Chapter V. Minor Varieties of Pears (part 4)

M. Octave Lachambre, Loudon, Vienne, Fr., found this variety in the orchard of the Château of Guérinière about 1825. M. Lachambre propagated it and offered it to Leroy who placed it on the market in 1860. Fruit medium or less, globular-ovate, bossed, flattened at the top, and always smaller on one side than on the other, dull yellow, finely dotted and streaked with russet, slightly mottled with fawn on the cheek exposed to the sun and around the calyx and stalk; flesh whitish, fine, melting or semi-melting, rather granular around the core; juice extremely abundant, acidulous and saccharine, more or less aromatic but always full of flavor; first; May.

Oesterreichische Muskatellerbirne. 1. Dochnahl Führ. Obstkunde 2:24. 1856.

Austria, 1851. Fruit medium, globular, medium ventriculous; skin thick, greenish-yellow, somewhat blushed with brown and without russet; flesh firm, somewhat gritty, very melting and juicy; first for dessert, household and market; Sept.

Œuf de Woltmann. 1. Mas Le Verger 2:221, fig. 109. 1866-73.

Of German origin. Fruit small to medium, exactly ovate, bright green, sprinkled with numerous dots, some gray and some dark green; at maturity the basic green changes to pale yellow the dots becoming less visible and on well-exposed fruits the side next the sun is slightly blushed with earthy-red on which are some dots of whitish-gray; flesh very white, semi-fine, semi-breaking, sugary, with a refreshing and agreeable perfume; good; end of July.

Ogereau. 1. Mich. Sta. Bul. 177:39. 1899.

Believed to be European. Fruit obovate-oblong-pyriform, yellow blushed with red, some russet; flesh white, buttery, vinous, medium quality, for market; Oct. and Nov.

Ognon. 1. Guide Prat. 70. 1895.

Sent out by M. Gilbert, Antwerp, Bel. Fruit small to medium, globular, irregular, green covered with russet; third class; Sept.

Ognonnet. 1. Baltet Cult. Fr. 375. 1908.

A cider pear used in France for the production of alcohol by distillation.

Oignon. 1. Leroy Dict. Pom. 2:473, fig. 1869. 2. Bunyard Handb. Hardy Fr. 191. 1920.

This is a variety which Leroy found cultivated in the western Departments of France which he thought might be the same as the pear called by Le Lectier in 1628 Oignon d’Été de Bretagne. In England it is one of the most fertile pears grown. Fruit above medium, spherical, much flattened at both ends and often smaller on one side than on the other; skin thick and rough, gray-fawn, entirely covered with large grayish dots; flesh whitish, coarse, breaking, rather granular around the core; juice moderate in amount, sweet, saccharine, only slightly perfumed; second; end of Sept.

Oignonet de Provence. 1. Leroy Dict. Pom. 2:474, fig. 1869.

The origin of this pear is unknown, but it was propagated by M. Urbain Audibert, a nurseryman near Tarascon in the South of France. In 1812 M. Audibert sent it to M. Loiseleur-Deslongchamps who later published at Paris the Nouveau Duhamel. In this work it was described and illustrated in 1815. Fruit small, globular or ovate, decidedly rounded; skin fine and thin, grass-green, covered with small gray dots, generally speckled with fawn and washed with clear reddish-russet on the side of the sun; flesh greenish-white, fine or semi-fine, melting, gritty at the center; juice sufficient, saccharine, vinegary, with a rather agreeable taste of anis; second; end of July.

Oken. 1. Dochnahl Führ. Obstkunde 2:21. 1856. 2. Leroy Dict. Pom. 2:475, fig. 1869. Winter Oken. 3. Hogg Fruit Man. 668. 1884.

A seedling of Van Mons which fruited about 1826. Fruit medium, nearly globular or globular-ovate; skin fine, tender, pale green sprinkled with gray, extensively stained with fawn and slightly vermilioned on the side next the sun; flesh very white and fine, melting, watery, rather granular around the core; juice abundant, saccharine and having an exquisite aroma; first; mid-Oct. to end of Nov.

Oldfield. 1. Prince Pom. Man. 2:210. 1832. 2. Hogg Fruit Man. 624. 1884.

This is one of the most popular English perry pears, and took its name from the field where it was raised near Ledbury in Herefordshire. Fruit small, globular, even and regularly formed; skin uniform yellow, covered with minute dots, and with a patch of russet around the stalk; flesh yellowish, firm, breaking and very astringent.

Olivenbirne. 1. Dochnahl Führ. Obstkunde 2:188. 1856.

German Rhineland, 1806. Fruit medium or small, globular-turbinate, dark olive-green turning to dull yellowish, dotted, and somewhat blushed with brownish-red; flesh white, fine, cinnamon-flavored, gritty toward center; third for dessert, first for household; Nov.

Oliver Russet. 1. Mag. Hort. 10:212. 1844. 2. Downing Fr. Trees Am. 579. 1857.

Oliver Russet originated about 1832 and was shown before the Massachusetts Horticultural Society in the autumn of 1843 by G. W. Oliver, Lynn, Mass., in whose garden the parent tree was found growing. Fruit medium or below, obovate, obtuse; skin fair cinnamon-russet on a yellow ground, with a blush; flesh yellowish, coarse, melting, juicy without much flavor; Oct.

One-third. 1. Iowa Hort. Soc. Rpt. 219. 1879.

Reported to be growing on the Iowa State College Farm and to have been called One-third, from the fact that it is the third generation from seeds originally sown in Wisconsin.

Oneida. 1. Downing Fr. Trees Am. 823. 1869.

Originated in western New York. Fruit medium or below, globular, pale yellow, partially netted and patched with light russet; flesh white, coarse, juicy, semi-melting, agreeable; good; Sept.

Onion. 1. Mawe-Abercrombie Univ. Gard. Bot. 1778.

La Grosse Oignonette. 2. Brookshaw Pomona 2:Pl. LIII. 1817.

The Onion, or La Grosse Oignonette, is a rare pear and is distinct from Oignonet de Provence. Fruit medium, globular, brown-skinned; flesh sweet, well flavored but rather dry, and when too ripe becomes pithy; Sept.

Orange, 1. Mass. Hort Soc. Rpt. 44. 1866.

A seedling fruited by S. A. Shurtleff of Brookline, Mass., in 1862. Fruit diameter 3½ inches, globular; skin tough and bright yellow, with dots; flesh fine-grained, keeps well and is a good cooking pear; end of Dec.

Orange-Bergamot. 1. Bradley Gard. 199. 1739. 2. Brookshaw Horticultural Repository 1:63, Pl. 31. 1823. 3. Hogg Fruit Man. 625. 1884.

Of English origin. Tree hardy, free bearer, succeeding on either pear or quince stock. Fruit small, globular-turbinate; skin smooth, pale green changing to yellow or yellow-green at maturity, blushed with dull red on the side next the sun, strewed with whitish-gray dots; flesh white, semi-melting, juicy, with a sweet, orange flavor; dessert pear; early Sept.

Orange d’Hiver. 1. Duhamel Trait. Arb. Fr. 2:144, Pl. XIX, fig. 4. 1768. 2. Downing Fr. Trees Am. 824. 1869.

Winter Pomeranzenbirne. 3. Christ Handb. 507. 1817.

Winter Orange. 4. Lindley Guide Orch. Gard. 390. 1831.

This is a very old pear, probably of French origin. Tree rather vigorous, said to be a late but heavy bearer. Fruit medium, round, somewhat flattened at base and apex, bright yellow, covered all over with numerous brown dots and lined with russet; stem medium long, stout, inserted in a small, oblique cavity; calyx small, open, set in a small, round, very shallow depression; flesh white, rather gritty, firm, crisp, very juicy, with a pleasant, slightly musky, aromatic flavor; a good cooking pear and a fair dessert pear; Feb. to Apr.

Orange Mandarine, 1. Leroy Dict. Pom. 2:483, fig. 1869. 2. Hogg Fruit Man. 625. 1884.

Raised from seed by Leroy at Angers, Fr., and fruited first in 1863. Fruit below medium and sometimes a little larger, globular, rather regular in outline, more or less mammillate at the summit, pale yellow, passing to clear russet on the cheek exposed to the sun, and covered with minute brown dots; flesh white, very fine and very melting, slightly gritty at the center; juice abundant, saccharine, acidulous, endowed with an exquisite perfume; first; Oct.

Orange Musquée. 1. Duhamel Trait. Arb. Fr. 2:140, Pl. X. 1768. 2. Hogg Fruit Man. 625. 1884.

Müskierte Pomeranzenbirne. 3. Mathieu Nom. Pom. 255. 1889.

This is an old pear of uncertain origin, though probably French or Italian. Fruit medium, globular, more or less bossed, flattened at both ends though sometimes rather conic and obtuse at the top; smooth skin punctured like an orange, yellow-green changing to fine lemon, with a lively red next the sun but rather variable; flesh white, coarse, breaking, gritty at center; juice not very abundant, rather saccharine, sweet, possessing a musky flavor and perfume; quality variable, on the whole, good; end of Aug.

Orange Rouge. 1. Duhamel Trait Arb. Fr. 2:141. 1768. 2. Leroy Dict. Pom. 2:486, fig. 1869.

Red Orange. 3. Hogg Fruit Man. 636. 1884.

An old variety of obscure origin. Henri Manger wrote in 1783 that it appeared to him to be the Favonianum Rubrum mentioned by Pliny, but it appears according to M. Leroy more likely to have originated at Poitiers, and to be the Rousette or Orange du Poitou or Poire de Poitiers. Fruit medium, round, even, regular or inclining to turbinate; skin thick, clear grayish-yellow, clouded with green on the shaded side, sprinkled with pale gray dots and extensively washed and streaked with a lively dark red; flesh whitish, semi-fine; juice abundant, more or less saccharine, acidulous and musky; second, often third; end of Aug.

Orange Tulipée. 1. Duhamel Trait. Arb. Fr. 2:202, Pl. XLI. 1768. 2. Leroy Dict. Pom. 488, fig. 1869.

An old French pear grown in the south of France and sold in Paris at a very low price. It is known to have been cultivated for some three centuries, but is not worth growing today. Described in the Jardinier François in 1665. Fruit medium and often below, globular-ovate, or turbinate-rounded, with one side larger than the other; skin thick and rough, yellow-green, sprinkled with large, gray, scaly dots, and well colored with red-brown on the side next the sun, and numerous carmine streaks and marks on the other side; flesh white, semi-fine and semi-melting, more or less granular around the core; juice sufficient, saccharine, slightly astringent, with a slight perfume of fennel; third; Sept.

Orange de Vienne. 1. Guide Prat. 101. 1876.

Wiener Pomeranzenbirne. 2. Dochnahl Führ. Obstkunde 2:150. 1856.

A Van Mons seedling, 1825. Fruit small to medium, short-turbinate, clear yellow, with light brown dots; flesh granular, semi-melting, very sweet and sugary, having a Bergamot flavor; first for table and all purposes; mid-Sept.

Ordensbirne. 1. Dochnahl Führ. Obstkunde 2:132. 1856.

Originated in Nassau, a former German duchy, 1806. Fruit medium, even-sided; skin smooth and tender, yellowish-green turning to light yellowish and light green, seldom blushed, grass-green dots; flesh white, juicy, semi-buttery; very good for dessert and good for cooking and the market; mid-Aug.

Orel 15. 1. Ill. Hort. Soc. Rpt. 187. 1896. 2. Am. Pom. Soc. Rpt. 41, 42. 1915.

Introduced from Russia about 1880 by Professor Budd of the Iowa Agricultural College. Free from blight and apparently valuable as a stock for top-grafting.

Orpheline Colmar. 1. Ann. Pom. Belge 2:77, fig. 1854. 2. Mathieu Nom. Pom. 260. 1889.

The Orpheline Colmar was a gain of Van Mons a few years before his death and is a beautiful and handsome fruit. Fruit very large, pyriform and obtuse-pyramidal, clear green becoming yellow at maturity, streaked and dotted with grayish-brown and black and stained with russet-fawn on the side of the sun and around the calyx; flesh yellowish-white, fine, melting, rather granular around the core, full of saccharine juice and pleasantly perfumed; good.

Osband Summer. 1. Horticulturist 1:211, fig. 59. 1846. 2. Leroy Dict. Pom. 2:492, fig. 1869.

Originated in the vicinity of Palmyra in Wayne County, N. Y., about 1840 and was at first known as Summer Virgalieu and so published in the Genesee Farmer in 1845 or 1846. Fruit small, obovate-pyriform, clear yellow, thickly dotted with small greenish and brown dots, with a warm cheek on the side next the sun and with some traces of russet especially around the stem and calyx; flesh white, juicy, melting, with a rich sugary flavor and agreeable perfume of musk; first in quality and appearance; early in Aug.

Osborne. 1. Mag. Hort. 12:338. 1846. 2. Downing Fr. Trees Am. 825. 1869.

A native variety which originated on the farm of John Osborne, Economy, Ind. It was introduced by Ernst, and published in the Western Farmer and Gardener (Vol. 5), having first fruited in Ernst’s nursery in 1844. Fruit small, short-pyriform, stem planted on one side; skin thin, yellowish-green, with numerous gray dots; flesh white, tender, juicy, brisk, sweet, vinous, with a slight astringency and highly-perfumed flavor; first; Aug. and Sept.

Oswego Beurré. 1. Downing Fr. Trees Am. 825. 1869.

Raised by Walter Read, Oswego, N. Y. Tree vigorous, hardy, and productive. Fruit medium, oblate, sometimes inclining to conic, yellowish-green, streaked and mottled with thin russet; flesh melting, buttery, juicy, with a fine, sprightly, vinous and aromatic flavor; good; Oct. and Nov.

Oswego Incomparable. 1. Downing Fr. Trees Am. 826. 1869.

Originated at Oswego, N. Y. Fruit rather large, obtuse-obovate-pyriform, yellow, slightly netted and patched with russet, a tinge of crimson in the sun and many russet dots; flesh whitish, coarse, semi-melting, sweet, juicy, agreeable; moderate quality, sometimes good; Sept.

Ott. 1. Mag. Hort. 14:424. 1848. 2. Downing Fr. Trees Am. 826. 1869.

Ott is a seedling of Seckel and was originated by Samuel Ott, Montgomery County, Pa., and introduced to the Massachusetts Horticultural Society by Dr. Brincklé of Philadelphia in the summer of 1848. Fruit small, globular-obovate, regular, largest about the middle, rounding off to the calyx end and narrowing to the stem where it is obtuse; skin slightly rough, dull green changing to yellow when mature, some russet, bronzy-red on the sunny side and dotted with russet specks intermixed with some greenish spots; flesh greenish-white, coarse, melting, very juicy, rich, sugary, with a spicy aroma resembling the Seckel; very good; end of Aug.

Owen. 1. Cole Am. Fr. Bk. 174. 1849. 2. Downing Fr. Trees Am. 826. 1869.

Originated in the garden of John Owen, Cambridge, Mass. Fruit small, globular-obtuse-pyriform, dark green, shaded with dull red in the sun and thickly sprinkled with green and light dots; flesh tender, delicious and finely colored; one of the finest cooking pears in its season; Oct. to Dec.

Owener Birne. 1. Dochnahl Führ. Obstkunde 2:10. 1856.

Württemberg, 1830. Fruit globular-turbinate, greenish-yellow, with rather dark blush, russeted all over; flesh yellowish-white, astringent, juicy, breaking, aromatic, first for household use and the making of perry; end of Sept.

Ozark. 1. U. S. D. A. Pom. Rpt. 38. 1895.

Originated about 1845 from seed taken by a Mr. Rooks from Kentucky to Polk County, Missouri. Fruit large, oblate, greenish-yellow, with a few russet veinings and patches, dots numerous, minute, russet; stem medium long, in a large, deep basin; calyx large, open; flesh white, with yellow veins, buttery, granular, mild subacid; good; Aug.

Paddock. 1. Downing Fr. Trees Am. 530. 1857. 2. Ibid. 826. 1869.

Sent out by Chauncey Goodrich, Burlington, Vt. Fruit rather below medium, oblong-ovate-pyriform, light yellow, sometimes with a faint blush; flesh fine-grained, melting, sweet, but not very highly flavored; good; end of July.

Pailleau. 1. Mag. Hort. 8:58. 1842. 2. Downing Fr. Trees Am. 826. 1869.

Attributed to Van Mons, Belgium. Fruit large, oblong, greenish-yellow, rough, with brown and green dots and patches of russet; flesh juicy, sweet, rich, good, but rather coarse-grained; excellent quality; early Sept.

Pain-et-Vin. 1. Leroy Dict. Pom. 2:494, fig. 1869.

Cultivated in Normandy early in the nineteenth century under the two names of Pain-et-Vin and Chêne-Vert or Green-Oak. Fruit medium, ovate, rather long and swelled; skin thin, rough, dark yellow ground covered with bronze, freely stained and dotted with gray and reddened on the side of the sun; flesh yellowish-white, semi-fine, very firm, although semi-melting, rather gritty at core, very juicy, saccharine, acid, very vinous, with a particularly pleasant flavor; second; about mid-Sept, to beginning of Oct.

Palmischbirne. 1. Dochnahl Führ. Obstkunde 2:171. 1856. 2. Löschnig Mostbirnen 190, fig. 1913.

A perry pear grown in Germany and Upper Austria and known in different localities by various names. It was published in Germany in 1823. Fruit small, turbinate, regular in contour, greenish-yellow turning to light yellow, often with a dark blush, covered all over with large gray spots; flesh whitish, coarse-grained, very juicy, acidulous and saccharine, aromatic; third for the table, but first for perry; Sept.

Paradiesbirne. 1. Christ Handb. 525. 1817. 2. Dochnahl Führ. Obstkunde 2:182. 1856.

Thuringia, Ger., 1797. Fruit small to medium, conic, yellow-green changing to golden yellow, slightly blushed, and dotted with brown, thin skin; flesh yellowish-white, very sweet, juicy; second for dessert, first for household; end of Oct.

Pardee. 1. Downing Fr. Trees Am. 530. 1857.

Raised by S. D. Pardee, New Haven, Conn. Fruit small, globular, greenish-yellow, much covered with russet; flesh coarse, granular, buttery, juicy, melting, with a high vinous flavor, strongly perfumed; Oct.

Parfum d’Aout. 1. Duhamel Trait. Arb. Fr. 2:136. 1768. 2. Leroy Dict. Pom. 2:496, fig. 1869.

The Parfum d’Aout described here is the variety described under that name by Jean Merlet in 1675 and 1690 and afterwards by Duhamel in 1768. It probably originated in the village of Berny, not far from Paris. Fruit small, long, nearly pyriform, enlarged on one side more than the other at the lower end; skin smooth, pale yellow, slightly tinged with green, covered with dots and small speckles of fawn, tinged with a beautiful red on the side exposed to the sun; flesh white, semi-fine, breaking or semi-breaking, some grit around the core; juice rarely abundant, saccharine, sweet, with a perfume of musky-anis; second; end of Aug.

Parfum d’Hiver. 1. Mass. Hort. Soc. Rpt. 151. 1846. 2. Leroy Dict. Pom. 2:497, fig. 1869.

As early as 1600, this variety was grown in France under the name Bouvert Musqué. Tree rather vigorous, very productive. Fruit medium, roundish-turbinate, olive-yellow washed with bright red; stem rather long; calyx large, partially open; flesh brittle, juicy; good for cooking; Feb. to Apr.

Parfum de Rose. 1. Mas Le Verger 3:Pt. 1, 185, fig. 91. 1866-73.

Obtained by Bivort and first introduced in 1849. Fruit small, long-pyriform, rather irregular in contour; skin fine, a little thick, water-green and whitish at first, sprinkled with small dots of grayish-green, combined with many stains of the same color, passing at maturity to dull yellow; flesh nearly white, very fine, buttery, melting; juice sufficient, having a distinct perfume of rose, which is its chief distinguishing feature; end of Sept.

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

Fruit medium, globular; skin rather thick and tough, of a deep red color, spotted with brown; flesh melting, but dry and has a perfumed flavor; end of Aug.

Parfumée. 1. Mas Pom. Gen. 7:186, fig. 578. 1881.

French. Gained by M. Pariset, Courciat-Dongalon, Fr., and fruited for the first time in 1869. Fruit medium, globular-ovate, short and thick; skin thick, pale green, sprinkled with numerous greenish-gray dots only slightly visible on the side next the sun, at maturity pale yellow and the exposed cheek more or less warm gold; flesh white tinted with yellow, fine, melting, gritty around the center; juice abundant, sugary and perfumed; first; beginning of winter.

Parrot. 1. Bunyard-Thomas Fr. Gard. 140. 1904.

Introduced in England about 1900. Fruit like Bergamot in form; very richly flavored; Oct.

Parsonage. 1. Downing Fr. Trees Am. 530. 1857. 2. Ibid. 828. 1869.

Originated at New Rochelle, N. Y. Fruit medium to large, obovate-obtuse-pyriform, often inclined, orange-yellow, rough, generally shaded with dull crimson, netted and patched with russet and thickly sprinkled with russet dots; flesh white, slightly coarse, somewhat granular, juicy, melting, with a refreshing vinous flavor; good; Sept.

Passa-tutti. 1. Christ Handb. 497. 1817. 2. Guide Prat. 101. 1876.

An Italian autumn pear. Fruit medium, obtuse-pyriform, greenish-yellow, much covered with yellowish-gray russet, lighter yellow on the sunny side, with some red blush; flesh agreeable, with a Muscat flavor; third; Nov. and Dec.

Passans du Portugal. 1. Mag. Hort. 4:390. 1838. 2. Hogg Fruit Man. 626. 1884.

Passans du Portugal would seem from its name to be of Portuguese origin. It should not be confused with Summer Portugal although the two varieties have various synonyms in common and have some qualities in common. Fruit medium, oblate, flattened after the Bergamot type, lively green changing to pale yellow on ripening, red next the sun brightening toward maturity to a more vivid shade; flesh white, breaking, juicy, with a fine sugary and perfumed flavor; an excellent dessert pear; Aug.

Passe-Colmar des Belges. 1. Leroy Dict. Pom. 2:502. 1869.

Origin unknown but was found growing under this name in the collection of the Horticultural Society of Angers early in the last century. Fruit above medium, turbinate-obtuse and bossed, yellow, dotted and streaked with russet; flesh white, coarse, semi-breaking, wanting in juice and sugar, sharp and acidulous; third; Nov.

Passe Colmar d’Été. 1. Guide Prat. 101. 1876.

French. Fruit small, turbinate, olive-green; flesh very juicy; good; Sept.

Passe Colmar Musqué. 1. Ann. Pom. Belge 5:45, fig. 1857. 2. Hogg Fruit Man. 627. 1884.

Obtained by Major Espéren, Mechlin, Bel., from a bed of mixed seeds he made about 1831. It yielded its first fruit and was published in 1845. Passe Colmar Musqué is also known as Autumn Colmar but is distinct from the variety most usually known by that name. Fruit medium and sometimes less, turbinate, otherwise obtuse-conic, rather variable in form; skin thick, tender, green changing to golden-yellow, dotted, mottled and patched with pale cinnamon-russet and often washed on the side next the sun with a light transparent red; flesh slightly yellowish, very fine, melting, very saccharine, richly flavored, aromatic and scented; first; Nov.

Passe Crassane. 1. Pom. France 2:No. 82, Pl. 82. 1863. 2. Bunyard Handb. Hardy Fr. 192. 1920.

This winter pear was raised by M. Boisbunel, a nurseryman at Rouen, Fr., from a bed of mixed seeds which he made in 1845; it bore fruit and was first published at Rouen in 1855. Fruit medium or rather large, turbinate or globular-conic, flattened in Bergamot fashion; skin rough, thick, of a dull pale green, mottled with russet markings and passing to yellow on the side turned to the sun; flesh white, fine, melting, very juicy, saccharine, perfumed, and agreeably sprightly; very good; Jan. to Mar.

Passe-Goemans. 1. Mas. Pom. Gen. 3:111, fig. 152. 1878.

Goemans Gelbe Sommerbirne. 2. Dochnahl Führ. Obstkunde 2:91. 1856.

Belgian, and probably from Van Mons in 1825. Fruit medium, globular, ventriculous, sides unequal, very obtuse, uniformly citron-yellow, blushed with cinnamon on the sun-exposed side; flesh very full of flavor; first; end of Sept.

Passe Madeleine. 1. Mag. Hort. 9:131. 1843.

Probably a French variety. Tree vigorous and very productive. Fruit medium, long, lemon-yellow, lightly tinted with gray on the side next the sun; flesh melting, sugary, rather perfumed; beginning of Sept.

Passe-Tardive. 1. Leroy Dict. Pom. 506. fig. 1869. 2. Downing Fr. Trees Am. 829. 1869.

Obtained by Major Espéren of Mechlin, Bel., and first published in 1843. Fruit above medium to large, turbinate, regular, bossed and much swelled in all its lower part and greatly contracted at the summit; flesh white, semi-fine and semi-melting, gritty around the core; juice seldom abundant, sugary, agreeable, though but slightly perfumed; second or third for dessert, first for the kitchen; Apr. to June.

Pastor. 1. Ragan Nom. Pear, B. P. I. Bul. 126:197. 1908.

Reported in the Experimental orchard at Agassiz, Br. C., in 1900 and at various Canadian Experiment Farms in 1902. Fruit medium, oblate-pyriform, yellow; flesh melting, sugary, juicy, perfumed flavor; good; late season.

Pastorale, 1. Duhamel Trait. Arb. Fr. 2:231, Pl. LV. 1768. 2. Hogg Fruit Man. 628. 1884.

Mayer, director of the gardens of the Grand Duke of Wurtzburg, Bavaria, described this pear in his Pomona franconica in 1776 and 1801, and Duhamel du Monceau wrote of it in 1768. Earlier still Le Lectier spoke of its cultivation before 1628 under the name Musette d’Hiver rosate, Merlet called it Pastorale in 1675, and La Quintinye named it Pastourelle and Musette d’Autumne in 1688. Fruit above medium, pyriform, slightly obtuse, much puckered at the summit and generally larger on one side than on the other; skin greenish, nearly covered with gray-russet, sprinkled with large brown dots, vermilioned on the side of the sun; flesh whitish, semi-fine, more or less gritty around the core; juice abundant, rather sugary, slightly acid; Nov. to Jan.

Pater Noster. 1. Downing Fr. Trees Am. 532. 1857. 2. Ann. Pom. Belge 6:33, fig. 1858.

Mentioned in the Van Mons catalog of fruits cultivated from 1798 to 1823. Fruit above medium, and often large, variable in form, oblong or long-turbinate, slightly obtuse, contorted and bossed, clear olive-yellow; flesh white, fine, melting or semi-melting, watery; juice abundant, saccharine, very vinous, acidulous, with an agreeable aroma; first; Nov.

Paul Ambre. 1. Downing Fr. Trees Am. 830. 1869. 2. Guide Prat. 101. 1876.

A Belgian variety resembling Nec Plus Meuris; origin unknown. Fruit globular or globular-oval, pale greenish-yellow, shaded with crimson on the side next the sun, dots and markings of russet; flesh whitish, buttery, melting, juicy, sweet; good to very good; Oct.

Paul Bonamy. 1. Mas Le Verger 2:215, fig. 106. 1866-73.

M. Bonamy, a nurseryman at Toulouse, Fr., obtained this pear and named it after his son. It was first published in 1865. Fruit large, ovate, bossed; skin fine, thin, oily and scented at maturity; flesh white, semi-fine, a little fibrous when the fruit is too ripe, melting or semi-melting, streaming with sugary juice, sprightly, highly perfumed; good; Sept.

Paul Coppieters. 1. Guide Prat. 97. 1895.

Sent out by M. Daras de Naghin, Antwerp, Bel., previous to 1895. Fruit rather large, pyriform-turbinate, yellow, dotted and heavily marbled with reddish-yellow; flesh white, very fine, free from granulations, buttery, saccharine and aromatic; beginning of Nov.

Paul d’Hoop. 1. Guide Prat. 104. 1895.

Sent out in 1895 as a new variety by M. Daras de Naghin, Antwerp, Bel. Fruit medium, covered with fawn-russet; flesh fine, yellowish-white, buttery, vinous, saccharine, having a delicious aroma; Jan. and Feb.

Paul Thielens. 1. Leroy Dict. Pom. 2:510, fig. 1869. 2. Downing Fr. Trees Am. 830. 1869.

Paul Thielens came from a seed bed made by Van Mons in 1829 in his nursery at Louvain, Bel. Fruit large, ovate, very irregular, bossed and swelled, or ovate, nearly globular; skin a little rough, transparent greenish-yellow, dotted and marked with grayish-russet, slightly blushed with dull red on the side next the sun; flesh white, semi-fine and semi-melting, gritty at the center; juice rarely abundant, more or less saccharine, slightly aromatic; second; Oct.

Pauls Birne. 1. Guide Prat. 102. 1876.

Poire de Paul. 2. Mas Pom. Gen. 7:15, fig. 488. 1881.

Fruit large or rather large, globular-conic or conic-obtuse, dull water-green, usually entirely covered with a wash of cinnamon color which at maturity becomes golden, and the side exposed to the sun is blushed with a garnet red on which are numerous small gray dots; flesh white tinted with yellow, rather fine, breaking, gritty about the core, juicy, sugary, vinous, slightly perfumed; first for cooking; winter, lasting well toward the end.

Payen. 1. Leroy Dict. Pom. 2:511, fig. 1869.

Raised by M. Boisbunel, a nurseryman at Rouen, Fr., from a mixed seed bed made in 1845. It was reported on in 1860 and propagated in 1863. It is distinct from both Beurré Payen and Président Payen. Fruit medium, obovate-pyriform, bright greenish-yellow, mottled with fawn and covered with large and numerous brownish dots; flesh white, fine, melting, juicy, sweet; first class; Oct.

Payenche. 1. Leroy Dict. Pom. 2:512, fig. 1869. 2. Downing Fr. Trees Am. 830. 1869.

Paquency. 3. Downing Fr. Trees Am. 404. 1845.

Found in a hedge at the village of Payenche in Périgord, Fr. It was taken to Paris in 1805. Fruit nearly medium, oblong-ovate-pyriform, light yellow stained or marbled and dotted with gray-russet and colored with brick-red on the side of the sun; flesh white, semi-fine, melting or semi-melting, some grit around the core; juice extremely abundant, very saccharine, acidulous, with a savory perfume and a slight after-taste of anis; first; Oct.

Payton.

According to letters from Nicholas Hallock, Queens, N. Y., this variety originated on the premises of a Mr. Payton of Flatbush, L. I., and had been known locally as Payton for some time previous to 1898. Fruit obovate-obtuse-roundish, about the size of Doyenné Boussock, dull green becoming yellow, thickly sprinkled with small brownish dots; stem short, stout, set in a rather shallow, russeted cavity; calyx open, placed in a shallow, wide basin; flesh not coarse, not gritty, not stringy, white, moderately juicy, good but not highly flavored; Sept., later than Bartlett.

Peach. 1. Downing Fr. Trees Am. 533. 1857. 2. Hogg Fruit Man. 629. 1884.

Pêche. 3. Leroy Dict. Pom. 2:513, fig. 1869.

A variety obtained by Major Espéren, Mechlin, Bel., from a bed of mixed seeds he made in 1836, and first reported in 1845. Fruit small to medium, globular-obovate; skin smooth, pale greenish-yellow when ripe, occasionally tinted with a faint blush of red on the side toward the sun, dotted and mottled with brown; flesh white, citrine, fine, very melting, very juicy, sweet, richly flavored and delicately perfumed; first in France, but variable according to climate; Aug.

Pei-li. 1. Ia. Hort. Soc. Rpt. 376. 1881.

Pei-li or Snow pears: A race of pears grown in northwestern China; globular, white, juicy and generally regarded as the best fruits in the country.

Pemberton. 1. Downing Fr. Trees Am. 831. 1869.

A seedling of S. A. Shurtleff, Boston, Mass. Fruit medium, inclining to oval, light green, thickly sprinkled with dark dots, yellowish on the side of the sun, with sometimes a red cheek; flesh somewhat coarse, but juicy, sweet; good; Feb. and Mar.

Penderson. 1. Downing Fr. Trees Am. 831. 1869.

Raised by Samuel Penderson, New Haven, Conn. Fruit medium, globular, greenish-yellow; flesh white, breaking, semi-melting, brisk, rather astringent; good; Oct.

Pendleton Early York. 1. Mag. Hort. 14:381, fig. 41. 1848.

York-précoce de Pendleton. 2. Guide Prat. 114, 313. 1876.

Originated by Mrs. Jeremiah York, Connecticut, about 1826 from seed of Rousselet Hâtif. Fruit medium or below, obovate, varying to obtuse-pyriform, pale greenish-yellow, with russet specks, sometimes with a faint blush; flesh white, tender, sweet, melting, slightly perfumed; good; last of July.

Pengethley. 1. Kenrick Am. Orch. 197. 1832.

Raised by T. A. Knight, President of the London Horticultural Society, who, in February, 1832, sent cions of the variety to Mr. Lowell and the Massachusetts Agricultural Society. Fruit medium, inclining to oval, obovate, pale green, covered with dark dots, changing to yellow as it ripens, sometimes having a red cheek; flesh somewhat coarse, but juicy, sweet, and good; Feb. and Mar.

Penn. 1. Horticulturist 18:58, fig. 1863. 2. Downing Fr. Trees Am. 831. 1869.

The original tree was planted at the beginning of the last century close to the old Penn Manor in Pennsylvania and on the margin of land which became the track of the Camden and Amboy Railroad. Inasmuch as its position was so close to the railway the company threatened to cut it down. Hence it acquired the name of Railroad Fuss by which it was known for many years. Fruit medium, oblate, sometimes globular-oblate, angular, pale lemon-yellow, thickly sprinkled with small grayish and russet dots, sometimes with a few patches and dots of russet around the calyx; flesh white, a little coarse, very juicy, melting, with a sweet, pleasant, refreshing flavor, slightly aromatic, with a little musky perfume; good to very good; Oct.

