Chapter V. Minor Varieties of Pears (part 3)

German. Fruit medium, pyriform, often rather ovate, inclined or bent at the head; skin smooth, grass-green changing to yellow-green, thickly dotted, not much russet; flesh yellowish-white, rather gritty around the core, melting, fine, juicy, good flavor; very good for dessert and good for household use; early Oct.

Gratiola. 1. Parkinson Par. Ter. 592. 1629.

“The Gratiola peare is a kinde of Bon Cretien, called the Cucumber peare, or Spinola’s peare.”

Graue Herbstrusselet. 1. Dochnahl Führ. Obstkunde 2:42. 1856.

German, Upper Hesse, 1802. Fruit medium, ventriculous, uneven, rough, entirely covered with russet, changing at maturity to dull red on the side next the sun; flesh very juicy, coarsely granular and woody, sugary and musky; first for household purposes; Sept.

Graue Holzbirne. 1. Löschnig Mostbirnen 110, fig. 1913.

A perry pear grown throughout Austria under various names. Fruit medium, globular, diminishing toward the stalk; skin firm, rough, grayish-green turning at maturity to a dirty greenish-yellow, dotted with grayish-brown-russet; flesh yellowish-white, coarse-grained, very juicy, astringent and subacid; mid-Oct.

Graue Honigbirn. 1. Lauche Deut. Pom. 2: No. 84, Pl. 84. 1883.

German. Published by Oberdieck in 1865. Fruit medium, turbinate; skin thin, rough, yellowish-green or yellow, blushed, and dotted and marked with cinnamon-russet; flesh yellowish-white, fine grained, breaking, tender, semi-melting, sweet, with an aromatic flavor of cinnamon.

Graue Pelzbirne. 1. Löschnig Mostbirnen 158, fig. 1913.

An excellent Austrian perry pear. Fruit medium, turbinate, inclining to pyriform; skin firm, rough, yellow ground when ripe, with cinnamon-brown-russet marking and grayish-brown dots, blushed on the sun-exposed side; flesh whitish, coarse grained, very juicy, subacid, with very little aroma; Oct.

Graue Speckbirne. 1. Dochnahl Führ. Obstkunde 2:188. 1856.

Reported from Germany, 1801. Fruit large, long, broad, conic, yellow, strongly and thickly dotted with gray; calyx small; stem fleshy; flesh granular, somewhat aromatic, sweet; third; Sept.

Graue Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:40. 1856.

Dutch, 1758. Fruit small, rather oviform, smooth, greenish-yellow, dotted with green; flesh yellowish, semi-breaking, melting, very sweet, vinous, juicy; second for dessert, good for the market; Aug.

Grazbirne. 1. Löschnig Mostbirnen 184, fig. 1913.

Grazbirne is a variety of wild pear well distributed in Lower Austria. Fruit medium, globular, regular in form, green, dotted and heavily marked with russet; flesh subacid, vinous, astringent, wanting in juice; inferior; early Oct.

Great Cassolette. 1. Prince Pom. Man. 1:32. 1831.

There appear to be several varieties of Cassolette three or four of which bear the synonym of Lechfrion. The Cassolette is so named from its resemblance to a small vessel made of copper and silver in which pastilles were burnt. Fruit small, globular-turbinate, 2-1/6 inches in height and 2¼ inches in breadth, entirely light green even at maturity, dotted all over with numerous green specks; flesh melting, of a very peculiar acid flavor which however, is not disagreeable when the fruit is ripe; Aug.

Great Citron of Bohemia. 1. Downing Fr. Trees Am. 775. 1869.

Fruit small, oblong, yellow; flesh sugary, juicy, a little coarse-grained, having little flavor; Sept.

Great Mammoth. 1. Ill. Hort. Soc. Rpt. 239, 240. 1869.

Grown in pioneer days in Indiana, Illinois, and neighboring states.

Green Chisel. 1. Langley Pomona 132. 1729. 2. Hogg Fruit Man. 588. 1884.

Guenette. 3. Leroy Dict. Pom. 2:261, fig. 1869.

The origin of this ancient early summer variety is unknown, but it was described by Mawe and Abercrombie in 1778, and was also mentioned by Philip Miller in 1734 as being still “in prime” in July in England. Under the name of Guenette it was described by Merlet in articles written in 1675, and 1690 and appears to have been well known in English and French gardens. Hogg deems Chisel to be a corruption of the French name Choiseul. Fruit small or very small, growing in clusters, globular-turbinate, green or rarely yellowish-green, with sometimes a brownish tinge next the sun, sprinkled with small russet dots; flesh white, slightly green, fine, semi-breaking, sweet, slightly gritty around centre; juice ample in amount, sugary, acid, slightly aromatic; second; Aug.

Green Mountain Boy. 1. Elliott Fr. Book 386. 1859.

A native variety. Fruit medium, globular-obovate, or obovate-pyriform, golden yellow, with russety-brown specks; flesh yellowish, melting, juicy, sweet; very good; Oct.

Green Pear of Yair. 1. Trans. Lond. Hort. Soc. 4:214. 1822. 2. Downing Fr. Trees Am. 776. 1869.

Green Yair. 3. Hogg Fruit. Man. 589. 1884.

An old Scotch pear raised at Yair on the Tweed, Peeblesshire. Fruit below medium, obovate, smooth, dark green changing to yellow, patched and dotted with russet; flesh tender, juicy, sugary; good; Sept.

Grégoire Bordillon. 1. Leroy Dict. Pom. 2:237, fig. 1869. 2. Bunyard Handb. Hardy Fr. 178. 1920.

Raised by Leroy in 1855 from seed of Graslin, and fruited for the first time in 1866. Fruit large, ovate, rather larger on one side than the other, pale yellow on shaded side and dark yellow on the exposed cheek, mottled, striped, and dotted with brown; flesh yellowish, fine, very melting, very juicy and sugary; first; Aug.

Grey Good-Wife. 1. Mawe-Abercrombie Univ. Gard. Bot. 1778.

Fruit medium, globular, brown-red, moderately tender and of good flavor; Oct. to Dec.

Grise-Bonne. 1. Duhamel Trait. Arb. Fr. 2:245. 1768. 2. Leroy Dict. Pom. 2:238, fig. 1869.

Französische Gute Graue Sommerbirne. 3. Dochnahl Führ. Obstkunde 2:16. 1856.

The Dutch pomologist Pierre Van den Hoven writing in the middle of the eighteenth century affirmed that the Grise-Bonne was the Sucrée Grise de Hollandaise and the Pirum Falernum of the Romans. It may be noted that in 1586 Jacques Daléchamp thought he had found the Falernum in the French Autumn Bergamote; and, again, in 1783 Henri Manger declared it to be still cultivated under the name Bourdon, the Orange Musquée; similarly Sickler wrote in 1802 that the Bergamote d’Été appeared to him to be the Falernum. Fruit medium; form variable, sometimes irregular-turbinate, long and ventriculous, at other times regular-turbinate, clear green, russeted with gray, clouded with pale yellow on the shaded side and covered with large dots of golden or orange-yellow; flesh white, fine, dense, semi-breaking, watery, free from grit; juice very abundant, sugary, acidulous, musky; second; Aug.

Groom Prince Royal. 1. Gard. Chron. 54, 161. 1841. 2. Hogg Fruit Man. 589. 1884.

Bergamotte Éliza Mathews. 3. Leroy Dict. Pom. 1:235, fig. 1867.

Princesse-Royale. 4. Leroy Dict. Pom. 2:561. 1869.

A Mr. Groom, a nurseryman at Clapham near London, introduced this pear in 1841. Fruit medium, globular or Bergamot-shaped, greenish-brown, with a tinge of yellow and slight traces of gray-russet; flesh melting, buttery, sometimes rather gritty, sweet, vinous, perfumed; a good second-rate pear; Jan. to Mar.

Gros Blanquet Long. 1. Leroy Dict. Pom. 2:241, fig. 1869.

Large Blanquet. 2. Hogg Fruit Man. 602. 1884.

Kreiselförmige Blankette. 3. Mathieu Nom. Pom. 244. 1889.

This is one of a group of pears which in the seventeenth century were designated by various pomologists with names such as Blanquet à longue queue, Blanquet d’hiver, etc. Their origin is ancient, possibly Roman. The variety here described is the largest of the Blanquettes and was said by Olivier de Serres in 1600 to be also named de Florence from which it might be adduced that it came originally from Tuscany. Fruit below medium and often small, obtuse-pyriform, smooth, of a beautiful yellow color, dotted with bright green and sometimes carmined on the cheek next the sun; flesh white, semi-fine, breaking, sweet, full of sugary juice possessing a musky-anis flavor; a dessert pear, second; July and Aug.

Gros Blanquet Rond. 1. Leroy Dict. Pom. 2:242, fig. 1869.

An ancient dessert pear mentioned by Claude Saint-Etienne in the seventeenth century and by Mawe and Abercrombie in their Universal Gardener and Botanist in 1778. Fruit below medium, globular-ovate, pale yellow covered with very fine russet dots, more or less washed with rose on the side of the sun; flesh yellow-white, breaking, rather coarse, almost exempt from grit; juice abundant, sugary, sourish, musky; third for dessert; Sept.

Gros-Hativeau. 1. Leroy Dict. Pom. 2:245, fig. 1869.

This pear has been supposed to belong to a class identified with the Pira Hordearia of Columella and of Pliny, and was mentioned by various French and German writers from the sixteenth century onward; if its origin is not clear it is at any rate one of the three varieties of the pear bearing the name of Hativeau in the seventeenth century, H. blanc, or Bergamotte d’Été, and the Petit-H. being the other two. Fruit below medium, turbinate-obtuse; skin fine, yellowish-green, delicately dotted with olive-gray, washed with bright vermilion on the side next the sun; flesh whitish, coarse, breaking, gritty; juice rarely abundant, sugary, astringent and slightly aromatic; third; end of July.

Gros Loijart. 1. Mag. Hort. 9:126. 1843.

Fruit large, irregular-obovate, green and yellow; flesh breaking, tough but neither gritty nor austere; for cooking purposes; Apr. and May.

Gros Lucas. 1. Leroy Dict. Pom. 2:246, fig. 1869.

The fruit garden of the Horticultural Society of Angers, Fr. was formed in 1832 and the Gros Lucas soon afterwards appeared in its catalog. Fruit large, obtuse-ovate-globular, irregular and much bossed; skin rather thick, yellow, sprinkled with very small dots of green color, stained with patches of russet; flesh white, semi-fine, semi-breaking, spongy, gritty at the center; juice rather deficient, without perfume or much sugar; second, but good for kitchen use; Jan. and Feb.

Gros Muscat Rond. 1. Leroy Dict. Pom. 2:248, fig. 1869.

Although the origin of this variety is doubtful it is almost certainly French. Diel received it from Holland but German pomologists appear to have regarded it as French. Claude Saint-Etienne described it in 1670. Fruit medium, globular-ovate, mammillate at summit, one side always more convex than the other, grayish-green on the shaded side and pale yellow on that exposed to the sun, dotted and slightly stained with gray-russet; flesh whitish, semi-fine and semi-breaking, watery, rarely very gritty; juice plentiful, very saccharine, acidulous and aromatic; second; Aug.

Gros Rousselet. 1. Leroy Dict. Pom. 2:250, fig. 1869. 2. Hogg Fruit Man. 590. 1884.

Roi d’Été. 3. Downing Fr. Trees Am. 843. 1869.

Mentioned by Rea as being cultivated in England in 1665 under the name of Great Russet of Remes, under which name it was also known in France, there being known these two varieties, the Gros Rousselet de Rheims and the Petit-Rousselet. Father Rapin, a French Jesuit, who wrote in 1666 the poem Hortorum, mentioned the pears of Rousselet in the Valley of Amiterne at the foot of the Apennines. In 1783 the German pomologist Henri Manger wrote that he believed the French Rousselet was none other than the Roman Favonianum mentioned by Pliny. Fruit medium, obtuse-pyriform, yellowish or bright green changing to bright lemon-yellow, covered with numerous small brown spots, red on the side next the sun; flesh yellowish, semi-melting, semi-breaking, rich in sugary and perfumed juice; variable in quality, requires a warm, sheltered position; Aug. and Sept.

Gros Rousselet d’Aout. 1. Ann. Pom. Belge 8:53, fig. 1860. 2. Downing Fr. Trees Am. 776. 1869.

Rousselet d’Aout. 3. Pom. France 2:No. 83, Pl. 83. 1863.

This was one of the first seedlings raised by Van Mons and is 201 in his catalog of 1823. Fruit medium, pyriform, yellow washed with rose-red; flesh fine, melting, juicy, sugary, acidulous, with an agreeable perfume; a very good early fruit, ripening in August in Belgium.

Gros Trouvé. 1. Guide Prat. 95. 1876.

This seedling was found by Gabriel Everard in a garden at Tournai, Bel. Fruit very large, fusiform, washed with red on the side next the sun; flesh breaking; first for kitchen purposes; keeps until the autumn of the year following.

Grosse Eisbirne. 1. Dochnahl Führ. Obstkunde 2:188. 1856.

Reported in 1802. Fruit medium, onion-shaped; skin very smooth, shining and greasy, yellowish-green changing to light citron-yellow, often somewhat blushed; flesh coarse, solid and dry; third for the table, first for culinary use; Oct.

Grosse Figue. 1. Guide Prat. 95, 278. 1876.

Fruit large, obtuse-pyriform, yellow stained with brown; flesh semi-melting, juicy, well perfumed; first; Nov.

Grosse gelbe Weinbirne. 1. Dochnahl Führ. Obstkunde 2:49. 1856.

Nassau, 1805. Fruit below medium, globular, obtuse-conic, often turbinate, light lemon-yellow, dotted with fine brown spots, somewhat russeted; flesh extremely juicy, vinous, mingled sweet and sour; third for dessert, very good for the kitchen.

Grosse-Herbst-Bergamotte. 1. Dochnahl Führ. Obstkunde 2:169. 1856.

Reported in middle Germany, 1806. Fruit medium, long-pyriform, round, yellowish-green, russeted, speckled with gray dots; flesh breaking, firm, white, juicy, sweet; third for dessert, good for household use; Oct.

Grosse Landlbirne. 1. Löschnig Mostbiren 66, fig. 1913.

A perry pear grown throughout Austria. Fruit medium, turbinate, otherwise short-pyriform; skin smooth, shining, yellow when ripe, blushed on the side opposed to the sun, sprinkled with numerous dots of cinnamon-brown; flesh coarse-grained, yellow-white, very juicy, sweet, astringent and without aroma; excellent; Oct. to Dec.

Grosse Leutsbirne. 1. Löschnig Mostbirnen 112, fig. 1913.

An Austrian perry pear. Fruit medium, long-pyriform, green covered all over with gray-russet; flesh very juicy, astringent, saccharine, with a sourish after-taste; good for transportation; Oct.

Grosse-Louise. 1. Leroy Dict. Pom. 2:253, fig. 1869.

A chance seedling found in a garden of the town of Tourcoing, Fr. Fruit large, conic-turbinate-obtuse, bossed and generally mammillate at summit, yellow, slightly greenish, dotted all over with russet and having some small brown stains; flesh white, very fine, dense, free from grit; juice very abundant, sugary, sweet, delicately perfumed; first; Sept.

Grosse Mostputzer. 1. Löschnig Mostbirnen 114, fig. 1913.

A perry pear grown throughout Austria. Fruit medium but variable in size, globular, turbinate, otherwise pyriform; skin firm, leaf-green turning bright yellow at maturity, with large russet dots; flesh yellow-white, coarse-grained, very juicy, subacid and strongly astringent; very good for transportation on account of its prolonged season of maturity; Oct. to Dec.

Grosse Petersbirne. 1. Dochnahl Führ. Obstkunde 2:168. 1856.

Reported in Thuringia, 1804. Fruit medium, obtuse-conic, yellow, blushed, some russet, dotted with green, thin-skinned; flesh sweet, deficient in juice; third for dessert, good for household use, good for the market.

Grosse Poire d’Amande. 1. Ann. Pom. Belge 4:97, fig. 1856.

Grosse Angleterre de Noisette. 2. Noisette Man. Comp. Jard. 2:524. 1860.

Belgian. Fruit large, long-conic or obtuse-pyramidal, grayish-green becoming yellow at maturity, slightly bronzed on the side next the sun, speckled all over with numerous brown dots; flesh yellowish-white, fine, melting, buttery; juice very plentiful, sugary; flesh sweet and tasting strongly of almond; first; Sept. and Oct.

Grosse Poire de Vitrier. 1. Prince Pom. Man. 1:107. 1831.

Fruit large, turbinate, yellow, with red blush, perfumed; Nov. and Dec.

Grosse Queue. 1. Leroy Dict. Pom. 2:257, fig. 1869.

This variety probably originated about 1653 when Nicolas de Bonnefond named it in his Jardinier francais. In 1675, however, Merlet gave a rather complete description of it and a few years later it was admitted by La Quintinye into the orchard of Louis XIV at Versailles. Fruit medium, rather variable, always globular in the lower part, bossed and more or less conic near the summit, a little wrinkled especially on the side next the sun, olive-yellow, finely rayed and dotted with clear green, and washed with carmine on the exposed face; flesh very white, semi-fine, breaking or semi-melting, juice deficient, sweet mingled with sourness, musky; third; Sept. and Oct.

Grosse Rommelter. 1. Guide Prat. 96. 1876.

A French pear valued for perry making. Fruit medium, globular, green; first for perry; Oct. Tree very vigorous, extraordinarily fertile and succeeding everywhere.

Grosse schöne Jungfernbirne. 1. Liegel Syst. Anleit. 124. 1825.

German. Reported 1805. Fruit below medium, ventriculous-pyriform, sides rather unequal; skin extremely smooth, light yellowish-green turning to greenish-yellow, often washed with a slight brownish blush; second for dessert, first for the kitchen; end of Aug. for two weeks.

Grosse September Birne. 1. Mathieu Nom. Pom. 226. 1889.

Belle de Septembre. 2. Leroy Dict. Pom. 1:211, fig. 1867.

An old variety originated in Prussia and cultivated chiefly in the north of Germany and especially in Pomerania. Fruit above medium and sometimes large, oblong or globular-turbinate, generally having unequal sides, pale yellow, stained with fawn, finely dotted with gray and sometimes washed with brown-red on the cheek exposed to the sun; flesh greenish, fine, semi-melting, rarely gritty; juice abundant, saccharine, perfumed, delicate but rather astringent; second; end of Sept.

Grosse Sommer-Zitronenbirne. 1. Dochnahl Führ. Obstkunde 2:24. 1856.

Reported in Saxony in 1803. Fruit medium, long-turbinate, sides uneven; skin extremely shining, light green changing to lemon-yellow, spotted with gray, rather rust-colored on the side next the sun; flesh coarse, melting, rather yellow in the interior, very aromatic, tender and juicy; first for dessert, household and market; end of Aug. for 14 days.

Grosse Sommersirene. 1. Dochnahl Führ. Obstkunde 2:49. 1856.

Holland, 1804. Fruit small, ventriculous-pyriform, smooth, shining lemon-yellow, without any russet, watery, with a tart sweetness; third for dessert; best for market.

Grosse späte Weinbirne. 1. Dochnahl Führ. Obstkunde 2:196. 1856.

Switzerland. Reported first in 1848. Fruit above medium, ventriculous-turbinate, green-yellow, blushed with a brownish tint, spotted with white, and marked with russet; flesh coarse-grained, very juicy, astringent, vinous and sourish; very good for perry; Oct.

Grosser Roland. 1. Dochnahl Führ. Obstkunde 2:4. 1856.

First reported from Treves, Prussia, in 1801. One of the group of Volema or Pound Pears. Fruit large, bent and uneven in form, light green changing to yellowish, blushed; flesh breaking, aromatic, juicy; first for household use; Sept.

Groveland. 1. Budd-Hansen Am. Hort. Man. 2:248. 1903.

A native variety grown in Alabama and southeastern States. Fruit large, obovate, obtuse-pyriform, greenish-yellow, with brownish cheek, washed, netted and speckled nearly all over with russet; flesh creamy-white, tender, buttery, juicy, vinous; good; autumn.

Grubbirne. 1. Löschnig Mostbirnen 116, fig. 1913.

An Austrian perry pear. Fruit rather large, irregular in form, diminishing toward the stem almost acutely, yellow-green slightly blushed, dotted and speckled with russet; flesh coarse-grained, juicy, astringent, saccharine and with an agreeable flavor; good for keeping and transporting; Oct.

Grumkow. 1. Leroy Dict. Pom. 2:260, fig. 1869.

Discovered by M. Koberstein at Rügenwald, Basse-Pomerania, Prussia. Diel, first to describe it, placed its origin at about 1806. Fruit medium, very irregular, long, pyramidal, always obtuse, contorted and much warted, pale green, sprinkled with a few gray specks, more or less colored with brown-red on the sunny side; flesh whitish, fine, breaking, or semi-breaking; juice abundant, saccharine, acidulous, with a musky flavor; second; Oct. to Dec.

Grunbirne. 1. Dochnahl Führ. Obstkunde 2:10. 1856.

A German pound pear. Originated in Württemberg and reported in 1830. Fruit medium, long, sides unequal, dark green, with dark red blush on ripening; flesh greenish-white, breaking, granular, glutinous, juicy, aromatic; first for kitchen; Aug.

Grüne Confesselsbirne. 1. Dochnahl Führ. Obstkunde 2:193. 1856.

Thuringia, 1797. Fruit small, obtuse-conic, grass-green changing to yellowish-green, green dots; flesh yellow, firm, insipid; second for table, good for household; May to Aug.

Grüne frühe Gewurzbirne. 1. Dochnahl Führ. Obstkunde 2:32. 1856.

Nassau, 1816. Fruit small, turbinate, yellowish grass-green often rather blushed, very fine spotting, thick-skinned; flesh granular, semi-melting, aromatic, musky; second for dessert, good for domestic and market use; early Sept. for 8 days.

Grüne fürstliche Tafelbirne. 1. Dochnahl Führ. Obstkunde 2:135. 1856.

Wetterau, 1797. Fruit small, globular, thin-skinned, light green changing to yellowish-green, seldom blushed; flesh white, buttery, melting, juicy, full of flavor; first for table and market; Aug.

Grüne gesegnete Winterbirne. 1. Dochnahl Führ. Obstkunde 2:174. 1856.

Holland, 1802. Fruit medium, globular, light green changing to yellowish-green, dotted with small brown specks; flesh coarse-grained near centre, breaking, juicy, very sweet; good for culinary use; Jan. to Mar.

Grüne langstielige Winterhirtenbirne. 1. Dochnahl Führ. Obstkunde 2:83. 1856.

Said to be a Belgian variety, published by Diel in 1802. Fruit medium, globular-oblate, bossed, dark green changing to light green, a rather brownish blush, fine gray dots; flesh greenish-white, buttery, melting; first for table and household; Feb.

Grüne Pfundbirne. 1. Dochnahl Führ. Obstkunde 2:6. 1856.

Poire Livre Verte. 2. Mas Pom. Gen. 3:11, fig. 102. 1878.

A German Rhineland Pound pear, 1826. Fruit very large, regular in form, five inches long by three and a half broad, uniform green turning to yellow-green, covered with dense star-like brown spots; flesh breaking, juicy, aromatic; first for kitchen; Oct.

Grüne Pichelbirne. 1. Löschnig Mostbirnen 118, fig. 1913.

A perry pear extensively grown under a variety of names throughout Austria. Fruit medium, globular-ovate, shining dark green, yellowish when ripe, white dots; flesh coarse-grained, yellow-white turning more yellow on ripening, juicy and astringent; Oct. and Nov.

Grüne Sommer-Bergamote. 1. Dochnahl Führ. Obstkunde 2:9. 1856.

Saxony, 1803. A Volema or Pound pear. Fruit medium, globular, dark green changing to yellowish-green, blushed with streaks of brown; flesh glutinous, juicy, aromatic; first for household; Sept.

Grüne Sommer-Citronenbirne. 1. Dochnahl Führ. Obstkunde 2:156. 1856.

Thuringia, 1841. Fruit small, ventriculous, rather variable, shining light green becoming a uniform light greenish-yellow, russeted with gray, specked with gray dots; flesh granular near the centre, melting, acid, sweet, strongly scented with musk; first for table and household.

Grüne Wiedenbirne. 1. Löschnig Mostbirnen 120, fig. 1913.

A perry pear grown throughout Austria. Fruit medium, turbinate, otherwise short-pyriform, irregular; skin smooth, shining green turning greenish-yellow when ripe, with numerous very fine green dots; flesh whitish, coarse, juicy, not particularly firm when ripe, astringent, sourish and saccharine; mid-Oct. for fourteen days.

Grüne Winawitz. 1. Löschnig Mostbirnen 122, fig. 1913.

A perry pear grown under a variety of names in Upper and Lower Austria. Fruit medium, long-ovate, greatest diameter at its center, light green turning yellowish at maturity, covered with russet and green dots; flesh yellowish, coarse and juicy, saccharine, astringent; good for transport; Oct. and Nov.

Grünmostler. 1. Löschnig Mostbirnen 84, fig. 1913.

A perry pear widely distributed in Switzerland and Austria. Fruit fairly large, globular-oblate, ventriculous, one side larger than the other; flesh greenish-white, coarse, juicy, saccharine and acidulous; mid-Oct., for about two weeks.

Gulabi. 1. Guide Prat. 93. 1895.

Sent out and recommended as one of the best sorts in the Caucasus by M. Niemetz of Winnitza in the former Government of Polish-Russia. The varieties of the Caucasus are for the most part highly saccharine, rather coarse, and the vegetation very vigorous.

Guntershauser Holzbirne. 1. Dochnahl Führ. Obstkunde 2:196. 1856.

Württemberg, Ger., 1848. Fruit medium, turbinate, uniform whitish-green, russet dots; flesh fine-grained, very juicy, vinous, astringent, sweet; good; Oct.

Gustave Bivort. 1. Downing Fr. Trees Am. 776. 1869.

French. Fruit medium, globular, pale yellow, with stains and nettings of russet, blushed on side next the sun; flesh white, juicy, semi-melting, sweet, slightly perfumed; good or very good; Aug.

Gustave Bourgogne. 1. Leroy Dict. Pom. 2:262, fig. 1869. 2. Downing Fr. Trees Am. 776. 1869.

Gained by Van Mons at Louvain about 1840. Fruit large or medium, turbinate-ovate, flattened at both poles, whitish-green, speckled with fine fawn dots, some bronze-green on the side next the sun; flesh white, semi-fine, almost melting; juice very abundant and sugary, delicately perfumed, refreshing, and agreeable; second for both eating and cooking; Sept.

Gustin Summer. 1. Downing Fr. Trees Am. 575. 1857. 2. Ibid. 776. 1869.

Originated in New Jersey. Fruit small, globular, yellow, sweet without much flavor; Sept.

Gute Grüne. 1. Christ Handb. 524. 1817.

German. Fruit medium, globular, green changing to yellowish, blushed; flesh tender, melting; beginning of Sept. for several weeks.

Habichtsbirne. 1. Dochnahl Führ. Obstkunde 2:146. 1856.

Rhineland. Described by Diel in 1804. Fruit very large, 5 in. x 3 in., hook-nosed or like the beak of a bird, crooked, uniformly light green, densely speckled with light brown dots and marked with russet; flesh coarse-grained, semi-melting, breaking; third for table and good for cooking; Nov. and Dec.

Hacon Incomparable. 1. Gard. Chron. 20. 1841. 2. Hogg Fruit Man. 591. 1884.

About the year 1792 a Mrs. Rayner sowed the seeds of a Rayner’s Norfolk Seedling at Norfolk, Eng. Subsequently, about 1814, one of the resultant trees was propagated from grafts by a Mr. Hacon of the same place. The hardy and productive tree renders it particularly valuable for climates similar to that of England. The blossoms bear the sharpest frosts without injury but the tree cannot be made to bear until it is eight to ten years old. Fruit medium, globular-oblate, flattened and depressed at both poles, pale yellowish-green, covered with numerous russety spots and markings; flesh yellowish-white, melting, buttery with a rich, vinous, sweet, musky flavor; Nov. to Jan.

Haddington. 1. Mag. Hort. 13:274. 1847.

In 1828 J. B. Smith, a farmer near Haddington, Philadelphia, raised this pear from seed of a Pound pear. Fruit above medium, obovate-pyriform, greenish-yellow, with a brownish cheek and minute russet dots and patches; flesh yellowish, juicy, aromatic; texture varies, some being quite melting, others inclined to break; good; Jan. to Apr.

Haffner Butterbirne. 1. Mathieu Nom. Pom. 230. 1889.

Beurré Haffner. 2. Mas Le Verger 3:Pt. 1, 77, fig, 37. 1866-73.

A variety found as a chance seedling near Nuremberg, Bavaria, by the Brothers Haffner; first published in 1854 by Biedenfeld. Fruit medium, ovate-pyriform, pale yellow, speckled and stained with russet; flesh white, sometimes a little yellow, rather granular but fine, slightly gritty at center, full of sugary, vinous juice, and has a perfume similar to that of the Beurré Gris; good; Oct.

Hagar. 1. Downing Fr. Trees Am. 777. 1869.

French, according to Downing. Fruit medium, obovate-obtuse-pyriform, pale yellow, shade of red in sun, some russet; flesh coarse, dry, sweet; poor; Oct.

Haight. 1. Downing Fr. Trees Am. 777. 1869.

An American variety. Fruit medium, globular-pyriform, yellow, shaded and mottled with red in the sun, with small brown dots and traces of russet; flesh white, pink at center, a little coarse, breaking, juicy, sweet and pleasant; good; Oct.

Hallische gelbe Honigbirne. 1. Dochnahl Führ. Obstkunde 2:149. 1856.

Saxony. Fruit small, oblate, flattened, sides unequal, yellowish-green changing to light yellow; flesh breaking, coarse-grained, very juicy and sweet; second for dessert, good for kitchen; Sept.

Hamburg. 1. Can. Hort. 14:12, fig. 2. 1891.

Russian. Fruit medium, yellow-green; flesh juicy, perfumed; Sept.

Hamburger Birne. 1. Dochnahl Führ. Obstkunde 2:5. 1856.

A North German Pound pear; published in 1816. Fruit medium, turbinate or conic-obtuse, light green changing to light yellow, with dark russet markings; flesh breaking, juicy, aromatic; first for the kitchen; Oct.

Hamilton. 1. Downing Fr. Trees Am. 777. 1869.

Originated in South Carolina, where it is said to be of good quality. Fruit medium, oblate; skin rough, yellowish, some stains and numerous dots of russet; flesh yellowish, coarse, wanting in juice; Nov.

Hammelsbirne. 1. Dochnahl Führ. Obstkunde 2:170. 1856.

Thuringia, 1794. Fruit below medium, ovate, yellow-green changing to citron-yellow, numerous small dots, thick-skinned; flesh granular, sweet; third for dessert, not of much value for culinary use.

Hamon. 1. Leroy Dict. Pom. 2:264, fig. 1869. 2. Downing Fr. Trees Am. 777. 1869.

Raised by M. Nérard, a nurseryman at Vaise near Lyons, Fr., from seed sown by him in 1834. Fruit medium, irregular-ovate, often a little bossed, pale green, covered with large fawn dots; flesh slightly greenish, coarse, melting, juicy, sugary, acerb, with an agreeable flavor; second; Aug.

Hampden Bergamot. 1. Hogg Fruit Man. 591. 1884.

An old variety of uncertain origin and possessing many synonyms. Fruit large, globular, narrowing abruptly to the stalk, even and regular in outline, pale greenish-yellow, with traces of thin russet and greenish dots, sometimes a tinge of brownish-red next the sun; flesh white, rather coarse-grained, buttery, sweet, agreeable; handsome, but hardly more than second class; Sept.

Hampton Bergamot. 1. Downing Fr. Trees Am. 778. 1869.

Originated with W. C. Hampton, Mount Victory, Ohio. Fruit small, globular-oblate, yellow, netted and sprinkled with russet and green dots; flesh whitish, coarse, juicy, semi-melting, vinous; good; Sept.

Hampton Cluster. 1. Downing Fr. Trees Am. 778. 1869.

Raised by W. C. Hampton, Mount Victory, Ohio. Fruit borne in clusters, very small, globular, greenish-yellow, shaded with dull red on the sun-exposed side, netted with russet; flesh juicy, melting, sweet; very good; Sept.

Hampton Virgalieu. 1. Elliott Fr. Book 388, fig. 1859. 2. Downing Fr. Trees Am. 778. 1869.

Originated with W. C. Hampton, Mount Victory, Ohio, from a seed of the White Doyenné. Tree vigorous, hardy and productive. Fruit medium, globular, or slightly obtuse-pyriform, yellowish-green at maturity, with many russet dots and marblings of russet, the latter becoming reddish-brown in the sun; flesh white, buttery, juicy, rich, vinous, brisk; core small; very good; Oct. and Nov.

Hancock. 1. Mass. Hort. Soc. Rpt. 44. 1866.

A seedling fruited by S. A. Shurtleff, Brookline, Mass., in 1861. Fruit 4½ in. long, 3 in. wide, obovate, light green; flesh breaking and juicy, a great bearer, and an excellent cooking pear, always sells readily; Sept.

Hangelbirne. 1. Dochnahl Führ. Obstkunde 2:145. 1856.

Holstein, published 1788. Fruit large, long-gourd-shaped, yellow-green, yellow on the sunny side; flesh breaking, coarse-grained, fairly juicy, sweet; third for dessert, good for kitchen; Nov. to Apr.

Hannover’sche Jakobsbirne. 1. Dochnahl Führ. Obstkunde 2:172. 1856. 2. Lauche Deut. Pom. II:No. 27, Pl. 27. 1882.

Hanover, Prussia, 1851. Fruit medium, obtuse-pyriform, dull grass-green changing to yellow, with a brownish blush, dotted with green on the yellow and with bright yellow on the flush; flesh whitish, fine, sweet, becoming mealy when over ripe; third for dessert, good for culinary use and market; July.

Hannover’sche Margarethenbirne. 1. Dochnahl Führ. Obstkunde 2:40. 1856.

Hanover, Prussia, 1851. Fruit medium, turbinate, light green turning to light yellow; flesh yellowish-white, breaking, soon becoming mealy when ripe; second for table, good for kitchen use; end of July for 2 weeks.

