Chapter V. Minor Varieties of Pears (part 2)

From a seed bed made in 1840 or 1841 by Leclerc in his garden at Épinal, Fr. Fruit large, oblong-obtuse, much swelled, bossed; skin greasy, golden-yellow, speckled all over with grayish-brown, washed with red on the side next the sun; flesh yellowish, fine, semi-melting, gritty around the core; juice moderate in amount, sweet, acid and deliciously perfumed; first; Oct. and Nov.

Brandes. 1. Leroy Dict. Pom. 1:495, fig. 1867.

Raised by Van Mons, Louvain, Bel.; first reported in 1818. Fruit below medium, long-ovate-obtuse, greenish-yellow, dotted and marbled with russet and extensively washed with russet around the stem; flesh white, fine, excessively melting, gritty at center; juice sufficient, sweet, musky; first; mid-Nov. to mid-Dec.

Braunrote Speckbirne. 1. Mathieu Nom. Pom. 189. 1889.

Poire de Lard Brune. 2. Mas Pom. Gen. 7:145, fig. 553. 1881.

A German variety cultivated in Hanover where it is also known under the names Poire Pendante and Poire Bourree de Hambourg. Fruit medium or nearly large, obovate-pyriform, bright green, with very numerous dots of darker green but usually no trace of russet. On ripening, the fundamental green becomes bright yellow, brightened with reddish-brown on the side next the sun; early Sept.

Braunrothe Frühlingsbirne. 1. Dochnahl Führ. Obstkunde 2:4. 1856.

Of Belgian origin. 1832. Fruit medium, entirely covered with brown-russet; good; winter to March first.

Braunrothe Sommerrusselet. 1. Dochnahl Führ. Obstkunde 2:42. 1856.

Rousselet d’été Brun Rouge. 2. Mas Le Verger 2:53, fig. 25. 1866-73.

Probably of ancient German origin. Published at Nassau, 1804. Fruit small, obtuse-conic, regular in outline, summit flat, smooth, pale green changing to bright greenish-yellow and extensively washed on the side next the sun with dull brownish-red on which are yellow-gray dots so prominent as to be rough to the touch; flesh yellow-white, rather breaking, melting, gritty around the core, sweet, refreshing, having the perfume characteristic of the Rousselet; first; Aug.

Brederode. 1. Dochnahl Führ. Obstkunde 2:37. 1856.

Seeding of Van Mons, 1817. Fruit medium, long-turbinate, light greenish-yellow changing to light lemon-yellow, slightly russeted; flesh granular, softish, very sweet; end of Sept. and early Oct.

Bremer Butterbirne. 1. Oberdieck Obst-Sort. 247. 1881.

Raised from seed by Herr Neuburg in Bremen, Ger. Fruit large, turbinate, green, turning to yellow-green and yellow on ripening; flesh yellowish-white, fine, melting, finely granular, musky; Dec.

Brewer. 1. Downing Fr. Trees Am. 708. 1869. 2. Mas Pom. Gen. 5:1, fig. 289. 1880.

Origin uncertain, but probably American. Fruit medium, obovate-pyriform; skin thin, tender, bright green dotted with very small, brown specks; flesh white, translucent, melting; juice sweet, very abundant, delicately and agreeably perfumed; good; Oct.

Brewster. 1. Mass. Hort. Soc. Rpt. 46. 1866.

A seedling fruited by Dr. S. A. Shurtleff of Brookline, Mass., in 1865. Fruit medium, yellow, melting and juicy; Nov.

Brialmont. 1. Leroy Dict. Pom. 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. 1. Dochnahl Führ. Obstkunde 2:22. 1856.

Orange de Briel. 2. Mas Pom. Gen. 6:47, fig. 408. 1880.

Attributed to Holland about 1812 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 sunny side; flesh whitish, rather fine, semi-buttery, gritty, not very juicy, saccharine; first.

Briffaut. 1. 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.

Brindamour. 1. Leroy Dict. 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. 1. Mag. Hort. 9:124. 1843. 2. Ibid. 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, otherwise buttery, rich; first; end of Oct. to beginning of Dec.

British Queen. 1. 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 Winterbirne. 1. Dochnahl Führ. Obstkunde 2:70. 1856.

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. 1. Downing Fr. Trees Am. 710. 1869.

Raised by James R. Swain, Bronxville, N. Y., about 1850. Fruit medium, obovate-pyriform, greenish-yellow, netted and stained with russet; flesh whitish, juicy, melting, sweet, slightly perfumed flavor; very good; first half of Sept.

Bronzée Boisselot. 1. Guide Prat. 88. 1895.

Fruit medium; flesh very melting, and of excellent flavor, sugary; first; Oct.

Bronzée d’Enghien. 1. Mas Pom. Gen. 5:171, fig. 374. 1880.

Disseminated by the Society of Van Mons. Fruit medium, 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. 1. Mass. Hort. Soc. Rpt. 45. 1866.

A seedling pear fruited by S. A. Shurtleff, Brookline, Mass., in 1862. Fruit above medium, turbinate, brown-russet; flesh sweet, juicy and buttery, with high flavor; very fine; Oct.

Broom Park. 1. 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. 538. 1884.

A variety which succeeds well in the North of England. Fruit small, globular-turbinate 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.

Brugmans. 1. Mag. Hort. 4:395, 1838. 2. Dochnahl Führ. Obstkunde 2:100. 1856.

A seedling of Van Mons, 1821. In September, 1838, it was exhibited 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.

Brumbirne. 1. Dochnahl Führ. Obstkunde 2:9. 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.

Brune Minême. 1. Guide Prat. 88. 1876.

Fruit rather large; first quality for cooking; Nov. and Dec; of doubtful merit. Tree vigorous and fertile, well suited for exposed situations.

Brunet. 1. 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, fine, melting; juice plentiful, sweet and agreeably musky; fair; end of Aug.

Brüsseler Herbstbergamotte. 1. Dochnahl Führ. Obstkunde 2:76. 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. 1. Miller Gard. Kal. 206. 1734.

Franzosische Zapfenbirne. 2. Dochnahl Führ. Obstkunde 2:139, 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. 1. Trans. Lond. Hort. Soc. 16:395. 1826.

A seedling 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 perfumed; of considerable excellence; beginning of Nov.

Buchanan. 1. 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. Hooper W. Fr. Book 151. 1857.

Of foreign origin; “an early and abundant bearer; flesh a little coarse, but buttery, juicy, sugary and sprightly.”

Bunte Mannabirne. 1. Dochnahl Führ. Obstkunde 2:106. 1856.

A variegated form of the French Colmar d’Hiver or Colmar. Fruit greenish-yellow, with reddish-brown stripes; in other respects similar to its type.

Buntebirne. 1. Dochnahl Führ. Obstkunde 2:106. 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.

Burchardt Butterbirne. 1. Dochnahl Führ. Obstkunde 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.

Buree Winter. 1. Langley Pomona 131. 1729.

Fruit medium, globular-obtuse-pyriform, somewhat depressed at both stalk and calyx, speckled all over; may be gathered early in September and in season Feb. to Apr.; first class.

Burgoyne. 1. Ragan Nom. Pear, B. P. I. Bul. 126:68. 1908.

Fruit large, oblong-pyriform, greenish-yellow, blushed with russet; flesh melting, juicy, sweet; good; season medium.

Burkett. 1. Ill. Hort. Soc. Rpt. 144. 1880. 2. Am. Pom. Soc. Rpt. 236. 1911.

Reported to the Illinois Horticultural Society in 1880 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 1911 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. 1. 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. 1. Kenrick Am. Orch. 139. 1841. 2. Downing Fr. 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. 1. Hogg Fruit 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. 1. Dochnahl Führ. Obstkunde 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.

Büttner Sachsische Ritterbirne. 1. Dochnahl Führ. Obstkunde 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 sprinkled with dots of gray-green changing to brilliant lemon-yellow at maturity, 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 perfumed according to the season; quality inconstant; Aug.

Cabot. 1. Prince Pom. Man. 2:214. 1832. 2. Mag. Hort. 10:298, 299, fig. 1844. 3. Downing Fr. Trees Am. 712. 1869.

Raised from seed of Beurré Gris planted in 1821 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. 1. Leroy Dict. Pom. 1:507, fig. 1867.

Mainly cultivated in the neighborhood of Angers, Fr., where it probably originated. Fruit small, globular-ovate, one side always more swelled than the other; skin thick, greenish-yellow 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. 1. Liegel Syst. Anleit. 132. 1825. 2. Downing Fr. Trees Am. 712. 1869. 3. Leroy Dict. Pom. 1:508, fig. 1869.

It is claimed that Van Mons originated this variety. Tree very productive, an early and heavy bearer. Fruit large, obtuse-pyriform, ochre-yellow, dotted with brown and shaded with fawn and pale red in the sun; stem short, large, curved; calyx large; flesh yellowish-white, fine, breaking, sweet, juicy, perfumed; good; Dec. to Mar.

Caen de France. 1. 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, pyriform; 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. 1. Prince Pom. Man. 1:98. 1832.

Extensively cultivated in the French Department of Lorraine in the early part of the nineteenth century. Fruit large, obovate-pyriform, smooth, pale yellow in the shade, deeper next the sun 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). 1. Hogg Fruit Man. 540. 1884. 2. Mathieu Nom. 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). 1. Leroy Dict. Pom. 1:509, fig. 1867. 2. Guide Prat. 72, 254. 1876.

Summer Rose. 3. Hogg Fruit Man. 652. 1884.

An ancient French pear of unknown origin. Writing of it in 1586 Jacques Daléchamp 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 born near Orléans in 1280, wrote of it, as also did Gilles Ménage 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.

Calbasbirn. 1. Christ Handb. 497. 1817.

Graue Flaschenbirne. 2. Dochnahl Führ. Obstkunde 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. 1. Leroy Dict. Pom. 1:512, fig. 1867. 2. Downing Fr. Trees Am. 712. 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 medium, 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. 1. 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 qualities 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. 1. Mas Le Verger 1:35, fig. 24. 1866-73. 2. Leroy Dict. 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; flesh white, very fine; juice abundant, sweet, acid, having a delicate perfume; first; Nov. and Dec.

Calebasse Boisbunel. 1. Mass. Hort. Soc. Rpt. 41. 1871. 2. Guide Prat. 65. 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. 1. Leroy Dict. Pom. 1:515, fig. 1867. 2. Hogg Fruit Man. 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 Linkebeeke near Brussels, Bel. Fruit medium to large, long-conical; skin rough to the touch and entirely covered with brown-russet, sprinkled with darker russet dots; flesh yellowish, semi-fine, melting, juicy, sweet and agreeably flavored; second; Oct.

Calebasse Delvigne. 1. Mas Le Verger 3:Pt. 1, 141, fig. 69. 1866-73. 2. Leroy Dict. 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 yellowish-white, rather coarse-grained, melting, juicy, sweet and fine flavor, strong musky aroma; second to first; Oct.

Calebasse d’Été. 1. Leroy Dict. Pom. 1:518, fig. 1867. 2. Hogg Fruit Man. 540. 1884.

A seedling obtained by Major Espéren 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. 1. Kenrick Am. 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. Gard. Chron. 69. 1848. 2. Mas Pom. Gen. 6:161, fig. 465. 1880.

Obtained by Major Espéren, 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 maturity 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. 1. Guide Prat. 89, 254. 1876. 2. Hogg 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. 1. Leroy Dict. Pom. 1:519, fig. 1867. 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-pyriform, 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 Oberdieck. 1. Oberdieck Obst-Sort. 285. 1881. 2. Leroy Dict. Pom. 1:520, fig. 1867.

A seedling 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.

Calebasse d’Octobre. 1. Mass. Hort. Soc. Rpt. 41. 1871. 2. Horticulturist 27:102. 1872.

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. 1. Mas Pom. Gen. 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. 1. Ann. Pom. Belge 3:95, fig. 1855. 2. Leroy Dict. Pom. 1:521, fig. 1867.

Tougard. 3. Gard. Chron. 415. 1863.

A posthumous seedling of Van Mons, first fruited in 1847. Fruit medium, pyriform, 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. 1. Leroy Dict. 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. 1. 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. 1. Mag. Hort. 18:151. 1852.

Described among new varieties of fruits. Fruit large, pyriform, greenish-yellow, with brown specks; not juicy, indifferent.

Calixte Mignot. 1. 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.

Calvillebirne. 1. Dochnahl Führ. Obstkunde 2:72. 1856.

Originated by Van Mons, 1825. Fruit medium, 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. 1. Ragan Nom. Pear, B. P. I. Bul. 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; medium.

Camak. 1. Gard. Mon. 2:320. 1860. 2. Guide Prat. 70. 1895.

Originated with J. Camak, Athens, Ga., and first reported in 1860. Fruit medium, obtuse-pyriform, yellowish-green, slightly washed with carmine; flesh fine, juicy, sugary; good; Sept.

Cambacérès. 1. Leroy Dict. Pom. 1:523, fig. 1867.

Distributed by Charles Baltet, Troyes, Fr., about 1861, 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. 1. Leroy Dict. 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. 1. Hogg Fruit Man. 542. 1884.

Fruit medium, pyriform, green changing to yellow-green on ripening, with numerous russety dots; flesh white, with a pinkish tinge, fine-grained, melting, vinous and of good flavor; Dec. and Jan.

Canandaigua. 1. 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 Connecticut 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 medium, irregular, elongated-acute-pyriform, lemon-yellow, sometimes red on the sunny side; flesh white, fine, melting and buttery, sugary, high flavor; handsome and excellent; Sept.

Canning. 1. McIntosh Bk. Gard. 460. 1855.

Fruit large, resembling Easter Beurré but the habit of the tree is more robust and hardy; Jan. and Feb.

Canourgues. 1. Mas. Le Verger 2:77, fig. 37. 1866-73. 2. Leroy Dict. 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 grayish-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. 1. 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, 1838, when it was reported to be worthy of cultivation. Fruit below medium, globular, pale yellow, sometimes blushed in the sun; flesh whitish, coarse, breaking, wanting in juice; good for cooking; Oct.

Canton. 1. Ragan Nom. Pear, B. P. I. Bul. 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.

Capsheaf. 1. Mag. Hort. 3:52. 1837. 2. Ann. Pom. Belge 7:77, fig. 1859.

Introduced by S. H. Smith, an amateur horticulturist of Rhode 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 Mons. 1. Leroy Dict. 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 dedicated 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. 1. 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 perfumed, 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 blanc 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. 1. Guide Prat. 103. 1895.

Raised from Beurré Clairgeau crossed with Beurré Henri Courcelle. Fruit medium, curved, pyriform, the form of Beurré Clairgeau; flesh very fine, juicy, sugary; delicious; Nov. and Dec.

Carleton. 1. 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.

Carmel. 1. Am. Pom. Soc. Rpt. 134. 1920.

Originated with N. W. Crawford, East Carmel, O., and introduced by him about 1850. Tree hardy, productive; fruit russet; flesh juicy, excellent; ripens early.

Carminbirne. 1. Dochnahl Führ. 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. 1. Hogg Fruit Man. 543. 1884. 2. Nicholson Dict. Gard. 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.

Carrière. 1. Gard. Chron. 1046. 1866. 2. Leroy Dict. 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 dry, sweet, acidulous, agreeable, without perfume; second; July and Aug.

Cartheurserbirne. 1. Dochnahl Führ. Obstkunde 2:9. 1856.

French, 1845. Fruit very large, ovate-pyriform, bossed, green, changing to yellow, lightly blushed in the sun; flesh soft; winter.

Casimir. 1. Mas Pom. Gen. 7:185, fig. 577. 1881.

A seedling from Beurré de Luçon, raised in 1859 by M. Pariset, Curciat-Dongalon, Fr. Fruit medium, ovate-pyriform; skin thin, tender, bright green, sprinkled with numerous round, brown dots; on ripening the green becomes lemon-yellow, lightly 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. 1. Jour. Hort. 20:30, fig. 1871.

Raised from seed by the Horticultural Society of Angers, Fr., and distributed by Leroy of that city about 1870. Fruit medium, 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, sugary flavor; first; Sept.

Cassante de Mars. 1. Mas Le Verger 1:75, fig. 44. 1866-73. 2. Leroy Dict. Pom. 1:530, fig. 1867.

A little-known seedling raised by Major Espéren, 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, richly flavored; second; winter and spring.

Cassel. 1. Am. Pom. Soc. Rpt. 134. 1920.