Pennsylvania. 1. Mag. Hort. 10:213. 1844. 2. Downing Fr. Trees Am. 832. 1869.

A seedling found on the ground of J. B. Smith of Pennsylvania. In 1845 the original tree was stated to be nearly forty feet high, of a pyramidal form and remarkably robust habit. Fruit medium, obovate, tapering toward the stem, obtuse, brown-russet on dull yellow ground, ruddy on the sunny side; flesh yellowish-white, coarse, melting, juicy, rich, sugary, slightly perfumed and with a musky flavor; good but not strictly first rate; as an American fruit it may be ranked with Buffum, Cushing and Fulton; Oct.

Pepin. 1. Leroy Dict. Pom. 2:515, fig. 1869. 2. Hogg Fruit Man. 629. 1884.

This pear was growing in the orchard of Le Lectier in Anjou, Fr., in the year 1600 and was described by Claude Saint-Étienne in 1670. Fruit below medium and sometimes small, globular, bossed, always mammillate at the summit, meadow-green, clouded with pale yellow, dotted with gray and extensively washed with brick red on the side turned to the sun; flesh whitish, fine or semi-fine, breaking, watery; at the center are numerous granulations; juice very saccharine, sweet and savory; second; mid-Aug.

Perpetual. 1. Downing Fr. Trees Am. 832. 1869.

Said to have originated on Long Island, N. Y. Disseminated by Messrs. Berckmans, Augusta, Ga. Fruit medium, obovate-obtuse-pyriform, green and yellow, beautifully blushed in the sun; flesh whitish, firm, moderately juicy, sweet; good; keeps till May.

Perrier. 1. Guide Prat. 111. 1876.

Obtained by M. Morel in 1873. Fruit medium, globular, green; flesh fine, melting, juicy; good; beginning of Aug. Tree vigorous and fertile.

Pertusati. 1. Leroy Dict. Pom. 2:516, fig. 1869.

Raised in the nurseries of M. André Leroy, Angers, Fr., in 1867. Fruit medium, globular-ovate, irregular, having one side larger than the other; skin rough, golden-yellow, finely dotted with gray, marbled with clear brown around the calyx and the stem; flesh white, fine, melting; juice abundant, very saccharine, with an acidulous flavor, very pleasant and delicately perfumed; first; Nov.

Petersbirne. 1. Dochnahl Führ. Obstkunde 2:33. 1856.

Petite Poire de Pierre. 2. Mas Pom. Gen. 4:101, fig. 243. 1879.

Kleine Petersbirne. 3. Mathieu Nom. Pom. 242. 1889.

Altenburg, Ger., 1799. Fruit small, clear green, sprinkled with numerous minute blackish-green dots, turning to dull yellow at maturity and washed over a large area of its surface with dark red, on which the dots are of a darker red; flesh greenish-white, very fine, semi-breaking, sufficiently juicy and agreeably perfumed; a good fruit to preserve or to dry; Aug.

Petit-Blanquet. 1. Duhamel Trait. Arb. Fr. 2:132, Pl. VI. 1768. 2. Leroy Dict. Pom. 2:517, fig. 1869.

Little Blanquet. 3. Downing Fr. Trees Am. 802. 1869.

Small Blanquet. 4. Hogg Fruit Man. 646. 1884.

This variety was known in French gardens in the middle of the sixteenth century under the name Poire Perle, and some years later also by that of Petit-Blanquet. Fruit small or very small; form rather inconstant, slightly obtuse-pyriform, or more obtuse-ovate; skin smooth and transparent and shining, clear pale yellow or of a white, waxy and pearl-like tone, sprinkled with greenish dots, with occasionally a blush of tender rose on the side next the sun; flesh very white, semi-fine, breaking and firm; juice rarely abundant, saccharine, savory although only slightly perfumed; a second class dessert pear; Aug.

Petit Catillac. 1. Mas Pom. Gen. 3:3, fig. 98. 1878.

Kleiner Katzenkopf. 2. Mathieu Nom. Pom. 242. 1889.

This pear is probably of German origin. It has points of resemblance in common with the old French Catillac but is distinguished by its size, being often less than that of the latter, its time of maturity being earlier, its flesh being less breaking, more saccharine and without any tartness. Fruit large, ovate-pyriform and much swelled, even in contour, green at first, sprinkled with large, regularly spaced, prominent, brown dots, the green passing to lemon-yellow at maturity, with a blush of red-brown on well-exposed fruits on the side next the sun; flesh white, coarse, semi-buttery; juice abundant, rather vinous and without any appreciable perfume; good for the kitchen; Oct. and Nov.

Petit-Chaumontel. 1. Leroy Dict. Pom. 2:519, fig. 1869.

From the old garden of the Horticultural Society of Angers, Fr., and sometimes erroneously confused with Oignon which ripens some six weeks earlier. Fruit medium, globular, very bossed and irregular in form, clear green, dotted, veined with russet and extensively washed with carmine on the side turned to the sun; flesh very white, semi-fine, breaking, gritty at center; juice sufficient, saccharine, vinous, slightly astringent; second; latter half of Aug.

Petit-Hâtiveau. 1. Leroy Dict. Pom. 2:520, fig. 1869.

A variety of ancient and unknown origin, but cultivated among a group of pears termed Hâtiveau for over the last five centuries. It was called by the name Petit-Hâtiveau by Claude Saint-Étienne in 1670 to distinguish it from the Gros-Hâtiveau. Fruit small, ovate, obtuse and more or less globular; skin smooth and fine, lemon-yellow, dotted with exceedingly minute greenish points and more or less stained with gray-russet around the calyx and stem; flesh whitish, breaking, semi-fine, scented, juicy and gritty, juice sugary, acid, and slightly musky; third; July.

Petit-Muscat. 1. Knoop Fructologie 1:75, Tab. 1. 1771. 2. Leroy Dict. Pom. 2:522, fig. 1869.

Little Muscat. 3. Downing Fr. Trees Am. 802. 1869.

Jean Mayer, director of the gardens of the Grand Duke of Wurtzburg, Bavaria, in his Pomona franconica published in 1801 showed that the Petit-Muscat was the antique pear Superba described by Pliny. Various other pomologists wrote of it prior to Mayer as for instance Jacq. Daléchamp, 1615; Jean Jonston, 1662; and Henri Manger, 1783. Charles Estienne was the first to write of it in France, 1530, and he named it Musquette. Fruit very small, turbinate, more or less obtuse and sometimes globular-turbinate; the eye is placed in a regular-formed cavity and is always naked in consequence of the segments of the calyx falling off, pale greenish-yellow, finely dotted and slightly clouded with rose on the side of the sun (in France); flesh yellowish, semi-fine, breaking, not very juicy, sugary, acidulous and with a pleasant musk flavor; second; June.

Petit-Oin. 1. Leroy Dict. Pom. 2:524, fig. 1869.

Winterwunder. 2. Christ Handb. 497. 1817.

Müskirte Schmeerbirne. 3. Dochnahl Führ. Obstkunde 2:13. 1856.

Merveille d’Hiver. 4. Hogg Fruit Man. 616. 1884.

Valerius Cordus was the first to describe this pear which originated in Germany and belongs to the Schmeerbirne or greasy class. About 1650 it was cultivated in France under the name of Oing or Oin, the French equivalent of the German speck or lard. Fruit medium or less, globular-ovate or turbinate, slightly obtuse at summit, with thick but smooth and greasy skin, dull yellow-green, more or less gray, dotted and flecked with greenish-russet; flesh whitish, granular, scented, exceedingly melting and juicy, very saccharine, free from acid and having an exquisite flavor; third; Sept. to Nov.

Petite Charlotte. 1. Guide Prat. 102. 1876.

French. Fruit small, pyramidal, greenish-yellow, highly colored on the side of the sun; flesh breaking, juicy, vinous; excellent; Aug. and Sept.

Petite Fondante. 1. Mas Pom. Gen. 6:153, fig. 461. 1880.

Kleine Schmalzbirne. 2. Mathieu Nom. Pom. 242. 1889.

Origin unknown. Fruit small, nearly spherical, sometimes depressed at both poles, even in contour; skin rather thick and yet tender, pale water-green, sown with numerous very faint, very small, brown dots; at maturity the basic green whitens a little and the side next the sun of fruits well exposed becomes a lighter yellow; flesh whitish, semi-fine, semi-melting, rather gritty around the core, highly saccharine, vinous and sprightly; good; end of Aug.

Petite Marguerite. 1. Leroy Dict. Pom. 2:526, fig. 1869. 2. Bunyard Handb. Hardy Fr. 192. 1920.

Raised in the nurseries of M. André Leroy, Angers, Fr., in 1862 and propagated in 1863. Fruit medium, irregular ovate, bossed, swelled at the base and having one side always larger than the other, grass-green, dotted with gray and brown and slightly bronzed on the cheek exposed to the sun; flesh greenish-white, fine and very melting, slightly gritty at the center; juice extremely abundant and saccharine, acidulous, with a very pleasant perfume; first; Aug.

Petite Tournaisienne. 1. Guide Prat. 111. 1876.

A variety on trial with Messrs. Simon-Louis, Metz. Fruit medium, oval, oblong, yellow; flesh very fine, semi-melting; Apr. and May.

Petite Victorine. 1. Leroy Dict. Pom. 2:528, fig. 1869.

A seedling of M. André Leroy raised in 1863. Fruit below medium, globular, flattened at the base but slightly conic at its other extremity, greenish, dotted and marbled with russet; flesh white, fine, melting, generally free from grit; juice sufficient, saccharine, acidulous, with a specially exquisite, musky flavor; first; Dec. and Jan.

Petre. 1. Mag. Hort. 2:437. 1836. 2. Ibid. 3:83. 1838.

This valuable variety was raised by John Bartram, the proprietor of a botanic garden near Philadelphia, from seed received in a letter from Lord Petre of England about the year 1735. The tree still stands, although becoming decrepit. Fruit medium, obovate, truncate at both ends; skin thin, greenish-yellow, with small pale spots; flesh white, soft, juicy and buttery, with a delicious flavor, very slightly musky and vinous; very good; mid-Sept. to Dec.

Pfaffenbirne. 1. Dochnahl Führ. Obstkunde 2:193. 1856.

Württemberg and Baden, Ger., 1847. Fruit small, turbinate, yellow, tinted with a dark cinnamon-colored blush on the side next the sun; the summit is covered with russet, thickly sprinkled with gray dots; flesh firm and tasteless.

Pfingstbirne. 1. Dochnahl Führ. Obstkunde 2:96. 1856.

German seedling, 1851. Fruit medium, globular, green turning yellowish-green, speckled and dotted with gray; skin thin and scentless; flesh rather white, sweet and musky; first for table, household and market; early summer.

Philiberte. 1. Guide Prat. 111. 1876.

French. Fruit rather large, nearly globular, a beautiful lemon-yellow; flesh very fine, melting, very juicy, agreeably perfumed; first; Dec. and Jan.

Philippe-Le-Bon. 1. Mas Pom. Gen. 1:161, fig. 81. 1872.

Philipp der Gute. 2. Dochnahl Führ. Obstkunde 2:4. 1856.

According to the catalog of Van Mons of 1823 this was one of his seedlings. Fruit hardly medium, ovate, or turbinate-ovate, short and thick, usually even in outline; skin thick, firm, glossy, pale green, whitish-brown dots; at maturity the basic green passes to pale dull yellow, washed with some clear cerise-red; flesh white, rather coarse, buttery, not much juice, but vinous and perfumed; good; Sept. and Oct.

Philippe Couvreur. 1. Mathieu Nom. Pom. 264. 1889. 2. Guide Prat. 72. 1895.

Of Belgian origin. Fruit medium to large, orange-yellow dotted with russet; flesh white, tinted with salmon, fine, juicy, perfumed; good; beginning of Oct.

Philippe Goes. 1. Ann. Pom. Belge 3:51, fig. 1855. 2. Downing Fr. Trees Am. 833. 1869.

A posthumous gain from the seed beds of Van Mons. The parent tree gave its first fruit in 1846. Fruit above medium, obovate, uneven and undulating in outline; skin rough to the touch, of a dark olive, much covered with a bright russet; flesh semi-melting, gritty, sweet, rather granular at the center, juice rarely abundant, saccharine, vinous and fairly well perfumed; second; Dec.

Philippot. 1. Leroy Dict. Pom. 2:530, fig. 1869.

Originated with M. Philippot, a nurseryman at Saint-Quentin, Aisne, Fr. In 1852 it fruited for the first time and was propagated in 1860. Fruit large to very large, globular-conic, obtuse, swelled and fleshy at the base; skin yellowish, in part dotted and marbled with brownish-fawn; flesh very white, coarse, semi-breaking, watery; juice abundant, sweet, having little sugar or perfume although rather delicate; third for dessert, first for cooking; Jan. to Mar.

Philopena. 1. W. N. Y. Hort. Soc. Rpt. 24. 1904.

A chance variety brought to notice by Reuben Ragan of Indiana, about 1850 and named Philopena by him. Fruit small to medium, oblong-pyriform, yellow, with purple blush; calyx open, in a small, shallow basin; stem short, cavity small or absent; quality medium; three or four weeks after Bartlett.

Picciola. 1. Downing Fr. Trees Am. 833. 1869.

Of Belgian origin. Fruit small, globular-oblate, greenish-yellow, sometimes slightly blushed in the sun, with traces of russet; flesh whitish, very juicy, melting, with a vinous flavor; good to very good; Sept.

Pie IX. 1. Mag. Hort. 20:86. 1854. 2. Leroy Dict. Pom. 2:531, fig. 1869.

Pius IX. 3. Hogg Fruit Man. 631. 1884.

The parent tree of Pie IX sprang from seed sown in 1834 by Van Mons in his nurseries at Louvain, Bel. Fruit large, turbinate, more or less obtuse and elongated, much swelled at the middle, bossed and contorted at its summit, lemon-yellow, dotted and striped with fawn; flesh white, coarse or semi-fine, juicy and melting, rather gritty at the center, saccharine, sour, fairly well perfumed, sometimes disagreeably astringent; second; Sept.

Pierre Corneille. 1. Guide Prat. 104. 1895.

Pierre Corneille was obtained by M. Sannier, Rouen, Fr., from a seedling of Beurré Diel crossed with Doyenné du Comice; introduced about 1894. The fruit has the appearance of Duchesse d’Angoulême. Tree vigorous, fertile and pyramidal in form. Fruit large globular-obovate, greenish-yellow; flesh fine, melting, juicy, sugary, deliciously perfumed; Dec. and Jan.

Pierre Curie. 1. Rev. Hort. 174. 1907.

This is a seedling from Doyenné d’Alençon crossed with Beurré Henri Courcelle by M. Arsène Sannier, a nurseryman at Saint-Sever-Rouen, Fr., and placed on the market in 1907. Fruit medium, oval, of the form of the Doyenné d’Alençon; skin gray; flesh extremely fine, with a very agreeable perfume; Jan. to Mar.

Pierre Macé. 1. Guide Prat. 102. 1876.

French, attributed to André Leroy. Tree vigorous and fertile. Fruit rather large, globular-turbinate, yellow dotted with fawn; flesh fine, melting, juicy, highly perfumed; first; second half of Sept. and early Oct.

Pierre Paternotte. 1. Guide Prat. 60. 1895.

Raised from seed of the Marie-Louise by Pierre Paternotte, at Molenbeck-Saint-Jean, near Brussels, Bel. Tree vigorous and fertile. Fruit large, long, yellow, dotted and marbled with gray; flesh white, fine, melting, juicy; first; Oct. and Nov.

Pierre Pépin. 1. Leroy Dict. Pom. 2:532, fig. 1869.

A seedling raised by Leroy, Angers, Fr., and first reported in 1868. Fruit large, obtuse-pyriform, bossed, and swelled in its lower half, more or less hollowed at either end, lemon-yellow, slightly clouded with green and much speckled and spotted with brown; flesh whitish, fine, melting, some grit around the core; juice abundant, saccharine, vinous, and agreeably perfumed; first; mid-Sept.

Pierre Tourasse. 1. Rev. Hort. 542. 1894.

Exhibited in France by M. Tourasse, its originator, in 1894. Tree vigorous, upright, stocky, productive. Fruit of good size, broadly turbinate, spotted with brilliant fawn color upon a clear yellow ground, washed with orange and saffron; flesh fine, melting, very juicy, rich in sugar; last of Sept. and first of Oct.

Pimpe. 1. Parkinson Par. Ter. 593. 1629.

“The Pimpe peare is as great as the Windsor peare, but rounder, and of a very good rellish.”

Pinneo. 1. Cultivator 304. 1845. 2. Downing Fr. Trees Am. 833. 1869.

Hebron. 3. Mag. Hort. 24:419. 1858.

Boston. 4. Ibid. 500. 1858.

The parent tree of this variety was found growing in a woodland, New Haven, Conn., by Dea. Pinneo who transplanted it to a spot near his dwelling about the year 1745. It was propagated and distributed over many farms and found a good market in Boston. By error it acquired also the names of Boston and Virgalieu. Fruit medium or below, globular-oblate, slightly pyriform, pale yellow, netted, patched, and dotted with russet, slightly blushed on the sunny side; flesh yellowish-white, fine, melting, juicy, rich, sugary, brisk, with a refreshing and delicious aroma; good; Aug.

Piton. 1. Leroy Dict. Pom. 2:533, fig. 1869.

A seedling found by M. Piton who lived at Cholet, Maine-et-Loire, Fr. The Horticultural Society of Angers described it in its Pomology, and it was named after its propagator. Fruit large to very large, long-turbinate-obtuse, depressed at each pole, clear dull green, sown with large russet dots; flesh white, semi-breaking and semi-fine, watery, containing some grit below the core; juice rather vinous, sugary, and more or less perfumed; second for dessert, first for compotes.

Pitson. 1. Gard. Mon. 27:14. 1885.

A handsome pear from Stone and Wellington, Fonthill, Ont. Fruit medium, regularly pyriform, brown inclining to russet; good; Jan.

Pius X. 1. Gard. Chron. 3rd Ser. 37:309. 1905.

Described in 1905 as a new pear raised by the Alexiens Brothers at Tirlemont, Bel. Fruit large, somewhat cylindric, greenish-olive, with a few brown spots; flesh creamy-white, perfumed; reported to be of first rate quality; Oct.

Plantagenet. 1. Leroy Dict. Pom. 2:534, fig. 1869. 2. Downing Fr. Trees Am. 834. 1869.

The Plantagenet was raised from seed by the old Horticultural Society of Maine-et-Loire, The parent tree gave its first fruit in 1858 in the Society’s garden at Angers. Fruit above medium, irregular-ovate, bossed, swelled at the central circumference, of a uniform bright green, some russet around the calyx and sprinkled with numerous dark brown dots; flesh whitish, fine or semi-fine, extremely melting; juice very abundant, extremely saccharine, acidulous, possessing a delicious perfume which gives an after-taste of musk; first; end of Sept. and early Oct.

Plascart. 1. Guide Prat. 102. 1876. 2. Mas Pom. Gen. 3:37, fig. 115. 1878.

Sent out by the Society Van Mons, Bel., without any account of its origin. Fruit below medium, turbinate-ovate, even in outline; skin firm, pale water-green, covered with numerous large, brown dots, very prominent, the green changing at maturity to a beautiful golden yellow, washed on the side next the sun with a lively vermilion on which the dots are golden yellow; flesh yellowish, semi-fine, rather firm and breaking; juice rich in sugar and perfumed; good; Oct.

Platt. 1. Downing Fr. Trees Am. 535. 1857. 2. Ibid. 834. 1869.

Originated on the farm of Thomas Tredwell, Beekmantown, Clinton County, N. Y. Fruit medium, globular-oblate, pale yellow, netted and patched with russet and sprinkled with russet dots; flesh whitish, juicy, buttery, semi-melting, agreeable; good; Oct.

Platte Honigbirne. 1. Dochnahl Führ. Obstkunde 2:189. 1856.

Nassau, 1801. Fruit medium, obtuse-turbinate, light yellow-green, with a pale blush, numerous gray dots, marked with russet; flesh coarse-grained, aromatic; third for dessert, first for household; Sept.

Pocahontas. 1. Mag. Hort. 13:525. 1847. 2. Downing Fr. Trees Am. 834. 1869.

Originated at Quincy, Mass., and was exhibited before the Horticultural Society of that State in October, 1847. Fruit below medium, obovate-pyriform, yellow, netted, patched, and dotted with russet, sometimes shaded in the sun with bright crimson; flesh white, juicy, melting, sweet, slightly musky; pleasant; good to very good; Sept.

Pöckelbirne. 1. Löschnig Mostbirnen 192, fig. 1913.

A perry pear grown in Lower Austria. Fruit small to medium, globular-turbinate; skin tough, shining, smooth, green changing to greenish-yellow, blushed and streaked with red on the sunny side, dotted with yellow-brown; flesh yellowish-white, coarse-grained, juicy, subacid; good; Nov.

Poëte Béranger. 1. Leroy Dict. Pom. 2:536, fig. 1869.

A seedling of Leroy which first fruited in 1867 and was placed in commerce in 1870. Fruit medium; form rather inconstant, nearly always having unequal sides, globular, or obtuse-turbinate; skin fine, rough, bright yellow shaded with green, dotted with gray and almost entirely washed and mottled with brown-russet, more or less scaly; flesh greenish-white especially under the skin, fine, extremely melting, free from grit; juice very abundant, saccharine, acidulous, vinous, with a delicate perfume; first; mid-Sept.

Poire d’Abbeville. 1. Guide Prat. 81. 1876. 2. Mas Pom. Gen. 5:99, fig. 338. 1880.

The Poire d’Abbeville probably originated at the city of that name in the Department of the Somme, Fr.; for M. Jamin, Senior, propagated it about 1837 when he received it from M. Bennet of Boulogne-sur-Mer, who stated it was very well known and esteemed in the neighborhood of Abbeville. Fruit large, globular-conic but irregular, water-green sprinkled with numerous and large dots of fawn; at maturity the green changes to lemon-yellow; flesh white tinted with yellow, coarse, breaking, slightly gritty at the core, not very juicy or perfumed; first for culinary purposes, keeps easily for a long period; winter.

Poire d’Ange de Meiningen. 1. Mas Pom. Gen. 5:105, fig. 341. 1880.

This pear has been in much request in the neighborhood of Meiningen, Ger., for many years and should be distinguished from the ancient Poire d’Ange, now called Boutoc, which it does not resemble. Fruit small, ovate or ovate-pyriform, even in contour; skin fine, delicate, bright green changing to beautiful bright lemon-yellow, the side next the sun being blushed and streaked with vermilion; the very numerous brown dots change on the blushed part to yellow; flesh tinted with yellow, rather fine, semi-breaking; juice sweet and agreeably perfumed but rather deficient; second; latter half of Aug.

Poire d’Avril. 1. Downing Fr. Trees Am. 536. 1857. 2. Hogg Fruit Man. 488. 1884.

Stated by Messrs. Simon-Louis, Metz, Lorraine, to have been received by them from England under this name. Fruit large, pyramidal, obtuse; skin smooth and shining, of a lively dark green, with a brown tinge next the sun, and patches of gray-russet on the shaded side, the whole surface being covered with very large pale-colored specks; flesh crisp, juicy and sweet; first class for cooking according to Messrs. Simon-Louis; Mar. and Apr.

Poire Brune de Gasselin. 1. Pom. France 4:No. 165, Pl. 165. 1867.

Gained by M. Durand-Gasselin, architect at Nantes, Fr., from a seed bed made in 1845. Fruit medium, ovate-pyramidal, yellow washed with fawn-russet; flesh very tender, juicy, very sugary and perfumed; first; Oct. and Nov.

Poire de Casserole. 1. Guide Prat. 89. 1876.

Casserule. 2. Downing Fr. Trees Am. 715. 1869.

Of foreign origin, probably French. Fruit large, obovate-pyriform, yellow, with much russet and brown on cheek; flesh whitish, coarse, granular, breaking, very juicy, rich, with high aroma; first quality for cooking; Oct. and Nov.

Poire des Chartriers. 1. Mas Pom. Gen. 6:133, fig. 451. 1880.

This variety is mentioned by Van Mons in his Catalog and is therein considered to be of Belgian origin. Fruit medium, globular-pyriform, irregular and bossed; skin a little thick at first, water-green, rather dark, sprinkled with very small and numerous dots of gray-brown, the basic green becoming brilliant lemon-yellow and on maturity covered on the side next the sun with golden russet; flesh yellow, very fine, firm, buttery, melting, full of saccharine juice, vinous, perfumed; first; Oct.

Poire des Chasseurs. 1. Ann. Pom. Belge 5:31, fig. 1857.

Des Chasseurs. 2. Downing Fr. Trees Am. 735. 1869.

A posthumous gain of Van Mons tasted for the first time in 1842 and reported on by M. Simon Bouvier of Jodoigne, Bel. Fruit medium to large, ovate-pyriform, greenish, dotted with russet, and much stained with russet on the sun-exposed side; flesh yellowish, coarse, watery, melting, granular; juice vinous, agreeably perfumed; first; Oct.

Poire de Coq. 1. Leroy Dict. Pom. 1:600, fig. 1867.

This variety is distinct from the Poire de Coq synonymous with the Beurré de Bruxelles, and is of unknown origin. It was cultivated for many years in the old gardens of the Horticultural Society of Angers. Fruit large, long-turbinate, bossed, strongly mammillate at apex, citron-yellow, dotted and stained with dark gray, and washed with bright carmine on the side exposed to the sun; flesh white, semi-fine and melting; juice sweet with slight perfume but delicate flavor; second; Sept.

Poire de Graisse. 1. Knoop Pomologie 1:111, Tab. IV. 1771.

Probably of Belgian or French origin. In Holland it is known as the Smeer-Peer. Fruit medium, oblong, terminating acutely toward the stalk, greenish and speckled with blackish-brown; flesh rather gritty, soft, with a slightly spicy flavor; not of much value.

Poire de gros queue. 1. Miller Gard. Dict. 3. 1807.

Fruit large, taking its name from its very thick stalk, globular, yellow, flesh breaking; wanting in juice, having a very musky flavor.

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

Mas states he received this variety from Thomas Rivers, the well known English nurseryman of Sawbridgeworth near London, Eng. Fruit medium or nearly medium, ovate-pyriform, symmetrical in contour; skin thick, firm, very pale green all over, sprinkled with dots of gray, changing when ripe to lemon-yellow; flesh white, fine, semi-melting; juice sufficient, flavor refreshing, agreeable; good, of real merit for the season; end of winter and spring.

Poire de Houblon. 1. Mas Pom. Gen. 1:101, fig. 51. 1872.

Origin unknown, but cultivated for a long time in many localities in Germany. Fruit small, ovate or globular-ovate, swelled, usually regular in contour, bright green, sown with grayish dots, passing to golden yellow on the side of the sun; flesh whitish, a little yellow near the center, coarse, semi-breaking, fairly full of sweet juice, with a fresh perfume of rose; second rate for eating raw but an excellent variety to dry; end of Aug.

Poire de Klevenow. 1. Mas Le Verger 2:121, fig. 59. 1866-73.

Originated in the environs of Klevenow, a village of Pomerania, Prussia. Fruit small or nearly medium, regular pyriform, sombre green and yellow blushed with carmine; flesh white, slightly greenish, fine, buttery; juice very sugary and abundant, vinous, perfumed; good; mid-Aug.

Poire Noire à Longue Queue. 1. Mas Pom. Gen. 7:165, fig. 563. 1881.

Origin thought to be German. Fruit nearly medium, ovate-pyriform, symmetrical in outline; skin thick, firm, dull green covered with a network of gray-russet, through which a light yellow shows at maturity; on the shaded side are some gray dots and on the sun-exposed side are numerous large black-red spots; flesh white, transparent, semi-fine, buttery; juice sufficient, saccharine, slightly acid; good for cooking; Aug.

Poire du Pauvre. 1. Guide Prat. 102. 1876. 2. Rev. Hort. 163. 1889.

This pear was raised from seed of the Urbaniste sown in 1846. Fruit medium or large, oval, pyriform, ventriculous; skin fine and shining, white tinted with green, much covered with fawn around the two ends; flesh white, rather fine, a little gritty around the center, very melting; juice abundant, saccharine, and pleasantly perfumed, with a fresh flavor and agreeable astringency; Oct. and Nov.

Poire des Peintres. 1. Guide Prat. 111. 1876.

Described by Messrs. Simon-Louis, Metz, Lorraine, in 1876 as a new variety. Tree vigorous and very fertile. Fruit rather large, oval-pyriform, dark yellow, extensively washed with lively red; flesh melting, juicy, saccharine and highly perfumed; end of Aug. and Sept.

Poire de Pendant. 1. Prince Pom. Man. 1:84. 1831.

“It is from the long stem by which this pear is suspended, which is near two inches in length, that it obtains its title.” The Pendar of La Quintinye, and the Hanging pear of Evelyn, although quoted as synonyms of this pear, are probably not the same as they are said to ripen in October. It is also very doubtful whether the synonyms of Pendar and Knaves’ pear given by Miller and Forsyth apply to this fruit. Fruit, “The entire height of the fruit is twenty-eight lines, and its breadth two inches, and sometimes a line more;” turbinate; skin is ash-colored, approaching russet, and dotted over with small points of russet; flesh greenish-white, melting, sweet, and partially perfumed; end of Sept.

Poire de Preuilly. 1. Guide Prat. 111. 1876.

Published in the French Revue Horticole, 1870. Tree vigorous and very fertile. This is a very large fruit used for decorative purposes. In form it is similar to the Bartlett; skin yellow-green, speckled; flesh breaking.

Poire de Rateau. 1. Noisette Man. Comp. Jard. 2:532. 1860.

Tree very vigorous when grafted on pear. Fruit very large, turbinate, greenish-white, reddish and sown with russet dots on the side next the sun; flesh breaking, slightly saccharine and perfumed; eatable raw, and good for cooking; mid-Dec.

Poire Rigoleau. 1. Mag. Hort. 20:136. 1854.

Introduced in 1854 as a new variety. Origin unknown. Fruit small, nearly globular; skin thick, greenish-yellow, covered with russet specks, little russet at either stem and calyx; flesh white, tender, juicy, of a very pleasant flavor; first part of Nov.

Poire du Roeulx. 1. Guide Prat. 104. 1876.

On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876; it was published in the Revue de l’Arboriculture in France. Fruit medium, pyriform, short, irregular, yellow clouded with fawn; flesh yellowish, very melting, exceedingly juicy, very saccharine and with a very exquisite perfume; first; latter half of Sept.

Poire Souvenir d’Hortolès Père. 1. Pom. France 4:No. 173, Pl. 173. 1865.

A variety unpublished previous to 1865 but cultivated in France, where it had already existed for more than sixty years. Fruit small, pyriform, usually growing in clusters strongly attached to the tree, green, dotted, passing to yellow and washed with dark brilliant red on the side of the sun; flesh white, firm, melting, slightly gritty; juice abundant, with a strong perfume of Muscatel; good; July.

Poire Thouin. 1. Mas Pom. Gen. 6:177, fig. 473. 1880.

According to Diel, Poire Thouin was obtained by Van Mons. Fruit medium, ovate, more or less short, usually symmetrical in contour, largest circumference at center; skin a little thick and firm, bright green, sprinkled with numerous inconspicuous spots of a darker shade, changing to pale yellow, and washed with orange-red on the side next the sun of well-exposed fruits; flesh white, coarse, breaking, full of saccharine juice, perfumed; third, for the season of its maturity; early Sept.

Poire de Torpes. 1. Guide Prat. 107. 1876.

Tree hardy, very productive. Fruit rather large, globular, yellow stained with russet; flesh fine, melting; good; Oct. to Dec.

Poire des Trois Fréres. 1. Guide Prat. 71, 308. 1876.

A wilding found near Maizieres-les-Metz, Fr. It was propagated by Messrs. Maline and placed in commerce in 1863. Tree vigorous, very fertile, and suitable especially for wind-blown situations. Fruit medium, long, green; flesh whitish, buttery, sugary and perfumed; first; end of Aug.

Poire des Trois Jours. 1. Kenrick Am. Orch. 149. 1841.

Trois Jours. 2. Cultivator, 340. 1847.

Kenrick says: “New and large; beurrée; of first-rate excellence, ripening at Paris in November, according to M. Jamin.”

Poire de Vitrier. 1. Duhamel Trait. Arb. Fr. 2:139, Pl. XLIV, fig. 4. 1768. 2. Leroy Dict. Pom. 2:746, fig. 1869.

This is probably a variety of German origin, for Valerius Cordus, who was a native of Hesse and died in 1544, spoke of it as abounding in Saxony, in the suburbs of Eisleben, and very common in all Germany. Duhamel du Monceau described it in France in 1768. Fruit medium, rather regular-ovate, wrinkled and mammillate at the summit, dull yellow, much clouded over with gray-russet, dotted with light brown, and vermilioned on the side toward the sun; flesh whitish, watery, semi-fine and semi-melting, gritty around the center; juice sufficient, sugary, vinous, slightly musky; second; Nov. and Dec.

Poire du Voyageur. 1. Guide Prat. 107, 311. 1876.

Originated by M. Boisbunel of Rouen, Fr. Tree vigorous and fertile. Fruit medium, pyriform, yellowish-green; flesh juicy, granular around the core; third; summer.

Poirier de Jardin. 1. Duhamel Trait. Arb. Fr. 2:143, Pl. XIX, fig. 3. 1768.

Garden Pear. 2. Downing Fr. Trees Am. 770. 1869.

Origin unknown; probably French. Fruit large, globular-oblate, orange-shaped, surface a little bossed, on the side of the sun a beautiful deep red, spotted with golden-yellow, the shaded side being streaked and rayed with bright red on yellow; flesh semi-breaking, a little coarse and somewhat gritty around the core; juice sugary and of a very good flavor; good; Dec.

Poiteau. 1. Leroy Dict. Pom. 2:537, fig. 1869.