Hanover. 1. Downing Fr. Trees Am. 779. 1869.

From Hanover Furnace, N. J. Fruit below medium, globular-obovate, green, with dull green-russet markings, and a brown cheek; flesh greenish-yellow, exceedingly melting and juicy; flavor pleasant, good; Oct.

Hardenpont frühe Colmar. 1. Dochnahl Führ. Obstkunde 2:100. 1856. 2. Guide Prat. 96, 280. 1876.

This is not the Passe Colmar of Hardenpont, although regarded as such by Dochnahl. It ripens in August and September whereas Passe Colmar is in season during November and December. Fruit medium, globular-turbinate, a beautiful uniform yellow; flesh fine-grained, musky; Aug. and Sept.

Harigelsbirne. 1. Dochnahl Führ. Obstkunde 2:172. 1856.

Württemberg, 1830. Fruit medium, obtuse-conic, light green changing to golden yellow, with a dark blush; flesh rather astringent, sweet, breaking, aromatic; third for table, not of much account for cooking; Oct.

Harnard. 1. N. J. Hort. Soc. Rpt. 11. 1877.

Shown before the New Jersey State Horticultural Society in 1877. Said to be “a seedling from the farm of John Harnard, Springfield,” N. J., and to have originated about 30 years previously. A cooking pear, valued for its regular and abundant bearing and keeping qualities.

Harris (Georgia). 1. Downing Fr. Trees Am. 779. 1869.

Disseminated from Georgia. Fruit medium, obovate-obtuse to obovate-acute-pyriform, pale yellow, deep red in the sun, many green and brown dots; flesh whitish, buttery, not juicy, sweet; good; Sept.

Harris (Massachusetts). 1. Mass. Hort. Soc. Rpt. 153. 1874. 2. Downing Fr. Trees Am. 2nd App., 149, fig. 1872.

Raised by Lemuel Clapp, Dorchester, Mass., from Urbaniste crossed with Beurré Bosc. Fruit above medium, ovate-pyriform, resembling Beurré Hardy; stem medium long; flesh yellowish-white, fine grained, very tender, melting, juicy, rich, vinous, spirited, aromatic; very good to best; Oct.

Harrison Large Fall. 1. Downing Fr. Trees Am. 575. 1857.

Rushmore. 2. Leroy Dict. Pom. 2:608, fig. 1869.

A fine old baking pear of American origin. Fruit large, irregular, inclined, obovate-obtuse-pyriform, pale yellow with a red cheek; Aug. to Oct.

Hartberger Mostbirne. 1. Löschnig Mostbirnen 14, fig. 1913.

A perry pear grown in Hungary and Austria. Fruit medium, globular and irregular, somewhat acute toward the stalk, dark green turning to yellow-green, finely dotted and much covered with russet; flesh greenish-white, abnormally large core and seeds, firm and juicy; Oct.

Harte Neapolitanerin. 1. Dochnahl Führ. Obstkunde 2:192. 1856.

Although cultivated mainly at Naples, Italy, in the middle of the last century and called the pear of Naples, it appears to have been first published in France in 1802. Fruit medium, turbinate, medium ventriculous, light green changing to lemon-yellow, blushed; flesh firm, sweetish, aromatic; very good for culinary uses; Jan. to summer.

Harvard. 1. McIntosh Bk. Gard. 2:457. 1855. 2. Downing Fr. Trees Am. 779. 1869. Belle de Flushing. 3. Leroy Dict. Pom. 1:201, fig. 1867.

Originated at Cambridge, Mass. In 1851 it was taken from America to France without a label by Parsons, a nurseryman at Flushing, N. Y., and was named Belle de Flushing by Leroy. Fruit rather large, oblong-pyriform, russety olive-yellow, with a brownish-red cheek; in France it seems to develop a vivid red on the side exposed to the sun, finely dotted with fawn; flesh white, semi-fine, tender, melting, slightly gritty; juice abundant, saccharine, acidulous and agreeably musky; second; a fine commercial variety; Aug. and Sept.

Harvest. 1. Downing Fr. Trees Am. 779. 1869.

An American variety. Fruit below medium, globular, pale yellow, tinged with brown-red on exposed side, brown and green dots; flesh whitish, not very juicy or melting, but sweet, pleasant; good; July.

Hassler. 1. Cal. Com. Hort. Pear Grow. Cal. 7:No. 5, 260, figs. 52, 53. 1918.

Originated as a chance seedling with J. E. Hassler, Placerville, Cal. Fruit large, obtuse-pyriform, greenish-yellow, with russet dots; calyx open: basin large, deep, irregular; stem heavy, medium long, inclined in a deep cavity; flesh, fine, juicy, buttery, pleasant; very good; Feb. and Mar.

Hausemerbirne. 1. Dochnahl Führ. Obstkunde 2:194. 1856.

German, published 1847. Fruit medium, turbinate-obtuse, light green changing to whitish-yellow, blushed, with brown spots; flesh firm, somewhat aromatic; good for kitchen use; Dec. to Mar.

Hautmonté. 1. Leroy Dict. Pom. 2:266, fig. 1869.

Origin unknown but was propagated in the Garden of the Horticultural Society of Angers in 1840. Fruit medium, long-turbinate, yellowish-green spotted with russet and washed with rose-carmine on the side next the sun; flesh whitish, coarse, breaking, juicy, gritty at center; second for dessert, first for stewing; Feb. to Apr.

Hawaii. 1. Mich. Hort. Soc. Rpt. 84. 1880. 2. Cornell Sta. Bul. 332:482. 1913.

A Japanese pear; date of introduction unknown. Fruit medium, apple-shaped, light lemon-yellow, with rough, russet dots; flesh hard, gritty, wanting in flavor, subacid; Oct.

Hawes Winter. 1. Downing Fr. Trees Am. 506. 1857. 2. Elliott Fr. Book 389. 1859.

Originated on the farm of the Hawes family in King and Queen County, Virginia. Fruit large, globular, slightly flattened, dull yellow at maturity, with russet spots; flesh a little coarse, very juicy, rich, sweet, vinous; Nov. to Jan.

Hawkesbill. 1. Parkinson Par. Ter. 593. 1629.

“The Hawkes bill peare is of a middle size, somewhat like unto the Rowling pears.”

Hays. 1. Mass. Hort. Soc. Rpt. 61. 1844. 2. Am. Pom. Soc. Rpt. 238. 1854.

Exhibited, from the Pomological Garden, Salem, Mass., at the sixteenth annual meeting of the Massachusetts Horticultural Society, September, 1844. Placed on the rejected list of the American Pomological Society in 1854.

Heathcot. 1. Mag. Hort. 12:438, fig. 33. 1846.

Raised in 1812 on the estate of Governor Gore in Waltham, Mass. Fruit medium, obovate, greenish-yellow becoming lemon-yellow, very few dots and a few russet streaks, slightly browned on the sunny side; flesh yellowish-white, fine, very melting, buttery and juicy; in flavor it is rich, sprightly, juicy and excellent, with little perfume; Oct.

Hebe. 1. Horticulturist 21:198, fig. 84. 1866.

Raised by William Sumner of Pomaria, S. C. Fruit large; specimens have often weighed 28 ounces, 6 of fair size of this pear generally weigh 8 lbs., globular, obovate, with irregular protuberances, lemon-yellow inclined to greenish, dotted with russet specks and blotches; flesh melting, sprightly, buttery, slightly vinous, has no matured seeds, and seldom forms seeds at all; Dec. in South Carolina.

Hedwig von der Osten. 1. Mathieu Nom. Pom. 231. 1889.

Hedwige d’Osten. 2. Mas Pom. Gen. 3:173, fig. 183. 1878.

Herr Schmidt, Blumberg, received this variety from Van Mons under Number 51 and dedicated it to the daughter of a zealous pomologist of his country. Fruit rather large, long-pyriform, rather deformed in contour, water-green changing to dull pale yellow, usually rather golden on the face next the sun; flesh whitish, fine, buttery, very melting, very juicy and delicately perfumed; good for amateurs; Sept. and Oct.

Hegeman. 1. Downing Fr. Trees Am. 780. 1869.

Hagerman. 2. Thomas Am. Fruit Cult. 275. 1867.

Originated on the farm of Andrew Hegeman, North Hempstead, Long Island. Fruit medium, globular-ovate, rather variable in form and color, greenish-yellow, netted and dotted with russet; flesh yellowish, juicy, melting, sweet; good to very good; Sept.

Heilige Angelika-Birne. 1. Dochnahl Führ. Obstkunde 2:108. 1856.

Coblenz, 1792; published by Diel, 1806. Fruit rather large, obtuse-conic, with unequal sides, pale green changing to light yellowish-green, dotted with rusty gray, and rather russeted on the side touched by the sun; flesh whitish, with light green veinings, fine-grained, buttery; first for dessert and household use; Nov. and Dec.

Hélène Grégoire. 1. Ann. Pom. Belge 4:79, fig. 1856. 2. Leroy Dict. Pom. 2:270, fig. 1869.

Xavier Grégoire, a tanner at Jodoigne, Bel., obtained this pear in 1840 from a bed of the seeds of the pear Pastorale. Fruit large or very large, ovate, inclined to be contorted at times, smooth, shining, dotted and veined with russet, stained with the same around the stem and calyx; flesh white, fine, melting, semi-buttery, green under the skin, free from grit, full of sweet juice, delicate and possessed of an exquisite buttery flavor; first; early Oct.

Hellmann Melonenbirn. 1. Koch Deut. Obst. 481. 1876. 2. Lauche Deut. Pom. II:No. 39, Pl. 39. 1882.

German; first published in 1860. Fruit large, globular-obtuse, very variable; skin thick, dark green becoming citron-yellow at maturity, large russet dots, slightly washed with red on the sunny side; flesh yellowish-white, melting, agreeably sweet and vinous, very juicy and having a muscatel flavor; Nov. and Dec.

Hemminway. 1. Ragan Nom. Pear, B. P. I. Bul. 126:143. 1908.

Madame Hemminway. 2. Ellwanger & Barry Cat. 18. 1900.

Introduced by Ellwanger and Barry. American. Fruit large, obovate-blunt-pyriform, green turning yellow, russeted; stem long, thick, in a small, narrow cavity; flesh yellowish, melting, sweet, juicy; good; Oct.

Henkel. 1. Mag. Hort. 13:61, fig. 5. 1847. 2. Downing Fr. Trees Am. 781, fig. 1869.

Henkel d’Automne. 3. Leroy Dict. Pom. 2:272, fig. 1869.

Van Mons raised this pear before 1834 and in 1835 or 1836 it was introduced at Boston by Kenrick and Manning. This is the Cumberland of the Belgians. Fruit rather large, broad-obtuse-pyriform, greenish-yellow, netted and patched with russet, sprinkled with green and brown dots; stem rather stout, inclined, inserted by a ring or lip; calyx partially open; flesh whitish, juicy, melting, rich, slightly vinous; very good to best; Sept.

Henri Bivort. 1. Mag. Hort. 20:462. 1854. 2. Leroy Dict. Pom. 2:273, fig. 1869.

Poire Henri. 3. Mas Le Verger 2:137, fig. 67. 1866-73.

Issued from the last seed beds made at Louvain by Van Mons and bought in 1844 by Bivort who transplanted the seedlings to Geest-Saint-Rémy near Jodoigne, Bel. Fruit large or above medium, obtuse-pyramidal, smooth, olive-yellow, dotted with brown, striped and mottled with greenish russet; flesh yellowish-white, fine, semi-buttery, rather melting, rarely very gritty, juice plentiful, sweet, acid, aromatic and delicate; first; end of Aug.

Henri Bouet. 1. Leroy Dict. Pom. 2:274, fig. 1869.

Obtained in 1861 by Henri Bouet, a nurseryman at Fougereuse, Deux-Sèvres, Fr., from Duchesse d’Angoulême fertilized by Jargonelle (French). Fruit large, turbinate-ovate, bossed, mammillate at crown and generally somewhat contorted, pale yellow, dotted and striated with fawn, spotted with greenish-russet around stalk; flesh very white and fine, melting, gritty around the core, extremely juicy, sugary, perfumed, acidulous and possessing a delicious flavor; first; Oct. and Nov.

Henri de Bourbon. 1. Mathieu Nom. Pom. 232. 1889. 2. Ragan Nom. Pear, B. P. I. Bul. 126:64. 1908.

Published in Germany in 1881. In Experimental Orchard at Agassiz, B. C., 1900. Fruit medium, pyriform, green changing to yellow, some brown; flesh juicy, melting, sweet; good to very good; mid-season.

Henri Capron. 1. Leroy Dict. Pom. 2:275, fig. 1869. 2. Hogg Fruit Man. 592. 1884.

Stated by Baron Biedenfeld in 1854 to have issued from a seed bed of Van Mons, it was propagated by the Horticultural Society of Angers in 1848. Fruit medium, long-ovate-acute passing at the top into the stem; skin rough to the touch, gray-green, clouded with dark yellow and dotted with russet; flesh white, semi-fine, melting or semi-melting, inclined to decay before falling, very juicy, sugary, aromatic, often rather astringent; variable in quality; Sept.

Henri Decaisne. 1. Guide Prat. 96. 1876. 2. Le Bon Jard. 362. 1882.

On trial with Simon-Louis, Metz, Lorraine, in 1876. Fruit large, pyriform, greenish-yellow, handsomely washed with vermilion at maturity; flesh melting, and of agreeable flavor; first; Sept. and Oct.

Henri Desportes. 1. Leroy Dict. Pom. 2:276, fig. 1869. 2. Downing Fr. Trees Am. 782. 1869.

Raised by Leroy, Angers, Fr., it fruited first in 1862. Fruit large or below, turbinate-obtuse, ventriculous, strongly bossed, generally irregular and much less curved on one side than the other; skin thick, orange-yellow dotted with gray-russet, slightly vermilioned on the side next the sun; flesh white, fine, very melting; juice abundant, vinous, sugary; first; Aug.

Henri Grégoire. 1. Guide Prat. 96. 1876. 2. Ibid. 93. 1895.

On trial with Simon-Louis at Metz, Lorraine, in 1876, and in 1895 and was “very much recommended” by the firm in both of those years. Fruit medium; first; Nov. and Dec.

Henri Ledocte. 1. Guide Prat. 96. 1876.

One of M. Grégoire’s seedlings. Fruit medium size; flesh melting; first; Dec. and Jan.

Henri Quatre. 1. Mag. Hort. 12:173, fig. 6. 1846. 2. Leroy Dict. Pom. 2:277, fig. 1869.

Henry the Fourth. 3. Downing Fr. Trees Am. 782. 1869.

On the authority of Diel it appears that this pear was originated by M. de Witzthumb before 1815, and was afterward described by the Vicomte Vilain XIV, mayor of Ghent under Napoleon I. Fruit below medium, obtuse-pyriform, rather variable, often contorted and always has one side larger than the other, greenish-white, becoming deep lemon-yellow as it reaches maturity, much covered with fine cinnamon-russet on which are small greenish dots; flesh yellowish, coarse or semi-fine, breaking, gritty at center, very rich, sweet, juicy and with an aromatic flavor; good; Oct.

Henrietta. 1. Mag. Hort. 4:231. 1838. 2. Ibid. 487, fig. 42. 1847.

A seedling of Governor Edwards, New Haven, Conn. Fruit a medium-sized and pretty pear, obovate, inclining to oval, tapering towards each end and rather obtuse at the stem; skin fair, smooth, dull yellow, tinged with red in the sun; flesh white, rather coarse, melting, juicy; good; Sept.

Henriette. 1. Ann. Pom. Belge 6:37, fig. 1858. 2. Hogg Fruit Man. 593. 1884.

Raised from seed by Simon Bouvier, Jodoigne, Bel., and produced its first fruit in 1825. Fruit small or medium, globular-turbinate; skin rough, almost entirely washed with russet, colored and stained with red-brown, carmined on the side next the sun; flesh white, rather fine, melting, full of sugary juice, of an agreeable perfume.

Henriette Van Cauwenberghe. 1. Mas Pom. Gen. 1:171, fig. 86. 1872.

From Lievin Van Cauwenburghe, a business man at Audenarde, Bel., where it bore fruit for the first time about 1827. Fruit medium or nearly large, pyriform-ovate, globular, a little bossed; skin rather thick and firm, pale water-green and whitish, dotted with gray-brown specks; at maturity it becomes dull or orange-yellow and golden on the side of the sun; flesh white, fine, melting, abounding in sweet juice, vinous and pleasantly perfumed; good; Oct.

Henry (Connecticut). 1. Cultivator N. S. 2:175, fig. 7. 1845.

A seedling raised by the Hon. H. W. Edwards, Governor of Connecticut and described by him to the Pomological Society of New Haven in 1845. Fruit small, turbinate, green turning to yellow, with a coppery blush; flesh juicy, melting and exceedingly rich and sweet, not surpassed by any in richness; Sept.

Henry (Illinois). 1. Ill. Hort. Soc. Rpt. 302. 1895. 2. Phoenix Nurs. Cat. 13. 1906.

Originated from French pear seed planted in 1871 by Henry C. Henry, Effingham County, Ill. Said to be a hardy and long-keeping pear of good quality. Fruit large, resembling Bartlett in shape and flavor.

Herbelin. 1. Guide Prat. 96. 1876.

Fruit medium, having the appearance of Bartlett; flesh fine, a little dense, very sugary; Sept.

Herbin. 1. Guide Prat.. 96. 1876. 2. Baltet Trait. Cult. Fr. 360. 1908.

A French winter pear cultivated particularly at Saint-Erme, Department Aisne. Fruit medium, long, red; first; Feb. and Mar.

Herborner Schmalzbirne. 1. Dochnahl Führ. Obstkunde 2:189. 1856.

Nassau, Bel. Published by Diel in 1806. Fruit medium, nearly pyriform; skin smooth, with fine scales, light yellow turning to citron-yellow, without russet; flesh granular, gritty, sweet and acid; good for kitchen use; Sept.

Herbst-Citronenbirne. 1. Dochnahl Führ. Obstkunde 2:156. 1856.

Thuringia, published in 1810. Fruit small, globular, yellow-green changing to citron-yellow, dotted with green, lightly blushed; flesh yellowish-white, breaking, acidulous, sweet; second for dessert, first for culinary use; Sept. and Oct.

Herbst-Klöppelbirne. 1. Dochnahl Führ. Obstkunde 2:159. 1856.

A seedling of Van Mons, 1852. Fruit small, turbinate-ventriculous, sides unequal, green turning to yellowish, blushed on the sunny side with brown; flesh yellowish-white, fine, semi-melting; second for the table, first for the kitchen; Sept. and Oct.

Herbsteierbirne. 1. Dochnahl Führ. Obstkunde 2:190. 1856.

Thuringia and Saxony; earliest report 1801. Fruit small, somewhat swelled, green-yellow, dotted with dark green, often strongly blushed with brown, with yellow dots; flesh greenish-white, sweet; third for the table, very good for kitchen use; Sept.

Herbstlanger. 1. Löschnig Mostbirnen 36, fig. 1913.

A perry pear growing in the Voralberg and in Switzerland. Fruit large, long-pyriform, almost like Calebasse in form, greenish-yellow changing to lemon-yellow, finely dotted; flesh yellow-white, juicy, saccharine, with a slightly aromatic flavor; Sept.

Héricart. 1. Mag. Hort. 8:87. 1842. 2. Downing Fr. Trees Am. 783. 1869.

Cions of this variety were received in 1834 and 1835 by Manning and Kenrick from Van Mons of Belgium. It was placed on the list of rejected fruits by the American Pomological Society in 1854. Tree vigorous and productive. Fruit medium, obovate, often rather oblong, yellow, russety; stem medium long, rather slender, set in a small cavity; basin shallow; flesh white, fine-grained, buttery, not rich, peculiarly aromatic, gritty, slightly astringent; good; Sept.

Héricart de Thury. 1. Mag. Hort. 19:102. 1853. 2. Downing Fr. Trees Am. 783. 1869. 3. Leroy Dict. Pom. 2:281, fig. 1869.

Thury Schmalzbirne. 4. Dochnahl Führ. Obstkunde 2:66. 1856.

Raised from seed by Van Mons and dedicated to M. Héricart de Thury, president of the Society of Horticulture of France. Tree a good grower, rather pyramidal, neither an early nor a profuse bearer. Fruit medium or above, obtuse-ovate-pyriform, yellow, thinly shaded with red in the sun, slightly netted, thickly sprinkled with russet dots; stem long, rather slender, curved, set in a small cavity; calyx closed, set in a small, uneven, basin; flesh white, not very juicy, slightly astringent; good; Nov. and Dec.

Herkimer. 1. Downing Fr. Trees Am. 783. 1869.

Originated on the farm of S. Earl, Herkimer, New York, previous to 1869. Fruit medium to large, globular-oblate, pale greenish-yellow, clouded with dull red in the sun; flesh white, rather coarse-grained at center, juicy, sweet, melting and agreeable; good; Sept. and Oct.

Herr Late Winter. 1. W. N. Y. Hort. Soc. Rpt. 117. 1880.

Described as a new fruit in 1879 by Barry. It was raised by A. G. Herr of Louisville, Ky. Fruit medium to large, good in quality and a long keeper, sometimes until May and June of the following year.

Hert. 1. Mas Le Verger 1:145, fig. 71. 1866-73.

From Thomas Rivers, Sawbridgeworth, near London, Eng. Fruit medium or nearly medium, ovate-pyriform; skin thick, firm, very pale green, sprinkled with gray-brown dots, citron-yellow when ripe and often golden on the side of the sun; flesh white, fine, semi-melting, sufficient juice which is sugary, refreshing, agreeable; good, for the season; end of winter and spring.

Hessenbirne. 1. Dochnahl Führ. Obstkunde 2:146, 1856.

German; Hesse, 1815. Fruit medium and above, curved, thin-skinned, greenish-yellow changing to yellow, with a vivid blush, often mottled with yellowish-brown; flesh sweet, juicy, becoming mealy; second for dessert, first for kitchen; Sept. and Oct.

Hessle. 1. Hogg Fruit Man. 593. 1884. 2. Bunyard Handb. Hardy Fr. 180. 1920.

Hessle is an old English pear, and takes its name from the village of Hessle in Yorkshire where it was first discovered. Fruit rather small, turbinate, greenish-yellow, much covered with large russety dots, giving it a freckled appearance; flesh nearly white, tender, with an agreeable, aromatic juice; a good market-garden pear; Oct.

Hewes. 1. Mag. Hort. 20:269. 1854. 2. Am. Pom. Soc. Rpt. 93. 1852.

Raised at Brandywine, Del., from seed of the White Doyenné which it much resembles though smaller. In 1852 it was in possession of Aaron Hewes and was said then to have been in bearing about 28 years. Fruit medium, globular-obovate, yellow; Sept.

Heyer Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:55. 1856.

Sucrée d’Heyer. 2. Mas Pom. Gen. 4:85, fig. 235. 1879.

A Van Mons seedling sent in 1838 to his friend Herr Heyer, a grafter at Luneburg, Hanover, Ger. Fruit medium, long-turbinate, sides unequal, slightly bossed, light green turning to yellow, often flushed with vermilion, speckled with russet; second for the table, first for kitchen; Sept.

Hilda. 1. Guide Prat. 104. 1895.

Distributed by Daras de Naghin of Antwerp, Bel. Fruit resembles Joséphine de Malines; flesh yellowish-white tinted with green near the stalk, melting, very juicy, having the flavor of the Beurré Gris; Nov. and Dec.

Hildegard. 1. Dochnahl Führ. Obstkunde 2:172, 1856.

A seedling of Van Mons; published in 1852. Fruit medium, turbinate-ventriculous, light green turning yellow, washed with brown, sometimes rusty red on the side of the sun; flesh fine, free from grit, very sweet; very good for general household use; all winter to April.

Hildesheimer Bergamotte. 1. Liegel Syst. Anleit. 132. 1825. 2. Mas Le Verger 3:Pt. 1, 13, fig. 5. 1866-73.

Bergamote d’Hildesheim. 3. Leroy Dict. Pom. 1:242, fig. 1867.

Central Germany, 1825. Fruit medium, oblate, medium-ventriculous, sides unequal, light green turning to citron-yellow, without any red blush but a good deal russeted: flesh melting, very juicy; a good dessert pear; end of Sept. for 2 weeks.

Hildesheimer Späte Sommerbirne. 1. Dochnahl Führ. Obstkunde 2:189. 1856.

A seedling of Cludius, Hildesheim, Ger., 1821. Fruit medium, pyriform-ventriculous, sides unequal, yellowish-green, washed with rusty russet on the side of the sun; flesh rosaceous, spongy, sweet, wanting in flavor; third for table, first for culinary use; Sept.

Hildesheimer Winterbirn. 1. Christ Handb. 496. 1817.

German. Fruit medium, Bergamot-shaped, of excellent flavor; Nov. to Mar.

Hingham. 1. Downing Fr. Trees Am. 783. 1869.

Originated in Hingham, Mass. Fruit medium, obovate-acute-pyriform, pale yellow, tinged with red on the side next the sun, freely dotted with brown specks; flesh whitish, melting, juicy, vinous; good; Oct.

Hirschbirne. 1. Löschnig Mostbirnen 16, fig. 1913.

An Austrian perry pear, raised from a wilding in Styria. Fruit one of the larger perry or wine pears, globular and Bergamot in form, greenish-yellow, brownish-red flush on the side opposed to the sun, brown dots; flesh yellow-white, fairly firm, juicy; good; Oct.

Hirsenbirne. 1. Dochnahl Führ. Obstkunde 2:36. 1856.

Middle Rhineland, Germany, 1802. Fruit small, pyriform, rounded at the top, sides unequal, light green turning yellowish, often rather brown-blushed, some russet markings; flesh fine-grained, very juicy; second for the table, first for the kitchen; Aug.

Hitzendorfer Mostbirne. 1. Löschnig Mostbirnen 86, fig. 1913.

An Austrian perry pear. Fruit large, globular, somewhat like Bergamot in form, light green, blushed with a beautiful brown-red on the cheek next the sun, tender, dotted; flesh greenish-white, firm and very juicy; end of Sept. for two weeks.

Hoe Langer Hoe Liever. 1. Knoop Fructologie 1:93, Tab. III. 1771.

Dutch. Fruit medium, long-pyriform, somewhat ventriculated toward the lower end, often rather deformed, pale green or yellowish-white; flesh fine, gritty, juicy, agreeable, savory, when eaten exactly at the right time, otherwise it is insipid; Sept. and Oct.

Hofsta. 1. Ragan Nom. Pear, B. P. I. Bul. 126:145. 1908.

Sweden. C. Gibb called it a fine culinary variety. Fruit medium, pyriform; good; mid-season.

Holland Green. 1. Coxe Cult. Fr. Trees 190, fig. 26. 1817. 2. Kenrick Am. Orch. 137. 1832.

An old variety described by William Coxe in 1817, and stated by him to have been imported from Holland by William Clifton of Philadelphia. It was sometimes called the Holland Table pear. Fruit rather large, irregular or turbinate in form, green, with numerous indistinct spots and small cloudings of russet; flesh melting, sprightly, greenish-white and juicy; thought much of at the beginning of the nineteenth century, but considered by Manning to be worthless in this country. Was discarded by the London Horticultural Society before 1837; Sept. and Oct.

Holländische Butterbirne. 1. Dochnahl Führ. Obstkunde 2:136. 1856.

North Germany, 1804, at Bremen. Fruit medium or below, sides unequal, light yellow changing to golden-yellow at maturity, blushed with cinnamon on the sunny side and speckled with brown dots; flesh white, melting, buttery, juicy and full of flavor; first for dessert; Sept. and Oct.

Holländische Gewürzbirne. 1. Dochnahl Führ. Obstkunde 2:14. 1856.

Holland, 1849. Fruit medium, ventriculous-turbinate, covered with rough russet; flesh semi-melting, very juicy and aromatic; second for the table, very good for cooking; end of Sept.

Holländische Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:33. 1856.

Possibly of Dutch origin but reported in Thuringia, 1799. Fruit small, globular but variable, light yellow, blushed and dotted with yellowish specks becoming greenish at maturity, thin-skinned; flesh breaking, musky, aromatic; third for dessert, first for kitchen; Aug.

Holmer. 1. Hogg Fruit Man. 594. 1884.

A well-known perry pear in Herefordshire, Eng. Fruit very small, globular-turbinate, even and regular in outline, dull greenish-yellow when ripe, and thickly covered with russet dots, so as to form a kind of crust on the surface; flesh yellowish, firm, crisp, and very astringent.

Homestead. 1. Downing Fr. Trees Am. 2nd App., 150. 1876.

Raised by Asahel Foote, Williamstown, Mass., from seed of White Doyenné. Fruit medium or above, oblong-obtuse-pyriform, greenish-yellow, often pale yellow when fully matured, sometimes a shade of brownish-red where exposed, slightly netted and patched with russet and many russet dots; flesh whitish, rather coarse around the core, semi-fine, melting, sweet, juicy, slightly vinous and aromatic; Nov. and Dec.

Honey. 1. Prince Pom. Man. 2:216. 1832. 2. Downing Fr. Trees Am. 784. 1869.

Deux Fois L’An. 3. Leroy Dict. Pom. 2:20, fig. 1869.

Although known in this country as Honey, its original European name is Deux Fois l’An, or Two Times a Year, on account of its flowering twice in the season, the second crop ripening in September or October. It is of ancient and uncertain origin, but Le Lectier at Orléans possessed it in his immense orchard in 1598, and Merlet described it in 1675. Fruit medium or below, globular-pyriform, rarely very obtuse, generally much swelled in the lower part, diminishing abruptly toward the stem, rather bright greenish-yellow, stained and dotted with gray chiefly on the side exposed to the sun where it is also rayed and washed with carmine; flesh yellowish, coarse, semi-breaking, granular around the core; juice sufficient, sugary and possessing a pleasant, musky flavor; Aug.

Honey (Russia). 1. Am. Pom. Soc. Rpt. 21. 1887. 2. Ragan Nom. Pear, B. P. I. Bul. 126:146. 1908.

Introduced from Russia in 1879 under the Russian name Gliva Medovaya. Fruit small, globular-pyriform, yellow, blushed red; flesh coarse, juicy, sweet; mid-season.

Honey Dew. 1. Stark Bros. Cat. 55. 1921.

Originated by Mr. Raabe of Illinois and introduced by Stark Bros. in 1921. Fruit large, roundish, golden-yellow, almost covered with rich russet; flesh tender, crisp, very juicy, sweet; early fall.

Honigbergamotte. 1. Dochnahl Führ. Obstkunde 2:78. 1856.

Nassau, 1833. Fruit medium, globular, symmetrical; skin smooth, uniformly greenish-yellow, brownish-red on the side next the sun; flesh semi-melting, aromatic; second for dessert; first for general culinary uses; Sept.

Honnelbirne. 1. Löschnig Mostbirnen 38, fig. 1913.

A perry pear grown in Lower Austria. Fruit fairly large, long-pyriform; skin rather smooth and shining, greenish-yellow changing to yellow; flesh whitish, coarse-grained, very juicy, saccharine, rather astringent and feebly aromatic; Oct.

Hoosic. 1. W. N. Y. Hort. Soc. Rpt. 116. 1880. 2. Ont. Dept. Ag. Fr. Ont. 166. 1914.

Raised by A. Foote, Williamstown, Mass., from seed of Hacon Incomparable, and distributed by him about 1870. Fruit large to very large, obtuse-pyriform, somewhat one-sided, yellow, with russet dots and light red blush in the sun; flesh fine, white, tender, moderately juicy, with a rich almond flavor; quality ranking as “best” for all purposes; first class for near market; Oct.

Hopfenbirne. 1. Dochnahl Führ. Obstkunde 2:190. 1856.

Hesse, Germany, 1801. Fruit small, obtuse-conic; skin smooth, pale yellow, blushed with a dark glow; flesh rosy, fine, acid, juicy; third for the table, first for kitchen; end of Aug.

Hosenschenk. 1. Horticulturist 8:458. 1853. 2. Downing Fr. Trees Am. 784. 1869.

Raised from seed about the year 1803 by John Schenk, Weaver Township, Pa. Fruit medium, roundish-oblate, light yellowish-green, rarely blushed; flesh rather coarse, tender, juicy, melting, slightly vinous, with a mild and pleasant flavor; first; end of Aug.

Housatonic. 1. Downing Fr. Trees Am. 2nd App., 151. 1876.

Originated in the garden of John J. Howe, Birmingham, Conn. Fruit rather large, globular-pyriform; surface uneven, greenish-yellow, with many green and brown dots; flesh white, semi-fine, juicy, melting, rich, vinous; Nov.

Houser. 1. Mo. Hort. Soc. Rpt. 38. 1896.

A native pear reported to the Missouri State Horticultural Society in 1896.

Hovey. 1. Leroy Dict. Pom. 2:284, figs. 1869. 2. Downing Fr. Trees Am. 784. 1869.

Propagated by André Leroy in 1853 and dedicated by him to the American pomologist Hovey. Fruit medium or above, conic-pyriform or turbinate-obtuse-pyriform, variable but always very long; skin fine and very smooth, bright yellow, finely dotted with gray and stained with patches of russet; flesh yellowish-white, semi-fine, melting, watery and slightly granular; juice abundant, sugary, acidulous, and possessing a musky perfume; first; Nov.

Howard. 1. Downing Fr. Trees Am. 785. 1869.

Disseminated by D. W. Coit, Norwich, Conn. Fruit medium, globular-obovate, pale yellow, with patches of russet and thickly sprinkled with russet dots; flesh white, melting, juicy, sweet, rich, slightly perfumed, pleasant; very good; Sept.

Howe Winter. 1. Field Pear Cult. 273. 1858.

Said to have originated in Virginia. Fruit large, globular, yellow-russeted; good; late.

Hubert Grégoire. 1. Guide Prat. 97. 1876.

In the trial orchards of Simon-Louis Bros. at Metz, Lorraine, in 1876. Fruit rather large; first; Jan.

Huffcap. 1. Lindley Guide Orch. Gard. 415. 1831. 2. Prince Pom. Man. 2:209. 1832.

Of several varieties of the Huffcap perry pears such as the Brown, Red, and Yellow, growing in Herefordshire, Eng., this is the best. Fruit middle sized, ovate, pale green marked with gray russet.

Hüffel Bratbirne. 1. Dochnahl Führ. Obstkunde 2:3. 1856.

