V. MINOR VARIETIES OF PEARS (part 1 of 3)

V. MINOR VARIETIES OF PEARS (part 1 of 3)

=A. J. Cook.= =1.= Cal. Com. Hort. Pear Grow. Cal. =7=:No. 5, 247, figs. 25 to 31. 1918. =2.= Am. Pom. Soc. Rpt. 134. 1920.

Seedling of Bartlett which originated with J. E. Hassler, Placerville, Cal., and was introduced by Loma Rice Nursery in 1916. Tree similar to Bartlett but branches more slender and whip-like, vigorous. Fruit medium to very large, shaped like Bartlett but irregular, yellow; flesh rather coarse; flavor sweet, pleasant; Dec.

=Aarer Pfundbirne.= =1.= Dochnahl Führ. Obstkunde =2=:184. 1856.

A German Pound pear originated in Nassau, Hesse, about 1826. Fruit large, pyriform, smooth, greenish-yellow turning to light yellow, often blushed and dotted densely with light brown and covered with patches of russet; fleshy pulpy, semi-melting, sweet and musky; Oct.

=Abbé Fétel.= =1.= Mathieu Nom. Pom. 166. 1889.

Calebasse Abbé Fétel. =2.= Guide Prat. 61. 1895.

Fruit very large, very elongated, bright red on the side next the sun; flesh melting, very juicy, sugary; first; Nov.

=Abbé Pérez.= =1.= Leroy Dict. Pom. =1=:83, fig. 1867. =2.= Downing Fr. Trees Am. 654. 1869.

The parent tree of this variety was found in a garden of the Abbé Pérez, Lectoure, Department Gers, Fr. It was grafted and distributed in 1859. Fruit above medium, ovate, flattened at both ends, yellowish-green, dotted and streaked with russet; flesh whitish, fine, melting, juicy, sugary, acidulous, delicately perfumed; first; Nov. to Feb.

=Abbott.= =1.= Mag. Hort. =20=:472. 1854. =2.= Downing Fr. Trees Am. 654. 1869.

Raised from seed by Mrs. T. Abbott, Providence, R. I. First fruited in 1845 or 1846. Fruit medium, obovate, inclining to pyriform, smooth, deep green changing to yellow, strewed all over with gray and crimson dots, with blush of crimson on the side to the sun; flesh yellowish-white, buttery, melting, juicy, slightly coarse and gritty, with a rich, sweet and slightly perfumed flavor; second; Sept. and Oct.

=Abdon Birne.= =1.= Dochnahl Führ. Obstkunde =2=:45. 1856

Fruit small, short, obtuse, ventriculous; skin smooth and tender, lemon-yellow with a soft, rosy blush; flesh granular, semi-melting, sweet, with an aroma of cinnamon; first for dessert; July and Aug.

=Abele de St Denis.= =1.= McIntosh Bk. Gard. =2=:459. 1855.

Described in 1855 as a "comparatively new or recently introduced pear" in England. Fruit large; excellent for dessert.

=Abercromby.= =1.= Downing Fr. Trees Am. 654. 1869.

A wilding found in Tallapoosa County, Ala. Fruit medium, obtuse-pyriform, greatest breadth at center; skin rough, greenish-yellow, russeted, with a mottled, red cheek; flesh whitish, coarse, moderately juicy, sweet, slightly vinous; good; Aug.

=Achalzig.= =1.= Dochnahl Führ. Obstkunde =2=:180. 1856. =2.= Hogg Fruit Man. 467. 1884.

A Russian variety sent from the Crimea into Europe by a Mr. Hartwiss, superintendent of the royal garden at Nikita, where it originated in 1851. Fruit large, abruptly pyramidal, green changing at maturity to lemon-yellow, strewn with white and gray dots; flesh yellowish, rather gritty, melting, sweet, rich; good; Oct.

=Achan.= =1.= Mag. Hort. =9=:130. 1843. =2.= Hogg Fruit Man. 467. 1884.

This well-known Scotch dessert pear is probably of Norwegian origin. It is suitable only to a northern climate. Fruit below medium, turbinate but often obovate when grown to a large size, greenish-yellow on the shaded side, strewed with gray-russet patches and dots; on the exposed cheek it is of a dull, ferruginous red; flesh tender, buttery, sugary, juicy, with a rich, aromatic flavor; Nov. and Dec.

=Acidaline.= =1.= Dochnahl Führ. Obstkunde =2=:164. 1856. =2.= Hogg Fruit Man. 468. 1884.

A seedling of Van Mons. It was in 1833 sent to the Horticultural Society of Paris under the number 1253 and acquired the name Acidaline from its extreme acidity. Fruit above medium, obovate, shining bright green changing to yellow-green at maturity, mottled with red on the side next the sun and dotted all over with reddish-brown specks; flesh whitish-yellow, semi-buttery, semi-melting, gritty around the middle, sourish, very juicy; third for dessert, first for cooking; Oct.

=Acme.= =1.= Am. Pom. Soc. Rpt. 68. 1895.

Raised by A. Block, Santa Clara, Cal. Fruit large, pyriform, yellow, russeted, red cheek; flesh breaking, melting, juicy and vinous.

=Adams.= =1.= Mag. Hort. =20=:464, fig. 21. 1854. =2.= Hovey Fr. Am. =2=:91, Pl. 1851.

Raised from seed of Seckel planted in 1836 by Dr. H. Adams, Waltham, Mass. It first bore fruit in 1848. Fruit large, obovate-pyriform, yellow, shaded with crimson; flesh white, vinous; first; early Sept.

=Adélaïde de Rèves.= =1.= Hogg Fruit Man. 469. 1884.

Madame Adélaïde de Rêves. =2.= Ann. Pom. Belge =3=:97, fig. 1855.

A seedling, found about 1850 in the gardens of the Society Van Mons, Belgium. Fruit medium, turbinate; skin smooth, bright green changing to lemon-yellow, dotted with fawn and marked with brown-black patches, slightly colored with reddish-brown on the side next the sun; flesh white, semi-fine, melting, full of sugary juice, vinous, well perfumed; first; late Oct.

=Adèle Lancelot.= =1.= Leroy Dict. Pom. =1=:86, fig. 1867. =2.= Mas Pom. Gen. =3=:95, fig. 144. 1878.

Alexandre Bivort obtained this pear in 1851 at Jodoigne, Bel. Fruit variable in size but generally above medium, turbinate, swelled, obtuse, greenish-yellow, dotted all over and streaked with russet and often covered with black stains; flesh white, semi-fine, rather soft, melting, gritty at center; juice abundant, sugary, acidulous, with a delicate, buttery flavor; first.

=Adèle de Saint-Denis.= =1.= Leroy Dict. Pom. =1=:85, fig. 1867. =2.= Hogg Fruit Man. 469. 1884.

Adèle. =3.= Le Bon Jard. 356. 1882.

Raised by M. Guéraud, Saint-Denis, near Paris, about 1840. Fruit medium, obtuse-pyriform, greenish-yellow, strongly dotted and marked with fawn-colored russet; flesh yellowish, fine, melting, juicy, rather gritty around core, sugary, acidulous; first; Oct. and Nov.

=Admirable. 1.= Mag. Hort. =25=:207, fig. 13. 1859. =2.= Downing Fr. Trees Am. 655. 1869.

Raised by Francis Dana, Boston, Mass., and first exhibited before the Massachusetts Horticultural Society in 1853. Mr. Dana considered it one of his best seedlings. Fruit medium to large, globular-oval, largest diameter in middle, tapering to each end, rather swollen on one side, smooth, fine, yellow at maturity, with a circle of russet at the base of the stem and more or less traced and thickly dotted with russet; flesh yellowish-white, slightly coarse, melting, buttery, with a delicious perfume; good; Sept. and Oct.

=Admiral Farragut. 1.= Downing Fr. Trees Am. 655. 1869.

Farragut. =2.= Mass. Hort. Soc. Rpt. 44. 1866.

Raised by Dr. Shurtleff, Boston, Mass., and fruited first in 1862. Fruit large, pyriform, greenish-yellow, with many dots and mottled with fawn, blushed on the sunny side; flesh fine, melting, subacid, refreshing; good, handsome but rather lacking in quality; late Sept.

=Admiral Foote. 1.= Mass. Hort. Soc. Rpt. 44. 1866.

Originated in Brookline, Mass. First fruited in 1862 or 1863. Fruit large, obovate, green; flesh melting, fine, with juice abundant, exceedingly rich, sweet, vinous; first; Sept.

=Adolphe Cachet. 1.= Leroy Dict. Pom. =1=:88, fig. 1867.

Obtained from seed in the trial grounds of André Leroy, Angers, France, and first fruited in 1864. Fruit medium, turbinate-obtuse, irregular, very bright brilliant yellow, dotted with russet and stained similarly on the side next the sun and around the stem; flesh white, fine, melting, gritty at center, juicy, sugary, acid, fresh, with a delicious savor of musk; first; Aug. and Sept.

=Adolphe Fouquet. 1.= Mas Pom. Gen. =4=:67, fig. 226. 1879.

Raised by M. Grégoire, Jodoigne, Bel. Fruit nearly medium, turbinate-conic, uniform in contour, water-green dotted with grayish-brown, often freely russeted, changing at maturity to dull citron-yellow; flesh white, with slight yellowish tint, rather fine, buttery, melting, with juice sufficient, sugary and vinous; good; Oct.

=Adolphine Richard. 1.= Mag. Hort. =26=:218. 1860. =2.= Leroy Dict. Pom. =1=:89, fig. 1867.

Reported by M. Bivort in the garden of the Van Mons Society, Geest-Saint-Rémy, Bel. Fruit small or medium, pyriform-obtuse, golden yellow, spotted, striped and mottled with russet; flesh whitish, firm, without grit, semi-melting, wanting in quality, with sugary juice, acidulous, aromatic, without any after-flavor; second; Oct. and Nov.

=Aehrenthal. 1.= Lauche Deut. Pom. =11=: No. 51, Pl. 51. 1883.

Dedicated by Dr. Diel of Stuttgart to the Baron von Aehrenthal of Prague sometime previous to 1833. Fruit medium, ventriculous-obovate-pyriform, bright green passing to yellow; flesh white, melting, juicy, buttery, aromatic; good; mid-Sept.

=Agathe de Lescourt. 1.= Leroy Dict. Pom. =1=:90, fig. 1867.

Agathe de Lescours. =2.= Mas. Pom. Gen. =5=:39, fig. 308. 1880.

Origin obscure. Cultivated in France in the middle of the last century and believed to have been introduced there from Belgium. Fruit medium and frequently very large, obtuse-pyriform, greenish-yellow, dotted and streaked with russet; flesh white, sweet, rather insipid; second; mid-Sept.

=Aglaë Adanson.= =1.= Leroy Dict. Pom. =1=:91, fig. 1867.

Adanson Apothekerbirne. =2.= Dochnahl Führ. Obstkunde =2=:181. 1856.

Obtained from seed by Van Mons in 1816. Fruit small, pyriform but irregular, obtuse, greenish-yellow, finely dotted with russet, and washed with bright rose on the cheek next the sun; flesh white, coarse, breaking, with sufficient juice, scarcely any sugar but full of perfume and flavor; third; Aug. and Sept.

=Aglaë Grégoire.= =1.= Ann. Pom. Belge =8=:69, fig. 1860. =2.= Leroy Dict. Pom. =1=:92, fig. 1867.

Obtained from seed about 1852 by X. Grégoire, Jodoigne, Bel., and placed on the market in 1855. Fruit below medium, obovate-obtuse-pyriform and often nearly round, dark green changing to yellow at maturity; flesh melting, sugary, semi-fine and melting; juice abundant, vinous, with an agreeable perfume; first; Feb. and Mar.

=Agnès.= =1.= Mas Pom. Gen. =7=:183, fig. 575. 1881.

Raised by M. Pariset, Curciat-Dongalon, Fr. First report of it given in 1869. Fruit medium or nearly large, turbinate-pyriform, even in outline, bright lively green sprinkled with brown dots all over, changing at maturity to clear yellow on the shaded side and warm gold on the side next the sun; flesh white, fine, altogether melting; juice sufficient, sweet, sugary, pleasantly perfumed; first; Dec. and Jan.

=Agricola.= =1.= Guide Prat. 84. 1895.

Attributed to Mortillet, 1873. Fruit medium, turbinate, intense green, changing to decided yellow; flesh very fine, melting, highly aromatic; Sept. Tree vigorous and prolific. Recommended for wind-exposed situations.

=Ah-Mon-Dieu.= =1.= Leroy Dict. Pom. =1=:93, fig. 1867. =2.= Hogg Fruit Man. 470. 1884.

This pear has had various names and is of ancient and obscure origin. Ah-Mon-Dieu is attributed to the exclamation of those words by King Louis XIV, who when visiting his gardens saw this pear tree heavily laden with fruit. Fruit small, obovate, lemon-yellow, dotted with russet, washed with lively rose on the side next the sun; flesh yellowish-white, coarse, breaking, not very juicy nor sugary, but full of perfume and flavor; good, but does not keep long after being gathered; Sept.

=Agua de Valence= (See page 250).

=Aigue.= =1.= Leroy Dict. Pom. =1=:95, fig. 1867.

This variety is thought to have originated in the commune of Saint-Germain, Vendée, Fr., where the trees are to be found in abundance from 100 to 200 years old. Fruit small, ovate, generally a little pointed at the top, bronzed all over and rough to the touch, wrinkling freely at maturity; flesh yellowish, firm, breaking, somewhat gritty; juice sufficient, acidulous, deficient in sugar, almost insipid and sometimes having a delicate, musky flavor; third for dessert, second for kitchen use, but very variable; Nov. to Mar.

=Aiken.= =1.= Mas Pom. Gen. =1=:69, fig. 35. 1872.

This is believed to be an American variety. Mas received it from Downing and thought it had been raised in the suburbs of Aiken, S. C. Fruit medium, obovate, entirely covered with a fine russet on which are some dots, but at maturity the russet changes to a rich gold and the cheek next the sun sometimes becomes blushed; flesh white, buttery, melting, free from granulations at the center, fairly sugary and vinous; not first class but good for preserving; Oct. and Nov.

=Aime Ogereau. 1.= Leroy Dict. Pom. =1=:96, fig. 1867.

Raised in the nurseries of André Leroy, Angers, Fr. It fruited for the first time in 1862. Fruit medium or small, obovate-obtuse, lemon-yellow, sprinkled with brown dots, seldom colored on the sun-exposed side; flesh white, melting, remarkable especially for its extreme fineness; juice abundant, sugary, acidulous, flavored with a delicious savor of musk; first; mid-Sept.

=Aimée Adam. 1.= Guide Prat. 75. 1895.

Raised by Simon Bouvier, Jodoigne, Bel. Fruit rather large, obtuse-pyriform; skin fawn; flesh yellowish, semi-melting, sugary, sprightly; third; latter half of Oct. Tree vigorous and fertile.

=Akatsupo. 1.= Am. Gard. =12=:10, fig. 6. 1891.

Japanese and common in neighborhood of Tokio. It is rather elongated in shape compared with other Japanese varieties, and heavily speckled with large dots; Aug.

=Alamo. 1.= Budd-Hansen Am. Hort. Man. =2=:232. 1903.

Originated by A. L. Bruce, Grayson County, Tex. Fruit medium to large, pale yellow, blushed with red; flesh buttery, melting; early.

=Albertine. 1.= Dochnahl Führ. Obstkunde =2=:115. 1856. =2.= Mas Pom. Gen. =6=:131, fig. 450. 1880.

This seedling, raised by Van Mons, was sent by him to Poiteau, author of the Pomologie Francaise, who, in 1833, named it after his wife. Fruit small, pyriform-obovate; skin rather thick, firm, water-green, sprinkled with numerous very small gray-brown specks, the basic green changing to bright lemon-yellow on the side next the sun; flesh yellow, very fine, dense, buttery, melting; juice abundant, vinous, perfumed; first; Oct.

=Alexander. 1.= Downing Fr. Trees Am. 449. 1857.

Originated at the village of Alexander, Genesee County, N. Y., from seed planted about 1820 by a Mrs. Churchill. It was shown at the Fruit Growers' Society Exhibition held at Buffalo, N. Y., on Sept. 13, 1855. Although very similar to Gray Doyenné, it is distinct. Fruit medium, obovate-obtuse-pyriform, yellowish-green, nearly overspread with cinnamon-russet except in the shade, and having occasionally a faint brownish blush in the sun; flesh white, rather coarse and somewhat gritty at the center, melting and very juicy, sugary; very good; Dec. to Feb.

=Alexander Lucas. 1.= W. N. Y. Hort. Soct. Rpt. 22. 1884. =2.= Gard. Mon. =28=:366. 1886.

Beurre Alexandre Lucas. =3.= Bunyard Cat. 37. 1913-14.

This pear was found in a forest in the department of Loire-et-Cher, Fr., in 1871. It was imported to the United States by Ellwanger & Barry, Rochester, N. Y., but never widely disseminated. Fruit large, golden yellow at maturity; flesh half-melting, juicy, vinous; quality good; Nov. to Jan.

=Alexandre Bivort. 1.= Mas Le Verger =1=:37, fig. 25. 1866-73. =2.= Leroy Dict. Pom. =1=:97, figs. 1867.

Obtained in 1848 by Louis Berckmans and named after Alexandre Bivort, founder of the Society of Van Mons, in Belgium. Fruit small to medium; the two types are spherical, or turbinate inclining to pyriform, respectively; skin smooth, shining green changing to yellow, dotted with russet; flesh white, fine-grained, tender, full of juice, sugary, with perfume of almond; variable in quality; Nov. to Jan.

=Alexandre Chomer. 1.= Mathieu Nom. Pom. 167. 1889.

Raised by M. Liabaud; introduced in 1887. Fruit large; in form similar to Bartlett shortened, clear green passing into yellow at maturity; flesh very fine, melting, juicy; first; Dec. and Jan.

=Alexandre de la Herche. 1.= Mathieu Nom. Pom. 167. 1889.

Raised by M. Sannier who named it after M. de la Herche, a merchant of Beauvais, Oise, Fr. Fruit medium, globular-obtuse-pyriform, sometimes slightly cylindrical; flesh fine, with a pleasant perfume; late Oct. Tree is fairly vigorous and very fruitful and resisted the phenomenal frost in France in the winter of 1879-80.

=Alexandre Lambré. 1.= Ann. Pom. Belge =2=:94, fig. 1854. =2.= Hogg Fruit Man. 472. 1884.

A seedling of Van Mons which did not fruit until 1844, two years after the death of the great pomologist. Fruit medium, oblate, obtuse-pyriform, bright yellowish-green, sprinkled with minute russety dots and slight markings of russet, brownish-red on the side next the sun; flesh white, a little soft, melting, juicy, sweet, acid, free from grit and possessing a delicate, musk flavor; Nov.

=Alexandre de Russie. 1.= Lindley Guide Orch. Gard. 363. 1831.

Raised by M. Bouvier, Jodoigne, Bel., and named in honor of the Emperor Alexander of Russia. Fruit above medium, rather pyramidal, with an uneven surface, light green changing to yellowish-green, with a tinge of brownish-red on the side exposed to the sun where also it is somewhat stained with a fine, pale brown-russet, either in streaks or patches; flesh white, gritty, very juicy, buttery, with a rich, aromatic flavor. A good dessert pear; late Oct.

=Alexandrina. 1.= Mag. Hort. =25=:41, 502, fig. 50. 1859. =2.= Mas Le Verger =2=:27, fig. 12. 1866-73.

Raised by M. Bivort, Haelen and Louvain, Bel. Published in 1847. Fruit medium, rather variable, globular-ovate, bright green changing to a fine yellow at maturity, tinged with crimson on the side next the sun, strewed irregularly with minute, russet dots; flesh yellowish-white, fine-grained, melting, juicy, sugary and perfumed; Sept.

=Alexandrine Douillard. 1.= Ann. Pom. Belge =2=:41, fig. 1854.

Raised by M. Douillard, Nantes, Fr., first harvested in 1849; placed in commerce in November, 1852. Fruit large, pyriform, turbinate or ovate; skin smooth and glossy, citron-yellow at maturity, nearly covered with russet-fawn, stained with dark brown and dotted with black and gray; flesh white, fine, melting; juice abundant, sugary and deliciously perfumed; excellent; Nov. and Dec.

=Alexandrine Mas. 1.= Mas Le Verger =1=:89, fig. 51. 1866-73.

This pear came from a seed of the Passe Colmar sown by M. Mas in 1850. Fruit medium, pyriform, irregular, with protuberances, obtuse, bright green changing at maturity to pale yellow, covered with very numerous and regularly spaced small, dark brown spots; flesh whitish, transparent, melting; juice sufficient and rich in sugar, perfumed after the manner of Passe Colmar; first; Apr. and May.

=Alfred de Madre. 1.= Guide Prat. 103. 1895.

A new variety sent out in 1895 by Daras de Naghin, Antwerp, Bel. Fruit medium, yellow, dotted with fawn, carmined on the side next the sun; flesh semi-melting, sweet, acidulous, with a very agreeable perfume; Oct.

=Alice Payne. 1.= Van Lindley Cat. 23. 1892.

Originated about 1843 near Salem, N. C. In 1892 the original tree was still growing when the variety was introduced by J. Van Lindley, Pomona, N. C. Fruit medium to large, yellow-white; good; winter.

=Allerton. 1.= Mass. Hort. Soc. Rpt. 44. 1866.

A seedling raised by S. A. Shurtleff, Brookline, Mass., and submitted by him to the fruit committee of the Massachusetts Horticultural Society in 1866, it having first fruited in 1862. Fruit large and handsome, long-pyriform, bright yellow; flesh fine-grained, high flavor, rather acid; always markets well; late Oct.

=Alliance franco-russe. 1.= Rev. Hort. 116. 1900.

Raised from seed by Florimond Robitaillé, a horticulturist at Séclin, Fr., and placed on the market, in 1897. Recommended for trial by amateurs in 1900 by the President of the Pomological Society of France. Fruit medium to large, obovate-pyriform, rather similar to the Duchesse d'Angoulême, pale yellow sprinkled with red dots, deeper yellow on the side next the sun, and mottled with fawn and numerous russet dots at the base; flesh white, fine, melting, very juicy, sugary, acidulous, agreeably perfumed; almost very good; Oct. to Dec.

=Alouette. 1.= Leroy Dict. Pom. =1=:101, fig. 1867.

A chance seedling found by André Leroy in 1850 in the commune of Saulgé-l'Hôpital, Maine-et-Loire, Fr. The parent tree appeared at that time to be about 80 years old. The fruit was introduced in 1855. Fruit small, nearly obtuse, globular-pyriform, greenish-yellow, sprinkled with ash-colored spots, and slightly washed with carmine on the side toward the sun; flesh coarse, white, breaking and rather gritty; second; mid-Sept.

=Alpha. 1.= Mag. Hort. =9=:123. 1843.

Raised by Van Mons, Louvain, Bel., and named and described in the London Horticultural Society's catalog of fruits in 1842. Fruit medium, obovate, slightly oblong; skin smooth, yellowish-green on the shaded side, and pale brown speckled with minute reddish dots on the cheek next the sun; flesh white, fine-grained, buttery; second quality dessert; Oct. Tree well adapted for standard or half-standard.

=Alphonse Allegatière. 1.= Guide Prat. 103. 1895.

Described by Simon-Louis Brothers, Metz, Lorraine, in 1895, as a new variety. Fruit large, clear yellow passing to butter-yellow at maturity; flesh white, very fine, melting, sugary; first; Oct. and Nov.

=Alphonse Karr. 1.= Leroy Dict. Pom. =1=:102, fig. 1867. =2.= Mas Pom. Gen. =3=:187, fig. 190. 1878.

Raised in the seed beds of Major Espéren. It was dated 1849 and in 1853 was included among trees of the Society Van Mons. Fruit above medium, pyriform-obtuse, depressed at the base, golden yellow, dotted and veined with fawn, stained with the same tint round the stem and calyx; flesh whitish, very fine, very melting, free from grittiness, juicy, fresh, sugary, acidulous, delicately perfumed; first; Nov. and Dec.

=Amadotte. 1.= Leroy Dict. Pom. =1=:104, fig. 1867. =2.= Mas Pom. Gen. =7=:37, fig. 499. 1881.

The Amadotte is of ancient origin and more than one variety appears to have borne the name. The one here described is that discussed by Le Lectier, 1620. Fruit medium and sometimes larger, pyriform-ovate, variable, orange-yellow, marbled and dotted with fawn, especially around the calyx and the stalk, and generally washed with carmine on the side of the sun; flesh slightly yellow, fine, buttery, gritty around the core; juice abundant, sweet, with a slight flavor of musk; third for eating as dessert, second for cooking; Oct. to Jan.

=Amande Double. 1.= Downing Fr. Trees Am. 353. 1845.

Walker. =2.= Ibid. 877. 1869.

The name Amande signifies almond and has reference to its flavor. Amande Double is a seedling of Van Mons which probably derives its qualifying name from the fact that it has double kernels. In 1834-5 Van Mons sent it to Robert Manning of Salem, Mass., under the number 135, and how it acquired the name of Walker in this country is not known. Fruit medium, pyriform, slightly obtuse, golden yellow, slightly dotted with fawn, washed with carmine on the side exposed to the sun; flesh white, semi-fine, melting, gritty at center, juice sufficient, sugary, slightly acid, with a delicious flavor of almond; first; late Sept. to Nov.

=Amandine. 1.= Leroy Dict. Pom. =1=:109, fig. 1867.

Obtained about 1857 by M. Boisbunel, Rouen, Fr., from a seed-bed made in 1846. It was presented to the Horticultural Society of Rouen, September 19, 1858. Fruit medium to small, pyriform, obtuse, having one side more swelled than the other, greenish-yellow, speckled with fawn; flesh very white, semi-fine, melting, rarely gritty; juice abundant, sugary, full of flavor; first; Sept. and Oct.

=Ambrette. 1.= Langley Pomona 131, fig. IV. 1729. =2.= Duhamel Trait. Arb. Fr. =2=:186, Pl. XXXI. 1768.

Ambrette d'Hiver. =3.= Leroy Dict. Pom. =1=:112, fig. 1867.

A French dessert pear of ancient but uncertain origin. It was mentioned by M. Le Lectier of Orléans in 1628 in his catalog, and was shown by him to have been cultivated under the name of Trompe-Coquin. It has also been thought to be the pear Myrapia mentioned by Pliny, and to have been so named because of the myrrh-like perfume. The name Ambrette was given to the variety on account of its musk-like flavor, resembling the scent of the flower which in France is called Ambrette. Fruit below medium, globular-oval, tapering toward stalk, yellowish-olive; flesh yellowish or greenish-white; formerly held in high esteem but now ranking only as second-rate; Nov. to Jan.

=Ambrette d'Été. 1.= Leroy Dict. Pom. =1=:111, fig. 1867.

This variety was first mentioned in 1628 by Le Lectier under the name Besi de Mouillères. Fruit small, spherical, narrowing a little at the summit, yellowish, often rough to the touch, speckled with gray dots and always washed with clear brownish-red on the side next the sun; flesh dull white, breaking, containing some grit around the core; juice sufficient, sugary, acidulous, rather delicately musky; second; Aug. and Sept.

=Ambrosia. 1.= Jour. Hort. N. S. =14=:326, fig. 1868. =2.= Hogg Fruit Man. 177. 1884.

Switser, writing in England in 1724, said that this variety was introduced to that country from France "among that noble collection of fruit that was planted in the Royal Gardens in St. James's Park soon after the Restoration, but is now cut down." No French author, however, appears to mention it under this name. It was formerly to be found in many old English gardens but now seems to have dropped out of favor. Fruit medium, globular-obovate, greenish-yellow, slightly russeted and covered with small, gray specks; flesh buttery and in England possessing a high flavor, melting, rich, sugary, perfumed; first for dessert; Sept. but does not keep long.

=Amédée Leclerc. 1.= Leroy Dict. Pom. =1=:113, fig. 1867.

Raised by Léon Leclerc, Laval, Mayenne, Fr. It first bore fruit in 1849. Fruit medium, conic-cylindrical, often irregular in form and bossed, pale yellow, dotted, streaked and veined with russet; flesh white, fine, semi-melting; second; Feb.

=Amélie Leclerc. 1.= Mas Le Verger =3=: Pt. 2, 1, fig. 97. 1866-73. =2.= Leroy Dict. Pom. =1=:114, fig. 1867.

This excellent pear was raised by Léon Leclerc, Laval, Mayenne, Fr. The original tree first bore fruit in 1850, and appeared then to be 12 years old. Introduced to this country about 1868. Fruit medium, globular-ovate, somewhat uneven in outline, obtuse, pale yellow, dotted and veined with russet and washed with rose-carmine on the cheek next the sun; flesh white, fine, melting, full of juice, sugary, acidulous, perfumed; first; Sept. and Oct.

=America. 1.= Mag. Hort. =25=:205, fig. 12. 1859. =2.= Downing Fr. Trees Am. 658. 1869.

It was said of Francis Dana, the indefatigable pomologist of Boston, that he saved the seed of all good pears that he ate, and that from these he produced sixteen new, good varieties of which America was one. It is a handsome pear and in 1859 was considered an important acquisition because it ripens in the early part of the winter when the number of choice varieties is limited. Fruit very large, globular-ovate, somewhat angular, with an uneven surface, dull greenish-yellow, much clouded with dull russet, and sprinkled heavily with large russet dots; flesh yellowish-white, rather coarse, semi-melting, sugary, buttery, pleasant, rich in flavor and having a refreshing aroma; good; keeps well; Dec.

=Amie Verdier. 1.= Mass. Hort. Soc. Rpt. 40. 1871.

One of a collection of 42 new varieties of pears exhibited by Marshall P. Wilder at the annual exhibition of the Massachusetts Horticultural Society in 1871, for which Mr. Wilder obtained the "first prize for new pears." Fruit medium, obovate, inclining to turbinate, yellow, with brownish-red cheek and some traces of russet; flesh white, very melting, juicy and rich. Promised to be fine.

=Amiral. 1.= Leroy Dict. Pom. =1=:115, fig. 1867. =2.= Hogg Fruit Man. 478. 1884. Cardinale. =3.= Prince Pom. Man. =1=:90. 1831.

A fine old French pear of unknown origin but mentioned by Olivier de Serres in his Theâtre d'agriculture in 1600. Fruit large, pyramidal, rather uneven in outline, dark greenish-yellow and washed with brilliant red on the side next the sun; flesh white, fine, tender, melting, free from grit, very juicy, rich and perfumed with anis; first rate dessert pear; seeds usually abortive; Sept. and Oct.

=Amiral Cécile. 1.= Leroy Dict. Pom. =1=:117, fig. 1867. =2.= Hogg Fruit Man. 478. 1884.

Admiral Cécile. =3.= Mathieu Nom. Pom. 166. 1889.

Raised by M. Boisbunel, nurseryman at Rouen, from seed sown in 1846; fruited for the first time in 1858. Fruit medium, globular-obovate, yellowish-green changing to lemon-yellow, thickly dotted and mottled with gray-russet; flesh fine, whitish, melting, gritty at core, juicy, sweet and delicately perfumed; first rate dessert pear; Oct. to Dec.

=Amiré Joannet. 1.= Duhamel Trait. Arb. Fr. =2=:125, 1768. =2.= Hogg Fruit Man. 478. 1884.

An ancient pear written of in 1660 by Claude Mollet. It bears the name of Joannet because in some parts of France it ripens about St. John's Day, the 24th of June. Fruit small, regularly pyriform, slightly obtuse, smooth, pale greenish-yellow changing to a deep waxen-yellow, washed with pale rose; flesh white, semi-fine, tender, juicy, sugary, impregnated with a perfume of musk, quite agreeable; second; June and July.

=Amlisberger Mostbirne. 1.= Löschnig Mostbirnen 72, fig. 1913.

A perry pear found in Switzerland and first published in 1885. Fruit medium, globular, yellowish-green changing at maturity to light yellow, dotted with dark russet; excellent but not good for transportation; Sept. and Oct.

=Amour. 1.= Leroy Dict. Pom. =1=:120, fig. 1867.

Trésor. =2.= Duhamel Trait. Arb. Fr. =2=:236. 1768.

M. Duhamel du Monceau styled this the largest of all pears and sufficiently sweet to be eaten raw by those whose taste is not too exacting, but very good for cooking and far superior to the Catillac and Pound pears. Origin obscure. Fruit very large; form like that of the quince, much swelled at the middle, extremely mammillate at each pole; skin rough to the touch, dull yellow, dotted, striped and mottled with fawn and showing some brownish spots; flesh white, semi-melting, free from grit, juicy, very saccharine and well perfumed; second for dessert, first for the kitchen; Nov. to Feb.

=Amstettner Mostbirne. 1.= Löschnig Mostbirnen 30, fig. 1913.

Lower Austria; perry pear. Fruit rather large, long-pyriform, obtuse, somewhat irregular, smooth, bright green turning yellow at maturity; flesh whitish, rather granular and sometimes rather bitter; Oct.

=Ananas. 1.= Christ Handb. 532. 1817. =2.= Leroy Dict. Pom. =1=:122, fig. 1867.

Ananas was originally introduced to Holland from France where it had been cultivated for many years under the name De Bouchet, a name given to it during the reign of Louis XIV, 1643-1715, by La Quintinye, Director of the Royal Gardens. Fruit medium; form rather variable, generally globular, height and breadth being equal; color bright green changing to yellowish-green at maturity, with some tinge of red on the side next the sun, strewed with brown-russet dots; flesh white, melting, somewhat gritty, juicy, sugary; first for dessert; Sept.

=Ananas de Courtrai. 1.= Ann. Pom. Belge =2=:13, fig, 1854. =2.= Leroy Dict. Pom. =1=:124, fig. 1867.

Ananas de Courtray. =3.= Mas Pom. Gen. =1=:79, fig. 40. 1872.

The origin of this variety is unknown, but it is believed to have been a chance seedling raised at Courtrai, Flanders, as M. Six, who established himself in that town in the business of a gardener about the year 1784, found it already extensively grown there. Fruit large, pyramidal and often inclining to oval, bright yellow changing to lemon-yellow and much dotted and splashed with light-colored russet; flesh white, fine, juicy, well perfumed and with a flavor suggestive of cinnamon and musk; very good; Aug. and Sept.

=Ananas d'Été. 1.= Hogg Fruit Man. 480. 1884.

This is not the Dutch variety of Knoop but rather the type known in the British Isles as Ananas d'Éte or King William Pear. Fruit above medium, obtuse-pyriform, yellowish-green with brownish tinge next the sun and covered with large, rough, brown-russet dots; flesh delicate, buttery, melting, with a pleasant, perfumed flavor; first; mid-Sept.

=Andouille. 1.= Leroy Dict. Pom. =1=:126, fig. 1867. =2.= Mas Pom. Gen. =6=:111, fig. 440. 1880.

The origin of this variety is unknown beyond the fact that it was cultivated near Montfaucon, Maine-et-Loire, Fr., previous to 1850. At first it was known as the "Polyforme" owing to its very variable shape but was subsequently given its present name which is that of a twist of tobacco. Fruit medium or rather large, conic-pyriform, but often irregular and variable, sometimes much swelled below the middle, mammillate around the calyx, yellow, washed with fawn; flesh white, rather fine and buttery, gritty, melting; juice sweet and perfumed; second; late Sept.

=Andrew Murray. 1.= Guide Prat. 80. 1895.

Fruit small, ovate, yellow; flesh fine, melting, juicy; good; end of winter and spring. Tree fertile and moderately vigorous.

=Andrews. 1.= Hovey Fr. Am. =1=:97, Pl. 1851. =2.= Downing Fr. Trees Am. 451, fig. 1857.

Samuel Downer introduced this pear soon after the Massachusetts Horticultural Society was organized in 1829. He stated "that it originated in Dorchester, and that the original tree was purchased about 60 years ago by John Andrews of Boston." Fruit rather large, pyriform, one-sided, pale yellowish-green, with a dull red cheek; flesh greenish-white, full of juice, melting, having a vinous flavor; first; early Sept.

=Ange. 1.= Duhamel Trait. Arb. Fr. =2=:138. 1768. =2.= Leroy Dict. Pom. =1=:131, fig. 1867. =3.= Hogg Fruit Man. 480. 1884.

This is one of the most ancient varieties in France. At a very early date it was dedicated to the "Angels" and later to the "Virgin Mary" and was known by the two names simultaneously from the sixteenth to the nineteenth century. Fruit small to medium, variable but generally more globular-turbinate than oblong or ovate, deep green changing to yellow, dotted with gray, washed with red-brown on the side to the sun; flesh white, melting, very juicy, sugary, acidulous, having a strong perfume of anis; first for dessert and also for preserves; Aug. and Sept.

=Angel. 1.= Thomas Am. Fruit Cult. 693. 1897.

Originated at Ghent, N. Y. Fruit large, handsome; poor, early.

=Angeline. 1.= Dochnahl Führ. Obstkunde =2=:134. 1856.

A seedling of Van Mons, 1852. Fruit medium, often rather ovate, light green changing to light yellow, somewhat blushed, finely dotted; flesh very fine, white, buttery, sweet, tartish, juicy; first for table and market; late Aug. The tree is best grown as a dwarf.

=Angélique de Bordeaux.= =1.= Duhamel Trait. Arb. Fr. =2=:214, Pl. XLVII, fig. 5. 1768. =2.= Lindley Guide Orch. Gard. 391. 1831. =3.= Leroy Dict. Pom. =1=:133, figs. 1867.

St. Martial. =4.= Prince Pom. Man. =1=:79. 1831.

Henri Manger thought this pear identical with the pear Liceriana or Liciniana of which Pliny spoke and which bears the name of Licinius, the Roman tribune and consul. In 1690 Jean Merlet described a pear under the name Angélique which appears to be the same, and said it was much esteemed in Languedoc under the name Saint-Martial. It remains that its origin is ancient and uncertain, though it seems quite likely, as M. Leroy thought, that it originated in Languedoc, Gironde, Fr. Switser considered it was introduced into England about 1708. For upwards of 100 years it was grown there under the name Saint Martial. It does not appear when it was first brought to this country. Fruit above medium to large, obtuse-pyriform, uneven in outline, glossy green changing as it ripens to pale yellow or greenish-yellow, the whole strewed with brown dots and a few patches of russet; flesh whitish, semi-fine, sweet and sugary, breaking, agreeable, not rich in perfume; second for dessert and cooking; Jan. to Apr.

=Angélique Cuvier.= =1.= Mathieu Norm. Pom. 169. 1889. =2.= Guide Prat. 72. 1895.

Fruit medium, acute-pyriform, almost entirely covered with fawn on a yellow ground; flesh fine, melting, juicy; good; Sept. and Oct. Tree vigorous and fertile.

=Angélique Leclerc.= =1.= Leroy Dict. Pom. =11=:137, fig. 1867. =2.= Mas Pom. Gen. =3=:7, fig. 100. 1878.

This variety was raised from seed by Léon Leclerc, Laval, Mayenne, Fr., about 1848. Fruit medium and often large, regular, long-ovate, greenish-yellow, shaded with pale rose on the cheek next the sun and dotted with russet; flesh white, very closely grained, melting, rough or gritty round the core, juicy, sugary, acidulous, having a delicate aroma; first; Oct. to Dec.

=Angélique de Rome.= =1.= Duhamel Trait. Arb. Fr. =2=:239. 1768. =2.= Leroy Dict. Pom. =1=:136, fig. 1867.

With the exception of M. Duhamel du Monceau, no pomologist of the sixteenth or seventeenth century mentioned this pear. Henri Manger writing in 1783, thought it identical with the "pira Tiberiana," a variety which Pliny tells us was a favorite with the Emperor Tiberius. Fruit medium, globular, obtuse-pyriform, darkish yellow, dotted with fine gray spots, always washed with rose on the side next the sun; flesh whitish, a little coarse, gritty around the core, full of rich, sugary juice; second; Oct to Dec.

=Angleterre d'Hiver.= =1.= Duhamel Trait. Arb. Fr. =2=:198. 1768. =2.= Leroy Dict. Pom. =1=:138, fig. 1867.

According to Leroy this variety was grown in France in the middle of the seventeenth century, its grafts having been brought from England. Fruit medium, oblong-obovate-pyriform, pale yellow, spotted with fawn and slightly washed with red; flesh white, semi-fine, melting, rather gritty around the core, juicy, sugary, with a sweet and agreeable flavor; a good kitchen pear; Dec. to Mar.

=Angleterre Nain.= =1.= Leroy Dict. Pom. =1=:140, fig. 1867. =2.= Downing Fr. Trees Am. 661. 1869.

This variety was raised from seed in 1832 at Paris by Edouard Sageret. It appeared first under the name Angleterre parfumée and was so published in 1835, but for some reason was renamed. Fruit rather above than below medium, turbinate, obtuse, swelled and always more enlarged on one side than on the other; skin rough to the touch, dull green, uniformly dotted with clear russet; flesh whitish, fine, breaking, gritty at the center; juice abundant, fresh, sweet, with a musky savor; first; Sept. and Oct.

=Angobert.= =1.= Leroy Dict. Pom. =1=:142, fig. 1867. =2.= Downing Fr. Trees Am. 661. 1869.

Á Gobert. =3.= Duhamel Trait. Arb. Fr. =2=:191. 1768.

Toward the end of the eighteenth century, 1780-83, Henri Manger claimed that he had identified the Angobert with the Signina or Testacea of Columella and Pliny. Fruit very large, variable but generally obovate-pyriform, distorted, enlarged around the calyx end, dull yellow, dotted and streaked with fawn, washed with red on the side of the sun; flesh white, coarse, juicy, sweet, having a rather agreeable after-flavor of musk; third for the table but first for the kitchen.

=Angoisse.= =1.= Leroy Dict. Pom. =1=:145, fig. 1867.

Winter Bon Chretien. =2.= Hogg Fruit Man. 666. 1884.

This is one of the most ancient French pears having been described in the year 1094 in a chronological manuscript attributed to Geoffroy, the Prior of the Benedictine monastery of Vigeois in the Diocese of Limoges, in which it was stated to have derived its name from the village of Angoisse in the old Province of Limonsin, Fr. Fruit small to medium, turbinate, obtuse, swelled, golden-yellow, dotted, marbled with fawn and washed with brownish-red on the side to the sun; flesh whitish, slightly melting, coarse, always very gritty at the center; juice excessively abundant, acidulous, sugary; third for dessert, second for cooking, first for cider; Dec. to Apr.

=Angora.= =1.= Leroy Dict. Pom. =1=:147, fig. 1867. =2.= Mas Pom. Gen. =5=:35, fig. 306. 1880.

This is a member of a group of pears rather loosely termed Pound Pears. By some authors Angora is given as a synonym for Belle Angevine or Uvedale's St. Germain. In an account of a voyage he undertook in 1700 on command of King Louis XIV of France, M. Tournefort, the noted botanist, states that he saw at Beibasas, Asia Minor, the pears known in Constantinople as Angora. In 1832, Léon Leclerc imported it into France from Constantinople, having obtained it with difficulty through the French Ambassador at the Golden Horn. Fruit above medium to large, pyriform, obtuse, swelled around the center, rather irregular in form; skin thick, hard to cut, pale yellow, finely dotted with fawn and bearing some patches of fawn; flesh white, rather coarse, semi-melting, gritty at the center; juice plentiful and rich in sugar after the manner of sweet wine, little perfume; second; Oct. and Nov.

=Angoucha.= =1.= Guide Prat. 82. 1876. =2.= Mas Pom. Gen. =7=:43, fig. 502. 1881.

Originated in the Department of the Aube, France. In the arrondisements of Troyes and Bar-sur-Seine it is also called Courte queue i. e. "Short Stem;" and by M. Baltet-Petit, it was described in the "Annales de Flore et Pomone," under the name Belle Chaouce, the name of the canton where it was very generally cultivated. Fruit medium, obtuse-conic-ovate, regular in contour, dark green sprinkled with numerous regularly spaced, brown dots often comingled under a cloud of russet of same color, at maturity the green becomes an intense yellow, the russet golden, and on the side of the sun is a wash of light orange-red; flesh yellowish-white, semi-fine, dense, breaking; juice sufficient and rich in sugar; good for cooking, winter.

=Anna Audusson.= =1.= Pom. France =3=:No. 110, Pl. 110. 1865. =2.= Leroy Dict. Pom. =1=:149. 1867.

=Anna Audisson.= =3.= Downing Fr. Trees Am. 661. 1869.

In 1828 or 1830, M. Audusson, a nurseryman at Angers, Fr., obtained this variety from a bed of mixed seeds. Fruit medium or rather less, single or in pairs, rarely in clusters, turbinate-obtuse, always rather swelled, irregular, yellowish-green dotted with fawn and splashed with reddish markings on the side next the sun; flesh whitish, buttery, fine, melting, often mealy, gritty around the core, juicy, acidulous, only slightly saccharine or perfumed; third; Nov. to Jan.

Anna Nelis. =1.= Leroy Dict. Pom. =1=:150. 1867.

M. Grégoire, Jodoigne, Bel., raised this pear from a bed of mixed seeds made in 1835. It was first reported in 1849. Fruit second quality for dessert; maturity Apr. to May.

=Anne de Bretagne.= =1.= Mathieu Nom. Pom. 169. 1889. =2.= Guide Prat. 84. 220. 1895. Anne of Brittany. =3.= =Gard. Chron.= 3rd Ser. =5=:18. 1889.

On trial with Simon-Louis Brothers, Metz, Lorraine, 1895. Fruit medium to large, yellow, glossy, sometimes colored with vermilion where exposed to the sun; flesh fine, melting, slightly acidulous; first; Nov. to Jan.

=Anthony Thacher.= =1.= Am. Pom. Soc. Rpt. 102. 1875. =2.= Ind. Hort. Soc. Rpt. 42. 1875.

One of four varieties exhibited by Robert Manning at the Chicago meeting of the American Pomological Society in 1875 as the "Centennial Pears." The fruit grew upon a tree which was 235 years old that season. Fruit medium in size, ovate-pyriform, green, changing, to yellow at maturity; of tolerable quality; ripening early in Sept.

=Antoine.= =1.= Mas Pom. Gen. =7=:180, fig. 572. 1881.

A seedling raised by M. Pariset in France in 1852 and first published in 1867. Fruit large, nearly cylindrical, truncated at both ends; bright green sown with numerous large, brown dots, a network of russet covering most of the surface, the basic green passing at maturity to lemon-yellow, the russet changing to gold, with the side next the sun often sprinkled with small specks of blood-red; flesh yellowish-white, fine, melting yet a little gritty near the core, full of saccharine juice richly perfumed; first; mid-winter.

=Antoine Delfosse.= =1.= Guide Prat. 82. 1876. =2.= Baltet Cult. Fr. 320, 331, 332. 1908.

Raised by M. Grégoire of Jodoigne, Bel., about 1870. Fruit medium, ovate, truncated, dull green passing into dull yellow, covered with fawn spots; flesh fine, melting, juicy, saccharine, exquisite; late Nov.

=Antoinette.= =1.= U. S. D. A. Pat. Off. Rpt. 397. 1858. =2.= Guide Prat. 82. 1876.

The parent tree was found in the commune of Camsegret, Fr., and is not to be confused with Beurré Antoinette, another and probably earlier variety. Fruit medium size, handsome; flesh perfumed; Oct. and Nov. In the report of the Department of Agriculture for 1858 it was said in Massachusetts to make "a handsome pyramidal tree, promising well."

=Anversoise.= =1.= Guide Prat. 84. 1895.

Introduced by Daras de Naghin, Antwerp, Bel., prior to 1895. Fruit rather large and very similar to Marie-Louise; flesh fine, juicy, sugary, pleasantly perfumed; Oct. and Nov. The tree is moderately vigorous and very prolific.

=Apfelblättrige Azerolbirne.= =1.= Dochnahl Führ. Obstkunde =2=:197. 1856.

An apple-leaved variety; German. Fruit small, globular, yellow, blushed with red; flesh white, rather gritty, sweet, melting; seedless; third for dessert, first for kitchen; Aug.

=Apothekerbirne.= =1.= Oberdieck Obst-Sort. 238. 1881.

To be found in the Rhine country and especially at Nüremberg. Fruit medium; ovate, smooth and shining, green changing to yellow, often with some light russet, and numerous russet dots; flesh yellowish-white, breaking, very tender, sweet, with an aroma of cinnamon and sweet flavor; very good for household purposes; Oct.

=Apple.= =1.= Griffing Bros. Cat. 12, fig. 1909.

Said to have originated near Palatka, Fla., from a Japanese sort and introduced about 1909. Fruit large, roundish, light green becoming lemon-yellow; flesh white, crisp, juicy; ripens with Le Conte.

=Apple Pear.= =1.= Prince Pom. Man. =1=:1831. =2.= Downing Fr. Trees Am. 662. 1869. Poire-Pomme. =3.= Mas Pom. Gen. =1=:173, fig. 87. 1872.

This variety is of ancient but unknown origin. Several varieties have been described under this name, but the pear here described is the German variety spoken of by J. V. Sickler about 1800 and extensively grown in the environs of Sachsenburg and Kanneburg. Fruit below medium, globular-oblate, not regular, olive-yellow, much dotted and russeted, and moderately washed with brownish-red on the side exposed to the sun; flesh yellowish-white, watery, fine and melting, granular around the core, without much perfume; second; Nov. and Dec.

=Appoline.= =1.= Guide Prat. 82. 1876. =2.= Mas Pom. Gen. =5=:161, fig. 369. 1880.

Obtained from seed by President Parigot of Poitiers in 1845. It was propagated by M. Larclause but the date of its first introduction is unknown. Fruit rather small, nearly round or globular-ovate in form; color rather deep and dull green with a few small dots, and some traces of brown russet on both the summit and the base of the fruit; flesh white, tinted with green, fine, very melting, a little gritty about the core, full of sugary juice, slightly acid with an agreeable flavor.

=Agua de Valence.= =1.= Mas Pom. Gen. =6=:25, fig. 397. 1880.

M. Mas received this pear from Adrien Sénéclauze, a nurseryman at Bourg-Argental, Loire, Fr. Fruit medium, irregular, globular, bright green passing to lemon-yellow, speckled with large and numerous deep green spots which are the more apparent on the side next the sun, well-exposed fruits washed with blood-red round the spots which become yellowish; flesh white, fine, tender, melting, juicy, sweet; good; Aug.

=Aqueuse d'Esclavonie.= =1.= Mas Pom. Gen. =3=:63, fig. 128. 1878.

Count Bressler, Fernsee, Hung., sent this variety in 1842 to Liegel. Two years later Mas received it from Mr. Hartwill, Director of the gardens at Nikita in the Crimea, Rus., under the name Achalzig I. Fruit medium, obovate, acute-pyriform; color pale green, sown with numerous and distinct very small dots of a deeper shade; flesh whitish, rather coarse, melting, gritty around the core, abundant sweet juice, sugary, but without any appreciable perfume; Sept. and Oct.

=Aqueuse de Meiningen..= =1.= Mas Pom. Gen. =4=:77, fig. 231. 1879.

This variety is cultivated in the neighborhood of Meiningen, central Germany, but its origin appears to be unknown. Fruit medium or nearly medium, globular, turbinate, very regular in contour; skin thick, very bright green sprinkled with numerous small dots of a darker shade, changing at maturity to pale yellow and more golden on the side exposed to the sun; flesh whitish, coarse, melting, fairly juicy, saccharine and only slightly perfumed; third; Sept.

=Arabella.= =1.= Dochnahl Führ. Obstkunde =2=:134. 1856.

A seedling from Van Mons, 1852. Fruit below medium, pale green, slightly rough, much dotted with greenish cinnamon-russet; flesh whitish, very fine, sweet, vinous; first for dessert; Sept. and Oct.

=Arbre Courbé.= =1.= Gard. Chron. 68. 1848. =2.= Pom. France =2=:No. 59, Pl. 59. 1864.

Krummholzige Schmalzbirne. =3.= Dochnahl Führ. Obstkunde =2=:67. 1856.

Bivort, successor of Van Mons in the Society's gardens at Louvain, stated that this variety was gained by Van Mons about 1830. Fruit large, oblong-obtuse-pyriform; skin rough to the touch, being considerably covered with rough, scaly russet; color bright yellow or greenish-yellow, freely dotted with russet spots; flesh white, rather fine, melting, juicy, gritty around the core; a dessert pear, but hardly first-rate; Sept. and Oct.

=Archduke of Austria.= =1.= Mag. Hort. =3=:50. 1837.