Raised by Van Mons, and first fruited at Louvain, Bel., in 1823. Fruit above medium, long-ovate, variable in form, sometimes being short-ovate and ventriculous, orange-yellow, dotted with brown, stained with greenish-russet around the calyx and stem, and mottled with the same on the cheek next the sun; flesh whitish, rather coarse, melting, gritty, full of saccharine juice, sometimes astringent, without pronounced perfume; second; Oct.

Polish Lemon. 1. Am. Pom. Soc. Rpt. 61. 1887.

Known as Cytrymova in Poland. It was received in 1882 by the Iowa State Agricultural College, and was subsequently propagated and distributed by the College.

Polk. 1. Mag. Hort. 11:252. 1845.

A seedling raised by H. W. Edwards, New Haven, Conn., at one time Governor of that state. It came into bearing in 1844. Fruit larger than the Seckel, like Bergamot in form; flesh juicy, melting, subacid, sweet and rich; first; Sept to Nov.

Pollan. 1. Downing Fr. Trees Am. 834. 1869.

A Pennsylvania pear. Fruit below medium, nearly globular, greenish-yellow, with a shade of brown in the sun; flesh whitish, a little coarse, moderately juicy, vinous, pleasant; good; Aug.

Pollvaskaja. 1. Iowa Hort. Soc. Rpt. 61. 1880.

A Russian variety growing on the Iowa State College Farm in 1880, and having thorny wood; it unites very imperfectly with the apple. It shows “marked traces of the Chinese forms of the pear in shape, serration, thickness and size of leaf, and in the peculiar enlarged character of the scaly terminal buds.”

Polnische grüne Krautbirne. 1. Dochnahl Führ. Obstkunde 2:155. 1856.

Galicia, 1819. Fruit small, globular-flattened, distorted, grass-green changing to yellowish grass-green and often with a dark blush and brown-russet on the side next the sun; scentless skin; flesh coarse-grained, melting, vinous, very juicy, acidulous; second for dessert, first for household; mid-Sept.

Polnische Seidenbirne. 1. Dochnahl Führ. Obstkunde 2:145. 1856.

Galicia, 1812. Fruit medium to large, regular in form, light lemon-yellow, often rather blushed, sprinkled with numerous small, prominent, light brown and often greenish dots; flesh breaking, and coarse-grained, sweet, Muscatel in flavor; third for dessert, very good for household purposes; Sept.

Pomeranzenbirn von Zabergäu. 1. Löschnig Mostbirnen 90, fig. 1913.

A perry pear found in Germany and Upper Austria. Fruit large, globular-turbinate; skin smooth, shining, of a light leaf-green changing when ripe to light greenish-yellow, finely dotted, without russet; flesh yellow-white, rather coarse-grained, with small grits around the center, very juicy, saccharine, acidulous, having a strong scent; Oct.

Pomme d’Été. 1. Leroy Dict. Pom. 2:539, fig. 1869.

The origin of the Pomme d’Été is uncertain, except that M. Leroy of Angers received it from the old garden of the Horticultural Society of Angers about 1849. Fruit medium and below, globular, much flattened and similar to the form of Caillot rosat and Naquette, yellow-ochre, entirely covered with gray dots; flesh white, fine and breaking, watery, rather granular around the core; juice abundant, saccharine, sweet and very musky; second; end of Sept.

Pope Quaker. 1. Downing Fr. Trees Am. 834. 1869.

Origin, Long Island, N. Y. Fruit very fair, medium-size, oblong-pyriform, smooth, yellows-russet; flesh melting, juicy and pleasant; hardly good; Oct.

Pope Scarlet Major. 1. Mag. Hort. 3:15. 1837. 2. Downing Fr. Trees Am. 834. 1869.

Origin, Long Island, N. Y. Fruit nearly large, obovate, yellow, blushed on exposed side with bright red; flesh white, breaking, rather dry; very indifferent; Oct.

Portail. 1. Miller Gard. Dict. 3. 1807. 2. Christ Handb. 503. 1817.

Origin unknown beyond the fact that it was discovered in the old province of Poitou, Fr., and was held in high esteem there. Fruit “longer than it is round,” greenish; flesh yellowish, dry, gritty and hard unless in very favorable seasons and upon very good soil, but may at times be tender and have an unforgetable musky aroma; it bakes well; Jan. to Mar.

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

A seedling raised by S. A. Shurtleff, Brookline, Mass. No. 16. Fruited in 1862 Diameter 2½ inches, melting, sweet and juicy; ripens soundly; good market pear; Oct.

Portingall. 1. Parkinson Par. Ter. 592. 1629.

“The Portingall peare is a great peare, but more goodly in shew then good indeed.”

Posey. 1. Am. Pom. Soc. Rpt. 44. 1897.

Found in a fence row on the farm of Jacob Grabel, where it originated about 1880. It was reported by A. R. Ryman, Cedar Grove, Ind. Fruit medium, pyriform, moderately smooth, lemon-yellow, with small brown spots; flesh whitish, buttery, mild subacid; good to very good; Sept. to Dec.

Prager Schaferbirne. 1. Oberdieck Obst. Sort. 321. 1881.

Germany. Fruit medium (3½ x 2½ in.), ovate and pyriform, smooth, greenish turning to lemon-yellow blushed on the sunny side, very finely dotted; flesh yellowish-white, tender, agreeably aromatic and sweet; first for kitchen and household purposes; Oct. to end of Jan.

Prairie du Pond. 1. Downing Fr. Trees Am. 835. 1869.

Introduced by A. H. Ernst, Cincinnati, Ohio. Fruit small, nearly globular, greenish-yellow, with many brown and green dots; flesh whitish, moderately juicy, semi-melting, vinous, astringent; poor; Sept.

Pratt. 1. Horticulturist 1:210, fig. 58. 1846. 2. Leroy Dict. Pom. 2:542, fig. 1869.

The Pratt pear was first brought into notice by Owen Mason, Providence, R. I., who obtained cions from the original tree at Scituate, R. I., and distributed them in the spring of 1844. It appears to have originated at Johnson, R. I. Fruit above medium, obovate, greenish-yellow, sprinkled with numerous gray dots and russet spots; flesh white, tender, melting, fine-grained, abounding with saccharine, well-flavored juice; second; Sept.

Pratt Junior. 1. Am. Pom. Soc. Rpt. 151. 1862.

Another native which originated on the same farm as the preceding variety and named by the Rhode Island Society in order to designate its origin; in appearance similar to Winter Nelis.

Pratt Seedling. 1. Chico Nurs. Cat. 13. 1904.

Originated in Salem, Oregon, with Captain Pratt. Shape and color of Sheldon; keeps until Mar.

Precilly. 1. Downing Fr. Trees Am. 835. 1869.

Belgian. Fruit medium to large, obovate-acute-pyriform, greenish-yellow, netted and patched with russet and sprinkled with brown dots; flesh yellowish-white, coarse, breaking, juicy; good for cooking; Oct.

Précoce de Celles. 1. Guide Prat. 111. 1876.

Described by Messrs. Simon-Louis, Metz, Lorraine, in 1876 as a new variety received from Belgium. Fruit medium, like Bergamot in form; very good in quality for its season; early summer.

Précoce de Jodoigne. 1. Mas Pom. Gen. 5:101, fig. 339. 1880.

Obtained by M. Grégoire, Jodoigne, Brabant, Bel., and first published in 1865. Fruit rather small or nearly medium, ovate-pyriform, regular in contour, vivid green covered with a sort of whitish bloom and sprinkled with green dots of a darker shade, changing to yellow and occasionally tinged with red on the side of the sun; flesh whitish, fine, buttery, melting, full of sweet juice, saccharine but not highly flavored; fairly good quality; July.

Précoce de Tivoli. 1. Guide Prat. 102. 1876.

Fruit medium, pyriform, pale yellow, flesh white, gritty, semi-breaking, saccharine; good; Aug.

Précoce de Trévoux. 1. Cat. Cong. Pom. France 328. 1906.

Obtained by M. Treyve, Trévoux, Ain, Fr., and first published in 1862. Fruit full medium size, pyriform-truncate, fine and tender skin of a vivid yellow, very finely dotted with green and washed and streaked with carmine on the side next the sun; flesh white, fine, melting, juicy, sugary and richly flavored, agreeable perfume; good to very good; beginning of Aug.

Précoce Trottier. 1. Rev. Hort. 352. 1912.

A French pear described by M. de la Bastie in the Journal of the Pomological Society of France in 1890. Fruit medium or a little above medium, turbinate-ventriculous; at first the skin is a very bright green changing to pale yellow with some green markings, and blushed with somber red on the side next the sun, dotted with brown; flesh white, semi-fine, nearly melting, juicy, saccharine, agreeably perfumed; good to very good; mid-July.

Premature. 1. Kenrick Am. Orch. 157. 1832.

Originated in Scotland about 1830. Fruit below medium; flesh very juicy and delicious, superior to the Crawford, of Scotland, reputed a most superior early fruit; early Aug.

Prémices d’Écully. 1. Leroy Dict. Pom. 2:544, fig. 1869. 2. Hogg Fruit Man. 632. 1884.

Obtained by M. Luizet, a nurseryman at Écully-lez-Lyon, Rhône, Fr., from a bed of mixed seeds made in 1847. Fruit rather large, irregular ovate, round and bossed, yellow, with here and there a green tinge, thickly spotted and stained with small blotches of brown-russet; flesh tender, whitish, fine, melting, juicy, easily becoming soft, sweet, saccharine, with a flavor of musk; Sept.

Prémices de Wagelwater. 1. Downing Fr. Trees Am. 836. 1869.

Fruit below medium, globular-obovate-pyriform, sides unequal, yellow with a few traces of russet and thickly sprinkled with brown dots; flesh whitish, melting, juicy, very sweet; good to very good; Oct.

Premier. 1. Hogg Fruit Man. 632. 1884.

Raised at the Royal Garden, Frogmore, Eng., and first exhibited in 1871. Fruit above medium, oblong, terminating abruptly and bluntly at the stalk, undulating in outline and contracted with a waist at the middle; skin covered with cinnamon-colored russet; flesh semi-melting, very juicy, sweet, and brisk, with a flavor resembling pineapple; good; Nov.

Premier Président Métivier. 1. Leroy Dict. Pom. 2:545, fig. 1869.

A variety raised in Leroy’s nurseries at Angers, Fr., in 1867. Fruit above medium or large, globular, flattened at the poles, more enlarged on one side than on the other; skin rough, grass-green, dotted and veined with olive-russet on the shaded side, and bronzed and dotted with bright fawn on the face exposed to the sun; flesh very white, melting, fine or semi-fine, free from granulations, very juicy, acidulous, highly saccharine, with delicious perfume and flavor; first; Oct.

Présent de Van Mons. 1. Leroy Dict. Pom. 2:546, fig. 1869.

A seedling of Van Mons raised at Louvain, Bel., but which first fruited with General Delaage at Angers, Fr., in 1844. Fruit large, turbinate, shortened and ventriculous in its lower part, very much narrowed and slightly constricted at the top which is rarely very obtuse, lemon-yellow, strewn with large gray dots, fully colored with dull red on the side exposed to the sun; flesh white, fine, or semi-fine, melting, gritty below the core; juice abundant; saccharine, sourish and vinous, with an aromatic flavor; first; Feb. to Apr.

President. 1. Mass. Hort. Soc. Rpt. 44. 1865. 2. Downing Fr. Trees Am. 836. 1869. A seedling raised by S. A. Shurtleff, Brookline, Mass., and fruited in 1861. Fruit very large, globular-obovate, somewhat irregular; skin slightly rough, greenish-yellow, pale red in the sun, considerable russet next the base of the stalk and traces of russet and conspicuous dots all over; flesh yellowish-white, rather coarse, melting, juicy, slightly vinous; good; early Nov.

Président Barabé. 1. Guide Prat. 97. 1895. 2. Bunyard Handb. Hardy Fr. 193. 1920.

First fruited in 1870 from a seed of Bergamotte Espéren with M. Sannier, Rouen, Fr. Fruit medium to below, short-turbinate, deep golden in color; flesh white, fine, melting, a little acid, juicy and of exquisite flavor; Jan. to Mar.

Président de la Bastie. 1. Mathieu Nom. Pom. 265. 1889. 2. Cat. Cong. Pom. France 330, fig. 1906.

Originated with M. Boisselot, Nantes, Fr. Fruit large, shape of Bartlett; flesh white, fine, melting; good to very good; Feb. and Mar.

Président Boncenne. 1. Guide Prat. 97. 1895.

On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1895. This firm had received it from Poitiers. Tree very vigorous and makes a shapely pyramid. Fruit medium, pyramidal, greenish, slightly blushed with red on the side next the sun; flesh white, semi-fine, melting, very juicy, perfumed, saccharine and with a flavor of almond; beginning of Sept.

Président Campy. 1. Guide Prat. 102. 1876.

On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876 and stated to have been received from Belgium.

President Clark. 1. Am. Pom. Soc. Rpt. 98. 1881.

This was a hybrid produced from the crossing of Seckel with Belle Lucrative. It was raised by Francis Dana, who, before he died, put several seedlings into the hands of Colonel Stone, Dedham, Mass., saying he thought there might be some very good varieties among them. This variety was among them, and was named after the first President of the Massachusetts Agricultural College. Fruit full medium, turbinate, somewhat irregular and variable, clear lemon-yellow, with a carmine cheek next the sun; flesh white, fine-grained, very melting, juicy, slightly astringent, sweet and rich; very good to best; a little later in season than Bartlett.

Président Couprie. 1. Guide Prat. 102. 1876.

French. Fruit medium, oval; flesh yellow, very tender, melting, juicy, highly saccharine and perfumed; Sept. and Oct.

Président Deboutteville. 1. Guide Prat. 102. 1876.

Published by M. Boisbunel. On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876. Fruit rather large; first; Dec.

President Dr. Ward. 1. N. J. Hort. Soc. Rpt. 157. 1905.

Awarded a premium by the New Jersey Horticultural Society in 1905.

President d’Estaintot. 1. Guide Prat. 111. 1876.

Obtained at Rouen, Fr., from a seed of Soldat-Laboureur, and published by Collette. The fruit is of first quality and is in season from Aug. to Oct.

President Felton. 1. Downing Fr. Trees Am. 836. 1869.

Originated with W. D. Brincklé, Philadelphia, Pa. Fruit medium, globular-oblate, pale yellow, with a crimson cheek in sun, nettings and tracings of russet, and many brown and gray dots; flesh fine, juicy, yellowish, semi-melting, slightly vinous, sweet; good; Oct.

Président Fortier. 1. Guide Prat. 98. 1895.

Obtained by M. Sannier, Rouen, Fr. Fruit medium, ovate, slightly swelled; flesh white, very fine, melting, sugary, perfumed; Jan. to Apr.

Président Héron 1.. Rev. Hort. 6. 1897.

A new pear placed on the market in 1897 by Arséne Sannier, a nurseryman at Rouen, Fr. Fruit medium; form recalling that of Urbaniste, obovate or oblong-obovate; flesh very fine, juicy, and perfumed.

Président Mas. 1. Downing Fr. Trees Am. 836. 1869. 2. Cat. Cong. Pom. France 333, fig. 1906.

First reported in 1865 as having been raised by M. Boisbunel, horticulturist at Rouen, Fr., and adopted by the Pomological Congress of France. Fruit large, sometimes very large, ovate-conic-obtuse and bossed round the stalk; skin rough, yellowish-green, much dotted with russet, marbled with fawn around the eye; flesh whitish, fine, melting, juicy with a sugary flavor, vinous and very pleasantly perfumed; very good; Nov. to Jan.

Président Muller. 1. Guide Prat. 102. 1876.

Published by M. Grégoire, Jodoigne, Brabant, and on trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876. Fruit large; first; Nov.

Président Olivier. 1. Guide Prat. 111. 1876.

Gained by M. Grégoire, Jodoigne, Bel., not long previous to 1876.

Président d’Osmonville. 1. Leroy Dict. Pom. 2:547, fig. 1869. 2. Bunyard Handb. Hardy Fr. 194. 1920.

This variety was a posthumous gain of M. Léon Leclerc, Laval, Fr., in 1834, an amateur well known among French pomologists. Fruit medium, ovate-pyriform; skin smooth, fine and tender, very pale green changing to pale yellow, more golden on the side of the sun, or occasionally washed on the more-exposed fruits with a suggestion of rosy red; flesh yellow, very fine, entirely melting, filled with saccharine juice, vinous, and penetrated with a lively musk flavor; first; Oct.

Président Parigot. 1. Leroy Dict. Pom. 2:548, fig. 1869.

A variety originated by Count Nouhes near Pauzauges in the Vendée, Fr., where the seedling gave its first fruit in 1852. Fruit above medium, long-conic, narrowed in its upper part and bossed; skin rather rough, orange-yellow, dotted with greenish-gray and extensively washed with clear gray; flesh whitish, semi-fine, melting, watery, granular around the core; juice abundant, very saccharine, vinous and with a delicious flavor; first; Oct.

Président Payen. 1. Leroy Dict. Pom. 2:549. 1869.

This pear issued in 1860 from a seed bed made by M. Briffaut, Sévres, Fr. It was awarded a silver medal in 1861 by the Horticultural Society of Paris. Fruit medium, long-pyriform, golden-russet sometimes washed with a red blush; flesh fine, melting, juicy, saccharine, perfumed, and of good flavor; of moderate merit; beginning of winter.

Président Pouyer-Quertier. 1. Guide Prat. 111. 1876.

A French pear dedicated to a President of the Horticultural Society of Rouen. Fruit medium, rather long, covered with gray-russet; flesh very fine, juicy, saccharine; first; Dec. and Jan.

Président Royer. 1. Leroy Dict. Pom. 2:549, fig. 1869.

M. Xavier Grégoire, the Belgian tanner of Jodoigne, obtained this pear in 1762 when it fruited for the first time. Fruit medium; form recalling that of the quince, very bossed, rather obtuse, base flat, bright yellow, dotted, streaked and mottled with russet and extensively washed with tender rose on the side of the sun; flesh fine, firm although quite melting, rather granular at core; juice abundant, saccharine, highly perfumed, possessing a slight acidity which renders it agreeable and refreshing; first; Oct.

Président Le Sant. 1. Guide Prat. 102. 1876.

Tree vigorous and fertile. Fruit medium, Bergamot-shaped; skin oily, symmetrical, yellow dotted with fawn; flesh fine, melting, juicy, saccharine, with an agreeable aroma; first; Oct. and Nov.

Président Watier. 1. Guide Prat. 98. 1895.

Obtained about 1880 by the Chevalier de Biseau d’Hauteville, at Binche, Bel. Fruit long-gourd-shaped; flesh salmon-colored, melting, saccharine, well-flavored; Nov.

Présidente Senente. 1. Guide Prat. 98. 1895.

Obtained by M. Sannier, Rouen, Fr. On trial in 1895. Tree healthy, of moderate vigor and pyramidal. Fruit small to medium, globular-oblate; flesh melting, perfumed, very juicy with a pleasant acidity; Dec. and Jan.

Prévost. 1. Leroy Dict. Pom. 2:552, fig. 1869. 2. Hogg Fruit Man. 633. 1884.

Obtained by Alexandre Bivort, director of the nurseries of the Society Van Mons at Geest-Saint-Rémy, Jodoigne, Bel, in 1847. Fruit above medium, rather irregular-ovate, bossed, often much swelled in the lower half, lemon-yellow or golden, dotted and a little speckled with bright maroon, carmined on the cheek turned to the sun; flesh white, semi-fine and semi-melting, having a pleasant muscat flavor; second; Jan. to Mar.

Pricke. 1. Parkinson Par. Ter. 593. 1629.

“The peare pricke is very like unto the Greenfield peare, being both faire, great, and good.”

Primating. 1. Parkinson Par. Ter. 592. 1629.

Mentioned by John Parkinson in 1629, as “a good moist peare, and early ripe.”

Prince Albert. 1. Pom. France 4:No. 141, Pl. 141. 1865. 2. Downing Fr. Trees Am. 836. 1869.

This was a seedling of the eighth generation raised by Van Mons at Louvain, Bel., sown about 1840. Fruit medium, conic, obtuse and irregular, often contorted, sides unequal, greenish, striped and dotted with fawn, washed with russet around the stem; flesh white, semi-fine and semi-breaking, gritty; juice abundant, saccharine, aromatic, rather savory; second; Nov. and Dec.

Prince Harvest. 1. Downing Fr. Trees Am. 837. 1869.

Raised by William Prince, Flushing, L. I., N. Y. Fruit small, ovate-pyriform, pale yellow, rarely a brownish blush, red cheek in the sun, sprinkled with brown dots, and sometimes patched with russet; flesh white, firm, breaking, moderately juicy, sweet, slightly musky; good; end of July.

Prince Impérial. 1. Guide Prat. 65. 1876.

Obtained by M. Grégoire, Jodoigne, Brabant, Bel., in 1850. Tree vigorous and fertile. Fruit large, ovate, bright yellow all over; flesh salmon-colored, buttery, rather juicy, saccharine and having an agreeable perfume; first; Oct. and Nov.

Prince Impérial de France. 1. Leroy Dict. Pom. 2:554, fig. 1889. 2. Downing Fr. Trees Am. 837. 1869.

M. Grégoire, the well-known Belgian seedsman, obtained this variety at Jodoigne in 1850 from seed of Pastorale sown in 1835. Fruit above medium, irregular-ovate and rather swelled, having one side usually more enlarged than the other, bright green, dotted, streaked, patched and spotted with fawn-russet; flesh white, fine, juicy, melting, slightly gritty below the core; juice abundant, refreshing, saccharine, acidulous, perfumed; first; Sept.

Prince de Joinville. 1. Downing Fr. Trees Am. 837. 1869.

Belgian; first fruited in 1848. Fruit medium, globular, green changing to golden yellow, with a vivid blush on the cheek next the sun, brown spots and some russet; flesh yellowish-white, semi-fine, melting, acidulous, sweet, agreeably aromatic; first for dessert, household and market; Nov.

Prince Napoléon. 1. Leroy Dict. Pom. 2:556, fig. 1869. 2. Downing Fr. Trees Am. 837. 1869.

Raised by M. Boisbunel, Rouen, Fr., from seed of the Passe Crassane in 1864. Fruit medium and sometimes above, globular, rarely regular and often mammillate at the top, olive-yellow, covered largely with mottlings of brown and sprinkled with indistinct gray dots; flesh white-greenish or yellowish, semi-fine, semi-melting; juice sufficient, saccharine, vinous, with a delicate perfume; first; Feb. and Mar.

Prince d’Orange. 1. Mag. Hort. 21:146. 1855.

Raised by Van Mons at Louvain and numbered 891 in his Catalog of 1823, second and third series, and regarded by J. de Jonghe, Brussels, as one of Van Mons’ more remarkable fruits; form and flavor of Passe Colmar.

Prince de Printemps. 1. Kenrick Am. Orch. 198. 1832.

A Flemish pear imported by a Mr. Braddick in 1819. Fruit small, turbinate, green; flesh buttery, sweet; good; very late.

Prince Saint-Germain. 1. Downing Fr. Trees Am. 447, fig. 207. 1845.

Raised by William Prince, Flushing, Long Island, N. Y., and known also as Brown Saint Germain. Fruit medium, obovate inclining to oval-pyriform, green nearly covered with brownish-russet and blushed with dull red on the side next the sun; flesh yellowish-white, melting, juicy, with a vinous and very agreeable flavor; very good; Nov. to Mar.

Prince Seed Virgalieu. 1. Mas Pom. Gen. 7:163, fig. 562. 1881.

Origin unknown. Fruit medium, turbinate-conic and ventriculous, usually regular in form, pale green, slightly tinted with yellow, sprinkled with brownish-gray dots, small but numerous; at maturity the basic green becomes brilliant lemon-yellow and the side exposed to the sun washed with pale red; flesh white, fine, buttery, very melting; juice sufficient, saccharine; good; Oct.

Princess. 1. Jour. Hort. N. S. 3:260. 1882. 2. Bunyard Handb. Hardy Fr. 194. 1920.

Raised by Messrs. Rivers, Sawbridgeworth, Eng., from seed of Louise Bonne de Jersey. Growth compact, upright, free bearer, valuable for market culture, and one to be depended upon in poor seasons; fine as a cordon. Fruit medium, long-pyriform, tapering almost to stalk, not very symmetrical, smooth and shining, rarely russety, green and pale green with a brownish tinge, dark green dots under the skin; flesh white, juicy and melting, briskly acid; very good; Oct. to Christmas, rather variable in season.

Princess Maria. 1. Downing Fr. Trees Am. 580. 1857.

A seedling from Van Mons. Fruit medium or below, pyramidal, yellow, considerably covered with rough, dull russet, and thickly sprinkled with dots; flesh whitish, rather coarse, juicy, melting, vinous, aromatic; good; Sept.

Princesse Charlotte. 1. Leroy Dict. Pom. 2:558, fig. 1869. 2. Hogg Fruit Man. 633. 1884.

A pear raised in 1846 by Major Espéren, Mechlin, Bel. Fruit medium, variable in form, much bossed and rather contorted, turbinate-obtuse to globular-ovate, grass-green with brown or orange glow on the sunny side, dotted and marbled with russet; flesh white, semi-fine, semi-melting, watery and gritty, but juicy, saccharine, acidulous, with a fine aroma; a fine pear, evidently of the Passe Colmar race, but quite distinct from that variety; Nov. and later.

Princesse Marianne. 1. Leroy Dict. Pom. 2:559, fig. 1869.

Calebasse Princesse Marianne. 2. Ann. Pom. Belge 5:67, fig. 1857.

Although very similar in color and form, this pear is distinct from Calebasse Bosc with which it has been confused. It was obtained by Van Mons at the Fidélité nursery near Brussels before 1817 from a graft of a wilding. Fruit large, pyriform and gourd-shaped, swelled in its lower part, more or less contracted near the summit and not very obtuse; skin rough, greenish-russet, dotted with clear gray and marbled or speckled with brown, flesh white or semi-fine, melting, some grit around the core, juicy, very saccharine, vinous and with a highly delicate aroma; first; Oct.

Princesse d’Orange. 1. Leroy Dict. Pom. 2:560. 1869. 2. Hogg Fruit Man. 634. 1884.

According to Van Mons this was found by Count de Coloma in the garden of the Riches-Claires Nunnery at Mechlin, Bel, about 1788, but remained unnamed for forty years. Fruit medium, globular or globular-ovate, bossed, seldom very regular in form, lemon-yellow, largely covered with reddish-brown russet, and more or less carmined on the side next the sun; flesh white and fine, melting or semi-melting, juicy, vinous, saccharine, slightly perfumed with anis; a first-class dessert pear; Oct.

Princière. 1. Leroy Dict. Pom. 2:562, fig. 1869.

Of uncertain origin. Leroy received it in 1864 from Charles Baltet, Troyes, Fr., who also described it in the Revue Horticole that year. Fruit above medium, globular, irregular, bossed, often much contorted and usually mammillate at the summit, golden yellow or bright yellow covered all over with large russet dots, streaked with fawn around the calyx; flesh white, fine, melting, full of juice, only slightly saccharine, vinous and slightly aromatic; second; Oct.

Priou. 1. Leroy Dict. Pom. 2:563, figs. 1869.

This pear which is one of the best ripening in spring-time was made known in 1863 by M. Priou, a miller at Rondard, near Brissac, Maine-et-Loire, Fr. The parent tree stood in an open pasturage, and was then about fifty years old. Fruit above medium, rather inconstant in form, globular-ovate, irregular, bossed, mammillate at the summit, and pentagonal at its base or almost completely globular, bright yellow, dotted and streaked with gray-russet; flesh white, fine and juicy, melting, slightly gritty at the center, saccharine, agreeably acid, with a delicious perfume; first; May.

Professeur Barral. 1. Leroy Dict. Pom. 2:565, fig. 1869.

M. Boisselot, Nantes, Fr., a well known seedsman, obtained this pear from seeds of Bartlett, in 1862. Fruit very large, globular, rather irregular and bossed; skin thick, orange-yellow, dotted with gray and lightly washed with bright russet on the exposed side; flesh whitish, fine or semi-fine, melting, watery; juice abundant, sugary, vinous, acidulous and full of flavor; first; Oct. and beginning of Nov.

Professeur Bazin. 1. Rev. Hort. 494. 1898.

A posthumous variety raised from a seed bed of M. Tourasse and placed on the market in 1898 by M. Baltet, Troyes, Fr. Fruit large, often very large, pyramidal, ventriculous at the middle, water-green, passing to lemon-yellow, mottled with fawn-brown; flesh extremely fine and melting, juicy, saccharine, with a delicate perfume; very good; Dec. and Jan.

Professeur Dubreuil. 1. Pom. France 3:No. 97, Pl. 97. 1865. 2. Hogg Fruit Man. 634. 1884.

Obtained by M. Dubreuil, professor of horticulture, from a bed of seeds of Louise-Bonne de Jersey made at the Botanical Garden of Rouen in 1840. Fruit medium, pyriform, more or less swelled; skin rather thick, oily, green changing to lemon-yellow, dotted with russet and carmined on the side of the sun; flesh white, fine, buttery, full of sugary juice, with an agreeable perfume; first; end of Aug. and early Sept.

Professeur Grosdemange. 1. Baltet Cult. Fr. 340, 342, fig. 243. 1908.

Fruit large, obovate-pyriform; coloring bright yellow with vermilion blush; flesh of good quality; Jan. to Mar.

Professeur Hennau. 1. Ann. Pom. Belge 8:77, fig. 1860.

M. Xavier Grégoire, a tanner at Jodoigne, Bel., obtained this variety from seed. Fruited in 1860. Fruit above medium, ovate, more or less irregular, swelled and bossed, often a little contorted in its lower part, olive-yellow dotted with ashen gray, veined or speckled with fawn and washed with golden russet on the cheek exposed to the sun; flesh white, rather coarse, semi-melting, watery, very granular around the center; juice abundant, saccharine, tartish, delicate although slight perfume; second; Nov.

Professeur Hortolès. 1. Guide Prat. 57. 1895.

Raised by M. F. Morel, a horticulturist at Lyons, Fr. Tree vigorous and fertile, suitable for all forms of growth. Fruit rather large, pyriform-ventriculous, greenish-yellow, blushed with brownish-red on the side next the sun; flesh white, fine, melting, very juicy; first; Sept. and Oct.

Professeur Opoix. 1. Rev. Hort. 532, fig. 240. 1901.

A seedling from the establishment of Baltet Brothers, Troyes, Fr. Reported in 1901. Fruit rather large, globular, slightly oval, a little bossed, bright green passing to whitish-yellow, dotted with brown; flesh fine, yellow-butter tinted, very juicy, melting, saccharine, with a pleasant aromatic perfume; excellent; Jan. to Mar.

Professeur Willermoz. 1. Guide Prat. 98. 1895.

Obtained by M. Joanon at Saint-Cyr near Lyons, Fr. Fruit large or rather large, pyriform ventriculous; flesh very fine, juicy, melting, saccharine and perfumed; Aug. and Sept.

Prud’homme. 1. Guide Prat. 98. 1895.

Published in the Journal of the National Society of Horticulture of France in 1875. Tree vigorous and very fertile. Flesh saccharine, very sprightly; Sept. to Dec.

Pudsey. 1. Am. Pom. Soc. Rpt. 97. 1875.

A native of Nova Scotia which compares “favorably in flavor, richness, and other qualities with some of the most popular sorts at present cultivated.”

Puebla. 1. Leroy Dict. Pom. 2:568, fig. 1869.

A seedling of M. André Leroy, Angers, Fr., reported in 1863. Fruit large, ovate, rather ventriculous and much bossed, with one side nearly always less swelled than the other; skin thick and rough, yellow, covered with large patches of russet and grayish dots; flesh very white and very fine, melting, with some grit at the center, full of sugary juice, with an acid taste and agreeable perfume; first; Oct.

Pulsifer. 1. Horticulturist 8:460, fig. 1853.

Dr. John Pulsifer of Hennepin, Ill., in the spring of 1843 planted in his garden a pear seed which produced a tree bearing fruit of great merit. An early and prolific bearer, hardy, vigorous. Fruit hardly medium, pyriform, dull golden-yellow, covered with an open network of slight russet; flesh white, melting, juicy, sweet, and delicious, much like Louise Bonne de Jersey, but superior to it; Aug.

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

Pyrus ovoidea x R. & K. 533, a Russian pear. Originated by N. E. Hansen, Brookings, S. D., and introduced by him in 1919.

Queen Jargonelle. 1. Gard. Chron. 3d Ser. 2:369. 1887.

Of unknown origin but it appears to have been disseminated by the Rev. W. Kingsley, Thirsk, Yorkshire, Eng. Fruit soft, juicy and agreeable; Aug.

Queen Victoria. 1. Hogg Fruit Man. 635. 1884.

Raised by Mr. W. Willison, a florist at Whitby, Yorkshire, Eng. Fruit medium, obovate, even in its contour, greenish-yellow at maturity, with a crust of cinnamon-russet on the side next the sun; flesh tender, juicy, sweet, and with an almond flavor; end of Aug.

Quiletette. 1. Mag. Hort. 9:388. 1843. 2. Downing Fr. Trees Am. 840. 1869.

This is a Van Mons seedling, and was exhibited at the fifteenth annual exhibition of the Massachusetts Horticultural Society in September, 1843, by R. Manning of Salem. Fruit nearly medium, globular, a little flattened, greenish, nearly covered with dull iron-colored russet; flesh white, buttery, melting, rich, sweet and perfumed; an odd-looking fruit, scarcely good; Nov. Quince. 1. Mass. Hort. Soc. Rpt. 46. 1866.

A seedling raised by S. A. Shurtleff, Brookline, Mass., and fruited in 1862. Fruit diameter 3 inches; skin lumpy and nodular; flesh fine-grained, juicy and sweet; great bearer; Sept.

Quinn. 1. Horticulturist. 22:42, 117, fig. 25. 1867.