Upper Hesse, Prussia, 1819. A variety of the Volema class. Fruit large, broad-turbinate, with unequal sides, light green turning to yellowish, often faintly blushed, numerous russet spots; flesh aromatic, breaking, juicy; first for household use; Dec. to Apr.

Huggard. 1. Ragan Nom. Pear, B. P. I. Bul. 126:147. 1908.

Originated at Whitby, Ontario, Can., from Beurré Clairgeau crossed with Beurré d’Anjou. Fruit large, obtuse-pyriform, yellow with red blush; flesh sweet, juicy, good; medium late.

Huguenot. 1. Downing Fr. Trees Am. 394. 1845.

Originated by a Mr. Johonnot of Salem, Mass. Rejected by the American Pomologica. Society, October, 1850. Fruit medium, globular, smooth, pale yellow, sprinkled with large spots of bright red; flesh white, fine-grained, semi-breaking, sweet but wanting in flavor and juice; poor; Oct.

Huhle de Printemps. 1. Mas Pom. Gen. 5:159, fig. 368. 1880.

This pear was received in France by M. Papeleu from M. Hartwiss, director of the Imperial Gardens at Nikita, Southern Russia, about 1860. Fruit medium, cylindrical-ovate, rather in form like a small cask or keg, even in contour; skin thick, firm, more or less intense green, dotted with brownish-gray specks, very small and numerous and mingled with small strokes of russet over nearly all the surface; flesh yellowish-white, coarse, semi-breaking, rather gritty near the core, sufficiently juicy, with a refreshing and agreeable flavor; cooking; end of winter.

Hull. 1. Mag. Hort. 9:432. 1843. 2. Ibid. 10:211. 1844.

The original tree was found in Swansey, Mass., about 1815. Fruit medium, obovate, yellowish-green, russeted, some dull red on the sunny side; flesh yellowish-white, coarse, melting, juicy, gritty at core, pleasantly perfumed; good to very good; Oct.

Hungerford Oswego. 1. Downing Fr. Trees Am. 786. 1869.

From Oswego, N. Y. Fruit medium, globular, yellow, with brown dots; flesh white, buttery, melting, juicy, gritty, sweet; good; Oct.

Hunt Connecticut. 1. Mag. Hort. 12:305. 1846. 2. Downing Fr. Trees Am. 575. 1857.

An American cooking pear. Rejected by the American Pomological Society in 1854. Fruit medium, oblate, yellowish-green, coarse, dry, and sweet.

Huntington. 1. Mag. Hort. 23:111, fig. 4. 1857. 2. Mas Le Verger 2:155, fig. 76. 1866-73.

A wilding found by James Huntington, New Rochelle, N. Y. In 1857 it was considered to be 20 or 30 years old. Fruit under medium, globular-obovate, yellow, with numerous russet dots and sometimes a red cheek; flesh fine texture, buttery, slightly vinous, with a delicate aroma; very good; Sept.

Hurbain d’Hiver. 1. Hogg Fruit Man. 594. 1884.

Fruit small, Bergamot-shaped, even and handsome in outline, fine golden yellow in the shade, strewed and mottled with patches of thin cinnamon-colored russet, with a patch of russet around the stalk, washed with bright red on the side next the sun; flesh yellowish, melting, rather coarse, juicy, sweet, without much perfume; second; Nov.

Hussein Armudi. 1. Hogg Fruit Man. 594. 1884.

An oriental pear, published in 1832. Fruit below medium, obovate, smooth, bright green at first changing to greenish-yellow, strewed with russety dots of brown and some traces of russet; flesh whitish, gritty at core, tender, melting, very juicy, with a rich, vinous, sweet flavor; first for table; Sept.

Hutcherson. 1. Ragan Nom. Pear, B. P. I. Bul. 126:148. 1908.

Reported in the experimental orchard at Agassiz, B. C., in 1900. Fruit medium, obtuse-pyriform, greenish-yellow; flesh melting, juicy, sweet; mid-season.

Huyshe Prince Consort. 1. Jour. Hort. 12:89, fig. 1867. 2. Bunyard Handb. Hardy Fr. 180. 1920.

Fruited in 1864 by the Rev. John Huyshe of Cullompton, Devon, Eng., from Beurré d’Arenberg fertilized by Passe Colmar. Fruit very large, oblong, uneven and bossed in outline, grass-green becoming sometimes yellowish-green, thickly covered with large russet dots; flesh yellow, with a greenish tinge, melting, rather crisp, very juicy, sweet, vinous, with a very powerful and peculiar flavor unlike any other pear; a first quality, delicious fruit; Nov.

Huyshe Prince of Wales. 1. Gard. Chron. 51. 1864. 2. Jour. Hort. 1:392, fig. 72. 1880.

Huyshe Bergamot. 3. Gard. Chron. 4:836, fig. 1. 1857. 4. Mag. Hort. 24:276. 1858.

Of the same origin as Huyshe Victoria. First fruited in 1856 and named Huyshe Bergamot but later changed to Huyshe Prince of Wales. Fruit large, globular-oval, even in outline, lemon-yellow covered with a finely reticulated cinnamon-colored russet; flesh yellowish-white, tender, melting, juicy and richly flavored; first; end of Nov. to Jan.

Huyshe Princess of Wales. 1. Gard. Chron. 8. 1863. 2. Bunyard Handb. Hardy Fr. 180. 1920.

This pear, first fruited in 1863, is of the same origin as Huyshe Victoria. Fruit medium, oblong, even in outline, abrupt at the stalk, lemon-yellow sprinkled with patches, veins and dots of pale cinnamon-russet; flesh of a deep yellow, fine, very melting, abundantly juicy, richly flavored and highly aromatic; very excellent; Nov.

Huyshe Victoria. 1. Jour. Hort. 4:76. 1863. 2. Bunyard Handb. Hardy Fr. 181. 1920.

Victoria. 3. Gard. Chron. 836, fig. 2. 1857.

Victoria d’Huyse. 4. Pom. Gen. 7:33, fig. 497. 1881.

Rev. John Huyshe, a clergyman at Clysthydon Rectory, near Cullompton, Devon, Eng., raised, about 1833, three plants from pips of one fruit from Marie Louise, hybridized with Gansel Bergamot. Of these three plants one produced fruit in 1854 or 1855 and was named Huyshe Victoria. The other two fruited in subsequent years and were named Huyshe Prince of Wales and Huyshe Princess of Wales, respectively; these three together with a fourth, Huyshe Prince Consort, being known as the Royal Pears. Tree vigorous, spreading, very productive. Fruit medium in size, ovate-pyriform or ovate-acute-pyriform, yellow, freckled and veined with thin, smooth cinnamon-russet; stem medium in length, stout, generally inclined and inserted without depression; calyx open; flesh yellowish, juicy, melting, vinous; good to very good; Nov.

Hyacinthe du Puis. 1. Guide Prat. 93. 1895.

In trial orchards of Simon-Louis, Metz, Lorraine, in 1895. Fruit medium; flesh rather fine, salmon tinted, savory, juicy; Nov. and Dec.

Ickworth. 1. Kenrick Am. Orch. 194. 1832.

Originated by T. A. Knight, President of the London Horticultural Society, who in 1832 sent cions to Mr. Lowell and the Massachusetts Agricultural Society. Fruit melting, rich, rose-flavored; Mar. and Apr.

Ida. 1. Guide Prat. 97. 1876.

On trial with Messrs Simon-Louis, Metz, Lorraine, in 1876. Fruit large, Doyenné-shaped, yellowish-green washed with red-brown; flesh buttery; first; Oct.

Ilinka. 1. Guide Prat. 94. 1895. 2. Gard. Chron. 3rd Ser. 36:368. 1904.

This variety was published by Messrs. Simon-Louis, of Metz, Lorraine, in 1895 as having been received by them from M. Niemetz, Winnitza, European Western Russia. Fruit medium to large, yellow, blushed with red on the side of the sun; medium quality; end of July.

Impériale à Feuilles de Chêne. 1. Duhamel Trait Arb. Fr. 2:228, Pl. LIV. 1768. 2. Leroy Dict. Pom. 2:287, fig. 1869.

Oak-Leaved Imperial. 3. Downing Fr. Trees Am. 822. 1869.

Impériale. 4. Hogg Fruit Man. 596. 1884.

The origin of this pear is unknown but it was propagated by the Chartreux Monks of Paris in 1752. The tree is very vigorous and hardy and the leaves are singular in that, due to their peculiar indenting and puckering, they have the appearance of being sinuated like those of the oak. Fruit large, ovate, irregular, mammillate at the summit and always having one side larger than the other, dull yellow, covered with large reddish dots; flesh whitish, coarse, semi-breaking, juicy, gritty at center, sugary, almost without perfume; first for cooking, third for dessert; Feb. to May.

Incommunicable. 1. Lindley Guide Orch. Gard. 376. 1831. 2. Mag. Hort. 9:131. 1843.

Flemish. In a list of pears grown in France and the Netherlands sent by Joseph Parmentier to the London Horticultural Society in 1824. Fruit above medium, pyramidal and compressed toward the stalk, pale grass-green, thickly sprinkled with small gray-russety specks; stem short, stout, inclined; flesh yellowish-white, tinged near the core with a light shade of orange, a little gritty, melting, juicy, saccharine, with a slight musky perfume; latter half of Oct.

Incomparable de Beuraing. 1. Guide Prat. 97. 1876.

A French pear, presumably, published first by Grégoire and on trial in the trial-orchard of Messrs. Simon-Louis in 1876. Fruit very large; flesh fine, melting, juicy; of rather good quality; Nov.

Indian Queen. 1. Mass. Hort. Soc. Rpt. 32. 1870. 2. Am. Pom. Soc. Rpt. 66. 1875.

Exhibited by Henry McLaughlin, Bangor, Me., before the Massachusetts Horticultural Society in 1870. Fruit rather large, long-pyriform, greenish-yellow with a brown cheek; flesh coarse, semi-melting, sweet, not rich, insipid; good for market only; Sept.

Infortunée. 1. Mas. Pom. Gen. 3:69, fig. 131. 1878.

Said to have been shown at the Exhibition of Gotha, Ger., in 1857. Fruit medium, turbinate-ovoid, ordinarily regular in contour; skin rather thick, clear green spotted with gray specks, round, small, numerous; at maturity the basic green becomes a dull pale yellow and golden on the side next the sun; flesh yellowish, semi-fine and melting, gritty round the core; juice sufficient and sweet; second; Aug.

Ingénieur Wolters. 1. Guide Prat. 94. 1895.

Sent out by M. Daras de Naghin, Antwerp, Bel. Fruit medium; flesh fine, very sugary, perfumed; first; Oct.

Innominée. 1. Prince Pom. Man. 2:213. 1832. 2. Kenrick Am. Orch. 155. 1832.

Raised by Van Mons who in 1831 sent cions of it to the Massachusetts Horticultural Society. Fruit over 4 inches in length and nearly 3½ in breadth, rather pyramidal, swollen at the middle; skin light green, mottled with pale fawn color, partially yellow at maturity; flesh delicate, melting, sweet, and full of a pleasant odor; good; between summer and autumn.

International. 1. Guide Prat. 94. 1895.

Reported in the trial orchards of Messrs. Simon-Louis at Metz, Lorraine, in 1895. Fruit medium; first; Dec. to Feb.

Iris Grégoire. 1. Mag. Hort. 23:155. 1857. 2. Leroy Dict. Pom. 2:290, fig. 1869.

A seedling raised by Xavier Grégoire, Jodoigne, Bel., it fruited for the first time in 1853. Fruit variable in size, sometimes below medium, long-conic, swelled at base, bossed, and corrugated at apex, a clear golden-yellow, finely dotted and streaked with gray, washed with fawn at either pole; flesh white, semi-fine and melting, rather dry and gritty; juice insufficient, sweet, having a pleasant aroma; second or even third when especially deficient in juice; Nov. and Dec.

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

A seedling raised by S. A. Shurtleff, Brookline, Mass.; it fruited first in 1866. Fruit medium, pyriform, light green blushed with red on the side next the sun; flesh white, juicy, sprightly, agreeable; Oct.

Isabelle de Malèves. 1. Guide Prat. 97. 1876. 2. Mas Pom. Gen. 5:81, fig. 329. 1880.

This pear is No. 43 in Les fruits du jardin Van Mons by M. Bivort but is stated by Mas to have been obtained by Grégoire, Jodoigne, Bel. Fruit small or nearly medium, fig-like in form, i. e., ovate-conic, regular in contour, a lively green speckled with gray dots, some russet around each pole; at maturity the green becomes yellowish; flesh whitish, melting, juicy, vinous, refreshing; first; end of July and early Aug.

Island. 1. Field Pear Cult. 273. 1858. 2. Downing Fr. Trees Am. 788. 1869.

Originated with Cornelius Bergen on Bergen Island adjoining Long Island about 1848. Fruit medium, short-pyriform inclining to turbinate, often turbinate or Bergamot-shaped, pale yellow, netted, sprinkled, and patched with russet, covered thickly with small brown spots and slightly shaded with crimson where exposed to the sun; flesh white, a little granular, juicy, melting, with a sprightly, perfumed, somewhat aromatic flavor; very good; Sept. and Oct.

Italienische Winterbergamotte. 1. Dochnahl Führ. Obstkunde 2:74. 1856.

Italy, 1819. Fruit medium, turbinate, slightly bossed, light green changing to yellowish-green, often blushed with brown, speckled with numerous fine, brown dots; flesh yellowish, coarse-grained, juicy, melting and sweet; third for the table, first for kitchen; Apr. and May.

Ives. 1. Field Pear Cult. 273. 1858. 2. Downing Fr. Trees Am. 788. 1869.

Raised by Dr. Eli Ives, New Haven, Conn. Fruit small to medium, rather globular, greenish, brownish-red cheek; flesh melting, sugary, juicy; good; Sept.

Ives August. 1. Downing Fr. Trees Am. 788. 1869.

Raised by Dr. Eli Ives. Fruit medium, oblong-obtuse-pyriform, green, with a brownish-red cheek; flesh greenish-white, semi-melting, juicy, rather astringent; good; Aug.

Ives Bergamotte. 1. Field Pear Cult. 273. 1858. 2. Downing Fr. Trees Am. 788. 1869.

Originated by Dr. Eli Ives. Fruit medium or small, globular, greenish-yellow with some traces of russet; flesh rather coarse, buttery, melting, juicy, vinous; good; Sept.

Ives Seedling. 1. Field Pear Cult. 273. 1858. 2. Elliott Fr. Book 392. 1859.

Raised by Dr. Eli Ives. Fruit nearly medium, rather globular, greenish-yellow, shaded with crimson; flesh whitish, coarse and granular, melting, juicy, with a refreshing sugary flavor, perfumed; good; Sept.

Ives Virgalieu. 1. Field Pear Cult. 273. 1858. 2. Elliott Fr. Book 392. 1859.

Raised by Dr. Eli Ives. Fruit below medium, pyriform, greenish blushed with dull crimson; flesh whitish, granular, juicy, sweet, vinous, buttery and melting; good to very good; Oct.

Ives Winter. 1. Downing Fr. Trees Am. 575. 1857. 2. Ibid. 789. 1869.

Raised by Dr. Eli Ives. Fruit medium, depressed-pyriform, yellowish, sprinkled with russet spots; flesh white, coarse, granular; cooking; Dec.

Ives Yale. 1. Downing Fr. Trees Am. 789. 1869.

Raised by Dr. Eli Ives. Fruit medium, globular, mammillate at base of stem, dull greenish-yellow, blushed with brownish-crimson in the sun; flesh greenish-white, moderately juicy; good; early Aug.

Jablousky. 1. Dochnahl Führ. Obstkunde 2:28. 1856.

Originated at Wittenberg, Ger., in 1799. Fruit small, nearly round, symmetrical; skin smooth and polished, greenish-yellow turning to light waxy yellow, often slightly blushed; flesh semi-melting and rather coarse, having a musky aroma; second for the table, first for culinary uses, first for market; Sept.

Jackson. 1. Downing Fr. Trees Am. 512. 1857. 2. Elliott Fr. Book 392. 1859.

Origin, New Hampshire. Fruit medium, obovate, short-pyriform, pale yellow, somewhat russeted; flesh white and juicy, brisk, vinous; good to very good; Sept.

Jackson Elizabeth. 1. Downing Fr. Trees Am. 789. 1869.

Originated with S. S. Jackson, Cincinnati, Ohio. Fruit medium, globular-obovate-pyriform, greenish-yellow, tinged with crimson on the sunny side and thickly dotted with russet; flesh whitish, juicy, melting, sweet, pleasant and slightly aromatic; good to very good; Sept.

Jacqmain. 1. Leroy Dict. Pom. 2:292, fig. 1869.

From Simon Bouvier, Jodoigne, Bel., about 1835. Fruit above medium, long-turbinate, obtuse, swelled at middle circumference, smaller on one side than the other; skin rugose, thick, greenish, dotted with clear gray and sometimes vermilioned on the side exposed to the sun; flesh greenish-white, coarse, semi-breaking, gritty; juice sufficient, sugary without any pronounced perfume; third; Oct.

Jacques Chamaret. 1. Leroy Dict. Pom. 2:293, fig. 1869.

From the last seed beds made at Laval, France, in 1837 or 1838 by Léon Leclerc. Fruit above medium, turbinate, slightly obtuse, mammillate at base, bossed at summit, clear yellow, dotted and stained with russet; flesh white, fine, semi-melting, watery, rather granular at center; juice abundant, sweet, very sugary and perfumed; first; Nov.

Jacques Mollet. 1. Guide Prat. 97. 1876.

Published by Boisbunel in 1866. Fruit medium or large, oblong; first; Nov. to Feb.

Jakobsbirne. 1. Dochnahl Führ. Obstkunde 2:15. 1856.

Reported from Wetterau. Fruit medium, long, green, changing to yellow, some brown-russet and very fine dots; flesh very sugary, balsamic, mild and tender; first for dessert, domestic and market uses; Sept.

Jalousie. 1. Duhamel Trait. Arb. Fr. 2:211, Pl. XLVII, fig. 3. 1768. 2. Hogg Fruit Man. 596. 1884.

This is one of the oldest French pears, having been mentioned by the naturalist Daléchamp before 1586 and thought by him to have come from the Romans. Merlet mentioned it in 1667. Fruit rather large, obovate and sometimes obtuse-pyriform; skin rough to the touch, yellowish-green, very much covered with cinnamon-colored russet, ruddy on the sun-exposed side, and singularly marked with conspicuous, lighter-colored specks, which are slightly raised; flesh white, melting, juicy, sugary, sourish, having a pleasant flavor; hardly first class; Oct.

Jalousie de la Réole. 1. Guide Prat. 97. 1876.

Fruit medium; flesh fine, very melting, very sugary; delicious; Nov. to Jan.

Jalousie Tardive. 1. Leroy Dict. Pom. 2:297, fig. 1869.

Origin unknown, but it was among the first trees planted in the garden of the Horticultural Society of Maine-et-Loire, Fr., on its creation in 1833. Fruit large, variable, long-turbinate, more or less obtuse, or very long-ovate, bossed and contorted, depressed at both poles, clear russet extensively washed with red-brown; flesh breaking; first for cooking; Feb. and Mar.

Jalvy. 1. Leroy Dict. Pom. 2:299, fig. 1869.

Fruit above medium, long, slightly obtuse, swelled at the middle, contracted at both ends especially at the summit; skin rough to the touch, yellowish-green, dotted and reticulated with gray, washed with clear brown-russet on the side next the sun and bearing some black stains; flesh whitish, fine, semi-melting, free from grit, but apt to rot quickly; juice abundant, refreshing, sugary; second; Jan.

Jaminette. 1. Kenrick Am. Orch. 195. 1832. 2. Pom. France 3:No. 116, Pl. 116. 1865.

From a seedling in the garden of M. Pyrolle early in the nineteenth century. Fruit medium, turbinate-obtuse, pale yellowish-green, dotted and reticulated all over with gray-russet; flesh yellowish, semi-fine and semi-melting, very juicy, sugary, vinous and aromatic on light soils, but insipid and without perfume on clayey and humid land; first; Nov. to Jan.

Jansemine. 1. Gard. Chron. 271. 1865. 2. Leroy Dict. Pom. 2:302, fig. 1869.

The origin of Jansemine is unknown but it has been cultivated in the neighborhood of Bordeaux for some 300 years. Fruit below medium or rather small, short-turbinate or globular-conic, grass-green, dotted with gray-russet and clouded with clear maroon on the side of the sun; flesh greenish-white, semi-fine, granular at the center, slightly breaking, juicy, sugary and pleasantly perfumed; rather good, but not first; July.

Japan. 1. Horticulturist 23:71, fig. 34. 1868.

Raised by Gideon Ross, Westfield, N. J., from seeds found in the trunk of his nephew who died on his way from Japan. Fruit medium, oblate; skin rough, reddish-russet-yellow with large light-colored specks; flesh coarse, gritty, firm, with a consistence and flavor much like that of a delicate quince; of no value for dessert; Oct. to Feb.

Japan Golden Russet. 1. Thomas Am. Fruit Cult. 770. 1903.

Golden Russet. 2. Cornell Sta. Bul. 332:482, fig. 162. 1914.

Canners Japan. 3. Huntsville Nurs. Cat. 5. 1915.

Said to closely resemble Gold Dust and Japan Wonder. Tree very hardy and a young bearer, often blossoming the first year and setting the fruit the second. Fruit large to medium, apple-shaped, rather flat, regular, light lemon-yellow, with many fine dots, russeted, especially about the stem; flesh juicy, aromatic, slightly sweetish; poor; texture coarse; Oct.

Japan Wonder. 1. Cornell Sta. Bul. 332:483. 1913.

Japanese, introduced to this country by Doctor Whitaker, who says of it: “the fruit is rather flat, large, apple-like; color light yellow, with many white dots covering the entire surface; flesh white, brittle, juicy, poor in quality. Tree an open grower.”

Japanese Sand. 1. Cornell Sta. Bul. 332:483. 1913.

Fruit medium, apple-shaped, lemon-yellow, with russet dots; flesh hard, flavor much like Daimyo; poor; late Oct.

Jargonelle d’Automne. 1. Guide Prat. 97. 1876.

On trial with Messrs. Simon-Louis at Metz, Lorraine, in 1876. Fruit medium, fusiform, long, yellow, sometimes washed with red; flesh very fine, very melting and juicy; excellent; Oct. and Nov.

Jaune Hâtive. 1. Guide Prat. 282. 1876. 2. Duhamel Trait. Arb. Fr. 2:244. 1768.

Gelbe Frühbirne. 3. Dochnahl Führ. Obstkunde 2:41. 1856.

French. Fruit small, pyriform, flattened at the lower end, obtuse at the apex, yellow-green; flesh white, coarse, sprightly, slightly perfumed; juice deficient; of value only on account of its early season; July.

Jaune de Merveillon. 1. Mas Pom. Gen. 7:189, fig. 581. 1881.

An old French variety. Fruit very small, turbinate, pale green, free from dots or marks, changing at maturity to pale yellow, golden on the side next the sun; flesh white, tinted with yellow beneath the skin, fine, semi-breaking, possessing sufficient juice, sugary, and refreshing, with an agreeable perfume of musk; good; beginning of July.

Jean Baptist. 1. Dochnahl Führ. Obstkunde 2:61. 1856. 2. Leroy Dict. Pom. 2:305, fig. 1869.

A seedling raised at Ath, Hainaut, Bel.; first described in 1833. Fruit large, obtuse-conic; skin rough, grass-green, spotted with clear brown and stained with gray-russet; flesh yellowish, semi-melting and semi-fine, juicy, sugary, scented and delicate; second for the table, first for culinary purposes; Oct. and Nov. (Leroy); Jan. and Feb. (Dochnahl).

Jean-Baptiste Bivort. 1. Ann. Pom. Belge 6:45, fig. 1858. 2. Downing Fr. Trees Am. 780. 1869.

Originated at Geest-Saint-Rémy in 1847. Fruit rather large, regular turbinate, bright green becoming partially yellow at maturity, marked and dotted with gray-russet; flesh white, melting, buttery, juicy, sugary and highly aromatic; Nov.

Jean-Baptiste Dediest. 1. Mas Pom. Gen. 6:23, fig. 396. 1880.

Obtained by M. Xavier Grégoire, Jodoigne, Brabant; first reported in 1839. Fruit medium, globular; flesh fine, juicy, sugary; good; spring until July.

Jean Cottineau. 1. Guide Prat. 97. 1876. 2. Ibid. 68. 1895.

On trial in the orchards of Messrs. Simon-Louis, Metz, Lorraine, in 1876 and rated by them in 1895 as a third-class summer pear. Fruit medium, globular, yellowish-green, spotted with red on the sun-exposed side; flesh white, sugary; good; mid-Aug.

Jean Laurent. 1. Guide Prat. 97. 1876. 2. Ibid. 94. 1895.

On trial with Messrs. Simon-Louis at Metz in 1895. Tree of remarkable fertility; suitable for large orchards. Fruit small or medium; flesh breaking; first for culinary purposes; Dec. to June.

Jean Sano. 1. Guide Prat. 94. 1895.

Sent out by M. Daras de Naghin, Antwerp, Bel., and on trial in the orchards of Messrs. Simon-Louis, Metz, Lorraine, in 1895. Fruit medium or rather large; flesh semi-fine, very sugary and aromatic; Nov. and Dec.

Jean de Witte. 1. Mag. Hort. 7:286. 1841. 2. Leroy Dict. Pom. 2:307, fig. 1869.

Passe Colmar François. 3. Ann. Pom. Belge 8:7, fig. 1860.

Raised at Brussels early in the nineteenth century by M. Witzthumb, director of the Botanical Garden. Fruit below but sometimes up to medium, globular or turbinate, irregular, surface bossed and undulated, greenish, dotted and marbled with a more or less gray-russet; flesh white, semi-fine, melting, extremely juicy, sugary, perfumed, with a buttery flavor, quite delicious; first; Dec.

Jeanne. 1. Guide Prat. 94. 1895.

On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1895, having been received by them from M. Daras de Naghin, Antwerp, Bel. Fruit large or very large, oblong-obovate; flesh semi-melting, nearly breaking, juicy, sugary and aromatic; Nov.

Jeanne d’Arc. 1. Rev. Hort. 518, fig. 1904.

Obtained by A. Sannier, Rouen, Fr., from a seedling of Beurré Diel fertilized with the Doyenné du Comice. Placed in commerce in 1893, and recommended by the Pomological Society of France ten years later. Fruit large, obtuse, rather of the aspect of the Duchesse d’Angoulême; skin slightly rough, pale lemon-yellow, tinted with rose on the side exposed to the sun, speckled with rose, some marks of fawn color; flesh white, granular about the core, fine, melting, very juicy, saccharine, acidulous, agreeable, only slightly perfumed; good; Oct. and Nov.

Jefferson. 1. Downing Fr. Trees Am. 791. 1869. 2. Am. Pom. Soc. Rpt. 119. 1873.

In a Report from Georgia to the American Pomological Society in 1873, P. Barry wrote of a Jefferson pear as a native of Alabama and an early summer fruit. Downing gives the following description of a pear of the same name originating in Mississippi. Fruit large, roundish-obtuse-pyriform, straw-color, shaded with red in the sun, and dotted with small green dots; flesh white, not juicy, sweet, coarse, decays quickly at core, not highly flavored; Aug.

Jersey Gratioli. 1. Hogg Fruit Man. 598. 1884. 2. Bunyard Handb. Hardy Fr. 182. 1920.

In the Island of Jersey this is known as the Gratioli and was at the beginning of the nineteenth century grown in England under that name. But as Gratioli is the Italian name of Bon Chrétien d’Été, the name was changed in England to “Jersey Gratioli.” Fruit above medium, globular-obovate, greenish-yellow, covered with large, rough, russet spots, tinged with pale brown next the sun; flesh yellowish-white, very melting, rich, sugary, vinous, sprightly; a dessert pear of the highest excellence.

Jerusalem. 1. Parkinson Par. Ter. 593. 1629.

“The peare of Jerusalem, or the stript pear, whose barke while it is young, is as plainly seene to be stript with greene, red, and yellow, as the fruit it selfe is also, and is of a very good taste: being baked also, it is as red as the best Warden, whereof Master William Ward of Essex hath assured mee, who is the chiefe keeper of the King’s Granary at Whitehall.”

Jeschil Armudi. 1. Kenrick Am. Orch. 133. 1841.

A Turkish variety, probably of small value. Fruit medium, pyriform, greenish-yellow; flesh sweet, perfumed; mid-season.

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

Originated with Captain Bankhead near Edgewood, Mo., about 1860. Said to be productive and not to have blighted.

Jewess. 1. Leroy Dict. Pom. 2:311, fig. 1869. 2. Hogg Fruit Man. 598. 1884.

From a seedling raised by Major Espéren, Mechlin, Bel., and so named because the tree grew on a wall fronting the Rue des Juifs (street of the Jews). It first fruited in 1843. Fruit medium, ovate, always a little bossed and more swelled on one side than on the other, uniformly pale yellow, dotted, veined, and mottled with gray-russet and often slightly roseate on the side next the sun; flesh yellowish, buttery, melting, very juicy, sugary and rich; first; Nov. to Feb.

John Cotton. 1. Mass. Hort. Soc. Rpt. 32. 1862. 2. Ibid. 45. 1866.

A seedling raised by S. A. Shurtleff, Brookline, Mass., and fruited in 1862. Fruit below medium, turbinate, green; flesh fine-grained, slightly acid; good market pear, ripens well and bears abundantly; Sept.

John Griffith. 1. Downing Fr. Trees Am. 791. 1869.

Originated in Westchester Co., N. Y. Fruit medium, globular-obovate-obtuse-pyriform, greenish-yellow, with numerous brown dots, nettings and patches of russet; flesh whitish, coarse, wanting in juice, melting, sweet, pleasant; good; Sept.

John Monteith. 1. Hogg Fruit Man. 598. 1884.

A good quality pear esteemed highly in Perthshire, Scotland. Fruit medium, angular toward the calyx where it becomes rather foursided; skin bright green changing to yellowish-green at maturity; flesh greenish-yellow, melting, buttery, sweet and pleasantly flavored; good.

John Williams. 1. Am. Pom. Soc. Rpt. 111. 1873. 2. Ibid. 37, 136. 1875.

An old American variety but not propagated until about 1870. In 1875 it was reported to be the best winter pear for Tennessee. Fruit large, pyriform, clear yellow washed with red; flesh white, very juicy, sugary, vinous and perfumed; good; Nov. and Dec.

Johonnot. 1. Kenrick Am. Orch. 177. 1832. 2. Mag. Hort. 13:484, fig. 40. 1847.

Raised by George S. Johonnot, Salem, Mass., and first came unto bearing about 1823. Fruit medium, globular-obovate, irregular, swollen on one side, hardly tapering to the stem; skin slightly rough, very thin, pale greenish-yellow, partially covered with dull russet, and a little browned on the sunny side; flesh white, coarse, melting and very juicy, rich, brisk, with a delicious, musky aroma; core large and slightly gritty; good; Sept.

Joie du Semeur. 1. Guide Prat. 94. 1895.

Issued from a seed bed of Joséphine de Malines, which fruit it resembles in size and form, and was disseminated by M. Daras de Naghin, Antwerp, Bel. Flesh fine, melting, saccharine and aromatic; Nov.

Jolie Lille de Gust. 1. Downing Fr. Trees Am. 792. 1869.

Belgian. Fruit small, globular, acute-pyriform, pale yellow shaded with crimson; flesh white, coarse, dry; of no value except for its beauty; Sept.

Joly de Bonneau. 1. Guide Prat. 97. 1876. 2. Hogg Fruit Man. 599. 1884.

First published by de Jonghe. Fruit medium or above, curved obovate, pale green, strewed with spots and veins of brown-russet; flesh reddened, or white with a pink tinge, fine, melting, juicy, sugary, vinous; first; Dec.

Jonah. 1. Mag. Hort. 15:70. 1849.

Known early in the last century in the city of New Haven, Conn., and said to be one of the parents of Howell. Fruit, “a very hard and tough winter pear, producing enormous crops every year that seldom becomes mellow and fit for dessert fruit, but when it does, it is very good, being full of rich, subacid, slightly astringent juice.”

Jones. 1. Downing Fr. Trees Am. 515. 1857. 2. Ibid. 79, fig. 1869.

Originated at Kingsessing, near Philadelphia. Fruit medium or below, pyriform, broad at calyx, tapering to the stem which meets it by a fleshy junction; yellow shaded with russet, bright cinnamon on the sunny side; flesh coarse, granular, buttery, sugary, brisk and vinous; very good; were it a little larger would be one of the most valuable; Oct.

Joseph Lebeau. 1. Guide Prat. 97. 1876.

Originated by Dr. Nelis. Fruit large; flesh melting; first; Mar. and Apr.

Joseph Staquet. 1. Leroy Dict. Pom. 2:309, fig. 1869. 2. Downing Fr. Trees Am. 793. 1869.

Obtained by Bivort from a seed bed made at Fleurus, Bel., in 1844. Fruit medium, often smaller, pyriform, somewhat obtuse; skin fine, tender, dull green passing to dark yellow, dotted, veined and stained with fawn; flesh whitish, fine, melting; juice sufficient, sugary, with a rather delicate aroma; second; end of Aug. and early Sept.

Joséphine de Binche. 1. Guide Prat. 110. 1876.

Described in 1869. Fruit medium, globular-turbinate, bright yellow ground washed with brown; flesh semi-melting, very juicy, sugary, with an exquisite flavor; first; Nov. and Dec.

Joséphine de Maubrai. 1. Gard. Chron. N. S. 18:183. 1882.

Fruit medium, globular-turbinate; flesh fine, melting, juicy, sugary; first; Nov. to Jan.

Josephsbirne. 1. Dochnahl Führ. Obstkunde 2:166. 1856.

Austrian. Published in 1819. Fruit medium, obtuse-conic, light green turning to yellowish, often somewhat blushed; flesh granular, semi-melting, sweet; third for table, first for kitchen; Sept.

Joyau de Septembre. 1. Rev. Hort. 501, fig. 152. 1897.

Obtained by A. Hérault, Angers, Fr., and first published in 1870. Fruit medium, turbinate, obtuse, curved, golden yellow at maturity, slight greenish near the summit, dotted with gray and often marbled with bronze-russet; flesh white, fine, free from grit, melting, very juicy, sugary, pleasantly acid and perfumed; first; Sept. and Oct.