Manning in the Pomological Notices in the Magazine of Horticulture said: "This tree bears well every year; the fruit is handsome, but very dry and of inferior quality. Ripe in September. It may prove to have been received under a wrong name."

=Archiduc Charles.= =1.= Leroy Dict. Pom. =1=:153, fig. 1867.

Raised by M. Duval, Hainaut, Bel. Fruit medium to large, short-pyramidal, bright yellow in France, brown-red next the sun, covered with large, dark-brown russet dots and patches; flesh fine, yellowish-white, juicy, with a very agreeable savor; first; Nov. and Dec.

=Archiduc d'Été.= =1.= Leroy Dict. Pom. =1=:155, fig. 1867.

Ognonet. =2.= Duhamel Trait. Arb. Fr. =2=:135, Pl. VIII. 1768.

An old French variety described under various names at different times and places, the earliest being by Merlet in 1675. It acquired the synonym of Ognonet in the eighteenth century from its swelled onion-like form. Fruit small, obovate-obtuse-pyriform; pale lively green changing to yellowish-green as it ripens and covered with dark red next the sun with numerous russety dots and some patches of russet; flesh yellowish-white, semi-fine, juicy, gritty, sugary, acid, with a slight flavor of anis; second; July and Aug.

=Archiduc Jean d'Autriche.= =1.= Kenrick Am. Orch. 159. 1832. =2.= Mag. Hort. =21=:146. 1855.

Originated by Van Mons about 1817 and characterized by him as "admirable;" otherwise undescribed.

=Archiduchesse d'Autriche.= =1.= Hogg Fruit Man. 483. 1884.

Raised by Van Mons. Fruit medium or below, globular-turbinate, green, yellowish-green when ripe, blushed with brownish-red, dots and stains of cinnamon-russet; flesh white, semi-melting, slightly gritty at core, juicy, sugary and rather rich flavor; second rate dessert; Sept.

=Arendt Dechantsbirne.= 1. Dochnahl Führ. Obsikunde =2=:92. 1856.

Raised from seed by Van Mons at Louvain, Bel. Reported in 1833. Fruit small, globular, uniformly greenish-yellow, thickly dotted; flesh aromatic, vinous; first for dessert; late Nov.

=Argent.= =1.= Leroy Dict. Pom. =1=:156, fig. 1867.

Adrianus Junius, a Dutch botanist of the sixteenth century, identified the pear of silver or the money pear with the Nardina of the Romans, though his contemporary, Jacques Dalechamp of Normandy in his "Histoire des plantes," 1585, connected it with the Liceriana mentioned by Pliny. Nardina or Nard was an ointment smelling strongly of musk and lavender, from which the ancient pear no doubt took its name, but the flesh of Argent does not give out any such aroma. Henry Manger writing in 1783 thought that the Poire d'Argent which we have today is the Liceriana of Pliny, agreeing with Dalechamp. Fruit small; form globular-obtuse-pyriform but usually mammillate at the summit, greenish-yellow, dotted with russet all over; flesh dead white, fine and melting, juicy, gritty at core; quality second; Aug. and Sept.

=Argusbirne.= =1.= Dochnahl Führ. Obstkunde =2=:73. 1856.

Raised from seed by Von Muckenheim in Barmen, Rhenish Prussia, in 1832. Fruit medium, light green to citron-yellow without any red blush but rust-colored on the cheek next the sun, densely spotted with fine brown dots, without perfume; flesh granular, melting, acidulous, sweet, with cinnamon savor; second for dessert, first for kitchen use; late Oct.

=Arkansas.= =1.= Ragan Nom. Pear, B. P. I. Bul. =126=:25. 1908.

Arkansas Mammoth. =2.= Mo. Hort. Soc. Rpt. 37. 1896.

It has been suggested that this may be the Uvedale's St. Germain or Pound pear. Fruit large, long, obtuse-pyriform, tapering at both ends, green, tinged with yellow, very much marked with dots and patches of russet; stem medium long, stout, curved, inserted without cavity; calyx large, open; basin shallow; flesh white, moderately juicy, tough but crisp, astringent; quality poor; a late keeper.

=Arlequin Musqué.= =1.= Ann. Pom. Belge =1=:105, fig. 1853. =2.= Leroy Dict. Pom. =1=:158, fig. 1867.

Raised from seed by Van Mons and noted in his catalog of 1825 under the number 1737. Fruit large, globular-obovate, even and regular in outline, dull or olive-green which changes to lemon-yellow on maturity, dotted all over with brown spots, washed with fawn on the side next the sun; flesh white, buttery, melting, very sweet, acid, rather gritty around the core, juicy and having a savory perfume, sometimes of musk; second; in France Sept. and Oct.

=Arlingham Squash.= =1.= Hogg Fruit Man. 484. 1884.

An English pear deriving its name from the village of Arlingham. It is in demand for the making of perry in the neighborhood of Hereford, Eng. Fruit globular, acute-pyriform, rather irregular in outline, dark green, with a brownish tinge on the side next the sun, a good deal russeted all over; flesh white, juicy, crisp, aromatic.

=Armand Prévost.= =1.= Hogg Fruit Man. 484. 1884.

Origin unknown. Fruit medium, oblong-obovate, narrowing from the bulge to the calyx; even and regular in contour; a fine golden-yellow, with an orange cheek minutely dotted with russet; flesh half-melting, juicy, without much flavor; poor; Oct.

=Arménie.= =1.= Leroy Dict. Pom. =1=:159, fig. 1867. =2.= Guide Prat. 82, 231. 1876.

Believed to have originated in Asia. Merlet wrote of it in 1675 and in 1690 when it had probably only recently been introduced into France. Fruit medium, globular, slightly flattened at the base and nearly always mammillate at the summit, clear green, passing into greenish-yellow at maturity, dotted all over with brown-russet and streaked with the same around the calyx; flesh yellowish, fine, tender, semi-breaking, gritty at the center, with juice sufficient, sugary, slightly musky, savory; second for dessert, first for cooking; Feb. to May.

=Arnold.= =1.= Ind. Hort. Soc. Rpt. 103. 1892. =2.= Mass. Hort. Soc. Rpt. 249. 1893. =3.= Ill. Hort. Soc. Rpt. 142. 1898.

Raised from seed by Arnold & Frazier, Dansville, Ind. The name Arnold was conferred upon it at the meeting of the Indiana Horticultural Society, December, 1892, and in November, 1893, it received a first class certificate of merit from the Massachusetts Horticultural Society. In 1898, at the December meeting of the Illinois State Horticultural Society it was reported "a winter pear of good quality, apparently not ripe at this season; of local origin; a good keeper; an abundant bearer," and was recommended for trial in the experiment station of the State. Fruit medium size, oblong-pyriform, yellow russeted; flesh buttery, juicy, melting; good; very late.

=Arthur Bivort.= =1.= Mas Pom. Gen. =6=:85, fig. 427. 1880. =2.= Leroy Dict. Pom. =1=:160, fig. 1867.

Raised from seed by Van Mons who died in 1842. The variety did not fruit till 1850. Fruit above medium, pyramidal, very long, obtuse, even and regular in contour, yellowish-green, slightly dotted with fawn, washed with pale red on the side next the sun; flesh whitish, a little coarse, juicy, melting, sugary, acid, delicately perfumed; first; Oct.

=Arthur Chevreau.= =1.= Rev. Hort. 39. 1916.

Arthur Chevreau of Montreuil, a distinguished French horticulturist, obtained this variety and exhibited it to the Horticultural Society of France in December, 1915. It was described in the Journal of the Society after official testing and approval. Fruit large to very large, long and regular in form, very slightly bossed; stem short and set obliquely, greenish-yellow passing to dark yellow, sprinkled with large, russet dots; flesh rather fine; firm, very juicy, slightly acidulous, with a very agreeable flavor; good or very good.

=Arundell.= =1.= Parkinson Par. Ter. 593. 1629.

A very old English pear described by Parkinson as "most plentiful in Suffolke, and there commended to be a verie good peare."

=Aspasie Aucourt.= =1.= Guide Prat. 84. 1895.

Origin unknown but thought to be European. Fruit medium, globular-obtuse, pale yellow; flesh fine, melting, very juicy, primrose in color, saccharine, slightly perfumed; one of the best of its season for the private garden; late July and Aug.

=Aston Town.= =1.= Lindley Guide Orch. Gard. 352. 1831. =2.= Hogg Fruit Man. 485. 1884.

An old English variety raised at Aston in Cheshire, and largely cultivated there and in the neighboring counties, especially that of Hereford. Fruit medium sized, globular-turbinate, pyriform, pale green but changing on ripening to pale yellow, covered with numerous gray-russety specks; flesh yellowish-white, tender, buttery, and full of a most excellent saccharine, perfumed juice; it is a rich highly-flavored pear of the first rank; Oct. and Nov. A peculiarity of its growth is a tendency of the branches to twist.

=Audibert.= =1.= Leroy Dict. Pom. =1=:163, fig. 1867.

Belle Audibert. =2.= Prince Pom. Man. =1=:119. 1831.

An old French pear raised in the Department of Bouches-des-Rhone, Fr., previous to the year 1814. Fruit medium, oblong-obovate-pyriform, greenish-yellow, extensively dotted with fawn, washed with tender rose on the side next the sun and often bearing some small brownish stains on the shaded side; flesh very white, fine, juicy, melting, sugary, vinous, slightly acid, wanting in perfume; third as a fruit for dessert but first for the kitchen.

=Augier.= =1.= Leroy Dict. Pom. 164, fig. 1867. =2.= Mas Pom. Gen. =6=:119, fig. 1880.

Raised in 1828 by M. Feraut, Cognac, Chareute, Fr. Fruit medium or nearly medium, ovate-pyriform, sometimes a little deformed, but more often regular in its contour, dark green, spotted with blackish-gray dots which are both numerous and prominent; flesh white, rather fine, breaking, with abundant sweet juice, often too astringent; medium; late winter.

=Augustbirne.= =1.= Dochnahl Führ. Obstkunde =2=:56. 1856.

Meiningen, in central Germany, 1847; classed among the Zuckerbirne or sugar pears. Fruit small, obtuse-conic, greenish-yellow turning to yellow, often having a shining blush, gray and green dots; flesh semi-melting, gritty near the core, honey-sweet; second for dessert, first for kitchen and market; Aug.

=Auguste de Boulogne.= =1.= Leroy Dict. Pom. =1=:166, fig. 1867. =2.= Mas Pom. Gen. =6=:179, fig. 474. 1880.

Probably a seedling of Van Mons. Fruit small, globular-ovate, bossed and generally contorted, clear yellow dotted with fawn around the stem and calyx; flesh white, semi-fine, extremely melting, very gritty around the core, juicy, saccharine, acidulous, with an excellent buttery flavor; first; Oct. and Nov.

=Auguste Droche.= =1.= Guide Prat. 84. 1895.

Fruit rather large, globular, acute-pyriform, somewhat obovate; flesh fine, melting; Jan. and Feb. Tree vigorous and fertile.

=Auguste Jurie.= =1.= Pom. France =1=:No. 4, Pl. 4. 1863. =2.= Mas Le Verger =2=:61, fig. 29. 1866-73.

Raised from a seed of the Beurré Giffard sown at the School of Horticulture, 1851. Fruit small, growing in clusters, sometimes ovate, sometimes short-pyriform, pale green speckled with numerous gray dots, lemon-yellow at maturity, washed with deep blood red, shaded with violet on the side next the sun; flesh white, slightly veined with yellow, fine, buttery; juice sufficient, sugary, vinous, musky; first; Aug.

=Auguste von Krause.= =1.= Dochnahl Führ. Obstkunde =2=:127. 1856.

Raised from seed by Van Mons; fruited in 1852. Fruit large, obtuse-conic; skin rough, greenish turning to yellow; flesh very juicy; good; late Oct.

=Auguste Miguard.= =1.= Guide Prat. 82. 1876. =2.= W. N. Y. Hort. Soc. Rpt. 25. 1896.

Introduced in France by M. Grégoire. Fruit rather large, oblong, somewhat resembling Louise Bonne de Jersey in shape and color, yellow, with dull red cheek on the sunny side; flesh melting, vinous, very juicy and of a pleasing flavor; first; Oct. to Dec.

=Auguste Royer.= =1.= Ann. Pom. Belge =3=:11, fig. 1855. =2.= Leroy Dict. Pom. =1=:168, fig. 1867.

Raised by Van Mons and when brought under the notice of the royal Commission of Pomology in 1853 it was given the name of the President of the Commission. Fruit medium, obovate-obtuse-pyriform, one side being habitually more swelled out than the other; color dull yellow, dotted with gray, and almost entirely covered with fawn; flesh whitish, fine, melting, juicy, gritty around the core, sugary, acid, with pleasant perfume; first; Nov. Tree very vigorous.

=Augustine.= =1.= Dochnahl Führ. Obstkunde =2=:110. 1856. =2.= Mas Le Verger =2=:189, fig. 93. 1866-73.

Originated by Van Mons, 1823. Fruit medium, obovate-obtuse-pyriform, light green changing to yellowish-green, blushed with rose on the side next the sun, dotted with gray-green specks; flesh nearly white, slightly veined with yellow, fine, melting, full of sweet juice, delicately perfumed and refreshing; good; early Aug.

=Augustine Lelieur.= =1.= Leroy Dict. Pom. =1=:169, fig. 1867. =2.= Mas Pom. Gen. =5=:43, fig. 310. 1880.

This variety is considered to be of Belgian origin. Leroy received it from the garden of the Society of Van Mons, Louvain, in 1854, and Mas received it at Bourg from a nurseryman at Wetteren, East Flanders, in 1859. Fruit above medium, oblong-obovate-pyriform, a little swelled, bossed, stalk bearing spines and implanted obliquely, greenish-yellow, russet and brown spots, stripes of fawn around the stalk; flesh white, fine, melting, gritty, sufficiently juicy, sugary, acid and delicate in flavor; first; Oct. and Nov.

=Augustus Dana.= =1.= Downing Fr. Trees Am. 663. 1869.

Originated by Francis Dana of Boston, Mass. Fruit medium to rather large, globular-obtuse and varying from acute-pyriform to obtuse-pyriform, yellow, russeted; flesh whitish, juicy, melting, sweet, slightly aromatic; first; Oct.

=Aurate.= =1.= Duhamel Trait. Arb. Fr. =2=:122, Pl. III. 1768. =2.= Dochnahl Führ. Obstkunde =2=:26. 1856.

This ancient French pear appeared under the name Muscat de Nancy in Le Lectier's Catalogue de son verger et plant in 1628, and was sold in Nancy over 300 years ago. It is extensively grown in Germany in the valleys of the Rhine and in the plains of Coblenz and Mayence under the name of Petit-Muscat rouge, Muscat d'été, Goldbirne, etc. Fruit small, growing in clusters, turbinate, ventriculous, obtuse, regular in contour, dark green at first, dotted with fawn, streaked with brownish-red in the cavity and washed with rose where exposed to the sun; flesh yellowish-white, semi-fine and semi-melting, juicy, generally gritty, saccharine, vinous, delicately musky; first; late Aug.

=Auray.= =1.= Leroy Dict. Pom. =1=:171, fig. 1867.

This was a chance seedling which originated in Brittany. Leroy states that he cultivated it in Anjou and first entered it in his catalog in 1851. Fruit rather large, ovoid, often more swelled on one side than on the other, bronze, with some greenish dots and patches, the skin rough to the touch; flesh whitish, semi-fine, semi-melting, gritty around the core; juice very abundant, sugary, vinous, sometimes astringent and sometimes also delicate and perfumed; second only on account of its variability, for in the same season it may produce some exquisite fruit, some only good and some only medium in quality.

=Autocrat.= =1.= Jour. Hort. 3rd Ser. =3=:260. 1881.

Described in the Journal of Horticulture, London, as a new and very large pear ripening at the end of October. It was a seedling from Beurré Capiaumont and is very hardy, robust and free, and quite distinct in growth and fruit.

=Autumn Bergamot= (English). =1.= Pom. Mag. =3=:120, Pl. 1830. =2.= Lindley Guide Orch. Gard. 352. 1831.

The English Autumn Bergamot or Common Bergamot is a distinct variety and not synonymous with the Bergamotte d'Automne of France. Writing in the early part of the eighteenth century, Switzer stated, and his statement was endorsed by Lindley in 1831, that the Autumn Bergamot was introduced into England in the days of Julius Caesar, that it was possibly the Assyrian Pear of Virgil, and was in that case to have been found in the "once celebrated and famous gardens of Alcinöus." This is a doubtful conjecture, though without doubt the variety is of very ancient origin. Fruit small, globular-obtuse, yellowish-green, dull brown where exposed to the sun and profusely speckled with gray russet; flesh greenish-white, tender, melting, somewhat gritty at the core, juicy, and of a rich flavor; a dessert pear of first quality; Oct. Tree vigorous, prolific, forms a handsome standard and succeeds on either quince or pear.

=Autumn Colmar.= =1.= Lindley Guide Orch. Gard. 363. 1831. =2.= Hogg Fruit Man. 487. 1884.

De Bavay. =3.= Mas Le Verger =3=: Pt. 1, 175, fig. 86. 1866-73. =4.= Leroy Dict. Pom. =1=:184, fig. 1867.

This seedling of Van Mons was described in 1830 in the London Horticultural Society's Garden as a new Flemish pear. It was received there from Van Mons without a name and so became known in the collection as Autumn Colmar from a fancied resemblance of its flavor to that of the old Colmar. Fruit large, obtuse-pyriform, rounded at the base, lemon-yellow, strewed with dots and patches of russet; flesh coarse, sweet, juicy, astringent, rather gritty at the core; second; Sept. and Oct.

=Autumn Joséphine.= =1.= Jour. Hort. N. S. =20=:29, fig. 1871. =2.= Hogg Fruit Man. 488. 1884.

Obtained from seed of Joséphine de Malines by W. E. Essington, Ribbesford House, Bewdley, Eng. It first produced fruit in 1869. Fruit large, obovate-obtuse-pyriform; somewhat flattened at the crown, greenish-yellow when quite ripe, russeted in patches, flesh yellowish, with pale salmon tinge like that of Joséphine de Malines, tender, fine-grained, very juicy, juice rich, sugary, aromatic; first, though a little uncertain; Oct.

=Autumn Nelis.= =1.= Gard. Chron. 124. 1864. =2.= Downing Fr. Trees Am. 664. 1869. =3.= Hogg Fruit Man. 488. 1884.

Graham Autumn Nelis. =4.= Jour. Hort. N. S. =5=:331. 1863.

Raised from seed by F. J. Graham, Cranford, Eng., about 1852 and exhibited before the British Pomological Society in 1858 under the name Graham's Bergamot. It was granted a first class certificate from the Royal Horticultural Society. Prior to being placed on the market in 1863 it was renamed Autumn Nelis because of the similarity of the tree and fruit to Winter Nelis. Fruit rather above medium and equal to a large Winter Nelis, obovate-pyriform, greenish-yellow, almost entirely covered with brown-russet; flesh yellowish, very tender, melting and buttery, with abundance of rich, aromatic, sugary juice and having an exquisite flavor; a first class dessert fruit; Oct.

=Avocat Allard.= =1.= Leroy Dict. Pom. =1=:173. 1867. =2.= Jour. Hort. N. S. =19=:284, 328. 1870.

Raised from seed of Doyenné Gris in 1842 by M. Grégoire, Jodoigne, Bel. Fruit small to medium, obovate-obtuse-pyriform, lemon-yellow, much marbled and spotted with russet; flesh yellowish-white and melting; juice very abundant, rich, spicy and very delicious; first rate for cooking; Oct. and Nov.

=Avocat Nélis.= =1.= Leroy Dict. Pom. =1=:173, fig. 1867. =2.= Mas Pom. Gen. =5=:47, fig. 312. 1880.

Originated from the seed beds of M. Grégoire, Jodoigne, Bel., in 1846. Fruit medium, oblong-obovate-pyriform, compressed toward the summit, golden-yellow, dotted and veined with fawn or russet, slightly colored on the side of the sun; flesh whitish, semi-fine, semi-melting, juicy, apt to be gritty around the core, sweet and perfumed; second-rate; Jan. to Apr.

=Avocat Tonnelier.= =1.= Rev. Hort. 19. 1893.

The parent tree of Avocat Tonnelier was raised at Nancy, Fr., about the year 1848. Fruit medium and above, globular-obtuse-pyriform, swelled at base, good yellow-orange at maturity, finely dotted with rose; flesh very dense, white, slightly tinted, melting or slightly breaking, juicy, very sugary, of sweet savor, rather recalling that of Bon Chrétien d'Hiver; first for cooking; all winter.

=Ayer.= =1.= U. S. D. A. Yearbook 428, Pl. 52. 1911.

Originated about 1880 from a chance seedling which sprang up in a vineyard owned by O. H. Ayer, Sibley, Kan. It came into bearing about 1888. Fruit medium, obovate, light greenish or pale lemon-yellow, frequently having a light scarlet blush on the exposed side, and numerous minute russet dots; flesh whitish or yellowish-white, fine, buttery, melting, juicy; very good; July and Aug.

=Aylton Red.= =1.= Hogg Fruit Man. 489. 1884.

A perry pear cultivated in Herefordshire, Eng., and described as "growing in popularity." Fruit small, globular, turbinate; skin covered with rough, russet dots.

=Azerole.= =1.= Leroy Dict. Pom. =1=:174, fig. 1867.

Azerole is an ancient pear though the date and the circumstances of its origin are unknown. Jean Bauhin mentioned it in his "Historia Plantarum" published in 1650. Fruit very small, oblong or turbinate, yellowish-orange, very finely dotted with fawn, and blushed on the cheek exposed to the sun; flesh yellowish, tender, fine, soft, perfumed, rather gritty around the core, juicy, sugary; third; Sept.

=Baguet.= =1.= Mas Pom. Gen. =4=:15, fig. 200. 1879.

The origin of this pear is uncertain but a bulletin of the Society of Van Mons, 1866, placed the name of Baugniet in parenthesis, suggesting thereby that it was raised by M. Baugniet in Belgium. Fruit large to very large, oblong-obovate-pyriform, very bright green with grayish dots passing on ripening to bright lemon-yellow; flesh whitish, semi-fine, rather buttery, fair amount of sweet juice, acidulous, sprightly; of good quality when its acidity is not too much developed; Nov. and Dec.

=Bakholda.= =1.= Can. Hort. =17=:291. 1894.

Described as a new Canadian variety in 1894. Fruit large; oblong, yellow; flesh subacid; middle season.

=Baking.= =1.= Ragan Nom. Pear, B. P. I. Bul. =126=:28. 1908.

Originated in Massachusetts; an old baking variety. Season late.

=Baldschmiedler.= =1.= Löschnig Mostbirnen 74, fig. 1913.

A perry pear found in Switzerland and the Austrian Tyrol. Fruit small to medium, globular-conic, greenish changing at maturity to yellow, dotted and speckled with russet; flesh granular, white and aromatic; good for transportation; beginning of Oct.

=Balduinsteiner Kinderbirne.= =1.= Dochnahl Führ. Obstkunde =2=:165. 1856.

Originated in Nassau, Ger. Published in 1806 by Diel. Fruit small; ovate, light straw-yellow changing to lemon-yellow at maturity, finely dotted, and russeted on the side next the sun; flesh firm, breaking, juicy, very musky; first for kitchen use and market; beginning of Oct. for two weeks.

=Balosse.= =1.= Leroy Dict. Pom. =1=:176, fig. 1867. =2.= Le Bon Jard. 362. 1882.

For many centuries Balosse has been grown in France on the banks of the Marne, especially in the neighborhood of Châlons where there existed in 1862 a specimen which was considered to be more than 300 years of age. On account of its abundant crops yielded without cultivation, the tree has been a favorite with the farmers of France. Fruit moderate size, obovate-obtuse-pyriform, orange-yellow dotted with fawn, washed with dull red on the side to the sun; flesh whitish, coarse, breaking, gritty, juicy, saccharine; second for the table, first for the kitchen; Jan. to April.

=Balsambirne.= =1.= Dochnahl Führ. Obstkunde =2=:15. 1856.

Raised from seed in the old German duchy of Franconia in 1801. Fruit medium, pyriform, yellow, blushed and russeted; flesh firm, juicy, mild and tender, musky; first for dessert and household; Aug.

=Bankerbine.= =1.= Elliott Fr. Book 349. 1854.

Said to be of foreign origin. Fruit medium, obovate, greenish-yellow, with small, russet dots; flesh breaking, coarse; Oct.

=Banks.= =1.= Mass. Hort. Soc. Rpt. 45. 1866.

A seedling raised by Dr. S. A. Shurtleff, Brookline, Mass., which first fruited in 1863. Fruit 2-3/4 in. in diameter, turbinate, rich yellow, with sunny side bright red; flesh melting, juicy, very sweet, with much character; keeps remarkably for an early pear, valuable for its great beauty and fine qualities and time of ripening; Aug.

=Baptiste Valette.= =1.= Guide Prat. 85. 1895.

Fruit medium; flesh white, buttery, very fine, melting, juicy; matures early in the season. Tree vigorous, fertile, and pyramidal in form.

=Barbancinet.= =1.= Mag. Hort. =26=:126. 1860. =2.= Leroy Dict. Pom. =1=:177, fig. 1867.

Found by Leroy in 1849 in the commune of Saulgé-l'Hôpital, Maine-et-Loire, Fr., and was introduced by him in 1852. Fruit medium, long, slightly obtuse, irregular pyriform, contorted at the upper end, greenish, mottled and dotted with fawn, washed with rose on the side to the sun; flesh greenish, melting, fine, rather gritty around the core; juice sufficient, acidulous, saccharine, with a pleasant buttery flavor; first; Sept.

=Barbe Nélis.= =1.= Mas Le Verger =2=:63, fig. 30. 1866-73. =2.= Leroy Dict. Pom. =1=:178, fig. 1867.

M. Grégoire, Jodoigne, Bel., obtained this variety in 1848. Fruit small to medium, globular-turbinate-obtuse, bright greenish-yellow dotted with gray and fawn, the basic green becoming lemon-yellow at maturity and washed with purple-red on the side exposed to the sun; flesh white, fine, very melting; juice saccharine, acidulous, and agreeably perfumed; first; Aug.

=Barker.= =1.= Hooper W. Fr. Book 121. 1857.

An American variety introduced about 1856. Fruit medium, obovate, greenish-yellow; medium quality both for table and kitchen use; coarse; Sept. and Oct.

=Barland.= =1.= Lindley Guide Orch. Gard. 414, 1831. =2.= Hogg Fruit Man. 489. 1884.

The parent tree of this variety grew in the parish of Bosbury, Hereford, Eng., and about 1830 was supposed to be 200 years old. It appears to have been extensively cultivated as early as 1674. Fruit small, obovate, dull green, much covered with gray russet; first class for perry; autumn.

=Barnadiston.= =1.= Gard. Chron. 193. 1843. =2.= Mag. Hort. =17=:472. 1851.

The original tree grew in the grounds of Kedington Hall, Eng. The fruit was stated to be of good quality, and to keep till June, being about the size and form of a large Swan Egg. In September, 1851, Messrs. Hovey & Co. exhibited it at the twenty-third annual exhibition of the Massachusetts Horticultural Society.

=Baron Deman de Lennick.= =1.= Leroy Dict. Pom. =1=:179, fig. 1867. =2.= Guide Prat. 108, 232. 1876.

The parent tree was raised in the grounds of the Society Van Mons at Geest-Saint-Rémy, Bel. In 1856 it was admitted by their pomological committee and was named after Baron Deman de Lennick. Fruit medium, globular, generally mammillate at summit, brilliant yellow, dotted and mottled with fawn; flesh whitish, a little coarse, melting, gritty around the core; juice excessively abundant, saccharine, vinous, acidulous, and delicately perfumed; second; Nov. and beginning of Dec.

=Baron Leroy.= =1.= Garden =62=:387. 1902. =2.= Bunyard-Thomas Fr. Gard. 132. 1904. Poire Baronne Leroy. =3.= Rev. Hort. 61. 1889.

Raised from seed of Louise-Bonne de Printemps in 1859; first published in 1869 and placed in commerce in 1871. Fruit small to medium, globular-oval, dark green passing to bright yellow; flesh fine, white, juicy, very melting, sugary, with an agreeable flavor and perfume; first; Nov. and Dec.

=Baron Trauttenberg.= =1.= Guide Prat. 82. 1876.

Fruit medium or rather large, globular, golden-yellow, spotted with russet; flesh rose-tinted, juicy, perfumed and of delicate flavor; first; Nov.

=Baron Treyve.= =1.= Mass. Hort. Soc. Rpt. 96. 1873.

Exhibited at the annual meeting of the Massachusetts Horticultural Society, Aug., 1873, by W. C. Strong, the President. Fruit medium, obtuse-pyriform, greenish-yellow, russeted with cinnamon; flesh juicy, melting, very sweet; good to very good; medium early season; shows a disposition to rot at the core.

=Baronne de Mello.= =1.= Mas Le Verger =3=: Pt. 2, 137, fig. 165. 1866-73. =2.= Leroy Dict. Pom. =1=:180, fig. 1867.

A variety said to have been raised by Van Mons about 1830. Fruit rather large, globular-turbinate, tapering on one side with a dipping curve toward the stalk, sometimes the surface is bossed but generally even; color yellow-green, dotted with gray and mottled with russet; flesh yellowish-white or greenish, semi-fine, semi-melting, gritty at the center; juice very abundant, sugary, rich, vinous, delicately acid; first; Oct.

=Baronsbirne. 1.= Dochnahl Führ. Obstkunde =2=:143. 1856. =2.= Oberdieck Obst-Sort. 242. 1881.

Baron d'hiver. =3.= Guide Prat. 82, 232. 1876.

Gröningen, Saxony, 1819. Fruit rather large; globular-conic, uneven, light yellow changing to golden-yellow, finely dotted; flesh breaking, fine, often semi-melting, sweet, highly aromatic; third for dessert, first for culinary use; Jan. to April.

=Barry.= =1.= Leroy Dict. Pom. =1=:181. 1867. =2.= Downing Fr. Trees Am. 665. 1869.

This variety was found in his nurseries but was not originated by Leroy, Angers, Fr. It bore fruit first in 1851 and was then dedicated to P. Barry, Rochester, N. Y. Fruit medium to large, long, nearly cylindrical, narrowed toward the stalk, contorted, greenish-yellow, dotted, streaked and stained with fawn, washed with bright red on the side next the sun; flesh white, semi-fine, melting, rather gritty at the center, extremely juicy, saccharine, vinous and deliciously perfumed; first; Oct. and Nov.

=Barseck. 1.= W. N. Y. Hort. Soc. Rpt. 175. 1890.

Bar Seckel. =2.= Can. Hort. =16=:184. 1893.

Columbia. =3.= Chase Bros. Cat. 15. 1907.

Originated with Jacob Moore, Brighton, N. Y., as a cross between Bartlett and Seckel. Tree hardy, vigorous, productive; fruit above medium in size, oblong-pyriform; skin yellow shaded with bright red; flesh juicy, melting, with a pleasant vinous flavor; quality good; Aug. and Sept.

=Barthélemy du Mortier.= =1.= Guide Prat. 85. 1895.

Sent out by M. Daras de Naghin in 1886. Fruit large and handsome; flesh buttery, juicy, sweet, with a fine aroma; first; Nov. Tree moderately vigorous, holding its fruit well.

=Bartram. 1.= Mag. Hort. =5=:395. 1839. =2.= Downing Fr. Trees Am. 667. 1869.

A chance seedling which originated in the grounds of Miss Ann Bartram, Philadelphia. Fruit rather large, obovate-obtuse-pyriform, pale lemon-yellow, with numerous russet dots and occasional russet markings on the side; flesh white or greenish-yellow, fine grained, melting, rich, slightly vinous; very good; Sept.

=Bartranne.= =1.= Leroy Dict. Pom. =1=:18, fig. 1867.

Believed to have originated in the garden of the Horticultural Society of Angers, Fr., date unknown. Fruit small, globular, obtuse-pyriform, very irregular; bright yellow, sprinkled with russet dots, and often stained with large patches of fawn; flesh white, fine, juicy, melting, containing some grit around the core; juice excessive, not much sugar or flavor; third; Aug. and Sept.

=Baseler Sommer-Muskatellerbirne.= =1.= Dochnahl Führ. Obstkunde =2=:34. 1856.

Raised in Switzerland, 1809. Fruit medium, globular-ovate, tender skin, of a uniform yellow-green, dotted with green, often flecked with russet; fresh semi-melting, tender, aromatic; first for table, culinary uses and market; July.

=Basiner.= =1.= Mas Pom. Gen. =7=:155, fig. 558. 1881. =2.= Hogg Fruit Man. 491. 1884.

Raised by M. J. de Jonghe, Brussels, in 1845 and first produced fruit in 1857. Hogg, the English pomologist, described it as "one of the best very late pears I have met with." Fruit medium, globular-turbinate, greenish-yellow much covered with pale cinnamon-brown russet, distributed in patches, particularly around the stalk and in dots which are interspersed with green dots over the surface; flesh yellowish-white, fine-grained, breaking, sweet, saccharine, wanting in perfume; good for kitchen use and recommended on account of its extraordinarily long season, spring into the summer.

=Baudry.= =1.= Budd-Hansen Am. Hort. Man. =2=:234. 1903. =2.= Ont. Dept Agr. Fr. Ont. 147. 1914.

Bon Chretien Fred Baudry. =3.= W. N. Y. Hort. Soc. Rpt. 44. 1893.

Listed as a promising winter pear in Ontario, Can. Fruit large, oblong-pyriform, yellowish with russet patches; flesh yellow, tender, granular at the center, juicy, sweet, with a pleasant flavor; quality good; Feb. and Mar.

=Beacon.= =1.= Ellwanger & Barry Cat. 20. 1892. =2.= Bunyard-Thomas Fr. Gard. 132, 456. 1904.

Fruit medium, long-ovate, very regular, smooth and shining, pale green, some russet, turning yellow, with a brown cheek; flesh firm, sweet; not first, but passable for its season; late July.

=Beadnell.= =1.= Gard. Chron. 692. 1852. =2.= Elliott Fr. Book 357. 1854.

Raised by John Beadnell, West Green Road, Tottenham, Middlesex, Eng., and fruited for the first time about 1840. Fruit below medium, turbinate, even and regular in outline, bright green, with a dull red cheek where exposed to the sun; on ripening the basic green becomes yellow and the dull red crimson; where the two colors blend there are some stripes of crimson and on the colored side are numerous minute, gray dots; flesh melting, extremely juicy, sweet and richly flavored; a fine early pear; late Sept. but does not keep long.

=Beau de la Cour.= =1.= Mas Pom. Gen. =7=:109, fig. 535, 1881.

Mentioned in the Bulletin of the Society Van Mons in 1855. Fruit small or nearly medium, globular-ovate, even in outline, light green covered with very numerous dark green spots changing at maturity to a brilliant pale yellow, though the spots remain green but less visible; the side next the sun is stained with vermilion; flesh coarse, dry, very saccharine, musky; good for cooking; Aug.

=Beau Présent d'Artois.= =1.= Leroy Dict. Pom. =1=:185, fig. 1867. =2.= Mas Pom. Gen. =1=:175, fig. 88. 1872.

Present Royal of Naples. =3.= Mag. Hort. =4=:395. 1838.

Prévost, who died at Rouen in 1849, wrote of this pear that he considered it identical with the Présent royal de Naples which it is said obtained its name from the fact that the King of Naples about the end of the eighteenth century sent a number of these pears to Prince Charles of Württemberg to remind him to forward a promised white stag. Fruit large, by error classed by some as a Pound pear, oblong-obtuse-pyriform, greenish-yellow, covered with patches and dots of brown russet; flesh melting, juicy, sweet, and agreeably flavored and perfumed; first; Aug. and Sept.

=Beaufort. 1.= Am. Pom. Soc. Rpt. 153. 1885. =2.= Van Lindley Cat. 36. 1899.

Raised by Lucy Duke, Beaufort County, N. C., about 1884 probably from seed of Winter Nelis crossed with Bartlett. It is a twin of Lucy Duke, having been raised from seed of the same pear. Fruit medium to large, globular-obovate, dull green changing to yellow-green, russeted and dotted; flesh firm and sweet; first; late Oct.

=Beauvalot. 1.= Mas Pom. Gen. =3=:1, fig. 97. 1878.

This variety was obtained by M. Sageret from seed beds made from 1816 to 1820. Fruit medium, obovate-turbinate-pyriform; skin thick, rough to the touch, firm, intense green sown with spots of greenish-brown, at maturity turning more yellow and the side next the sun golden; flesh white, slightly tinged with yellow, fine, melting; juice sufficient, saccharine, but sometimes having little flavor; second; Nov.

=Beier Meissner Eierbirne. 1.= Dochnahl Führ. Obstkunde =2=:52. 1856.

Disseminated in Saxony and Bavaria in 1823. Fruit medium, ovate-acute, often ventriculous-conic, somewhat uneven, yellow-green changing to light yellow, no blush but often dotted with red; flesh coarse-grained, semi-melting, sweet, with a rose-water savor; third for dessert, first for household and market; early Sept.

=Belle Angevine. 1.= Leroy Dict. Pom. =1=:188, 189, fig. 1867.

The Belle Angevine described by Leroy is a very beautiful pear, brilliant in color, of large size and handsome shape, but, unfortunately, not good for dessert and only second class for the kitchen. Properly Belle Angevine is a synonym of Pound or Uvedale's St. Germain, yet Leroy holds this Belle Angevine as distinct.

=Belle des Arbrés. 1.= Guide Prat. 108. 1876. =2.= Mathieu Nom. Pom. 172. 1889.

Introduced by M. Houdin, Châteaudun, Fr., about 1876. Fruit very large, of beautiful form, slightly washed with rose; flesh fine and smooth; first for cooking; Mar. to June.

=Belle de Beaufort. 1.= Guide Prat. 85. 1895.

Sent out by M. Louis Leroy of Angers and on trial with Messrs. Simon-Louis of Metz, Lorraine, in 1895. Tree fairly vigorous, a good grower. Fruit very large, of beautiful form and color; Oct. to Nov.

=Belle Bessa. 1.= Prince Pom. Man. =1=:120. 1831. =2.= Le Bon Jard. 363. 1882.

The editors of the "New Duhamel," 1825, said of this pear that it was of recent origin and as it had not been previously named they "dedicated it to M. Bessa as a testimony of satisfaction for the assiduity evinced by him in the completion of the designs of that work." In Le Bon Jardinier it is classed among pears "remarkable for their size." Fruit large, globular, the two extremities diminishing very perceptibly, especially that next the stem, very light green faintly approaching yellow at full maturity and interspersed by some small, russet specks; flesh somewhat firm, bland and agreeable, not highly flavored; Nov. to Dec.

=Belle de Bolbec.= =1.= Guide Prat. 109. 1876.

A French pear on trial with Messrs. Simon-Louis of Metz, Lorraine, in 1876. Reported at that time to be rather large and of first quality, but in 1895 it was placed by the firm on their list of varieties of doubtful or small merit; Oct. to Nov.

=Belle et Bonne de Hée.= =1.= Kenrick Am. Orch. 135. 1841. =2.= Mag. Hort. =8=:165. 1842.

Fruit medium; flesh melting and perfumed; of superior excellence; ripens at Paris in Sept.

=Belle et Bonne de la Pierre.= =1.= Leroy Dict. Pom. =1=:197, fig. 1867. =2.= Mas Pom. Gen. =4=:81, fig. 233. 1879.

This variety was obtained by M. A. de la Farge, Salers, Fr., at the foot of the mountains of the high Auvergne; it first bore fruit in 1861. Fruit medium, sometimes rather large, globular or ovate, with protuberances, always larger on one than on the other side, yellow-ochre dotted with gray and some stains of brown russet; flesh whitish, fine, melting, scented, without grit; juice sufficient, acidulous, extremely saccharine, full of delicate flavor; first; Nov. and Dec.

=Belle de Brissac.= =1.= Leroy Dict. Pom. =1=:192, fig. 1867.

Jean-Henri Benoist, Brissac near Angers, Fr., obtained this variety from seed in 1832 or 1833. Fruit medium to large, oblong, extremely obtuse and ventriculous, always having one side more enlarged than the other, with pale yellow skin, thick and rough to the touch, dotted with russet and much covered with brown patches; flesh white, semi-fine, breaking, rather gritty; juice sufficient, saccharine, acidulous, perfumed; second for dessert, first for cooking; Feb. to April.

=Belle de Bruxelles sans Pepins.= =1.= Leroy Dict. Pom. =1=:193, 194, fig. 1867.

Notwithstanding its name this variety is not certainly of Belgian origin. It was known in Normandy at the beginning of the nineteenth century under the name Fanfareau. In Germany it was cultivated before 1789 where it was called Grosse-Bergamotte d'Été. It appears most probably to have been of German origin. Fruit large and sometimes medium, spherical, depressed at both poles, generally more swelled on one side than on the other, yellow-green dotted and streaked with russet; flesh white, semi-fine, melting, interspersed with greenish specks, slightly gritty at the center, free from seeds or core; juice sufficient, saccharine, acidulous, slightly musky; second for the reason that it so easily becomes soft; Aug. and Sept.

=Belle de Craonnais.= =1.= Leroy Dict. Pom. =1=:195, 196, fig. 1867.

This variety originated in the neighborhood of Craon in Mayenne, Fr. It was listed in the collection of the Horticultural Society of Angers in 1848, and in the following year was propagated for commerce by A. Leroy. Fruit large but sometimes smaller, oblong-pyriform, irregular, obtuse, golden-yellow, sown with gray dots more numerous and larger on the side next the sun; flesh white, semi-fine, melting, juicy, rather gritty about the core; juice abundant, sweet and musky, without much savor; second for the table, first for cooking; Dec. to March.

=Belle de la Croix Morel.= =1.= Guide Prat. 83. 1876.

Mentioned in the Revue Horticole of 1868. Fruit large, pyriform-ventriculous, greenish-yellow; flesh semi-melting, juicy, of an agreeable flavor; first; Dec.

=Belle de Décembre. 1.= Guide Prat. 103. 1895.

A very large and superb fruit; good to eat raw but first class for cooking. Listed as a new variety in 1895.

=Belle de Féron. 1.= Leroy Dict. Pom. =1=:198. 1867.

Probably originated in the town of Féron near Avesnes, Fr., and was considered to be a new fruit by the Horticultural Society of Angers in 1840. Fruit large to very large, globular-turbinate, bossed, one side always more swelled than the other, yellowish-green, dotted with gray, and stained with patches of brown-russet; flesh white, coarse, semi-melting; juice sufficient, fresh, sugary, vinous, and with a very agreeable tartness; second; Oct. and Nov.

=Belle du Figuier. 1.= Leroy Dict. Pom. =1=:199, fig. 1867.

Raised from seed in 1860 by M. Robert, Angers, Fr., and submitted to the Horticultural Society of Maine-et-Loire in December, 1861, when it was declared excellent. Fruit above medium, ovate, regular in form, but with protuberances, often depressed at the base, greenish-russet, rough to the touch and covered with well-marked fawn dots; flesh fine, white, very melting and very juicy, saccharine, acidulous, aromatic; first; Dec. and Jan.

=Belle-Fleurusienne. 1.= Leroy Dict. Pom. =1=:200, fig. 1867. =2.= Hogg Fruit Man. 493. 1884.

Raised by M. Alexandre Bivort in 1849 at Saint-Rémy, Bel. Fruit medium, obtuse-pyramidal; skin smooth and somewhat shining, greenish-yellow, the whole surface being thickly strewed with large russet dots and specks, and washed with rose on the side next the sun; first; Dec. to Feb.

=Belle Fondante. 1.= Downing Fr. Trees Am. 454. 1857.

Originated by Robert Manning, Salem, Mass. Fruit medium, pyramidal-turbinate; skin pale yellow, clouded with green, irregularly patched with russet especially around the eye; flesh juicy, buttery, very fine grained, rich, with some astringency; Oct.

=Belle de Forêts. 1.= Guide Prat. 83, 234. 1876.

Esperen Waldbirne. =2.= Mathieu Nom. Pom. 212. 1889.

Fruit medium, pyriform, bright green; Sept. and Oct.

=Belle de Guasco. 1.= Mas Pom. Gen. =3=:57, fig. 125. 1878. Leroy Dict. Pom. =1=:202, 203, fig. 1867.

Cultivated in the garden of the Society of Van Mons in Belgium but did not originate there. It was sent out from there to France for further distribution in 1853. Fruit medium, oblong-obtuse-pyriform, lemon-yellow, greenish on the shaded side and washed with vermilion on the side exposed to the sun; flesh white, fine, melting, juicy, vinous, acid; third; late Aug. and early Sept.

=Belle Guérandaise. 1.= Cat. Cong. Pom. France 143, fig. 1906. =2.= Rev. Hort. 136, Pl. 1907.

M. Dion, Guérande, Fr., sowed in 1869 a bed of mixed seeds from which he obtained the variety here described. It first fruited in 1893 and was placed on the accepted list by the Pomological Society of France in 1904,. Fruit large, ovate, lemon-yellow, often covered with fawn; flesh fine, very saccharine, juicy, with a slight perfume of orange blossom; good; Oct. and Nov.

=Belle Hugevine. 1.= McIntosh Bk. Gard. =2=:459. 1855.

Fruit large and handsome; of excellent quality; Mar. and April.

=Belle Isle d'Angers. 1.= Hogg Fruit Man. 494. 1884.

Fruit medium, globular-oval, almost entirely covered with a coat of greenish dark brown russet which is very fine and smooth to the touch and covered with large, gray dots; on the shaded side the greenish-yellow ground-color is exposed, covered with large, russet dots; flesh white, rather coarse, semi-buttery, very juicy, sweet and slightly perfumed; second or third; Dec.

=Belle d'Ixelles. 1.= Mag. Hort. =26=:218. 1860. =2.= Guide Prat. 83. 1876.

First reported by Millet. On trial with the Society Van Mons in 1860. Fruit large, golden-yellow skin; flesh very melting and perfumed; Oct.

=Belle de Juillet. 1.= Guide Prat. 109. 1876.

Gained by M. Lampe at Pecq, Bel., about 1870, and reported to be superior to all other early pears and in particular to Beurré Giffard; fruit handsome and delicious, ripening about mid-July.

=Belle Julie. 1.= Elliott Fr. Book 350. 1854. =2.= Leroy Dict. Pom. =1=:204, 205, fig. 1867.

Alexandrine Hélie. =3.= Guide Prat. 81. 1876.

Raised by Van Mons and fruited first in 1842. Fruit medium, long-obovate-pyriform, greenish-yellow, much patched and netted with russet, dotted with bright fawn; flesh rather greenish-yellow, coarse, semi-melting, juicy, sugary, vinous, with a fine perfume; first; Oct. and Nov.

=Belle de Kain. 1.= Guide Prat. 83. 1876.

On trial with Messrs. Simon-Louis of Metz, Lorraine, in 1876. Fruit large, pyriform-truncate, brilliant lemon-yellow; flesh semi-melting; a good market variety.

=Belle de Lorient. 1.= Leroy Dict. Pom. =1=:205, 206, fig. 1867.

Belle de l'Orient. =2.= Downing Fr. Trees Am. 668. 1869.

This variety was growing in the old garden of the Horticultural Society of Angers about 1835, and probably originated in the environs of Lorient, Fr. Fruit large, oblong-ovate-pyriform, bossed at the summit, greenish-yellow, dotted all over with large and numerous specks of fawn; flesh wanting in fineness, half-breaking, white, gritty, fairly juicy, without perfume, sourish; second for the kitchen; Sept. and Oct.

=Belle de Malines. 1.= Leroy Dict. Pom. =1=:207, fig. 1867.

Received by Leroy, Angers, Fr., from Belgium in 1863 as a new variety and without statement of its origin. Fruit medium, turbinate-obtuse, ventriculous, having one side larger than the other, bright yellow, dotted, streaked and stained with russet, washed with delicate rose on the side next the sun; fresh dull white, semi-fine, melting, gritty at center; juice sufficient, sweet, fresh, saccharine, musky; first; Aug. and Sept.

=Belle de Martigny. 1.= Mag. Hort. =8=:431. 1842.

Exhibited by Mantel at the first annual meeting of the New York Horticultural and Floricultural Society, held in New York, September, 1842. One fruit of this variety was reported as weighing 9 oz.

=Belle-Moulinoise. 1.= Leroy Dict. Pom. =1=:208, fig. 1867.

Raised from seed by Groler-Duriez, Lille, Fr.; it was placed on the market in 1864. Fruit large, oblong-obtuse-pyriform, somewhat ventriculous and bossed, greenish, rough to the touch, spotted with russet, washed with dark rose on the side next the sun; flesh whitish, fine, firm, scented, breaking, juice extremely abundant, saccharine, musky, with a delicious flavor; first; Feb. and Mar.

=Belle de Noisette.= =1.= Mas Pom. Gen. =6=:17, fig. 393. 1880.

A French pear of unknown origin. Fruit large, obovate-obtuse-pyriform, short and thick, attaining its greatest breadth around its center; skin thick and rather rough, at first green sown with dots of grayish-brown, numerous and scattered regularly; at maturity the green passes into lemon-yellow and the side next the sun is clouded with red; flesh white, rather fine, breaking, with a small amount of sugary juice, acid and slightly perfumed; suited only for culinary purposes; keeps well through the winter; the tree is equally vigorous on quince or pear stock.

=Belle Picarde.= =1.= Rev. Hort. 156, Pl. 1888.

Originated in the village of Charmes, Aisne, Fr., in the middle of the last century. Fruit large to very large, obovate-obtuse-pyriform, orange-red and speckled especially on the sunny side; flesh white, melting, very sugary; juice rather abundant, sweet and of a pleasant flavor; good for dessert but specially recommended for cooking; being large and attractive in appearance is well adapted for the market; Dec. to June.

=Belle Rouennaise.= =1.= Leroy Dict. Pom. =1=:210, fig. 1867. =2.= Jour. Hort. N. S. =19=:328. 1870.

Raised from seed by M. Boisbunel, Rouen, Fr. It gave its first fruit in 1856. Fruit medium, long-pyriform, bossed around calyx, sides unequal; color greenish-yellow, dotted with russet, veined with fawn around the stem and often covered with russet markings; flesh semi-fine, white, juicy, melting, gritty at the core, refreshing, sweet, acid, possessing a delicious flavor; first; Aug. and Sept.

=Belle de Stresa.= =1.= Guide Prat. 58. 1876. =2.= Mas Pom. Gen. =4=:213. 1879.

A wild seedling found at Stresa, on Lake Maggiore, Italy. Fruit nearly medium, ovate, rather short and thick, or pyriform, olive-green, washed with dark brownish-red on the side next the sun; flesh buttery, melting, juicy, saccharine, and with a delicate and refreshing perfume; handsome and of first quality; late Aug.

=Belle Sucrée.= =1.= Guide Prat. 83. 1876.

Schöne Zuckerbirne. =2.= Mathieu Nom. Pom. 280. 1889.

Published in Germany previous to 1876; origin unknown. Fruit large, variable in form; of a beautiful lemon-yellow, almost entirely washed with red; flesh semi-melting, very saccharine; Sept. and Oct.

=Belle de Thouars.= =1.= Gard. Chron. 979. 1860. =2.= Leroy Dict. Pom. =1=:212, 213, fig. 1867.

Probably originated at Thouars, Fr. About 1839 the Horticultural Society of Angers received a pear called Coulon de Saint-Marc which was propagated under that name, but was proved to be identical with Belle de Thouars. It was subsequently propagated and sold by a nurseryman at Jersey, and acquired the name of Belle de Jersey. Fruit medium to large, long-obtuse-pyriform at both ends, somewhat bossed at summit; skin at first brownish-olive changing to a ferruginous brown as the fruit approaches maturity, somewhat rough, with russet dots; flesh white, firm, or half-breaking, with little juice and an acidulated, sugary flavor; good only for kitchen use; Nov. and Dec.

=Belle Williams. 1.= Am. Pom. Soc. Rpt. 110. 1862. =2.= Downing Fr. Trees Am. 669. 1869.

Of foreign origin, possibly English. Tree vigorous, very erect, hardy; young wood olive, slightly yellow, glossy. Fruit medium to large, oblong-pyriform, with a groove or sunken line from stem to calyx, yellowish, with marblings and tracings of russet; stem long, curved, set in a slight depression by a lip; calyx partially closed; flesh whitish, not juicy or rich; good for cooking; Dec. to Mar.

=Bellissime d'Automne. 1.= Leroy Dict. Pom. =1=:214. 1867. =2.= Hogg Fruit Man. 496. 1884.