Probably a cross between Duchesse d’Angoulême and Kieffer. Introduced by Cassel Nursery, Cleveland, O., about 1914. Tree strong, upright, productive. Fruit large, resembling Duchesse d’Angoulême in shape, rich lemon-yellow; flesh yellowish, white, fine-grained, rich, juicy, sweet; Oct. to Dec.

Cassolette. 1. Duhamel Trait. Arb. Fr. 2:160, Pl. XVIII. 1768. 2. Miller Gard. Dict. 3: 1807. 3. Leroy Dict. 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). 1. Knoop Fructologie 1:104, 135, Pl. 5. 1771.

This is not the same variety as the Cassolette described by Leroy. Fruit medium, long-obtuse-pyriform; skin rather rough, brown or grayish on the fundamental green, on ripening becomes a little yellow; flesh soft, melting, with a very pleasant flavor; Aug. and Sept.

Castelline. 1. Pom. France 4:151, Pl. 151. 1867. 2. Leroy Dict. Pom. 1:532, fig. 1867. 3. Guide Prat. 49. 1895.

A Belgian variety obtained in 1835 by Florimond Castelain near Tournai, 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. 1. Downing Fr. Trees Am. 715. 1869. 2. Thomas Am. Fruit Cult. 697. 1897.

From W. D. Brincklé, Philadelphia, in 1857. Fruit medium, globular-obovate, yellow, freely dotted with red spots on the sun-exposed side; flesh yellowish, coarse, buttery, sweet; good; Sept.

Catherine Lambré. 1. Leroy Dict. 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. 1. Langley Pomona 131, Pl. 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 England,” and is without doubt the King Catherine Pear described earlier by Parkinson. Fruit medium in size, obovate-obtuse-pyriform; July and Aug.

Catillac. 1. Duhamel Trait. Arb. Fr. 2:233, Pl. LVIII, fig. 4. 1768. 2. Leroy Dict. Pom. 1:535, fig. 1867. 3. Downing Fr. Trees Am. 716. 1869. 4. Bunyard Handb. Hardy Fr. 162. 1920.

Grand Monarque. 5. Knoop Fructologie 1:125, 136, fig. 1771.

This old French baking pear with over sixty synonyms is supposed to have been found near Cadillac in the Gironde. Bonnefond in 1665 in the Jardinier François first described it under this name. The great size of the Catillac has often caused it to be confused 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 moderately deep, ribbed basin; flesh hard, rough; one of the best of stewing pears, cooking a deep red; Nov. to Mar.

Catinka. 1. Leroy Dict. Pom. 1:537, fig. 1867. 2. Hogg Fruit Man. 545. 1884.

Raised by Major Espéren 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 perfumed with rose; good; late autumn.

Cavaignac. 1. Dochnahl Führ. Obstkunde 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.

Cavelier de la Salle. 1. Guide Prat. 103. 1895.

Raised from seed of Olivier de Serres fertilized with Vice-President Delbée; described in 1895 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 very fertile, forming beautiful pyramids.

Cedarmere. 1. Horticulturist 18:279, fig. 1863. 2. Downing Fr. Trees Am. 716. 1869.

Raised from seed by William C. Bryant, the poet, at his country seat at Roslyn, N. Y., about 1860. 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 Butterbirne. 1. Dochnahl Führ. Obstkunde 2:113. 1856.

A Van Mons seedling, 1804. Fruit medium, long, obtuse, golden-yellow, washed with reddish-brown; Sept.

Century. 1. Mo. Hort. Soc. Rpt. 77. 1883.

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 Pennsylvania, 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. 1. 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. 1. Guide Prat. 89. 1895.

Fruit medium, pyriform, slightly swollen about the middle, pale green changing to yellow on ripening, lightly dotted with brown; flesh white, breaking, with a slightly astringent flavor; Aug.

Cerruttis Durstlösche. 1. Mathieu Nom. Pom. 194. 1889. 2. Guide Prat. 81. 1895.

Fruit medium, turbinate-obtuse; yellow; flesh breaking, very juicy, scented; good for cooking; Sept.

Certeau. 1. 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’Automne. 1. Pom. France 3:No. 111, Pl. 111. 1865. 2. Guide Prat. 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 medium, growing in clusters, long-pyriform, yellow, washed with brilliant orange-red and dotted with gray; flesh white, not fine, breaking, juicy, sugary, having a perfume of the Rousselet; good for kitchen use; Oct. to Dec.

Certeau d’Été. 1. Leroy Dict. Pom. 1:539, fig. 1867.

In the sixteenth century this variety was also called the pear of Champagne, coming as it did, according to Charles Estienne, from that district in 1540. Its name may be referred to the Latin word certo signifying constant or certain. Fruit above medium, long, variable, sometimes rather like Calebasse in form but more usually obtuse-conic, bright yellow though a little greenish, dotted all over with gray-brown and widely carmined on the side opposed to the sun; flesh whitish, semi-fine and melting; juice sufficient; saccharine, seldom much perfumed but with a delicate flavor; second; Aug.

Certeau d’Hiver. 1. Leroy Dict. Pom. 1:540, fig. 1867. 2. Duhamel Trait. Arb. Fr. 2:248. 1768.

Certeau d’Hiver, like Certeau d’Été, originated, Charles Estienne, writing in 1540, tells us, in the environs of Vitry-le-Français, in the French champagne country. Fruit medium and sometimes less, long-turbinate, swelled and contracted at summit, sometimes gourd-like in form, bright yellowish-green, dotted with fawn, washed with brown-red on side touched by the sun; flesh yellowish-white, semi-fine, semi-breaking, gritty and somewhat astringent; juice abundant, sugary, perfumed; third; Dec. to Apr. or May.

Cesile. 1. Kenrick Am. Orch. 140. 1841.

Tree hardy, productive; fruit large, globular, flattened at the apex, red-russeted; flesh buttery; very good; Oct.

Chaigneau. 1. Leroy Dict. Pom. 1:542, fig. 1867. 2. Guide Prat. 57. 1895.

From a seed bed made in 1848 by Jacques Jalais, a nurseryman at Nantes, Fr., first published in 1858. Fruit medium, turbinate-obtuse, yellowish-green, dotted with brownish-gray; flesh white, melting; juice acidulous, sugary, refreshing, aromatic; first; Oct.

Chair-a-Dame. 1. Duhamel Trait. Arb. Fr. 2:156, Pl. XVI. 1768. 2. Leroy Dict. Pom. 1:543, fig. 1867.

Le Lectier possessed in his garden at Orléans at the beginning of the seventeenth century two strains of the Chair-a-Dame. One he called Chere-a-Dame tres-hastine, and the other Chere-a-Dame. The first is very early in its ripening and the second much later. Fruit medium or less, oblong-pyriform, bossed, fairly regular; skin thin, bright yellow-green, very finely dotted with gray-russet and extensively carmined on the side next the sun; flesh white, semi-fine, breaking or semi-melting, watery, gritty at center; juice abundant, saccharine, vinous, rarely very aromatic, sometimes slightly acid; second; Aug. and Sept.

Chamness. 1. Clingman Cat. 8. 1921.

Originated with a Mr. Chamness of Timpson, Tex., possibly as a cross between Kieffer and Bartlett, and was introduced in 1913. Fruit medium, smooth, yellow; flesh melting, juicy, tender, sweet; ripens last of August.

Champ Riche d’Italie. 1. Duhamel Trait. Arb. Fr. 2:232. 1768. 2. Kenrick Am. Orch. 124. 1841. 3. Leroy Dict. Pom. 1:544, fig. 1867. 4. Hogg Fruit Man. 545. 1884.

Probably of Italian origin. Diel of Stuttgart devoted many pages of his Kernobstsorten to it in 1805 at which time he had received it from the neighborhood of Paris, though it had already been known for a long while at Berlin. Fruit above medium and often large, pyriform, always rather swelled below the central circumference, contracted at the summit which is often nearly acute, greenish on the shady side, yellow-ochre on the face exposed to the sun, dotted all over with brown specks; flesh whitish, semi-melting or breaking, rather fine, free from grit, juicy, sweet and perfumed; first rate for cooking and compotes but third for dessert.

Champagner Bratbirne. 1. Guide Prat. 89, 256. 1876. 2. Löschnig Mostbirnen 8, fig. 1913.

Much valued in Germany for making champagne and perry. It was grown in Baden, Württemberg, and Hesse in 1797. Fruit small, globular-turbinate, even in outline, light green turning yellow without any blush, speckled with brown-russet and finely dotted; flesh white, coarse, nearly breaking; first for perry; autumn.

Chancelier de Hollande. 1. Mas Pom. Gen. 7:31, fig. 496. 1881.

A seedling of Van Mons. Fruit medium to large, obovate-pyriform; skin rather thick and firm, becoming a little greasy, bright green speckled with green-gray dots; on ripening the original green becomes yellow and washed with red on the exposed side; flesh whitish, a little green under the skin, rather coarse, gritty at the center, semi-melting; juice plentiful, rich in sugar, acidulous, slightly perfumed, agreeable; third; Nov.

Chancellor. 1. Mag. Hort. 19:65. 1853. 2. Downing Fr. Trees Am. 717. 1869.

Said to have originated in Germantown, Pa., on the grounds of a Mr. Chancellor. At the Second Session of the American Pomological Congress in 1853 it was placed on the list of pears that promised well. Fruit rather large, obovate-obtuse-pyriform, greenish-yellow, sometimes blushed on the exposed side, dotted; flesh white, juicy, buttery, melting, sugary, perfumed; good; Oct. and Nov.

Chantry. 1. Mag. Hort. 9:125. 1843.

Published in the London Horticultural Society’s Catalogue of Fruits, 1842. Fruit medium size, globular, brown and russet; buttery; second; Dec. and Jan.

Chaploux. 1. Mas Le Verger 1:169, fig. 83. 1866-73. 2. Leroy Dict. Pom. 1:547. 1867.

Distributed from nurseries at Vilvorde-lez-Bruxelles, Bel., in 1859. Fruit small, globular-turbinate, acute, the stem being perpendicular to and continuous with the fruit; color dark green, touched with brown russet; flesh yellowish-white, veined with green, fine, buttery, very sugary; first quality for cider and for drying; Dec. and Jan.

Chapman. 1. Mag. Hort. 14:84. 1848. 2. Downing Fr. Trees Am. 717. 1890.

Originated in Philadelphia or its vicinity. Shown at the exhibition of the Pennsylvania Horticultural Society held at Philadelphia, September, 1847. Fruit medium, obovate-pyriform, yellow, with brown and green dots; flesh white, semi-melting, astringent; Sept.

Chaptal. 1. Leroy Dict. Pom. 1:547. 1867.

Raised in Paris by Michel-Christophe Hervy, about 1800. Fruit very large, oblong, obovate-obtuse-pyriform, yellow-ochre, dotted with greenish-brown, marbled with fawn, washed with dark red on the side facing the sun; flesh white, semi-fine and semi-melting, gritty at the center; juice sufficient, sugary, acidulous; second.

Charles Bivort. 1. Leroy Dict. Pom. 1:549, fig. 1867. 2. Mas Pom. Gen. 6:151, fig. 460. 1880.

A seedling of Van Mons fruited prior to 1842. Fruit medium, globular-ovate-obtuse; bright green changing to orange-yellow at maturity, marbled and dotted with bright brown, and clouded with olive-russet on the side of the sun; flesh whitish, coarse, semi-breaking, gritty at core; juice rather wanting, sugary, vinous; second; Oct.

Charles Cognée. 1. Bunyard-Thomas Fr. Gard. 367. 1904. 2. Baltet Cult. Fr. 345, fig. 247. 1908.

Raised at Troyes, Fr. Fruit large or rather large, obtuse-pyriform; skin pinkish-yellow, lightly dotted with brown; flesh slightly granulous, sweet, perfumed, juicy, with a very agreeable flavor; first; Feb. and longer.

Charles Ernest. 1. Rev. Hort. 292. 1889. 2. Baltet Cult. Fr. 328, fig. 224. 1908. 3. Bunyard Handb. Hardy Fr. 163. 1920.

Obtained by Charles and Ernest Baltet, nurserymen of Troyes, Fr., and placed in commerce in 1879. Fruit large, shortened pyriform, obtuse, golden-yellow, encrimsoned on the side next the sun, dotted with gray on the bright side and with green on the shaded; flesh white, fine, melting, very juicy, sugary, rich, perfumed; first; Nov. and Dec.

Charles Frederickx. 1. Ann. Pom. Belge 2:1, fig. 1854. 2. Leroy Dict. Pom. 1:550, fig. 1. 1867.

In 1840 or 1841 this pear was raised in the Van Mons nursery at Louvain, Bel. Fruit medium, globular-ovate-pyriform, slightly obtuse and bossed, golden-yellow, dotted and veined with fawn, shaded and mottled with red in the sun; flesh white, buttery, sweet, melting, juice sufficient, sugary, very savory and musky; first; Sept. and Oct.

Charles de Guelin. 1. Gard. Chron. 3rd Ser. 35:79. 1904.

Described in the Bulletins d’Arboriculture, January, 1904. Fruit large, turbinate, smoky-brown; flesh yellowish-white, melting, perfumed and juicy; good; Jan. and Feb.

Charles Smet. 1. Downing Fr. Trees Am. 480. 1857. 2. Leroy Dict. Pom. 1:551, fig. 1867.

A seedling of Van Mons. Fruit large, globular, greenish-yellow, fine, dark green spots, stained with blackish-brown around the stalk; flesh white, coarse, breaking, gritty around the core; juice abundant, saccharine, with not much flavor; second; Jan. to Mar.

Charles van Hooghten. 1. Mag. Hort. 17:472. 1851. 2. Horticulturist 8:30, fig. 1853.

Fruit large, even, roundish-oval, yellow, netted and patched with russet and with many russet dots; stem slender, fleshy at insertion; calyx open; basin shallow; flesh white, coarse-grained, gritty, not very juicy, sweet, rich, with a musky perfume; good; Oct.

Charles Van Mons. 1. Mag. Hort. 16:295. 1850. 2. Am. Pom. Soc. Rpt. 238. 1854. 3. Hogg Fr. Man. 546. 1884.

Belgian, about 1847. At the second session of the Congress of Fruit Growers in 1850 this pear was placed on the rejected list, as also it was again by the American Pomological Society in 1854. Fruit large, oblong-obovate-obtuse, smooth, bright green, strewed with some minute dots; flesh yellowish, rather coarse-grained, with a cold acidity and not much flavor; of small merit; Oct. and Nov.

Charli Basiner. 1. Hogg Fruit Man. 546. 1884. 2. Guide Prat. 89. 1895.

A production of J. de Jonghe of Brussels, Bel., about 1857. Fruit medium, obovate, pale green, dotted and clouded with brown-russet changing as it ripens to yellowish-green; flesh white, juicy and sugary; first; Sept. and Oct.

Charlotte de Brouwer. 1. Ann. Pom. Belge 3:33. 1855. 2. Mas Le Verger 3:Pt. 1, 107, fig. 52. 1866-73.

One of Major Espéren’s seedlings raised at Mechlin, Bel., and reported on in 1835. Fruit medium and above, globular-ovate, yellow ground of skin almost entirely covered with a coating of light brown-russet except on the shaded side; flesh yellowish-white, semi-fine, semi-melting; juice sufficient, sugary, vinous, acid and very astringent; second; Oct. and Nov.

Charlotte de Roucourt. 1. Mathieu Nom. Pom. 194. 1889. 2. Guide Prat. 89. 1895.

Distributed by Daras de Naghin of Antwerp, Bel., about 1880. Fruit medium, obovate or obtuse-pyriform; flesh melting, very juicy, sugary, perfumed; Mar. and Apr.

Charnock. 1. Hogg Fruit Man. 547. 1884. 2. Mathieu Nom. Pom. 194. 1889.

A Scotch dessert pear. Fruit small, pyriform, greenish-yellow in the shade and dark, dull red on the side next the sun; flesh yellowish, semi-buttery, juicy, sweet, aromatic; Sept.

Chat Brulé. 1. Duhamel Trait. Arb. Fr. 2:247. 1768. 2. Miller Gard. Dict. 3: 1807. 3. Leroy Dict. Pom. 1:555, fig. 1867.

