long Island, N. Y., and known also as Brown Saint Germain. Fruit medium, obovate inclining to oval-pyriform, green nearly covered with brownish-russet and blushed with dull red on the side next the sun; flesh yellowish- white, melting, juicy, with a vinous and very agreeable flavor; very good; Nov. to Mar. Prince Seed Virgalieu. i. Mas Pai7i. Gen. 7:163, fig. 562. 1881. Origin unknown. Fruit medium, turbinate-conic and ventriculous, usually regular in form, pale green, slightly tinted with yellow, sprinkled with brownish-gray dots, small but numerous; at maturity the basic green becomes brilliant lemon-yellow and the side exposed to the sim washed with pale red; flesh white, fine, buttery, very melting; juice suffi- cient, saccharine; good; Oct. Princess. 1. Jour. Hort. IS!. S. 3:260. 1882. 2. Bunyard Handb. Hardy Fr. 194. 1920. Raised by Messrs. Rivers, Sawbridgeworth, Eng., from seed of Louise Bonne de Jersey. Growth compact, upright, free bearer, valuable for market culture, and one to be depended upon in poor seasons; fine as a cordon. Fruit mediimi, long-pyriform, tapering almost to stalk, not very symmetrical, smooth and shining, rarely russety, green and pale green with THE PEARS OF NEW YORK 513 a brownish tinge, dark green dots under the skin; flesh white, juicy and melting, briskly- acid; very good; Oct. to Christmas, rather variable in season. Princess Maria, i. Downing Fr. Trees Am. $80. 1857. A seedling from Van Mons. Fruit medium or below, pyramidal, yellow, considerably covered with rough, dull russet, and thickly sprinkled with dots; flesh whitish, rather coarse, juicy, melting, vinous, aromatic; good; Sept. Princesse Charlotte, i. Leroy Did. Pom. 2:558, fig. 1869. 2. Hogg Fruit Man. 633. 1884. A pear raised in 1846 by Major Esperen, Mechlin, Bel. Fruit medium, variable in form, inuch bossed and rather contorted, turbinate-obtuse to globular-ovate, grass-green v.'ith brown or orange glow on the sunny side, dotted and marbled with russet; flesh white, semi-fine, semi-melting, watery and gritty, but juicy, saccharine, acidulous, with a fine aroma; a fine pear, evidently of the Passe Colmar race, but quite distinct from that variety; Nov. and later. Princesse Marianne, i. Leroy Diet. Pom. 2:559, fig- 1869. Calehasse Princesse Marianne. 2. Ann. Pom. Beige 5:6y, fig. 1857. Although very similar in color and form, this pear is distinct from Calebasse Bosc with which it has been confused. It was obtained by Van Mons at the Fidelite nurserj' near Brussels before 18 17 from a graft of a wilding. Fruit large, pyriform and gourd-shaped, swelled in its lower part, more or less contracted near the summit and not very obtuse; skin rough, greenish-russet, dotted with clear gray and marbled or speckled with brown, flesh white or semi-fine, melting, some grit around the core, juicy, very saccharine, vinous and with a highly delicate aroma; first; Oct. Princesse d'Orange. 1. Levoy Diet. Po^n. 2:560. 1S69. 2. HoggFrm'/Tl/aw. 634. 1884. According to Van Mons this was found by Count de Coloma in the garden of the Riches-Claires Nunnery at Mechlin, Bel., about 1788, but remained unnamed for forty years. Fruit medium, globular or globular-ovate, bossed, seldom very regular in form, lemon-yellow, largely covered with reddish-brown russet, and more or less carmined on the side next the sun; flesh white and fine, melting or semi-melting, juicy, vinous, saccharine, slightly perfumed with anis; a first-class dessert pear; Oct. Princiere. i. Leroy Diet. Pom. 2:^562, fig. 1869. Of uncertain origin. Leroy received it in 1864 from Charles Baltet, Troyes, Fr., who also described it in the Revue Horticole that year. Fruit above medium, globular, irregu- lar, bossed, often much contorted and usually mammillate at the summit, golden yellow or bright yellow covered all over with large russet dots, streaked with fawn arovmd the calyx; flesh white, fine, melting, full of juice, only sliglitly saccharine, vinous and slightly aromatic; second; Oct. Prion. I. Leroy Diet. Pom. 2:563, figs. 1869. This pear which is one of the best ripening in spring-time was made known in 1863 by M. Prion, a miller at Rondard, near Brissac, Maine-et-Loire, Fr. The parent tree stood in an open pasturage, and was then about fifty years old. Fruit above medium, rather inconstant in form, globular-ovate, irregular, bossed, mammillate at the summit, and pentagonal at its base or almost completely globular, bright yellow, dotted and streaked with 33 514 THE PEARS OF NEW YORK gray-russet; flesh white, fine and juicy, melting, slightly gritty at the center, saccharine, agreeably acid, with a delicious perfume; first; May. Professeur Barral. i. Leroy Diet. Pom. 2:565, fig. 1869. M. Boisselot, Nantes, Fr., a well known seedsman, obtained this pear from seeds of Bartlett, in 1862. Fruit very large, globular, rather irregular and bossed; skin thick, orange-yellow, dotted with gray and lightly washed with bright russet on the exposed side; flesh whitish, fine or semi-fine, melting, watery; juice abundant, sugary, vinous, acidulous and full of flavor; first; Oct. and beginning of Nov. Professeur Bazin. i. Rev. Hort. 494. 1898. A posthumous variety raised from a seed bed of M. Tourasse and placed on the market in 1898 by M. Baltet, Troyes, Fr. Fruit large, often very large, pyramidal, ventriculous at the middle, water-green, passing to lemon-yellow, mottled with fawn-brown; flesh extremely fine and melting, juicy, saccharine, with a delicate perfume; very good; Dec. and Jan. Professeur Dubreuil. i. Pom. Fra«c(? 3: No. 97, PI. 97. 1865. 2. Hogg Fruit Man. 6^4. 1884. Obtained by M. Dubreuil, professor of horticulture, from a bed of seeds of Louise- Bonne de Jersey made at the Botanical Garden of Rouen in 1840. Fruit medium, pyriform, more or less swelled; skin rather thick, oily, green changing to lemon-yellow, dotted with russet and carmined on the side of the sun; flesh white, fine, buttery, full of sugary juice, with an agreeable perfume; first; end of Aug. and early Sept. Professexir Grosdemange. i. Baltet Cult. Fr. 340, 342, fig. 243. 1908. Fruit large, obovate-pyriform; coloring bright yellow with vermilion blush; flesh of good quality; Jan. to Mar. Professeur Hennau. i. Ann. Pom. Beige Si-j-j, fig. i860. M. Xavier Gregoire, a tanner at Jodoigne, Bel., obtained this variety from seed. Fruited in i860. Fruit above medium, ovate, more or less irregular, swelled and bossed, often a little contorted in its lower part, olive-yellow dotted with ashen gray, veined or speckled with fawn and washed with golden russet on the cheek exposed to the sun; flesh white, rather coarse, semi-melting, watery, very granular around the center; juice abundant, saccharine, tartish, delicate although slight perfume; second; Nov. Professeur Hortoles. i. Guide Prat. 57. 1895. Raised by M. F. Morel, a horticulturist at Lyons, Fr. Tree vigorous and fertile, suitable for all forms of growth. Fruit rather large, pj'riform-ventriculous, greenish- yellow, blushed with brownish-red on the side next the sun; flesh white, fine, melting, very juicy; first; Sept. and Oct. Professeur Opoix. i. Rev. Hort. 532, fig. 240. 1901. A seedling from the establishment of Baltet Brothers, Troyes, Fr. Reported in 1901. Fruit rather large, globular, slightly oval, a little bossed, bright green passing to whitish- yellow, dotted with brown; flesh fine, yellow-butter tinted, very jtiicy, melting, saccharine, with a pleasant aromatic perfume: excellent; Jan. to Mar. Professeur Willermoz. i. Guide Prat. 98. 1895. Obtained by M. Joanon at Saint-Cjn- near Lyons, Fr. Fruit large or rather large, THE PEARS OF NEW YORK 515 pyriform ventriculous; flesh very fine, juicy, melting, saccharine and perfumed; Aug. and Sept. Prud'homme. i. Guide Prat. gS, 1895. Published in the Journal cf the National Society of Horticulture of France in 1875. Tree \ngorous and very fertile. Flesh saccharine, very sprightly; Sept. to Dec. Pudsey. i. Am. Pom. Soc. Rpt. 97. 1875. A native of Nova Scotia which compares " favorably in flavor, richness, and other qualities with some of the most popular sorts at present cultivated." Puebla. I. Leroy Diet. Pom. 2:568, fig. 1869. A seedling of M. Andre Leroy, Angers, Fr., reported in 1863. Fruit large, ovate, rather ventriculous and much bossed, with one side nearly always less swelled than the other; skin thick and rough, yellow, covered with large patches of russet and gra}'ish dots; flesh very white and verj- fine, melting, with some grit at the center, full of sugary juice, with an acid taste and agreeable perfume; first; Oct. Pulsifer. i. Horticulturist 8:460, fig. 1853. Dr. John Pulsifer of Hennepin, 111., in the spring of 1843 planted in his garden a pear •seed which produced a tree bearing fruit of great merit. An early and prolific bearer, hardy, vigorous. Fruit hardly medium, pyriform, dull golden-yellow, covered with an open network of slight russet; flesh white, melting, juicy, sweet, and delicious, much like Louise Bonne de Jersey, but superior to it; Aug. Pushkin, i. Am. Pom. Soc. Rpt. 135. 1920. Pyrus ovoidea x R. & K. 533, a Russian pear. Originated by N. E. Hansen, Brookings, S. D., and introduced by him in 19 19. Queen Jargonelle, i. Card. Chron. 3d Ser. 2:369. 1887. Of vmknown origin but it appears to have been disseminated by the Rev. W. Kingsley, Thirsk, Yorkshire, Eng. Fruit soft, juicy and agreeable; Aug. Queen Victoria, i. 'B.ogg Fruit Man. 61$. 1884. Raised by Mr. W. Willison, a florist at Whitby, Yorkshire, Eng. Fruit medium, obo- Vate, even in its contour, greenish-yellow at mattuity, with a crust of cinnamon-russet on the side next the sun; flesh tender, juicy, sweet, and with an almond flavor; end of Aug. Quiletette. i. Mag. Hort. 9:388. 1843. 2. Downing Fr. Trees Am. 840. 1869. This is a Van Mons seedling, and was exhibited at the fifteenth annual exhibition of the Massachusetts Horticultural Society in September, 1843, by R. Manning of Salem. Fruit nearly medium, globular, a little flattened, greenish, nearly covered with dull iron- colored russet; flesh white, buttery, melting, rich, sweet and perfumed; an odd-looking fruit, scarcely good; Nov. Quince, i. Mass. Hort. Soc. Rpt. 46. 1866. A seedling raised by S. A. Shurtleff, Brookline, Mass., and fruited in 1862. Fruit diameter 3 inches; skin lumpy and nodular; flesh fine-grained, juicy and sweet; great bearer; Sept. Quinn. i. Horticulturist 22:42, 117, fig. 25. 1867. P. T. Quinn, Newark, N. J., submitted specimens of this pear to the Committee of the Farmers' Club of the American Institute which issued a report upon it on January 5l6 THE PEARS OF NEW YORK 2d, 1867. The pear had been imported by Professor Mapes and the name lost, and at a previous meeting the Committee had named it Quinn. Fruit below medium, pyriform, tapering rapidly toward the stem end; skin inclined to golden-russet; flesh rich and juicy and in flavor and aroma occupies the first rank; good; Jan. and keeps till Mar. Rainbime. i. Dochnahl FiiJir. Obstkunde 2:166. 1856. Hesse, Ger., 1816. Fruit medium, ovate, somewhat swelled; skin polished, pale light green turning to lemon-yellow, without any red blush, sprinkled with numerous fine light brown dots, fine russet on the side next the sim; flesh granular, vinous and highly aromatic; first for culinary use; mid-Oct. Rallay. i. Elliott Fr. Book 382. 1854. An old variety of imknown origin. Fruit small to mediimi, globular-acute-pyrifonn ; skin rough, dull yellow, dull reddish cheek, dotted all over with russet; flesh yellowish- white, breaking, juicy, gritty; good; Nov. and Dfec. Rameau. i. Am. Pom. Soc. Rpt. 239. 1854. 2. Leroy Diet. Pom. 2:572, fig. 1S69. Silherdstige Gewiirzhirne. 3. 'Dochnahl Fuhr. Obstkunde 2:1$. 1856. A seedling of Van Mons distinct from Besi des Veterans. Fruit above medium, oblong- oval; skin thick, rough, greenish, gray or bronzed on simny side, stained and dotted with dark russet; flesh yellowish-white, very flne, melting, juicy, sweet, acidulous, aromatic; inferior. Ramilies. i. Kennck Am. Orch. 165. 1841. 2. Bunyard Handb. Hardy Fr. 195. 1920. Described in 1842 in the London Horticultural Society's Catalog of Fruits. Fruit large, obovate, yellow obscured with russet, red next the sun, beautiful in appearance; flesh breaking; very good for cooking; Nov. to Feb. Rankin, i. Van Lindley Nurs. Cat. 53. 1913. Introduced by J. Van Lindley Nursery Company about 1905 and said to be a seedling of Duchesse d'Angouleme picked up from the side of the Southern Railway by W. H. Rankin, Guilford County, N. C. Tree strong, hardy. Fruit similar to Duchesse d'Angouleme but two weeks earlier. Rannaja. i. Iowa Hort. Soc. Rpt. 61. 1880. Imported by Professor Budd from the northern steppes of Russia, where the sum- mers are fully as dry and hot and the winters far more severe than those of Iowa; said to unite well with the apple when root or top grafted. Rapelje. i. Horticulturist 1:239, ^S- 62. 1846. A native variety introduced by Professor Stephens, Astoria, Long Island. Fruit medium, obovate, sometimes obtuse, and sometimes acute-pyriform, yellowish, covered with cinnamon-russet; flesh whitish, somewhat granular, juicy, melting, with a sweet, vinous, aromatic flavor; variable, sometimes poor; Sept. Rastlerbime. i. Loschnig Mosibirnen iS, fig. 19 13. Found in Northern Tyrol and the Austrian Province of the Voralberg. Fruit large, globular- turbinate, almost acute, green turning yellow-green when ripe, faintly blushed; flesh granular, greenish-white ; a very good perry pear and suitable for baking ; Oct. and Nov. Rateau Blanc, i. Pom. France ^•.'Ho. 155, PI. 155. 1865. A variety of unknown origin, but cultivated from very early times in the Gironde, Fr., THE PEARS OF NEW YORK 517 and much esteemed in the markets of the P^Tenees. Fruit above medium, irregular in form, usually pyramidal or long-ovate, sides unequal; skin rough to the touch, orange- yellow, shaded with green, whitish on the cheek opposed to the sun, stained with fawn around the stalk and covered, particularly on the lower part, with russet and large gray dots; flesh whitish, coarse, semi-breaking; juice rather deficient, slightly acidulous, some- what saccharine; second for the table, first for the kitchen; Mar. Ravenswood. i. Am. Pom. Soc. Rpt. 196. 1858. Ravenswood was a seedling found in the woods of Astoria, L. I., and transplanted to the grounds of Charles Ehrard. Fruit small, obovate-pyriform, pale yellow, with sometimes a tinge of red in the sun and thickly sprinkled with green dots; flesh whitish, slightly coarse, extremely full of vinous, carbonated juice, with a rich aromatic flavor; good to very good, superior to most pears of its period; mid- July to mid- Aug. Ravut. I. Guide Prat. 71. 1876. Ravu. 2. Mag. Hort. 25:256. 1859. Described by M. Baltet, Troyes, Fr., as a new fruit, in 1859. Tree moderately vigorous and very productive. Fruit medium, turbinate, pale yellow, dotted with russet; flesh fine, melting, sugary, remaining sound when ripe; Aug. and Sept. Raymond, i. Kenrick Am. Orch. 183. 1832. Raised by Joseph Wight, Ra>-mond, Me. Fruit medium, obovate-p^Tiform, yellow, marked with russet near the stalk and tinged with a little red toward the sun, thickly sprinkled with russet dots; flesh white, buttery, melting, juicy, sweet, aromatic; good to very good; Sept. Raymond de Montlaur. i. Guide Prat. 103. 1876. On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876, and in 1895 placed in their list of pears of little value. Fruit very large, beautiful in form and color; flesh very white, fine, melting and very juicy, saccharine, and agreeably aromatic; Oct. Raymould. i. Ohio Hort. Soc. Rpt. 8. 1895. Mentioned in a report of the Committee on New Fruits of the Ohio State Horticultural Society in 1895. Fruit fair but not of sufficient size or quality to be recommended for cultivation. Re Umberto prime, i. Rev. Hort. 224. 1896. Published in France in 1896 as a new Italian variety. Fruit ovate, lemon-yellow, dotted with small rough points; flesh rather breaking, slightly acidulous, very saccharine and highly perfimied. Reading, i. Mag. Hort. 19:173. 1853. 2. Downing Fr. Trees Am. 841. 1869. A native variety, new about 1853. Introduced by Charles Kessler. Originated in Oley Township, Reading, Pa. Fruit mediimi to large, obovate-pyriform, tapering to the crown, yellow, thickly dotted with brown points and sprinkled with russet; flesh greenish- white, abounding in juice of a mild and agreeable flavor, melting, vinous; good; Jan. to Mar. ■ Recq de Pambroye. i. Guide Prat. 104. 1895. Messrs. Simon-Louis, Metz, Lorraine, in 1895 classed this among " new varieties " and stated that they had received it from M. Daras de Naghin. Antwerp, Bel. Tree 5l8 THE PEARS OF NEW YORK rather vigorous, forward according to accounts, fertile. Fruit medium or rather large, bronze in color, washed with red on the side exposed to the sun; flesh fine, juicy, sugary, vinous; Jan. Red Garden, i. Downing Fr. Trees Am. 841. 1869. Raised by Josiah Youngken, Richlandtown, Pa. Fruit medium, obovate-pyriform, pale yellow, shaded and mottled with a few crimson dots on the side next the sun, netted and patched with russet and thickly sprinkled with brown dots; flesh whitish, a little coarse, juicy, melting, sweet, pleasant; good to very good; Sept. Red Pear. i. Hogg Fruit Man. 636. 1884. A perry pear grown largely in Herefordshire, Eng. Fruit small, globular, even and regular in outline, inclining to turbinate, almost entirely covered with rather bright red, yellow around the stalk where shaded, sprinkled all over with pale gray dots; flesh quite yellow, firm, dry and gritty. Redfield. i. Am. Pom. Soc. Rpt. 195. 1867. Raised from seed by J. W. Crosby, St. George, Utah, and first fruited in 1861. Fruit in size, shape and color resembles Bartlett, but is a little more tapering at the stem, yellowish- green, with a brownish-red cheek; flesh sweet, sprightly, melting; ripens a little later than Bartlett. Refreshing, i. Rural N. Y. 242, figs. 133, 134. 1885. Raised by Benjamin Macomber, Grand Isle, Vt. Fruit below medium, bright golden yellow; stem stout, medium long, in a small cavity; flesh whitish, juicy, melting, sweet; very good; Sept. Regina Margherita. i. Rev. Hort. 224. 1896. An Italian pear published in 1896 as a new variety. Fruit in form similar to that of Passe Crassane, greenish-yellow, washed with green; flesh very saccharine, somewhat acid, buttery, perfumed. Regine. i. Downing Fr. Trees Am. 841. 1869. A Van Mons seedling. Fruit medium, globular-pyriform, greenish-yellow, with slight nettings of russet and thickly sprinkled with green and brown dots; flesh white, juicy, melting, sweet, pleasant; good; Sept. Regnier. i. Am. Pom. Soc. Rpt. 185. 1854. A native variety which originated with Madame Regnier, Philadelphia, Pa. Reported by the Committee on Fruits of the American Pomological Society in 1854. Fruit above medium, ovate, yellow, with usually a colored cheek; very good; Reichenackerin. i. Dochnahl Ftihr. Obsthwde 2:10. 1856. Wiirttemberg, Ger., 1847. Fruit medium, globular, dark green, with brownish blush, gray dots; first for household; mid-Dec. and Jan. Reine des Beiges, i. Leroy Did. Pom. 2:578, fig. 1869. A seedling raised by Van Mons at Louvain, Bel., in 1832. Fruit above medium, ovate, tending to globular, always slightly mammillate at the top; skin fine and shining, pale yellow, sprinkled with very small russet dots, and slightly blushed with tender rose on the side exposed to the sun; flesh very white, a little coarse, melting or semi-breaking, watery, rather granular at center; juice saccharine, vinous, perfumed; second; Sept. THE PEARS OF NEW YORK 5I9 Reine d'Hiver. i. Do^viiing Fr. Trees Am. 841. 1S69. Fruit small, globular-oblate, yellow, with a brownish tinge on the cheek exposed to the sun and with nettings, patches and dots of russet ; flesh yellowish, melting, juicy, sweet, pleasant; good; Nov. Reine des Poires. i. Manning Book of Fruits 84. 1828. 2. Leroy Did. Pom. 2:581, fig. 1869. The Coimt de Coloma came into possession of the garden of the Nunnerj' of the Riches- Claires, Mechlin, Bel., directly after the suppression of the order in 1786 and two years later made seed beds from which were raised, among other good varieties, the Reine des Poires. Fruit below medium, turbinate-ovate but irregular in form; skin rather thick and yet tender, green dotted with small brown points, changing to yellow, much covered with a brownish-red russet; flesh whitish, semi-fine, melting; juice abundant, saccharine and acidulous, with an exquisite perfume; first; Oct. Reine des Precoces. i. Mas Le Verger 2:201, fig. 99. 1866-73. Probably of Belgian origin. Fruit small, globular-turbinate or nearly globular, regular in contour; skin thick, at first intense green sprinkled with ntimerous large, promi- nent, gray-green dots; the basic green changes to yellow on the shaded side and intense brownish-red on the side of the sun; flesh white, rather coarse, semi-buttery, a little gritty at the center, little juice or sugar, rather agreeable; second; end of July. Reine des Tardives, i. Guide Prat. 104. 1876. Published by M. Bruant in 1865. Fruit rather large, vivid yellow; flesh juicy, saccharine; easily keeps till June. Reine Victoria, i. Downing Fr. Trees Am. 842. 1869. Said to be a seedling from Van Mons. Fruit medium, obovate-acute-pjn-iform, greenish-yellow, with shades and patches of fawn; flesh white, tinted with rose, fine, melting, juicy, sweet; Dec. Reliance, i. Ga. Hort. Soc. Rpt. 24. 1890. Introduced by P. J. Berckmans to the Georgia State Horticultural Society and accepted by that Society in 1890. It was raised from seed sown in 1857, and named Reliance " because it bears every year." Fruit small; a dessert pear almost as good as Seckel, rated as very good; summer season. Remy Chatenay. i. G^^ide Prat. 98. 1895. Obtained by M. Sannier, Rouen, Fr. Tree healthy and of fair vigor, very fertile, and suitable for aU forms of cultivation. Fruit of the form and appearance of Beurre d'Arenberg though not so large or delicate; matures in the spring. Rene Dunan. i. Guide Prat. 98. 1895. On trial with Messrs. Simon-Louis at Metz, Lorraine, in 1895 and at Agassiz, British Columbia and other Canadian Experiment Stations in 1900. The tree pyramidal and very fertile. Fruit very large, lemon-yellow, vermihoned on the side of the sim; flesh fine, melting, acidulous, recalling the flavor of the Beurre Oris; Nov. and Dec. Rettigbime. i. Christ //aH(f6. 527. 1817. 2. TiochnahlFiihr. Obstkunde 2:7,4. 1856. Of German origin. Reported in 1815. Fruit small, globular-p3Tiform, medium ventriculous, light yellow, dotted with gray, and speckled with brown; flesh acid and aro- matic; first for all ourposes; beginning of Sept. for three weeks. 520 THE PEARS OF NEW YORK Reuterbime. i. Dochnahl Fiihr. Obstkunde 2: i8g. 1856. Nassau, Prussia, 1807. Fruit almost small, ovate, ventriculous, uneven in outline, pale yellow-green tviming to light lemon-yellow, often covered with thin russet on the side of the sun; flesh dense, juicy, wanting in flavor, sweet and acidulous; third for dessert, first for household ; Oct. Rewell. I. Parkinson Par. Ter. 593. 1629. " The good Rewell is a reasonable great peare, as good to bake as to eate rawe, and both wayes it is a good fruit." Reymenans. i. Dochnahl Ftihr. Obstkunde 2:152. 1856. A Van Mons seedling. Belgium, 1825. Fruit small, turbinate-globular, even in contour, light green turning to lemon-yellow, without any red blush, sprinkled with fine dots, with delicate russet on the cheek next the sun; skin without scent; flesh semi- melting, sweet, aromatic; second for dessert, first for household and market; Feb. and Mar. Reynaert Beemaert. i. Mag. Hort. 26:220. i860. 2. Mas Pom. Gen. 6:21, fig. 395. 1880. Obtained by M. Bivort, director of the Society Van Mons, Bel. Fruit medium or nearly large, globular, flattened at both poles, regular in contour; skin rather thick, water- green, sprinkled with numerous large and regularly-spaced, gray dots, turning at maturity to dull yellowish-green and the side next the sun golden or orange colored; flesh whitish, coarse, semi-melting, wanting in juice and sugar, vinous but without appreciable perfume; second; Nov. Rheinische Bime. i. Dochnahl Fiihr. Obstkunde 2:6. 1856. Westphalia, a province of Prussia, 1802. Fruit large, ovate, light green turning pale yellow, without any blush, strongly dotted; flesh breaking, juicy, aromatic; first for house- hold use; Oct. Rheinische Herbstapothekerbime. i. Tiochnahl Fuhr. Obstkunde 2:i-]i. 1856. Nassau, Prussia, 1805. Fruit very large, conic, often very irregular in form, light yellow-green turning to pale light yellow, often stained blood-red, covered with very numerous and minute spots, speckled and marked with russet; flesh whitish, granular, semi-melting, sweet and aromatic; second for table, first for cooking. Rheinische Paradiesbime. i. TiochnahX Fiihr. Obstkunde 2:i6g. 1856. Thuringia, Ger., 1801. Fruit large, conic, yellow, blushed and streaked with light red, dotted with yellow; flesh yellow, gritty aroimd the center, sweet; third for the table, first for culinary use; end of Oct. and Nov. Rhenser Schmalzbime. i. Dochnahl Fiihr. Obstkunde 2:61. 1856. The German Rhineland, 1833. Fruit fairly large, pyriform, smooth, yellow, blushed with blood-red, covered with fine dots; flesh yellowish, breaking, sweet, aromatic; third for dessert, first for kitchen; Jan. to Mar. Richards, i. Mag. Hort. 22:540. 1856. 2. Downing Fr. Trees Am. 842. 1869. Originated at Wilmington, Del. It was placed on the list of the American Pomological Society in 1856 at its biennial session at Rochester. Fruit medium, obovate-acute-p3Ti- form, yellow sprinkled with ntimerous small russet dots and patches of russet; flesh buttery, melting, granular, with a sweet, pleasantly vinous flavor; good; Oct. THE PEARS OF NEW YORK 521 Richardson, i. Thomas Am. Fruit Cult. 570. 1S85. Fruit rather large, obovate; flesh melting, sprightly, pleasant; Oct. Riche Depouille. i. Prince Pom. Man. 2:205. 1832. A French variety introduced early in the last century. Its name may be translated Rich-skinned. Fruit large, oblong-obovate, rather irregular in its outline and resembling in form the Saint Germain, clear lemon-yellow, with a tinge of scarlet on the side exposed to the sun, a little mottled with russet, and the whole skin rough like the skin of an orange; flesh white, melting, without perfimie but sweet and pleasant; late autumn or winter. Ridelle. i. Mass. Hort. Soc. Rpt. Sj. 1845. 2. Downing Fr. Trees Am. 842. 1869. Shown at the seventeenth annual exhibition of the Massachusetts Horticultural Society in September, 1845, by the President of the Society. Fruit mediimi, oblate- turbinate, remotely pyriform, yellow covered nearly all over with bright red; flesh semi- fine, rather juicy, not melting or delicate in flavor; scarcely good; Sept. Riocreux. i. Guide Prat. 104. 1S76. Probably French. Fruit rather large, like Calebasse in form, sjmimetrical, yellowish- green; flesh fine, extremely meltiag, juicy, with an exquisite perfiome; first; Aug. and Sept. Ritson. I. Ont. Dept. Agr. Fr. Out. 175, figs. 1914. Originated at Oshawa, Ontario, Can. W. E. Wellington stated that his grandmother, Mrs. John Ritson, planted the seeds from a pear sent to her from Boston, and that the tree had stood on the homestead as long as he could remember. Fruit mediimi, obovate- pynioTm, usually one-sided, yellow, shaded with golden-russet and ntmierous minute dots of a darker hue; flesh medium, creamy- white, fine, tender, butterj', jiiicy, sweet, delicately perfumed; dessert, very good to best; Oct. Ritter. 1. Mag. Hort. 23:106. 1857. Dr. Brinckle, chairman of the Committee on Native Fruits of the American Pomologi- cal Society, reported in 1857 that specimens had been received from Louis Ritter, Reading, Pa. The tree from which they were obtained was purchased in the spring of 1 85 1 for Seckel, but the tree instead of having a roimded head is pjTamidal in growth. Fruit small, obovate, greenish-yellow, a good deal russeted, with occasionally a faint brown cheek; flesh fine te.Kture, melting and buttery, saccharine, with the full Seckel aroma ; best ; Oct. Rival Dumont. i. Guide Prat. in. 1876. Fruit rather large, oval-turbinate, russet washed with yellow; flesh melting, buttery- jmcy, aromatic; first; Nov. and Dec. Rivers, i. Leroy Diet. Pom. 2:583, flg. 1869. 2. Hogg Fruit Man. 637. 1884. A delicious pear raised in 1864 by Leroy at Angers, Fr., and dedicated by him to Thomas Rivers, the distinguished English pomologist. Fruit medium, turbinate, regular in out- line, greenish, dotted with bro^vTi and almost entirely covered with bright brown-russet; flesh very melting, white, fine, juicy, saccharine, vinous, refreshing, with a delicate musky perfume; first; Sept. Robert Hogg. i. Leroy Diet. Pom. 2:584, fig. 1869. 2. Hogg Fruit Man. 637. 1884. Raised by Leroy, Angers, Fr., and named after Doctor Robert Hogg, the English horticulturist. It first fruited in 1868. Fruit above medium, ovate, more or less irregular and generally rather swelled in its lower part; skin shghtly rough, rather deep green, much 522 THE PEARS OF NEW YORK covered with fawn-colored mottles of russet and small gray dots; flesh whitish, watery, semi-fine, melting: juice very abundant, saccharine, richly flavored, aromatic, with an agreeable acidity; first; Sept. and Oct. Robert Treel. i. Guide Prat. 104. 1876. Published by J. de Jonghe, Bel. Tree very fertile. Fruit medium; flesh melting; first; Feb. Robine. i. Duhamel Trait. Arb. Fr. 2:174, PI- XXVII. 1768. 2. Hogg Frriit Man. 637. 1S84. This is an ancient pear of unascertained origin, though the pomologists Turpin and Poiteau and others have regarded it as French. It is often known as the Royale d'£te, and has had various other synonyms. Fruit below medium, globular-turbinate, bright green changing to yellow, dotted with greenish-gray; flesh white, fine or semi-fine, almost breaking, rather dry, very saccharine, sweet and having an agreeable musky flavor; second; mid-Aug. Robitaillie pere. i. Rev. Hort. 463. 1906. A French pear raised at the beginning of the present century by M. Robitaillie. Fruit very large; skin yellow, dotted with green and fawn, becoming golden at full maturity; flesh fine, saccharine, acidulous, very juicy; first; season late and prolonged until Jan. Rockeneirbime. i. Hochna-hX Fiihr. Obstkunde 2:2. 1856. South Germany, 1847. Fruit small, smooth and shining; flesh yellow-white, some- what blushed; first, for household use and perry; Sept. Roe Bergamot. i. Downing Fr. Trees Am. ?>^t,. 1869. Bergamoite de Roe. 2. Mas Pom. Gen. 1:117, %• 59- 1872- Raised by William Roe, Newburgh, N. Y. Fruit medium in size, form oblate or Bergamot-shaped, rather irregular; skin smooth, yellow, with minute yellow dots on the shaded side, washed with red on the side of the sun; flesh rather coarse, sweet, rich, per- fumed flavor suggestive of Gansel Bergamot but much more sugary; good to very good; Sept. Tree fairly vigorous and prolific. Rogers, i. Am. Pom. Soc. Rpt. 157. 1867. Reported as a new pear in 1867. Fruit said to be similar to the Louise Bonne de Jersey in shape and size but like the Washington in dots, markings and flavor; end of Sept. Roggenhoferbime. i. Loschnig Mostbirnen 170, fig. 19 13. A perry pear which came first probably from Lower Austria. Fruit small to medium, turbinate to pyriform, the apex being rather acute; skin firm, grass-green turning to greenish- yellow, blushed on the sunny side, dotted all over with ntmierous gray-brown dots; flesh whitish, coarse-grained, fairly juicy, subacid; good for cider and drying; end of Aug. Roi-Guillaume. i. Mas Pom. Gen. 4:91, fig. 238. 1879. Gained by Van Mons. Fruit medivmi, ovate, uneven on aU its surface; skin at first pale water-green, sprinkled with brown dots, changing to lemon-yellow, more golden on the side next the sun and often washed with orange-red; flesh- white, coarse, granular, rather gritty at core; juice saccharine and perfimied but rather wanting in amoxmt; third for the table, good for the kitchen; Sept. THE PEARS OF NEW YORK 523 Roi de Rome. i. Ann. Pom. Beige 6:51, fig. 1S5S. 2. Downing Fr. Trees Am. 843. 1869. The Abbe Duquesnes, to whom we are beholden for many good fruits, found this pear in Hainaut, Bel. Fruit very large, p3Tiform, pyramidal, olive-green, with dark gray shading around the stalk and calyx, strongly blushed with orange-red and dotted with bright gray on the side next the sun, and yellow at maturity on the shaded cheek, with brown-black dots; flesh fine, semi-melting, yellowish-white; juice abundant, saccharine, with an agreeable perftime; second for table, first for household; Sept. Roitelet. i. Downing Fr. Trees Am. 843. 1869. A Flemish pear. Fruit small, globular, yellow, — netted, shaded and sprinkled with russet; flesh whitish, semi-melting, juicy, sweet; good; Sept. Rokeby. i. Downing Fr. Trees Am. 844. 1869. 2. Mas Pom. Gen. 1:73, fig. 37. 1872. Gained by M. Bivort, Bel., and first published in 1848. Fruit medium or below, pyriform, swelled in lower half, lower end flat, bright green turning to bright yellow in the shade and blood-red on the cheek exposed to the sun; flesh white, semi-fine, juicy, wanting in quality; second; Aug. and Sept. Rolmaston Duchess, i. Horticulturist 29:148. 1874. Published in 1874. Fruit mediimi, p3Tiform, yellow-green; flesh fine, melting, juicy, vinous; ver}'' good; Oct. Ronde du Bosquet, i. Leroy Diet. Pom. 2:586, fig. 1869. Raised from seed and bore the name of the place where the parent tree, which was first described in 1863, grew in M. Leroy's grounds, Angers, Fr. Fruit below medium, irregularly globular and strongly bossed, bright yellow, dotted with brown, much mottled with russet; flesh Vv'hitish, watery, verj' fine, melting, rarely gritty; juice abundant, \anous, saccharine, possessing a delicious perfume; first; Oct. Rondelet. i. Mag. Hort. 12:340. -1846. 