First mentioned by Merlet under the name of Belle-et-Bonne in 1675. It lost its original name and became known by that of Bellissime d'Automne. Fruit variable in size but more medium than small; long-acute-pyriform, occasionally slightly obtuse; skin smooth and shining, greenish-yellow, dotted with fawn on the shaded side and extensively washed with red-brown or fine, deep crimson on the side exposed to the sun, with stripes of the same color around the stalk; flesh white, fine, semi-melting; juice plentiful, sweet, with an aromatic flavor; second as a dessert fruit, but useful for culinary purposes; Oct.

=Bellissime d'Hiver. 1.= Duhamel Trait Arb. Fr. =2=:234. 1768. =2.= Hogg Fruit Man. 496. 1884.

An old French pear described by Duhamel du Monceau in 1768. By some, Merlet is believed to refer to it in 1690 when writing of the Bellissime d'Hiver de Bur, but this latter is regarded by Leroy as synonymous with Belle Angevine. Fruit very large, larger than the Catillac, globular, turbinate, mammillate; skin smooth, thick, green changing to dark yellow, washed on the side of the sun with a beautiful tint of bright carmine, strewed all over with large brown-russet dots; flesh white, fine grained, crisp, tender, juicy, sweet, musky; one of the very best culinary pears; all the winter till May.

=Belmont. 1.= Mas Pom. Gen. =6=:171, fig. 470. 1880. =2.= Hogg Fruit Man. 496. 1884.

An English cooking pear raised about the year 1840 by T. A. Knight, Downton Castle, Eng. Fruit medium, globular-oval, even and regularly shaped; skin rather rough to the touch, covered with a coating of somewhat rough russet except on the shaded side where it is greenish-yellow, and marked with patches and dots of dark-brown russet; on the side next the sun it shows a coppery-red glow; flesh yellowish, rather coarse, sugary, vinous, finely flavored like Swan Egg; almost first; Oct. and Nov.

=Beman. 1.= Can. Hort. =26=:14. 1903. =2.= Ibid. =28=:219. 1905.

Originated at Newcastle, Ontario, Can., by E. C. Beman. Tree productive. Fruit large, juicy and delicious; Oct. and Nov.

=Benadine. 1.= Dochnahl Führ. Obstkunde =2=:109. 1856.

Raised from seed at Oberlausitz, Ger. Published in 1821. Fruit medium, pyriform, medium ventriculous, yellow, sprinkled all over with spots of yellow-ochre; flesh white, buttery, melting, juicy, delicate and full of aroma; first for dessert; Sept.

=Benoist Nouveau. 1.= Elliott Fr. Book 367. 1859. =2.= Ragan Nom. Pear, B. P. I. Bul. =126=:34. 1908.

Distributed by Ellwanger & Barry of Rochester, N. Y., about 1850 as a new foreign variety. Fruit medium, globular-obovate, greenish-yellow with brown cheek, dull russet marblings and indistinct brown specks; flesh breaking, juicy, rather astringent; requires careful ripening; Feb. to April.

=Benoit Caroli. 1.= Guide Prat. 103. 1895.

Introduced by Daras de Naghin, Antwerp, Bel., as a new variety in 1895. Fruit medium yellow, finely dotted, washed with reddish-brown on the cheek exposed to the sun; flesh white, greenish toward the upper part, buttery, almost melting, saccharine and pleasantly perfumed; Dec.

=Bensell. 1.= Ragan Nom. Pear, B. P. I. Bul. =126=:34. 1908.

Originated by a Mr. Bensell, Philadelphia. Fruit large, globular, yellow; flesh buttery, sweet, juicy, acidulous; late.

=Benvie. 1.= Mag. Hort. =9=:130. 1843. =2.= Hogg. Fruit Man. 497. 1884.

A dessert pear adapted to the climate of Scotland where in some districts it produces immense crops of excellent fruit. Fruit small, obovate, yellow-green, sometimes tinged with dull, dingy red on the side next the sun, almost entirely covered with thin, delicate gray russet and thickly strewed with russety dots; flesh yellowish, buttery, juicy, perfumed; good; Aug. and Sept.

=Béquesne. 1.= Leroy Dict. Pom. =1=:220. 1867. =2.= Hogg Fruit Man. 497. 1884.

The origin of this ancient pear is unknown, though Henri Heissen, a German author, describing it in 1690 called it the Béquesne of Anjou. Fruit medium to rather large and handsome, long-obtuse-pyriform; skin of a fine bright golden-yellow on the shaded side, encrimsoned on the side next the sun, strewed all over with russet dots which give it a rough feel; flesh white, dry, semi-breaking, sweet, slightly perfumed, gritty round the core; an excellent cooking pear; Oct. to Jan.

=Bergamot de Chantilly. 1.= Brookshaw Pomona =2=:Pl. XLVIII. 1817. =2.= Brookshaw Hort. Reposit. =1=:63, Pl. 31. 1823.

A variety known in Covent Garden Market, London, in 1823. The fruit was classed as superior and fetched 9 pence apiece. Size medium, roundish-obtuse-pyriform, yellow with some blush on the side next the sun; flesh buttery, of excellent flavor; Sept., not a keeping pear.

=Bergamot Louvain. 1.= Mag. Hort. =21=:185. 1855.

Fruit medium, globular, yellow, with russet specks; on the sunny side the specks are red, some blotches of russet; flesh white, tender, rather dry, with a pleasant flavor; Oct.

=Bergamot Seckel. 1.= Downing Fr. Trees Am. 671. 1869.

Raised by William Pitmaston, Eng. Fruit medium or below in size; roundish, regular; color reddish-brown, dotted with russet; flesh white, juicy, sugary, having all the spicy flavor of the Seckel.

=Bergamot Winter. 1.= Langley Pomona 131, Pl. 67. 1729.

Included in Langley's list of the best kinds of pears in England in 1729. Fruit medium, globular-obtuse; Sept.

=Bergamote Arsène Sannier. 1.= Mathieu Nom. Pom. 174. 1889. =2.= Baltet Cult. Fr. 343. 1908.

Probably of French origin. Fruit medium or rather large, globular-oblate, or onion-shaped, water-green clearing on maturity to Indian-yellow, clouded with ochre; flesh fine, melting, juicy, saccharine, slightly acidulous, with a characteristic aroma; first; Jan. to Mar.

=Bergamote d'Automne Panachée. 1.= Leroy Dict. Pom. =1=:225, fig. 1867.

Bergamotte Suisse. =2.= Hogg Fruit Man. 505. 1884.

A variegated form of the French Bergamotte d'Automne. Merlet, who described it in 1675 in his Abrégé des bons fruits, named it Bergamote Suisse, indicating thereby the country of its origin. Fruit medium, roundish and flattened, somewhat inclining to turbinate, regular, and having the summit always a little mammillate, color olive-yellow, occasionally slightly tinged with dull red, spotted all over with large, fawn dots, and beautifully striped longitudinally with large bands of brownish-green passing into bright green on the side shaded from the sun; flesh white, melting and buttery, sugary, acidulous; first; Oct. and Nov.

=Bergamote Balicq. 1.= Mathieu Nom. Pom. 174. 1889.

Bergamotte Ballicq. =2.= Guide Prat. 85, 223. 1895.

Belgian. Fruit medium; flesh white, fine, semi-melting, juicy, saccharine; first; Dec. and Jan.

=Bergamote Boussière. 1.= Leroy Dict. Pom. =1=:227, fig. 1867.

Raised by Van Mons and fruited for the first time in 1844. Fruit above medium, obovate-obtuse-pyriform, regular, greenish-yellow, dotted and veined with fawn and clouded with reddish-brown around the stem; flesh whitish, half-fine, melting, very gritty around the core; juice abundant, vinous, sugary and slightly aromatic; second; Oct. to Dec.

=Bergamote Hamdens. 1.= Langley Pomona 131, Pl. 65, fig. 3. 1729.

Fruit medium, oblate; Aug. and Sept.

=Bergamote de Hollande Panachée. 1.= Leroy Dict. Pom. =1=:245. 1867.

Amoselle panachée. =2.= Le Bon Jard. 363. 1882.

Of interest on account of the curious variegation of its fruit and wood. The fruit differs from that of the Bergamotte d'Holland in the variegated green brown of its skin; flesh deficient in juice and wanting in delicacy and leaves an unpleasant taste behind; second for cooking; Dec. to April.

=Bergamote Philippot. 1.= Baltet Cult. Fr. 370. 1908.

Described by Baltet as, "A beautiful fruit, grey and bronzed; good for stewing."

=Bergamote Rose. 1.= Leroy Dict. Pom. =1=:256, fig. 1867.

This curious variety was raised by A. Bivort from seed beds in the garden of the Society Van Mons and first bore fruit in 1848. It is endowed with so pronounced a scent of rose that the producer hoped from it and another variety called Parfum de Rose it might be possible to create a new class of pears. Fruit small, oblate, bronze, strewed with grayish-white dots, some brownish stains, scaly; flesh white stained with carmine, scented, rather coarse, breaking, seldom gritty; juice sufficient, saccharine, having an odor and flavor similar to that of roses; third; Jan. and Feb.

=Bergamotte d'Anvers. 1.= Guide Prat. 85. 1895.

Introduced by Daras de Naghin of Antwerp (Anvers), Bel. Fruit medium or rather large, true Bergamot shape, green changing to yellow at maturity; flesh white; fine, buttery, sweet and well perfumed; Dec.

=Bergamotte d'Automne. 1.= Duhamel. Trait. Arb. Fr. =2=:165, Pl. XXI. 1768. =2.= Leroy Dict. Pom. =1=:223, fig. 1867.

Rote Bergamotte. =3.= Mathieu Nom. Pom. 271. 1889.

Authorities fail to agree on the origin of this pear. Benedictus Curtius, a Florentine author writing in 1536, thought it had birth at Bergamo in Lombardy. But in 1644, Jean Bodaeus, a Dutch physician, in his translation of the Historia Plantarum of Theophrastus, states that the Bergamote came from Asia, whence the Romans had imported it to Italy and that it was known to them as the Pirum Regium or pear of Kings. If it originated in Asia, the probability is that its birth-place was Pergamum, a village of Asia Minor between the Ægean and Marmora seas. This view was accepted in the eighteenth century by such authorities as Lacour, Henri Manger and Ménage, and later by Leroy. Fruit medium; variable but usually globular-oblate, greenish-yellow, dotted and striped with russet, flesh whitish, fine, melting, generally gritty, sweet, savory; first; Oct. to Jan.

=Bergamotte Bouvant. 1.= Guide Prat. 103. 1895.

Listed as a new variety in 1895. Fruit medium; flesh fine, melting, juicy, well sweetened and pleasantly perfumed; Apr. and May.

=Bergamotte Bufo. 1.= Leroy Dict. Pom. =1=:228, fig. 1867. =2.= Hogg Fruit Man. 498. 1884.

Kröten Bergamotte. =3.= Mathieu Nom. Pom. 244. 1889.

Le Lectier says this pear was cultivated at Orleans in 1628 under the name of Crapant or Toad on account of the rough character of its skin. It was also known in Germany in 1690 under this latter name and as Oignon rosat by reason of its shape and the perfume of its juice. In 1846 in France, because of the supposed inelegance of the word "crapant," its name was changed to Bufo, the Latin name of a toad. Fruit above medium, globular-oblate, even and regular like a true Bergamot; skin rough, dark yellow, dotted and marbled with fawn and usually also bearing some large brown stains; flesh white, melting, fine; juice sufficient, vinous, acidulous, sugary, savory, recalling the scent of the rose; excellent dessert pear; late Oct.

=Bergamotte Bugi. 1.= Langley Pomona 131, Pl. 46. 1729. =2.= Mas Pom. Gen. =5=:9, fig. 293. 1880.

Bergamote du Bugey. =3.= Leroy Dict. Pom. =1=:229, fig. 1867.

This is a pear of ancient and uncertain origin. It has a large number of synonyms. Claude Saint-Etienne, writing in 1660, and La Quintinye, in 1690, two of the best describers of this pear, each called it by the name Bugi. Its synonym, Pera Spina, attributed to Merlet, appears to indicate an Italian origin to it. Fruit medium and sometimes larger, globular-turbinate, generally very regular, clear olive-green, covered with large, fawn dots intermingled with brownish patches; flesh yellowish-white, semi-melting, semi-fine, seldom gritty; juice sufficient, sprightly, saccharine but occasionally acid, with some perfume; second for dessert, first for cooking; Feb. to Apr.

=Bergamotte de Coloma. 1.= Hogg Fruit Man. 499. 1884.

Fruit below medium, globular-obovate; skin greenish-yellow, becoming bright yellow when it ripens, and with a pale tinge of red on the side next the sun, the whole surface covered with large, pale, brown-russet dots, with patches of russet around the calyx and stalk; flesh yellowish-white, fairly juicy, rather gritty, with a brisk but not rich flavor; quality inferior; late Oct.

=Bergamotte de la Cour. 1.= Dochnahl Führ. Obstkunde =2=:76. 1856.

Belgian, 1828. Fruit fairly large, globular-flattened, uneven in form, light green turning to light lemon-yellow, often rather blushed with brownish-red on the sunny side, without any scent; flesh melting, delicate, very juicy; very good for the table, second for kitchen.

=Bergamotte de Darmstadt. 1.= Guide Prat. 76, 236. 1876. =2.= Mas Pom. Gen. =4=:25, fig. 205. 1879.

Germany. Probably it obtained its name from having been raised in the suburbs of the city of Darmstadt. Fruit rather small or nearly medium, globular or globular-cylindrical, and equally obtuse at both ends, yellow-green all over; flesh buttery, juicy, with a Bergamot scent; first; Nov.

=Bergamotte de Donauer. 1.= Mas Pom. Gen. =4=:119, fig. 252. 1879.

This pear was found in a garden in the suburbs of Coburg, Saxe-Coburg-Gotha, Ger. Fruit medium or large, globular-obtuse, sometimes a little conical, and often somewhat irregular in outline, very light green, dotted with fine points and with some brown-yellow spread around the summit and the calyx; flesh white, half-fine, buttery or half-buttery, juicy, sweet, a little vinous; quality only second; Sept.

=Bergamotte Double. 1.= Guide Prat. 83, 236. 1876.

Fruit medium, nearly round, greenish-yellow; flesh semi-melting, juicy; first; Sept. and Oct.

=Bergamotte Dussart. 1.= Ann. Pom. Belge =6=:39, fig. 1857. =2.= Downing Fr. Trees Am. 670. 1869.

Obtained at Jodoigne, Bel., by Dussart, a gardener; published in 1829. Fruit medium, obovate-pyriform, yellow-ochre, with gray dots and traces of russet; flesh white, melting, juicy, vinous, sugary, acidulous and aromatic; first; Dec. to mid-Jan.

=Bergamotte Espéren. 1.= Ann. Pom. Belge =5=:75, fig. 1857.

Bergamotte d'Esperén. =2.= Downing Fr. Trees Am. 670. 1869.

Raised from seed about 1830 by Major Espéren, Mechlin, Bel. Of his many pears this was the most valuable. It is a most delicious late pear and a good successor to Winter Nelis. Fruit medium, frequently above, round, flat at base, mammillate at summit, and often bossed near stalk; skin rough to the touch, dull greenish-yellow, dotted with russet, streaked with russet around the stalk and often marked with blackish stains; flesh yellowish, fine-grained, quite melting, very juicy and sugary, with a pleasant aroma; mid-Feb. to April.

=Bergamotte Espéren Souvenir de Plantières. 1.= Guide Prat. 83. 1895.

Produced by Simon-Louis Bros., nurserymen, Metz, Lorraine. The foliage of this variety is margined with yellow and does not scorch from the sun. The tree is not vigorous.

=Bergamotte d'Été. 1.= Duhamel Trait. Arb. Fr. =2=:161. 1768. =2.= Leroy Dict. Pom. =1=:237. 1867.

Summer Franc Réal. =3.= Downing Fr. Trees Am. 344, fig. 141. 1845.

Bergamotte d'Été is of ancient and unknown origin. Le Lectier wrote of it in 1628 as cultivated under the name of Milan de la Beuverière. Fruit medium, globular-turbinate or globular, bossed, narrowed towards the top which is usually mammillate, pale green slightly yellowish on the shaded side and tinted with tender rose color on the cheek exposed to the sun, and dotted all over with fawn; flesh whitish, semi-fine, melting, rarely very gritty; juice abundant, rather tart, saccharine, with a very savory flavor; first; Aug. and Sept.

=Bergamotte d'été de Lubeck. 1.= Guide Prat. 83, 237. 1876. =2.= Mas Pom. Gen. =5=:97, fig. 337. 1880.

This variety is very much grown in the environs of Lubeck, Ger. Fruit medium, nearly round, color at first of a water-green, nearly covered with a russet of gray-brown; when ripening the russet brightens and some dots of whitish-gray become visible; flesh yellowish-white, fine, compact, buttery, rather gritty near the core, sugary and juicy; first; Aug. and Sept.

=Bergamotte Fertile. 1.= Guide Prat. 83, 237. 1876.

A Van Mons seedling; Belgium, 1828. Fruit medium, globular-turbinate, symmetrical, uniform light lemon-yellow all over, russeted; skin scentless; flesh granular, melting, sweet, aromatic; second for dessert, first for kitchen and market; late Sept.

=Bergamotte la Gantoise 1.= Guide Prat. 85. 1895.

Raised from seed of the Bergamotte Espéren, which it surpasses in size and quality, by Dervaes Bros., Wetteren, Bel. Fruit large, generally round; color green sprinkled with brown dots, passing into yellow on ripening; flesh white, very melting, juicy, slightly perfumed; first; Feb. and Mar.

=Bergamotte Heimbourg. 1.= Mag. Hort. =21=:189. 1855. =2.= Mas Le Verger =3=:Pt. 2, 159, fig. 176. 1866-73.

A seedling of Van Mons. Reported for the first time in 1847. Fruit medium, globular-conic; skin rough to the touch, olive-yellow, dotted, veined and stained with russet and slightly washed with pale red on the cheek exposed to the sun; flesh whitish, fine, melting, rather gritty at center; juice sufficient, acidulous, sugary, delicately perfumed; first; Oct.

=Bergamotte Hérault. 1.= Guide Prat. 85. 1895. =2.= Cat. Cong. Pom. France 151, fig. 1906.

Obtained from seed in 1860 by M. A. Hérault, Angers, Fr. First fruited in 1870. Fruit large, although sometimes only medium in size, irregular roundish-obconic and angular in outline; stem short to medium, thick and fleshy, usually obliquely inserted in cavity; calyx small, open or semi-closed; skin rather glossy, pale yellow, dotted with red; flesh whitish, slightly gritty at the center, fine-grained, melting, juicy, sweet, with delicate aroma; very good; Dec. and Jan.

=Bergamotte Hertrich. 1.= Guide Prat. 61, 237. 1876. =2.= Mas _Pom. Gen._ =5=:7, fig. 292. 1880. =3.= Jour. Hort. 3rd Ser. =2=:43, fig. 9. 1881.

Raised from seed of Fortunée by Herr Hertrich, a merchant at Colmar, Ger. It fruited first in 1853 and was placed in commerce in 1858. Fruit below medium, Bergamot-shaped, inclining to roundish-turbinate or obovate, even in outline, furrowed at stalk, grass-green ground seen through much ash-gray russet, with some brownish tinge on the side next the sun; flesh yellowish, with a greenish tinge under the skin, fine, melting, rich flavor, juicy and aromatic; delicious and a good keeper.

=Bergamotte-d'Hiver de Furstenzell. 1.= Guide Prat. 84, 237. 1876.

Probably of German origin. Fruit large, conic-obtuse, yellow, lightly washed with red; flesh very juicy; Oct. to Dec.

=Bergamotte d'Hollande. 1.= Duhamel Trait. Arb. Fr. =2=:170. 1768. =2.= Downing Fr. Trees Am. 430. 1845.

Origin ancient and uncertain, but as the first name by which it was known was Bergamote d'Alençon, pomologists have deemed it to be French. Fruit medium and often larger, globular-flattened; olive-green turning as it ripens to clear yellow, dotted and streaked with russet, washed with brown on the side of the sun; flesh white, rather gritty, coarse-grained, semi-breaking, pleasantly flavored; second for the table but good for cooking; March to June.

=Bergamotte Jars. 1.= Mas Le Verger =3=:93, fig. 45. 1866-73.

Raised by M. Nérard, near Lyons, Fr. Fruit small or nearly medium, oblate, shaped very much like an apple, much depressed at base and summit, pale yellow; flesh buttery, white, fine, melting, rich in sugar, and well perfumed and vinous; altogether first class; Nov.

=Bergamotte de Jodoigne. 1.= Leroy Dict. Pom. =1=:246, fig. 1867. =2.= Hogg Fruit Man. 502. 1884.

Raised from seed by M. Grégoire, Jodoigne, Bel., in 1853. Fruit below medium or small, Bergamot-shaped, slightly mammillate at the summit, flat at base, yellow, sprinkled all over with russet dots, the yellow passing to orange on the side next the sun; flesh yellowish-white, fine, melting, rather gritty at center, juicy, sweet, and with an agreeable perfume; its greatest merit is its long keeping; Mar. to May.

=Bergamotte Klinkhardt. 1.= Mas Pom. Gen. =6=:149, fig. 459. 1880.

Raised by Van Mons and entered in his catalog for 1823. Fruit small or medium, globular-ovoid, sometimes ovoid-pyriform, usually a little irregular in outline; skin slightly thin and tender, dull green with some indistinct dots, traces of russet irregularly disposed, but more condensed about the base and summit; flesh white, rather fine, buttery, melting, with abundant sugary and perfumed juice; first class except that it ripens too quickly; early Oct.

=Bergamotte Laffay. 1.= Mas Pom. Gen. =3=:157, fig. 175. 1878.

Origin uncertain, though it is not unlikely that it was raised by M. Laffay, a nurseryman at Paris. Fruit small or nearly medium, globular-ovate-obtuse, green, sprinkled with very numerous small, dark-green spots; flesh white, tinged with green, fine, melting, a little gritty at the center, full of juice, saccharine, acidulous, wanting in perfume; second, but keeps well; all winter.

=Bergamotte Lesèble. 1.= Leroy Dict. Pom. =1=:246, fig. 1867. =2.= Mas Pom. Gen. =3=:47, fig. 120. 1878.

A chance seedling found in a vineyard by Narcisse Lesèble, President of the Horticultural Society of Tours, Fr., in 1843. Fruit medium, globular-turbinate, swelled, obtuse, bossed at summit, golden-yellow, dotted with fawn, showing some russet markings and lightly washed with pale rose on the side turned to the sun; flesh whitish, rather coarse, melting, slightly gritty around the core; juice extremely abundant, sugary, agreeably perfumed leaving an after-flavor of anis; first; Oct.

=Bergamotte Liabaud. 1.= Guide Prat. 86. 1895.

Obtained by M. Liabaud. On trial with Simon-Louis Bros. of Metz, Lorraine, in 1895. Fruit above medium, globular-flattened, yellow-green, washed with gray-fawn on the side exposed to the sun; flesh white, fine, melting, saccharine, vinous; Nov. and Dec.

=Bergamotte Mico. 1.= Hogg Fruit Man. 502. 1884.

Fruit above medium, globular, rather like a small Easter Beurré, greenish-yellow, covered with freckles and dots of cinnamon-colored russet; flesh coarse-grained, gritty, wanting in flavor; inferior; late Nov.

=Bergamotte de Millepieds. 1.= Leroy Dict. Pom. =1=:249, fig. 1867. =2.= Mas Pom. Gen. =3=:107, fig. 150. 1878.

Raised by M. Goubault, near Angers, Fr. First reported in 1852. Fruit medium, globular-ovate or sometimes globular-pyriform, olive-green, sprinkled with brownish dots and streaked with fawn around the calyx and stem, changing to pale yellow, with a glow on the side next the sun; flesh white, tender, buttery, melting, richly flavored; first; Sept. in Fr.; Nov. in America.

=Bergamotte Nicolle. 1.= Mas Pom. Gen. =7=:149, fig. 555. 1881.

Raised from seeds of Flemish Beauty in 1849 by M. Nicolle, a member of the Society of Horticulture of Rouen. Fruit medium, globular, attaining its greatest circumference around the middle, depressed at each pole, bright green sprinkled with distinct red dots, some russet patches; flesh white, slightly yellowish, fine, very melting; juice abundant, saccharine, perfumed; first; Oct.

=Bergamotte Oeuf de Cygne. 1.= Mas Pom. Gen. =7=:55, fig. 508. 1881.

Fruit medium or rather large, globular, more or less depressed at both base and summit, regular in outline, largest circumference around the middle, bright green, sprinkled with gray or greenish-gray dots; flesh white, tinted and veined with yellow, fine, melting, rather gritty about the core, with abundant, sweet juice, delicately perfumed; first; Oct. and Nov.

=Bergamotte d'Oisan. 1.= Horticulturist =13=:189. 1857.

Published in England in 1857 in the London Illustrated News, and described as a large pear weighing between two and three pounds, found in Algeria, and exhibited in London.

=Bergamotte de Parthenay. 1.= Pom. France. =4=:No. 146, Pl. 146. 1867. =2.= Mas Pom. Gen. =7=:5, fig. 483. 1881.

A chance seedling found in a wood on the outskirts of Parthenay, a town in the Department of Deuz-Sèvres, Fr. Fruit large, globular-turbinate, obtuse, often irregular in outline, greatest circumference around the middle, dull green, sprinkled with large, fawn dots, regular and evenly spaced, changing to greenish-yellow and more golden on the side next the sun; flesh white, semi-fine, semi-melting; juice fairly abundant, saccharine and without perfume, often astringent; first for cooking.

=Bergamotte Picquot. 1.= Downing Fr. Trees Am. 671. 1869. =2.= Mas Pom. Gen. =3=:131, fig. 162. 1878.

A French pear of uncertain origin. Fruit medium, globular-conic, very clear green changing to yellow, sprinkled with numerous indistinct dots of grayish-brown; flesh white, fine, buttery, melting, juicy, sugary; good, first if its season were more prolonged; Oct.

=Bergamotte Ploskui. 1.= Ia. Hort. Soc. Rpt. 61. 1880.

A variety grown on the Northern plains of the steppes of Russia where the summer is fully as dry and hot as that of Iowa and the winter far more severe. On trial at the College Farm, Ames, Iowa, in 1880. It seems to unite well with the apple when root- or top-grafted.

=Bergamotte Poiteau. 1.= Mas Pom. Gen. =3=:21, fig. 107. 1878.

Poiteau (des Français) =2.= Leroy Dict. Pom. =2=:538, fig. 1869.

This variety came from a seed bed made by M. Poiteau, Fr., and was first reported in 1851. Fruit medium, globular-obtuse, irregular in outline, golden yellow, sown with very numerous and extremely fine gray and brown dots, generally washed with dull red on the side next the sun; flesh very white, fine, melting, watery; juice very saccharine, slightly acid and musky, agreeable; first; Oct.

=Bergamotte Pomme. 1.= Guide Prat. 84. 1876.

Fruit rather large, globular-oblate, dull yellow; flesh very juicy, vinous; first; Oct. and Nov.

=Bergamotte du Quercy. 1.= Mas Pom. Gen. =1=:113, fig. 57. 1872.

Mas obtained grafts of this pear about 1847 from the Duke of Arenberg; he had seen a quotation from Van Mons catalog of 1823 in which it was described. Fruit medium or nearly medium, nearly globular, rather obtuse at the two ends, regular in outline, attaining its greatest thickness at the middle; skin slightly thickened, very pale green, sown with very small, brown dots scattered irregularly; flesh quite white, fine, firm yet melting, streaming with sweet juice, more or less perfumed according to the season; end of Sept.

=Bergamotte Reinette. 1.= Leroy Dict. Pom. =1=:254, fig. 1867. =2.= Mas Pom. Gen. =3=:93, fig. 143. 1878.

Raised by M. Boisbunel, nurseryman at Rouen, Fr., who introduced it in 1857. Fruit small, Bergamot-shaped; skin at first bright green, marked with large, russet patches but changing to yellow as it ripens; flesh half-tender, with abundant sweet juice which has a brisk acidity, like the Reinette apple; quality hardly first-rate and variable, but to be recommended for its early and long season; late Aug.

=Bergamotte de Rouen. 1.= Guide Prat. 84. 1876.

Fruit large; recommended as being of good quality by the Society of Horticulture of Rouen; April to June. The tree is vigorous and fertile.

=Bergamotte Rouge. 1.= Duhamel Trait. Arb. Fr. =2=:162, Pl. XIX, fig. 6. 1768. =2.= Lindley Guide Orch. Gard. 334. 1831.

This pear is of ancient and unknown origin. It was mentioned by Le Lectier in 1628, Merlet in 1675, and Duhamel in 1768, but without history. Fruit rather large, globular, acute-pyriform, irregular, mammillate at calyx, greenish-yellow, washed with brownish-red on the side next the sun, and marked with stripes of the same color, the whole covered with fine, delicate, cinnamon-colored russet, sprinkled with large, gray dots; flesh white, coarse, melting, gritty; juice sufficient, with a slight musky perfume, sugary; first for both table and kitchen; Sept.

=Bergamotte Rouge de Mayer. 1.= Mas Pom. Gen. =4=:189, fig. 287. 1879.

Sent out by M. Jahn of Meiningen; it has a strong resemblance to the Bergamotte Rouge of Duhamel. Fruit medium, sometimes pyriform-ovoid, and sometimes turbinate-ovoid, bright green, sprinkled with numerous very small dots of blackish-gray; on ripening the ground-green passes into dull yellow, sometimes colored with intense blood-red on the side next the sun; flesh whitish, coarse, half-melting, with not much juice, sugary, little perfume; of beautiful appearance, and recommended for household use; Aug.-Sept.

=Bergamotte Sageret. 1.= Downing Fr. Trees Am. 671. 1869. =2.= Mas Pom. Gen. =5=:129, fig. 353. 1880.

M. Sageret obtained this Bergamotte from seed; he first reported it in 1830. Fruit medium, nearly spherical, symmetrical in outline; skin rather fine and thin, water-green, sprinkled with very many and prominent, large dots becoming when ripe more yellow and the cheek next the sun golden; flesh white, fine, buttery, rather gritty near the core; juice sufficient, not very saccharine, deficient in perfume; a good second-rate dessert pear; Oct. to Jan.

=Bergamotte Sanguine. 1.= Mas Pom. Gen. =4=:65, fig. 225. 1879.

Entered in catalog of M. Jahn, 1864. Fruit medium or nearly medium, globular-turbinate, regular in contour, greatest circumference around middle, slightly pointed at base, obtuse at summit; color dull water-green, generally covered with a thick coating of a dark reddish-violet which on ripening assumes a more vivid tone on the side next the sun; flesh white, speckled with red, coarse, semi-melting, gritty at the core, not much juice; only second; interesting for amateurs on account of its remarkable color of violet red so dark as to be almost black; Sept.

=Bergamotte Sannier. 1.= Guide Prat. 53. 1895.

Produced by M. Arsène Sannier, Rouen, Fr. It is said to have resisted the severe freeze in France in the winter of 1879-80. Fruit medium in size, globular-conic; color green; flesh semi-fine, melting, juicy and of delicious flavor; first; end of winter and spring.

=Bergamotte Silvange. 1.= Mas Le Verger =3=:Pt. 1, 65, fig. 31. 1866-73.

Silvange. =2.= Leroy Dict. Pom. =2=:664, fig. 1869.

Bergamotte Silvange was found in the woods of the Metz district, Lorraine, about the middle of the eighteenth century. The fruit is very variable in form and quality so that writers have been led to speak of three sorts of pears called Silvange--the yellow, the long, and the green. Fruit medium, globular-turbinate or obovate or of Bergamot shape; skin rough, bright green on the shaded side, darker where exposed to the sun, sprinkled with large, gray dots and stained with dark patches; flesh tinged with greenish-white near the center and yellowish-green near the skin, tender and melting, full of perfumed juice, saccharine, acidulous and possessed of an exquisite flavor; first; Oct. and Nov.

=Bergamotte de Souchait. 1.= Mas Pom. Gen. =6=:99, fig. 434. 1880.

Of uncertain origin, though Mas suggests that it may have been raised in Germany. Fruit medium, globular-ovate, pale green, strewn with large, brown dots and stained with some patches of russet; on ripening the basic green becomes lemon-yellow and warm gold, the side next the sun being washed with vermilion on which are some grayish dots; flesh yellowish, half-tender, half-breaking, dry, sugary and highly perfumed with musk; second or third; July and first of Aug.

=Bergamotte de Soulers. 1.= Duhamel Trait. Arb. Fr. =2=:168, Pl. XLIV, fig. 1. 1768. =2.= Hogg Fruit Man. 504. 1884.

Bonne de Soulers. =3.= Leroy Dict. Pom. =1=:487, fig. 1867.

This pear is an old French dessert fruit the first mention of which was by Merlet in 1675 who described it as a species of winter Bergamotte of good flavor and long keeping. Fruit medium, long-obovate, almost oval; skin smooth, shining, pale greenish-yellow, covered with dots of fawn and faintly tinged with brick-red on the side next the sun; flesh white, tender, melting, free from granulations, juicy, saccharine, slightly acidulous, with a characteristic and pleasant flavor; in France, of first quality and considered superior to Easter Beurré; in England only second, being too tender for the climate; Jan. to Mar. or Apr.

=Bergamotte de Stryker. 1.= Mas Le Verger =3=:Pt. 1, 69, fig. 33. 1866-73. =2.= Leroy Dict. Pom. =1=:261, fig. 1867.

This variety is generally attributed to M. Parmentier, Enghien, Bel. Fruit small, globular, slightly flattened at the base and mammillate at the summit, yellow-ochre, finely dotted with bright gray and stained with russet patches; flesh yellowish, tender, semi-melting and very full of juice which is watery, sweet and pleasantly aromatic; first in France, second in England; end of Sept. and Oct.

=Bergamotte Suisse Rond. 1.= Knoop Fructologie =1=:86, 134, Pl. 1771.

This pear resembles the ordinary Autumn Bergamot except in color which is green at first, becoming yellow as it attains maturity, streaked with yellow and red. Sept. and Oct.

=Bergamotte Tardive Collette. 1.= Mathieu Nom. Pom. 176. 1889. =2.= Guide Prat. 86. 1895.

Raised from a seed of Doyenné d'Alençon previous to 1870 and judged by the Horticultural Society of Rouen, Fr., to be of good quality; Apr. to end of June.

=Bergamotte Thuerlinckx. 1.= Mas Pom. Gen. =3=:149, fig. 171. 1878.

This pear was distributed by the Society Van Mons in whose bulletins it was published in the years 1857-58-60 and 1862, though without any statement as to its origin. Fruit medium or nearly medium, globular-turbinate, obtuse, of largest circumference at center, very pale green, sprinkled with numerous very small points of fawn; on ripening the basic green changes to very pale yellow, whitish and usually a little golden on the sunny side, without any trace of red; flesh quite white, half-fine, half-melting, without grit at the core, very juicy, sugary and perfumed; good; Oct.

=Bergamotte de Tournai. 1.= Guide Prat. 84, 238. 1876.

Beurré Vert de Tournai. =2.= Leroy Dict. Pom. =1=:438, fig. 1867.

Obtained by M. Dupont, at Tournai, Bel., from pips of Glou Morceau in 1830. Fruit large, globular-ovate, bossed at summit, olive-green passing into pale green on the shady side, covered with gray-russet dots; flesh greenish-white, semi-fine, melting, juicy, sugary, sweet, without any pronounced aroma; second quality; Oct. and beginning of Nov., often extending to Dec.

=Bergamotte de Tournay. 1.= Mas Pom. Gen. =6=:35, fig. 402. 1880.

Obtained from seed by M. du Mortier, president of the Horticultural Society of Tournay, Fr., and approved by the Society in 1857. Fruit rather small, ovoid, short and swelled, obtuse at the summit, bright green, and sprinkled with dots of a very rich green; flesh yellowish, tender, buttery, melting, rather granular near the core; juice abundant, richly sugared and perfumed; first; beginning of Sept.

=Bergamotte Volltragende. 1.= Oberdieck Obst-Sort. 242. 1881.

German. Fruit turbinate-obtuse, typical Bergamot, smooth skin, yellowish-green turning to golden-yellow, without russet; flesh whitish, soft and melting, often half-melting, agreeable and sweet and of Bergamot flavor; good for the table and very good for the kitchen; mid-Sept.

=Bergbirne. 1.= Löschnig Mostbirnen 60, fig. 1913.

A perry pear growing in the mountains of Switzerland and the Austrian Tyrol. Fruit small to medium, turbinate-obtuse, greenish-yellow, much sprinkled with russet speckles and dots; flesh yellowish-white, almost fine; first half of Oct.

=Bergen. 1.= Downing Fr. Trees Am. 453. 1857. =2.= Mas Pom. Gen. =1=:143, fig. 72. 1872.

A chance seedling found at New Utrecht (now part of Brooklyn), L. I. Fruit large, elongated-obtuse-pyriform, sides often not symmetrical, angular; skin smooth, waxen, lemon-yellow flushed with crimson and fawn where exposed to the sun and thickly sprinkled with brown and crimson dots; flesh whitish, veined with yellow, buttery, melting, juicy, with a sweet, aromatic flavor, delicately perfumed; good to very good; end of Sept.

=Berlaimont. 1.= Liegel Syst. Anleit. 132. 1825.

Belgium; a Van Mons seedling; 1825. Fruit large, ventriculous-conic, bossed, yellow-green, with dull blush, with numerous green-brown dots; flesh buttery, juicy, mild and tender; first for table and household use; mid-Sept.

=Bernard. 1.= Gard. Chron. 511. 1863. =2.= Leroy Dict. Pom. =1=:262, fig. 1867.

A French pear, probably originated in the middle of the last century, for it was growing at Lyons in 1855. Fruit below to medium, globular, mammillate and deeply depressed at both base and crown, golden-yellow, dotted and veined with fawn, slightly tinged with pale rose where exposed to the sun; flesh white, fine, melting; juice abundant, sugary, tart, very delicate and savory; first; Nov. to Feb.

=Berriays. 1.= Leroy Dict. Pom. =1=:263, fig. 1867. =2.= Downing Fr. Trees Am. 692. 1869.

M. Boisbunel, Rouen, Fr., raised this variety from seed in 1861. Fruit medium, sometimes larger, oblong, ventriculous, obtuse, bossed; color pale lemon-yellow, thickly sprinkled with greenish-russet dots; flesh very white, melting, juicy, rather gritty around the core, refreshing, sweet, acidulous, with a delicate aroma; first; Aug. and Sept.

=Bertrand Guinoisseau. 1.= Guide Prat. 84. 1876.

Bertrand Guinoisseau was obtained by M. Flon, Angers, Fr., in 1868, and was first exhibited in the United States by Colonel M. P. Wilder. Fruit rather large, globular-oblate; skin smooth, yellow; flesh fine, very melting and excessively juicy; first; end of Nov.

=Berzelius. 1.= Liegel Syst. Anleit. 132. 1825. =2.= Dochnahl Führ. Obstkunde =2=:187. 1856.

Attributed to Van Mons. Fruit below medium, short-conic, bossed and uneven, lemon-yellow, densely spotted and partly covered with russet, thick skinned; flesh yellowish-white, firm, coarse grained, sweet, rather musky; third for the table, good for culinary and market purposes; early summer.

=Besi de Caen. 1.= Leroy Dict. Pom. =1=:264, fig. 1867.

The word Besi or Bezy is of Breton origin and signifies a wild pear. Fruit medium, turbinate-obtuse, often distorted and generally more swelled on one side than the other, green, strewn with russet dots and touched with fawn around the stem; flesh white, semi-fine, perfumed, juicy, melting, rather gritty around the center; first; beginning of Mar. to end of Apr.

=Besi de Caffoy. 1.= Miller Gard. Dict. =3.= 1807.

A wilding discovered in the forest of Caffoy, Britanny, Fr. Fruit small, oblong, yellowish, spotted with red; flesh melting; juice very rich; Dec. and Jan. The fruits are produced in large clusters at the extremity of the shoots.

=Besi-Carême. 1.= Guide Prat. 84, 238. 1876.

On trial with Simon-Louis Bros. of Metz, Lorraine, in 1876. Fruit large to very large; flesh melting; first; Mar. to May.

=Besi Dubost. 1.= Mas Le Verger =1=:29, fig. 13. 1866-73. =2.= Leroy Dict. Pom. =1=:268, fig. 1867.

Obtained from a seed of Echasserie by M. Pariset, Curciat-Dongalon, Fr. It first bore fruit in 1845. Fruit medium, turbinate, very obtuse and swelled, generally a little bossed, golden-yellow, dotted and striped with russet; flesh white, semi-fine, melting, juicy, gritty around the core; second; Jan. to Mar.

=Besi Espéren. 1.= Mas Le Verger =3=:91, fig. 44. 1866-73. =2.= Leroy Dict. Pom. =1=:271, fig. 1867.

Obtained by Major Espéren, Mechlin, Bel., about 1838. Fruit medium to large; form varies from long turbinate-obtuse-pyriform to obovate-pyriform, with contorted outline, greenish-yellow, dotted all over with bright russet and occasionally washed with a deep tinge of red; flesh white, buttery, melting, juicy, sugary, perfumed; first, but does not keep long; Nov. and Dec.

=Besi Goubault. 1.= Leroy Dict. Pom. =1=:272, fig. 1867. =2.= Hogg Fruit Man. 506. 1884.

Raised by M. Goubault near Angers, Fr., and submitted to the notice of the Horticultural Society of Maine-et-Loire in 1846. Fruit large or sometimes medium, globular, bossed, flattened at the base, mammillate at the summit, with sides unequal, greenish-yellow, dotted and streaked with russet; flesh very white, very fine, melting, containing some small grits around the center; juice extremely abundant, saccharine, perfumed and having a delicate and agreeable flavor; first; Sept. to Nov.

=Besi de Grieser de Böhmenkirsch. 1.= Mas Pom. Gen. =5=:93, fig. 335. 1880.

Said to have been obtained in the Swabian Alps, S. W. Ger. Fruit nearly medium, ovoid-pyriform, obtuse, bright green, sprinkled with very small and numerous gray dots; flesh white; fine, buttery; juice sufficient, sugary, and delicately perfumed; good; Aug.

=Besi d'Héry. 1.= Duhamel Trait. Arb. Fr. =2=:139. 1768. =2.= Hogg Fruit Man. 506. 1884.

Kümmelbirne. =3.= Dochnahl Führ. Obstkunde =2=:7. 1856.

A wilding discovered in the forest of Héry or Héric in Brittany in the sixteenth century. The Bretons presented a basket of this fruit to King Henry IV on his visit to Brittany in 1598. Fruit medium, globular; skin thin, very smooth, bright green at first, changing when it ripens to pale yellow, with blush of red on the side next the sun, strewed with very minute points; flesh white, fine, semi-melting, generally gritty; juice sufficient, sweet, with somewhat of a Muscat perfume; first-rate cooking pear; Oct. to Jan. A good bearer in rich soil.

=Besi Liboutton. 1.= Field Pear Cult. 278. 1858. =2.= Leroy Dict. Pom. =1=:277, fig. 1867.

Origin uncertain, but it was cultivated in the garden of the Horticultural Society of Angers, Fr., in 1844. Fruit medium, globular, regular in form, resembling an apple, deeply depressed at either pole, green turning slightly yellow at maturity, sprinkled with large dots and some fawn-colored stains; flesh white, fine, semi-melting, gritty; juice sufficient, sugary, vinous, rather pleasantly perfumed; second; mid-Aug. to mid-Sept.

=Besi de Mai. 1.= Leroy Dict. Pom. =1=:278, fig. 1867.

Raised by J. de Jonghe, Brussels, from a seed bed made in 1845. Fruit large, obovate, rather uneven and irregular in its outline, bossed, greenish, streaked and dotted with brown fawn; flesh fine, white, melting, rather gritty; juice sufficient, sugary, acid, richly flavored; first; Apr. and May.

=Besi de Moncondroiceu. 1.= Mas Pom. Gen. =5=:65, fig. 321. 1880.

According to Oberdieck, this variety was brought to him from the Château of Herrenhausen near Hanover. Fruit small, globular-ovoid, or irregularly round, often higher on one side than on the other, pale green, sown with points of gray-fawn; flesh whitish, semi-fine, melting, a little granular about the core, juicy, sugary, not much perfume; quality good but unstable, depending much on the season; Oct.

=Besi de Montigny. 1.= Duhamel Trait. Arb. Fr. =2=:207, Pl. XLIV, fig. 6. 1768. =2.= Leroy Dict. Pom. =1=:279, fig. 1867. =3.= Downing Fr. Trees Am. 701. 1869.

The origin of this pear is ancient and uncertain. The monks of the Chartreuse at Paris, however, propagated and described it in 1752 and Duhamel du Monceau again wrote of it in 1768. Fruit medium, obovate but variable, one type being pyriform, ventriculous; color greenish-yellow, smooth, shining, sprinkled with exceedingly fine dots of fawn and russeted around both stem and calyx; flesh white, tender, buttery, semi-melting, gritty around the core; juice abundant, saccharine, acidulous, having a pleasant, musky flavor; first; end of Sept. occasionally to Nov.

=Besi de la Motte. 1.= Duhamel Trait. Arb. Fr. =2=:206, Pl. XLIV, fig. 5. 1768. =2.= Hogg Fruit Man. 507. 1884.

First reported by La Quintinye, the creator of the fruit gardens of Louis XIV of France, as having been found by him at the end of October, 1685. Tree hardy, vigorous, a prolific bearer. Fruit above medium to large, globular, more swelled generally on one side than on the other, greenish-yellow or bright green, sprinkled with large russet dots; flesh whitish, fine, melting, buttery, slightly gritty; juice very abundant and full of sugar, savory and delicate; first; Sept. and Oct. and sometimes later.

=Besi de Naghin. 1.= Guide Prat. 86. 1895.

On trial with Simon-Louis of Metz, Lorraine, in 1895. Fruit above medium, apple-shaped; in character it is an improvement on the Chaumontel but its flesh is less firm, finer and more piquant; its perfume is similar, and it has less bitterness than is often found in the older fruit; Jan.

=Besi de la Pierre. 1.= Leroy Dict. Pom. =1=:283, fig. 1867.

A gain of A. de la Farge, Salers, Fr., from a bed of mixed seeds made in 1847. Fruit medium and often less, ovate, regular in form, slightly swelled and bossed, lemon-yellow, partly covered with dots, marblings, and stains of fawn especially around the eye and the stem; flesh whitish, semi-fine, melting; juice extremely abundant, saccharine, vinous, very delicate; first; all Oct. to mid-Nov.

=Besi de Quessoy. 1.= Leroy Dict. Pom. =1=:285, fig. 1867. =2.= Hogg Fruit Man. 508. 1884.

Bezy de Caissoy. =3.= Duhamel Trait. Arb. Fr. =2=:178, Pl. XXIX. 1768.

Merlet stated in 1675 that this variety was said to have been found originally in the forest of Quessoy near Saint-Brieuc. It was known locally as the Rousette or the Petit Boeuré d'Hiver and was propagated at the beginning of the seventeenth century. Fruit borne in clusters, small, globular or ovate; skin rough, yellowish-green, much russeted; flesh white, delicate, melting, gritty around the core, aromatic and savory; second; ripens in succession from Nov. or Dec. till Feb.

=Besi de Saint-Waast. 1.= Leroy Dict. Pom. =1=:286, 287, fig. 1867.

Bezi Vaet. =2.= Downing Fr. Trees Am. 702. 1869.

Van Mons was of the opinion that the Besi de Saint-Waast originated at the Benedictine Abbey of Saint-Vaast, Fr. Fruit above medium, obovate, obtuse, narrowing toward the stalk but variable; skin thick, yellow, dotted with fawn, extensively washed with red-brown on the side exposed to the sun; flesh rather white, fine, semi-breaking, very juicy, rather gritty at the center, saccharine, acid, with a pleasant aroma suggestive of the Chaumontel; a first-class dessert pear in Europe but hardly more than a good second-rate fruit in this country; Nov. to Jan.

=Besi Sans Pareil. 1.= Guide Prat. 78, 240. 1876.

Besi Incomparable. =2.= Leroy Dict. Pom. =1=:275, fig. 1867.

Besi Sanspareil. =3.= Downing Fr. Trees Am. 702. 1869.

Bonnefonds mentioned this pear in 1651 under the names of San-Pair or Nonpareille, as also did Saint-Étienne in 1660 and Olivier de Serres in 1608. Introduced to this country about the year 1850. Fruit medium, spherical or globular-oval, generally rather symmetrical, lemon-yellow, slightly greenish, dotted and mottled with fawn, blushed with brownish-red on the side exposed to the sun; flesh white, semi-fine, rather melting, very juicy, vinous, saccharine, sourish, having an extremely agreeable aroma; first; Oct. to Feb.

=Besi Tardif. 1.= Leroy Dict. Pom. =1=:288, fig. 1867. =2.= Mas Pom. Gen. =7=:57, fig. 509. 1881.

Raised in 1845 by M. Goubault, Angers, Fr., this variety was described in 1846, and in 1847 was declared by the Horticultural Society of Maine-et-Loire to be worthy of cultivation. Fruit medium or below, globular, bossed, greenish-yellow, dotted, and russeted; flesh white, fine, melting, slightly gritty around the core; juice abundant, sugary, astringent; third or sometimes second; Nov. to Feb.

=Besi de Van Mons. 1.= Mas Pom. Gen. =5=:53, fig. 315. 1880.

A Belgian variety, cataloged in 1864 by M. Jahn. Whether it was obtained by Van Mons or merely dedicated to him is unknown. Fruit small, globular-conic, more or less short, regular in outline, bright green, sown with numerous small, gray-green spots; flesh white, rather granular, buttery, a little gritty at the core, with abundant, sweet juice, acid, distinct perfume; good; Nov.

=Besi des Vétérans. 1.= Mas Le Verger =1=:127, fig. 62. 1866-73. =2.= Leroy Dict. Pom. =1=:289, fig. 1867.

Veterans. =3.= Thomas Am. Fruit Cult. 716. 1897.

Raised from seed by Van Mons about 1830. Fruit large, turbinate, clear yellow, very much dotted with grayish-brown specks of different sizes; flesh white, semi-melting, fine, buttery, with sufficient sweet juice, slightly acid; second for dessert, but first for stewing; ripens in Oct. and lasts occasionally even till Apr. The tree is a prolific bearer.

=Besi de Vindré. 1.= Leroy Dict. Pom. =1=:291, fig. 1867.

Was cultivated in the garden of the Horticultural Society of Angers in 1838. Fruit small, globular, rather more swelled on one side than on the other, greenish-yellow, dotted with russet and streaked with russet about the calyx, and marked with brownish-fawn about the stem; flesh whitish, semi-fine, semi-melting and containing some grits around the core; juice sweet, not acid, rather savory; second; Oct.

=Besi de Wutzum. 1.= Mas Pom. Gen. =7=:119, fig. 540. 1881.

Of uncertain origin. Fruit rather small, globular, regular in contour, largest circumference around center, forming short point at stem, pale green, sown with many fawn dots; on ripening the green changes to pale yellow and the sun-exposed side becomes golden and washed with red; flesh white, tinted with yellow, semi-fine, melting, rather gritty about the center, juicy, sugary; second; Oct.

=Bessemianka. 1.= Mont. Hort. Soc. Rpt. 53, fig. 1881-2. =2.= Ia. Hort. Soc. Rpt. 83. 1882. =3.= Am. Pom. Soc. Cat. 40. 1909.

A Russian variety recommended for cultivation by the American Pomological Society. It grows in Europe from the Gulf to the Volga as far north as Moscow and Kazan and is the most widely-known and most largely-grown pear in central Russia. J. L. Budd says, "This is beyond all doubt a true hybrid with a wild pear of Russia as the parent tree. The name means seedless, and it is rare, indeed, that more than the rudiment of a seed can be found." Tree upright; leaves large, dark, thick, very slightly crenate, almost entire, stands aridity well. Fruit large, round-obovate, greenish-yellow, with some russety-brown; flesh gritty at the core, juicy, with few or no seeds, mild, pleasant; early Oct.

=Best Favorite. 1.= Ill. Hort. Soc. Rpt. 178, 186. 1896. =2.= J. V. Cotta Cat. 12, fig. 1898.

From Winnebago County, Ill. Fruit medium, bronze-yellow, melting, juicy; good; ripening in Sept.

=Bettina. 1.= Dochnahl Führ. Obstkunde =2=:124, 1856.