Duhamel du Monceau writing in 1768 mentions two varieties bearing the name Chat Brulé or Burnt Cat. Of these the second is the Chat Brulé described under that name by Leroy, ripening in November and the first is the Dutch variety Kamper Venus, ripening late in the winter. Each of these has been known also as Kamper Venus. Fruit medium, globular-pyriform, smooth, shining, pale yellow where shaded, and washed with red where exposed to the sun; flesh very white, rather coarse, breaking; juice rather wanting, rarely very sweet, generally without perfume; good only for cooking; Nov. and Dec.

Chattanooga. 1. Mass. Hort. Soc. Rpt. 43. 1866.

Originated at Brookline, Mass., by S. A. Shurtleff; fruited first in 1863. Fruit medium to large, truncate, dark green; flesh fine, melting, juicy, sweet, perfumed; good; Oct.

Chaudfontaine. 1. Mas Pom. Gen. 7:59, fig. 510. 1881. 2. Guide Prat. 81. 1895.

Disseminated by M. Galopin, a nurseryman at Liege, Bel., in 1865. Fruit large or rather large, pyriform, a little swelled, water-green almost entirely covered with cinnamon-colored russet, changing to pale yellow on maturity and the russet to golden on the side to the sun; flesh whitish, semi-fine, semi-breaking, full of juice, sweet and musky; good for household use; Oct.

Chaumontel. 1. Downing Fr. Trees Am. 718. 1869. 2. Bunyard Handb. Hardy Fr. 163. 1920.

Besi de Chaumontel. 3. Duhamel Trait. Arb. Fr. 2:199, Pl. XL. 1768. 4. Leroy Dict. Pom. 1:266, fig. 1867.

Merlet writing in his L’Abrégé des bon fruits of 1675 said that the Chaumontel pear originated from a wilding growing at Chaumontel, Fr. In 1765 Duhamel du Monceau saw the parent tree, at that time more than a century old, bearing a fine crop. Fruit large; form variable, but always long, obtuse, bossed, pyriform, yellow or yellowish-green in the shade, dotted with numerous brownish-red spots and brownish-red or deep rich red on the side exposed to the sun; flesh white, semi-fine, melting, buttery, rich and sugary; juice abundant, vinous, highly perfumed; a high class dessert pear.

Chaumontel Gras. 1. Rev. Hort. 468, fig. 1888.

In 1845 seed of the Chaumontel was sown from which was obtained in 1859 fruit whose seed was in turn sown. A seedling grown from this latter seed bore fruit, which was reported about 1875 as follows: Fruit large or very large, obtuse-pyriform, swelled, bossed, bright yellow, very much covered with fine dots and gray marblings and on the sun-touched side often tinted with carmine or brick-red more or less intense; flesh white or yellowish, semi-fine, crisp, very melting, juicy, rich, sugary, perfumed; spring.

Chaumontel Swan Egg. 1. Mag. Hort. 5:304. 1839.

Raised by John Williams, Pitmaston, Eng., from seed of Chaumontel impregnated with the pollen of Swan Egg. Fruit medium, obovate, russet; flesh rich and sugary; Oct.

Chaumontelle d’Été. 1. Gard. Chron. 1207. 1873. 2. Guide Prat. 90. 1876.

Presumably a French pear, having been received in England from Orléans in the autumn of 1871. Fruit large or very large; flesh semi-melting or juicy, sugary and of a distinct perfumed flavor.

Chelmsford. 1. Mag. Hort. 6:18. 1840. 2. Ibid. 7:169. 1841. 3. Downing Fr. Trees Am. 719. 1869.

Originated on the farm of Zaccheus Wright, Chelmsford, Mass., early in the nineteenth century. It has been known also under the names Tyngsboro and Mogul Summer. Fruit of the largest size, globular-obtuse-pyriform, yellow, red cheek; flesh coarse, sweet; good for cooking; Sept.

Cher à Dames (Knoop). 1. Knoop Fructologie 1:105, 135, Pl. V. 1771.

This pear although illustrated by Knoop under the name Chair à Dame is not identical with the variety described under that name in this work or by Leroy. Fruit medium, somewhat oblong, diminishing toward the stalk and becoming acute, globular in lower half, flattened around the calyx which is not deeply sunken; when ripe the skin is uniformly yellow and blushed on the side of the sun with a beautiful red; flesh soft, rather gritty, succulent and of a very agreeable flavor; Aug. and Sept.

Cherroise. 1. Leroy Dict. Pom. 1:557, fig. 1867. 2. Mas Pom. Gen. 6:169, fig. 469. 1880.

This wilding was found in a wood in the Commune of Cherré, Maine-et-Loire, Fr., and was first propagated about 1848. Fruit medium, ovate-obtuse, mammillate; skin rough to the touch, yellow-ochre, with patches of fawn-colored russet, washed when ripe with a blush of vermilion red on the side of the sun; flesh yellowish-white, semi-fine, breaking; juice sufficient, sugary, rather savory; second; Jan. and Feb.

Chesill. 1. Parkinson Par. Ter. 592. 1629.

Mentioned by John Parkinson in 1629 as a “delicate mellow pear, even melting as it were in the mouth of the eater, although greenish on the outside.”

Chilton. 1. Mass. Hort. Soc. Rpt. 45. 1866.

A seedling raised and fruited by S. A. Shurtleff, Brookline, Mass., and exhibited to the Fruit Committee of the Massachusetts Horticultural Society in 1866. Fruit medium, turbinate, brown-russet; flesh sweet, juicy and buttery, with high flavor; described by the promoter as very fine; Oct.

China. 1. Gard. Chron. 1095. 1867.

Of Chinese origin. Reported in 1867 to be full of promise in Queenstown, Australia, and to have been growing in the neighboring British Colony of New South Wales for many years. Fruit large, many weighing 16 or 17 ounces; shape variable, breadth being sometimes as great as the length, warm yellow ground dotted all over with russet; flesh crisp, juicy, sweet, the skin having something of a musky pineapple flavor; a handsome, fragrant fruit; first for cooking; a good keeper; summer.

Chio. 1. Miller Gard. Dict. 3: 1807.

Commonly called, according to Miller, the Little Bastard Musk Pear to distinguish it from the Little Musk Pear. Fruit small, roundish, yellow when ripe, with a few streaks of red on the side next the sun; juice musky; good; July.

Choak-pear. 1. Miller Gard. Dict. 3: 1807.

The fruit of this pear is so acrid that it produces a choking sensation. Its flesh is red and it is rarely cultivated.

Choisnard. 1. Leroy Dict. Pom. 1:559, fig. 1867. 2. Guide Prat. 80. 1895.

Found growing wild in the environs of Ormes-Sur-Vienne, Fr., about 1810. Fruit above to medium, pyramidal-obtuse, rather wrinkled, dark yellow, dotted with fawn, large gray marblings which pass to dark brown on the exposed side; flesh yellowish, semi-melting, semi-fine, gritty at core; juice sufficient, sugary, tartish, savory, with a delicate, musky flavor; first; Jan. to Mar.

Cholwell. 1. Mag. Hort. 13:451. 1847.

An English variety first described by the London Horticultural Society in 1847. Fruit medium, curved pyramidal; skin smooth, thin, yellowish-green in the shade and partly tinged and obscurely streaked with dull red next the sun where it is also speckled with pale dots; flesh yellowish-white, melting, buttery, very sugary and rich, musky; Oct.

Christmas. 1. Elliott Fr. Book. 371. 1859.

Originated in Cincinnati, O., and described as “new” in 1859. Fruit medium, ovate-rounded, rough, bronzed, russety; flesh a little gritty, juicy, sweet; very good; Dec. and Jan.

Christmas Beurré. 1. Mass. Hort. Soc. Rpt. 158. 1874.

A seedling of the White Doyenné shown in the Massachusetts Horticultural Society’s rooms in 1874. Fruit full medium size, ovate-pyriform, dull green, with thin russet towards the stem and sometimes sprinkled with red next the sun; flesh rather gritty at core, juicy and rich; very good to best; Dec.

Church. 1. Mag. Hort. 23:112, fig. 5. 1857. 2. Downing Fr. Trees Am. 19. 1869.

Vanilla. 3. Watson Am. Home Gard. 376, fig. 235. 1860.

Reported by Downing to have originated on land belonging to Trinity Church at New Rochelle, N. Y., hence its name; but Dr. Brincklé, in the second reference, says that it was believed to be a seedling raised by an old Huguenot settler, and that the original tree still existed on the premises of L. P. Miller, and was presumed to be nearly 100 years old. In 1859 Dr. Brincklé and Prince and Ferris expressed the opinion that it was identical with Platt’s Bergamot and Mr. Colt thought the Clark pear of Hartford was also the same. Fruit medium, globular-oblate, irregular, green becoming yellow at maturity, with minute dots; flesh fine, very buttery, melting, with a very rich, sweet and highly perfumed flavor; first; Sept.

Chypre. 1. Leroy Dict. Pom. 1:561, fig. 1867. 2. Hogg Fruit Man. 571. 1884.

Duhamel in 1768, Poiteau in 1848 and Dr. Hogg in 1884 make this pear synonymous with Early Rousselet. Leroy regards it as a separate variety. It is an ancient pear of uncertain origin. It was described by Merlet in 1675 and was cultivated even earlier by Le Lectier in his garden at Orléans. Probably it originated at the beginning of the seventeenth century, but whether it took its name from the Island of Cyprus or the cypress tree seems uncertain. Fruit small, globular-turbinate, bright grayish-green, stained with brownish-red on the side of the sun; flesh dense, rather coarse, semi-breaking; juice abundant, vinous, sugary, with a perfume recalling cinnamon; first as an early pear; July and Aug.

Cincincis. 1. Ohio Hort. Soc. Rpt. 12. 1874-5. 2. Cornell Sta. Bul. 332:451, 479, figs. 149, 154. 1913.

This oriental pear, possibly of French origin, was received from New York by S. F. Smith, Marietta, O., in 1854. It is the parent of numerous seedlings fruited by Mr. Smith. Fruit medium to small, oval, fairly regular, light greenish-russet, with numerous brown dots; skin slightly rough; flesh yellowish-white, juicy, breaking, crisp; devoid of flavor, poor; Oct.

Cincincis Seedling. 1. Cornell Sta. Bul. 332:479. 1913.

Introduced by William Parry and very closely resembles, if it is not identical with, Cincincis. Fruit medium to large, oblong, largest at stem end, tapering to blossom end, smooth, creamy-yellow; flesh tender, crisp, juicy, lacking quality.

Cincinnatus. 1. Cornell Sta. Bul. 332:479. 1913.

An oriental seedling produced by S. F. Smith from seed of Cincincis. Folette Smith, son of the originator, says, “The tree is vigorous, hardy, productive; fruit resembles Cincincis in color and shape but is quite distinct in quality; juicy, subacid, rich; flesh gritty.”

Cinquantième Anniversaire. 1. Guide Prat. 89. 1895.

Raised by M. Grégoire of Jodoigne, Bel., who considered it one of his best gains. Fruit small to large; Nov.

Cire. 1. Leroy Dict. Pom. 1:563, fig. 1867. 2. Guide Prat. 108. 1876.

Wachsbirne. 3. Dochnahl Führ. Obstkunde 2:187. 1856.

One of Major Espéren’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 sufficient but wanting in perfume and in sweetness; third; Feb.

Cité Gomand. 1. Guide Prat. 74. 1895.

A gain of M. Grégoire, Jodoigne, Brabant. Fruit medium, turbinate-ovate, yellow with dots; flesh melting, juicy; good; Oct.

Citrina. 1. Mass. Hort. Soc. Rpt. 45. 1866. 2. Downing Fr. Trees Am. 720. 1869.

One of S. A. Shurtleff’s seedlings. First fruited in 1862. Fruit medium, short-pyriform, bright yellow, lumpy and nodular; flesh nearly white, coarse, gritty at core, of a pleasant, peculiar flavor; Sept.

Citron. 1. Mag. Hort. 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.

Citron d’Hyver. 1. Miller Gard. Dict. 3: 1807.

Fruit medium to large, “in shape and color very like an orange or citron;” flesh hard and dry, gritty; good baking pear; Dec. to Mar.

Citron de Saint Paul. 1. Leroy Dict. 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 medium, 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 perfumed; first; Sept.

Citron de Sierentz. 1. Knoop Fructologie 1:103, 135, Pl. V. 1771. 2. Mas Pom. Gen. 6:101, 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 1771 under the name of Citron de Sirène gives it various Flemish synonyms. Fruit small to medium, turbinate or globular-ovate and slightly pyriform, bright yellow or greenish-yellow, 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, sugary, acid, savory; second; July and Aug.

Citronnée. 1. Leroy Dict. 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 abundant, sugary, slightly acid, aromatic, savory, leaving a slight flavor of musk; first; Sept.

Clap. 1. Downing Fr. Trees Am. 720. 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. 1. 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 medium, long, light green, with some russet spots and patches; flesh white, juicy, good, rather too acid; Oct.

Clara Durieux. 1. Mas Pom. Gen. 1:149, fig. 75. 1872. 2. Guide Prat. 108. 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. 1. Dochnahl Führ. Obstkunde 2:195. 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. 1. Mag. Hort. 19:518. 1853. 2. Ibid. 24:126. 1858.

Origin uncertain; cultivated in Hartford, Conn. The pear “bears a good deal of 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. 1. Am. Pom. Soc. Rpt. 134. 1920.

Original tree about 90 years old. Introduced by Sunny Slope Nursery, Hannibal, Mo.

Claude Blanchet. 1. Guide Prat. 54. 1895. 2. Baltet Cult. Fr. 405. 1908.

A gain of Claude Blanchet, Vienne, Fr., and listed in the Journal de la Societe Nationale et Centrale d’Horticulture de France in 1883. Fruit small or medium; ovate-obtuse and rather swelled, green washed with yellow; flesh whitish, semi-fine, juicy, sugary and acidulous; good; Aug.

Claude Mollet. 1. Guide Prat. 90. 1876.

Fruit large, oval-shortened; first; Aug. and Sept.

Clay. 1. 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 Horticultural 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.

Clémence de Lavours. 1. 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.

Clémence van Rumbeck. 1. Guide Prat. 62. 1895.

Presumably Dutch. Fruit medium or large, nearly round, maroon-russet on yellow; flesh yellowish, fine, melting; first; Nov. and Dec.

Clément Bivort. 1. Leroy Dict. Pom. 1:569, fig. 1867.

Obtained by Alexandre Bivort, director of the nurseries of the Society Van Mons at Geest-Saint-Rémy, 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. 1. Dochnahl Führ. 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. 1. Mag. Hort. 8:60. 1842. 2. Ibid. 17:263. 1851.

Seedling of Van Mons. Fruit large, light yellow; flesh soft, buttery and good but not high flavored; Nov.

Cloche de Wittenberg. 1. Guide Prat. 90. 1876.

Fruit large, turbinate-obovate, dark lemon-yellow, lightly washed with red; flesh breaking; for kitchen use; Oct. and Nov.

Coit Beurré. 1. Horticulturist 19:110, figs. 1, 2. 1864. 2. Downing Fr. Trees Am. 722, fig. 1869.

Raised by Colonel Coit, near Cleveland, O. Fruit medium, obovate inclining to pyriform, yellow, deeply covered with russet, covered with dots which become crimson on exposed side, cheek often crimson; flesh buttery, juicy, spicy, melting, rich, vinous; very good; Sept. and Oct.

Cole. 1. Budd-Hansen Am. Hort. Man. 2:239. 1903.

Originated at Detroit, Kan., and variously known as Cole’s Seedless, Cole’s Pear, Cole’s Coreless and Cole’s Seedless and Coreless. Fruit medium, globular approaching acute-pyriform; 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. 1. 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. 1. Mag. Hort. 17:255, fig. 261. 1851. 2. Ibid. 18:149. 1852.

Raised from seed of the White Doyenné on the farm of a Mr. Collins in Watertown, Mass., and introduced in 1848. 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. 1. Duhamel Trait. Arb. Fr. 2:222, Pl. L. 1768. 2. Leroy Dict. 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 Dict. Pom. 1:574, fig. 1867.

Raised from a seed bed made in 1840 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. 1. Ann. Pom. Belge 3:3, fig. 1855. 2. Leroy Dict. 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. 1. Leroy Dict. Pom. 1:577, fig. 1867.

Found by Simon Bouvier in the garden of M. Artoisenet at Jodoigne, Bel. Fruit 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. 1. Leroy Dict. Pom. 1:578, fig. 1867. 2. Mas Pom. Gen. 7:45, 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. 1. Hogg Fruit Man. 549. 1884.