2. Ibid. 18:436, fig. 32. 1852. Obtained in France by M. Frangois Dehove. Fruit mediimi, remarkably oblate, with a slightly uneven surface, much flattened at each end; skin fair, smooth, green turning yellow at maturity, faintly blushed on the side next the sun, and thickly dotted with russet intermixed with a few greenish specks; flesh yellow-white, buttery, melting, juicy, saccharine and musky; first; Oct. Ropes. I. Mag. Hort. 12:500. 1846. 2. Downing Fr. Trees Atn. 844. 1869. Originated with Mr. Ropes, Salem, A'lass., about 1846. Fruit medium, obovate, cinnamon-russet; stem short; cavity inclined; calyx small, open, set in a shallow basin; flesh whitish, coarse, melting, juicy, sugary, aromatic; good; Oct. and Nov. Rorreger Mostbime. i. Loschnig Mostbirnen 50, fig. 1913. An Austrian perrj' pear. Fruit large, globular- txu-binate to pyriform; skin smooth, shining green turning yellow, numerous small green dots; flesh whitish, rather coarse- grained, subacid and very juicy; mid-Oct. and Nov. Rosabime. i. Horticuliurisi 8:65. 1853. A foreign pear introduced to this country as a new variety in the middle of the last centiiry. Fruit medium, obovate-acute-pyriform, surface uneven, dull greenish-yellow, almost entirely overspread with russet; flesh white, melting and juicy, with a delicious. 524 THE PEARS OF NEW YORK brisk, subacid flavor, vinous, resembles Brown Beurr6; promised to be very good, one of the best; Oct. and Nov. Rosalie Wolters. i. Guide Prat. 98. 1895. Published in 1878. Fruit medium, oblong, whitish yellow; flesh yellowish, fine, very saccharine; first; Oct. Rosanne. i. Mas Pom. Gen. 4:69, fig. 227. 1879. Origin unknown ; Diel states he had received it from Strasland, Prussia. Fruit medium, ovate-pj-riform, sj-mmetrical in contour, green marked with gray dots, changing at maturity to lemon-yellow, extensively washed on the side next the sun with wine red, over which are scattered numerous very distinct, brighter-red dots, giving the pear a great resemblance to Vermont Beauty; flesh whitish, rather fine, buttery; juice somewhat deficient but pleas- antly acid; good; mid- Aug. Rose Doyenne. 1. Thomas ylm. FrmV Cw/i. 713. 1897. Fruit rather large, obovate, yellow and crimson; flesh coarse, granular, flavor poor, rots at core; Oct. Rose Water, i. Parkinson Par. Ter. 592. 1629. An old English pear. Fruit medium, globular, rough skin, brownish-red; flesh break- ing, of a fine and delicate fiavor; of fair quality but superseded; mid-Sept. Rosenhofbime. i. Loschnig Mosibirnen 92, fig. 1913. An Austrian perry pear. Fruit medium, globular-oblate; skin tough, shining, light yellow when ripe, blushed slightly on the sunny side, with numerous fine dots; flesh yellow- white, coarse-grained, juicy, very astringent; Oct. Rosenwasserbime. i. Dochnahl Fiihr. Obstkunde 2:41. 1856. Rheinfalz, Bavaria. Fruit medium, long-turbinate, even in outline; tender skin, green turning yellowish-white, without dots, often flecked with dark specks; flesh juicy, with a rose-like aroma, very white, semi-melting, very good; mid- Aug. Rosinenbime. i. Dochnahl Fiihr. Obstkunde 2:73. 1856. On the Rhine, Ger., 1802. Fruit small, globular-flattened, light green turning to yellow-green, without any blush, covered with small dots and russet on the side next the sun, often flecked with dark russet; flesh breaking, fine, very sweet and aromatic; third for dessert and first for kitchen; Nov. RosljTi. I. Downing Fr. Trees Am. 844. 1869. A wilding found on the land of W. C. Bryant, Roslyn, L. I. Fruit medium, almost spherical, yellow, netted, patched and dotted with russet; flesh whitish, melting, juicy, slightly vinous; good to very good; end of Aug. Ross. I. Kenrick Am. Orch. 165. 1841. A seedling introduced by Thomas Andrew Knight in 1832. Fruit large, obovate, yellowish-green interspersed with russet; flesh inclining to yellow, gritty near the center, rich, juicy, saccharine; second-class dessert pear; Jan. Rossney. 1. Pioneer Nurs. Co. Cat. fig. 1898. 2. U. S. D. A. Yearbook 402, PI. LII. 1904. Raised in Salt Lake City, Utah, from a mixed lot of Winter Nelis and Bartlett seed planted for stocks by William Woodberry about 1881, and introduced by the Pioneer THE PEARS OF NEW YORK 525 Nurseries Company, Salt Lake City, in 1898. Fruit medium to large, oval-pjTiform, somewhat angular and ribbed towards the apex, golden yellow, blushed with scarlet and thinly overspread with a bluish-white bloom; dots numerous, minute, russet; stem rather long, moderately stout; calyx closed; flesh yellowish, buttery, juicy, subacid; good; ten days later than Bartlett. , Rostiezer. 1. Manning Book of Fruits 72. 1838. Origin uncertain. It was, however, received from A. N. Baumann, Bollweiler, Alsace, by R. Manning, Salem, Mass., in 1834 or 1835. Ofteti called Early Seckel in the west. Fruit medium or below, pyriform, regular in form, grass-green on the shaded side, reddish on the exposed face and sprinkled with small gray dots ; flesh greenish-white, fine, melting, rather granular below the core; juice very abundant, vinous, acidulous, very saccharine, with a most delicate flavor ; first ; last of Aug. Rote Hanglbime. i. Loschnig Mostbirnen 196, fig. 1913. An Austrian perry pear. Fruit small to medium, spherical; skin tough, lemon-yellow when ripe, no blush, dotted with russet; flesh yellowish-white, coarse-grained, juicy, sub- acid; very good for transportation; Nov. Rote Holzbime. i. Loschnig Mostbirnen 198, fig. 1913. An Austrian perry pear. Fruit medium, globvilar-turbinate, greenish to citron- yellow, slightly blushed en the sunny side and densely dotted with cinnamon ; flesh yellowish, rather coarse-grained, very juicy, subacid; Oct. Rote Kochbime. i. Loschnig Mostbirnen 200, fig. 1913. An Austrian perry pear. Fruit small, globular-turbinate, greatest diameter at center, flat at base ; skin tough, rough, grayish-green, dull blush on the exposed side ; flesh yellowish- white, very firm, juicy, excessively astringent, subacid; Nov. and Dec. Rote Pilchelbirne. i. Loschnig Mostbirnen 52, fig. 19 13. An Austrian perry pear of second quality. Fruit fairly large, pyriform-obtuse, also conic, golden yellow when ripe, red on the sunny side, plentifully sprinkled with small dots; flesh yellowish, coarse-grained, very juicy, with subacid flavor; Sept. and Oct. Rote Scheibelbime. i. Loschnig Mostbirnen 94, flg. 1913. An Austrian perry pear. Fruit small to fairly large, flattened-globular, sjmimetrical in outline, smooth, polished, dark green changing to greenish-yellow, blushed on the sunny side, densely and finely dotted; flesh whitish, coarse, with an aroma peculiar to itself, subacid and very juicy; Oct. Rote Winawitz, i. Loschnig Mostbirnen 204, fig. 1913. An Austrian perry pear. Fruit small to medium, turbinate to pyriform, very variable ; skin flrm and rough, yellow when ripe, without any blush, dotted with numerous fine, russet spots; flesh yellow-white, coarse-grained, very juicy, subacid, aromatic; Oct. and Nov. Rotfleischige Mostbime. i. Loschnig Mostbirnen 220, fig. 1913. An Austrian perry pear. Fruit small, globular-turbinate, calyx end flat, leaf-green, dotted with russet and flecked with red ; flesh imder the skin firm but near the core softer, coarse-grained, juicy, subacid; Oct. to mid-Nov. Rothbackige Sommerzuckerbime. 1. Dochnahl Fiihr. Obstkunde 2:49. 1856. Germany, 1801. Fruit small, pyriform, smooth, pale green turning to shining lemon- 526 THE PEARS OF NEW YORK yellow, lightly blushed on the sunny side, dotted; flesh rose-tinted, saccharine, semi- melting, granular, deficient in flavor; second for dessert, first for cuisine and market; Sept. Rothe Confesselsbime. i. Dochnahl Fw/ir. Obstkunde 2:14. 1856. German, published in 1766. Fruit mediimi, oblong, somewhat swelled, skin thick, gray-green with brown russet; flesh yellowish, semi-melting, juicy, aromatic, tender; second for table, good for culinary use; Oct. Rothe Jakobsbime. i. Dochnahl Fiihr. Obstkimde 2:48. 1856. Nassau, Ger., 1806. Fruit small, ovate, light green turning yellow-green, with brownish-red russet; flesh granular, agreeable, sweet; second for the table, good for house- hold and market purposes: July. Rothe langstielige Honigbirne. i. Dochnahl Fuhr. Obstkunde 2:11. 1856. Originated near the Rhine, Ger., 1804. Fruit meditim, pyriform, ventrictilous and bent, obtuse, sides unequal, light green, changing to dark red with indistinct yellow and light red spots; flesh tender, juicy, aromatic; second for the table; good for cooking. Rothe Oder grosse Pfalzgrafinbime. i. Christ Handb. 538. 1817. 2. Dochnahl Fiihr. Obstkunde 2:60. 1856. Germany, 1797. Fruit medium, conic, entirely covered with dark blush, densely sprinkled with gray dots and dark speckles; flesh yellow- white, honey-sweet, semi-melting, aromatic; third for the table, first for kitchen and market; Sept. Rothe Rettigbime. i. Dochnahl Fiihr. Obstkunde 2:34. 1856. Altenburg, Ger., 1821. Fruit small, spherical, yellow-green, covered all over with dirty red, densely dotted and speckled with russet; flesh whitish-yellow, granular, melting, juicy; first for table and cuisine; Aug. Rothe Winterkappesbime. i. Dochnahl Fiihr. Obstkunde 2:167. 1856. German, 1805. Fruit medium, long-turbinate, often spherical, flattened and sides unequal, green turning to lemon-yellow, firm and shining, blushed with red, dotted with gray; flesh rather white, coarse-grained, acidulous; good for the kitchen; Dec. to Feb. Rothe Winterkochbime. i. Dochnahl Fiihr. Obstkunde 2:192. 1856. Germany, on the Alain, 1805. Fruit medium, obtuse-conic, symmetrical in contour, smooth and shining, light green turning to a beautiful lemon-yellow, finely dotted with gray, flecked with russet on the side opposed to the sim; flesh coarse, saccharine, juicy, wanting in aroma; third for dessert, very good for household use and market; Nov. and Dec. Rothe Zucherlachsbime. i. Dochnahl Fiihr. Obstkunde 2:49. 1856. Nassau, Germany, 1805. Fruit medium, obtuse-long-conic, yellowish light green, dark red blush, changing to light lem.on-j'ellow with carmine cheek, mottled and flecked with brown-russet; flesh semi-melting, granular, gritty near core, very sweet, vinous and acidulous; second for the table, very good for kitchen and market; Aug. Rother Winterhasenkopf. i. 'Dochnahl Fiihr. Obstkunde 2:1 ^-j. 1856. Nassau, Ger., 1806. Fruit large, irregular in form, sides unequal, crooked, yellowish pale green tiuning yellow, with dark blush, very prominent brown dots; flesh breaking, sweet, acidulous, vinous: third for table, good for household use; considered by Messrs. Simon-Louis to be analogous to the Catillac; Jan. to Mar. THE PEARS OF NEW YORK 527 Rothgraue Kirchmessbime. i. DochnaM Fiihr. Obstkiinde 2: log. 1856. Hesse, Ger., 1S04. Fruit mediiim to rather large, conic, slightly bossed, sides unequal ; skin rough and covered wnth brownish-gray russet, often faintly blushed; flesh yellowish- green, coarse-grained, sweet, acidulous and musky; second for dessert, first for kitchen; mid-Sept. Rougeaude. i. Prince Pom. Man. 1:88. 183 1. Fruit medium, pyramidal, fairljr regular, skin yellowish on the shaded side, but about three-fourths of the fruit is of a darker or lighter shade of red; flesh firm, dry, with some sweetness but insipid and wanting in flavor; indifferent; Jan. Rouget. I. Noisette Tlf aw. Cow^. /arc?. 2:537. i860. 2. Baltet C«-riform pear of good quality, at one time considered promising along the Gtdf Coast; said to have originated in Texas. The Dean. i. J. Van Lindley Cat. 34. 1899. " A very large pear that has been bearing regularly near Oak Ridge, Guilford Covinty, N. C, for more than 40 years. In appearance it resembles both Bartlett and Duchesse [d'Angouleme], and is as large as Duchesse and better in quality. Ripens between Bartlett and Duchesse, making a very valuable pear and of good quality." Theilersbime. i. Dochnahl Fuhr. Obstkunde 2:195. iSs6. 2. Loschnig Mostbirnen 174, fig. 1913. A perry pear said to have appeared in Switzerland about 1848 as a wilding. Tree spreading, large, vigorous, strong, productive. Fruit small, ovate, yellowish-green becoming yellow, dotted strongly with russet; calyx open; stem medium long; flesh dull white, juicy, piquant, without aroma. Theodor Komer. i. Dochn&hl Fiihr. Obstkunde 2:126. 1856. A seedling raised by Van Mons of Belgium about 1851. Tree rather vigorous, an early and good bearer. Fruit medium to above, conic, greenish-yellow; calyx star-shaped; segments long; flesh melting, juicy, vinous; first; Sept. Theodore, i. Dochnahl Fuhr. Obstkunde 2:16. 1856. According to Dochnahl this pear may have originated in Belgium about 1833. Fruit medium large, 2 inches wide and 2§ inches long, smooth, bright yellow, sunny side washed with red; dots numerous; sweet, vinous; last of Aug. Theodore Van Mons. i. Am. Pom. Soc. Rpt. 164, 234. 1854. 2. Ann. Pom. Beige 4:29, fig. 1856. Originated by Van Mons in 1827. Tree vigorous, pyramidal, productive. Fruit medium to above, obovate-pyriform to oblong-pyriform, greenish-yellow, russeted; dots gray-green, numerous; stem curved, about an inch long; cavity slight; calyx open; flesh yellowish-white, rather coarse, juicy, melting, vinous; good to very good; Sept. and Oct. Theodore Williams, i. Stark Bros. Year Book 5:40. 1914. A seedling of Kieffer raised by Theodore Williams, and introduced by Stark Brothers Nurseries & Orchard Company about 1914. Tree hardy, is reported to have stood a temperature of 40 degrees below zero without injury. Fruit meditun, yellowish-green, sweet, juicy. Theophile Lacroix. i. Mathieu Nont. Pom. 290. 1889. 2. Guide Prat. 50. 1895. Tree productive and of good vigor. Fruit large to very large, pyriform, similar to the type of Beurre Diel, deep yellow, plentifully spotted and marbled with cinnamon-red; flesh yellowish, fine, juicy, with an aroma suggestive of orange, a little gritty about the core; first; Dec. and Jan. 36 562 THE PEARS OF NEW YORK Therese. i. Guide Prat. m. 1876. Fruit rather large, Bergamot-shape, yellowish-green; flesh very melting, delicately aromatic; first; Oct. Therese Appert. i. Leroy Did. Porn. 2:699, %• 1869. 2. Downing Fr. Trees Am. 2d App. 136, fig. 1872. First fruited in 1861 from seed of Beurr^ Clairgeau by Andr^ Leroy, Angers, Fr. Tree vigorous, productive. Fruit medium, oblong, turbinate, yellowish-orange, washed with vermilion; stem short, a trifle inclined ; cavity small; calyx open; basin shallow; flesh whitish- yellow, very juicy, very sweet, aromatic; very good; Sept. Theveriner Butterbime. i. DochnsihX Fuhr. Ohstkunde 2:12$. 1856. Said to have originated in France about 1852. Fruit medium large, turbinate, bright green becoming greenish-yellow, somewhat clouded and striped with red, covered with russet; calyx star-shaped; stem thick, one inch long; seeds mostly abortive; flesh yellowish, sweet, vinous; Oct. Thibaut Butterbime. i. 'Dochna\AFtihr. Ohstkunde 2:126. 1856. According to Dochnahl this is a seedling from Van Mons which originated in Belgium in 1851. Fruit medium large, turbinate, irregular and ill-shapen, bright green becoming yellowish-green, with gray dots, and spotted with russet; skin thin; calyx .small, erect; stem slender, 2 inches long, fleshy at the base; core and seeds small; sweet, aromatic; very good; Oct. Thick Stalked Pear. i. Mawe-Abercrombie Univ. Card. Bot. 1778. Mentioned in the reference cited as a minor variety of winter pear having a ver}' large, roundish fruit. Thimothee. i. Mas Pom. Gen. 7:181, fig. 574. 1881. This variety was raised from seed by M. Pariset, a seedsman of Ain, Fr., about 1852. Tree rather vigorous, upright, sjnnmetrical. Fruit mediimi, roundish-pyriform, regular, greenish becoming pale yellow; calyx almost closed; stem very short, rather stout; flesh whitish, very fine, very melting, subacid, refreshing; good; Nov. and Dec. Thompson (Eng.). i. Mag. Hart. 8:64. 1842. 2. Pom. France 4:156, PI. 156. 1867. Said to be a seedling of Van Mons originated about 1819. R. Manning, Salem, Mass., received cions in 1841. Tree vigorous, productive; fruit medium, obovate, lemon-yellow, russeted around the stem; stem short; almost no cavity; calyx mediimi, open, slightly depressed in a small basin; segments often united; flesh whitish-yellow, buttery, juicy; flavor rich, sugary, aromatic; seeds large, long; Oct. Thompson (N. H.). i. Kenrick Am. Orch. 198. 1833. 2. Mag. Hort. 3:51. 1837. Originated on the farm of Judge Thompson, Portsmouth, N. H. Fruit medium to below, turbinate, quite russeted; " esteemed for its extraordinary productiveness and long keeping " by those in the vicinity of its origin but regarded by R. Manning, Salem, Mass., as " unfit for cultivation." Thooris. I. Ann. Pom. Beige 6:27, fig. 1858. 2. Downing Fr. Trees Am. 868. 1869. This Belgian pear fruited for the first time in 1854 in the garden of the Society Van IMons. Fruit medium to below, round ovoid to oval, or Bergamot-shape; skin yellow, shaded and striped with grayish-red. Alexander Bivort gives, " fiesh yellowish-white. THE PEARS OF NEW YORK 563 half fine, melting; juice abundant, sugarj', and with an agreeable perfume ' • ■ of first quality," whereas Downing says, " flesh white, coarse, dry, sweet, and poor . . . unworthy of cultivation." Sept. Thuerlinckx. i. Downing Fr. Trees Am. 553. 1857. Betirrc Thuerlinckx. 2. Hogg Fruit Man. 529. 1884. This pear was found in 1848 upon an estate purchased by M. Thuerlinckx, Mechlin, Bel. It is said to be a very large, coarse, showy pear of long-obovate shape, with a some- what tender and juicy flesh but without any aroma, and very soon becoming mealy; Oct. to Dec. Thurston Red. i. Hogg Fruit Man. 655. 1884. Hogg says, " a new Herefordshire perry pear of some repute." Fruit small, turbinate, even in outline, greenish-yellow, with a thin red cheek and a large patch of thin, pale- brown russet, especially around the calyx; caXyx small and open; stem an inch and a quarter long, slender; cavity none; flesh yellow. Tiffin. I. U. S. D. A. Rpi. 289. 1893. Originated with Henry Loose, Tiffin, 0. Fruit described as large, broad-o\^te, smooth, greenish-yellow; dots numerous, brown; stem medium long, slender, curved, inserted with no depression; basin wide, russeted; calj^x small, open; skin thin; core large; seeds large, plump, brown; flesh white, butter>', subacid; good; Oct. Tigree de Janvier, i. Mas Pom. Gen. 1:141, fig. 71. 1872. Raised by L. J. Berckmans from seed produced by Major Esp^ren and obtained by the former after the latter's death. Tree vigorous, rather slender. Fruit small to below medium, ovoid-pj-riform, yellowish; stem long; flesh yellow, mediiam fine, melting, very juicy, vinous; not of the most beautiful appearance yet of the highest flavor; Dec. and Jan. Tillington. i. Trans. Land. Hort. Soc. 4:521. 1822. 2. Downing Fr. Trees Arn. 868. 1869. Exhibited by Thomas Andrew Knight before the London Horticultural Society in 1820 as " a Seedling Pear raised from a seed of the Autumn Bergamot impregnated with the pollen of the Jargonelle." Tree hardy, productive. Fruit mediimi, short-pyriform, greenish-yellow, with light brown russet dots; stalk short; calyx open; flesh yellowish, tender, buttery, melting, not juicy, vinous, aromatic; good; Oct. Timpling. i. Buckman Fruit Var. in Ex. Orch. 6. 1901. Included in the list of varieties in the experimental orchard of Benjamin Buckman, Farmingdale, 111. Mr. Buckman reports that it was from Ludwig Hencke, Collinsville, and that he received it in 1893 . Mr. Hencke brought the Timpling with him from Germany. According to Mr. Buckman the tree is rather free from blight, moderately productive, and still in good shape at the age of 27 years. Fruit mediiun; good quality and color. Tindall Swan Egg. 1. Trans. Lond. Hort. Soc. 6:396. 1826. Specimens of a new variety of Swan Egg pear were sent to the meeting of the London Horticultural Society in 1824 by George and William Tindall, Beverley, Yorkshire, Eng. " It is larger and browner than the Common Swan's Egg, and equal to it in flavor. It keeps well till the end of January, and sometimes later." 564 THE PEARS OF NEW YORK ToUbime. i. hoschnig Mostbirnen 214, fig. 1913. A very productive perry pear of Eiirope with fruit notable because of its beautiful color. Tree vigorous, upright. Fruit medium, round-obovate, very uniform; skin tough, smooth, glossy, green changing to yellow, side next the sun blushed with bright carmine and dotted heavily with brown-russet dots, russeted at top and bottom; calyx small, open; stem medium long, slender; flesh almost white, juicy, tart; mid-Oct. to Dec. Tolstoy. I. Am. Pom. Soc. Rpt. 135. 1920. Originated by N. E. Hansen, Brookings, S. D., from Clapp Favorite x Pyrus ovoidea, and introduced by him in 19 19. Tom Strange, i. Buckman Fruit Var. in Ex. Orch. 6. 1901. This variety is found in the experimental orchard at Farmingdale, 111., of Benjamin Buckman, who writes: " The ' Tom Strange ' pear is a small local variety received from a person of that name, not worthy of disseminating under a name and had better be dropped." Tonkovietka. i. Mont. Hort. Soc. Rpt. 53. 1882. Limbertwig. 2. la. Hort. Soc. Rpt. 321. 1885. Thintwig. 3. Am. Pom. Soc. Rpt. 59. 1887. One of the Russian pears imported by Prof. J. L. Budd from Dr. Regel, Petrograd, Russia, about 1879 and known by the Iowa Agricultural College under the ntimbers 513 and 14 m. Chas. Gibb, Abbottsford, Can., says this is the hardiest pear tree which bears edible fruit of which he knows. The name means slender stalk. Tree hardy, fine, productive. Fruit medium, conical, yellow, with red on the sunny side; flesh porous; ripens beginning of Aug. and keeps until Sept.; commendable for commercial orchards. Tonneau. i. Duhamel Trait. Arb. Fr. 2:237, PI. LVIII, fig. 5. 1768. 2. Hogg Fruit Man. 656. 1884. Fassbirne. 3. Christ Hcundb. 564. 1817. This large cooking pear has been confused by Leroy and others with Uvedale St. Germain, but Hogg and Mas agree that the two are quite distinct. The French word tonneau and the German word fass are both translated " cask," a term which describes the shape of this pear very well. Tree vigorous; shoots upright; leaves pubescent, light green, young leaves yellowish-green. Fruit very large, oblong-ovate or cask-shaped; skin clear yellow; caljoc large, open; basin deep, wide; stalk an inch long, straight, woody; cavity deep, irregular; flesh very white, rather dry; flavor brisk; more an ornament than a dessert fruit; Nov. to Feb. Toronto Belle, i. Ont. Fr. Gr. Assoc. Rpt. 82. 1882. " We tested the fruit late in December and found it in grand condition; in quality it is equal to Beurr^ Bosc, and almost identical in form and color. The tree is a slow grower but a heavy and regidar bearer. It is without doubt the finest winter pear we know of, opening, as it does, a new era in the quality of winter pears." Totten Seedling, i. Mag. Hort. 14:109. 1848. 2. Downing Fr. Trees Am. 868. 1869. Raised by Col. Totten, New Haven, Conn. Tree vigorous. Fruit small to medium, roundish-pyriform to obovate, pale yellow, slightly tinged with red in the sun; stalk long; calyx open; flesh white, sweet, perfumed; Sept. and Oct. THE PEARS OF NEW YORK 565 Toumay d'Hiver. i. Guide Prat. iii. 1876. Tree vigorous and productive, upright. Fruit large to very large, broadly turbinate; flesh buttery, melting, fine, vinous; first; Jan. and Feb. Tout-il-faut. I. Mas Poni. Gen. 1:107, fig. 54. 1872. One of Van Mons' seedlings. The pear does not possess all the qualities that the name indicates. Tree hardy, productive, of medium vigor, early bearing. Fruit medium, regular, conic-pjTiform, yellowish-green mostly covered by a brilliant crimson, very beautiful; flesh white, tender, sweet, rather juicy, agreeably aromatic; mid- Aug. Traublesbime. i. Dochnahl Fiihr. Obstkunde 2: ig4. 1856. 2. hoschmg Mostbirnen 140, fig. 68. 1913. This perry pear, named Traublesbime because of the racemose or bunch-like maimer in which the fruit develops, is said to have had its origin in Wurttemberg about 1830. Tree rather vigorous, broad-pyramidal, scantily foliaged, thrifty, early bearing, pro- ductive. Fruit long-p}Tiform to oval, somewhat blunt at the base, greenish, russeted at both base and apex; dots fine; calyx open; stem long; flesh white, juicy; good; Oct. Tressorier Lesacher. i. Mathieu Nom. Pom. 290. 1889. 2. Guide Prat. loi. 1895. Tree of moderate vigor, verj' fertile. Fruit mediimi, resembling White Doyenn^; flesh very fine; of highest quality; Oct. Trinkebime. i. Christ Handb. 518, 562. 1817. 2. Dochnahl Fuhr. Obstkunde 2:14. 1856. Originated in Sa.xony, Ger., about 1802. Twigs thick and long, heavily dotted; buds small; leaves roimd. Fruit medium, large, conical, yellowish, somewhat blushed, ver}^ juicy; good; last of Sept. Triomphe de Jodoigne. i. Mag. Hort. 14:112. 1848. 2. Lercy Diet. Pom. 2:706, fig. 1869. 3. Bunyard Handb. Hardy Fr. 200. 1920. Raised by Simon Bouvier, Jodoigne, Bel., in 1830. Fruit large, oval-pyriform, taper- ing markedly toward stem, uneven, green becoming lemon-yellow; calyx small, open, in a small, uneven basin; stem rather long, stout, woody, fleshy at insertion; flesh whitish, coarse, juicy, half -melting, sweet; good to very good; Oct. Triomphe de Louvain. i. Kenrick Arn. Oreh. 154. 1841. 2. Leroy Diet. Pom. 2:880, fig. 1889. Originated by Van IVIons about 1820. Fruit medium, roimdish-oblate, rather rough, greenish-yellow, mostly covered with dull russet, many brown russet dots; stem rather short, stout; calyx large, open; flesh whitish, coarse, not juicy, sweet; good; Sept. Triomphe de Touraine. i. Guide Prat. 104. 1895. From the name, one infers that this variety originated near Touraine, Fr. Tree vigorous, very productive. Fruit large to very large, green, reddish on the side next the sim, clear yellow at maturity; flesh firm, fine, juicy, sweet, similar in taste to Duchesse d'Angou- leme but of better quality; Nov. Triomphe de Toumai. i. Gard. Chron. 20:760, fig. 139. 1883. 2. Rev. Hort. 512, fig. 1905. M. Daras de Naghin, Toumai, Bel., originated this fruit from seed produced in 1868. The Pomological Committee of Toumai after testing it in 1882 and 1883 unanimously 566 THE PEARS OF NEW YORK awarded its raiser a bronze medal. Tree vigorous and productive, pyramidal, upright. Fruit medium, turbinate to long-pyriform, symmetrical, uniformly green becoming yellow, faintly pitted; stem short, stout; caljoc medium, open; basin shallow; flesh white, melting, juicy, sweet; good to very good; Jan. and Feb. Triomphe de Vienne. i. Can. Hon. 11:261. 1888. 2. Soc. Nat. Hort. France Pom. 446, fig. 1904. Triumph. 3. Can. Hort. 25:442, fig. 1902. Raised in 1864 by M. Jean Colland, Vienne, Fr., and first distributed in 1874, this pear has been the recipient of several awards of merit. Tree vigorous, heavy-cropper, pyramidal. Fruit large, obovate-pyriform, rather irregular, greenish-yellow, with russet patches, often blushed with red; calyx open; core small ; seeds usually imperfect; flesh white, melting, juicy; flavor rich, sweet, spicy; very good; Sept. and early Oct. Trompetenbime. i. Dochnahl Fiihr. Obstkunde 2:140. 1856. Poire Trompette. 2. Mas Poi^i. Gen. 1:97, fig. 49. 1872. Diel obtained this variety at Schaumburg, Westphalia, but it appears to have originated at Nassau, Prussia. Published in 1805. Fruit medium, pyriform-conic, often irregular in form and uneven on the surface ; skin rather thick and firm, light green changing to light yellow, covered with numerous small, round, brown spots and on the side next the sun blushed with wine-red; flesh whitish, semi-melting, granular; juice sufficient in quantity, very vinous but a little too astringent; third for dessert, first for household; Oct. Troppauer Goldgelbe Sommermuskatellerbime. i. Dochnahl Fiihr. Obstkunde 2:41. 1856. Troppauer Muskateller. 2. Mathieu Nom. Pom. 291. 1889. Said to have originated about 1851 in Troppau, Silesia, Austria. Fruit medium large, rotmdish, regular, bright yellow, frequently strongly russeted, flecked and dotted with brown; stem thin, medivmi long; flesh coarse, very sweet and somewhat musky; Aug. Truchsess. i. Dochnahl Fiihr. Obstkunde 2:20. 1856. Dochnahl credits this pear with having originated from seed in Dietz on the Lahn River, Ger., about 1826. Tree largeandvery fruitful; twigs long, glabrous; lenticels long; leaves ovate, entire. Fruit produced in clusters, medium large, roundish-ovate, bright green becoming yellowish, frequently russeted, strongly dotted; Nov. Truckhill Bergamot, i. Mag. Hort. 11:327. 1845. 2. Downing Fr. Trees Am. 869. 1869. Probably of English origin. Fruit medium or above, roundish-oblate, yellow with crimson and fawn in the sun, sprinkled with gray and green dots; stalk rather short; cavity deep; calyx open; basin deep, abrupt, uneven; flesh half -melting, somewhat coarse and gritty, moderately juicy; good; Sept. and Oct. Tsar. I. Can. Hort. 17:293. 1894. This is a Russian variety and may be synon3mious with Czar and Tsarskaya. It has been grown successfully in the Russian Province of Tambow, 53° north latitude Tree very firm and wonderfvdly productive, pyramidal. Fruit moderate in size, conical, yellow, red on the sxinny side; flesh soft, mellow, agreeable; flavor mild; Aug. and Sept. THE PEARS OF NEW YORK 567 Tudor. I. Am. Pom. Soc. Rpt. 157. 1867. Said to be a seedling of Fulton and to resemble it very closely. Fruit peculiarly shaped, russeted; stem short; flesh melting, juicy; first; Sept. and Oct. Turban, i. Mas Pmn. Gen. 1:121, fig. 61. 1872. A beautiful early pear the origin of which is unknown. Tree vigorous, dependably productive, hardy, late in coming into bearing. Fruit medium in size, spherical-turbinate, green becoming pale yellow, covered with brown around base and apex; dots very large, dark green; caljTc small; stem characteristically very short and very thick; fiesh white, streaked with yellow, very fine, melting, juicy, sweet, aromatic; Aug. Tiirkische miisldrte Sommerbime. i. Dochnahl Filhr. Obstkttnde 2: ig. 1856. The origin of this pear is ascribed to the Orient about the year 1832. Tree vigorous and productive; twigs glabrous; buds long and pointed. Fruit mediimi large, bulging, blunt, roundish, solid yellowish-green, sprinkled with russet; dots fine and bright-brown; calyx usually closed; stem woody, medium long; seeds numerous; flesh buttery; quality of the best; Sept. Tumep. I. Parkinson Par. Ter. 593. 1629. " The Tumep pear is a hard winter peare, not so good to eat rawe, as it is to bake." Twice flowering Pear-tree. i. Mawe-Abercrombie Univ. Card. Bot. 1778. " It often produces blossom twice a year, the first in the spring, and the second in autumn, so is preserved in many gardens as a curiositj^" Classified as an auttimn pear. Tyler, i. Mass. Hort. Soc. Rpi. 5. 1843. 2. Downing Fr. Trees Ant. 869. 1869. Probably one of Gov. Edwards' seedlings which originated at New Haven, Conn., about 1840. Tree moderately vigorous; j^oimg wood reddish-yellow-brown. Fruit below medium, roundish-pyriform, yellow, netted and patched and dotted with russet; stem long, slender, in a moderate cavity, surrounded by russet; calj^ open; basin shallow and uneven; flesh white, coarse, granular, buttery, melting, juicy, brisk, vinous; fair to good; Oct. Ulatis. I. A}n. Potn. Soc. Rpt. 135. 1920. A seedling of Bartlett originated by R. E. Burton, Vacaville, Cal., and introduced in 1916. Fruit mediiom, pyriform, yellow; flesh white, fine, sweet; good; Sept. Unterlaibacher Mostbime. i. Loschnig Mostbirnen 142, fig. 69. 1913. This perry pear is a native of Camiola and probably gets its name from the city of Laibach in that region. Tree of moderate growth, upright, tall, with strong wood, a late and alternate bearer, long-lived. Fruit round, large, greenish-yellow, russeted about the caljoc end, finely dotted; calyx open, wide; basin shallow; stem short, thick, brownish- yellow, set at an angle; flesh yellowish-green, granular; Oct. Upper Crust, i. Horticulturist ^i 2-] 6. 1849. 2. Downing Fr. Trees Am. 870. 1869. A seedling introduced by Col. Wm. Sumner, Pomaria, S. C, in 1849. Tree pyramidal, with " switchey " limbs and gray bark. Fruit below medivun, roimdish, green, covered with distinct, irregular, russet patches; stalk rather short, stout; cavity broad, shallow; caljTc large, open; flesh granular, not juicy, rots at core; poor; Aug. Ursula. 1. 'Dochmh\Ftihr.Obstkunde2'.T. 1856. 2. Downing Fr. Trees Aw. 872. 1869. Said to have originated in Belgium about 1826. Tree vigorous and very productive; 568 THE PEARS OF NEW YORK twigs green, thickly dotied; buds small, long; leaves cvoid. Fruit below medium to above, oblong-acute-pyriform, yellowish mostly covered with golden -russet ; stem long, curved; calyx open; basin shallow; flesh white, juicy, melting; good to very good; late Aug. Uwchlan. i. Horticulturisi 6:35, fig. 3. 1856. 2. Leroy Dici. Pom. 2:714, fig. 1869. Originated on the premises of Widow Dowlin, near the Brandywine, in Uwchlan Township, Pa. It fruited first in 1851. Tree of good growth, productive, pyramidal. Fruit below medium, roundish, inclining to obovate, pale whitish-yellow, shaded, mottled and dotted with crimson, and thickly covered with conspicuous brown dots; stem curved, inclined; cavity shallow, sometimes lipped; calyx partially closed; basin abrupt, large, deep; flesh white, ver>' juicy, very sweet, melting, aromatic; good to very good; Sept. Valentine, i. Downing Fr. Trees Am. 872. 