P. T. Quinn, Newark, N. J., submitted specimens of this pear to the Committee of the Farmers’ Club of the American Institute which issued a report upon it on January 2d, 1867. The pear had been imported by Professor Mapes and the name lost, and at a previous meeting the Committee had named it Quinn. Fruit below medium, pyriform, tapering rapidly toward the stem end; skin inclined to golden-russet; flesh rich and juicy and in flavor and aroma occupies the first rank; good; Jan. and keeps till Mar.

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

Hesse, Ger., 1816. Fruit medium, ovate, somewhat swelled; skin polished, pale light green turning to lemon-yellow, without any red blush, sprinkled with numerous fine light brown dots, fine russet on the side next the sun; flesh granular, vinous and highly aromatic; first for culinary use; mid-Oct.

Rallay. 1. Elliott Fr. Book 382. 1854.

An old variety of unknown origin. Fruit small to medium, globular-acute-pyriform; skin rough, dull yellow, dull reddish cheek, dotted all over with russet; flesh yellowish-white, breaking, juicy, gritty; good; Nov. and Dec.

Rameau. 1. Am. Pom. Soc. Rpt. 239. 1854. 2. Leroy Dict. Pom. 2:572, fig. 1869.

Silberästige Gewürzbirne. 3. Dochnahl Führ. Obstkunde 2:15. 1856.

A seedling of Van Mons distinct from Besi des Veterans. Fruit above medium, oblong-oval; skin thick, rough, greenish, gray or bronzed on sunny side, stained and dotted with dark russet; flesh yellowish-white, very fine, melting, juicy, sweet, acidulous, aromatic; inferior.

Ramilies. 1. Kenrick Am. Orch. 165. 1841. 2. Bunyard Handb. Hardy Fr. 195. 1920.

Described in 1842 in the London Horticultural Society’s Catalog of Fruits. Fruit large, obovate, yellow obscured with russet, red next the sun, beautiful in appearance; flesh breaking; very good for cooking; Nov. to Feb.

Rankin. 1. Van Lindley Nurs. Cat. 53. 1913.

Introduced by J. Van Lindley Nursery Company about 1905 and said to be a seedling of Duchesse d’Angoulême picked up from the side of the Southern Railway by W. H. Rankin, Guilford County, N. C. Tree strong, hardy. Fruit similar to Duchesse d’Angoulême but two weeks earlier.

Rannaja. 1. Iowa Hort. Soc. Rpt. 61. 1880.

Imported by Professor Budd from the northern steppes of Russia, where the summers are fully as dry and hot and the winters far more severe than those of Iowa; said to unite well with the apple when root or top grafted.

Rapelje. 1. Horticulturist 1:239, fig. 62. 1846.

A native variety introduced by Professor Stephens, Astoria, Long Island. Fruit medium, obovate, sometimes obtuse, and sometimes acute-pyriform, yellowish, covered with cinnamon-russet; flesh whitish, somewhat granular, juicy, melting, with a sweet, vinous, aromatic flavor; variable, sometimes poor; Sept.

Rastlerbirne. 1. Löschnig Mostbirnen 18, fig. 1913.

Found in Northern Tyrol and the Austrian Province of the Voralberg. Fruit large, globular-turbinate, almost acute, green turning yellow-green when ripe, faintly blushed; flesh granular, greenish-white; a very good perry pear and suitable for baking; Oct. and Nov.

Rateau Blanc. 1. Pom. France 4:No. 155, Pl. 155. 1865.

A variety of unknown origin, but cultivated from very early times in the Gironde, Fr., and much esteemed in the markets of the Pyrenees. Fruit above medium, irregular in form, usually pyramidal or long-ovate, sides unequal; skin rough to the touch, orange-yellow, shaded with green, whitish on the cheek opposed to the sun, stained with fawn around the stalk and covered, particularly on the lower part, with russet and large gray dots; flesh whitish, coarse, semi-breaking; juice rather deficient, slightly acidulous, somewhat saccharine; second for the table, first for the kitchen; Mar.

Ravenswood. 1. Am. Pom. Soc. Rpt. 196. 1858.

Ravenswood was a seedling found in the woods of Astoria, L. I., and transplanted to the grounds of Charles Ehrard. Fruit small, obovate-pyriform, pale yellow, with sometimes a tinge of red in the sun and thickly sprinkled with green dots; flesh whitish, slightly coarse, extremely full of vinous, carbonated juice, with a rich aromatic flavor; good to very good, superior to most pears of its period; mid-July to mid-Aug.

Ravut. 1. Guide Prat. 71. 1876.

Ravu. 2. Mag. Hort. 25:256. 1859.

Described by M. Baltet, Troyes, Fr., as a new fruit, in 1859. Tree moderately vigorous and very productive. Fruit medium, turbinate, pale yellow, dotted with russet; flesh fine, melting, sugary, remaining sound when ripe; Aug. and Sept.

Raymond. 1. Kenrick Am. Orch. 183. 1832.

Raised by Joseph Wight, Raymond, Me. Fruit medium, obovate-pyriform, yellow, marked with russet near the stalk and tinged with a little red toward the sun, thickly sprinkled with russet dots; flesh white, buttery, melting, juicy, sweet, aromatic; good to very good; Sept.

Raymond de Montlaur. 1. Guide Prat. 103. 1876.

On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876, and in 1895 placed in their list of pears of little value. Fruit very large, beautiful in form and color; flesh very white, fine, melting and very juicy, saccharine, and agreeably aromatic; Oct.

Raymould. 1. Ohio Hort. Soc. Rpt. 8. 1895.

Mentioned in a report of the Committee on New Fruits of the Ohio State Horticultural Society in 1895. Fruit fair but not of sufficient size or quality to be recommended for cultivation.

Re Umberto primo. 1. Rev. Hort. 224. 1896.

Published in France in 1896 as a new Italian variety. Fruit ovate, lemon-yellow, dotted with small rough points; flesh rather breaking, slightly acidulous, very saccharine and highly perfumed.

Reading. 1. Mag. Hort. 19:173. 1853. 2. Downing Fr. Trees Am. 841. 1869.

A native variety, new about 1853. Introduced by Charles Kessler. Originated in Oley Township, Reading, Pa. Fruit medium to large, obovate-pyriform, tapering to the crown, yellow, thickly dotted with brown points and sprinkled with russet; flesh greenish-white, abounding in juice of a mild and agreeable flavor, melting, vinous; good; Jan. to Mar.

Recq de Pambroye. 1. Guide Prat. 104. 1895.

Messrs. Simon-Louis, Metz, Lorraine, in 1895 classed this among “new varieties” and stated that they had received it from M. Daras de Naghin, Antwerp, Bel. Tree rather vigorous, forward according to accounts, fertile. Fruit medium or rather large, bronze in color, washed with red on the side exposed to the sun; flesh fine, juicy, sugary, vinous; Jan.

Red Garden. 1. Downing Fr. Trees Am. 841. 1869.

Raised by Josiah Youngken, Richlandtown, Pa. Fruit medium, obovate-pyriform, pale yellow, shaded and mottled with a few crimson dots on the side next the sun, netted and patched with russet and thickly sprinkled with brown dots; flesh whitish, a little coarse, juicy, melting, sweet, pleasant; good to very good; Sept.

Red Pear. 1. Hogg Fruit Man. 636. 1884.

A perry pear grown largely in Herefordshire, Eng. Fruit small, globular, even and regular in outline, inclining to turbinate, almost entirely covered with rather bright red, yellow around the stalk where shaded, sprinkled all over with pale gray dots; flesh quite yellow, firm, dry and gritty.

Redfield. 1. Am. Pom. Soc. Rpt. 195. 1867.

Raised from seed by J. W. Crosby, St. George, Utah, and first fruited in 1861. Fruit in size, shape and color resembles Bartlett, but is a little more tapering at the stem, yellowish-green, with a brownish-red cheek; flesh sweet, sprightly, melting; ripens a little later than Bartlett.

Refreshing. 1. Rural N. Y. 242, figs. 133, 134. 1885.

Raised by Benjamin Macomber, Grand Isle, Vt. Fruit below medium, bright golden yellow; stem stout, medium long, in a small cavity; flesh whitish, juicy, melting, sweet; very good; Sept.

Regina Margherita. 1. Rev. Hort. 224. 1896.

An Italian pear published in 1896 as a new variety. Fruit in form similar to that of Passe Crassane, greenish-yellow, washed with green; flesh very saccharine, somewhat acid, buttery, perfumed.

Régine. 1. Downing Fr. Trees Am. 841. 1869.

A Van Mons seedling. Fruit medium, globular-pyriform, greenish-yellow, with slight nettings of russet and thickly sprinkled with green and brown dots; flesh white, juicy, melting, sweet, pleasant; good; Sept.

Regnier. 1. Am. Pom. Soc. Rpt. 185. 1854.

A native variety which originated with Madame Regnier, Philadelphia, Pa. Reported by the Committee on Fruits of the American Pomological Society in 1854. Fruit above medium, ovate, yellow, with usually a colored cheek; very good.

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

Württemberg, Ger., 1847. Fruit medium, globular, dark green, with brownish blush, gray dots; first for household; mid-Dec. and Jan.

Reine des Belges. 1. Leroy Dict. Pom. 2:578, fig. 1869.

A seedling raised by Van Mons at Louvain, Bel., in 1832, Fruit above medium, ovate, tending to globular, always slightly mammillate at the top; skin fine and shining, pale yellow, sprinkled with very small russet dots, and slightly blushed with tender rose on the side exposed to the sun; flesh very white, a little coarse, melting or semi-breaking, watery, rather granular at center; juice saccharine, vinous, perfumed; second; Sept.

Reine d’Hiver. 1. Downing Fr. Trees Am. 841. 1869.

Fruit small, globular-oblate, yellow, with a brownish tinge on the cheek exposed to the sun and with nettings, patches and dots of russet; flesh yellowish, melting, juicy, sweet, pleasant; good; Nov.

Reine des Poires. 1. Manning Book of Fruits 84. 1828. 2. Leroy Dict. Pom. 2:581, fig. 1869.

The Count de Coloma came into possession of the garden of the Nunnery of the Riches-Claires, Mechlin, Bel., directly after the suppression of the order in 1786 and two years later made seed beds from which were raised, among other good varieties, the Reine des Poires. Fruit below medium, turbinate-ovate but irregular in form; skin rather thick and yet tender, green dotted with small brown points, changing to yellow, much covered with a brownish-red russet; flesh whitish, semi-fine, melting; juice abundant, saccharine and acidulous, with an exquisite perfume; first; Oct.

Reine des Précoces. 1. Mas Le Verger 2:201, fig. 99. 1866-73.

Probably of Belgian origin. Fruit small, globular-turbinate or nearly globular, regular in contour; skin thick, at first intense green sprinkled with numerous large, prominent, gray-green dots; the basic green changes to yellow on the shaded side and intense brownish-red on the side of the sun; flesh white, rather coarse, semi-buttery, a little gritty at the center, little juice or sugar, rather agreeable; second; end of July.

Reine des Tardives. 1. Guide Prat. 104. 1876.

Published by M. Bruant in 1865. Fruit rather large, vivid yellow; flesh juicy, saccharine; easily keeps till June.

Reine Victoria. 1. Downing Fr. Trees Am. 842. 1869.

Said to be a seedling from Van Mons. Fruit medium, obovate-acute-pyriform, greenish-yellow, with shades and patches of fawn; flesh white, tinted with rose, fine, melting, juicy, sweet; Dec.

Reliance. 1. Ga. Hort. Soc. Rpt. 24. 1890.

Introduced by P. J. Berckmans to the Georgia State Horticultural Society and accepted by that Society in 1890. It was raised from seed sown in 1857, and named Reliance “because it bears every year.” Fruit small; a dessert pear almost as good as Seckel, rated as very good; summer season.

Remy Chatenay. 1. Guide Prat. 98. 1895.

Obtained by M. Sannier, Rouen, Fr. Tree healthy and of fair vigor, very fertile, and suitable for all forms of cultivation. Fruit of the form and appearance of Beurré d’Arenberg though not so large or delicate; matures in the spring.

René Dunan. 1. Guide Prat. 98. 1895.

On trial with Messrs. Simon-Louis at Metz, Lorraine, in 1895 and at Agassiz, British Columbia and other Canadian Experiment Stations in 1900. The tree pyramidal and very fertile. Fruit very large, lemon-yellow, vermilioned on the side of the sun; flesh fine, melting, acidulous, recalling the flavor of the Beurré Gris; Nov. and Dec.

Rettigbirne. 1. Christ Handb. 527. 1817. 2. Dochnahl Führ. Obstkunde 2:34. 1856.

Of German origin. Reported in 1815. Fruit small, globular-pyriform, medium ventriculous, light yellow, dotted with gray, and speckled with brown; flesh acid and aromatic; first for all purposes; beginning of Sept. for three weeks.

Reuterbirne. 1. Dochnahl Führ. Obstkunde 2:189. 1856.

Nassau, Prussia, 1807. Fruit almost small, ovate, ventriculous, uneven in outline, pale yellow-green turning to light lemon-yellow, often covered with thin russet on the side of the sun; flesh dense, juicy, wanting in flavor, sweet and acidulous; third for dessert, first for household; Oct.

Rewell. 1. Parkinson Par. Ter. 593. 1629.

“The good Rewell is a reasonable great peare, as good to bake as to eate rawe, and both wayes it is a good fruit.”

Reymenans. 1. Dochnahl Führ. Obstkunde 2:152. 1856.

A Van Mons seedling. Belgium, 1825. Fruit small, turbinate-globular, even in contour, light green turning to lemon-yellow, without any red blush, sprinkled with fine dots, with delicate russet on the cheek next the sun; skin without scent; flesh semi-melting, sweet, aromatic; second for dessert, first for household and market; Feb. and Mar.

Reynaert Beernaert. 1. Mag. Hort. 26:220. 1860. 2. Mas Pom. Gen. 6:21, fig. 395. 1880.

Obtained by M. Bivort, director of the Society Van Mons, Bel. Fruit medium or nearly large, globular, flattened at both poles, regular in contour; skin rather thick, water-green, sprinkled with numerous large and regularly-spaced, gray dots, turning at maturity to dull yellowish-green and the side next the sun golden or orange colored; flesh whitish, coarse, semi-melting, wanting in juice and sugar, vinous but without appreciable perfume; second; Nov.

Rheinische Birne. 1. Dochnahl Führ. Obstkunde 2:6. 1856.

Westphalia, a province of Prussia, 1802. Fruit large, ovate, light green turning pale yellow, without any blush, strongly dotted; flesh breaking, juicy, aromatic; first for household use; Oct.

Rheinische Herbstapothekerbirne. 1. Dochnahl Führ. Obstkunde 2:178. 1856.

Nassau, Prussia, 1805. Fruit very large, conic, often very irregular in form, light yellow-green turning to pale light yellow, often stained blood-red, covered with very numerous and minute spots, speckled and marked with russet; flesh whitish, granular, semi-melting, sweet and aromatic; second for table, first for cooking.

Rheinische Paradiesbirne. 1. Dochnahl Führ. Obstkunde 2:169. 1856.

Thuringia, Ger., 1801. Fruit large, conic, yellow, blushed and streaked with light red, dotted with yellow; flesh yellow, gritty around the center, sweet; third for the table, first for culinary use; end of Oct. and Nov.

Rhenser Schmalzbirne. 1. Dochnahl Führ. Obstkunde 2:63. 1856.

The German Rhineland, 1833. Fruit fairly large, pyriform, smooth, yellow, blushed with blood-red, covered with fine dots; flesh yellowish, breaking, sweet, aromatic; third for dessert, first for kitchen; Jan. to Mar.

Richards. 1. Mag. Hort. 22:540. 1856. 2. Downing Fr. Trees Am. 842. 1869.

Originated at Wilmington, Del. It was placed on the list of the American Pomological Society in 1856 at its biennial session at Rochester. Fruit medium, obovate-acute-pyriform, yellow sprinkled with numerous small russet dots and patches of russet; flesh buttery, melting, granular, with a sweet, pleasantly vinous flavor; good; Oct.

Richardson. 1. Thomas Am. Fruit Cult. 570. 1885.

Fruit rather large, obovate; flesh melting, sprightly, pleasant; Oct.

Riche Dépouille. 1. Prince Pom. Man. 2:205. 1832.

A French variety introduced early in the last century. Its name may be translated Rich-skinned. Fruit large, oblong-obovate, rather irregular in its outline and resembling in form the Saint Germain, clear lemon-yellow, with a tinge of scarlet on the side exposed to the sun, a little mottled with russet, and the whole skin rough like the skin of an orange; flesh white, melting, without perfume but sweet and pleasant; late autumn or winter.

Ridelle. 1. Mass. Hort. Soc. Rpt. 87. 1845. 2. Downing Fr. Trees Am. 842. 1869.

Shown at the seventeenth annual exhibition of the Massachusetts Horticultural Society in September, 1845, by the President of the Society. Fruit medium, oblate-turbinate, remotely pyriform, yellow covered nearly all over with bright red; flesh semi-fine, rather juicy, not melting or delicate in flavor; scarcely good; Sept.

Riocreux. 1. Guide Prat. 104. 1876.

Probably French. Fruit rather large, like Calebasse in form, symmetrical, yellowish-green; flesh fine, extremely melting, juicy, with an exquisite perfume; first; Aug. and Sept.

Ritson. 1. Ont. Dept. Agr. Fr. Ont. 175, figs. 1914.

Originated at Oshawa, Ontario, Can. W. E. Wellington stated that his grandmother, Mrs. John Ritson, planted the seeds from a pear sent to her from Boston, and that the tree had stood on the homestead as long as he could remember. Fruit medium, obovate-pyriform, usually one-sided, yellow, shaded with golden-russet and numerous minute dots of a darker hue; flesh medium, creamy-white, fine, tender, buttery, juicy, sweet, delicately perfumed; dessert, very good to best; Oct.

Ritter. 1. Mag. Hort. 23:106. 1857.

Dr. Brincklé, chairman of the Committee on Native Fruits of the American Pomological Society, reported in 1857 that specimens had been received from Louis Ritter, Reading, Pa. The tree from which they were obtained was purchased in the spring of 1851 for Seckel, but the tree instead of having a rounded head is pyramidal in growth. Fruit small, obovate, greenish-yellow, a good deal russeted, with occasionally a faint brown cheek; flesh fine texture, melting and buttery, saccharine, with the full Seckel aroma; best; Oct.

Rival Dumont. 1. Guide Prat. 111. 1876. Fruit rather large, oval-turbinate, russet washed with yellow; flesh melting, buttery-juicy, aromatic; first; Nov. and Dec.

Rivers. 1. Leroy Dict. Pom. 2:583, fig. 1869. 2. Hogg Fruit Man. 637. 1884.

A delicious pear raised in 1864 by Leroy at Angers, Fr., and dedicated by him to Thomas Rivers, the distinguished English pomologist. Fruit medium, turbinate, regular in outline, greenish, dotted with brown and almost entirely covered with bright brown-russet; flesh very melting, white, fine, juicy, saccharine, vinous, refreshing, with a delicate musky perfume; first; Sept.

Robert Hogg. 1. Leroy Dict. Pom. 2:584, fig. 1869. 2. Hogg Fruit Man. 637. 1884.

Raised by Leroy, Angers, Fr., and named after Doctor Robert Hogg, the English horticulturist. It first fruited in 1868. Fruit above medium, ovate, more or less irregular and generally rather swelled in its lower part; skin slightly rough, rather deep green, much covered with fawn-colored mottles of russet and small gray dots; flesh whitish, watery, semi-fine, melting; juice very abundant, saccharine, richly flavored, aromatic, with an agreeable acidity; first; Sept. and Oct.

Robert Treel. 1. Guide Prat. 104. 1876.

Published by J. de Jonghe, Bel. Tree very fertile. Fruit medium; flesh melting; first; Feb.

Robine. 1. Duhamel Trait. Arb. Fr. 2:174, Pl. XXVII. 1768. 2. Hogg Fruit Man. 637. 1884.

This is an ancient pear of unascertained origin, though the pomologists Turpin and Poiteau and others have regarded it as French. It is often known as the Royale d’Été, and has had various other synonyms. Fruit below medium, globular-turbinate, bright green changing to yellow, dotted with greenish-gray; flesh white, fine or semi-fine, almost breaking, rather dry, very saccharine, sweet and having an agreeable musky flavor; second; mid-Aug.

Robitaillié père. 1. Rev. Hort. 463. 1906.

A French pear raised at the beginning of the present century by M. Robitaillié. Fruit very large; skin yellow, dotted with green and fawn, becoming golden at full maturity; flesh fine, saccharine, acidulous, very juicy; first; season late and prolonged until Jan.

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

South Germany, 1847. Fruit small, smooth and shining; flesh yellow-white, somewhat blushed; first, for household use and perry; Sept.

Roe Bergamot. 1. Downing Fr. Trees Am. 843. 1869.

Bergamotte de Roe. 2. Mas Pom. Gen. 1:117, fig. 59. 1872.

Raised by William Roe, Newburgh, N. Y. Fruit medium in size, form oblate or Bergamot-shaped, rather irregular; skin smooth, yellow, with minute yellow dots on the shaded side, washed with red on the side of the sun; flesh rather coarse, sweet, rich, perfumed flavor suggestive of Gansel Bergamot but much more sugary; good to very good; Sept. Tree fairly vigorous and prolific.

Rogers. 1. Am. Pom. Soc. Rpt. 157. 1867.

Reported as a new pear in 1867. Fruit said to be similar to the Louise Bonne de Jersey in shape and size but like the Washington in dots, markings and flavor; end of Sept.

Roggenhoferbirne. 1. Löschnig Mostbirnen 170, fig. 1913.

A perry pear which came first probably from Lower Austria. Fruit small to medium, turbinate to pyriform, the apex being rather acute; skin firm, grass-green turning to greenish-yellow, blushed on the sunny side, dotted all over with numerous gray-brown dots; flesh whitish, coarse-grained, fairly juicy, subacid; good for cider and drying; end of Aug.

Roi-Guillaume. 1. Mas Pom. Gen. 4:91, fig. 238. 1879.

Gained by Van Mons. Fruit medium, ovate, uneven on all its surface; skin at first pale water-green, sprinkled with brown dots, changing to lemon-yellow, more golden on the side next the sun and often washed with orange-red; flesh-white, coarse, granular, rather gritty at core; juice saccharine and perfumed but rather wanting in amount; third for the table, good for the kitchen; Sept.

Roi de Rome. 1. Ann. Pom. Belge 6:51, fig. 1858. 2. Downing Fr Trees Am. 843. 1869.

The Abbé Duquesnes, to whom we are beholden for many good fruits, found this pear in Hainaut, Bel. Fruit very large, pyriform, pyramidal, olive-green, with dark gray shading around the stalk and calyx, strongly blushed with orange-red and dotted with bright gray on the side next the sun, and yellow at maturity on the shaded cheek, with brown-black dots; flesh fine, semi-melting, yellowish-white; juice abundant, saccharine, with an agreeable perfume; second for table, first for household; Sept.

Roitelet. 1. Downing Fr. Trees Am. 843. 1869.

A Flemish pear. Fruit small, globular, yellow,—netted, shaded and sprinkled with russet; flesh whitish, semi-melting, juicy, sweet; good; Sept.

Rokeby. 1. Downing Fr. Trees Am. 844. 1869. 2. Mas Pom. Gen. 1:73, fig. 37. 1872.

Gained by M. Bivort, Bel., and first published in 1848. Fruit medium or below, pyriform, swelled in lower half, lower end flat, bright green turning to bright yellow in the shade and blood-red on the cheek exposed to the sun; flesh white, semi-fine, juicy, wanting in quality; second; Aug. and Sept.

Rolmaston Duchess. 1. Horticulturist 29:148. 1874.

Published in 1874. Fruit medium, pyriform, yellow-green; flesh fine, melting, juicy, vinous; very good; Oct.

Ronde du Bosquet. 1. Leroy Dict. Pom. 2:586, fig. 1869.

Raised from seed and bore the name of the place where the parent tree, which was first described in 1863, grew in M. Leroy’s grounds, Angers, Fr. Fruit below medium, irregularly globular and strongly bossed, bright yellow, dotted with brown, much mottled with russet; flesh whitish, watery, very fine, melting, rarely gritty; juice abundant, vinous, saccharine, possessing a delicious perfume; first; Oct.

Rondelet. 1. Mag. Hort. 12:340. 1846. 2. Ibid. 18:436, fig. 32. 1852.

Obtained in France by M. François Dehove. Fruit medium, remarkably oblate, with a slightly uneven surface, much flattened at each end; skin fair, smooth, green turning yellow at maturity, faintly blushed on the side next the sun, and thickly dotted with russet intermixed with a few greenish specks; flesh yellow-white, buttery, melting, juicy, saccharine and musky; first; Oct.

Ropes. 1. Mag. Hort. 12:500. 1846. 2. Downing Fr. Trees Am. 844. 1869.

Originated with Mr. Ropes, Salem, Mass., about 1846. Fruit medium, obovate, cinnamon-russet; stem short; cavity inclined; calyx small, open, set in a shallow basin; flesh whitish, coarse, melting, juicy, sugary, aromatic; good; Oct. and Nov.

Rorreger Mostbirne. 1. Löschnig Mostbirnen 50, fig. 1913.

An Austrian perry pear. Fruit large, globular-turbinate to pyriform; skin smooth, shining green turning yellow, numerous small green dots; flesh whitish, rather coarse-grained, subacid and very juicy; mid-Oct. and Nov.

Rosabirne. 1. Horticulturist 8:65. 1853.

A foreign pear introduced to this country as a new variety in the middle of the last century. Fruit medium, obovate-acute-pyriform, surface uneven, dull greenish-yellow, almost entirely overspread with russet; flesh white, melting and juicy, with a delicious, brisk, subacid flavor, vinous, resembles Brown Beurré; promised to be very good, one of the best; Oct. and Nov.

Rosalie Wolters. 1. Guide Prat. 98. 1895.

Published in 1878. Fruit medium, oblong, whitish yellow; flesh yellowish, fine, very saccharine; first; Oct.

Rosanne. 1. Mas Pom. Gen. 4:69, fig. 227. 1879.

Origin unknown; Diel states he had received it from Strasland, Prussia. Fruit medium, ovate-pyriform, symmetrical in contour, green marked with gray dots, changing at maturity to lemon-yellow, extensively washed on the side next the sun with wine red, over which are scattered numerous very distinct, brighter-red dots, giving the pear a great resemblance to Vermont Beauty; flesh whitish, rather fine, buttery; juice somewhat deficient but pleasantly acid; good; mid-Aug.

Rose Doyenné. 1. Thomas Am. Fruit Cult. 713. 1897.

Fruit rather large, obovate, yellow and crimson; flesh coarse, granular, flavor poor, rots at core; Oct.

Rose Water. 1. Parkinson Par. Ter. 592. 1629.

An old English pear. Fruit medium, globular, rough skin, brownish-red; flesh breaking, of a fine and delicate flavor; of fair quality but superseded; mid-Sept.

Rosenhofbirne. 1. Löschnig Mostbirnen 92, fig. 1913.

An Austrian perry pear. Fruit medium, globular-oblate; skin tough, shining, light yellow when ripe, blushed slightly on the sunny side, with numerous fine dots; flesh yellow-white, coarse-grained, juicy, very astringent; Oct.

Rosenwasserbirne. 1. Dochnahl Führ. Obstkunde 2:41. 1856.

Rheinfalz, Bavaria. Fruit medium, long-turbinate, even in outline; tender skin, green turning yellowish-white, without dots, often flecked with dark specks; flesh juicy, with a rose-like aroma, very white, semi-melting, very good; mid-Aug.

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

On the Rhine, Ger., 1802. Fruit small, globular-flattened, light green turning to yellow-green, without any blush, covered with small dots and russet on the side next the sun, often flecked with dark russet; flesh breaking, fine, very sweet and aromatic; third for dessert and first for kitchen; Nov.

Roslyn. 1. Downing Fr. Trees Am. 844. 1869.

A wilding found on the land of W. C. Bryant, Roslyn, L. I. Fruit medium, almost spherical, yellow, netted, patched and dotted with russet; flesh whitish, melting, juicy, slightly vinous; good to very good; end of Aug.

Ross. 1. Kenrick Am. Orch. 165. 1841.

A seedling introduced by Thomas Andrew Knight in 1832. Fruit large, obovate, yellowish-green interspersed with russet; flesh inclining to yellow, gritty near the center, rich, juicy, saccharine; second-class dessert pear; Jan.

Rossney. 1. Pioneer Nurs. Co. Cat. fig. 1898. 2. U. S. D. A. Yearbook 402, Pl. LII. 1904.

Raised in Salt Lake City, Utah, from a mixed lot of Winter Nelis and Bartlett seed planted for stocks by William Woodberry about 1881, and introduced by the Pioneer Nurseries Company, Salt Lake City, in 1898. Fruit medium to large, oval-pyriform, somewhat angular and ribbed towards the apex, golden yellow, blushed with scarlet and thinly overspread with a bluish-white bloom; dots numerous, minute, russet; stem rather long, moderately stout; calyx closed; flesh yellowish, buttery, juicy, subacid; good; ten days later than Bartlett.

Rostiezer. 1. Manning Book of Fruits 72. 1838.

Origin uncertain. It was, however, received from A. N. Baumann, Bollweiler, Alsace, by R. Manning, Salem, Mass., in 1834 or 1835. Often called Early Seckel in the west. Fruit medium or below, pyriform, regular in form, grass-green on the shaded side, reddish on the exposed face and sprinkled with small gray dots; flesh greenish-white, fine, melting, rather granular below the core; juice very abundant, vinous, acidulous, very saccharine, with a most delicate flavor; first; last of Aug.

Rote Hanglbirne. 1. Löschnig Mostbirnen 196, fig. 1913.

An Austrian perry pear. Fruit small to medium, spherical; skin tough, lemon-yellow when ripe, no blush, dotted with russet; flesh yellowish-white, coarse-grained, juicy, subacid; very good for transportation; Nov.

Rote Holzbirne. 1. Löschnig Mostbirnen 198, fig. 1913.

An Austrian perry pear. Fruit medium, globular-turbinate, greenish to citron-yellow, slightly blushed on the sunny side and densely dotted with cinnamon; flesh yellowish, rather coarse-grained, very juicy, subacid; Oct.

Rote Kochbirne. 1. Löschnig Mostbirnen 200, fig. 1913.

An Austrian perry pear. Fruit small, globular-turbinate, greatest diameter at center, flat at base; skin tough, rough, grayish-green, dull blush on the exposed side; flesh yellowish-white, very firm, juicy, excessively astringent, subacid; Nov. and Dec.

Rote Pilchelbirne. 1. Löschnig Mostbirnen 52, fig. 1913.

An Austrian perry pear of second quality. Fruit fairly large, pyriform-obtuse, also conic, golden yellow when ripe, red on the sunny side, plentifully sprinkled with small dots; flesh yellowish, coarse-grained, very juicy, with subacid flavor; Sept. and Oct.

Rote Scheibelbirne. 1. Löschnig Mostbirnen 94, fig. 1913.

An Austrian perry pear. Fruit small to fairly large, flattened-globular, symmetrical in outline, smooth, polished, dark green changing to greenish-yellow, blushed on the sunny side, densely and finely dotted; flesh whitish, coarse, with an aroma peculiar to itself, subacid and very juicy; Oct.

Rote Winawitz. 1. Löschnig Mostbirnen 204, fig. 1913.

An Austrian perry pear. Fruit small to medium, turbinate to pyriform, very variable; skin firm and rough, yellow when ripe, without any blush, dotted with numerous fine, russet spots; flesh yellow-white, coarse-grained, very juicy, subacid, aromatic; Oct. and Nov.

Rotfleischige Mostbirne. 1. Löschnig Mostbirnen 220, fig. 1913.

An Austrian perry pear. Fruit small, globular-turbinate, calyx end flat, leaf-green, dotted with russet and flecked with red; flesh under the skin firm but near the core softer, coarse-grained, juicy, subacid; Oct. to mid-Nov.

Rothbackige Sommerzuckerbirne. 1. Dochnahl Führ. Obstkunde 2:49. 1856.

Germany, 1801. Fruit small, pyriform, smooth, pale green turning to shining lemon-yellow, lightly blushed on the sunny side, dotted; flesh rose-tinted, saccharine, semi-melting, granular, deficient in flavor; second for dessert, first for cuisine and market; Sept.

Rothe Confesselsbirne. 1. Dochnahl Führ. Obstkunde 2:14. 1856.

German, published in 1766. Fruit medium, oblong, somewhat swelled, skin thick, gray-green with brown russet; flesh yellowish, semi-melting, juicy, aromatic, tender; second for table, good for culinary use; Oct.

Rothe Jakobsbirne. 1. Dochnahl Führ. Obstkunde 2:48. 1856.

Nassau, Ger., 1806. Fruit small, ovate, light green turning yellow-green, with brownish-red russet; flesh granular, agreeable, sweet; second for the table, good for household and market purposes; July.

Rothe langstielige Honigbirne. 1. Dochnahl Führ. Obstkunde 2:11. 1856.

Originated near the Rhine, Ger., 1804. Fruit medium, pyriform, ventriculous and bent, obtuse, sides unequal, light green, changing to dark red with indistinct yellow and light red spots; flesh tender, juicy, aromatic; second for the table; good for cooking.

Rothe oder grosse Pfalzgrafinbirne. 1. Christ Handb. 538. 1817. 2. Dochnahl Führ. Obstkunde 2:60. 1856.

Germany, 1797. Fruit medium, conic, entirely covered with dark blush, densely sprinkled with gray dots and dark speckles; flesh yellow-white, honey-sweet, semi-melting, aromatic; third for the table, first for kitchen and market; Sept.

Rothe Rettigbirne. 1. Dochnahl Führ. Obstkunde 2:34. 1856.

Altenburg, Ger., 1821. Fruit small, spherical, yellow-green, covered all over with dirty red, densely dotted and speckled with russet; flesh whitish-yellow, granular, melting, juicy; first for table and cuisine; Aug.