Growing in the gardens of the Caledonian Horticultural Society in Edinburgh, Scot., before 1884. Fruit medium pyramidal, swollen on one side; skin 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 Charni. 1. Ann. Pom. Belge 8:43, fig. 1857. 2. Leroy Dict. 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-Rémy, 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. 1. 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. 1. Ann. Pom. Belge 5:21, fig. 1857. 2. Leroy Dict. Pom. 1:581, fig. 1867.

Raised from seed by M. Grégoire, Jodoigne, Bel. Fruit medium, 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. 1. Leroy Dict. Pom. 1:582, fig. 1867. 2. Hogg Fruit Man. 550. 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. 1. Kenrick Am. Orch. 192. 1832. 2. Mag. Hort. 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 Épine. 1. Mas Le Verger 3:Pt. 2, 99, fig. 146. 1866-73. 2. Downing Fr. Trees Am. 725. 1869.

Beurré Épine. 3. Leroy Dict. Pom. 1:359, fig. 1867.

Origin uncertain, possibly one of Van Mons’ seedlings, distributed by M. Bouvier, Jodoigne, Bel. Fruit above medium, long-obtuse-pyriform, ventriculated in its lower part, symmetrical, 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’Été. 1. Gard. Chron. 875, 913. 1860. 2. Leroy Dict. 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. 1. 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-yellow on maturity; flesh whitish, semi-fine, buttery; juice plentiful, sweet and delicately perfumed; good; winter.

Colmar-Hirondelles. 1. Mas Pom. Gen. 1:151, fig. 76. 1872.

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-fine, semi-melting; juice abundant, sugary, vinous and slightly perfumed; second.

Colmar de Jonghe. 1. 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. 1. Leroy Dict. Pom. 1:586, fig. 1867. 2. Mas Pom. Gen. 4:139, fig. 262. 1879.

Grown from seed by M. 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. 1. Guide Prat. 89. 1895.

Fruit medium, ovate, bright lemon-yellow; flesh salmon, very fine, very melting, very sugary; first; Feb.

Colmar Navez. 1. Leroy Dict. Pom. 1:586, fig. 1867. 2. Hogg Fruit 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.

Colmar Neill. 1. Downing Fr. Trees Am. 821. 1869. 2. Hogg Fruit Man. 551. 1884.

From a seed bed made by Van Mons in 1815. 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. 1. Kenrick Am. Orch. 192. 1832. 2. Hogg Fruit Man. 551. 1884.

Colmar des Invalides. 3. Leroy Dict. 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, buttery and melting, gritty about the core; juice watery; a cooking pear; Nov. to Jan.

Colmart. 1. Coxe Cult. Fr. Trees 200. 1817. 2. Ragan Nom. Pear, B. P. I. Bul. 126:83. 1908.

An old variety resembling Bon-Chrétien d’Hiver. Fruit large, obovate-obtuse-pyriform; stalk planted in a deep hollow, bossed; skin smooth, green, dotted with brown spots, inclines to yellow on maturity; flesh yellowish, very fine, buttery and melting; juice very sweet and sprightly; Jan. to Apr.

Coloma Carmeliterbirne. 1. Dochnahl Führ Obstkunde 2:12. 1856. 2. Mathieu Nom. Pom. 197. 1889.

One of Count Coloma’s Belgian seedlings, 1828. Fruit medium, conic, covered all over with dark brown-russet, with a dark blush when ripe; good for transportation; Dec.

Colorado Seedless. 1. Stark Bros. Cat. 30. 1913.

Originated near Paonia, Col. Tree vigorous, healthy, hardy, productive; fruit large, obovate-obtuse-pyriform; 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.

Colorée de Juillet. 1. Mas Le Verger 2:43, fig. 20. 1866-73. 2. Leroy Dict. 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 perfume; second; July.

Columbia. 1. Downing Fr. Trees Am. 725. 1869. 2. Hogg Fruit 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.

Commandant Belaieff. 1. Rev. Hort. 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. 1. Ann. Pom. Belge 5:15, fig. 1857. 2. Leroy Dict. Pom. 1:591, fig. 1867.

Gained by Xavier Grégoire, 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. 1. 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.

Compotbirne. 1. Dochnahl Führ. Obstkunde 2:164. 1856. 2. Mathieu Nom. Pom. 198. 1889.

Of French origin, attributed to 1675. Fruit medium, pyriform, pale yellow, entirely covered with fine, cinnamon-colored russet, becoming a dark golden green on ripening; good; Feb.

Compote d’Été. 1. 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. 1. 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. 1. 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. 1. 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. 1. Guide Prat. 110. 1876. 2. Cat. Cong. Pom. France 215, fig. 1906.

Found at Nantes, Fr., towards the end of the nineteenth century. Fruit medium, 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. 1. 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. 1. Leroy Dict. Pom. 1:592, fig. 1867. 2. Downing Fr. Trees Am. 727. 1869. 3. Hogg Fruit 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-colored russet; flesh yellowish-white, fine, extremely melting, juicy, perfumed, sugary, quite devoid of seeds; of the highest merit; Oct. to Dec.

Comte de Lambertye. 1. Rev. Hort. 542. 1894. 2. Guide Prat. 89. 1895.

From seed of the Beurré Superfin sown by M. Tourasse; exhibited 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. 1. 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. 1. 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 1871. Fruit medium, pyriform, yellow, with reddened cheek; flesh white, fine-grained, tolerably juicy.

Comte de Morny. 1. 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. 1. Downing Fr. Trees Am. 727. 1869. 2. Hogg Fruit Man. 553. 1884.

A Van Mons 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. 1. Leroy Dict. 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. 1. Ann. Pom. Belge 7:13, fig. 1857. 2. Leroy Dict. Pom. 1:596, fig. 1867.

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-pyriform; skin rough, wrinkled, very bright green, sprinkled with dots of greenish-gray, brilliant 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. 1. 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. 1. Mas Pom. Gen. 1:165, fig. 83. 1872.

Introduced by Eugène des Nouhes, near Pouzanges, Vendée, 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 sun, 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. 1. Rev. Hort. 242, fig. 89. 1898. 2. Cat. Cong. Pom. France 218, fig. 1906.

Obtained by W. Fourcine, Dreux, Fr., about 1893. Fruit medium, 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. 1. Leroy Dict. Pom. 1:597, fig. 1867.

Of unknown origin; named after the Marquis of Condorcet. Fruit below medium 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. 1. Nicholson Dict. Gard. 3:51. 1900. 2. Garden 62:367, fig. 1902. 3. Bunyard Handb. Hardy Fr. 166. 1920.

Named after the National (British) Pear Conference of 1885. 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.

Congrès de Gand. 1. Guide Prat. 73. 1895.

A Belgian variety distributed by Daras de Naghin of Antwerp. Fruit medium, pyriform, fawn color; flesh white, melting; good; Oct.

Congrès Pomologique. 1. Leroy Dict. Pom. 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 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. 1. Ragan Nom. Pear, B. P. I. Bul. 126:85. 1908.

Raised in Texas from seed of Le Conte. Cataloged as “new” in 1902.

Conklin. 1. Downing Fr. Trees Am. 728. 1869.

Originated in Westchester County, N. Y. Fruit medium large, oblate-obtuse-pyriform, greenish-yellow sprinkled with green and brown dots, russeted; flesh yellowish, coarse, half melting, sweet, juicy; good; Sept.

Connecticut. 1. Field Pear Cult. 272. 1858.

Raised in Connecticut. Fruit medium, oblate, yellowish-green; quality poor.

Conseiller de Hollande. 1. 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. 1. Leroy Dict. 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. 1. 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. 1. Downing Fr. Trees Am. 484. 1857. 2. Elliott Fr. Book 372. 1859.

Place of origin, King George County, Va. Introduced by H. R. Roby, Fredericksburg, Va. Fruit rather large, irregularly pyramidal, pale-yellow; flesh juicy, buttery, melting, sweet, rich, vinous; mid-season.

Copia. 1. McIntosh Bk. Gard. 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 Beurré Diel in flavor; good; Sept. and Oct.

Cornélie Daras. 1. 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.

Cornemuse. 1. Gard. Chron. 335. 1862. 2. Leroy Dict. Pom. 1:602, fig. 1867.

This is one of the most ancient French pears and was cultivated in 1628 at Orléans, Le Lectier tells, under the name Chair de Fille but a little later under that of Cornemuse, it being described by Claude Saint-Etienne in 1670. Fruit below medium, long, somewhat 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; juice abundant, acidulous, sugary and aromatic; first; July.

Cornewell. 1. Am. Pom. Soc. Rpt. 59. 1858. 2. Mag. Hort. 26:64. 1860.

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. 1. 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. 1. Mas Pom. 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, turbinate, 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, refreshing; good; Sept.

Courte-queue d’Automne. 1. Leroy Dict. Pom. 1:603, fig. 1867. 2. Guide Prat. 91. 1876.

Raised by Leroy in his nurseries at Angers, it bore its first fruit in 1863. 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. 1. Guide Prat. 110. 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. 1. 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. 1. 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. 1. Ohio Hort. Soc. Rpt. 177, fig. 1885-86.

Early Butter 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; June.

Craig Favourite. 1. Hogg Fruit 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. 1. Duhamel Trait. Arb. Fr. 2:166, Pl. XXII. 1768. 2. Downing Fr. Trees Am. 728. 1869.

Bergamotte Crassane. 3. Ann. Pom. Belge 2:61, fig. 1854. 4. Leroy Dict. 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 Bergamotte 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. 1. 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. 1. 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. 1. Downing Fr. Trees Am. 335. 1845. 2. Ibid. 729. 1869. 3. Bunyard-Thomas Fr. Gard. 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 Kegelförmige Zuckerbirne. 1. Dochnahl Führ. 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. 1. Dochnahl Führ. Obstkunde 2:47. 1856.

Reported from Upper Hesse, Ger., in 1833. Fruit small, pyriform, light yellow, blushed with light red; flesh soft, aromatic; very fruitful, excellent; Sept.

Crisco. 1. U. S. D. A. Rpt. 288. 1893.

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; calyx 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.

Črnivka. 1. Löschnig Mostbirnen 10, fig. 1913.

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. 1. U. S. D. A. Yearbook, 497, Pl. LX. 1905.

Originated in an orchard planted by gold miners near Loomis, Cal., about 1850 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; calyx small, closed, in a deep, abrupt basin; flesh yellowish, buttery, juicy, mild subacid to sweet; very good; Jan. to Mar.

Croft Castle. 1. Mag. 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. 1. 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. 1. 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. 1. John S. Kerr Cal. 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.

Cullem. 1. Mas Pom. Gen. 4:165, fig. 275. 1879.

From Van Mons. Fruit medium, pyriform-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; flesh yellowish-white, rather transparent, firm and yet melting; abundant juice with flavor recalling that of the old White Doyenné; good in quality, but a poor bearer; Oct. and Nov.

Cumberland. 1. Kenrick Am. Orch. 168. 1832. 2. Mag. Hort. 26:508. 1860. 3. Leroy Dict. 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 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 pleasantly flavored, slightly perfumed; second; Sept.

Curé d’Oleghem. 1. Leroy Dict. Pom. 1:613, fig. 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 Horticultural Society in 1829. Fruit medium, 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.

Czernowes. 1. Mas Pom. Gen. 7:17, 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. 1. Decaisne & Naudin Man. Amat. Jard. 4:464.

Fruit medium, oblate or turbinate, greenish-yellow, washed with very bright red, marked with brown around the stem; flesh very white, sweet, without scent.

D’Arad. 1. Mas Pom. Gen. 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. 1. Lindley Guide Orch. Gard. 397. 1831. 2. Decaisne & Naudin Man. Amat. Jard. 4:473.

This pear greatly resembles Colmar in almost every respect and has often been confused 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 1817 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’Œuf. 1. Duhamel Trait Arb. Fr. 2:157. 1768. 2. Leroy Dict. Pom. 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 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; juice abundant; second; Aug.

Daimyo. 1. W. N. Y. Hort. Soc. Rpt. 129. 1888. 2. Guide Prat. 105. 1895.

A Japanese variety. Fruit medium, roundish-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. 1. 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-pyriform, 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. 1. Leroy Dict. 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. 1. Leroy Dict. 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. 1. Lindley Guide Orch. Gard. 369. 1831. 2. Prince Pom. Man. 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. 1. Downing Fr. Trees Am. 731. 1869.

An American variety; origin unknown. 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. 1. Leroy Dict. Pom. 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. 1. 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. 1. Guide Prat. 91. 1876. 2. Leroy Dict. Pom. 2:6, fig. 1869.

Raised from seed by André 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. 1. Mag. Hort. 23:107 1857. 2. Downing Fr. Trees Am. 731. 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. 1. 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. 1. Mas Pom. Gen. 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. 1. Baltet Cult. Fr. 372. 1908.

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. 1. Gard. Chron. 463. 1863. 2. Leroy Dict. Pom. 2:119, fig. 1869.

Köstliche Van Mons. 3. Dochnahl Führ. Obstkunde 2:124. 1856.

Originated by Van Mons; fruited in 1821. 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. 1. Leroy Dict. 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 turbinate-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. 1. Leroy Dict. 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 russet; flesh white, semi-fine, firm, semi-breaking, scented; juice abundant, sugary, acidulous; very musky; second or third; Aug. and Sept.

De Lamartine. 1. Leroy Dict. Pom. 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. 1. Leroy Dict. 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 perfume of musk; second; Sept.

De Prêtre. 1. Duhamel Trait. Arb. Fr. 2:190. 1768. 2. Mag. Hort. 9:131. 1843. 3. Leroy Dict. Pom. 2:550, fig. 1869.

A very old French pear just mentioned by the pomologist Le Lectier of Orléans 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 medium, 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 sun 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. 1. Kenrick Am. Orch. 170. 1832.

Produced by M. Noisette. Fruit round, compressed, rough, brown; flesh melting buttery, sugary, highly flavored; Nov. and Dec.

Delcange. 1. Guide Prat. 91. 1876.

Fruit large; flesh melting; first quality; Sept.

Délices de la Cacaudière. 1. Leroy Dict. Pom. 2:9, fig. 1869.

Gained by Count Eugène des Nouhes in 1846 near Pouzauges, Vendée, 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, acidulous, sugary, aromatic, rather savory; second; July and Aug.

Délices de Charles. 1. Leroy Dict. Pom. 2:10, fig. 1869. 2. Guide Prat. 74, 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.

Délices de Chaumont. 1. Guide Prat. 72. 1876. 2. Mas Pom. Gen. 7:133, fig. 547. 1881.

Fruit rather large, conic-ovate, olive spotted with gray; flesh white, buttery, melting, wanting in juice, very sweet; second, cooking.

Délices Everard. 1. Hogg Fruit Man. 558. 1884.

Raised by Gabriel Everard, Tournay, 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.

Délices de Froyennes. 1. Hogg Fruit Man. 558. 1884.

Raised by Isidore Degaud, Froyennes, Tournay, Fr. Fruit medium, oval, yellow covered with fawn-colored russet; flesh tender, melting, very juicy, sugary and perfumed, vinous; Oct. and Nov.

Délices d’Hardenpont. 1. Liegel Syst. Anleit. 99. 1825. 2. Hogg Fruit Man. 558. 1884.

Raised by Abbe Hardenpont, Mons, Bel., in 1759. There has been much confusion between this and Délices 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.

Délices d’Hiver. 1. Mas Pom. Gen. 6:61, fig. 415. 1880. 2. Gard. Chron. N. S. 26:210. 1886.

Distributed by M. Dauvesse, Orléans, 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.

Délices de Huy. 1. Guide Prat. 56, 251. 1895.

Fruit large, conic-pyriform, yellowish-green; flesh greenish-yellow, juicy, pleasantly perfumed; first; Sept.

Délices de Jodoigne. 1. Leroy Dict. Pom. 2:15, fig. 1869. 2. Hogg Fruit 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.

Délices de Ligaudières. 1. Guide Prat. 60. 1895.

Fruit medium, of the style of White Doyenné, but the stem thicker and shorter; flesh fine, melting; first; Oct.

Délices de Lovenjoul. 1. Ann. Pom. Belge 6:65, fig. 1858. 2. Downing Fr. Trees Am. 734. 1869.

Jules Bivort. 3. Leroy Dict. Pom. 2:15, fig. 1869.

A seedling of Van Mons in whose catalog of 1828 it is No. 521. Fruit medium, obovate-obtuse-pyriform, greenish-yellow washed with orange-red, speckled all over with 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.