1869. Said to have originated on Long Island. Fruit above medium, oblong-acute-pyriform, pale yellowish-green, tinge of red in the sun; flesh white, juicy, melting, sweet, pleasant; good; Aug. Vallee Franche. i. Duhamel Trait. Arh. Fr. 2:74. 176S. 2. Hogg Fruit Man. 658. 1884. Poire de Vallee. 3. Mas L^ Verger 2:11^, fig. 55. 1866-73. A pear of ancient and unknown origin. It was grown in France in the fourteenth and fifteenth centuries. Tree very large, exceedingly vigorous, very hardy, a regular bearer. Fruit medium or below, obovate or obtuse-pyriform, smooth, shining yellowish- green, sprinkled with small russet dots; flesh white, breaking, medium fine, very juicy, sweet, slightly musky; well reported from the Old World but as " unworthy of cultivation " from the New; last of Aug. Valley, i. Brookshaw Hort. Reposit. 2:185, PI. XCVII, fig. 2. 1823. Possibly of English origin. Fruit oval or lemon-shape, yellow, strewn with fine dots; skin thick; flesh soft, buttery; flavor very pleasant; mid- Aug. VanAssche. 1. Am. Pom. Sac. Rpt. $$. 1852. 2. Horticulturist 3:60, fig., ironi. 1853. Van Assene. 3. Mag. Hort. 8:58. 1842. 4. Ibid. 13:60, fig. 4. 1847. M. Bouvier, Jodoigne, Bel., originated this pear about 182S. M. Manning received cions of the variety from Van Mons in 1835 under the name Van Assene, and this has led to incorrect statements in America that Van Assche is a seedling of Van Mons and should be called Van Assene. Tree productive, vigorous, erect, an early bearer. Fruit rather large, rovmdish-obovate-pyriform, pale yellow, covered with rather large russet specks; stem long, slender, curved; cavity medium deep; calyx closed; basin abrupt, deep- flesh white, juicy, melting, sweet, pleasant; good to very good; Sept. Van Buren. i. Mass. Hort. Soc. Rpt. 5. 1843. 2. Downing Fr. Trees Am. 873. 1869. A cooking pear raised from seed by Governor Edwards of New Haven, Conn. Fruit medium, roundish-oblate, yellow, with a rich orange-red blush next the sim, regularly dotted with conspicuous brownish specks; flesh white, crisp, sweet; Oct. Van Deventer. i. Downing Fr. Trees Am. 873. 1869. Originated in New Jersey. Tree very vigorous, very productive, an early bearer. Fruit rather small, oblong-ovate-pyriform, greenish-yellow, shaded with brownish-red in THE PEARS OF NEW YORK 569 the sun, with many gray and green dots; stem inclined, inserted by a lip and sometimes rings; calyx partially closed; basin shallow; flesh whitish, juicy, tender, half-melting, sweet, pleasant, good; mid- Aug. Van Marum. 1. Pom. France 3:No. 125, PI. 125. 1865. 2. Downing Fr. Trees Am. 873. 1869. Calebasse Grosse. 3. Hogg Fruit Man. 541. 1884. Originated by Van Mons in 1823. Tree vigorous, productive. Fruit very large, sometimes measuring six inches long, oblong-pyriform, yellow; stem rather long, slender; cavity flattened; calyx large; basin shallow, regular; flesh white, apt to rot at the core, half -melting, not especially juicy, sweet, aromatic; fair to good; Oct. Van Mons friihe Pomeranzenbime. 1. 'Doch.nshlFuhr. Obsikunde i-.ie^q. 1856. Originated by Van Mons about 1852. Fruit broadly turbinate, light green becoming yellow, thickly dotted, specked with russet: stem thick, one inch long; flesh half-melting; second-rate in quality; Aug. Van Mons Sommer Schmalzbime. i. Dochnahl Fuhr. Obsikunde 2:142. 1856. Originated by Van Mons of Belgium about 1852, from seed. Tree vigorous and productive. Fruit medium large, 2 inches wide, 3I inches high, with protuberances, light green becoming greenish-yellow, without red, spotted with russet; calyx open, star-shaped; stem curved, medium long; flesh fine, moderately melting; last of Aug. Van Mons spate Wirthschaftbime. i. Dochnahl Fiihr. Obsikunde 2:187. 1856. Said to be a seedling of Van A/Ions originated about 1854. Twigs long, red; leaves small. Fruit oval, 2; inches wide, 35 inches high, with the bulge in the middle, green becoming yellowish-green; dots black; calyx almost closed; segments erect; stem woody, I inch long; flesh breaking, sweet; last of Nov. Van Mons siisse Haushaltsbime. i. Dochnahl Fiihr. Obstkunde 2:182. 1856. Said to have been originated by Van Mons about 1852. Fruit conic-p3Tnform, 2§ inches wide, 3 inches tall, bright green becoming lemon-yellow, sometimes striped with red, more or less flecked with russet; dots not conspicuous; basin shallow; stem thick, f inch long, inclined; flesh yellowish-white, fine, smooth, sweet; Sept. and Oct. Van Tertolen Herbst Zuckerbime. 1. Dochnahl Fuhr. Obstkunde 2:89. 1856. Sucre de Tertolen. 2. Mas Le Verger 3: Pt. i, 129, fig. 63. 1868. Tertolen Herbst Zuckerbime. 3. Mathieu Nom. Pom. 289. 1889. Of Dutch origin. Tree light green; petioles long and very slender; leaves ciirved and sharply acuminate. Fruit nearly mediiim, globular-turbinate ; skin rather thick, green, with large brown spots; flesh white, granular, buttery, rather gritty around the core, acidulous, perfumed; first; Nov. Van de Weyer Bates, i. Mag. Hort. 18:417. 1852. 2. Mas Pom. Gen. 5:71, fig. 324. 1S80. Said to have been originated by Van Mons about 1S23. Tree vigorous, large, rather tall, an early and good bearer. Fruit below medium, roundish-obovate, pale yellow, covered with small brown dots and a few brown veins; stem short, rather stout; calyx large, open; flesh yellowish, buttery, juicy, rich, sugary, pleasantly aromatic; a fine late pear; Mar. to May. • 570 THE PEARS OF NEW YORK Vanderveer. i. Prince Pom. Man. 1:156. 183 1. Originated from seed of White Doyenn6 with Dr. Adrian Vanderveer of Long Island, and was named after the originator by William Prince. Tree vigorous, very productive. Fruit medium, yellow, with a tinge of russet; flesh melting, buttery; Sept. Varuna. i. Mass. Hort. Soc. Rpt. 44. 1866. A seedling fruited by S. A. Shurtleff, Brookline, Mass., in 1862. Tree productive. Fruit turbinate, 3^ inches wide, 4 inches long, greenish-yellow; core small; flesh white, juicy, slightly acid; Sept. Vauquelin. i. Mag. Hort. 14:112. 1848. 2. Leroy Diet. Pom. 2:723, fig. 889. 1869. Saint-Germain Vauquelin. 3. Pmn. France 2: No. 65, PI. 65. 1864. Raised by M. Vauquelin, Rouen, Fr., from seed sown about 1816. Tree vigorous, pyramidal. Fruit medium to above, obovate-pyriform to oblong-obovate-pyriform, undulating in outline, yellow, brownish next the sun, with patches and traces of russet and russet dots; stem inserted without depression; calyx large, open; flesh white, very juicy, brisk; good; Dec. and Jan. Venusbrust. i. 'Dochnshl Fiihr. Ohstkunde iM"]?). 1856. Said to have originated in Thuringia about 1796. Tree upright, leafy, very productive; leaves large, truncate. Fruit roundish-turbinate, rather large, beautiful bright yellow, usually red next the sun, dotted with fine brown dots, russeted at both ends; calyx segments short; flesh coarse-grained, granular, aromatic, sweet; Dec. to Apr. Vergoldete oder wahie graue Dechantsbime. i. Dochnahl Fiihr. Obstkunde 2:92. 1856. Said to have originated in Austria about 1836. Tree an early bearer. Fruit small to above, roundish-turbinate, greenish-gray becoming golden, russeted and dotted with gray, very agreeable; Nov. Verguldete Herbstbergamotte. i. Christ Handb. 551. 18 17. A German variety. Fruit large, Bergamot-form; skin rough, yellow-brown and gray, golden-yellow when ripe; flesh tender, breaking and somewhat musky; end of Sept. Verlaine d'Ete. i. Ann. Pom. Beige 7:29, fig. 1859. Verlain. 2. Downing Fr. Trees Am. 874. 1869. First reported in 1823 as a seedling of Van Mons. The name Verlaine d'Ete has been applied to two other varieties, Flemish Beauty and Bergamotte Heems. The pear here described is distinct from the former but resembles the latter somewhat closely. Tree vigorous, productive, carrying its branches horizontal. Fruit medium, oblong, obovate-pyriform, pale yellow-orange in the sun, with patches and dots of brownish-red; stalk slender, inserted in a small cavity; calyx with short, stiff segments; flesh white, half- fine, melting, juicy, sweet, vinous; Sept. Vermilion d'en Haut. 1. "Leroy Diet. Pom. 2:^26, fig. 1869. 2. Downing Fr. Trees Am. 874. 1869. Originated by M. Boisbunel, Rouen, Fr., and first reported in 1858. Tree moderately vigorous, productive, p3Tamidal. Fruit medium, tiirbinate-p3^form, olive-yellow, shaded with red in the sun; stem short, stout, inserted without depression; cal30c large, open; flesh fine, melting, juicy, sweet; Sept. THE PEARS OF NEW YORK 57 1 Vermont, i. Downing Fr. Trees Am. 874. 1S69 Supposed to be a seedling which is said to have been taken from Vennont to Oswego, N. Y., where it fruited. Tree upright. Fruit medium or below, obovate-pyrifortn, pale whitish-yellow, slight red in the sun, traced, netted and dotted with russet; stalk slender; cavity deep; calyx with erect segments; flesh whitish, juicy, melting, sweet, pleasant; good to very good; Oct. Vemusson. i. Leroy Diet. Pom. 2:727, fig. 1869. In 1694 this variety was mentioned as having been named after the place Vemusson in Anjou, near Angers, Fr. Fruit medium in size, turbinate, pale yellow, shaded with rose on the side next the sun, covered at the base and apex with brown; calyx medium, open; flesh white, very fine, melting, juicy, sweet, aromatic; of first quality; Dec. to middle of Feb. Verte-longue panachee. i. Duhamel Trnw. ylr&.Fr. 2:195, PI. XXXVII. 1768. 2. Ann. Pom. Beige 1:65, fig. 1853. Long Green Panache. 3. Downing Fr. Trees Am. 804. 1869. A striped variety of Long Green of Autumn, differing from the original in having the wood and fruit striped with green and yellow bands, and in having the leaves occasionally striped with yellow. Verte-Longue de la Sarthe. i. Leroy Did. Pom. 2:732, fig. 1869. Crosse Verie-Longue Precoce de la Sarthe. 2. Mas Pom. Gen. 5:79, fig. 1880. A variety well known and esteemed for many years in the country aroimd Mans in France. Fruit nearly medium, globular-conic, obtuse, bright green, speckled with grayish dots, often rather russeted toward the poles; at maturity the green changes to greenish-yellow; fiesh whitish, fine, very melting, full of sugary juice, vinous and relieved with a refreshing savor; good; end of July. Verulam. i. Gard. Citron. 805, fig. 1855. 2. Bunyard Handb. Hardy Fr. 202. 1920. A very old pear the origin of which is uncertain. Tree hardy, forming a round, spreading head, productive. Fruit rather large, almost oval, rough, entirely covered with yellowish-brown russet appearing almost black; stem woody; calyx open; flesh crisp, coarse- grained, assuming a fine red when cooked; seldom better than cooking quality; Jan. to Mar. Vezouziere. i. Am. Pom. Soc. Rpt. 88. 1856. 2. Leroy Dici. Pom. 2:734, fig- 1869. Bergamoite von Vezouziere. 3. Mathieu Nont. Pom. 177. 1889. From information gathered by Andr^ Leroy from M. Hutin, manager of the nurseries of M. L^on Leclerc of Laval, it would seem that this variety was found by L^on Leclerc in a field near the Chateau de la Vezouziere, Mayenne, Fr. Tree vigorous, productive. Fruit mediimi to below, roundish-turbinate, yellowish, sprinkled with minute gray and green dots; stalk long, curved, inserted in a broad, shallow cavity; calyx open, persistent, in a wide, uneven basin ; flesh very juicy, melting, sweet; agreeable; good to very good; Sept. Vicar Junior, i. Mass. Hort. Soc. Rpt. 92. 1872. Hon. M. P. Wilder notes: "A seedling of my own from the Vicar of Winkfield. Large, long, ovate-pyriform, color dull yellow, with a few traces of russet, and a brownish, red cheek; in shape and color resembling Louise Bonne de Jersey more than its parent. 572 THE PEARS OF NEW YORK Flesh melting, very juicy and tender, flavor acidulous and rich. ' Very good.' Season the whole month of October." Vice-President Coppiers. i. Card. Chron. 3rd Ser. 37:69. 1905. A chance seedling raised by M. Coppiers of France. Fruit medium, regular-pyrifoim, brown, assuming an orange tint at maturity; stem moderately long; calyx slightly depressed; flesh delicate, with a slight almond flavor; Sept. and Oct. Vice-President Decaye. i. Mathieu Noin. Pom. 294. 1889. 2. Guide Prat. loi. 1895. Tree of medium vigor, very productive. Fruit medium in size ; flesh very fine, highly flavored, sweet; Sept. and Oct. Vice-President Delbee. i. Mathieu Nom. Pom. 294. 1889. 2. Guide Prat. 64. 1895. Originated by M. Sannier, Rouen, Fr. Tree productive, of good vigor. Fruit medium to large, resembling Passe Crassane, borne in clusters; flesh fine, melting, of a peculiar flavor; through the winter. Vice-President Delehoye. i. Mas Po^n. Gen. 1:53, fig. 27. 1872. Originated by M. Gregoire, Jodoigne, Bel. Tree of good vigor, an early bearer. Fruit medium, oval to oblong-turbinate, clear bright yellow; flesh melting, juicy, delicately aromatic; first; Oct. and Nov. Victor. I. Mo. Hort. Sac. Rpt. 235. 1886. Miller Victor. 2. Mo. Hort. Soc. Rpt. 235. 1886. W. P. Stark of Missouri, one of the introducers of this variety, states that he received it from Judge S. Miller, who said that it originated in Chester County, Pa., about 1856. Tree said to be little affected by blight. Fruit large, pyriform, smooth, greenish-yellow, slightly blushed; dots numerous, small; flavor subacid to sweet; Sept. Victoria de Williams, i. Guide Prat. 112. 1876. Of English origin. Tree hardy. Fruit large, tiirbinate, lemon-yellow, with patches of brownish-red; stem fleshy; flesh fine, very tender, melting, buttery, very juicy, richly flavored, finely perfumed; first; Oct. Victorina. i. Am. Pom. Soc. Rpt. 59, 60. 1887. 2. la. Hort. Soc. Rpt. 170. 1894. A Russian sort received from Russia by the Iowa Station in 1879 and again in 1882. It is described as a hardy tree free from blight or sun scald and is given two stars for productiveness and quality by Dr. Fischer of Voronesh, a German pomologist. In this country it is said to be of no commercial importance. Vigne. I. Duhamel Trait. Arb. Fr. 2:242, PI. LVIII, fig. 2. 1768. 2. Leroy Diet. Pom. 2:736, fig. 1869. Vine Pear. 3. Mawe-Abercrombie Uiiiv. Gard. Bot. 1778. Lady. 4. Prince Pom. Man. 1:59. 183 1. Demoiselle. 5. Mas Le Verger z'-^^- 2, 145. %• 169. 1866-73. Said to have originated in France, possibly near Anjou, prior to 1675. Tree large, vigorous, scraggly, very productive. Fruit small, turbinate, rough, dull red, covered with gray specks; calyx large, open; stem long, slender; flesh yellowish, slightly granular, juicy, well perfumed; Oct. Villain XIV. i. Dochnahl FUhr. Obstkunde 2:40. 1856. Said to have originated in Belgivun in 1825. Tree an early and heavy bearer. Fruit THE PEARS OF NEW YORK 573 medium in size, variable, oblong-turbinate, unequal, greenish-yellow, strewTi with fine russet dots; calyx small, open; stem thick, medium in length; flesh melting, gritty near the core, sweetly perftmied; Sept. Villene de Saint-Florent. i. Leroy Did. Pom. 2:739, fig. 1869. It is said that this variety, which was kno-WTi prior to 1846, may have been originated near and named after the village of Saint-Florent near Saumur, Fr. Tree of medium productiveness. Fruit large, variable in shape from ovoid to globular, unequal, green dotted with reddish-gray; flesh breaking; a cooking pear; Oct. Vin de Anglais, i. Leroy Diet. Poni. 2:740, fig. 899. 1869. An old pear of uncertain origin. Tree vigorous, very productive. Fruit small, turbinate, greenish-yellow, largely washed with bright red; flesh juicy, very sweet, high in quality; Aug. Vineuse. i. Pom. France 4: No. 148, PI. 148. 1859. Vineuse Esperen. 2. Ann. Pom. Beige 7:89, fig. 1859. Raised by Major Esperen, Mechlin, Bel., and introduced about 1840. Tree vigorous, productive. Fruit mediimi, pyriform, pale yellowish-green, patched and netted with russet, dotted with many small, brown and green dots; calyx large, open; stem short, fleshy; flesh yellowish-white, half -fine, melting, very juicy, vinous, delicately perfumed; good; Oct. Vingt-cinquieme Amiiversaire de Leopold I", i. Ann. Pom. Beige 7:17, fig. 1859. 2. Leroy Diet. Pom. 2:742, fig. 901. 1869. Twenty-fifth Anniversaire de Leopold I. 3. Downing Fr. Trees Am. 869. 1869. Souvenir de Leopold I". 4. Mas Pom. Gen. 7:171, fig. 566. 1881. Obtained by Xavier Gr^goire, Jodoigne, Bel., in 1855. Fruit mediimi, spherical; skin fine, thin, soft, very pale green sprinkled with small, faint grayish dots, few in mmiber and unequally spaced, changing to jonquil-yellow; flesh very white, fine, semi-melting, only fairly juicy, but saccharine, with a flavor of sweet wine; first; Oct. Virginale du Mecklembourg. i. Mas Pom. Gen. 4:43, fig. 214. 1879. Originated, probably in Mecklenburg, previous to 1864. Tree pyramidal, vigorous, moderately productive. Fruit medium, regularly conic to conic-pyriform, bright yellow, sown with gray dots; calyx large, open; stem rather long, continuous with the base of the fruit; flesh white, half -fine, breaking, rather abundant in a rich sugary juice, agreeably high-flavored; Aug. Virginie Baltet. i. Rev. Horf. 546. 1903. 2. Ibid. 92, fig. 1905. Raised, and introduced in 1904, by Charles Baltet, Troyes, Fr. Tree vigorous, pyra- midal, very productive.' Fruit large to very large, club-shaped, oblique at the base, yellowish, blushed with red; stem short; flesh melting, juicy, sugary, delicately perfiuned; very good; Nov. and Dec. Virgouleuse. i. Duhamel Trait. Arb. Fr. 2:224, PI- LL 1768. 2. Brookshaw Hort. Reposii. i:Pl. XLIX, fig. i. 1823. 3. Hogg Fruit Man. 661. 1884. This variety originated at the village of Virgoulee, near Limoges, of which the Marquis Chambrette was the baron, and by whom it was first introduced about 1650. From this circumstance it has often been called Chambrette, after the marquis. The tree is strong 574 THE PEARS OF NEW YORK and vigorous but is a late and indifferent bearer and is apt to drop its fruit before ripe. It is said that the fruit is very susceptible to absorbing odors and flavors and must be stored near materials which will improve rather than impair the flavor. In Europe it is regarded as an excellent dessert pear, but in this country it has not met with great success. Fruit medium to large, pyriform, rounded towards the eye and tapering thickly towards the stalk; skin smooth, delicate, lively green becoming a beautiful pale lemon- yellow, sprinkled with ntunerous gray and red dots ; calyx small, open, set in a small shallow basin; stem an inch long, fleshy at the base, attached with no depression; flesh yellowish- white, dehcate, buttery, melting, very juicy, with a sugary and perfumed flavor; Nov. to Jan. Vital. I. Rev. Hort. 271, 425, figs, no, in. 1891. Beurre Vital. 2. Mathieu Nom. Pom. 185. 1889. Found near Pontoise, Fr., prior to 1890 by M. Vital. Tree vigorous, productive, an annual bearer. Fruit 3; in. long, 3 in. broad, resembling White Doyennd, unequal, sloping towards both top and bottom but more towards the stem end; skin beautiful golden-yellow in color; stem short; flesh whitish, melting, slightly granular, sweet, agreeably perfumed; sometimes keeping as late as May. Vitrier. i. Dvihamel Trait. Arb. Fr. 2:139, PI. XLIV, fig. 4. 176S. 2. Prince Pom. Man. 1:106. 1831. Valerius Cordus, a botanist, who died in 1544, mentions a Pyrum Vitreum common in Saxony, and it may be, then, that Vitrier is of this origin. Fruit large, oval, deep red speckled with brown points on the sunny side and light green dotted with deeper green on the shady side; stem moderately large, an inch long; flesh white but not very delicate, agreeable; Nov. and Dec. Volkmarserbime. i. Dochnahl Fiihr. Obstkunde 2:13. 1856. 2. Lauche Dent. Pom. U-.No. 96. PI. 96. 18S3. Volkmarsen. 3. Leroy Did. Pom. 2:750, fig. 1869. It is thought that this pear may have originated near the town of Volkmarsen, Ger., prior to 1795. Tree large, vigorous, hardy, very productive. Fruit small, oval, yellow, almost entirely covered with brown, sprinkled with numerous dots of a brighter color; calyx open; flesh half -melting, juicy, piquant, sweetish; Sept. Von Zugler. i. Downing Fr. Trees Am. 877. 1869. Said by Downing in 1869 to be a new Belgian variety. Tree slender, productive. Fruit medium, roundish-acute-pyriform, yellow, nearly covered with cinnamon-msset ; stem rather short, inclined in a slight depression by a fleshy lip; cal3rs small, open ; segments short, erect; basin small- flesh white, juicy, melting, sweet, slightly aromatic; very good; Sept. Voscovoya. i. la. Hort. Soc. Rpt. 320, 323. 1885. 2. Am. Pom. Soc. Rpt. 60, 61. 1S87. Waxy. 3. la. Hort. Soc. Rpt. 323. 1885. A Russian variety introduced by the Iowa Agricultural College from P. J. Tretjakoff, Orel, Russia, about 1883, and said to be " an extra fine pear." Professor Budd thought it identical with Vosovoya or Waxen. THE PEARS OF NEW YORK 575 Vosschanka. i. Can. Hort. 17:291. 1S94. A variety grown by M. Mitschurin, one of the most celebrated Russian horticulturists, in the Russian Province of Tambow, 53 north latitude. Fruit mediiun, yellow; " flavor excellent, ripens in the month of August, and keeps till October." Wade. I. Am. Pom. Soc. Rpt. 135. 1920. Grown by I. C. Wade, Cornelia, Ga. Fruit rather large, roundish, short-pyriform, irregular, yellow; dots raised, russet, very prominent ; stem short, very stout, fleshy, inserted in a roimd, very small, shallow, abrupt, russeted cavity; calyx small, closed, in shallow, abrupt basin ; flesh white with yellow fibers, moderately juicy, tender, rather coarse, nearly sweet; good; mid-season. Wadleigh. i. Cole Am. Fr. Book 154. 1849. Originated in New Hampshire. Tree rather hardy, moderately vigorous. Fruit medium, almost globular, yellow, slightly netted and patched with russet; stem short, stout, inserted in a slight cavity, sometimes by a fold or lip; basin slight; calyx with small short lobes; flesh white, fine, a little gritty, juicy, melting, pleasant; good; Sept. Wahre Canning, i. Dochna.hl Fiihr. Obstkunde 2: $6. 1856. Said by Dochnahl to have originated in England about 1842. Tree vigorous and very productive. Fruit medium large, obovate, bright green becoming greenish-yellow, often blushed -with bright brown, sparsely dotted; stem thin, if inches long; flesh non- aromatic, not juicy, sweet, becoming mealy; Aug. and Sept. Wahre Faustbime. i. Dochnahl Filhr. Obstkunde 2: i. 1856. According to Dochnahl this pear originated in Germany about 1801. Tree very large and productive. Fruit very large, pyriform, regular, even yellow, flecked and dotted with russet; cahTC large, deep set; stem an inch long; Oct. Wahre Schneebirne. i. Dochnahl Fiihr. Obstkunde 2:igg. 1856. Probably a wild pear of Austria, first mentioned in 1810. Fruit round, green becoming yellow, somewhat blushed on the sunny side; dots yellowish; stem thick, flesh very sour becoming sweeter; Dec. Wallis Kieffer. i. Stark Bros. Year Book 5:40. 1914. The introducers of this pear, Stark Brothers Nurseries and Orchards Company, received it from Henry Wallis of St. Louis County, Missouri. It is reported as a strong-growing tree, bhght resistant, and a heavy bearer, fruit of better quality than Kieffer and two weeks earlier. Warner, i. Ind. Hort. Soc. Rpt. 123. 1885. Originated in Indiana in 1832. Tree said to be blight-resistant. Fruit medium, symmetrical, Hght yellow; flesh buttery, melting, mild; fair to good; last of Aug. and first of Sept. Washington, i. Keniick Am. Orch. 187. 1832. 2. Mag. Hort. 10:296, fig. 1844. Robertson. 3. N. E. Farmer 7:259. 1830. Discovered in a thorn hedge at Naaman's Creek, Del., about 1801, by General Robertson or Robinson, the owner of the land, and said to have been named by him in honor of his friend and commander, George Washington. Tree vigorous, not large, an abundant bearer. Fruit medium, obovate, ending every obtusely at the stem, regular, 576 THE PEARS OF NEW YORK smooth, clear yellow with a sprinkling of reddish dots on the sunny side; stem an inch and a half long, inserted in a slight depression; calyx small, partly closed, set in a shallow basin; flesh white, very juicy, melting, sweet, agreeable; very good; Sept. Waterloo, i. Hogg Fruit Man. 663. 18S4. Fruit medium, turbinate, broad at the apex, pale green becoming brownish-red, with a few streaks of brighter red next the sun, thickly covered with gray russety dots; stem rather short, inserted in a small round cavity; calyx open, in a deep, wide, even basin; flesh yellowish, crisp, juicy, sugary, perfumed; second-rate; Sept. Watson. I. Mag. Hort. 10:212. 1S44. 2. Downing Fr. Trees Am. 878. 1869. Originated in Plymouth, Mass., on the farm of William Watson prior to 1843. Tree productive. Fruit below medium to above, roundish to obtusely obovate, yellowish, covered mostly with russet; flesh whitish, coarse, moderately juicy, sweet; of low quality; early Sept. Webster, i. Downing Fr. Trees Am. 878. 1869. Said to have originated at Hudson, N. Y. Tree a moderate grower, productive. Fruit medium, globular-obtuse-pyriform, yellow with traces and nettings of russet and many brown dots ; stem long, slender, inclined, set in a small russeted cavity ; calyx open, segments long, reflexed; flesh white, juicy, melting, sweet, slightly aromatic; good to very good; Nov. Weeping Willow, i. Mass. Hort. Soc. Rpt. 37. 1867. A seedling by Asahel Foot " called Weeping Willow, from the remarkably pendulous habit of the tree, but the fruit is of third quality." Weidenbime. i. T)och-nah\ F-iihr. Obstkunde 2:i?,g. 1856. Said to have originated in Germany about 1807. Fruit medium large, pyriform, uneven, bright green becoming golden yellow, often blushed with red and strongly dotted with gray, flecked with dark spots; calyx large, open; stem crooked, an inch and a half long; flesh firm, fine-grained, sweet, aromatic; Sept. Weidenblattrige Herbstbime. 1. 'Doch.r\3h\Fuhr. Ohstkunde 2'.!^. 1856. Said to have originated in Wiirttemberg, Ger., about 1830. Tree of meditmi size. Fruit in clusters, mediiim large, pjT-iform, pale greenish-yellow, becoming somewhat striped with red or marked by reddish dots; Sept. Weihmier Sugar, i. Hopedale Nurs. Cat. 18. 1912. It is said by the Hopedale Nursery Company, introducer of this variety, that it is not a new pear but an unknown old one renamed. Tree thrifty, blights somewhat. Fruit medium to large and regarded by some as of " highest possible flavor." Weiler'sche Mostbim. i. Guide Prat. 107. 1876. 2. Loschnig Mostbirnen 178, fig. 1913- A native of Austria and valued highly for perry. Tree vigorous, an early and heavy bearer. Fruit small, globular, greenish-yellow, dotted, russed at the apex; stem medium in length, somewhat curved and set in a slight depression; calyx open; flesh yellowish- white, firm, with a sweet, aromatic flavor; Oct. and Nov. Weisse Fuchsbime. i. Loschnig Mostbirnen 180, fig. 1913. A perry pear probably of Austrian origin. Tree rather vigorous, pyramidal, becoming THE PEARS OF NEW YORK 577 more spreading. Fruit medium, usually turbinate, light yellowish-green, covered with numerous fine dots, flaked with russet around stem and calyx; calyx small, open; stem long, same color as the fruit and continuous with it ; flesh white, rather fine-grained, juicy, sweet; Oct. Weisse Hangelbime. i. Loschnig Mostbirnen 70, fig. 1913. A perry pear probably of Austrian origin. Tree vigorous, broadly pyramidal, large, a late but regular and hea\'y bearer. Fruit small, round, greenish-yellow, covered with numerous fine, brown-russet dots and small russet splotches; caljoc small, open; stem short, inserted without depression; flesh pure white, granular, very juicy, slightly acid; Oct. Weisse Kochbime. i. Loschnig Mostbirnen 102, fig. 1913. A perry pear of unknown origin. Tree pyramidal, not a dependable bearer. Fruit medium to above, globular, light-yellow, covered with numerous russet dots; calyx open, set in a narrow, abrupt basin; stem medium, brown; flesh pure white, slightly granular, very juicy, pleasantly sweet; Oct. Weisse Pelzbime. i. Loschnig Mostbirnen 144, flg. 1913. A perry pear of Austria. Tree moderately vigorous, compact, an early and regular bearer. Fruit medium, variable, turbinate, greenish-yellow to yellowish-white, heavily dotted and splotched with russet, especially about stem and calyx, often marked with scab spots; caljTC open; stem medium, strong, set with little or no depression; flesh yellowish^ white, slightly granular, juicy, sweetish, sometimes slightly bitter; Sept. and Oct. Welbeck Bergamot. 1. Mass. Hort. Soc. Rpt. 8g. 1845. 2. Hogg Fruit Mati. 66^. 1884. Bergamotte Welbeck. 3. Mas Pom. Gen. 5:87, fig. 332. 1880. Fruit above medivmi, roundish, uneven in outline, bossed about the stalk, smooth, shining, lemon-yellow, thickly sprinkled with large russet specks, blushed with light crimson on side next the sun; calyx small, open, set in a shallow depression; stem medium, inserted in an tmeven cavity; flesh white, rather coarse-grained, half-melting, very juicy, sugary, without flavor; inferior; Oct. and Nov. Wellington, i. Mass. Hort. Soc. Rpt. 43. 1864. 2. Downing Fr. Trees Am. Sjg. 1869. This, with other seedlings, was imported from France about 1854 by A. Wellington, Braintree, Mass. It was exhibited before the Massachusetts Horticultural Society in 1864. It may be that there is a second Welhngton pear, or even a third, for in 1852 there was exhibited before the Massachusetts Horticultural Society " Wellington, (two varieties)." A description of a Wellington pear is given in the Magazine of Horticulture of the following year, while in 1854 the American Pomological Society included a variety of similar name in its list of rejected fruits. At all events, the pear herein described is the one now known as Wellington. Fruit large, similar in shape to Beurre d'Anjou, but longer, yellow, clouded with green; calyx small, open, with short, stiff, slightly incurved lobes, basin shallow; stem very short, set in a slight cavity; flesh yellowish-white, somewhat coarse, juicy, melting, sweet, with a peculiar " confectionery " flavor or aroma ; Nov. Welsche Bratbime. i. Dochnahl Fiihr. Obstkunde 2:2. 1856. 2. Loschnig Mostbirnen 26; fig. 1913. A perry pear of first rank which is said to have originated in Wurttemberg about 37 578 THE PEARS OF NEW YORK 1823. Tree a very late yet regular and productive bearer. Fruit medium, roundish- oval to turbinate, whitish, splotched with yellowish-green, covered with numerous fine russet dots; caljTc large, open, star-shaped; stem mediiun, rather stout, set in a small cavity as though stuck into the fruit; flesh greenish- white, granular, slightly firm, juicy, sweet; last of Sept. and Oct. Weltz. I. Am. Pom. Soc. Rpt. 52. 1871. A seedling introduced by Leo Weltz, Wilmington, Ohio. Fruit large, oblong-obovate- pyriform, good for cooking only. Wendell, i. Mag. Hori. 16:460. 1850. 2. Downing Fr. Trees Am. SiTg. 1869. The name given, in honor of H. Wendell, Albany, N. Y., to one of Van Mons' seedlings which fruited in the Pomological Garden at Salem previous to 1850. Tree moderately vigorous, upright, productive. Fruit rather small to medium, roundish-pyriform, yellow, having a somewhat russety skin, tinged with red on the sunny side, sprinkled with dots; calyx small, partially open; stem short, stout; flesh whitish, fine-grained, juicy, melting, buttery, sweet, pleasant; good; Sept. Wesner. i. N. ]. Hort. Soc. Rpt. 32. 1886. A pear from W. D. Wesner, Prairiesville, Ark., which is said to be a very productive early variety and one that may be valuable for shipping. Westcott. I. Mag. Hort. 13:515. 1847. 2. Mag. Hort. 17:261, fig. 30. 1851. Trescott. 3. Horticulturist 2:241, 287. 1847. The Westcott, or Wescott, and the Trescott are the same. Through a typographical error in the description of Westcott, later corrected, the name Trescott first appeared. Westcott originated on the farm of Niles Westcott in Cranston, R. I., previous to 1847. Tree vigorous, an early bearer, productive. Fruit medium, roundish-obovate, occasionally slightly flattened laterally, greenish-yellow becoming a light orange-yellow, covered with numerous minute russet dots and with many conspicuous specks of the same color; calyx medium, open, set in a shallow basin; stem very long, rather slender, curved, inserted by a fleshy nob in a shallow cavity; flesh whitish, rather coarse, melting, juicy, sweet, agreeable; good; last of Sept. and early Oct. Westphalische Melonenbime. i. DochnahX F-iihr. Ohstkunde 2:116. 1856. First reported from Westphalia and Thuringia, Ger., about 1803. Tree very pro- ductive. Fruit oblong-obovate, pale green becoming pale yellow; dots grayish; skin thick; calyx open; stem rather short; flesh yellowish, deliciously melon-flavored; Jan. and Feb. Westrumb. i. Liebel Syst. Anleit. 132. 1825. 2. Leroy Diet. Pom. 2:754, fig. 1869. Raised by Van Mons about 1825. Tree very productive. Fruit medium, turbinate, greenish-yellow, overcast with bronze and netted with gray; heavily dotted; stem very short, thick, continuous with the fruit; flesh very juicy, of a very savory perfume; of highest quality; Sept. Wetmore. i. Downing Fr. Trees Am.. 879. 1869. Raised by E. B. Wetmore; Westmoreland, N. Y. Tree upright, vigorous. Fruit small, roundish-oval, pale yellow, with nettings and patches of russet, and thickly sprinkled with russet dots; stem long, slender, set in a small cavity, sometimes by a lip; calyx open; THE PEARS OF NEW YORK 579 lobes short, erect; basin shallow, slightly corrugated; flesh white, juicy, melting, sweet, aromatic; good to very good; Oct. Wharton Early, i. Downing Fr. Trees Am. 560. 1857. Precoce de Wharton. 2. Guide Prat. 113. 1S76. Origin unknown. Fruit medium, oblong-acute-pyriform, pale yellow, with traces of russet, and thickly sprinkled with russet dots; stem long, curved, rather slender, set in a slight cavity, sometimes by a lip; calyx open in a small basin; flesh whitish, juicy, melting, sweet, slightly musky; good to verj' good; Aug. Wheeler, i. Mag. Hort. 24:505, fig. 21. 