A seedling of Van Mons, first published in 1851. Fruit medium, conic or ventriculous-turbinate, acute, symmetrical in contour, green changing to lemon-yellow, dotted and flecked with russet, often covered with russet; flesh yellowish-white, very fine, excellent; first for dessert; Oct.

=Betzelsbirne. 1.= Dochnahl Führ. Obstkunde =2=:194. 1856.

A perry pear grown in Austria and Germany. Fruit rather large, globular, diminishing acutely to the stalk, grass-green, sprinkled with dark gray spots; flesh greenish-white, dense, juicy; very good for household use and perry; suitable for long-distance transport; Jan. to Apr.

=Betzy. 1.= Baltet Cult. Fr. 404. 1908.

A small, French fruit, good for market and household use, for cooking, preserving, or the making of wine.

=Beurré Adam. 1.= Leroy Dict. Pom. =1=:292, fig. 1867.

A rather poor French dessert pear known for 250 years. Fruit below medium, oblong-obtuse-pyriform, dark greenish-yellow, fawn, dotted with russeted, and washed with carmine on the cheek next the sun; flesh yellowish, veined with pale green, melting, sweet, fairly juicy, acidulous and aromatic; second, apt to rot at the core when ripe; Aug. to Oct.

=Beurré Ad. Papeleu. 1.= Mathieu Nom. Pom. 178. 1889. =2.= Guide Prat. 86. 1895.

Raised from seed of Glou Morceau, and placed on the market by Dervaes Brothers, Wetteren, Bel., in 1888. Fruit long, bright green; flesh white, sugary, very melting; Mar.

=Beurré d'Adenaw. 1.= Guide Prat. 84. 1876.

Found in the garden of the Convent of Schwarzenbruck. Fruit large, rather uneven, yellow; flesh buttery and pleasantly perfumed; good; through the winter.

=Beurré Alexandre Lucas. 1.= Le Bon Jard. 358. 1882. =2.= Jour. Hort. =18=:216. 1889.

The parent tree was a wilding found in 1836 in a wood of the Department of Loir-et-Cher, Fr., and in foliage and growth much resembles Doyenné Boussock. Fruit large to very large, handsome, pyriform, clear green, dotted with maroon or chestnut-colored spots; flesh fine, melting, perfumed, juicy, in flavor superior perhaps to Doyenné Boussock; first; Nov. to Jan.

=Beurré Allard. 1.= Leroy Dict. Pom. =1=:293, fig. 1867.

From the Horticultural Society of Maine-et-Loire whose Committee named it in 1852. Fruit below to medium, obovate-obtuse-pyriform, greenish-yellow, dotted and mottled with russet; flesh whitish, fine, soft, melting, not gritty, reddish under the skin, with very sugary juice, perfumed; first; Oct. and Nov.

=Beurré Amandé. 1.= Lucas Tafelbirnen 117. 1894. =2.= Guide Prat. 61, 228. 1895.

Raised by M. Sannier, Rouen, Fr. Fruit medium to large, variable in form, globular, narrowing toward the upper part and somewhat distorted near the stem, which is placed at right angles to the long axis of the fruit, bossed; skin fine, shining, greenish-yellow changing to a translucent canary-yellow; flesh white, very fine, altogether melting, and of a sweet, delicious and pronounced flavor of almond; Oct. and Nov.

=Beurré d'Amanlis. 1.= Leroy Dict. Pom. =1=:294, fig. 1867. =2.= Hogg Fruit Man. 509. 1884.

Pomologists differ as to the origin of this pear. Probably it takes its name from Amanlis, a village near Rennes, Fr. Fruit large, obtuse-pyriform, rather uneven in contour, bright green changing to yellowish-green, lightly washed with red-brown on the cheek exposed to the sun, dotted and marbled with fawn-russet; flesh greenish-white, fine, melting, tender, rich, very juicy, sugary, some acidity, agreeably perfumed; first; Sept. and Oct.

=Beurré Ananas. 1.= Hogg Fruit Man. 510. 1884.

Fruit small, pyriform, regular in outline, yellow, with red blush on side next the sun, and streaks of crimson; flesh yellowish, semi-buttery, melting, very juicy and sweet, with a strong odor of musk; inferior; end of Oct.

=Beurré d'Angleterre. 1.= Duhamel Trait. Arb. Fr. =2=:197. 1768. =2.= Leroy Dict. Pom. =1=:297, fig. 1867.

Angleterre. =3.= Hogg Fruit Man. 481. 1884.

The first description of this pear was given by Le Lectier, Orléans, in 1628. The probability is that it was imported to France by Le Lectier early in the seventeenth century from England. It is grown extensively around Paris for the supply of the markets where it is in very general demand in September. Fruit medium, acute-pyriform, bright green-yellow, dotted very regularly with small, russet spots; flesh white, buttery, melting, very juicy, sugary and richly flavored; good dessert pear; Sept.

=Beurré Antoine. 1.= Mas Pom. Gen. =7=:180, fig. 572. 1881. =2.= Leroy Dict. Pom. =1=:299, fig. 1867.

Raised at Lyons, Fr., by M. Nérard, nurseryman, in 1822 from a bed of seeds of White Doyenné. Fruit about medium size, oblong-obovate-pyriform; color yellowish-green; flesh granulated, very melting, rich in sugar; early Sept.

=Beurré Antoinette. 1.= Ann. Pom. Belge =7=:61, fig. 1859. =2.= Leroy Dict. Pom. =1=:300, fig. 1867.

A gain of Alexandre Bivort at Geest-Saint-Rémy, Bel., in 1846. Fruit medium, sometimes larger, oblong-obtuse-pyriform; golden-yellow, dotted and mottled with brown, stained with fawn around the stem and often colored on the side next the sun; flesh greenish-white, semi-fine, semi-melting, gritty around the core; juice abundant, acid, sugary, aromatic; first; Oct.

=Beurré Aqualine. 1.= Dochnahl Führ. Obstkunde =2=:116. 1856.

A seedling of Van Mons published in 1833. Fruit medium, long-obtuse-oval, light green turning to yellow-green, dotted with whitish-gray; flesh semi-fine, white, extremely juicy; first class for all purposes; end of Dec.

=Beurré de l'Assomption. 1.= Leroy Dict. Pom. =1=:303, figs. 1867. =2.= Pom. France =4=: No. 166, Pl. 166. 1867.

M. Ruillié de Beauchamp, Goupillère, Nantes, Fr., obtained cions of a pear raised by an amateur. These grafts gave fruit in 1863. J. J. Thomas wrote briefly of it in the American Fruit Culturist in 1885. Fruit very large, pyramidal-obtuse, but rather variable, undulating and bossed, lemon-yellow, dotted and streaked with russet; flesh white, semi-fine, melting, juicy, slightly gritty around the core; juice abundant, saccharine, acidulous, vinous and delicately perfumed; first in France, rather disappointing in England; Aug.

=Beurré Audusson. 1.= Leroy Dict. Pom. =1=:305, fig. 1867.

Raised from seed by Anne-Pierre Audusson, Angers, Fr., in 1833 or 1834. Fruit below medium, pyriform, slightly obtuse, even in contour, greenish, sprinkled with large dots of brown and blushed on the side next the sun; flesh semi-fine, whitish, rather melting, gritty at the center; juice sufficient, saccharine, having little flavor or perfume; third; end of Aug.

=Beurré des Augustins. 1.= Guide Prat. 87. 1895.

Originally described in the Pomone tournaisienne which is suggestive that the neighborhood of Tournai, Bel., was the place of its birth. Fruit medium, turbinate-obtuse; flesh buttery, very juicy; first; Nov. and Dec.

=Beurré Aunénière. 1.= Field Pear Cult. 277. 1859. =2.= Leroy Dict. Pom. =1=:308, fig. 1867.

Generally attributed to Van Mons. Fruit below medium and often small, conic-obtuse-pyriform, lemon-yellow, finely dotted with brown-russet, washed with bright rose on the side of the sun; flesh white, semi-fine, gritty at center; juice sufficient, sugary, agreeable; second; Oct. and Nov.

=Beurré d'Automne de Donauer. 1.= Mas Pom. Gen. =7=:173, fig. 567. 1881.

Liegel said he had received this variety as having come from seed beds of Van Mons. Fruit medium, conic, regular in contour, bright green; flesh white, tinted with yellow, melting, abounding in rich, sugary water, vinous and pleasantly perfumed; first; Nov. and Dec.

=Beurré d'Avoine. 1.= Leroy Dict. Pom. =1=:309, fig. 1867. =2.= Mas Pom. Gen. =5=:183, fig. 380. 1880.

M. Tuerlinckx, Mechlin, Bel., raised this variety. The date of its first fruiting is not known with certainty but it was probably about 1849. Fruit medium to rather large, oblong-cylindrical, irregular, flattened at base; color greenish-yellow, dotted with minute brown points; flesh white, coarse, generally gritty, very juicy, sugary; second as a dessert fruit but first for stewing.

=Beurré d'Avril. 1.= Rev. Hort. 66. 1911.

Raised from seed by Ernest Baltet and shown before the Pomological Society of France at Lyons in March, 1909; it received great praise. Fruit medium to large, globular-obtuse-pyriform, green changing to yellow on ripening; flesh color of fresh butter, fine and melting, sugary, perfumed, vinous; good; Mar. to May.

=Beurré Bachelier. 1.= Pom. France =2=:No. 49, Pl. 49. 1864. =2.= Downing Fr. Trees Am. 673. 1869.

This splendid pear was obtained by Louis-François Bachelier, commune of Cappellebourg, Canton of Bourbourg, Fr., in 1845. Fruit large, oblong-turbinate, very obtuse and swelled, mammillate at summit, greenish-yellow, with brown dots, russeted and streaked with fawn around the stalk; flesh white, fine, melting; juice very abundant, sweet, acid, vinous, delicate and aromatic; first; Oct. to Dec.

=Beurré Backhouse. 1.= Garden =52=:309. 1898. =2.= Ibid. =76=:42, 54. 1912.

Raised by James Backhouse, York, Eng., about 1862. Fruit large, juicy and richly flavored; though larger it much resembles Beurré d'Amanlis; Sept. and Oct.

=Beurré Bailly. 1.= Leroy Dict. Pom. =1=:311, fig. 1867. =2.= Downing Fr. Trees Am. 673. 1869.

Raised from a seed bed of pips of a Doyenné made about 1836 by M. Bailly, a nurseryman near Lille, Fr. The parent tree first fruited in 1848. Fruit large, long, assuming generally that of the Calebasse, bossed, irregular; color golden-yellow, sown all over with greenish-gray dots and streaked with fawn around the calyx; flesh exceedingly white and fine, semi-melting, juicy, somewhat gritty around the core; juice abundant, sugary, lacking much perfume but delicate; first; Oct. and Nov.

=Beurré Baltet Père. 1.= Guide Prat. 109. 1876. =2.= Mas Pom. Gen. =7=:47, fig. 504. 1881. =3.= Garden =52=:356, 397. 1897.

Baltet Senior. =4.= Mathieu Nom. Pom. 171. 1889.

Obtained by Baltet Brothers, Troyes, Fr., about 1865. Fruit large, turbinate, yellowish-green; flesh very fine, melting, juicy and richly flavored; first, "there are few pears of better quality." (Gard. =52=:356.) Oct. and Nov.

=Beurré Baud. 1.= Mas Pom. Gen. =4=:1, fig. 193. 1879. =2.= Hogg Fruit Man. 512. 1884.

Attributed to Van Mons. Fruit medium to small, obovate, lemon-yellow, thickly mottled with cinnamon-colored russet; flesh whitish, sometimes veined with yellow, fine, buttery, melting; juice abundant and sugary, agreeable but not a remarkable flavor; hardly first-rate; Oct.

=Beurré Beauchamp. 1.= Downing Fr. Trees Am. 456. 1857. =2.= Mas Le Verger =3=:Pt. 1, 113, fig. 55. 1866-73.

Attributed by Van Mons in his catalog of 1823 to M. Beauchamp. Fruit medium to large; globular, bossed, pale yellow, dotted with fawn, strongly carmined on the side next the sun; flesh fine, white, excessively melting; juice sugary, perfumed, having a buttery flavor, delicate and agreeable; first; Nov.

=Beurré Beaulieu. 1.= Downing Fr. Trees Am. 673. 1869.

Fruit globular-pyriform, greenish-yellow, very much russeted; flesh whitish, rather coarse, buttery, melting, vinous; good; Oct.

=Beurré Beek. 1.= Mas Pom. Gen. =7=:69, fig. 515. 1881.

Whether this variety originated in the outskirts of Beek, a town of the Rhine, or whether it came from the neighborhood of the town of Beek in the Pays-Bas is uncertain. Fruit medium, globular-ovate, obtuse, bright green, sown with numerous strongly marked gray-green dots, russeted at summit and base; flesh white, melting; juice abundant and sugary; third-rate for the table but quite useful for the kitchen; Sept.

=Beurré des Béguines. 1.= Leroy Dict. Pom. =1=:314, fig. 1867. =2.= Mas Pom. Gen. =3=:133, fig. 163. 1878.

A posthumous gain of Van Mons at Louvain. Its first fruit was gathered in 1844. Fruit below medium size; oblate, more enlarged on one side than the other; skin entirely covered with a crust of cinnamon-brown russet; flesh greenish-white, rather coarse, very juicy and sweet, richly flavored, with perfume of the Seckel; quite a good pear; Oct.

=Beurré Bennert. 1.= Ann. Pom. Belge =5=:19, fig. 1857. =2.= Leroy Dict. Pom. =1=:315, fig. 1867.

Obtained from the seed beds of Van Mons at Louvain subsequent to his death in 1842. It first bore fruit in 1846. Fruit medium, globular-obtuse-pyriform, sides uneven; color golden-yellow, striped, veined and stained with fawn, dotted with fawn around the stem and washed with reddish-brown on the side next the sun; flesh white, fine, melting containing gritty concretions around the core; juice abundant, acid, vinous, with delicate aroma; first, Dec. to Feb.

=Beurré Benoist. 1.= Elliott Fr. Book 360. 1859. =2.= Mas Le Verger =3=:Pt. 1, 35, fig. 16. 1866-73. =3.= Downing Fr. Trees Am. 674. 1869.

Found on a farm at Brissac, Fr., and propagated by Auguste Benoist about the middle of the last century. Fruit large, obovate-obtuse-pyriform; skin pale yellow-green strewed with dots and patches of pale brown-russet, the fundamental yellow-green passing, on ripening to bright yellow and the side well exposed to the sun often being tinted with orange-red; flesh white, fine-grained, melting, acidulous and very juicy, perfumed with a distinct Seckel aroma; first; Sept.

=Beurré Berckmans. 1.= Leroy Dict. Pom. =1=:316, fig. 1867. =2.= Downing Fr. Trees Am. 674. 1869.

Gained by Alexandre Bivort, Louvain, Bel. Fruit medium or above, long, obovate-obtuse-pyriform, yellow-ochre, generally covered with streaks and markings of fawn; flesh whitish, fine, very melting, seldom gritty; juice excessive, perfumed; refreshing and delicate; first; Nov. and Dec.

=Beurré de Biseau. 1.= Jour. Hort. N. S. =22=:311, fig. 1872.

Raised by A. de Biseau d'Hauteville, Binche, Bel., and sent by him in 1871 to the Royal Horticultural Society of London where the Fruit Committee awarded it a first class certificate. Fruit above middle size, oblong, unshapely and undulating in its outline; skin entirely covered with a thick coat of smooth, dark cinnamon-brown russet; flesh yellowish, tender, buttery and sweet with a rich flavor and excellent bouquet; first; Apr. and May.

=Beurré Blanc Doré. 1.= Mas Pom. Gen. =6=:93, fig. 431. 1880.

The first description of this pear was given in 1839 by Dittrich; its origin is uncertain. Fruit medium, globular-conic, pale water-green, dotted with gray-brown, the green becoming at maturity a beautiful, warm, golden-yellow with the side next the sun washed with bright vermilion-red; flesh yellowish-white, semi-buttery, sugary and perfumed; good; Sept.

=Beurré Blanc de Nantes. 1.= Leroy Dict. Pom. =1=:317, fig. 1867. =2.= Mas Pom. Gen. =6=:31, fig. 409. 1880.

According to Prévost, writing of this pear in 1845, it probably came from Brittany or Anjou. Fruit below medium, turbinate-ovate or turbinate-spherical, yellowish-green, dotted with gray, mottled with fawn, and occasionally slightly colored with tender rose on the side next the sun; flesh yellowish-white, coarse, gritty, semi-melting; juice rather deficient, saccharine, but wanting in flavor and generally acid; third; Aug. and Sept.

=Beurré Boisbunel. 1.= Leroy Dict. Pom. =1=:318, fig. 1867. =2.= Hogg Fruit Man. 514. 1884.

Raised at Rouen, Fr., from a bed of mixed seeds in 1835 by L. M. Boisbunel; first fruited in 1846. Fruit medium, turbinate-obtuse or obovate, greenish-yellow, some russet; flesh yellowish, tender, melting, and gritty; juice plentiful, sweet, little perfume, refreshing but generally rather harsh; second and often third; Sept.

=Beurré Bollwiller. 1.= Leroy Dict. Pom. =1=:319, figs. 1867. =2.= Hogg Fruit Man. 514. 1884.

Raised by Baumann Brothers, Bollweiler, near Colmar, Alsace. Propagated in 1842. Fruit medium to large, obovate-obtuse-pyriform, golden-yellow, dotted with gray and brown and washed with tender rose on the side exposed to the sun; flesh very white, tender and melting; juice abundant, sugary, fresh, exceedingly savory; first; Mar. to end of May.

=Beurré de Bordeaux. 1.= McIntosh Bk. Gard. =2=:463. 1855.

Recommended in 1855 by Thomas Rivers, a well-known English authority, as a very productive standard; fruit of medium size and first quality; Oct.

=Beurré Bourbon. 1.= Leroy Dict. Pom. =1=:322. 1867.

Raised by M. Parigot, a magistrate at Poitiers, Fr.; it came from a bed sown with various seeds in 1845. Fruit of first quality; Oct. and Nov.

=Beurré de Brême. 1.= Guide Prat. 86. 1895.

Published in Germany. Fruit small or medium, globular-turbinate, greenish-yellow; flesh fine, melting, juicy; first; Nov.

=Beurré Bretonneau. 1.= Leroy Dict. Pom. =1=:322, fig. 1867. =2.= Hogg Fruit Man. 515. 1884.

Raised by Major Espéren, Mechlin, Bel. Fruit large, obovate-obtuse-pyriform, greenish-yellow much covered with brownish-russet and washed with carmine on the side next the sun; flesh yellowish-white, semi-fine, semi-melting, juicy, acid, sweet, vinous, slightly perfumed; quality variable according to locality, but generally second rather than first; March to May.

=Beurré de Brigné. 1.= Mas Pom. Gen. =1=:93, fig. 47. 1872.

Poire des Nonnes. =2.= Horticulturist =7=:514. 1852. =3.= Leroy Dict. Pom. =2=:463, fig. 1869.

A wilding found in the commune of Brigné, Maine-et-Loire, Fr. It was introduced in 1832. Fruit below medium or medium, globular-oblate, bossed round the summit, pale yellow shaded with tender green, sprinkled with large, gray-russet dots and some brownish stains; flesh whitish, very fine, melting; juice exceedingly abundant, saccharine, acidulous, having a musky perfume, delicious; first; Sept.

=Beurré Bronzé. 1.= Mas Le Verger =3=:Pt. 1, 57, fig. 27. 1866-73. =2.= Leroy Dict. Pom. =1=:324, figs. 1867.

Raised by Van Mons at Louvain and published by him in 1823 under the number 328. It was received in Germany soon after and named Beurre Bronzé. Fruit medium to small, ovate, greenish-bronze, marbled with bright green on the shady side and entirely bronzed and dotted with russet on the side exposed to the sun; flesh firm, juicy, sugary and aromatic; first; end of Oct.

=Beurré de Brou. 1.= Mas Pom. Gen. =7=:1, fig. 481. 1881.

A seedling of Van Mons grown about 1825. Fruit small or medium, turbinate-obtuse, very pale green, strewn with numerous minute points of gray-green; on ripening, the side next the sun becomes golden and the rest of the skin yellow; flesh white, melting, with abundant juice, sugary, agreeable; a fruit of good quality and ships well; end of Sept.

=Beurré Brougham. 1.= Leroy Dict. Pom. =1=:325, fig. 1867. =2.= Hogg Fruit Man. 538. 1884.

Raised from seed in 1831 or 1832 at Downton Castle, Hereford, Eng., by Thomas Andrew Knight. Fruit medium, globular-obovate, inclining to oval, yellowish-green, covered with large, brown-russet specks; flesh yellowish-white, tender and juicy, gritty at center; juice sweet, vinous, perfumed; second and often first; Oct. and Nov.

=Beurré Bruneau. 1.= Leroy Dict. Pom. =1=:326, fig. 1867. =2.= Ann. Pom. Belge =5=:11, fig. 1857.

Bergamotte Crassane d'Hiver. =3.= Mas Le Verger. =1=:19, fig. 8. 1866-73.

Raised at la Bourdiniere, in the commune of Chateau Thibaut, Fr., first reported about 1830. Fruit above medium, globular-turbinate, very obtuse and swelled, deeply depressed at each end, yellow-orange, dotted with gray and red-brown; flesh yellowish-white, semi-melting, rather gritty; juice abundant, acidulous, sugary, vinous, slightly perfumed, often sour; second; Nov. to Feb.

=Beurré de Bruxelles. 1.= Leroy Dict. Pom. =1=:327, fig. 1867.

Originated in Brabant, Bel., and first reported by Louis Noisette, Paris, Fr., in 1813. Fruit above medium, very long, bossed, rather obtuse and always swelled round the calyx; skin rough to the touch, greenish-yellow, dotted with bright brown and washed with rose on the side of the sun; flesh very white, fine, semi-melting, generally gritty around the core; juice abundant, sugary, acidulous, more or less perfumed, refreshing and very agreeable; first; beginning of Sept.

=Beurré Burnicq. 1.= Mas Le Verger. =3=:Pt. 1, 101, fig. 49. 1866-73.

From a seed bed of Major Espéren, Mechlin, Bel., first published in 1846. Fruit above medium, obovate-obtuse-pyriform; skin rough from a thick covering of russet, strewed with gray specks but showing some of the yellow of the ground color, often of a rather somber red color on the sunny side; flesh slightly greenish, very fine, melting, sugary, juicy, perfumed; quality in France first; end of Sept.

=Beurré du Bus. 1.= Guide Prat. 86. 1876.

Fruit medium, turbinate, yellow, stained with fawn; flesh buttery, melting, aromatic; first; Dec. and Jan.

=Beurré Bymont. 1.= Elliott Fr. Book 363. 1859.

Of foreign origin; described by Elliott as "new" in 1859. Fruit above medium, obovate-truncate, russety; flesh juicy, sweet, perfumed; said to be very good to best; Oct. to Dec.

=Beurré de Caen. 1.= Hogg Fruit Man. 515. 1884.

Fruit large, pyriform, narrow, long, yellow, heavily covered with brown-russet; flesh coarse; inferior; Feb.

=Beurré Capiaumont. 1.= Leroy Dict. Pom. =1=:330, fig. 1867. =2.= Downing Fr. Trees Am. 682. 1869.

A handsome Flemish pear raised from seed by M. Capiaumont, Mons, Bel., in 1787. Fruit medium, long-obtuse-pyriform, clear yellow, with cinnamon-red cheek and strewed with specks and markings of fawn; flesh white, with greenish filaments, fine-grained, buttery, melting; juice abundant, sweet, aromatic; first quality; good for dessert and also for the kitchen; Oct.

=Beurré Caty. 1.= Leroy Dict. Pom. 1:331, fig. 1867.

Obtained about 1858 by a Doctor Hélin, Ronquieres, Bel. Fruit under medium, globular-obtuse-pyriform, mammillate at summit and one side generally more bulged than the other, dull yellow, dotted and veined with bright brown; flesh fine, melting, a little gritty at center; juice plentiful, sourish, sweet, savory; first; Jan. to Mar.

=Beurré Caune. 1.= Guide Prat. 86. 1895.

Fruit rather large, water-green, touched with dull carmine; flesh melting, juicy, sugary, acidulated, recalling the agreeable perfume and acidity of the Beurré Gris; first; Sept.

=Beurré du Cercle Pratique de Rouen. 1.= Leroy Dict. Pom. =1=:332, fig. 1867. =2.= Hogg Fruit Man. 516. 1884.

From a seed bed made by M. Boisbunel, Rouen, Fr., in 1845. Fruit rather below medium size, pyramidal but much longer on one side than on the other; skin rough to the touch, lemon-colored, much covered with bronze-russet and strewed with gray dots; flesh greenish, fine, juicy, melting, very gritty, sweetish acid and of a very delicate flavor; first; end of Sept.

=Beurré du Champ Corbin. 1.= Mas Pom. Gen. =6=:59, fig. 414. 1880.

Obtained by Jacques Jalais from a bed of mixed seeds made in 1846. Fruit medium, globular-ovoid, water-green, sown with large, round dots; flesh yellowish, semi-fine, buttery, semi-melting, with abundant juice, sugary and having a rather agreeable perfume.

=Beurré Charron. 1.= Leroy Dict. Pom. =1=:334, fig. 1867. =2.= Hogg Fruit Man. 516. 1884.

Raised from seed at Angers, Fr.; fruited in 1838 by M. Charron. Fruit medium or below, globular, greenish-yellow, dotted with russet; flesh tender, juicy, watery, melting; juice very abundant, sweet, vinous, refreshing, deliciously perfumed; first; Oct.

=Beurré Chatenay. 1.= Leroy Dict. Pom. =1=:334, fig. 1867.

A French pear raised in the commune of Doué-la-Fontaine, Maine-et-Loire, by Pierre Chatenay in 1846. Fruit small, ovate, bossed and contorted, yellowish-green, washed with bright red on the side exposed to the sun; flesh white, semi-fine, melting, juicy, sugary, highly perfumed; first; Nov.

=Beurré Chaudy. 1.= Guide Prat. 86. 1895.

Fruit very large, pyriform, bossed, bright green changing to pale yellow at maturity; flesh fine, melting, very juicy, perfumed; Oct. to Dec.

=Beurré Christ. 1.= Mas Pom. Gen. =3=:143, fig. 168. 1878.

Described in the Van Mons Catalog under the number 139; dedicated to the German pomologist Christ. Fruit medium, obovate, rather bossed in its outline, bright green, numerous small dots of gray-brown; quality good; flesh fine, buttery; Oct. and Nov.

=Beurré Citron. 1.= Downing Fr. Trees Am. 676. 1869. =2.= Mas Pom. Gen. =1=:133, fig. 67, 1872.

From a Van Mons' seed bed. Fruit small or medium, ovate, somewhat globular, lemon-yellow; flesh white, fine, breaking; juice sufficient, wanting in sugar, acidulous, without appreciable perfume; not of first quality but of some value on account of its prolonged period of maturity; Jan. to end of winter.

=Beurré Clotaire. 1.= Leroy Dict. Pom. =1=:337, fig. 1867.

The wilding, parent-tree of this variety was found in 1854 by M. Clot, Angers, Fr. Fruit medium, obovate-pyriform, obtuse, generally narrowed toward the summit, yellow-ochre color, much dotted with greenish-russet; flesh whitish, fine, watery, melting, gritty round center; second; Sept.

=Beurré de Coit. 1.= Mas Le Verger =2=:243, fig. 120. 1866-73. =2.= Downing Fr. Trees Am. 722. 1869.

Originated with Colonel Coit, near Cleveland, Ohio. Fruit medium, obtuse-pyriform, dull green, sprinkled with numerous large brown points; flesh semi-fine, whitish, veined with yellow, buttery, melting, rich in sugary water, vinous and perfumed; good; Sept.

=Beurré Colmar. 1.= Ann. Pom. Belge =1=:67, fig. 1853. =2.= Hogg Fruit Man. 517. 1884.

Beurré d'Enghien. =3.= Mas Pom. Gen. =7=:23, fig. 492. 1881.

Raised in Belgium by Van Mons before 1823. Fruit large, ovate, bossed, irregular, obtuse at both ends, smooth, yellow, dotted with brown and fawn, with a tinge of orange-red on the side next the sun; flesh white, crisp, melting, juicy, some grit around the core; juice abundant, sugary, slightly perfumed; a dessert pear of first quality; mid-Oct. to Dec.

=Beurré Coloma. 1.= Leroy Dict. Pom. =1=:339, fig. 1867. =2.= Hogg Fruit Man. 517. 1884.

Obtained by Count Coloma, probably at Mechlin, Bel. Fruit large, oblong-obovate, obtuse, much reduced at both extremities; skin thin and tender, at first a lively green changing to golden-yellow on ripening, much russeted; flesh white, fine, dense; juicy, semi-melting, gritty at center, sugary and vinous flavor; second; end of Sept.

=Beurré du Comte Marcolini. 1.= Dochnahl Führ. Obstkunde =2=:115. 1856.

Upper Italy, 1839. Fruit medium, long, medium ventriculous, shining pale green changing to whitish-green; flesh acidulous, sweet, and aromatic; second; end of Oct.

=Beurré de Conitz. 1.= Mas Pom. Gen. =1=:103, fig. 52. 1872.

A German variety at one time grown a good deal in the neighborhood of Danzig, where it was known by the name Fondante de Conitz. Fruit medium to large, conic-pyriform, lemon-yellow, washed with lively red; flesh white, fine, very melting, very sugary, pleasantly scented; good; middle of Aug.

=Beurré Copretz. 1.= Hogg Fruit Man. 517. 1884.

Fruit below medium, oval, regular in outline; skin smooth, greenish-yellow, having large patches and dots of russet; flesh greenish-white, coarse-grained, juicy and sugary, having but little flavor; inferior; Nov.

=Beurré Dalbret. 1.= Leroy Dict. Pom. =1=:343, fig. 1867. =2.= Downing Fr. Trees Am. 678. 1869.

This variety was obtained by Van Mons prior to 1832. Fruit medium or above, elongated-pyriform, rather indented and irregular, golden or greenish-yellow, dotted all over, mottled and spotted with bright red; flesh white, fine, juicy, melting, perfumed; first; Sept. and Oct.

=Beurré Daras. 1.= Guide Prat. 85. 1876.

Distributed by M. du Mortier, Tournai, Bel., who said that its fruit was very large, always of first quality; Dec. and Jan.

=Beurré Daviss. 1.= McIntosh Bk. Gard. =2=:460. 1855.

Fruit medium, obovate; good; Jan. and Feb.; somewhat resembling the Passe Colmar, but keeps better.

=Beurré Defays. 1.= Leroy Dict. Pom. =1=:344, figs. 1867. =2.= Hogg Fruit Man. 518. 1884.

Raised by François Defays near Angers, Fr.; fruited first in 1839 or 1840. Fruit large, pyramidal-obtuse, pale golden yellow, with large, brown dots, and an orange tinge on side next the sun; flesh yellowish-white, delicate, melting, juicy, sugary, vinous; first; end of Nov. to Feb.

=Beurré Degalait. 1.= Guide Prat. 85. 1876.

Probably produced in the Tournai district, Bel., fruit medium, turbinate, greenish-yellow, very juicy; first; Oct. and Nov.

=Beurré Delannoy 1.= Mas Le Verger =3=:Pt. 1, 71, fig. 34. 1866-73. =2.= Leroy Dict. Pom. =1=:346, fig. 1867.

Obtained by Alexandre Delannoy, nurseryman, near Tournai, Bel. It was first made known in 1848. Fruit medium or large, turbinate-obtuse, bossed, one side generally more enlarged than the other, greenish-yellow, finely dotted with russet; flesh whitish, fine, juicy, melting, a little gritty around the core, sugary, acid, with a really exquisite savor; first; Oct. and Nov.

=Beurré Delbecq. 1.= Guide Prat. 58, 232. 1895.

Fruit medium, conic-pyriform, lemon-yellow; flesh very fine, melting, sweet; first; Oct.

=Beurré Délicat. 1.= Mas Pom. Gen. =3=:17, fig. 105. 1878.

Thought by Mas to have been raised by M. de Jonghe, Brussels. Fruit small, rather long-turbinate, even in contour, bright, clear green, covered with extremely small and numerous fawn dots; flesh white, fine, melting, with abundant, sweet juice, perfumed.

=Beurré Derouineau. 1.= Leroy Dict. Pom. =1=:348, fig. 1867. =2.= Hogg Fruit Man. 518. 1884.

Raised from seed in 1840 by a gardener named Derouineau near Angers, Fr. Fruit small, obovate; skin rough to the touch, bronze, but brightening somewhat on the shady side and turning to yellow; flesh white, delicate, melting, juicy, sweet and aromatic; hardly first-class; Nov.

=Beurré Dilly. 1.= Pom. France =4=: No. 171, Pl. 171. 1867. =2.= Guide Prat. 159, 244. 1876.

Obtained about 1848 by M. V. Dilly near Tournai, Bel. Fruit rather large, pyriform-globular, obtuse; skin thick, rather rough and wrinkled, green changing to yellow, washed with dull red; flesh greenish, very fine, melting; juicy, sugary, perfumed; very good; Sept. and Oct.

=Beurré Docteur Pariset. 1.= Mas Pom. Gen. =7=:177, fig. 569. 1881.

Produced from a chance seedling in 1856 and cultivated by M. Pariset, Ain, Fr. Fruit large, conic-obtuse-globular or nearly globular, water-green, sprinkled with numerous very large, brown dots; flesh fine, buttery, melting; juice abundant and perfumed; somewhat like Beurré Diel which it surpasses in quality; Nov.

=Beurré Doux. 1.= Leroy Dict. Pom. =1=:352, fig. 1867.

Cultivated in France in the middle of the last century; its origin is unknown. Fruit medium to large, globular-turbinate, bossed, rough, yellowish-green, dotted all over with gray specks, extensively tinged with vermilion on the side next the sun; flesh white, melting, gritty at center, juice sufficient and very sweet, vinous, sourish; third; Sept.

=Beurré van Driessche. 1.= Leroy Dict. Pom. =1=:434, fig. 1867.

Obtained from seed in 1858 by M. van Driessche, a horticulturist at Ledeberg, near Ghent, Bel. Fruit rather large, oblong-obtuse, dull yellow; flesh semi-melting, sugary and of a delicate savor, vinous and acid juice; first; Feb. to May.

=Beurré Driessen. 1.= Mag. Hort. =21=:146. 1855.

Driessen's Pomeranzenbirne. =2.= Dochnahl Führ. Obstkunde =2=:157. 1856.

A seedling of Van Mons, 1834. Fruit large, roundish, yellow, with a strong, reddish blush; flesh whitish-yellow, semi-melting, rather sour and sweet; good; Sept. and Oct.

=Beurré Dubuisson. 1.= Gard. Chron. 3rd Ser. =20=:789. 1896. =2.= Cat. Cong. Pom. France 177, fig. 1906.

Obtained about 1832 by Isidore Dubuisson, a gardener near Tournai, Bel. Fruit rather large, oblong, obtuse at base, flat at summit, greenish-yellow on shaded side, often washed with red on the side exposed to the sun, marked all over with russet spots and veinings; flesh white, fine-grained, melting, buttery, juicy, sweet, acid, perfumed; very good; Dec. to Feb.

=Beurré Duhaume. 1.= Hogg Fruit Man. 519. 1884.

Fruit turbinate, evenly shaped; skin yellow but almost entirely covered with brown-russet, some red and orange on side exposed to the sun; flesh firm, breaking, very juicy, sweet, rich, vinous; first; Dec. to Feb.

=Beurré Dumont. 1.= Leroy Dict. Pom. =1=:353, fig. 1867. =2.= Hogg Fruit Man. 519. 1884.

Obtained from a seed-bed by Joseph Dumont, Esquelmes, Bel. It first bore fruit in 1833. Fruit rather large, globular-oval, greenish-yellow, speckled with brownish-russet on the shaded side and entirely washed with reddish-brown on the side of the sun; flesh juicy, melting, and richly flavored and aromatic; first; Nov. and Dec.

=Beurré Dumortier. 1.= Pom. France =3=:No. 100, Pl. 100. 1865. =2.= Leroy Dict. Pom. =1=:354, figs. 1867.

Attributed to Van Mons, about 1818. Fruit above medium, turbinate, more or less elongated, obtuse, bossed, yellowish-green, dotted and mottled with russet, and often tinged with pale rose on the side of the sun; flesh whitish, melting or semi-melting according to climate; juice very abundant, acidulous, sugary, with a delicious, perfumed flavor; first; Sept. to Dec.

=Beurré Dupont. 1.= Hogg Fruit Man. 519. 1884.

Fruit small, pyriform-curved, sides unequal, rich golden-yellow, speckled with patches of cinnamon russet; flesh tender, melting, juicy and sweet, without perfume and only a sweet-water flavor; second; end of Oct.

=Beurré Duquesne. 1.= Hogg Fruit Man. 520. 1884.

Fruit medium, obovate, yellowish-green changing to yellow, tinged with red next the sun, covered with heavy, brown dots; flesh white, tender, melting, sugary, rich; a good dessert pear; Oct.

=Beurré Durand. 1.= Leroy Dict. Pom. =1=:355; fig. 1867. =2.= Mas Pom. Gen. =4=:93, fig. 239. 1879.

Came from a seed bed made by M. Goubault near Angers, Fr., and was reported in 1854. Fruit above medium, obtuse-pyriform, long, golden-yellow, dotted and mottled with fawn; flesh very white, fine, melting, full of sugary, vinous juice, and having a pleasant flavor; first; Sept. and Oct.

=Beurré Duval. 1.= Leroy Dict. Pom. =1=:356, figs. 1867. =2.= Hogg Fruit Man. 520.1884.

This variety was found among a collection of seedlings raised by M. Duval, Hainaut, Bel., some time before 1823. Fruit medium to large; short-pyramidal, bossed, greenish-yellow, covered with large, greenish-gray freckles and large, dark brown patches, often washed with red on the side exposed to the sun; flesh yellowish, melting and juicy, sugary and aromatic; first; Sept. to Nov.

=Beurré d'Ellezelles. 1.= Guide Prat. 109. 1876.

A Belgian pear sent out before 1876. Fruit flesh very fine, juicy, sweet, perfumed, musky; an exquisite pear; Oct.; tree never blighted.

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

M. Bivort was the first to describe this pear which he did in 1850; it was disseminated from Belgium. Fruit above medium, long-obtuse-pyriform, even in contour; skin rough, lemon-yellow, mottled with fawn, heavily washed with brown-russet on the side next the sun; flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, with a delicate, acid flavor; second; Nov.

=Beurré d'Espéren. 1.= McIntosh Bk. Gard. =2=:460. 1855.

Fruit large; good; tree hardy, healthy and succeeds well on quince stock; Jan.

=Beurré d'Esquelmes. 1.= Guide Prat. 77. 1895.

Raised by Joseph Dumont at Esquelmes near Toumai, Bel. Fruit rather large, globular-obovate or Doyenné-shaped, yellowish-green, washed with fawn; flesh fine, melting; good; Nov.

=Beurré Eugène Furst. 1.= Guide Prat. 86. 1876.

Fruit large; flesh melting; of first quality; Oct.

=Beurré Fauve de Printemps. 1.= Mas Pom. Gen. =5=:135, fig. 356. 1880.

Raised by Van Mons. Fruit medium or nearly medium, sometimes turbinate-conic, sometimes conic-ovate, water-green, speckled with numerous brown points, changes to bright lemon-yellow on ripening; flesh yellowish-white, buttery, sweet, generally musky; good; end of spring.

=Beurré Favre. 1.= Leroy Dict. Pom. =1=:360, fig. 1867.

Raised by François Maisonneuve, Nantes, Fr.; it was first reported in 1845. Fruit below medium, long-pyriform, obtuse, often mishapen, one side always longer than the other, yellow-ochre; flesh whitish, semi-melting, sweet, acid, juicy; second, sometimes third; beginning of Oct.

=Beurré Fenzl. 1.= Mas Pom. Gen. =3=:169, fig. 181. 1878.

First recorded by Denis Henrard, a horticulturist at Liege, Bel. Fruit medium, turbinate-globular, or turbinate-pyriform, irregular in contour, pale and dull green, speckled with dots of gray-green or green, on ripening becomes lemon-yellow or gold and washed with vermilion on the side of the sun; flesh white, melting, sweet, refreshing; first-class; Nov.

=Beurré de Février. 1.= Ann. Pom. Belge =7=:93, fig. 1859. =2.= Leroy Dict. Pom. =1=:361, fig. 1867.

A seedling raised by M. Boisbunel at Rouen, Fr., in 1845. Fruit medium to large, oval-pyriform, enlarged toward its summit, green passing into yellow-green on ripening, finely dotted with gray; flesh very fine, greenish-white, very melting, buttery; juice abundant, sugary-acid, a little musky, very agreeable; first; mid-Jan. to early Mar.

=Beurré Fidéline. 1.= Leroy Dict. Pom. =1=:362, fig. 1867.

Raised from seed in 1861 by Robert and Moreau, horticulturists at Angers, Fr. Fruit below medium, ovate, green, much dotted with russet; flesh yellowish, melting; juice abundant, sugary and refreshing and delicately perfumed; first; Nov. and Dec.

=Beurré Flon. 1.= Leroy Dict. Pom. =1=:363, fig. 1867. =2.= Gard. Chron. N. S. =23=:308, 446, fig. 57. 1885.

Obtained at Angers by M. Flon; fruited for the first time in 1852. Fruit rather large, turbinate, very obtuse, bossed, usually having one side larger than the other; skin harsh to the touch, thick, lemon-yellow, entirely covered with red-gray spots, largely marbled and spotted on the side exposed to the sun; flesh white, rather delicate, tender, slightly gritty; juice abundant, sweet, aromatic, endowed with an agreeable and delicate acid flavor; first; mid-Sept, to mid-Oct.

=Beurré Fouqueray. 1.= Gard. Chron. N. S. =24=:622. 1885. =2.= Guide Prat. 87. 1895.

Obtained by M. Fouqueray, and introduced before 1885. Fruit very large, oblong, obtuse-pyriform, olive-green, speckled with brown spots; flesh white, tender, melting, sweet and perfumed; first; Oct. and Nov.

=Beurré Gambier. 1.= Mas Le Verger =1=:119, fig. 58. 1866-73.

Obtained by M. Gambier, Rhode Sainte-Genèse, Bel.; cataloged first in 1862. Fruit medium to rather large, obovate-pyriform, bright lemon-yellow, washed with red; flesh white, slightly veined with yellow, fine, buttery, melting; juice abundant, sweet, perfumed; below first; Jan. and Feb.

=Beurré Gaujard. 1.= Guide Prat. 72, 244. 1876.

Fruit medium, oblong-globular, yellow, covered with fawn russet; flesh fine, semi-melting, a distinctive and very pronounced perfume; Sept. and early Oct.

=Beurré Van Geert. 1.= Guide Prat. 75, 249. 1876.

Obtained by Jean Van Geert, Senior, horticulturist at Ghent, Bel. Fruit large, oblong-obovate, lively yellow, washed with vermilion; flesh very juicy, acidulous; a good fruit of brilliant coloring; Oct. and Nov.

=Beurré Gendron. 1.= Leroy Dict. Pom. =1=:365, figs. 1867. =2.= Downing Fr. Trees Am. 688. 1869.

Raised in the nurseries of M. Gendron at Châteaugontier, Fr.; gave its first fruit in 1849. Fruit large, variable, oblong-turbinate or nearly globular, but always irregular, bossed, obtuse and contorted, yellowish, speckled with brown, mottled with fawn around the calyx and stalk, lightly tinged with vermilion on the cheek exposed to the sun; flesh white, coarse, firm, breaking, granular round the pips; juice sufficient, acidulous, sugary; second; Jan. to Mar.

=Beurré de Germiny. 1.= Guide Prat. 86. 1895.

First mentioned in Pomone tournaisienne. Fruit medium, oblong, dull yellow; flesh fine, buttery, sugary, very juicy, vinous; first; Oct. and Nov.

=Beurré de Ghélin. 1.= Leroy Dict. Pom. =1=:367, fig. 1867. =2.= Hogg Fruit Man. 520. 1884.

Raised by M. Fontaine de Ghélin, Mons, Bel., in 1858. Fruit large, globular-ovate irregular in form and bossed, pale yellow, much covered with fawn-russet; especially on the sun-exposed side; flesh yellowish, melting; juice most abundant, with a rich and delicious perfume; first; Oct. to Dec.

=Beurré Gilles. 1.= Guide Prat. 86. 1876.

On trial at the Experiment Farm, Agassiz, B. C., in 1900. Fruit large, pyramidal, brilliant yellow; flesh very fine, very juicy, sugary, aromatic; good; Nov. and Dec.

=Beurré Goubault. 1.= Leroy Dict. Pom. =1=:370, fig. 1867. =2.= Hogg Fruit Man. 521. 1884.

Obtained from seed in 1842 by M. Goubault, a nurseryman near Angers, Fr. Fruit medium, globular, inclining to turbinate, green even when ripe, uniformly sprinkled with grayish dots; flesh white, semi-fine, melting; juice very abundant, sugary, aromatic; first-class; Sept.

=Beurré Graue Herbst. 1.= Oberdieck Obst-Sort. 256. 1881.

Fruit variable in form, long and globular, sometimes long and pyriform, light green turning to golden-green; flesh whitish, soft, melting, sugary with muscatel flavor; a very good dessert and good cooking pear; Oct.

=Beurré Grétry. 1.= Guide Prat. 87. 1895.

Distributed by M. Daras de Naghin, Antwerp, Bel. Fruit medium, brown-russet; of good quality; Oct. and Nov.

=Beurré Gris. 1.= Duhamel Trait. Arb. Fr. =2=:196, Pl. 38. 1768. =2.= Pom. France =2=:No. 68, Pl. 68. 1864. =3.= Leroy Dict. Pom. =1=:371, fig. 1867

Brown Beurré. =4.= Hogg Fruit Man. 538. 1884.

A very old French pear mentioned by Olivier de Serres, 1651; C. Mallet, 1652; Claude St. Étienne, 1670; and Merlet, 1690. It was mentioned by Rea in 1655 as being cultivated in England under the name of Boeure de Roy. Fruit large, oblong-obovate; color of skin varies very much, but usually yellowish-green, nearly covered with thin brown or olive-russet and tinged with reddish-brown on the side next the sun; flesh greenish-white under the skin, yellowish at center, melting, tender, buttery, with a rich, musky and subacid flavor.

=Beurré-Gris d'Enghien. 1.= Guide Prat. 109, 245. 1876.

A Belgian variety raised previous to 1870. A handsome and good fruit, the flesh having a delicious flavor; Mar.

=Beurré de Grumkon.= =1.= Rev. Hort. 133. 1894.

Fruit large to very large, very irregular, obtuse-pyriform, bossed, tolerably convex; skin smooth, green, washed with light brown; flesh whitish, melting, juicy; first; Nov.

=Beurré Grumkower. 1.= Oberdieck Obst-Sort. 257. 1881.

Of Belgian origin; described early in the nineteenth century. Fruit medium, pyriform, light green turning to greenish-yellow; flesh whitish, granular, with a somewhat cinnamon flavor; very good; Nov.

=Beurré Hamecher. 1.= Leroy Dict. Pom. =1=:376, fig. 1867. =2.= Hogg Fruit Man. 521. 1884.

This was one of the last seedlings raised by Van Mons and ripened its first fruits in October, 1847. Fruit medium to large, globular-ovate, bossed at the stem and depressed at the summit, rather irregular, one side being much longer than the other, greenish-yellow, mottled with russet; flesh white, fine, melting, juicy, sugary, acid, slightly perfumed; second, at times, third; early Sept.

=Beurré d'Hardenpont d'Automne. 1.= Leroy Dict. Pom. =1=:377, fig. 1867. =2.= Downing Fr. Trees Am. 683. 1869. =3.= Mas Pom. Gen. =5=:95, fig. 336. 1880.

This pear has often been confused with Glou Morceau but erroneously; both were raised by Van Mons, but they differ in form and other characteristics. This variety was obtained from seed by Van Mons about 1802. Fruit medium to large, long-pyriform-obtuse, pale yellow, covered with large, bronze dots and patches of russet; flesh yellowish, fine, melting, generally gritty; juice abundant, sugary, vinous, very aromatic; first; end of Sept.

=Beurré Hennau. 1.= Mas Pom. Gen. =7=:3, fig. 482. 1881.

Probably Belgian. Fruit medium, ovate-pyriform; bright green, speckled with light brown dots; flesh whitish, fine, melting, very juicy, sweet and rather vinous; good; Oct.

=Beurré Henri Courcelle. 1.= Gard. Chron. 3rd Ser. =4=:602. 1888. =2.= Guide Prat. 52. 1895.

Raised by Arsène Sannier, Rouen, Fr., from seed of Bergamotte Espéren which it resembles in form. Fruit medium to small, oblong-pyriform, grayish-green; flesh very fine and of a distinctive and exquisite flavor; first; winter and spring; very fruitful.

=Beurré Hillereau. 1.= Guide Prat. 87. 1895.

Fruit large, pale yellow, ensanguined on the side exposed to the sun; flesh medium fine, very melting; first; Dec.

=Beurré d'Hiver. 1.= Noisette Man. Comp. Jard. =2=:534. 1860.

Introduced to France by Louis Noisette from Brabant, Netherlands, in 1806. Fruit green, does not change on ripening; flesh melting, sugary, perfumed; good; Jan.

=Beurré d'hiver de Dittrich. 1.= Guide Prat. 87. 1895.

Fruit rather large, conic, yellowish-green; flesh buttery, perfumed; first; Dec. and Jan.

=Beurré d'Hiver de Kestner. 1.= Hogg Fruit Man. 522. 1884.

Fruit medium, obovate, with a very long, straight stalk obliquely inserted, greenish, covered with pale russet; flesh yellowish, coarse, not juicy and rather disagreeable than otherwise; handsome but worthless; mid-Dec.

=Beurré de Hochheim. 1.= Guide Prat. 86. 1876.

Of German origin. Fruit medium, pyriform, clear green; flesh buttery, of a flavor recalling that of the Beurré Gris; first; Nov. and Dec.

=Beurré Hudellet. 1.= Mas Pom. Gen. =4=:95, fig. 240. 1879.

Origin uncertain, but probably it was raised from seed by Van Mons. Fruit medium, turbinate-conic, regular in form, water-green, speckled with very dark green spots; flesh whitish, rather fine, buttery, sufficiently juicy and sugary, vinous and agreeable; medium; Sept.

=Beurré Jalais. 1.= Leroy Dict. Pom. =1=:380, fig. 1867. =2.= Downing Fr. Trees Am. 692. 1869.

Raised from seed by Jacques Jalais, Nantes, Fr.; it was made known in 1848, and the Horticultural Society of Nantes awarded it a silver medal in 1861. Fruit large, globular-obovate-pyriform; skin oily, golden-yellow, finely dotted, striped and veined with brown-russet, reddened on the side of the sun; flesh whitish, fine, melting, generally gritty round the core, with vinous, sweet, savory, perfumed juice; first; Sept. to mid-Oct.

=Beurré Jean Van Geert. 1.= Leroy Dict. Pom. =1=:381, fig. 1867. =2.= Hogg Fruit Man. 522. 1884.

Raised from seed by Jean Van Geert, a nurseryman at Port de Bruxelles, Bel., and placed on sale in 1864. Fruit large, pyriform, curving toward the stalk, bright yellow, dotted and marbled and striped with fawn, washed with vermilion on the side of the sun; flesh whitish, semi-fine, melting, juicy, granular around the core; first, but of rather variable character; Nov.

=Beurré Kennes. 1.= Leroy Dict. Pom. =1=:383, fig. 1867. =2.= Hogg Fruit Man. 522. 1884.

From seed sown by Van Mons; yielded its first fruit in 1845. Fruit below medium, globular, obtuse-pyriform, yellow-ochre, dotted with gray specks, brick-red on the side next the sun; flesh yellow, coarse, semi-melting, juicy, sweet, and highly perfumed; first; Oct.

=Beurré Kenrick. 1.= Mag. Hort. =8=:64. 1842. =2.= Downing Fr. Trees Am. 692. 1869.

A seedling from Van Mons, named in honor of William Kenrick, the American pomologist. Fruit large and handsome, sometimes smaller, turbinate, greenish-yellow, with indistinct russet spots; flesh buttery, juicy, sweet; good, but variable; Sept.

=Beurré Knight. 1.= Leroy Dict. Pom. =1=:385, figs. 1867.