Judge Andrews 1. Downing Fr. Trees Am. 794. 1869.

Originated in Pennsylvania. Fruit medium, oblong-obovate-pyriform, yellowish, traced and mottled with red in the sun; flesh coarse, breaking, dry; of no value; Sept.

Jules d’Airoles (Grégoire). 1. Mas Pom. Gen. 1:105, fig. 53. 1872.

Raised by M. Xavier Grégoire, Jodoigne, Bel, and first published in 1857. Fruit medium or rather large, spherical but somewhat irregular, often a little bossed or deformed in contour; skin rather firm and rough to the touch, bright green speckled with very numerous, irregular, blackish dots; at maturity the basic green becomes whitish-yellow; flesh white, semi-fine, buttery, melting, gritty at center; juice abundant, sugary, slightly acid and perfumed; good; Oct.

Jules d’Airolles (Leclerc). 1. Leroy Dict. Pom. 2:312, fig. 1869. 2. Hogg Fruit Man. 599. 1884.

Obtained in 1836 by Léon Leclerc, Laval, Mayence, Fr. Fruit rather large, long-conic, greenish-yellow washed with carmine; flesh semi-melting, very sugary, juicy and perfumed; first; beginning of winter.

Jules Blaise. 1. Leroy Dict. Pom. 2:315. 1869. 2. Guide Prat. 73. 1876.

Stated to have been a gain of M. Millet, Nancy, Fr., and to have been known also as the Bonne-Gris de Nancy. Fruit small or medium, pyriform, mottled and dotted all over with fawn; flesh yellowish, buttery, melting, juicy, sugary, perfumed, refreshing; first; Oct.

Jules Delloy. 1. Hogg Fruit Man. 600. 1884.

Fruit rather small, globular-obovate, yellow covered with speckles and network of cinnamon-russet; flesh melting, pasty, flavorless; inferior; Dec.

Julie Duquet. 1. Leroy Dict. Pom. 2:316, fig. 1869.

Originated at Châlons-sur-Marne, Fr., about the year 1860. Fruit medium, globular-oblate, dark yellow stained and dotted with fawn; flesh whitish, breaking, granular; juice sufficient, insipid; third for dessert, second for the cuisine; end of Apr. to end of June.

Julienne. 1. Downing Fr. Trees Am. 340. 1845. 2. Ibid. 794. 1869.

A beautiful and productive fruit and profitable for the market. Fruit medium but varying on different soils, obovate, regularly formed, very smooth, skin fair, clear bright yellow all over; flesh white, rather firm at first, semi-buttery, sweet, moderately juicy, rich, sprightly; should be gathered a few days before ripe and kept in the house; Aug.

Juvardeil. 1. Leroy Dict. Pom. 2:317, fig. 1869.

Originated at Juvardeil, Maine-et-Loire, Fr.; its age is unknown. Fruit below medium though occasionally rather larger, turbinate, regular in form, slightly obtuse, swelled at the base, pale yellow, evenly dotted with russet and slightly tinged with rose on the side next the sun; flesh white, semi-fine and breaking, gritty about the core; juice plentiful, sugary, acidulous and scented; second; Nov. and Dec.

Kaestner. 1. Guide Prat. 97. 1876.

Belgian. Raised by Van Mons. Fruit medium to small, oval, lemon-yellow, without russet, small light brown spots; skin scentless; flesh fine-grained, melting, very juicy, acid, sweet and aromatic; good; Sept.

Kalchbirne. 1. Löschnig Mostbirnen 40, fig. 1913.

A perry pear grown throughout Austria and the Northern Tyrol though under various names. Fruit fairly large to very large, long-pyriform, crooked toward the stalk; skin smooth and shining, green turning lemon-yellow at maturity, with a rather shining red blush, fine green dots; flesh whitish, coarse, very juicy, saccharine, aromatic, rather astringent, slightly acid; among the richest of the wine pears; Sept.

Kalmerbirne. 1. Dochnahl Führ. Obstkunde 2:53. 1856.

Dutch, published 1758. Fruit large, conic, slightly obtuse, yellow flecked with brown; flesh rather tender and succulent, sweet and agreeable; second for table, first for culinary use; Aug.

Kamper-Venus. 1. Oberdieck Obst-Sort. 300. 1881. 2. Mas Pom. Gen. 7:49, fig. 505. 1881.

Camperveen. 3. Leroy Dict. Pom. 1:556, fig. 1867.

Of ancient and unknown origin. The Kamper-Venus has been cultivated in Holland for some centuries and a Dutch writer, De Lacour, writing in 1752, said, as M. Leroy thinks, that “the Romans possessed it and called it the Pear of Venus.” Fruit large, pyriform, obovate, smooth, shining, very pale green, sprinkled with dark brown spots; at maturity the green changes to a beautiful bright lemon-yellow, marbled on the side of the sun with red; flesh white, rather fine, firm, melting; juice abundant, vinous, acidulous, perfumed; first class for kitchen use; winter.

Kathelenbirne. 1. Oberdieck Obst-Sort. 301. 1881.

German. Fruit small, in form of an orange and Bergamot; surface polished, grass-green becoming rather golden, russeted, without any red blush; flesh yellowish-white, juicy, aromatic; best for household use; Oct. and Nov., 6 weeks.

Katy. 1. Pearfield Nursery Cat. 5. 1910.

Said to have originated at New Ulm, Tex., and to be a seedling of Le Conte. It is reported that the tree is a rapid, upright grower, and an early and abundant bearer; and that the fruit resembles Howell in size, shape, and color, and is very juicy, buttery and refreshing, with a pleasant vinous flavor.

Keiser. 1. Lindley Guide Orch. Gard. 377. 1831.

Fruit medium, turbinate, gradually tapering from the middle to the stalk, pale green becoming yellowish-green, thickly sprinkled with small, gray-russety specks, and russet around the stalk; flesh greenish-white, a little gritty, melting, juicy, saccharine, without any particular flavor; keeps some weeks from mid-Oct.; hardy, and bears plentifully upon an open standard.

Kelsey. 1. Horticulturist 23:363, fig. 106. 1868. 2. Downing Fr. Trees Am. 794. 1869.

About 1853 a pear seedling came up in the garden of William Kelsey, Columbus, Ohio, and was named Kelsey. Fruit above medium to large, globular-obovate, surface uneven, dull green becoming yellow at maturity, traces of russet all over the fruit, many small dark green spots; flesh greenish-yellow, melting, sweet, buttery, juicy, vinous, slightly aromatic; good; Oct. to Feb., ripening gradually.

Kennedy. 1. Cal. Bd. Hort. Rpt. 74. 1891. 2. Ragan Nom. Pear, B. P. I. Bul. 126:156. 1908.

Originated by General Bidwell, Rancho Chico, Cal. Fruit globular-oblate, small, russet; flesh tough, gritty; mid-season.

Kentucky. 1. Mich. Sta. Sp. Bul. 27:22. 1904.

Fruit small, turbinate, obovate, yellow, russeted; flesh white, melting, granular, mild; very poor; Sept.

Kenyon. 1. Ia. Hort. Soc. Rpt. 523. 1904.

Originated at McGregor, Iowa, about 1894. Fruit 2 to 2½ inches in diameter, globular, begins to drop in September or October and then apparently of no account, but if picked then and properly cared for until the middle of November or later, changes in color from a dark green to a golden yellow or straw color and is tender, juicy, and sweet, with a very fine flavor.

Kermes. 1. Dochnahl Führ. Obstkunde 2:141. 1856.

Raised by Van Mons, 1827. Fruit medium; gourd-shaped, green becoming yellowish-green, speckled with russet; flesh yellowish-white, semi-melting, full of juice; second for dessert, first for domestic use; Sept.

Kilwinning. 1. Mag. Hort. 9:131 1843. 2. Hogg Fruit Man. 600. 1884.

Fruit medium, oblong, dark green, strewed all over with gray dots, with some patches of russet, brownish-red next the sun, changing at maturity to yellowish-green and a livelier red; flesh yellowish-white, tender, pleasant, with a strong perfume; second; Oct.

King. 1. Downing Fr. Trees Am. 794. 1869.

Originated at Oswego, N. Y. Fruit medium or below, globular-oblate-pyriform, greenish-brown in the sun, with many green and brown dots; flesh whitish, coarse, semi-melting, sweet; good; Sept. and Oct.

King Edward. 1. Leroy Dict. Pom. 2:319, fig. 1869. 2. Hogg Fruit Man. 601. 1884. 3. Bunyard Handb. Hardy Fr. 182. 1920.

An English variety cataloged by the Horticultural Society of London in 1842. Fruit enormous, sometimes 5½ in. long and 3½ wide, pyriform, gradually tapering to the stalk; skin smooth and shining, of a beautiful grass-green changing to yellow, speckled with dark green dots on the shaded side, red on the exposed cheek; flesh yellowish, buttery, melting, very juicy, sweet and acidulous, with a slight rose-water perfume; good for cooking; Sept. to Nov.

King Seedling. 1. Downing Fr. Trees Am. 795. 1869. 2. Thomas Am. Fruit Cult. 770. 1903.

Origin uncertain but probably American. Fruit medium, oblate, uneven, yellowish-green, rough; flesh granular, whitish-green, juicy, sugary, aromatic, perfumed; good; Sept. and Oct.

King Sobieski. 1. Ragan Nom. Pear, B. P. I. Bul. 126:156, 232. 1908.

Fruit medium, obtuse-pyriform, yellow, with red blush; flesh juicy, sweet, perfumed; good; mid-season.

Kirtland. 1. Mag. Hort. 16:112. 1850. 2. Horticulturist 4:476, fig. 409. 1850.

In 1819 Professor Kirtland, Cleveland, Ohio, raised several trees on his farm in Poland, Ohio, of which this is one. Fruit medium, globular-ovate, rich crimson-russet, varying to a dull green; flesh white, fine, melting, juicy, rich, sweet, aromatic; first; Sept.

Klein Landlbirne. 1. Löschnig Mostbirnen 68, fig. 1913.

A perry pear known as Landlbirne in Lower Austria, Green Landlbirne in Upper and Lower Austria, and by other names in Upper Austria and Istria. Fruit small to medium, globular or turbinate and very even in contour, leaf-green changing to greenish-yellow when ripe, densely sprinkled with very fine russet spots; flesh whitish, fine-grained, juicy, astringent, saccharine, acidulous; good for transportation; end of Oct. to Dec.

Kleine Fuchselbirne. 1. Löschnig Mostbirnen 160, fig. 1913.

A pear used for perry in Lower Austria. Fruit small, turbinate to ovate, very regular in contour, yellow when ripe, covered with cinnamon-russet and finely dotted with green specks, some red on the sunny side; flesh white, tolerably fine, juicy, highly saccharine, only slightly astringent, very aromatic; Sept.

Kleine gelbe Bratbirne. 1. Dochnahl Führ. Obstkunde 2:41. 1856.

Rhineland. Reported in Diel in 1812. Fruit small, ovate, pale yellow-green turning to waxy yellow, dotted with fine, green specks; flesh granular, very juicy, sweet; second for table, first for kitchen; Aug.

Kleine gelbe Hessenbirne. 1. Dochnahl Führ. Obstkunde 2:31. 1856.

Hesse, Ger. Reported in 1804 by Diel. Fruit small, pyriform, symmetrical, yellowish light-green changing to lemon-yellow, very fine dots; flesh breaking, white, granular, wanting in juice; first for culinary use; Sept.

Kleine gelbe Maukelbirne. 1. Dochnahl Führ. Obstkunde 2:31. 1856. 2. Mathieu Nom. Pom. 241. 1889.

Hesse, Ger. Published by Diel in 1804. Fruit small, round-ovate, symmetrical, smooth, light green changing to yellowish green, often lightly blushed; flesh snow white, buttery, semi-melting, musky, aromatic; first for the table, household and market purposes; Sept.

Kleine gelbe Sommer-Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:39. 1856.

German. Published by Sickler, 1801. Fruit medium, variable in form, obtuse-conic, greenish-yellow turning to yellow, with very minute green and gray specks; flesh semi-breaking, very white, very sweet; second for table, first for cuisine, good for market; Aug.

Kleine gelbe Sommermuskatellerbirne. 1. Dochnahl Führ. Obstkunde 2:29. 1856.

Petite Bergamotte Jaune d’Été. 2. Mas Pom. Gen. 4:185, fig. 285. 1879.

Nassau. Published by Diel, 1805. Fruit very small, turbinate, shining skin, lemon-yellow, seldom blushed, very finely dotted with light green; flesh yellowish-white, coarse, semi-melting, musky, aromatic; first for household, good for market; mid-July.

Kleine grüne Backbirne. 1. Dochnahl Führ. Obstkunde 2:189. 1856.

German. Published by Diel, 1802. Fruit small, ovate, symmetrical, light green turning to yellow-green, very finely dotted, rather russeted; flesh glutinous, very sugary, aromatic; first for household use; end of Sept. for two weeks.

Kleine Lange Sommer-Muskatellerbirne. 1. Dochnahl Führ. Obstkunde 2:39. 1856. 2. Mathieu Nom. Pom. 241. 1889.

Petite Muscat Long d’Été. 3. Mas Pom. Gen. 4:151, fig. 268. 1879.

Thuringia, Ger., 1798. Fruit small, sometimes ovate-turbinate, sometimes conic-ovate, regular in contour; skin thick and firm, clear green at first, sprinkled with dots of a darker shade changing to lemon-yellow with the dots little visible, orange-red on the side of the sun; flesh white, tinted with yellow, rather fine, semi-buttery, very sugary and musky; moderately good; early Aug.

Kleine Leutsbirne. 1. Mathieu Nom. Pom. 241. 1889. 2. Löschnig Mostbirnen 162, fig. 1913.

A perry pear grown in Upper Austria under the name of Holzbirne and by that of Kleine Leutsbirne and other names in Lower Austria. Fruit below medium, variable in form, mostly long-obtuse-pyriform, gray-green with dark green streaks downward from the stalk, changing to yellow-green when ripe, densely covered with minute dots; flesh whitish, moderately fine, juicy, acidulous, saccharine, unusually astringent; Nov. and Dec.

Kleine Pfalzgrafin. 1. Christ Handb. 563. 1817. 2. Dochnahl Führ. Obstkunde 2:46. 1856.

Petite Comtesse Palatine. 3. Mas Pom. Gen. 4:5, fig. 195. 1878.

Appears to be an ancient and perhaps Roman variety. Reported in Germany in 1794. Fruit small, conic-ovate or ovate-pyriform, water-green dotted with small brown points; flesh yellowish, semi-fine, breaking, gritty near the center; juice sufficient and rich in sugar and perfume; good for the table, and first class for all the purposes of the cook; Sept. and Oct.

Kleine Pfundbirne. 1. Christ Handb. 559. 1817. 2. Dochnahl Führ. Obstkunde 2:186. 1856.

Wetterau, Ger., 1789. Fruit large, globular-turbinate, grass-green changing to yellowish-green, rough, dotted with gray; flesh tender, pleasant, good for household; Oct. to Dec.

Kleine runde Haferbirne. 1. Dochnahl Führ. Obstkunde 2:162. 1856.

Thuringia, Ger., 1804. Fruit small, globular, light green changing to pale lemon-yellow, strongly blushed with dark red, dotted; flesh yellowish-white, coarse-grained, rather astringent, sourish; good for cooking, early Sept.

Kleine schlesische Zimmbirne. 1. Dochnahl Führ. Obstkunde 2:46. 1856.

German. Published 1801. Fruit small, pyriform, yellow-green with vivid red blush, finely dotted with gray and yellow-green; flesh breaking, very aromatic and sweet; second for table, first for cooking; Aug.

Kleine Sommer-Zuckerratenbirne. 1. Dochnahl Führ. Obstkunde 2:31. 1856.

Rhineland, 1805, Dr. Diel. Fruit medium, turbinate, often rather conic, yellow-green turning to lemon-yellow, with dark red blush; flesh gritty, sugary, aromatic; second for dessert, first for kitchen; Sept.

Kleine Zwiebelbirne. 1. Dochnahl Führ. Obstkunde 2:171. 1856.

Reported in Thuringia, 1819. Fruit small, bulbous or globular-turbinate, lemon-yellow, blushed, dotted with gray, splashed with gray-russet; flesh whitish, sweet, firm, breaking, juicy; good for culinary use; autumn.

Kloppelbirne. 1. Dochnahl Führ. Obstkunde 2:8. 1856. 2. Mathieu Nom. Pom. 242. 1889.

Hesse, Ger. Reported by Diel, 1805. One of the Volemas. Fruit medium, almost round, yellowish-white, changing to lemon-yellow with pale blush; flesh breaking, aromatic, juicy, perfumed; second for table, first for cooking; Dec.

Knabenbirne. 1. Dochnahl Führ. Obstkunde 2:32. 1856.

German. Published by Diel, 1805. Fruit medium, turbinate, swelled, sides unequal; skin polished, light green changing to greenish yellow, often has a dark blush, green dots; flesh granular, very juicy, sweet and acid; second for dessert, first for household; end of Aug.

Knausbirne. 1. Dochnahl Führ. Obstkunde 2:172. 1856. 2. Mathieu Nom. Pom. 242. 1889. 3. Löschnig Mostbirnen 42, fig. 1913.

A perry pear grown under a variety of names in Austria and Germany. Fruit large, obtuse-pyriform, sides unequal, greenish light-yellow, washed and streaked with reddish-brown; flesh yellow-white, breaking, astringent, saccharine, with little flavor or aroma; third for the table, but good for cooking use, perry or drying; end of Sept.

Knechtchensbirne. 1. Dochnahl Führ. Obstkunde 2:2. 1856.

Thuringia, Ger., 1797. Fruit small, round pear-shaped, yellow, russet dots, blushed; flesh firm, insipid; good for cooking; Aug. and Sept.

Knight. 1. Mag. Hort. 13:449. 1847. 2. Downing Fr. Trees Am. 796. 1869.

Raised by William Knight of Cranston, R. I., and first exhibited before the Massachusetts Horticultural Society in 1835. Fruit medium, oblate-pyriform, yellowish pale-green with grayish specks; flesh melting, juicy, sweet, rich, aromatic; Sept. and Oct.

Knollbirne. 1. Löschnig Mostbirnen 186, fig. 1913.

A perry pear of Swiss origin introduced into Austria about 1885. Fruit medium to rather large, long-ovate; skin leaf-green turning to yellow-green at maturity, half the fruit on the sun-exposed side often being a dark brown-red; flesh yellowish-white, coarse, very juicy, saccharine and astringent; good for transporting; Oct. and Nov.

Knoops Simmtbirne. 1. Guide Prat. 98, 283. 1876. 2. Mathieu Nom. Pom. 242. 1889.

Poire Canelle. 3. Mas Pom. Gen. 7:143, fig. 552. 1881.

Origin uncertain, possibly Dutch. Dr. Diel received it from Harlem under the name of Franse Canneel-Peer. Knoop described under the name Fondante de Brest, a variety to which he gave the synonym Franse Canneel-Peer, but it is not the Fondante de Brest of Duhamel and other French authors. Fruit medium, nearly short-conic, and sometimes conic and somewhat pyriform; skin fine and thin, clear green sown with numerous small, brown dots changing to dull yellow; flesh white, slightly tinted with yellow, buttery or semi-buttery, gritty around the core, juice sufficient, sweet and perfumed; good for eating raw and very good for cooking; Sept.

Kolmasbirne. 1. Löschnig Mostbirnen 164, fig. 1913.

An Austrian perry pear. Fruit small, globular or longish-pyriform, smooth, shining, dirty greenish-yellow, golden on the sun-exposed side, dotted with red; flesh yellowish-white, coarse, very juicy, saccharine, astringent; late Sept.

Kolstuck. 1. Mas Pom. Gen. 6:113, fig. 441. 1880.

Koolstock. 2. Ragan Nom. Pear, B. P. I. Bul. 126:158. 1908.

Origin unknown. Reported on trial at the Experiment Station, Agassiz, B. C, in 1900. Fruit medium or nearly medium, obtuse-conic-pyriform, rather like Calebasse in form, often a little irregular in contour, clear green on which, in parts, are visible very small specks of gray-black; at maturity the basic green changes to pale yellow and the cheek exposed to the sun is extensively washed or flamed with bright vermilion; medium early.

König Karl von Württemberg. 1. Mathieu Nom. Pom. 242. 1889. 2. Lucas Tafelbirnen 239, fig. 98. 1894.

Roi Charles de Wurtemberg. 3. Guide Prat. 61. 1895.

Obtained about 1886 by Herr Müller, gardener to the King of Württemberg. Fruit large to very large, oval, bossed, obtuse, pale yellow, speckled with russet and brown dots; flesh fine, nearly melting, agreeably perfumed, juicy, good for dessert and is decorative for the table; Oct. and Nov.

Königliche Weissbirne. 1. Dochnahl Führ. Obstkunde 2:35. 1856.

Holland, 1804. Fruit medium, obtuse-conic, rounded at the apex, regular; skin shining, smooth, light green turning to greenish-yellow, green dots; flesh breaking, white, sweet, aromatic, fairly melting; second for dessert, first for cuisine; early Sept.

Königsbirne. 1. Dochnahl Führ. Obstkunde 2:142. 1856.

North German, 1773. Fruit large, sides unequal, smooth, light green turning to yellow, dotted with fine gray; flesh breaking, tender, sweet; second for table, first for household; Aug. and Sept.

Konstanzer Langler. 1. Löschnig Mostbirnen 44, fig. 1913.

A perry pear grown in the Voralberg, Austria, and in Bavaria, Baden and other parts of Germany. Fruit medium to large, long-pyriform, greenish, speckled with brownish-red dots and patches of russet; flesh greenish-white, juicy, of a saccharine and acidulous flavor; end of Sept.

Kraft Sommer Bergamotte. 1. Mathieu Nom. Pom. 244. 1889.

Bergamotte d’été de Kraft. 2. Guide Prat. 102. 1895.

Fruit small, spherical-oblate, fine, bright yellow; flesh breaking, sugary; end of Aug. and beginning of Sept.

Krauelbirne. 1. Dochnahl Führ. Obstkunde 2:162. 1856.

Reported in Holstein, Ger., 1788. Fruit small, globular, wrinkled and uneven; flesh granular, sweet, wanting in juice; third for dessert, good for culinary use; Nov. to Whitsuntide.

Kreiselförmige Flegelbirne. 1. Dochnahl Führ. Obstkunde 2:5. 1856.

Upper Hesse, Ger., 1806. Reported by Diel. Fruit large, turbinate, entirely covered with russet, with very dark dots, breaking, fragrantly scented; first for household; Jan.

Kriegebirne. 1. Dochnahl Führ. Obstkunde 2:2. 1856.

Switzerland, Schwaben, published 1804. Fruit small, globular, yellow-green, shining, dark blush with gray specks; first for household and market; Oct.

Krivonogof. 1. Can. Hort. 27:291. 1894.

Originated in the Province of Toula, Russia. Tree very hardy. Fruit of good quality.

Krockhals. 1. Dochnahl Führ. Obstkunde 2:101. 1856.

Nassau, 1806. Published by Diel. Fruit medium, pyriform, bent or acutely sloping, lemon-yellow, cinnamon-russeted, often having a dark blush, heavily dotted; flesh rather white, granular, buttery, melting, juicy and extremely aromatic; first for table and cooking; Nov. and Dec.

Krull. 1. Mo. Hort. Soc. Rpt. 36, 112. 1890. 2. Budd-Hansen Am. Pom. Man. 2:252. 1903.

Krull Winter. 3. Mo. Hort. Soc. Rpt. 330. 1888.

Originated on the farm of Mr. Krull, St. Charles, Mo., about 1808, and brought to notice by C. T. Mallinckrodt in 1888. Fruit type of Lawrence, medium, obovate-obtuse-pyriform, green with a tinge of yellow; stem short, thick, in a shallow cavity; calyx open, in a shallow basin; flesh yellowish, firm, granular, tough, rather dry, sweet, flat; poor to above; keeps into winter.

Krummgestielte Feigenbirne. 1. Dochnahl Führ. Obstkunde 2:191. 1856.

Saxony, 1807. Fruit medium, pyriform, thick-skinned, yellow-green with brown blush and rather rust-colored on the side next the sun, speckled with very fine dots; flesh yellowish-white, glutinous, very sweet, wanting in flavor; third for dessert, first for domestic use; Oct.

Kuhfuss. 1. Mathieu Nom. Pom. 245. 1889.

Pied-de-Vache. 2. Mas Pom. Gen. 4:35, fig. 210. 1879.

The origin of this pear, probably German, is not definitely known, but according to Oberdieck it was cultivated in almost all the large gardens of Hanover, and bore the name of Pfundbirn or Pound Pear at Hildesheim, Göttingen and Cassel. Fruit large, globular-turbinate; skin rather thick, of an intense green, speckled with dots of a darker shade, the green turning to yellow at maturity; flesh white, tinted with green, coarse, semi-melting; juice abundant, saccharine, acidulous and refreshing; good; Aug.

Kurskaya. 1. Neb. Hort. Soc. Rpt. 30. 1890.

Introduced from Russia in 1879. Fruit oblong-obtuse-pyriform, brownish-green changing partially to deep yellow when fully ripe; stem set in a narrow, shallow depression; calyx open in a rather wide, smooth basin; flesh nearly white, tender, not very juicy, nearly sweet; fair; Oct.

L’Inconnue Van Mons. 1. Mag. Hort. 17:67. 1851. 2. Hogg Fruit Man. 596. 1884.

Unbekannte Von Mons. 3. Oberdieck Obst-Sort. 334. 1881.

Fruit large, pyriform, rough to the touch, greenish-yellow, covered with large gray dots and patches of cinnamon-russet; flesh yellowish, firm, very juicy, rich and sugary, with an agreeable aroma; first; Feb.

L’Inconstante. 1. Mas Pom. Gen. 5:63, fig. 530. 1880.

Inconstant. 2. Downing Fr. Trees Am. 788. 1869.

A seedling raised either by Van Mons or by his successor, Bivort. Fruit medium, conic or conic-pyriform, a little variable in form; skin thin, tender, pale green, sprinkled with very small and inconspicuous dots of gray fawn; on ripening the basic green changes to clear yellow, often preserving a green tint on the side next the sun, sometimes tinted with light red; flesh whitish, semi-fine, very melting, rather granular near the core; juice abundant, saccharine and more or less perfumed; good; Oct.

La Béarnaise. 1. Guide Prat. 94. 1895.

Obtained by P. Tourasse, Pau, Basses Pyrénées, Fr. Fruit above medium or large, well colored; flesh melting, juicy; first; Nov.

La Cité Gomand. 1. Mas Pom. Gen. 3:105, fig. 149. 1878.

Attributed by Van Mons to M. Grégoire, Jodoigne, Bel. Fruit small, short-obtuse-turbinate, usually regular in outline, very clear green, whitish, speckled with very small dots not clearly visible; at maturity the basic color changes to pale yellow, slightly golden or washed with a suggestion of red on the side next the sun; flesh white, rather fine, semi-buttery; juice slightly deficient, sugary, faintly perfumed; second; end of Sept.

La France. 1. Gard. Chron. 3d Ser. 27:350. 1900. 2. Cat. Cong. Pom. Fr. 282, fig. 1906.

Obtained by Claude Blanchet, Vienne, Isere, Fr., about 1864. Fruit medium or rather large, globular-conic, irregular, strongly bossed, greenish, sometimes pale yellow, freely dotted with gray; flesh white, fine or nearly fine, very melting; juice very saccharine, perfumed; very good; Oct. and Nov.

La Moulinoise. 1. Downing Fr. Trees Am. 797. 1869.

A foreign variety, probably French. Fruit large, oblong-pyriform, greenish-yellow, partially netted and patched with russet and thickly sprinkled with brown-russet dots; flesh yellowish, juicy, melting, sweet, slightly vinous; first; Sept.

La Quintinye. 1. Leroy Dict. Pom. 2:570, fig. 1869.

Raised from a bed made in 1846 by M. Boisbunel, a nurseryman at Rouen, Fr.; first published in 1860. Fruit above medium or sometimes less, globular, irregular, bossed, sides unequal, pale yellow, thickly dotted and shaded with gray-russet, and sometimes reddened on the side next the sun; flesh white, fine, semi-melting; juice abundant, saccharine, slightly aromatic but agreeably tart; second and sometimes first when the flesh is well perfumed; Mar. to May.

La Savoureuse. 1. Mas Le Verger 1:25, fig. 19. 1866-73. 2. Downing Fr. Trees Am. 797. 1869.

Probably of German origin. Fruit nearly medium, globular-oblate, intense green with greenish-brown dots; flesh greenish-white, buttery, sweet, fine, agreeably refreshing, perfumed like the Bergamots, a little gritty around the center, third; all winter.

La Solsticiale. 1. Guide Prat. 95. 1895.

Reported on trial in the orchards of Messrs. Simon-Louis at Metz, Lorraine, in 1895. Fruit rather large, elongated, obtuse, yellowish tinted with russet; flesh saffron in hue, semi-breaking, very sugary and strongly perfumed; May to July.

La Vanstalle. 1. Kenrick Am. Orch. 178. 1832.

“Fruit perfectly pyramidal; highly colored with red; of medium size; flesh granulous, becoming insipid, and finally soft; it keeps till the middle of October. I did not find this fruit excellent; it is however, better than the Doyenné, (St. Michael).”

Lacroix. 1. Gard. Chron. 3d Ser. 1:442. 1887.

Published in Revue Horticole in 1887. Fruit medium, regular pyriform, yellow blushed and spotted with red on the exposed side; flesh white, flavor said to be like that of Easter Beurré; Dec. and Jan.

Lady Clapp. 1. Ill. Hort. Soc. Rpt. 178. 1896. 2. Ellwanger & Barry Cat. 17. 1900.

Fruit large, yellow; flesh juicy, melting, vinous; first; Sept., following Bartlett.

Lafayette. 1. Downing Fr. Trees Am. 796. 1869. 2. Mas Pom. Gen. 4:13, fig. 199. 1879.

Originated in Connecticut. Fruit small, globular-pyriform, pale yellow, stained with russet, passing at maturity to lemon-yellow and the russet becoming golden, numerous dots of gray-brown; flesh yellowish, rather fine, melting, slightly gritty at the core, buttery, very juicy, sweet but lacking flavor; medium; Oct.

Lahérard. 1. Leroy Dict. Pom. 2:324, fig. 1869.

Origin uncertain, but attributed to Van Mons. Fruit above medium, ovate, mammillate at summit, sometimes rather elongated but generally more swelled at the middle, thin-skinned, yellow-ochre or greenish-yellow, vermilioned on the face exposed to the sun, dotted with fine specks and stains of gray especially around the calyx; flesh white, fine, melting, juicy, rather granular around the core; juice abundant, very sugary, acid, and having an exquisite savor; first; Oct.

Lammas. 1. Lindley Guide Orch. Gard. 418. 1831. 2. Hogg Fruit Man. 601. 1884.

Originated possibly in the Highlands of Scotland, being recommended for that district by Lindley. Grown also in England. Fruit below medium, pyramidal, regular pale yellow, streaked with red next the sun; flesh melting, tender, juicy, agreeable; good; Aug.

Lämmerbirne. 1. Dochnahl Führ. Obstkunde 2:54. 1856.

German. Franken, Bavaria, 1809. Fruit below medium, ovate-conic, whitish-green; flesh hard, juicy, somewhat aromatic, and sweet and acid; third for table, first for cooking and market; July.

Lancaster. 1. Mass. Hort. Soc. Rpt. 119. 1875.

A seedling grown by T. S. Lancaster, Gloucester, Mass., and exhibited in 1875. Fruit medium, oblong-pyriform, yellow, with brown-russet; flesh coarse, juicy, buttery; hardly good; late autumn.

Landsberger Malvasier. 1. Dochnahl Führ. Obstkunde 2:126. 1856.

Raised by Burchardt at Landsberg, Ger., 1851. Fruit medium, often large, conic, even sides, dark yellow, speckled with russet dots; flesh rather white, buttery, melting; very valuable, first for dessert and market; Nov. and Dec.

Langbirne. 1. Dochnahl Führ. Obstkunde 2:2. 1856. 2. Mathieu Nom. Pom. 245. 1889.

D’Ane. 3. Leroy Dict. Pom. 1:129, fig. 1867.

Switzerland and Germany, 1804; particularly popular in the former country where it is very generally cultivated, and often known as the Étrangle. Fruit medium or above, very long, like Calebasse in form, greenish-yellow turning to lemon-yellow, somewhat blushed, and speckled with dots of greenish-gray; first for culinary use; end of Aug.

Lange gelbe Bischofsbirne. 1. Dochnahl Führ. Obstkunde 2:140. 1856.

Holland, 1804. Fruit medium, oblong; sides unequal; skin smooth, yellowish-green turning to light yellow, sometimes slightly blushed, dotted with yellow; flesh spongy, lacking juice, glutinous, sweet and scented with rose; third for table, first for kitchen and market; end of Aug.

Lange Gelbe Muscatellerbirne. 1. Guide Prat. 98. 1876. 2. Ibid. 68. 1895.

German. Tree vigorous, fertile, resisted the phenomenal frost in Europe 1879-1880. Fruit small, yellow, dotted with carmine; of moderate quality; second half of Aug.

Lange Grüne Winterbirne. 1. Mathieu Nom. Pom. 245. 1889.

Longue Verte d’Hiver. 2. Mas Pom. Gen. 7:137, fig. 549. 1881.

A German variety cultivated especially in Saxony and Thuringia. Fruit medium or nearly so, conic-pyriform, often rather deformed, one side being longer than the other at either end; skin firm, water-green, sprinkled with numerous indistinct dots regularly spaced, the basic green changing to greenish or yellowish-white; flesh white, rather fine, semi-melting; juice plentiful, sweet, sugary, agreeable but wanting in perfume; good; autumn and early winter.

Lange Mundnetzbirne. 1. Dochnahl Führ. Obstkunde 2:112, fig. 1856. 2. Mathieu Nom. Pom. 246. 1889.

Thuringia, 1794. Fruit medium, ventriculous, grass-green turning to greenish-yellow, often faintly blushed, dotted with green; very good for dessert, good for household and market; Aug.