1858. 2. Downing Fr. Trees Am. 880. 1869. About 1836 a maiden lady of Greenwich, R. I., planted the core of a Gardener pear, from which sprang a tree, fruit of which was brought to the attention of the Massachusetts Horticultvual Society by Dr. Wheeler of Greenwich in 185 1. The Society named the pear in honor of Dr. Wheeler. Tree vigorous, upright. Fruit medium, roundish-obovate, pale yellowish-green, mottled with greenish patches and dotted with numerous gray and green dots; stem medium, set in a small contracted cavity; caljoc open, set in an uneven, abrupt basin; flesh white, juicy, melting, sweet, pleasant; good; Aug. Whieldon. i. U. S. D. A. Rpt. 127, fig., PI. XI. 1863. McLellan. 2. Am. Pom. Soc. Rpt. 151. 1862. Originated in the garden of Wm. W. Whieldon, Concord, Mass., and first brought to notice about 1862. Tree moderately vigorous, upright-spreading, a profuse bearer. Fruit medium or above, obtuse-obovate, yellowish-green, tinged with red in the sun, dotted and netted with russet, stem long, slender, slightly inclined, set in a shallow cavity; calyx open, set in a medium sized, tmeven basin; segments recurved; flesh whitish, a little gritty near the core, juicy, melting, buttery, sweet, pleasant, slightly aromatic; good to very good; Sept. White Gemieting. i. Parkinson Par. Ter. 593. 1629. " The White Genneting is a reasonable good peare, yet not equall to the other." White Longland. i. Hogg Fruit Man. 664. 1884. Said to be a good stewing pear, cooking to a splendid red color, but coarse and rough in flavor; also used for perry. Fruit medium, turbinate, even, regular, yellowish-green, pale red next the sun, thickly sprinkled with large russet dots, with lines of russet and a patch round the stalk; calyx open, set in a shallow basin; stem rather short, straight, inserted in a narrow, shallow cavity; flesh yellowish, firm, coarse-grained, with a brisk,, sweet juice. White Seedling, i. Mag. Hort. 19:522. 1853. 2. Downing Fr. Trees Am. 881. 1869.. Semis de White. 3. Guide Prat. 75, 292. 1895. A native of New Haven, Conn., exhibited in 1853. Tree vigorous, very productive. Fruit medium, roundish-obovate to oblong-obovate, greenish-yellow, sometimes with a brownish-blush in the sun, considerably netted and patched with russet, sprinkled with many russet dots; stem long, inclined, set in a shallow cavity, often by a fleshy lip; calyx open, with short, erect lobes, set in a small, tmeven basin; flesh yellowish, juicy, melting; sweet, aromatic; good to very good; Oct. to Feb. 580 THE PEARS OF NEW YORK White Squash, i. Hogg Fruit Man. 664. 1884. A Herefordshire, Eng., perry pear. Fruit medium, roundish-turbinate, even and regular in outline, yellowish-green, strewn with small russety dots, with here and there a patch of russet, but always russety round the stalk and the calyx; calyx open, set in a saucer-like basin; stem medium, inserted without depression and with a fleshy swelling on one side; flesh coarse, crisp, very juicy, harshly astringent. White Star. i. Spring Hill Nurs. Cat. 10, fig. 1921. Tree reported as hardy, productive and fruit as of the size of Bartlett, keeping until A'lay and June, and good for dessert. Whitfield. 1. Cultivator 66. 1839. 2. Mag. Hort. 16:296. 1850. Placed on the list of Rejected Fruits by the second Congress of Fruit Growers in 1S50. Tree a good bearer. Fruit medium, oblong-obovate, yellowish-brown, buttery, very good; Oct. and Nov. Wiest. I. Mag. Hort. 18:492. 1852. 2. Downing Fr. Trees Am. 882. 1869. Reported from Pennsylvania in 1852. Tree vigorous, an early bearer, inclined to be alternate. Fruit medium or below, roundish-obovate, green, shaded with dull red and sprinkled with green and gray dots; stem rather stout, medium in length; caljoc small, closed; lobes connivent; flesh whitish-green, juicy, melting, subacid; good; Sept. Wilbur. I. Mag. Hort. 10:211. 1844. 2. Downing Fr. Trees Am. 882. 1869. Early Wilbur. 3. Mass. Hort. Soc. Rpt. 4. 1843. The original tree, which was found growing wild in a piece of mowing land on the farm of D. Wilbur, Jr., in Somerset, Mass., was said in 1844 to be 66 years old. Shoots slender, light olive-brown. Fruit below medium, roundish-obovate, dull green, becoming pale yellow, slightly netted and patched with russet, and thickly sprinkled with russet dots ; stem small, set in a small cavity ; calyx open ; segments long ; basin small ; flesh yellowish, juicy, melting, slightly astringent; good; Sept. Wilde Filzbime. i. 'Dochna.hl Fiihr. Obstkunde 2:1. 1856. A wild pear reported from Belgium about 1800. Fruit small, roundish, greenish, becoming yellowish, dotted with gray; stem long; flesh acid, becoming sweetish; poor; fall and winter. May be used for dwarfing. Wilde Hermbime. i. Dochnahl Fiihr. Obstkimde 2: 1&8. 1856. Reported from Germany about 1804. Tree very large. Fruit medium, broad, bright green becoming yellowish-green, often somewhat blushed on the svmny side, often flecked and patched with russet; dots light gray; stem rather long, inserted by a fleshy protuberance; flesh white, slightly musky, sweet; fair and below; Sept. Wilde Holzbime. i. Dochnahl Fiihr. Obstkunde 2: ig6. 1856. Reported as wild and widely disseminated as early as 1641; its seedlings are said sometimes to be used for stocks. Tree very large and prodiictive. Fruit small, round, green, dotted with light russet; seeds ntimerous, dark brown; flesh very acid; Oct. Wilder Sugar, i. Am. Pom. Soc. Rpt. 135. 1920. Reported by Orange County Nursery Company, Anaheim, Cal., as " Medium large, greenish yellow shaded brown, excellent quality. Vigorous and productive. August." THE PEARS OF NEW YORK 58 1 Wilding von Einsiedel. i. Dochnahl Fiihr. Obstkunde 2:2. 1856. 2. Loschnig Alost- hirnen 182, fig. 1913. This pern' pear, which has also been recommended as a street tree, was reported from Wiirttemberg about 1832. Tree very vigorous, pyramidal, not leafy, very productive. Fruit bluntly conic pjTifonn, small, greenish-yellow, brownish on side next the sun; covered with characteristic brown to reddish-brown dots, russeted about stem and calj'x; calj-x half open; stem short, thick; flesh juicy, firm, acid; Oct. Wilding von Gronau. i. 'Dochnahl Fiihr. Obstkunde 2:g6. 1856. Reported from Hesse, Ger., about 1844. Fruit small, blunt, broad-conic-pyriform, yellow, blushed on the sunny side, flecked and dotted with gray, russeted about base and apex; calyx closed; stem short; flesh sweet-scented, sweet; end of Sept. Wilford. I. Parkinson Par. Tcr. 592. 1629. " A good and fair pear." Wilkinson, i. Kenrick Am. Orch. 1S7. 1832. 2. Mag. Hort. 20:470, fig. 25. 1854. This pear, one of the oldest American kinds, was introduced by the exhibition of specimens before the Massachusetts Horticultural Society, in October, 1829, and given the name " Wilkinson," in compliment to the owner of the farm on which the tree originated and was then growing, Mr. Jeremiah Wilkinson, Cirmberland, R. I., brother of the noted Jemima Wilkinson. Tree thrifty, hardy, a regular bearer; shoots long, upright, stout, olive-yellow, with oblong white specks. Fruit medium, ovoid, obtuse at both ends, smooth, glossy, yellow dotted with brown points; stem rather long, rather stout, inserted obliquely in a rather wide and deep cavity; cah-x medium, open, set in a shallow basin; flesh very white, juicy, melting, sweet, rich, with a slight perfume; good; Oct. to Dec. Wilkinson Winter, i. III. Hort. Soc. Rpi. iit,. 1S76. 2. Ibid. 83. 1880. A variety raised near Peoria, 111., from seed planted by A. Wilkinson, and first reported before the Illinois State Horticultural Society about 1876. Tree said to be hardy, vigorous, productive, blight-resistant. Fruit said to be large, golden; very good; season until spring. Willermoz. i. Alag. Hort. 20:86, 461. 1854. 2. Leroy Diet. Pom. 2:756, fig. 1869. Fruited with M. Bivort, Jodoigne, Bel., in 1848. Tree an extremely good grower, forming a fine pyramidal gro^^•th, with young shoots dark, dull, olive-brown, very pro- ductive. Fruit large, obtuse-pyriform, greenish-yellow, tinged with red, with nettings and some large patches of russet and with many small russet dots; stem medium, rather stout, inclined, set in a small cavity; calyx open or partially closed, set in an abrupt basin; flesh whitish, buttery, juicy, melting, coarse at core, slightly vinous; good to verj- good; Nov. to Jan. William, i. Cultivator 175, fig. 8. 1845. 2. Mag. Hort. 11:252. 1S45. William Edwards. 3. Downing Fr. Trees Am. 420. 1845. This seedling pear is said to be a " species of Virgoiilouse," and was raised by Governor H. W. Edwards of New Haven, Conn., previous to 1845. Tree very productive. Fruit rhediiom, obtuse-p>Tiform, terminating rather abruptly at the stalk, yellow, becoming profusely dotted with red and russet points or dots on the sunny side ; flesh yellowish-white, sweet, buttery, not juicy or melting enough for dessert purposes but good for baking; Sept. 582 THE PEARS OF NEW YORK William Prince, i. Mag.Hort. 17:472. 1851. 2. Downing Fr. Trees Am. 883. 1869. Other than that this variety was reported from the United States about 1848, nothing of its origin is known. Tree vigorous, upright, productive. Fruit medium, roundish- pyriform, greenish-yellow, shaded with crimson in the sun, covered with many brown dots; stem medivun to below; calyx open, set in a shallow basin; flesh white, juicy, melting, sweet; good to very good; Sept. and Oct. Williams Double Bearing, i. Prince Pom. Man. 2:215. 1832. Raised from a seed of the Saint Germain, in the garden of Mrs. Williams, Salem, Mass. Tree said to bear two crops, the fruit of the first of the size herein mentioned and ripening in early October, that of the second much smaller and ripening from two to fovir weeks later. Fruit large, resembles its parent but greater in diameter; flesh of fine quality, melting, but not highly flavored. Williams Early, i. Mag. /fort. 3:51. 1837. 2. Ifcfd. 14:344, fig. 37. 1848. Originated with Aaron Davis Williams on his farm in Roxbury, Mass., probably about 1830. Tree a moderate grower, young shoots brownish red. Fruit medium to below, roundish-pyriform, ending obtusely at the stem, yellow, covered with bright crimson and thickly sprinkled with scarlet dots on the sunny side; stem rather long, stout, slightly fleshy at the base, inserted without any cavity; calyx open, slightly sunken in a furrowed basin; flesh yellowish-white, a little coarse-grained at first, becoming juicy, half buttery, with a slight musky flavor; good; middle of Sept. Williams d'Hiver. i. Leroy Diet. Pom. 2:760, figs. 1S69. 2. Am. Jour. Hart. 9:219, fig. 1871. Williams Winter. 3. Can. Exp. Farms Rpt. 3S0. 1902. Raised by M. Leroy, Angers, Fr., and first fruited in 1862. Tree vigorous, pro- ductive. Fruit blunt-pjT-iform, variable in shape, somewhat bossed, yellow, finely dotted and veined with yellow in basin, with lightish gray about stalk and on face next the sun; stem short, strong, thick, set rather obliquely and often to one side of the axis; calyx medium, half-closed, slightly sunken; flesh white, very fine, very melting, very juicy, sugary, acid- ulated, with a fine, fresh perfume, Dec. to Feb. Williams panachee. i. Guide Prat. 80, 312. 1876. From the name, it is to be supposed that this is merely a striped-leaf variety of Bartlett. Williamson, i. Horticulturist 6: 4g4. 1851. 2. Downing Fr. Trees Am. 882- 1869. This seedling sprang up in a piece of woodland belonging to Nicholas Williamson on the south side of Long Island. Tree hardy, vigorous, a good bearer. Fruit medium, roundish-obovate to roundish-oblate, obtuse at stem, greenish-yellow, sprinkled with russet dots and considerably russeted at both ends; stem short, stout, set in a medium sized cavity; calyx open, often wanting, set in a deep, rather narrow basin; flesh yellowish- white, rather coarse, half-melting, juicy, sugary, vinous; good to slightly above; Oct. Wilmington, i. Am. Pom. Soc. Rpt. 90. 1856. 2. Horticulturist 12:111, fig. 1857. This is a seedling of Passe Coknar, raised in 1847 by Dr. Brinckl^ of Philadelphia, and first fruited in 1855. Tree a moderate grower, late bearer; young wood dull yellowish- brown. Fruit medium, obtuse-pyriform to roundish-ovate, greenish-yellow, netted and THE PEARS OF NEW YORK 583 patched with russet, thickly sprinHed with russet dots; stem long, curved, inserted obliquely in a small cavity, often by a lip; calyx medium, open, set in a wide, moderately deep basin; flesh whitish green, juicy, buttery, melting, sweet, pleasant, slightly aromatic; good to very good; Sept. Windsor, i. Parkinson Par. Ter. 592, fig. 10. 1629. 2. Bunyard Handb. Hardy Fr. 204. 1920. Madame. 3. Leroy Did. Pom. 2:369, fig. 1S69. Summer Bell. 4. Thomas Am. Fruit Cult. 571. 1885. According to Leroy this variety originated in Holland, and was published in 1771 under the name Hallemine Bonne by Knoop. In French gardens it received the name Madame. In England, Windsor is often called Cuisse Madame. A " Windsor," which appears to be identical with the Windsor of Knoop, is described by English writers as early as 1629. Hogg quotes an English writer as saying, " It was raised from seed of the Cuisse Madame, by a person of the name of Williamson . . ." before 1750. Moreover, it is mentioned in 1592 as being cultivated about Naples, and 1563 in England. What the origin is appears undeterminable. Tree one of the strongest growers, upright, tall, a regular and abundant bearer; shoots remarkably stout, perfectly upright, dark brown. Fruit large, pjTiform or bell-shaped, very smooth, greenish becoming pale yellow; stem long, fairly stout, inserted without depression; calyx open, set on level with prominent ribs around; flesh white, tender, buttery, rather coarse-grained, slightly acid, somewhat astringent; rots at the core; Aug. Winship. i. Mag. Hort. 10:212. 1844. 2. Ibid. 13:485, fig. 41. 1847. Originated in the nurseries of the Messrs. Winship, Brighton, Mass., about 1832. Tree vigorous, an early and productive bearer; young wood yellowish -reddish-brown. Fruit mediimi, oblong-acute-pyriform, greenish-yellow with traces and patches of russet: stem long, rather slender, inserted with no cavity; calyx large, closed, set in a small, corru- gated basin; flesh white, rather coarse, not juicy, not melting; poor to fair; Aug. Winslow. I. Mass. Hort. Soc. Rpt. 45. 1866. A seedling pear fruited by S. A. Shurtleff, Brookline, Mass., in 1865, and described by him as, " Diam. 25 inches; color, brown russet; flesh, sweet, juicy, buttery and high flavored; ripens well. Oct. 21. Roundish." Winter, i. Am. Pom. Soc. Rpt. 60. 1S87. 2. la. Sta. Bui. 3:74. 1888. Osimaya. 3. Am. Pom. Soc. Rpt. 60. 1887. Received by the Iowa Agricultural College in 1879 from R. Shroeder, Moscow, Russia. The tree is said to be hardy and free from blight and the fruit to be large than Bessemianka, quite as good in quality, and in season in central Russia the last days of September. Winter Jonah, i. N. J. Hort. Soc. Rpt. 21^. 1889. 2. Can. Exp. Farms Rpt. ^22. 1903. Tree a medium grower. Fruit medium, roundish, pale yellow with a faint blush on the sunny side, a few small, dark greenish-yellow spots, and many small, gray dots; stem mediimi, short, set in a very slight depression; calyx large, open, set in a narrow and shallow basin; winter. Winter Pear. i. Mag. Hort. 20:75. 1854. Sent to the Fruit Committee of the Pennsylvania Horticultural Society in 1854 584 THE PEARS OF NEW YORK by Charles Kessler, Reading, Pa. Fruit medium, roundish, yellow, scarcely " good " in quality. Winter Popperin. i. Parkinson Par. Ter. 592. 1629. One of two " very good dry firme peares, somewhat spotted, and brownish on the outside." Winter Rousselet. i. Mawe-Abercrombie Univ. Card. Bot. 1778. Rousselet d'Hiver. 3. Leroy Did. Pom. 2:593, fig. 1869. An ancient French pear of unknown origin, though it was described by Claude Saint- fitienne in 1670 and by Duhamel in the eighteenth century. Fruit small, turbinate, more or less obtuse, usually somewhat contracted toward the top, and often depressed on one side and mammillate on the other, yellow-green dotted with gray russet and blushed with reddish-brown on the face exposed to the sun; flesh white, semi-breaking, watery, rather granular, juice abundant, saccharine, rarely having much aroma and sometimes acid; second; Feb. and Mar. Winter Seckel. i. Downing Fr. Trees Am. 562. 1857. Said to have originated near Fredericksburg, Va., and to have been introduced by H. R. Roby. Fruit small, obovate, yellow, with a brownish cheek in sun, patched and netted with russet, and covered with many large and brown dots; stem slender; calyx large, open; flesh white, a little coarse at core, juicy, half -melting. Winter Sweet Sugar, i. Brookshaw Hort. Reposit. 2:151, PI. 81. 1823. Tree productive. Fruit turbinate, greenish, juicy, sweet, not very richly flavored; will keep till March. Winter Williams, i. GarJew 67:18. 1905. A cross between Bartlett and Glou Morceau shown before the Royal Horticultural Society in 1905 by Messrs. James Veitch & Sons, fingland. Fruit said to resemble Glou Morceau in shape; skin yellow: flavor like Bartlett; later than Bartlett. Winterbime. i. 'Doch.nahl Fiihr. Obstkunde 2:-]o. 1856. Reported from northern Germany about 1773. Fruit medium, turbinate, smooth, bright green, dotted with gray; stem long; flesh yellowish, half breaking, sweetish; Dec. to Apr. Winterliebesbime. i. Mathieu Nom. Pom. 301. 1889. Poire d' Amour d'Hiver. 2. Mas Pom. Geii. 6:15, fig. 392. 1880. This pear is of German origin and bears also the name of Kirschbirnen or Church Pear. Fruit small or nearly medium, conic or globular-conic, sometimes short and sometimes long; skin thick, firm, rough, water-green with numerous and conspicuous brown dots; changing to pale yellow covered over a large area of the side next the sun with a vivid currant red on the central part and more brown on the borders; flesh white, coarse, breaking, a little gritty aroimd the core, juice sufficient in quantity and sweet, vinous and musky; good for kitchen purposes and keeps a long time; Oct. and Nov. Winterrobine. i. Christ Handb. 500. 181 7. 2. Dochnahl Fiihr. Obstkunde 2:111. 1856. Thuringia, Ger., 1799. Fruit fairly large, ventriculous-conic, obtuse; apex inclined, sides unequal, green turning yellow-green, often somewhat blushed, dotted with dark THE PEARS OF NEW YORK 585 green, speckled with russet; flesh gritty near the center, whitish-yellow, sweet, musky, buttery, melting, aromatic; first for all pixrposes; Jan. to Mar. Witte Princesse. 1. Knoop Pomologie 96, 139, fig. 1771. An old pear, probably of French origin. Tree vigorous, productive. Fruit medium to above, oblong-pyriform, drawn to a point at the stem ; whitish-yellow or whitish-green, dotted with pale brown dots and occasionally patched here and there with brown; stem meditrm to above in length; flesh mellow, gritty, agreeably but not highly flavored; Aug. and Sept. Wolfsbime. i. Dochnahl Filhr. Obsikunde 2:2. 1856. 2. Loschnig Mosibirnen 104, fig. 1913. A perrj^ pear common to Wurttemberg from an early date. Tree mediimi vigorous, large, roundish, a late but good bearer. Fruit mediimi, rotmdish, yellow, covered with russet dots, devoid of red ; calyx large, open ; stem very long, set obliquely without depression ; flesh yellowish-white, firm, acid; Oct. Woodbridge Seckel. i. Am. Poni. Soc. Rpt. 121. 1S60. 2. Downing Fr. Trees Aju. 885. 1869. In i860 a Mr. Woodbridge, Detroit, Mich., exhibited a seedling known as No. 2 before the Fruit Committee of the American Pomological Society. This seedling was subse- quently named Woodbridge Seckel. Tree moderately vigorous. Fruit small, p\Tiform, pale yellow, shaded and marbled with crimson in the sun, thickly sprinkled with brown and crimson dots; stem long, slender; cal>TC open; fiesh yellowish, juicy, melting, sweet, vinous; very good, but rapidly decays at the core; Sept. Woodstock. I. Am. Potn. Soc. Rpt. 201. 1856. 2. Elliott Fr. Book 416. 1859. Said to have originated at Woodstock, Vt., and first reported about 1856. Tree a moderate grower, very productive; young wood olive-brown. Fruit medium to below, roundish-obtuse to obovate-pyriform, pale yellow, netted and patched, and thickly sprinkled with russet dots; stem long, rather slender, inserted in a small cavity, often by a lip ; calyx large, open, placed in a rather deep, abrupt basin ; lobes long, slender, persistent; flesh white, juicy, melting, sweet, pleasant, slightly musky; good to very good; Sept. Worden Meadow, i. Cultivator N. S. 2:340. 1845. Schuyler Worden, who originated the Worden grape, stated in 1845 that he had raised this pear in Oswego, N. Y., from grafts given him by an old countrj-man. Tree vigorous, productive. Fruit medium to large, shape variable and surface uneven; skin yellow at maturity; flesh fine-grained, melting, juicy, sweet, with a musky flavor; ripens about the middle of Sept. Worlesbime. i. Dochnahl F-iihr. Obstkunde I'.ig^. 1856. A perry pear reported from Wurttemberg about 1830. Tree not vigorous, large, long-lived, very productive. Fruit small, oval or pyriform, solid bright green, turning lemon-yellow, numerously dotted with gray, somewhat flecked with russet; calyx in a slight depression; flesh juicy, acid, bitter. Wonnsley Grange, i. Kenrick Am. Orch. 187. 1832. This is a variety which is said to have been sent to the Hon. John Lowell by Mr. 586 THE PEARS OF NEW YORK Ivnight with the remarks that it requires to be gathered before it is quite ripe and that it is a variety of first-rate excellence in Herefordshire, Eng. In 1842 it was listed as having been removed from the gardens of the London Horticultural Society because of inferior merit. Wurzer. i. Liegel Syst. Anleit. 114. 1825. Wurzer d'Automne. 2. Mag. Hort. 16:296. 1850. 2. Am. Pom. Soc. Rpt. 240. 1854. Reported from Belgiimi about 1821. Tree vigorous, leafy, thorny. Fruit rather large, pyriform, solid green, becoming covered with russet, heavily dotted with reddish- brown; calyx small, set in a shallow basin; stem medium long, fleshy, set in a rather deep cavity; flesh pithy, sweet, vinous; Nov. Yat. I. Lindley Guide Orch. Card. 351. 1831. 2. Leroy Did. Pom. 2:762, fig. 1869. Gide Graue. 3. lAege\ Syst. Anleit. 124. 1825. Beurre Gris d'Ete de Hollande. 4. Mas Le Verger 2:85, fig. 41. 1866-73. Beurre Gris d'£ie. 5. Gtiide Prat. 70, 245. 1876. This pear is said to have been brought to England from Holland about 1770 by Thomas Harvey. It is not to be confused with the Grise-Bonne. Tree large, vigorous, hardy, very productive. Fruit variable, small to above medium, obovate-pyriform to oblong-turbinate, green, thickly covered with russet, sprinkled with nimierous gray specks, sometimes colored brownish-red when exposed to the sun; calyx small, open, set in a shallow basin; stem rather long, slender, obliquely inserted without depression and often by a fleshy protuberance; flesh white, tender, melting, juicy with a rich, sugary and highly perfumed flavor; rated as of little value by Downing, of first quality by Mas, as highly estimable by the Germans, and as an excellent early pear by Hogg; Aug. and Sept. Yellow Huff-cap. 1. Hogg Fruit Man. 669. 1884. A Herefordshire perry pear. Fruit quite small, obovate or turbinate, entirely covered with rough brown russet, and with only portions of the ground color showing through in specks; caljo; small, open, with short homy segments, set even with the surface; stem rather long, inserted without depression; flesh yellowish, with a greenish tinge. Youngken Winter Seckel. According to correspondence this pear was raised from seed of Seckel by David Youngken, Richlandtown, Pa., about 1868. The tree is reported as being upright and prolific, and the fruit as keeping through the winter. Zache. i. Mich. Sta. Bui. 177:39. iSgg. 2, Ibid. 187:75. 1901. A Chinese sand pear, of value only as a novelty, grown at the South Haven Substation of the Michigan Agricultural Experiment Station in 1894. Tree a fine, strong grower with large, thick, glossy leaves. Fruit roundish oblate, resembling an apple in appearance, orange with many light yellowish dots and specks; flesh coarse, crisp; poor; winter. Zapfenbim. i. Christ Handh. 559. 1817. Tree large, very productive. Fruit long-acute-pjTiform, yellow, finely dotted; flesh breaking, not juicy, musky; used for drying and for cooking; early winter. THE PEARS OF NEW YORK 587 Zarskaja. i. la. Hort. Soc. Rpi. 61. 1S80. Reported by J. L. Budd to be a Russian variety which has gritty thorn-like wood and which therefore does not unite well when grafted upon apple stock. Zenon. i. Mathieu Noni. Pom. 302. 1884. 2. Guide Prat. 62. 1895. Of European origin, first reported in 1884. Tree moderately vigorous, producing excellent fruit upon quince stock. Fruit medium, of the form of White Doyenne; flesh very fine, juicy, sweet, agreeable, slightly aromatic, granular near the core; first; end of autumn. Zephirin Gregoire. i. Horticulturist 9:78, fig. 1854. 2, Ann. Pom. Beige 3:79, fig. 1855. 3. Bunyard Handb. Hardy Fr. 205. 1920. M. Gregoire, pomologist, Jodoigne, Bel., raised this variety supposedly from seeds of Passe Colmar about 1831. Tree pyramidal, vigorous, very productive, succeeds best upon pear stock; young wood smooth, light olive-yellow -brown. Fruit medium to above, roundish-obovate, pale greenish-yellow, becoming uniform pale waxen-yellow, covered with patches of russet and many green and gray dots, often reddish in the stm ; stem medium in length, fleshy, very fleshy at insertion, set obliquely without depression; calyx small, open, set in a slight depression; lobes long; flesh yellowish-white, buttery, melting, juicy, rich, sugar>% vinous, highly aromatic; good to very good; Nov. to Feb. Zephirin Louis, i. Ann. Pom. Beige 4:95, fig. 1856. 2. Downing Fr. Trees Am. 886. 1869. This pear was raised by A'T. Xavier Gregoire, Jodoigne, Bel. It was first reported in 1849. Tree a moderately healthy grower, rather scraggly, moderately productive. Fruit medium or below, roimdish, slightly obovate, greenish-yellow, rusty-red becoming bright vermilion in the sun, thickly sprinkled with large dark brown-russet patches and dots; stem very short, inserted in a small round cavity; calyx small, open, set in a deep basin; flesh yellowish-white, tinged with green, coarse-grained, crisp, rather half melting, juicy, sweet, slightly aromatic; good; Dec. and Jan. Zieregger Mostbime. i. Loschnig Mostbirnen 146, fig. 1913. A perry pear which is said to have sprung from seed in Styria. Tree medium, roundish, a rather late and rather light bearer. Fruit roundish-oblate, medium in size, similar to Rummelter Bime but smaller, greenish-yellow, finely dotted, russeted; stem short, thick, brown; calyx half open to open, with erect lobes; flesh granular, whitish-green, not especially juicy, rich in sugar; Oct. - Zimmtfarbige Schmalzbime. i. Dochnahl Fii/zr. Obstkunde 2:58. 1856. Middle Germany; first published in 1826. Fruit rather large, pyramidal, often obtuse, slightly ribbed; skin rough, entirely covered with light cinnamon russet, without dots; flesh granular and pulpy, sweet; third for dessert, very good for household use; Oct. Zink Pfalzgrafenbime. i. Mathieu Nom. Pom. 302. 1889. Weisse Pfalzgrafenbirne. 2. Dochnahl Filbr. ObstHmde 2: 4g. 1856. Reported from Germany about 1766. Tree a late but productive bearer. Fruit medium, bulging pyriform, irregular, greenish-yellow, becoming lemon yellow, often blushed, dotted with yellow, later dotted with brown and green; stem thick, fleshy, rather long; calyx open; lobes long; flesh sweet, perftimed; fair; early Sept. 588 THE PEARS OF NEW YORK Zoar Beauty, i. Mag. Hort. 13:110. 1847. 2. Elliott Fr. Book 347, fig. 1854. Belle de Zoar. 3. Guide Prat. 112, 234. 1S76. Originated at Zoar, Ohio. Tree vigorous, an early and abundant bearer; shoots dark brown. Fruit medium or below, acute-pyriform, light yellow, thickly dotted with minute green dots, beautiful crimson or carmine in the sun with deep red dots; stem long, curved; slender, fleshy at insertion, often by a ring or lip, in a small cavity; caljTc large for size of finiit, open; lobes erect or recurved; flesh white, granular, half breaking, moderately juicy, sweet, aromatic; good; early Aug. Zoe. I. Ont. Fr. Gr. Assoc. Rpt. 72. 1883. 2. Guide Prat. loi. 1895. A foreign sort, probably French. Tree verj' vigorous, thrifty. Fruit very large, oblong, deep green; flesh tender, melting, sweet; Dec. and Jan. THE PEARS OF NEW YORK 589 BBLIOGRAPHY AND REFERENCES, WITH ABBREVIATIONS USED The list of books which follows contains all American pomological works in which the pear is discussed at any length. Only such European books are Hsted, however, as were found useful in writing The Pears of New York. Only periodicals are listed to which references are made in the text of the book. The reports and bulletins of experiment stations and horticultural societies are not included since the abbreviations used for such publications will be recognized by all. The date of copyright has been preferred to that of publication, though sometimes it has been necessary to use the latter, as when there were several editions from the same copyright. Aepfel u. Birnen Aepfel und Bimen. Die wichtigsten deutschen Kem- obstsorten. Herausgegeben im engen Anschlusse an die " Statistik der deutschen Kemobstsorten " von R. Goethe, H. Degenkolb und R. Alertens und unter der Leitung der Obstund Weinbau-Abteilung der Deutschen Landwirtschafts-Gesellschaft. {Illnstrirt.) Berlin: 1894. Am. Gard American Gardening. An Illustrated Journal of Horticulture and Gardener's Chronicle. New York: 1892-1904. Copy- right, 1903. (Before its union with Popular Gardening in 1892, the pubhcation was known as The American Garden. Both Popular Gardening and The American Garden resulted from the imion or absorption of several other horticultural periodicals.) Am. Gard. Mag The American Gardener's Magazine, and Register of Useful Discoveries and Improvements in Horticulture and Rural Affairs. See Mag. Hort. Am. Hort. An American Horticultural Annual. A Year-book of Horticul- tural Progress for the Professional and Amateur Gardener, Fruit-grower, and Florist. {Illustrated.) New York: 1S67. CopjTight, 1867. New edition. New York: 1870. Copy- right, 1869. Am. Jour. Hort The American Journal of Horticulture and Florist's Companion. (Illustrated.) Volumes 1-5. Boston: 1S67-1869. Copy- rights, 1867-1869. Continued as Tilton's Journal of Horti- culture and Floral Magazine. {Illustrated.) Volumes 6-9. Boston: 1869-71. Copyrights, 1869-1871. 590 THE PEARS OF NEW YORK Am. Pom. Soc. Rpt Proceedings of the American Pomological Society. Issued usually biennially from 1850 to date. First published as the Proceedings of the National Convention of Fruit Growers in 1848. Ann. Hort Annal of Horticulture and yearbook of information on prac- tical gardening. 5 Volumes. London: 1846-1850. Ann. Pom. Beige Annales de Pomologie Beige et EtrangSre; publiees par la Com- mission royale de Pomologie Instituee par S. M. le Roi des Beiges, illlustrc.) Huit Tomes. Bruxelles: 1853-1860. Bailey, Ann. Hort Annals of Horticulture in North America for the Years 1889- 1893. A Witness of Passing Events and a Record of Pi ogress. By L. H. Bailey. New York: 1890-1894. Copyrights, 1889, 1891-1894. Baltet, Cult. Fr Traite de la Culture Fruiticre Commerciale et Bourgeoise. Par Charles Baltet. (Jllustre.) Quatrieme fidition. Paris: 1908. Barry, Fr. Garden The Fruit Garden. By P. Barry. {Illustrated.) New York: 1852. Copyright, 1851. Revised Edition, 1896. Copy- right, 18S3. Black, Cult. Peach & Pear. The Cultivation of the Peach and the Pear, on the Delaware And Chesapeake Peninsula; with a Chapter on Quince Culture and the Culture of Some of the Nut-Bearing Trees. By John S. Black, M. D. {Illustrated.) Wilmington: 1886. Copyright, 1886. Bradley, Gard New Improvements of Planting and Gardening, both Philo- sophical and Practical. In three parts. By Richard Bradley. {Illustrated.) Seventh Edition with Appendix. London: 1739. Bridgeman, Gard. Ass't. . . The Young Gardener's Assistant, in three parts. By Thomas Bridgeman. New Edition, with an Appendbc. New York: 1857. Copyright, 1847. Brookshaw, Hort. Reposit. The Horticultural Repository, containing Delineations of the best Varieties of the Different Species of English Fruits. By George Brookshaw. {Illustrated.) In Two Volumes. Lon- don: 1823. Brookshaw, Pom. Brit Pomona Britannica, or A Collection of the Most Esteemed Fruits at present Cultivated In Great Britain; selected principally from the Royal Gardens At Hampton Court, and the remainder from The Most Celebrated Gardens Round London; Accurately Drawn and Colored from Nature, with Full Descriptions of their Various Qualities, Seasons, &c. By George Brookshaw. Volumes I and II. London: 1817. Vol. II. The Pear. THE PEARS OF NEW YORK 59 1 Budd-Hansen, Am. Hort. Man American Horticultural Manual. By J. L. Budd, assisted by N. E. Hansen. {Illustrated.) In Two Volumes. Volume 2, New York and London: 1903. Copyright, 1903. Bunyard, Handb. Hardy Fr A Handbook of Hardy Fruits more commonly groi^Ti in Great Britain. Apples and Pears. By Edward A. Bunyard. London: 1920. Bunyard - Thomas, F r . Gard The Fruit Garden. By George Bunyard and Owen Thomas. (Illustrated.) London and New York: 1904. Can. Hort The Canadian Horticulturist. (Illustrated.) Toronto and Peterboro: 1878 to date. Cat. Cong. Pom. France. . Societ6 Pomologique de France Catalogue Descriptif des Fruits Adoptes par le Congres Pomologique. Lyon: 1887. Ibid.: 1906. Cecil, Hist. Gard. Eng. ... A History Of Gardening In England. By the Hon. Mrs. Evel\Ti Cecil. Third and enlarged edition. (Illustrated.) New York: 1910. Christ, Handb Handbuch uber die Obstbaumzucht und Obstlehre. Von J. L. Christ. Vierte, sehr verbesserte und vermehrte Auflage. Frankfvu-t: 181 7. Cole, Am. Fr. Book The ^\merican Fruit Book ; containing directions for Raising, Propagating, and Managing Fruit Trees, Shrubs and Plants; with a description of the Best Varieties of Fruit, including New and Valuable Kinds. By S. W. Cole. (Illustrated.) Boston: 1849. Copjiight, 1849. Country Gent The Country Gentleman. Albany: 1853-1865. The Culti- vator & Country Gentleman. Albany: 1866-189 7. The Country Gentleman. Albany and Philadelphia: 1898 to date. Coxe, Cult. Fr. Trees A View of the Cultivation of Fruit Trees, and the Management of Orchards and Cider; with accurate descriptions of the most estimable varieties of Native and Foreign Apples, Pears, Peaches, Plums and Cherries, cultivated in the middle states of America. By William Coxe. (Illustrated.) Phil- adelphia: 181 7. Copyright, 181 7. Cultivator The Cultivator. Albany: 1834-186 5. In 1866 imited with The Coimtry Gentleman. Cult. & Count. Gent The Cultivator & Country Gentleman. See Country Gent. De Candolle, Or. Cult. Plants Origin of Cultivated Plants. By Alphonse de CandoUe. Geneva [Switzerland]: 1882. New York: 1885. 