Rothe Winterkappesbirne. 1. Dochnahl Führ. Obstkunde 2:167. 1856.

German, 1805. Fruit medium, long-turbinate, often spherical, flattened and sides unequal, green turning to lemon-yellow, firm and shining, blushed with red, dotted with gray; flesh rather white, coarse-grained, acidulous; good for the kitchen; Dec. to Feb.

Rothe Winterkochbirne. 1. Dochnahl Führ. Obstkunde 2:192. 1856.

Germany, on the Main, 1805. Fruit medium, obtuse-conic, symmetrical in contour, smooth and shining, light green turning to a beautiful lemon-yellow, finely dotted with gray, flecked with russet on the side opposed to the sun; flesh coarse, saccharine, juicy, wanting in aroma; third for dessert, very good for household use and market; Nov. and Dec.

Rothe Zucherlachsbirne. 1. Dochnahl Führ. Obstkunde 2:49. 1856.

Nassau, Germany, 1805. Fruit medium, obtuse-long-conic, yellowish light green, dark red blush, changing to light lemon-yellow with carmine cheek, mottled and flecked with brown-russet; flesh semi-melting, granular, gritty near core, very sweet, vinous and acidulous; second for the table, very good for kitchen and market; Aug.

Rother Winterhasenkopf. 1. Dochnahl Führ. Obstkunde 2:147. 1856.

Nassau, Ger., 1806. Fruit large, irregular in form, sides unequal, crooked, yellowish pale green turning yellow, with dark blush, very prominent brown dots; flesh breaking, sweet, acidulous, vinous; third for table, good for household use; considered by Messrs. Simon-Louis to be analogous to the Catillac; Jan. to Mar.

Rothgraue Kirchmessbirne. 1. Dochnahl Führ. Obstkunde 2:109. 1856.

Hesse, Ger., 1804. Fruit medium to rather large, conic, slightly bossed, sides unequal; skin rough and covered with brownish-gray russet, often faintly blushed; flesh yellowish-green, coarse-grained, sweet, acidulous and musky; second for dessert, first for kitchen; mid-Sept.

Rougeaude. 1. Prince Pom. Man. 1:88. 1831.

Fruit medium, pyramidal, fairly regular, skin yellowish on the shaded side, but about three-fourths of the fruit is of a darker or lighter shade of red; flesh firm, dry, with some sweetness but insipid and wanting in flavor; indifferent; Jan.

Rouget. 1. Noisette Man. Comp. Jard. 2:537. 1860. 2. Baltet Cult. Fr. 404, 405. 1908.

The flesh of this small French pear becomes red when cooked and the confectioners of Paris use large quantities of it obtained from the neighborhood of Etampes. It is also considered a first class pear for perry.

Roulef. 1. Can. Hort. 17:292, fig. 684. 1894.

Raised from seed by Mr. Mitschurin, Tambow, Russia. Fruit medium, yellow, firm, vinous; good.

Rouse Lench. 1. Kenrick Am. Orch. 165. 1841. 2. Bunyard Handb. Hardy Fr. 195. 1920.

Raised by T. A. Knight, and first fruited in 1820. In 1850 it was placed on the “Rejected Fruits” list by the second Congress of Fruit Growers at New York. Fruit large, long-oval, uneven, pale yellow-green, with thin russet; no depression at base of very long woody stem; calyx open, basin shallow; flesh pale yellow, juicy; fair; Jan. and Feb.

Rousselet Aelens. 1. Ann. Pom. Belge 4:92, fig. 1856. 2. Downing Fr. Trees Am. 844. 1869.

A Belgian pear of unknown origin. Fruit small to medium, turbinate, obtuse-pyriform, golden yellow at time of maturity, faintly colored on the sunny side, patches of russet, and dots of grayish red; flesh yellowish-white, rather fine, melting; juice abundant, sweet and possessing a decided perfume of the Rousselets; quality would be first class if the flesh were less granular; Nov.

Rousselet d’Anvers. 1. Guide Prat. 58. 1895.

A variety raised by M. Daras de Naghin, Antwerp, Bel. Tree vigorous and fertile, hardy, resisted the great European frost of 1879-1880. Fruit medium, globular-ovate, yellowish-green, slightly tinged with dark red; flesh semi-fine, melting, saccharine and well flavored; first; Oct.

Rousselet Baud. 1. Mas Pom. Gen. 3:177, fig. 185. 1878.

Gained by Dr. Van Mons and mentioned in his Catalog of 1823. Fruit small or rather small, ovate, more or less swelled, even in outline; skin a little thick, at first water-green with many very numerous and small dots, sometimes much covered with cinnamon-colored russet, changing to citron-yellow and the russet becoming golden on the side next the sun; flesh yellow-white, rather fine, dense, buttery, melting; juice sufficient, richly saccharine and perfumed; Oct. and Nov.

Rousselet Bivort. 1. Ann. Pom. Belge 4:9, fig. 1856. 2. Downing Fr. Trees Am. 845. 1869.

Raised from a bed of the seeds of Simon Bouvier made in the grounds of the Society Van Mons at Geest-Saint-Rémy, Bel., in 1840. Fruit small, turbinate; skin smooth, bright green turning to lemon-yellow, shaded and mottled with russet-fawn especially on the side exposed to the sun, dotted with brown-black and brown-russet; flesh yellowish-white, fine, melting, semi-buttery; juice abundant, saccharine and agreeably perfumed recalling the scent of the Rousselets; good, suitable for large collections; Oct. to Jan.

Rousselet Blanc. 1. Mas Pom. Gen. 5:37, fig. 307. 1880.

Raised by Van Mons and cataloged by him in 1823. Fruit rather small, globular-turbinate, even in contour, bright green, whitish, a few very small, bright, gray dots, no russet, at maturity it becomes pale yellow and the side next the sun is blushed extensively with bright blood-red, a white bloom covering the whole surface of the fruit and numerous very small dots of golden-yellow appearing on the red; flesh whitish, rather fine, semi-buttery; juice sufficient, sugary, vinous, with the agreeable perfume of the Rousselets; first; Aug.

Rousselet de la Cour. 1. Leroy Dict. Pom. 2:589, fig. 1869.

A wilding found on a farm which adjoined M. Leroy’s nurseries of La Cour at Angers, Fr. Fruit below medium, turbinate, regular, acute, one side usually larger than the other; skin rough and thick, bronzed all over and covered with gray or white dots; flesh white, fine, breaking, watery; juice abundant, saccharine, sourish, with an agreeable perfume; second; end of Sept. and beginning of Oct.

Rousselet Decoster. 1. Downing Fr. Trees Am. 845. 1869.

Raised by Van Mons. Tree of medium vigor but very weak on quince stock. Fruit small to medium, globular-ovate, pale yellow, mottled with golden-russet and tinted with brownish-red; flesh yellowish, buttery, very saccharine, with the characteristic perfume of the Rousselets; first; Oct. and Nov.

Rousselet Doré d’Hiver. 1. Leroy Dict. Pom. 2:590, fig. 1869.

Origin unknown, though Leroy, Angers, Fr., possessed it about 1845. Fruit below medium, variable in form, turbinate, slightly obtuse, or turbinate and spherical and nearly always larger on one side than on the other; skin thick and rough, shining, some bright and golden-russet, some small, brown and green spots; flesh whitish, fine, semi-melting, juicy, saccharine, vinous, fairly well perfumed; second; Feb. and Mar.

Rousselet Hâtif. 1. Duhamel Trait. Arb. Fr. 2:148. 1768. 2. Downing Fr. Trees Am. 846. 1869.

Early Rousselet. 3. Hogg Fruit Man. 571. 1884.

The origin of this pear is uncertain though it was probably French, for in 1600 it was under cultivation at Orléans, Fr., according to Le Lectier. Fruit small, pyriform, slightly obtuse, sides often unequal; skin fine, lemon-yellow on the shaded side, and vivid red sprinkled with gray spots on the side next the sun; flesh yellowish, fine, semi-breaking and crisp; juice well perfumed, saccharine, abundant and aromatic; second; mid-July.

Rousselet de Janvier. 1. Leroy Dict. Pom. 2:594, fig. 1869. 2. Downing Fr. Trees Am. 845. 1869.

Gained by Alexandre Bivort, director of the nurseries of the Society Van Mons at Geest-Saint-Rémy, Bel., in 1848. Fruit medium, generally regular-ovate; skin slightly rough, lemon-yellow in the shade, washed with red-brown on the other cheek; flesh yellowish; very fine, melting; juice sufficient and fairly saccharine, vinous and richly perfumed; second; Dec. and Jan.

Rousselet Jaune d’Été. 1. Mas Pom. Gen. 3:23, fig. 108. 1878. Gelbe Sommerrusselet. 2. Christ Handb. 546. 1817.

French, 1801. Fruit small; skin rough, almost entirely covered with brilliant red, densely covered with small gray dots, scentless; flesh granular, melting, saccharine, sweet; second for table, first for household; Sept.

Rousselet de Jodoigne. 1. Mas Pom. Gen. 6:69, fig. 419. 1880.

Described in 1876 as a “recent” gain of M. Grégoire, Jodoigne, Bel. Fruit small globular-turbinate, obtuse at apex; skin rather firm, bright and vivid green, sprinkled with numerous very small dots of gray-green, russeted around the calyx and lower part of the fruit; flesh white, tinted with green, semi-fine, semi-buttery; juice abundant, saccharine, acidulous, having the characteristic Rousselet perfume.

Rousselet de Jonghe. 1. Hogg Fruit Man. 639. 1884.

Fruit small, obovate, curved, uneven and irregular in its outline; skin smooth, of a uniform lemon; flesh yellow, fine-grained, firm, melting and juicy, with a very rich, sugary flavor; its delicious flavor compensates for its small size; Nov. and Dec.

Rousselet de Meestre. 1. Hogg Fruit Man. 639. 1884.

Fruit large, obtuse-pyriform or pyramidal; skin smooth and shining, golden yellow, thickly dotted all over with large brown-russet freckles; flesh semi-buttery, firm, fairly juicy, and well flavored; of indifferent quality.

Rousselet Panaché. 1. Guide Prat. 80. 1876. A variegated variety of French origin and new about 1825. Fruit small, short-ovate, greenish-yellow, with light and dark streakings; first for dessert and household; end of Sept.

Rousselet de Pomponne. 1. Mas Pom. Gen. 6:67, fig. 418. 1880.

Obtained by MM. Pradel, nurserymen at Montauban, Fr. Fruit small, globular-ovate or nearly globular, even in outline, pale green at first, sprinkled with numerous large, regularly spaced dots of gray circled with darker green, changing at maturity to pale yellow and washed on the side opposed to the sun with bright rosy-red on which the dots are blood-red; flesh white, semi-breaking; juice sufficient, saccharine, with little flavor; second; mid-Aug.

Rousselet Précoce. 1. Mag. Hort. 18:151. 1852. 2. Mas Pom. Gen. 6:91, fig. 430. 1880.

This is the variety known in Germany as Frühe Geishirtlebirne and must be distinguished from the Rousselet hâtif or Poire de Chypre of Duhamel. It was classed in 1851 by Mr. Cabot, President of the Massachusetts Horticultural Society, among the new or recently introduced fruits. Fruit rather small, pyriform, regular in contour, vivid green slightly touched with yellow, sprinkled with very numerous, very small, gray dots, changing at maturity to lemon-yellow, preserving sometimes a tone of green, the side next the sun being washed with blood-red spots having yellow centers; flesh whitish, fine, tender, semi-buttery, juicy, saccharine, and scented with the perfume of the Rousselets; good; mid-July.

Rousselet de Rheims. 1. Duhamel Trait. Arb. Fr. 2:147, Pl. XI. 1768. 2. Bunyard Handb. Hardy Fr. 196. 1920.

This pear is of very ancient and uncertain origin. Many authors have endeavored to trace it back to the days of the Romans. But Pliny and the other Latin horticulturists did not give descriptions of their fruits sufficiently technical to enable us to make identification of their varieties with ours certain. It is, however, clear that the Rousselet de Rheims has existed, particularly around the city of Reims, Fr., for some centuries. Fruit small, turbinate, regular in form, rarely very obtuse, bright green or yellow-green, sprinkled with large and small gray-russet dots and extensively shaded with reddish-brown on the side opposed to the sun; flesh white, fine or semi-fine, almost melting, not very juicy, rich in sugar, acidulous, refreshing, highly perfumed; one of the best early pears for dessert, very good for candying; Sept.

Rousselet de Rheims Panaché. 1. Leroy Dict. Pom. 2:597, fig. 1869. 2. Hogg Fruit Man. 639. 1884.

A variety similar in all respects to the preceding, of which it is a bud sport, except that the leaves and fruit are striped with yellow and green. Its propagation antedates 1830.

Rousselet Royal. 1. Guide Prat. 104. 1876.

On trial with Messrs. Simon-Louis, Metz, Lorraine, in 1876. Fruit medium; first; Sept.

Rousselet Saint Nicolas. 1. Mas Le Verger 3:Pt. 2, 13, fig. 103. 1866-73.

Obtained by M. Bivort. Fruit small, turbinate-ventriculous, gray-green tinted with yellow, sprinkled with large brown or green dots, numerous and evenly distributed, changing at maturity to pale yellow, the side exposed to the sun being washed with brown-red on which are blackish-red dots; flesh yellowish, very fine, melting, rather gritty at the center, full of sweet juice, saccharine, agreeably perfumed; good; Oct.

Rousselet Saint-Quentin. 1. Mas Pom. Gen. 7:53, fig. 507. 1881.

De Quentin. 2. Hogg Fruit Man. 635. 1884.

Gained by M. Van Dooren, a former director of the middle school at Namur, Bel. Fruit small or medium on a pruned tree, globular-ovate or globular-conic, symmetrical in its contour, somber green sprinkled with large, widely spaced gray dots, changing to yellow, and well colored with brownish-red on the side next the sun; flesh white, slightly greenish, fine, buttery; juice sufficient, saccharine, having the characteristic perfume of the Rousselets; first; Sept. and Oct.

Rousselet Saint Vincent. 1. Mag. Hort. 16 296. 1850. 2. Leroy Dict. Pom. 2:598, fig. 1869.

The origin of this pear is uncertain. It seems probable to Leroy that it was raised by Van Mons. In this country it was placed on the Rejected List by the second Congress of Fruit Growers at New York in 1850. Fruit above medium, globular-ovate, irregular in outline especially at the summit, bright yellow, dotted with russet; flesh white, fine, juicy, saccharine, acidulous, of a delicate flavor though not recalling in the least that of the Rousselets; first; Oct.

Rousselet de Stuttgardt. 1. Hogg Fruit Man. 639. 1884.

Des Chevriers de Stuttgardt. 2. Leroy Dict. Pom. 1:558, fig. 1867.

Stuttgarter Geisshirtel. 3. Oberdieck Obst-Sort. 289. 1881.

It is said that this was a wilding found by a shepherd in the neighborhood of Stuttgart, Ger., before 1779. Fruit below medium, pyriform, fine, tender, at first dark water-green sprinkled with very numerous large dots of a darker shade, changing to yellow-green, tinged on the side next the sun with brownish-red on which the dots become yellow; the surface is covered with a characteristic sort of grayish-white bloom which passes to a rosy-violet on the bright parts; flesh greenish, not very fine but tender, buttery, sufficiently juicy, aromatic; first; Aug.

Rousselet Thaon. 1. Mas Pom. Gen. 4:73, fig. 229. 1879.

The Bulletin of the Van Mons Society appears to indicate that Rousselet Thaon was a gain of M. Bivort. Fruit small, short-turbinate, symmetrical in outline; skin thick, firm, bright green dotted with darker green changing to pale yellow, the side next the sun being more golden and washed with brown-red on fruits well exposed; flesh white, coarse, semi-buttery; juice moderate in amount but saccharine and perfumed with musk; second; Sept. and Oct.

Rousselet Theuss. 1. Mas Le Verger 2:37, fig. 17. 1866-73.

In his abridged descriptive Catalog published at Louvain in 1823 Van Mons stated that the Rousselet Theuss was raised by him. Fruit small or nearly medium, ovate-turbinate; skin rather thick and firm, at first bright water-green, sprinkled with gray-green dots turning pale yellow and encrimsoned on the side next the sun, sometimes very vividly on well-exposed fruits; flesh white, slightly yellow under the skin, semi-fine, melting, full of saccharine juice, acidulous, well perfumed with the characteristic Rousselet scent; owing to its excellence and beauty this pear deserves a place in the fruit garden as well as in the large orchard; Aug.

Rousselet Vanderwecken. 1. Ann. Pom. Belge 3:41, fig. 1855.

Raised by M. Grégoire, Jodoigne, Bel. Tree pyramidal, of good vigor, very productive. Fruit small, turbinate to ovoid, yellow; stem short, curved, rather thick; calyx large for the size of the fruit, open; flesh white, fine, melting, very juicy, very sweet, musky, strongly aromatic; first; Nov.

Rousseline. 1. Duhamel Trait. Arb. Fr. 2:153, Pl. XV. 1768. 2. Downing Fr. Trees Am. 847. 1869.

Merlet, the French pomologist, writing in 1675 appears to have been the first to describe this pear and he said it was well named Rousseline being so similar to Rousselet in the buttery character of its flesh and its extraordinarily musky flavor. Fruit below medium, pyriform inclining to obovate, swollen in the middle and narrowing obtusely toward the calyx and more acutely toward the stalk, dull green dotted with brown scales and partly covered with large russet stains intermingled with gray mottlings; flesh white, fine, semi-melting, some grit around the center; juice rarely abundant, highly saccharine, vinous and musky; second; Nov. and Dec.

Rousselon. 1. Leroy Dict. Pom. 2:601, fig. 1869. 2. Downing Fr. Trees Am. 847. 1869.

This variety was gained by Major Espéren of Mechlin, Bel.; it fruited for the first time in 1846. Fruit medium and above, ovate, much swelled in its lower part and contracted near its summit; skin very shining, yellow-ochre, dotted with gray-russet, stained with the same at either extremity and carmined on the cheek touched by the sun; flesh yellow-white, semi-fine, semi-breaking, granular around the core; juice rather deficient, saccharine, sweet, more or less perfumed, rather delicate; second; Feb. to Apr.

Roux Carcas. 1. Gard. Chron. 55. 1865. 2. Leroy Dict. Pom. 2:602, fig. 1869.

This pear bears the name of a nurseryman at Carcassone, Aude, Fr., who raised it in 1863. Fruit below medium or small, globular, flattened at both poles and often slightly bossed, yellow-green dotted with small gray points, slightly marbled with russet; flesh whitish, coarse, semi-melting, gritty at center; juice abundant, musky, and saccharine, possessing a rather astringent after-taste; second; end of Aug.

Rové. 1. Guide Prat. 83. 1895.

A perry pear which originated in the neighborhood of Metz, Lorraine, and is in much request there. Fruit rather large, orange-yellow, well colored with red; flesh breaking, juicy, saccharine, of an agreeable flavor; of first quality for perry and for cooking and also rather good to eat; end of winter and spring.

Rowling. 1. Parkinson Par. Ter. 592. 1629.

“The Rowling peare is a good peare, but hard, and not good before it bee a little rowled or bruised, to make it eate the more mellow.”

Royal. 1. Downing Fr. Trees Am. 847. 1869.

Raised from seed by Thomas R. Peck, Waterloo, N. Y. Fruit medium, globular-pyriform, yellow largely covered with thin crimson on the side next the sun, sprinkled with brown and russet dots; flesh white, melting, juicy, sweet, slightly aromatic; good to very good; Sept.

Royal d’Hiver. 1. Duhamel Trait. Arb. Fr. 2:191, Pl. XXXV. 1768. 2. Hogg Fruit Man. 640. 1884.

The origin of the Royal d’Hiver is uncertain. In 1704 Le Gentil, director of the orchard at the Chartreux Convent of Paris, said that it was a new pear and had been brought from Constantinople for the King (Louis XIV). The Turkish origin of the pear, however, was probably based on not much more than hearsay. Fruit large, turbinate-obtuse, bossed; skin fine, dull lemon-yellow, washed with orange-red on the side next the sun, dotted and marbled with fawn; flesh yellow-white, fine, melting or semi-melting, juicy, saccharine, sweet and having a pleasant, musky flavor; good; Nov. to Jan.

Royale Vendée. 1. Leroy Dict. Pom. 2:607, fig. 1869.

Count Eugene of Nouhes obtained this variety from seed at la Cacaudière, in the commune of Pouzauges, Vendée, Fr., in 1860. Fruit medium, globular-ovate, bossed; skin rough, dark yellowish-green, lightly marbled with gray and bright fawn; flesh citrine, fine, very melting and juicy, with a saccharine, sprightly flavor and delicate perfume; very good; Jan. to Mar.

Ruhschiebler. 1. Löschnig Mostbirnen 96, fig. 1913.

An Austrian perry pear. Fruit small to medium, globular-turbinate, yellow-green, with large and small russet dots; flesh coarse, juicy, with a strong acid taste; good for transportation; end of Sept. and Oct.

Rummelter Birne. 1. Dochnahl Führ. Obstkunde 2:193. 1856. 2. Löschnig Mostbirnen 98, fig. 1913.

A perry pear grown extensively in Austria and Germany. Fruit medium, turbinate-oblate, light green, heavily sprinkled with gray dots, turning orange-yellow, with russet on the exposed side; flesh white, very coarse, subacid; end of Sept. to Nov.

Runde gelbe Honigbirne. 1. Dochnahl Führ. Obstkunde 2:162. 1856.

Saxony, 1804. Fruit medium, turbinate-oblate, light green turning white and straw color with a vivid light blush, fine light brown dots; flesh yellow-white, coarse-grained, gritty near center, astringent, honey-sweet; very good for household use and perry; end of Sept. for three or four weeks.

Runde Sommerpomeranzenbirne. 1. Dochnahl Führ. Obstkunde 2:150. 1856.

Trieste, Austria, 1805. Fruit small, globular-ovate, flattened, sides unequal, yellowish light green turning to light lemon-yellow tinged with green and often slightly blushed with dull red; flesh semi-melting, aromatic; first for dessert, household and market; beginning of Sept. for fourteen days.

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

Thuringia, Ger., 1803. Fruit medium, globular-turbinate, variable in form; skin rough, almost entirely covered with cinnamon-russet, often with light brown blush; flesh whitish, coarse-grained, saccharine, breaking, juicy; third for the table, first for household; Nov. and Dec.

Russelet Petit. 1. Langley Pomona 132, Pl. LXIV. 1729.

Fruit small, pyramidal, irregular; stem set on one side obliquely; late Aug.

Russet Bartlett.

About 1893 Robert McHinds, Clarksville, N. Y., planted 700 Bartlett pear trees. When these trees came into bearing, one was found to produce russet-colored fruits, whence the name Russet Bartlett. The tree is an exact counterpart of Bartlett in manner of growth and the fruit differs from Bartlett only in the russet skin. It is, therefore, not improbable that the variety is a bud sport of Bartlett.

Russet Catherine. 1. Parkinson Par. Ter. 592. 1629.

“The Russet Catherine is a very good middle sized peare.”

Rylsk. 1. Can. Hort. 27:292. 1894.

Russian. Fruit medium yellow; flesh breaking, sweet; very late.

S. T. Wright. 1. Garden 66:299, fig. 1904.

This English pear raised by Messrs. Veitch, was introduced in 1904 at the Royal Horticultural Society’s fruit show in London. It is the product of Beurré Bachelier and Bartlett. Fruit medium, oblate-pyriform, rather swelled; skin rich golden; of good flavor; Oct.

Sabine. 1. Leroy Dict. Pom. 2:610, fig. 1869.

The parent tree of this variety was acquired by Van Mons from a garden at Schaerbeek, Bel., and ripened its fruit first in 1817. Fruit medium, sometimes irregular-conic, sometimes ovate-pyriform and often rather deformed in contour; skin rather rough, bright green, dotted uniformly with dark gray changing to lemon-yellow, washed with thin yet vivid crimson; flesh white tinted with yellow, fine, melting, rather gritty around the core, full of sweet juice and delicately perfumed; first; Dec. and Jan.

Sabine d’Été. 1. Lindley Guide Orch. Gard. 348. 1831.

Raised in 1819 by M. Stoffels of Mechlin, Bel. Fruit pyramidal, broadest at the base and tapering to a round, blunt point at the stalk; skin smooth and even, yellow on the shaded side, and of a fine scarlet, minutely dotted when exposed to the sun; flesh white, melting, juicy, highly perfumed; Aug.

Sacandaga. 1. Downing Fr. Trees Am. 849. 1869.

The parent tree was found on the farm of William Van Vranken, Edinburgh, N. Y. Fruit small, nearly globular, pale greenish-yellow, shaded with brownish-crimson, and netted and dotted with russet; flesh white, juicy, melting, sweet, rich, slightly perfumed; good to very good; Sept.

Sächsische Glockenbirne. 1. Liegel Syst. Anleit. 130. 1825.

Saxony. First published in 1816. Fruit medium, spherical, light citron-yellow turning golden yellow, blushed; flesh firm, coarse-grained, sweet and musky; third for dessert, good for kitchen purposes; Oct.

Sächsische Lange Grüne Winterbirne. 1. Mathieu Nom. Pom. 274. 1889.

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

A pear of German origin and cultivated especially in Thuringia and Saxony. Fruit medium or nearly medium, conic-pyriform, water-green, sown with dots of a darker green, passing to greenish-white or yellowish-white at maturity; flesh white, rather fine, semi-melting, full of sweet, saccharine juice but without any appreciable perfume; good; autumn and early winter.

Safran. 1. Leroy Dict. Pom. 2:611, fig. 1869.

An old French pear known in the seventeenth century as the Saffran d’Hyver. Fruit medium and sometimes less, variable in form, usually ovate, very globular and irregular or slightly long-conic; skin rather rough, saffron-yellow, shaded with gray, dotted, veined and marked with brown-russet; flesh yellowish, semi-melting, and semi-fine, granular; juice sufficient, saccharine, acidulous, with a perfume resembling that of fennel rather than of musk; third; Oct. to Jan.

Saint André. 1. Hovey Fr. Am. 1:79, fig. 1851. 2. Leroy Dict. Pom. 2:613, fig. 1869.

The origin of this pear is unascertainable but it was introduced to this country by R. Manning, Salem, Mass., who imported cions of it from Messrs. Baumann, nurserymen, Bollwiller, Fr. (Bollweiler, Alsace), in 1834 or 1835. Fruit medium or below, ovate, rather symmetrical, bossed and sometimes a little ventriculated in its lower half; skin fine and smooth, yellow-green, dotted and streaked with gray, very rarely colored on the cheek next the sun; flesh greenish-white, fine and most melting, extremely juicy, sweet, saccharine, slightly vinous, delicate and highly perfumed; first; Oct.

Saint Andrew. 1. Langley Pomona 131. 1729.

Described in 1729 as one of the best pears in England. Fruit large, oblong, very obtuse, greatest diameter two-thirds down toward the base, diminished only slightly toward the stem; Sept.

Saint Aubin sur Riga. 1. McIntosh Bk. Gard. 2:461. 1855.

“A New Jersey pear of much excellence either as a wall or standard.” Fruit large; flesh melting, tender, of rich flavor; excellent; Jan. and Feb.

Saint-Augustin. 1. Duhamel Trait. Arb. Fr. 2:230, Pl. LVIII, fig. 3. 1768. 2. Leroy Dict. Pom. 2:614, fig. 1869.

An old French pear published in 1650 by Ménage. Fruit below medium, pyriform-ovate, rather regular in form, slightly obtuse, dirty yellow, dotted with gray, stained with fawn around both poles and sometimes slightly clouded with brown-red on the side next the sun; flesh white, semi-fine, breaking; juice rather wanting, sweet, saccharine, slightly musky and pleasant; second; Feb. to Apr.

Saint Denis. 1. Downing Fr. Trees Am. 849. 1869.

Fruit small, turbinate and uneven in its outline, pale yellow, with a crimson cheek and thickly dotted with crimson dots; flesh semi-melting, very juicy and sweet, with a fine aroma; good; Aug. and Sept.

Saint Dorothée. 1. Mag. Hort. 14:110. 1848. 2. Downing Fr. Trees Am. 849. 1869.

A variety received in this country from France and fruited here for the first time in 1847. Fruit large, fusiform or spindle-shaped, bright lemon-yellow; flesh fine, buttery, with a saccharine, sprightly and highly perfumed flavor; good; Oct. and Nov.

Saint François. 1. Leroy Dict. Pom. 2:616, fig. 1869.

Until 1675 when Merlet described it this variety was little known and he then called it de Grillon or Bonne-Amet but in 1690 on re-printing and completing his work he spoke of it as the Saint François. Fruit above medium and sometimes very large, long-conic, slightly obtuse and bossed, one side more swelled than the other, dull greenish-yellow, finely dotted with brown, widely stained with fawn around the stem and more or less flecked with the same and slightly carmined on the side of the sun; flesh white, extremely fine, semi-breaking, rarely gritty; juice scanty and wanting in sugar, musky, delicate in flavor; third for eating raw, first for cooking; mid-Nov. to end of Jan.

Saint Gallus Weinbirne. 1. Dochnahl Führ. Obstkunde 2:194. 1856.

Germany, on the Rhine, Württemberg and Baden. First published in 1830. Fruit small, apple-shaped, often flat-turbinate, medium swelled, uneven; skin very firm, green, almost entirely covered with a dark, dirty red blush, scarcely dotted at all; good for household use and perry; Jan. to Mar.

Saint George. 1. Leroy Dict. Pom. 2:617, fig. 1869.

The Saint George was described by Diel, Stuttgart, Ger., in 1812, as a French pear originated on the Moselle. Fruit above medium and often larger, very long and always variable, often of Calebasse form, obtuse and contorted, sometimes ovate and regular in outline; skin thin, rough, greenish, much stained with gray around the calyx and covered with large brown dots and scaly patches of russet; flesh white, fine, melting, juice abundant, saccharine, acid and vinous, pleasantly perfumed; first; mid-Sept.

Saint Germain. 1. Duhamel Trait. Arb. Fr. 2:225, Pl. LII. 1768. 2. Bunyard Handb. Hardy Fr. 196. 1920.

Merlet, the French pomologist, wrote in 1680 that this pear originated from a wilding on the banks of the Fare, a little river in the parish of Saint Germain d’Areé. Fruit medium or large, long-pyriform, slightly swelled, often irregular in contour; skin rather thick and rough, greenish-yellow, dotted with russet, slightly golden on the cheek exposed to the sun; flesh whitish, fine, very melting, very juicy, rich in sugar with an agreeable, perfumed flavor; very good, but is gritty and worthless if grown on cold, moist soil; Nov. to Mar.

Saint Germain Gris. 1. Leroy Dict. Pom. 2:623, fig. 1869.

Found by M. Prévost, long president of the Horticultural Society of Seine-Inférieure, Fr., in the ancient garden of the Friars of Saint-Ouen, at Rouen, about the year 1804. Fruit medium to large, long-ovate, irregular in its upper part and often bossed and elevated more on one side of the stalk than on the other, grayish-green dotted with brown; flesh yellowish, semi-fine, melting, saccharine, juicy, slightly acidulous, with a deliciously scented flavor; first; mid-Dec. and Jan.

Saint Germain Panaché. 1. Leroy Dict. Pom. 2:625. 1869.

This variegated variety of Saint Germain is of French origin; the date of its publication is about 1819. Fruit simply a variegated form of the Saint Germain, covered with rather large bands of bright yellow sometimes extending from stem to calyx.

Saint Germain de Pepins. 1. Downing Fr. Trees Am. 850. 1869.

Foreign. Origin unknown. Fruit medium, nearly globular or obovate, slightly pyriform, pale yellow, lightly shaded or mottled with crimson in the sun, netted and patched with russet and thickly sprinkled with russet dots; flesh yellowish, coarse and gritty, with a hard core; good; Feb.

Saint Germain Puvis. 1. Leroy Dict. Pom. 2:625, fig. 1869.

M. Pariset, Curciat-Dongalon, Fr., obtained this variety in 1842. Fruit above medium, long-conic, obtuse, irregular, much bossed, grass-green, clouded with olive-yellow, sprinkled with small gray dots; flesh whitish, semi-fine, watery and melting, almost free from granulations; juice rather deficient, saccharine, acidulous, agreeable; second; end of Sept. and Oct.

Saint Germain du Tilloy. 1. Leroy Dict. Pom. 2:626, fig. 1869.

The origin of this pear is unknown though Leroy thought that its name indicated origin in the Department of the Nord where it formerly existed in important nurseries and where are two towns bearing the name Tilloy. Fruit medium and above, long-conic or cylindrical-conic, very obtuse, rather variable, golden-yellow, clouded with olive-yellow, covered with gray dots and speckles, always rather squamose, more or less washed with cinnamon-russet on the side next the sun; flesh white, semi-fine and semi-melting, gritty at center; juice abundant, sugary, acidulous, aromatic; first; mid-Oct. to end of Nov.

Saint Germain Van Mons. 1. Leroy Dict. Pom. 2:628, fig. 1869.

Van Mons Hermannsbirne. 2. Dochnahl Führ. Obstkunde 2:60. 1856.

The parent tree of this variety was a seedling raised by Van Mons at Brussels which fruited for the first time in 1819. Fruit rather above medium or medium, obovate-pyriform, one side habitually more swelled than the other, yellow-ochre, sprinkled with numerous gray and green dots; flesh yellowish, semi-fine and semi-melting, very granular at the core; juice rarely abundant, sugary, acidulous, rather savory; second; Oct.

Saint Ghislain. 1. Hovey Fr. Am. 2:45, fig. 1851. 2. Leroy Dict. Pom. 2:629, fig. 1869.

This pear was raised at the village of Jammapes, Hainaut, Bel., by M. Dorlain and was propagated by Van Mons and others. Fruit medium; form irregular, globular gourd-shaped and swelled in its lower part or elongated gourd-shaped and sometimes regular-turbinate, always, however, diminishing acutely to the stalk; skin rather thick and rough, grass-green, covered all over with large gray dots and shaded with dull red on the side exposed to the sun; flesh white, fine or semi-fine, melting or semi-melting, watery; juice very saccharine, vinous, with a delicious perfume and an after-taste of musk; first; end of Aug.