Obtained from seed by Van Mons and sent to the London Horticultural Society in 1817 bearing the name of "Knight" in honor of T. A. Knight, who was at that time President of the Society. Fruit medium or above; form varying from globular-ovate to globular-turbinate, always deeply depressed at the lower end and usually swelled near the stalk, yellow-green, dotted all over with fawn and extensively colored with dark carmine on the side of the sun; flesh whitish, rather coarse, melting; juice abundant, saccharine, refreshing, possessing a delicious perfume; first; Oct.

=Beurré Knox. 1.= Leroy Dict. Pom. =1=:387, figs. 1867. =2.= Hogg Fruit Man. 523. 1884.

Raised by Van Mons before 1819. Fruit large; form varies from true turbinate to globular-turbinate, bossed and contorted, smooth, shining pale green in shade, tinged with red on the side next the sun; flesh whitish, semi-fine, melting, juicy, of agreeable flavor; second for eating, first for the kitchen.

=Beurré de Koninck. 1.= Mas Le Verger =3=:Pt. 2, 97, fig. 145. 1866-73. =2.= Leroy Dict. Pom. =1=:388, fig. 1867.

Obtained by Van Mons and dedicated to Laurent-Guillaume de Koninck. Fruit small to nearly medium, globular-turbinate, or turbinate-obtuse, somewhat bossed, olive-yellow, dotted and mottled with russet and on the side of the sun entirely covered with a clear brown wash; flesh greenish-white, semi-fine, melting, watery, generally gritty; juice abundant, saccharine, vinous, and only slightly perfumed; Oct.

=Beurré Kossuth. 1.= Mag. Hort. =18=:295, fig. 21. 1852. =2.= Leroy Dict. Pom. =1=:389, fig. 1867.

Received by André Leroy about 1849 among numerous varieties sent him by many persons for trial. Fruit large, variable in form but always turbinate, swelled at central circumference, surface very uneven, rough; skin thin, dull yellowish-green, traced and freckled with gray or bronze, dotted with specks of the same color; flesh whitish, very fine, melting, buttery, sugary; juice abundant, slightly acidulated; an excellent fruit of first quality; mid-Sept.

=Beurré de Ladé. 1.= Rev. Hort. 133. 1894.

Included about 1893 by M. Lucas, director of the Pomological Institute of Reutlingen, Ger., in his list of 100 best pears. Season Nov. and Dec.

=Beurré Lagasse. 1.= Guide Prat. 71. 1895.

A French variety which resisted the great frost of 1879-80. Fruit medium, oval-pyriform, yellowish-green: flesh fine, melting, juicy; good; late Sept.

=Beurré Lamoyeau. 1.= Hogg Fruit Man. 523. 1884.

Fruit large, long-pyriform, golden-yellow, speckled with russet, crimsoned on the side next the sun; flesh yellowish, fine-grained, rather firm, sweet, with a watery juice; inferior; Oct.

=Beurré Langelier. 1.= Hogg Fruit Man. 523. 1884.

Raised by Réné Langelier, Jersey, British Channel Islands, about 1840. Fruit medium, obtuse-pyriform, pale greenish-yellow, crimson blush on the side next the sun, covered with russet dots; flesh tender, buttery and melting, with rich and vinous flavor; excellent; Dec. and Jan.

=Beurré de Lederbogen. 1.= Mas Pom. Gen. =4=:51, fig. 218. 1879.

The parent tree of this variety was found about 1829 in the garden of M. Lederbogen near Magdeburg, Prussia. Fruit nearly medium, globular, conic, regular in form, clear bright green, speckled with numerous and regularly spaced, very fine, brown dots; flesh white, semi-fine, melting, with abundant, rich, sugary juice, delicately scented.

=Beurré Lefèvre. 1.= Downing Fr. Trees Am. 799. 1869. =2.= Hogg Fruit Man. 524. 1884.

This variety was distributed by M. Lefèvre of Mortefontaine near Paris in 1846. Fruit large, obovate and sometimes oval, greenish-yellow on the shaded side and much covered with russet, but brownish-orange on the side next the sun, with some streaks of red; flesh white, rather gritty at the core, melting, juicy, rich, aromatic and delicious, soon decays at the core; middle and end of Oct.

=Beurré de Lenzen. 1.= Guide Prat. 86, 247. 1876.

Fruit large, turbinate, meadow-green; flesh fine, melting, juicy; first; Oct.; tree vigorous.

=Beurré Liebart. 1.= Leroy Dict. Pom. =2=:342, figs. 1869. =2.= Mas Pom. Gen. =4=:107, fig. 246. 1879.

Beurré Liebart was raised from seed by Van Mons before 1817 and was dedicated to an amateur pomologist. Fruit large, globular-ovate but rather variable in form, clear yellow, dotted uniformly and streaked with brown-russet, extensively carmined on the side next the sun; flesh whitish, coarse, hard and breaking, rather gritty at the center; juice sufficient, with little sugar and generally acid and without perfume; second or third; end of Sept.

=Beurré de Lindauer. 1.= Guide Prat. 86. 1895.

Fruit large or very large, long-ovate, greenish passing into yellow; flesh melting, very fine, sugary, agreeable perfume; Nov. and Dec.

=Beurré Loisel. 1.= Leroy Dict. Pom. =1=:391, fig. 1867.

Obtained by M. Loisel, Fauquemont, Province of Limburg, Holland, and was distributed in France in 1853. Fruit under medium, conic-obtuse, always bossed, dark olive-yellow, dotted with fawn around the stem, streaked with pale red around the calyx, and washed with rose on the sun-exposed side; flesh white, melting, the juice being abundant, acid, sweet, vinous and very delicate; first; beginning of Oct.

=Beurré de Longrée. 1.= Guide Prat. 79. 1895.

A Belgian variety. Fruit small, globular, yellow-russeted; flesh melting, very sugary; of good quality; Jan. and Feb.

=Beurré de Luçon. 1.= Ann. Pom. Belge =7=:71, fig. 1859.

Beurré Gris d'Hiver Nouveau. =2.= Leroy Dict. Pom. =1=:374, fig. 1867.

Pomologists are agreed that this pear originated about 1830 at Luçon, Vendée, Fr. Fruit above medium to rather large, globular, irregular, bossed, and always more extended on one side than on the other; skin thick and wrinkled, grayish-green, and reddened on the sunny side and stained with large patches of fawn; flesh yellowish, fine, melting, gritty especially around the core; juice extremely abundant, sugary, vinous, aromatic; first; Nov. to Jan.

=Beurré Luizet. 1.= Hogg Fruit. Man. 524. 1884.

Fruit large, pyriform, pale yellow, speckled with russet dots; flesh tender, buttery, melting, sweet, with watery juice; inferior; Oct.

=Beurré de Mans. 1.= Hogg Fruit Man. 524. 1884.

Cultivated in England prior to 1863. Fruit small, roundish-ovate; green, changing to yellow, streaked and crimsoned on side next the sun; flesh yellow, crisp, very juicy, with a rich sweetness; excellent; end of August.

=Beurré Mauxion. 1.= Mag. Hort. =23=:259. 1857. =2.= Downing Fr. Trees Am. 693. 1869.

A seedling found in a garden at Orbigny, Indre-et-Loire, Fr. Fruit medium, ovate, inclining to pyriform, clear yellowish-green, with reddish spots in the shade, clear yellow in the sun, marbled and spotted with red, washed at maturity on fruits well exposed with golden red-brown on the side of the sun; flesh white, melting; juice very abundant, with a savory perfume, and rich in sugar; first; Sept.

=Beurré Menand. 1.= Leroy Dict. Pom. =1=:393, fig. 1867. =2.= Hogg Fruit Man. 525. 1884.

Raised by Leroy, Angers, Fr., and fruited first in 1863. Fruit medium, globular-obovate, pale lemon-yellow, strewed with brown dots; flesh tender, white, melting; juice sufficient, buttery, sweet; first; Oct.

=Beurré Millet. 1.= Leroy Dict. Pom. =1=:394, fig. 1867. =2.= Hogg Fruit Man. 525. 1884.

Raised by Leroy, Angers, Fr., in 1847. Fruit below medium, obovate, dark grass-green, much covered with russet; flesh whitish, tender; juice plentiful but watery; first; Oct.

=Beurré Moiré. 1.= Mas Le Verger =3=:Pt. 1, 83, fig. 40. 1866-73. =2.= Leroy Dict. Pom. =1=:395, figs. 1867.

A wilding found at Saint-Aubin-de-Luigné, near Angers, Fr., about 1836. Fruit medium or above, turbinate-pyriform, slightly obtuse, bossed and slightly contorted, greenish-yellow, covered in part with pale markings of russet and dots of brown-russet; flesh whitish, semi-fine, semi-melting, watery, granular at the center; juice excessive in amount, sweet, sugary, aromatic and having a very delicate savor; first; Nov.

=Beurré Mondelle. 1.= Mas Le Verger =3=:Pt. 1, 143, fig. 70. 1866-73. =2.= Leroy Dict. Pom. =1=:396, fig. 1867.

M. Bavay, Vilvorde, Bel., propagated this variety about 1850; origin unknown. Fruit medium, turbinate-obtuse, ventriculous, regular in form, greenish-yellow, dotted with fawn and nearly covered with marblings of russet; flesh white, semi-fine, compact, melting, granular at the core; juice very abundant, very saccharine, savory, possessing a highly agreeable, musky perfume; first; all Sept.

=Beurré de Mons. 1.= Downing Fr. Trees Am. 684. 1869.

Foreign; of small value as it rots at the core. Fruit small, globular-obovate, yellowish, with a shade of brownish-red in the sun, many green and gray dots; flesh whitish, coarse, juicy, astringent; poor; Aug.

=Beurré de Montgeron. 1.= Mas Le Verger =2=:75, fig. 36. 1866-73. =2.= Leroy Dict. Pom. =1=:397, fig. 1867.

In 1830 M. Guyot found this pear in the commune of Saint-Leger, Department of Cher, Fr. Fruit medium and below, obovate-obtuse or globular-turbinate, smooth to touch, shining, golden-yellow, dotted with fawn, vermilioned extensively on the side next the sun; flesh fine, semi-melting, rather gritty around the core; juice sufficient, saccharine, vinous, with little perfume; second, but first rarely, when the juice is highly perfumed; end of Aug.

=Beurré Morisot. 1.= Mas Pom. Gen. =1=:7, fig. 4. 1872.

A hardy French pear of unknown origin, but published in M. de Bavay's Catalog, 1855-56. Fruit large, globular-conic, bright yellow all over; flesh white, semi-melting; juice abundant, sweet, slightly acid, of refreshing savor; good; toward end of winter and spring.

=Beurré de Mortefontaine. 1.= Leroy Dict. Pom. =1=:399, fig. 1867.

Beurré Beaumont. =2.= Hovey Fr. Am. =2=:89. 1851.

Obtained from seed about 1804 by M. Lefèvre, a Frenchman. It is quite probable that this is identical with Beurré Lefèvre, although slight differences appear in the descriptions. Fruit large, often very large, globular-turbinate or spherical, generally irregular; skin rough, bronze, sprinkled with large, scaly dots of gray, and with brick-red stains on the cheek next the sun; flesh greenish-white, coarse, semi-breaking, doughy, very gritty around the core; juice deficient, acidulous, vinous; third for dessert, second for kitchen; end of Aug. and early Sept.

=Beurré de Mortillet. 1.= Guide Prat. 45. 1895.

Of unknown origin but obtained shortly before 1895, probably in France. Fruit large or very large, turbinate-pyriform, tender green, dotted with russet, generally blushed on the side next the sun; flesh white, very fine-grained, buttery, melting, juicy; first; Aug. and Sept.

=Beurré Motte. 1.= Leroy Dict. Pom. =1=:401, fig. 1867.

Raised about 1853 at Roubaix in the Department of the Nord, Fr. Fruit medium, oblong-pyriform, having always one side longer than the other, bronze, dotted with russet, washed with grayish-green on the side not exposed to the sun; flesh white, semi-fine, semi-melting, juicy, sugary, with a very agreeable, buttery flavor; second; Nov.

=Beurré des Mouchouses. 1.= Mas Le Verger =2=:9, fig. 3. 1866-73. =2.= Leroy Dict. Pom. =1=:402, fig. 1867.

This pear was procured from seed by M. Rongiéras near Périgueux, Dordogne, Fr. The tree ripened its fruit for the first time in 1841. Fruit above medium, globular-turbinate, very obtuse and much swelled, dark olive-yellow, stained with russet around the stem and dotted with the same color, tinted with brownish-red on the cheek next the sun; flesh whitish, a little coarse, melting, watery, rarely very gritty; juice abundant, saccharine, vinous and with a savory aroma; second; Aug.

=Beurré de Naghin. 1.= Rev. Hort. 142. 1889. =2.= Gard. Chron. 3rd Ser. =42=:444, fig. 182. 1907.

Obtained about 1840 by M. Norbert Daras de Naghin, Tournai, Bel. Fruit above medium, globular-obtuse-pyriform, yellowish-green, more or less covered with minute, blackish spots; flesh white, melting, agreeable flavor, aromatic, juicy, free from grit.

=Beurré de Nantes. 1.= Ann. Pom. Belge =2=:17, fig. 1854. =2.= Mas Le Verger =2=:47, fig. 22. 1866-73. =3.= Leroy Dict. Pom. =1=:403, fig. 1867.

M. François Maisonneuve, Nantes, Fr., found this wilding and first published it in 1845. Fruit medium and often larger, oblong, very obtuse, generally bossed and a little contorted; very variable in both size and form; color tender green or yellowish-green, dotted and slightly mottled with fawn and sometimes colored with dull red on the side next the sun; flesh white, fine, melting, free from grit; juice sufficient, sugary, acidulous, without any pronounced perfume; second; early Sept.

=Beurré de Nesselrode. 1.= Guide Prat. 108, 247. 1876. =2.= Mas Pom. Gen. =3=:191, fig. 192. 1878.

Originated in the Crimea. Fruit medium, globular-ovate, bright green dotted with bright brown specks; flesh white, fine-grained, buttery, melting, abundant, with sugary juice, a subtle perfume, and distinct flavor; good; Oct.

=Beurré Obozinski. 1.= Guide Prat. 87. 1876. =2.= Ibid. 77. 1895.

Beurré Obozinski was listed by Messrs. Simon-Louis in 1876 as a "recent" gain of M. Grégoire of Jodoigne, Brabant, Bel. Fruit medium, truncate-turbinate; flesh greenish-white, semi-fine, deficient in juice and sugar, perfumed; fairly good; Nov.

=Beurré Oudinot. 1.= Mag. Hort. =19=:516. 1853. =2.= Leroy Dict. Pom. =1=:406. 1867.

Published by Leroy in 1849. Fruit above medium, turbinate-obtuse, swelled, irregular and bossed, rough to the touch, dull grayish-yellow, dotted with clear brown, slightly blushed on the side exposed to the sun; flesh white, very fine and melting, free from grit; juice abundant, sugary, vinous, of an exquisite flavor; first; Sept.

=Beurré de Paimpol. 1.= Leroy Dict. Pom. =1=:407, fig. 1867. =2.= Downing Fr. Trees Am. 695. 1869.

Beurré de Paimpol was a wilding found in the commune of Plowbazlance, Cotes-du-Nord, Fr., in 1825. Fruit medium, obtuse-pyriform, ventriculous, regular in contour; skin rough, thick, grass-green, sprinkled with numerous gray-russet dots especially around the stem; flesh white, semi-fine, breaking, granular around the center, juicy, saccharine, vinous, with an agreeable flavor; second; Sept.

=Beurré de Palandt. 1.= Guide Prat. 87. 1876.

A German variety. Fruit medium, pyriform, yellow, covered with cinnamon-russet; flesh fine, melting; first; Nov.

=Beurré Pauline. 1.= Guide Prat. 87. 1895.

The variety is supposed to have originated in the neighborhood of Tournai, Bel. Fruit medium, pyramidal, bright yellow; flesh fine, buttery, very juicy; Oct. and Nov.

=Beurré Pauline Delzent. 1.= Mas Pom. Gen. =5=:51, fig. 314. 1880.

Raised by M. Lefèvre-Boitelle at Amiens, Fr., about 1850. Fruit large, conic-ovate, sombre green and speckled with many large, gray-brown points; flesh whitish, slightly tinted with green under the skin, buttery, melting, rather granular at the core, sweet, juicy, vinous; good; Oct. and Nov.

=Beurré Payen. 1.= Leroy Dict. Pom. =2=:408, fig. 1869.

Raised by Adrien Papeleu at Wetteren near Ghent, Bel., who disseminated it in 1846. Fruit medium, obovate-obtuse-pyriform, grayish-russet, covered with strongly marked, whitish specks; flesh yellowish-white, semi-fine, melting; juice sweet and musky.

=Beurré Perran. 1.= Gard. Chron. 3rd Ser. =19=:209, fig. 28. 1896. =2.= Jour. Hort. N. S. =32=:91, fig. 14. 1896.

This variety was imported into England by the Worcester Nurseries about 1866, but was not much heard of until 1896 when it was exhibited before the Royal Horticultural Society and was awarded a certificate of merit. Fruit large, globular-obtuse, irregular surface, pale yellow but nearly covered with russet spots and blotches; in season immediately after Christmas and keeps till end of Feb.; for such a season the flavor is rich and good, flesh very melting.

=Beurré Philippe Delfosse. 1.= Leroy Dict. Pom. =1=:409, fig. 1867. =2.= Hogg Fruit Man. 518. 1884.

From a bed of seeds made in 1832 by M. Grégoire, Jodoigne, Bel. Fruit above medium, obovate-obtuse-pyriform, golden yellow, dotted, striped and marbled with fawn; flesh buttery, whitish, very melting, slightly gritty at core; juice very abundant, acidulous, sugary, delicately perfumed; first; Nov. to Jan.

=Beurré Pointillé de Roux. 1.= Leroy Dict. Pom. =1=:410, fig. 1867. =2.= Mas Pom. Gen. 7:107, fig. 534. 1881.

Alexandre Bivort described this pear in 1851 and said that it had been raised by Van Mons. Fruit medium, long-turbinate-obtuse, meadow-green, mottled and dotted with russet; flesh greenish-white, semi-fine, semi-melting, gritty around the core; juice sufficient, saccharine, having little perfume; second; Oct.

=Beurré de Popuelles. 1.= Guide Prat. 87. 1895.

A Belgian variety. Fruit medium, green, russeted; first; Nov. and Dec.

=Beurré Preble. 1.= Mag. Hort. =8=:60. 1842. =2.= Downing Fr. Trees Am. 695. 1869.

A native variety raised from seed by Elijah Cooke, Raymond, Me. Fruit large, oblong-obovate, greenish-yellow, mottled with russet and green spots; flesh white, buttery and melting, with a rich, high flavor; good; Oct. and Nov.

=Beurré Précoce. 1.= Leroy Dict. Pom. =1=:413, fig. 1867. =2.= Hogg Fruit Man. 526. 1884.

Raised by M. Goubault, a nurseryman at Mille-pieds, near Angers, Fr., in 1850. Fruit medium, obovate, obtuse at stalk, yellowish-green, specked with russet, slightly reddened on the side exposed to the sun; flesh white, delicate, melting; juice abundant, sugary, vinous, sometimes disagreeably astringent; moderate; Aug.

=Beurré Pringalle. 1.= Guide Prat. 60. 1895.

Obtained by M. Célestin Pringalle, nurseryman near Tournai, Bel. Fruit medium, oval-oblong, gray; flesh very fine, buttery, melting, sweet and aromatic; first; Oct. and Nov.

=Beurré de Quenast. 1.= Ann. Pom. Belge =2=:15, fig. 1854. =2.= Leroy Dict. Pom. =1=:414, fig. 1867.

Appears to have originated at the village of Quenast, Brabant, Bel., but the date and circumstances of its origin are unknown. Fruit medium, turbinate, slightly obtuse, bossed, bright yellow-green, sprinkled with large dots of russet and some patches of darker russet; flesh whitish, semi-fine, semi-melting, juicy, gritty around the core, saccharine, acidulous, of good flavor; second; late Sept.

=Beurré de Ramegnies. 1.= Guide Prat. 87. 1876.

Fruit rather large, obovate-pyriform, yellowish-green, stained with fawn and washed with red; flesh buttery, very juicy; first; Oct.

=Beurré de Rance. 1.= Ann. Pom. Belge =3=:45. 1855. =2.= Hogg Fruit Man. 526. 1884.

Bon-Chrétien de Rance. =3.= Pom. France =3=:No. 107, Pl. 107. 1865.

Obtained from seed by Abbé Hardenpont at Mons, Bel.; the first fruiting of the parent tree was in 1762. Fruit medium to large; oblong-ovate, rounded at the stalk, usually ventriculous and bossed; skin very rough, dark green, bronzed, dotted and mottled with gray; flesh greenish-white, semi-fine, sometimes coarse, semi-melting, very juicy, always a little astringent but aromatic and vinous; first; Feb. to May.

=Beurré Reine. 1.= Leroy Dict. Pom. =1=:417. 1867.

A Belgian variety cultivated in the Royal fruit orchards of Vilvorde-lez-Bruxelles in 1850. Fruit very large, especially on espalier and pyramid; obovate, often approaching the form of the Beurré Diel; second; Oct. and Nov.

=Beurré Richelieu. 1.= Downing Fr. Trees Am. 696. 1869.

Fruit large; obtuse-pyriform-truncate; skin greenish, inclining to yellow, sprinkled with dots; flesh buttery, juicy, melting, with a fine, sweet, aromatic flavor, sometimes astringent; good to very good; Dec.

=Beurré Roland. 1.= Gard Chron. 3rd Ser. =1=:385. 1887.

Raised by M. Roland and described as a new seedling in 1887. Fruit medium, pyriform, regular, olive, much russeted; flesh melting, sugary, fragrant; Mar.

=Beurré Romain. 1.= Downing Fr. Trees Am. 364. 1845. =2.= Leroy Dict. Pom. =1=:420, figs. 1867.

Of uncertain origin; described by Diel in 1802. Fruit medium or below, variable in form from obovate-pyriform to oblong-obtuse-pyriform, greenish-yellow tinged with russet-red next the sun and covered with numerous dark gray spots; flesh whitish, semi-fine, melting, almost free from grit, juicy, acidulous, saccharine, with a slight and pleasant taste of anis; variable in quality; Sept. and Oct.

=Beurré Rome Gaujard. 1.= Guide Prat. 65. 1895.

Of Belgian origin. Fruit rather large, pyriform, green covered with brown-russet, changing to yellowish-green on ripening; flesh white, rather firm, melting, perfumed; Jan. and Feb.

=Beurré Rose. 1.= Noisette Man. Comp. Jard. =2=:528. 1860.

Fruit medium, obovate, yellow washed with rose; flesh white, semi-melting, sweet; end of Oct.

=Beurré Rouge d'Automne. 1.= Leroy Dict. Pom. =1=:421, fig. 1867.

Raised about 1780 by the Chartreuse monks at Paris. Fruit medium and often below, obovate-obtuse-pyriform, yellow-ochre, dotted and stained with fawn around the calyx and washed with brownish-red on the side next the sun; flesh white, semi-fine or coarse, melting, rarely very juicy, granular at center, sugary, vinous, little perfume; quality variable.

=Beurré Royal de Turin. 1.= Gard. Chron. N. S. =21=:779. 1884.

Originated in Italy. Fruit large, globular, irregular, yellow, dotted with green; flesh melting, white, sugary, pleasantly acidulous.

=Beurré de Saint-Amand. 1.= Ann. Pom. Belge =4=:3, fig. 1856. =2.= Leroy Dict. Pom. =1=:423, fig. 1867.

Obtained from seed by M. Grégoire, near Fleurus, Bel., in 1853. Fruit medium, globular-ovoid, very obtuse, bright green passing to golden-yellow and stained with orange-red on the sunny side when ripe; flesh yellowish-white, fine, melting, juicy, some grit around the seeds; juice vinous, sweet, aromatic; first; Oct.

=Beurré de Saint Arnaud. 1.= Mag. Hort. =26=:219. 1860. =2.= Downing Fr. Trees Am. 685. 1869.

A Belgian variety, originated 1853; probably identical with Beurré de Saint-Amand. Fruit small or medium; globular-acute-pyriform, golden-yellow, marked with orange-red at maturity, striped with brownish-red in the sun; flesh white, fine, buttery; juice abundant, sugary, perfumed; first; Nov.

=Beurré Saint-Aubert. 1.= Guide Prat. 87. 1895.

Probably Belgian. Fruit medium, oval, lemon-yellow, speckled with fawn; flesh very melting, sugary and perfumed; first; Oct. and Nov.

=Beurré Saint-François. 1.= Guide Prat. 87. 1895.

Fruit rather large, oval-oblong, sombre yellow; flesh very melting, sugary, delicious, Nov.

=Beurré Saint-Marc. 1.= Leroy Dict. Pom. =1=:425, fig. 1867.

A French pear of uncertain origin. Fruit medium, roundish-ovate, greenish-yellow; washed with rose; flesh dense, very juicy, of exquisite flavor, sweet and acid; first; Dec. to Feb. Tree vigorous.

=Beurré Samoyeau. 1.= Leroy Dict. Pom. =1=:428, fig. 1867. =2.= Mas Pom. Gen. =4=:129, fig. 257. 1879.

A seedling of André Leroy, Angers, Fr.; fruited in 1863. Fruit below medium, turbinate, slightly obtuse, one side always more swelled than the other; skin greenish-yellow, sprinkled with large, russet spots and some stains of fawn, partly scaly; flesh white, fine, melting, rather granular above and below the core; juice fair in amount, saccharine, with a delicate perfume and highly agreeable, buttery flavor; first; Nov. and Dec.

=Beurré Scheidweiller. 1.= Hogg Fruit Man. 528. 1884.

A seedling of Van Mons, named by him after M. Scheidweiller, Professor of Botany at Ghent, Bel. Fruit medium, obtuse-pyriform, bright pea-green, strewed with minute, russet dots; flesh yellowish-white, coarse, sweet, very juicy; an agreeable pear, of moderate merit; end of Oct. and early Nov.

=Beurré Seutin. 1.= Dochnahl Führ. Obstkunde =2=:180. 1856. =2.= Downing Fr. Trees Am. 697. 1869.

Attributed to Van Mons and first published in 1847. Fruit medium, pyriform, inclining to oval, irregular or angular, light green turning yellowish at maturity, sprinkled with dots and speckles of russet, sometimes shaded with dull crimson; flesh coarse, not very juicy, semi-melting; third for dessert, first for cooking; Dec. and Jan.

=Beurré de Silly. 1.= Guide Prat. 87. 1895.

Fruit rather large; first; Sept. and Oct. Tree fertile.

=Beurré Six. 1.= Leroy Dict. Pom. =1=:429, fig. 1867. =2.= Downing Fr. Trees Am. 697. 1869.

Raised from seed about 1845 by a gardener named Six at Courtrai in Belgium. Fruit large, pyriform, smooth, pea-green changing to yellow; flesh greenish-white, fine, melting, firm, buttery, very juicy; first; Oct. to Dec.

=Beurré Soulange. 1.= Horticulturist N. S. =4=:81, fig. 1854.

Imported from Brussels to this country before the middle of the last century. Fruit medium to large, acute-pyriform, pale, clear yellow at maturity with some traces of russet; flesh melting and very juicy, with a rich and sugary flavor and a particularly pleasant aroma; very good; Oct. and Nov.

=Beurré Spence. 1.= Downing Fr. Trees Am. 697. 1869. =2.= Hogg Fruit Man. 529. 1884.

This name has been given to several varieties. The true Beurré Spence was raised by Van Mons who described it as follows: "Fruit shape and size of Brown Beurré. Skin green, handsomely streaked and marked with reddish-brown and reddish-purple. Flesh tender, juicy, sugary, and perfumed; Sept."

=Beurré Stappaerts. 1.= Mas Le Verger =1=:125, fig. 61. 1866-73.

A seedling of Van Mons. Fruit small to medium, nearly spherical or conic-spherical; skin thick and firm, pale green sprinkled with large, brownish dots regularly spaced, turning to dull, pale yellow and rather golden where exposed to the sun; flesh yellowish-white, semi-breaking; juice moderate in amount, very saccharine, highly perfumed, agreeable; second; Jan. and Feb.

=Beurré Steins. 1.= Mas Pom. Gen. =5=:175, fig. 376. 1880.

Cataloged by M. Jahn in 1864. Fruit medium, turbinate, regular in form, green, usually entirely or nearly covered with a fine coating of russet of a yellowish-brown, sown with very small and numerous gray dots; flesh whitish, fine, semi-buttery; juice sufficient, sweet and agreeable; Oct.

=Beurré Sterckmans. 1.= Ann. Pom. Belge =4=:51, fig. 1856. =2.= Hogg Fruit Man. 529. 1884.

Doyenné Sterckmans. =3.= Leroy Dict. Pom. =2=:89, fig. 1869.

Obtained by M. Sterckmans at Louvain, Bel., before 1820. Fruit medium, oblong-obovate-pyriform, delicate greenish-yellow, largely washed with crimson on side next the sun, some traces of russet; flesh white, with a greenish tinge, semi-melting, buttery, rich, sugary, vinous, fine aroma; first; Jan. and Feb.

=Beurré de Stuttgardt. 1.= Leroy Dict. Pom. =1=:430, fig. 1867.

Obtained from seed at Stuttgart, Württemberg, Ger., in 1863. Fruit medium, long-ovoid, obtuse, yellow-ochre, sown with points of gray-russet and some brownish patches, generally colored with pale rose on the side exposed to the sun; flesh yellowish-white, fine, melting, juicy, sugary, vinous, possessing an extremely delicate flavor; first; Sept.

=Beurré Sucré. 1.= Mas Pom. Gen. =4=:109, fig. 247. 1879.

Considered to be a seedling of Van Mons. Fruit small, ovate-pyriform, pale green, speckled with brown dots, large and prominent; flesh greenish-yellow, melting, rather gritty at the core; juice rich in sugar, having the consistency of a syrup, from which the fruit received its name; good; Oct.

=Beurré Thoury. 1.= Hooper W. Fr. Book 132. 1857.

Said to have been exhibited before the Cincinnati Horticultural Society, 1855, by F. R. Elliott, of Cleveland. Tree handsome, vigorous. Fruit medium to above, round, obtusely turbinate, buttery, juicy; good; Aug. and Sept.

=Beurré Triguer. 1.= Mag. Hort. =18=:150. 1852.

"A small, roundish formed pear, of a yellow color, dotted with red spots, that has a short stem, and is sweet and juicy, of a half-breaking texture."

=Beurré de Ulm. 1.= Lucas Tafelbirnen 103. 1894.

A German pear published in the middle of the nineteenth century. Fruit medium, roundish, sometimes rather oval, yellowish-green, on ripening bright yellow; flesh yellowish-white, soft, melting, very agreeable; end of Oct.

=Beurré Vanille. 1.= Guide Prat. 62. 1895.

Disseminated by M. Proche, a pomologist at Slonpno, Bohemia. Fruit medium, pyriform, russet, with yellow and red on the sunny side; flesh fine, melting, very sugary and juicy; first; autumn.

=Beurré Varenne de Fenille. 1.= Mas Le Verger =1=:53, fig. 33. 1866-73.

Obtained by M. Pariset, Curciat-Dongalon, Fr. Fruit rather large, globular but irregular, pale green; flesh fine, very melting, buttery, abundant, with sweet juice and well perfumed, first; Dec. and Jan.

=Beurré Vauban. 1.= Cat. Con. Pom. France 195, fig. 1906.

Obtained by M. A. Varet in 1867. Fruit rather large to large, pyriform-obtuse, very irregular, mammillate at crown, bossed at base, bright green, russeted; flesh whitish, fine, melting, very juicy, sugary, with an agreeable perfume; very good; Jan. and Feb.

=Beurré Vert d'Été. 1.= Leroy Dict. Pom. =1=:435, figs. 1867.

A Prussian variety the exact place of origin of which is obscure. Fruit medium and often below medium, obovate-pyriform, contorted near the stem which is set obliquely to the axis of the fruit; skin rough, bright green in the shade, yellow-green in the sun, entirely covered with large, gray, round dots and some patches of russet; flesh whitish, coarse, semi-melting, with little juice, which is very sweet and musky; third class; end of Aug.

=Beurré Vert Tardif. 1.= Mas Le Verger =1=:93, fig. 53. 1866-73. =2.= Leroy Dict. Pom. =1=:437, fig. 1867.

A variety well known in Belgium and Germany in the seventeenth century. Fruit medium, pyriform, very regular, generally obtuse, pale green, dotted and striped with fawn; flesh white, buttery, semi-melting; juice sufficient, vinous, little perfume; second; Dec. and Jan.

=Beurré Wamberchies. 1.= Gard. Chron. =19=:706. 1883. =2.= Guide Prat. 88. 1895.

Fruit rather large, roundish-obovate, dotted, deep green passing into yellow on ripening; flesh melting, with abundant, sugary juice, completely devoid of pips and grit; excellent; May and June.

=Beurré de Wetteren. 1.= Leroy Dict. Pom. =1=:439, fig. 1867. =2.= Hogg Fruit Man. 530. 1884.

Originated in Louis Berckman's garden at Heyst-op-den-Berg, Bel., and is supposed to have been one of the seedlings raised by Major Espéren, some of whose trees Berckmans obtained after the former's death. It was disseminated about 1848. Fruit rather large, globular-pyriform, lemon-yellow and shining, covered with large, russet spots, washed with dull red next the sun; flesh yellowish, coarse-grained, buttery, well sweetened and flavored, juicy; very good; Dec. and Jan.

=Beurré Winter. 1.= McIntosh Bk. Gard. =2=:460. 1855.

Raised by Rivers of Sawbridgeworth, Eng., from seed of the Easter Beurré; must not be mistaken for either the Black Achan or Chaumontel for each of which the name Beurré Winter is synonymous. Fruit large; flesh very rich flavor and vinous; excellent; Feb. and Mar.

=Beurré Witzhumb. 1.= Kenrick Am. Orch. 190. 1832. =2.= Ibid. 158. 1841.

Possibly one of Van Mons' seedlings. Fruit oval, knobby, three and a half inches in diameter; skin rough, green, brownish-red or dark brown next the sun; flesh greenish-white, semi-transparent, melting, perfumed; Dec.

=Beurré Woronson. 1.= Mag. Hort. =20=:234. 1854. =2.= Am. Pom. Soc. Rpt. 158. 1860.

This pear, which has been known as Beurré Woronson, Beurré Woronzow, Beurré Woronzon, and Woronson, is credited to M. De Hartwiss of either France or Belgium. Tree very productive. Fruit medium, obovate, attractive, juicy; good; Oct. and Nov.

=Beurré Zotman. 1.= Mas Pom. Gen. =5=:69, fig. 323. 1880.

Cataloged by this name by the Society of Van Mons, though M. Jahn cataloged it in 1864 under the name Franz-Madame von Duves. Fruit small or rather small, like Calebasse in form, bright green, sprinkled with dots of greenish-gray, the green passing at maturity to bright lemon-yellow and washed on the side next the sun with a beautiful tender rose; flesh white, rather delicate, juicy, sweet; second, but its very fine appearance should merit it a place; July.

=Beyer Martinsbirne. 1.= Dochnahl Führ. Obstkunde =2=:28. 1856.

Raised in Saxony in 1816. Fruit medium, light green changing to lemon-yellow, with reddish blush, scaly; flesh very juicy; good; beginning of Aug.

=Beymont. 1.= Gard. Chron. 895. 1860. =2.= Downing Fr. Trees Am. 474, fig. 1857.

May be identical with Beurré Bymont. Fruit about medium, oblate, even, and handsomely shaped; golden-yellow next the sun, greenish-yellow in the shade, russeted around the stalk; flesh tender, not very juicy; an inferior fruit; Nov.

=Bezi Blanc. 1.= Cole Am. Fr. Book 154. 1849. =2.= Elliott Fr. Book 391. 1854.

Of foreign origin. Fruit large, oblong-pyriform, yellowish; quality very similar to Bartlett, though hardly so good, but it is two weeks earlier; Aug.

=Bezi de Naples. 1.= Elliott Fr. Book 355. 1854.

Origin unknown, presumably European and Italian. Fruit medium, ovate-obovate, light yellowish-green, with blotches and stripes of darker hue, some russet patches and dots; flesh fine, buttery, juicy, sweet; first; end of Sept.

=Bied-Charreton. 1.= Guide Prat. 88. 1895.

A French variety distributed from Nantes before 1895. Fruit medium to large, coppery-colored; flesh semi-fine, melting, juicy, and has a delicate aroma; Oct.

=Bierbaumer Mostbirne. 1.= Löschnig Mostbirnen 76. 1913.

An Austrian perry pear. Fruit medium, obtuse-turbinate; skin fine, greenish-yellow, covered with small dots and specklings, slightly blushed; flesh yellow-white, firm, juicy; early half of Oct.

=Big Productive. 1.= Burbank Cat. 2. 1921.

Said to be a large fall pear, a cross between Bartlett and Le Conte.

=Bijou. 1.= Guide Prat. 69. 1895.

A French variety obtained by M. de Mortillet. Fruit small or medium, long, pale yellow, tinged with red; flesh melting, juicy, very refreshing; first half of Sept.

=Bill Campbell. 1.= Van Lindley Cat. 22. 1892.

Said to have been originated in Alabama by a colored man of the same name from seed of Duchesse d'Angoulême. Claimed to resemble its parent very much but to be larger and better in quality.

=Binsce. 1.= Parkinson Par. Ter. 593. 1629.

Described by Parkinson, 1629, as a good winter pear, of russet color, and a small fruit but a good keeper.

=Birne von Turschud. 1.= Dochnahl Führ. Obstkunde =2=:157. 1856.

A Levantine variety introduced into Germany in 1833. Fruit medium, smooth, yellow, without any redness or russet; flesh savorless, granular, breaking; Oct.

=Bishop Thumb. 1.= Parkinson Par. Ter. 592. 1629. =2.= Am. Pom. Soc. Rpt. 237. 1854. =3.= Leroy Dict. Pom. =1=:441, figs. 1867. =4.= Downing Fr. Trees Am. 702. 1869.

A long, oddly-shaped English pear of variable color and quality, rated as an excellent dessert pear by some; placed on the list of rejected fruits by the American Pomological Society. Tree hardy, very abundant bearer. Fruit rather large, oblong, narrow, pyriform, undulating; color dark yellowish-green, covered with numerous large, russety dots and having a russet-red cheek; calyx small, open; stalk attached with no depression; flesh greenish-yellow, melting, juicy, vinous; good to very good; Oct.

=Bivort Zuckerbirne. 1.= Dochnahl Führ. Obstkunde =2=:55. 1856.

A Belgian seedling, 1851. Fruit large, obovate, smooth, green changing to yellow, with bright red cheek; flesh melting, vinous, sweet and agreeable; good; beginning of Sept.

=Black Hawk. 1.= =Mag. Hort.= =1=:437. 1845.

Exhibited before and reported on at various times by the Massachusetts and New Haven Horticultural Societies as a baking variety. Probably a seedling of Governor Edwards.

=Black Huffcap. 1.= Hogg Fruit Man. 531. 1884.

A well-known perry pear cultivated in Herefordshire and Worcestershire, Eng. Fruit quite small, pyriform or oblong-ovate, olive-green on the shaded side and covered with dull rusty red on the sun-exposed side; flesh yellowish-green, firm and very gritty.

=Black Sorrel. 1.= Parkinson Par. Ter. 593. 1629.

Described by Parkinson in 1629 as "a reasonable great long peare, of a darke red colour on the outside."

=Black Worcester. 1.= Downing Fr. Trees Am. 429. 1845. =2.= Ibid. 702. 1869. =3.= Hogg Fruit Man. 531. 1884. =4.= Bunyard Handb. Hardy Fruits 160. 1920.

Worster. =5.= Parkinson Par. Ter. 592. 1629.

=Black Pear of Worcester.= =6.= Langley Pomona 133, Pl. LXXI, fig. 2. 1729.

Livre. =7.= Duhamel Trait. Arb. Fr. =2=:235. 1768. =8.= Leroy Dict. Pom. =2=:346. 1869.

Iron Pear. =9.= Cole Am. Fr. Book 174. 1849.

The Romans cultivated a Pound Pear during the first century of the Christian era. In 1652 Claude Mollet describes a Pound Pear. Several subsequent writers describe the same pear as Livre, De Livre, or Poire de Livre. In Worcester, Eng., in the sixteenth century a pear known as Black Worcester, Black Pear of Worcester, or Parkinson's Warden came under general cultivation as a "Warden" or baking pear of which it forms the type. These two pears appear to be identical. Mas makes Black Worcester a synonym of De Livre, Hogg states that they very much resemble each other, the authors of Guide Pratique de l'Amateur de Fruits list them as synonymous, and Bunyard says that he believes that they are almost certainly identical. Black Worcester is retained as the name of the variety because it is now most commonly used. Tree vigorous, hardy, bears well as a standard; young shoots dark yellow-olive, diverging; branches inclining downward with the weight of the fruit. Fruit large, obovate; skin thick, green, rough, nearly covered with dark russet, occasionally with a dull tinge next the sun; calyx small, nearly closed, set in a wide and rather deep basin; stem about an inch long, very stout, woody, inserted without depression; flesh pale yellow, hard, crisp, coarse, flavorless, rather gritty; a good cooking pear; Nov. to Feb.

=Blackeney Red. 1.= Hogg Fruit Man. 531. 1884.

A second-rate perry pear much used in Herefordshire, Eng. Fruit medium, obovate, greenish-yellow, more or less deep red on the side next the sun; flesh firm, crisp, juicy and mildly acid.

=Blanquet Anastère. 1.= Leroy Dict. Pom. =1=:443, fig. 1867. =2.= Downing Fr. Trees Am. 703. 1869.

Raised by M. Goubault, a nurseryman at Angers, Fr., in 1840. Fruit small, pyriform but rather variable, form oblong to turbinate-ovoid, but always rather more swelled on one side than on the other; color pale green in the shade, dotted with gray but passing to greenish-yellow on the sun-exposed side which is also generally colored with vermilion; flesh white, half-fine, granular and breaking, juicy, sugary, with a delicate and characteristic aroma; second; July.

=Blanquet Long. 1.= Mas Le Verger =2=:217, fig. 107. 1866-73.

Obtained in the garden of the Horticultural Society of Angers, Maine-et-Loire, Fr. Fruit small, long-ovate, bright green passing at maturity to pale yellow, washed with blood-red on the side next the sun; flesh white, fine, almost buttery, with abundant, sweet juice, refreshing and perfumed; good; early July.

=Blanquet à Longue Queue. 1.= Duhamel Trait. Arb. Fr. =2=:131. 1768. =2.= Mas Le Verger =2=:233, fig. 15. 1866-73.

Of very ancient and unknown origin, mentioned by various French authors of the sixteenth and seventeenth centuries. Fruit small, ovate-pyriform, bossed and corrugated at summit, smooth, pale yellow, slightly streaked with tender rose on the sun-touched cheek; flesh white, semi-fine, melting, seldom gritty, juicy, acidulous, sweet, with a slightly musky and delicate perfume; second; end of July and Aug.

=Blanquet Précoce. 1.= Leroy Dict. Pom. =1=:446, fig. 1867. =2.= Mas Pom. Gen. =7=:19, fig. 490. 1881.

This is an ancient and probably German variety. Fruit small, long-pyriform, very pale green changing to canary-yellow; flesh white, semi-melting, granular; juice moderate in amount, sweet, acid, musky; second; early July.

=Blanquet de Saintonge. 1.= Leroy Dict. Pom. =1=:447, fig. 1867.

Its name indicates that it was raised in the Basse Saintonge, Fr. Fruit small, oblong-obovate; bright lemon-yellow, dotted with grayish-white; flesh white, semi-fine, rather melting; juice sufficient, sweet, generally vinous, with some aroma; second; end of Aug.

=Blanquette de Toulouse 1.= Mas Le Verger =2=:229, fig. 113. 1866-73.

Origin unknown, through its name suggests Toulouse, Fr. Fruit small, short-pyriform, bright green passing on ripening to pale yellow, carmined on the side next the sun, with numerous gray dots; flesh white, granular, semi-melting, with abundant sweet juice; a fruit of good quality for the season; middle of July.

=Bleeker Meadow. 1.= Downing Fr. Trees Am. 355, fig. 149. 1845. =2.= Mag. Hort. =14=:339, fig. 33. 1848.

Found in a meadow by Aaron Feaster, Bucks County, Pa., about 1783. Fruit small or medium, globular, very regular; skin smooth, bright clear yellow, sprinkled with crimson dots on the side next the sun; flesh very white, firm, with a musky and spicy taste, but mostly remains crisp and hard; good; Oct. and Nov.

=Blessed. 1.= Ragan Nom. Pear, B. P. I. Bul. =126=:59. 1908.

Described by Dr. Mease in Domestic Encyclopedia, 1804. Fruit small; very good; medium early.

=Blickling. 1.= Bunyard Cat. 39. 1913.

Named from Blickling Hall, Norfolk, Eng., and supposed to have been introduced by monks from Belgium. Fruit greenish and russety; flesh melting, of rich flavor; excellent; Dec. and Jan.

=Block. 1.= Ragan Nom. Pear, B. P. I. Bul. =126=:59. 1908.

Originated by A. Block, Santa Clara, Calif., before 1908. Fruit medium, globular-ovate; green-yellow, russeted; flesh melting; season medium.

=Blodget. 1.= Prince Pom. Man. =2=:216. 1832.

Raised from seed by David Blodget, Camden, Me., about 1800. Fruit medium, pyriform; flesh melting, juicy, with a pleasant, vinous flavor; Sept.

=Blumenbirne. 1.= Dochnahl Führ. Obstkunde =2=:154. 1856.

A seedling of Van Mons, Bel., 1825. Fruit small, roundish-turbinate-obtuse, lemon-yellow, washed with red on the sunny side; flesh half-melting; good; end of Aug.

=Blutbirne. 1.= Dochnahl Führ. Obstkunde =2=:193. 1856. =2.= Löschnig Mostbirnen 218, fig. 1913.

Published in Germany in 1795 and regarded as a perry pear in Austria. It is known as the Flesh-pear in Upper and Lower Austria and also as the Sanguinol in the former. Fruit small, globular-pyriform, obtuse, greenish-yellow, strongly blushed on the sun-exposed side; flesh yellowish-white, flushed with red especially on the side next the sun, rather coarse, subacid, little aroma; third; Oct.

=Bocksbirne. 1.= Dochnahl Führ. Obstkunde =2=:34. 1856.

Originated in Saxony 1833. Fruit small, turbinate, light yellow and blushed slightly on the side of the sun; flesh aromatic; good; Aug.

=Bödiker Dechantsbirne. 1.= Dochnahl Führ. Obstkunde =2=:95. 1856.

A seedling of Van Mons, Belgium, 1852. Fruit medium, turbinate, green turning to greenish-yellow, speckled uniformly with russet spots; flesh yellowish-white, very soft and delicate; very good; Oct. and Nov.

=Bogenäkerin. 1.= Dochnahl Führ. Obstkunde =2=:195. 1856.

Originated in Württemberg, 1823. Fruit medium, oblique, sides unequal, grass-green changing to light yellow, russeted; good; Oct. and Nov.

=Böhmische frühe Jakobsbirne. 1.= Dochnahl Führ. Obstkunde =2=:47. 1856.

Originated in Bohemia, 1852. Fruit small, yellowish-green, streaked with russet; flesh yellowish, vinous; good; end of July for two weeks.

=Boieldien. 1.= Guide Prat. 103. 1895.

A cross between Crassane and Louise-bonne Sannier. Fruit medium to large; flesh very fine and perfumed; Oct. and Nov.

=Bolarmud. 1.= Dochnahl Führ. Obstkunde =2=:116. 1856.

An oriental variety introduced in 1833. Fruit fairly large, ventriculous-turbinate, of a uniform light green, blushed with red; tolerably sweet; Dec.

=Bollweiler Butterbirne. 1.= Dochnahl Führ. Obstkunde =2=:70. 1856.

A seedling raised by Bollweiler in Alsace, 1851. Fruit medium, short-turbinate, green changing to greenish-yellow, somewhat blushed, thick-scaled; flesh melting, sweet; Apr.

=Bologna. 1.= Ragan Nom. Pear, B. P. I. Bul. =126=:59. 1908.

Originated by Van Mons. Fruit medium, yellow; good; late.

=Bon-Chrétien d'Auch= (Calvel). =1.= Hogg Fruit Man. 533. 1884.

Although bearing the same name this pear is quite distinct from the Bon-Chrétien d'Auch which is regarded as synonymous with the Bon-Chrétien d'Hiver, since the pear here discussed ripens in July and August. Fruit large to very large, like Calebasse in form, one side sometimes more swollen than the other, green becoming yellow on approaching maturity, bright vermilion on side exposed to the sun; flesh breaking; juice rich and sugary; good; July.

=Bon-Chrétien d'Automne. 1.= Langley Pomona 131. 1729. =2.= Knoop Fructologie =1=:82, Tab. II, fig. 1771.

Listed by Langley as ready to be gathered Aug. 20. Knoop stated in 1771 that it had the same qualities as the Bon Chrétien d'été but that it ripens a little later. Fruit large; flesh soft and friable, but juicy, pleasant and aromatic.

=Bon-Chrétien Bonnamour. 1.= Rev. Hort. 76. 1898. =2.= Cat. Cong. Pom. France 196, fig. 1906.

Raised in 1895 by M. Guillot, Rhône, Fr., and placed on the market in 1898. Fruit large to very large, of typical Bartlett form, rather contracted at the lower end and obliquely hollowed around the stalk, smooth, shining, and covered with fawn-russet and often tinted on the side next the sun; flesh fine, melting, juicy, sweet, perfumed; first class.

=Bon-Chrétien d'Espagne. 1.= Duhamel Trait. Arb. Fr. =2=:216, Pl. 46. 1768. =2.= Mas Le Verger =1=:131, fig. 64. 1866-73.

Spanish Warden. =3.= Hogg Fruit Man. 648. 1884.

The origin of Bon-Chrétien d'Espagne or Spanish Warden is ancient and uncertain. Merlet described it in 1675, and so did La Quintinye, in 1692. It was well known; for Messrs. Simon-Louis of Metz, Lorraine, gave it some forty synonyms in their 1895 catalog. Fruit large, pyriform, very ventriculous in its lower half where it is more or less bossed, the upper part narrows to an obtuse end; skin thick, greenish-yellow changing to yellow, dotted and marked with fawn-russet, and highly colored with vivid red on the side exposed to the sun; flesh white, coarse, breaking, juicy, with a pleasant, brisk flavor and musky aroma; third for the table, first for the kitchen; Nov., Jan. and even Mar.

=Bon-Chrétien d'été. 1.= Duhamel Trait. Arb. Fr. =2=:217, Pl. XLVII, fig. 4. 1768. =2.= Leroy Dict. Pom. =1=:457, fig. 1867.

Origin ancient and unknown but was cultivated in French gardens about the end of the sixteenth century, being mentioned by Olivier de Serres in 1600, and by Le Lectier of Orléans in 1628. It has been cultivated all over Europe for over three centuries and has consequently acquired a number of synonyms. Fruit large, pyriform, irregular in form, yellow, with orange blush on side next the sun, and strewed with green specks; flesh yellowish, crisp, coarse-grained, very juicy and of a rich, sweet and pleasant flavor; second; early Sept.

=Bon-Chrétien Fondant. 1.= Downing Fr. Trees Am. 704. 1869. =2.= Mas Pom. Gen. =7=:113, fig. 537. 1881.

Bon-Chrétien de Bruxelles. =3.= Leroy Dict. Pom. =1=:453, fig. 1867.

An ancient Flemish pear which must not be confounded with Épine d'Été although Bugiarda has been used as a synonym for both. Fruit large, oblong-pyriform, green, sprinkled with small dots of deep green, the fundamental green changing to lemon-yellow on maturity; flesh whitish, very melting and juicy, sweet, delicately perfumed; good; Oct. and Nov.

=Bon-Chrétien Frédéric Baudry. 1.= Guide Prat. 88. 1895.

Fruit medium or large; flesh fine, sweet, perfumed; first; Feb. and Mar.

=Bon-Chrétien d'Hiver. 1.= Duhamel Trait. Arb. Fr. =2=:212, Pl. XLV. 1768. =2.= Mas Le Verger =1=:23 bis, fig. 18. 1866-73.

Bon-Chrétien d'Auch. =3.= Hogg Fruit Man. 533. 1884.