592 THE PEARS OF NEW YORK Decaisne & Naudin, Man. Amat. Jard Dctit. Obstsorten. Manuel de L 'Amateur Des Jardins Traite General D' Horti- culture. Par Jh. Decaisne et CH. Naudin. {Illnstre.) Quatre Tomes. Paris. Vol. 4. Pears. Deutschland's Obstsorten bearbeitet von Mullcr-Diemitz, Grau-Korbelitz, Bissmann-Gotha unter Mitwirkung her- vorragender Fachmanner. Sechs Bande ; Hefte i-i 8. Stutt- gart: 1905-10. Dochnahl, Fuhr. Obst- Icunde Der sichere Fiihrer in der Obstkunde auf botanisch-pomo- logischen Wege oder Systematische Breschreibung aller Obstsorten. Von F. J. Dochnahl. Vier Bande. Niim- berg: 1855-60. Vol. 2, 1856. Pears. Downing, Fr. Trees Am. . . The Fruits and Fruit Trees of America: or the culture, propaga- tion, and management, in the garden and orchard, of fruit trees generally; with Descriptions Of All The Finest Vari- eties Of Fruit, Native and Foreign, Cultivated In This Country. By A. J. Downing. {Illustrated.) New York & London: 1845. Copyright, 1845. Second edition, same text, with colored plates, 1847. First revision, by Charles Downing. New York: 1857. Copyright, 1857. Second revision by Charles Downing. New York: 1869. First appendix, 1872. Second appendix, 1876. Third appendix, 1881. Downing, Selected Fr .... Selected Fruits : from Downing's Fruits And Fruit-Trees of America. With Some New Varieties: including Their Cul- ture, Propagation, and Management in the Garden and Orchard. By Charles Downing. (Illustrated.) New York: 1872. Copyright, 1871. Duhamel, Trait. Arb. Fr. . Traite Des Arbes Fruitiers; Contenant Leur Figure, Leur Description, Leur Cultiu-e, &c. Par M. Duhamel Du Mon- ceau. {Illustre.) Tomes I et II. Paris: 1768. Edition publie en 1872, en trois tomes. Nouvelle Edition en six tomes, 1 80 7-1 83 5. Elliott, Fr. Book Elliott's Fruit Book; or, the American Fruit-Grower's Guide in Orchard and Garden. By F. R. Elliott. [Illustrated.) New York: 1858. Copyright, 1854. Revised edition, 1859. Field, Pear Cult Pear Culture. A Manual for the Propagation, Planting, Culti- vation, and Management of The Pear Tree. By Thos. W. Field. {Illustrated.) New York: 1859. Copyright, 1858. Flor. & Pom The Florist And Pomologist : A Pictorial Monthly Magazine of Flowers, Fruits, and General Horticulture. Conducted at first by Robert Hogg and John Spencer, later by Thomas Moore and William Paul. {Illustrated.) London: 186 2- 1884. THE PEARS OF NEW YORK 593 Forsyth, Treat. Fr. Trees. A Treatise on the Culture and Management of Fruit Trees. By WilHam Forsyth. London: 1802. Same with an Intro- duction and Notes, by WilHam Corbett. Albany: 1803. Seventh edition [English] London: 1824. Gard. Chron TheGardener's Chronicle. {Illustrated.) London: 1841 to date. Gard. & For Garden And Forest. A Journal of Horticulture, Landscape Art and Forestry-. Conducted by Charles S. Sargent. (Illustrated.) Volumes I-X. New York: 1888-1897. Copy- rights, 1888-1897. Gard. Mon The Gardener's Monthly and Horticultural Advertiser. Edited by Thomas Meehan. (Illustrated.) Philadelphia: 1859-1887. Garden The Garden. (Illustrated.) London: 1872 to date. Gaucher, Pom. Prak. Obst. Pomologie des Praktischen Obstbaumziichters. Von N. Gau- cher. (Illustrirt.) Stuttgart: 1894. Gen. Farmer The Genesee Farmer. Edited by Luther Tucker, Rochester: 1831-1839. Then consolidated with the Cultivator. Another periodical of the same name was published in Rochester from 1845 to 1865. Also New Genesee Fanner and Monthly Genesee Farmer. Gerarde, Herball The Herball or Generall Historic of Plantes. By John Gerarde. Enlarged and amended by Thomas Johnson. London: 1633. Reprinted without alteration, 1636. Guide Prat Guide Pratique de L'Amateur De Fruits. Description Et Culture Des Vari^tes De Fruits classics par series de merite Composant Les Collections Pomologiques De L'Etablisse- ment Horticole des Fr^res Simon-Louis. A Plantieres-Les- Metz (Lorraine Annexee) Suivi D'Une Table Generale Alphabetique de Tous Les Synon^-mes Connus, Frangais et fitrangers, appartenent k chaque variete. Par 0. Thomas. Nancy: 1876. Deuxieme Edition. Paris et Nancy: 1895. Hoffy, N. Am. Pom Hoffy's North American Pomologist, containing numerous Finely Colored Drawings, accompanied by letter press descriptions, &c., of Fruits of American Origin. Edited by WilHam D. Brinckle. Book No. i. Philadelphia: i860. Cop\Tight, i860. Hoffy, Orch. Com The Orchardist's Companion. Alfred Hoffy, Editor and PubHsher. A quarterly journal. Vol. I, 1841-2; Vol. II, 1842-3. Philadelphia. Hogg, Fruit Man The Fruit Manual: A Guide to the Fruits and Fruit Trees of Great Britain. By Robert Hogg. First edition, London: i860. Second edition, 1861. Third edition, 1866. Fourth edition, 1873. Fifth edition, 1884. 38 594 THE PEARS OF NEW YORK Hort. Reg. (Am.) Horticultural Register and Gardener's Magazine. Edited by T. G. Fessenden and J. E. Teschemacher. Volume I. Boston: 1835. Hort. Reg. (Eng.) The Horticultural Register and General Magazine. By Joseph Paxton and Joseph Harrison. Vol. I. London : 1833. Horticulturist The Horticulturist and Journal of Rural Art and Rural Taste. Fotmded and first edited by A. J. Downing. {Illustrated.) Volumes i to 30. Albany, Philadelphia and New York: 1846-1875. Hovey, Fr. Am The Fruits of America, containing Richly Colored Figures, and full Descriptions of all the choicest Varieties cultivated in the United States. By C. M. Hovey. Volume I. Boston and New York: 1852. Volimie H. Boston: 1856. Copy- right, 1851. Tour Hort The Journal of Horticulture: Began as The Cottage Gardener; or Amateur's and Cottager's Guide to out-door gardening and spade cultivation. 25 Volumes. London: 1 849-1 861. Continued as The Journal of Horticulture, Cottage Gard- ener, and Coimtrj' Gentleman. A Journal of Horticulture, Rural and Domestic Economy, Botany and Natural History. New Series. 38 Volumes. London: 1861-1880. Con- tinued as The Journal of Horticulture, Cottage Gardener, and Home Farmer. A Chronicle of Country Pursuits and Country Life, including Poultry, Pigeon, and Bee-keeping. Third Series. 59 Volumes. London: 1880-1909. Jour. Roy. Hort. Soc The Journal of the Royal Horticultioral Society. London: 1846 to date. Vols. 1-9, 1846-55, bear the title of The Journal of the Horticultural Society of London. Kenrick, Am. Orch The New American Orchardist. By William Kenrick. Bos- ton: 1833. Copyright, 1832. Second edition. Boston: 1835. Copyright, 1835. Seventh edition, enlarged and improved, with a supplement. Boston: 1845. Copyright, 1841. Knoop, Fructologie Part L Pomologie, ou Description des meilleures sortes de Pommes et de Poires. Part H. Fructologie, ou Descrip- tion des Arbres Fruitiers. Par Jean Herman Knoop. (Illustre.) Amsterdam: 1771. Koch, Deut. Obst Die Deutschen Obstgeholze. Vorlesimgen gehalten zu Berlin im Winterhalbjahr 1875-76. Von Karl Koch. Stuttgart: 1876. Kraft, Pom. Aust Pomona austriaca, Abhandlung von den obstbaumen worinn ihre gestalt, erziehung und pflege angezeigt und beschrieben wird. Von Johann Kraft. Zwei Theile. Vienna: 1792. THE PEARS OF NEW YORK 595 Langley, Pomona Pomona, or the Fruit Garden Illustrated. By Batty Langley. London: 1729. Lauche, Deut. Pom Deutsche Pomologie. Chromolithographische Abbildung, Beschreibung imd Kulturanweisung der empfehlenswerthes- ten Sorten Aepfel, Bimen, Kirschen, Pflaumen, Aprikosen, Pfirsche und Weintrauben. Nach den Ermittelungen des Deutschen Pomologen-Vereins herausgegeben von W. Lauche. (Illustrirt.) Bande I-VII. Berlin: 1882-3. Vol. II. Pears. Le Bon Jard Le Bon Jardinier. 126" fidition Almanach Horticole, 1S82 et 129^ Edition, 1S84. Paris. Leroy, Diet. Pom Dictionnaire de Pomologie. Par Andre Leroy. (Illustre.) Six Tomes. Paris: 1867-1879. Vols, i & 2. Pears. Liegel, Syst. Anleit Systematische Anleitung zur Kermtniss der vorziiglichsten Sorten des Kern-, Stein-, Schalen- und Beerenobster. Von Georg Liegel. Passau: 1825. Lindley, Guide Orch. Gard. A Guide to the Orchard And Kitchen Garden ; or, an account of the most valuable fruit and vegetables cultivated In Great Britain : with Kalendars of the Work Required in the Orchard and Kitchen Garden during every^ month in the year. By George Lindley. Edited by John Lindley. London: 1831. Lindley, Pom. Brit Pomologia Britannica; or. Figures and Descriptions of the most important Varieties of Fruit cultivated in Great Britain. By John Lindley. Three Volumes. London: 1 84 1. Vol. 2. Pears. Lend. Hort. Soc. Cat A Catalogue of the Fruits Cultivated in the Garden of the Horticultural Society of London. London: 1826. Second edition, 1831. Third edition, 1842. A supplement was pubHshed in 1853. Loudon, Enc. Gard An Encyclopedia Of Gardening. By J. C. Loudon. {Illus- trated.) New edition. London: 1834. Lucas, Handb. Obst Vollstandiges Handbuch der Obstkultur. Von Ed. Lucas. (Illustrirt.) Stuttgart: First edition, 1880; second edition, 1886; third edition, 1893. Third edition edited by Fr. Lucas, 1894. Mcintosh, Bk. Gard The Book of the Garden. By Charles Mcintosh. (Ilhis- trated.) Two Volumes. London: 1853-5. McMahon, Am. Gard. Cal. The American Gardener's Calendar. By Bernard McMahon. Philadelphia: 1806. Mag. Hort The Magazine of Horticulture. Boston: i S3 7-1 868. First pubHshed as The American Gardener's Magazine, 1835-6. Edited by C. M. Hovey with P. B. Hovey, Jr., associate editor during 1835-6. 596 THE PEARS OF NEW YORK Manning, Book of Fruits. . Book of Fruits. By Robert Manning. (Illustrated.) Salem: 1838. Copyright, 1838. Mas, Le Verger Le Verger ou Histoire, Culture Et Description avec planches coloriees Des Varietes De Fruits Les Plus G^neralement Connues. Par M. Mas. Huit Tomes. Paris: 1866-73. Vols. 1-3. Pears. Mas, Pom. Gen Pomologie G^nerale. Par M. Mas. (Illustre.) Dotize Tomes. Paris: 1872-83. Vols, i & 3-7. Pears. Mathieu, Nom. Pom Nomenclator Pomologicus. Von Carl Mathieu. Berlin: 1889. Mawe-Abercrombie, Com. Gard The Complete Gardener. By Thomas Mawe and John Aber- crombie. London: 1829. Miller, Gard. Diet The Gardener's Dictionary. By Philip Miller. Sixth edition. London: 1752. Revised edition. By Thomas Martyn. London: 1807. Nat. Nut The National Nurser\Tnan. Published by The National Nurseryman Publishing Co. (Illustrated.) Rochester: 1893 to date. Noisette, Man. Comp. Jard Manuel Complet du Jardinier; Maraicher, P^pini^riste, Botan- iste, Fleuriste et Paysagiste. Par M. Louis Noisette. Quatre Tomes. Paris: i860. Vol. 2. Pears. Oberdieck, Obst-Sort Deutschlands beste Obst-Sorten. Von F. G. C. Oberdieck. Leipzig: 1881. Parkinson, Par. Ter Paradisi in Sole. Paradisus Terrestris. By John Parkinson. (Illustrated.) London: 1629. Phillips, Com. Orch The Companion for the Orchard. An Historical And Botanical Account of Fruits Known In Great Britain. By Henry Phillips. New Edition. London: 1831. Pom. France Pomologie De La France ou Histoire Et Description de tous Les Fruits Cvdtives En France Et Admis Par Le Congres Pomologique. (Illustre.) Tomes I-VHI. Lyon: 1863- 1873. Vols. 1-4. Pears. Pom. Mag The Pomological Magazine; or. Figures And Descriptions of the Most Important Varieties Of Fruit cultivated in Great Britain. Three Voliomes. Lgndon: 1828-30. This work has also been published imder the title Pomona Brittanica. Popular Gard Popular Gardening. An Illustrated periodical devoted to Horticulture in all its branches. Volume I. Buffalo: 1886. Continued as Popular Gardening and Fruit Growing. Vol- »imies II-IV. Buffalo: 1 887-1 891. Consolidated with The American Garden and continued as American Gardening. New York: 1892-1904. THE PEARS OF NEW YORK 597 Prince, Cat. Fr. Trees .... Catalogue of Fruit And Ornamental Trees & Plants, Bulbous Flower Roots, Green-House Plants, &c. &c. Cultivated at the Linnaean Botanic Garden, William Prince, Prop. Twenty-second edition. New York: 1823. Prince, Pom. Man The Pomological Manual : or, A Treatise on Fruits. By William Robert Prince, aided by William Prince. Second Edition. Part I. New York; 1832. Copyright, 1831. Part II. New York: 1832. CopjTight, 1832. Prince, Treat. Hort A Short Treatise on Horticulture. By William Prince. New York: 1828. Copyright, 1828. Prince, Treat. Trees & Plants A Treatise on Fruit and Ornamental Trees And Plants, culti- vated at the Linnasan Botanic Garden, Flushing, Long- Island, near New- York. By William Prince. New York: 1820. Ragan, Nom. Pear, B. P. I. Bvil Nomenclature of the Pear; A Catalogue-Index of the Known Varieties Referred to in American Publications from 1804 to 1907. Complied by W. H. Ragan. Issued as U. S. Dept. Agr. Bur. PI. Ind. Bui. 126: 1908. Rea, Flora Flora: Seu, De Florum Cultura; or A Complete Florilege. By John Rea. 3 Books. London: 1676. Book 3. Pears. Rev. Hort Revue Horticole. Journal D' Horticulture Pratique. (Illustre.) Paris: 1S29 to date. Rural N. Y The Rural New-Yorker. A Journal for the Suburban and Country Home. {Illustrated.) Rochester and New York: 1850 to date. Soc. Nat. Hort. France Pom Societe Nationale D' Horticulture De France. Section Pomo- logique. Les Meilleurs Fruits au debut du XX"^ si^cle. {Illustre.) Paris: 1904. Thacher, Am. Orch The American Orchardist. By James Thacher. Boston : 1822. Copyright, 1822. Thomas, Am. Fruit Cult. . The American Fruit Culturist. By John J. Thomas. {Ilhis- trated.) First Edition. Geneva and Auburn, N. Y. : 1846. Copyright, 1846. Revised Edition. Auburn, N. Y.: 1851. Copyright, 1849. Revised Edition. New York: 1869. Copyright, 1867. Revised Edition. New York: 1885. Copyright, 1875-1885. Twentieth Edition, Revised and Enlarged. New York: 1897. CopjTight, 1897. Twenty- first Edition, Revised and Enlarged. New York: 191 1. Copyright, 1903. 598 THE PEARS OF NEW YORK Thompson, Gard. Ass't. . . The Gardener's Assistant; Practical and Scientific. By Robert Thompson. {Illustrated.) Two Volumes. London: 1859. Same, revised by William Watson. Six Volumes. London: 1901. Til ton. Jour. Hort Tilton's Journal of Horticulture and Floral Magazine. See Am. Jour. Hort. Trans. Lond. Hort. Soc. . . Transactions of the Horticultural Society of London. Volume I. London: 1815. Vokmie H. London: 1817. Volume in. London: 1820. Volume IV. London: 1822. Volume V. London: 1824. Volume VI. London: 1826. U. S. D. A. Rpt Reports of the United States Department of Agriculture: 1862-1894. U. S. D. A. Yearbook Yearbook of the United States Department of Agriculture: 1894 to date. U. S. Pat. Off. Rpt Reports of the Agricultural section of the United States Patent Office: 1837 to 1861. Wickson, Cal. Fruits The California Fruits and How To Grow Them. By Edward J. Wickson. {Illustrated) Second Edition. San Fran- cisco: 1891. Copyright, 1889. Fourth Edition. Los Angeles: 1909. CopjTight, 1908. Seventh Edition. San Francisco: 1914. Copyright, 19 14. Willich, Dom. Enc Domestic Encyclopedia or a Dictionary of Facts. By A. F. M. Willich. First American edition with additions by James Mease. In five volumes. Volume 4. Philadelphia: 1803. Wilson, Nat. W. China ... A Naturalist In Western China with Vasculimi, Camera, and Gun. Being some account of Eleven Years' Travel, Explora- tion, and Observation in the More Remote Parts of the Flowery Kingdom. By Ernest Henry Wilson. Two Vol- umes. New York: 1913. INDEX A Gobert (syn. of Angobert), 248 A. J. Cook, 236 Aarer Kundbime, 236 Abb^ Fetel, 236 Abb6 P^rez, 236 Abbott, 236 Abbott, Mrs. T., orig. of Abbott, 236 Abdon Bime, 236 Abele de St. Denis, 236 Abercromby, 236 Achalzig, 237 Achan, 237 Acidaline, 237 Acme, 237 Adams, 237 Adams, Dr. H., orig. of Adams, 237 Adanson Apothekerbirne (syn. of Aglae Adanson), 239 Adelaide de Reves, 237 Adile (syn. of Adele de Saint-Denis), 237 Adele Lancelot, 237 Adele de Saint-Denis, 237 Admirable, 238 Admiral Cecile (syn. of Amiral Cecile), 245 Admiral Farragut, 238 Admiral Foote, 238 Adolphe Cachet, 238 Adolphe Fouquet, 238 Adolphine Richard, 238 Aehrenthal, 238 Agathe de Lescours (syn. of Agathe de Lescourt), 238 Agathe de Lescourt, 238 Aglae Adanson, 239 Aglae Gr^goire, 239 Agnes, 239 Agricola, 239 Agua de Valence, 250 Ah-Mon-Dieu, 239 Aigue, 239 Aiken, 239 Aime Ogereau, 240 Aim^e Adam, 240 Akatsupo, 240 Alamo, 240 Albertine, 240 Alcinous, pear in garden of, 4 Alexander, 240 Alexander Lucas, 240 Alexandre Bivort, 240 Alexandre Chomer, 241 Alexandre de la Herche, 241 Alexandre Lambre, 241 Alexandre de Russie, 241 Alexandrina, 241 Alexandrine Douillard, 241 Alexandrine Helie (syn. of Belle Julie), 265 Alexandrine Mas, 241 Alexiens Bros., orig. of Pius X, 500 Alfred de Madre, 242 Alice Payne, 242 Allerton, 242 Alliance franco-russe, 242 Alouette, 242 Alpha, 242 Alphonse Allegatiere, 242 Alphonse Karr, 242 Amadotte, 243 Amande Double, 243 Amandine, 243 Ambrette, 243 Arabrette d'fit6, 243 Ambrette d'Hiver (syn. of Ambrette), 243 Ambrosia, 244 Amed^e Leclerc, 244 Amelanchier, relationship of, to pear, 57 Amffie Leclerc, 244 America, 244 America, arrival of pear in, 40; climate of, uncon- genial to pears, 38; importation of European pear varieties into, 52; pear in, 37 American pear culture, influence of Oriental pears on, 55 American pear districts, 38 Amie Verdier, 244 Amiral, 244 Amiral Cecile, 245 Amir^ Joannet, 245 Amlisberger Mostbime, 245 Amoselle panachee (sjti. of Bergamote de Hollande Panachee), 269 Amour, 245 Amstettner Mostbime, 245 Ananas, 245 Ananas de Courtrai, 245 Aymnas de CourtrayXsyn. of Ananas de Courtrai), 245 Ananas d'iit^, 246 Andenken an den Congress (syn. of Souvenir du Congres), 218 Andouille, 246 Andr6 Desportes, 122 Andrew Murray, 246 Andrews, 246 Ange, 246 Angel, 246 Angeline, 246 Ang61ique de Bordeaux, 247 599 6oo THE PEARS OF NEW YORK Ang^lique Cuvier, 247 Ang^lique Leclerc, 247 Ang^lique de Rome, 247 Angers, Horticultural Society of, orig. of Cassante du Cornice, 329; Colmar d'Autorrme Nouveau, 342 ; Dhomm^e, 359; Gros Lucas, 404; Sucr^e du Cornice, 555 Angleterre (syn. of Beurr6 d'Angleterre), 284 Angleterre d'Hiver, 247 Angleterre Nain, 247 Angobert, 248 Angoisse, 248 Angora, 248 Angoucha, 248 Angoukme (syn. of Duchesse d'Angouldme), 154 Anjou (syn. of Beurre d'Anjou), 127 Anna Audisson (syn. Anna Audusson), 249 Anna Audusson, 249 Anna Nelis, 249 Anne de Bretagne, 249 Anne of Brittany (syn. of Anne de Bretagne), 249 Ansault, 123 Anthoine, Dieudonn6, orig. of Dieudonn^ Anthoine, 359 Anthony Thacher, 249 Antoine, 249 Antoine Delfosse, 249 Antoinette, 249 Anversoise, 250 Apfelblattrige Azerolbime, 250 Apotherkerbime, 250 Apple, 250 Apple Pear, 250 Apples, relationship to pears, 58 Appoline, 250 Aqueuse d'Esclavonie, 250 Aqueuse de Meiningen, 251 Arabella, 251 Arbre Courb6, 251 Arcedeckene, Andrew, orig. of Suffolk Thorn, 556 Archduke of Austria, 251 Archiduc Charles, 251 Archiduc d'fit^, 251 Archiduc Jean d'Autriche, 251 Archiduchesse d'Autriche, 251 Arendt Dechantsbime, 252 Argent, 252 Argusbime, 252 Arkansas, 252 Arkansas Mammoth (syn. of Arkansas), 252 Arlequin Musqu^, 252 Arlingham Squash, 252 Armand Provost, 253 Arm^nie, 253 Arnold, 253 Arnold & Frazier, orig. of Arnold, 253 Arthur Bivort, 253 Arthur Chevreau, 253 Arundell, 253 Aspasie Aucourt, 253 Aspidiotus perniciosus on pear, 117 Aston Town, 254 Audibert, 254 Audusson, Alexis, orig. of Lucie Audusson, 453 Audusson, Anne-Pierre, orig. of Beurr^ Audusson, 284 Augier, 254 Augustbime, 254 Auguste de Boulogne, 254 Auguste Droche, 254 Auguste Jurie, 254 Auguste von Krause, 254 Auguste Miguard, 255 Auguste Royer, 255 Augustine, 255 Augustine Lelieur, 255 Augustus Dana, 255 Aurate, 255 Auray, 255 Autocrat, 256 Autumn Bergamot, parent of Gansel Bergamot, 391 Autumn Bergamot (English), 256 Autumn Colmar, 256 Autumn Josephine, 256 Autumn Nelis, 256 Avocat Allard, 257 Avocat N^lis, 257 Avocat Tonneher, 257 Ayer, 257 Ayer, O. H., orig. of Ayer, 257; Douglas, 150 Aylton Red, 257 Azerole, 257 B. S. Fox (syn. of Fox), 168 Bachelier, Louis-Frangois, orig. of Beurr6 Bachelier, 285 Bacillus amylovorous, cause of pear blight, 112 Backhouse, James, orig. of Beurr^ Backhouse, 285 Bacterium tumefaciens, cause of crown-gall on pears, 116 Baguet, 257 Bailly, orig. of Beiur^ Bailly, 285 Bakholda, 258 Baking, 258 Baldschmiedler, 258 Balduinsteiner Kinderbime, 258 Ballet, orig. of Madame Ballet, 456 Balosse, 258 Balsambime, 258 Baltet, Charles, introd. of Roosevelt, 213; orig. of Virginie Baltet, 573 Baltet, Ernest, orig. of Beurr^ d'Avril, 285; Comte Lelieur, 346; Madame Ly6-Baltet, 458 Baltet Bros., orig. of Beurr^ Baltet Pere, 286; Charles Ernest, 334; Docteur Joubert, 361; Guyot, 174; Ministre Viger, 473; Professeur Opoix, 514 Baltet Senior (syn. of Beurr^ Baltet Pere), 286 Bankerbine, 258 Bankhead, Capt., orig. of Jewel, 430 Banks, 258 Baptiste Valette, 258 Bar Seckel (syn. of Barseck) 260 THE PEARS OF NEW YORK 60 1 Barbancinet, 258 Barbe N^lis, 259 Barker, 259 Barland, 259 Barnadiston, 259 Baron Deman de Lennick, 259 Baron d'hiver (syn. of Baronsbime), 260 Baron Lcroy, 259 Baron Trauttenberg, 259 Baron Treyve, 259 Baronne de Mello, 260 Baronsbime, 260 Barry, 260 Barry, Patrick, biography of, 203 Barry, William Crawford, biography of, 204 Barseck, 260 Barth^lemy du Mortier, 260 Barthere, discov. of Duchesse d'Hiver, 372 Bartlett, 124 Bartlett, Enoch, dissem. of Bartlett, 125 Bartlett, parent of Barseck, 260; Big Productive, 309; Dempsey, 357; Eva Baltet, 379; Favoriet Morel, 381; F(51ix Sahut, 381 ; Le Lecher, 444; Lucy Duke, 194; Lyerle, 454; Professeur Barral, 514; S. T. Wright, 533; Ulatis, 567; Winter Wil- liams, 584 Bartlett and Kieffer leading commercial pears, 84 Bartram, 260 Bartram, Ann, orig. of Bartram, 260 Bartram, John, orig. of Petre, 497 Bartranne, 260 Baseler Sommer-Muskatellerbime, 261 Basiner, 261 Bassin (syn. of Jargonelle (French) ), 178 Baudry, 261 Baumann Brothers, orig. of Beurr^ BoUwiller, 288 Beacon, 261 Beadnell, 261 Beadnell, John, orig. of Beadnell, 261 Beau de la Cour, 261 Beau Present d'Artois, 261 Beauchamp, orig. of Beurr6 de I'Assomption, 284; Beurr6 Beauchamp, 286; Souvenir de Gaete, 550 Beaufort, 262 Beauvalot, 262 Beemaert, Reynaert, discov. of Fondante de Cueme, 384 Beier Meissner Eierbime, 262 Belgische Blutbirne (syn. of Sanguinole de Belgique), 540 Belgische Pomeranzenbirtie (syn. of Fondante des Pres), 385 Belgische Zapfenbirne (syn. of Long Green), 449 Belgium, pear in, 16 Belle Angevine, 262; parent of Bon-Chr6tien Vermont, 315 Belle Angevine (syn. of Pound), 208 Belle apres Noel (syn. of Fondante de Noel), 164 Belle des Arbr^s, 262 Belle Audibert (syn. of Audibert), 254 Belle de Beaufort, 262 Belle Bessa, 262 Belle de Bolbec, 263 Belle et Bonne de H^e, 263 Belle et Bonne de la Pierre, 263 Belle de Brissac, 263 Belle de Bruxelles sans Pepins, 263 Belle de Craonnais, 263 Belle de la Croi.x Morel, 263 Belle de D^cembre, 264 Belle Epine Dumas (syn. of Epine du Mas), 377 Belle de Esqiiermes (syn. of Fontenay), 165 Belle de F^-ron, 264 Belle du Figuier, 264 Belle de Flanders (syn. of Flemish Beauty), 163 Belle-Fleurusienne, 264 Belle de Flushing (syn. of Harvard), 412 Belle Fondante, 264 Belle de Forets, 264 Belle de Guasco, 264 Belle Gudrandaise, 264 Belle Hugevine, 265 Belle Isle d 'Angers, 265 Belle d'lxelles, 265 Belle de Jarnac (syn. of Nouvelle Fulvie), 483 Belle de Juillet, 265 Belle Julie, 265 Belle de Kain, 265 Belle de Lorient, 265 Belle Lucrative, 125; parent of P. Barrj', 203; President Clark, 509 Belle de Malines, 265 Belle de Martigny, 265 Belle-Moulinoise, 265 Belle de Noel (syn. of Fondante de Noel), 164 Belle de Noisette, 266 Belle de I'Orient (syn. of Belle de Lorient), 265 Belle Picarde, 266 Belle Rouennaise, 266 Belle de Septembre (syn. of Grosse September Bime), 406 Belle de Stresa, 266 Belle Sucr^e, 266 Belle de Thouars, 266 Belle Williams, 267 Belle de Zoar (syn. of Zoar Beauty), 588 Bellissime d'Automne, 267 Bellissime d' £,te (syn. of Jargonelle (French)), 178 Bellissime d'Hiver, 267 Belmont, 267 Beman, 267 Benadine, 267 Benoist, Auguste, orig. of Duchesse de Brissac, 372 ; Marie Benoist, 463; prop, of Beurr^ Benoist, 287 Benoist, Jean-Henri, orig. of Belle de Brissac, 263 Benoist Nouveau, 267 Benoit Caroli, 268 Bensell, 268 Bensell, orig. of Bensell, 268 Benvie, 268 B^quesne, 268 602 THE PEARS OF NEW YORK Berckmans, Louis, orig. of varieties, 240, 308, 373, I 389. 540. 549. 563 Bergamot de Chantilly, 268 Bergamot Louvain, 268 Bergamot Seckel, 268 Bergamot Winter, 268 Bergamote Arsene Sannier, 268 Bergamote dAutomne Panach^e, 269 Bergamote Balicq, 269 Bergamote Boussiere, 269 Bergamote du Bugey (syn. of Bergamotte Bugi), 270 Bergamote Espdren, parent of Directeur Varenne, 360 Bergamote Gansel (syn. of Gansel Bergamot), 391 Bergamote Hamdens, 269 Bergamote d'Hildesheim (syn. of Hildesheimer Bergamotte), 418 Bergamote de HoUande Panach^e, 269 Bergamote Lucrative (syn. of Belle Lucrative), 126 Bergamote de Pdiies (syn. of Easter Bergamot), 374 Bergamote de la Pentecote (syn. of Easter Beurr^), 159 Bergamote Philippot, 269 Bergamote Rose, 269 Bergamotte d'Anvers, 269 Bergamotte d'Automne, 270 Bergamotte Ballicq (syn. of Bergamote Balicq), 269 Bergamotte Bouvant, 270 Bergamotte Bufo, 270 Bergamotte Bugi, 270 Bergamotte de Coloma, 270 Bergamotte de la Cour, 271 Bergamotte Crassane (syn. of Crassane), 350 Bergamotte Crassane d'Hiver (syn. of Beurr6 Bruneau), 289 Bergamotte de Darmstadt, 271 Bergamotte de Donauer, 271 Bergamotte Double, 271 Bergamotte Dussart, 271 Bergamotte Miza Matlieivs (syn. of Groom Prince Royal), 403 Bergamotte Esp(5ren, 271; parent of Beurr^ Henri Courcelle, 297; Bergamotte la Gantoise, 272; President BaraW, 508 Bergamotte d'Esp^ren, parent of Frau Louise Goethe, 389 Bergamotte d'Esperen (syn. of Bergamotte Esp^ren), 271 Bergamotte Esp^ren Souvenir de Plantiferes, 271 Bergamotte d'fit6, 271 Bergamotte d'ete de Kraft (syn. of Kraft Sommer Bergamotte), 438 Bergamotte d'6t6 de Lubeck, 272 Bergamotte Fertile, 272 Bergamotte Fortun^e, parent of Le Lecher, 444 Bergamotte Fortunee (syn. of Fortunde), 387 Bergamotte la Gantoise, 272 Bergamotte Heimbourg, 272 Bergamotte H^rault, 272 Bergamotte Hertrich, 272 Bergamotte-d'Hiver de Furstenzell, 273 Bergamotte d'Hollande, 273 Bergamotte Jars, 273 Bergamotte de Jodoigne, 273 Bergamotte Klinkhardt, 273 Bergamotte Latfay, 273 Bergamotte Lesdble, 273 Bergamotte Liabaud, 274 Bergamotte Mico, 274 Bergamotte de Millepieds, 274 Bergamotte NicoUe, 274 Bergamotte (Euf de Cygne, 274 Bergamotte d'Oisan, 274 Bergamotte de Parthenay, 274 Bergamotte Picquot, 275 Bergamotte Ploskui, 275 Bergamotte Poiteau, 275 Bergamotte Pomme, 275 Bergamotte du Quercy, 275 Bergamotte Reinette, 275 Bergamotte de Roe (syn. of Roe Bergamot), 522 Bergamotte de Rouen, 276 Bergamotte Rouge, 275 Bergamotte Rouge de Mayer, 276 Bergamotte Sageret, 276 Bergamotte Sanguine, 276 Bergamotte Sannier, 276 Bergamotte Sapieganka (syn. of Sapieganka), 541 Bergamotte Silvange, 276 Bergamotte de Souchait, 276 Bergamotte de Soulers, 277 Bergamotte de Stryker, 277 Bergamotte Suisse (syn. of Bergamote dAutomne Panach^e), 269 Bergamotte Suisse Rond, 277 Bergamotte Tardive CoUette, 277 Bergamotte Tardive de Gansel (syn. of Gansel Late Bergamot), 391 Bergamotte Thuerlinckx, 277 Bergamotte de Toumai, 277 Bergamotte de Toumay, 278 Bergamotte von Vezouziere (syn. of VezouziSre), 571 Bergamotte Volltragende, 278 Bergamotte Welbeck (syn. of Welbeck Bergamot), 577 Bergbime, 278 Bergen, 278 Bergen, Cornelius, orig. of Island, 425 Berlaimont, 278 Bernard, 278 Berriays, 278 Bertrand Guinoisseau, 278 Berzelius, 279 Besi de Caen, 279 Besi de Cafloy, 279 Besi-Careme, 279 Besi de Chaumontel (syn. of Chaumontel), 335 Besi Dubost, 279 Besi de I'Echasserie (syn. of Echasserie), 374 Besi Esp^ren, 279 Besi Gamier (syn. of Gamier), 392 Besi Goubault, 279 Besi de Grieser de Bohmerkirsch, 279 THE PEARS OF NEW YORK 603 Besi d'H^ry, 280 Besi Incomparable (syn. of Besi' Sans Pareil), 281 Besi Liboutton, 280 Besi de Mai, 280 Besi de Moncondroiceu, 280 Besi de Montigny, 280 Besi de la Motte, 280 Besi de Naghin, 28 1 Besi de la Pierre, 281 Besi de Quessoy, 281 Besi de Saint-Waast, 281 Besi Sans Pareil, 281 Besi Sanspareil (syn. of Besi Sans Pareil), 281 Besi Tardif, 281 Besi de Van Mens, 282 Besi des Veterans, 282 Besi de Vindr6, 282 Besi de Wutzum, 282 Bessard-Duparc, orig. of Madame Duparc, 457 Bessemianka, 282 Best Favorite, 282 Bettina, 282 Betzelsbime, 283 Betzy, 283 Beurr^ Ad. Papeleu, 283 Beurr^ Adam, 283 Beurr6 dAdenaw, 283 Beurr^ Alexandre Lucas, 283 Beurre Alexandre Lucas (syn. of Alexander Lucas), 240 Beurr^ AUard, 283 Beurr^ Amand(5, 283 Beurrg dAmanlis, 283 Beurr^ Ananas, 284 Beurr6 dAngleterre, 284 Beurr6 dAnjou, 127; parent of Huggard, 421 ; place in commercial pear culture, 84 Beurr6 Antoine, 284 Beurr^ Antoinette, 284 Beurre d' Apremont (syn. of Beurr6 Bosc), 130 Beurr^ AquaUne, 284 Beurr^ dArenberg, 129; confusion of, with Glou Morceau, 129 Beurre d'Arenberg (syn. of Glou Morceau), 172 Beurr^ de lAssomption, 284; parent of Souvenir de Gaete, 550 Beurr6 Andusson, 284 Beurr^ des Augustins, 285 Beurr6 Aun^niere, 285 Beurrd d'Automne de Donauer, 28^ Beurr^ dAvoine, 285 Beurr^ dAvril, 285 Beurr6 Bachelier, 285; parent of S. T. Wright, 533 Beurr6 Backhouse, 285 Beurr6 Bailly, 285 Beurr6 Baltet Pcre, 286 Beurr^ Baud, 286 Beurr^ Beauchamp, 286 Beurr6 Beaulieu, 286 Beurre Beaumont (syn. of Beurr^ de Mortefontaine), 301 Beurrd Beek, 2S6 Beurre des Beguines, 2S6 Beurr6 Bennert, 286 Beurr^ Benoist, 287 Beurre Berckmans, 287 Beurr6 de Biseau, 287 Beurr^ Blanc Dot6, 287 Beurr^ Blanc de Nantes, 287 Beurr^ Boisbunel, 287 Beurr(5 BoUwiller, 288 Beurr^ de Bordeaux, 288 Beurr6 Bosc, 130; parent of Harris, 412; place of, in commercial pear culture, 84 Beurr^ Bourbon, 288 Beurr^ de Breme, 288 Beurr^ Bretonneau, 288 Beurr^ de Brign^, 288 Beurr^ Bronz^, 288 Beurr6 de Brou, 288 Beurr6 Brougham, 289 Beurr6 Bruneau, 289 Beurr6 de Bruxelles, 2S9 Beurr^ Bumicq, 289 Beurr6 du Bus, 289 Beurr6 Bymont, 289 Beurr^ de Caen, 289 Beurr6 Capiaumont, 289 Beurr^ Caty, 290 Beurr6 Caune, 290 Beurr6 du Cercle Pratique de Rouen, 290 Beurr^ du Champ Corbin, 290 BeurrcS Charron, 290 Beurr^ Chatenay, 290 Beurr^ Chaudy, 290 Beurr6 Christ, 290 Beurre Citron, 290 Beurr^ Clairgeau, 132; parent of Cardinal Georges dAmbroise, 328; Huggard, 421; Louis Vilmorin, 451; Th^rese Appert, 562; place of, in commercial pear culture, 84 Beurr6 Clotaire, 290 Beurr^ de Coit, 291 Beurr6 Colmar, 291 Beurr^ Coloma, 291 Beurr^ du Comte Marcolini, 291 Beurr^ de Conitz, 291 Beurr6 Copretz, 291 Beurre Curlet (syn. of Lam)-), 184 Beurr6 Dalbret, 291 Beurr^ Daras, 291 Beurr6 Daviss, 291 Beurr^ Defays, 292 Beurr6 Degalait, 292 Beurr^ Delannoy, 292 Beurr^ Delbecq, 292 Beurre Delicat, 292 Beurr6 Derouineau, 292 Beurr^ Diel, 133; parent of Jeanne dArc, 429; Pierre Comeille, 499 Beurr^ Dilly, 292 Beurr^ Docteur Pariset, 292 6o4 THE PEARS OF NEW YORK Beurre Dore dc Bilboa (syn. of Golden Beurr^ of Bilboa), 398 Beurr^ Doux, 292 Beurr^ van Driessche, 293 Beurr^ Driessen, 293 Beurr6 Dubuisson, 293 Beurr^ Duhaume, 293 Beurr^ Dumont, 293 Beurr^ Dumortier, 293 Beurr^ Dupont, 293 Beurr^ Duquesne, 293 Beurrd Durand, 293 BeuiT^ Duval, 294 Beurre Duvivier (syn. of G^n^ral Duvivier), 395 Beurre d'Ellezelles, 294 Beurre d'Enghien (syn. of Beurrd Colmar), 291 Beurr^ fipine, 294 Beurre ^pine (syn. of Colmar fipinc), 343 Beurr6 d'Esp^ren, 294 Beurrd d'Esquelmes, 294 Beurr^ Eugene Furst, 294 Beurr^ Fauve de Printemps, 294 Beurr^ Favre, 294 Beurr^ Fenzl, 294 Beurr6 de F^vrier, 294 Beurr^ Fid^line, 295 Beurrd Flon, 295 Beurr^ Fouqueray, 295 BeuTT^ Gambler, 295 Beurr^ Gaujard, 295 Beurr6 van Geert, 295 Beurr6 Gendron, 295 Beurr6 de Germiny, 295 Beurr6 de GMlin, 296 Beurr^ Giffard, 134; parent of August Jurie, 254; Fin Juillet, 382 Beurr6 Gilles, 296 Beurr6 Goubault, 296; parent of Fertility, 381 Beurr6 Graue Herbst, 296 Beurr6 Gr^try, 296 Beurr6 Gris, 296; parent of Cabot, 323 Beurr^-Gris d'Enghien, 296 Beurre Gris d' S,le (syn. of Yat), 586 Beurre Gris d' iie de Hollande (syn. of Yat), 586 Beurre Gris d'Hiver Nouveau (syn. of Beurr^ de Lugon), 300 Beurr^ de Grumkon, 296 Beurr6 Grumkower, 296 Beurre Haffner (syn. of Haffner Butterbime), 410 Beurr^ Hamecher, 297 Beurr^ d'Hardenpont, parent of Directeur Tisse- rand, 360 Beurre d'Hardenpont (syn. of Glou Morceau), 172 Beurr^ d'Hardenpont d'Automne, 297 Beurr^ Hardy, 135 Beurr^ Hennau, 297 Beurr6 Henri Courcelle, 297; parent of Cardinal Georges d'Ambroise, 328; Pierre Curie, 499 Beurr^ Hillereau, 297 Beurr6 d'Hiver, 297 Beurr6 d'hiver de Dittrich, 297 Beurr^ d'Hiver de Kestner, 297 Beurr^ de Hochheim, 297 Beurre Hudellet, 297 Beurr^ Jalais, 298 Beurr^ Jean Van Geert, 298 Beurr(5 de Jonghe, 136 Beurre Keek Hall (syn. of Styrian), 554 Beurr^ Kennes, 298 Beurr^ Kenrick, 298 Beurr^ Knight, 298 Beurr^ Knox, 298 Beurr6 de Konick, 298 Beurrd Kossuth, 299 Beurre de Lad(S, 299 Beurr6 Lagasse, 299 Beurr^ Lamoyeau, 299 Beurre Langelier, 299 Beurr^ de Lederbogen, 299 Beurr^ Lefevre, 299 Beurr(5 de Lenzen, 299 Beurr6 Liebart, 299 Beurrd de Lindauer, 300 Beurr^ Loisel, 300 Beurr6 de Longr^e, 300 Beurr6 de Lugon, 300; parent of Casimir, 329 Beurr^ Luizet, 300 Beurre de Mans, 300 Beurre Mauxion, 300 Beurr^ Menand, 300 Beurre de Merode (syn. of Doyenn^ Boussock), 152 Beurr6 Millet, 300 Beurr^ Moir6, 300 Beurr^ Mondelle, 301 Beurr^ Monfontaine, 301 Beurr6 de Mons, 301 Beurr^ de Montgeron, 301 Beurr^ Morisot, 301 Beurr^ de Mortefontaine, 301 Beurr6 de Mortillet, 301 Beurr^ Motte, 302 Beurr6 des Mouchouses, 302 Beurr^ de Naghin, 302 Beurr6 de Nantes, 302 Beurr6 de Nesselrode, 302 Beurr6 Obozinski, 302 Beurr6 Oudinot, 302 Beurr^ de Paimpol, 302 Beurr^ de Palandt, 303 Beurr6 Pauline, 303 Beurr6 Pauline Delzent, 303 Beurr6 Payen, 303 Beurr6 Perran, 303 Beurre Perrault (syn. of Duchesse de Bordeaux), 371 Beurr^ Philippe Delfosse, 303 Beurr6 Pointing de Roux, 303 Beurre de Popuelles, 303 Beurr6 Preble, 303 Beurr6 Pr^coce, 304 Beurr^ Pringalle, 304 Beurr6 de Quenast, 304 Beurr^ de Ramegnies, 304 THE PEARS OF NEW YORK 605 Beurre de Ranee, 304 Beurre Reine, 304 Beurre Richelieu, 304 Beurre Robert (syn. of Doyenn^ du Cornice), 153 Beurre Roland, 304 Beurr^ Remain, 304 Beurr^ Rome Gaujard, 305 Beurre Rose, 305 Beurre Rouge d'Automne, 305 Beurre Rouppe (syn. of Easter Beurr^), 159 Beurr^ Roj^al de Turin, 305 Beurre de Saint-Amand, 305 Beurre de Saint Amaud, 305 Beurre Saint-Aubert, 305 Beurr^ Saint-Frannois, 305 Beurr^ Saint-Marc, 305 Beurre de Saint- Nicolas (syn. of Duchesse d'Orl^ans), 156 Beurr6 Samoyeau, 305 Beurr6 Scheidweiller, 306 Beurr^ Seutin, 306 Beurr6 de Silly, 306 Beurr^ Six, 306 Beurrd Soulange, 306 Beurr6 Spence, 306 Beurr6 Stappaerts, 306 Beurr6 Steins, 306 Beurr^ Sterckmans, 306 Beurr6 de Stuttgardt, 307 Beurr^ Sucr^, 307 Beurr6 Superfin, 137; parent of Comte de Lam- bertye, 346 Beurr6 Thours' , 307 Beurre Thuerlinckx (syn. of Thuerlinckx) , 563 Beurr6 Triguer, 307 Beurr^ de Ubn, 307 Beurr6 Vanille, 307 Beurr6 Varenne de Fenille, 307 Beurr^ Vauban, 307 Beurre Vert d'fiti^, 307 Beurr6 Vert Tardif, 308 Beurre Vert de Tournai (sj'n. of Bergamotte de Toumai), 277 Beurre Vital (syn. of Vital), 574 Beurr6 Wamberchies, 308 Beurr^ de Wetteren, 308 Beurr6 Winter, 308 Beurr6 Witzhumb, 308 Beurre Woronson, 308 Beurr6 Zotman, 308 Beyer Martinsbime, 308 Bey-mont, 308 Bezi Blanc, 309 Bezi de Naples, 309 Bezi Vaet (syn. of Besi de Saint-Waast), 281 Bezy de Caissoy (syn. of Besi de Quessoy), 281 Bidwell, General, orig. of Kennedy, 434 Bied-Charreton, 309 Bierbaumer Mostbime, 309 Big Productive, 309 Bijou, 309 Bill Campbell, 309 Binsce, 309 Birn von Fontenay (syn. of Fontenay), 166 Bime von Turschud, 309 Biseau d'HauteviUe, A. de, orig. of Beurre de Biseau, 287 Biseau d'HauteviUe, Chevalier de, orig. of Pr&ident Watier, 511 Bishop Thumb, 309 Bivort, Alexandre, orig. of varieties, 237, 241, 264, 269, 284, 287, 303, 326, 340, 355. 