Saint Herblain d’Hiver. 1. Mas Pom. Gen. 1:147, fig. 74. 1872.

The Saint Herblain d’Hiver was propagated by M. Bruneau, a nurseryman, Nantes, Fr., where it was raised, cultivated and much appreciated. Fruit medium, conic-ovate, usually symmetrical in outline; skin rather thick and firm, at first bright green sprinkled with brown dots very regularly spaced and prominent, changing to citron-yellow with the side next the sun a little golden; flesh white, semi-fine, dense, semi-breaking, full of sweet juice, saccharine, refreshing, more tender when eaten at its extreme maturity; a good winter, cooking pear; end of winter.

Saint Lézin. 1. Leroy Dict. Pom. 2:632, fig. 1869. 2. Hogg Fruit Man. 642. 1884.

First among French pomologists to mention it was Claude Saint-Étienne, in 1670. Fruit large to very large, pyriform but variable, green clouded with pale yellow, dotted with small gray specks; flesh white, semi-fine, semi-breaking; juice plentiful, but deficient in sugar and without perfume; second for dessert, but good for stewing; Sept. and Oct.

Saint Louis. 1. Leroy Dict. Pom. 2:634, fig. 1869.

Found in the ancient fruit garden of the Horticultural Society of Angers, Fr., and without any record of origin. Fruit medium or below, globular-ovate, somewhat bossed, yellow-ochre all over, sprinkled with dots and very small specks of fawn, more or less carmined on the face turned to the sun; flesh white, rather coarse, semi-melting; juice abundant, rather saccharine, sweetish, without any appreciable perfume; third; latter part of Aug.

Saint Luc. 1. Mas Pom. Gen. 7:29, fig. 495. 1881.

Origin unknown. Fruit rather small, ovate-pyriform, symmetrical in contour, having its largest diameter somewhat below the center; skin rather thick though tender, at first pale water-green, with dots of green-gray, changing at maturity to pale golden-yellow, tinged with very light red on the cheek opposed to the sun; flesh whitish, fine, buttery; juice fairly abundant, very saccharine and slightly perfumed; good; Aug.

Saint Luke. 1. Garden 66:305. 1904.

Introduced by Rivers, Sawbridgeworth, Eng., about 1900. At the Royal Horticultural Society’s show of hardy fruits at Westminister in 1904 it was regarded as a valuable introduction, able to compete with the best, owing to its rich mellow flavor and melting flesh, and perfect shape and finish. Fruit rough, russety, deep cinnamon-brown with green patches; flesh melting, juicy, rich, sweet; Oct.

Saint Menin. 1. Mag. Hort. 22:231, fig. 16. 1856. 2. Mas Le Verger 2:187, fig. 92. 1866-73.

Omer-Pacha. 1. Mag. Hort. 21:87. 1855. 4. Leroy Dict. Pom. 2:478, fig. 1869.

Received in America from Leroy about 1855 under the name Omer-Pacha. It was known, however, as early as 1846 in this country under the name of Saint Menin. Fruit rather large, obovate-obtuse, pale yellow, slightly brown in the sun, netted and patched with russet, and thickly dotted with conspicuous russet dots; flesh whitish, fine, melting; juice abundant, saccharine, vinous, with a delicate aroma; first; Sept.

St. Michel Archange. 1. Pom. France 1:No. 41, Pl. 41. 1863. 2. Hogg Fruit Man. 324. 1866.

A French pear originated in the neighborhood of Nantes in the middle of the last century. Fruit medium or rather large, turbinate but irregular in form, sometimes obovate, sometimes long-pyriform; skin fine, smooth, greenish-yellow, much dotted with gray-russet, washed with orange-red on the side next the sun; flesh yellow-white, fine, melting, very juicy, tender, agreeably perfumed; very good; Sept. and Oct.

Saint Patrick. 1. Mass. Hort. Soc. Rpt. 45. 1866.

Raised from seed by S. A. Shurtleff, Brookline, Mass., and fruited in 1863. Fruit, diameter 2½ inches, short-pyriform, green, with dots and some blush; keeps well, and ripens perfectly, with a pleasant flavor; Feb. 15.

Saint Père. 1. Leroy Dict. Pom. 2:638, fig. 1869.

Poire de Saint Père. 2. Guide Prat. 82, 253. 1895.

The origin of Saint Père is ancient and indeterminate. Without accepting the doubtful synonyms of Bugiada d’Hiver des Italiens and Brute-Bonne de Rome which have been applied to it, we may judge from its name, Holy Father, that it came from Italy. Fruit above medium and often larger, sometimes conic-pyriform and sometimes ovate-pyriform, but irregular in outline, yellow, much mottled with gray-russet, sprinkled with very many and rather large brown dots; flesh white, coarse, watery, semi-breaking, juicy, wanting in sugar, often acrid, without perfume; first for cooking purposes; Feb. to Apr.

St. Swithin. 1. Jour. Hort. 35:149, fig. 20. 1878. 2. Bunyard Handb. Hardy Fr. 196. 1920.

Raised by Rivers, Sawbridgeworth Nurseries, Eng., from seed of Calebasse Tougard. Fruit below medium, obovate or pyriform; skin smooth, grass-green, thickly dotted and mottled with russet and sometimes with a faint blush on the side next the sun; flesh yellowish-white, with a greenish tinge, tender, juicy and sweet, with a fine, brisk flavor; good, superior to Doyenne d’Été; July and Aug.

Saint Vincent de Paul. 1. Leroy Dict. Pom. 2:641, fig. 1869. 2. Downing Fr. Trees Am. 851. 1869.

M. Flon-Grolleau, a nurseryman, Angers, Fr., obtained this pear which was first tasted when ripe in mid-January, 1853. Fruit above medium, regular-obtuse-turbinate, meadow-green, sprinkled with yellow dots and russet, washed with fawn around the stem and on the cheek exposed to the sun; flesh whitish, fine, breaking and gritty, juicy, having little sugar, rather astringent and without perfume; third for dessert, second for cooking; Oct.

Sainte Anne. 1. Guide Prat. 99. 1895.

Obtained by M. Joanon at Saint-Cyr near Lyons, Fr. Fruit medium, oval, rounded at either end, greenish-yellow, washed with rose on the side next the sun; flesh white, rather fine, buttery, very juicy, melting, saccharine; matures after Beurré Giffard, about the beginning of Aug.

Sainte Thérèse. 1. Leroy Dict. Pom. 2:642, fig. 1869.

Raised by André Leroy, Angers, Fr. It first fruited in 1863. Fruit medium and often larger, ovate, irregular and rather long, always larger on one side than on the other, water-green, dotted and mottled with russet and stained with patches of fawn; flesh white, fine, melting; juice very abundant, very saccharine, perfumed and possessing an agreeably acid flavor; latter half of Oct.

Salisbury. 1. Downing Fr. Trees Am. 541. 1857.

A native of western New York. Fruit depressed-pyriform; skin rough, somewhat covered with russet and thickly sprinkled with russet dots; flesh coarse; of only moderate quality; Oct.

Salviati. 1. Duhamel Trait. Arb. Fr. 2:137, Pl. IX. 1768. 2. Hogg Fruit Man. 643. 1884.

Merlet, French pomologist, described this pear in L’Abrégé des bon fruits in 1675. Fruit below medium to medium; form variable from obtuse-turbinate to slightly long ovate-turbinate; skin thin, wax-yellow, dotted with greenish spots, sometimes much stained with scaly russet and sometimes tinted with reddish-brown on the side touched by the sun; flesh whitish, coarse, semi-melting, gritty at the center; juice scanty, rather saccharine, sweet, but with a strong and disagreeable odor of musk; third; Sept.

Salzburger von Adlitz. 1. Dochnahl Führ. Obstkunde 2:14. 1856.

A pear much esteemed in Bavaria, Württemberg, and Upper Austria. Fruit nearly medium, short-conic, even in outline, greenish-yellow, handsomely blushed, densely dotted with fine points; skin without scent; flesh mild, tender, melting; first for dessert, especially good for household and market; beginning of Sept.

Sam Brown. 1. Downing Fr. Trees Am. 2nd App. 134, fig. 1872.

Originated with Samuel Brown, Junior, Walnut Hills, Md. Exhibited at Philadelphia in 1869. Fruit full medium size or under, globular, obtuse-pyriform, a little uneven, pale yellow partly covered with thin russet, resembling Brown Beurré somewhat in appearance and very much in flavor, sometimes rather brownish in the sun; flesh white, a little coarse, melting, juicy, vinous and rich; very good, nearly best; Sept.

Samenlose. 1. Ia. Hort. Soc. Rpt. 382. 1885.

A Russian pear from the province of Vilna, which seems to be a near relative of the Bessemianka, but differs in expression of tree. Fruit above medium, of Bergamot type and good in quality.

Sanguine d’Italie. 1. Leroy Dict. Pom. 2:647, fig. 1869.

Imported into France about the beginning of the last century. Fruit medium, turbinate and regular, rather obtuse, grass-green, dotted with gray on the shaded side and with yellow-red on the sun-exposed side; flesh breaking, gritty, coarse, dull yellow, veined with red especially about the core where the yellow almost entirely disappears under the blood-red; juice never abundant, saccharine, sweet, without much perfume; third; Aug. and Sept.

Sanguinole. 1. Downing Fr. Trees Am. 851. 1869. 2. Bunyard Handb. Hardy Fr. 197. 1920.

Sanguine de France. 3. Leroy Dict. Pom. 2:645, fig. 1869.

This old pear is of consequence only on account of the color of its flesh. According to Claude Mollet, 1810, it was imported to France from Switzerland. It was known in Germany in 1500. Fruit below medium or small, variable in form, turbinate-obtuse, or globular, bossed; skin rather thick and rough, green dotted with gray and red, sprinkled with streaks and patches of russet, and sometimes slightly carmined on the face exposed to the sun; flesh transparent, red, semi-fine, semi-breaking, juicy, saccharine, acidulous, more or less musky, agreeable; second, sometimes third, the flesh decomposing rapidly; Aug. and Sept.

Sanguinole de Belgique. 1. Downing Fr. Trees Am. 852. 1869.

Belgische Blutbirne. 2. Dochnahl Führ. Obstkunde 2:67. 1856.

Raised by M. Berckmans, a Belgian nurseryman who came to the United States but also maintained the original establishment, where this seedling was produced in 1851. It is of interest only on account of its rose-tinted flesh. Fruit medium, long-ovate, vivid yellow, blushed and dotted with red, with some brown-russet; flesh yellowish-white, tinted with red, semi-melting, saccharine and highly aromatic; second for the table; Oct. and early Nov.

Sans-Pareille du Nord. 1. Leroy Dict. Pom. 2:648, fig. 1869.

Unvergleichliche. 2. Mathieu Nom. Pom. 291. 1889.

A French variety described first in 1847. Its origin is unknown. Fruit large and sometimes very large, very long, cylindrical and contorted, often slightly constricted in the middle like Calebasse; skin thin, lemon-yellow, sprinkled with large gray dots, some fine patches of fawn, more or less tinted with vivid rose on the face opposed to the sun; flesh very white, semi-breaking and semi-fine; juice never abundant, sweetish, rather saccharine, wanting in perfume, but yet having a slight characteristic flavor; third for dessert, first for compotes; Nov. to Jan.

Sans Peau. 1. Duhamel Trait. Arb. Fr. 2:150, Pl. XIII. 1768. 2. Hogg Fruit Man. 644. 1884.

Skinless. 3. Downing Fr. Trees Am. 856. 1869.

Of ancient and uncertain origin; the first certain French description was written by La Quintinye in 1690. Fruit below medium or small, ovate, more or less long but always regular; skin exceedingly thin, and slightly rough to the touch, yellow-white, sprinkled with dots of darker green and often washed with pale rose on the sun-exposed side on which the dots are gray; flesh yellowish, coarse, melting, watery; juice sufficient, saccharine, acidulous, feebly perfumed; second; Aug.

Santa Anna. 1. Am. Pom. Soc. Rpt. 68. 1895.

Originated in Santa Anna, California. Fruit large, obtuse-pyriform, yellow-russeted; flesh tough, highly perfumed; first; season late.

Santa Claus. 1. Garden 67:17, 35. 1905. 2. Bunyard Handb. Hardy Fr. 197. 1920.

Colonel Brymer, Dorchester, Eng., introduced this pear to the notice of the Royal Horticultural Society in 1905 explaining that the parent tree had come originally from Belgium some thirty years previously. Fruit medium, conical, slightly pyriform, fairly even, slightly rough, dull brown-red, practically covered with russet; stem long, slender; calyx partially open, in an even basin; flesh pale yellowish, melting, deliciously flavored; Dec.

Santa Rosa. 1. Am. Pom. Soc. Rpt. 68. 1895.

Originated in California. Fruit large, pyriform; flesh buttery, vinous; mid-season.

Sapieganka. 1. Mont. Hort. Soc. Rpt. 56, fig. 1881-2. 2. Cal. Com. Hort. Pear Grow. Cal. 7:No. 5, 179. 1914.

Bergamotte Sapieganka. 3. Ia. Hort. Soc. Rpt. 83. 1882.

Originated in northern Poland and introduced into this country in 1879. There is a suspicion that it may be the Bergamotte d’Été renamed after a Polish nobleman. It has been found tender in Manitoba and the Northwest, but perfectly hardy at Ottawa and in Muskoka. Fruit medium, oblate, often somewhat flattened, brownish-yellow, with brownish-red in the sun, with numerous small dots; flesh white, coarse, somewhat firm and juicy; poor quality both for dessert and cooking, third for market; Aug.

Sarah. 1. Mass. Hort. Soc. Rpt. 37. 1867.

Raised by Thaddeus Clapp of Dorchester, Mass. It was exhibited at the Massachusetts Horticultural Society’s rooms in 1867. Fruit medium size, globular-obovate-pyriform, greenish-yellow, partially netted and patched with russet, and thickly sprinkled with brown dots; flesh white, fine, juicy, melting, sweet, rich, aromatic; very good; Oct.

Sarrasin. 1. Duhamel Trait. Arb. Fr. 2:249. 1768. 2. Hogg Fruit Man. 644. 1884.

Duhamel du Monceau was the first writer to mention this pear, the origin of which is unknown. Fruit medium, turbinate, more or less obtuse and elongated, dull yellow, slightly greenish, dotted all over with bright russet, seldom mottled but amply washed with rose on the cheek exposed to the sun; flesh white, semi-fine and semi-breaking; juice abundant, saccharine, acidulous, having a taste of anis; second as a fruit to eat raw, first for compotes; Duhamel terms it the longest keeping of all pears; Mar. to June.

Sary-Birne. 1. Dochnahl Führ. Obstkunde 2:56. 1856.

Published in Germany in 1851. Also known as Sary Armud and the Turkish Musk Summer Pear. Fruit small, ventriculous-conic, often somewhat bossed, greenish-yellow turning yellow, seldom blushed, dotted with fine russet points; flesh very sweet, semi-melting, granular, without any particular aroma; second for table, good for kitchen and market; Aug.

Säuerliche Margarethenbirne. 1. Dochnahl Führ. Obstkunde 2:165. 1856.

Marguerite-Acidule. 2. Mas Pom. Gen. 1:43, fig. 22. 1872.

Obtained by Diel in the neighborhood of Nassau, Ger. Fruit small, usually globular-turbinate and sometimes ovate-pyriform, yellowish light green changing to pale light yellow, often blushed with brownish-red on the side of the sun, on which are numerous dots; flesh granular, white, semi-melting; juice sufficient, moderately sweet, refreshing; third; end of July.

Schellesbirne. 1. Dochnahl Führ. Obstkunde 2:172. 1856. Württemberg, Ger. First published in 1830. Fruit medium, turbinate, rather bossed and unequal-sided; skin testaceous, light green turning to yellow-green, light blood-red marblings, sprinkled with dark, grayish-green, round dots; third for the table; good for perry; beginning of Oct.

Schmalblättrige Schneebirne. 1. Dochnahl Führ. Obstkunde 2:199. 1856.

Germany, 1809. Fruit grows in bunches, small, spherical; skin thick, yellow-green, dotted and speckled with brown; flesh coarse; third; Dec. and Jan.

Schmotzbirne. 1. Löschnig Mostbirnen 136, fig. 1913.

A perry pear known under many names in different parts of Austria. Fruit below medium, globular-ovate, often turbinate, smooth, yellow when ripe, thickly dotted with russet; flesh yellow-white, coarse-grained, very juicy, subacid; Oct.

Schnackenburger Winterbirne. 1. Oberdieck Obst-Sort. 338. 1881.

Published in Germany. Fruit rather large, flattened, globular-yellow washed with brownish-red; flesh breaking; a cooking pear; winter.

Schöberlbirne. 1. Löschnig Mostbirnen 100, fig. 1913.

An Austrian perry pear. Fruit medium, Bergamot-form to short-turbinate, light green turning to greenish-yellow, dotted with russet; flesh very white, rather coarse, very juicy, subacid; mid-Oct. to Dec.

Schöne Müllerin. 1. Dochnahl Führ. Obstkunde 2:173. 1856.

Nassau, Ger., published in 1805. Fruit very small, turbinate, or blunt-conic, grass-green turning to yellow-green, often with dark red blush and having brown dots changing to green, light brown-russet markings; flesh fine-grained, with sweet, cinnamon flavor, breaking and juicy; third for dessert, very good for household; end of Sept. to beginning of Oct. for five to six weeks.

Schönebeck Tafelbirne. 1. Dochnahl Führ. Obstkunde 2:50. 1856.

Germany, on the Rhine, 1816. Fruit small, conic; skin polished, greenish-yellow turning to lemon-yellow, blushed with red, heavily dotted with green; flesh marrowy, acid, vinous; second for the table, good for household and market; beginning of Sept. for two weeks.

Schönerts Omsewitzer Schmalzbirne. 1. Liegel Syst. Anleit. 108. 1825.

Fondante de Schönert. 2. Mas Le Verger 2:223, fig. 110. 1866-73.

According to Diel this pear was raised at the village of Omsewitz, near Dresden, by a farmer named Schönert. Fruit hardly medium, long-conic-pyriform, its greatest diameter being below its center; skin rather thick and firm, pale green changing to very pale yellow, without any blush, sprinkled with small gray-green dots; flesh white, fine, rather firm yet melting, full of saccharine juice, acidulous, refreshing, and delicately perfumed; first for household; Sept.

Schönlin Stuttgarter späte Winterbutterbirne. 1. Dochnahl Führ. Obstkunde 2:133. 1856.

Raised from seed at Württemberg, Ger., and first published in 1825. Fruit large, oblong, slightly bossed, light green turning lemon-yellow, red dots, marked with russet, thick-skinned; flesh white, buttery, melting, juicy, aromatic and excellent in flavor; first for dessert, household and market; Feb. to Apr.

Schuman. 1. Downing Fr. Trees Am. 852. 1869.

A native of Bucks County, Pa. Fruit medium, globular-obovate, pale yellow, tinted with red on the cheek next the sun; flesh coarse, pasty; poor; Sept.

Schwarze Birne. 1. Dochnahl Führ. Obstkunde 2:170. 1856.

Saxony. First published in 1804. Fruit medium, globular-turbinate, grass-green turning yellowish, almost entirely covered with dark russet, often blushed with dirty brown red on the side next the sun; flesh yellowish-white, firm, breaking, aromatic, sweet and vinous; first for household purposes; Jan. to Apr.

Schweizer Wasserbirne. 1. Oberdieck Obst-Sort. 338. 1881. 2. Löschnig Mostbirnen 206, fig. 1913.

Weingifterin. 3. Dochnahl Führ. Obstkunde 2:162. 1856.

Used in Austria and Switzerland for the making of perry. Fruit rather large, very globular, somewhat flattened at both poles; skin fairly rough, green-yellow, tinged with dull washed-out red, numerous dots and flecks of russet over the whole fruit; late Sept. to mid-Oct. for four weeks.

Sdegnata. 1. Leroy Dict. Pom. 2:653, fig. 1869.

Major Espéren, the Belgian pomologist, raised this pear from seed, but at what date appears to be unknown. Fruit long-ovate, irregular and bossed; skin rather rough, greenish-yellow, dotted with russet and changing to meadow-green on the side exposed to the sun, marbled with gray-russet; flesh white, fine or semi-fine, juicy, dense although very melting, rather granular at the core; juice extremely abundant, saccharine, acidulous, with a characteristic flavor, deliciously perfumed; first; Aug.

Seal. 1. Downing Fr. Trees Am. 852. 1869.

Originated in Pennsylvania. Fruit medium or below, globular, pale yellow, lightly shaded with crimson in the sun and thickly sprinkled with green and russet dots; flesh white, coarse, moderately juicy, melting, slightly astringent; good; end of Aug.

Sébastien. 1. Mas Pom. Gen. 7:181, fig. 573. 1881.

Raised by M. Pariset, Ain, Fr., in 1852, and first published in 1867. Fruit medium, cylindrical-ovate, even in its outline; skin rather thin but firm, at first intensely green, sprinkled with brown dots, large and prominent, changing to a brighter green at maturity with russet coloring on the side next the sun; flesh white, slightly tinted with green, especially under the skin, very fine, entirely melting, full of sweet juice, saccharine, with an agreeable perfume; first; Dec.

Sebastopol. 1. Leroy Dict. Pom. 2:655, fig. 1869. 2. Downing Fr. Trees Am. 852. 1869.

M. Minot, Jodoigne, Bel., obtained Sebastopol, which ripened for the first time in 1858. Fruit below medium, ovate-turbinate, symmetrical, green tinted with dull yellow, dotted with brown and mottled with russet; flesh white, rather coarse, semi-melting and watery, having some grit around the core, juice abundant, saccharine, acidulous, rarely much perfumed; second; mid-Aug.

Seckel Seedling No. 1. 1. Iowa Hort. Soc. Rpt. 131. 1915.

Mentioned in a report of the Supervising Committee of the Iowa Horticultural Society as a valuable seedling raised by Charles G. Patten. “The fruit is larger than the old Seckel, of excellent quality, and the tree is vigorous, hardy and free from blight.”

Secrétaire Maréschal. 1. Mathieu Nom. Pom. 281. 1889. 2. Guide Prat. 99. 1895.

Obtained by M. Sannier, Rouen, Fr.; published in 1886. Fruit medium, resembling Beurré Clairgeau; flesh very fine, juicy, perfumed; Nov. and Dec.

Secrétaire Rodin. 1. Mathieu Nom. Pom. 281. 1889. 2. Guide Prat. 99. 1895. Obtained by M. Sannier, Rouen, Fr. It was first published in 1881. Fruit medium to large recalling in appearance the Duchesse d’Angoulême; flesh yellow, vinous, of an agreeable perfume and distinctive flavor; Nov. and Dec.

Seigneur Daras. 1. Guide Prat. 99. 1895.

Tree very fertile, not very vigorous and best cultivated on wild stock. Fruit medium, of the form of the Doyenné; flesh fine, juicy, saccharine, perfumed; Oct.

Seigneur d’Été. 1. Lindley Guide Orch. Gard. 348. 1831.

An old Flemish pear sent to England by M. Stoffels of Mechlin and exhibited by the Horticultural Society of London in 1819. Fruit above medium, obtuse-oval; skin fine orange, with bright scarlet on the sunny side, sprinkled with small brown spots and partially marked with larger ones of the same color; flesh melting, with an extremely small core, and a rich, highly flavored juice; beginning and middle of Sept.

Selleck. 1. Downing Fr. Trees Am. 854. 1869.

The origin of Selleck is unknown. Some thirty years ago the oldest known bearing tree of the variety was standing on the grounds of Columbus Selleck, Sudbury, Vermont, and was then still healthy and very productive. Fruit large, obovate-obtuse-pyriform, surface uneven; skin a fine yellow, with a crimson cheek and thickly sprinkled with russet dots; flesh white, a little coarse, juicy, melting, sweet, aromatic; good to very good; Sept. and Oct.

Semis d’Echasserie. 1. Mas Pom. Gen. 7:188, fig. 580. 1881.

Obtained by M. Pariset, Ain, Fr., from a seed bed made in 1840. It was first published in 1862. Fruit below medium, globular-ovate, symmetrical in contour; skin rather thick and rough to the touch, yellow-green passing to bright yellow at maturity, tinged with earthy-red on fruits well exposed to the sun; flesh a little coarse, semi-breaking, rather full of saccharine juice, slightly gritty about the core, insufficiently perfumed; second; Dec. and Jan.

Semis Léon Leclerc. 1. Mas Pom. Gen. 4:173, fig. 279. 1879.

Sent out by M. Bivort from Belgium about the year 1859. Fruit small or nearly medium on a well-pruned tree, ovate, often ventriculous, symmetrical in its contour; skin thin, smooth, green sprinkled with dots of darker green, changing at maturity to whitish-yellow, rather deeper on the side next the sun, sometimes washed with light red on which the dots are grayish or yellow; flesh white, semi-fine, melting, full of saccharine juice and pleasantly perfumed; good for its season; beginning of Aug.

Sénateur Préfet. 1. Guide Prat. 111. 1876.

Published in France by M. Boisbunel. Tree vigorous and very fertile. Fruit medium or large, oval-pyriform; flesh white, fine, melting, juicy, saccharine, vinous; first; March to May.

Sénateur Vaisse. 1. Pom. France 4:No. 169, Pl. 169. 1867.

M. Lagrange, a nurseryman of Lyons, Fr., grew this pear from seed in 1861. Tree pyramidal, rather vigorous, productive. Fruit rather large, obovate, pale yellow, with a rosy tint on the sunny side; flesh crisp, juicy, very sweet, slightly gritty; good; Sept.

Seneca. 1. Guide Prat. 104. 1895.

A wildling found by James Payne and nurtured by A. C. Clark, both of Tyre, N. Y., and reported as about twelve years old in 1896. Similar to Bartlett but of higher quality, better color, and later season. Fruit large, obovate-pyriform, light yellow, with blushed cheek, green mottling and black dots on shady side; flesh white, vinous, sprightly; very good; Oct. and Nov.

Senfbirne. 1. Dochnahl Führ. Obstkunde 2:183. 1856.

Hanover. First published in 1852. Fruit medium, ventriculous and conic, often somewhat turbinate, unattractive green turning yellowish, often darkly blushed, spotted; flesh rather coarse, fairly juicy, sweet; first for household use; Oct. and Nov. for six weeks.

Seringe. 1. Gard. Chron. 1045. 1866.

M. Nérard, a nurseryman at Lyons, Fr., obtained Seringe, which was published first in 1864. Fruit medium, oval, inclining to obovate, a little depressed at the ends; skin citron or pale yellow, smooth, with some russet specks; flesh white, very melting and sugary; Aug.

Serrurier. 1. Downing Fr. Trees Am. 543. 1857. 2. Leroy Dict. Pom. 2:660. 1869.

Van Mons obtained this variety from seed at Louvain, Bel., about 1825. Fruit large; form rather inconstant, passing from irregular ovate, swelled and much bossed, to ovate more or less globular, and mammillate at the summit; skin thick, olive-yellow, closely dotted with gray, stained with fawn around the calyx and touched with some brown-russet and occasionally vermilioned on the side exposed to the sun; flesh whitish, melting or semi-melting, juicy, vinous and saccharine, possessing a tartish flavor and a particularly pleasant aroma; first; Oct. and Nov.

Seutin. 1. Downing Fr. Trees Am. 854. 1869.

Poire Seutin. 2. Mas Pom. Gen. 5:143, fig. 360. 1880.

According to Bivort the pear Seutin was obtained by M. Bouvier, Jodoigne, Bel. Fruit medium, ovate-pyriform, more or less long, sometimes symmetrical, sometimes rather angular in its contour; skin thick, firm, at first bright green sprinkled with dots of green-gray, changing to lemon-yellow tinged with golden-russet on the side next the sun; flesh whitish, rather fine, gritty at the center, semi-buttery, fairly juicy, sweet, and delicately perfumed; winter.

Sha Lea. 1. Ia. Hort. Soc. Rpt. 303. 1879. 2. Cornell Sta. Bul. 332:485. 1913.

Chinese Sand. 3. Downing Fr. Trees Am. 851. 1869.

A Chinese sand pear imported from China by Wm. R. Prince, Flushing, N. Y. about 1820. Fruit medium, globular-pyriform, dull yellow, covered with a rough, sandy-like russet; flesh firm, moderately juicy; cooks well and acquires a fine flavor; Sept.

Shawmut. 1. Mag. Hort. 25:209, fig. 14. 1859.

Originated with Francis Dana, Roxbury, Mass. Fruit large, obtuse-pyriform, regular; skin fair, nearly smooth, dull yellow at maturity, dotted with large, round, russet specks, most numerous on the sunny side; flesh yellowish, coarse, melting, very juicy, rich, vinous, sprightly, with a pleasant musky perfume; Oct.

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

A seedling raised by S. A. Shurtleff, Brookline, Mass. It fruited first in 1862. Fruit “Skin yellow; flesh fine-grained and sweet, keeps well, and is a good market pear; pyriform.”

Sheppard. 1. Downing Fr. Trees Am. 855. 1869.

Raised by James Sheppard, Dorchester, Mass. Fruit large, obovate-pyriform; skin rough, yellow, sometimes with a brownish-red cheek, slightly sprinkled with russet dots and with some patches of russet; flesh whitish, coarse and granular, buttery, melting, juicy, vinous, perfumed; good to very good; end of Sept. and first of Oct.

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

A seedling raised by S. A. Shurtleff, Brookline, Mass. “Fruited in 1864. Short diam. 3 inches; long diam. 3½ inches; good grain, juicy, rather vinous in flavor; color dark green; ripens soundly. Large bearer, and good market pear. Turbinate.”

Shindel. 1. Am. Pom. Soc. Rpt. 44. 1897.

This pear has been locally grown about Emigsville, Pa., since the early part of the last century, and up to 1897 was reported never to have been affected with blight. Fruit medium, globular-obovate; skin rather smooth, lemon-yellow, with thin golden-russet patches and veining; flesh whitish, rather fine, granular, moderately juicy, mild, sugary, moderately rich; good; Aug. and Sept.

Shobden Court. 1. Hogg Fruit Man. 646. 1884.

Raised by T. A. Knight, President of the Horticultural Society of London. Fruit below medium, oblate, symmetrical in form, deep rich yellow, blushed with red on the side next the sun, sprinkled all over with rough, russety dots; flesh white, coarse-grained, juicy, briskly acid and sweet, not highly flavored; second; Jan. and Feb.

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

A seedling raised by S. A. Shurtleff, Brookline, Mass. “Fruited in 1863. Short diam. 2½ inches; long diam. 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.”

Sieboldii. 1. Guide Prat. 115. 1876. 2. Cornell Sta. Bul. 332:485. 1913.

Japan. Sieboldii is a variety distinct from Madame von Siebold and was described by Messrs. Simon-Louis of Metz, Lorraine, as follows: “Medium to large pyriform with elongated tendency, angled and irregular; ... color slightly red on sunny side, grayish in shade; flesh white, breaking, sweet, perfumed; cannot be eaten raw with pleasure.”

Sievenicher Mostbirne. 1. Löschnig Mostbirnen 208, fig. 1913.

A perry pear grown in Austria and Germany. Fruit medium to fairly large, globular, short, diminishing somewhat acutely to the stalk; yellow-green, blushed with brown; flesh coarse, subacid and dry; end of Sept. and beginning of Oct.

Sikaya. 1. Cornell Sta. Bul. 332:485. 1913.

An Oriental variety. Fruit medium to small, oblate, symmetrical, buff, russeted; skin tough, almost covered with large russet dots; flesh yellowish-white, coarse, poor, insipid, subacid, melting, gritty; late.

Simon Bouvier. 1. Leroy Dict. Pom. 2:666, fig. 1869. 2. Hogg Fruit Man. 646. 1884.

Souvenir de Simon Bouvier. 3. Guide Prat. 108, 305. 1876.

Raised by Simon Bouvier, Jodoigne, Bel. Fruit medium, symmetrical, ovate, always swelled toward the base, green shaded with dull yellow, dotted and stained with russet; flesh whitish, fine, juicy and melting, almost free from granulations; juice extremely abundant and saccharine, very acidulous, highly perfumed, having an after taste of musky-anis which adds to its delicacy; first; Sept.

Sinai’sche Buschelbirne. 1. Dochnahl Führ. Obstkunde 2:198. 1856.

Mount Sinai, Persia, 1815. Fruit very small, globular, flattened, greenish, blushed, very finely dotted; flesh hard, coarse-grained, juiceless, sour, but sweet when ripe; third; winter.

Sinclair. 1. Dochnahl Führ. Obstkunde 2:74. 1856. 2. Hogg Fruit Man. 646. 1884.

Raised by Van Mons. Fruit large and handsome, long-turbinate, very wide at the base and tapering abruptly by deep concave curves to a narrow point near the stalk, even and symmetrical in shape, smooth, fine, clear lemon-yellow, with a faint blush of red next the sun; flesh fine-grained, buttery, melting, very juicy and sweet, with a rich, vinous flavor and a slight musky perfume; very good for dessert and also for household and market purposes; Sept. and Oct.

Sirningers Mostbirne. 1. Löschnig Mostbirnen 210, fig. 1913.

An Austrian perry pear. Fruit medium to large, long-conic; skin firm, green turning yellowish-russet; flesh greenish-white, very firm, rather acid flavor; Oct.

Slavonische Wasserbirne. 1. Dochnahl Führ. Obstkunde 2:183. 1856.

Originated at Siebenbürgen, Ger. First published in 1851. Fruit below medium, ventriculous-conic, green turning greenish-yellow, with light brown wash on the sunny side; flesh coarse, saccharine, firm, very juicy and sweet; third for the table, first for household use; beginning of Sept.

Slutsk. 1. Ragan Nom. Pear, B. P. I. Bul. 126:231. 1908.