A volume might be filled with a record of the endeavors to determine the origin of this pear. As to its great antiquity all are agreed. It is established that it was imported into France from Italy in 1495 by Charles VIII on his conquest of the kingdom of Naples, but whether it was the Crustuminum of the Romans or whether it received its name at the beginning of Christianity remains uncertain. One explanation of the name was that François de Paul, the founder of a monkish order, being called to the court of Louis XI for the recovery of his health, was styled by that monarch "le bon Chrétien," and that he brought with him from Calabria some of this fruit which henceforth acquired the name it bears. That suggestion, however, is evidently erroneous as Saint François de Paul's visit to the King at Tours took place in 1483 whereas this pear was introduced to France in 1495. It is thought not improbable that the name is derived from the Greek panchresta, meaning "all good," of which the Latin Crustuminum of the Romans may also be a derivation. Fruit large and sometimes very large, variable in form, irregularly pyriform or obovate-turbinate, rather rough to the touch, dull greenish-yellow, some brown next the sun, and strewed with small, russet dots; flesh whitish, crisp, juicy, sweet, aromatic and vinous; a dessert pear of merit, first class for cooking; Dec. to Mar.

=Bon-Chrétien d'Hiver Panaché. 1.= Leroy Dict. Pom. =1=:467, fig. 1867.

Striped Bon Chrétien. =2.= Kenrick Am. Orch. 184. 1833.

A variegated form of Bon Chrétien d'Hiver propagated by Louis Noisette at Brunoy, Seine-et-Oise, Fr., in 1802. It differs only from its type in the coloring of its skin which is bright green, finely dotted and stained with brownish-red and covered with large, yellow streaks extending from the stalk to the calyx, and in its flesh being more melting.

=Bon-Chrétien Mathieu Joseph Lamarche. 1.= Ann. Pom. Belge =3=:99, fig. 1855.

Said to have been raised about the middle of the eighteenth century in a Belgian monastic garden. Fruit large, irregular-pyriform, rough to the touch, bright green, striped with russet and sprinkled with black dots, becoming rich golden-yellow on maturity; flesh white, buttery, melting; juice very abundant, with a delicate savor of the peach and the aroma of the raspberry; first; end of Oct.

=Bon-Chrétien Prevost. 1.= Guide Prat. 88. 1895.

Fruit large; flesh semi-melting, juicy and has a very pleasant perfume; first; Dec. to Feb.

=Bon-Chrétien du Rhin d'Automne. 1.= Mas Pom. Gen. =3=:139, fig. 166. 1878.

Diel stated that he received this variety from the neighborhood of Dietz in the Duchy of Nassau without any account of its origin. Fruit large, ovate-pyriform, bossed and irregular, sides unequal, bright green, dotted with gray points, passing to bright lemon-yellow on ripening, with some red coloring on the fruits more exposed; flesh white, rather fine, semi-buttery, firm, with sufficient sweet juice which is vinous, acidulous and perfumed.

=Bon-Chrétien Ricchiero. 1.= Mas Le Verger =3=:Pt. 2, 139, fig. 166. 1866-73.

Obtained by M. de Mortillet, Meylan, Fr.; first published in 1865. Fruit medium to large, obovate-obtuse-pyriform, pale green, sown with brown spots; flesh greenish-white, fine, melting, a little gritty at the core; juice abundant, sugary, vinous, highly scented; first; Oct.

=Bon-Chrétien Vermont. 1.= Guide Prat. 88. 1895.

A cross between Rousselet de Reims and la Belle Angevine obtained by M. Sannier. Fruit large; form that of Belle Angevine; flesh fine, juicy, scented and sweet; Oct.

=Bon-Chrétien de Vernois. 1.= Leroy Dict. Pom. =1=:469, fig. 1867.

Obtained by M. Henrard, nurseryman at Liege, Fr., about 1840. Fruit large, varying in form between ovate and turbinate-obtuse, bossed, greenish-yellow, touched with olive-russet and dotted with bright brown specks; flesh whitish, semi-fine, semi-melting, rather gritty at center; juice abundant, sweet, astringent and slightly aromatic; second; Nov. to Jan.

=Bon Gustave. 1.= Gard. Chron. 69. 1848. =2.= Leroy Dict. Pom. =1=:471, fig. 1867.

From a seed bed of Major Espéren, Mechlin, Bel., but it did not bear fruit till 1847. Fruit rather large, obovate-obtuse-pyriform, mammillate, bright green, marbled with russet; flesh greenish-yellow, buttery, sweet, perfumed; first; beginning of winter.

=Bon Parent. 1.= Leroy Dict. Pom. =1=:472, fig. 1867. =2.= Mas Pom. Gen. =3=:117, fig. 155. 1878.

Raised by Simon Bouvier of Jodoigne, Bel., in 1820. Fruit medium, regular pyriform, bossed at summit, smooth, lemon-yellow, dotted with gray-russet, washed with reddish-brown on the side next the sun; flesh white, fine, semi-melting, juicy, vinous, aromatic; hardly first; Oct.

=Bon-Roi-René. 1.= Leroy Dict. Pom. =1=:473, fig. 1867.

Raised from seed by Leroy and bore fruit first in 1864. Fruit medium to large, ovate, irregular, bossed, lively green, sprinkled all over with dark gray dots and vermilioned on the side exposed to the sun; flesh yellowish-white, fine and dense, watery, excessively melting, and a little gritty; juice abundant, sweet, vinous, with a delicious perfumed taste; first; Oct.

=Bon Vicaire. 1.= Guide Prat. 88. 1895.

The fruit of this variety resembles that of the Vicar of Winkfield and the tree, of moderate vigor, is similar to that of the Duchesse d'Angoulême. Fruit large or very large, long and like Calebasse in form, yellow, vermilioned on the sunny side; flesh very fine, melting; Sept.

=Bonne d'Anjou. 1.= Leroy Dict. Pom. =1=:474, fig. 1867.

Raised from seed by Leroy in 1864 at Angers, Fr. Fruit medium and sometimes large, ovate, irregular and much bossed, bright yellow, speckled all over with dark gray spots and washed with vermilion on the side next the sun; flesh yellowish-white, fine and dense, exceedingly melting, a little gritty; juice abundant, sugary, vinous, refreshing, deliciously perfumed; first; Oct.

=Bonne-Antonine. 1.= Leroy Dict. Pom. =1=:475, fig. 1867.

There is a great similarity between this variety and Beurré Flon. The origin is obscure. The Society of Van Mons distributed it before 1876 without description. Fruit large and often enormous, long-conic, obtuse, slightly bossed and generally somewhat contorted at the summit, dull golden-yellow, mottled and dotted with russet; flesh yellowish-white, fine, dense, very melting, almost free from granulations; juice abundant, refreshing, sugary, with an exceedingly pleasant after flavor of anis; first; mid-Oct.

=Bonne de Beugny. 1.= Rev. Hort. 280. 1911.

A chance seedling, found at Sainte-Catherine-de-Fier-Bois, Fr., by M. Chivert in 1875. Fruit large to very large, globular-obtuse-pyriform, yellow, washed with russet especially round the stalk; flesh melting, juicy, sweet, and agreeably perfumed; first; Oct. to Jan.

=Bonne Carmélite. 1.= Guide Prat. 88. 1876.

Distributed from Tournai, Bel. Fruit semi-melting; like Calebasse in form; Mar. and Apr.

=Bonne de la Chapelle. 1.= Mas Le Verger =2=:231, fig. 114. 1866-73.

A wilding found by Jacques Jalais, Nantes, Fr., in 1845. It was described in this country by Downing in 1869. Fruit medium, turbinate, short and swelled, rather irregular in contour, green, sprinkled with dots of a deeper shade of green, some russet blush on the exposed side; flesh a little greenish, fine, buttery, melting, with abundant sweet juice, first; end of Aug.

=Bonne Charlotte. 1.= Leroy Dict. Pom. =1=:477, fig. 1867. =2.= Downing Fr. Trees Am. 705. 1869.

Obtained from seed in the garden of the Society of Van Mons at Geest-Saint-Rémy, Jodoigne, Bel., in 1849. Fruit medium, variable in form, but usually simply pyriform, bossed, pale yellow, with green dots, lightly washed with purple on the side exposed to the sun; flesh white, rather fine, more buttery than melting, sugary; juice sufficient and slightly musky; good; Aug. and Sept.

=Bonne d'Ezée. 1.= Ann. Pom. Belge =5=:73, fig. 1857. =2.= Pom. France =1=:No. 34. Pl. 34. 1863.

Brockworth Park. =3.= Hogg Fruit Man. 535. 1884.

A wilding found at Ezée in the Touraine, Fr., by Dupuy about 1788. Fruit large, often medium, long-ovate-obtuse; skin rather thick, oily, lemon-yellow or golden, dotted and stained with bright russet; flesh white, very fine and melting; juice excessively abundant, sugary, acidulous, having an exquisite aroma; first; all Sept.

=Bonne de Jalais. 1.= Leroy Dict. Pom. =1=:480, fig. 1867.

Obtained from seed in 1857 at Nantes, Fr., by Jacques Jalais. Fruit small, globular-ovate, bossed, one side always more enlarged than the other; skin rough, pale yellow, dotted with clear brown and stained with russet markings; flesh whitish, semi-fine, melting, sometimes a little dry, slightly gritty at center; juice sufficient, very sugary and having an agreeable flavor; second; latter half of Sept.

=Bonne-Jeanne. 1.= Leroy Dict. Pom. =1=:481, fig. 1867.

Origin unknown, but in the middle of the nineteenth century it was extensively cultivated in the environs of Paris. Fruit medium to small, pyriform-obtuse, depressed at crown and stem, yellow-ochre, dotted and mottled with fawn and washed on the exposed side with brick-red or brilliant-violet-red; flesh greenish-white, semi-fine, and semi-melting, rather dry, very sweet and with a not unpleasant taste of fennel; third, middle of Aug.

=Bonne Sophia. 1.= Downing Fr. Trees Am. 706, fig. 1869.

Fruit medium, obovate-acute-pyriform, pale greenish-yellow, with a red cheek, a few patches and nettings of russet and numerous small, brown dots; flesh white, fine, melting, sweet and slightly perfumed; very good; Oct.

=Bonne Thérèse. 1.= Leroy Dict. Pom. =1=:488, fig. 295. 1867. =2.= Downing Fr. Trees Am. 797. 1869.

Probably originated by Nélis, Mechlin, Bel., previous to the year 1834. Fruit medium, regular, roundish-oval, greenish-yellow, marbled with dull red at the stalk; stalk short, straight; calyx small, open; flesh white, juicy, highly aromatic, sweet, melting; first; Oct.

=Bonne des Zoes. 1.= McIntosh Bk. Gard. =2=:463. 1855.

Described as a recent introduction in England in 1855. Fruit medium; first; Sept.; tree productive, making a good standard.

=Bonners. 1.= Am. Pom. Soc. Rpt. 51. 1869. =2.= Ibid. 119. 1873.

Originated in Hancock County, Ga., and was known in 1869 in Washington County, of that state, as the Popé pear. Fruit has a peculiar almond flavor; very good; Sept.

=Bonneserre de Saint-Denis. 1.= Leroy Dict. Pom. =1=:490, figs. 1867.

An exquisite pear raised from seed by Leroy, Angers, Fr., in 1863. Fruit medium or above, globular-obtuse-pyriform, regular in outline; a second type of the variety is rather contorted and bossed; color greenish-yellow, dotted, striped and stained with russet; flesh white, fine, melting, granular about the core; juice plentiful, sweet, acid, and endowed with a delicious perfume; first; Dec. and Jan.

=Bonnet Zuckerbirne. 1.= Dochnahl Führ. Obstkunde =2=:55. 1856.

A Belgian variety attributed to Van Mons. Fruit medium to small, long and convex, beautiful yellow, flushed with red on the side of the sun; flesh melting and sweet; first; Sept.

=Boutoc. 1.= Guide Prat. 69. 1895.

A very ancient variety cultivated in the Gironde, Fr., and often called Poire d'Ange. Fruit medium, obtuse, short, lemon-yellow, stained with gray and red; flesh fine, melting; good; end of Aug.

=Bordine Musk. 1.= Langley Pomona 131. 1729.

Considered one of the best pears in England in the early part of the eighteenth century. Fruit small, globular, musky; end of June for very short season.

=Bouchamp. 1.= Ragan Nom. Pear, B. P. I. Bul. =126=:64. 1908.

A chance seedling in the garden of M. Penneton. Fruit medium, globular-obtuse-pyriform, green, yellow-russeted; flesh delicate, juicy, buttery, melting, sweet, vinous, perfumed; season medium.

=Boucquia. 1.= Mag. Hort. =9=:134, fig. 3. 1843. =2.= Downing Fr. Trees Am. 355. 1845.

A Flemish variety originated by Van Mons who sent cions of it to Manning in 1836. It bore fruit for the first time in the Pomological Garden, Salem, Mass., in 1841. Fruit large, oval, largest in the middle, tapering towards each end, pale yellow, tinged with pale red on the side next the sun, covered with blackish specks and some patches of russet; flesh yellowish-white, tender, melting, sweet, rich, somewhat astringent at times, perfumed; Oct. and Nov.

=Bourdon de Roi. 1.= Hogg Fruit Man. 536. 1884.

Fruit small, globular, yellowish-green, changing to clear yellow, with some dark red blush next the sun; flesh white, very tender, semi-melting, of a refreshing, sweet, vinous and musky flavor; first; Nov.

=Bouvier d'Automne. 1.= Leroy Dict. Pom. =1=:491, fig. 1867.

A seedling of Van Mons, said to have been tasted by Bivort for the first time in 1845. Fruit below medium, ovate-obtuse-pyriform, golden-yellow, speckled with large dots of bright brown, mottled with fawn and generally bronzed on the side next the sun; flesh yellowish-white, semi-fine and semi-melting; juice abundant, sugary, acidulous, and having a delicate aroma; second; Oct.

=Bouvier Bourgmestre. 1.= Leroy Dict. Pom. =1=:492, fig. 1867. =2.= Hogg Fruit Man. 537. 1884.

Raised from a seed bed made in 1824 by Bouvier, Jodoigne, Bel. Fruit large, obtuse-pyriform, bright yellow, covered with small, gray dots, washed with fawn at each end; flesh very white and fine, melting, juicy, gritty around the core, vinous and sugary; second; Oct. and Nov.

=Bouviers Herbstbirne. 1.= Dochnahl Führ. Obstkunde =2=:65. 1856.

Originated by Van Mons, 1847. Fruit medium, oval, obtuse, green turning to yellow, marbled with dark brown and speckled; flesh semi-buttery, aromatic, sweet; first; latter half of Oct.

=Bowdoin. 1.= Mag. Hort. =3=:48. 1837.

Raised from seed in the neighborhood of Boston, Mass., early in the nineteenth century. Fruit large; skin thick; second; Sept.

=Bowne Winter Russet. 1.= Field Pear Cult. 272. 1858.

Originated at Flushing, Long Island, N. Y. Fruit large, greenish-yellow; good; Jan.

=Boyken June. 1.= Am. Pom. Soc. Rpt. 108. 1873.

Believed to have originated on the lower James River, Va. On trial and well regarded in 1873. Fruit medium, beautifully colored; good, may be shipped in early July, keeping qualities good, but rather deficient in flavor.

=Braconot. 1.= Leroy Dict. Pom. =1=:494, fig. 1867.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

=Brialmont. 1.= Leroy Dict. Pom. =1=:498, fig. 1867.

Origin uncertain, but it was described in the catalog of the Society of Van Mons. Fruit medium, globular-ovate, mammillate at summit, yellowish-green, covered with dots and patches of gray russet; flesh very white, dense, fine, semi-melting, some grit about the core; juice abundant, sweet and perfumed; second; Oct.

=Brielsche Pomeranzenbirne. 1.= Dochnahl Führ. Obstkunde =2=:22. 1856.

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

Attributed to Holland about 1812 by Dochnahl. Fruit small or nearly small, globular-turbinate, sides uneven (Dochnahl), even contour (Mas), green passing at maturity to bright lemon-yellow, washed on the side next the sun with a beautiful vermilion, covered with numerous minute dots of fawn which change to yellow on the sunny side; flesh whitish, rather fine, semi-buttery, gritty, not very juicy, saccharine; first.

=Briffaut. 1.= Gard. Chron. 367. 1863.

Fruit medium, pyriform, smooth, shaded side green, other red; flesh greenish-white, fine, melting, sweet, perfumed; it is one of the most beautiful fruits of the summer, brilliant in coloring, but it decays rapidly; Aug.

=Brindamour. 1.= Leroy Dict. Pom. =1=:501, fig. 1867.

Originated in the Department of the Vienne, Fr., at the beginning of the nineteenth century. Fruit medium, obtuse-turbinate, rough to the touch, bronzed, dotted with fawn, some bright green around the stem, and marbled with the same color on the cheek exposed to the sun; flesh whitish, fine, soft, melting; juice extremely abundant, sweet, acidulous and very pleasantly perfumed; first; Nov. to the end of Jan.

=Bringewood. 1.= Mag. Hort. =9=:124. 1843. =2.= Ibid. =13=:153. 1847.

A foreign variety, probably English. Fruit medium, pyriform, yellowish-brown, almost covered with russet; flesh yellowish-white, somewhat gritty around the core, otherwise buttery, rich; first; end of Oct. to beginning of Dec.

=British Queen. 1.= Jour. Hort. N. S. =3=:546. 1862. =2.= Hogg Fruit Man. 537. 1884.

Raised by Thomas Ingram from seed of Marie Louise at Frogmore, Eng., and first distributed in 1863. Fruit large, obovate-pyriform, bossed, golden, much covered with cinnamon-colored russet, encrimsoned on side next the sun; flesh yellowish-white, fine-grained, buttery, melting, rich, sugary, having the flavor of the Marie Louise; first; Oct.

=Broncirte Winterbirne. 1.= Dochnahl Führ. Obstkunde =2=:70. 1856.

Raised by Van Mons at Louvain, 1853. Fruit medium to small, obtuse-ventriculous, entirely covered with russet but somewhat blushed on the side next the sun; flesh very sweet; first; Jan. and Feb.

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

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

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

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

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

Disseminated by the Society of Van Mons. Fruit medium, long-pyriform, well swelled around the center, golden-yellow, dotted and stained with light bronze; flesh fine, semi-melting, juicy, acidulous; Nov. to Jan.

=Brookline. 1.= Mass. Hort. Soc. Rpt. 45. 1866.

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

=Broom Park. 1.= Gard. Chron. 209, fig. 1845. =2.= Hogg Fruit Man. 538. 1884.

Raised by Thomas Andrew Knight at Downton Castle, Herefordshire, Eng.; it first bore fruit in 1831. Fruit small, globular-obovate; skin green and rough, largely covered with brown-russet; on the side next the sun it is tinged with dull red; flesh yellowish, melting, juicy, rich, with something of a melon flavor combined with pineapple. This singular commixture of flavors is its principal characteristic; an excellent dessert pear; Jan.

=Brough Bergamot. 1.= Hogg Fruit Man. 538. 1884.

A variety which succeeds well in the North of England. Fruit small, globular-turbinate tapering into the stalk; skin rough, yellowish-green, very much covered with brown-russet; flesh yellowish-white, rather coarse-grained, saccharine, very juicy, with a rich and highly perfumed flavor; first; Dec.

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

A seedling of Van Mons, 1821. In September, 1838, it was exhibited among "ninety varieties" by Manning, before the Massachusetts Horticultural Society. Fruit medium, conic, light green changing to light yellow at maturity, sometimes rather blushed; flesh aromatic and sweet; mid-Nov. for three weeks.

=Brumbirne. 1.= Dochnahl Führ. Obstkunde =2=:9. 1856.

Originated in Odenwald, Ger., 1847. Fruit medium, turbinate, light yellow turning to lemon-yellow, striped with bright red; good; Sept. and beginning of Oct.

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

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

=Brunet. 1.= Mas Pom. Gen. =7=:9, fig. 485. 1881.

Found growing wild at Houga, Department of Gers, Fr., about 1826. Fruit medium, globular, very bright green, dotted with numerous small, gray specks; at maturity the basic green passes to pale yellow, a little warmer on the side next the sun; flesh white, fine, melting; juice plentiful, sweet and agreeably musky; fair; end of Aug.

=Brüsseler Herbstbergamotte. 1.= Dochnahl Führ. Obstkunde =2=:76. 1856.

Raised by Van Mons in 1825. Fruit medium, obovate-turbinate, yellowish-green changing on maturity to lemon-yellow all over; flesh granular, soft, vinous and strongly musky; good; Nov.

=Brute Bonne. 1.= Miller Gard. Kal. 206. 1734.

Franzosische Zapfenbirne. =2.= Dochnahl Führ. Obstkunde =2=:139, 1856.

Fruit medium, thin-skinned, grass-green all over, flushed red on the side next the sun; flesh somewhat musky, sweet, acidulous; good; end of Oct.

=Bryan Edwards. 1.= Trans. Lond. Hort. Soc. =16=:395. 1826.

A seedling found growing early in the nineteenth century in the neighborhood of Southampton, Eng., by Bryan Edwards. Fruit globular-turbinate, pale green changing at maturity to pale yellow; flesh melting, rich, sweet, pleasantly perfumed; of considerable excellence; beginning of Nov.

=Buchanan. 1.= Am. Pom. Soc. Rpt. 114. 1869.

Submitted for examination to the Fruit Committee of the American Pomological Society in January, 1869, by Isaac Buchanan of New York. Fruit medium, obovate-acute-pyriform, dull yellow, with considerable russet; flesh a little coarse-grained, melting, juicy, gritty next the core, moderately sweet, and of good flavor.

=Buffalo. 1.= Hooper W. Fr. Book 151. 1857.

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

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

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

=Buntebirne. 1.= Dochnahl Führ. Obstkunde =2=:106. 1856.

Originated in Hanover, Ger., 1852. Fruit medium to small, greenish-yellow turning to bright, light yellow; flesh fine, flushed, sweet; good; mid-Sept. and Oct.

=Burchardt Butterbirne. 1.= Dochnahl Führ. Obstkunde =2=:114. 1856.

Considered by Dochnahl to be a seedling raised in 1833. Fruit medium, rather variable, globular-ovate, uniformly bright lemon-yellow, sprinkled with fine russet; flesh rather yellowish, semi-melting, aromatic, sweet; first; all Oct.

=Buree Winter. 1.= Langley Pomona 131. 1729.

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

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

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

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

Reported to the Illinois Horticultural Society in 1880 by C. S. Capps of Mt. Pulaski who described it as a "miserable apology" for a pear, though exempt from blight. It was mentioned in a communication to the American Pomological Society in 1911 by Charles G. Patten, Charles City, Iowa, as a variety which originating in Illinois had resisted blight for a period of forty-five years in South Iowa. It has been suggested that this and Sudduth may be the same.

=Burlingame. 1.= Mag. Hort. =15=:344. 1849. =2.= Downing Fr. Trees Am. 711. 1869.

Raised from seeds of pears planted in 1790. In 1830 Dr. S. P. Hildreth, Marietta, Ohio, sent a description of the pear to the Massachusetts Horticultural Society which named it after Mrs. Burlingame of Marietta who had originally saved the seeds. Fruit below medium, globular-oblate, pale yellow, blushed with red on the sun-exposed side and covered with small, russet specks; flesh white, coarse, melting and juicy, rich, sugary, perfumed; Aug. and Sept.

=Burnett. 1.= Kenrick Am. Orch. 139. 1841. =2.= Downing Fr. Trees Am. 712. 1869.

Raised by Joel Burnett, Southborough, Mass., in the early half of the nineteenth century. Fruit large, obtuse-pyriform, pale yellow, with much iron-russet and flushed on side next the sun; flesh greenish-white, rather coarse-grained but rich, musky, juicy, sweet; excellent; Oct. and Nov.

=Butt Pear. 1.= Hogg Fruit Man. 539. 1884.

A pear grown in England especially around Ledbury, Herefordshire, for the production of perry. Fruit small, globular-obovate, lemon-color, strewed with minute, russety dots; flesh yellowish, coarse-grained, granular, acidulous.

=Butterartige Bergamotte. 1.= Dochnahl Führ. Obstkunde =2=:79. 1856.

No. 33 in the Van Mons collection, 1834. Fruit small, long-globular, dark yellow, much covered with red-russet; flesh yellowish-white, semi-melting, sweet, firm, aromatic, suitable for espalier; beginning of Nov.

=Büttner Sachsische Ritterbirne. 1.= Dochnahl Führ. Obstkunde =2=:23. 1856.

Poire de Chevalier de Buttner. =2.= Mas Pom. Gen. =4=:145, fig. 265. 1879.

According to Diel this variety originated in the environs of Halle, Prussia. Fruit medium or nearly medium, globular-turbinate or globular-ovate, often irregular in contour, a lively green sprinkled with dots of gray-green changing to brilliant lemon-yellow at maturity, well-exposed fruits being extensively washed with brownish-red; flesh white, tinted yellow under the skin, a little coarse, semi-breaking, fairly juicy, more or less perfumed according to the season; quality inconstant; Aug.

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

Raised from seed of Beurré Gris planted in 1821 or 1822 by J. S. Cabot, Salem, Mass. Fruit medium, globular-ovate, slightly irregular; skin rough, bronze-yellow, almost covered with cinnamon-russet, some marbling of red on the side next the sun; flesh greenish-white, breaking, juicy, with a rich, subacid flavor; first; Sept. and Oct.

=Cadeau. 1.= Leroy Dict. Pom. =1=:507, fig. 1867.

Mainly cultivated in the neighborhood of Angers, Fr., where it probably originated. Fruit small, globular-ovate, one side always more swelled than the other; skin thick, greenish-yellow or pale yellow, dotted and striped with gray-brown; flesh yellowish, coarse, semi-melting, very granular, wanting in juice, sugary, not much flavor; third; end of July.

=Cadet de Vaux. 1.= Liegel Syst. Anleit. 132. 1825. =2.= Downing Fr. Trees Am. 712. 1869. =3.= Leroy Dict. Pom. =1=:508, fig. 1869.

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

=Caen de France. 1.= Mag. Hort. =19=:102. 1853. =2.= Ibid. =21=:188. 1855. =3.= Am. Pom. Soc. Rpt. 52. 1869.

Synonymous with No. 51 of Van Mons. It was introduced into this country in 1834 by R. Manning, Salem, Mass. Fruit large, pyriform; skin thick, yellow, overspread with russet; flesh yellowish-white, semi-melting, juicy, sweet, vinous, with a little astringency, slightly aromatic; "one of the very best of the late varieties, keeps without trouble, and may be put in barrels to ripen, and can be depended on from Jan. to Mar."

=Caesar. 1.= Prince Pom. Man. =1=:98. 1832.

Extensively cultivated in the French Department of Lorraine in the early part of the nineteenth century. Fruit large, obovate-pyriform, smooth, pale yellow in the shade, deeper next the sun and sometimes slightly tinged with red, sprinkled with minute specks; flesh very white, breaking, of a rich and rather musky flavor; on maturing becomes soft rapidly; Dec.

=Caillot Rosat= (English). =1.= Hogg Fruit Man. 540. 1884. =2.= Mathieu Nom. Pom. 191. 1889.

This is not the Caillot Rosat of the French which in England is known as the Summer Rose. Fruit above medium, pyriform, smooth, greenish-yellow, with a brownish-red cheek and streaks of brighter red on the side next the sun; flesh tender, very juicy, sweet, perfumed; good; Aug.

=Caillot Rosat= (French). =1.= Leroy Dict. Pom. =1=:509, fig. 1867. =2.= Guide Prat. 72, 254. 1876.

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

An ancient French pear of unknown origin. Writing of it in 1586 Jacques Daléchamp thought it identical with the pear Nard, of the Greeks. This, however, has not been substantiated; but the pear was in early times spread generally through France under a variety of local names. One Jehan de Meung, a poet born near Orléans in 1280, wrote of it, as also did Gilles Ménage in 1694 who said it was "a kind of pears so called because of their hardness, their whiteness and their taste of rose." It is probable that it takes its name Cailleau, Calliot, Caillou, Caillorosar, Caillot, from the caillou, a pebble, because of the grit with which it is filled. Fruit medium, globular-oblate, yellowish, with stains of fawn-russet, washed with tender rose on the side of the sun and streaked with the same color around the stem; flesh white, scented, a little coarse, semi-melting, always gritty around the core; juice sufficient, sugary, acid, musky; second; Sept.

=Calbasbirn. 1.= Christ Handb. 497. 1817.

Graue Flaschenbirne. =2.= Dochnahl Führ. Obstkunde =2=:140. 1856.

Originated in Holland in 1758. Fruit large, gourd-shaped, irregular, bossed, yellow, with grayish-russet, becoming golden and washed with red; flesh yellowish-white, soft, granular, somewhat woody, musky, sweet; good; Nov. and Dec.

=Calebasse. 1.= Leroy Dict. Pom. =1=:512, fig. 1867. =2.= Downing Fr. Trees Am. 712. 1869.

Termed by Downing "a very grotesque looking Belgian fruit." Leroy considered it to have been raised in Brabant, Holland, early in the eighteenth century by Herman Knoop, a Dutch horticulturist. Fruit medium, long gourd-shaped, crooked and undulating in outline; skin rough, dull yellow, with thin, gray russet on the shaded side becoming cinnamon- and orange-russet next the sun; flesh yellowish-white, semi-fine, semi-melting, crisp, juicy and sweet; second; Sept. and Oct.

=Calebasse d'Anvers. 1.= Guide Prat. 103. 1895.

Sent out by M. Daras de Naghin of Antwerp, Bel., and recommended in 1895 by Simon-Louis Brothers, Metz, Lorraine, as combining all the qualities requisite to render it a fruit suitable for commerce. Fruit large, long, more or less contracted at its center, canary-yellow, dotted with brown specks and stained with fawn at the summit; flesh rather fine, free from granulations, juicy, sugary and savory; good; Oct. and Nov.

=Calebasse de Bavay. 1.= Mas Le Verger =1=:35, fig. 24. 1866-73. =2.= Leroy Dict. Pom. =1=:514, fig. 1867.

Raised from seed at Mechlin, Bel., and distributed in 1849 by M. Tuerlinckx. Fruit rather large, long-pyriform, contracted at summit, concave on one side, the lower end being bent; color yellowish-green; flesh white, very fine; juice abundant, sweet, acid, having a delicate perfume; first; Nov. and Dec.

=Calebasse Boisbunel. 1.= Mass. Hort. Soc. Rpt. 41. 1871. =2.= Guide Prat. 65. 1895.

Obtained by M. Boisbunel of Rouen, France. Fruit large, like Calebasse in form, greenish-yellow, washed with red; flesh fine, yellowish-white, melting, very sweet; first quality; Feb. and Mar.

=Calebasse Bosc. 1.= Leroy Dict. Pom. =1=:515, fig. 1867. =2.= Hogg Fruit Man. 540. 1884.

=3.= Bunyard Handb. Hardy Fr. 162. 1920.

A chance seedling found in 1819 by Van Mons in the garden of M. Swates at Linkebeeke near Brussels, Bel. Fruit medium to large, long-conical; skin rough to the touch and entirely covered with brown-russet, sprinkled with darker russet dots; flesh yellowish, semi-fine, melting, juicy, sweet and agreeably flavored; second; Oct.

=Calebasse Delvigne. 1.= Mas Le Verger =3=:Pt. 1, 141, fig. 69. 1866-73. =2.= Leroy Dict. Pom. =1=:517, fig. 1867.

Mas thinks Calebasse Delvigne was raised in Belgium and Leroy considers it to have originated in France. Fruit medium, pyriform, yellow, strewed with cinnamon-colored russet and richly colored with red on the sun-exposed side; flesh yellowish-white, rather coarse-grained, melting, juicy, sweet and fine flavor, strong musky aroma; second to first; Oct.

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

A seedling obtained by Major Espéren of Mechlin, Bel. Fruit above medium and sometimes larger, long-pyramidal, obtuse, a little contorted at base, greenish-yellow, covered with brown-russet and with numerous russet spots; flesh white, semi-melting, rather gritty at center, sugary, slightly acid and having a delicate perfume; a good early pear; Sept.

=Calebasse Fondante. 1.= Kenrick Am. Orch. 140. 1841.

Described by Kenrick in 1841 as a new variety by Van Mons. Fruit very much lengthened, bossed, uniformly red; flesh melting, sugary, agreeable; Oct.

=Calebasse d'Hiver. 1.= Gard. Chron. 69. 1848. =2.= Mas Pom. Gen. 6:161, fig. 465. 1880.

Obtained by Major Espéren, Mechlin, Bel., and described in 1848 as a new fruit. Fruit large, turbinate or ovate-pyriform and long, dark green, sprinkled with brown dots, the dark green becoming at maturity pale yellow and golden on the side of the sun; flesh semi-melting, white; juice abundant, sweet, and without any appreciable perfume; good for the purposes of the kitchen.

=Calebasse Kickx. 1.= Guide Prat. 89, 254. 1876. =2.= Hogg Fruit Man. 541. 1884.

This is No. 590 in the Van Mons catalog and was a seedling first described in 1823. Fruit below medium, obovate, rather uneven in outline, light greenish-yellow turning to lemon-yellow, with some patches of very thin, pale, cinnamon-colored russet; flesh whitish, coarse-grained, semi-melting, sweet, with an agreeable perfume; inferior, becoming pasty in the middle of October; early Oct.

=Calebasse Leroy. 1.= Leroy Dict. Pom. =1=:519, fig. 1867. =2.= Mas Pom. Gen. =4=:175, fig. 280. 1879.

Raised by Van Mons about 1830 and published for the first time in the Catalogue Systematique of Diel in 1833. Fruit medium, conic-pyriform, somewhat contracted around the middle, bright green, stained with russet patches and sown with some gray dots and generally blushed with pale red on the side of the sun; first; Sept.

=Calebasse Oberdieck. 1.= Oberdieck Obst-Sort. 285. 1881. =2.= Leroy Dict. Pom. =1=:520, fig. 1867.

A seedling raised by Leroy at Angers, France; it first fruited in 1863. Fruit large, very long, like Calebasse in form, more or less obtuse, bossed; color orange-yellow, very finely dotted with brown, marked with some fawn and blackish patches; flesh white, extremely fine, semi-melting, juicy, fresh, sugary, aromatic; first; Oct.

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

Received by the Massachusetts Horticultural Society from M. Alexandre Bivort of Belgium and tested November, 1871. Fruit medium, acute-pyriform, long; skin smooth, pale yellow, traced with russet, with a fine ruddy tint on one side; flesh yellowish-white, melting, juicy and buttery, fine-grained; flavor vinous, rich, aromatic, sprightly, with a slight astringency.

=Calebasse Rose. 1.= Mas Pom. Gen. =7=:123, fig. 542. 1881.

Of uncertain origin. Fruit medium or rather large; obovate-pyriform, usually rather irregular or bossed in its outline, bright green, sown with dots of darker green; on ripening the fundamental green changes to a pale lemon-yellow, sometimes washed with rose; flesh whitish, buttery, melting, sufficient sweet juice, acidulous; good; Oct.

=Calebasse Tougard. 1.= Ann. Pom. Belge =3=:95, fig. 1855. =2.= Leroy Dict. Pom. =1=:521, fig. 1867.

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

A posthumous seedling of Van Mons, first fruited in 1847. Fruit medium, pyriform, yellowish, covered with spots and patches of rough brown-russet; flesh has a pink tinge, half-melting, juicy, sugary and has a pleasant flavor; Oct. and Nov.

=Calebasse Verte. 1.= Leroy Dict. Pom. =1=:522, fig. 1867.

Attributed to Van Mons, date unknown, as also whether from Brussels or Louvain. Fruit medium to large, obovate-obtuse-pyriform, bossed, bright green, sprinkled with russet dots, veined with grayish-brown around the calyx and stem; flesh greenish-white, fine, melting; juice sweet, abundant, acid, agreeable; first; Oct.

=Calhoun. 1.= Mass. Hort. Soc. Rpt. 5. 1843. =2.= Mag. Hort. =11=:252. 1845.

Raised by Governor Edwards, New Haven, Conn., and submitted by him to the Massachusetts Horticultural Society in 1843. Fruit medium, globular, obliquely oblate, yellowish, shaded with dull crimson, russetted; flesh white, coarse, granular, buttery, melting, pleasant; good; Oct.

=Caliorosa. 1.= Mag. Hort. =18=:151. 1852.

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

=Calixte Mignot. 1.= Guide Prat. 88. 1895.

Fruit large, pyriform, greenish, dotted with russet, passing to yellow at maturity; flesh very fine, melting, buttery, juicy; first; Oct. and Nov.

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

Originated by Van Mons, 1825. Fruit medium, obovate-conic, light green changing to lemon-yellow, washed with red on the sun-exposed side; flesh fine, granular, sweet, juicy, melting, vinous and musky; good; Feb. and Mar.

=Calvin. 1.= Ragan Nom. Pear, B. P. I. Bul. =126=:71. 1908.

Originated by Calvin Throop in Washington, U. S. A. Fruit medium, ovate-pyriform yellow, blushed and striped; flesh buttery, juicy, melting; good; medium.

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

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

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

Distributed by Charles Baltet, Troyes, Fr., about 1861, without any specification of origin. Fruit medium, obtuse-pyriform, one side generally more swelled than the other, golden yellow, dotted and marbled with russet; flesh whitish, semi-fine, melting; juice very abundant and very sweet, refreshingly acidulous, with a delicate aroma; first; Oct.

=Camerling. 1.= Leroy Dict. Pom. =1=:524, fig. 1867. =2.= Guide Prat. 108. 1876.

A seedling of Van Mons which first bore fruit in 1842. Fruit medium, oblong-obtuse-pyriform, bossed and somewhat swelled; skin thick, wrinkled, yellow-ochre, dotted with russet, much washed with gray-bronze and clouded with brown-red on the side next the sun; flesh whitish, often doughy; juice sweet, agreeable; more frequently third than second class; Oct.

=Camille de Rohan. 1.= Hogg Fruit Man. 542. 1884.

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

=Canandaigua. 1.= Mag. Hort. =16=:36, 153. 1850. =2.= Downing Fr. Trees Am. 714. 1869.

Judge Atwater of Canandaigua, New York, brought cions of this pear from Connecticut in 1806. It was exhibited at the Pomological Congress in New York in 1849 under the name Catherine but there being already one or more pears known by that name it was deemed well to change its name to avoid confusion. Fruit medium, irregular, elongated-acute-pyriform, lemon-yellow, sometimes red on the sunny side; flesh white, fine, melting and buttery, sugary, high flavor; handsome and excellent; Sept.

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

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

=Canourgues. 1.= Mas. Le Verger =2=:77, fig. 37. 1866-73. =2.= Leroy Dict. Pom. =1=:526, fig. 1867.

A wilding found about the beginning of the nineteenth century by M. Lauzeral, Monestier, Fr. Fruit small, long-ovate, often more curved on one side than on the other, smooth and shining, bright yellow, sown with small dots of grayish-brown, colored with pale rose on the side of the sun; flesh white, fine, melting; juice very abundant, vinous, sugary, refreshing and aromatic; first; July.

=Cantelope. 1.= Mag. Hort. =4=:231, 466. 1838. =2.= Downing Fr. Trees Am. 714. 1869.

Raised by Governor Edwards of New Haven and presented to the Horticultural Society of New Haven in September, 1838, when it was reported to be worthy of cultivation. Fruit below medium, globular, pale yellow, sometimes blushed in the sun; flesh whitish, coarse, breaking, wanting in juice; good for cooking; Oct.

=Canton. 1.= Ragan Nom. Pear, B. P. I. Bul. =126=:72. 1908.

Originated in 1883 in Madison County, Miss. Fruit medium, ovate, green to yellow, blushed; flesh breaking, juicy, sprightly; very good; season medium.

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

Introduced by S. H. Smith, an amateur horticulturist of Rhode Island where it was already much cultivated in 1837. Fruit medium, oblong-obovate-pyriform, deep yellow, with patches and traces of cinnamon-russet; flesh white, juicy, melting, not highly flavored but very sweet and agreeable; good; Sept. and Oct.

=Capucine Van Mons. 1.= Leroy Dict. Pom. =1=:528, fig. 1867. =2.= Mas Pom. Gen. =5=:145, fig. 361. 1880.

Obtained by Simon Bouvier, Jodoigne, Bel., a friend of Van Mons, to whom he dedicated the variety in 1828. Fruit above medium, oval-pyriform, bright green, dotted all over with fawn and slightly bronzed on the side next the sun; flesh yellowish or greenish, fine, semi-melting, crisp, rich, sugary; juice very abundant, vinous, having a delicate aroma; good to very good; Oct. to Dec.

=Carasi. 1.= Guide Prat. 80. 1876. =2.= Baltet Cult. Fr. 373. 1908.

This is a perry pear, widely distributed in Europe under variations of the same name. On the farms of Brie, France, it is known as the Carisi, the fruit being medium size or rather large, the juice perfumed, without color, rich in tannin. In the neighborhood of Metz, Lorraine, it is called Carasi and in the district of Auge, France, Carisy. Bunyard and Thomas in their joint work, "The Fruit Garden," mention Carisie-Gros and Carisie-Petit as varieties for perry making, and they are probably two variations of the same pear, as too are the Carisi rouge and Carisi blanc of France. The Carasi, or Rote Carisi, of Austria is a beautiful fruit, large to very large, irregular in outline, pyriform, swelled at middle, somewhat truncated; skin tough, green, turning to lemon-yellow, richly blushed on the sunny side, dotted with red; flesh whitish, rather coarse, very juicy, subacid, aromatic; Oct.

=Cardinal Georges d'Ambroise. 1.= Guide Prat. 103. 1895.

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

=Carleton. 1.= Mass. Hort. Soc. Rpt. 46. 1866.

This is one of the forty-five seedlings fruited by S. A. Shurtleff, Brookline, Mass., between the years 1862 and 1866. Fruit large, obovate, light green; flesh melting, juicy, slightly acid; good bearer, markets well; Oct.

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

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

=Carminbirne. 1.= Dochnahl Führ. Obstkunde =2=:50. 1856.

Locality of origin Nassau, western Germany, 1812. Fruit medium, obovate, sides unequal; pronounced lemon-yellow, carmined on the side of the sun; good; Aug.

=Caroline Hogg. 1.= Hogg Fruit Man. 543. 1884. =2.= Nicholson Dict. Gard. =3=:51. 1900.

A seedling from John Mannington, Uckfield, Sussex, Eng., which first fruited in 1870. Fruit below medium, Bergamot-shaped, even and regular; skin covered with a thick, rather deep brown-russet, reddish on side exposed to the sun; flesh very tender, melting, rich, vinous, with plenty of finely perfumed juice; first quality, reminiscent in shape and flavor of Winter Nelis; Dec.

=Carrière. 1.= Gard. Chron. 1046. 1866. =2.= Leroy Dict. Pom. =1=:529, fig. 1867.

In 1866 the original tree was still existing at Poncet, Fr., being then about 200 years old. Fruit small, pyriform, golden-yellow, dotted with brown-gray on the shaded side and bright yellow on the side of the sun, washed with brilliant red; flesh yellowish-white, breaking, rather dry, sweet, acidulous, agreeable, without perfume; second; July and Aug.

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

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

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

A seedling from Beurré de Luçon, raised in 1859 by M. Pariset, Curciat-Dongalon, Fr. Fruit medium, ovate-pyriform; skin thin, tender, bright green, sprinkled with numerous round, brown dots; on ripening the green becomes lemon-yellow, lightly washed with red-brown on the exposed side; flesh a little yellow, fine, melting, gritty around the core, juice sugary, abundant, vinous, acidulous and perfumed; good; Nov.

=Cassante du Comice. 1.= Jour. Hort. =20=:30, fig. 1871.

Raised from seed by the Horticultural Society of Angers, Fr., and distributed by Leroy of that city about 1870. Fruit medium, globular-oblate or Bergamot-shaped, dull yellow, much covered with rough, brown-russet which leaves large patches of the ground color apparent; flesh yellowish, coarse-grained, crisp, very juicy, with a rich, sweet, sugary flavor; first; Sept.

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

A little-known seedling raised by Major Espéren, Mechlin, Bel., about 1840. Fruit medium, globular-turbinate, orange-yellow, dotted, stained and marbled with fawn, bronzed on the side exposed to the sun; flesh whitish, semi-fine, breaking, gritty about the core; juice abundant, vinous, sugary, rather aromatic, richly flavored; second; winter and spring.

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

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

=Cassolette. 1.= Duhamel Trait. Arb. Fr. =2=:160, Pl. XVIII. 1768. =2.= Miller Gard. Dict. =3=: 1807. =3.= Leroy Dict. Pom. =1=:531. 1867.

An ancient pear deriving its name from an imagined resemblance to a perfuming-pot. Numerous synonyms have been locally given to it. Fruit small, globular, pyriform, whitish-green, sprinkled evenly all over with small dots; flesh white, semi-fine, breaking, very tender; juice sufficient, sugary, slightly musky; second; Aug. and Sept.

=Cassolette (Knoop). 1.= Knoop Fructologie =1=:104, 135, Pl. 5. 1771.

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

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

A Belgian variety obtained in 1835 by Florimond Castelain near Tournai, Bel. Fruit medium, turbinate-pyriform, yellowish-green, much covered with russet and speckled with fawn-russet, colored with dull red on the side of the sun; flesh yellowish, semi-fine, melting; juice sugary, acidulous and agreeably perfumed; first; Nov.

=Catherine Gardette. 1.= Downing Fr. Trees Am. 715. 1869. =2.= Thomas Am. Fruit Cult. 697. 1897.

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

=Catherine Lambré. 1.= Leroy Dict. Pom. =1=:534, fig. 1867. =2.= Downing Fr. Trees Am. 716. 1869.

One of the last seedlings raised by Van Mons in his nursery at Louvain. Fruit large, oblong-obtuse-pyriform, greenish-yellow, covered with russet dots on the shaded side and blushed with tender rose on the sunny side; flesh whitish, semi-fine, juicy, melting, sweet, seldom gritty, having an exquisite savor recalling the perfume of the rose; very good; Oct. and Nov.

=Catherine Royal. 1.= Langley Pomona 131, Pl. LXII, fig. 5. 1729.

King Catherine. =2.= Parkinson Par. Ter. 592. 1629.

Catherine Royal is mentioned by Langley as one of "the best kinds of Pears in England," and is without doubt the King Catherine Pear described earlier by Parkinson. Fruit medium in size, obovate-obtuse-pyriform; July and Aug.

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

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

This old French baking pear with over sixty synonyms is supposed to have been found near Cadillac in the Gironde. Bonnefond in 1665 in the Jardinier François first described it under this name. The great size of the Catillac has often caused it to be confused with the Pound pear, and the latter's name has been applied as a synonym for the Catillac, but the two are distinct. Tree stout, vigorous, spreading, productive; leaf large, round, downy, serrate. Fruit very large, broadly turbinate, dull green to yellow, with brownish-red blush; stem stout, an inch long, in a small cavity; calyx open, in a moderately deep, ribbed basin; flesh hard, rough; one of the best of stewing pears, cooking a deep red; Nov. to Mar.

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

Raised by Major Espéren from seed at Mechlin, Bel., about 1845. Fruit medium, obovate, lemon-yellow, thickly covered with large cinnamon-colored freckles and tracings of russet; flesh yellowish-white, juicy, sugary, with a rich, full flavor perfumed with rose; good; late autumn.

=Cavaignac. 1.= Dochnahl Führ. Obstkunde =2=:96. 1856.

Raised by Van Mons, 1852. Fruit medium; skin rough, green changing to yellowish-green, blushed with red on the sun-exposed side; devoid of scent and flavor; Sept.

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

Raised from seed of Olivier de Serres fertilized with Vice-President Delbée; described in 1895 as a new variety. Fruit medium, having the appearance of Olivier de Serres; flesh extra fine, juicy, sugary, delicious, agreeably perfumed; Dec. Tree rather vigorous and very fertile, forming beautiful pyramids.

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

Raised from seed by William C. Bryant, the poet, at his country seat at Roslyn, N. Y., about 1860. Fruit small, globular-obovate, sides unequal, pale greenish-yellow, with small russet dots and nettings; flesh white, juicy, melting, sweet, fine-grained, aromatic; very good; Aug.

=Cels Butterbirne. 1.= Dochnahl Führ. Obstkunde =2=:113. 1856.

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

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

Dr. J. Stayman, Leavenworth, Kan., before the Missouri Horticultural Society in 1883 stated that the Century pear had stood over a hundred years at its home in Pennsylvania, had borne well and at that time showed no blight or disease. He also said it appeared to be blight-proof at Carthage, Mo.

=Cerise Brune. 1.= Guide Prat. 89. 1895.

Fruit medium, regular in form, greenish, passing into yellow at maturity, speckled with brown dots; flesh white, rather astringent, with a savor at once sour and sweet; July and Aug.

=Cerise Double. 1.= Guide Prat. 89. 1895.

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

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

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

=Certeau. 1.= Baltet Cult. Fr. 404. 1908.

Baltet remarks of this pear that with it, in common with Catillac and certain other varieties, the flesh becomes red when cooked. Baltet also points out that pears with a gray skin are generally good for kitchen use.

=Certeau d'Automne. 1.= Pom. France =3=:No. 111, Pl. 111. 1865. =2.= Guide Prat. 66. 1895.

Described in 1661 by Bonnefond, in 1690 by Merlet and by La Quintinye in 1730, but its place and time of origin are unknown. Fruit small to medium, growing in clusters, long-pyriform, yellow, washed with brilliant orange-red and dotted with gray; flesh white, not fine, breaking, juicy, sugary, having a perfume of the Rousselet; good for kitchen use; Oct. to Dec.

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

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

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

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

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

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

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

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

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

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

=Chamness. 1.= Clingman Cat. 8. 1921.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

One of Major Espéren's gains at Mechlin, Bel., about 1840. Fruit large, long-conic, obtuse, much swelled around the calyx; skin waxy yellow, bright, rather thick, slightly tinged with rose on the side of the sun and some small stains of dark maroon; flesh whitish, semi-fine and semi-melting, extremely granular about the center; juice sufficient but wanting in perfume and in sweetness; third; Feb.

=Cité Gomand. 1.= Guide Prat. 74. 1895.

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

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

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

=Citron. 1.= Mag. Hort. =4=:231. 1838. =2.= Downing Fr. Trees Am. 720. 1869.

A seedling of the late Governor Edwards. Fruit small, globular-turbinate, greenish, shaded with dull crimson; flesh greenish, rather coarse, juicy, melting, sugary, vinous, musky; good; Aug. and Sept.

=Citron d'Hyver. 1.= Miller Gard. Dict. =3=: 1807.

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

=Citron de Saint Paul. 1.= Leroy Dict. Pom. =1=:566. 1867. =2.= Mas Pom. Gen. =4=:29, fig. 207. 1879.

From a seed bed of M. de la Farge in the Commune of Salers, Cantal, Fr. It was first published in 1856. Fruit below medium, ovate, obtuse and bossed, golden-yellow, dotted all over with bright green; flesh whitish, fine, melting, juicy, rather gritty; juice very abundant, sugary, sweet and deliciously perfumed; first; Sept.

=Citron de Sierentz. 1.= Knoop Fructologie =1=:103, 135, Pl. V. 1771. =2.= Mas Pom. Gen. =6=:101, fig. 435. 1880.

The Horticultural Society of Angers received some grafts of this variety in 1836 with the information that it originated in the small village of Sierentz, near Mulhausen, Alsace. Knoop, however, describing it in 1771 under the name of Citron de Sirène gives it various Flemish synonyms. Fruit small to medium, turbinate or globular-ovate and slightly pyriform, bright yellow or greenish-yellow, dotted with russet and some brownish-fawn markings passing often to olive-brown and slightly vermilion on the side of the sun; flesh white, coarse, breaking, juicy, sugary, acid, savory; second; July and Aug.

=Citronnée. 1.= Leroy Dict. Pom. =1=:568, fig. 1867. =2.= Guide Prat. 71, 245. 1895.

This is practically identical with the pear found by Diel and described by him in 1806 under the name Rothbackige Citronatbirne. Fruit below medium, globular, bossed at summit, lemon-yellow, dotted with russet and washed on the sun-exposed side with delicate rose; flesh white, fine, dense, very melting, gritty about the core; juice very abundant, sugary, slightly acid, aromatic, savory, leaving a slight flavor of musk; first; Sept.

=Clap. 1.= Downing Fr. Trees Am. 720. 1869.