431, 464, 465, 475. 490, 511. 520, 523, 528, 530, 531, 544, 581; work as pear breeder, 19 Bivort Zuckerbime, 309 Black Hawk, 310 Black Huff cap, 310 Black mold of pear, 1 1 7 Black Pear of Worcester (syn. of Black Worcester), 310 Black Sorrel, 310 Black Worcester, 310 Blackeney Red, 310 Blanchet, Claude, orig. of Claude Blanchet, 340; La France, 440 Blanquet Anastere, 310 Blanquet Long, 311 Blanquet k Longue Queue, 311 Blanquet Pr6coce, 311 Blanquet de Saitonge, 31 1 Blanquette de Toulouse, 31 1 Bleeker Meadow, 311 Blessed, 311 Blickling, 311 Blight, pear, control of, 113; notes on, in Blight resistance of Pyrus ovoidea, 81 ; Pyrus ussuriensis, 78 Blight resistant pear varieties, 112 Block, 311 Block, A., orig. of Acme, 237; Block, 311 Blodget, 312 Blodget, Da%-id, orig. of Blodget, 312 Bloodgood, 138 Bloodgood, James, introd. of Bloodgood, 139 Bloodgood' s Sommerbirne (syn. of Bloodgood), 138 Blooming season of pear varieties, 88 Blooming time of pears, notes on, 87 Blumenbime, 312 Blutbime, 312 Bocksbime, 312 Bodiker Dechantsbime, 312 Bogenakerin, 312 Bohmische fnihe Jakobsbime, 312 Boieldien, 312 Boisbunel, orig. of varieties, 200, 243, 245, 266, 275, 278, 287, 290, 295, 324, 344, 347, 349, 361, 366, 370, 395. 427. 440. 451. 452, 462. 469. 470, 471. 472, 491, 493, 505, 509, 510, 512, 544, 555, 570 Boisselot, orig. of Fortun^e Boisselot, 387 ; President de la Bastie, 509; Professeur Barral, 514 Bolarmud, 312 Bollweiler, orig. of Bollweiler Butterbime, 312 6o6 THE PEARS OF NEW YORK Bollweiler Butterbime, 312 Bologna, 312 Bonamy orig. of Paul Bonamy, 492 Bon-Chretien d'Auch (syn. of Bon-Chretien d'Hiver), 314 Bon-Chr^tien d'Auch (Calvel), 312 Bon-Chr(5tien d'Automne, 313 Bon Chretien Bonnamour, 313 Bon-Chretien de Bruxelles (syn. of Bon-Chr^tien Fondant), 313 Bon-Chr6tien d'Espagne, 313 Bon-Chr6tien d'6t6, 313 Bon-Chr6tien Fondant, 313 Bon-Chretien Fred Baudry (syn. of Baudry), 261 Bon-Chr^tien Fr^d^ric Baudry, 313 Bon-Chretien d'Hiver, 314 Bon-Chr^tien d'Hiver Panache, 314 Bon-Chr^tien Mathieu Joseph Lamarche, 314 Bon-Chretien de Nikita (syn. of Nikitaer Grune Herbst-Apothekerbime), 482 Bon-Chr6tien Prevost, 314 Bon-Chretien de Ranee (syn. of Beurr^ de Ranee), 304 Bon-Chr6tien du Rhin d'Automne, 314 Bon-Chr^tien Ricchiero, 314 Bon-Chr^tien Vermont, 315 Bon-Chr^tien de Vemois, 315 Bon-Chretien de Vemois (syn. of Flemish Bon- Chr^tien), 382 Bon-Chretien Williams' (syn. of Bartlett), 124 Bon Gustave, 315 Bon Parent, 315 Bon-Roi-Ren6, 315 Bon Vicaire, 315 Bonne d'Anjou, 315 Bonne- Antonine, 315 Bonne de Beugny, 316 Bonne Carmelite, 316 Bonne de la Chapelle, 316 Bonne Charlotte, 316 Bonne-Ente (syn. of White Doyennd), 228 Bonne d'Ez^e, 316 Bonne de Jalais, 316 Bonne-Jeanne, 316 Bonne Louise d'Avranches (syn. of Louise Bonne de Jersey), 193 Bonne de Malines, parent of L^ger, 444 Bonne de Malines (syn. of Winter Nelis), 232 Bonne Sophia, 316 Bonne de Soulers (syn. of Bergamo tte de Soulers), 277 Bonne Th^rSse, 317 Bonne des Zoes, 317 Bonnefond, orig. of Madame Bonnefond, 456 Bonnefoy, orig. of Doyermd N^rard, 368; Madame filisa Dumas, 457 Bonners, 317 Bonneserre de Samt-Denis, 317 Bonnet, orig. of Beurr^ Hardy, 136; Lcsbre, 447 Bonnet Zuckerbime, 3 1 7 Bordeaux (syn. of Duchesse de Bordeaux), 371 Bordine Musk, 317 Borers on pear, 120 Bosc, introd. of Styrian, 554 Bosc (syn. of Beurr^ Bosc), 130 Bosc's Butterbime (syn. of Beurr6 Bosc), 130 Base's Flaschenbirne (syn. of Beurr(5 Bosc), 130 Boston (syn. of Pinnco), 499 Botany, structural, of pear, 58 Bouchamp, 317 Boucqueau, Albert, orig. of Fondante Albert, 383 Boucquia, 317 Bouet, Henri, orig. of Henri Bouet, 415 Bourdon de Roi, 317 Boussock (syn. of Doyennd Boussock), 152 Boutoc, 317 Bouvert Musque (syn. of Parfum d'Hiver), 490 Bouvier, Simon, orig. of varieties, 184, 240, 241, 315, 318, 328, 343, 355, 356, 378, 416, 426, 446, 545, 546, 565, 568; work as pear breeder, 19 Bouvier d'Automne, 318 Bouvier Bourgmestre, 318 Bouviers Herbstbime, 318 Bouzin, Norbert, orig. of Doyenn^ de Ramegnies, 369 Bowdoin, 318 Bowne Winter Russet, 318 Boy ken June, 318 Braconot, 318 Brandes, 318 Brandy wine, 140 Braunrote Speckbime, 318 Braunrothe Fruhlingsbime, 319 Braunrothe Sommerrussclet, 319 Brederode, 319 Breeding pears. Van Mons' theory of, 18 Bremer Butterbime, 319 Brewer, 319 Brewster, 319 Brialmont, 319 Briclsche Pomeranzenbime, 319 Briffaut, 319 Briffaut, orig. of President Payen, 510 Brinckl^, Dr. W. D., orig. of Catherine Gardette, 330; Edward Seedling St. Germain, 375; Presi- dent Fclton, 509; Wilmington, 582 Brindamour, 320 Bringewood, 320 British Queen, 320 Brockivorth Park (syn. of Bonne d'Ez^e), 316 Broncirte Winterbime, 320 Bronx, 320 Bronz^e Boisselot, 320 Bronz^e d'Enghien, 320- Brookline, 320 Broom Park, 320 Brough Bergamot, 320 Brown, Samuel, orig. of Sam Brown, 539 Brown Beurre (syn. of Beurr6 Gris), 296 Brown-Blotch of pear, 1 1 6 Bruant, introd. of Figueira, 382; orig. of Com- mandant Belaieff, 345 THE PEARS OF NEW YORK 607 Bruce, A. L., orig. of Alamo, 240 Brttderbirne (syn. of Pound), 208 Brugmans, 321 Brumbime, 321 Bnme Mineme, 321 Brunet, 321 Brusseler Herbstbergamotte, 321 Briissler Zuckerbirne (syn. of Sucree Van Mons), 555 Brute Bonne, 321 Bryan, Edwards, 321 Bryant, mention of fruits in California by, 54; orig. of Cedarmere, 331 Brymer, Col., introd. of Santa Claus, 540 Buchanan, 321 Buchanan, Isaac, orig. of Buchanan, 321 Buckman, Benjamin, orig. of Timpling, 563 Bud-moth on pear, 120 Budd, J. L., introd. of Russian pears, 56; orig. of Gibb. 396 Buffalo, 321 Buffam (syn. of Buffum), 141 Buffum, 141 Bugiarda (syn. of Bon-Chr6tien Fondant), 313; (Epine d'fit^), 377 Buneau, Jules, orig. of Marie Jallais, 464 Bunte Mannabime, 321 Buntebime, 321 Burbank, Luther, orig. of Test, 560 Burchardt, Judge, orig. of Malvoisie de Landsberg, 461 Burchardt Butterbime, 322 Buree Winter, 322 Burgoyne, 322 Burkett, 322 Burlingame, 322 Burlingame, Mrs., orig. of Burlingame, 322 Burnett, 322 Burnett, Joel, orig. of Burnett, 322 Burton, R. E., orig. of Ulatis, 567 Butt Pear, 322 Butterartige Bergamotte, 322 Butterbirne von Saint- Nicolas (syn. of Duchesse d'0rl6ans), 156 Biittner Sachsische Ritterbime, 322 Cabot, 323 Cabot, J. S., orig. of Cabot, 323 Cadeau, 323 Cadet de Vaux, 323 Caen de France, 323 Caesar, 323 Caillol (syn. of Naquette), 480 Caillot Rosat (English), 323 Caillot Rosat (French), 323 Calbasbirn, 324 Calebasse, 324 Calebasse Abbe Fetel (syn. of Abb^ F6tel), 236 Calebasse dAnvers, 324 Calebasse de Bavay, 324 Calebasse Boisbunel, 324 Calebasse Bosc, 324 Calebasse Delvigne, 325 Calebasse d'fit^, 325 Calebasse Fondante, 325 Calebasse Crosse (syn. of Van Marum), 569 Calebasse d'Hiver, 325 Calebasse Kicks, 325 Calebasse Leroy, 325 Calebasse Oberdieck, 325 Calebasse d'Octobre, 326 Calebasse princesse Marianne (syn. of Princesse Marianne), 513 Calebasse Rose, 326 Calebasse Tougard, 326 Calebasse Verte, 326 Calhoun, 326 California, first commercial pear orchard in, 54 CaUorosa, 326 Caliroa cerasi on pear, 119 Calixte Mignot, 326 Calliot (syn. of Caillot Rosat (French)), 324 Calvillebime, 326 Calvin, 326 Camak, 326 Camak, J., orig. of Camak, 326 Cambac^res, 327 Camerling, 327 Camille de Rohan, 327 Camperveen (syn. of Kamper- Venus), 433 Canandaigua, 327; parent of Ontario, 202 Canners Japan (sjTi. of Japan Golden Russet), 428 Canning, 327 Canning pears, 109 Canourgues, 327 Cantelope, 327 Canton, 327 Capeinick, orig. of Duchesse de Brabant, 372 Capiaumont, orig. of Beurr^ Capiaumont, 289 Capsheaf, 328 Capucine Van Mons, 328 Carasi, 328 Carcas, orig. of Roux Carcas, 532 Cardinal Georges d'Ambroise, 328 Cardinale (syn. of Amiral), 244 Carleton, 328 Carmel, 328 Carminbime, 328 Caroline Hogg, 328 Carpocapsa pomonella on pear, 118 Carriere, 329 Cartheurserbime, 329 Case, William, orig. of Mary (Case), 467 Casimir, 329 Cassante du Comice, 329 Cassante de Mars, 329 Cassel, 329 Cassel Nurs. Co., introd. of Cassel, 329 Casser, orig. of Columbia, 344 Casserule (syn. of Poire de Casserole), 502 Cassolette, 329 Cassolette (Knoop), 329 Castelain, Florimond, orig. of Castelline, 330 CasteUine, 330 6o8 THE PEARS OF NEW YORK Catch crops for pear orchards, 102 Caterpillars on pear, 120 Catherine Gardette, 330 Catherine Lambr^, 330 Catherine Royal, 330 Catillac, 330 Catinka, 330 Cato, mention of pear by, 7 Cauwenberghe, Li^vin Van, orig. of Henriette Van Cauwenberghe, 416 Cavaignac, 330 Cavelier de la Salle, 331 Cecil, Mrs. Evelyn, mention of pears by, 31 Cedarmere, 331 Cels Butterbime, 331 Century, 331 CephalotJiecium roseum, cause of pink-rot of pear, 117 Cerise Brune, 331 Cerise Double, 331 Cerruttis Durstlosche, 331 Certeau, 331 Certeau d'Automne, 331 Certeau d'fit^, 331 Certeau d'Hiver, 332 Cesile, 332 Chaenomeles, relationship of, to pear, 57 Chaigneau, 332 Chair-a-Dame, 332 Chalk (syn. of Crawford), 350 Chambers (syn. of Early Harvest), 158 Chambrette, Marquis, introd. of Virgouleuse, 573 Chamness, 332 Chamness, orig. of Chamness, 332 Champ Riche d'ltalie, 332 Champagner Bratbime, 333 Chancelier de HoUande, 333 Chancellor, 333 Chancellor, orig. of Chancellor, 333 Chantry, 333 Chaploux, 333 Chapman, 333 Chaptal, 333 Charlemagne, promotion of pear culture by, 12 Charles Bivort, 333 Charles Cognee, 334 Charles Ernest, 334 Charles Frederickx, 334 Charles de Guelin, 334 Charles Smet, 334 Charles van Hooghten, 334 Charles Van Mons, 334 Charli Basiner, 334 Charlotte de Brouwer, 334 Charlotte de Roucourt, 335 Chamock, 335 Charon, orig. of Beurr6 Charon, 290 Chat Brul6, 335 Chatenay, Pierre, orig. of Beurre Chatenay, 290 Chattanooga, 335 Chaudfontaine, 335 Chaudy, orig. of Madame Chaudy, 456 Chaumontel, 335; parent of Chaumontel Gras, 335 Chaumontel Gras, 335 Chaumontel Swan Egg, 336 Chaumontelle d'^t^, 336 Chelmsford, 336 Cher a Dames (Knoop), 336 Cherroise, 336 Chesill, 336 Chesneau, discov. of Pondante de la Roche, 385 Chevreau, Arthur, orig. of Arthur Chevreau, 253 Chilton, 336 China, 336 Chinese Pear. (See Pyrus serotina) Chinese Sand (syn. of Sha Lea), 545 Chio, 337 Choak-pear, 337 Choisnard, 337 Cholwell, 337 Christmas, 337 Christmas Beurr^, 337 Church, 337 Churchill, Mrs., orig. of Alexander, 240 Chypre, 337 Cincincis, 338 Cincincis Seedling, 338 Cinquantieme anniversaire, 338 Cire, 338 Cit6 Gomand, 338 Citrina, 338 Citron, 338 Citron des Carmes (syn. of Madeleine), 195 Citron d'Hyver, 339 Citron de Saint Paul, 339 Citron de Sierentz, 339 Citronn^e, 339 Clairgeau, Pierre, orig. of Beurr6 Clairgeau, 132 Clair geau (syn. of Beurr6 Clairgeau), 132 Clairgeau's Butterbirne (syn. of Beurr6 Clairgeau), 132 Clap, 339 Clap, William, orig. of Clap, 339 Clapp, F. & L., orig. of Newhall, 481 ; Nicholas, 481 Clapp, Lemuel, orig. of Dorset, 149; Frederick Clapp, 169; Harris (Massachusetts), 412 Clapp, Thaddeus, orig. of Clapp Favorite, 143; Sarah, 541 Clapp Favorite, 142; parent of Tolstoy, 564; place of, in commercial pear culture, 84 Clapp No. 22 (syn. of Frederick Clapp), 169 Clapp's Favourite (syn. of Clapp Favorite), 142 Clapp's Liehling (syn. of Clapp Favorite), 142 Clara, 339 Clara Durieu.x, 339 Claretenbime, 339 Clark, 339 Clarksville, 340 Claude Blanchet, 340 Claude Mollet, 340 Clay, 340 Clean culture versus sod for pear orchards, 102 Cl^mence de Lavours, 340 THE PEARS OF NEW YORK 609 Cl^mence van Rumbeck, 340 Cldment Bivort, 340 Clementine, 340 Climate adapted to pear culture, 85 Climate of America uncongenial to pears, 38 Clinton, 340 Clion (syn. o£ Vicar of Winkfield), 227 Cloche de Wittenberg, 340 Clot, orig. of Beurr^ Clotaire, 290 Cludius, orig. of Hildesheimer Spate Sommerbime, 418 Codling moth on pear, 118 Cceur-de-Boeuf (syn. of Ochsenherz), 484 Coit, Colonel, orig. of Beurr6 de Coit, 291; Coit Beurr^, 340 Coit Beurr^, 340 Cold resistant pears, 86 Cold storage of pears, 109 Cole, 341 Cole Winter, 341 Colland, Jean, orig. of Triomphe de Vienne, 566 Collins, 341 Colmar, 341 Colmar d'Alost, 341 Colmar d'Arenberg, 341 Colmar Artoisenet, 341 Colmar d'Automne Nouveau, 342 Colmar Bretagne, 342 Colmar Chami, 342 Colmar Daras, 342 Colmar Delahaut, 342 I Colmar Demeester, 342 Colmar Dewez, 342 Colmar fipine, 342 Colmar d'fit^, 343 Colmar Flotow, 343 Colmar-Hirondelles, 343 Colmar des Invalides (syn. of Colmar Van Mons), 344 Colmar de Jonghe, 343 Colinar de Mars, 343 Colmar du Mortier, 343 Colmar Navez, 343 Colmar Neill, 344 Colmar Sirand, 344 Colmar Van Mons, 344 Coknart, 344 Coloma, Count de, orig. of Beurr6 Coloma, 291; Coloma Carmehterbime, 344; Reine des Poires, 519; Supreme Coloma, 557 Coloma Carmehterbime, 344 Coloma's Herbst Butterbirne (syn. of Urbaniste), 224 Colonel Wilder, 143 Colorado Seedless, 344 Colorfe de Juillet, 344 Columbia, 144 Columbia (syn. of Barseck), 260 Comet (syn. of Lawson), 186 Cometbirne (syn. of Lawson), 186 Cornice (syn. of Doyenn^ du Cornice), 153 Comice Horticole, originator of Doyenn^ du Cornice, 154 39 Commandant Belaieff, 345 Commercial varieties of pears, 84; in New York, loi Commissaire Delmotte, 345 Commodore, 345 Compotbime, 345 Compote d'fit4, 345 Comprette, 345 Comstock, 345 Comte Canal de Malabaila, 345 Comte de Chambord, 345 Comte d'Egmont, 346 Comte de Flandres, 346 Comte de Lambertye, 346 Comte de Lamy (syn. of Lamy), 184 Comte LeHeur, 346 Comte de Meladore, 346 Comte de Momy, 346 Comte de Paris, 346 Comtesse d'Alost, 346 Comtesse de Chambord, 346 Comtesse Clara Frijs, 347 Comtesse de Grailly, 347 Comtesse de Paris, 347 Condorcet, 347 Conference, 347 Congres de Gand, 347 Congres Pomologique, 347 Conkleton, 348 Conklin, 348 Connecticut, 348 Conseiller de HoUande, 348 Conseiller Ranwez, 348 Constant, Thomas, orig. of Sudduth, 220 Constant Claes, 348 Constitutional characters of pear-trees, 59 Cooke, 348 Cooke, Elijah, orig. of Beurr^ Preble, 303 Coolidge, D. W., introd. of Winter Bartlett, 231 Copia, 348 Coppiers, orig. of Vice-President Coppiers, 572 Cordus, discussion of pears by, 20 Com^lie Daras, 348 Comemuse, 348 Comewell, 349 Cost of growing pears, no Coter, 349 Coule-Soif de Cerutti, 349 Courte-queue d'Automne, 349 Courte-queue d'Hiver, 349 Cousin Blanc, 349 Couteau, 349 Coxe, experimental orchards of, 52; first American pomology by, 52 Craig, 349 Craig Favourite, 350 Crassane, 350; parent of Boieldien, 312; Lydie Thi^rard, 454 Crassane Libotton, 350 Crassane du Mortier, 350 Crawford, 350 Crawford, N. W., orig. of Carmel, 328 6io THE PEARS OF NEW YORK Crede kegelformige Zuckerbime, 350 Crede Sommerrusselet, 350 Crescenzi, discussion of pear by, 1 1 Crisco, 351 Crisco, Robert, orig. of Crisco, 351 Cmivka, 351 Crocker, 351 Croft Castle, 351 Crosby, J. W., orig. of Redfield, 518 Cross, 351 Cross, orig. of Cross, 351 Crouch, 351 Crow, 351 Crown-gall on pear, 116 Cuissard and Barret, orig. of Madame Cuissard, 456 Cuisse Madame, parent of Windsor, 583 Cuisse Madame (syn. of Jargonelle (French)), 178 CuUem, 351 Culture, pear, notes on, 83 Cumberland, 351 Cure (syn. of Vicar of Winkfield), 227 Cur6 d'Oleghem, 352 Curtet's BuUerbirne (syn. of Lamy), 184 Cushing, 352 Cushing, Col. Washington, orig. of Cushing, 352 Cydonia, relationship of, to pear, 57 Czemowes, 352 D'Amboise, 352 D'Ane (syn. of Langbime), 441 D'Aout Allemande (syn. of Deutsche Augustbime), 358 D'Arad, 352 D'Auch, 352 D'CEuf, 352 Daimyo, 353 Dallas, 353 Dame, 353 Dame-verte, 353 Dana, Francis, orig. of varieties, 146, 238, 244, 255, 380, 388, 396, 455, 466, 509, 545 Dana Hovey, 146; parent of Luola, 454 Dana's Hovey (syn. of Dana Hovey), 146 Dana's No. 16 (syn. of Dana Hovey), 146 Danas Hovey (syn. of Dana Hovey), 146 Daras de Naghin, orig. of varieties, 242, 250, 260, 268, 269, 296, 324, 335, 342, 347, 348, 392, 396, 418, 424, 429, 444, 446, 458, 459, 463, 464, 492, 493. 517, 527. 550. 559. 565 Darimont, 353 Darlington, 353 Dathis, 353 Dauvesse, orig. of Esther Comte, 378 David, 353 David d'Angers, 353 Davis, 354 Davis, orig. of Davis, 354; Gold Nugget, 399 De Bavay (syn. of Autumn Colmar), 256 De Cerciaux, 354 De Chasseur, 354 De Croixmare, 354 De Duvergnies, 354 De la Farge, A., orig. of Belle et Bonne de la Pierre, 263; Besi de la Pierre, 281; Citron de Saint Paul, 339 De Fer, 354 De Fosse, 354 De Jonghe, J., introd. of varieties, 450; orig. of varieties, 261, 280, 292, 334, 343, 348, 370, 447, 522; work of, as pear breeder, 19 De Jonghe's BuUerbirne (syn. of Beurr^ de Jonghe) 136 De Lamartine, 355 De Longueval, orig. of Louise Bonne de Jersey, 193 De Louvain, 355 De Nelis, work of, as pear breeder, 19 De Pretre, 355 De Quentin (syn. of Rousselet Saint-Quentin), 530 De Rachinquin, 355 De Serres, discussion of the pear by, 14 De Tongres (syn. of Durandeau), 373 Dearborn, 147 Dearborn, Gen. H. A. S., biography of, 147; orig. of Dearborn, 147 Dearborn's Seedling (syn. of Dearborn), 147 Dechantsbirne von Alenfon (syn. of Doyenn6 dAlengon), 150 Defays, Frangois, orig. of Beurr6 Defays, 292; Doyenn^ Defays, 366 Degaud, Isidore, orig. of D^Uces de Froyennes, 356 Dehove, Frangois, orig. of Rondelet, 523 Delannoy, Alexandre, orig. of Beurr^ Delannoy, 292 Delcange, 355 Delices d'Angers (syn. of Fondante du Panisel), 385 Delices de la Cacaudiere, 355 Delices de Charles, 355 Delices de Chaumont, 356 Delices Everard, 356 Delices de Froyennes, 356 Dflices d'Hardenpont, 356 Delices d'Hardenpont d'Angers (syn. of Fondante du Panisel), 385 Delices d'Hiver, 356 D(51ices de Huy, 356 Delices de Jodoigne, 356 Delices de Ligaudieres, 356 Delices de Lovenjoul, 356 Delices de la Meuse, 357 Delices de Naghin, 357 D(5Uces de Saint-M^dard, 357 Delices de Tirlemont, 357 D61icieuse de Grammont, 357 Delicieuse de Swijan, 357 D^lisse, 357 Delpierre, 357 Delporte Bourgmestre, 357 Democrat, 357 Demoiselle (syn. of Vigne), 572 Demorest, 357 Dempsey, 357 Denis Dauvesse, 358 Derouineau, orig. of Beurr6 Derouineau, 292 Dervaes Bros., orig. of B^rgamotte la Gantoise, 272 THE PEARS OF NEW YORK 6ii Des Chartretuc, 358 Des Chasseurs (syn. of Poire des Chasseurs), 502 Des Chevriers de Stultgardt (syn. of Rousselet de Stuttgardt), 531 Des Deux ScEurs, 358 Deschamps, Monseigneur, orig. of Beurr6 d'Aren- berg, 129 Description blank for pear, opposite 68 D&ir6 Cornells, 358 Desportes, Frangois, orig. of Doyenn^ Downing, 366 Dessauer Weissbime, 358 Deutsche Augustbime, 358 Deutsche Glasbime, 358 Deutsche Kummelbime, 358 Deutsche Muskateller, 358 Deux Fois I' An (syn. of Honey), 420 Deux Tetes, 359 Devergnies, 359 Devergnies, orig. of Devergnies, 359 Dewey, 359 Dhomm^e, 359 Diamant-peer (s^'n. of Gansel Bergamot), 391 Dickerman, 359 Dickinson, orig. of Eureka, 379 Diego, 359 Diel (syn. of Beurr^ Diel), 133 DieVs Butterbirne (syn. of Beurr6 Diel), 133 Dienstbotenbime, 359 Dieudonn6 Anthoine, 359 Dikeman (syn. of Dickerman), 359 Diller, 360 Dilly, v., orig. of Beurre Dilly, 292 Diman, 360 Dion, orig. of Belle Gu^randaise, 264 Directeur Alphand, 360 Directeur Hardy, 360 Directeur Tisserand, 360 Directeur Varenne, 360 Dirkjes Peer, 360 Diseases of the pear, 1 1 o Dix, 360 Dix, Madame, orig. of Dix, 360 DLxie, 360 Doat, 361 Doat, orig. of Doat, 361 Docteur Andry, 361 Docteur B^nit, 361 Docteur Bourgeois, 361 Docteur Bouvier, 361 Docteur Capron, 361 Docteur Chaincau, 361 Docteur Delatosse, 361 Docteur Gromier, 361 Docteur Joubert, 361 Docteur Jules Cuyot (syn. of Guyot), 173 Docteur Koch, 361 Docteur Lentier, 362 Docteur Lindley, 362 Docteur Meniere, 362 ^Docteur N^lis, 362 Docteur P. Bruzon, 362 Docteur Pariset, 362 Docteur Pigeaux, 362 Docteur Rheder (syn. of Reeder), 21 1 Docteur Trousseau, 362 Doctor Bachmann, 362 Doctor Engelbrecht, 363 Doctor Hogg Bergamot, 363 Doctor Hoskins, 363 Doctor Howe, 363 Dr. Jules Guyot, 173 Doctor Reeder (syn. of Reeder), 211 Doctor Turner, 363 Dodge, 363 Dodoens, mention of pear varieties by, 16 Doktorsbime, 363 Donatienne Bureau, 363 Dones, 363 Dom-ille, 363 Doppehe PJiilippshirne (syn. of Doyenn^ Boussock), 152 Doppelttragende gelbe Muskatellerbime, 364 Dorell Herbst Muskateller, 364 Dorlain, orig. of Saint Ghislain, 536 Dorothee Nouvelle, 364 Dorothee Royale Nouvelle, 364 Dorr, 364 Dorschbime, 364 Dorset, 149 Dosoris, 364 Double dAutorane, 364 Double Blossom (syn. of Double-Fleur), 364 Double- Fleur, 364 Double de Guerre, 365 Double-Plouvier, 365 Double Rousselet, 365 Douglas, 150 Douillard, orig. of Alexandrine Douillard, 241 Dow, 365 Downer, Samuel, introd. of Andrews, 246 Dowler, 365 Downton, 365 Doyen Dillen, 365 Doyenne (syn. of White DoyenniS), 228 Doyenne d'Alengon, 150; parent of Bergamotte Tardive CoUette, 277; Pierre Curie, 499 Doyenn^ Bizet, 365 Doyenne Blanc (syn. of White Doyenn^), 228 Doyenn^ Blanc Long, 366 Doyenn^ Boisnard, 366 Doyenne Boisselot, 366 Doyenn^ de Bordeaux, 366 Doyenne Boussock (syn. of Doyenn^ Boussock), 152 Doyenn6 Boussock, 152; parent of Fondante des Emmur^es, 384 Doyenne Boussock Nouvelle (syn. of Doyenn^ Bous- sock), 152 Doyenn^ Bouyron, 366 Doyenn^ du Cercle, 366 Doyenn^ k Cinq Pans, 366 6l2 THE PEARS OF NEW YORK Doyenn^ du Cornice, 153; parent of Directeur Tisserand, 360; Doyenn^ Georges Boucher, 367; Jeanne d'Arc, 429; Pierre Comeille, 499 Doyenn^ Defays, 366 Doyenn6 Downing, 366 Doyenne d'Effay (syn. of Doyenn^ Defays), 366 Doyenne d'Et^, parent of Eliot Early, 375 Doyenne d''kte (syn. of Summer DoyenniS), 221 Doyenn6 Flon Ain6, 367 Doyenn6 Fradin, 367 Doyenn^ Georges Boucher, 367 Doyenn^ Goubault, 367 Doyenne Gray (syn. of Doyenn^ Gris), 367 Doyenn^ de la Grifferaye, 367 Doyenne Gris, 367 Doyenne Gris, parent of Avocat Allard, 257 Doynn6 Guillard, 367 Doyenn^ des Haies, 367 Doyenne d'Hiver (syn. of Easter Beurr(5), 159 Doyenne Hudellet, 368 Doyenne Jamin, 368 Doyenne de Juillel (syn. of Summer Doyenn^), 221 Doyenn6 de Lorraine, 368 Doyenn^ Louis, 368 Doyenne de Merode (syn. of Doyenne Boussock), 152 Doyenn^ de Montjean, 368 Doyenn^ N^rard, 368 Doyenn^ Nouveau, 368 Doyenn^ Perrault, 368 Doyenn6 Picard, 368 Doyenn^ Rahard, 369 Doyenne de Ramegnies, 369 Doyenn^ Robin, 369 Doyenne Rose, 369 Doyenn6 Saint-Roch, 369 Doyenne de Saumur, 369 Doyenn6 Sentelet, 369 Doyenn^ Sieulle, 369 Doyenne Sterckmans (syn. of Beurr^ Sterckmans), 306 Drapiez, 369 Driessche, orig. of Beurrd van Driessche, 293 Driessen's Pomeranzenbirne (syn. of Beurr^ Dries- sen), 293 Drone, 370 Drouard (syn. of President Drouard), 210 Du Breuil, Alphonse, orig. of Du Breuil Pcre, 370; Souvenir de du Breuil Pere, 549 Du Breuil Pere, 370 Du Mirror, 370 Du Mortier, orig. of Bergamotte de Toumi, 278 Du Roeubc, 370 Dubreuil, orig. of Professeur Dubrcuil, 514 Dubrulle, 370 Dubuisson, Isidore, orig. of Beurrd Dubuisson, 293 Due Alfred de Croy, 370 Due d'Aumale, 370 Due de Brabant, 370 Due de Momy, 370 Due de Nemours, 370 Duchess of Angoulime (syn. of Duchesse d'Angou- Igme), 154 Duchess Bronze (syn. of Duchesse d'Angoulgme Bronz^e), 371 Duchess of Orleans (syn. of Duchesse d'Orl^ans), 156 Duchesse d'Angoul^me, 154; parent of Bill Campbell, 309; Cassel, 329; Dempsey, 357; Douglas, 150; Duchesse Prdcoce, 372; General Wauchope, 395; Henri Bouet, 415; place of, in New York pear culture, 85 Duchesse d'Angoul&me Bronzee, 371 Duchesse dAngoulgme Panach^e, 371 Duchesse Anne, 371 Duchesse dArenberg, 371 Duchesse de Berry d'fit^, 371 Duchesse de Bordeaux, 371 ; parent of Doyenn^ a Cinq Pans, 366 Duchesse de Brabant, 372 Duchess de Brabant (De Capeinick), 372 Duchesse de Brissac, 372 Duchesse Grousset, 372 Duchesse Helene d 'Orleans, 372 Duchesse d'Hiver, 372 Duchesse Hybrid, 372 Duchesse de Mars, 372 Duchesse de Mouchy, 372 Duchesse d'Orl^ans, 156 Duchesse Precoce, 372 Duchovaya, 373 Dudley, 373 Dudley, mention of pears by, 45; orig. of Dudley, 373 Duhamel (syn. of Duhamel du Monceau), 157 Duhamel du Monceau, 157 Duhamel's Butterbirne (syn. of Duhamel du Mon- ceau), 157 Duke, Lucy, orig. of Beaufort, 262; Lucy Duke, 194 Dumas (syn. of Epine du Mas), 377 Dumon-Dumortier, 373 Dumont, Joseph, orig. of Bergamotte de Toumai, 277; Beurr^ Dumont, 293; Beurr6 d'Esquelmes, 294 Dundas, 373 Dunmore, 373 Dupuy Charles, 373 Duquesne, Abb^, orig. of Colmar Van Mons, 344; Marie Louise, 198 Durand-Gasselin, orig. of Poire Brune de Gasselin, 501 Durandeau, 373 Durandeau, Charles Louis, orig. of Durandeau, 373 Dur^e, 374 Durst-Losche, 374 Dussart, orig. of Bergamotte Dussart, 271 " Dutch Jacob ", discoverer of Seckel, 215 Duval, orig. of Archiduc Charles, 251 ; Beurr^ Duval, 294 Dwarfing, best pear varieties for, 95; of pears, 94 Earl, S., orig. of Herkimer, 417 Eariy Ely, 374 Early Green Sugar, 374 THE PEARS OF NEW YORK 613 Early Harvest, 158 Early Butter of Indiana (syci. of Craig), 349 Early Rousselet (syn. of Rousselet Hatif), 528 Early Wilbur (syn. of Wilbur), 580 Early Wilder (s>-n. of Wilder Early), 230 Easter Bergamot, 374 Easter Beurr^, 159; parent of Directeur Varenne, 360; Louis Cappe, 451 ; Souvenir de Renault P^e, 550 Eastern Belle, 374 Echasserie, 374 Eckard, W. C, orig. of Luola, 454 Economic considerations in pear culture, 94 Edle Somerbime, 375 Edward Seedling St. Germain, 375 Edwards, Bryan, orig. of Bryan Edwards, 321 Edwards, Henry W., biography of, 375; orig. of varieties, 326, 327, 338, 340, 353, 375, 388, 416, 567, 568, 581 Effie Holt, 375 Eliot, Judge Charles, orig. of Eliot Early, 375 Eliot Early, 375 Elisa d'Heyst, 375 Elizabeth, 161 Elizabeth (Edwards), 375 ^izabeth de Manning (sj'n. of Elizabeth), 161 Elizabeth Maury, 376 Ellis, 376 Ellis, Annie E., orig. of Ellis, 376 Ellis (New York), 376 Ellison, M. P., orig. of Ford, 386 EUwanger, George, biography of, 205 Ellwanger & Barry, iutrod. into America of Alex- ander Lucas, 240 Ely, Silas, orig. of Early Ely, 374 Emerald, 376 Emile d'Heyst, 376 Endicott pear tree, 41 Enfant Nantais, 376 Enfant Prodigue, 376 England, pear in, 29 English and American pear-growing compared, ,37 Epargne (syn. of Jargonelle), 177 Epine d'fit^, 377 Epine d'Ete Rouge, 377 Epine d'Hiver, 377 Epine de Jemages, 377 Epine du Mas, 377 Epine Royale, 377 Epine-Royale de Courtray, 378 Eriophyes pyri on pear, 119 Ermsinde, 378 Ernestine Auzolle, 378 Ernst, A. H., introd. of Prairie du Pond, 506 Eseme, 378 EsptSren, Major, orig. of varieties, 165, 180, 219, 242, 271, 279, 288, 289, 315. 325. 329. 330, 334. 338. 362. 365. 375. 376, 384. 400, 430, 457, 462, 477. 478. 491. 492, 494. 513. 531. 542. 548. 558, 563. 