Lange Sommer-Bergamotte. 1. Dochnahl Führ. Obstkunde 2:39. 1856.

Thuringia, 1794. Fruit below medium, long-turbinate, yellow-green turning to whitish-yellow, rough, heavily dotted with brown, slightly russeted, thick-skinned; flesh yellowish-white, breaking, granular becoming glutinous; first for table; Aug.

Lange Wasserbirne. 1. Löschnig Mostbirnen 46, fig. 1913.

This perry pear is found spread throughout Upper and Lower Austria. Fruit medium, long-pyriform, very regular in contour; skin fine, smooth, shining, yellow-green when ripe, very densely dotted with fine spots, some cinnamon-brown russet around the stem and calyx; flesh whitish, coarse-grained, juicy, sweet but insipid and without aroma; Sept.

Langstieler. 1. Dochnahl Führ. Obstkunde 2:171. 1856. 2. Mathieu Nom. Pom. 246. 1889.

Switzerland, Baden and Württemberg, published 1830. Fruit small, pyriform, grass-green, russeted on the side next the sun, gray dots; flesh yellowish-white, fine-grained, tartish; third for the table, first for cider and culinary use; Oct. Suitable for every situation.

Langstielige Pfaffenbirne. 1. Dochnahl Führ. Obstkunde 2:43. 1856.

Germany. Published by Diel in 1825. Fruit medium, pyriform, otherwise conic; skin rough and entirely covered with cinnamon-colored russet, often faintly blushed; second for table; third for household; Sept.

Langstielige Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:141. 1856.

German. Published by Diel, 1833. Fruit medium, long-pyriform or even gourd-shaped, light green changing to light yellow, without russet or red blush, semi-melting, fine, juicy, sweet, with cinnamon flavor; second for dessert, first for culinary use; Nov.

Lansac. 1. Duhamel Trait. Arb. Fr. 2:241, Pl. LVII. 1768. 2. Leroy Dict. Pom. 2:326, 327, fig. 1869. 3. Hogg Fruit Man. 602. 1884.

Herbstbirne ohne Schale. 4. Dochnahl Führ. Obstkunde 2:86. 1856.

Originated at Hazé near Tours, Fr. Merlet described it in 1667. In the catalog of the Chartreuse Fathers, Paris, there occurs in 1736 the following passage. “The Pear de Lansac, or Dauphin, which many authors name Satin ... was presented for the first time to Louis XIV ... by Madame de Lansac....” As King Louis ascended the throne in 1638 the pear would seem to have been originated between that year and 1857, the year in which Madame de Lansac died. Fruit medium, sometimes less, globular-turbinate, dull yellow, sprinkled with numerous minute, russet dots; flesh fine, yellowish-white, melting, juicy, sweet, rich, aromatic, with an after-flavor of anis; second, but first when the flesh is well perfumed; Oct. to Dec.

Large Duchess. 1. Ala. Sta. Bul. 30:12. 1891.

A variety of Oriental type planted at the Agricultural Experiment Station at Auburn, Ala., in 1885. It was reported in 1891 as free from blight, and still on trial.

Larissa. 1. Mag. Hort. 19:517. 1853.

Submitted to the Pennsylvania Horticultural Society in 1853 as a seedling by a Mr. Ladd of Philadelphia. Fruit small, obovate-pyriform, greenish-yellow, a good deal russeted, with a mottled red cheek; flesh rather dry, saccharine and pleasant; scarcely good.

Laure Gilbert. 1. Guide Prat. 95. 1895.

Distributed by M. Gilbert, Antwerp, Bel., in 1886. The fruit bears much resemblance to that of the Chaumontel, but its flesh is much more melting and its flavor more sprightly; Oct.

Laure de Glymes. 1. Leroy Dict. Pom. 2:328, fig. 1869.

The parent tree was raised from a seed bed made by Van Mons in 1827 at Louvain. Fruit ovate, or more or less globular and swelled, nearly always mammillate at summit; skin thick, bronzed, having on the side next the sun some orange-yellow; flesh white, semi-melting, watery, gritty about the core; juice sufficient, sweet, vinous, perfumed; second; Sept.

Laxton Bergamot. 1. Gard. Chron. 26:497. 1886. 2. Jour. Hort. 13:339. 1887.

A new seedling pear shown by a Mr. Laxton, Bedford, Eng., at the Royal Horticultural Society’s meeting at South Kensington in October, 1886. Tree fertile and the fruits are not easily blown off by the wind. Fruit small, exceedingly juicy and rich; a delicious pear.

Le Breton. 1. Downing Fr. Trees Am. 798. 1869.

Origin unknown. Fruit medium, obovate, obtuse-pyriform, irregular, yellow, netted and patched with russet, with numerous russet dots; flesh yellowish, rather coarse at core, melting, juicy, sweet, aromatic; good; Nov. to Jan.

Le Brun. 1. Leroy Dict. Pom. 1:503, fig. 1867. 2. Bunyard Handb. Hardy Fr. 183. 1920.

M. Gueniot, nurseryman at Troyes, Fr., sowed seeds the plants from which fruited in 1862. One of these he named Le Brun. Fruit above medium to large, oblong-conic, slightly obtuse and generally bossed and rather contorted about the summit, bright yellow, sprinkled with bright brown spots, and largely stained with fawn about calyx and stem and often also on the side next the sun; flesh yellowish-white, semi-fine, and dense, melting, seldom gritty and rarely has seeds; juice abundant, sugary, acidulous, savory but often with an excessive taste of musk, spoiling its delicacy; first; end of Sept.

Le Congo. 1. Guide Prat. 95. 1895.

Distributed by M. Daras de Naghin, Antwerp, Bel., and in the trial orchards of Messrs. Simon-Louis, Metz, Lorraine, in 1895. Tree vigorous and fairly prolific. Fruit medium; flesh semi-fine, very saccharine and highly scented; Nov. and Dec.

Le Lecher. 1. Gard. Chron. 3rd Ser. 4:334. 1888.

This seedling, raised by A. Lesuer, Ypres, Bel., resulted from Bartlett fertilized with Fortunée. Fruit large, pyriform, yellow, spotted with drab spots; flesh white, juicy, sugary, brisk and perfumed, free from grit; Jan. to Mar.

Leclerc-Thouin. 1. Leroy Dict. Pom. 2:330, fig. 1869.

Raised by M. André Leroy at Angers, Fr., and fruited first in 1867. Fruit above medium, conic, very obtuse and generally more curved on one side than on the other; skin uneven, clear yellow, clouded with green and partially covered with russet on which appear small specks of gray; flesh whitish, semi-fine, watery, very melting, granular around the core; juice sugary, vinous and slightly acid, perfumed flavor; first; Sept.

Lederbirne. 1. Mass. Hort. Soc. Rpt. 89. 1845. 2. Löschnig Mostbirnen 202, fig. 1913.

An Austrian perry pear. Fruit medium, truncated-pyriform, somewhat bossed and irregular in outline, leaf-green turning greenish-yellow, gray russet dots, blushed on the sunny side; flesh yellow-white, coarse-grained, very juicy, subacid; Oct. to Dec.

Lee. 1. Elliott Fr. Book 375. 1854.

Originated at Salem, Mass. Fruit small to medium, globular-oval, greenish-russet, brown in the sun; flesh white, coarse, juicy, good; Sept.

Lee Seckel. 1. Thomas Am. Fruit Cult. 565. 1885.

Fruit medium to large, obovate, rich russet; flesh buttery, rich, perfumed; very good; Sept.

Léger. 1. Guide Prat. 95. 1895.

Obtained from a seed bed of Winter Nelis by M. Sannier. Tree of moderate vigor, fertile and suitable for all forms of culture. Fruit medium, globular-ovate; flesh fine, acidulous; Oct.

Lehoferbirne. 1. Löschnig Mostbirnen 126, fig. 1913.

A perry pear widely distributed in Upper and Lower Austria under various names. Fruit medium to large, globular-pyriform, leaf-green turning yellow at maturity, dotted and marked with russet, well-exposed fruit blushed; flesh yellow-white, coarse-grained, very juicy, astringent, saccharine, acidulous; mid-Oct. and keeps in storage till end of Nov.

Leipziger Rettigbirn. 1. Lauche Deut. Pom. II:No. 92, Pl. 92. 1883.

Radis de Leipsick. 2. Mas Le Verger 2:125, fig. 61. 1866-73.

Leipsic Radish. 3. Can. Exp. Farms. Rpt. 379. 1902.

Originated at Duben near Leipsic, Saxony. It was published by Diel in 1807. Fruit small, nearly spherical or spherical-ovate, a little more constricted at the stem end then toward the calyx, light green turning to yellow-green and slightly golden on the cheek next the sun, brown around the summit, and with numerous light brown dots; flesh yellowish-white, buttery, juicy, very pleasantly perfumed, having a slight Bergamot flavor; good for dessert, first for cuisine; Aug. to Oct.

Lemon (Massachusetts). 1. Mass. Hort. Soc. Rpt. 43. 1866.

A seedling of S. A. Shurtleff, Brookline, Mass.; first fruited in 1862. Fruit large, turbinate, yellow.

Lemon (Russia). 1. Ind. Hort. Soc. Rpt. 82. 1886. 2. Ia. Hort. Soc. Rpt. 170. 1894.

Imported from Russia in 1879. It was reported in 1894 to have fruited in Iowa, and collectively with some other varieties was described as “generally ‘off’ in color, coarse, some of them leathery and corky, and all without melting qualities or flavor.”

Lenawee. 1. Am. Pom. Soc. Rpt. 106. 1856. 2. Field Pear Cult. 273. 1858.

Origin unknown. Distributed in Lenawee County, Mich., in 1856; it was named by the Adrian Horticultural Society. At that time it was supposed to have been introduced from western New York some twenty-five years previously. Fruit medium to large, oblate-pyriform, one side generally being larger than the other; surface frequently irregular, lemon-yellow, with small russet specks, washed with bright vermilion on the side next the sun; flesh yellowish-white, tender, buttery, with a high and peculiar, aromatic flavor; very good; early to mid-Aug.

Leochine de Printemps. 1. Mag. Hort. 20:236. 1854. 2. Guide Prat. 98. 1876.

On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876. Fruit medium, obovate-pyriform, yellow, netted and patched with russet, sprinkled with russet dots; flesh melting, white, firm, not very juicy; a beautiful and good fruit; Feb. and Mar.

Léon Dejardin. 1. Guide Prat. 98. 1876.

Obtained at Boussoir, Maubeuge, Nord, Fr. Fruit medium, pyriform, ventriculous, resembles the Beurré Bollwiller, semi-melting, juicy, sugary, refreshing; good for its season; May and June.

Léon Grégoire. 1. Ann. Pom. Belge 4:63, fig. 1856. 2. Leroy Dict. Pom. 2:618, fig. 1869.

This variety was gained by Xavier Grégoire, Jodoigne, Bel., and was fruited first in 1852. Fruit large, sometimes medium, oblong-obtuse-pyriform, sometimes more or less globular, dull yellow, dotted and marbled with fawn on its shaded side and entirely stained with grayish-russet on the exposed face, becoming pale yellow and golden at maturity; flesh yellowish-white, coarse, semi-melting, sweet, watery, acidulous, vinous, agreeable; second, inconstant in quality, sometimes good; Dec. and Jan.

Léon Leclerc Épineux. 1. Leroy Dict. Pom. 2:333, fig. 1869.

In the bulletin of the Society Van Mons, 1857, this variety is stated to have been obtained by Van Mons, though some doubt has been raised as to its origin. Fruit large, ovate-pyriform, often rather contorted; skin rough, thick, grayish-yellow, finely dotted with russet and stained with the same around the calyx and stalk and sometimes clouded and streaked with red on the face exposed to the sun; flesh yellowish-white, coarse, breaking, granular at the center; juice sufficient, vinous and sugary; third for dessert, first for cooking; Nov.

Léon Leclerc de Laval. 1. Pom. France 3:No. 99, Pl. 99. 1865. 2. Hogg Fruit Man. 603. 1884.

This, which is different from Léon Leclerc (Van Mons), was obtained at Louvain in 1825 by Van Mons. Fruit large, turbinate-obtuse-pyriform, yellow-ochre, finely dotted with gray-russet and marked with some tracing of russet, occasionally washed with a little red; flesh very white, semi-melting or semi-breaking, watery, gritty, juicy, sweet, slightly perfumed; third for dessert, first for stewing; Jan. to May.

Léon Recq. 1. Guide Prat. 95. 1895.

On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1895, who received it from M. Daras de Naghin, Antwerp, Bel. Fruit large or nearly large, pyriform, lemon-yellow when ripe; flesh fine, slightly acid, sugary, perfumed; Nov. and Dec.

Léon Rey. 1. Leroy Dict. Pom. 2:336, fig. 1869.

In 1856, M. Rey, Toulouse, Fr., sowed seeds of the best French pears, and in the following year selected the most promising seedlings, one of which received the name Léon Rey. Fruit medium and sometimes rather larger, turbinate, very round in its lower part, and conic-obtuse at the top, golden-yellow, finely dotted and stained with fawn and nearly always washed with tender rose on the face exposed to the sun; flesh very white and fine, melting, free from grit; juice very abundant, sugary, acidulous, having a delicious flavor; first; Oct.

Léonce de Vaubernier. 1. Guide Prat. 72. 1876.

Tree vigorous on quince, very fertile. Fruit rather large, ovate, very pale green, touched with russet and washed with dark carmine; flesh yellowish, fine, dense, of a highly agreeable flavor; third; second half of Sept.

Léonie. 1. Guide Prat. 95. 1895.

Sent out by M. Daras de Naghin, Antwerp, Bel. Fruit medium, of Doyenné form, globular-obovate; flesh melting, sugary; good.

Léonie Bouvier. 1. Guide Prat. 56. 1895.

Obtained by M. Simon Bouvier, Jodoigne, Bel. Tree vigorous on quince, fertile. Fruit medium, pyriform, whitish-yellow blushed with orange-red; flesh fine, very melting and juicy, sugary, vinous, perfumed; a very beautiful and excellent fruit; Sept.

Léonie Pinchart. 1. Downing Fr. Trees Am. 800. 1869.

Described in 1869 as a new Belgian variety. Fruit medium, globular-obovate, greenish-yellow, much covered, netted, and patched with yellow-russet and minute russet dots; flesh whitish, juicy, sweet, melting; very good; Sept. and Oct.

Léontine Van Exem. 1. Guide Prat. 108. 1876. 2. Mas Pom. Gen. 3:181, fig. 187. 1878.

Obtained by Henri Grégoire, Beurechin, Bel. Fruit small, turbinate or conic-turbinate, very clear green changing to pale yellow at maturity, dotted with specks of darker green; some clear russet covers the calyx and the summit, and the side next the sun becomes golden; flesh white, fine, melting, full of juice rich in sugar and perfume of the almond; Oct.

Leopold I. 1. Downing Fr. Trees Am. 518. 1857. 2. Leroy Dict. Pom. 2:338, fig. 1869.

A posthumous gain of Van Mons which gave its first fruit in 1848. Fruit above medium, ovate, regular, swelled in the lower part, obtuse, grass-green, often yellowish, dotted, streaked, and stained with russet; flesh white, with some yellow tinge, fine, very melting, juicy, sweet, vinous, aromatic and delicate; good to very good; Nov.

Leopold Riche. 1. Downing Fr. Trees Am. 801. 1869. 2. Hogg Fruit Man. 603. 1884.

One of M. de Jonghe’s seedlings. Fruit rather large, obovate, yellow, thickly sprinkled with large cinnamon-russet dots; flesh rather coarse-grained, crisp, buttery, melting; juice abundant, rich, thick and sugary, with a fine almond flavor; a very richly flavored pear; Nov.

Lepine. 1. Downing Fr. Trees Am. 801. 1869.

Tree of moderate growth but very productive. Fruit small, oblate, yellowish, shaded with crimson, slightly russeted; flesh coarse, granular, melting, juicy, brisk, vinous, good; Nov. and Dec.

Lesbre. 1. Gard. Chron. 415. 1863. 2. Leroy Dict. Pom. 2:339, fig. 1869.

Raised from seed at Boulogne-sur-Mer, before 1838, by M. Bonnet. Fruit medium or above, turbinate, very obtuse and swelled, nearly always mammillate at the top; skin rough, olive-yellow, sprinkled with many large russet dots and small brownish stains; flesh white, fine and melting, juicy, rather granular at the core; juice abundant, sugary, vinegary, with a delicate scent of anis; first; end of Aug.

Levard. 1. Leroy Dict. Pom. 2:340, fig. 1869.

Grown on the seed beds of M. Leroy, Antwerp, Bel., and fruited in 1863. Fruit below medium, globular-turbinate, irregular, bossed and always less swollen on one side than on the other; color yellowish-green, dotted with brown and fawn, and entirely covered with bronze-russet on the cheek exposed to the sun; flesh greenish-white, fine, melting and juicy, gritty around the core, sugary, acidulous, musky and very rich in flavor; first; Nov.

Levester Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:172. 1856.

Hanover, 1852. Fruit small, obtuse-turbinate, sides unequal, light green changing to greenish-yellow, often streaked with red and finely dotted with greenish-russet; flesh fine, deficient in juice, granular near the center, highly aromatic; first for household and market purposes; Sept. and Oct.

Lewes. 1. Parkinson Par. Ter. 592. 1629.

Described by John Parkinson in 1629, in England, as “brownish greene pears, ripe about the end of September, a reasonable well rellished fruit, and very moist.”

Lewis. 1. Prince Pom. Man. 1:140. 1831. 2. Downing Fr. Trees Am. 801. 1869.

Originated on the farm of John Lewis, Roxbury, Mass., about 1811. Fruit below medium, globular, obovate, obtuse, dark green in autumn, pale green at maturity, with numerous russet specks; flesh yellowish-white, rather coarse, melting, juicy and rich in flavor, with a slight spicy perfume; Nov. to Feb.

Lexington. 1. Ill. Hort. Soc. Rpt. 187. 1896. 2. Budd-Hansen Am. Hort. Man. 2:253. 1903.

Originated in Kentucky and is said to resemble Bartlett, but to ripen two weeks earlier. Hardy and free from blight, but described as “too poor” in quality.

Liberale. 1. Mag. Hort. 21:519. 1855. 2. Downing Fr. Trees Am. 801. 1869.

Belgian. Introduced to this country as a new variety about 1850. Fruit large, obtuse-pyramidal or truncate-pyriform; skin fair, smooth, yellowish-green, very thickly dotted with large, conspicuous, russety specks, and patched with russet; flesh yellowish-white, a little coarse, melting, juicy, sweet, rich, with a peculiar almond, aromatic perfume; a very handsome and fine fruit; Oct.

Liegel Honigbirne. 1. Mathieu Nom. Pom. 248. 1889.

Poire de Miel de Liegel. 2. Mas Pom. Gen. 1:47, fig. 24. 1872.

Origin uncertain, probably German. Fruit medium, ovate-pyriform; skin fine and smooth, at first pale green turning to pale yellow, more golden on the side next the sun and very rarely touched with rose; flesh yellow, fine, melting, full of sugary juice, vinous, and with a distinct savor of musk; first; Oct.

Lieutenant Poidevin. 1. Leroy Dict. Pom. 2:344, fig. 1869. 2. Hogg Fruit Man. 604. 1884.

Flon-Grolleau, a Frenchman, obtained this variety in 1853. Fruit large, obovate and undulating; skin fine, yellow-ochre dotted with gray; flesh yellowish-white, semi-fine, breaking, gritty around the center, sugary, vinous; second for dessert, first for cooking; Mar. and Apr.

Limon. 1. Mag. Hort. 8:57. 1842. 2. Downing Fr. Trees Am. 802. 1869.

A Van Mons seedling. Fruit rather small, obovate, yellow, with a faint red cheek; flesh white, buttery, melting and juicy, with a sprightly flavor; very good; mid-Aug.

Linzer Mostbirne. 1. Löschnig Mostbirnen 188, fig. 1913.

A perry pear taking its name from the town of Linz near Hauptstadt in Upper Austria. Fruit medium, globular to pyriform, yellow, strongly carmined on the sun-exposed side and dotted with red; flesh yellow-white, coarse-grained, with a saccharine, astringent flavor; Oct.

Livingston Virgalieu. 1. Downing Fr. Trees Am. 803. 1869.

An old variety, grown to some extent along the Hudson River. Fruit globular-obovate, greenish-yellow, patched and dotted with russet; flesh whitish, juicy, nearly melting, sweet, pleasant; good; Sept.

Locke. 1. Mag. Hort. 3:52. 1837. 2. Downing Fr. Trees Am. 442. 1845.

Raised from seed in the garden of James Locke, West Cambridge, Mass., in 1830. Fruit medium, globular-obovate, full at the crown, ending obtusely at the stem; skin fair, slightly rough, yellowish-green changing to lemon-yellow when ripe, spots of darker hue mingled with russet, tinged with red on the sunny side; flesh yellowish-white, coarse, melting and juicy, rich, sweet and perfumed; good; Dec.

Lodge. 1. Kenrick Am. Orch. 178, 179. 1832. 2. Downing Fr. Trees Am. 803. 1869.

A native of Pennsylvania and understood to have originated near Philadelphia. Fruit medium, pyriform, tapering to the stem and larger on one side than on the other, greenish-brown, the green becoming a little paler at maturity and much covered with patches of dull russet; flesh whitish, a little gritty at the core, juicy, melting, with a rather rich flavor, relieved by a pleasant acid; Sept. and Oct.

Loire-de-Mons. 1. Mas Pom. Gen. 3:109, fig. 151. 1878.

A gain of M. Loire, at Mons, Bel. Fruit medium, turbinate, or globular-turbinate, usually regular in contour; skin rather fine and tender, clear and bright green, sprinkled with gray-green dots; at maturity the green becomes clear lemon and golden on the side of the sun; flesh white, fine, very melting, full of juice, acidulous, delicately perfumed; first; end of Sept.

London Sugar. 1. Lindley Guide Orch. Gard. 343. 1831. 2. Hogg Fruit Man. 605. 1884.

English. Much cultivated in Norfolk for the Norwich market. Fruit below medium, turbinate, pale green approaching lemon-yellow at maturity, with a slight brownish tinge; flesh tender, melting; juice saccharine and of a rich, musky flavor; an excellent early fruit; end of July.

Long Green. 1. Downing Fr. Trees Am. 803. 1869.

Belgische Zapfenbirne. 2. Dochnahl Führ. Obstkunde 2:139. 1856.

Longue-Verte. 3. Leroy Dict. Pom. 2:349, fig. 1869.

Grüne Lange Herbstbirne. 4. Mathieu Nom. Pom. 228. 1889.

This French pear is distinct from the Verte Longue which is synonymous with Verte Longue d’Automne, though these two pears have been confused and have various names in common. It has been cultivated in France for the last 100 years. Longue Verte has ten French synonyms. Fruit above medium, very long, fig-like in form, narrowed from middle to stalk, acute, grass-green passing to brownish-green on the face exposed to the sun, uniformly sprinkled with dots of gray-russet; flesh greenish-white, fine or semi-fine, melting, rather granular around the seeds; juice abundant, saccharine, sweet, with a characteristic perfume, often very slight; second; Sept.

Long Green of Autumn. 1. Downing Fr. Trees Am. 804. 1869.

Verte-Longue d’Automne. 2. Leroy Dict. Pom. 2:729, fig. 1869.

Lange grüne Herbstbirne. 3. Liegel Syst. Anleit. 112. 1825.

The Long Green of Autumn, better known abroad as the Verte-Longue d’Automne or Verte-Longue, must be distinguished from the Long Green or Longue-Verte. It is of very ancient origin and mentioned in the catalog, published by Le Lectier, King’s Attorney, in 1628, of the immense nursery he created in 1598. The German author Henri Manger, 1783, considered the Verte-Longue identical with the Viridium of Pliny. Fruit medium to large, turbinate, slightly obtuse, often larger on one side than on the other, green clouded with pale yellow, speckled with large gray spots and very rarely blushed on the exposed side; flesh white, fine, melting, very full of a saccharine, well-flavored, musky juice; first when its juice is well perfumed, but rather variable; Oct.

Long Green of Esperin. 1. Downing Fr. Trees Am. 804. 1869.

Belgian. Fruit medium, oblong-ovate-pyriform, greenish-yellow, blushed with crimson on the cheek next the sun, patched and netted with russet, with numerous brown dots; flesh yellowish-white, juicy, semi-melting, vinous; good; Sept.

Longland. 1. Lindley Guide Orch. Gard. 415. 1831. 2. Hogg Fruit Man. 605. 1884.

A very old English perry pear chiefly grown in Herefordshire. Fruit small, turbinate, even, rather handsomely shaped, bright gold, tinged and mottled all over with a lively russety orange, the side next the sun having a pale red cheek; flesh yellow, very astringent.

Longue du Bosquet. 1. Leroy Dict. Pom. 2:348, fig. 1869.

A seedling raised by Leroy. It was reported in 1863. Fruit medium, conic, elongated, regular, obtuse and round at the top, greenish-yellow, dotted with gray, washed with brown at the extremities; flesh greenish, semi-fine, melting, rather gritty at the center; juice abundant, very saccharine, acidulous and deliciously perfumed; first; Sept.

Longue-garde. 1. Guide Prat. 98. 1876.

On trial in the orchards of Messrs. Simon-Louis at Metz, Lorraine, in 1876. Fruit large, highly perfumed; in season until May.

Longue-Sucrée. 1. Mas Pom. Gen. 4:49, fig. 217. 1879.

Either German or Austrian. Cataloged by Jahn in 1864. Fruit nearly medium, conic-pyriform, dark green, dotted with gray-brown, changing to pale yellow, clouded with red on the side of the sun, speckled with whitish-gray; flesh whitish, fine, breaking, deficient in juice and sugar, acidulous, with an unpleasant perfume; third; end of Aug.

Longueville. 1. Hogg Fruit Man. 605. 1884.

Much grown in the South of Scotland. It has been conjectured that the tree was brought to Scotland from France by Douglas when Lord of Longueville in the fifteenth century. Fruit large, obovate, regular in outline and handsome, greenish-yellow, with a tinge of pale red next the sun, covered with numerous gray-russet specks, so numerous sometimes as to appear like network; flesh yellowish, breaking, tender, very juicy, sweet and richly flavored; good.

Longworth. 1. Ill. Hort. Soc. Rpt. 172. 1892. 2. Am. Pom. Soc. Cat. 41. 1909.

Originated at Dubuque, Iowa. Its great hardiness and freedom from blight make it valuable in breeding for the North though its fruit is not of such quality as to recommend it where choice varieties can be grown. Fruit medium to large, obtuse-ovate, green turning to yellow; good; mid-season.

Lorenzbirne. 1. Dochnahl Führ. Obstkunde 2:47. 1856.

Saxony, 1803. Fruit medium, obtuse-conic, light green, blushed with dark brown on the sunny side changing to light yellow, washed with vivid red, green dots and some cinnamon-russet; flesh yellowish-white, melting, rather gritty around the center; first for kitchen and market, second for dessert; Sept.

Loriol de Barny. 1. Leroy Dict. Pom. 2:351, fig. 1869.

A gain of Leroy from his seed beds at Angers, Fr.; it fruited for the first time in 1862. Fruit medium or above, very long ovate-pyriform, often bossed in its contour; skin thin, yellow-ochre, speckled with minute gray dots and showing some stains of russet; flesh white, fine, melting, almost free from grit; juice very abundant and sugary having a delicate aroma; first; end of Aug. and beginning of Sept.

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

A seedling raised by S. A. Shurtleff, Brookline, Mass.; it first fruited in 1866. Fruit diameter 2½ in., yellow with russet; flesh white, with good flavor; mid-Sept.

Loubiat. 1. Guide Prat. 98, 285. 1876.

This variety bears the name of the owner of the parent tree living in the Dordogne. Fruit large, of handsome appearance; flesh yellow; third, yet of good quality for its season; spring until July.

Louis Cappe. 1. Guide Prat. 98. 1876.

A seedling of Easter Beurré and of similar quality. On trial in the orchards of Messrs. Simon-Louis, Metz, Lorraine, in 1876. Tree very fertile and vigorous. Fruit medium to large, Bergamot in form; Nov. and Dec.

Louis Grégoire. 1. Mas Le Verger 2:147, fig. 72. 1866-73. 2. Hogg Fruit Man. 606. 1884.

M. Xavier Grégoire, Jodoigne, Bel., obtained this pear from a seed bed made in 1832. Fruit below medium, obtuse-turbinate, irregular in form, much larger on one side than on the other, rather rough to the touch, greenish-yellow, dotted and mottled with russet and generally stained with fawn on the side of the sun; flesh whitish, semi-fine and semi-melting, juicy, sugary, highly acid, often rather astringent, slightly musky, and sometimes rather delicate; second and sometimes third when the astringency of its juice is too pronounced; Oct.

Louis Noisette. 1. Guide Prat. 98. 1876.

Published by Boisbunel in 1867. Tree very vigorous and fertile. Fruit rather large, globular-turbinate; flesh fine, very melting and very juicy, sugary and sprightly; first; Nov. and Dec.

Louis Pasteur. 1. Rev. Hort. 223. 1909.

Obtained by Arsène Sannier, Rouen, Fr. Fruit smooth and fine, clear yellow, strongly washed with fawn on one face and covered with patches of the same color on the other side; flesh yellowish-white, the yellow being more noticeable near the skin, very fine, melting, and sugary, sprightly and perfumed; very good; Dec.

Louis-Philippe. 1. Kenrick Am. Orch. 169. 1841. 2. Leroy Dict. Pom. 2:354, fig. 1869.

Origin uncertain, though it was described by Prévost, Rouen, Fr., in 1848. Fruit large, turbinate, very obtuse and very irregular in form, swelled, especially on one side on its lower half; skin rough and bronzed all over on a basis of gray-green, sprinkled with numerous large, prominent, brownish dots; flesh white, semi-fine and semi-breaking; juice not abundant, more or less acid, wanting in sugar, slightly perfumed; second; early Oct.

Louis Van Houte. 1. Guide Prat. 108. 1876.

Classed by Messrs. Simon-Louis, Metz, Lorraine, with varieties of doubtful or little merit.

Louis Vilmorin. 1. Leroy Dict. Pom. 2:355, fig. 1869. 2. Downing Fr. Trees Am. 1st App., 128. 1872.

Originated from seed of Beurré Clairgeau about 1863 by André Leroy, Angers, Fr. Tree vigorous, rather spreading, very productive. Fruit medium to large, pyriform, variable, yellow, netted and dotted with russet, sometimes shaded with red; stem short, curved; calyx large, open; basin medium, uneven, russeted; flesh white, half fine, juicy, melting, sweet, slightly perfumed; good to very good; Dec.

Louise-Bonne. 1. Leroy Dict. Pom. 2:357, fig. 1869. 2. Hogg Fruit Man. 606. 1884.

Merlet the French pomologist was the first to write of this pear in 1675. Fruit above medium, variable in form, ovate-obtuse and swelled in lower half, or long-pyriform, narrowed toward the stalk; skin thick, smooth, bright green changing as it ripens to yellowish-green, strewed with small dots and some markings of russet; flesh greenish-white, coarse, semi-melting, gritty at center, juicy, only slightly saccharine, generally sweetish and deficient in perfume; variable for dessert, but first for compotes; Dec.

Louise Bonne d’Avanches Panachée. 1. Hogg Fruit Man. 607. 1884.

A variegated form of Louise Bonne de Jersey, the wood and fruit being marked with golden stripes. It originated as a bud sport.

Louise-Bonne de Printemps. 1. Leroy Dict. Pom. 2:359, fig. 1869. 2. Downing Fr. Trees Am. 804. 1869.

Obtained by M. Boisbunel, Rouen, Fr., and first published in 1857. Fruit above medium, long obtuse-pyriform, regular in contour, mammillate at summit and slightly bossed at base, yellow-ochre, dotted with greenish-gray; flesh semi-fine and semi-melting, white, gritty around the center, very juicy, rarely sugary, slightly sweet and slightly aromatic; grafted on pear and trained on espalier in a good situation it is a pear of high merit; Feb. to Apr.

Louise Bonne Sannier. 1. Guide Prat. 110. 1876. 2. Cat. Cong. Pom. France 291, fig. 1906.

M. Sannier, Rouen, Fr., obtained this pear; it was first reported in 1868. Fruit rather small or medium, oval, obliquely obtuse near the stem, dark yellow, touched with bright red; flesh yellow, juicy, melting, remarkably saccharine, sprightly and perfumed; good to very good; Oct. to Dec.

Louise de Boulogne. 1. Barry Fr. Garden 317. 1851. 2. Leroy Dict. Pom. 2:361. 1869.

Described by Barry in 1851 among “new and rare pears, recently introduced, that give promise of excellence.” Leroy wrote of it as a seedling of Van Mons. Fruit large, breaking, keeps through the winter.

Louise Dupont. 1. Ann. Pom. Belge 2:59, fig. 1854. 2. Mag. Hort. 23:301. 1857.

Louise Dupont was the product of one of the last seedlings raised by Van Mons and was harvested for the first time in 1853. Fruit rather large, sometimes of Doyenné form but usually longer and more turbinate; skin thin, dull green passing to golden yellow at maturity, colored with russet-fawn on the sunny side, dotted and marked with fawn all over; flesh white, semi-fine, melting, full of juice, saccharine and well perfumed; first; Oct. and Nov.

Louise d’Orléans. 1. Horticulturist 1:140. 1846. 2. Ann. Pom. Belge 2:35, fig. 1853.

From seed sown by Van Mons in 1827 at Louvain and first bore fruit in 1843. Fruit medium, oblong-obtuse; skin is of a fine bronzed-green, covered with gray speckles; flesh very white, fine grained and very melting; juice exceedingly rich, sugary and delicious; early Nov.

Louise de Prusse. 1. Leroy Dict. Pom. 2:362, fig. 1869.

Obtained by Van Mons and published by him in September, 1832, but it had already been reported in 1826. Fruit large, turbinate-obtuse, more or less long, considerably swelled toward its lower end; skin thick and rough, yellow-ochre clouded with green, speckled with fine gray dots and stained with light brown around the calyx and stem; flesh white, semi-fine, breaking or semi-breaking, granular at center; juice abundant, very saccharine, acidulous, pleasantly perfumed; second; Sept.

Louison. 1. Prince Pom. Man. 1:86. 1831.