Originated in Minsk, Russia, and received in this country about 1890. Fruit large, symmetrical, roundish-obtuse-pyriform, yellow, largely overspread with bright red and thickly sprinkled with brown dots; stem long, slender, in a deep cavity; calyx open; flesh moderately juicy, somewhat astringent, not sugary; good; Oct.

Smet Fils Unique. 1. Guide Prat. 106. 1876.

Fruit large, Doyenné in form; flesh fine, melting, juicy; first; end of autumn.

Smith. 1. Cornell Sta. Bul. 332:485, fig. 1913.

An oriental variety or hybrid, very similar to Le Conte but blooms later. Fruit medium to large, oval, truncate at basin end; skin yellowish-green, smooth, with patches of russet; flesh white, firm, insipid, dry, mealy; poor; Oct.

Smith Beauty. 1. Cornell Sta. Bul. 332:485. 1913.

An oriental hybrid, similar to Le Conte, with no blush, shorter than Dewey. Variety name has been listed as Smith’s Winter Beauty.

Smith Duchess. 1. Ia. Hort. Soc. Rpt. 101. 1883.

An American hybrid of the Chinese Sand Pear.

Snow. 1. Ia. Hort. Soc. Rpt. 149. 1873.

Originated with Suel Foster, Muscatine, Ia. Reported in 1873 as “better than Vicar except for size and keeping. Its flesh is very white; valuable for cooking.”

Sœur Grégoire. 1. Leroy Dict. Pom. 2:667, fig. 1869.

Xavier Grégoire, the well-known Belgian seedsman, Jodoigne, Brabant, obtained this variety. It bore its first fruit in 1858. Fruit large, in form variable from irregular long gourd-shaped to long-cylindrical, usually rather bossed; skin thick and rough, yellow-ochre, dotted and stained with gray-russet and shaded with dark red on the cheek next the sun; flesh yellowish, semi-fine, melting, granular at the core; juice rarely abundant but very aromatic, saccharine and with a delicate flavor; first when sufficiently juicy, otherwise second; Nov. and Dec.

Soldat Bouvier. 1. Mas Pom. Gen. 4:37, fig. 211. 1879.

Raised by Xavier Grégoire, Jodoigne, Bel. Fruit nearly medium, globular-conic, regular in outline; skin rather firm, at first a dark green, sprinkled with dots of a darker shade, brightening to yellowish at maturity and extensively colored with blood-red on the cheek next the sun; flesh whitish, rather fine, buttery, melting; juice sufficient, saccharine and delicately perfumed; good to first; Sept.

Soldat Laboureur. 1. Ann. Pom. Belge 3:31, fig. 1855. 2. Bunyard Handb. Hardy Fr. 198. 1920.

Soldat Laboureur was obtained from a seed bed made about 1820 by Major Espéren, Mechlin, Bel. Fruit medium to large, ovate-pyriform or turbinate, bossed; skin smooth, rather thick, bright green passing to golden-yellow when perfectly ripe, dotted and shaded with fawn; flesh yellowish-white, semi-fine, melting; juice abundant, saccharine, perfumed, and, on land suiting it, very vinous; very good, highest quality; Oct. and Nov.

Sommer-Russelet. 1. Dochnahl Führ. Obstkunde 2:46. 1856.

Thuringia, 1807. Fruit medium, pyriform, light yellow, blushed all over; flesh breaking, juicy, with a flavor of cinnamon; second for table, first for household and market; beginning of Aug.

Sommer-Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:53. 1856.

Thuringia, Ger. Published in 1798. Fruit medium, long-pyriform, obtuse, yellowish-green turning a lighter tint at maturity, with dark blush on the side of the sun and yellow dots which turn green; flesh yellowish-white, breaking, saccharine; second for dessert and good for household and market purposes; Aug.

Sommeralantbirne. 1. Dochnahl Führ. Obstkunde 2:14. 1856.

Poire d’Aunée d’Été. 2. Mas Pom. Gen. 5:77, fig. 327. 1880.

Upper Hesse, Prussia; first published in 1802. Fruit medium, long-conic; skin fine, light green turning yellowish, with dark red blush and very fine dots; wanting in juice, buttery, mild and tender, aromatic; first for table, household and market; Aug. and Sept.

Sommerkönigin. 1. Dochnahl Führ. Obstkunde 2:109. 1856.

Nassau, Ger.; published in 1804. Fruit above medium, obtuse-conic, inclined to one side at the top, yellowish-green turning to light yellow, with a pale blush, greenish dots and flecked with russet; flesh white, juicy, buttery, melting and full of flavor; Sept.

Sommerwachsbirne. 1. Dochnahl Führ. Obstkunde 2:50. 1856.

Nassau, Ger.; published in 1805. Fruit medium, pyriform, symmetrical; skin smooth, straw-white turning to a waxy light yellow, with often a faint blush, light green dots turning red, without scent; flesh semi-melting, very juicy and saccharine; third for table, good for household purposes; first of Sept.

Sophie de l’Ukraine. 1. Hogg Fruit Man. 647. 1884.

Fruits rather large, obovate, even and regular, in shape rather resembling White Doyenné; pale yellow, covered with minute dots on the shaded side and with a tinge of warm orange on the side opposed to the sun; flesh neither melting nor juicy, only sweet; an inferior pear; soon becomes soft; Nov.

Sotschnaja. 1. Ia. Hort. Soc. Rpt. 61. 1880.

A northern European variety reported by J. L. Budd as imported by him and on trial at the Iowa State College. Shows marked traces of the Chinese forms of the pear in shape, serration, thickness and size of leaf. The wood is gritty and thorn-like and unites very imperfectly with the apple.

Soueraigne. 1. Parkinson Par. Ter. 592. 1629.

“The Soueraigne peare, that which I have seene and taste, and so termed unto me, was a small brownish yellow peare, but of a most dainty taste; but some doe take a kind of Bon Chretien, called the Elizabeth peare, to be the Soueraigne; how truly let others judge.”

Soutmann. 1. Dochnahl Führ. Obstkunde 2:130. 1856.

Holland, 1821. Fruit medium, globular-oblong, light green turning to yellowish-green, without any blush, small brown dots; flesh white, buttery, melting, juicy, and with a sweet aromatic flavor of cinnamon; very good dessert fruit; Dec.

Souvenir de l’Abbé Lefebvre. 1. Guide Prat. 100. 1895.

Obtained by M. Sannier, Rouen, Fr. Tree of moderate vigor, fertile and adapts itself to all forms of growth. Fruit medium in size; flesh very fine, perfumed and excellent; Nov. and Dec.

Souvenir de du Breuil Père. 1. Pom. France 4:No. 159, Pl. 159. 1867.

Poire du Breuil Père. 2. Rev. Hort. 202. 1889.

Obtained from a bed of seeds of Louise Bonne de Jersey made by A. du Breuil, Rouen, Fr., in 1840. Fruit medium or rather large, sub-spherical, more often inclined by the oblique truncation of its wide top; skin very fine, yellow at maturity, much mottled and dotted with bright russet all over, the russet becoming purple on the side next the sun; flesh white, melting, very juicy, saccharine, pleasantly perfumed and sprightly; excellent; Nov. to Jan.

Souvenir Deschamps. 1. Rev. Hort. 182. 1891. 2. Gard. Chron. 3rd Ser. 9:57. 1891.

Described in 1891 as a newly introduced seedling raised in the State School of Horticulture, Ghent, Bel. Fruit large, elongated, like Calebasse in form, sometimes spindle-form and straight, slightly constricted about the middle, greenish-yellow, marked with brown spots; flesh yellowish, delicate, melting, juicy, good; Sept. and Oct.

Souvenir Désiré Gilain. 1. Guide Prat. 108. 1876.

Stated in a Bulletin of the Society Van Mons to have been a gain of M. Grégoire, Jodoigne, Bel. Fruit medium, ovate-pyriform, symmetrical in outline, having its greatest diameter well below the centre; skin rather firm, pale green, sown with dots of darker green, turning pale yellow when ripe, rather golden on the side next the sun and touched with a tinge of red; flesh white, fine, breaking, juicy, saccharine, vinous, with a flavor difficult to describe; Aug.

Souvenir d’Espéren de Berckmans. 1. Mas Pom. Gen. 3:151, fig. 172. 1878.

Obtained by M. Berckmans at his establishment in this country and should not be confounded with the Souvenir d’Espéren raised by M. Bivort. Fruit medium or rather large, conic-pyriform, often a little irregular in contour; skin fine, thin, water-green, sprinkled with large brown dots, both numerous and prominent and patches of russet, changing to lemon-yellow at maturity, the russet becoming golden; flesh white, a little tinted with yellow, rather fine, buttery, melting; juice sufficient in amount and highly saccharine and perfumed; good; Oct.

Souvenir Favre. 1. Ann. Pom. Belge 8:65, fig. 1860. 2. Downing Fr. Trees Am. 2nd App. 134. 1872.

Originated by M. Favre, Chalons, Fr., from seed of Glou Morceau planted in 1850. Fruit medium to below, conic-pyriform, pale yellow, dotted with many brown and green dots; stem short, rather stout, in a slight cavity; calyx open; basin small, uneven, slightly russeted; flesh whitish, slightly coarse, half-melting, juicy, sweet, aromatic; good to very good; Oct.

Souvenir de Gaëte. 1. Leroy Dict. Pom. 2:671, fig. 1869.

M. Ruillé de Beauchamp obtained the Souvenir de Gaëte from seed of the Beurré de l’Assomption. It received the recommendation of the pomological committee of the Horticultural Society of Paris. Fruit above medium and sometimes large, irregular-turbinate or ovate, mammillate at the top and ventriculated at the middle, bright yellow, finely dotted and streaked with fawn and extensively washed with tender rose on the cheek opposed to the sun; flesh white, very fine, melting and free from granulations; juice very abundant, saccharine, refreshing and vinous with a characteristic perfume and flavor; first; Oct.

Souvenir de Julia. 1. Guide Prat. 60. 1895.

Sent out by M. Daras de Naghin of Antwerp, Bel. Tree vigorous and fertile. Fruit medium, globular, whitish-yellow, blushed with rose; flesh fine, semi-melting, saccharine, juicy; first; Oct. and Nov.

Souvenir de Leroux-Durand. 1. Mathieu Nom. Pom. 285. 1889. 2. Guide Prat. 100. 1895.

Published in Germany in 1879. Tree vigorous and fertile. Fruit large or very large, oblong, bright yellow, stained with golden-russet; flesh very melting, vinous, highly saccharine and very agreeably perfumed; first; Oct.

Souvenir de Lydie. 1. Guide Prat. 58. 1895.

A Belgian variety disseminated by Daras de Naghin of Antwerp. Fruit rather large, Doyenné in form, greenish-yellow; flesh semi-fine, melting, highly saccharine; first; Oct.

Souvenir de Madame Charles. 1. Mathieu Nom. Pom. 285. 1889. 2. Guide Prat. 100. 1895.

Raised by M. Sannier, Rouen, Fr., from seed of Serrurier. Tree vigorous, fertile and suitable for all forms of cultivation. Fruit medium to large, having the form of the Passe Colmar, gray; flesh very fine, melting, saccharine and perfumed; Dec. and Jan.

Souvenir de la Reine des Belges. 1. Leroy Dict. Pom. 2:673, fig. 1869. 2. Downing Fr. Trees Am. 857. 1869.

Xavier Grégoire, Jodoigne, Bel., obtained this pear in 1855. Fruit above medium, turbinate, rather obtuse, ventriculous and symmetrical in its lower part and much contorted and bossed in its upper, pale yellow, dotted with gray, mottled with russet, especially over the side exposed to the sun; flesh yellowish, rather coarse, melting, juicy, gritty at the core; juice abundant, saccharine, slightly acidulous, with a delicate flavor and aroma; first and often second when the fruit is devoid of perfume; Oct.

Souvenir de Renault Père. 1. Rev. Hort. 397, fig. 126. 1893.

M. Renault, Bulgnéville, Vosges, Fr., observed that the lower branches of an Easter Beurré produced foliage variegated with white while the remainder were of a beautiful green. Grafts from the variegated branches in due course perpetuated the variegation and produced a fruit similar to that of Easter Beurré but with the skin striped longitudinally from pole to pole, the variegation being more or less distinct according to the season and the vigor of the tree. Fruit large, obovate; skin hard to the touch, green turning to a golden yellow at maturity, variegated; flesh very white, fine, rather melting, fairly juicy, highly saccharine, rather gritty around the center; a good dessert pear; Jan. to Mar.

Souvenir de Sannier père. 1. Guide Prat. 100. 1895.

Obtained by M. Sannier, Rouen, Fr. Tree moderately vigorous. Fruit medium, dark yellow, tinted with rose; first; Oct.

Souvenir de Simon Bouvier. 1. Leroy Dict. Pom. 2:674, fig. 1869.

Obtained by Xavier Grégoire, Jodoigne, Bel., and first reported in 1846. Fruit below medium, turbinate, even in outline, rather swelled in all the lower part and somewhat obtuse at the summit; color pale yellow, dotted with gray and green, stained with brown-fawn and vermilioned on the cheek opposed to the sun; flesh white, juicy, semi-fine and semi-melting; juice very abundant, vinous, saccharine and strongly musky; second; Oct.

Souvenir du Vénérable de la Salle. 1. Rev. Hort. 236. 1886.

Said to have been originated by M. Sannier, Rouen, Fr. Tree of good vigor, medium productive. Fruit medium, resembling Bon-Chrétien d’Hiver in form; flesh fine, melting, sweet; of first quality; Oct. and Nov.

Souveraine de Printemps. 1. Downing Fr. Trees Am. 544. 1857.

Of foreign origin. Fruit medium, oblate, obscurely pyriform, angular, yellow, sprinkled with russet; flesh white, melting, coarse, granular, juicy, somewhat astringent, with a brisk vinous flavor; Mar.

Spae. 1. Leroy Dict. Pom. 2:676, fig. 1869.

Obtained by M. Spae, Ghent, Bel., and was propagated in 1861. Fruit above medium, long-turbinate, obtuse, rather contorted at the base and always having one side larger than the other, dull yellow, shaded with bright green, dotted, with more or less brown-russet on the cheek next the sun; flesh semi-fine or semi-breaking, white, juicy, sweet, saccharine, rather deficient in perfume but delicate; second; Oct.

Späte Rotbirne. 1. Löschnig Mostbirnen 54, fig. 1913.

An Austrian perry pear. Fruit medium to large, pyriform, dull green changing to greenish-yellow with widely spread dark blush, thickly speckled with whitish dots; flesh white, fine, aromatic; Nov. and Dec.

Späte Sommerbirne ohne Schale. 1. Dochnahl Führ. Obstkunde 2:38. 1856.

Holland, 1806. Fruit very small, conic but variable, even sides; skin tender, greenish-yellow turning lemon-yellow, densely sprinkled with dark green dots; flesh very juicy, coarse, melting; second for dessert, first for household; mid-Aug.

Späte Todemannsbirne. 1. Dochnahl Führ. Obstkunde 2:146. 1856.

Nassau, Ger., 1806. Fruit large, shallow-bossed, sides unequal, pyriform, light green turning to light lemon-yellow, often blushed, dotted, often speckled with russet and russeted on the side next the sun; flesh breaking, wanting in juice; third for dessert, very good for household; Dec. and Jan.

Späte Wasserbirne. 1. Dochnahl Führ. Obstkunde 2:194. 1856.

Württemberg, Ger., 1830. Fruit medium, turbinate, rather obtuse, light green turning dirty pale yellow, dull red blush, large gray dots; flesh firm, very juicy, tasteless; good for household purposes and perry; Sept.

Spätes Graumänchen. 1. Oberdieck Obst-Sort. 291. 1881.

Bohemia. Fruit small, obtuse-pyriform, green changing at maturity to yellowish-green, very much russeted; flesh fine-grained, semi-melting, aromatic, cinnamon savor, sugary; good table fruit; Oct. to Jan.

Speckbirne. 1. Löschnig Mostbirnen 138, fig. 1913.

An Austrian perry pear. Fruit large, turbinate; skin smooth, light leaf-green turning to dull greenish-yellow at maturity, dotted with russet; flesh yellowish-white, very juicy, subacid, rather coarse-grained; Oct. to Dec.

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

A seedling raised and fruited in 1863 by Dr. S. A. Shurtleff, Brookline, Mass. Fruit, “Short diam. 2¼ inches, long diam. 3 inches; color green; flesh melting, juicy, with rich flavor; ripens soundly Sept. 1; quality fine; obovate.”

Spillingsbirne. 1. Dochnahl Führ. Obstkunde 2:150. 1856.

Germany, 1806. Fruit small, globular-turbinate, even in contour, pale green changing to light lemon-yellow, more golden on the side of the sun, with light green dots; flesh snow-white, breaking and coarse-grained, vinous, acidulous and saccharine; second for dessert, first for household; Aug.

Spindelförmige Honigbirne. 1. Dochnahl Führ. Obstkunde 2:143. 1856.

Grown in the middle Rhine country, Germany. Fruit medium, long-conic, regular, greenish-yellow, entirely covered with cinnamon-russet; flesh breaking and coarse, often semi-melting, saccharine and musky; very good for household use; Sept.

Spindelförmige Rehbirne. 1. Dochnahl Führ. Obstkunde 2:132. 1856.

Westphalia, 1828. Fruit large, oblong, shallow-bossed; skin rough, light cinnamon-russet all over, dotted with whitish-gray; flesh granular, aromatic, with sweet wine flavor; first for table and household use; Sept. and Oct.

Spinka. 1. Mas Pom. Gen. 6:89, fig. 429. 1880.

Origin uncertain, though Oberdieck thought it came originally from Bohemia. Fruit nearly medium, ovate, more or less shortened; skin thick and very firm, pale water-green, taking a white tint long before maturity, sprinkled with brown dots, changing to pale yellow and the side next the sun more or less warmly golden; flesh yellow-tinted, fine, semi-buttery; juice sufficient, saccharine and agreeably perfumed; fairly good; Sept.

Spreeuw. 1. Leroy Dict. Pom. 2:676. 1869. A rather worthless pear raised by Van Mons at Brussels which gave its first fruit in 1815. Fruit small, globular-ovate, green turning yellow, dotted with yellowish-red and blushed; flesh greenish-white, rather gritty, saccharine; in Germany is reckoned as second for dessert and first for household purposes; in France it appears to possess little merit; Oct. and Nov.

Star of Bethlehem. 1. Horticulturist 24:334, fig. 1869.

Originated at Bethlehem, Pa., and described in 1869 as a new variety. Tree resembles a persimmon tree with a low and spreading habit; branches never upright, very enduring and able to bear heavy weights; very productive and regular in bearing. Fruit very large, similar in form to the Beurré d’Anjou, obovate-pyriform-obtuse, regular; skin smooth, deep yellow, slightly russeted, with a handsome red cheek on the side exposed to the sun; flesh yellowish-white, somewhat coarse, buttery, melting, fine, sweet, rich and excellent flavor; highly spoken of at the time; Sept.

Steinbirne. 1. Löschnig Mostbirnen 56, fig. 1913.

A perry pear found in Austria and Switzerland. Fruit medium, globular-pyriform, greenish changing to yellowish-green when ripe, on the sun-exposed side washed with dull red, speckled with russet spots; flesh granular, firm; good for transportation; Nov. and Dec.

Steinmitz Catharine. 1. Downing Fr. Trees Am. 858. 1869.

Originated in Pennsylvania. Fruit small to medium, oblong-pyriform, greenish, with a tinge of brown in the sun; flesh white, moderately juicy, semi-melting, vinous; good; Sept.

Stevens Genesee. 1. Cole Am. Fr. Bk. 157. 1849.

Originated on the farm of M. F. Stevens, Lima, N. Y. Fruit large, globular-obovate, yellow; flesh white, tender, rather buttery, of a rich, excellent, aromatic flavor; good to very good; Sept. and Oct. but in some districts as early as Aug.

Sterling. 1. Mag. Hort. 13:443, 444, fig. 36. 1847.

Raised by a Mr. Sterling in the neighborhood of Buffalo, N. Y., from seed brought from Connecticut about 1828. Fruit medium, almost spherical, slightly oval, yellow, with occasionally a few small patches of russet and on the sun-exposed cheek a mottled crimson blush; flesh rather coarse, juicy, melting, with a saccharine, brisk flavor; very good; Sept.

Stone. 1. Mag. Hort. 9:24, fig. 1843.

Grew in the garden of a Mr. Stone, Cincinnati, O., and named in his honor. Fruit large, broad-pyriform, sides uneven, globular toward lower end and gradually diminishing toward the stem; bright yellow at maturity with a bright red cheek next the sun, beautifully intermixed with yellow streaks and specks; flesh white, somewhat buttery, rather melting, slightly astringent; Aug.

Stout. 1. U. S. D. A. Pom. Rpt. 39. 1895.

Originated at Monrovia, Ind., about 1840. Fruit large, obtuse-pyriform, green changing to yellow; flesh buttery, melting, juicy, subacid; very good; mid-season.

Strassburger Sommerbergamotte. 1. Dochnahl Führ. Obstkunde 2:40. 1856.

Thuringia, 1766. Fruit medium, turbinate, medium ventriculous, greenish-yellow turning yellowish-white at maturity, with rather grayish spots; flesh semi-melting, very white, sweet, acid, aromatic; first for household use and market; Aug.

Stribling. 1. S. C. Sta. Rpt. 16. 1914.

A seedling believed to be of French origin brought to notice in 1912 by J. C. Stribling, Pendleton, S. C. Considered likely to prove one of the most valuable pears for the South because blight resistant. Fruit large, cordate, sides unequal, base rounded, apex flattened, light yellow, almost entirely covered with light russet; skin smooth, thin, tough, sprinkled with numerous light russet dots, indistinct, large at base, smaller and more numerous at apex; flesh coarse-grained, very juicy, slightly subacid, peculiar pineapple flavor with after nutty effect, rich, distinctive aroma; fair quality; Oct. and Nov.

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

Supposed to have originated on the shores of Lake Constance between Germany and Switzerland. It was first published in 1805. Fruit small, oval, green changing to light yellow, almost covered with cinnamon-russet; flesh yellowish, dry, becoming mealy, without much flavor; good for kitchen use; Aug.

Sturges.

Originated with Mrs. Mary S. Sturges, Baker, Ore., about 1905. Fruit medium to large, obtuse-obovate-pyriform; stem short, thick, set in a very shallow, narrow, russeted cavity; calyx small, partly open, set in a shallow but broad basin; color dull green, considerably mottled with patches and flecks of russet; dots small, conspicuous; flesh yellowish, slightly granular, tender, juicy, good; Sept.

Styer. 1. Horticulturist 8:31, 32, fig. 1853.

Originated about 1837 with Charles Styer, White Plain township, Montgomery County, Pa. Fruit medium, globular, green changing to yellow, with many russet dots and markings; flesh yellowish-white, somewhat gritty at the core, buttery, melting; exceedingly rich and perfumed; good; Sept.

Styrian. 1. Jour. Hort. 5:267, fig. 1863.

Beurré Keele Hall. 2. Guide Prat. 87. 1895.

Received in England by the Horticultural Society from M. Bosc of Paris about 1824. Fruit large, long-obovate or pyriform, fairly even and regular in outline; skin even and shining, of a clear lemon-yellow, with a bright vermilion cheek next the sun, appearing as if varnished; flesh yellowish, very fine-grained, tender, buttery, melting and extremely juicy, sweet, brisk and having a fine flavor of vanilla; a first-rate and delicious dessert fruit; Oct.

Sucré-Vert. 1. Duhamel Trait. Arb. Fr. 2:189. Pl. XXXIV. 1768. 2. Leroy Dict. Pom. 2:677, fig. 1869. 3. Hogg Fruit Man. 649. 1884.

Said to have come from Barmont, a chateau situated on the border of Burgundy. It was well known in Paris in 1670. Fruit medium or below, globular-turbinate; skin shining, intense green, dotted with numerous gray and green dots, a little whitened on the shaded side, yellowish when ripe; flesh yellowish-white, buttery, melting, semi-fine, some grit about the center; juice plentiful, sugary, slightly perfumed; excellent but variable; Oct.

Sucrée de Hoyerswerda. 1. Downing Fr. Trees Am. 582. 1857.

Sucré-Vert d’Hoyerswerda. 2. Leroy Dict. Pom. 2:679, fig. 1869.

According to Diel this variety was a new pear in the first years of the last century found in the village of Hoyerswerda, Saxony. Fruit always below medium, turbinate-obtuse or globular-ovate, rather irregular; skin a little thick, bright yellow shaded with dull yellow, sprinkled all over with gray-russet dots on the shaded side and greenish-brown dots on the sun-exposed side on which it is also much encrimsoned; flesh greenish-white, semi-fine, breaking, watery, granular around the pips; juice sufficient, highly saccharine, acidulous, with an agreeable musky perfume; second; Aug.

Sucrée de Montluçon. 1. Guide Prat. 48, 294. 1895. 2. Bunyard Handb. Hardy Fr. 198. 1920.

Found in a hedge at Montluçon, Fr., about 1812, by M. Rochet. Fruit medium, oval-conic, uneven, lemon-yellow; stem medium long, rather short and woody; calyx large, closed, in a narrow, shallow basin; flesh palest yellow, transparent, extremely juicy, well flavored, very delicious; Oct.

Sucrée Blanche. 1. Mas Pom. Gen. 1:191, fig. 96. 1872.

Obtained by M. Boisbunel, a nurseryman at Rouen, Fr. It was first published in 1856. Fruit rather large, long-pyriform or sometimes somewhat gourd-shaped; skin rather thick and firm, at first very bright green covered with a light white bloom on which are very small and faint dots, brightening still more at maturity but even in coloring all over the fruit; flesh white, semi-fine, melting; juice sufficient, saccharine, pleasant; good but not rich enough to be first class; Aug. or a little earlier.

Sucrée du Comice. 1. Leroy Dict. Pom. 2:680, fig. 1869. 2. Downing Fr. Trees Am. 861. 1869.

Raised by the old Horticultural Society of Angers, Fr., and first fruited in 1855. Fruit above medium, more or less obtuse, turbinate, irregular, much swelled in its lower half; color golden yellow, entirely sprinkled with reddish dots and generally rayed with fawn around the calyx; flesh white, semi-fine and semi-melting, watery, very granular around the core; second; Sept. and Oct.

Sucrée Van Mons. 1. Leroy Dict. Pom. 2:683, fig. 1869.

Brüssler Zuckerbirne. 2. Liegel Syst. Anleit. 114. 1825.

A seedling raised by Van Mons. Fruit medium to large, ovate, irregular, sometimes nearly spherical; skin thick, very bright green, mottled with pale yellow, sprinkled with numerous large, grayish spots, turning a fine lemon-yellow at maturity and rather golden on the side next the sun; flesh white, semi-fine, semi-buttery and melting, saccharine, vinous, slightly perfumed; quality variable, due perhaps to differences of soil and climate; second to third; Oct. and Nov.

Sucrée de Zurich. 1. Leroy Dict. Pom. 2:684, fig. 1869.

Züricher Zuckerbirne. 2. Mathieu Nom. Pom. 303. 1889.

Of doubtful origin but we may fairly assume it was Switzerland and probably Zurich. Fruit small, turbinate, slightly obtuse or ovate and even in contour, bright greenish-yellow, dotted uniformly with gray-russet; flesh whitish, fine, melting, juicy, very saccharine, acidulous, with a slight and agreeable scent of cinnamon; second; Sept.

Suet Lea. 1. Cornell Sta. Bul. 332:486. 1913.

An oriental hybrid. Fruit medium to small, apple-shaped to oblong, regular in contour; light yellow, with large, rough, russet dots; flesh greenish-white, deficient in juice, hard and gritty, breaking; poor; late.

Suffolk Thorn. 1. Gard. Chron. 816. 1841. 2. Hogg Fruit Man. 649. 1884.

Wilding aus Suffolk. 3. Mathieu Nom. Pom. 298. 1889.

Raised by Andrew Arcedeckene, Clavering Hall, Suffolk, Eng., from seed of Gansel Bergamot. Fruited first about 1841. Fruit medium, globular-turbinate, pale lemon-yellow, covered with numerous small dots and irregular patches of pale ashy-gray russet which are most numerous on the side next the sun; flesh yellowish-white, exceedingly melting, buttery and juicy, with a rich, sugary juice, exactly similar in flavor to Gansel Bergamot; first; Oct.

Sugar Top. 1. Mag. Hort. 3:49. 1837.

Said to be a native fruit and is called also July or Harvest Pear. Fruit globular, top-shaped, skin smooth, yellow; flesh juicy, breaking, sweet, with but little flavor; July.

Sülibirne. 1. Mathieu Nom. Pom. 288. 1889. 2. Löschnig Mostbirnen 172, fig. 1913.

A perry pear found in Austria and Germany. Fruit small, globular-pyriform, greenish-yellow, flecked and dotted with russet all over the fruit, frequently somewhat tinted with a brownish blush; flesh yellowish-white, coarse-grained, very acid; Oct.

Sullivan. 1. Mag. Hort. 8:57. 1842.

A seedling sent to this country by Van Mons and named by Manning. Fruit medium, pyriform, smooth green skin, with russet specks; flesh greenish-white, fine-grained, tender, very juicy, pleasant but not highly flavored; second; Sept.

Summer Beurré d’Arenberg. 1. Jour. Hort. 13:315. 1867. 2. Bunyard Handb. Hardy Fr. 199. 1920.

Raised by Rivers of Sawbridgeworth, Eng., about 1860 and produced its first fruit in 1863. Fruit rather small, turbinate, even and smooth in outline; skin clear and very thin; flesh very fine throughout, scarcely any core, no trace of grit, melting, yellowish, buttery, tender, very juicy, with a sweet, rich and distinctive flavor; excellent; Sept.

Summer Hasting. 1. Parkinson Par. Ter. 593. 1629.

“The Summer Hasting is a little greene peare, of an indifferent good rellish.”

Summer Popperin. 1. Parkinson Par. Ter. 592. 1629.

“Both of them are very good dry firme peares somewhat spotted, and brownish on the outside.”

Summer Portugal. 1. Hogg Fruit Man. 651. 1884.

Fruit quite small, pyriform, bright grass-green, with a brownish blush on the side next the sun and dotted all over with dark green dots, at maturity becoming clear yellow, with a red cheek; flesh yellowish, tender, breaking, very juicy, sweet and pleasantly flavored; Aug.

Summer Saint Germain. 1. Downing Fr. Trees Am. 347. 1845.

Saint Germain d’Été. 2. Leroy Dict. Pom. 2:622, fig. 1869.

Of French origin. Imported to France from Belgium or Holland by Louis Noisette previous to 1830. It is better known in this country and in England as the Summer Saint Germain. Fruit below medium, obovate-pyriform, generally irregular, bright greenish-yellow, dotted with russet on the shaded side and extensively washed with vivid rose on the other cheek where it is sprinkled with gray points; flesh white, fine, soft, semi-melting, slightly gritty at the center; juice sufficient, saccharine, often rather astringent but always full of flavor; second and sometimes third; Sept. and Oct.

Summer Virgalieu. 1. Downing Fr. Trees Am. 864. 1869.

Virgalieu d’été. 2. Mas Pom. Gen. 1:5, fig. 3. 1872.

Origin unknown. Tree moderately vigorous, productive. Fruit roundish, pyriform, yellow, slightly netted and patched with russet, thickly sprinkled with russet dots; stem rather long, set in a small cavity; calyx open; segments recurved; basin shallow, uneven; flesh yellowish, juicy, melting, slightly vinous; good; Aug.

Superfondanta. 1. Kenrick Am. Orch. 153. 1841.

Received by Simon-Louis Bros., Metz, Lorraine, from Italy. Fruit medium, obovate, smooth, pale yellow, marked with a few dots and sometimes marked with russet; flesh white, buttery, melting, very good; Oct.

Suprême Coloma. 1. Mas Le Verger 3:Pt. 2, 49, fig. 121. 1866-73.

Kopertscher. 2. Downing Fr. Trees Am. 796. 1869.

Count Coloma, Mechlin, Bel., made seed beds in 1786. From these beds came the Suprême Coloma, a fruit of exquisite flavor. Fruit above medium, ovate, shortened, obtuse; skin delicate, olive-yellow, always mottled with greenish-russet and thickly covered with brown dots; flesh whitish, fine, melting, nearly free from grit, very full of saccharine juice, acidulous, with a special perfume of much delicacy; first; Oct.

Surpasse Crassane. 1. Leroy Dict. Pom. 2:687, fig. 1869. 2. Hogg Fruit Man. 652. 1884.

A seedling of Van Mons obtained about 1820 in his nursery at Louvain, Bel. Fruit medium, globular or globular-turbinate, flattened at the base, mammillate at the summit; skin dark olive-yellow, much covered with russet and tinted with dark red on the cheek touched by the sun; flesh whitish, fine, melting, juicy, granular around the center; juice abundant, very saccharine, highly perfumed, with an agreeable tartish taste; first; Oct. to Dec.

Surpasse Meuris. 1. Leroy Dict. Pom. 2:688, fig. 1869. 2. Hogg Fruit Man. 653. 1884.

The Surpasse Meuris was gained by Van Mons at Brussels before 1818. Fruit large, pyriform or turbinate-obtuse, always ventriculated toward the base and generally rather bossed; skin rough, olive-yellow dotted with gray, mottled with fawn and often colored with brown-red on the side next the sun; flesh white, tinged with yellow, semi-fine and semi-melting; juice extremely abundant, very saccharine, tartish and savory; first, sometimes second when the juice is slightly perfumed; Sept.

Surpasse St. Germain. 1. Kenrick Am. Orch. 198. 1833.

A seedling of Van Mons imported in 1819. Fruit rather large and oblong, rounded at the base and tapering toward the stalk, irregular in outline, green and brown; winter.

Surpasse Virgalieu. 1. Downing Fr. Trees Am. 416, fig. 189. 1845. 2. Leroy Dict. Pom. 2:868, fig. 1869.