Délices de la Meuse. 1. Field Pear Cult. 279. 1858. 2. Leroy Dict. 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, moderately sweet, acid, musky; second; Feb.

Délices de Naghin. 1. Guide Prat. 90. 1895.

Fruit rather large, turbinate, yellow, washed with fawn; flesh very juicy, very sweet; an exquisite pear; Nov.

Délices de Saint-Médard. 1. 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.

Délices de Tirlemont. 1. Guide Prat. 90. 1895.

First placed in commerce by H. Millet, nurseryman at Tirlemont, Bel. Fruit medium or large; flesh melting; first; Jan. to Mar.

Délicieuse de Grammont. 1. Guide Prat. 92. 1876.

Raised by M. de la Croix d’Ogimont, Tournai, Bel. Fruit medium, long-pyriform, delicate yellowish-green; flesh white, very juicy; first; end of Aug.

Délicieuse de Swijan. 1. Guide Prat. 90. 1895.

Distributed by Baron de Trauttenberg, Prague, Bohemia. Tree very fertile and suitable for cold and mountainous climates. Fruit medium, globular, yellowish-green, dotted; flesh yellowish-white, fine, melting, sugary; very good; Nov. and Dec.

Délisse. 1. 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 Dict. 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-pyriform, wrinkled, thick, olive-green clouded with dark yellow; flesh greenish-white, coarse, semi-melting; juice acid, rather sweet, vinous, abundant; second; Sept.

Delporte Bourgmestre. 1. Guide Prat. 90. 1895.

Fruit rather large, yellowish; first; Mar. and Apr.

Democrat. 1. 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. 1. Wash. Nurs. Cat. 5. 1921.

Reported as “luscious, larger, later and a better keeper than Bartlett.”

Dempsey. 1. Ont. Dept. Agr. Fr. Ont. 155. 1914.

A Canadian pear produced from a seed of Bartlett fertilized with Duchesse d’Angoulême. fruit large, oblong-obovate-pyriform, smooth, yellowish-green with brownish-red cheek in sun; flesh white, fine-grained, tender, almost melting, with sweet, delicious flavor; Oct. and Nov.

Denis Dauvesse. 1. Guide Prat. 110. 1876.

Fruit medium to large, long-pyriform; flesh fine, melting, pleasantly perfumed; Sept.

Des Chartreux. 1. Mas Le Verger 2:171, fig. 84. 1866-73.

Origin uncertain. Fruit small or nearly medium, 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 perfumed; second; Aug.

Des Deux Sœurs. 1. Gard. 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.

Désiré Cornélis. 1. Leroy Dict. Pom. 2:18, fig. 1869. 2. Hogg Fruit Man. 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, deliciously perfumed; first; Sept.

Dessauer Weissbirne. 1. Dochnahl Führ. Obstkunde 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 Augustbirne. 1. Mathieu Nom. Pom. 202. 1889.

D’Aout Allemande. 2. Mas Pom. Gen. 7:65, fig. 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 Glasbirne. 1. Dochnahl Führ. Obstkunde 2:69. 1856.

German, 1811. 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 Kümmelbirne. 1. Dochnahl Führ. Obstkunde 2:157. 1856.

German, 1802. Fruit small, globular, dirty yellow, washed with russet; flesh very tender, sweet, strongly aromatic and perfumed; good; Sept.

Deutsche Muskateller. 1. Liegel Syst. Anleit. 106. 1825. 2. Mathieu Nom. Pom. 202. 1889.

Muscat Allemand d’Hiver. 3. Leroy Dict. Pom. 2:439, fig. 1869.

German Muscat. 4. Downing Fr. Trees Am. 772. 1869.

An old pear of uncertain origin. La Quintinye mentioned it without description in 1690, but in 1768 Duhamel du Monceau gave a careful 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.

Deux Têtes. 1. Duhamel Trait. Arb. Fr. 2:244. 1768. 2. Leroy Dict. Pom. 2:23, fig. 1869.

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 Poirè 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. 1. Ann. Pom. Belge 6:57, fig. 1858. 2. Leroy Dict. Pom. 2:24, fig. 1869.

Obtained from seed in 1817 in Hainaut by M. Devergnies of Mons. Fruit medium, 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. 1. Ill. Hort. Soc. Rpt. 55. 1898. 2. Cornell Sta. Bul. 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.

Dhommée. 1. Leroy Dict. Pom. 2:25, fig. 1869.

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 abundant, sugary, acidulous, devoid of perfume; second; Oct. to Dec.

Dickerman. 1. Elliott Fr. Book 376. 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 medium, 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. 1. Parkinson Par. Ter. 592. 1629.

Described by John Parkinson in 1629 as a small pear growing in clusters, excellent, and musky in flavor.

Dienstbotenbirne. 1. Dochnahl Führ. Obstkunde 2:200. 1856.

Dutch, 1807. Fruit medium, pyriform, light greenish-yellow turning to bright yellow, with only an indistinct red blush, if any; flesh granular, aromatic and sweet; good; Oct.

Dieudonné Anthoine. 1. Ann. Pom. Belge 5:85, fig. 1857. 2. Leroy Dict. Pom. 2:26, fig. 1869.

Obtained by Dieudonné 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.

Diller. 1. 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. 1. Mass. Hort. Soc. Rpt. 43. 1866.

S. A. Shurtleff, Brookline, Mass., submitted this among other seedlings to the Fruit Committee of the Massachusetts Horticultural Society in 1866. Fruit 2½ 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. 1. Gard. Chron. N. S. 17:538. 1882. 2. Guide Prat. 54. 1895.

Sent out in 1880 by Messrs. Croux and Son, Chatenay, Seine, Fr. Fruit very large, oblong-pyriform, 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. 1. 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. 1. Rev. Hort. 7. 1900.

Obtained by M. A. Sannier, Rouen, from Beurré d’Hardenpont fertilized with Doyenné du Comice; introduced in 1900. Fruit medium or rather large, ovate-turbinate; skin fine, shining, colored in the sun; flesh white, melting, juicy, sugary, having a peculiar flavor; good; Dec. and Jan.

Directeur Varenne. 1. Rev. Hort. 6. 1897.

A cross between Easter Beurré and Bergamote Espéren, introduced by M. Arsène Sannier, Rouen, Fr. Fruit large to very large, approaching Easter Beurré in form and color; stem short; flesh very fine, juicy, with a slight aroma.

Dirkjes Peer. 1. 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. 1. 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. 1. Griffing Bros. Cat. 19, fig. 1915.

Originated in southern Georgia as a chance seedling, possibly a cross between Le Conte and the Sand Pear; and was introduced in 1914 by Griffing Brothers of Florida. Fruit medium to above, roundish, slightly oblong, light green, sweet, sprightly; Aug.

Doat. 1. Leroy Dict. Pom. 2:29, fig. 1869. 2. Mas Pom. 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 abundant, vinous, sugary, rather aromatic; second; Sept.

Docteur Andry. 1. Leroy Dict. 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 Bénit. 1. Leroy Dict. Pom. 2:31, fig. 1869.

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 grayish-green; flesh whitish, dense, semi-melting, veined with greenish-yellow; juice sufficient, rather sugary, vinous, slightly aromatic; third; Dec. and Jan.

Docteur Bourgeois. 1. 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. 1. Leroy Dict. Pom. 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 fawn on exposed cheek; flesh rather coarse, melting, juicy, vinous, having but little perfume; good to very good; Dec. to Mar.

Docteur Capron. 1. Leroy Dict. Pom. 2:34, fig. 1869. 2. Guide Prat. 62, 255. 1895.

Obtained by Van Mons in 1842. Fruit medium or rather large, ovate, lemon-yellow; flesh melting, yellow, buttery, sugary, juicy, of good flavor and scented with almond; first; Nov.

Docteur Chaineau. 1. Guide Prat. 91. 1895.

Fruit rather large; flesh melting; first; Oct.

Docteur Delatosse. 1. Guide Prat. 91. 1895.

Fruit exquisite; Oct. and Nov. Resisted the severe frost of 1879-80.

Docteur Gromier. 1. Guide Prat. 110. 1876.

First published in 1873. Fruit medium; flesh very fine, buttery, melting, juicy, with an aroma of mingled rose and musk; first; Oct.

Docteur Joubert. 1. 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. 1. Leroy Dict. Pom. 2:36, fig. 1869. 2. Mas Pom. Gen. 4:7, fig. 196. 1879.

Raised from seed by André 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. 1. Leroy Dict. Pom. 2:37, fig. 1869. 2. Guide Prat. 74, 256. 1895.

From seed sown in 1847 by M. Grégoire, 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. 1. 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 medium, broadly turbinate, yellow, tinged with red and slightly traced with russet; flesh white, buttery, sweet, highly flavored; very good; Nov.

Docteur Meniere. 1. Leroy Dict. Pom. 2:38, fig. 1869.

Raised from seed by André 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, slightly acid, agreeably-perfumed flavor; Sept.

Docteur Nélis. 1. Ann. Pom. Belge 4:87, fig. 1856. 2. Mas Le Verger 3:Pt. 2, 129, fig. 161. 1866-73.

Obtained by M. Xavier Grégoire, Jodoigne, Bel.; first published in 1847. Fruit above medium or small, turbinate-obtuse, generally much more curved 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. Bruzon. 1. Rev. Hort. 463. 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.

Docteur Pariset. 1. Guide Prat. 110. 1876.

Fruit large, nearly cylindrical, golden lemon-yellow; flesh buttery, melting, juicy, sugary and perfumed; first; Nov.

Docteur Pigeaux. 1. Leroy Dict. Pom. 2:40, fig. 1869. 2. Guide Prat. 92. 1876.

From a seed bed of Major Espéren 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. 1. Ann. Pom. Belge 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. 1. Am. Pom. Soc. Rpt. 190. 1867.

Produced at the Pomaria nurseries, South Carolina, from seed and reported to the American Pomological Society in 1867. Fruit medium, globular, green with dull red cheek; flesh juicy, vinous and refreshing.

Doctor Engelbrecht. 1. Lauche Deut. Pom. 11: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. 1. Hogg Fruit Man. 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 yellow 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 Hoskins. 1. 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. 1. 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. 1. 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-pyriform, 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. 1. Cornell Sta. Bul. 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.

Doktorsbirne. 1. Dochnahl Führ. Obstkunde 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. 91. 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. 1. Guide Prat. 92. 1876.

Fruit small; flesh melting, juicy; first; Sept. and Oct.

Donville. 1. Leroy Dict. Pom. 2:42, fig. 1869. 2. Mathieu Nom. Pom. 204. 1889.

An old French pear mentioned first by Merlet in 1675. Fruit medium to large, pyriform-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 Muskatellerbirne. 1. Dochnahl Führ. Obstkunde 2:11. 1856.

Originated in Thuringia, Ger., 1803. Fruit medium, conic, symmetrical, light greenish-yellow; flesh breaking, soft, mild, tender, aromatic; good; Aug.

Dörell Herbst Muskateller. 1. Dochnahl Führ. 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 culinary purposes; winter.

Dorothée Nouvelle. 1. Guide Prat. 92. 1876.

Belgian; highly recommended. Fruit of first quality; Oct. Tree very fertile.

Dorothée Royale Nouvelle. 1. 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. 1. Cole Am. Fr. Book 154. 1849. 2. Elliott Fr. Book 421. 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.

Dorschbirne. 1. Löschnig 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; flesh tough, light yellow, very astringent, subacid and very juicy; Oct.

Dosoris. 1. Horticulturist 22:88. 1867. 2. Am. Pom. Soc. Rpt. 100. 1869.

Found 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’Automne. 1. Lindley Guide Orch. Gard. 49. 1831. 2. Mag. Hort. 9:131. 1843.

Fruit medium, 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. 1. Duhamel Trait. Arb. Fr. 2:177. 1768. 2. Mas Pom. Gen. 4:123, fig. 254. 1879.

Double Blossom. 3. Langley Pomona 132. 1729. 4. Lindley Guide Orch. Gard. 412, 1831.

Of ancient and unknown origin. Mentioned by Nicholas de Bonnefonds in 1651 in his first edition of the Jardinier Francais, by Merlet in 1675 and Claude Saint-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-turbinate, 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. 1. Garden 56:426. 1899. 2. Bunyard Handb. Hardy Fr. 167. 1920.

Introduced into England from Mechlin, Bel., about 1835. Tree hardy, productive. Fruit medium to above, pyriform, tapering to the stem, yellow-brown speckled with russet; stem short, stout, generally obliquely inserted; calyx open in a shallow basin; flesh yellow, firm, slightly acid; Dec. to Feb.

Double-Plouvier. 1. Leroy Dict. Pom. 2:47, fig. 1869.

Origin and age uncertain. Fruit above medium, long-ovate, more or less bossed, greenish, dotted all over with gray-russet; flesh whitish, semi-fine, semi-melting, scented; juice moderate but sugary; first for the kitchen; Jan. to Mar.

Double Rousselet. 1. Ann. Pom. Belge 6:21, fig. 1858. 2. Leroy Dict. Pom. 2:48, fig. 1869.

Raised by Major Espéren, Mechlin, Bel., about 1845. Fruit medium, globular-turbinate, regular in contour; 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 sun; flesh white, very fine, melting, with abundant sugary juice, vinous, very agreeable; first; Oct.

Dow. 1. Am. Pom. Soc. Rpt. 92. 1858. 2. Elliott 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 pyriform, sometimes turbinate; skin rough, yellowish-green, with russet patches and dots; flesh white, buttery, juicy, melting, vinous flavored sometimes slightly astringent; good; Sept. and Oct.

Dowler. 1. Mag. Hort. 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. 1. McIntosh Bk. Gard. 2:455. 1855. 2. Leroy Dict. 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. 1. Ann. Pom. Belge 4:27, fig. 1853. 2. Leroy Dict. 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.

Doyenné Bizet. 1. Guide Prat. 91. 1895.

Tree moderately vigorous, very fertile. Fruit large; good; Mar. to June.

Doyenné Blanc Long. 1. Mas Le Verger 3:Pt. 1, 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.

Doyenné Boisnard. 1. Guide Prat. 91. 1895.

Fruit rather large; first; Dec.

Doyenné Boisselot. 1. 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.

Doyenné de Bordeaux. 1. Pom. Fr. 4:No. 150, Pl. 150. 1865. 2. Leroy Dict. Pom. 2:57, fig. 1869.

Origin unknown but cultivated in the environs of Bordeaux 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.

Doyenné Bouyron. 1. Guide Prat. 91. 1895.

Distributed from Bordeaux, Fr. Fruit of the size, form and color of the Doyenné Gris; flesh fine, juicy, somewhat acid; Aug.

Doyenné du Cercle. 1. Downing Fr. Trees Am. 742. 1869. 2. Leroy Dict. Pom. 2:59, fig. 1869.

A seedling obtained by M. Boisbunel, a nurseryman 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.

Doyenné à Cinq Pans. 1. Gard. Chron. 3rd Ser. 25:132. 1899.

A cross effected in 1879 between Duchesse de Bordeaux and Easter Beurré 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.

Doyenné Defays. 1. Mas Le Verger 3:Pt. 1, 73, fig. 35. 1866-73. 2. Leroy Dict. Pom. 2:62. 1869.

Doyenné d’Effay. 3. McIntosh Bk. Gard. 2:461. 1855.

Obtained by M. François-André Defays in the field of Saint Martin, near Angers, Fr. Fruit about medium, globular-obovate or Doyenné-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.

Doyenné Downing. 1. Leroy Dict. Pom. 2:63, fig. 1869. 2. Hogg Fruit Man. 566. 1884.

A wilding found in a garden near Angers, Fr., by François Desportes, the noted nurseryman, in 1851; it was named after A. J. Downing. Fruit medium, globular or ovate, mammillate, 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.

Doyenné Flon Ainé. 1. Leroy Dict. Pom. 2:65, fig. 1869. 2. Rev. Hort. 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 sun, marbled and dotted with brown; flesh white, fine, very melting, juicy, sugary, slightly tartish, with a pronounced flavor of roses; first; Nov. to Feb.

Doyenné Fradin. 1. Guide Prat. 93. 1876. 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, full of sweet juice, vinous and richly perfumed.

Doyenné Georges Boucher. 1. Rev. Hort. 496, fig. 1906. 2. Ibid. 197. 1907.

Came from a seed bed of Doyenné du Comice 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.

Doyenné Goubault. 1. Leroy Dict. Pom. 2:66, fig. 1869. 2. Hogg Fruit Man. 566. 1884.