Originated by Captain William Clap of Massachusetts. Fruit below medium, acute-pyriform, yellowish-green, with brownish blush in the sun; flesh whitish, buttery, juicy, aromatic; Aug.

=Clara. 1.= Mag. Hort. =8=:58. 1842. =2.= Ibid. =16=:295. 1850. =3.= Downing Fr. Trees Am. 720. 1869.

A Van Mons seedling placed on the list of "Rejected Fruits" at the second session of the Congress of Fruit Growers at New York in 1850. Fruit medium, long, light green, with some russet spots and patches; flesh white, juicy, good, rather too acid; Oct.

=Clara Durieux. 1.= Mas Pom. Gen. =1=:149, fig. 75. 1872. =2.= Guide Prat. 108. 1876.

A seedling of Von Mons. Fruit medium, globular, bright green, with dots of darker green, becoming golden-yellow on maturity, washed with red on the sun-kissed side; flesh whitish, rather fine, melting, juicy, sweet, vinous, perfumed; Oct.

=Claretenbirne. 1.= Dochnahl Führ. Obstkunde =2=:195. 1856.

Northern Germany, first reported in 1773. Fruit large, roundish-turbinate, often unequal sides, bossed, yellow, somewhat blushed; flesh granular, sweet and astringent; good; Sept.

=Clark. 1.= Mag. Hort. =19=:518. 1853. =2.= Ibid. =24=:126. 1858.

Origin uncertain; cultivated in Hartford, Conn. The pear "bears a good deal of resemblance in form, texture, flavor and seed to the Autumn Bergamot of Col. Carr." Fruit above medium, short-pyriform or turbinate, as broad as it is high; flesh rather coarse, very tender, melting, juicy, with a refreshing and agreeable flavor; desirable; Oct.

=Clarksville. 1.= Am. Pom. Soc. Rpt. 134. 1920.

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

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

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

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

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

=Clay. 1.= Mass. Hort. Soc. Rpt. 5. 1843. =2.= Mag. Hort. =11=:437. 1845. =3.= Downing. Fr. Trees Am. 721. 1869.

One of Governor Edwards' seedlings, exhibited before the Massachusetts Horticultural Society in 1843. Fruit medium, roundish-oblate, sometimes pyriform, waxen-yellow, blushed with crimson and sprinkled with brown or crimson dots; flesh whitish, rather coarse, granular, juicy, sweet; good; Oct.

=Clémence de Lavours. 1.= Mas Le Verger =1=:71, fig. 42. 1866-73.

A wilding found in the Commune of Lavours, Department Ain, Fr. Fruit medium, pyriform, lemon-yellow; flesh melting, perfumed; first; winter.

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

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

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

Obtained by Alexandre Bivort, director of the nurseries of the Society Van Mons at Geest-Saint-Rémy, in the gardens of the Company, and first placed on the market in 1858. Fruit medium, globular-oblate, orange-yellow, sprinkled with some gray dots, clouded with fawn especially on the side of the sun; flesh whitish, melting, juicy, sugary, acidulous and sourish, with a strong, agreeable perfume of anis; first; Nov. and Dec.

=Clementine. 1.= Dochnahl Führ. Obstkunde =2=:136. 1856. =2.= Gard. Chron. 1038, fig. 1859.

Seedling of Van Mons, 1833. Fruit large, obtuse-pyriform, golden-yellow, with dots of reddish-brown, slightly reddened on side next the sun; flesh white, moderately fine-grained, melting; juice abundant and perfumed; good; Sept.

=Clinton. 1.= Mag. Hort. =8=:60. 1842. =2.= Ibid. =17=:263. 1851.

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

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

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

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

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

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

Originated at Detroit, Kan., and variously known as Cole's Seedless, Cole's Pear, Cole's Coreless and Cole's Seedless and Coreless. Fruit medium, globular approaching acute-pyriform; color lemon-yellow, thickly sprinkled with minute russet dots; stem medium long, stout, inserted in a very small cavity; calyx small, open, in a small, shallow basin; flesh white, a little granular, moderately juicy, sweet, pleasant aroma; good. Often sold as "seedless" but frequently shows seeds.

=Cole Winter. 1.= U. S. D. A. Pom. Rpt. 37. 1895.

Received from Horticultural Gardens, Victoria, Australia, by T. J. Garden, Gardenia, Va. Fruit medium, short, pyriform, having a well-defined suture-like groove running from stem to calyx; color yellow, russeted; stem medium, in a small cavity; calyx large, open; flesh white, tender, melting, juicy, sprightly; very good; autumn.

=Collins. 1.= Mag. Hort. =17=:255, fig. 261. 1851. =2.= Ibid. =18=:149. 1852.

Raised from seed of the White Doyenné on the farm of a Mr. Collins in Watertown, Mass., and introduced in 1848. Fruit large, obovate, rather flattened, when ripe greenish-yellow, with a fine blush in the sun and speckled with russet dots; flesh white, fine, brisk, melting, juicy, vinous, sweet; good; Sept. and Oct.

=Colmar. 1.= Duhamel Trait. Arb. Fr. =2=:222, Pl. L. 1768. =2.= Leroy Dict. Pom. =1=:572, fig. 1867.

A highly esteemed pear of ancient and probably Belgian origin. Merlet mentions it in 1690 and La Quintinye in 1730. Fruit above medium, obtuse-pyriform, smooth, pale green changing to yellow-ochre on ripening and sometimes washed with pale red on the side exposed to the sun; flesh yellowish-white, fine, semi-melting, watery, tender, with a rich, sugary flavor; juice very abundant, acidulous, and deliciously perfumed; first; Nov. to Mar.

=Colmar d'Alost 1.= Leroy Dict. Pom. =1=:574, fig. 1867.

Raised from a seed bed made in 1840 by M. Hellinckx, a nurseryman at Alost, Bel. Fruit large, oblong, very obtuse, enlarged on one side, bright green in the shade, yellowish-green on the side exposed to the sun, dotted with brown specks and covered with patches of fawn; flesh white, fine, semi-melting, juicy, gritty at the center, sweet, vinous, acidulous, savory: first; Oct. and Nov.

=Colmar d'Arenberg. 1.= Ann. Pom. Belge =3=:3, fig. 1855. =2.= Leroy Dict. Pom. =1=:575, fig. 1867.

Attributed to Van Mons and thought to have originated in 1821. Fruit very large; form rather variable, obovate, uneven and bossed in outline, yellow-ochre on the shaded side and russeted on the exposed face; flesh yellowish-white, semi-melting, juicy, sweet, slightly aromatic; a handsome but coarse pear; Oct.

=Colmar Artoisenet. 1.= Leroy Dict. Pom. =1=:577, fig. 1867.

Found by Simon Bouvier in the garden of M. Artoisenet at Jodoigne, Bel. Fruit medium to above, turbinate-obtuse, greenish-yellow, dotted and marbled with gray-russet on the shady side and entirely stained with fawn on the cheek exposed to the sun; flesh whitish, fine, semi-melting; juice rather wanting, little sugar, delicate; second; Nov.

=Colmar d'Automne Nouveau. 1.= Leroy Dict. Pom. =1=:578, fig. 1867. =2.= Mas Pom. Gen. =7=:45, fig. 503. 1881.

Originated in the garden of the Horticultural Society of Angers; first reported in 1851. Fruit above medium, conic-obtuse but sometimes almost cylindrical, russet-gray, lightly and uniformly clouded with orange-yellow; flesh white, fine, melting; juice abundant, sugary and strongly aromatic, occasionally a little acid; first; Sept. and Oct.

=Colmar Bretagne. 1.= Hogg Fruit Man. 549. 1884.

Growing in the gardens of the Caledonian Horticultural Society in Edinburgh, Scot., before 1884. Fruit medium pyramidal, swollen on one side; skin smooth, deep, clear yellow, tinged with green on the shaded side and bright vermilion on the side of the sun, covered all over with small, russety dots; flesh sweet, crisp, juicy and agreeably flavored; dessert fruit; Oct.

=Colmar Charni. 1.= Ann. Pom. Belge =8=:43, fig. 1857. =2.= Leroy Dict. Pom. =1=:579, fig. 1867. =3.= Hogg Fruit Man. 549. 1884.

In 1854 this ancient pear was introduced into the gardens of the Society of Van Mons at Geest-Saint-Rémy, Bel. Fruit medium, oval, dull yellow, dotted, veined and stained with fawn, with a vermilion blush on the side of the sun; flesh white, very fine, semi-melting, juicy, sweet, vinous, having a delicious aroma; first; Jan. to Mar.

=Colmar Daras. 1.= Guide Prat. 90. 1876. =2.= Ibid. 50. 1895.

Obtained by Daras de Naghin of Antwerp, Bel. Fruit large, long and pyramidal, brilliant lemon-yellow, mottled with fawn; flesh very melting and juicy, very sugary; first; winter.

=Colmar Delahaut. 1.= Ann. Pom. Belge =5=:21, fig. 1857. =2.= Leroy Dict. Pom. =1=:581, fig. 1867.

Raised from seed by M. Grégoire, Jodoigne, Bel. Fruit medium, curved-pyriform, rather variable, greenish-yellow in the shade, brownish-yellow on the side of the sun, dots and patches of pale brown-russet; flesh whitish, semi-fine and semi-melting, wanting in juice, sugary, vinous, aromatic; second; Jan.

=Colmar Demeester. 1.= Leroy Dict. Pom. =1=:582, fig. 1867. =2.= Hogg Fruit Man. 550. 1884.

A seedling raised by Van Mons. Fruit medium, obtuse-pyriform, somewhat obovate, even and regular in outline, greenish-yellow, rather heavily dotted and with some small patches of brown-russet; flesh yellowish, coarse, semi-melting; juice abundant, sugary, acidulous, with an agreeable if often a rather cloying flavor; a second class dessert pear; Sept. and Oct.

=Colmar Dewez. 1.= Kenrick Am. Orch. 192. 1832. =2.= Mag. Hort. =5=:395. 1839.

Originated near Brussels, Bel., about 1825, and in 1839 was shown by R. Manning at the Massachusetts Horticultural Society. Flesh white, tender and very melting; juice abundant, mild, with an agreeable aroma.

=Colmar Épine. 1.= Mas Le Verger =3=:Pt. 2, 99, fig. 146. 1866-73. =2.= Downing Fr. Trees Am. 725. 1869.

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

Origin uncertain, possibly one of Van Mons' seedlings, distributed by M. Bouvier, Jodoigne, Bel. Fruit above medium, long-obtuse-pyriform, ventriculated in its lower part, symmetrical, pale green changing at maturity to lemon-yellow, mottled with fawn-russet and strongly washed with brownish-russet on the side opposed to the sun; flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, with an acidulous flavor; second; Nov.

=Colmar d'Été. 1.= Gard. Chron. 875, 913. 1860. =2.= Leroy Dict. Pom. =1=:583, fig. 1867.

Attributed to Van Mons about 1825. Fruit small, obovate or globular-obovate, smooth, shining, greenish-yellow becoming quite yellow when ripe, sprinkled with brown dots, having in some seasons and places a cheek red and almost transparent; flesh yellowish, very melting; juice excessively abundant, of honey sweetness, rich flavor, acidulous, pleasantly aromatic; first; Aug. and Sept.

=Colmar Flotow. 1.= Mas Pom. Gen. =6=:65, fig. 417. 1880. =2.= Guide Prat. 79, 246. 1895.

Named by Oberdieck, who received it unnamed from Van Mons. Fruit medium, globular-conic, green, with numerous very small, brown dots changing to dull lemon-yellow on maturity; flesh whitish, semi-fine, buttery; juice plentiful, sweet and delicately perfumed; good; winter.

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

A product of the Van Mons seed beds, catalogued in 1823. Fruit medium, pyriform and somewhat swelled around the middle, green, speckled with brown dots, changing to bright lemon-yellow on ripening, the exposed side being blushed with a beautiful red; flesh yellow, semi-fine, semi-melting; juice abundant, sugary, vinous and slightly perfumed; second.

=Colmar de Jonghe. 1.= Downing Fr. Trees Am. 724. 1869. =2.= Guide Prat. 72. 1895.

J. de Jonghe of Belgium originated this variety and said of it, "Tree hardy, robust, vigorous and productive, rather upright; young wood nut brown, with a few gray specks." Fruit medium, pyriform, bright yellowish-green, washed with brown; flesh yellowish, very fine, semi-melting, juicy, perfumed; first; Sept. and Oct.

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

Grown from seed by M. Nerad, Jr., nurseryman at Lyons, Fr., in 1853. Fruit medium, globular-ovate, golden-yellow, dotted, veined and slightly rayed with russet; flesh yellowish, fine, firm though melting, scented; juice abundant, refreshing, sugary, savory and having a slight taste of musk; first; May.

=Colmar du Mortier. 1.= Guide Prat. 89. 1895.

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

=Colmar Navez. 1.= Leroy Dict. Pom. =1=:586, fig. 1867. =2.= Hogg Fruit Man. 551. 1884.

Raised from seed by M. Bouvier, Jodoigne, Bel. The first fruits were yielded in 1837. Fruit large, globular-obovate, yellowish-green, slightly dotted with gray, clouded with brown-russet, and often washed with brick-red on the side exposed to the sun; flesh white, rather fine, semi-melting; juice sufficient, sugary, acidulous, savory, having an aroma suggestive of musk and anis; first; Oct.

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

From a seed bed made by Van Mons in 1815. Fruit very large, obovate, smooth, glossy, pale yellow, sprinkled all over with russety dots and stained with some markings of cinnamon-colored russet; flesh white, buttery, sweet, juicy, vinous and of a musky flavor; good to very good; Oct.

=Colmar Sirand. 1.= Mas Pom. Gen. =7=:178, fig. 570. 1881. =2.= Guide Prat. 63. 1895.

From a seed bed of Winter Nelis made in 1856 by M. Pariset, Curciat-Dongalon, Department Ain, Fr. Fruit medium, globular-pyriform; skin thin and tender, pale green, with brown dots, yellow when ripe; flesh slightly yellow, fine, melting, having a decided scent of musk and rose; first; Dec.

=Colmar Van Mons. 1.= Kenrick Am. Orch. 192. 1832. =2.= Hogg Fruit Man. 551. 1884.

Colmar des Invalides. =3.= Leroy Dict. Pom. =1=:584, fig. 1867. =4.= Downing Fr. Trees Am. 725. 1890.

Raised at Enghien, Bel., in 1808 by M. Duquesne, a friend of Van Mons. Fruit medium, globular-turbinate, irregular; skin thick, dark green changing to yellow-green and washed with red on the side of the sun; flesh yellowish, buttery and melting, gritty about the core; juice watery; a cooking pear; Nov. to Jan.

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

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

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

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

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

Originated near Paonia, Col. Tree vigorous, healthy, hardy, productive; fruit large, obovate-obtuse-pyriform; skin smooth, dull greenish-yellow, with green and russet dots and a distinct reddish blush; core small; seeds few, usually abortive; flesh yellowish-white, rather fine-grained, tender, melting, juicy, aromatic; good; Oct.

=Colorée de Juillet. 1.= Mas Le Verger =2=:43, fig. 20. 1866-73. =2.= Leroy Dict. Pom. =1=:589, fig. 1867.

Obtained by M. Boisbunel, Rouen, Fr., about 1857. Fruit medium, ovate, regular; skin oily, bright yellow, dotted with gray and dark red, vermilion on the side next the sun; flesh whitish, semi-fine and semi-breaking; juice never abundant, sweetish, wanting in sugar and perfume; second; July.

=Columbia. 1.= Downing Fr. Trees Am. 725. 1869. =2.= Hogg Fruit Man. 552. 1884.

The original tree grew on the farm of a Mr. Casser, Westchester County, N. Y. Fruit large, oblong-obovate, smooth, fine, pale green or golden-yellow when ripe, with sometimes a soft orange tinge on its cheek and dotted with small, gray dots; flesh white, buttery, melting, sweet, perfumed; hardly good; Nov. to Jan.

=Commandant Belaieff. 1.= Rev. Hort. 463. 1906.

Placed on the market as a new pear by M. Bruant, Poitiers, Fr., in 1906. Fruit large, wrinkled and reddened all over; flesh rather fine, juicy, very sugary, strongly scented; first; end of Dec.

=Commissaire Delmotte. 1.= Ann. Pom. Belge =5=:15, fig. 1857. =2.= Leroy Dict. Pom. =1=:591, fig. 1867.

Gained by Xavier Grégoire, Jodoigne, Bel.; ripened first in 1852 or '53. Fruit medium and above, globular-turbinate-obtuse, slightly bossed; skin wrinkled, lemon-yellow, dotted and veined with fawn, shaded with gray-russet and with numerous very small, blackish-gray stains; flesh yellowish, coarse, semi-melting, gritty at core; juice abundant, sugary, acid, with a delicate scent; second; Nov. to Jan.

=Commodore. 1.= Mag. Hort. =8=:60. 1842. =2.= Downing Fr. Trees Am. 570. 1857.

Van Mons seedling No. 1218. Fruit medium, very regular, obovate, round and full at the crown, yellow, with patches of red and russet; flesh buttery, melting, rich, sweet and good; Oct. and Nov.

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

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

=Compote d'Été. 1.= Mas Pom. Gen. =5=:107, fig. 342. 1880.

Mas states he received this variety in France from T. Rivers, Sawbridgeworth, Eng. Fruit large, ovate, bright green, speckled with brown dots, turning to pale yellow on ripening; flesh white, rather fine, semi-buttery; juice scarcely sufficient but sugary, a little acid, slightly perfumed.

=Comprette. 1.= Horticulturist =2=:174. 1847. =2.= Downing Fr. Trees Am. 726. 1869. =3.= Hogg Fruit Man. 552. 1884.

A Flemish seedling. It was exhibited by M. P. Wilder, President of the Massachusetts Horticultural Society at the Society's meeting in 1844. Fruit small, obtuse-pyriform, smooth, greenish-yellow, becoming lemon-yellow, strewed with patches and dots of russet; flesh white, buttery, melting, juicy, sweet; not of high merit; Nov.

=Comstock. 1.= Elliott Fr. Book 393. 1859. =2.= Downing Fr. Trees Am. 727. 1869.

An American variety which originated in Dutchess County, N. Y. Fruit medium, obovate, smooth and glossy, bright yellow, with crimson cheek; flesh white, crisp and when well ripened has a sweet and sprightly flavor; a coarse, cooking pear; Nov. to Jan.

=Comte Canal de Malabaila. 1.= Mas Pom. Gen. =5=:139, fig. 358. 1880.

Origin uncertain, but probably German. Fruit rather large, globular-ovate or nearly conic, bright green, with brown dots, changing to lemon-yellow and rather golden on the side of the sun; flesh white, fine, buttery, sufficient sweet juice, agreeable; first; through the winter.

=Comte de Chambord. 1.= Guide Prat. 110. 1876. =2.= Cat. Cong. Pom. France 215, fig. 1906.

Found at Nantes, Fr., towards the end of the nineteenth century. Fruit medium, turbinate-obtuse, enlarged at the summit, narrowed at base, yellow; flesh white, very fine, very melting and juicy, sugary and perfumed; very good; Sept. and Oct.

=Comte d'Egmont. 1.= Hogg Fruit Man. 552. 1884.

Fruit small, obovate or turbinate, lemon-yellow, entirely covered with dots of a fine reddish-brown russet, which in some parts are so dense as to form an irregular patch particularly around the calyx; flesh yellow, melting, rather gritty, very rich, sugary, delicious; first; Nov.

=Comte de Flandres. 1.= Leroy Dict. Pom. =1=:592, fig. 1867. =2.= Downing Fr. Trees Am. 727. 1869. =3.= Hogg Fruit Man. 552. 1884.

A seedling of Van Mons though it did not bear fruit till 1843. Fruit very large, obtuse-pyriform, mammillate at each end, rough to the touch, yellowish-green, heavily covered with cinnamon-colored russet; flesh yellowish-white, fine, extremely melting, juicy, perfumed, sugary, quite devoid of seeds; of the highest merit; Oct. to Dec.

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

From seed of the Beurré Superfin sown by M. Tourasse; exhibited at Paris and Lyons in 1894, and obtained from the Pomological Congress of Lyons a first class certificate. Fruit globular-turbinate, blonde or light colored, dusted over with golden russet; flesh fine, melting, juicy, sprightly; Sept. and Oct.

=Comte Lelieur. 1.= Guide Prat. 47. 1895. =2.= Baltet Cult. Fr. 305, fig. 189. 1908.

Gained by Ernest Baltet, nurseryman at Troyes, Fr., in 1865. Fruit rather large, globular-oval, yellow, dotted with fawn and washed with carmine; flesh fine, very juicy, sugary, with a delicious aroma; first; Sept. and Oct.

=Comte de Meladore. 1.= Mass. Hort. Soc. Rpt. 40. 1871.

One of a collection of forty-two new varieties of pears exhibited by Marshall P. Wilder at the Exhibition of the Massachusetts Horticultural Society in 1871. Fruit medium, pyriform, yellow, with reddened cheek; flesh white, fine-grained, tolerably juicy.

=Comte de Morny. 1.= Mass. Hort. Soc. Rpt. 40. 1871.

Exhibited by Marshall P. Wilder among a collection of 42 new varieties of pears at the Exhibition of the Massachusetts Horticultural Society in 1871. Fruit medium, short-acute-pyriform, yellowish, with a red cheek a little obscured with russet; flesh yellowish-white, juicy, sweet and high flavored.

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

A Van Mons seedling. Fruit medium, oblong-obovate-obtuse, yellowish-green thickly dotted all over with large, gray-russet dots and patches, with an orange blush next the sun; flesh yellowish, juicy, brisk, sweet, aromatic; good; Oct. to Dec.

=Comtesse d'Alost. 1.= Leroy Dict. Pom. =1=:594, fig. 1867.

Origin uncertain, but it was being cultivated in France in 1840 and in Germany in 1854. Fruit medium, long-conic, rough to the touch, russeted, finely dotted with gray and partially covered with large, longitudinal stains; flesh yellowish-white, close-grained, very melting; juice very abundant, sugary, acidulous and having a very aromatic savor; first; Nov.

=Comtesse de Chambord. 1.= Ann. Pom. Belge =7=:13, fig. 1857. =2.= Leroy Dict. Pom. =1=:596, fig. 1867.

From seeds of Winter Nelis sown in 1847 by President Parigot, Poitiers, Depart. Vienne, Fr., and fruited for the first time in 1855. Fruit medium and above, obovate-obtuse-pyriform; skin rough, wrinkled, very bright green, sprinkled with dots of greenish-gray, brilliant yellow on the side touched by the sun, and sometimes washed with bright red; flesh yellowish-white, semi-fine, very melting, buttery, gritty at core; juice most abundant, sugary, refreshing, vinous and delicately aromatic; first; Nov. and Dec.

=Comtesse Clara Frijs. 1.= Guide Prat. 91. 1876. =2.= Mathieu Nom. Pom. 198. 1889.

Danish. Fruit medium to large, pale yellow, dotted; flesh white, melting, juicy, sugary, perfumed; good; Aug.

=Comtesse de Grailly. 1.= Mas Pom. Gen. =1=:165, fig. 83. 1872.

Introduced by Eugène des Nouhes, near Pouzanges, Vendée, Fr., in 1867. Fruit medium, globular-conic, flattened at the two poles, very bright green changing to a beautiful lemon-yellow on ripening, golden on the side of the sun, sprinkled with numerous fawn dots; flesh white, fine, melting, rather granular at the core, with abundant sweet juice and a delicate perfume; Oct. and Nov.

=Comtesse de Paris. 1.= Rev. Hort. 242, fig. 89. 1898. =2.= Cat. Cong. Pom. France 218, fig. 1906.

Obtained by W. Fourcine, Dreux, Fr., about 1893. Fruit medium, long-pyriform, bent toward stem, greenish-yellow, tinted with fawn around the stem and calyx and dots of russet over the rest of the skin; flesh white, semi-fine, melting, extremely juicy, very sugary, mild flavor; good; Dec.

=Condorcet. 1.= Leroy Dict. Pom. =1=:597, fig. 1867.

Of unknown origin; named after the Marquis of Condorcet. Fruit below medium or small, turbinate, acute and undulating at base, but sometimes somewhat obtuse and mammillate, always mammillate at crown, bright yellow, dotted, streaked and patched with russet; flesh white, semi-fine, melting, slightly gritty at core; juice enough, sugary, aromatic, rather savory; second; Sept.

=Conference. 1.= Nicholson Dict. Gard. =3=:51. 1900. =2.= Garden =62=:367, fig. 1902. =3.= Bunyard Handb. Hardy Fr. 166. 1920.

Named after the National (British) Pear Conference of 1885. Originated by Rivers, the English pomologist, and introduced in 1894. It is now grown in enormous quantities in England for market purposes and is said to be one of the most regular cropping varieties. Tree a moderate grower, very productive. Fruit medium to above, slightly long-gourd-shaped, even, smooth, shining green, dotted with russet; stem long, woody; calyx open in a shallow basin; flesh pale yellow, slight pinkish tinge, melting, very juicy, sweet, good; Oct. and Nov.

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

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

=Congrès Pomologique. 1.= Leroy Dict. Pom. =1=:598, fig. 1867. =2.= Downing Fr. Trees. Am. 728. 1869.

Raised by Boisbunel, Rouen, 1854. Fruit above medium, turbinate, globular and bossed; skin rough, olive-yellow, slightly dotted with brown, more or less clouded with pale red on the cheek next the sun; flesh yellowish-white, fine, melting, juicy, sugary, acidulous, having a pleasant flavor of musk; first; Nov. and Dec.

=Conkleton. 1.= Ragan Nom. Pear, B. P. I. Bul. =126=:85. 1908.

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

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

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

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

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

=Conseiller de Hollande. 1.= Hogg Fruit Man. 554. 1884.

Fruit large, pyramidal, golden-yellow, much covered with rather rough, cinnamon-colored russet, with a warm orange glow on the sun-exposed side, with some streaks of crimson, and some green specks and large dots on the shaded side; flesh firm and crisp, yellowish, not melting, deficient in juice, sweet and with a musky aroma; handsome but third rate; Oct.

=Conseiller Ranwez. 1.= Leroy Dict. Pom. =1=:599, fig. 1867. =2.= Hogg Fruit Man. 554. 1884.

Raised by Van Mons; it fruited in 1841. Fruit large, pyramidal, bright green, covered with fawn dots, becoming yellow within a day or two of its ripening; flesh fine-grained, half-buttery, tender; juice plentiful, sugary, vinous and delicately perfumed; good but variable; Oct. and Nov.

=Constant Claes. 1.= Guide Prat. 108, 260. 1876. =2.= Mas Pom. Gen. =7=:91, fig. 526. 1881.

A Belgian variety distributed in 1863 by de Jonghe. Fruit medium or rather large, conic-pyriform; skin thin and slender, pale green, washed on ripening with light orange-red; flesh white, fine, melting; juice abundant, sweet, vinous and pleasantly scented; first; Sept.

=Cooke. 1.= Downing Fr. Trees Am. 484. 1857. =2.= Elliott Fr. Book 372. 1859.

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

=Copia. 1.= McIntosh Bk. Gard. =2=:455. 1855. =2.= Downing Fr. Trees Am. 571. 1857. =3.= Ibid. 729. 1869.

Originated about the middle of last century at Philadelphia. Fruit large, yellow, with specks of russet, broad-turbinate; flesh sugary, rather coarse, somewhat resembling the Beurré Diel in flavor; good; Sept. and Oct.

=Cornélie Daras. 1.= Guide Prat. 89. 1895.

Distributed by Daras de Naghin of Antwerp, Bel. Fruit medium, globular, lemon-yellow; flesh fine, melting, juicy, sugary and well perfumed; Nov. and Dec.

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

This is one of the most ancient French pears and was cultivated in 1628 at Orléans, Le Lectier tells, under the name Chair de Fille but a little later under that of Cornemuse, it being described by Claude Saint-Etienne in 1670. Fruit below medium, long, somewhat gourd-shaped, narrow and undulating towards the stem, golden-yellow, shining, speckled with gray dots on the shaded side and with dull yellow on side exposed, and also extensively washed with carmine on the same side; flesh yellowish-white, fine, semi-melting; juice abundant, acidulous, sugary and aromatic; first; July.

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

A variety of unknown origin which about 1830-5 was disseminated by the "Vermont grafters" who travelled the country setting grafts for those who desired. Fruit medium, globular, greenish-yellow, much russeted, and with many dark and purple specks; flesh yellowish-white, tender, melting, juicy, vinous, spicy and rather astringent; good; Sept.

=Coter. 1.= Mag. Hort. =12=:149. 1846. =2.= Downing Fr. Trees Am. 729. 1869.

One of Van Mons' seedlings. Fruit medium, varying from obtuse to acute-pyriform, light green or yellowish with russet dots and patches; flesh whitish, tender, juicy, vinous; good; Oct. to Dec.

=Coule-Soif de Cerutti. 1.= Mas Pom. Gen. =5=:15, fig. 296. 1880.

Origin unknown but was named after a druggist named Cerutti of Camburg, Saxe-Meiningen, Ger., who propagated it in the environs of that village. Fruit medium, turbinate, very bright green, speckled with dots of bright brown, changing to yellow on ripening; flesh whitish, a little transparent, coarse, semi-melting; juice very plentiful, sugary, refreshing; good; Sept.

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

Raised by Leroy in his nurseries at Angers, it bore its first fruit in 1863. Fruit medium, globular, irregular, one side usually less swelled than the other, bright green, dotted with brown, much stained with russet and blushed with tender rose on the exposed side; flesh white, very fine, semi-melting; juice abundant, sugary, having a delicate scent and a most agreeable tartish flavor; first; Oct.

=Courte-queue d'Hiver. 1.= Guide Prat. 110. 260. 1876. =2.= Ibid. 66. 1895.

Obtained by Boisbunel, Rouen, Fr. Fruit large, gray; flesh fine, very melting, sugary and perfumed, slightly musky; Mar. to May.

=Cousin Blanc. 1.= Mas Pom. Gen. =5=:133, fig. 355. 1880.

Of Flemish origin. Cataloged by M. Jahn, 1864. Fruit medium, globular-conic, very pale green, sprinkled with very fine points of fawn; flesh white, slightly tinted with yellow, semi-fine and melting, fairly full of richly saccharine juice having a fresh and pleasant flavor of almond.

=Couteau. 1.= Parkinson Par. Ter. 593. 1629.

Mentioned by John Parkinson in 1629 in a list of pears grown in England at that time as a pear that is "neither good one way nor other."

=Craig. 1.= Ohio Hort. Soc. Rpt. 177, fig. 1885-86.

Early Butter of Indiana. =2.= Hooper W. Fr. Book 154. 1857.

One of several seedling pear trees brought from Vincennes, Ind., by John Wright and planted at Vevay, Ind., in 1804. Fruit very small, globular-acute-pyriform, pale lemon-yellow, with faint indication of blush and many minute, russet dots; flesh white, juicy, rather firm, pleasant; fair, becomes mealy when fully ripe; June.

=Craig Favourite. 1.= Hogg Fruit Man. 554. 1884. =2.= Mathieu Nom. Pom. 199. 1889.

A valuable autumn dessert pear in Scotland; raised in the neighborhood of Perth, for which climate it is admirably adapted. Fruit medium, obovate-turbinate, yellowish-green in the shade, almost entirely covered with thin russet which is again covered with dots and patches of coarser russet and next the sun dull red, streaked with livelier red, mottled with orange and thickly strewed with large, gray-russety dots; flesh white, semi-buttery, juicy, sugary, perfumed; dessert; Sept.

=Crassane. 1.= Duhamel Trait. Arb. Fr. =2=:166, Pl. XXII. 1768. =2.= Downing Fr. Trees Am. 728. 1869.

Bergamotte Crassane. =3.= Ann. Pom. Belge =2=:61, fig. 1854. =4.= Leroy Dict. Pom. =1=:231, fig. 1867.

An ancient pear of obscure origin. In the middle of the seventeenth century it was introduced for cultivation in France by La Quintinye, gardener to King Louis XIV. It appears to have derived its name from the Latin word crassus which signifies thick. Some authorities have suggested it was named after the celebrated Roman Consul Marcus Lucinius Crassus who, with Julius Caesar and Pompey, formed the first triumvirate, and who died 53 B.C. The balance of authority is in favor of its having had a French origin. By Belgian and some French and German writers it is known as the Bergamotte Crassane. Fruit medium and above, globular, bossed, flattened at extremities, bright greenish-yellow, veined and dotted with fawn; flesh buttery, melting, tender, of a rich sugary flavor and perfume; a dessert pear of formerly high reputation but rather superseded; Oct. to Dec.

=Crassane Libotton. 1.= Mas Pom. Gen. =1=:13, fig. 7. 1872.

According to the catalog of Van Mons this is a gain of a M. Libotton and is probably Belgian. Fruit small, almost a globe, depressed at both poles; skin thick, intense green, dotted with black spots, sometimes blushed on ripening; flesh white, semi-fine and melting, sweet, vinous, agreeably perfumed; suitable for large orchards; Sept. and Oct.

=Crassane du Mortier. 1.= Guide Prat. 77. 1895.

Obtained by B. C. Mortier in France. Fruit rather large, turbinate, yellow marked with green; flesh very melting and juicy; first; Nov.

=Crawford. 1.= Downing Fr. Trees Am. 335. 1845. =2.= Ibid. 729. 1869. =3.= Bunyard-Thomas Fr. Gard. 139. 1908.

Chalk. =4.= Bunyard Handb. Hardy Fr. 163. 1920.

This tree, probably of Scotch origin, grows to a large size in the orchards of Kent, Eng., and is often planted on the windy sides of plantations as a protection to other trees. Tree stout, remarkably productive. Fruit below medium, obovate, pale green, with faintest red blush; stem stout, medium short, fleshy; calyx open, in a shallow basin; flesh nearly white, mealy, sweet, juicy; flavor nil; Aug.

=Crede Kegelförmige Zuckerbirne. 1.= Dochnahl Führ. Obstkunde =2=:48. 1856.

A German variety cultivated in Hesse and Franconia in 1828. Fruit medium, conic, covered with cinnamon-russet, somewhat blushed; flesh granular, sweet, with an agreeable cinnamon flavor; good; Sept.

=Crede Sommerrusselet. 1.= Dochnahl Führ. Obstkunde =2=:47. 1856.

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

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

A seedling of Seckel raised in North Carolina by Robert Crisco. Fruit roundish, below medium in size, greenish-yellow, nearly covered with russet; dots numerous; calyx small, closed, in a moderately deep basin; stem medium, stout, fleshy at base; cavity small; flesh greenish-white, fine, juicy, mild subacid, almost sweet; good to very good.

=[vC]rnivka. 1.= Löschnig Mostbirnen 10, fig. 1913.

A Russian wild pear. Fruit small, globular, rather acute toward stalk, yellowish-green, with some brown-russet; flesh white, agreeable; a good wild pear; Sept.

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

Originated in an orchard planted by gold miners near Loomis, Cal., about 1850 and known locally as Crocker Bartlett. Fruit medium, oblong-obovate-pyriform, somewhat angular, golden-yellow, netted and russeted; stem medium to long, slender, obliquely inserted; calyx small, closed, in a deep, abrupt basin; flesh yellowish, buttery, juicy, mild subacid to sweet; very good; Jan. to Mar.

=Croft Castle. 1.= Mag. Hort. =8=:60. 1842. =2.= Ibid. =13=:154. 1847. =3.= Mas Le Verger =3=:Pt. 2, 121, fig. 157. 1866-73.

Raised by T. A. Knight, former President of the London Horticultural Society. Fruit medium, globular at the stalk end, greenish-yellow, covered with large, brown dots and russet markings; flesh whitish, a little gritty but melting, juicy, rich, sugary, and perfumed; an excellent dessert pear; Oct.

=Cross. 1.= Mag. Hort. =7=:132, fig. 8. 1841. =2.= Ibid. =20=:138. 1854.

Originated with a Mr. Cross, Newburyport, Mass. Fruit medium, globular-ovate, smooth, deep yellow, red on the sunny side, covered with russet dots, patches of russet around the eye; flesh yellowish-white, tender, juicy, of a rich, spicy flavor; a handsome and excellent fruit; Dec.

=Crouch. 1.= Downing Fr. Trees Am. 730. 1869.

Originated at Colchester, Conn. Fruit below medium, globular, inclining to oblate, pale yellow, netted and patched with russet, many russet dots; flesh whitish, juicy, melting, sweet, pleasant; good; Sept.

=Crow. 1.= John S. Kerr Cal. 11. 1898.

Described by John S. Kerr, Sherman, Tex., as new in his catalog of 1898. Fruit said to be like Bartlett in shape and color; finest flavor; Sept.

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

From Van Mons. Fruit medium, pyriform-ovate, tender, green, dotted with fine specks of brown-fawn passing to pale whitish-yellow on ripening, with the cheek exposed to the sun blushed with red and golden hues; flesh yellowish-white, rather transparent, firm and yet melting; abundant juice with flavor recalling that of the old White Doyenné; good in quality, but a poor bearer; Oct. and Nov.

=Cumberland. 1.= Kenrick Am. Orch. 168. 1832. =2.= Mag. Hort. =26=:508. 1860. =3.= Leroy Dict. Pom. =1=:608, figs. 1867. =4.= Downing Fr. Trees Am. 730. 1869.

Alexandre Bivort and M. de Jonghe declared that this variety was one of Van Mons' seedlings while Downing, Kenrick and Manning affirmed it to be a native of Cumberland, R. I. The conflicting opinion is explained by the fact that the Cumberland of the first parties is really Henkel. Fruit large, obovate-pyriform, pale yellow on the shaded side and greenish-yellow on the side of the sun, dotted with gray-russet and having some russet patches; flesh white, semi-fine, dense, melting, very juicy, sugary, acidulous, rather pleasantly flavored, slightly perfumed; second; Sept.

=Curé d'Oleghem. 1.= Leroy Dict. Pom. =1=:613, fig. 1867. =2.= Mas Pom. Gen. =4=:171, fig. 278. 1879.

Probably of Belgian origin, having been described by Bivort in 1852 and placed in the General List of fruits cultivated in the garden of the Society of Van Mons in 1857. Fruit small, globular, bossed, larger on one side than on the other, greenish-yellow, dotted all over with russet and extensively washed with the same around the stem; flesh white, fine, melting, gritty at center; juice scanty, little sugar, no perfume, very acid; third; Oct.

=Cushing. 1.= Prince Pom. Man. =1=:144. 1832. =2.= Downing Fr. Trees Am. 730. 1869.

A native pear which originated on the farm of Col. Washington Cushing, Hingham, Mass. It was introduced to notice at the first annual show of the Massachusetts Horticultural Society in 1829. Fruit medium, somewhat variable according to cultivation and soil, obovate-obtuse, light greenish-yellow, sometimes blushed with dull red on the sunny side and sprinkled all over with russety dots; flesh fine, white, melting, juicy, agreeably sprightly, rich; very good, among the best autumn pears; Sept.

=Czernowes. 1.= Mas Pom. Gen. =7=:17, fig. 489. 1881.

Of unknown origin. Fruit medium, turbinate-obovate or pyriform-obovate, often bossed; when ripe is a brilliant lemon-yellow, with some dots except on the side of the sun which is tinged with light orange-red; flesh white, fine, buttery, melting, with abundant sugary juice, slightly musky, agreeable; first; Sept.

=D'Amboise. 1.= Decaisne & Naudin Man. Amat. Jard. =4=:464.

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

=D'Arad. 1.= Mas Pom. Gen. =5=:187, fig. 382. 1880.

A Hungarian variety; probably originated in the County of Arad in the west of Transylvania. Fruit medium, an almost perfect ellipsoid; skin rather thick, water-green, often nearly covered with brown-russet; flesh yellowish, semi-fine, buttery, melting, full of richly saccharine juice, vinous and perfumed; good; Sept.

=D'Auch. 1.= Lindley Guide Orch. Gard. 397. 1831. =2.= Decaisne & Naudin Man. Amat. Jard. =4=:473.

This pear greatly resembles Colmar in almost every respect and has often been confused with it. It is, however, more full next the stalk and arrives at maturity somewhat later and its flesh has a higher flavor. D'Auch was introduced into England before 1817 by the Duke of Northumberland. Fruit very large, long, bossed, irregular, obtuse; skin a lively yellow washed with orange-red; flesh breaking, sweet; not high in quality.

=D'Oeuf. 1.= Duhamel Trait Arb. Fr. =2=:157. 1768. =2.= Leroy Dict. Pom. =2=:470, fig. 1869. =3.= Guide Prat. 55, 256. 1895.

A Swiss pear largely grown in the neighborhood of Basle. The botanist Valerius Cordus described it in 1561. Fruit small, oval, greenish-yellow, strewed with gray-russet dots, more or less tinged with red on the side of the sun; flesh white and semi-fine, semi-breaking or melting, rich, sugary, musky; juice abundant; second; Aug.

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

A Japanese variety. Fruit medium, roundish-pyriform, clear yellow with minute pale or brownish dots; stem long, curved, slender, set in a slight depression; calyx open, in a shallow basin; flesh white, coarse, crisp; poor; Oct. and Nov.

=Dallas. 1.= Mag. Hort. =11=:252. 1845. =2.= Downing Fr. Trees Am. 730. 1869.

In 1843 this, one of Governor Edwards' seedlings raised at New Haven, Conn., was exhibited to the Massachusetts Horticultural Society. Fruit medium, obovate-obtuse-pyriform, dull yellow, thickly interlaced with cinnamon-russet sprinkled with crimson and russet dots; flesh yellowish-white, fine, melting, buttery, juicy, aromatic; good; Oct. to Dec.

=Dame. 1.= Leroy Dict. Pom. =2=:1, fig. 1869. =2.= Mathieu Nom. Pom. 200. 1869.

For two and a half centuries this variety has been known in the Department of Maine-et-Loire under the name of Dame, though in one district it bore the name of des Buhards. Fruit medium, globular-ovate, mammillate around calyx; skin rough, grass-green, dotted with fawn at each end and sprinkled with gray specks; flesh whitish, semi-fine, tender, semi-melting, gritty; juice sufficient, sweet, acidulous, rather well flavored; third; Sept.

=Dame-verte. 1.= Leroy Dict. Pom. =2=:3, fig. 1869. =2.= Mas Pom. Gen. =1=:139, fig. 70. 1872.

Attributed to Van Mons about the beginning of the nineteenth century. Fruit above medium, obtuse-conic, skin thick, yellowish-olive, sprinkled with green dots changing to bright yellow and on the side of the sun occasionally touched with crimson; flesh yellowish-white, rather coarse, semi-melting, rather gritty at the center, with plenty of sweet juice, acid but rather savory; second; Aug.

=Darimont. 1.= Lindley Guide Orch. Gard. 369. 1831. =2.= Prince Pom. Man. =2=:200. 1832.

A Flemish pear new in the early part of the nineteenth century. Fruit medium, oblong, tapering somewhat toward the stalk, yellowish-gray-russet, sprinkled with numerous scabrous specks; flesh white, gritty, melting, with a saccharine, slightly musky and somewhat astringent juice; Sept. and Oct.

=Darlington. 1.= Downing Fr. Trees Am. 731. 1869.

An American variety; origin unknown. Fruit large, oblate-obtuse-pyriform, pale yellow, some crimson at times on the side of the sun, nettings and patches of russet and russet dots; flesh whitish, coarse, sweet; moderate quality; rots at core; Sept.

=Dathis. 1.= Leroy Dict. Pom. =2=:4, fig. 1869.

Origin not clear, but it was cultivated in France before the middle of the last century. Fruit large, turbinate and very swelled, one side being often more so than the other, bright yellow passing to grayish-yellow on the cheek touched by the sun, dotted with green; flesh whitish, semi-fine, half-breaking, gritty at center; juice deficient, sugary; second; Oct.

=David. 1.= Guide Prat. 91. 1876.

Fruit rather coarse, of handsome pyramidal form, yellowish-green washed with purple; flesh breaking; first quality for cooking purposes; Apr. and May.

=David d'Angers. 1.= Guide Prat. 91. 1876. =2.= Leroy Dict. Pom. =2=:6, fig. 1869.

Raised from seed by André Leroy in 1865. Fruit medium to large, turbinate-obtuse, rather pentagonal, mammillate at calyx, bright yellow, finely dotted with fawn; flesh white, fine, melting, juicy, sugary, acidulous, savory, pleasantly perfumed; first; Feb. to Apr.

=Davis. 1.= Mag. Hort. =23=:107 1857. =2.= Downing Fr. Trees Am. 731. 1869.

A seedless native pear found about 1837 by a Mr. Davis, six miles from Philadelphia, on the Westchester Road. Fruit small; variable in form, sometimes globular, usually obtuse-pyriform, yellowish, much russeted; flesh buttery, aromatic, melting, sweet, rather coarse, somewhat vinous; good; Oct.

=De Cerciaux. 1.= Baltet Cult. Fr. 373. 1908.

A variety good for perry and for drying. The juice is amber-colored, perfumed and of an agreeable flavor; Oct. and Nov.

=De Chasseur. 1.= Mas Pom. Gen. =3=:89, fig. 141. 1878.

A seedling of Van Mons which produced fruit in 1842. Fruit medium, pyriform-ovate, slightly obtuse; skin rather thick and tough, pale green, sprinkled with gray-brown dots, becoming at maturity bright yellow, a good deal shaded with brown-russet; flesh white, slightly tinged with green, semi-fine, melting; juice plentiful, sweet, pleasantly perfumed; good; Sept. and Oct.

=De Croixmare. 1.= Baltet Cult. Fr. 372. 1908.

A good perry pear cultivated in France. Fruit small, very good, especially for the manufacture of alcohol; has little tannin. The juice is colorless; Sept. and Oct.

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

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

Originated by Van Mons; fruited in 1821. Downing describes this pear under the name Delices Van Mons and gives as a synonym Delices de Mons, but since these names are also synonyms of Viconte de Spoelberg, a very different variety, the name originally given by Van Mons is to be preferred. Fruit medium and often larger, obtuse, long-ovate, regular and bold in contour; surface uneven, slightly constricted near the top, and slightly mammillate; skin thin, rough to the touch, lemon-yellow, dotted all over with greenish-gray, generally vermilioned on the cheek exposed to the sun; flesh yellowish-white, fine or semi-fine, melting, granular around the core; juice abundant, saccharine, vinous, sourish, with a peculiar and delicious aroma; first; Oct.

=De Fer. 1.= Leroy Dict. Pom. =2=:152, fig. 1869.

According to Leroy this pear is at least four centuries old and originated in Germany, where Cordus described it about 1544 under the name of Pear of Os. Fruit above medium and often large; form variable, at times prolonged like Calebasse, more generally turbinate-ovate or turbinate-globular; stem obliquely planted; skin slightly wrinkled, bright yellowish-green, more or less vermilioned on the side next the sun, covered with large, gray dots and some streaks of brown-russet; flesh very white, semi-fine, hard and breaking, lacking in juice, sweetish, deficient in perfume; third; Jan. to Mar. or Apr.

=De Fosse. 1.= Leroy Dict. Pom. =2=:191, fig. 1869.

A very ancient French variety mentioned by Le Lectier in his catalog of 1628. Fruit below medium and often small, globular-turbinate, clear yellow dotted and netted with russet; flesh white, semi-fine, firm, semi-breaking, scented; juice abundant, sugary, acidulous; very musky; second or third; Aug. and Sept.

=De Lamartine. 1.= Leroy Dict. Pom. =2=:325, fig. 1869.

Lamartine. =2.= Downing Fr. Trees Am. 797. 1869.

Raised by Bivort, director of the nurseries of the Society of Van Mons and first reported in 1850. Fruit small, globular or turbinate, flattened, often irregular and bossed, olive-green, dotted and very much covered with russet; flesh white, coarse, melting, generally gritty around the core; juice sufficient, sweet, musky and delicate; second, or third when the flesh is excessively gritty; Nov.

=De Louvain. 1.= Leroy Dict. Pom. =2=:363, fig. 1869. =2.= Downing Fr. Trees Am. 734. 1869.

Raised by Von Mons in 1827 and published in 1834. Fruit above medium, obtuse-turbinate, clear grass-green or dull yellow, much covered with fine dots of gray-russet and stains of russet; flesh whitish, semi-fine and semi-melting; juice abundant, saccharine, vinous, with a delicate flavor and perfume of musk; second; Sept.

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

A very old French pear just mentioned by the pomologist Le Lectier of Orléans and for a long while known under the names of Caillout, Caillolet and Caillot d'Hiver. Le Lectier cultivated it in 1600 and cataloged it in 1628. In 1858 Decaisne coupled with it the ancient name of Carmelite. Fruit below medium, spherical but sometimes a little elongated and narrowed toward the upper part; skin rather thick, clear brown-russet dotted all over on the side exposed to the sun with whitish points, but with ash-gray points on the other side; flesh white, semi-fine, breaking, gritty at center; juice moderate in amount, saccharine, acidulous, more or less musky; second or third for dessert, first for compotes; Jan. to Mar.

=De Rachinquin. 1.= Kenrick Am. Orch. 170. 1832.

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

=Delcange. 1.= Guide Prat. 91. 1876.

Fruit large; flesh melting; first quality; Sept.

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

Gained by Count Eugène des Nouhes in 1846 near Pouzauges, Vendée, Fr. Fruit above medium, long-conic, slightly obtuse, mammillate at crown and irregular in contour, bright yellow, dotted with gray and greenish specks, colored with carmine on the cheek next the sun; flesh very white and fine, melting; juice abundant, acidulous, sugary, aromatic, rather savory; second; July and Aug.

=Délices de Charles. 1.= Leroy Dict. Pom. =2=:10, fig. 1869. =2.= Guide Prat. 74, 262. 1876.

Wredow. =3.= Downing Fr. Trees Am. 886. 1869.

Raised in 1826 by Simon Bouvier, Jodoigne, Bel. Fruit medium, turbinate-pyriform but inconstant in contour, dark lemon-yellow, dotted with russet; flesh white, fine, very melting, buttery, sweet, juicy, vinous and with a delicious tartness; good to very good; Oct. to Dec.

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

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

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

Raised by Gabriel Everard, Tournay, Fr., in 1840. It was sent to England in 1865 and received a first-class certificate from the Royal Horticultural Society in 1875. Fruit small, globular-turbinate, smooth, shining, bright yellow, much speckled and marked with russet; flesh salmon tint, tender, buttery, melting, very juicy, sweet, delicious flavor and fine perfume; Oct. to Feb.

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

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

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

Raised by Abbe Hardenpont, Mons, Bel., in 1759. There has been much confusion between this and Délices d'Hardenpont d'Angers and the Archiduc Charles and Charles of Austria. Fruit large, oblong-obovate-obtuse; skin smooth, bright green changing to yellow, with pale brown-russet dots; flesh white, tender, buttery, melting, rich, sweet, perfumed; good; Nov.

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

Distributed by M. Dauvesse, Orléans, Fr., early in the latter half of the nineteenth century. Fruit large; form variable from elongate-pyriform to globular-pyriform with short stalk set obliquely; skin thick, green, heavily dotted; flesh moderately fine, full of sugary juice, acid and delicately perfumed; Dec. to Jan.

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

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

=Délices de Jodoigne. 1.= Leroy Dict. Pom. =2=:15, fig. 1869. =2.= Hogg Fruit Man. 559. 1884.

Obtained by Simon Bouvier, Jodoigne, Bel., in 1826. Fruit medium, pyriform, irregular, slightly obtuse and larger on one side of the axis than the other, grass-green on the shaded side and reddish-gray on the exposed face, covered with numerous very fine dots of fawn; flesh white, firm, breaking, sweet, juicy, refreshing and aromatic; first; Oct.

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

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

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

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

A seedling of Van Mons in whose catalog of 1828 it is No. 521. Fruit medium, obovate-obtuse-pyriform, greenish-yellow washed with orange-red, speckled all over with russet dots; color variable; flesh yellowish-white, fine, melting, semi-buttery; juice abundant, sugary, with an acid flavor and delicious perfume, rich; first; Oct. and Nov.

=Délices de la Meuse. 1.= Field Pear Cult. 279. 1858. =2.= Leroy Dict. Pom. =2=:16, fig. 1869.

Laurent de Bavay, Director of the Royal Nurseries of Vilvorde, near Brussels, sent this pear out in 1850. Fruit medium and above, ovate, irregular, bossed, more enlarged on one side than the other, greenish-yellow, very finely speckled with green and brown dots; flesh dirty white, coarse, breaking, gritty at center; juice variable in amount, moderately sweet, acid, musky; second; Feb.