573; work of, as a pear breeder, 19 Esperen Waldbirne (syn. of Belle de Forets), 264 Esperen's Herrenbirne (syn. of Belle Lucrative), 126 Esperine, 378 Esperione, 378 Essex, 378 Essington, W. E., orig. of Autumn Josephine, 256 Esther Comte, 378 Estienne, list of pears given by, 13 Estranguillon, 378 Esturion, 378 Eugene Appert, 379 Eugene Furst, 379 Eugene Maisin, 379 Eugene des Nouhes, 379 Eugene Thirriot, 379 Euratsfelder Mostbime, 379 Eureka, 379 Europe, eastern and central, pear in, 19 European pear varieties imported into America, 52 Eva Baltet, 379 Everard, Gabriel, orig. of D^lices Everard, 356 Excellente de Moine, 380 Excelsior, 380 Eyewood, 380 Fabraea maculata, cause of leaf-blight, 115 Fall, 380 Fall Beurr^ d'Arenburg, 380 Famenga, 380 Farragut (syn. of Admiral Farragut), 238 Fassbirne (syn. of Tonneau), 564 Faurite, 380 Fauvanelle, 380 Favorite de Clapp (syn. of Clapp Favorite), 142 Favorite Joanon, 380 Favorite Morel, 381 Favre, orig. of Madame Favre, 458; Souvenir Pavre, 550 Feast, 381 Feast, Samuel, orig. of Feast, 381 Feaster, Aaron, orig. of Bleeker Meadow, 311 Felix de Liem, 381 F(51ix Sahut, 381 Feraut, orig. of Augier, 254 Ferdinand Gaillard, 381 Ferdinand de Lesseps, 381 Fertility, 381 Fertihty of pear, 99 Fertilizers for pears, 98 Feuille de chene (syn. of Naples), 479 Figue, 381 Figue d'Alengon, 382 Figue de Naples, 382 Figueira, 382 Fin Juillet, 382 Fin-Or d'0rl(5ans, 382 Fin-Or de Septembre, 382 Fine Gold of Summer (syn. of Fin-Or d'Orleans), 382 Fitzwater, 382 Flack, W., orig. of Essex, 378 Fleming, Mrs. Maria, orig. of Lincoln, 191 6i4 THE PEARS OF NEW YORK Flemish Beauty, 163; parent of Bergamotte NicoUe, 274; Doctor Hopkins, 363; Eva Baltet, 379; Max, 469 Flemish Bon ChrStien, 382 Flon, orig. of Bertrand Guinoisseau, 278; Beurr^ Flon, 295; Doyenn^ Flon Ain^, 367; Fortun^e sup^rievire, 387; Mar^chal Pelissier, 462 Flon-GroUeau, orig. of G^n^ral Bosquet, 394; Lieu- tenant Poidevin, 448; Saint Vincent de Paul, 538 Florelle (syn. of Forelle), 167 Florent Schouman, 383 Florida Bartlett, 383 Florimond Parent, 390 Flower-buds of pear, characteristics of, 62 Flowers of pear, characteristics of, 62 Fluke, 383 Fluke, N. K., introd. of Fluke, 383 Fondante Agr^able, 383 Fondante Albert, 383 Fondante d'Angers, 383 Fondante d'Automne (syn. of BelL" Lucrative), 126 Fondante de Bihorel, 383 FoTuianle des Bois (syn. of Flemish Beauty), 163 Fondante de Brest, 383 Fondante de Charleville, 384 Fondante de Chameau, 384 Fondante de Cueme, 384 Fondante des Emmur^es, 384 Fondante d'Ingendal, 384 Fondante de Ledeberg, 384 Fondante de la Maitre-ficole, 384 Fondante de Malines, 384 Fondante de Mars, 384 Fondante de Moulins-LiUe, 385 Fondante de Nees, 385 Fondante de Noel, 164 Fondante du Panisel, 385 Fondante des Pr^s, 385 Fondante de la Roche, 385 Fondante de Rome ou Sucr6 Romain, 385 Fondante de Saint-Amand, 385 Fondante de Schonert (syn. of Schonerts Omsewitzer Schmalzbirne), 542 Fondante-de-Septembre, 385 Fondante Sickler, 386 Fondante de Thines, 386 Fondante Thirriot, 386 Fondante Van Mons, 386 Fondante de Wollmet, 386 Fontaine de Gh^lin, orig. of G^n^ral Totleben, 395 Fontarabie, 386 Fontenay, 165 Foote, Asahel, orig. of Fall Beiure d'Arenburg, 380; Foote Seckel, 386; Homestead, 420; Hoosic, 420; Weeping Willow, 576 Foote Seckel, 386 Ford, 386 Forelle, 167 Forellenbirne (syn. of Forelle), 167 Forme de Bergamotte Crassane, 387 Forme de Curtet, 387 Forme de D^lices, 387 Fortune, 387 Fortun^e, 387; parent of Bergamotte Hertrich, 272; Fortun^e Boisselot, 387; Fortun6e sup^rieure, 387; Olivier de Serres, 200 Fortun^e Boisselot, 387 Forlunee de Prinlemos (syn. of Fortun^e), 387 Fortun^e supdrieurc, 387 Foster, Suel, orig. of Snow, 547 Fouqueray, orig. of Beurr^ Fouqueray, 295 Fourcine, W., orig. of Comtesse de Paris, 347 Fourcroy, 387 Fouron, 387 Fowler, Dr., orig. of Muscadine, 476 Fox, 168 Fox, Bernard S., biography of, 168; orig. of Colonel Wilder, 144; Fox, 168; P. Barry, 203 Franc-R^al, 388 Franc Real d'Hiver (syn. of Franc-R&l), 388 France, pear in, 12; rapid increase in pear varieties in, 15 Frances, 388 Franchimont, 388 Franchipanne, 388 Francis, 388 Francis Dana, 388 Frangois Rutin, 388 Frangipane (syn. of Franchipanne), 388 Frangipane d'Hiver, 388 Frankenbime, 389 Frankfurter Bime, 389 Franzosisdie Cute Graite Sommerbirne (syn. of Grise-Bonne), 403 Franzosische ZapfenUrne (syn. of Bn'te Bonne), 321 Frau Louise Goethe, 389 Frederic Leclerc, 389 Fr^d^ric de Wurtemberg, 389 Frederica Bremer, 389 Frederick Clapp, 169 Fremion, 390 French, connection of the, with history of pear in America, 46 French pear stocks, notes on, 95 Frensdorff Rothe Flaschenbime, 390 Fnihe Backhausbime, 390 Fruhe Schweizer Bergamotte, 390 Fruit characters of pomes, 63 Fruit setting of pears, discussion of, 99 Fuller, 390 Fullero, 390 Fulton, 390; parent of Tudor, 567 Fulton, orig. of Fulton, 390 Ftimago vagans, cause of black mold of pear, 117 Fus^e d'Automne, 390 Fus^e d'Hiver, 391 Gabourell Seedling, 391 Gakovsky, 391 Gallo, mention of pears by, 12 Galopin, orig. of Chaudfontaine, 335 Galston Muirfowl Egg, 391 THE PEARS OF NEW YORK 615 Gambier, orig. of Beurr^ Gambier, 295; Fondante d'Ingendal, 384; Marie Louise d'Uccle, 464 Gans, 391 Gans, Joseph, discoverer of Gans, 391 Gansekopf, 391 Gansel, Lieutenant-General, orig. of Gansel Ber- gamot, 391 Gansel Bergamot, 391; parent of Gansel Seckel, 170 Gansel Late Bergamot, 391 ; parent of Doctor Hogg Bergamot, 363 Gansel Seckel, 170 Gansel-Seckle (syn. of Gansel Seckel), 170 Garber, 171; place of, in commercial pear culture, 84 Garber, J. B., orig. of Garber, 171 Garber's Hybrid (syn. of Garber), 171 Garden, pomological, of Robert Manning, 53 Garden, T. J., introd. of Cole Winter, 341 Garden Pear (syn. of Poirer de Jardin), 505 Gamier, 392 Gamier, orig. of Gamier, 392; Maria de Nantes, 463 Gamons, 392 Gassenbime, 392 Gaston du Puys, 392 Gaudry, 392 Gaujard, orig. of Mademoiselle Marguerite Gaujard, 460 G^ant, 392 Gefleckte Pometanzenbime, 392 Gefleckte Sommerrusselet, 392 Gefundene, 392 Geigenschnabel, 392 Geishirtle, 392 Gelbe Friihbirne (syn. of Jaune H4tive), 428 Gelbe fruhe Sommerapothekerbime, 392 Gelbe Fiirsten-Tafelbime, 393 Gelbe Heckenbime, 393 Gelbe Holzbime, 393 Gelbe Landlbime, 393 Gelbe langstielige Alantbime, 393 Gelbe Laurentiusbime, 393 Gelbe Leutsbime, 393 Gelbe Scheibelbirne, 393 Gelbe Sommerrusselet (syn. of Rousselet Jaune d'Et^), 529 Gelbe Wasserbime, 393 Gelbmostler, 394 Gellert's Butterbirne (syn. of Beurr^ Hardy), 135 Gemeine Kochbime, 394 Gemeine Pfundbime, 394 Gendron, orig. of Beurr^ Gendron, 295 General de Bonchamp, 394 General Bosquet, 394 G^n^ral Canrobert, 394 General Delage, 394 General Dutilleul, 394 General Duvivier, 395 General Kearney, 395 General Lamoriciere, 395 General Sherman, 395 General Taylor, 395 G^n^ral Thouvenin, 395 G^niSral Totleben, 395 General Wauchope, 395 Gensbime, 395 George Augustus, 396 Georges Delebecque, 396 Gerando, 396 Gerarde, mention of pears by, 32 G^rardine, 396 Gerdessen, 396 Gerdessen, Pastor, orig. of Gerdessen, 396 Gergonell (syn. of Jargonelle), 177 Gcrippte Pomeranzenbime, 396 German Muscat (syn. of Deutsche Muskateller), 358 Germany, pomological literature of, 20 Gemroder Pomeranzenbime, 396 Gestreiffe Winter-Apothekerbime, 396 Ghelin, Fontaine de, orig. of Beurr^ de Gh^Hn, 296 Ghellinck de Walle, 396 Ghellinck de Walle, orig. of Ghellinck de Walle, 396 Gibb, 396 Gibb, introd. of Russian pears by, 56 Gibey-Lome, orig. of Monseigneur des Hons, 474 Giffard (syn. of Beurr6 Giffard), 134 Giffard's Butterbirne (syn. of Beurr6 Giflard), 134 Gilain, 397 Gilles 6 Gilles, 397 Giram, 397 Girandoux, orig. of Girardon, 397 Girardon, 397 Girogile (syn. of Gilles 6 Gilles), 397 Glace d'hiver, 397 Glastonbury, 397 Gleck, 398 Gliva, 398 Gloire de Cambron, 398 Glou Morceau, 172; confusion with Beurr^ d'Aren- berg, 129; parent of Bergamotte de Toumai, 277; Beurr^ Ad. Papeleu, 283; Souvenir Favre, 550; Winter Williams, 584 Glout Morceau (syn. of Glou Morceau), 172 Gloux Morceau (syn. of Glou Morceau), 172 Gloward, 398 Gnoico, 398 Goat-herd, 398 Goemans Gelbe Sommerhirne (syn. of Passe- Goemans), 491 Gogal, 39S Gold Dust, 399 Gold Nugget, 399 Goldbime, 399 Goldbordirte Holzbime, 399 Golden Bell, 399 Golden Beurre of Bilboa, 398 Golden June, 399 Golden Knap, 399 Golden Queen, 399 Golden Russet, 399 Golden Russet (syn. of Japan Golden Russet), 428 Goldworther Lederbime, 399 Gonnersche Bime, 399 6i6 THE PEARS OF NEW YORK Goodale, 400 Goodale, E., orig. of Goodale, 400 Goodrich, Chauncey, orig. of Paddock, 489 Gore, Gov., orig. of Heathcot, 413 Got, 400 Goubault, Maurice, orig. of varieties, 138, 274, 279, 281, 293, 296, 304, 310, 367, 465, 471 Governor Carver, 400 Grabel, Jacob, orig. of Posey, 506 Grabenbime, 400 Grading of pears, 108 Graf Moltke, 400 Grafting pears, 106 Graham, F. J., orig. of Autumn Nelis, 256 CraStam Autumn Nelis (syn. of Autumn Nelis), 256 Grand Bretagne, 400 Grand Isle, 400 Grand Monarque (syn. of Catallac), 330 Grand-Soliel, 400 Grant, 401 GrasUn, 401 GrasshoS Leckerbissen, 401 Gratiola, 401 Graus Flaschenbirne (sjti. of Calbasbim), 324 Graue Herbstrusselet, 401 Graue Holzbirne, 401 Graue Honigbim, 401 Graue Pelzbime, 401 Graue Speckbime, 401 Graue Zuckerbirne, 402 Grazbime, 402 Great Cassolette, 402 Great Citron of Bohemia, 402 Great Mammoth, 402 Greece, ancient, pear in, 3 Greeks, monographs on husbandry by, 7 Green, Charles A., introd. into America of Pr&ident Drouard, 210 Green Chisel, 402 Green Mountain Boy, 402 Green Pear of Yair, 402 Green Yair (syn. of Green Pear of Yair), 402 Gregoire, Xavier, orig. of varieties, 238, 239, 249, 255. 257. 259. 273, 302, 303, 304, 338, 342, 345, 362, 396, 397, 414, 415, 425, 429, 432, 440, 445, 446, 451, 457, 458, 467, 473. 474- 483. 507. 510. 511, 512, 514, 529, 531, 547, 548, 549. 550, 551. 572. 573, 587; work as pear breeder, 19 Gregoire Bordillon, 403 Grey Good- Wife, 403 Gris, M. le, orig. of Doyerm^ de la Grifferaj-e, 367 Grise-Bonne, 403 Grolez-Duriez, orig. of Belle- Moulinoise, 265; Fondante de Moulins-Lille, 385 Groom, introd. of Groom Prince Royal, 403 Groom Prince Royal, 403 Gros Blanquet Long, 403 Gros Blanquet Rond, 403 Gros-Hativeau, 404 Gros Loijart, 404 Gros Lucas, 404 Gros Muscat Rond, 404 Gros Rousselet, 404 Gros Rousselet d'Aout, 405 Gros Trouv^, 405 Grosse Angleterre de Noisette (syn. of Grosse Poire d'Amande), 406 Grosse Eisbime, 405 Grosse Figue, 405 Grosse gelbe Weinbime, 405 Grosse-Herbst-Bergamotte, 405 Grosse Landlbime, 405 Grosse Leutsbime, 405 Grosse- Louise, 405 Grosse Mostputzer, 405 Grosse Petersbime, 406 Grosse Poire dAmande, 406 Grosse Poire de Vitrier, 406 Grosse Queue, 406 Grosse Rommelter, 406 Grosse schone Jungfembime, 406 Grosse September Bime, 406 Grosse Sommer-Zitronenbime, 407 Grosse Sommersirene, 406 Grosse spate Weinbime, 407 Grosse Verte-Longue Precoce de la Sarthe (syn. of Verte-Longue de la Sarthe), 571 Grosser Roland, 407 Grousset, orig. of Enfant Nantais, 376 Groveland, 407 Grubbime, 407 Grumkow, 407 Grunbime, 407 Gnine Confessclsbime, 407 Grune friihe Gewurzbime, 407 Griine fiirstliche Tafelbime, 407 Griine gesegnete Winterbime, 408 Griine Lange Herbstbirne (syn. of Long Green), 449 Gnine langsticlige Winterhirtenbime, 408 Griine Magdalene (syn. of Madeleine), 195 Griine Pfundbime, 408 Gnine Pichelbime, 408 Griine Sommer-Bergamote, 408 Griine Sommer-Citronenbime, 408 Griine Sommer- Magdalene (syn. of Madeleine), 195 Gnine Wiedenbime, 408 Griine Winawitz, 408 Gninmostler, 408 Guenelte (syn. of Green Chisel), 402 Gueniot, orig. of Le Brvm, 443 Gu^raud, orig. of Adele de Saint-Denis, 237 Guillot, orig. of Bon-Chr^tien Bonnamour, 313 Gulabi, 409 Guntershauser Holzbirne, 409 Gustave Bivort, 409 Gustave Bourgogne, 409 Gustin Summer, 409 Gute Graue (syn. of Yat), 586 Gute Griine, 409 Gute Louise von Avranches (syn. of Loiuse Bonne de Jersey), 193 Guyot, 173 THE PEARS OF NEW YORK 617 Habichtsbime, 409 Habit of growth of pear-trees, 59 Habitat of Pyrus auricularis, 73; Pyrus beiulaefolia; 79; Pyrus calleryana, 80; Pyrus communis, 70, Pyrus nivalis, 72; Pyrus serotina, 75; Pyrus serolina culla, 76; Pyrus serrulata, 78; Pyrus ussuriensis, 77 Hacon Incomparable, 409 ; parent of Hoosic, 420 Haddington, 409 Haffner Bros., orig. of Haffner Butterbime, 410 Haffner Butterbime, 410 Hagar, 410 Hagerman (syn. of Hegeman), 414 Haight, 410 Hallische gelbe Honigbime, 410 Hamburg, 410 Hamburger Birne, 410 Hamilton, 410 Hammelsbime, 410 Hamon, 410 Hampden Bergamot, 410 Hampton, W. C, orig. of Hampton Bergamot, 41 1 ; Hampton Cluster, 411 Hampton Bergamot, 411 Hampton Cluster, 41 1 Hampton Virgalieu, 41 1 Hancock, 411 Hancock, Thomas, orig. of Tatnall Harvest, 559 Hangelbime, 411 Hannover'sche Jakobsbime, 41 1 Hannover'sche Margarethenbime, 41 1 Hanover, 41 1 Hansen, N. E., orig. of Pushkin, 515; Tolstoy, 564 Hardenpont, Abb6, efforts in breeding pears by, 16; orig. of varieties, 172, 206, 304, 356, 385 Hardenpont fnihe Colmar, 41 1 Hardenponl' s Winter Butterbime (syn. of Glou Morceau), 172 Hardy (syn. of Beurr^ Hardy), 135 Harigelsbime, 412 Hamard, 412 Hamard, John, orig. of Hamard, 412 Harris (Georgia), 412 Harris (Massachusetts), 412 Harrison Large Fall, 412 Hartberger Mostbime, 412 Harte Neapolitanerin, 412 Hartwiss, M. De, orig. of Beurr^ Woronson), 308 Harvard, 412 Harvest, 412 Harvesting pears, 106 Harvey, Eli, owner of original tree of Brandywine, 140 Hassler, 413 Hassler, J. E., orig. of A. J. Cook, 236; Hassler, 413 Hastings, J. C, introd. of Frederica Bremer, 389 Hausemerbime, 413 Hautmont6, 413 Hawaii, 413 Hawes Winter, 413 Hawkesbill, 413 Hays, 413 Heat resistant pears, 86 Heathcot, 413 Hebe, 413 Hebron (syn. of Pinneo), 499 Hedwig von der Osten, 413 Hedvnge d'Osten (syn. of Hedwig von der Osten), 413 Hegeman, 414 Hegeman, Andrew, orig. of Hegeman, 414 Heilige Angelika-Bime, 414 Helena Gr^goire, 414 H61in, Dr., orig. of Beurr^ Caty, 290 Hellinckx, orig. of Colmar d'Alost, 341 Helknan, orig. of Melon de Helknan, 470 Hellmann, Melonenbim, 414 Hemminway, 414 Henkel, 414 Henkel d'Automne (syn. of Henkel), 414 Henrard, Denis, orig. of Beurr^ Fenzi, 294; Bon- Chr6tien de Vemois, 315 Henri Bivort, 414 Henri Bouet, 415 Henri de Bourbon, 415 Henri Capron, 415 Henri Decaisne, 415 Henri. Desportes, 415 Henri Gr^goire, 415 Henri Ledocte, 415 Henri Quatre, 415 Henri Van Mons (syn. of Fleur de Neige), 382 Henrietta, 416 Henriette, 416 Henrietta Van Cauwenberghe, 416 Henrj', Henry C, orig. of Henry (Illinois), 416 Henr>' (Connecticut), 416 Henry (Illinois), 416 Henry the Fourth (syn. of Henri Quatre), 415 H^rault, A., orig. of Bergamotte H^ault, 272; Fin Juillet, 382; Joyau de Septembre, 432 Herbelin, 416 Herbin, 416 Herbomer Schmalzbime, 416 Herbst-Citronenbime, 417 Herbst-Kloppelbime, 417 Herbstbirne ohne Schale (sjti. of Lansac), 443 Herbsteierbime, 417 Herbstlanger, 417 Herbstsylvesler (s>-n. of Fr6d&ic de Wurtemberg), 389 H^ricart, 417 H^ricart de Thur>% 41 7 Herkimer, 417 Herr, A. G., orig. of Herr Late Winter, 417 Herr Late Winter, 417 Hert, 417 Hertrich, orig. of Bergamotte Hertrich, 272 Hervy, Michel-Christophe, orig. of Chaptal, 333 Hertogin von AngoulSme (syn. of Duchesse d'An- gouleme), 154 Hessenbime, 418 6i8 THE PEARS OF NEW YORK Hessle, 418 Hewes, 418 Heyer Zuckerbime, 418 Hicks, Isaac, orig. of Dur^e, 374 Higginson, mention of pears by, 45 Hilda, 418 Hildegard, 418 Hildesheimer Bergamotte, 418 Hildesheimer spate Sommerbirne, 418 Hildesheimer Winterbim, 418 Hingham, 419 Hirschbime, 419 Hirsenbime, 419 History of pear, long lapse in, 1 1 Hitzendorfcr Mostbime, 419 Hochfeine Butterbirne (syn. of Beurr^ Superiin), 137 Hoe Langer Hoe Liever, 419 Hofsta, 419 Holland Green, 419 HoUandische Butterbirne, 419 Hollandische Gewiirzbime, 419 HoUandische Zuckerbime, 419 Holmer, 420 Holt, L. W., orig. of Effie Holt, 375 Hohfarbige Butterbirne (syn. of Flemish Beauty), 163 Home ripening of pears, 109 Homer, mention of pear by, 4 Homestead, 420 Honey, 420 Honey (Russia), 420 Honey Dew, 420 Honigbergamotte, 420 Honnelbime, 420 Hood, George, orig. of Lycurgus, 454 Hoosic, 420 Hopedale Nurs. Co., introd. of Weihmier Sugar, 576 Hopfenbime, 421 Hosenschenk, 421 Houdin, orig. of Belle des Arbr^s, 262 Houghlin, Joe, orig. of Golden June, 399 Housatonic, 421 Houser, 421 Hovey, 421 Howard, 421 Howe, Dr. John P., orig. of Doctor Howe, 363 Howe, John J., orig. of Housatonic, 421 Howe Winter, 421 Howell, 174; place in commercial pear culture, 84 Howell, Thomas, orig. of Howell, 175 Howell's Seedling (syn. of Howell), 174 Hubert Gr^goire, 421 Hudellet, Jules, orig. of Doyenn^ Hudellet, 368 Huflcap, 421 Huff el Bratbime, 421 Huggard, 421 Huguenot, 422 Huhle de Printemps, 422 Hull, 422 Hungerford Oswego, 422 Hunt Connecticut, 422 Huntington, 422 Hurbain d'Hiver, 422 Hussein Armudi, 422 Hutcherson, 422 Huyshe, Rev. John, orig. of " Royal Pears," 423 Huyshe Bergamot (syn. of Huyshe Prince of Wales), 423 Huyshe Prince Consort, 423 Huyshe Prince of Wales, 423 Huyshe Princess of Wales, 423 Huyshe Victoria, 423 Hyacinthe du Puis, 423 Ickworth, 423 Ida, 423 Idaho, 175 Ilinka, 424 Imp^riale k Feuilles de Ch6ne, 424 Incommunicable, 424 Incomparable de Beuraing, 424 Inconstant, 424 Indian Queen, 424 Infortun^e, 424 Ingenieur Wolters, 424 Ingram, Thomas, orig. of British Queen, 320 Innomin^e, 424 Insects affecting pear, 117 International, 425 Iris Gr^goire, 425 Iron Pear (syn. of Black Worcester), 310 Isabella, 425 Isabelle de MalSves, 425 Island, 425 Italienische Winterbergamottc, 425 Ives, 425 Ives, Dr. Eli, orig. of Dow, 365; Ives, 425; Ives August, 425; New Haven, 481 Ives August, 425 Ives Bergamotte, 426 Ives Seedling, 426 Ives Virgalieu, 426 Ives Winter, 426 Ives Yale, 426 Jablousky, 426 Jackson, 426 Jackson, S. S., orig. of Jackson Elizabeth, 426 Jackson Elizabeth, 426 Jacqmain, 426 Jacques Chamaret, 426 Jacques Mollet, 427 Jakobsbime, 427 Jalais, Jacques, orig. of Beurr^ du Champ Corbin, 290; Beurr^ Jalais, 298; Bonne de Jalais, 316; Chaigneau, 332; Duchesse Anne, 371 Jalousie, 427 Jalousie de Fontenay (syn. of Fontenay), 166 Jalousie de Fontenay Vendee (syn. of Fontenay), 165 Jalousie de la R6ole, 427 Jalousie Tardive, 427 Jalvy, 427 Jamin & Durand, origs. of Doyenn^ Jamin, 368 Jaminette, 427 THE PEARS OF NEW YORK 619 Jansernine, 427 Japan, 428 Japan Golden Russet, 428 Japan Wonder, 428 Japanese Pear. (See Pyrus serotina) Japanese Sand, 428 Jargonelle, 177; ancient names of, 177 Jargonelle (French), 178; parent of Henri Bouet, 415 Jargonelle d'automne, 428 Jaune Hative, 428 Jaune de Merveillon, 428 Jean Baptist, 428 Jean-Baptiste Bivort, 428 Jean-Baptiste Dediest, 429 Jean Cottineau, 429 Jean Lavirent, 429 Jean Sano, 429 Jean de Witte, 429 Jeanne, 429 Jeanne d'Arc, 429 Jefferson, 429 Jersey Gratioli, 430 Jerusalem, 430 Jeschil Armudi, 430 Jewel, 430 Jewess, 430 Joanon, orig. of Favorite Joanon, 380; Professeur Willermoz, 514; Sainte Anne, 538 John Cotton, 430 John Griffith, 430 John Monteith, 430 John Williams, 430 Johonnot, 431 Johonnot, G. S., orig. of Huguenot, 422; Johonnot, 431; Naumkeag, 480 Joie du Semeur, 431 Jolie Lille de Gust, 431 Joly de Bonneau, 431 Jonah, 431 ; parent of Howell, 175 Jones, 431 Joseph Lebeau, 431 Joseph Staquet, 431 Josephine de Binche, 431 Josephine de Malines, 179; parent of Autumn Josephine, 256; Georges Delebecque, 396; Joie du Semeur, 431 Josephine de Maubrai, 431 Josephine von MecMn (syn. of JosiSphine de Malines), 179 Josephsbime, 432 Josselyn, mention of pears by, 45 Joyau de Septembre, 432; parent of Fin Juliet, 382 Judge Andrews, 432 Jules d'Airoles (Gregoire), 432 Jules d'Airolles (Leclerc), 432 Jules Bivort (syn. of D^Uces de Lovenjoul), 356 Jules Blaise, 432 Jules Delloy, 432 Juli Dechantshirne (syn. of Summer Doyenn^), 221 Julie Duquet, 432 Julienne, 432 Juneberry, relationship of, to pear, 57 Juvardeil, 432 Kaestner, 433 Kalchbime, 433 Kalmerbime, 433 Kamper- Venus, 433 Kathelenbime, 433 Katy, 433 Keiffer (syn. of Kieflfer), 180 Keiser, 433 Kelsey, 434 Kelsey, William, orig. of Kelsey, 434 Kennedy, 434 Kenrick, William, introd. into America of Beurre Bosc, 131; Doyenne Boussock, 152 Kentucky', 434 Kenyon, 434 Kermes, 434 Kessler, Charles, introd. of Reading, 517 Kieffer, 180; parent of Cassel, 329; Douglas, 150; Eureka, 379; Theodore Williams, 561 Kieffer, Peter, orig. of Kieffer, 181 Kieffer and Bartlett leading commercial pears, 84 Kieffer' s Hybrid (syn. of Kieffer), 180 Kilwinning, 434 King, 434 King Catherine (syn. of Catherine Royal), 330 King Edward, 434 King Seedling, 434 King Sobieski, 435 Kingsessing, 182 Kirtland, 435 Kirtland, Prof., orig. of Kirtland, 435 Klein Landbime, 435 Kleine Fuchselbime, 435 Kleine gelbe Bratbime, 435 Kleine gelbe Hessenbime, 435 Kleine gelbe Maukelbime, 435 Kleine gelbe Sommer-Zuckerbime, 435 Kleine gelbe Sommermuskatellcrbime, 435 Kleine grune Backbime, 435 Kleine Lange Sommer-Muskatellerbime, 436 Kleine Leutsbime, 436 Kleine Petershirne (syn. of Petersbime), 495 Kleine Pfalzgrafin, 436 Kleine Pfundbime, 436 Kleine runde Haferbime, 436 Kleine schlesische Zimmbime, 436 Kleine Schmahbirne (syn. of Petite Fondante), 497 Kleine Sommer-Zuckerratenbime, 436 Kleine Zweibelbime, 437 Kleiner Katzenkopf (syn. of Petit Catallac, 496) Kloppelbime, 437 Knabenbime, 437 Knausbimc, 437 Knechtchensbime, 437 Knight, 437 Knight, Thomas Andrew, orig. of varieties, 289, 320, 351. 365. 373. 380. 423. 462, 473. 474. 484, 494. 524. 527. 546, 563 Knight, William, orig. of Knight, 437 620 THE PEARS OF NEW YORK Knight Monarch (syn. of Monarch), 474 Knollbime, 437 Knoop, Herman, orig. of Calebasse, 324 Kjioop, Misses, orig. of Des Deux Soeurs, 358 Knoops Simmtbime, 437 Kolmasbime, 438 Kolstuck, 438 Konig Karl von Wurttemberg, 438 Konigliche Weissbime, 438 Konigsbime, 438 Konstanzer Langler, 438 Koolstock, 438 Koonce, 183 Kopertscher (syn. of Supreme Coloma), 557 Koslliclie Van Mons (syn. of De Duvergnies), 354 Kraft Sommer Bergamotte, 438 Krauelbime, 438 Kreiselformige Blankelte (syn. of Gros Blanquet Long), 403 Kreiselformige Flegelbime, 438 Kriegebirne, 439 Krivonogof, 439 Kjockhals, 439 Kroten Bergamotte (syn. of Bergamotte Bufo), 270 Krull, 439 Krull, orig. of Krull, 439 Krull Winter (syn. of Krull), 439 Krummgestielte Feigenbime, 439 Krummholzige Schmalzbirne (syn. of Arbre Courbe), 251 Kuhfuss, 439 Kilmmelbirne (syn. of Besi d'H^r}'), 280 Kurskaya, 439 L'Inconnue Van Mons, 439 L'Inconstante, 439 La B^arnaise, 440 La Bonne Malinoise (syn. of Winter Nelis), 232 La Cit6 Gomand, 440 La France, 440 La Grossc Oignonelte (syn. of Onion), 486 La Moulinoise, 440 La Quintinye, 440 La Savoureuse, 440 La Solsticiale, 440 La Vanstalle, 440 Lachambre, Octave, orig. of Octave Lachambre, 484 Lacroix, 441 Lady (syn. of Vigne), 572 Lady Clapp, 441 Lafayette, 441 Lagrange, orig. of S^nateur Vaisse, 544 Lah6rard, 441 Lamarline (syn. of De Lamartine), 355 Lammas, 441 Lammerbime, 441 Lampe, orig. of Belle de Juillet, 265 Lamy, 184 Lancaster, 441 Lancaster, T. S., orig. of Lancaster, 441 Landsberger Malvasier, 441 Langbime, 441 Lange gelbe Bischofsbime, 442 Lange Gelbe Muscatellerbime, 442 Lange griine Herbslbirne (syn. of Long Green of Autumn), 449 Lange griine Winterbime, 442 Lange Mundnetzbime, 442 Lange Sommer-Bergamotte, 442 Lange Wasserbime, 442 Langelier, Rc5n^, orig. of Beurr6 Langelier, 299 Langstielege Zuckerbime, 442 Langstieler, 442 Langstielige Pfaifenbime, 442 Lansac, 443 Large Blanquet (syn. of Gros Blanquet Long), 403 Large Duchess, 443 Larissa, 443 Laure Gilbert, 443 Laure de Glymes, 443 Lawrence, 185; place of, in New York pear culture, 85 Lawson, 186 Lawson, owner of original tree of, 186 Laxton, orig. of Laxton Bergamot, 443 Laxton, Bergamot, 443 Le Breton, 443 Le Brun, 443 Le Congo, 444 Le Conte, 187; parent of Big Productive, 309; Conkleton, 348 Le Cure (syn. of Vicar of WinMeld), 227 Le Lecher, 444 Le Lectier, 188 Le Lectier, improvement of pears by, 14 Leaf -blight of pear, notes on, 115 Leaf -buds of pear, characteristics of, 61 Leaf-spot of pear, notes on, 115 Leaves of pear, characteristics of, 61 Leclcrc, L^on, orig. of varieties, 190, 244, 247, 318, 426, 432, 510 Leclerc-Thouin, 444 Lederbime, 444 Lederbogen, orig. of Beurr6 de Lederbogen, 299 Lee, 444 Lee Seckel, 444 Leech, Isaac, owner of original tree of Kingsessing, 182 Lefevre, orig. of Beurr^ de Mortefontaine, 301 Lefevre-Boitelle, orig. of Beurr6 Pauline Delzent,. 303 L^ger, 444 Lehoferbime, 444 Leipsic Radish (syn. of Leipziger Rettigbim,) 444 Leipziger Rettigbim, 444 Lemon (Massachusetts), 445 Lemon (Russia), 445 Lenawee, 445 Leochine de Printemps, 445 lAon Dejardin, 445 L^on Gr^goire, 445 L^on Leclerc (Van Mons), 189; parent of Rutter, 214 L6on Leclerc Epineux, 445 THE PEARS OF NEW YORK 621 L^on Leclerc de Laval, 446 L^on Recq, 446 L6on Rey, 446 Leonce de Vaubemier, 446 L^onie, 446 L&>nie Bouvier, 446 Leonie Pinchart, 446 L^ontine Van Exem, 446 Leopold L, 446 Leopold Riche, 447 Lepine, 447 Leptothyrium pomi, cause of brown-blotch of pear, 116 Leroy, Andr^, discussion of increase in pear varieties by, 15; introd. of varieties, 258, 260, 262; orig. of varieties, 122, 123, 157, 238, 240, 242, 299, 300, 304. 315. 325. 349. 354. 362, 372, 379. 381. 403. 415, 421, 447, 450, 451, 455, 456, 458, 459, 466, 468, 472, 479, 486, 495, 497, 499, 501, 506, 508, 515, 521, 523, 528, 539, 562, 582 Lesbre, 447 Leseble, Narcisse, orig. of Bergamotte Leseble, 273 Lesuer, A., orig. of Le Lecher, 444; Le Lectier, 188 Levard, 447 Levester Zuckerbime, 447 Lewes, 447 Lewis, 447 Lewis, John, orig. of Lewis, 447 Lexington, 447 Liabaud, orig. of Alexandre Chomer, 241; Berga- motte Liabaud, 274 Liard, orig. of Napoleon, 479 Liberate, 448 Libotton, orig. of Crassane Libotton, 350 Liegel Honigbime, 448 Lieutenant Poidevin, 448 Limberlvng (syn. of Tonkovietka), 564 Limon, 448 Lincoln, 190 Lincoln Coreless, 192 Linzer Mostbime, 448 Litth Blanquet (syn. of Petit-Blanquet), 495 Little Muscat (syn. of Petit-Muscat), 496 Livingston, Judge, orig. of Nonpareil, 482 Livingston Virgalieu, 448 Livre (syn. of Black Worcester), 310 Locations and soils for pears, 91 Locke, 448 Locke, James, orig. of Locke, 448 Lodge, 448 Loire, orig. of Loire-de-Mons, 449 LoLre-de-Mons, 449 Loisel, orig. of Beurre Loisel, 300 , London Sugar, 449 Long Green, 449 Long Green of Autumn, 449 Long Green of Esperin, 449 Long Green Panache (syn. of Verte-longue pana- ch^e), 571 Longland, 449 Longue du Bosquet, 450 Longue-garde, 450 Longue-Sucree, 450 Longue- Verle (syn. of Long Green), 449 Longue Verle d'Hiver (syn. of Lange Gnine Winter- bime), 442; (Sachsische Lange Grune Winter- bime), 534 Longueville, 450 Longworth, 450 Loose, Henry, orig. of Tiffin, 563 Lorenzbime, 450 Loriol de Bamy, 450 Lothrop, 450 Loubiat, 450 Louis Cappe, 451 Louis Gr^goire, 451 Louis Noisette, 451 Louis Pasteur, 451 Louis-Philippe, 451 Louis Van Houte, 451 Louis Vilmorin, 451 Louise (syn. of IxDuise Bonne de Jersey), 193 Louise-Bonne, 451 Louise Bonne dAvanches Panachee, 452 Louise Bonne de Jersey, 193: parent of Du Breuil Pere, 370; Magnate, 460; Princess, 512; Professeur Dubreuil, 514; Souvenir de du Breuil Pere, 549 Louise Bonne of Jersey (syn. of Louise Bonne de Jersey), 193 Louise- Bonne de Printemps, 452; parent of Baron Leroy, 259 Louise Bonne Sannier, 452; parent of Boieldien, 312 Louise de Boulogne, 452 Louise Dupont, 452 Louise d'Orl^ans, 452 Louise de Prusse, 452 Louison, 453 Lovaux, 453 Lovell, W. G. L., orig. of Glastonburv', 397 Lowell, John, introd. into America of Forelle, 167; Marie Louise, 198; Winter NeUs, 233 Liibecker Prinzessin Bime, 453 Lubin, 453 Lucie Audusson, 453 Lucien Chaur6, 453 Lucien Leclercq, 453 Lucn6 Hative, 454 Lucrative (syn. of Belle Lucrative), 126 Lucy Duke, 194 Lucy Grieve, 454 Luizet, orig. of Pr^mices d'EcuUy, 508 Luola, 454 Lutovka, 454 Lutzbime, 454 Luxemburger Mostbime, 454 Lycurgus, 454 Lydie Thi^rard, 454 Lyerle, 454 Lyerle, orig. of Lyerle, 454 Lyon. 454 Mace, 455 622 THE PEARS OF NEW YORK Machlander Mostbime, 455 Mackleroy, 455 Mackleroy, Davis, orig. of Mackleroy, 455 McLaughlin, 455; parent of Goodale, 400 McLaughlin, Henry, orig. of Eastern Belle, 374; Indian Queen, 424 McLellan (syn. of Whieldon), 579 Macomber, 455 Macomber, Benjamin, orig. of Grand Isle, 400; Refreshing, 518; prop, of Vermont Beauty, 226 Macomber, J. T., orig. of Macomber, 455 McVean, 455 Madame (syn. of Windsor), 583 Madame Adelaide de Rh-es (syn. of Adelaide de Reves), 237 Madame Alfred Conin, 455 Madame Andr6 Leroy, 455 Madame Antoine Lormier, 455 Madame Appert, 456 Madame Arsfene Sannier, 456 Madame Ballet, 456 Madame Baptiste Desportes, 456 Madame Blanchet, 456 Madame Bonnefond, 456 Madame Charles Gilbert, 456 Madame Chaudy, 456 Madame Cuissard, 456 Madame Delmotte, 457 Madame Ducar, 457 Madame Duparc, 457 Madame Durieux, 457 Madame filisa, 457 Madame Elisa Dumas, 457 Madame Ernest Baltet, 458 Madame Favre, 458 Madame Flon, 458 Madame Gr6goire, 458 Madame Hemminway (syn. of Hemminway), 414 Madame Henri Desportes, 458 Madame Loriol de Bamy, 458 Madame Ly^-Baltet, 458 Madame de Madre, 458 Madame Millet, 459 Madame Morel, 459 Madame Planchon, 459 Madame Du Puis, 459 Madame de Roucourt, 459 Madame Stoff, 459 Madame Torfs, 459 Madame Treyvc, 459 Madame Vazille, 459 Madame Vertd, 460 Madame Von Siebold, 460 Madeleine, 195; parent of Eliot Early, 375 Madeleine d'Angers, 460 Mademoiselle Blanche Sannier, 460 Mademoiselle Marguerite Gaujard, 460 Mademoiselle Solange, 460 Magherman, 460 Magnate, 460 Magnolia, 461 Maine-et-Loire, Horticultural Society of, orig. of Plantagenet, 500 Maisonneuve, Francois, orig. of Beurr^ Favre, 294 Malassis, Abb(5, orig. of Doyennd d'Alengon, 151 Malconnaitre d'Haspin, 461 Malines (syn. of Josephine de Mahnes), 179 Malus, relationship to pear, 58 Malvoisie de Landsberg, 461 Manchester, 461 Mandelblattrige Schneebime, 461 Manning, 461 Manning, Robert, biography of, 162; introd. into America of varieties, 131, 162; orig. of varieties, 264; pomological garden of, 53 Manning's Elizabeth (syn. of Elizabeth), 161 Mannington, John, orig. of Caroline Hogg, 328; Maud Hogg, 468; Meresia Nevill, 470 Mannsbime, 461 Mansfield, 461 Mansuette, 461 Mansuette Double, 462 Mapes, Prof., orig. of Quinn, 516 Marasquine, 462 March Bergamot, 462 Mar^chal de Cour, 462 Mar^chal Dillen, 462 Mar^chal Pelissier, 462 Mar6chal Vaillant, 462 Margaret, 196 Margarethenbime, 463 Marguerite- Acidule (syn. of SauerUche Margare- thenbime), 541 Marguerite dAnjou, 463 Marguerite Chevalier, 463 Marguerite Marillat, 463 Maria, 463 Maria de Nantes, 463 Maria Stuart, 463 Marianne de Nancy, 463 Marie Benoist, 463 Marie Guisse, 464 Marie Henriette, 464 Marie Jallais, 464 Marie Louise, 197; parent of British Queen, 320; Marie Louise d'Uccle, 464; Pierre Patemotte, 499 Marie-Louise Dekourt (syn. of Marie Louise), 197 Marie Louise Nova, 464 Marie Louise d'Uccle, 464 Marie Mottin, 464 Marie Parent, 464 Marietta, 464 Mariette de Millepieds, 465 Marillat, orig. of Marguerite Marillat, 463 Markbime, 465 Marketing pears, io5 Markets, local, pears for, loi Marksbime, 465 Marmion, 465 Marmorirle Schmalzbirne fsyn. of Doyenn^ dAlen- gon), 150 Marquise, 465 THE PEARS OF NEW YORK 623 Marquise de Bedman, 465 Marsaneix, 465 Marshall, 466 Marshall, William, orig. of Marshall, 466 Marshall Wilder, 466 Martha Ann, 466 Martin, 466 Martin-Sec, 466 Martin- Sire, 466 MaruUs, 467 Mary (Case), 467 Mary (Van Mons), 467 Mary (syn. of Margaret), 196 Mas, orig. of varieties, 241 Mascon Colmar, 467 Masselbacher Mostbime, 467 Masuret, 467 Mather, 467 Mather, John, orig. of Mather, 467 Mathilde, 467 Mathilde Gomand, 467 Mathilde Recq, 467 Mathilde de Rochefort, 467 Matou, 468 Matthews, 468 Maud Hogg, 468 Maude, 468 Maurice Desportes, 468 Maurier, discov. of Duchesse d'Orl^ans, 156 Maury, Ruben, orig. of Elizabeth Maurj', 376 Mausebime, 468 Max, 469 Mayflower, 468 Maynard, 468 Mayr friihzeitige Butterbime, 469 Mechan, 469 Medaille d'^t^, 469 Medaille d'Or (syn. of Fr^d^ric de Wurtemberg), 389 Medicine, pears used for, 10 Medlar, relationship of, to pear, 57 Medofka, 469 Meissner Grossvatersbime, 469 Meissner Hirschbime, 469 Meissner langstielige Feigenbime, 469 Meissner Liebchensbime, 469 Meissner Zwiebelbime, 469 Melanie Michelin, 469 Mellish, 470 Melon, 470 Melon de Hellmann, 470 Mfeagere Sucr^e de Van Mons, 470 Mendenhall, 470 Merchant, Mrs. Ezra, orig. of Tea, 560 Meresia Nevill, 470 Merlet, 470 Merriam, 470 Merriweather, orig. of Taylor, 560 M^ruault, 471 Merveille d'Hiver (syn. of Petit-Oin), 496 Merveille de Moringen, 471 Mespilus, relationship of, to the pear, 57 Messire Jean, 471 Messire Jean Goubault, 471 Meuris, discov. of Beurr6 Diel, 133 Michaelmas Nelis, 471 Michaux, 471 Mignonne d'6t6, 471 Mignonne d'Hiver, 472 Mikado, 472 Milan d'hiver, 472 Milan de Rouen, 472 Miller, 472 Miller, Judge S., introd. of Victor, 572 Miller Victor (syn. of Victor), 572 Millet, orig. of Jules Blaise, 432 Millet, Charles, orig. of Madame Millet, 459 Millot de Nancy, 472 Milner, 472 Mima Wilder, 472 Ministre Bara, 473 Ministre Pirmez, 473 Ministre Viger, 473 Minot, orig. of Sebastopol, 543 Minot Jean Marie, 473 Missile d'Hiver, 473 Mission, 473 Mitchell Russet, 473 Mite on pear, 119 Mitschurin, 473 Mitschurin, orig. of Roulef, 527; Vosschanka, 575 Moccas, 473 Mollet, Charles, orig. of MoUet Guernsey Beurr^, 473 Mollet Guernsey Beurr6, 473 Monarch, 474 Monchallard, 474 Monchallard, discov. of Monchallard, 474 Mongolian, 474 Monseigneur Affre, 474 Monseigneur des Hons, 474 Monseigneur Sibour, 474 Moon, 475 Moorcroft, 475 Moore, Jacob, orig. of Barseck, 260 Moorfowl Egg, 475 Morel, 475 Morel, Frangois, orig. of Favorite Morel, 381; Perrier, 495; Professeur Hortoles, 514; Morgan, 475; Souvenir du Congres, 218 Morgan, orig. of Morgan, 475 Morley, 475 Morosovskaja, 475 Mortier, M. du, orig. of Beurr6 Daras, 291 Mortillet, M. de, orig. of Agricola, 239; Bijou, 309; Bon-Chr^tien Ricchiero, 314 Moskovka, 475 Mostbime, 475 Mount Vernon, 199; value of for local market in New York, loi Moyamensing, 475 Mr. Hill's Pear, 473 Mrs. Seden, 476 624 THE PEARS OF NEW YORK Muddy Brook, 476 Muir, Hal, orig. of Muir Everbearing, 476 Muir Everbearing, 476 Muirfowl Egg (syn. of Moorfowl Egg), 475 Mulkey, Mrs., orig. of Idaho, 176 MuUer, orig. of Konig Karl von Wurttemberg, 438 Mungo Park, 476 Munz Apothekerbime, 476 Muscadine, 476 Muscat AUemand d'Automne, 476 Muscat AUemand d'Hiver (s>ti. of Deutsche Muska- teller), 358 Muscat Fleuri d'fit^, 476 Muscat Robert, 477 Muscat Royal, 477 Muscat Royal de Mayer, 477 Muscat Roye, 477 Muscatelle, 477 Musette d'Anjou, 477 Musette de Nancy, 478 Muskateller-Bergamotte, 478 Muskiert Pomeranzenbirne (syn. of Orange Musqu^e) 487 Muskingum, 478 Muskirte Schnieerbirne (syn. of Petit-Oin), 496 Musldrte Wintereirbime, 478 Musqu^e d'Esp^ren, 478 Mussette, 478 Mutzchensbime, 478 Mycosphaerella sentina, cause of pear leaf-spot, 115 Naegelgesbim, 479 Nain Vert, 479 Napa, 479 Naples, 479 Napoleon, 479; parent of Fondante de Moulins- Lille, 385 Napoleon I. (syn. of Napoleon), 479 Napoleon III., 479 Napoleon Butterbirne (syn. of Napoleon), 479 Napoleon Savinien, 479 Naquette, 480 Nassau Ehre, 480 Naudin, 480 Naumkeag, 480 Navez Peintre, 480 Neapolitan, 480 Nee Plus Meuris, 480; parent of General Wauchope, 395 Necplus Meuris (syn. of BuerriS d'Anjou), 127 Nectarine, 480 Negley, 481 Negley, J. S., orig. of Negley, 481 Nelis, Jean Charles, orig. of Joseph Lebeau, 431; Winter Nelis, 233 Nelis d'Hiver (syn. of Winter Nelis), 232 N^rard, orig. of Bergamotte Jars, 273; Beurr^ Antoine, 284; Colmar de Mars, 343; Hamon, 410; Seringe, 545 Nerbonne, M. de, orig. of Nain Vert, 479 Neuburg, orig. of Bremer Butterbirne, 319 New Bridge, 481 New England, introduction of pear in, 45 New Haven, 481 New Meadow, 481 Newhall, 481 Newtown, 481 Nicholas, 481 Nickerson, 481 Nicolas Eischen, 481 NicoUe, orig. of Bergamotte NicoUe, 274 Niell d'Hiver, 481 Nikitaer grune Herbst- Apothekerbime, 482 Niles, 482 Niles, J. M., orig. of Niles, 482 NiTia (syn. of Elizabeth), 161 Niochi de Parma, 482 Noir Grain, 482 Noire d'Alagier, 482 Noisette, Louis, introd. of Buerr^ d'Hiver, 297; Summer Saint Germain, 556; orig. of Bon- Chr6tien d'Hiver Panache, 314; De Rachinquin, 355 Nonpareil, 482 Nordhauser Winter-Forellenbime, 482 Norfolk County, 482 Normannische Ciderbime, 482 Northford Seckel fsyn. of Talmadge), 559 Notaire Lepin, 483 Notaire Minot, 483 Nouhes, orig. of D^lices de la Cacaudiere, 355; Pr&ident Parigot, 510; Royale Vendue, 532 Nouveau Doyenne d'Hiver, 483 Nouveau Poiteau, 483 Nouvelle Agla^, 483 Nouvelle Fulvie, 483 Nussbime, 483 Nypse, 484 Oak-Leaved Imperial (syn. of Imperiale k Feuilles de Chcne), 424 Oakley Park Bergamotte, 484 Occidental pears, description of species of, 69 Ochsenherz, 484 Ockletree, 484 Ockletree, orig. of Ockletree, 484 Ockletree pear tree, 49 Octave Lachambre, 484 Oesterreichische Muskatellerbime, 484 CEuf de Woltmann, 484 Ogereau, 484 Ognon, 485 Ognonet (syn. of Archiduc d'Et6), 251 Ognonnet, 485 Oignon, 485 Oignonet de Provence, 485 Oken, 485 Oldfield, 485 Olivenbime, 485 Oliver, G. W., orig. of Oliver Russet, 485 OHver Russet, 485 Oliver, discov. of President Drouard, 210 Olivier de Serres, 200; parent of Cavelier de la Salle, 331 THE PEARS OF NEW YORK 625 Omer-Pacha (syn. of Saint Menin), 537 One-third, 486 Oneida, 486 Onion, 486 Onondaga, 201 Ontario, 202 Orange, 486 Orange-Bergamot, 486 Orange de Briel (syn. of Brielsche Pomeranzenbime), 3'9 Orange Covinty Nurs. Co., introd. of Wilder Sugar, 580 Orange d'Hiver, 486 Orange Mandarine, 486 Orange Musqu^e, 487 Orange pear tree, old, 42 Orange Rouge, 487 Orange Tulip^e, 487 Orange de Vienne, 487 Orchards, pear, care of, 97; catch crops for, 102 Orchards of mixed varieties of pears, 100 Ordensbime, 487 Orel 15, 487 Oriental pears, descriptions of species of, 74; influ- ence of, on American pear culture, 55 Orpheline Colmar, 488 Orpheline d'Enghien (syn. of Beurr6 d'Arenberg), 129 Osband Summer, 488 Osborne, 488 Osborne, John, orig. of Osborne, 488 Osimaya (syn. of Winter), 583 Oswego Beurr^, 488 Oswego Incomparable, 488 Ott, 488 Ott, Samuel, orig. of Ott, 488 Owen, 488 Owen, John, orig. of Owen, 488 Owener Bime, 489 Oyster-shell scale on pear, 1 20 Ozark, 489 P. Barry, 203 Pacific states, intfoduction of pear-growing in, 53 Paddock, 489 Padres, early growers of pears, 54 Pailleau, 489 Pain-et-Vin, 489 Palmischbime, 489 Papeleu, Adrien, orig. of Beurrfi Paycn, 303; Navez Peintre, 480 Paquency (syn. of Payenche), 493 Paradiesbime, 489 Pardee, 489 Pardee, S. D., orig. of Dickerman, 359; Pardee, 489 Parfum d'Aout, 490 Parfum d'Hiver, 490 Parfum de Rose, 490 Parfum^, 490 Parfum^e, 490 40 Parigot, orig. of Appoline, 250; Beurr^ Bourbon, 288; Comptesse de Chambord, 347; Doyenne Fradin, 367; Eugtee des Nouhes, 379 Pariset, orig. of varieties, 239, 249, 279, 292, 307, 329, 344, 453, 471. 