Raised by M. Goubault, Angers, Fr. Fruit above medium, obovate, inclining to pyriform, pale yellow with russet markings and dots; flesh melting, sugary, vinous and highly perfumed; rich and excellent; Jan.

Doyenné de la Grifferaye. 1. Leroy Dict. Pom. 2:68, fig. 1869. 2. Mas Pom. Gen. 4:11, fig. 198. 1879.

Obtained by M. le Gris, Angers, Fr.; gave its first fruit in 1853. Fruit medium, turbinate-oblate, very obtuse and irregular, 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.

Doyenné Gris. 1. Duhamel Trait. Arb. Fr. 2:208, Pl. XLVII, fig. 1. 1768. 2. Leroy Dict. Pom. 2:69, fig. 1869.

Doyenné Gray. 3. Downing Fr. Trees Am. 745. 1869.

Red Doyenné. 4. Hogg Fruit 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 little 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.

Doyenné Guillard. 1. 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.

Doyenné des Haies. 1. Leroy Dict. Pom. 2:71, fig. 1869.

A wilding found on the property of M. Bardi, Bwalt, Canton of Montastruc, Haute-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.

Doyenné Hudellet. 1. Mas Le Verger 3:Pt. 2, 101, fig. 147. 1866-73.

Obtained by M. Jules Hudellet at Ceyzeriat near Bourg, Ain, Fr.; it was first published in 1867. Fruit medium, globular-cylindrical, regular outline, bright green sprinkled with dots of gray-brown, passing to pale yellow, with some red on the side of the sun; flesh white, fine, melting, full of sweet juice, slightly musky; first; Nov.

Doyenné Jamin. 1. Leroy Dict. 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 changing 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 perfume; second; Jan. and Feb.

Doyenné de Lorraine. 1. Mas Pom. Gen. 4:17, 201. 1879.

Received by Diel, the eminent German pomologist, from a nurseryman at Metz under the name of Doyenné 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 sun or sometimes washed with red; flesh white, semi-fine, semi-buttery; juice plentiful, sweet and slightly perfumed; good; Sept. and Oct.

Doyenné Louis. 1. Leroy Dict. 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.

Doyenné de Montjean. 1. Cat. Cong. Pom. France 243, fig. 1906.

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.

Doyenné Nérard. 1. Mas Le Verger 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.

Doyenné Nouveau. 1. McIntosh Bk. Gard. 2:461. 1855.

Fruit medium, obovate; flesh tender and juicy; excellent; Apr.

Doyenné Perrault. 1. Guide Prat. 110. 1876.

Fruit medium, rather oblate, resembling Easter Bergamot with a long stalk; flesh fine, firm, melting; first; winter.

Doyenné Picard. 1. Guide Prat. 93. 1876.

Fruit medium; flesh melting; first; Aug.

Doyenné Rahard. 1. Guide Prat. 91. 1895.

Fruit large or very large; flesh fine, melting, very sweet; Dec. to Jan.

Doyenné de Ramegnies. 1. Gard. Chron. N. S. 20:85. 1883.

Raised by M. Norbert Bouzin of Ramegnies-Chin near Tournai, Bel. Fruit large, turbinate and very symmetrically shaped; olive-brown, russeted; flesh fine, buttery, vinous; Oct. and Nov.

Doyenné Robin. 1. Leroy Dict. 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.

Doyenné Rose. 1. Leroy Dict. Pom. 2:82, fig. 1869. 2. Mas Pom. Gen. 5:21, fig. 299. 1880.

From a seed bed made in 1820 by Edouard Sageret, author of Pomologie physiologique; 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.

Doyenné Saint-Roch. 1. Leroy Dict. Pom. 2:83, fig. 1869.

Largely grown in the Gironde, Fr., in the middle of the nineteenth century. Fruit above medium 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.

Doyenné de Saumur. 1. Leroy Dict. Pom. 2:84, fig. 1869.

A French pear of uncertain origin but known in the districts of Saumur and Lyons early in the nineteenth century. Fruit medium 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 sun; flesh white, very fine, melting, juicy, perfumed, having an after-taste of musk; first; Sept.

Doyenné Sentelet. 1. Leroy Dict. Pom. 2:86, fig. 1869. 2. Mas Pom. 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.

Doyenné Sieulle. 1. Leroy Dict. Pom. 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 1815. Fruit above medium to medium, often globular and often Doyenné-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. 1. Mag. Hort. 9:125. 1843. 2. McIntosh Bk. Gard. 2:461. 1855.

Of Belgian origin. Fruit medium, obovate, pale green, very much marbled with gray; flesh tender, sweet, acidulous, strongly perfumed; a very excellent autumn fruit; Oct. and Nov.

Drone. 1. Miller Gard. Dict. 3. 1807. 2. Prince 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 Père. 1. 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. 1. 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. 1. Guide Prat. 92. 1895.

Tree hardy. Fruit medium, pyriform, short, yellow, mottled with fawn; flesh yellowish, very melting, juicy and sugary, with an exquisite aroma; first; Sept.

Dubrulle. 1. Guide Prat. 93, 267. 1876.

Fruit rather large, globular, yellowish-green and gray mottled with fawn; flesh melting, very juicy, sugary, highly perfumed and of a luscious flavor; first; Sept. and Oct.

Duc Alfred de Croy. 1. Mas Pom. Gen. 5:163, fig. 370. 1880. 2. Hogg Fruit Man. 567. 1884.

Propagated and disseminated by M. de Jonghe, Brussels. Fruit large, obtuse-pyriform, 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.

Duc d’Aumale. 1. Leroy Dict. Pom. 2:91, fig. 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-pyriform; skin rough, greenish-yellow mottled all over with cinnamon-colored russet; flesh whitish, melting and juicy, sugary, acidulous, perfumed; first; Sept. and Oct.

Duc de Brabant. 1. Leroy Dict. Pom. 2:92, fig. 1869. 2. Mas Pom. Gen. 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, sometimes washed with red on the side next the sun; flesh white, semi-fine, semi-breaking; juice sufficient, sugary, acidulous; good; sometimes second; Oct.

Duc de Morny. 1. Leroy Dict. Pom. 2:95, fig. 1869. 2. Hogg Fruit Man. 568. 1884.

Raised by M. Boisbunel, Rouen, and first 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.

Duc de Nemours. 1. Leroy Dict. Pom. 2:96, fig. 1869. 2. Hogg Fruit Man. 568. 1884.

Raised by Van Mons at Louvain in 1825. Fruit large and handsome, obovate, narrowing abruptly, bright greenish or lemon-yellow, even-dotted with russet and gray specks, sometimes reddened on cheek next the sun; flesh white, melting, rich, sweet, sprightly, juicy, perfumed; first; Oct. and Nov.

Duchesse d’Angoulême Bronzée. 1. Guide Prat. 110. 1876.

Duchess Bronze. 2. Am. Pom. Soc. Rpt. 135. 1920.

A sub-variety of Duchesse d’Angoulême 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’Angoulême Panachée. 1. Leroy Dict. Pom. 2:102. 1869. 2. Hogg Fruit Man. 569. 1884.

A variegated form of Duchesse d’Angoulême, the wood, leaves and fruit being mottled with yellow and green. In 1848 it was attributed to M. Audusson, who originated Duchesse d’Augoulême, but Leroy claims that it proceeded from his nursery in 1840.

Duchesse Anne. 1. Leroy Dict. Pom. 2:102, fig. 1869.

Raised in 1861 by Jacques Jalais, Nantes, Fr. Fruit above medium, like Calebasse in form, meadow-green, slightly yellowish, dotted with gray; flesh greenish-white, fine, melting; juice sufficient, sweet, acidulous, perfumed; first; Nov.

Duchesse d’Arenberg. 1. Leroy Dict. Pom. 2:103, fig. 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 around the core; sugary, perfumed, rather sour; second; Aug.

Duchesse de Berry d’Été. 1. Leroy Dic. Pom. 2:104. fig. 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. 1. Leroy Dict. Pom. 2:105, fig. 1869. 2. Hogg Fruit Man. 570. 1884. 3. Bunyard Handb. Hardy Fr. 171. 1920.

Beurré Perrault. 4. Mas Le Verger 1:133, fig. 65. 1866-73.

Bordeaux. 5. Cal. Com. Hort. Pear Grow. Cal. 7:No. 5, 242. 1918.

M. Secher, in the Commune of Montjean, Department of Maine-et-Loire, Fr., bought in 1850 from M. Perrault, Montrevault, 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 Beurré Perrault. Secher affirmed he had properly given the variety the name of Duchesse de Bordeaux. Tree large, vigorous, upright. Fruit large, roundish-pyriform; skin thick, very tough, rough, greenish-yellow, with mottlings 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.

Duchesse de Brabant. 1. Leroy Dict. Pom. 2:107, fig. 1869. 2. Hogg Fruit 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). 1. Mas Pom. Gen. 5:17, fig. 297. 1880.

This variety, obtained by M. Capeinick, received medals at Brussels and at Tournai 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. 1. Leroy Dict. 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. 1. 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 Hélène d’Orléans. 1. Leroy Dict. Pom. 2:109, fig. 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. 1. Downing Fr. Trees Am. 749. 1869.

Tardive de Toulouse. 2. Leroy Dict. Pom. 2:693, fig. 1869.

M. Barthère, Sr., a nurseryman of Toulouse, Fr., found this pear in 1845 near Calmont on one of his travels through southern France. Tree moderately vigorous, characteristically small and pyramidal. 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. 1. Cornell Sta. Bul. 332:481. 1913.

Form resembles Kieffer, lemon-yellow; flesh coarse; poor; Oct.

Duchesse de Mars. 1. Leroy Dict. Pom. 2:110, fig. 1869. 2. Hogg Fruit Man. 570. 1884.

Origin uncertain; generally attributed to Belgium. 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. 1. Leroy Dict. Pom. 2:112, fig. 1869.

From a wilding noted in 1862 by the curé 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 Précoce. 1. Leroy Dict. Pom. 2:113, fig. 1869.

Came from a seed bed of Duchesse d’Angoulême made in 1850 by André

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, juicy, sweet; flavor agreeable; second; Aug.

Duchovaya. 1. Am. Pom. Soc. Rpt. 22. 1887.

Scented. 2. Ia. Hort. Soc. Rpt. 232. 1885.

A Central-Russian pear. Fruit medium to above, obtuse-pyriform, yellow, russeted; flesh coarse, sweet, juicy; poor; mid-season.

Dudley. 1. Ragan Nom. Pear, B. P. I. Bul. 126:107. 1908.

Originated with Mr. Dudley, Boston Highlands, Mass. Fruit medium long; very good; mid-season.

Dumon-Dumortier. 1. Leroy Dict. Pom. 2:115, fig. 1869.

From the Van Mons seed beds. Fruit medium, turbinate, yellowish-green, dotted with russet; flesh whitish, very fine, melting, juicy, sugary, acidulous, deliciously perfumed; first; Nov.

Dundas. 1. Mag. Hort. 8:60. 1842. 2. Ibid. 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 Jamin, Henri Nicaise and Héliote Dundas or Héloise Dundas. Fruit medium, turbinate-obtuse, greenish-yellow or yellow-ochre, dotted with brown and gray and washed with beautiful carmine on the side of the sun; flesh white, with green veins, between breaking and melting; juice insufficient; very handsome but wanting in quality; Sept. and Oct.

Dunmore. 1. Mag. Hort. 13:154. 1847. 2. Ibid. 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. 1. Leroy Dict. 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 medium 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. 1. Mag. Hort. 26:129. 1860. 2. Am. Pom. Soc. 111. 1862.

De Tongres. 3. Ann. Pom. Belge 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.

Durée. 1. Downing Fr. Trees Am. 751. 1884.

A wilding found by Isaac Hicks, Westbury, 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-Lösche. 1. Dochnahl Führ. 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. 1. 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. 1. J. Van Lindley Cat. 51. 1921.

Fruit large, yellow, blushed; June.

Easter Bergamot. 1. Downing Fr. Trees Am. 751. 1869. 2. Hogg Fruit Man. 572. 1884.

Bergamote de Pâques. 3. Leroy Dict. Pom. 1:250, fig. 1867.

An old French pear of which Merlet wrote in 1675, calling it Bergamote de Pasques or the La Grillière. 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. 1. Mass. Hort. Soc. Rpt. 32. 1870. 2. Downing Fr. Trees Am. 1st App., 126, fig. 1872.

This pear originated with Henry McLaughlin, Bangor, Me. Tree hardy, vigorous, productive; fruit of medium size, obovate-pyriform; 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, Pl. XXXII. 1768. 2. Downing Fr. Trees Am. 753. 1869.

Walnut. 3. Am. Pom. Soc. Rpt. 90. 1856.

Besi de l’Echasserie. 4. Leroy Dict. 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; flesh 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.

Edle Sommerbirne. 1. Oberdieck Obst-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, 1. Downing Fr. Trees Am. 754. 1869. 2. Mas Pom. Gen. 6:155, fig. 462. 1880.

Raised by Dr. W. D. Brincklé, 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 delicately perfumed; good; Oct. to Dec.

Effie Holt. 1. J. Van Lindley Cat. 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’Angoulême.

Eliot Early. 1. Am. Pom. Soc. 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 Doyenné d’Éte. 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; flesh whitish, half-fine, juicy, melting, sweet, slightly perfumed; good to very good; July.

Élisa d’Heyst. 1. Mas Le Verger 1:99, fig. 56. 1866-73. 2. Leroy Dict. Pom. 2:125, fig. 1869.

Obtained by Major Espéren 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). 1. Mass. Hort. Soc. Rpt. 5. 1843. 2. Mag. Hort. 12:441, fig. 34. 1846.

This pear was raised at New Haven, Conn., by Governor Edwards and was first 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. 1. 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. 1. 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 uneven, slight; flesh whitish, juicy, melting, sweet, slightly vinous, aromatic; very good; Sept. and Oct.

Ellis (New York), 1. Downing Fr. Trees Am. 756. 1869.

Downing says that there is another pear under 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. 1. 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.

Émile d’Heyst. 1. Leroy Dict. Pom. 2:131, fig. 1869. 2. Bunyard Handb. Hardy Fr. 173. 1920.

A seedling raised by Major Espéren, 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. 1. 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. 1. Downing Fr. Trees Am. 385. 1845. 2. Leroy Dict. Pom. 2:133, fig. 1869.

Rousselet Enfant Prodigue. 3. Downing Fr. Trees Am. 846. 1869.

Verschwenderin. 4. Mathieu Nom. Pom. 293. 1889.

A Van Mons seedling of about 1830. Fruit medium to large, ovate but variable, greenish-yellow, 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.

Épine d’Été. 1. Leroy Dict. Pom. 2:138, fig. 1869. 2. Downing Fr. Trees Am. 758. 1869.

An old pear grown in the gardens of the Monastery of Chartreux, 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 Orléans, 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.

Épine d’Été Rouge. 1. Guide Prat. 94, 270. 1876.

Rother Sommerdorn. 2. Liegel Syst. Anleit. 108. 1825.

French, 1805. Fruit medium, ovate, slightly 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.

Épine d’Hiver. 1. Langley Pomona 132. 1729. 2. Duhamel Trait. Arb. Fr. 2:184, Pl. XLIV, fig. 3. 1768.

Winter Thorn. 3. Bradley Gard. 199. 1739. 4. Lindley Guide Orch. Gard. 410. 1831.

A very old French pear, reported as early as 1675. Tree healthy, although not a strong grower, and bears well. Fruit medium to above, roundish-obovate, smooth, green becoming yellowish and irregularly covered with grayish-brown dots; stem rather long, fleshy at base, inserted without depression; calyx small, open, set in a rather shallow basin; flesh whitish, melting, tender, buttery, with a sweet and agreeable musky flavor; a dessert pear; Nov. to Jan.

Épine de Jernages. 1. Guide Prat. 94. 1876.

Fruit medium; first; Mar.

Épine du Mas. 1. Pom. France 1:No. 31, Pl. 31. 1863. 2. Leroy Dict. Pom. 2:412, fig. 1869.

Belle Epine Dumas. 3. Downing Fr. Trees Am. 668. 1869.

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.

Épine Royale. 1. 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. Épine-Royale de Courtray. 1. Mas Pom. 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. 1. Dochnahl Führ. Obstkunde 2:69. 1856. 2. Leroy Dict. Pom. 2:143, fig. 1869.