The origin of this variety is unknown. Andrew Parmentier introduced it from his nursery at Brooklyn under this name about 1800. Fruit rather large, obovate; skin smooth, pale lemon-yellow with a very few minute dots and rarely a little faint red on the sunny side; flesh white, exceedingly fine-grained and buttery, abounding with delicious highly flavored, aromatic juice, differing from that of the Doyenné; first; Oct.

Surprise. 1. Am. Pom. Soc. Rpt. 41. 1916.

Surprise is a valuable blight-resistant variety belonging to Pyrus communis and promises to make a blight-resistant stock on which to top-work commercial varieties.

Süsse Margarethenbirne. 1. Dochnahl Führ. Obstkunde 2:53. 1856.

Germany; first published in 1833. Fruit medium, pyriform, light yellow, often, blushed with light red and thickly dotted; flesh semi-melting, granular, sweet, agreeably cinnamon-flavored; second for dessert, good for household and market; Aug.

Süsse Sommerlahnbirne. 1. Dochnahl Führ. Obstkunde 2:52. 1856.

German; published in 1805. Fruit fairly large, variable in form, ovate, often conic and ventriculous-pyriform, sides rather unequal, dull greenish-yellow turning to a fine citron-yellow, without any blush but russeted on the side next the sun, indistinct dots; flesh not juicy, saccharine, with flavor of black currant; second for dessert, very good for kitchen use and market; Aug.

Suwanee. 1. Griffing Bros. Cat. 13, fig. 1909.

Originated in southern Georgia and introduced by Griffing Brothers Company in 1909. Fruit large, oblong, tapering towards both ends, blunt; skin tough, dark golden-russet over a yellow ground, with a slight tinge of red; flesh white, crisp, tender; good.

Suzanne. 1. Mas. Pom. Gen. 3:129, fig. 161. 1878.

Received by Oberdieck from Van Mons without a name. Fruit rather small, ovate, short and ventriculous, symmetrical in contour with its greatest diameter about the center; skin delicate, bright green, sprinkled with extremely numerous small brown spots, changing to pale yellow, golden on the side next the sun or sometimes touched with red; flesh white, tinted with yellow, very fine, buttery, melting, sufficiently juicy, saccharine and delicately perfumed; good; Sept.

Suzette de Bavay. 1. Pom. France 2:No. 80, Pl. 80. 1863. 2. Downing Fr. Trees Am. 865. 1869.

Major Espéren of Mechlin, Bel., obtained this long-season pear. It fruited first in 1843. Fruit small or medium, globular, generally mammillate at the top; skin rough, pale yellow, dotted with greenish-brown and speckled with russet and reddish stains; flesh white, semi-fine, melting or semi-melting, juicy, almost free from grit; juice abundant, saccharine, acidulous, more or less perfumed with anis; Jan. to Apr.

Swan Egg. 1. Langley Pomona 132, Pl. LXIV. 1729.

An English variety recommended by Lindley as suitable in the Highlands of Scotland. Fruit medium, globular-ovate; skin smooth, yellowish-green on the shaded side and clear brownish-red on the cheek exposed to the sun and covered with pale brown-russet; flesh yellowish-white, tender, very juicy, with a sweet and piquant flavor and musky aroma; good; Oct.

Sweater. 1. Parkinson Par. Ter. 593. 1629.

“The Sweater is somewhat like the Windsor, for colour and bigeness but nothing neare of so good a taste.”

Sylvie de Malzine. 1. Guide Prat. 100. 1895.

Sent out by Daras de Naghin, Anvers, Bel. Tree vigorous and fertile. Fruit medium, globular; flesh rather fine, melting, recalling the Beurré d’Angleterre by its flavor; Nov. and Dec.

Taglioretti. 1. Mas Pom. Gen. 7:73, fig. 517. 1881.

Tree bell-shaped, pyramidal; leaves bluish-green and dull, characteristically folded; stipules remarkably short. Fruit medium in size, ovoid, short, broad, resembling the Bergamotte d’Été and the Vallée Franche; skin rather firm, bright lemon-yellow to golden; dots conspicuous; calyx medium, open; basin narrow, rather deep; flesh white, medium fine, medium breaking, juicy; good; Aug.

Takasaki. 1. Ga. Hort. Soc. Rpt. 49, 54. 1892.

Exhibited by P. J. Berckmans at the Georgia State Horticultural Society Meeting in 1892. Said to be a Japanese pear.

Talmadge. 1. Horticulturist 25:125. 1870.

Northford Seckel 2. Am. Pom. Soc. Rpt. 123. 1881.

Originated in the garden of Levi Talmadge at Northford, Conn., as a chance seedling of Seckel. Tree hardy and vigorous, with spreading head, very symmetrical, attaining double the size of the Seckel, very productive. Fruit larger and more uniform than Seckel, almost identical in form, with the same russet ground, slightly less ruddy coloring; flesh white, juicy, melting; inferior to Seckel; ripens with Seckel.

Tardive d’Ellezelles. 1. Guide Prat. 111. 1876.

Probably originated in Belgium. Fruit large, grayish-green, pleasantly aromatic; heat resistant; Apr. and May.

Tardive Garin. 1. Guide Prat. 111. 1876.

Tree very vigorous and very productive. Fruit large, roundish, grayish-yellow; flesh medium, melting, juicy, sweet; May and June.

Tardive de Mons. 1. Hogg Fruit Man. 331. 1866. 2. Ibid. 654. 1884.

Fruit medium in size, oblong-obovate, even and regularly formed; skin uniformly yellow, orange tinge next the sun; dots large and russet; calyx large, open; stem rather slender, obliquely inserted without depression; flesh white, tender, buttery, melting, very juicy, rich, sugary; rated as an “excellent pear;” Nov.

Tardive de Montauban. 1. Guide Prat. 107. 1876.

Tree very productive. Fruit medium to small, rather long, reddish on the sunny side; flesh fine, yellow, sweet, medium melting; first; very late.

Tardive de Solesne. 1. Guide Prat. 100. 1895.

Tree vigorous and very productive. Fruit large to very large; flesh breaking, very sweet; first; Jan. and Feb.

Tatnall Harvest. 1. Mag. Hort. 19:424. 1853.

The Pennsylvania Horticultural Society rated specimens of this variety submitted to it by Thomas Hancock, Burlington, N. J., as “scarcely good.”

Tavernier de Boulogne. 1. Field Pear Cult. 283. 1858. 2. Leroy Dict. Pom. 2:696, fig. 1869.

Found in 1836 by M. Tavernier in a woods near Trelaze, Fr. Tree scraggly, productive, a good orchard tree. Fruit medium to above, longish-conic, greenish-yellow; flesh white, firm; of first quality for cooking; late spring and early summer.

Taylor. 1. Am. Pom. Soc. Rpt. 112. 1852. 2. U. S. D. A. Pat. Off. Rpt. 282. 1853.

Mr. Merriweather, Charlottesville, Va., is credited with having originated this pear, although it may have come from France about 1780. Tree vigorous, young wood olive; productive; fruit medium, roundish-oblate; skin light green, mottled with dark green; stalk rather long, fleshy at its termination in a very slight depression; calyx very small, set in a wide, superficial basin; flesh fine in texture, buttery; flavor vinous, with a delicate vanilla aroma; very good; Nov. to Feb.

Taynton Squash. 1. Hogg Fruit Man. 654. 1884.

Squash. 2. Thacher Am. Orch. 191. 1822.

An old pear which originated in Gloucestershire, Eng., previous to the year 1805 and which is widely known as a remarkably fine perry pear much grown in Herefordshire. It is early, tender of flesh, and “if it drops ripe from the tree it bursts from the fall, whence probably the name.” Fruit medium to below, turbinate, dull greenish-yellow on the shaded side and dull brownish-red next the sun, covered with rough, russet dots; calyx open; stem slender; flesh white, with a brisk, sweet flavor.

Tea. 1. Mag. Hort. 16:154. 1850. 2. Ibid. 20:466, fig. 22. 1854.

Mrs. Ezra Merchant, Milford, Conn., found seed from which this pear was raised in a pound of tea which she purchased, hence the name. Similar to White Doyenné, if not identical with it. Tree vigorous, with bright yellow wood and deep green foliage. Fruit medium, obtuse-pyramidal, with often a suture on one side, yellowish-green becoming blushed in the sun; stem short, stout, fleshy at the base; calyx open; flesh whitish, melting, juicy, vinous; very good to best; Sept.

Templiers. 1. Leroy Dict. Pom. 2:697, fig. 1869.

The place of origin is uncertain but the time is at least prior to 1838. Fruit large, short-turbinate, dull yellow, spotted with ashy gray; of first quality for cooking, beginning of Sept.

Tepka. 1. Löschnig Mostbirnen 24, fig. 1913.

A perry pear common to lower Styria, Carniola, and the maritime regions of Austria. Fruit Bergamot-shape, pale green becoming yellowish-green; calyx large, open, star-shape; stem brown, medium short, often bent; flesh juicy, sprightly; rots at the core and keeps poorly in storage; Sept.

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

Reported by Luther Burbank, Santa Rosa, Cal., as “A large pear, being four inches long by two and one-half across. In form much like Bartlett and in quality more like Le Conte, but far better and far more prolific than either. Ripens four weeks later than Le Conte. When canned is firm and white and fully equal to or better than Bartlett.”

Tettenhall. 1. Gard. Chron. 733. 1841.

“This pear, supposed only to flourish in the parish of Tettenhall, near Wolverhampton, though a very profuse bearer, has fruit almost worthless; but as a forest tree it is remarkable for its beauty, far surpassing in size, shape and masses of deep green foliage any other Pear-tree I ever saw.”

Teutsche Augustbirne. 1. Christ Handb. 563. 1817. 2. Dochnahl Führ. Obstkunde 2:51. 1856.

Reported from the regions of Thuringia, Hesse, and Württemberg about 1799. Fruit medium in size, oblong-oval, bright yellow, dotted, thick-skinned; calyx star-shape; stem fleshy; flesh breaking, sweet; fair, a good commercial variety; Aug.

Texas. 1. Ragan Fr. Recom. by Am. Pom. Soc., B. P. I. Bul. 151:41. 1909.

This is a whitish-yellow, medium-large, pyriform pear of good quality, at one time considered promising along the Gulf Coast; said to have originated in Texas.

The Dean. 1. J. Van Lindley Cat. 34. 1899.

“A very large pear that has been bearing regularly near Oak Ridge, Guilford County, N. C., for more than 40 years. In appearance it resembles both Bartlett and Duchesse [d’Angoulême], and is as large as Duchesse and better in quality. Ripens between Bartlett and Duchesse, making a very valuable pear and of good quality.”

Theilersbirne. 1. Dochnahl Führ. Obstkunde 2:195. 1856. 2. Löschnig Mostbirnen 174, fig. 1913.

A perry pear said to have appeared in Switzerland about 1848 as a wilding. Tree spreading, large, vigorous, strong, productive. Fruit small, ovate, yellowish-green becoming yellow, dotted strongly with russet; calyx open; stem medium long; flesh dull white, juicy, piquant, without aroma.

Theodor Körner. 1. Dochnahl Führ. Obstkunde 2:126. 1856.

A seedling raised by Van Mons of Belgium about 1851. Tree rather vigorous, an early and good bearer. Fruit medium to above, conic, greenish-yellow; calyx star-shaped; segments long; flesh melting, juicy, vinous; first; Sept.

Theodore. 1. Dochnahl Führ. Obstkunde 2:16. 1856.

According to Dochnahl this pear may have originated in Belgium about 1833. Fruit medium large, 2 inches wide and 2½ inches long, smooth, bright yellow, sunny side washed with red; dots numerous; sweet, vinous; last of Aug.

Theodore Van Mons. 1. Am. Pom. Soc. Rpt. 164, 234. 1854. 2. Ann. Pom. Belge 4:29, fig. 1856.

Originated by Van Mons in 1827. Tree vigorous, pyramidal, productive. Fruit medium to above, obovate-pyriform to oblong-pyriform, greenish-yellow, russeted; dots gray-green, numerous; stem curved, about an inch long; cavity slight; calyx open; flesh yellowish-white, rather coarse, juicy, melting, vinous; good to very good; Sept. and Oct.

Theodore Williams. 1. Stark Bros. Year Book 5:40. 1914.

A seedling of Kieffer raised by Theodore Williams, and introduced by Stark Brothers Nurseries & Orchard Company about 1914. Tree hardy, is reported to have stood a temperature of 40 degrees below zero without injury. Fruit medium, yellowish-green, sweet, juicy.

Théophile Lacroix. 1. Mathieu Nom. Pom. 290. 1889. 2. Guide Prat. 50. 1895.

Tree productive and of good vigor. Fruit large to very large, pyriform, similar to the type of Beurré Diel, deep yellow, plentifully spotted and marbled with cinnamon-red; flesh yellowish, fine, juicy, with an aroma suggestive of orange, a little gritty about the core; first; Dec. and Jan.

Thérèse. 1. Guide Prat. 111. 1876.

Fruit rather large, Bergamot-shape, yellowish-green; flesh very melting, delicately aromatic; first; Oct.

Thérèse Appert. 1. Leroy Dict. Pom. 2:699, fig. 1869. 2. Downing Fr. Trees Am. 2d App. 136, fig. 1872.

First fruited in 1861 from seed of Beurré Clairgeau by André Leroy, Angers, Fr. Tree vigorous, productive. Fruit medium, oblong, turbinate, yellowish-orange, washed with vermilion; stem short, a trifle inclined; cavity small; calyx open; basin shallow; flesh whitish-yellow, very juicy, very sweet, aromatic; very good; Sept.

Theveriner Butterbirne. 1. Dochnahl Führ. Obstkunde 2:125. 1856.

Said to have originated in France about 1852. Fruit medium large, turbinate, bright green becoming greenish-yellow, somewhat clouded and striped with red, covered with russet; calyx star-shaped; stem thick, one inch long; seeds mostly abortive; flesh yellowish, sweet, vinous; Oct.

Thibaut Butterbirne. 1. Dochnahl Führ. Obstkunde 2:126. 1856.

According to Dochnahl this is a seedling from Van Mons which originated in Belgium in 1851. Fruit medium large, turbinate, irregular and ill-shapen, bright green becoming yellowish-green, with gray dots, and spotted with russet; skin thin; calyx small, erect; stem slender, 2 inches long, fleshy at the base; core and seeds small; sweet, aromatic; very good; Oct.

Thick Stalked Pear. 1. Mawe-Abercrombie Univ. Gard. Bot. 1778.

Mentioned in the reference cited as a minor variety of winter pear having a very large, roundish fruit.

Thimothée. 1. Mas Pom. Gen. 7:181, fig. 574. 1881.

This variety was raised from seed by M. Pariset, a seedsman of Ain, Fr., about 1852. Tree rather vigorous, upright, symmetrical. Fruit medium, roundish-pyriform, regular, greenish becoming pale yellow; calyx almost closed; stem very short, rather stout; flesh whitish, very fine, very melting, subacid, refreshing; good; Nov. and Dec.

Thompson (Eng.). 1. Mag. Hort. 8:64. 1842. 2. Pom. France 4:156, Pl. 156. 1867.

Said to be a seedling of Van Mons originated about 1819. R. Manning, Salem, Mass., received cions in 1841. Tree vigorous, productive; fruit medium, obovate, lemon-yellow, russeted around the stem; stem short; almost no cavity; calyx medium, open, slightly depressed in a small basin; segments often united; flesh whitish-yellow, buttery, juicy; flavor rich, sugary, aromatic; seeds large, long; Oct.

Thompson (N. H.). 1. Kenrick Am. Orch. 198. 1833. 2. Mag. Hort. 3:51. 1837.

Originated on the farm of Judge Thompson, Portsmouth, N. H. Fruit medium to below, turbinate, quite russeted; “esteemed for its extraordinary productiveness and long keeping” by those in the vicinity of its origin but regarded by R. Manning, Salem, Mass., as “unfit for cultivation.”

Thooris. 1. Ann. Pom. Belge 6:27, fig. 1858. 2. Downing Fr. Trees Am. 868. 1869.

This Belgian pear fruited for the first time in 1854 in the garden of the Society Van Mons. Fruit medium to below, round ovoid to oval, or Bergamot-shape; skin yellow, shaded and striped with grayish-red. Alexander Bivort gives, “flesh yellowish-white, half fine, melting; juice abundant, sugary, and with an agreeable perfume ... of first quality,” whereas Downing says, “flesh white, coarse, dry, sweet, and poor ... unworthy of cultivation.” Sept.

Thuerlinckx. 1. Downing Fr. Trees Am. 553. 1857.

Beurré Thuerlinckx. 2. Hogg Fruit Man. 529. 1884.

This pear was found in 1848 upon an estate purchased by M. Thuerlinckx, Mechlin, Bel. It is said to be a very large, coarse, showy pear of long-obovate shape, with a somewhat tender and juicy flesh but without any aroma, and very soon becoming mealy; Oct. to Dec.

Thurston Red. 1. Hogg Fruit Man. 655. 1884.

Hogg says, “a new Herefordshire perry pear of some repute.” Fruit small, turbinate, even in outline, greenish-yellow, with a thin red cheek and a large patch of thin, pale-brown russet, especially around the calyx; calyx small and open; stem an inch and a quarter long, slender; cavity none; flesh yellow.

Tiffin. 1. U. S. D. A. Rpt. 289. 1893.

Originated with Henry Loose, Tiffin, O. Fruit described as large, broad-ovate, smooth, greenish-yellow; dots numerous, brown; stem medium long, slender, curved, inserted with no depression; basin wide, russeted; calyx small, open; skin thin; core large; seeds large, plump, brown; flesh white, buttery, subacid; good; Oct.

Tigrée de Janvier. 1. Mas Pom. Gen. 1:141, fig. 71. 1872.

Raised by L. J. Berckmans from seed produced by Major Espéren and obtained by the former after the latter’s death. Tree vigorous, rather slender. Fruit small to below medium, ovoid-pyriform, yellowish; stem long; flesh yellow, medium fine, melting, very juicy, vinous; not of the most beautiful appearance yet of the highest flavor; Dec. and Jan.

Tillington. 1. Trans. Lond. Hort. Soc. 4:521. 1822. 2. Downing Fr. Trees Am. 868. 1869.

Exhibited by Thomas Andrew Knight before the London Horticultural Society in 1820 as “a Seedling Pear raised from a seed of the Autumn Bergamot impregnated with the pollen of the Jargonelle.” Tree hardy, productive. Fruit medium, short-pyriform, greenish-yellow, with light brown russet dots; stalk short; calyx open; flesh yellowish, tender, buttery, melting, not juicy, vinous, aromatic; good; Oct.

Timpling. 1. Buckman Fruit Var. in Ex. Orch. 6. 1901.

Included in the list of varieties in the experimental orchard of Benjamin Buckman, Farmingdale, Ill. Mr. Buckman reports that it was from Ludwig Hencke, Collinsville, and that he received it in 1893. Mr. Hencke brought the Timpling with him from Germany. According to Mr. Buckman the tree is rather free from blight, moderately productive, and still in good shape at the age of 27 years. Fruit medium; good quality and color.

Tindall Swan Egg. 1. Trans. Lond. Hort. Soc. 6:396. 1826.

Specimens of a new variety of Swan Egg pear were sent to the meeting of the London Horticultural Society in 1824 by George and William Tindall, Beverley, Yorkshire, Eng. “It is larger and browner than the Common Swan’s Egg, and equal to it in flavor. It keeps well till the end of January, and sometimes later.”

Tollbirne. 1. Löschnig Mostbirnen 214, fig. 1913.

A very productive perry pear of Europe with fruit notable because of its beautiful color. Tree vigorous, upright. Fruit medium, round-obovate, very uniform; skin tough, smooth, glossy, green changing to yellow, side next the sun blushed with bright carmine and dotted heavily with brown-russet dots, russeted at top and bottom; calyx small, open; stem medium long, slender; flesh almost white, juicy, tart; mid-Oct. to Dec.

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

Originated by N. E. Hansen, Brookings, S. D., from Clapp Favorite x Pyrus ovoidea, and introduced by him in 1919.

Tom Strange. 1. Buckman Fruit Var. in Ex. Orch. 6. 1901.

This variety is found in the experimental orchard at Farmingdale, Ill., of Benjamin Buckman, who writes: “The ‘Tom Strange’ pear is a small local variety received from a person of that name, not worthy of disseminating under a name and had better be dropped.”

Tonkovietka. 1. Mont. Hort. Soc. Rpt. 53. 1882.

Limbertwig. 2. Ia. Hort. Soc. Rpt. 321. 1885.

Thintwig. 3. Am. Pom. Soc. Rpt. 59. 1887.

One of the Russian pears imported by Prof. J. L. Budd from Dr. Regel, Petrograd, Russia, about 1879 and known by the Iowa Agricultural College under the numbers 513 and 14 m. Chas. Gibb, Abbottsford, Can., says this is the hardiest pear tree which bears edible fruit of which he knows. The name means slender stalk. Tree hardy, fine, productive. Fruit medium, conical, yellow, with red on the sunny side; flesh porous; ripens beginning of Aug. and keeps until Sept.; commendable for commercial orchards.

Tonneau. 1. Duhamel Trait. Arb. Fr. 2:237, Pl. LVIII, fig. 5. 1768. 2. Hogg Fruit Man. 656. 1884.

Fassbirne. 3. Christ Handb. 564. 1817.

This large cooking pear has been confused by Leroy and others with Uvedale St. Germain, but Hogg and Mas agree that the two are quite distinct. The French word tonneau and the German word fass are both translated “cask,” a term which describes the shape of this pear very well. Tree vigorous; shoots upright; leaves pubescent, light green, young leaves yellowish-green. Fruit very large, oblong-ovate or cask-shaped; skin clear yellow; calyx large, open; basin deep, wide; stalk an inch long, straight, woody; cavity deep, irregular; flesh very white, rather dry; flavor brisk; more an ornament than a dessert fruit; Nov. to Feb.

Toronto Belle. 1. Ont. Fr. Gr. Assoc. Rpt. 82. 1882.

“We tested the fruit late in December and found it in grand condition; in quality it is equal to Beurré Bosc, and almost identical in form and color. The tree is a slow grower but a heavy and regular bearer. It is without doubt the finest winter pear we know of, opening, as it does, a new era in the quality of winter pears.”

Totten Seedling. 1. Mag. Hort. 14:109. 1848. 2. Downing Fr. Trees Am. 868. 1869.

Raised by Col. Totten, New Haven, Conn. Tree vigorous. Fruit small to medium, roundish-pyriform to obovate, pale yellow, slightly tinged with red in the sun; stalk long; calyx open; flesh white, sweet, perfumed; Sept. and Oct.

Tournay d’Hiver. 1. Guide Prat. 111. 1876.

Tree vigorous and productive, upright. Fruit large to very large, broadly turbinate; flesh buttery, melting, fine, vinous; first; Jan. and Feb.

Tout-il-faut. 1. Mas Pom. Gen. 1:107, fig. 54. 1872.

One of Van Mons’ seedlings. The pear does not possess all the qualities that the name indicates. Tree hardy, productive, of medium vigor, early bearing. Fruit medium, regular, conic-pyriform, yellowish-green mostly covered by a brilliant crimson, very beautiful; flesh white, tender, sweet, rather juicy, agreeably aromatic; mid-Aug.

Träublesbirne. 1. Dochnahl Führ. Obstkunde 2:194. 1856. 2. Löschnig Mostbirnen 140, fig. 68. 1913.

This perry pear, named Träublesbirne because of the racemose or bunch-like manner in which the fruit develops, is said to have had its origin in Württemberg about 1830. Tree rather vigorous, broad-pyramidal, scantily foliaged, thrifty, early bearing, productive. Fruit long-pyriform to oval, somewhat blunt at the base, greenish, russeted at both base and apex; dots fine; calyx open; stem long; flesh white, juicy; good; Oct.

Tressorier Lesacher. 1. Mathieu Nom. Pom. 290. 1889. 2. Guide Prat. 101. 1895.

Tree of moderate vigor, very fertile. Fruit medium, resembling White Doyenné; flesh very fine; of highest quality; Oct.

Trinkebirne. 1. Christ Handb. 518, 562. 1817. 2. Dochnahl Führ. Obstkunde 2:14. 1856.

Originated in Saxony, Ger., about 1802. Twigs thick and long, heavily dotted; buds small; leaves round. Fruit medium, large, conical, yellowish, somewhat blushed, very juicy; good; last of Sept.

Triomphe de Jodoigne. 1. Mag. Hort. 14:112. 1848. 2. Leroy Dict. Pom. 2:706, fig. 1869. 3. Bunyard Handb. Hardy Fr. 200. 1920.

Raised by Simon Bouvier, Jodoigne, Bel., in 1830. Fruit large, oval-pyriform, tapering markedly toward stem, uneven, green becoming lemon-yellow; calyx small, open, in a small, uneven basin; stem rather long, stout, woody, fleshy at insertion; flesh whitish, coarse, juicy, half-melting, sweet; good to very good; Oct.

Triomphe de Louvain. 1. Kenrick Am. Orch. 154. 1841. 2. Leroy Dict. Pom. 2:880, fig. 1889.

Originated by Van Mons about 1820. Fruit medium, roundish-oblate, rather rough, greenish-yellow, mostly covered with dull russet, many brown russet dots; stem rather short, stout; calyx large, open; flesh whitish, coarse, not juicy, sweet; good; Sept.

Triomphe de Touraine. 1. Guide Prat. 104. 1895.

From the name, one infers that this variety originated near Touraine, Fr. Tree vigorous, very productive. Fruit large to very large, green, reddish on the side next the sun, clear yellow at maturity; flesh firm, fine, juicy, sweet, similar in taste to Duchesse d’Angoulême but of better quality; Nov.

Triomphe de Tournai. 1. Gard. Chron. 20:760, fig. 139. 1883. 2. Rev. Hort. 512, fig. 1905.

M. Daras de Naghin, Tournai, Bel., originated this fruit from seed produced in 1868. The Pomological Committee of Tournai after testing it in 1882 and 1883 unanimously awarded its raiser a bronze medal. Tree vigorous and productive, pyramidal, upright. Fruit medium, turbinate to long-pyriform, symmetrical, uniformly green becoming yellow, faintly pitted; stem short, stout; calyx medium, open; basin shallow; flesh white, melting, juicy, sweet; good to very good; Jan. and Feb.

Triomphe de Vienne. 1. Can. Hort. 11:261. 1888. 2. Soc. Nat. Hort. France Pom. 446, fig. 1904.

Triumph. 3. Can. Hort. 25:442, fig. 1902.

Raised in 1864 by M. Jean Colland, Vienne, Fr., and first distributed in 1874, this pear has been the recipient of several awards of merit. Tree vigorous, heavy-cropper, pyramidal. Fruit large, obovate-pyriform, rather irregular, greenish-yellow, with russet patches, often blushed with red; calyx open; core small; seeds usually imperfect; flesh white, melting, juicy; flavor rich, sweet, spicy; very good; Sept. and early Oct.

Trompetenbirne. 1. Dochnahl Führ. Obstkunde. 2:140. 1856.

Poire Trompette. 2. Mas Pom. Gen. 1:97, fig. 49. 1872.

Diel obtained this variety at Schaumburg, Westphalia, but it appears to have originated at Nassau, Prussia. Published in 1805. Fruit medium, pyriform-conic, often irregular in form and uneven on the surface; skin rather thick and firm, light green changing to light yellow, covered with numerous small, round, brown spots and on the side next the sun blushed with wine-red; flesh whitish, semi-melting, granular; juice sufficient in quantity, very vinous but a little too astringent; third for dessert, first for household; Oct.

Troppauer Goldgelbe Sommermuskatellerbirne. 1. Dochnahl Führ. Obstkunde 2:41. 1856.

Troppauer Muskateller. 2. Mathieu Nom. Pom. 291. 1889.

Said to have originated about 1851 in Troppau, Silesia, Austria. Fruit medium large, roundish, regular, bright yellow, frequently strongly russeted, flecked and dotted with brown; stem thin, medium long; flesh coarse, very sweet and somewhat musky; Aug.

Truchsess. 1. Dochnahl Führ. Obstkunde 2:20. 1856.

Dochnahl credits this pear with having originated from seed in Dietz on the Lahn River, Ger., about 1826. Tree large and very fruitful; twigs long, glabrous; lenticels long; leaves ovate, entire. Fruit produced in clusters, medium large, roundish-ovate, bright green becoming yellowish, frequently russeted, strongly dotted; Nov.

Truckhill Bergamot. 1. Mag. Hort. 11:327. 1845. 2. Downing Fr. Trees Am. 869. 1869.

Probably of English origin. Fruit medium or above, roundish-oblate, yellow with crimson and fawn in the sun, sprinkled with gray and green dots; stalk rather short; cavity deep; calyx open; basin deep, abrupt, uneven; flesh half-melting, somewhat coarse and gritty, moderately juicy; good; Sept. and Oct.

Tsar. 1. Can. Hort. 17:293. 1894.

This is a Russian variety and may be synonymous with Czar and Tsarskaya. It has been grown successfully in the Russian Province of Tambow, 53° north latitude. Tree very firm and wonderfully productive, pyramidal. Fruit moderate in size, conical, yellow, red on the sunny side; flesh soft, mellow, agreeable; flavor mild; Aug. and Sept.

Tudor. 1. Am. Pom. Soc. Rpt. 157. 1867.

Said to be a seedling of Fulton and to resemble it very closely. Fruit peculiarly shaped, russeted; stem short; flesh melting, juicy; first; Sept. and Oct.

Turban. 1. Mas Pom. Gen. 1:121, fig. 61. 1872.

A beautiful early pear the origin of which is unknown. Tree vigorous, dependably productive, hardy, late in coming into bearing. Fruit medium in size, spherical-turbinate, green becoming pale yellow, covered with brown around base and apex; dots very large, dark green; calyx small; stem characteristically very short and very thick; flesh white, streaked with yellow, very fine, melting, juicy, sweet, aromatic; Aug.

Türkische müskirte Sommerbirne. 1. Dochnahl Führ. Obstkunde 2:19. 1856.

The origin of this pear is ascribed to the Orient about the year 1832. Tree vigorous and productive; twigs glabrous; buds long and pointed. Fruit medium large, bulging, blunt, roundish, solid yellowish-green, sprinkled with russet; dots fine and bright-brown; calyx usually closed; stem woody, medium long; seeds numerous; flesh buttery; quality of the best; Sept.

Turnep. 1. Parkinson Par. Ter. 593. 1629.

“The Turnep pear is a hard winter peare, not so good to eat rawe, as it is to bake.”

Twice flowering Pear-tree. 1. Mawe-Abercrombie Univ. Gard. Bot. 1778.

“It often produces blossom twice a year, the first in the spring, and the second in autumn, so is preserved in many gardens as a curiosity.” Classified as an autumn pear.

Tyler. 1. Mass. Hort. Soc. Rpt. 5. 1843. 2. Downing Fr. Trees Am. 869. 1869.

Probably one of Gov. Edwards’ seedlings which originated at New Haven, Conn., about 1840. Tree moderately vigorous; young wood reddish-yellow-brown. Fruit below medium, roundish-pyriform, yellow, netted and patched and dotted with russet; stem long, slender, in a moderate cavity, surrounded by russet; calyx open; basin shallow and uneven; flesh white, coarse, granular, buttery, melting, juicy, brisk, vinous; fair to good; Oct.

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

A seedling of Bartlett originated by R. E. Burton, Vacaville, Cal., and introduced in 1916. Fruit medium, pyriform, yellow; flesh white, fine, sweet; good; Sept.

Unterlaibacher Mostbirne. 1. Löschnig Mostbirnen 142, fig. 69. 1913.

This perry pear is a native of Carniola and probably gets its name from the city of Laibach in that region. Tree of moderate growth, upright, tall, with strong wood, a late and alternate bearer, long-lived. Fruit round, large, greenish-yellow, russeted about the calyx end, finely dotted; calyx open, wide; basin shallow; stem short, thick, brownish-yellow, set at an angle; flesh yellowish-green, granular; Oct.

Upper Crust. 1. Horticulturist 4:276. 1849. 2. Downing Fr. Trees Am. 870. 1869.

A seedling introduced by Col. Wm. Sumner, Pomaria, S. C., in 1849. Tree pyramidal, with “switchey” limbs and gray bark. Fruit below medium, roundish, green, covered with distinct, irregular, russet patches; stalk rather short, stout; cavity broad, shallow; calyx large, open; flesh granular, not juicy, rots at core; poor; Aug.

Ursula. 1. Dochnahl Führ. Obstkunde 2:7. 1856. 2. Downing Fr. Trees Am. 872. 1869.

Said to have originated in Belgium about 1826. Tree vigorous and very productive; twigs green, thickly dotted; buds small, long; leaves ovoid. Fruit below medium to above, oblong-acute-pyriform, yellowish mostly covered with golden-russet; stem long, curved; calyx open; basin shallow; flesh white, juicy, melting; good to very good; late Aug.

Uwchlan. 1. Horticulturist 6:35, fig. 3. 1856. 2. Leroy Dict. Pom. 2:714, fig. 1869.

Originated on the premises of Widow Dowlin, near the Brandywine, in Uwchlan Township, Pa. It fruited first in 1851. Tree of good growth, productive, pyramidal. Fruit below medium, roundish, inclining to obovate, pale whitish-yellow, shaded, mottled and dotted with crimson, and thickly covered with conspicuous brown dots; stem curved, inclined; cavity shallow, sometimes lipped; calyx partially closed; basin abrupt, large, deep; flesh white, very juicy, very sweet, melting, aromatic; good to very good; Sept.

Valentine. 1. Downing Fr. Trees Am. 872. 1869.

Said to have originated on Long Island. Fruit above medium, oblong-acute-pyriform, pale yellowish-green, tinge of red in the sun; flesh white, juicy, melting, sweet, pleasant; good; Aug.

Vallée Franche. 1. Duhamel Trait. Arb. Fr. 2:74. 1768. 2. Hogg Fruit Man. 658. 1884.

Poire de Vallée. 3. Mas Le Verger 2:113, fig. 55. 1866-73.