French. Fruit large, oblong and almost conical, terminated obtusely; skin delicate and smooth, sometimes washed on the sunny side, and in other cases pretty deeply tinged with red, speckled with brownish-red dots, the other side being of a beautiful yellow, scattered with specks of russet; flesh very white, melting, full of very pleasant juice, slightly perfumed but not of high flavor; early Oct.

Lovaux. 1. Ohio Hort. Soc. Rpt. 48. 1871.

Reported by the Committee on Foreign Fruits of the Ohio State Horticultural Society as a new variety which they recommended. Fruit large to medium, juicy, sweet, melting; good; Sept.

Lübecker Prinzessin Birne. 1. Mathieu Nom. Pom. 249. 1889.

Princesse de Lubeck. 2. Guide Prat. 103. 1876.

German; extensively cultivated about Lubeck, Ger. Fruit medium, long-pyriform, beautiful yellow, extensively covered with brilliant crimson; flesh breaking, juicy; good; beginning of Aug.

Lubin. 1. Mas Pom. Gen. 7:187, fig. 579. 1881.

A seedling found by M. Pariset of Curciat-Dongalon, Ain, Fr.; first reported in 1869. Fruit medium, conic-pyriform, regular in its contour, obtuse, having its largest circumference well below its middle; skin fine, delicate, at first a clear and bright green, sprinkled with very numerous round, small, brown dots only very slightly visible on the side of the sun; at maturity the basic green passes to lemon-yellow, with a golden hue on the exposed side; flesh whitish, very fine, melting, juicy, saccharine, slightly vinous, acidulous; good; winter.

Lucie Audusson. 1. Pom. France 4:No. 172, Pl. 172. 1865.

Obtained by Alexis Audusson, Angers, Fr.; first published in 1861. Fruit large, long, nearly cylindrical, obtuse and slightly narrowed toward the stem, grass-green, finely dotted and speckled with fawn-colored russet; flesh yellowish-white, fine or semi-fine, melting; juice abundant, sugary, vinous, delicately perfumed; first; mid-Nov. to end of Dec.

Lucien Chauré. 1. Guide Prat. 95. 1895.

Obtained by Arsène Sannier, Rouen, Fr. Tree healthy, vigorous and adaptable for all forms of growth. Fruit medium, grayish-yellow; flesh melting, juicy, fine and sugary; Oct. and Nov.

Lucien Leclercq. 1. Leroy Dict. Pom. 2:366, fig. 1869. 2. Downing Fr. Trees Am. 806. 1869.

From a seed bed made by Van Mons in 1829, but it did not bear fruit till after his death in 1844. Fruit below medium and sometimes rather larger, globular-ovate, regular, rarely bossed, pale yellow on the shaded side and darker yellow where exposed, dotted all over with fine gray and green spots; flesh white, coarse, semi-melting and juicy, sugary, acidulous, and aromatic, very gritty around the core; second; latter half of Aug.

Lucné Hative. 1. Noisette Man. Comp. Jard. 2:525. 1860.

Tree vigorous and productive. Fruit medium, elongated, pale green; flesh semi-melting, sugary, moderately perfumed; good; Sept.

Lucy Grieve. 1. Hogg Fruit Man. 607. 1884.

English; bore fruit first in 1873. Named in honor of the little girl who planted and tended the seed, but died before the tree fruited. Fruit large, oval, rather uneven in outline, bossed around the waist and about the calyx, lemon-yellow, with occasionally a brownish-red blush on the side next the sun, sprinkled with cinnamon-colored dots; flesh white, tender, melting, very juicy and richly flavored; first; Oct.

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

Said to be a cross between Seckel and Dana Hovey originated by W. C. Eckard, Watervliet, Mich., about 1907. Fruit very small, globular, greenish-yellow, with faint blush, very rich; excellent; Oct.

Lutovka. 1. Me. Pom. Soc. Rpt. 62, 63. 1899.

Russian. Introduced in 1882. Fruit large; good; mid-season.

Lutzbirne. 1. Dochnahl Führ. Obstkunde 2:190. 1856.

German, published in 1801. Fruit medium, obtuse-conic, dull greenish-yellow, slightly blushed, strongly dotted, marked with russet, and covered with rusty russet on the sun-exposed side; flesh granular, gritty near center, semi-melting, aromatic; first for culinary uses; Sept.

Luxemburger Mostbirne. 1. Löschnig Mostbirnen 128, fig. 1913.

A perry pear widely distributed in France, Luxemburg, Germany and Austria. Fruit large, globular-oblate, like Bergamot in form, gray-green turning yellow-green when ripe sprinkled with large russet dots and specklings; flesh whitish, coarse-grained, unusually juicy, astringent and sweet flavor; end of Sept.

Lycurgus. 1. Horticulturist 12:365. 1857. 2. Downing Fr. Trees Am. 806, fig. 1869.

Originated with George Hood, Cleveland, Ohio, from seed of Winter Nelis. The tree is productive, and of rather spreading growth. Fruit small, oblong-pyriform, greenish-yellow, much covered with thin brownish-russet, many large grayish dots; flesh yellowish, juicy, melting, sweet, rich, rather aromatic, having some perfume; first, one of the best in quality of late winter pears; Dec. to Feb.

Lydie Thiérard. 1. Downing Fr. Trees Am. 806. 1869. 2. Guide Prat. 99. 1876.

Originated from a seed of Crassane by Jules Thiérard, Bethel, Fr. Fruit rather large, Bergamot-shaped, clear green, dotted; flesh fine, very melting, sugary, perfumed; first; Jan. to Mar.

Lyerle. 1. Am. Pom. Soc. Rpt. 44. 1897.

Raised by a Mr. Lyerle, Union County, Ill., in 1881 from seed of Bartlett. Fruit medium, pyriform, yellowish-green, with numerous patches of russet; flesh sugary; good; early July, four weeks ahead of Bartlett.

Lyon. 1. Downing Fr. Trees Am. 807. 1869.

Originated at Newport, R. I. Fruit medium, oblong-obovate or Doyenné-shaped, yellow, thick and smooth skin, finely dotted, blushed; flesh coarse, a little gritty at core, vinous; very good; Oct.

Mace. 1. Mass. Hort. Soc. Rpt. 50. 1860.

Francis Dana showed this among other seedlings of his to the Fruit Committee of the Massachusetts Horticultural Society in 1860. Fruit medium, oval, russet; flesh has something of the honeyed sweetness as well as some external resemblance to Dana Hovey.

Machländer Mostbirne. 1. Löschnig Mostbirnen 48, fig. 1913.

An Austrian perry pear. Fruit large, pyriform, green turning to yellowish-green, russeted; flesh granular, green under the skin, subacid; Sept. and Oct.

Mackleroy. 1. South. Nurs. Cat. 4. 1921.

This variety, introduced by the Southern Nursery Company, Winchester, Tenn., in 1921, is said to have been brought to Tennessee by Davis Mackleroy from South Carolina over 100 years ago.

McLaughlin. 1. Mag. Hort. 8:62. 1842. 2. Ibid. 13:251. 1847. 3. Downing Fr. Trees Am. 807, fig. 1869.

In October, 1831, General Wingate of Portland, Me., stated “That a person in Oxford County, many years since raised a number of pear trees from seeds, all of which produced inferior fruit, with the exception of one tree; and from that tree, the scions were taken and engrafted by a Mr. McLaughin, of Scarborough.” Fruit large, obtuse-pyriform; skin slightly rough, bright cinnamon-russet, tinged with brownish-red on the sunny side, with some traces of a bright yellow ground on the shaded side; flesh yellowish, rather coarse, melting, juicy, rich, sugary; Nov. to Jan.

Macomber. 1. Rural N. Y. 44:263, figs. 145, 146. 1885.

Raised by J. T. Macomber, Grand Isle, Vt. Fruit medium, pyriform, green changing to yellow, blushed; flesh buttery, melting, juicy, sweet; very good; Oct. and Nov.

McVean. 1. Horticulturist 9:340. 1854. 2. Downing Fr. Trees Am. 807. 1869.

Originated in Monroe County, N. Y., about 1850 or earlier. Fruit large, obovate-acute-pyriform, yellow, with nettings and patches of russet, and numerous green and brown dots; flesh coarse, not juicy, or melting, sweet; good; Sept.

Madame Alfred Conin. 1. Leroy Dict. Pom. 2:371, fig. 1869.

Raised by André Leroy, Angers, Fr., in 1867. Fruit medium, turbinate, obtuse, much swelled around central circumference, fairly regular, clear yellow often covered all over with a layer of bronze on which are scattered, uniformly, numerous grayish-brown dots, scarcely visible; flesh whitish, fine, melting, watery, rarely gritty around the center; juice abundant, sugary, with an extremely delicious perfume; first; late Sept.

Madame André Leroy. 1. Leroy Dict. Pom. 2:372, fig. 1869. 2. Hogg Fruit Man. 608. 1884.

Obtained from his seed beds by M. André Leroy at Angers, Fr.: first published in 1862. Fruit medium to large, long-conic, slightly obtuse, irregular, more or less misshapen, yellowish-green, entirely dotted, especially at its extremities, with small points and slight patches of gray; flesh greenish-white, fine or semi-fine, very melting, slightly granular at center, juicy, sugary, vinous, with a very delicate flavor; first; end of Sept.

Madame Antoine Lormier. 1. Guide Prat. 57. 1895.

Obtained by M. Sannier, Rouen, Fr. Tree vigorous and fertile. Fruit medium or large, regular pyriform, yellow, dotted; flesh fine, melting, very sugary; first; Sept. and Oct.

Madame Appert. 1. Leroy Dict. Pom. 2:373, fig. 1869. 2. Hogg Fruit Man. 608. 1884.

Raised by M. André Leroy at Angers, Fr., in 1861. Fruit medium, long pyriform, slightly obtuse, largest circumference around its middle, much reduced at the extremities, especially at the summit, yellow, with gray-russet, and numerous fawn-colored dots on the side of the sun and around the stem; flesh whitish, fine, very melting, rarely gritty, juicy, sugary, with a delicate flavor of almond, acidulous; first; early Oct.

Madame Arsène Sannier. 1. Guide Prat. 95. 1895.

Obtained by M. Sannier, Rouen, Fr. Fruit medium to large; flesh sugary, slightly perfumed and of a pleasant flavor; Oct.

Madame Ballet. 1. Cat. Cong. Pom. France 292, fig. 1906.

Obtained by M. Ballet, nurseryman at Parenty, Fr., and was placed on the market in 1894. Fruit large, ovate, yellow, dotted with gray, and brightened with a rose blush on the side next the sun; very good; Jan. to Mar.

Madame Baptiste Desportes. 1. Leroy Dict. Pom. 2:374, fig. 1869. 2. Hogg Fruit Man. 608. 1884.

A seedling from the nurseries of André Leroy at Angers, Fr., which ripened for the first time in 1863. Fruit above medium, globular-ovate, rather regular, often a little bossed about the base; skin rather fine, yellow-ochre, mottled, stained, and dotted with gray-russet; flesh fine or semi-fine, melting, excessively juicy, saccharine, vinous, with a very agreeable flavor; first; early Oct.

Madame Blanchet. 1. Guide Prat. 76. 1895.

Fruit medium, greenish-yellow covered with fawn; flesh fine, buttery, of a delicate flavor; good; Oct. and Nov.

Madame Bonnefond. 1. Mas Le Verger 3:Pt. 2, 135, fig. 164. 1866-73.

Obtained in 1848 by M. Bonnefond, Rhône, Fr., and placed on the market for the first time in 1867. Fruit large, like Calebasse in form, often irregular in contour; skin fine, delicate, clear yellow-green, sprinkled with very small points of darker green; flesh white, slightly greenish under the skin, fine, very melting and juicy, delicately perfumed; very good; end of autumn.

Madame Charles Gilbert. 1. Guide Prat. 95. 1895.

On trial with Messrs. Simon-Louis at Metz, Lorraine, in 1895. Fruit medium sized, having much in common with Winter Nelis; Jan. to Apr.

Madame Chaudy. 1. Gard. Chron. N. S. 18:211. 1882. 2. Cat. Cong. Pom. France 296, fig. 1906.

Obtained by M. Chaudy at Chaponost, Rhône, Fr., from a seed bed made in 1861. Fruit large, sometimes of the form of the Bartlett, generally turbinate, swelled and bossed in its circumference; skin slightly rough, pale yellow, dotted with gray, reddened on the side next the sun, marbled and washed with clear fawn around the two ends; flesh rather white, granular at center, rather fine, melting, very juicy, saccharine, and agreeably acid and perfumed; very good; Nov.

Madame Cuissard. 1. Leroy Dict. Pom. 2:375, fig. 1869.

Cuissard and Barret, nurserymen at Ecully-les-Lyon, Fr., obtained this variety in 1865 and placed it on the market in 1867. Fruit above medium, oblong and obtuse, swelled at its lower part and generally more enlarged on one side than on the other; skin fine, golden-yellow, sprinkled with large gray dots and some russet markings, and more or less stained with clear brown around the stem; flesh white, semi-fine, melting, gritty at the center; juice deficient; rather savory, but slightly acerb; second; mid-Aug.

Madame Delmotte. 1. Mass. Hort. Soc. Rpt. 139. 1871. 2. Mas Pom. Gen. 3:73, fig. 133. 1878.

Obtained by M. Grégoire, Jodoigne, Bel. Fruit medium, obtuse-pyriform, dull green dotted with greenish-gray; flesh white, or slightly tinted with yellow, very fine, buttery, melting, full of sweet juice, delicately perfumed.

Madame Ducar. 1. Leroy Dict. Pom. 2:376, fig. 1869. 2. Downing Fr. Trees Am. 808. 1869.

This was a posthumous gain of Major Espéren, Mechlin, Bel., dating from 1846. Fruit medium, globular-ovate, regular in form, slightly undulating around the summit; skin fine, rather dull yellow, finely dotted and streaked with fawn; flesh white, coarse, semi-melting, very gritty; juice sufficient, sugary, sweet, almost without perfume but having a certain delicacy of taste; second; end of Aug.

Madame Duparc. 1. Mas Pom. Gen. 4:149, fig. 267. 1879.

Gained by M. Bessard-Duparc, near Savenay, Fr., and fruited first about 1845. Fruit medium, ovate-obtuse-pyriform, regular in contour; skin rather thick, lively green, speckled with indistinct darker green spots, the green becoming brighter at maturity, a rather dense russet sometimes covering the calyx and the summit; flesh white, coarse, semi-buttery, gritty around the core; juice rather deficient, sugary and only slightly scented; indifferent; Oct. and Nov.

Madame Durieux. 1. Leroy Dict. Pom. 2:377, fig. 1869. 2. Hogg Fruit Man. 609. 1884.

A variety which came from the seed beds of Van Mons but did not fruit till 1845. Fruit medium, globular, rather Bergamot-shaped, grayish or greenish-yellow, covered with patches of thin cinnamon-colored russet, yellowish, semi-fine, very melting, buttery, juicy, sugary, vinous, aromatic; first; Oct.

Madame Élisa. 1. Ann. Pom. Belge 4:31, fig. 1856. 2. Downing Fr. Trees Am. 808, fig. 1869.

Raised in the seed beds of Van Mons and first bore fruit in 1848. Fruit large, obtuse-pyriform, often rather irregular in its upper half, greenish-yellow passing to lemon-yellow at maturity, with numerous small blackish-gray dots; flesh white, a little yellow next the skin, fine, melting, free from grit, full of rich saccharine juice, vinous; first; Sept. to Nov.

Madame Élisa Dumas. 1. Mas Pom. Gen. 5:19, fig. 298. 1880.

A seedling raised by M. Bonnefoy, near Lyons, Fr. He disseminated it in 1857. Fruit medium, conic-ovate, regular in contour; skin thick, at first whitish-green speckled with grayish-black dots, changing to pale yellow, and more golden on the side next the sun; sometimes stains of rough brown-russet are dispersed over its surface; flesh white, only slightly firm without being breaking, rather gritty around the center, full of sugary juice, vinous and refreshing; handsome and of good quality; Aug.

Madame Ernest Baltet. 1. Baltet Trait. Cult. Fr. 317, fig. 208. 1908.

French. Fruit large, obtuse-pyriform, reddish-brown-yellow, with light russet; flesh very fine, melting, very juicy, sugary, sprightly; very good; Sept. and Oct.

Madame Favre. 1. Leroy Dict. Pom. 2:379, fig. 1869.

Obtained by M. Favre, president of the section of Arboriculture of the Agricultural Society of Shalon-sur-Marne, Fr.; it first fruited in 1861. Fruit above medium and often larger, globular surface unequal and bossed; skin rough, greenish-yellow, dotted, streaked, marbled, stained with gray-russet and vermilioned on the cheek next the sun; flesh white, very fine, melting; juice abundant, very sugary, vinous, deliciously perfumed; first; end of Aug.

Madame Flon. 1. Guide Prat. 99. 1876.

Published by M. Flon in 1868. Fruit medium, globular, yellow and gray-russet; flesh very melting and juicy, saccharine, sprightly, perfumed; first; end of Dec.

Madame Grégoire. 1. Ann. Pom. Belge 8:97, fig. 1860. 2. Downing Fr. Trees Am. 809. 1869.

Obtained in 1860 by M. Grégoire, Jodoigne, Bel., and was published the same year. Fruit medium to large, long-oval, obtuse; skin greasy, clear green becoming yellow at maturity, marked with gray-russet, especially around the stem, and some dots of whitish-gray; flesh yellowish-white, fine, melting, very juicy, sugary, vinous, perfumed and acidulous; good or very good; Dec. and Jan.

Madame Henri Desportes. 1. Leroy Dict. Pom. 2:380, fig. 1869. 2. Hogg Fruit Man. 609. 1884.

Raised by Leroy, Angers, Fr.; first fruited in 1863. Fruit large, turbinate, uneven in outline, yellow, covered with russety dots and patches; flesh yellowish-white, very fine and very melting, seldom gritty, very juicy, saccharine, acidulous, with a decided aroma and delicious flavor; excellent; first; Oct.

Madame Loriol de Barny. 1. Leroy Dict. Pom. 2:381, fig. 1869. 2. Mass. Hort. Soc. Rpt. 92. 1872.

Raised by Leroy in 1866 at his nurseries at Angers, Fr., from seed of Bartlett. Fruit large, ovate and nearly cylindrical, always rather irregular, clear yellow clouded with green, more or less streaked and mottled with russet, covered with large, grayish-brown or greenish dots and often stained with fawn around the calyx and stem; flesh yellowish-white, excessively melting and fine, juicy, rarely gritty, sugary, perfumed, with a tart flavor and a delicate and agreeable after-taste of musk; first; Nov.

Madame Lyé-Baltet. 1. Cat. Cong. Pom. France 301, fig. 1906. 2. Bunyard Handb. Hardy Fr. 185. 1920.

Obtained by Ernest Baltet, nurseryman at Troyes, Fr.; placed on the market in 1877. Fruit medium or rather large, turbinate, obtuse, swelled, truncated at base; skin fine, green or yellow-green all over, dotted with russet and touched with fawn; flesh white, fine, melting, juicy, sugary and perfumed; very good; Dec. and Jan.

Madame de Madre. 1. Guide Prat. 95. 1895. 2. Gard. Chron. 3rd Ser. 30:271. 1901.

Sent out by Daras de Naghin, Antwerp, Bel., who raised it from Délices d’Hardenpont, in 1881. Fruit medium, pyriform, rather elongated, contracted at the lower end terminating in an oblique cone at the base, compressed on two sides at the narrow end, rounded at the upper end, citron-yellow lightly speckled with rust-red; flesh amber-white, very delicate, melting, very juicy, sweet, with a pleasant perfume, nutty and rather spicy; very good; Oct.

Madame Millet. 1. Leroy Dict. Pom. 2:382, fig. 1862. 2. Hogg Fruit Man. 610. 1884.

Raised by Charles Millet of Ath, Bel., in 1840. Fruit large, short-obovate or turbinate, rather uneven in its outline; flesh tender, semi-melting, juicy, richly flavored; first; Mar. and Apr.

Madame Morel. 1. Guide Prat. 99. 1876.

Published by M. Morel in 1872. Fruit large; flesh very fine, compact, very melting, juicy, sugary, vinous, sprightly; first; Oct. and Nov.

Madame Planchon. 1. Guide Prat. 99. 1876.

Belgian. Fruit large or very large, in form similar to Bartlett, golden yellow dotted with russet; flesh granular, very juicy; cooking; end of Oct. and beginning of Nov.

Madame Du Puis. 1. Rev. Hort. 147. 1891. 2. Cat. Cong. Pom. France 298, fig. 1906.

A gain of Daras de Naghin, Antwerp, Bel., in 1878. Fruit rather large or large, long, obtuse-pyriform, rounded at lower end, yellow but nearly covered with smooth fawn-russet; flesh very fine, melting, very juicy, sugary, sprightly and perfumed; very good; Dec. to Feb.

Madame de Roucourt. 1. Guide Prat. 58. 1895.

Distributed by Daras de Naghin, Antwerp, Bel. Fruit medium to large, yellowish, dotted with dark brown; flesh fine, saccharine, perfumed; good; Oct.

Madame Stoff. 1. Gard. Chron. 2:220. 1887.

Obtained from seed by M. Stoff. Fruit large or medium, regular-pyramidal, olive-green speckled with red; flesh fine, melting, buttery, delicate and brisk in flavor; Feb.

Madame Torfs. 1. Guide Prat. 104. 1895.

Described as a new variety and distributed by Daras de Naghin, Antwerp, Bel., in 1895. Fruit medium to large, greenish-yellow, sprinkled with patches of fawn-russet; flesh fine and juicy, white around center, clouded with green toward the skin, very sugary; Oct.

Madame Treyve. 1. Leroy Dict. Pom. 2:383, fig. 1869. 2. Bunyard Handb. Hardy Fr. 185. 1920.

Souvenir de Madame Treyve. 3. Pom. France 2:No. 63, Pl. 63. 1864.

From seed sown in 1848 by M. Treyve, Trévaux, Fr. Fruit large, obtusely obovate, bossed and always very much swelled around its lower part, greenish-yellow, dotted, streaked, and often touched with fawn on the shaded side, but brilliantly encrimsoned on the side exposed to the sun and dotted on that side with gray; flesh white, semi-fine, melting, very juicy, saccharine, acidulous, with a delicate and fine aroma; first, a delicious dessert pear; Sept.

Madame Vazille. 1. Leroy Dict. Pom. 2:384, fig. 1869. 2. Hogg Fruit Man. 610. 1884.

From the seed beds of M. Leroy, Angers, Fr.; first fruit in 1866. Fruit above medium, conic-obtuse, fairly regular in outline but always having one side larger than the other; skin thick, somewhat uneven, bronzed all over, sprinkled with dots widely apart and only slightly visible; flesh whitish, fine, melting or semi-melting, very juicy, saccharine, vinous, having a very pleasant flavor; first; Sept.

Madame Verté. 1. Leroy Dict. Pom. 2:385, fig. 1869.

Origin uncertain, but it was first sent out by M. de Jonghe, Brussels, Bel., and then extensively propagated in France. Fruit medium, globular-ovate, irregular, yellowish-green, much washed with brown-fawn and speckled with small ashen-gray dots; flesh yellowish, semi-fine, semi-melting, granular at center; juice abundant, sugary, acidulous, with a somewhat savory perfume and after taste of anis; second, variable; from end of Nov. to Jan.

Madame Von Siebold. 1. Guide Prat. 115. 1876. 2. Cornell Sta. Bul. 332:485. 1913.

Japan. The following description was made on the grounds of Messrs. Simon-Louis Bros., Metz, Lorraine: “Madame Von Siebold.—Fruit very large, rounded, a little narrow toward the cavity, where it is angular; truncated at the base and indented at the circumference.... Skin rather smooth, of a pretty brown color, dotted with large gray specks which are very regular and very apparent. Flesh white, slightly yellowish, medium fine, crisp, juicy, sweet, perfumed like quinces, almost eatable raw. The most beautiful of the Japanese—Simon-Louis Frères.”

Madeleine d’Angers. 1. Leroy Dict. Pom. 2:386, fig. 1869.

From the environs of Segré or of Beaupreau, districts in the same department (Maine), where it has been generally grown for 150 years. Fruit medium and sometimes below, conic and very elongated, somewhat contorted at the upper end, grass-green passing to greenish-yellow on the part near the stalk and dotted with gray-russet; flesh white, semi-fine or coarse, rather melting, watery and gritty; juice abundant, sugary, more or less acid, and only slightly perfumed; third; end of July.

Mademoiselle Blanche Sannier. 1. Guide Prat. 96. 1895.

A French variety. Fruit large, oblong-pyriform; flesh fine, melting, perfumed, juicy; Oct.

Mademoiselle Marguerite Gaujard. 1. Guide Prat. 104. 1895.

Obtained by M. Gaujard at Ghent, Fr.; described as a new variety in 1895. Fruit oblong, rather gourd-shaped in form, covered with gray-russet and slightly blushed on the exposed side; flesh melting, of a sprightly taste, perfumed; Jan. to Mar.

Mademoiselle Solange. 1. Jour. Hort. N. S. 15:120. 1888.

Described by the Fruit Committee of the Royal Horticultural Society of England in 1887 as a new variety. Fruit small, nearly globular, green, juicy and of good flavor.

Magherman. 1. Guide Prat. 110. 1876.

Tree very vigorous, beautiful in aspect and extremely fertile. Fruit large or very large, long-pyriform, regular in outline, yellow streaked with carmine; flesh yellowish, excessively melting and very juicy, sugary and having an exquisite perfume; first; second half of Sept.

Magnate. 1. Hogg Fruit Man. 610. 1884. 2. Bunyard Handb. Hardy Fr. 186. 1920.

A seedling raised by Rivers of Sawbridgeworth, Eng., from Louise Bonne de Jersey prior to 1880. Fruit large, obtuse-pyriform, even and symmetrical in outline, yellow covered with rather dark brown-russet, thickly strewed with large russet freckles, blushed and streaked with crimson; flesh yellow, tender, melting, rather gritty at the core, richly flavored, and with a slight perfume of rose-water; very good; Oct. and Nov.

Magnolia. 1. Am. Pom. Soc. Cat. 41. 1909. 2. Cornell Sta. Bul. 332:484. 1913.

An oriental hybrid which originated in southern Georgia. Fruit large, globular to pyriform, smooth, yellowish-russet, with numerous irregular dots; flesh white, crisp, tender, juicy, mild, subacid; fair; “three or four weeks later than Kieffer in the South.”

Malconnaître d’Haspin. 1. Downing Fr. Trees Am. 810. 1869.

Tree vigorous, hardy and productive. Fruit large, globular-obovate, dull yellow, with brownish-red cheek, stippled with coarse dots, and russeted at the calyx; flesh juicy, tender, and melting, rich, subacid, perfumed; Oct. and Nov.

Malvoisie de Landsberg. 1. Mas Pom. Gen. 3:171, fig. 182. 1878.

Obtained by Judge Burchardt, Landsberg, Brandenbourg, Ger. Fruit rather large, pyriform, more or less swelled, even in contour, but often irregular in form; skin somewhat firm, at first water-green, dotted with gray, the green changing to yellow and the side next the sun being at maturity slightly washed with rosy red; flesh white, rather fine, buttery, juicy, sweet, acidulous, having a sprightly and somewhat musky flavor; good; Oct.

Manchester. 1. Downing Fr. Trees Am. 810. 1869.

Originated in Providence, R. I. Fruit medium, obovate-pyriform, yellow, with traces and numerous dots of russet; flesh white, moderately juicy, semi-melting, sweet, agreeable; good; Oct.

Mandelblättrige Schneebirne. 1. Dochnahl Führ. Obstkunde 2:199. 1856.

A French wilding; published 1810. Tree dwarf. Fruit small, globular-turbinate, green, smooth; flesh firm, astringent; winter.

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

A seedling raised by S. A. Shurtleff of Brookline, Mass. Fruited in 1866. Fruit large, obovate, yellow with russet streaks and dots; flesh fine-grained, white, juicy, with a rich, pleasant flavor; first; Sept.

Mannsbirne. 1. Dochnahl Führ. Obstkunde 2:187. 1856.

Württemberg, Ger., 1830. Classed among the Pound pears or Libralia. Fruit large, globular-turbinate, dull green changing to yellowish-green, blushed, both ends covered with russet, rusty dots; third for table, first for kitchen; Nov. and Dec.

Mansfield. 1. Downing Fr. Trees Am. 811. 1869.

A native variety of uncertain origin. Fruit medium, globular-oblate, yellowish-green, with considerable russet and many green and brown dots; flesh whitish, coarse, buttery, melting, sweet, a little astringent; good; Sept.

Mansuette. 1. Duhamel Trait. Arb. Fr. 2:220, Pl. LVIII, fig. 1. 1768. 2. Hogg Fruit Man. 611. 1884.

Solitaire. 3. Christ Handb. 534. 1817.

Origin unknown. Fruit large, long-obovate, irregular, obtuse, pale green, spotted with brown and much covered with the same color on the shaded side, and tinged with red on the side exposed to the sun; flesh white, semi-melting, moderately fine, inclined to grow soft, juicy, pleasantly acid and well flavored; a dessert pear; Sept. and Oct.

Mansuette Double. 1. Leroy Dict. Pom. 2:388, fig. 1869.

This French cooking pear was first described in 1805. Fruit sometimes considerable, rather variable in form, often conic, obtuse, very swelled in the lower part and slightly bossed, sometimes very long ovate having one side near the base larger than the other, dark yellow, much covered with cinnamon-russet and large dots of ashy gray; flesh greenish-white, coarse, juicy, semi-breaking or breaking, very gritty at the core; juice abundant, deficient in sugar, wanting in perfume, often too acid; second; Oct. to Dec.

Marasquine. 1. Mas Le Verger 2:123, fig. 1866-73. 2. Guide Prat. 99. 1876.

Raised by Major Espéren, Mechlin, Bel. Fruit medium, regular-pyriform, tender green, sprinkled with grayish dots, golden at maturity; flesh very white, fine, buttery, melting, slightly gritty at the center; juice sufficient, having a characteristic perfume; end of Aug.

March Bergamot. 1. Downing Fr. Trees Am. 811. 1869. 2. Hogg Fruit Man. 611. 1884.

Raised by T. A. Knight, President of the Horticultural Society of London. Fruit small or medium, globular, green or yellowish-brown, partially covered with russet; flesh yellowish-white, buttery, slightly gritty at the core, but very rich; in Europe it is a dessert pear of high merit; in this country, however, it seems to be of small worth; Mar. and will keep later.

Maréchal de Cour. 1. Leroy Dict. Pom. 2:390, fig. 1869. 2. Hogg Fruit Man. 612. 1884.

A seedling of Van Mons of which he sent grafts to Alexandre Bivort, five months before his death, in April, 1842. Fruit large, sometimes very large, oblong-pyriform or obtuse-turbinate, one side always smaller than the other, thickly encrusted with russet so that but little of the yellow ground is visible; flesh white, semi-fine, melting, gritty at center, extremely juicy, sugary, vinous, perfumed; first; Sept. to Nov.

Maréchal Dillen. 1. Leroy Dict. Pom. 2:391, fig. 1869. 2. Hogg Fruit Man. 612. 1884.

Raised by Van Mons in 1818 and was published by him in 1820. Fruit very large, obtuse-obovate, yellowish-green, mottled with patches and dots of brown-russet; flesh white, fine, melting, juicy, very saccharine, having a very agreeable flavor of vinegar and musk; first, an excellent dessert pear; Oct. and Nov.

Maréchal Pelissier. 1. Downing Fr. Trees Am. 523. 1857. 2. Leroy Dict. Pom. 2:393. 1869.

This pear was raised by M. Flon, Senior, the well-known horticulturist, of Angevin, Fr., in 1845. Fruit medium, ovate, yellow, blushed with red on the side next the sun; flesh tender, juicy; Sept. and Oct.

Maréchal Vaillant. 1. Leroy Dict. Pom. 2:393, fig. 1869. 2. Hogg Fruit Man. 612. 1884.

A seedling of M. Boisbunel of Rouen, Fr., gained in 1864. Fruit very large, obovate, uneven in outline, yellowish-green, mottled and dotted with russet; flesh whitish, rather fine, semi-melting; juice sufficient, sugary, vinous, richly flavored and musky; an excellent pear; mid-Dec. to end of Jan.

Margarethenbirne. 1. Liegel Syst. Anleit. 119. 1825. 2. Dochnahl Führ. Obstkunde 2:30. 1856.

German. Reported in 1789. Fruit small, turbinate, greenish-yellow and heavily dotted with green, seldom blushed; flesh semi-breaking, juicy and aromatic; third for dessert, first for kitchen and market; mid-July.

Marguerite d’Anjou. 1. Leroy Dict. Pom. 2:394, fig. 1869.

M. Flon, Angers, obtained this from a seedling in 1863. Fruit above medium, irregular-ovate, and bossed, more enlarged on one side than on the other and often slightly contorted, clear yellow, slightly tinted with pale rose on the side next the sun; flesh white, fine, dense, melting, watery, free from grit; juice abundant, highly saccharine, acidulous, possesses a delicious flavor recalling the perfume of the violet; first; Oct.

Marguerite Chevalier. 1. Guide Prat. 99. 1876.

Fruit medium, nearly spherical, almost entirely covered with fawn-russet; flesh fine, melting, juicy, sprightly; good; end of autumn.

Marguerite Marillat. 1. Guide Prat. 45. 1895. 2. Bunyard Handb. Hardy Fr. 186. 1920.

Similar to Souvenir du Congrès but of brighter golden hue, obtained by M. Marillat, Craponne, near Lyons, Fr., 1874. Fruit large, pyriform-turbinate, pale yellow touched with fawn-russet, blushed with red on the side next the sun, sometimes a rich golden yellow at maturity; flesh yellowish-white, semi-fine, very juicy, saccharine, acidulous, aromatic, slightly musky, very rich; second; early Sept.

Maria. 1. Guide Prat. 96. 1895.

Sent out by M. Daras de Naghin, Antwerp, Bel. Fruit rather large, oblong-ovate; flesh yellowish, very agreeable; Feb. and Mar.

Maria de Nantes. 1. Ann. Pom. Belge 2:39, fig. 1854. 2. Downing Fr. Trees Am. 812. 1869.