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. 1. Downing Fr. Trees Am. 758. 1869.

Of French origin. Fruit small, globular-pyriform, 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. 1. Ia. Soc. Hort. Rpt. 61. 1880.

Cultivated on the northern steppes of Russia and introduced to this country by J. L. Budd of Iowa in 1880.

Esperine. 1. Ann. Pom. Belge 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 Espéren, 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. 1. Thomas Am. Fruit Cult. 561. 1885.

Fruit medium, obovate, slightly pyriform, yellow, juicy, melting, perfumed; Sept.

Essex. 1. 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. 1. Mas Pom. Gen. 6:39, fig. 404. 1880.

Cataloged by Dauvesse of Orléans 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. 1. Leroy Dict. 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.

Esturion. 1. Downing Fr. Trees Am. 759. 1869. 2. Mas Pom. Gen. 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.

Eugène Appert. 1. Leroy Dict. Pom. 2:148, fig. 1869. 2. Am. Pom. Soc. Rpt. 130. 1881.

Raised from seed by André 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, globular, bossed, unequal, grass-green, with grayish 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.

Eugène Furst. 1. Mas Pom. Gen. 6:167, fig. 468. 1880.

A gain of Van Mons. Fruit medium, 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 characteristic perfume; first; Nov. and Dec.

Eugène Maisin. 1. 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.

Eugène des Nouhes. 1. Leroy Dict. Pom. 2:148, fig. 1869. 2. Mas Pom. Gen. 3:65, fig. 129. 1878.

M. Parigot, President of the Imperial Court 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.

Eugène Thirriot. 1. Guide Prat. 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 Mostbirne. 1. Löschnig Mostbirnen 78, fig. 1913.

An Austrian perry pear. Fruit medium 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. 1. A. M. Augustine Cat. 45. 1916.

According to correspondence with A. M. Augustine, Normal, Ill., the introducer of this pear, it was fruited in 1900 by a Mr. Dickinson of Eureka, Ill.; 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 medium, 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. 1. Rev. Hort. 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-truncated; 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.

Excellente de Moine. 1. Mas Pom. Gen. 5:59, fig. 318. 1880.

Distributed by Burgomaster Rossy of Schönburg, 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 under skin, buttery, juicy, delicately perfumed; good; latter half of August.

Excelsior. 1. Am. Pom. Soc. Rpt. 158. 1867. 2. Downing Fr. Trees Am. 759. 1869.

A seedling of Francis Dana, Boston, Mass., raised about 1860. Fruit medium, obovate-obtuse-pyriform, greenish-yellow, with some russet and many brown dots; flesh juicy, melting, sweet, pleasant; good to very good; Sept.

Eyewood. 1. Leroy Dict. 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. 1. 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 Beurré d’Arenburg. 1. 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; flesh whitish, rather coarse, juicy, melting, sweet, vinous, musky; very good; Oct.

Famenga. 1. 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. 1. Gard. Chron. 69. 1848.

Fruit medium, oblong-obovate, yellow, shining, tinged with red next the sun, and having numerous reddish dots; flesh yellowish-white, semi-melting, slightly perfumed; keeps nearly a year.

Fauvanelle. 1. Rev. Hort. 146. 1911.

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. 1. Cat. Cong. Pom. France 259, fig. 1906.

Obtained in 1833 by M. Joanon, at Saint-Cyr-an-Mont-d’Or, Rhône. Fruit medium 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. 1. Guide Prat. 110. 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. 1. 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.

Félix de Liem. 1. Leroy Dict. Pom. 2:151, fig. 1869. 2. Downing Fr. Trees Am. 759. 1869.

A posthumous variety from the seedlings of Van Mons at Geest-Saint-Rémy, 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.

Félix Sahut. 1. Rev. Hort. 151. 1902. 2. Am. Pom. Soc. Rpt. 135. 1920.

From Passe Colmar crossed with Bartlett by Arsène Sannier; new in 1902. Fruit similar in appearance to Passe Colmar; flesh fine, juicy, melting, sugary, with a very agreeable perfume; very good; Nov. to Jan.

Ferdinand Gaillard. 1. 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. 1. Leroy Dict. Pom. 2:154, fig. 1869.

Raised by André Leroy in 1864. Fruit 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. 1. Jour. Hort. N. S. 1:555, fig. 100. 1880. 2. Bunyard Handb. Hardy Fr. 174. 1920.

Raised by T. Rivers, Sawbridgeworth, Eng., in 1875, from Beurré 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. 1. 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’Alençon with which it has been confused, the Green fig of Biedenfeld or Longue Verte of Leroy. Origin uncertain. Fruit medium, long-pyriform, green and next the sun of a dull dark red, entirely covered with numerous dots and patches of brown-russet; flesh white, tender, buttery, melting; juice sweet, sugary, perfumed; excellent early dessert pear; Sept.

Figue d’Alençon. 1. Leroy Dict. Pom. 2:156, fig. 1869. 2. Rural N. Y. 45:233, figs. 150, 151. 1886.

Obtained about 1829 near Alençon, Department Orne, 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. 1. Hogg Fruit Man. 577. 1884.

This has been confused with Figue d’Alençon 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. 1. 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. 1. Rev. Hort. 477, fig. 169. 1898.

Obtained by M. Hérault, Angers, Fr., from Beurré Giffard crossed with Joyau de Septembre 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 delicate, musky savor; good; Aug.

Fin-Or d’Orleans. 1. Leroy Dict. 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. 1. 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 medium, 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. 1. 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 Chrêtien. 1. Downing Fr. Trees Am. 761. 1869.

Bon-Chrétien de Vernois. 2. Leroy Dict. Pom. 1:469, figs. 1867.

Of Flemish origin. It was widely propagated in England in 1840. Fruit medium, obovate, green changing to yellow; flesh yellowish-white, crisp, sweet, perfumed; an excellent stewing pear; Nov. to Mar.

Fleur de Neige. 1. Leroy Dict. Pom. 2:163, fig. 1869.

Henri Van Mons. 2. Downing Fr. Trees Am. 782. 1869.

Obtained by Van Mons between 1830 and 1835. Fruit rather large, pyriform, narrowed 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. 1. Downing Fr. Trees Am. 762. 1869. 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. 1. Mich. Sta. Sp. Bul. 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. 1. Ia. Hort. Soc. Rpt. 174. 1909. 2. Ibid. 289. 1910.

Disseminated by N. K. Fluke. Reported as hardy, blight-resistant and better than Kieffer.

Fondante Agréable. 1. Horticulturist 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. 1. Mas Le Verger 3:Pt. 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 medium, 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. 1. 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. 1. 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. 1. Leroy Dict. Pom. 2:169, fig. 1869. 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.

Fondante de Charleville. 1. 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. 1. Leroy Dict. Pom. 2:170, fig. 1869. 2. Hogg Fruit Man. 579. 1884.

A wilding found by M. Légipont growing on his property at Charneau, in the Province of Liège, Bel., at the beginning of the last century. Fruit large, sometimes very large, pyriform 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 Cuerne. 1. Ann. Pom. Belge 2:5, fig. 1854. 2. Bunyard Handb. Hardy Fr. 175. 1920.

This variety was found by Reynaert Beernaert 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, slightly aromatic; second; Sept.

Fondante des Emmurées. 1. Guide Prat. 110. 1876.

Obtained from a seed of Doyenné 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. 1. Downing Fr. Trees Am. 763. 1869.

Belgian. Raised by M. Gambier and first published in 1856. Fruit medium, pyriform, greenish-yellow, touched with gray and with red; flesh fine, melting; good to very good; Sept. to Nov.

Fondante de Ledeberg. 1. 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-École. 1. Leroy Dict. Pom. 2:175, fig. 1869. 2. Downing Fr. Trees Am. 764. 1869.

Produced in the gardens of Robert & Moreau, growers at Angers, Fr.; first tested in 1861. 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. 1. Mag. Hort. 14:209. 1848. 2. Ann. Pom. Belge 6:9, fig. 1858.

Raised by Major Espéren 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. 1. Leroy Dict. 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.

Fondante de Moulins-Lille. 1. Leroy Dict. Pom. 2:178, fig. 1869.

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. 1. Hogg Fruit Man. 580. 1884.

Fruit large, long-obovate, fine deep yellow, mottled and dotted all over with pale brown-russet; flesh yellowish, buttery, lacking sufficient juice, with a sprightly flavor; second; Oct.

Fondante du Panisel. 1. Pom. France 3:No. 92, Pl. 92. 1865.

Délices d’Hardenpont d’Angers. 2. Leroy Dict. Pom. 2:13, fig. 1869.

Delices d’Angers. 3. Hogg Fruit Man. 558. 1884.

Raised about 1762 by the Abbé 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 sugary flavor and a very agreeable perfume; very good; Nov. and Dec.

Fondante des Prés. 1. Horticulturist 9:80, fig. 1854. 2. Leroy Dict. Pom. 2:179, 180, fig. 1869.

Belgische Pomeranzenbirne. 3. Dochnahl Führ 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. 1. Leroy Dict. Pom. 2:180, fig. 1869. 2. Hogg Fruit Man. 580. 1884.

Found on the property of M. Chesneau of la Haugrenière, 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 Sucré Romain. 1. 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. 1. Guide Prat. 94. 1876.

Belgian. Fruit medium, nearly spherical, orange-yellow slightly touched with russet; flesh fine, sugary, perfumed; first; Oct.

Fondante-de-Septembre. 1. Horticulturist 15:68. 1860. 2. Mas Pom. Gen. 4:133, fig. 259. 1879.

Gained by Van Mons about 1824 or somewhat later. Fruit medium, globular-pyriform, 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.

Fondante Sickler. 1. Mas Pom. Gen. 1:17, fig. 9. 1872. 2. Hogg Fruit Man. 581. 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. 1. Mas Pom. Gen. 5:185, fig. 381. 1880.

Distributed by the Society of Van Mons. Fruit medium, 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. 1. 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. 1. Mag. Hort. 12:289, fig. 15. 1846. 2. Hogg Fruit Man. 581. 1884.

Raised by Van Mons and introduced to this country by R. Manning, Salem, Mass. Fruit medium, 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 musky perfume; good; Oct. and Nov.

Fondante de Wollmet. 1. Hogg Fruit Man. 581. 1884.

Origin unknown. Fruit has some resemblance both in shape and color to Beurré de Rance, has the same coarseness of flesh, which has a greenish tinge under the skin, very juicy, rather crisp, with a fine brisk, vinous flavor; excellent; Nov.

Fontarabie. 1. Leroy Dict. Pom. 2:182, fig. 1869.

A French pear mentioned by Le Lectier of Orléans 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. 1. 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, yellow tinged with brownish-crimson on the side of the sun; flesh whitish, fine, juicy, melting, sugary, slightly vinous; very good; Sept.

Ford. 1. 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.

Forme de Bergamotte Crassane. 1. Leroy Dict. 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, speckled with large gray-russet dots; flesh yellowish, rather fine, melting, juicy, sugary, vinous, aromatic; good; early Nov.

Forme de Curtet. 1. Mas Pom. Gen. 3:9, fig. 101. 1878.

A gain of Van Mons. Fruit small, exactly turbinate; skin fine, thin, bright green, sprinkled with very small grayish-green dots, changes on ripening to lemon-yellow, lightly tinged with red; flesh white, semi-fine and breaking; juice sufficient, sweet, slightly perfumed; second; Sept. and Oct.

Forme de Délices. 1. 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. 1. Mass. Hort. Soc. Rpt. 143. 1866.

One of Dr. Shurtleff’s seedlings 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.

Fortunée. 1. Downing Fr. Trees Am. 436. 1845.

Bergamotte Fortunée. 2. Ann. Pom. Belge 8:29, fig. 1857.

Fortunée de Printemps. 3. Leroy Dict. 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.

Fortunée Boisselot. 1. Leroy Dict. Pom. 2:187, fig. 1869.

Raised from a bed of seeds of Fortunée 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.

Fortunée Supérieure. 1. Leroy Dict. Pom. 2:190. 1869.

This was obtained by M. Flon, Angers, Fr., about 1850 from a bed of seeds of Fortunée. 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 Fortunée,” and therefore gave it the name Fortunée Supérieure; Jan. to Apr.

Fourcroy. 1. Leroy Dict. Pom. 2:192, fig. 1869.

Raised by Van Mons about 1810. Fruit medium, ovate-pyriform; skin 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. 1. Mas Pom. Gen. 7:135, fig. 548. 1881.

French. Fruit medium, globular-ovate, dark olive-green, dotted with grayish-white spots, large and numerous; flesh yellowish, fine, melting, with abundant sugary juice, vinous, sprightly and musky; good; Oct.

Franc-Réal. 1. Duhamel Trait. Arb. Fr. 2:180. 1768. 2. Leroy Dict. Pom. 2:194, fig. 1869.

Franc Réal d’Hiver. 3. Downing Fr. Trees Am. 766. 1869.

Mentioned by Charles Estienne in 1540, and other French authorities of the seventeenth 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. 1. 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. 1. 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. 1. Duhamel Trait. Arb. Fr. 2:210, Pl. XLVII, fig. 2. 1768. 2. Hogg Fruit Man. 582. 1884.

Frangipane. 3. Leroy Dict. 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 greenish-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. 1. 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 Doyenné; first; Nov.

Francis Dana. 1. 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 medium, globular-acute-pyriform, clear lemon-yellow, with tracings of thin russet; flesh buttery, juicy, good quality but not up to best; Sept.

François Hutin. 1. Guide Prat. 92. 1895.

Fruit very large, long-turbinate, dark yellow; flesh fine, white, melting, juicy, sugary, acid; Oct.

Frangipane d’Hiver. 1. 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 numerous 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.

Frankenbirne. 1. Dochnahl Führ. Obstkunde 2:173. 1856.

Würtemberg, 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 Birne. 1. Dochnahl Führ. Obstkunde 2:145. 1856.

Baden, Germany, 1847. 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. 1. Gard. Chron. 3rd Ser. 25:132. 1899.

Raised from a seed of Bergamotte Espéren, in the Horticultural School of Geisenheim in 1882. Fruit medium, Bergamot-shaped; skin thick, coarse, dark green, covered with fine warts, becoming a clouded yellow when ripe, with russety patches; flesh clouded yellow, sometimes salmon colored, juicy, sweet, aromatic, with an aroma reminiscent of the orange; winter.

Frederic Leclerc. 1. Leroy Dict. 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.

Frédéric de Wurtemberg. 1. Kenrick Am. Orch. 173. 1832. 2. Leroy Dict. Pom. 2:199, fig. 1869.

Médaille d’Or. 3. Ann. Pom. Belge 1:91, fig. 1853.

Herbstsylvester. 4. Lauche Deut. 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’Hiver after a secretary by the name of Sylvester. Upon the request of Frederick I, King of Württemburg, the pear was dedicated to that monarch and named Frédéric 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 Capiaumont. 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-pyriform, 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. 1. Mag. Hort. 16:24, fig. 1. 1850. 2. Ann. Pom. Belge 7:81, fig. 1859.

Introduced by J. C. Hastings of Oneida Co., N. Y., in 1848 at the exhibition 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 brown-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.

Fremion. 1. Dochnahl Führ. Obstkunde 2:73. 1856.

French, 1807. 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 Flaschenbirne. 1. Dochnahl Führ. 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. 1. Leroy Dict. 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 abundant, sweet, sugary, wanting in perfume; third; Sept.

Frühe Backhausbirne. 1. Dochnahl Führ. Obstkunde 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.

Frühe Schweizer Bergamotte. 1. Dochnahl Führ. Obstkunde 2:76. 1856. 2. Oberdieck Obst-Sort. 241. 1881.

Holland, 1804. Fruit fairly large, variable in form, often ovate, ventriculous-turbinate, 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. 1. Gard. Mon. 302. 1885. 2. Ill. Hort. Soc. Rpt. 213. 1897.

Originated in Madison, O., about 1885. Fruit similar in size, form and season to Beurré 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. 1. Montreal Hort. Soc. Rpt. 82. 1886.

Fruit rather large, greenish, with some dull red on the sunny side; first; early summer.

Fulton. 1. Prince Pom. Man. 2:214. 1832. 2. Downing Fr. Trees Am. 768, fig. 1869.

Originated on the farm of a Mr. Fulton 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.

Fusée d’Automne. 1. Leroy Dict. Pom. 2:203, figs. 1869.