490. 536, 543, 544, 562 Parkinson, discussion of pears by, 32 Parkinson's pears known at present, 36 Parmentier, Andrew, introd. of Surpasse Virgalieu, 557; orig. of Bergamotte de Stryker, 277 Parrot, 490 Parry, William, orig. of Cincincis Seedling, 338 Parsonage, 490 Passa-tutti, 490 Passans du Portugal, 491 Passe Colmar, 205; parent of Alexandrine Mas, 241; F^lix Sahut, 381; Wilmington, 582; Z^phirin Gr^goire, 587 Passe-Colmar des Beiges, 491 Passe Colmar d'et^, 491 Passe Colmar Fran(ois (syn. of Jean de Witte), 429 Passe Colmar Musqu6, 491 Passe Crassane, 491 ; parent of Prince Napolfen, 512 Passe-Goemans, 491 Passe Madeleine, 491 Passe-Tardive, 492 Pastor, 492 Pastorale, 492 Pastorenbirne (syn. of Vicar of Winkfield), 227 Pater Noster, 492 Patemotte, Pierre, orig. of Pierre Patemotte, 499 Patten, Charles G., orig. of Seckel Seedling No. i, 543 Paul Ambre, 492 Paul Bonamy, 492 Paul Coppieters, 492 Paul d'Hoop, 493 Paul Thielens, 493 Pauls Bime, 493 Payen, 493 Payenche, 493 Payne, James, discov. of Seneca, 544 Payton, 493 Payton, orig. of Payton, 493 Peach, 494 Pear, adaptability of the, to soils and locations, 92; black mold of the, 117; brown-blotch of the, 116; codling moth on the, 118; crown-gall ti. of Liegel Honigbime), 448 Poire Noire a Longue Queue, 503 Poire des Nonnes (syn. of Beurre de Brign^), 288 Poire de Paul (syn. of Pauls Bime), 493 Poire du Pauvre, 503 Poire des Peintres, 503 Poire de Pendant, 503 Poire- Pomme (syn. of Apple Pear), 250 Poire de Preuilly, 503 Poire de Rateau, 503 Poire Rigoleau, 504 Poire du Roeulx, 504 Poire de Saint Pere (syn. of Saint P^re), 538 Poire Seulin (syn. of Seutin), 545 Poire Souvenir d'Hortoles Pere, 504 Poire Thouin, 504 Poire de Torpes, 504 Poire des Trois Fr^res, 504 Poire des Trois Jours, 504 Poire Trompette (syn. of Trompetenbime), 566 Poire des Urbanistes (syn. of Urbaniste), 224 Poire de Vallee (syn. of Valine Franche), 568 Poire de Vilrier, 504 Poire du Voyageur, 505 Poirer de Jardin, 505 Poirier sauger. (See Pyrus nivalis) Poiteau, 505 Poiteau, orig. of Bergamotte Poiteau, 275 Poiteau (des Franfais) (syn. of Bergamotte Poiteau), 275 Polish Lemon, 505 Polk, 505 Pollan, 505 Pollvaskaja, 505 Polnische grune Krautbime, 505 Polnische Seidenbime, 505 Pome, definition of, 58; fruit characters of, 63 Pomeranzenbim von Zabergau, 506 Pomme d'Et^, 506 Pomological garden of Robert Manning, 53 Pomolog>', first American by Coxe, 52 Pope Quaker, 506 Pope Scarlet Major, 506 Portail, 506 Porter, 506 Portingall, 506 Posey, 506 Pound, 208 Pradel Bros., orig. of Rousselet de Pomponne, 529 Prager Schaferbime, 506 Prairie du Pond, 506 Prdsident Drouard (syn. of President Drouard), 210 Pratt, 507 Pratt Junior, 507 Pratt Seedling, 507 Precilly, 507 Precoce de Celles, 507 Pr^coce de Jodoigne, 507 Precoce de Tivoli, 507 Precoce de Tr^voux, 507 Precoce Trottier, 507 Precoce de Wharton (syn. of Wharton Early), 579 Premature, 508 Pr^raices d'Ecully, 508 Premices de Wagelwater, 508 Premier, 508 Premier President Metivier, 508 Present Royal of Naples (sjti. of Beau Present d'Artois), 261 Present de Van Mons, 508 President, 508 Pr&ident Barab^, 508 President de la Bastie, 509 President Boncenne, 509 President Campy, 509 President Clark, 509 President Couprie, 509 President DeboutteviUe, 509 President Dr. Ward, 509 President Drouard, 210 President d'Estaintot, 509 President Felton, 509 .President Fortier, 509 President Heron, 510 President Mas, 510 President MuUer, 510 President Olivier, 510 President d'Osmonville, 510 President Parigot, 510 President Pay en, 510 President Pouyer-Quertier, 510 President Royer, 510 President le Sant, 511 President Watier, 511 Presidente Senente, 511 Preul's Colmar (syn. of Passe Colmar), 205 Provost, 511 Pricke, 511 Primating, 511 628 THE PEARS OF NEW YORK Prince, William, introd. of Sha Lea, 545; orig. of Prince Harvest, 511; Saint-Germain, 512 Prince Albert, 511 Prince Harvest, 51 1 Prince Imperial, 51 1 Prince Imperial de France, 512 Prince de Joinville, 512 Prince Napoleon, 512 Prince d'Orange, 512 Prince de Printemps, 512 Prince Saint-Germain, 512 Prince Seed Virgalieu, 512 Princess, 512 Princess Maria, 513 Princesse Charlotte, 513 Princesse de Lubeck (syn. of Lubecker Prinzessin Bime), 453 Princesse Marianne, 513 Princesse d'Orange, 513 Princesse- Royale (syn. of Groom Prince Royal, )403 Princifere, 513 Pringalle, C^lestin, orig. of Beurrd Pringalle, 304 Prion, 513 Priou, discov. of Priou, 513 Professeur Barral, 514 Professeur Bazin, 514 Professeur Dubreuil, 514 Professeur Grosdemange, 514 Professeur Hennau, 514 Professeur HortolSs, 514 Professeur Opoix, 514 Professeur Willermoz, 514 Prud'homme, 515 Pruning pears, 1 03 Psylla, pear, 1 18 Pudsey, 515 Puebla, 515 PulsLfer, 515 Pulsifer, Dr. John, orig. of Pulsifer, 515 Pushkin, 515 PyroUe, orig. of Jaminette, 427 Pyrus, characters of, 57 Pyrus amygdaliformis, note on, 73 Pyrus auricularis, habitat of, 73; specific description of, 73 Pyrus betulaefolia, habitat of, 79; specific description of, 79 Pyrus calleryana, habitat of, 80; specific notes on, 80 Pyrus communis, behavior of, as a wild pear, 2; habitat of, 70; specific description of, 69 Pyrus communis cordala, specific notes on, 72 Pyrus communis longipes, specific notes on, 72 Pyrus communis mariana, specific notes on, 72 Pyrus communis pyraster, specific notes on, 71 Pyrus communis saliva, specific notes on, 72 Pyrus elaagrijolia, relationship of, to Pyrus nivalis, 73 Pyrus heterophylla, note on, 73 Pyrus kotschyana, relationship of, to Pyrus nivalis, 73 Pyrus lindleyi, relationship of, to Pyrus serolina, 75 Pyrus nivalis, behavior of, as a wild pear, 2 ; habitat of, 2, 72; specific description of, 72 Pyrus ovoidea, blight resistance of, 81 ; parent of Tolstoy, 564; specific description of, 80 Pyrus pashia, distinction of, from Pyrus variolosa, 82 Pyrus salicifolia, note on, 74 Pyrus salvifolia, relationship of, to Pyrus nivalis, 73 Pyrus serolina, behavior of, as a wild pear, 2; habitat of 3, 75; specific description of, 74; value of, as a pear stock, 96 Pyrus serolina culla, habitat of, 76; specific descrip- tion of, 75 Pyrus serolina slapfiana, note on, 75 Pyrus serrulata, habitat of, 78; specific notes on, 78 Pyrus sinensis, relationship of, to Pyrus serolina, 74 Pyrus syriaca, note on, 74 Pyrus ussuriensis, blight resistance of, 78; habitat of, 77; specific description of, 77 Pyrus variolosa, notes on, 81 Queen Jargonelle, 515 Queen Victoria, 515 Quiletette, 515 Quince, 515 Quince, Japanese, relationship of, to the pear, 57 Quince stocks for pear, 96 Quinn, 515 Quintinye, La. (See La Quintinye) Raabe, orig. of Honey Dew, 420 Radis de Leipsick (syn. of Leipziger Rettigbim), 444 Ragan, Reuben, discov. of Philopena, 498 Rahm, Rev. W. L., introd. into England of Vicar of Winkfield, 227 Rainbime, 516 Rallay, 516 Rameau, 516 Ramilies, 516 Rankin, 516 Rankin, W. H., discov. of Rankin, 516 Rannaja, 516 Rapelje, 516 Rastlerbime, 516 Rateau Blanc, 516 Ravenswood, 517 Ravu (syn. of Ravut), 517 Ravut, 517 Raymond, 517 Raymond de Montlaur, 517 Raymould, 517 Rayner, Mrs., orig. of Hacon Incomparable, 409 Re Umberto primo, 517 Read, Walter, orig. of Oswego Beurr^, 488 Reading, 517 Recq de Pambroye, 517 Red Doyenne (syn. of Doyenn^ Oris), 367 Red Garden, 518 Red Muscadel (syn. of Jargonelle (French)), 178 Red Orange (syn. of Orange Rouge), 487 Red Pear, 518 Redfield, 518 Reeder, 211 Reeder, Dr. Henry, orig. of Reeder, 211 THE PEARS OF NEW YORK 629 Reeder's Seedling (syn. of Reeder), 211 Refreshing, 518 Regenlin (syn. of Passe Colmar), 205 Regina Margherita, 518 R^gine, 518 Regnier, 518 Regnier, Madame, orig. of Regnier, 518 Reichenackerin, 518 Reinedes Beiges, 518 Reine d'Hiver, 519 Reine des Poires, 519 Reine des Prdcoces, 519 Reine des Tardives, 519 Reine Victoria, 519 Reliance, 519 Remy Chatenay, 519 Ren^ Dunan, 519 Rettigbime, 519 Reuterbime, 520 Rewell, 520 Rey, orig. of L6on Rey, 446 Reymenans, 520 Reynaert Beemaert, 520 Rheinische Bime, 520 Rheinische Herbstapothekerbime, 520 Rheinische Paradiesbime, 520 Rhenser Schmalzbime, 520 Richards, 520 Richardson, 521 Riche D^pouille, 521 Ridelle, 521 Riehl, Edwin H., discov. of Riehl Best, 212 Riehl Best, 212 Riocreux, 521 Ripening of pears in the home, 109 Ripening season of pear varieties, 88 Ritson, 521 Ritson, Mrs. John, orig. of Ritson, 521 Ritter, 521 Ritter, Louis, discov. of Ritter, 521 Rival Dumont, 521 Rivers, 521 Rivers, Thomas, orig. of varieties, 308, 345, 347, 363, 381, 417, 460, 502, 512, 537, 538, 556 Robert, orig. of Belle du Figuier, 264; G^ndral Canrobert, 394 Robert & Moreau, orig. of Beurr^ Fid^line, 295; Fondante de la Maitre-ficole, 384 Robert Hogg, 521 Robert Treel, 522 Robertson (syn. of Washington), 575 Robin, orig. of Doyenn6 Robin, 369 Robine, 522 Robitailli6, orig. of Robitailli^ pere, 522 RobitaiUi6 pere, 522 Roby, H. R., introd. of Winter Seckel, 584; orig. of Cooke, 348 Rockeneirbime, 522 Roe, Wilham, orig. of Roe Bergamot, 522 Roe Bergamot, 522 Rogers, 522 Roggenhoferbime, 522 Roi Charles de Wurlemberg (syn. of Konig Karl von WOirttemberg), 438 Roi d'Ete (syn. of Gros Rousselet), 404 Roi-Guillaume, 522 Roi de Rome, 523 Roitelet, 523 Rokeby, 523 Roland, orig. of Beurr^ Roland, 304 RoUet, orig. of Notaire Lepin, 483 Rolmaston Duchess, 523 Rome, ancient, pear in, 7 Ronde du Bosquet, 523 Rondelet, 523 Rongi^ras, orig. of Beurr^ des Mouchouses, 302 Rooks, orig. of Ozark, 489 Roosevelt, 213 Ropes, 523 Ropes, orig. of Ropes, 523 Rorreger Mostbime, 523 Rosabime, 523 Rosalie Wolters, 524 Rosanne, 524 Rose Doyenn^, 524 Rose Water, 524 Rosenhofbime, 524 Rosenwasserbime, 524 Rosinenbime, 524 Roslyn, 524 Ross, 524 Ross, Charles, orig. of General Wauchope, 395 Ross, Gideon, orig. of Japan, 428 Rossney, 524 Rostiezer, 525 Rote Bergamotte (syn. of Bergamotte d'Automne), 270 Rote Hanglbime, 525 Rote Holzbime, 525 Rote Kochbime, 525 Rote Pilchelbime, 525 Rote Scheibelbime, 525 Rote Winawitz, 525 Rotfleischige Mostbime, 525 Rothbackige Sommerzuckerbime, 525 Rothe Confesselsbime, 526 Rothe Jakobsbime, 526 Rothe langstielige Honigbime, 526 Rothe Oder grosse Pfalzgrafinbime, 526 Rothe Rettigbime, 526 Rothe Winterkappesbime, 526 Rothe Winterkochbime, 526 Rothe Zucherlachsbime, 526 Rother Somrmrdorn (syn. of fipine d'fit^ Rouge), 377 Rother Winterhasenkopf, 526 Rothgraue Kirchmessbime, 527 Rougeaude, 527 Rouget, 527 Roulef, 527 Rouse Lench, 527 Rousselet Aelens, 527 Rousselet d'Anvers, 527 630 THE PEARS OF NEW YORK Rousselet d'Aoul (syn. of Gros Rousselet d'Aout), 405 Rousselet Baud, 527 Rousselet Bivort, 527 Rousselet Blanc, 528 Rousselet de la Cour, 528 Rousselet Decoster, 528 Rousselet Dord d'Hiver, 528 Rousselet Enfant Prodigtie (syn. of Enfant Prodigue), 377 Rousselet d'ete Brun Rouge (syn. of Braunrothe Sommemisselet), 319 Rousselet Hatif, 528 Rousselet d'Hiver (syn. of Winter Rousselet), 584 Rousselet de Janvier, 528 Rousselet Jaune d'fit^, 529 Rousselet de Jodoigne, 529 Rousselet de Jonghe, 529 Rousselet de Meestre, 529 Rousselet Panache, 529 Rousselet de Pomponne, 529 Rousselet Pr^coce, 529 Rousselet de Reims, parent of Bon Chretien Ver- mont, 315 Rousselet de Rheims, 530 Rousselet de Rheims Panache, 530 Rousselet Royal, 530 Rousselet Saint Nicolas, 530 Rousselet Saint-Quentin, 530 Rousselet Saint Vincent, 530 Rousselet de Stuttgardt, 531 Rousselet Thaon, 531 Rousselet Theuss, 531 Rousselet Vanderwecken, 531 Rousseline, 531 Rousselon, 531 Roux Carcas, 532 Rov6, 532 Rowling, 532 Royal, 532 Royal d'Hiver, 532 Royale Vend6e, 532 Ruhschiebler, 532 Rummelter Bime, 533 Runde gelbe Honigbime, 533 Runde Sommerpomeranzenbime, 533 Rushmore (syn. of Harrison Large Fall), 412 Russbime, 533 Russelet Petit, 533 Russet Bartlett, 533 Russet Catherine, 533 Russian pears, introduction into America, 56 Rutter, 214 Rutter, John, orig. of Rutter, 214 Rylsk, 533 S. T. Wright, 533 Sabine, 533 Sabine d'Et6, 534 Sacandaga, 534 Sachsische Glockenbime, 534 Sachsische Lange Griine Winterbime, 534 Safran, 534 Sage-leaved Pear. (See Pyrus nivalis) Sageret, orig. of Angleterre Nain, 247; Beauvalol, 262; Bergamotte Sageret, 276; Doyenne Rose, 369 Saint Andr^, 534 Saint Andrew, 534 Saint Aubin sur Riga, 534 Saint-Augustin, 535 Saint Denis, 535 Saint Doroth^e, 535 Saint Franc^ois, 535 Saint Gallus Weinbime, 535 Saint George, 535 Saint Germain, 535; parent of Marie Guisse, 464; Williams Double Bearing, 582 Saint Germain Gris, 536 Saint Germain Panache, 536 Saint Germain de Pepins, 536 Saint Germain Puvis, 536 Saint Germain du Tilloy, 536 Saint Germain Van Mons, 536 Saint-Germain Vauguelin (syn. of Vauquelin), 570 Saint Ghislain, 536 Saint Herblain d'Hiver, 537 Saint-Laurent Jaune (syn. of Gelbe Laurentius- bime), 393 Saint L^zin, 537 Saint Louis, 537 Saint Luc, 537 Saint Luke, 537 St. Martial (syn. of Ang^lique de Bordeaux), 247 Saint Menin, 537 Saint- Michael (syn. of White Doyenn6), 228 St. Michel Archange, 538 Saint- Nicolas (syn. of Duchesse d'Orl^ans), 156 Saint Patrick, 538 Saint Pere, 538 St. Swithin, 538 Saint Vincent de Paul, 538 Sainte Anne, 538 Sainte Germain d' Ete (syn. of Summer Saint Ger- main), 556 Sainte Madelaine (syn. of Madeleine), 195 Sainte Th^rese, 539 Salisbury, 539 Salviati, 539 Salzburger von Adlitz, 539 Sam Brown, 539 Samenlose, 539 San Jose scale on pear, 117 Sand Pear. (See Pyrtis serotina) Sand pear, Chinese, parent of Garber, 171; Kieffer, 181; Le Conte, 187 Sanguine de France (syn. of Sanguinole), 539 Sanguine d'ltalie, 539 Sanguinole, 539 Sanguinole de Belgique, 540 Sannier, Ars^ne, orig. of varieties, 241, 276, 283, 297, 315, 360, 361, 381, 429, 451, 452, 453, 455, 456, 499. 508. 509.510, 511. 519. 543.549.550,551.572 Sans-Pareille du Nord, 540 THE PEARS OF NEW YORK 631 Sans Peau, 540 Santa Anna, 540 Santa Claus, 540 Santa Rosa, 541 Sapieganka, 541 Sarah, 541 Sarrasin, 541 Sary-Bime, 541 Sauerliche Margarethenbime, 541 Scab, pear, 114; treatment of, 114 Scale insects on pear, 120 Scented (syn. of Duchovaya), 373 Schellesbirne, 541 Schenk, John, orig. of Hosenschenk, 421 Schmalblattrige Schnecbime, 542 Schmotzbime, 542 Schnackenburger Winterbime, 542 Schoberlbirne, 542 Schone Angevine (syn. of Pound), 208 Schone Miillerin, 542 Schone Zuckerbirne (syn. of Belle Sucr^e), 266 Schonebeck Tafelbime, 542 Schoncrts Omsewitzer Schmalzbirne, 542 Schonlin Stuttgarter spate Winterbutterbime, 542 Schonste Sommerbirne (syn. of Jargonelle (French)), 178 Schuman, 542 Schwarze Bime, 542 vSchweizer Wasserbime, 543 Sdegnata, 543 Seal, 543 S^bastien, 543 Sebastopol, 543 Secher, orig. of Duchesse de Bordeaux, 371 Seckel, 215; parent of Adams, 237; Barseck, 260; Eureka, 379; Feast, 381; Gansel Seckel, 170; Luola, 454; President Clark, 509; Worden Seckel, 234; Youngken Winter Seckel, 586; place of, in commercial pear culture, 84 Seckel Seedling No. i, 543 Seckle (syn. of Seckel), 215 Secretaire Mareschal, 543 Secretaire Rodin, 543 Seigneur (syn. of Belle Lucrative), 126 Seigneur Daras, 544 Seigneur d'Esperen (syn. of Belle Lucrative), 126 Seigneur d'Et6, 544 Self -fertile and self-sterile pears, 100 Selleck, 544 Semis d'Echasserie, 544 Semis Leon Leclerc, 544 Semis de White (syn. of White Seedling), 579 Senateur Pr^fet, 544 Senateur Vaisse, 544 Seneca, 545 Senfbirne, 545 Seringe, 545 Serrurier, 545 Seutin, 545 Sha Lea, 545 Shawmut, 545 Sheldon, 217; place of, in commercial pear culture, 84 Sheldon, Major, owner of original tree of Sheldon, 217 Shenandoah, 545 Sheppard, 546 Sheppard, James, orig. of Sheppard, 546 Sheridan, 546 Shindcl, 546 Shobden Court, 546 Shrocder, R., introd. of Winter, 583 ShurtlcfT, 546 Shurtleff, Dr. S. A., orig. of varieties, 238, 242, 258, 319, 320, 328, 335, 336, 338, 360, 387, 388, 395, 399, 400, 401, 4l'i, 425, 430, 445, 450, 461, 468, 476, 482, 486, 494, 506, 508, 515, 538, 545, 546, 552. 570, 583 Sieboldii, 546 Sieullc, Jean, orig. of Doyenn^ SieuUe, 369 Sievenicher Mostbime, 546 Silberdstige Ceumrzbirne (syn. of Rameau), 516 Silvange (syn. of Bergamotte Silvange), 276 Sikaya, 546 Simon Bouvier, 546; parent of Rousselet Bivort, 527 Sinai'sche Buschelbime, 547 Sinclair, 547 Simingcrs Mostbime, 547 Six, orig. of Beurr6 Six, 306 Size and habit of pear-trees, 59 Skinless (syn. of Sans Peau), 540 Slavonische Wasserbime, 547 Slug on pear, 19 Slutsk, 547 Small Blanquet (syn. of Petit-Blanquet), 495 Smet Fils Unique, 547 Smith, 547 Smith, J. B., orig. of Haddington, 409; Moyamen- sing, 475; Pennsylvania, 494 Smith, S. F., orig. of seedling pears, 338 Smith, W. & T., orig. of Ontario, 202 Smith Beauty, 547 Smith Duchess, 547 Snow, 547 Snow Pear. (See Pyrus nivalis) Society Van Mons, distrib. of varieties, 264, 320, 500; orig. of varieties, 259, 316, 479, 527 Sod versus clean culture for pear orchards, 102 Soeur Gr^goire, 547 Soils and locations for pears, 91 Soldat Bouvier, 548 Soldat Laboureur, 548; parent of President d'Es- taintot, 509 Solitaire (syn. of Mansuette), 461 Sommeralantbime, 548 Sommerdechantsbirne (syn. of Summer Doyenn^), 221 Sommerkonigen, 548 Sommer-Russelet, 548 Sommerwachsbime, 548 Sommer-Zuckerbime, 548 Sophie de I'Ukraine, 548 632 THE PEARS OF NEW YORK Sotschnaja, 549 Soueraigne, 549 Soutmann, 549 Souvenir (syn. of Souvenir du Congr^s), 218 Souvenir de I'abb^ Lefebvre, 549 Souvenir de du Breuil P^re, 549 Souvenir du Congres, 218 Souvenir Deschamps, 549 Souvenir D6sir^ Gilain, 549 Souvenir d'Esp^ren, 219 Souvenir d'Esperen (syn. of Fondante de Noel), 165 Souvenir d'Esperen de Berckmans, 549 Souvenir Favre, 550 Souvenir de Gaete, 550 Souvenir de Julia, 550 Souvenir de Leopold I" (syn. of Vingt-ciniquieme Anniversaire de Leopold I^''), 573 Souvenir de Leroux-Durand, 550 Souvenir de Lydie, 550 Souvenir de Madame Charles, 550 Souvenir de Madame Treyve (syn. of Madame Treyve), 459 Souvenir de la Reine des Beiges, 550 Souvenir de Renault Pere, 551 Souvenir de Sannier pere, 551 Souvenir de Simon Bouvier, 551 Souvenir de Simon Bouvier (syn. of Simon Bouvier), 546 Souvenir du V^n^rable de la Salle, 55! Souveraine de Printemps, 551 Spae, 551 Spae, orig. of Spae, 551 Spanish Warden (syn. of Bon-Chr^tien d'Espagne), 313 Sparbirne (syn. of Jargonelle), 177 Spate Rotbime, 551 Spate Sommerbime ohne Schale, 551 Spate Todemannsbime, 552 Spate Wasserbime, 552 Spates Graumanchen, 552 Species of oriental pears, descriptions of, 74 Species of pears, 57; characters of, 57; descriptions of, 69 Speckbirne, 552 Speedwell, 552 Spillingsbime, 552 Spindelformige Honigbime, 552 Spindelformige Rehbime, 552 Spinka, 552 Spreeuw, 553 Squash (syn. of Taynton Squash), 560 Stair, discoverer of Bartlett, 125 Star of Bethlehem, 553 Stark, W. P., introd. of Victor, 572 Stark Bros., introd. of Florida Bartlett, 383 Statistics of pear culture, 83 Steinbime, 553 Steinmitz Catharine, 553 Stephens, Prof., discov. of Rapelje, 516 Sterckmans, orig. of Beurr6 Sterckmans, 307 Sterility of pear, 99 Sterling, 553 Sterling, orig. of Sterling, 553 Stevens, M. F., orig. of Stevens Genesee, 553 Stevens Genesee, 553 Stocks for pears, importance of, 94; notes on, 95 Stoflf, orig. of Madame StofF, 459 Stoflels, orig. of Sabine d'fit^, 534 Stone, 553 Stone, orig. of Stone, 553 Stone & Wellington, orig. of Pitson, 500 Stout, 553 Strassburger Sommerbergamotte, 553 Stribling, 554 Stribling, J. C, introd. of Stribling, 554 Striped Bon Chretien (syn. of Bon-Chr^tien d'Hiver Panache), 314 Structural botany of pear, 58 Stumplcrbime, 554 Sturges, 554 Sturges, Mrs. Mary S., orig. of Sturges, 554 Stuttgarter Geisshirtel (syn. of Rousselet de Stutt- gardt), 531 Stuyvesant, pear tree in garden of, 49 Styer, 554 Styer, Charles, orig. of Styer, 554 Styrian, 554 Sucre de Tertolen (syn. of Van Tertolen Herbst Zuckerbime), 569 Sucr^-Vert, 554 Sucre- Vert d'Hoyerswerda (syn. of Sucr^e de Hoyer- swerda), 555 Sucr^e Blanche, 555 Sucr^e du Cornice, 555 Sucree d'Heyer (syn. of Heyer Zuckerbime), 418 Sucr^e de Hoyerswerda, 555 Sucree de Montlugon, 555 Sucree Van Mons, 555 Sucree de Zurich, 555 Sudduth, 220 Sudduth, Titus, dissem. of Sudduth, 220 Suet Lea, 556 Suffolk Thorn, 556 Sugar Top, 556 Sulibime, 556 Sullivan, 556 Summer Bell (syn. of Windsor), 583 Summer Beurrd d'Arenberg, 556 Summer Franc Real (syn. of Bergamotte d'fit^), 271 Summer Hasting, 556 Summer Popperin, 556 Summer Portugal, 556 Summer Saint Germain, 556 Summer Virgalieu, 557 Summer, Col. WilHam, introd. of Upper Crust, 567; orig. of Hebe, 413 Superfin (syn. of Beurr6 Superfin), 137 Superfondanta, 557 Superstitions based on pears, 10 Supreme Coloma, 557 Surpasse Crassane, 557 Surpasse Meuris, 557 THE PEARS OF NEW YORK 633 Surpasse St. Germain, 557 Surpasse Virgalieu, 557 Surprise, 558 Susse Margarethenbime, 558 Susse Sommerlahnbime, 558 Suwanee, 558 Suzanne, 558 Suzette de Bavay, 558 Swain, James R., orig. of Bronx, 320 Swan Egg, 558 Swan's Orange (sj-n. of Onondaga), 201 Sweater, 558 Syhne de Malzine, 559 Taglioretti, 559 Takasaki, 559 Talmadge, 559 Talmadge, Levi, orig. of Talmadge, 559 Tardive d'EUezelles, 559 Tardive Garin, 559 Tardive de Mons, 559 Tardive de Montauban, 559 Tardive de Solesne, 559 Tardive de Toulouse (syn. of Duchesse d'Hiver), 372 Tatnall Harvest, 559 Tavemier de Boulogne, 559 Taylor, 560 Taynton Squash, 560 Tea, 560 Templiers, 560 Tepka, 560 Tertolen Herbst Zuckerbirne (sj-n. of Van Tertolen Herbst Zuckerbirne), 569 Test, 560 Tettenhall, 560 Teutsche Augustbime, 561 Texas, g6i Thacher, Anthony, pear tree, 43 The Dean, 561 Theilersbime, 561 Theodor Komer, 561 Theodore, 561 Theodore Van Mons, 561 Theodore WiUiams, 561 Theophile Lacroix, 561 Theophrastus, mention of pear hy, $ Th^rese, 562 Th^rese Appert, 562 Theveriner Butterbime, 562 Thibaut Butterbime, 562 Thick Stalked Pear, 562 Thi^rard, Jules, orig. of Lydie Thi^rard, 454 Thimothee, 562 Thintiuig (syn. of Tonkovietka), 564 Thirriot, orig. of Fondante Thirriot, 386 Thirriot Bros., orig. of Eugene Thirriot, 379 Thompson, Judge, orig. of Thompson, 562 Thompson (Eng.), 562 Thompson (N. H.), 562 Thooris, 562 Thorp (syn. of White Doyenn^), 228 Thouin (syn. of Winter Nelis), 232 Thrips on pear, 121 Throop, Calvin, orig. of Calvin, 326 Thuerlinckx, 563 Thurston Red, 563 Thury Schmalzbirne (syn. of Hericart de Thurj'), 417 Tiffin, 563 Tigr^e de Jan\'ier, 563 Tillage of pear orchards, 102 Tillington, 563 Timpling, 563 Tindall, George & William, orig. of Tindall Swaa Egg, 563 Tindall Swan Egg, 563 ToUbime, 564 Tolstoy, 564 Tom Strange, 564 Toiikovietka, 564 Tonneau, 564 Toronto Belle, 564 Totten, Col., orig. of Totten Seedling, 564 Totten Seedling, 564 Tougard (syn. of Calebasse Tougard), 326 Tourasse, orig. of Comte de Lambertye, 346; Direc- teur Hardy, 360; La Btemaise, 440; Pierre Tourasse, 499; Professeur Bazin, 514 Toumay d'hiver, 565 Tout-il-faut, 565 Traublesbime, 565 Tredwell, Thomas, orig. of Piatt, 500 Trees, pear, characters of, 59 Trescolt (syn. of Westcott), 578 Tresor (syn. of Amour), 245 Tressorier Lesacher, 565 Trej've, orig. of Madame Treyve, 459; Pr^coce de Tr^voux, 507 Trinkebime, 565 Triomphe de Jodoigne, 565 Triomphe de Louvain, 565 Triomphe de Touraine, 565 Triomphe de Toumai, 565 Triomphe de Vienne, 566 Triumph (syn. of Triomphe de Vienne), 566 Trockener Martin (s>ti. of Martin-Sec), 466 Trompetenbime, 566 Troppauer Goldgelbe Sommermuskatellerbime, 566 Troppauer Muskateller (syn. of Troppauer Goldgelbe Sommermuskatellerbime), 566 Trottier, orig. of Doyerm^ de Montjean, 368 Trous Jours (syn. of Poire des Trois Jours), 504 Trout Pear (syn. of Forelle), 167 Truchsess, 566 Truckhill Bergamot, 566 Tsar, 566 Tudor, 567 Turban, 567 Turldsche muskirte Sommerbime, 567 Tumep, 567 Turner, mention of pears by, 32 Tusser, mention of pears by, 32 Tussock moth caterpillars on pear, 120 634 THE PEARS OF NEW YORK Twenty-fifth A nniversaire de Leopold I (syn. of Vingt- cinquieme Anniversaire de Leopold I"), 573 Twice flowering Pear-tree, 567 Tyler, 567 Tyson, 222; value of, for local market in New York, lOI Tyson, Jonathan, owner of original tree of Tyson, 223 Ulatis, 567 Unbekannte Von Mons (syn. of L'Inconnue Van Mens), 439 Union (syn. of Pound), 208 Unterlaibacher Mostbime, 567 Unvergleichliche (syn. of Sans-Pareille du Nord), 540 Upper Crust, 567 Urbaniste, 224; parent of Harris, 412; Poire du Pauvre, 503 Urbanister Sdmling (syn. of Urbaniste), 224 Ursula, 567 Uvedale, Dr., orig. of Pound, 209 Uvedale's St. Germain (syn. of Pound), 208 Uwchlan, 568 Valenine, 568 Vallee Franche, 568 Valley, 568 Van Assche, 568 Van Assene (syn. of Van Assche), 568 Van Buren, 568 Van Devcnter, 568 Van Dooren, orig. of Rousselct Saint-Quentin, 530 Van Geert, Jean, orig. of Beurr^ Jean van Geert 298; Beurr^ Van Geert, 295 Van Lindley, J., introd. of Alice Payne, 242 Van Marum, 569 Van Mons, Dr., discov. of var., 533; orig. of varie- ties, 131, 152, 161, 221, 237, 239, 240, 242, 243, 246, 251, 252, 253, 254, 255, 260, 265, 269, 272, 273, 278, 279, 282, 284, 285, 286, 288, 290, 291, 293, 297, 298, 299, 305, 307, 308, 312, 318, 319, 320, 321, 322, 323, 324, 325, 326, 327, 330, 331, 333. 334. 339. 340. 341. 342, 343. 344. 345. 346, 348, 349, 351, 353, 354, 355, 356, 358, 361, 362, 365. 368, 369. 370, 372, 373. 377. 378, 379. 381. 383. 385. 386, 387, 390, 392, 394, 405, 409, 413, 414, 415, 417, 418, 433, 434, 441, 443, 444, 445, 446, 448, 452, 457, 462, 463, 464, 467, 470, 472, 474. 476, 483. 485. 487. 488. 489. 491. 492. 493. 498, 502, 505, 508, 511, 512, 513, 515, 516, 518, 519, 520, 522, 527, 528, 531, 536, 545, 547, 553, 555. 556, 557. 558. 561. 562, 565. 569. 570. 578; prop, of var., 160; theory of, in pear breeding, 18; work of, in pear breeding, 17 Van Mons Butterbirne (syn. of Ldon Leclerc (Van Mons)), 189 Van Mons friihe Pomeranzenbime, 569 Van Mons Hermannsbirne (syn. of Saint Germain Van Mons), 536 Van Mons Sommer Schmalzbime, 569 Van Mons spate Wirthschaftbime, 569 Van Mons siisse Haushaltsbime, 569 Van Tertolen Herbst Zuckerbime, 569 Van Vranken, William, discov. of Sacandaga, 534 Van de Weyer Bates, 569 Vancouver, mention of fruits in Califom ia by, 54 Vanderveer, 570 Vanderveer, Dr. Adrian, orig. of Vanderveer, 570 Varet, A., orig. of Beurr^ Vauban, 307 Varro, fifty monographs of husbandry by Greeks named by, 7; forerunner of modem pear manage- ment, 7 Varuna, 570 VauqueUn, 570 VauqueHn, orig. of Vauquelin, 570 Veitch, Messrs., orig. of S. T. Wright, 533 Venturia pyrina, cause of pear scab, 114 Vcnusbrust, 570 Vereins Dechantsbirne (syn. of Doyeim^ du Cornice), 153 Vergoldete oder wahre graue Dechantsbirne, 570 j Verguldete Herbstbergamotte, 570 Verlain (syn. of Verlaine d'Et^), 570 Verlaine d'Et^, 570 Vermillion d'en Haut, 570 Vermont, 571 Vermont Beauty, 225; place of, in New York pear culture, 85; possibility of, being identical with Forellc, 167 Vemusson, 571 Verschwenderin (syn. of Enfant Prodigue), 377 Verte-Longue d'Automne (syn. of Long Green of Autumn), 449 Verte-longue panach^e, 571 Verte-Longue de la Sarthe, 571 Verulam, 571 Veterans (syn. of Besi des Veterans), 282 Vezouziere, 571 Vicar (syn. of Vicar of Winkfield), 226 Vicar Junior, 571 Vicar of Winkfield, 226 Vice-President Coppiers, 572 Vice-President Decaye, 572 Vice-President Delb^e, 572 Vice-President Delehoye, 572 Vice-President d'Elbee, parent of Cavelier de la Salle, 331 Victor, 572 Victoria (syn. of Huyshe Victoria), 423 Victoria d'Huyse (syn. of Huyshe Victoria), 423 Victoria de Williams, 572 Victorina, 572 Vigne, 572 Villain XIV, 572 Villcne de Saint-Florent, 573 Vin de Anglais, 573 Vine Pear (syn. of Vigne), 572 Vineuse, 573 Vinetise Esperen (syn. of Vineuse), 573 Vingt-cinquieme Anniversaire de Leopold i^'', 573 Virgalieu (syn. of White Doyenne), 228 Virgalieu d'ete (syn. of Summer Virgalieu), 557 Virginale du Mecklembourg, 573 Virginie Baltet, 573 THE PEARS OF NEW YORK 635 Virgouleuse, 573 Vital, 574 Vital, discov. of Vital, 574 Vitrier, 574 Volkmarsen (syn. of Volkmarserbime), 574 Volkmarserbime, 574 Von Muckenheim, orig. of Argusbime, 252 Von Zugler, 574 Voscovoya, 574 Vosschanka, 575 Wachsbirne (syn. of Cire), 338 Wade, 575 Wade, I. C, orig. of Wade, 575 Wadleigh, 575 Wahre Canning, 575 Wahre Faustbime, 575 Wahre Schneebirne, 575 Walker, Samuel, owner of original tree of Mount Vernon, 199 Walker (syn. of Amande Double), 243 Wallis, Henrj-, orig. of Wallis Kieffer, 575 Wallis Kieffer, 575 Walnut (syn. of Echasserie), 374 Wdhche Birne (syn. of Jargonelle), 177 Warden pear tree, 44 Warner, 575 Warwicke (syn. of White Doyenn^), 228 Washington, 575 Waterloo, 576 Watson, 576 Watson, William, orig. of Watson, 576 Waxy (syn. of Voscovoya), 574 Weber, orig. of Duchesse d'Angoultoie Bronz^e, 371 Webster, 576 Weeping Willow, 576 Weidenbime, 576 Weidenblattrige Herbstbime, 576 Weihmier Sugar, 576 Weihnachtsbirne (syn. of Fondante de Noel), 164 Weiler'sche Mostbim, 576 Weingifterin (syn. of Schwcizer Wasserbime), 543 Weisse Fuchsbime, 576 Weisse Hangelbime, 577 Weisse Herbsl Butterbirne (syn. of White Doyenn^), 228 Weisse Kochbime, 577 Weisse Pelzbime, 577 Weisse Pfalzgrafenbirne (syn. of Zink Pfalsgrafen- bime), 587 Welbeck Bergamot, 577 Wellington, 577 Wellington, A., introd. of Wellington, 577 Welsche Bratbime, 577 Weltz, 578 Weltz, Leo, introd. of Weltz, 578 Wendell, 578 Wesner, 578 Westcott, 578 Westphalische Melonenbime, 578 Westrumb, 578 Wetmore, 578 Wetmore, E. B., orig. of Wetmore, 578 Wharton Early, 579 Wheeler, 579 Wheeler, Dr., discov. of Wheeler, 579 Whieldon, 579 Whieldon, Wm. W., orig. of Whieldon, 579 White Beurre (syn. of White Doyenne), 228 White Doyenne, 228; parent of Beurr^ Antoine, 284; Christmas Beurre, 337; CoUins, 341 ; Hewes, 418; Homestead, 420; Vanderveer, 570 White Genneting, 579 White Longland, 579 White Seedling, 579 White Squash, 580 WTiite Star, 580 WTiitfield, 580 Wiegel, Christopher, orig. of Margaret, 197 Wiener Pomeranzenbirne (syn. of Grange de Vienne), 487 Wiest, 580 Wight, Joseph, orig. of Raymond, 517 j Wilbur, 580 Wilbur, Jr., D., orig. of Wilbur, 580 Wilcomb and King, introd. of Lawrence, 185 Wild Pears. (See Pears, Wild) Wilde Filzbime, 580 Wilde Hermbime, 580 Wilde Holzbime, 580 Wilder, Col. Marshall P., biography of, 128; introd. into America of varieties, 127, 472, 571 Wilder (syn. of Wilder Early), 230 Wilder Early, 230 Wilder Sugar, 580 Wilding von Einsiedel, 581 Wilding von Gronau, 581 Wilding aus Suffolk (syn. of Suffolk Thorn), 556 Wilford, 581 Wilkinson, 581 Wilkinson, A., orig. of Wilkinson Winter, 581 Wilkinson, Jeremiah, orig. of Wilkinson, 581 Wilkinson Winter, 581 Willamette Valley, introduction of pear culture in, 54 Willermoz, 581 William, 581 William Edwards (syn. of WiUiam), 581 WilUam Prince, 582 Williams, orig. of Gansel Late Bergamot, 391 ; Gansel Seckel, 170; prop, of Bartlett, 125 Williams, Aaron Davis, orig. of Williams Early, 582, Williams, John, orig. of Chaumontel Swan Egg, 336; Pitmaston, 207 Williams, Mrs., orig. of Williams Double Bearing 582 Williams, Theodore, orig. of Theodore WiUiams, 561 Williams (syn. of Bartlett), 124 Williams' Apotliekerbirne (syn. of Bartlett), 124 Williams' Bon Chretien (syn. of Bartlett), 124 Williams Christbirne (syn. of Bartlett), 124 Williams Double Bearing, 582 Wilhams Early, 582 636 THE PEARS OF NEW YORK Williams d'hiver, 582 Williams panach^e, 582 Williams Winter (syn. of Williams d'hivei), 582 Williamson, 582 Williamson, Nicholas, orig. of Williamson, 582 Willison, W., orig. of Queen Victoria, 515 Wilmington, 582 Windsor, 583 Winship, 583 Winship, Messrs., orig. of Winship, 583 Winslow, 583 Winter, 583 Winter Bartlett, 231 Winter Bell (syn. of Pound), 208 Winter Bon Chretien (syn. of Angoisse), 248 Winter Dechantsbirne (syn. of Easter Beurrd), 159 Winter Doyenn^, parent of Doyenn6 a Cinq Pans, 366 Winter Eisbirne (syn. of Glace d'hiver), 397 Winter Jonah, 583 Winter Meuris (syn. of Beurr6 dAnjou), 127 Winter Nelis, 232; parent of Colmar Sirand, 344; Comptesse de Chambord, 347; Lycurgus, 454; Michaelmas Nelis, 471; Reader, 211; place of, in commercial pear culture, 84 Winter Oken (syn. of Oken), 485 Winter Orange (syn. of Orange d'Hiver), 486 Winter Pear, 583 Winter Poineranzenbirne (syn. of Orange d'Hiver), 486 Winter Popperin, 584 Winter Rousselet, 584 Winter Seckel, 584 Winter Sweet Sugar, 584 Winter Thorn (syn. of Epine d'Hiver), 377 Winter Williams, 584 Winterbime, 584 Winterliebesbirne, 584 Winterrobine, 584 Winterwunder (syn. of Petit-Oin), 496 Witte Princesse, 585 Witzthumb, orig. of Jean de Witte, 429 Wolfsbime, 585 Woodberry, William, orig. of Rossney, 524 Woodbridge, orig. of Woodbridge Seckel, 585 Woodbridge Seckel, 585 Woodstock, 585 Wordcn, Schuyler, orig. of Worden Meadow, 585 Wordcn, Sylvester, orig. of Worden Seckel, 234 Worden (syn. of Worden Seckel), 234 Wordcn Meadow, 585 Worden Seckel, 234 Worlesbime, 585 Wormsley Grange, 585 Wormy pear, cause of, 118 Worster (syn. of Black Worcester), 310 Wredow (syn. of D^lices de Charles), 355 Wright, Zaccheus, orig. of Chelmsford, 336 Wurzer, 586 Wurzer d'Automne (syn. of Wurzer), 586 Yat, 586 Yellow Huff-cap, 586 York, Mrs. Jeremiah, orig. of Pendleton Early York, 494 York-precoce de Pendleton (syn. of Pendleton Early York), 494 Youngken, David, orig. of Youngkcn Winter Seckel, 586 Youngken, Josiah, orig. of Red Garden, 518 Youngken Winter Seckel, 586 Zache, 586 Zapfenbim, 586 Zarskaja, 587 Zf^non, 587 Z^phirin Gr^goire, 587 Z^phirin Louis, 587 Zieregger Mostbime, 587 Zimmtfarbige Schmalzbime, 587 Zink Pfalzgrafenbime, 587 Zoar Beauty, 588 Z06, 588 Ziiricher Zuckerbirne (syn. of Sucr^e de Zurich), 555 Zwibotzenbirne (syn. of Deux Tetes), 359 QL145.P9mH4 —'"""■"- "e'j'rick, Ulysses Pr/The pears of New Yor 3 5185 00073 7369