Raised by M. Garnier near Nantes, Fr., and reported in 1853. Fruit nearly medium, globular-turbinate or oval-turbinate, greenish-yellow covered with fawn-russet; flesh fine, buttery, melting; juice saccharine, highly perfumed, and acidulous; first; Oct. to Dec.

Maria Stuart. 1. Dochnahl Führ. Obstkunde 2:69. 1856.

Belgian, 1851. A Van Mons seedling. Fruit large, conic, bent, with unequal sides, lemon-yellow, covered densely with gray dots, lightly russeted; very good for all purposes; Oct.

Marianne de Nancy. 1. Leroy Dict. Pom. 2:396, fig. 1869. 2. Downing Fr. Trees Am. 812. 1869.

A seedling of Van Mons who sent cuttings of it a few days before his death to M. Millot, a pomologist at Nancy, Fr. Fruit medium, obtuse-turbinate, very regular and even in contour, grass-green, stained with brown-russet; flesh whitish, fine, melting or semi-melting; juice abundant, very sugary, acidulous; second, though sometimes first when its flesh is very melting and its juice full of flavor; mid-Aug.

Marie Benoist. 1. Leroy Dict. Pom. 2:397, fig. 1869. 2. Bunyard Handb. Hardy Fr. 187. 1920.

Obtained from seed by Auguste Benoist, Brissac, Maine-et-Loire, Fr., in 1853. Fruit large, turbinate, very irregular, obtuse and mammillate at the summit, globular at the base and generally much more enlarged on one side than on the other, clear green, dotted and veined with russet, stained with fawn especially around the calyx and stem; flesh white, fine, melting, a little gritty; juice abundant, saccharine, vinous, delicately perfumed; first; Dec. to Feb.

Marie Guisse. 1. Leroy Dict. Pom. 2:398, fig. 1869. 2. Hogg Fruit Man. 613. 1884.

Grown from seed of St. Germain in 1834, near Metz, Lorraine. Fruit medium, obovate-oblong-pyriform, surface uneven, yellow, with shades of red in the sun, and large, dull dark specks; flesh yellowish-white, granular, melting, sweet, vinous; Dec. to Feb.

Marie Henriette. 1. Guide Prat. 96. 1895.

Sent out by Daras de Naghin, Antwerp, Bel. Fruit small or medium, globular; flesh granular, very juicy and sugary; first; Oct.

Marie Jallais. 1. Guide Prat. 100. 1876.

Obtained by Jules Buneau, 1868. Fruit medium, form variable; flesh melting, juicy, very sugary and perfumed, of a sprightly flavor; first; Oct. to Dec.

Marie Louise Nova. 1. Downing Fr. Trees Am. 400. 1845. 2. Ibid. 813. 1869.

Sent by Van Mons to Mr. Manning, and though in some seasons very good, it cannot compare with Marie Louise. Fruit medium, regular-acute-pyriform, yellow, with a brownish-red cheek; flesh at first melting, juicy, but quickly decays; good; end of Sept.

Marie Louise d’Uncle. 1. Gard. Chron. 1060, 1179. 1865. 2. Bunyard Handb. Hardy Fr. 187. 1920.

Marie Louise d’Uncle is a seedling of Marie Louise raised by M. Gambier, a neighbor and contemporary of Van Mons. It produced its first fruits in 1846. Fruit rather large, pyriform, pale cinnamon-colored russet, rather similar to Marie Louise; flesh very fine, very melting, buttery, saccharine, very juicy and richly flavored; good to very good; Sept. and Oct.

Marie Mottin. 1. Guide Prat. 96. 1895.

On trial with Messrs. Simon-Louis at Metz, Lorraine, in 1895. Fruit large; flesh melting; first; Oct.

Marie Parent. 1. Leroy Dict. Pom. 2:401, fig. 1869. 2. Downing Fr. Trees Am. 814. 1869.

Raised by Bivort, director of the nurseries of the Society Van Mons at Geest-Saint-Rémy, Bel., from a seed bed formed in 1844 from seeds of the last generation of Van Mons’ seedlings. Fruit above medium, oblong, more or less cylindrical and bossed, or turbinate, very much swelled at the base and bossed at either extremity; skin fine ochre or golden yellow, dotted and stained with russet, washed with brick-red on the cheek next the sun; flesh white, fine, melting or semi-melting, containing numerous small grits around the core, juicy, sugary, vinous, perfumed; first; Oct., often till Dec.

Marietta. 1. Cornell Sta. Bul. 332:484. 1913.

An oriental hybrid. Tree is said to be inclined to grow tall, with a single main stem. Fruit light yellow, with red blush; Oct.

Mariette de Millepieds. 1. Leroy Dict. Pom. 2:403, fig. 1869. 2. Hogg Fruit Man. 614. 1884.

A very late pear which came from the seed beds of Maurice Goubalt, a nurseryman in the suburbs of Angers, Fr., fruiting after his death, in 1854. Fruit large, ovate, irregular and bossed or turbinate, slightly obtuse, one side larger than the other, rough to the touch, rather thick, yellowish-green, washed with dark russet on the cheek next the sun; flesh white, very fine, melting, juicy and scented, refreshing, sugary, acidulous, having an exquisite flavor; first; Mar. often till May.

Markbirne. 1. Dochnahl Führ. Obstkunde 2:103. 1856.

Mid-Germany, 1797. Fruit fairly large, ventriculous, faint light green turning to pale green, often blushed and dotted with greenish-gray specks and marked with russet; flesh white, fairly soft, buttery, melting, full of flavor; very good for the table and good for culinary purposes; Dec. and Jan.

Marksbirne. 1. Dochnahl Führ. Obstkunde 2:162. 1856.

Thuringia, Ger., 1799. Fruit small, globular, flattened, greenish-yellow, speckled with yellowish-gray and greenish dots; flesh firm, breaking, juicy and acidulous; first for household; Sept.

Marmion. 1. Downing Fr. Trees Am. 814. 1869. 2. Mas Pom. Gen. 3:29, fig. 111. 1878.

According to the Bulletin of the Société Van Mons this was either obtained or propagated by M. Bivort in Belgium. Fruit nearly medium, turbinate, dull water-green, sprinkled with numerous and rather large brown spots, the basic green passing at maturity to lemon-yellow and warmly golden on the side of the sun; flesh white, rather fine, breaking, fairly juicy, saccharine and sprightly; dessert; Sept.

Marquise. 1. Duhamel Trait. Arb. Fr. 2:221, Pl. XLIX. 1768. 2. Hogg Fruit Man. 614. 1884.

Of French origin. Merlet described it in 1675 in his Abrégé des bons fruits. Fruit above medium, turbinate, globular in the lower part, conic and slightly obtuse in the upper, bright green changing to yellowish, with a brownish tinge on the side next the sun, thickly covered with dots, which are green on the shaded side and brown or gray on the other; flesh white, semi-fine, breaking, full of sugary juice, slightly acid and musky, and very delicate; a good dessert pear; Nov. and Dec.

Marquise de Bedman. 1. Downing Fr. Trees Am. 814. 1869.

Foreign. Fruit medium or below, roundish-pyriform, pale greenish-yellow, with a few traces and patches of russet and many green and brown dots; flesh white, sweet, rather firm; good; Sept.

Marsaneix. 1. Leroy Dict. Pom. 2:406, fig. 1869.

A cooking pear of no particular merit which originated at the market town of Marsaneix, Department of Dordogne, Fr., and was cultivated on the farms of that country in the middle of the eighteenth century. Fruit small, globular, regular in form; skin rough, entirely russeted, dotted with yellowish-gray; flesh whitish, semi-fine, breaking, scented, gritty; juice abundant but deficient in sugar, insipid; second and for cooking only; Jan. and Feb.

Marshall. 1. Downing Fr. Trees Am. 3rd App. 179. 1881.

Said to have originated on the farm of William Marshall, Cambridge, N. Y., some years previous to 1881. Fruit medium, globular, inclining to obtuse-pyriform, yellow, netted and patched with russet over nearly the whole surface and thickly sprinkled with russet dots; flesh white, semi-fine, juicy, semi-melting, slightly vinous and slightly aromatic; very good; end of Sept.

Marshall Wilder. 1. Leroy Dict. Pom. 2:407, fig. 1869. 2. Horticulturist 27:150. 1872.

Originated in the nurseries of M. Leroy at Angers, Fr., in 1866. Fruit large, long-conic, very irregular, somewhat like Calebasse in form, more or less bossed; skin rough, clear green slightly yellowish, dotted with gray-russet, marbled with brown and scaly; flesh yellowish-white, fine or semi-fine, juicy, very melting, sugary, deliciously perfumed and refreshing; first; Oct. and Nov.

Martha Ann. 1. Mag. Hort. 16:547. 1850.

A seedling raised by Francis Dana, Roxbury, Mass. Fruit medium or below, obovate-obtuse-pyriform, yellowish-green, with patches and dots of russet; flesh coarse, juicy, astringent; poor; Oct.

Martin. 1. Kans. Hort. Soc. Rpt. 171. 1886.

Originated in Cowley, Kans., and reported as a new fruit and a good substitute for the Vicar of Winkfield. Fruit medium to large, oblate-pyriform, irregular, greenish changing to yellowish-white, smooth; flesh firm, fine grained, buttery, juicy; fair; Jan.

Martin-Sec. 1. Leroy Dict. Pom. 2:408, fig. 1869. 2. Hogg Fruit Man. 615. 1884.

Trockener Martin. 3. Löschnig Mostbirnen 216, fig. 1913.

Hogg tells us that this and the Martin Sire are among the earliest varieties known to have been grown in England, for they are mentioned among the fruits delivered into the Treasury by the fruiterer of Edward I in 1292. In 1530 Charles Estienne of Paris wrote of it as being cultivated in France and affirmed the Pears of Saint Martin were so named because their time of ripening coincided with the Festival of that Saint. Again, in 1675 Merlet in his Abrégé des bons fruits spoke of the Martin-Sec of Provins or of Champagne. Fruit medium or above, long-pyriform-obtuse, regular in form, yellowish and russeted, dotted with gray points and extensively washed with carmine on the face exposed to the sun; flesh whitish, semi-fine, very breaking, rather dry, but sweet and perfumed, very gritty when grafted on quince; third; mid-Nov. to Feb.

Martin-Sire. 1. Duhamel Trait. Arb. Fr. 2:145, Pl. XIX, fig. 5. 1768. 2. Leroy Dict. Pom. 2:410, fig. 1869. 3. Hogg Fruit Man. 615. 1884.

This pear, sometimes known as Lord Martin Pear, was grown in England in the thirteenth century. By Claude Saint-Étienne in 1628 it was mentioned under two of its most ancient names, Martin-Sire and Ronville. In the eighteenth century Mayer in the Pomona franconica said the name Martin-Sire which was the most generally recognized of its many names originated from a former Lord of Ronville whose name was Martin. Fruit medium, pyriform, obtuse and very regular; skin fine, smooth and shining, bright green changing to a fine deep yellow, dotted and marked with fawn, carmined on the side next the sun; flesh whitish, semi-fine, breaking, fairly juicy, sweet, perfumed and often with an after-taste of musk; more fit for stewing than dessert; Dec. to Feb.

Marulis. 1. Mag. Hort. 9:388. 1843. 2. Elliott Fr. Book 397. 1854.

Foreign. Fruit small, globular, greenish-yellow; poor; Sept.

Mary (Case). 1. Downing. Fr. Trees Am. 815. 1869

Originated in the grounds of William Case, Cleveland, Ohio. Fruit small to medium, globular-pyriform, greenish-yellow, slight blush in the sun and many minute brown dots; flesh white, juicy, almost buttery, sweet and acid; very good; last of July.

Mary (Van Mons). 1. Leroy Dict. Pom. 2:411, fig. 1869.

A seedling obtained by Van Mons, which gave its first fruit at Brussels about the year 1818. Fruit medium and often above medium, ovate, obtuse, rather regular but generally a little depressed on one side at the calyx, yellow-ochre stained with fawn-brown around the stem and sprinkled with light marblings and large dots of green and russet, very numerous around the base; flesh whitish, very fine, melting; juice very abundant, sugary, with a vinegary flavor both delicate and refreshing; first; mid-Oct.

Mascon Colmar. 1. Dochnahl Führ. Obstkunde 2:106. 1856.

Originated from seed at Nassau, Ger., 1825. Fruit medium, obtuse-conic, distorted in form, light green turning yellowish-green at maturity, free from any red blush, but much russeted and dotted; flesh white, buttery, melting, juicy, full of flavor; good for dessert and culinary purposes; Feb.

Masselbacher Mostbirne. 1. Dochnahl Führ. Obstkunde 2:193. 1856.

A perry pear. Württemberg, Ger., 1847. Fruit small, almost a sphere, green turning to yellow, much covered with russet; flesh firm, granular, acidulous; very good for perry and good for household use; end of Sept. and early Oct.

Masuret. 1. Baltet Cult. Fr. 374. 1908.

One of the best French perry pears suitable for commercial and amateur growers; good for the production of sparkling perry; juice clear and very full of perfume; end of Nov.

Mather. 1. Am. Pom. Soc. Rpt. 82. 1856. 2. Downing Fr. Trees Am. 815. 1869.

The Mather pear originated with John Mather, Jenkintown, Pa., from seed planted by him about 1810. Fruit below medium, obovate, yellow, with occasionally a red mottled cheek and russeted at the insertion of the stem; flesh rather coarse, buttery, of delicate flavor and agreeable; good; Aug.

Mathilde. 1. Dochnahl Führ. Obstkunde 2:55. 1856.

A Van Mons seedling, 1852. Fruit medium, ovate, greenish changing to greenish-yellow, blushed, and speckled with gray dots; flesh semi-melting, granular, sweet, vinous; second for dessert, first for kitchen and market purposes; end of Aug. for 14 days.

Mathilde Gomand. 1. Guide Prat. 100. 1876.

Published by Grégoire, Jodoigne, Bel. Fruit medium; skin russeted; flesh melting; first; Jan.

Mathilde Recq. 1. Guide Prat. 96. 1895.

On trial with Messrs. Simon-Louis, at Metz, Lorraine, in 1895. Tree vigorous and fertile. Fruit, flesh fine, very saccharine and highly perfumed; Nov.

Mathilde de Rochefort. 1. Guide Prat. 96. 1895.

On trial with Messrs. Simon-Louis at Metz, Lorraine, in 1895. Tree vigorous, forming good pyramids. Fruit small, ovate, covered with russet; flesh fine, melting, very juicy and sugary; Dec.

Matou. 1. Leroy Dict. Pom. 2:414, fig. 1869.

A variety, known also as Chat-Grillé and Chat-Rôti in France and which must not be confounded with the Chat-Brûlé, already described, which ripens in December. Its origin is unknown. Fruit medium, obtuse-pyriform and enlarged around central circumference, golden-yellow, dotted and marbled with gray-russet, washed with carmine on the face exposed to the sun; flesh whitish, semi-fine, breaking, watery, very granular at the center; juice rather abundant, rarely very saccharine, astringent, almost devoid of perfume; third; mid-Aug.

Matthews. 1. Am. Pom. Soc. Rpt. 82. 1903. 2. Hopedale Nurs. Cat. 17. 1913.

Brought from New Jersey about 1835 by a Mr. Chiever and planted at Delavan, Ill. Tree long-lived, a late bearer. Fruit medium to large, apple-shaped, green turning yellow, sweet, juicy; Oct. to Feb.

Maud Hogg. 1. Jour. Hort. 20:30. 1871. 2. Hogg Fruit Man. 615. 1884.

Raised by John Mannington, Uckfield, in the Weald of Sussex, Eng.; bore fruit in 1871 for the first time. Fruit above medium, oblong-obovate; skin entirely covered with a crust of warm brown-russet like that of the Beurré Gris, and has a slight orange glow on the side exposed to the sun, very much like the Chaumontel, no yellow or ground color visible; flesh yellowish-white, tender and buttery, very juicy, sweet, richly flavored; a dessert pear of the first quality; Oct. to Dec.

Maude. 1. Guide Prat. 100. 1876.

A French perry pear abundantly cultivated in the Haute-Savoie, Fr. Fruit medium, globular, grayish-green washed with red; flesh coarse, remarkably juicy.

Maurice Desportes. 1. Leroy Dict. Pom. 2:415, fig. 1869.

This came from the seed beds of M. André Leroy, Angers, Fr., and first fruited in 1863. Fruit medium, oblong-conic, yellow, dotted with gray, blushed on the sunny side; stem long, rather stout, continuous with the fruit; calyx small, open, in a large cavity; flesh white, rather fine and rather melting, slightly granular, juicy, sweet; first; Sept.

Mausebirne. 1. Dochnahl Führ. Obstkunde 2:138. 1856.

Hanover, Ger., 1852. Fruit medium to large, variable in form, distorted, bossed; skin fine, greenish turning to yellow when ripe, almost entirely covered with cinnamon-russet, sprinkled with green spots; flesh yellowish-white, sweet and scented with rose; first for the table and kitchen use; Oct.

Mayflower. 1. Mass. Hort. Soc. Rpt. 44. 1866.

A seedling raised by Dr. Shurtleff, Brookline, Mass., which fruited first in 1863. Fruit “short diameter 2½ inches, long diameter 3 inches; flesh rather dry and firm; skin yellow, with red cheek; keeps soundly without extra care until May. A most prolific bearer. Short pyriform.”

Maynard. 1. Downing Fr. Trees Am. 52. 1857. 2. Ibid. 815. 1869.

Origin unknown but thought to have been first grown in Lancaster County, Pa. Fruit medium, obovate-pyriform, yellow with russet dots and a crimson cheek; flesh white, juicy and sugary; moderately good; end of July.

Mayr frühzeitige Butterbirne. 1. Dochnahl Führ. Obstkunde 2:113. 1856.

Reported at Gratz, Styria, Austria, 1833. Fruit medium, turbinate-pyriform, uniformly light yellow, slightly russeted on the side next the sun, often with no russet; flesh white, soft, melting, full of flavor, keeps well; first for dessert, good for culinary use and market; Sept. and Oct.

Max. 1. Am. Pom. Soc. Rpt. 73. 1895.

A seedling of Flemish Beauty grown in Ohio. Fruit medium, globular-pyriform, yellow brightly blushed, flavor vinous, subacid; good; Sept. in Ohio.

Mecham. 1. Am. Pom. Soc. Rpt. 195. 1867.

A seedling pear reported from St. George, Utah, in 1867. Fruit very large, bright green, ripens in Oct.

Medaille d’Été. 1. Guide Prat. 100. 1876.

On trial with Messrs. Simon-Louis of Metz, Lorraine, in 1876. Fruit large, ovate-pyramidal, lemon-yellow; flesh semi-breaking, very juicy, highly perfumed; Aug.

Medofka. 1. Can. Hort. 17:292. 1894.

Russian. Fruit very small, conical, clear yellow; flesh very melting, agreeable.

Meissner Grossvatersbirne. 1. Dochnahl Führ. Obstkunde 2:34. 1856.

Reported to be of Saxon origin, 1833. Fruit small, turbinate, almost entirely covered with light brown-russet, and sprinkled with round red spots; flesh juicy, semi-melting, having a strong aroma of cinnamon.

Meissner Hirschbirne. 1. Dochnahl Führ. Obstkunde 2:7. 1856.

Saxony, 1803. Fruit medium, conic, bossed, pale light green changing at maturity to light lemon-yellow, often washed extensively with dark blood-red, numerous reddish dots, scentless; flesh breaking, juicy, aromatic; first for household and market; Aug.

Meissner langstielige Feigenbirne. 1. Dochnahl Führ. Obstkunde 2:167. 1856.

Saxony, 1805. Fruit medium, obtuse-pyriform, ventriculous and flat, crooked, somewhat uneven, light green changing to yellowish-green, often blushed with dark red, without dots, marked with russet; flesh yellowish-green white, coarse-grained, sweet, firm, breaking; third for dessert, first for kitchen; Oct.

Meissner Liebchensbirne. 1. Dochnahl Führ. Obstkunde 2:167. 1856.

German, chiefly found in Saxony. Fruit small, globular-ventriculous-conic; skin shining, lemon-yellow, becoming highly polished, strongly dotted with round red spots, often marked with fine russet on the side next the sun; flesh yellowish-white, coarse-grained, firm, breaking, wanting in juice; third for the table, first for kitchen and market.

Meissner Zwiebelbirne. 1. Dochnahl Führ. Obstkunde 2:34. 1856.

Saxony, 1833. Fruit small, globular, light yellow, speckled with numerous fine russety spots; flesh often melting, with musky aroma, fine-grained; first for table and very good for culinary purposes; end of Aug. for three weeks.

Mélanie Michelin. 1. Mas Pom. Gen. 6:55, fig. 412. 1880.

Gained by M. Boisbunel, Junior, Rouen, Fr. Fruit medium, ovate-pyriform, even in contour; skin rather thick, whitish-green, sprinkled with fairly numerous and rather large green spots, scarcely visible and often absent altogether; when ripe the basic green takes a more yellow tone on the side of the sun, and in the case of well-exposed fruits is blushed with a very light rosy red; flesh whitish, slightly tinted with green, tender, a little soft, melting, full of sweet juice and delicately perfumed; good; mid-July.

Mellish. 1. Downing Fr. Trees Am. 815. 1869.

Fruit below medium, globular-pyriform, pale yellow, netted, patched and dotted with russet; flesh whitish, juicy, melting, sweet, pleasant; good to very good; Oct.

Melon. 1. Knoop Fructologie 1:77, Tab. 1. 1771. 2. Leroy Dict. Pom. 2:417, fig. 1869.

Of Dutch origin; first described in the Pomology of Knoop in 1766. Fruit medium, typically pyriform, slightly obtuse, regular in outline, sometimes a little uneven and crooked, greenish-yellow when ripe and more or less marked with black, or dark brown, stains, of poor appearance; flesh delicate and gritty, rather succulent and savory but having no particular flavor, not sprightly nor does it justify its name; Aug. and Sept.

Melon de Hellmann. 1. Mas Pom. Gen. 5:83, fig. 330. 1880.

Grown by M. Hellmann, Meiningen, Ger. Fruit large, spherical, even in outline, intense green passing to decided yellow when ripe and warmly golden on the side of the sun, numerous dark green spots; flesh white, coarse, semi-breaking; juice sugary, perfumed and agreeable; second, good for cooking; Sept.

Ménagère Sucrée de Van Mons. 1. Mas Pom. Gen. 3:127, fig. 160. 1878.

A seedling of Van Mons who distributed it without name. Fruit medium, conic-turbinate; skin thick, at first very clear green sprinkled with gray dots, numerous, very small but clearly visible; towards maturity the green changes to brilliant lemon-yellow and warmly golden on the side next the sun; flesh whitish, semi-fine, semi-buttery and distinctly perfumed with clove; Oct.

Mendenhall. 1. Ia. Hort. Soc. Rpt. 88. 1900.

Mentioned as one of the “newer” varieties of pears, having given its first ripe specimens on July 5th, 1900. Fruit small, pyriform, yellow, much better in quality than Early Harvest.

Meresia Nevill. 1. Hogg Fruit Man. 616. 1884.

A seedling of John Mannington, Uckfield, Sussex, Eng.; first fruited in 1872. Fruit below medium, roundish-obovate or oval, even and regular in outline, entirely covered with thick, dark-brown russet; flesh semi-melting, crisp, juicy, sweet, with a rich vinous flavor; an excellent dessert pear; Dec. and Jan.

Merlet 1. Leroy Dict. Pom. 2:418, fig. 1869.

Merlet came from the nurseries of M. Boisbunel, Rouen, Fr.; it fruited first in 1861. Fruit medium, turbinate, slightly obtuse and bossed; skin smooth, fine and shining, yellowish-green, delicately dotted with gray; flesh greenish-white, semi-fine, melting, watery, granular around the core; juice abundant and saccharine, refreshing and having a highly delicate flavor; first; Aug.

Merriam. 1. Downing Fr. Trees Am. 524. 1857. 2. Thomas Am. Fruit Cult. 284. 1867.

Originated at Roxbury, Mass.; popular in Boston in 1867. Fruit large, globular, somewhat flattened at base and crown, smooth, rich yellow, covered with pale russet around the stem and calyx, and netted with russet all over; flesh yellowish, rather coarse, melting, juicy, sugary, perfumed, very good; Sept. and Oct.

Méruault. 1. Mas Pom. Gen. 7:184, fig. 576. 1881.

Obtained by M. Pariset from a seed bed of the Easter Beurré made in 1856. Fruit medium, ovate, shortened and thick, water-green sown with dots of fawn-brown, more often almost wholly covered with russet of fawn color; on ripening the basic green changes to an intense lemon-yellow, the russet clears, and the side next the sun becomes golden; flesh whitish, fine, buttery, melting, without grit; juice abundant, rich in sugar, delicately perfumed with musk; first; throughout winter.

Merveille de Moringen. 1. Guide Prat. 100. 1876.

Originated in the environs of Moringen, Ger., where it is very well thought of. Tree large, very fertile, resisted the phenomenal frost of 1879-1880 in Europe. Fruit small, turbinate, a beautiful lemon-yellow; flesh breaking; for cooking; Oct.

Messire Jean. 1. Duhamel Trait. Arb. Fr. 2:173, Pl. XXVI. 1768. 2. Hogg Fruit Man. 616. 1884.

Of ancient and untraceable origin, but mentioned by Venette, Rochelle, Fr., in 1678 and 1683. Fruit medium, turbinate, sometimes slightly obovate, surface slightly bossed; skin rough, thick, dark green, passing to buff, washed with dark red on the side of the sun, strewed with speckles of darker russet; flesh white, slightly tinged with lemon, rather fine, breaking, juicy, richly saccharine, perfumed, sprightly; good, either for dessert or kitchen use; Nov. and Dec.

Messire Jean Goubault. 1. Leroy Dict. Pom. 2:422, fig. 1869.

This variety dates from 1847 and came from a seed bed of M. Goubault, Angers, Fr. Fruit large or medium, turbinate, more or less globular, often irregular, bossed and much larger on one side than on the other; skin fine and wrinkled and entirely reddened and dotted with large grayish spots; flesh whitish, coarse, semi-melting, always doughy and containing some grit around the core; juice rather scanty, sugary, tart, slightly perfumed and very agreeable; second; Nov.

Michaelmas Nelis. 1. Gard. Chron. N. S. 30:272, fig. 82. 1901. 2. Bunyard Handb. Hardy Fr. 188. 1920.

A seedling from Winter Nelis, which Messrs. Bunyard, nurserymen, Maidstone, Eng., found by chance in a cottage garden, and sent out in 1901. It was given an award of merit at a meeting of the Fruit Committee of the Royal Horticultural Society in October, 1902. Fruit medium, pyriform, very shapely, light greenish skin, somewhat russety; flesh white, melting, very little grit, juicy and of delicious flavor; end of Sept.

Michaux. 1. Mag. Hort. 6:45. 1840. 2. Am. Pom. Soc. Rpt. 239. 1854.

Origin not clear but R. Manning, Salem, Mass., stated that he had received it from a town in Alsace, Fr. Fruit medium, nearly globular-pyriform, light yellowish-green changing to yellow, with a slight blush of red; flesh white, coarse, semi-buttery, juicy, sweet; second; Sept. and Oct.

Mignonne d’Été. 1. Guide Prat. 111. 1876.

Obtained by M. Boisbunel, Rouen, Fr., and placed in commerce in 1874. Fruit medium to large, like Calebasse in form; skin glossy and yellow, finely dotted and streaked with gray-russet; flesh fine and melting; Aug.

Mignonne d’Hiver. 1. Downing Fr. Trees Am. 816. 1869.

An old Belgian variety. Fruit medium, obovate to oblong-ovate-pyriform, light yellow, mostly covered with thick, rough russet, and veined with crimson and fawn; flesh yellowish, rather granular, juicy, melting, sweet, vinous, aromatic; good; Nov. and Dec.

Mikado. 1. Guide Prat. 115. 1876. 2. Cornell Sta. Bul. 332:449, 484. 1913.

Among the most successful importers of oriental plants was Freiherr V. Siebold who maintained a nursery and botanic garden in Leyden, Holland, during the first half of the nineteenth century. Of the pears imported by him, Mikado was one. This was procured from Von Siebold’s nursery in 1873 by Messrs. Simon-Louis, Metz, Lorraine. Fruit rather large, globular-ovoid; skin rough to the touch, yellowish-olive, dotted with gray specks; flesh white, fine, breaking, rather juicy, perfumed, with a pronounced quince flavor, subacid; poor, uneatable raw; end of Sept.

Milan d’Hiver. 1. Leroy Dict. Pom. 2:424, fig. 1869.

A very old pear described in 1675 by Merlet, the French pomologist. Fruit large, globular-turbinate, usually mammillate at the summit and very regular; skin thick and rough to the touch, gray-russet, sprinkled around the stalk with large whitish-gray dots; flesh yellowish, fine, semi-melting, granular at the core; juice rarely plentiful, only slightly saccharine, acidulous, feebly aromatic; third; Nov. to Jan.

Milan de Rouen. 1. Leroy Dict. Pom. 2:425, fig. 1869. 2. Hogg Fruit Man. 617. 1884.

Gained by M. Boisbunel, Rouen, Fr.; distributed in 1859. Fruit medium, globular, a little conic toward the summit, slightly bossed and one side less swelled than the other; skin thick, dull yellow, dotted and streaked with fawn, much stained with gray around the stem; flesh yellowish, semi-fine, and semi-melting, juicy, rather granular at the core, sugary; juice aromatic, often spoiled by an unpleasant acerbity; second; end of Aug.

Miller. 1. Leroy Dict. Pom. 2:426, fig. 1869.

Raised from seed by André Leroy; first reported in 1864. Fruit medium and sometimes larger; in form it passes from rounded conic to globular, slightly flattened especially at the base; skin rough to touch, bronzed all over, dotted with russet, and dotted and mottled with greenish-yellow; flesh white, fine, melting, a little granular at the core, juicy, sugary, sourish, with a delicious aroma; first; Oct.

Millot de Nancy. 1. Leroy Dict. Pom. 2:427, fig. 1867.

Produced in the nurseries of Van Mons at Louvain; first reported in 1843. Fruit medium, ovate, very obtuse, more or less regular and bossed, often rather globular, yellow-ochre dotted with gray-russet, mottled with olive-brown, sometimes washed with clear fawn on the cheek exposed to the sun; flesh whitish, semi-fine, melting or semi-melting, gritty at the center; juice rarely abundant, but very saccharine, aromatic and full of flavor, sometimes a little too acid; second; Oct.

Milner. 1. Ragan Nom. Pear, B. P. I. Bul. 126:181. 1908.

Cataloged by Silas Wharton in 1824 under the name of Milner’s Favorite. Fruit small, pyriform; good.

Mima Wilder. 1. Mass. Hort. Soc. Rpt. 152. 1874. 2. Ibid. 120. 1875.

A seedling of Colonel Wilder, in a collection of new pears shown by him in 1874. In November of the following year it was found to have retained its previous good quality.

Ministre Bara. 1. Ga. Hort. Soc. Rpt. 49. 1892. 2. Guide Prat. 96. 1895.

A gain of Grégoire, Jodoigne, Bel. It was exhibited by P. J. Berckmans of Augusta, Georgia, before the Georgia State Horticultural Society in 1892 and 1893.

Ministre Pirmez. 1. Guide Prat. 111. 1876.

Published by Grégoire, Jodoigne, Bel. Fruit medium to large; flesh melting; first; Jan. and Feb.

Ministre Viger. 1. Rev. Hort. 113. 1901.

Raised by Messrs. Baltet of Troyes, Fr., from seed of the Pierre Tourasse. It was much noticed at the International Exhibition at Paris in 1900. Fruit large, turbinate, bossed, tender yellow clouded with ochre, washed with rosy gray and salmon on the side next the sun, with speckles of fawn; flesh fine, melting, very juicy, saccharine, with perfume noticeable on the skin, and flavor recalling that of the Duchesse d’Angoulême; mid-Dec. to mid-Jan.

Minot Jean Marie. 1. Guide Prat. 100. 1876.

A seedling of Grégoire, Jodoigne, Bel. Fruit large, pyriform, shortened, covered with russet on a yellow foundation; flesh yellowish, breaking, very juicy, sugary; first; Dec. to Feb.

Missile d’Hiver. 1. Kenrick Am. Orch. 169. 1841.

A foreign variety recommended by M. Dalbret and M. Jamin, well known pomologists. Fruit large, buttery, valuable according to M. Jamin; Nov. and Dec.

Mission. 1. Am. Pom. Soc. Rpt. 73. 1895.

Originated at the old mission near Capistrano, California. Fruit medium, acutely pyriform, long, yellow, nearly covered with russet; flesh very fine and buttery; very mild or sweet; ripe in Sept. in southern California.

Mr. Hill’s Pear. 1. Langley Pomona 132, Pl. LXIII, figs. 2, 4. 1729.

Mentioned by Batty Langley, Twickenham, Eng., as bearing two crops in the year. Fruit rather small, obtuse-pyriform, usually distorted at the upper end, grows in clusters; in 1727 the first crop matured on Aug. 24, and the second crop on Oct. 1.

Mitchell Russet. 1. Downing Fr. Trees Am. 525. 1857. 2. Ibid. 817. 1869.

Originated at Belleville, Ill. Fruit medium or small, obovate inclining to conic; skin rough, dark russet, thickly covered with gray dots; flesh juicy, melting, rich and highly perfumed, astringent; scarcely good; Oct.

Mitschurin. 1. Can. Hort. 17:292. 1894.

Probably Russian. Fruit very large; a good kitchen fruit; mid-season.

Moccas. 1. Gard. Chron. 717. 1841. 2. Hogg Fruit Man. 617. 1884.

Raised from seed by Thomas Andrew Knight, Downton Castle, Eng. Fruit medium, oval, uneven, and bossed in outline, lemon-colored, marked with patches and veins of thin pale brown-russet and strewed with russet dots; flesh yellowish, fine, melting, tender, full of rich vinous juice, musky in flavor; a delicious dessert pear.

Mollet Guernsey Beurré. 1. Gard. Chron. 36, 85. 1842.

Raised from seed by Charles Mollet of Guernsey, Channel Islands, who died in 1819. Fruit medium, obovate or somewhat pyramidal, with a remarkable fleshy extension of about ½ inch at the insertion of the stalk, surface of the pear uneven, yellow, but much obscured with ferruginous russet, sometimes equally scattered, but often disposed in broad, longitudinal stripes; flesh yellowish, very melting, buttery, with a rich Chaumontel flavor though distinct; Dec.