Origin ancient and obscure, but probably the neighborhood of Eisleben, Saxony. Fruit often above medium and often much less, very long, conic, bossed, golden-yellow or clear yellow, rather greenish, dotted with russet; flesh whitish, semi-fine and semi-melting, exempt from grit; juice rather lacking, sweet; third; Sept.

Fusée d’Hiver. 1. Leroy Dict. 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; flesh white, semi-melting; juice abundant, rather sugary, slightly acid, without pronounced scent; third; Feb. and Mar.

Gabourell Seedling. 1. Field Pear Cult. 280. 1858. 2. Leroy Dict. Pom. 2:208, fig. 1869.

Originated in early half of last century. Fruit below medium, globular, bossed, mammillate, yellowish-green, speckled with gray dots; flesh yellowish, coarse, breaking, gritty; juice rather lacking, sweet, vinous, slightly perfumed; third; Nov. to Jan.

Gakovsky. 1. Budd-Hansen Am. Hort. Man. 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. 1. 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 sun; flesh yellowish, tender, sweet and juicy, with a peculiar aroma; excellent; Sept.

Gans. 1. U. S. D. A. Rpt. 390, Pl. VII. 1891.

Found by Joseph Gans in a wood near Cheviot, O., 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.

Gänsekopf. 1. Dochnahl Führ. Obstkunde 2:148. 1856.

North German, 1773. Fruit medium, conic, smooth and shining, green, changing to yellow, with brownish-red blush; flesh breaking, juicy, sweet, aromatic; first; Oct. and Nov.

Gansel Bergamot. 1. Brookshaw Pomona 2:Pl. L. 1817. 2. Pom. Mag. 1:35, Pl. 1828.

Diamant-peer. 3. Knoop Fructologie 1:92, 135. 1771.

Bergamote Gansel. 4. Leroy Dict. 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 little gritty around the core; juice abundant, sugary, vinous, slightly musky and acid; first; Oct. and Nov.

Gansel Late Bergamot. 1. Elliott Fr. Book 369. 1854. 2. Hogg Fruit Man. 294. 1866.

Bergamotte Tardive de Gansel. 3. Mas Le Verger 3:Pt. 1, 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.

Garnier. 1. Leroy Dict. Pom. 2:209, fig. 1869.

Besi Garnier. 2. Hogg Fruit Man. 506. 1884.

From a seed bed made by M. Garnier, Bouvardière, 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.

Garnons. 1. Kenrick Am. Orch. 161. 1841.

Fruit large, oblong, greenish-yellow, flesh buttery and excellent; second; Jan.

Gassenbirne. 1. Löschnig Mostbirnen 150, 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. 1. Guide Prat. 93. 1895.

Distributed by M. Daras de Naghin, Antwerp, Bel. Fruit medium; flesh white, very fine, melting, sufficiently sweet and perfumed; good; Nov.

Gaudry. 1. Hogg Fruit Man. 585. 1884.

Fruit small, globular-ovate, even in outline, straw-colored, covered with russet dots and patches; flesh white, melting, juicy, brisk, vinous and sweet, with a pleasant rose-water flavor; good; Oct. and Nov.

Géant. 1. Field Pear Cult. 280. 1858. 2. Leroy Dict. 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 perfumed; third.

Gefleckte Pomeranzenbirne. 1. Dochnahl Führ. Obstkunde 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.

Gefleckte Sommerrusselet. 1. Dochnahl Führ. Obstkunde 2:42. 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. 1. Dochnahl Führ. Obstkunde 2:91. 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. 1. Dochnahl Führ. Obstkunde 2:195. 1856.

Württemberg, Ger., 1830. Fruit medium, pyriform, uneven in outline, entirely covered with yellowish-gray russet; good; Oct.

Geishirtle. 1. Christ Handb. 548. 1817.

Fruit large, shaped like Winter Rousselet, green with brownish-red blush on the sun-touched side; flesh soft, breaking, sweet, juicy, with perfume of the Rousselets; Aug.

Gelbe frühe Sommerapothekerbirne. 1. Dochnahl Führ. Obstkunde 2:177. 1856.

Of French origin, 1807. Fruit medium and above; skin glazed and smooth, greenish-yellow changing to lemon-yellow, with red blush on the side of the sun; flesh yellowish-white, gritty, soft; good; Aug.

Gelbe Fürsten-Tafelbirne. 1. Dochnahl Führ. Obstkunde 2:54. 1856.

Widely diffused in Germany. Probably originated in that country about 1766. Fruit medium, rather shortened-pyriform, whitish-yellow changing to golden-yellow, with pale blush, green dots; flesh yellowish-white, mild, breaking, full of juice and sugar; first; Sept.

Gelbe Heckenbirne. 1. Dochnahl Führ. Obstkunde 2:161. 1856.

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 Holzbirne. 1. Löschnig Mostbirnen 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 Landlbirne. 1. Löschnig Mostbirnen 152, fig. 1913.

An Austrian perry pear. Fruit small to medium, long-pyriform, rather obtuse; skin firm, green turning yellow, dotted with russet; flesh whitish, coarse, very juicy, astringent and subacid; good for transportation; Oct. and Nov.

Gelbe langstielige Alantbirne. 1. Dochnahl Führ. Obstkunde 2:140. 1856.

German Rheinland. Fruit medium 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 Laurentiusbirne. 1. Mathieu Nom. Pom. 218. 1889.

Saint-Laurent Jaune. 2. Mas Pom. Gen. 4:39, 212. 1879.

This pear was known in Saxony early in the nineteenth century. Fruit medium, conic, uniform 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 little flavor; second; Aug.

Gelbe Leutsbirne. 1. Löschnig Mostbirnen 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 Scheibelbirne. 1. Löschnig Mostbirnen 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 Wasserbirne. 1. Löschnig Mostbirnen 12, fig. 1913.

A perry pear grown in Lower Austria. Fruit small to medium, globular-obtuse but diminishing toward stalk 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 transportation; Sept.

Gelbmostler. 1. Löschnig Mostbirnen 108, 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 Kochbirne. 1. Löschnig Mostbirnen 154, fig. 1913.

An Austrian perry pear. Fruit small, globular-conic, green changing to greenish-yellow at maturity, occasionally with a dark red blush on the sun-exposed side; flesh yellowish-white, very juicy, saccharine, astringent and acidulous; Oct. and Nov.

Gemeine Pfundbirne. 1. Dochnahl Führ. Obstkunde 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.

Général de Bonchamp. 1. Leroy Dict. Pom. 2:211, fig. 1869. 2. Horticulturist 30:2. 1875.

A seedling found on the estate of M. Panneton, Coteau, Maine-et-Loire, Fr. Fruit medium, variable in form, oblong-pyriform or globular-turbinate, dull greenish-yellow, dotted with russet; flesh white, melting, buttery, fine-grained, juicy, sweet, rich, aromatic; good to first; Aug.

Général Bosquet. 1. Leroy Dict. 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.

Général Canrobert. 1. Leroy Dict. Pom. 2:214, fig. 1869. 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 brown 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.

Général Delage. 1. 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.

Général Dutilleul. 1. Leroy Dict. 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 sun; flesh firm, not very juicy, sweet, of good flavor; good; Sept.

Général Duvivier. 1. Leroy Dict. Pom. 2:217, fig. 1869.

Beurré Duvivier. 2. Downing Fr. Trees Am. 688. 1869.

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 sometimes 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. 1. Mass. Hort. Soc. Rpt. 43. 1866.

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 Lamoricière. 1. Mag. Hort. 18:296, fig. 22. 1852.

According to Leroy this name is synonymous with Beurré Citron. Mas, however, thought that Beurré Citron was quite different. Fruit medium, obtuse-pyramidal, greenish-yellow, much reticulated and spotted and patched with russet; flesh greenish-white, fine, melting, tender, buttery; juice abundant, sugary, vinous and perfumed; first; Sept. to Nov.

General Sherman. 1. Mass. Hort. Soc. Rpt. 43. 1866.

A seedling of Dr. Shurtleff’s submitted to the committee on fruits of the Horticultural Society of Massachusetts in 1866. “Fruited in 1856. Diam. 2¾ in.; flesh white, melting, breaking and juicy; November to December, turbinate.”

General Taylor. 1. 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.

Général Thouvenin. 1. Guide Prat. 93. 1895.

Origin unknown. Fruit medium, greenish; flesh rather yellow, fine, melting, juicy, very sugary and pleasantly perfumed; Dec.

Général Totleben. 1. Ann. Pom. Belge 8:57, fig. 1860. 2. Bunyard Handb. Hardy Fr. 177. 1920.

M. Fontaine de Ghélin, 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 salmon-rose, melting, juicy, with a rich, sugary and perfumed juice; excellent; Nov. to Jan.

General Wauchope. 1. Gard. 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 Nec Plus Meuris and Duchesse d’Angoulême. Fruit moderate size, obtuse-pyriform, very regular, yellowish-green, with fine spotting; flesh soft, free from grit, rich, sweet, somewhat of the flavor Nec Plus Meuris; Dec.

Gensbirne. 1. Löschnig Mostbirnen 32, fig. 1913.

An Austrian perry and wine pear. Fruit medium, long-pyriform, 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.

George Augustus. 1. Mass. Hort. Soc. Rpt. 91. 1872.

A seedling exhibited to the Massachusetts Horticultural Society in 1872 by Francis Dana. Fruit similar to Winter Nelis, but larger and more oblong, and not quite so rich.

Georges Delebecque. 1. Guide Prat. 104. 1895.

Raised from seed of Joséphine de Malines and distributed by Daras de Naghin, Antwerp, 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 perfume of rose; a good pear for the amateur; tree of moderate vigor and very fertile; Dec. and Jan.

Gerando. 1. Mag. Hort. 23:161, fig. 9. 1857.

Received by C. M. Hovey in 1845 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 with conspicuous dark russet specks; flesh yellowish-white, coarse, melting and juicy, rich, sugary and slightly perfumed; good; Sept. and Oct.

Gérardine. 1. Mas Pom. Gen. 3:119, fig. 156. 1878.

Obtained by M. Grégoire, Jodoigne, Bel., early in the nineteenth century. Fruit medium, 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. 1. 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. 1. Dochnahl Führ. Obstkunde 2:156. 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.

Gernröder Pomeranzenbirne. 1. Dochnahl Führ. 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-Apothekerbirne. 1. Liegel Syst. Anleit. 132. 1825.

Fruit large; form that of Bon-Chrétien d’Été, light yellow, streaked, aromatic, sugary; good; Feb. to Apr.

Ghellinck de Walle. 1. Gard. Chron. 3rd Ser. 11:24. 1892.

Raised in the garden of M. Ghellinck de Walle near Ghent, Bel., described as new. Fruit medium, 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. Bul. 332:482. 1913.

Raised from seed sent by Charles Gibb from Mongolia to Prof. Budd at Ames, Ia. 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. 1. Guide Prat. 71. 1876. 2. Mas Pom. Gen. 3:33, fig. 113. 1878.

A gain of M. Grégoire, 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 ô Gilles. 1. Leroy Dict. Pom. 2:222, fig. 1869. 2. Mathieu Nom. Pom. 219. 1889.

Girogile. 3. Bunyard Handb. Hardy Fr. 177. 1920.

A French pear of very ancient and uncertain origin. Jean Bauhin in his Historia 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 Merlet as well as Claude Saint-Etienne and La Quintinye also mention it though spelling it variously. Fruit large to very 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. 1. Mas Le Verger 2:151, fig. 74. 1866-73.

A wilding found 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 very fine, tender, melting, very juicy, sugary and agreeably perfumed; first; Aug.

Girardon. 1. Leroy Dict. 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 very abundant, saccharine, acidulous, very musky; second; late Sept.

Glace d’Hiver. 1. Mas Pom. Gen. 5:67, fig. 322. 1880.

Winter Eisbirne. 2. Mathieu Nom. Pom. 300. 1889.

Belgian. Fruit medium, globular-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. 1. 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 introduced by the monks. Grafts were first taken from the tree in 1862. Fruit large, oblong-obovate, russeted; flesh yellowish, melting, juicy, aromatic; Oct.

Gleck. 1. 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. 1. Ia. Hort. Soc. Rpt. 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. 1. Leroy Dict. 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-pyriform, 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.

Gloward. 1. Field Pear Cult. 280. 1858. 2. Leroy Dict. 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. 1. Leroy Dict. Pom. 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, with a flavor of anis; Aug.

Goat-herd. 1. Ragan Nom. Pear, B. P. I. Bul. 126:131. 1908.

On trial in the experimental orchard at Agassiz, B. C., in 1900. Fruit small, acute-pyriform, green, russeted, flesh red, buttery, juicy, subacid; mid-season.

Gogal. 1. Am. Pom. Soc. Rpt. 135. 1920.

Originated by N. E. Hansen, Brookings, S. D., from Parrot crossed by Pyrus ovoidea, and introduced by him in 1919.

Gold Dust. 1. Cornell Sta. Bul. 332:482. 1913.

Fruit of Bergamot shape, with slender stem; skin very rough; Oct.

Gold Nugget. 1. Stark Bros. Cat. 28, fig. 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-pyriform; skin thick; flesh fine-grained, juicy, with a honey-sweet flavor; ripens late.

Goldbirne. 1. Christ Handb. 544. 1817. 2. Dochnahl Führ. 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 Holzbirne. 1. Dochnahl Führ. Obstkunde 2:196. 1856.

Classed by Dochnahl among varieties of special character. The tree has its leaves bordered with gold. Fruit small; flesh firm, insipid.

Golden Bell. 1. Mass. Hort. Soc. Rpt. 43. 1866.

A seedling fruited by S. A. Shurtleff, Brookline, Mass., in 1862. Tree prolific. Fruit medium, pyriform, golden-yellow; flesh fine, with good flavor; Sept.

Golden Beurré of Bilboa. 1. Kenrick Am. Orch. 177. 1832. 2. Hovey Fr. Am. 1:99, Pl. 1851.

Beurré Doré de Bilboa. 3. Leroy Dict. Pom. 1:351, fig. 1867.

Imported to this country from Bilboa, Spain, in 1821 by J. Hooper, Marblehead, Mass. Fruit medium to large, obovate-pyriform, 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. 1. 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. 1. Hogg Fruit Man. 587. 1884.

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. 1. Hogg Fruit 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. 1. Hogg 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, juicy, sweet and with a flavor resembling that of Marie Louise; an excellent little pear; Oct.

Goldwörther Lederbirne. 1. Löschnig Mostbirnen 156, fig. 1913.

An Austrian perry pear. Fruit small to medium, turbinate, diminishing rather acutely to the stalk, green covered with dark brown-russet; flesh yellow-green, coarse, saccharine, with an unpleasant acidity; very good for transport; Oct. and Nov.

Gönnersche Birne. 1. Dochnahl Führ. Obstkunde 2:28. 1856.

Hesse, Ger., 1806. Fruit almost medium, turbinate, light green changing to greenish-yellow, often with a rather pale blush; flesh granular and rather coarse; second; Sept.

Goodale. 1. 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, perfumed, slightly vinous; fair for dessert; first for market; Oct.

Got. 1. Field Pear Cult. 280. 1858. 2. Leroy Dict. 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 white, semi-fine, breaking or semi-melting, granular around the core; juice sufficient, sugary, aromatic, rather delicate; second; Sept. and Oct.

Governor Carver. 1. Mass. Hort. Soc. Rpt. 45. 1866.

Fruited in 1863 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.”

Grabenbirne. 1. Dochnahl Führ. Obstkunde 2:159. 1856. 2. Löschnig Mostbirnen 64, fig. 1913.

A German and Austrian pear, common in middle Franconia. Fruit small to medium, 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. 1. Guide Prat. 95. 1876. 2. Lauche Deut. Pom. II:No. 80, Pl. 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. 1. Knoop Fructologie 1:83, Tab. II. 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. 1. Downing Fr. Trees Am. 3rd App., 176, fig. 1881. 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, roundish-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. 1. Leroy Dict. Pom. 2:233, fig. 1869. 2. Hogg Fruit Man. 588. 1884.

Introduced by Major Espéren, Mechlin, Bel., in the early half of the nineteenth century. Fruit medium, globular-turbinate, more or less bossed; skin rough to the touch, 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. 1. 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. 1. Pom. France 3:No. 106, Pl. 106. 1865. 2. Downing Fr. Trees Am. 775. 1869.

A wilding found in the Commune of Flée, 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. 1. Oberdieck Obst-Sort. 305. 1881. 2. Mathieu Nom. Pom. 222. 1889.