Monarch. 1. Hogg Fruit Man. 312. 1866. 2. Bunyard Handb. Hardy Fr. 188. 1920.

Knight Monarch. 3. Downing Fr. Trees Am. 796. 1869.

Raised by Thomas Andrew Knight, Downton Castle, Eng., in 1830. Bunyard says: “Tree easily recognized in winter by its very large oval buds, which stand out like those of a red currant.” Fruit medium, globular, yellowish-green, much covered with brown-russet and strewed with gray-russet specks; flesh yellowish, buttery, melting and very juicy, with a rich, vinous, sugary, and agreeably-perfumed flavor; first, one of the most valuable; Dec. and Jan.

Monchallard. 1. Leroy Dict. Pom. 2:429, fig. 1869. 2. Bunyard Handb. Hardy Fr. 189. 1920.

Found about 1810 by M. Monchallard at Valeuil, Dordogne, Fr. Fruit above medium to large, long-obovate, very obtuse; skin delicate, yellow, clear and dull, speckled uniformly with greenish dots and often washed with dark red on the cheek next the sun; flesh very white, fine or semi-fine, extremely melting, juicy, saccharine, acidulous, slightly aromatic and of delicious flavor; first; end of Aug. and Sept.

Mongolian. 1. Ill. Hort. Soc. Rpt. 215. 1896. 2. Cornell Sta. Bul. 332:482. 1913.

Considered by Budd of Iowa to be the best of the oriental varieties yet tested in this country. Obtained from seed at Ames, Iowa. Fruit medium to large, globular-oval, narrowing at both ends, with its greatest diameter near the middle, similar to Kieffer in shape, inclined to ridging near the apex, greenish, with blushed cheeks and russet dots; flesh tender, melting, juicy; good when ripened indoors.

Monseigneur Affre. 1. Leroy Dict. Pom. 2:430, fig. 1869. 2. Hogg Fruit Man. 618. 1884.

Raised by Van Mons though the tree did not produce fruit until 1845, three years after his death. Fruit medium, form variable, globular-obtuse-truncate, pyriform, greenish-yellow; flesh white, reddish under the skin, very melting, juicy, sugary, acidulous, aromatic, with a fine flavor; first; Nov.

Monseigneur des Hons. 1. Leroy Dict. Pom. 2:431, fig. 1869.

M. Gibey-Lorne, Troyes, Fr., raised this pear from seed in 1856. Fruit below medium and often small, usually turbinate, rather long and obtuse, but sometimes cylindrical and bossed, olive-green dotted with russet on the shaded side, golden on the exposed face, sometimes blushed with carmine; flesh yellowish-white, fine, melting; juice abundant, saccharine, acidulous, aromatic; second; end of Aug.

Monseigneur Sibour. 1. Leroy Dict. Pom. 2:432, fig. 1869. 2. Downing Fr. Trees Am. 817. 1869.

Originated at Jodoigne, Bel., from a bed made by Xavier Grégoire; it dates from 1855. Fruit above medium but often less, ovate, swelled in its lower half, yellowish-green, dotted, marbled and streaked with gray-russet and more or less washed with brown-fawn on the side of the sun; flesh whitish, rather coarse, semi-melting, juicy, containing numerous grits around the core; juice saccharine, vinous and aromatic; second; end of Oct.

Moon. 1. Ragan Nom. Pear, B. P. I. Bul. 126:183. 1908.

Cultivated by Silas Wharton in 1824. Its synonyms, Moon’s Pound, and Pound, Moon’s, are significant of its size. Fruit described by Ragan as medium sized, yellow; flesh melting, juicy; good; late.

Moorcroft. 1. Hogg Fruit Man. 619. 1884.

Often called in England the Malvern pear, being much grown about that place; esteemed for perry. Fruit small, globular, even and regular in outline, greenish-yellow on the shaded side, and with a brownish tinge on the side next the sun, strewed all over with large ashy gray freckles of russet; flesh breaking.

Moorfowl Egg. 1. Lindley Guide Orch. Gard. 361. 1831.

Muirfowl Egg. 2. Hogg Fruit Man. 619. 1884.

An old Scotch dessert pear partaking somewhat of the character of Swan Egg. Fruit below medium, globular, dull green changing to yellow-green, mottled with red next the sun, and thickly strewed with pale brown-russety dots; flesh yellowish, semi-buttery, tender, sweet and with a slight perfume; Oct.

Morel. 1. Mag. Hort. 21:151. 1855. 2. Leroy Dict. Pom. 2:434, fig. 1869.

Propagated by Alexandre Bivort, successor of Van Mons, and can be traced earlier than 1843. Fruit below medium or small, ovate, sensibly hexagonal, flattened at either extremity, and one side usually more enlarged than the other, yellowish-green, dotted and marbled with russet; flesh yellowish, fine, breaking, rather granular at the center; juice abundant, wanting in sweetness, insipid and of a very unpleasant astringency; second, but good only for cooking; Apr.

Morgan. 1. Horticulturist 14:250, fig. 1859. 2. Mag. Hort. 25:541. 1859.

Originated on the farm of a Mr. Morgan in New Hanover County, North Carolina. Fruit large, oblate varying to obtuse-pyriform, greenish-yellow, speckled with gray-russet intermingled with some tracery of the same; flesh white, a little gritty, juicy, sweet, slightly vinous; very good, nearly best; Oct.

Morley. 1. Parkinson Par. Ter. 593. 1629.

Mentioned in Parkinson’s list of orchard pears as a “very good peare, like in forme and colour unto the Windsor but somewhat grayer.”

Morosovskaja. 1. Ia. Hort. Soc. Rpt. 61. 1880.

Mentioned in a paper read by Mr. J. L. Budd before the Horticultural Society of Iowa in 1880. It is a Russian variety, having gritty, thorn-like wood.

Moskovka. 1. Ragan Nom. Pear, B. P. I. Bul. 126:184. 1908.

A Russian variety said to be largely grown for cooking. Fruit small, pyriform, juicy; early season.

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

Nassau, Ger., 1802. Fruit medium, pyriform, sides rather unequal, whitish-yellow skin changing to lemon-yellow, without any blush, dotted indistinctly, russeted; flesh yellow, breaking, coarse-grained, juicy, aromatic, sweet; third for dessert, but first for cooking and perry; Sept. and Oct.

Moyamensing. 1. Mag. Hort. 13:274. 1847. 2. Downing Fr. Trees Am. 818. 1869.

Supposed to be a native. The original tree stood in 1847 in the garden of J. B. Smith of Philadelphia. Fruit medium, variable in form, some globular, others obovate, uniform light yellow, with patches and dots of russet; flesh whitish, buttery, melting, coarse, sweet; with a rich, spicy and delicious flavor; good to best; Aug. and Sept.

Mrs. Seden. 1. Garden 76:36, figs. 1912.

A cross between Seckel and Bergamotte Espéren; exhibited by James Veitch and Sons, Chelsea, Eng., before the Royal Horticultural Society in January, 1912, and received an award of merit. Fruit small, round, yellow, toning to a bright crimson on the sunny side; flesh is free from the grittiness which sometimes characterizes the fruits of Bergamotte Espéren; the flavor is remarkably fine; Jan.

Muddy Brook. 1. Mass. Hort. Soc. Rpt. 45. 1866.

A seedling from S. A. Shurtleff of Brookline, Mass., which fruited in 1862. Fruit diameter 2¼ inches, short pyriform; skin dark green; flesh white, melting and juicy, with good flavor; great bearer and good market pear; Sept.

Muir Everbearing. 1. Am. Pom. Soc. Rpt. 135. 1920.

Originated with Hal Muir, Bloomfield, Ky., about 1870. Reported as “delicious; August to November.”

Mungo Park. 1. Dochnahl Führ. Obstkunde 2:160, 1856. 2. Guide Prat. 100. 1876.

A seedling of Van Mons named after the celebrated Scotch voyager. Fruit small, turbinate-pyriform or globular-ovate, very pale green sprinkled with fawn dots, very small, numerous, and feebly visible, the basic green passing at maturity to pale whitish-yellow and becoming a little golden on the side of the sun; flesh white, very fine, melting, free from grit, full of sugary juice, sprightly and agreeably perfumed; first; Oct.

Munz Apothekerbirne. 1. Gard. Chron. 3rd Ser. 30:370. 1891.

Presumably German. A medium-sized pear, obovate, oblong, with a stalk rather more than an inch long, continuous with the fruit, yellowish; flesh white; of good flavor; Aug.

Muscadine. 1. Mag. Hort. 1:364. 1835. 2. Downing Fr. Trees Am. 818. 1869.

The original tree is supposed to have grown on the farm of a Dr. Fowler near Newburgh, N. Y., and the pear was introduced to notice by Downing. Fruit medium, globular-obovate, regular in form, pale yellowish-green, thickly sprinkled with brown dots; flesh white, buttery, semi-melting, with an agreeable rich, musky flavor; good to very good, a valuable late summer variety; end of Aug. and beginning of Sept.

Muscat Allemand d’Automne. 1. Leroy Dict. Pom. 2:437, fig. 1869. 2. Mathieu Nom. Pom. 256. 1889.

Found in the Horticultural Society’s Garden at Angers, Fr., in 1833. Its origin is uncertain but the name indicates that it came from Germany. Fruit medium and sometimes below, rather variable in form, from long-pyriform, slightly obtuse and regular in contour, to irregular-ovate and strongly bossed, somber yellow, dotted with clear gray, extensively washed with russet, and vermilioned on the side exposed to the sun; flesh white, semi-fine, melting, rather granular, watery; juice abundant and saccharine, vinous, musky and almost always marred by too great an acidity; second; Oct.

Muscat Fleuri d’Été. 1. Duhamel Trait. Arb. Fr. 2:121. 1768. 2. Leroy Dict. Pom. 2:441, fig. 1869.

Known at Orléans at the end of the sixteenth century under the name Muscat à longue queue. Fruit small, globular-turbinate or turbinate slightly ovate, olive-yellow finely dotted with fawn and washed with red-brown on the cheek next the sun; flesh yellowish, coarse, semi-breaking, juicy, saccharine, acidulous, musky; second; end of July.

Muscat Robert. 1. Duhamel Trait. Arb. Fr. 2:120, Pl. II. 1768. 2. Downing Fr. Trees Am. 818. 1869.

This pear was mentioned by Le Lectier in 1628 and by la Quintinye in 1690 under the name of Pucelle de Saintonge. Its name of Muscat Robert dates from about 1672 and Merlet wrote of it in 1675 as the Amber Pear or Muscat Robert. It has also been widely known as the Amber Pear. Fruit small, globular, very round in all its lower part but slightly conic at its other extremity where it is a little wrinkled, yellowish-green, finely and uniformly dotted with olive-brown and sometimes rather carmined on the cheek exposed to the sun; flesh whitish, semi-fine, breaking or semi-breaking, inclined to rot before ripe, granular, very juicy, sugary, very musky; second; mid-July.

Muscat Royal. 1. Duhamel Trait. Arb. Fr. 2:120. 1768. 2. Leroy Dict. Pom. 2:444, fig. 1869.

An old French pear growing in kitchen garden at Versailles planted about 1670 by La Quintinye for Louis XIV. It was then called Muscat fleuri d’Autumne or Muscat à longue queue, on account of its long stem. Fruit small, globular in its lower half but somewhat conic-obtuse in its upper half; skin fine, grayish-yellow, dotted with clear brown and partly covered with russet which often passes into brownish-red of a somber hue on the side next the sun; flesh white, semi-fine, melting or semi-melting, watery, rather granular round the seeds; juice abundant, very saccharine, more or less acid and having a pleasant flavor; second; Sept.

Muscat Royal de Mayer. 1. Mas Le Verger 2:225, fig. 111. 1866-73.

This is the Muscat Royal described by the German Mayer in his Pomona Franconia, 1779, and by Diel in 1804, and must not be confused with the Muscat Royal of Duhamel. Fruit small or nearly medium on a pruned tree, globular-turbinate, largest circumference around the middle, very obtuse; skin thick, green, covered with a sort of white bloom which dulls it, sprinkled with numerous round, whitish-gray dots, especially apparent on the side next the sun where they are nearly white; at maturity the green brightens somewhat; by the time it becomes yellow the fruit is already over ripe; flesh greenish, coarse, gritty at the core, semi-buttery, fairly full of sugary juice, with an agreeable musky flavor; third, should be eaten promptly on ripening; end of July.

Muscat Roye. 1. Prince Pom. Man. 1:134. 1831.

Fruit small, oblong; skin rough to the touch, yellowish-green on the shaded side, and of a “pleasant red” next the sun; flesh breaking and perfumed; end of Aug.

Muscatelle. 1. Leroy Dict. Pom. 2:448, fig. 1869.

One of the last gains of Major Espéren, Mechlin, Bel., who died in 1847. Fruit small, nearly globular or globular-conic, at first water-green dotted with numerous round points brown in color, changing to lemon-yellow; flesh yellowish, transparent, semi- or nearly melting, full of sugary juice strongly scented with musk; first; Feb. and Mar.

Musette d’Anjou. 1. Leroy Dict. Pom. 2:446, fig. 1869.

Claude Saint-Étienne wrote of this pear briefly in 1687, being the first writer to mention it. Probably it originated in the old province of Anjou. Its name and form recall the rural bag-pipes which the Breton country folk play, and dance to. Fruit below medium, very elongated, flattened at its extremities, constricted at the middle, the upper part being often bent so as to make it resemble the musical instrument after which it is named, lemon-yellow or yellow-ochre, dotted uniformly with gray and brown points; flesh white, coarse and breaking, watery and gritty; juice sufficient, rarely very saccharine, more or less astringent, slightly perfumed, and with a disagreeable after-taste; third; Sept.

Musette de Nancy. 1. Hogg Fruit Man. 621. 1884.

Fruit large, pyramidal and handsome, with an uneven and undulating outline, shaped like Beurré de Rance, lemon-yellow covered with a fine, warm, orange-brown or bright cinnamon-colored russet; flesh yellowish-white, rather crisp like the texture of Passe Colmar; juice abundant, rich, saccharine and very finely perfumed; first; end of Oct. and beginning of Nov.

Muskateller-Bergamotte. 1. Dochnahl Führ. Obstkunde 2:21. 1856.

Origin uncertain, probably German. Fruit small, globular, light grass-green changing to yellowish-green, uniform in color, washed with brown on the side exposed to the sun, strongly dotted with brown; flesh melting, extremely musky; first for the table; Oct.

Muskingum. 1. Cole Am. Fr. Book 153. 1849. 2. Downing Fr. Trees Am. 819. 1869.

Origin uncertain, but probably either Ohio or Connecticut is its native habitat. Fruit medium, globular to obovate, greenish-yellow, with dark specks and much russet; flesh breaking, yellow-white, with many dark specks and much russet, juicy, sprightly, vinous, pleasantly perfumed, aromatic flavor; good; middle and last of Aug.

Muskirte Wintereirbirne. 1. Christ Handb. 508. 1817. 2. Dochnahl Führ. Obstkunde 2:57. 1856.

A Dutch variety, published in 1801. Fruit small, ovate, medium ventriculous; skin fine and smooth, light straw-yellow changing to a waxy lemon-yellow and often washed with a golden blush; flesh semi-breaking, sweet, having a musky aroma; second for dessert, first for household; Dec. to Feb.

Musquée d’Espéren. 1. Leroy Dict. Pom. 2:448, fig. 1869.

A seedling of Major Espéren; probably first reported in 1845. Fruit medium, variable in form, passing from ovate rounded at each end to ovate nearly cylindrical and more or less bossed; greenish-yellow, dotted and streaked with russet; flesh whitish, fine, breaking, perfumed; juice very abundant, saccharine, acidulous and very musky in flavor and agreeable; first; beginning of Feb. and through Mar.

Mussette. 1. Dochnahl Führ. Obstkunde 2:169. 1856.

A Normandy perry pear. Fruit medium, rather long-pyriform; skin a dirty greenish-yellow changing to brown-green; flesh gritty, juicy, sweet, sharp and vinous; good for household use, first class for perry; end of Oct.

Mützchensbirne. 1. Dochnahl Führ. Obstkunde 2:162. 1856.

German, 1807. Fruit small, in clusters, short-turbinate, upper end flat, greenish-yellow, covered with cinnamon and dotted; flesh whitish-yellow, tender, sweet, vinous; third for dessert, first for culinary use; Oct.

Naegelgesbirn. 1. Guide Prat. 80. 1876.

A Rhenish-Prussian perry pear which is exceedingly prolific but produces a perry of inferior quality.

Nain Vert. 1. Gard. Chron. 914. 1860. 2. Leroy Dict. Pom. 2:450, fig. 1869. 3. Jour. Hort. N. S. 32:256. 1896.

This strange variety was obtained from seed by M. de Nerbonne, in the commune of Huillé (Maine-et-Loire), Fr., and first fruited in 1839. The tree forms a bush between 3 and 4 feet high; it is remarkable for its dwarf habit, and its erect, thick, fleshy branches, Fruit medium and sometimes larger, globular, irregular, but variable in form; skin thin, slightly rough, yellowish-green, uniformly covered with large gray-russet dots; flesh white, semi-fine and semi-melting, rather dry; juice deficient, sugary, sweet, almost without perfume; third; Oct.

Napa. 1. Am. Pom. Soc. Rpt. 68. 1895.

Originated in California and was introduced by Leonard Coates in 1886. Fruit very large, mid-season.

Naples. 1. Leroy Dict. Pom. 2:451, fig. 1869. 2. Hogg Fruit Man. 621. 1884.

This old variety known in France for many centuries and described by Claude Saint-Étienne in 1670 was also known as the Feuille de chêne or Oak leaf. Its name indicates that it came from Italy. Henri Manger said in 1780 that it appeared to him to be identical with the pear Picentia described by Pliny. Fruit medium and often less, turbinate-obtuse much swelled at central circumference, and more or less bossed at both extremities, olive-yellow or bright green at first, changing to a beautiful lemon-yellow, finely dotted with fawn, brownish-red next the sun, changing to bright red as the ground color changes; flesh whitish, semi-fine, semi-breaking, almost free from grit; juice plentiful, sweet and sugary, possessing usually a slight after-taste of anis; second; Jan. to Mar.

Napoleon. 1. Downing Fr. Trees Am. 819. 1869. 2. Bunyard Handb. Hardy Fr. 189. 1920.

Napoleon I. 3. Leroy Dict. Pom. 2:453, fig. 1869.

Napoleon Butterbirne. 4. Mathieu Nom. Pom. 257. 1889.

Napoleon was raised in 1808 by M. Liard, a gardener at Mons, Bel. Fruit large, obtuse-pyriform, swelled toward the base; skin thin, smooth, bright green changing to greenish-yellow, covered with numerous brown dots, seldom blushed; flesh white and fine, tender, melting, rather granular, very juicy, with a very saccharine, refreshing and aromatic flavor; first, a valuable dessert pear; mid-Oct. or nearly Nov. to Dec.

Napoleon Savinien. 1. Ann. Pom. Belge 4:71, fig. 1856. 2. Downing Fr. Trees Am. 819. 1869.

Obtained in the garden of the Society Van Mons at Geest-Saint-Rémy, Bel., in 1854. Fruit medium, turbinate-ventriculous or pyriform-ventriculous, acute at the top which passes into the stalk; greenish-yellow, dotted with gray-russet; flesh white, semi-fine, melting, juicy and perfumed, saccharine; juice musky, delicate; Oct. to Mar.; the long period of its ripening is its very valuable quality.

Napoleon III. 1. Leroy Dict. Pom. 2:457, fig. 1869. 2. Hogg Fruit Man. 622. 1884.

The seedling which bore this beautiful fruit came from the seed beds of André Leroy. It was first reported in 1864. Fruit large, obovate, obtuse, uneven, deep yellow, dotted and streaked with russet, and marked with numerous brownish stains; flesh white, fine, juicy and vinous, saccharine, tastes sourish; an excellent pear, first; Sept.

Naquette. 1. Mas Le Verger 2:109, fig. 53. 1866-73.

Under the name Naquette this pear was described by Claude Saint-Étienne in 1670. After that time it appears to have been classed in the Caillot family with the name Caillot. Later still it received among other names that of Bergamot Early (Lindley) and Bergamote Précoce (Calvel). Fruit medium or smaller, spherical, flattened at both poles; skin thin, smooth, grass-green dotted with fawn, when ripe clouded with yellow on the shaded side and washed or streaked with red on the cheek next the sun; flesh white, rather transparent, fine, melting, full of sugary juice, acidulous, pleasantly perfumed, very delicate; first; mid-Aug.

Nassau Ehre. 1. Dochnahl Führ. Obstkunde 2:47. 1856.

Belgian, 1823. Fruit medium, pyriform, blushed, somewhat streaked with vermilion, slightly russeted; flesh semi-breaking, fine, cinnamon-flavored, sweet; second for dessert, first for household use; end of Aug.

Naudin. 1. Guide Prat. 101. 1876.

Published in the Revue Horticole, Fr., in 1869. Fruit medium, long-pyriform, grass-green stained with gray; flesh extremely melting, very juicy, pleasantly relieved with a fresh savor; first; Aug. to Oct.

Naumkeag. 1. Kenrick Am. Orch. 149. 1841.

Originated at Salem, Mass., by George Johonnot; derives its name from the old Indian name of Salem. Fruit medium, globular, yellow-russet; flesh juicy, melting but rather astringent in flavor; good; Oct.

Navez Peintre. 1. Hogg Fruit Man. 622. 1884.

Received by Hogg, the English pomologist, from M. Papeleu, Wetteren, Bel., in 1857. Fruit medium, ovate, even and regular in form, yellowish-green on the shaded side and marked with bands of brown-russet, but with a blush of brownish-red next the sun; flesh yellowish, melting, very juicy, piquant and sugary, with a fine aroma; a very fine pear; end of Sept.

Neapolitan. 1. Brookshaw Hort. Reposit. 2:Pl. 72. 1823.

Described by Brookshaw in 1823 as a valuable acquisition to English collections. Fruit thin-skinned, green changing to yellow when quite ripe, rich in flavor, and so juicy that it cannot be pared without a considerable quantity of the juice running from it; Nov.

Nec Plus Meuris. 1. Hogg Fruit Man. 622. 1884. 2. Bunyard Handb. Hardy Fr. 189. 1920.

This is not the Nec Plus Meuris of France which is our Beurré d’Anjou. The origin is uncertain. Fruit small, round-oval, uneven, greenish-yellow, nearly covered with rough brown-russet; stem very short, stout, continuous with the fruit; calyx large, open, in a small basin; flesh pale, yellow, melting, deliciously perfumed; Feb. and Mar.

Nectarine. 1. Hogg Fruit Man. 622. 1884.

Fruit medium, globular-obovate, yellow covered with large dots and patches of pale brown-russet; flesh yellowish, buttery, rich, with a fine, brisk, acidulous flavor and agreeable aroma; first-rate, with a good deal of the character of the Passe Colmar; Oct.

Negley. 1. Mag. Hort. 26:267, 397. 1860. 2. Downing Fr. Trees Am. 820. 1869.

Introduced in 1860 by J. S. Negley, Pittsburg, Pa. Fruit above medium, obtusely obovate, nearly regular, sometimes a perfect pyriform, rich lemon shaded with bright crimson in the sun, sprinkled with minute brown-russet dots; flesh white, a little coarse, moderately melting, juicy, richly saccharine, vinous, slightly aromatic; good to very good; Sept.

New Bridge. 1. Prince Pom. Man. 2:204. 1832.

Described in the London Horticultural Society’s catalog in 1832 as having been produced in the Horticultural Garden at Chiswick. Fruit below medium, turbinate, dull gray covered with thin gray-russet, and light, lively, shining brown on the sunny side; flesh melting, a little gritty, with a sugary juice, but without flavor; Oct.

New Haven. 1. Mag. Hort. 3:327. 1837.

A seedling raised in the garden of Dr. Ives, New Haven, Conn. It was said to partake of the habit of White Doyenné, to be a good cropper, and of excellent quality.

New Meadow. 1. Hogg Fruit Man. 623. 1884.

A perry pear, grown in Herefordshire, England. Fruit very small, turbinate, covered with brownish-gray russet, and a brownish cheek next the sun.

Newhall. 1. Mass. Hort. Soc. Rpt. 37. 1867. 2. Downing Fr. Trees Am. 820. 1869.

A seedling of F. and L. Clapp, exhibited before the Massachusetts Horticultural Society in 1867. Fruit large, obtuse-pyriform, inclining to oval, surface rather uneven, yellow at maturity, with some traces of russet, occasionally blushed on the side next the sun; flesh melting, buttery, tender, very juicy, sweet, with a musky aroma; very good; Oct.

Newtown. 1. Downing Fr. Trees Am. 820. 1869.

Originated at Newtown, Long Island. Fruit medium, globular-obovate, lemon-yellow, netted and patched with russet; flesh whitish, rather coarse, semi-melting, sweet, and pleasant; good; Sept.

Nicholas. 1. Mass. Hort. Soc. Rpt. 10. 1869.

A seedling shown by Messrs. F. and L. Clapp in November, 1869. Fruit medium, obovate; skin thin, yellow; very juicy and highly flavored.

Nickerson. 1. Downing Fr. Trees Am. 820. 1869.

Originated from seed planted at Readfield, Me. Fruit large, oblong-pyriform, greenish-yellow, with a dull red cheek on the side next the sun; flesh white, juicy, melting, vinous, sweet; good; Oct.

Nicolas Eischen. 1. Guide Prat. 101. 1876.

Reported in 1876 by Messrs. Simon-Louis as on trial in their nurseries at Metz, Lorraine. It was said to be a beautiful fruit, speckled and very musky like the Bartlett, but more perfumed; Dec. to Feb.

Niell d’Hiver. 1. Ragan Nom. Pear, B. P. I. Bul. 126:189. 1908.

Shown at a meeting of the Cincinnati Horticultural Society in 1855. A late variety, acid in flavor.

Nikitaer Grüne Herbst-Apothekerbirne. 1. Dochnahl Führ. Obstkunde 2:182. 1856.

Bon-Chrétien de Nikita. 2. Guide Prat. 282. 1895.

German, published 1852. Fruit medium, conic, light green changing to light green-yellow, without any blush, numerous fine dots, russeted on the sun-exposed side; flesh yellowish-white, sweet, vinous; first for household purposes; Oct., eight weeks.

Niles. 1. Mag. Hort. 20:76. 1854. 2. Downing Fr. Trees Am. 821. 1869.

This variety was imported from France about 1850 by the Hon. J. M. Niles, Hartford, Conn., without a name. It was consequently designated “Niles.” Some pomologists have considered it to be the Easter Beurré, but it appears to be more oblong in form, more yellow in color, to have a longer stem and to be earlier in time of maturity. Fruit large, obtuse-pyriform, yellow thickly covered with russet dots; flesh juicy, buttery, sweet and pleasant; Dec.

Niochi de Parma. 1. Guide Prat. 101. 1876.

A summer variety highly esteemed in Piedmont, Italy. It is suitable for cultivation on a large scale and is hardy, having resisted the phenomenal European frost of 1879-1880.

Noir Grain. 1. Kenrick Am. Orch. 180. 1832.

A variety very highly esteemed in Flanders in the early part of the last century. Fruit is of medium size and matures in Sept., the flesh being buttery as is indicated by its synonym Beurré noire graine.

Noire d’Alagier. 1. Guide Prat. 96. 1895.

A Caucasian variety sent out by M. Niemetz, Winnitsa, Podolia, Russia. On trial with Messrs. Simon-Louis of Metz, Lorraine, in 1895. The fruit is said to resemble Winter Nelis, gray, bronze-russeted, rough; flesh fine, juicy.

Nonpareil. 1. Downing Fr. Trees Am. 821. 1869.

A seedling raised by Judge Livingston, of New York. Fruit globular-oblate, russety-yellow, mostly overspread and shaded with red in sun, and bright fawn-russet in shade; flesh yellowish-white, melting, juicy, sweet, perfumed; Nov.

Nordhäuser Winter-Forellenbirne. 1. Deutschland Obst. 2:Pt. 6, Pl. 1906.

A North German variety of the Forelle or Trout Pear. It is known as the Winter Forelle or Northern Forelle. Fruit medium, conic-obtuse; skin smooth and shining, greenish-yellow, speckled and washed with red on the side next the sun, dotted all over on the shaded face with fine brownish-red; flesh white, melting, sweet, aromatic and agreeable; Jan. to Mar.

Norfolk County. 1. Mass. Hort. Soc. Rpt. 44. 1866.

A seedling raised by S. A. Shurtleff of Brookline, Mass., and submitted by him to the Fruit Committee of the Horticultural Society of that state in 1866. Fruit, long diameter 3¾ inches, short diameter 3¼ inches, long turbinate, green with dots, good grain, juicy, with pleasant flavor, ripens well, a handsome fruit and large bearer; Oct. 11.

Normännische Ciderbirne. 1. Löschnig Mostbirnen 168, fig. 1913.

This pear was found growing wild in Normandy, Fr., and in Upper Austria, and is excellent for making perry and for distillation. Fruit very small, turbinate, greenish-yellow covered with cinnamon-russet and ashy-gray dots; flesh yellowish-white, rather dry, sweet but with some sprightliness; Sept.

Notaire Lepin. 1. Rev. Hort. 449. 1889.

Notaire Lepin was obtained by M. Rollet, a horticulturist at Villefranche, Rhône, Fr., about 1860 and was placed on the market in 1879. Fruit large or very large, variable in size, obtuse-pyramidal but variable, skin fine, somewhat rough to the touch, yellow, dotted with russet, marbled with fawn, flesh white, granular around the core, fine, melting, very juicy, saccharine, slightly but agreeably perfumed; its quality very variable, rather good, and rarely very good; Jan. to Apr.

Notaire Minot. 1. Leroy Dict. Pom. 2:465, fig. 1869. 2. Downing Fr. Trees Am. 821. 1869.

A posthumous gain of Van Mons of only very moderate merit. It fruited in nurseries at Geest-Saint-Rémy, Jodoigne, Bel., in 1844. Fruit medium, rather variable in form, but usually irregular ovate-globular or very obtuse-turbinate and ventriculous; skin thick and rather rough, grass-green, dotted all over with fawn and blushed with dark red on the side of the sun; flesh yellowish, semi-fine and semi-melting, very gritty around the core; juice insufficient, saccharine, aromatic, having a disagreeable astringency; third; Oct.

Nouveau Doyenné d’Hiver. 1. Mas Pom. Gen. 1:9, fig. 5. 1872.

Stated by Diel to have been a gain of Van Mons. Fruit medium, spherical or spherical-conic, slightly depressed at the two poles, even in its outline; skin thick and firm, of a very clear green, sprinkled with small brown dots regularly placed in a characteristic manner; at maturity the basic green passes to pale yellow and the side next the sun becomes a little golden; flesh white, rather fine, compact, breaking or semi-breaking; juice deficient, saccharine but wanting in perfume; not very desirable; end of winter.

Nouveau Poiteau. 1. Leroy Dict. Pom. 2:466, fig. 1869. 2. Bunyard Handb. Hardy Fr. 190. 1920.

According to Leroy this was a seedling of Van Mons raised in his nursery at Louvain from a bed made in 1827. Fruit large and sometimes enormous, oblong or irregular-ovate, always much bossed, swelled around the middle and often more so on one side than on the other, grass-green, covered with numerous fawn dots, and with some squamose patches of brown-russet on the side of the sun; flesh white, greenish near the core, very fine, melting, juicy, saccharine, acidulous, savory; first; Oct.

Nouvelle Aglaé. 1. Guide Prat. 101. 1876.

Obtained by M. Grégoire, Jodoigne, Brabant. Fruit medium, long-obtuse-oval, dark yellow touched with fawn; flesh fine, juicy; first; end of autumn.

Nouvelle Fulvie. 1. Ann. Pom. Belge 4:59, fig. 1857. 2. Bunyard Handb. Hardy Fr. 190. 1920.

Belle de Jarnac. 3. Leroy Dict. Pom. 1:203, fig. 1867.

A gain of M. Grégoire, Jodoigne, Bel. First reported in 1854. Fruit large or very large, pyramidal-pyriform, strongly bossed, lemon-yellow when ripe, colored with vivid red on the side exposed to the sun, marked and dotted with russet; flesh yellowish-white, very fine, melting, buttery; juice very abundant, sugary, having an exquisite perfume; good; Nov. to Feb.

Nussbirne. 1. Dochnahl Führ. Obstkunde 2:162. 1856.

Schwarben, Thuringer Wald, Ger., 1800. Fruit small, globular-turbinate, green, thick skin; flesh firm, breaking, vinous and acidulous; first for household; end of Aug.

Nypse. 1. Guide Prat. 101. 1876.

A winter pear received by Messrs. Simon-Louis, Metz, Lorraine, from Italy, and on trial in that firm’s orchards in 1876.

Oakley Park Bergamotte. 1. Mag. Hort. 13:152. 1847.

Raised from seed by T. A. Knight, Downton Castle, Eng. former President of the London Horticultural Society. Fruit medium, globular-obovate, greenish-yellow, with russet; flesh buttery, melting; good; Oct.

Ochsenherz. 1. Dochnahl Führ. Obstkunde 2:185. 1856.

Cœur-de-Boeuf. 2. Guide Prat. 90, 258. 1876.

South Germany, 1801. Fruit large, pyriform, crooked, light green turning to lemon-yellow, almost entirely blushed with dull light red, dotted with green; flesh pulpy and tender, not juicy, very sweet and musky; third for table, first for household and market; end of Oct.

Ockletree. 1. Hist. Mass. Hort. Soc. 37. 1880.

This was a seedling brought from Pittsburg, Pa., in 1804 and planted near Vincennes, Ind. In 1837 it produced 140 bushels of pears, the largest crop recorded from it. In 1855 it measured ten and one-half feet in circumference at the smallest place below the limbs, seventy-five feet across the top, and sixty-five feet in height. In 1867 it was split down by a tornado, and seven or eight years later the trunk also died. It took its name from Mr. Ockletree its owner. The fruit was of inferior quality.

Octave Lachambre. 1. Leroy Dict. Pom. 2:469, fig. 1869.