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

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

=Délices de Saint-Médard. 1.= Guide Prat. 70. 1895.

Sent out from Belgium. Fruit medium or rather large, shining yellow touched with russet; flesh fine, melting, sweet; good quality; Sept.

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

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

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

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

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

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

=Délisse. 1.= Guide Prat. 72. 1895.

Fruit medium, oblong, of even contour, much covered with fawn-russet; flesh fine, melting, very juicy; good; Sept. and Oct.

=Delpierre. 1.= Leroy Dict. Pom. =2=:17, fig. 1869. =2.= Guide Prat. 70, 252. 1895.

A wilding found in the Canton of Jodoigne, Brabant, Bel. Fruit large, ovate-obtuse-pyriform, wrinkled, thick, olive-green clouded with dark yellow; flesh greenish-white, coarse, semi-melting; juice acid, rather sweet, vinous, abundant; second; Sept.

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

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

=Democrat. 1.= Mag. Hort. =25=:69. 1859. =2.= Downing Fr. Trees Am. 734. 1869.

A seedling originated in Pennsylvania and introduced as new in 1859. Fruit medium or below, globular-obovate, greenish-yellow with nettings and patches of russet and dotted with russet and brown spots; flesh semi-melting, juicy, sweet, pleasant good; Sept.

=Demorest. 1.= Wash. Nurs. Cat. 5. 1921.

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

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

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

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

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

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

Origin uncertain. Fruit small or nearly medium, obovate-obtuse-pyriform, light green, speckled with dots of a very deep green, washed with light red on the sunny side; flesh slightly yellow, fine, more firm than breaking; juice sugary, acidulous, slightly perfumed; second; Aug.

=Des Deux Soeurs. 1.= Gard. Chron. 463. 1863.

The original tree was found in the garden of the Misses Knopp of Mechlin, Bel. Fruit medium, oblong, lemon-yellow; flesh melting, juicy, sugary, slightly astringent but wanting in perfume and flavor; grown both in Belgium and France; not first class.

=Désiré Cornélis. 1.= Leroy Dict. Pom. =2=:18, fig. 1869. =2.= Hogg Fruit Man. 560. 1884.

The parent tree was from seed sown by Van Mons; first bore fruit in 1847. Fruit large, oblong-oval, obtuse; skin very fine, pale yellow and often orange-yellow, dotted and netted with greenish-gray; flesh very tender, buttery, melting; juice plentiful, sugary, deliciously perfumed; first; Sept.

=Dessauer Weissbirne. 1.= Dochnahl Führ. Obstkunde =2=:35. 1856.

North German, 1804. Fruit medium, smooth, pale greenish-yellow changing to citron yellow, sometimes rather lightly blushed; flesh fine, somewhat soft, sweet, aromatic; good; Aug.

=Deutsche Augustbirne. 1.= Mathieu Nom. Pom. 202. 1889.

D'Aout Allemande. =2.= Mas Pom. Gen. =7=:65, fig. 513. 1881.

A German variety much cultivated in Saxony. Fruit small, ovate; skin rather thick, dull green, sprinkled with small and numerous gray dots, becomes yellow on ripening and somewhat blushed in the sun; flesh green and veined with green, semi-fine, buttery; juice sufficient, sugary, vinous, acid, pleasant; good; Aug.

=Deutsche Glasbirne. 1.= Dochnahl Führ. Obstkunde =2=:69. 1856.

German, 1811. Fruit medium, globular-turbinate, bent toward stalk, uniformly light yellow, blushed with russety-red on the side of the sun; flesh sweet; good; Sept.

=Deutsche Kümmelbirne. 1.= Dochnahl Führ. Obstkunde =2=:157. 1856.

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

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

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

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

An old pear of uncertain origin. La Quintinye mentioned it without description in 1690, but in 1768 Duhamel du Monceau gave a careful description to distinguish between it and Royale d'Hiver which it somewhat resembles. Fruit medium or above, obovate-obtuse-pyriform, pale yellow, speckled with numerous large, gray dots; flesh yellowish, semi-fine, semi-melting, juicy, granular, sweet, slightly astringent; second; Mar. to May.

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

Zwibotzenbirne. =3.= Liegel Syst. Anleit. 162. 1825. =4.= Mathieu Nom. Pom. 303. 1889.

One of the most ancient pears cultivated in France. Charles Estienne described it in 1530 in his Seminarium, under the name Pyra Bicipitia or Poirè a Deux-Testes. It takes its name from its large and oval calyx being placed on two prominences. Fruit small to medium, globular, somewhat turbinate, pale yellowish-green in the shade, blushed on the side next the sun; flesh white, coarse, breaking, juicy, slightly perfumed, but often having an unpleasant acidity; an indifferent dessert fruit; Aug.

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

Obtained from seed in 1817 in Hainaut by M. Devergnies of Mons. Fruit medium, turbinate-obtuse, much corrugated at summit, olive-green, nearly covered with gray-russet and slightly clouded with orange-red on the side next the sun; flesh yellowish-white, fine, melting, buttery; juice abundant, acidulous, sugary, aromatic; second; Nov. and Dec.

=Dewey. 1.= Ill. Hort. Soc. Rpt. 55. 1898. =2.= Cornell Sta. Bul. =332=:480, fig. 160. 1913.

An oriental pear, in form resembling Kieffer. Fruit medium, conical to globular-oval, rusty green with faint blush; skin rough; flesh white, juicy, coarse, gritty, fibrous; quality poor; Oct.

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

A seedling raised by the Horticultural Society of Angers, Fr.; it first bore fruit in 1858. Fruit medium and often larger, long-ovate, bossed, one side always larger than the other, bright green, finely dotted and much mottled with russet; flesh white, firm, fine, melting, slightly gritty; juice abundant, sugary, acidulous, devoid of perfume; second; Oct. to Dec.

=Dickerman. 1.= Elliott Fr. Book 376. 1859. =2.= Downing Fr. Trees Am. 736. 1869.

Dikeman. =3.= Thomas Am. Fruit Cult. 700. 1897.

Obtained by S. D. Pardee, New Haven, Conn. Fruit medium, globular-oblate, often irregular in outline, yellowish, bright cinnamon on the sunny side, covered with minute dots; flesh white, fine, melting, sugary, perfumed; first; Sept.

=Diego. 1.= Parkinson Par. Ter. 592. 1629.

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

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

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

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

Obtained by Dieudonné Anthoine at Ecaussines-d'Enghien, Bel., and bore fruit at Brussels in 1850. Fruit medium and above, globular, slightly turbinate, bossed, flattened at both ends, greenish-yellow, dotted with brown, mottled with russet, becoming at maturity a brilliant yellow, washed with vermilion on the side of the sun; flesh very white and very fine, breaking; juice sufficient, sweet, often astringent and only slightly perfumed; second; Oct.

=Diller. 1.= Am. Pom. Soc. Rpt. 36. 1852. =2.= Downing Fr. Trees Am. 736. 1869.

This pear was approved at the American Pomological Congress in 1852, where it was reported to have been imported from Germany by the Diller family many years previously, but considered by others to be a native of Pennsylvania. Fruit below medium, globular-ovate, cinnamon-russet; flesh somewhat granular, whitish, buttery, melting; juicy with a fine aromatic flavor; good to very good; Aug. and Sept.

=Diman. 1.= Mass. Hort. Soc. Rpt. 43. 1866.

S. A. Shurtleff, Brookline, Mass., submitted this among other seedlings to the Fruit Committee of the Massachusetts Horticultural Society in 1866. Fruit 2-1/2 in. in diameter, russet, with red cheek; flesh breaking, melting, very sweet and juicy; ripens soundly; all Oct. This pear has improved, year by year, in size and character; first-rate.

=Directeur Alphand. 1.= Gard. Chron. N. S. =17=:538. 1882. =2.= Guide Prat. 54. 1895.

Sent out in 1880 by Messrs. Croux and Son, Chatenay, Seine, Fr. Fruit very large, oblong-pyriform, yellowish-green passing into golden-green, dotted and splashed with red; flesh white, semi-fine, generally gritty toward the center, sugary; very good for ornament and stewing; Feb. and Mar.

=Directeur Hardy. 1.= Rev. Hort. 542. 1894. =2.= Ibid. 500, fig. 153. 1894.

From the seed beds of M. Tourasse and promoted by M. Baltet of Troyes, Fr. It was submitted to the Tasting Committee of the Pomological Society of France in 1894 and declared to be very good. Fruit large or medium, turbinate, elongated, obtuse, slightly bent, golden-yellow, washed with red on the exposed side; flesh white, fine, melting, very juicy, sugary, vinous, slightly perfumed; Sept.

=Directeur Tisserand. 1.= Rev. Hort. 7. 1900.

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

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

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

=Dirkjes Peer. 1.= Mas Pom. Gen. =1=:25, fig. 13. 1872. =2.= Guide Prat. 92. 1876.

Dutch. Fruit medium, globular-conic, lemon-yellow streaked with brownish-red; flesh whitish, semi-breaking, agreeably acid and sugary; second; good for household use; Aug.

=Dix. 1.= Prince Pom. Man. =1=:142. 1831. =2.= Downing Fr. Trees Am. 737, fig. 1869.

Originated in the garden of Madame Dix, Boston, Mass.; it bore first in 1826. Fruit large, oblong or long-pyriform; skin rough, green, the exposed fruit becoming deep yellow when ripe, marked with distinct russet dots and sprinkled with russet around the stalk; flesh melting, rich, juicy, of a fine flavor and by some thought to be superior to the St. Germain; very good to best; Oct. and Nov.

=Dixie. 1.= Griffing Bros. Cat. 19, fig. 1915.

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

=Doat. 1.= Leroy Dict. Pom. =2=:29, fig. 1869. =2.= Mas Pom. Gen. =4=:19, fig. 202. 1879.

The parent tree was noticed by M. Doat in his garden near Fleurance, Gers, Fr. Fruit large, like Calebasse in form; skin rough to the touch, bright yellow dotted with fawn; flesh yellowish-white or greenish, semi-melting, gritty around the core; juice abundant, vinous, sugary, rather aromatic; second; Sept.

=Docteur Andry. 1.= Leroy Dict. Pom. =2=:31, fig. 1869. =2.= Hogg Fruit Man. 561. 1884.

Raised in the nurseries of M. Boisbunel, Jr., at Rouen, Fr., in 1849. Fruit medium, globular, Bergamot-shaped, bright yellow all over, with dots of russet around the stalk, and sprinkled with small brown specks; flesh very white, fine, melting, somewhat gritty at center, juicy, sugary, with a delicate taste of musk; first; Nov.

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

Raised from seed by Van Mons in 1840. Fruit below medium, globular, larger on one side than the other, wrinkled, bronzed all over, dotted with bright grayish-green; flesh whitish, dense, semi-melting, veined with greenish-yellow; juice sufficient, rather sugary, vinous, slightly aromatic; third; Dec. and Jan.

=Docteur Bourgeois. 1.= Guide Prat. 62. 1895.

Obtained by M. Sannier, Rouen, Fr. Fruit medium, apple-shaped, lemon-yellow; flesh fine, somewhat granular at center, juicy, with agreeable perfume.

=Docteur Bouvier. 1.= Leroy Dict. Pom. =2=:33, fig. 1869. =2.= Downing Fr. Trees Am. 738. 1869.

An excellent French pear suitable for a mild climate. Fruit medium, globular-obovate-pyriform, greenish, more yellow at maturity, sprinkled, shaded and dotted with russet, sometimes with slight crimson and fawn on exposed cheek; flesh rather coarse, melting, juicy, vinous, having but little perfume; good to very good; Dec. to Mar.

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

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

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

Fruit rather large; flesh melting; first; Oct.

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

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

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

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

=Docteur Joubert. 1.= Rev. Hort. 561. 1893.

Baltet Brothers, Troyes, Fr., introduced this pear in 1893. Fruit rather large, pyriform, clear green passing to pale yellow, dotted with fawn, rosy on the side of the sun; flesh melting; juice abundant, with a sugary taste and having a pleasant perfume; autumn.

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

Raised from seed by André Leroy in 1864. Fruit above medium, ovate, bossed, irregular, lemon-yellow, finely dotted and reticulated with russet, lightly washed with reddish-brown on the side exposed to the sun; flesh whitish, fine, firm, melting, rather gritty about the core, full of sugary juice, acid and pleasantly perfumed; first; Sept.

=Docteur Lentier. 1.= Leroy Dict. Pom. =2=:37, fig. 1869. =2.= Guide Prat. 74, 256. 1895.

From seed sown in 1847 by M. Grégoire, Jodoigne, Brabant. Fruit medium, ovate, somewhat elongated, smooth, greenish or lemon-yellow, splashed and dotted with cinnamon-russet; flesh whitish, fine-grained, tender, buttery, melting, juicy, exceedingly rich, sweet and perfumed; first, of the highest merit; Oct.

=Docteur Lindley. 1.= Mass. Hort. Soc. Rpt. 40. 1871. =2.= Guide Prat. 108. 1876.

Shown at the annual exhibition of the Massachusetts Horticultural Society in 1871. Fruit above medium, broadly turbinate, yellow, tinged with red and slightly traced with russet; flesh white, buttery, sweet, highly flavored; very good; Nov.

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

Raised from seed by André Leroy, Angers, Fr.; fruited first in 1864. Fruit large, cylindrical, slightly ovate; skin wrinkled, bright yellow, dotted with greenish-gray and partly covered with russet markings; flesh whitish, fine, melting, very juicy, sugary, slightly acid, agreeably-perfumed flavor; Sept.

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

Obtained by M. Xavier Grégoire, Jodoigne, Bel.; first published in 1847. Fruit above medium or small, turbinate-obtuse, generally much more curved on one side than the other, clear dark lemon-yellow, thinly dotted with russet; flesh yellowish, fine-grained, very tender, melting, juicy and sweet, rather aromatic; second; Sept.

=Docteur P. Bruzon. 1.= Rev. Hort. 463. 1906.

Placed on the market as a new variety in 1906 by M. Bruant, Poitiers, Fr. Fruit very large, greenish-yellow, dotted and mottled with russet; flesh white, semi-fine but very juicy, very melting, sugary, pleasantly perfumed; good; Sept.

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

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

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

From a seed bed of Major Espéren of Mechlin, Bel., placed on the market in 1864. Fruit above medium and often rather large, globular-ovate, yellow tinged with rose; flesh fine, melting; good; Oct. to Dec.

=Docteur Trousseau. 1.= Ann. Pom. Belge =5=:89, fig. 1857. =2.= Downing Fr. Trees Am. 738. 1869.

One of the last of the seedlings of Van Mons; fruited in 1848. Fruit large, pyriform-obtuse, yellowish-green, dotted with bright fawn and stained with brown-russet around the stem; flesh white, buttery, melting, very juicy and aromatic; first; Nov.

=Doctor Bachmann. 1.= Am. Pom. Soc. Rpt. 190. 1867.

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

=Doctor Engelbrecht. 1.= Lauche Deut. Pom. =11=:No. 70, Pl. 70. 1882.

German. Fruit rather large, pyriform-elongated, nearly smooth, shining, green, clouded with greenish-yellow; flesh yellowish-white, fine, softish, melting, sweet, vinous, with an agreeable cinnamon flavor.

=Doctor Hogg Bergamot. 1.= Hogg Fruit Man. 562. 1884.

Raised by T. Rivers, Sawbridgeworth, Eng., from seed of Gansel Late Bergamot; received a first-class certificate from the Royal Horticultural Society in 1878. Fruit produced in great clusters, small, size of Seckel, obovate, even in outline, grass-green, with a dull brownish cheek, changing to deep yellow and bright red cheek with an orange glow; flesh melting, remarkably sweet like honey, with a brisk acidulous flavor and perfume of lemon; one of the richest flavored pears; Sept.

=Doctor Hoskins. 1.= Rural N. Y. =44=:201, 203, figs. 120, 121. 1885.

According to correspondence with J. T. Macomber of Adams, Vt., this variety is a seedling of Flemish Beauty. It is said to be medium to above in size, roundish-obtuse, pyriform, pale yellow, red on the sunny side and "very good" in quality.

=Doctor Howe. 1.= Downing Fr. Trees Am. 2nd App. 146. 1876.

Originated in garden of Dr. John T. Howe, Birmingham, Conn., about 1890. Fruit medium, globular, inclining to pyriform, somewhat obtuse, greenish changing to light yellow, netted and patched with russet dots; flesh whitish, semi-fine, juicy, melting, sweet, rich, slightly-vinous flavor; promising in 1890; Oct.

=Doctor Turner. 1.= Am. Pom. Soc. Rpt. 210. 1862. =2.= Downing Fr. Trees Am. 740. 1869.

A pear of Connecticut origin. Tree of good growth, moderately spreading, rather an early and regular although not an over-abundant bearer; young wood a dark olive-brown. Fruit large, oblong-pyriform, with blunt neck; skin pale yellow, sometimes with a slight blush and thickly sprinkled with green and brown dots, a few traces of russet; stalk long, curved, set in a slight depression by a ring or lip; calyx closed; basin rather small; flesh white, juicy, half melting, slightly vinous, somewhat astringent; good; Aug.

=Dodge. 1.= Cornell Sta. Bul. =332=:480, fig. 161. 1913.

A hybrid-oriental variety. Fruit medium, ovate-pyriform, narrowing rapidly to the stem, greenish-yellow, profusely dotted; skin thin but tough, russeted near stem; flesh white, juicy, melting, tender, free from grit; fair; Oct.

=Doktorsbirne. 1.= Dochnahl Führ. Obstkunde =2=:61. 1856.

German, from the Rhine country, 1833. Fruit large, pyriform, smooth, light-yellow without russet, slightly blushed on side next the sun; flesh agreeable, sweet; good; Oct.

=Donatienne Bureau. 1.= Guide Prat. 91. 1895.

On trial in 1895 at Simon Louis's grounds at Metz, Lorraine. Fruit large, ovate-long, bright yellow stained with brown; flesh fine; first.

=Dones. 1.= Guide Prat. 92. 1876.

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

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

An old French pear mentioned first by Merlet in 1675. Fruit medium to large, pyriform-obtuse, bright yellow when ripe, washed with dark red on the side of the sun; flesh-yellowish, semi-fine or coarse, breaking; juice deficient, sweet, no perfume; first for kitchen use; Jan. to Apr.

=Doppelttragende gelbe Muskatellerbirne. 1.= Dochnahl Führ. Obstkunde =2=:11. 1856.

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

=Dörell Herbst Muskateller. 1.= Dochnahl Führ. Obstkunde =2=:96. 1856. =2.= Mas Pom. Gen. =6=:1, fig. 385. 1880.

Fruit nearly medium, ovate-pyriform, pale yellow sprinkled with very small, very numerous and regularly-spaced fawn dots usually free from any trace of russet; at maturity the yellow passes into clear lemon-yellow and on well-exposed fruits is washed with vermilion; flesh white, rather fine, breaking, dense, not juicy but sugary and perfumed; good for culinary purposes; winter.

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

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

=Dorothée Royale Nouvelle. 1.= Mas Pom. Gen. =7=:39, fig. 500. 1881.

Fruit small, pyriform, green changing to pale yellow, some russet markings and speckled with grayish dots; flesh whitish, melting, juicy, sugary, delicious; good; Oct. and Nov.

=Dorr. 1.= Cole Am. Fr. Book 154. 1849. =2.= Elliott Fr. Book 421. 1859.

Originated in New Hampshire. Fruit large, obtuse-pyriform, pale yellow, blushed with red; flesh rather coarse, deficient in juice, sweet, pleasant; cooking or eating; Aug.

=Dorschbirne. 1.= Löschnig Mostbirnen 148, fig. 1913.

An Austrian perry pear. Fruit small, obtuse-turbinate, somewhat globular, green changing to yellow when ripe, dotted with yellow-brown and marked with cinnamon-russet, blushed on the sun-exposed side; flesh tough, light yellow, very astringent, subacid and very juicy; Oct.

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

Found in a field at Glen Cove, L. I, about 1866. Fruit full medium, obtuse-pyriform, when ripe a beautiful yellow with two-thirds bright scarlet; flesh sweet, juicy, agreeable, though deficient in flavor; beginning of Aug.; good but not first quality.

=Double d'Automne. 1.= Lindley Guide Orch. Gard. 49. 1831. =2.= Mag. Hort. =9=:131. 1843.

Fruit medium, Bergamot-shaped, entirely cinnamon-russet, through which a little green appears, with numerous small, gray specks; flesh white, breaking, rather gritty but mellow; juice saccharine. New in 1831 and considered promising but in 1843 was discarded by the London Horticultural Society.

=Double-Fleur. 1.= Duhamel Trait. Arb. Fr. =2=:177. 1768. =2.= Mas Pom. Gen. =4=:123, fig. 254. 1879.

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

Of ancient and unknown origin. Mentioned by Nicholas de Bonnefonds in 1651 in his first edition of the Jardinier Francais, by Merlet in 1675 and Claude Saint-Etienne in 1660. Worth growing for ornament, its large, double flowers, with from twelve to fifteen petals, being very handsome. Fruit above medium, globular or globular-turbinate, generally enlarged on one side more than on the other, green but yellow when ripe, dark red or pale purple on the side of the sun; flesh greenish, semi-fine, quite crisp, juicy, sweet, rather sugary; excellent culinary pear; Feb. to May.

=Double de Guerre. 1.= Garden =56=:426. 1899. =2.= Bunyard Handb. Hardy Fr. 167. 1920.

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

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

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

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

Raised by Major Espéren, Mechlin, Bel., about 1845. Fruit medium, globular-turbinate, regular in contour; skin fine, tender, green but almost entirely covered with cinnamon-colored russet; when ripe the russet becomes more golden and warmer in tint on the side next the sun; flesh white, very fine, melting, with abundant sugary juice, vinous, very agreeable; first; Oct.

=Dow. 1.= Am. Pom. Soc. Rpt. 92. 1858. =2.= Elliott Fr. Book 377. 1859. =3.= Downing Fr. Trees Am. 741. 1869.

Raised by Dr. Eli Ives, New Haven, Conn., in the middle of the nineteenth century. Fruit above medium, obovate, acutely pyriform, sometimes turbinate; skin rough, yellowish-green, with russet patches and dots; flesh white, buttery, juicy, melting, vinous flavored sometimes slightly astringent; good; Sept. and Oct.

=Dowler. 1.= Mag. Hort. =4=:193. 1838.

Exhibited before the London Horticultural Society in 1838, under the name of Dowler's seedling. A small winter pear, described as one of the best and a good keeper.

=Downton. 1.= McIntosh Bk. Gard. =2=:455. 1855. =2.= Leroy Dict. Pom. =2=:50, fig. 1869.

Raised by T. A. Knight, Downton Castle, Eng., about 1840. Fruit medium or above, oval, somewhat irregular, greenish-yellow changing to lemon-yellow, a good deal russeted particularly on the side next the sun where it is completely covered and assumes a reddish-brown tinge; flesh whitish, not quite melting but tender, fine, free from grit, agreeably acidulous, sweet and juicy, with some taste of orange; first; Nov. and Dec.

=Doyen Dillen. 1.= Ann. Pom. Belge =4=:27, fig. 1853. =2.= Leroy Dict. Pom. =2=:51, fig. 1869.

From seed sown by Van Mons at Louvain in 1827. Fruit medium to large, pyriform-conic, yellow, much covered with dots and patches of russet; flesh white, buttery, melting, free from grit; juice rather abundant, sweet, rich and pleasantly perfumed; first; Nov.

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

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

=Doyenné Blanc Long. 1.= Mas Le Verger =3=:Pt. 1, 27, fig. 12. 1866-73. =2.= Guide Prat. 74. 1895.

Origin unknown. Fruit medium, growing often in bunches, pyriform; skin thin, fine, bright green changing to brilliant yellow, golden on the side next the sun, with some bright red shading; flesh white, fine, melting, musky; first; Oct.

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

Fruit rather large; first; Dec.

=Doyenné Boisselot. 1.= Mathieu Nom. Pom. 205. 1889. =2.= Garden =50=:405. 1896.

A little-known pear, large in size, some of the fruit weighing a pound, Bergamot in form, maturing about Christmas.

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

Origin unknown but cultivated in the environs of Bordeaux about 1820. Fruit large, globular, flattened at each end; skin thick, wrinkled and oily, golden-yellow sown with large dots of greenish-russet and marbled with the same, some orange-red on side next the sun; flesh very white, coarse, breaking, gritty at center; juice sufficient, sweet; third for dessert, first for compotes; Oct. to Dec.

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

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

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

A seedling obtained by M. Boisbunel, a nurseryman at Rouen, Fr.; first published in 1857. Fruit medium, turbinate-globular, varying to irregular-ovate, pale yellow covered with very fine gray dots and stained with fawn, often encrimsoned on the side next the sun; flesh whitish, very melting, scented; juice abundant, sweet, highly vinous, with a delicate, tartish flavor; first; Nov.

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

A cross effected in 1879 between Duchesse de Bordeaux and Easter Beurré by M. Herault. Fruit medium, rather globular, smooth, yellow, spotted and flecked with fawn; flesh fine, melting, juicy, sweet, with an aroma of Pelargoniums; Oct. and Nov.

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

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

Obtained by M. François-André Defays in the field of Saint Martin, near Angers, Fr. Fruit about medium, globular-obovate or Doyenné-shaped, bossed at the stalk end and generally larger and longer on one side, yellow, much covered with cinnamon-russet on the side next the sun; flesh tender, buttery, melting, very juicy, rich, sugary, vinous, with musky aroma; one of the best; Dec.

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

A wilding found in a garden near Angers, Fr., by François Desportes, the noted nurseryman, in 1851; it was named after A. J. Downing. Fruit medium, globular or ovate, mammillate, one side always larger than the other, pale yellow, dotted and marbled with russet; flesh very white, tender, semi-melting; juice sufficient, sweet, acidulous, with a pleasant flavor of anis; Sept.

=Doyenné Flon Ainé. 1.= Leroy Dict. Pom. =2=:65, fig. 1869. =2.= Rev. Hort. 133, 1894.

Obtained from seed by M. Flon, senior, of Angers, Fr., in 1859. Fruit large, globular, generally mammillate at summit, greenish-yellow and yellowish-brown on the side of the sun, marbled and dotted with brown; flesh white, fine, very melting, juicy, sugary, slightly tartish, with a pronounced flavor of roses; first; Nov. to Feb.

=Doyenné Fradin. 1.= Guide Prat. 93. 1876. =2.= Mas Pom. Gen. =6=:33, fig. 401. 1880.

Regarded as a gain of M. Parigot of Poitiers. Fruit medium, globular, depressed at both extremities, water-green, dotted with brown, becoming citron-yellow on ripening; flesh whitish, fine, melting, gritty at core, full of sweet juice, vinous and richly perfumed.

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

Came from a seed bed of Doyenné du Comice made in 1884. Fruit large and very large, globular-turbinate, bossed at the extremities; skin rather thick, dark yellow, sprinkled with small dots and marbled with fawn, russeted and reddened on the sunny side; flesh yellowish-white, juicy, sugary; very good; Feb. to Apr.

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

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

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

Obtained by M. le Gris, Angers, Fr.; gave its first fruit in 1853. Fruit medium, turbinate-oblate, very obtuse and irregular, greenish-yellow, finely dotted with russet and brown, stained with fawn; flesh white, fine, buttery, melting, full of sweet and perfumed juice; first; Sept. and Oct.

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

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

Red Doyenné. =4.= Hogg Fruit Man. 635. 1884.

An ancient pear attributed to the garden of the Chartreux Monastery at Paris about the middle of the eighteenth century. Fruit medium and above, globular, flattened at each extremity; skin rather thin and wrinkled, yellow-ochre, nearly covered with cinnamon-colored russet, so that little of the true color is visible, brownish-red toward the sun; flesh white, tender, melting, very buttery, rich and delicious; one of the best dessert pears; Oct.

=Doyenné Guillard. 1.= Guide Prat. 103. 1895.

Described as a new variety by Simon-Louis Bros., Metz, Lorraine, in 1895. Fruit rather glossy, brown, slightly dotted with green; flesh almost fine, white, very juicy, vinous; Nov. and Dec.

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

A wilding found on the property of M. Bardi, Bwalt, Canton of Montastruc, Haute-Garonne, Fr., and first reported in 1855. Fruit medium, globular or globular-turbinate, flat at base, mammillate at summit, pale yellow, dotted and stained with fawn, blushed with tender rose on the side toward the sun; flesh white, fine, melting, juicy, rather gritty around the core; juice abundant, sweet, very sugary, tasting of musk; second; Oct.

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

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

=Doyenné Jamin. 1.= Leroy Dict. Pom. =2=:75, fig. 1869. =2.= Mas Pom. Gen. =5=:131, fig. 354. 1880.

Gained by Jamin & Durand, nurserymen at Bourg-la-Reine, near Paris, in 1859 from seed. Fruit medium, turbinate-conic or turbinate-ovate, irregular, greenish-yellow changing to yellow and washed with rose on the sunny side, dotted with russet; flesh whitish, semi-fine, buttery, full of sweet juice, vinous, astringent, without much perfume; second; Jan. and Feb.

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

Received by Diel, the eminent German pomologist, from a nurseryman at Metz under the name of Doyenné d'Austrasie by which it is mostly known to German authors. Fruit medium, globular, depressed at each pole, water-green, with gray-brown dots, bright citron-yellow when ripe and golden on the side next the sun or sometimes washed with red; flesh white, semi-fine, semi-buttery; juice plentiful, sweet and slightly perfumed; good; Sept. and Oct.

=Doyenné Louis. 1.= Leroy Dict. Pom. =2=:79, fig. 1869.

Seedling of Van Mons, previous to 1820. Fruit small, turbinate-obtuse, regular in form, dark yellow, strewn with numerous gray-brown dots and carmined on the side next the sun; flesh yellowish, coarse, semi-melting, gritty at center; juice abundant, sugary, lacking in flavor; third; Sept. and Oct.

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

Obtained in 1848 by M. Trottier, Montjean, Department of Maine-et-Loire, Fr., and first published in 1858. Fruit large to very large, ovate, nearly equally rounded at its two poles; skin thin and rough, yellow, much russeted; flesh white, very fine, melting, very juicy, with a slightly vinous and sweet flavor, perfumed; very good; Jan. to Mar.

=Doyenné Nérard. 1.= Mas Le Verger =2=:237, fig. 117. 1866-73. =2.= Guide Prat. 68. 1895.

Obtained in 1850 by M. Bonnefoy, a nurseryman at Saint-Genis-Laval, near Lyons, Fr. Fruit small, globular-conic, yellowish-white, marbled with bright red; flesh semi-breaking, very sugary; good; Aug.

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

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

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

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

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

Fruit medium; flesh melting; first; Aug.

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

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

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

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

=Doyenné Robin. 1.= Leroy Dict. Pom. =2=:81, fig. 1869.

Raised in 1840 at Angers, Fr., by a gardener named Robin. Fruit large, globular-ovate, yellowish, dotted and stained with bright russet; flesh melting, juicy, sweet, vinous, aromatic; first; Oct.

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

From a seed bed made in 1820 by Edouard Sageret, author of Pomologie physiologique; it bore fruit first in 1830. Fruit above medium, globular, irregular, yellow-ochre on the shaded side and beautiful rose on the side of the sun; flesh very white, semi-melting, granular; juice scarcely sufficient, little perfume or flavor; second; Oct.

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

Largely grown in the Gironde, Fr., in the middle of the nineteenth century. Fruit above medium and sometimes larger, globular but variable, pale yellow dotted with russet passing to bright yellow on the side next the sun, where it is lightly washed with carmine; flesh white, semi-fine, melting or slightly breaking, juicy, sugary, acidulous, of delicate flavor; second; Aug. and Sept.

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

A French pear of uncertain origin but known in the districts of Saumur and Lyons early in the nineteenth century. Fruit medium and below, very variable in form, from ovate-elongated to turbinate-obtuse, bossed and swelled, pale greenish-yellow, dotted with gray-russet especially on the side next the sun; flesh white, very fine, melting, juicy, perfumed, having an after-taste of musk; first; Sept.

=Doyenné Sentelet. 1.= Leroy Dict. Pom. =2=:86, fig. 1869. =2.= Mas Pom. Gen. =3=:137, fig. 165. 1878.

A gain of Van Mons, 1823. Fruit about medium or below, turbinate-ovate-obtuse, often irregular, deep rich yellow, much mottled and speckled with cinnamon-colored russet; flesh yellowish-white, melting, juicy, sugary, vinous; good; Oct.

=Doyenné Sieulle. 1.= Leroy Dict. Pom. =2=:87, fig. 1869. =2.= Hogg Fruit Man. 567. 1884.

From a seed bed of Jean Sieulle, Vaux-Praslin, Fr.; it was placed on the market in 1815. Fruit above medium to medium, often globular and often Doyenné-shaped, deep rich yellow ground, mottled and speckled with cinnamon-colored russet; flesh very white, fine, semi-melting; juice sufficient, acidulous, sweet, with an agreeable almond flavor; variable, from second to first; Nov.

=Drapiez. 1.= Mag. Hort. =9=:125. 1843. =2.= McIntosh Bk. Gard. =2=:461. 1855.

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

=Drone. 1.= Miller Gard. Dict. =3.= 1807. =2.= Prince Pom. Man. =1=:25. 1831.

Fruit middle sized, globular, light green dotted with darker shade of same color; flesh white, breaking, full of sweet, musky juice; Aug.

=Du Breuil Père. 1.= Mas Le Verger =2=:161, fig. 79. 1866-73.

Alphonse Du Breuil obtained this variety from seeds of Louise Bonne de Jersey sown in 1840. Fruit medium, nearly a true sphere, slightly depressed at the two poles, lemon-yellow, much russeted and at maturity mottled with blood-red on the side next the sun; flesh white, fine, melting, juicy; first; Sept.

=Du Mirror. 1.= Baltet Trait. Cult. Fr. 372. 1908.

A first-class French perry pear, grown in the Haute-Savoie, yielding from 800 to 1000 litres of perry per tree; the beverage is clear, very sweet, rather sparkling, and becomes stronger with age.

=Du Roeulx. 1.= Guide Prat. 92. 1895.

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

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

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

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

Propagated and disseminated by M. de Jonghe, Brussels. Fruit large, obtuse-pyriform, regular and handsome, smooth, yellowish-green, washed with pale brown on side next the sun; flesh white, tinted with green, not very juicy, but buttery, rich and with a fine spicy flavor and perfume; excellent; Nov.

=Duc d'Aumale. 1.= Leroy Dict. Pom. =2=:91, fig. 1869. =2.= Hogg Fruit Man. 568. 1884.

A product of the Van Mons nursery at Louvain where it first fruited in 1847. Fruit small, turbinate-obtuse-pyriform; skin rough, greenish-yellow mottled all over with cinnamon-colored russet; flesh whitish, melting and juicy, sugary, acidulous, perfumed; first; Sept. and Oct.

=Duc de Brabant. 1.= Leroy Dict. Pom. =2=:92, fig. 1869. =2.= Mas Pom. Gen. =7=:27, fig. 494. 1881.

Sent by Van Mons as No. 45 to Simon Bouvier in Jodoigne, Bel., in 1827. Fruit medium, pyriform-obtuse, greenish-yellow, dotted with russet, marbled with fawn, sometimes washed with red on the side next the sun; flesh white, semi-fine, semi-breaking; juice sufficient, sugary, acidulous; good; sometimes second; Oct.

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

Raised by M. Boisbunel, Rouen, and first published in 1862. Fruit large, long-obtuse-pyriform, bossed, green, mottled and dotted with russet; flesh whitish, tender, melting, very juicy, too acid, little sugar or perfume; second; Nov. to Jan.

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

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

=Duchesse d'Angoulême Bronzée. 1.= Guide Prat. 110. 1876.

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

A sub-variety of Duchesse d'Angoulême found in a garden of M. Weber, Dijon, Fr., and introduced in 1873. Fruit large to very large, differs from type by its skin being red-brown or bronze, this feature being perfectly constant; flesh fine, melting, juicy, sugary; first; Oct. to Dec.

=Duchesse d'Angoulême Panachée. 1.= Leroy Dict. Pom. =2=:102. 1869. =2.= Hogg Fruit Man. 569. 1884.

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

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

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

=Duchesse d'Arenberg. 1.= Leroy Dict. Pom. =2=:103, fig. 1869. =2.= Mas Pom. Gen. =7=:35, fig. 498. 1881.

Although distributed from the Royal Nurseries at Vilvorde-lez-Bruxelles without mention of origin its name suggests Belgium. Fruit medium and often larger, turbinate-obtuse-oblate, greenish-yellow passing to bright green on the side of the sun, dotted with gray-russet; flesh yellowish, coarse, melting, juicy, gritty around the core; sugary, perfumed, rather sour; second; Aug.

=Duchesse de Berry d'Été. 1.= Leroy Dic. Pom. =2=:104. fig. 1869. =2.= Hogg Fruit Man. 569. 1884.

Raised in a seed bed in the Commune of Saint-Herblain, Department of Loire-Inferieure, Fr., in 1827. Fruit medium, globular-turbinate, yellow, dotted with dark gray; flesh very white, semi-fine, melting; juice abundant, sugary, aromatic; first; Aug. and Sept.

=Duchesse de Bordeaux. 1.= Leroy Dict. Pom. =2=:105, fig. 1869. =2.= Hogg Fruit Man. 570. 1884. =3.= Bunyard Handb. Hardy Fr. 171. 1920.

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

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

M. Secher, in the Commune of Montjean, Department of Maine-et-Loire, Fr., bought in 1850 from M. Perrault, Montrevault, some pear trees. Ten years passed away and then one of the trees produced the excellent fruit here described. M. Secher invited many persons to taste it, in particular MM. Perrault and Baptiste Desportes. Later the variety fruited with M. Perrault and was named by him Beurré Perrault. Secher affirmed he had properly given the variety the name of Duchesse de Bordeaux. Tree large, vigorous, upright. Fruit large, roundish-pyriform; skin thick, very tough, rough, greenish-yellow, with mottlings and patches of russet; stem rather long, thick, set in a moderately deep, acute cavity; calyx large, open, placed in a moderately deep basin; flesh yellowish-white, firm, granular, juicy, mild; good; Nov. and Dec.

=Duchesse de Brabant. 1.= Leroy Dict. Pom. =2=:107, fig. 1869. =2.= Hogg Fruit Man. 570. 1884.

A posthumous seedling of Van Mons, which gave its first fruit in 1853. Fruit medium, short-pyriform-obtuse; skin thin, smooth, shining, greenish-yellow; flesh yellowish-white, buttery, melting; juice abundant, sweet, savory; good; Oct.

=Duchesse de Brabant= (De Capeinick). =1.= Mas Pom. Gen. =5=:17, fig. 297. 1880.

This variety, obtained by M. Capeinick, received medals at Brussels and at Tournai in 1853. Fruit medium, regular pyriform, bright green and speckled with dots of gray-green, becoming lemon-yellow at maturity, washed with blood-red on the side of the sun; flesh white, rather fine, melting; juice abundant, sugary, refreshing; first; Sept.

=Duchesse de Brissac. 1.= Leroy Dict. Pom. =2=:108, fig. 1869.

Came from a seed bed of Auguste Benoist, Brissac, Maine-et-Loire, Fr., and ripened for the first time in 1861. Fruit above medium, ovate, rather irregular, bright greenish-yellow, spotted with russet; flesh yellowish, melting, juicy, sugary, vinous, aromatic; first; Aug. and Sept.

=Duchesse Grousset. 1.= Guide Prat. 91. 1895.

Fruit large, elongated, very obtuse at base; bright yellow, speckled with brown dots; flesh fine, very melting, rather granular at center; Dec.

=Duchesse Hélène d'Orléans. 1.= Leroy Dict. Pom. =2=:109, fig. 1869.

From a seed bed made at Louvain, Bel., in 1839 by Van Mons; it first fruited in 1847. Fruit medium, ovate, always somewhat distorted, one side being longer than the other, yellowish-green, dotted and mottled with gray and russet, carmined on the cheek next the sun; flesh white, melting, very juicy, acidulous, sugary, good flavor; first; Sept.

=Duchesse d'Hiver. 1.= Downing Fr. Trees Am. 749. 1869.

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

M. Barthère, Sr., a nurseryman of Toulouse, Fr., found this pear in 1845 near Calmont on one of his travels through southern France. Tree moderately vigorous, characteristically small and pyramidal. Fruit large, roundish-pyriform, light yellow; flesh white, juicy; matures in winter and late spring. Although not a pear of highest quality it is worthy of notice because of its large size and long keeping.

=Duchesse Hybrid. 1.= Cornell Sta. Bul. =332=:481. 1913.

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

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

Origin uncertain; generally attributed to Belgium. Fruit medium, obovate but variable, yellowish-green, russeted; flesh buttery, white, melting, juicy, sweet, perfumed, well flavored; first class dessert pear; Nov.

=Duchesse de Mouchy. 1.= Leroy Dict. Pom. =2=:112, fig. 1869.

From a wilding noted in 1862 by the curé of Breteuil, Oise, Fr. Fruit large, turbinate-obtuse, bright olive-yellow, dotted with gray-russet; flesh yellowish-white, a little coarse, semi-breaking, juicy, sugary, vinous, slightly perfumed; second; Apr. and May.

=Duchesse Précoce. 1.= Leroy Dict. Pom. =2=:113, fig. 1869.

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

Leroy. Fruit large and often very large, ovate, golden-yellow, sprinkled with large greenish dots, slightly carmined on the cheek exposed to the sun; flesh very white, breaking or semi-melting, with seeds usually absent, juicy, sweet; flavor agreeable; second; Aug.

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

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

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

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

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

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

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

=Dundas. 1.= Mag. Hort. =8=:60. 1842. =2.= Ibid. =9=:132, fig. 1843. =3.= Downing Fr. Trees Am. 750. 1869.

Disseminated by Van Mons in 1834 in which year it was sent to America to both R. Manning and W. Kenrick. This pear is known in Europe mostly under the names of Rousselet Jamin, Henri Nicaise and Héliote Dundas or Héloise Dundas. Fruit medium, turbinate-obtuse, greenish-yellow or yellow-ochre, dotted with brown and gray and washed with beautiful carmine on the side of the sun; flesh white, with green veins, between breaking and melting; juice insufficient; very handsome but wanting in quality; Sept. and Oct.

=Dunmore. 1.= Mag. Hort. =13=:154. 1847. =2.= Ibid. =18=:159, fig. 1852.

One of the best seedling pears raised by Thomas Andrew Knight, Downton Castle, Wiltshire, Eng. It first fruited in 1822 being then reported in this country by C. M. Hovey. Fruit large, oblong-obovate; skin slightly rough, yellowish-green, with russet patches, brownish-red tinge next the sun; flesh yellowish, buttery, melting, rich, subacid, juicy, sprightly, vinous, perfumed and aromatic; excellent; Sept. and Oct.

=Dupuy Charles. 1.= Leroy Dict. Pom. =2=:118, fig. 1869. =2.= Downing Fr. Trees Am. 750. 1869.

Louis Berckmans, Augusta, Ga., raised this pear in 1847 from seed sent from Ghent, Bel. Fruit medium to above, like Calebasse in form, rough to the touch, bright green, dotted with russet; flesh greenish-white, very fine, melting; juice abundant, sugary, acidulous; flavor delicate and slightly musky; first; Oct. and Nov.

=Durandeau. 1.= Mag. Hort. =26=:129. 1860. =2.= Am. Pom. Soc. 111. 1862.

De Tongres. =3.= Ann. Pom. Belge =3=:15, fig. 1855. =4.= Downing Fr. Trees Am. 489. 1857.

Originated from seed with Charles Louis Durandeau, Tongres-Notre-Dame, a village in Hainaut, Bel., probably about 1825. Tree fairly vigorous, pyramidal, an early and abundant bearer. Fruit medium large, obovate-pyriform, generally irregular; skin thin, covered with fine golden russet, blushed with carmine on the exposed cheek; flesh yellowish-white, buttery, very juicy, vinous, sprightly, with an exquisite aroma and of first quality; Oct. and Nov.

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

A wilding found by Isaac Hicks, Westbury, N. Y., and introduced by him before 1869. Fruit medium, oblong-acute-pyriform, pale yellow, dotted and patched with russet; flesh whitish, semi-melting, juicy, sweet, slightly musky; good to very good; Oct.

=Durst-Lösche. 1.= Dochnahl Führ. Obstkunde =2=:155. 1856.

Thuringia, 1809. Fruit medium, globular-turbinate, greenish-yellow turning to yellow; flesh breaking, soft, honey-sweet and aromatic; good; Sept.

=Early Ely. 1.= Tex. Nursery Cat. 10. 1913.

Originated on the grounds of Silas Ely of Sherman, Tex., and was introduced by the Texas Nursery Company about 1906. Said to be small, yellow and good for both table and market.

=Early Green Sugar. 1.= J. Van Lindley Cat. 51. 1921.

Fruit large, yellow, blushed; June.

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

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

An old French pear of which Merlet wrote in 1675, calling it Bergamote de Pasques or the La Grillière. This variety was early known in England according to Switzer who saw trees of it at Hampton Court growing against a wall said to have been erected by Queen Elizabeth and which had every appearance of having stood there since that time. Fruit medium, globular-turbinate, narrowing toward the stalk, grayish-green, dull, changing to pale yellow, thickly dotted with brown; flesh white, semi-fine, gritty, breaking; juice sweet, acid, with not much perfume or flavor; second only, on account of its extreme lateness; Mar. to May.

=Eastern Belle. 1.= Mass. Hort. Soc. Rpt. 32. 1870. =2.= Downing Fr. Trees Am. 1st App., 126, fig. 1872.

This pear originated with Henry McLaughlin, Bangor, Me. Tree hardy, vigorous, productive; fruit of medium size, obovate-pyriform; skin pale yellow, with nettings and patches of russet and many russet dots, occasionally blushed with bright red; flesh whitish-yellow, coarse at center, juicy, half-melting, sweet, rich, with a peculiar piquant aroma; good; Sept.

=Echasserie. 1.= Duhamel Trait. Arb. Fr. =2=:187, Pl. XXXII. 1768. =2.= Downing Fr. Trees Am. 753. 1869.

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

Besi de l'Echasserie. =4.= Leroy Dict. Pom. =1=:269, fig. 1867.

The wilding from which this variety was derived was probably noticed about 1660 and La Quintinye before 1690 spoke of it as having been in French gardens for twenty years. It appears to have been a native of Anjou, where there are three places bearing the name given to it. Probably it had been locally cultivated under other names for a long time previous to its official recognition. Fruit medium to small, globular-oval but variable, always obtuse and bossed; skin rough to the touch, lemon-yellow dotted with fawn and with some patches of grayish-brown russet; flesh white, fine, melting, with very small grits around the core; juice extremely abundant, acidulous, saccharine, with an after-taste of musk, very agreeable; first; Nov. through Jan.

=Edle Sommerbirne. 1.= Oberdieck Obst-Sort. 327. 1881.

Germany and Holland. Fruit small, pyriform and somewhat long-gourd-shaped, smooth yellowish-green changing to yellow at maturity, with reddish-brown on the side next the sun, dotted and speckled with gray; flesh fine, semi-melting, with a sweet, agreeable, aromatic flavor of rose; good for dessert and first for kitchen use; Aug.

=Edward Seedling St. Germain, 1.= Downing Fr. Trees Am. 754. 1869. =2.= Mas Pom. Gen. =6=:155, fig. 462. 1880.

Raised by Dr. W. D. Brincklé, Philadelphia, Pa. Fruit medium or rather large, globular-pyriform-obtuse, a little irregular in form, with its greatest diameter at the center; skin somewhat thick and tender, intense green at first, sprinkled with grayish-black dots changing at maturity to bright citron-yellow, some russet nettings and patches; flesh whitish, semi-fine, slightly granular yet melting, full of saccharine juice, acidulous and delicately perfumed; good; Oct. to Dec.

=Effie Holt. 1.= J. Van Lindley Cat. 54. 1913.

Said to have originated on the farm of L. W. Holt near Burlington, N. C.; introduced by J. Van Lindley Nursery Company about 1907. Tree healthy, thrifty. Fruit large, greenish-yellow; flesh light yellow, rich, juicy; season about the same as Duchesse d'Angoulême.

=Eliot Early. 1.= Am. Pom. Soc. Rpt. 52. 1871. =2.= Rural N. Y. =51=:602, figs. 242, 243. 1892.

Said to have been raised by Judge Charles Eliot of Windsor, Ontario, Canada, from a cross between Madeleine and Doyenné d'Éte. Tree strong, vigorous, hardy, an early and productive bearer. Fruit small, pyriform, pale greenish-yellow, brownish-red next the sun; stem long, slender, curved; cavity small, russeted; calyx closed or partially open; base small; flesh whitish, half-fine, juicy, melting, sweet, slightly perfumed; good to very good; July.

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

Obtained by Major Espéren of Mechlin, Bel. Fruit small but sometimes medium, ovate, with an irregular outline, grass-green, dotted and stained with clear fawn; flesh greenish, coarse, semi-melting, very gritty around the core; juice sweet, abundant, sugary, slightly perfumed, little flavor; second; Mar.

=Elizabeth (Edwards). 1.= Mass. Hort. Soc. Rpt. =5=. 1843. =2.= Mag. Hort. =12=:441, fig. 34. 1846.

This pear was raised at New Haven, Conn., by Governor Edwards[32] and was first exhibited in 1845. Fruit of medium size, roundish-obtuse-pyriform, slightly angular; skin smooth, pale lemon-yellow, profusely sprinkled with very small, pale russet dots and a few grayish-russet patches; flesh white, somewhat coarse, melting, very juicy, slightly subacid, with a vinous flavor; Oct.

=Elizabeth Maury. 1.= Downing Fr. Trees Am. 2nd App., 147. 1876.

A chance seedling on the ground of Reuben Maury, Charlottesville, Va. Fruit small, oblate, slightly elevated, pale greenish-yellow, sometimes with a shade of brown in the sun, with many greenish dots; flesh whitish, semi-fine, tender, juicy, melting, sweet, slightly vinous; Aug.

=Ellis. 1.= Mag. Hort. =30=:370, fig. 13. 1864. =2.= Downing Fr. Trees Am. 755, fig. 1869.

Raised from seed of Seckel in 1843 by Annie E. Ellis, New Bedford, Mass. Tree vigorous, hardy, prolific. Fruit large, oblong-obovate-pyriform, truncate, slightly uneven, greenish-yellow, patched and mottled with russet, sprinkled with many russet dots; stem rather long, rather stout, set in a small cavity; calyx large, open; basin uneven, slight; flesh whitish, juicy, melting, sweet, slightly vinous, aromatic; very good; Sept. and Oct.

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

Downing says that there is another pear under the name of "Ellis" grown in western New York, entirely distinct from Ellis. The fruit is described as medium, acute-pyriform, greenish-yellow, shaded with crimson-red in sun, with very small brown dots; flesh white, juicy, melting, vinous, often astringent, disposed to rot at the core; good; Aug. and Sept.

=Emerald. 1.= Downing Fr. Trees Am. 756. 1869.

Belgian. Fruit medium, obtuse-pyriform, pale green, with pale brownish-red next the sun and covered with russety dots; flesh white, melting, buttery, richly flavored, subacid, vinous; good; Nov. and Dec.

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

A seedling raised by Major Espéren, Mechlin, Bel., which fruited in 1847. Fruit medium and often larger, ovate, rather long, irregular, generally with sides unequal, bossed, bronzed, dotted with fine specks; flesh greenish, fine and dense, melting, scented, free from grit; juice very abundant, refreshing, sugary, slightly acid but very agreeably perfumed; first; Oct.

=Enfant Nantais. 1.= Mathieu Nom. Pom. 210. 1889. =2.= Guide Prat. 92. 1895.

Originated by M. Grousset of Nantes, Fr. Tree vigorous and productive. Fruit large, conic, gray; flesh fine, buttery, juicy, aromatic but very slightly tart; Oct.

=Enfant Prodigue. 1.= Downing Fr. Trees Am. 385. 1845. =2.= Leroy Dict. Pom. =2=:133, fig. 1869.

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

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

A Van Mons seedling of about 1830. Fruit medium to large, ovate but variable, greenish-yellow, largely obscured with cinnamon-colored russet, more or less carmined on the side of the sun; flesh greenish-white, dense, melting, juicy, sugary, aromatic, acidulous, astringent; second; Sept.

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

An old pear grown in the gardens of the Monastery of Chartreux, Paris, and stated in the catalog of that institution, of 1736, to be identical with the pear Bugiarda of Italy. This Leroy has shown to be an error, the Bugiarda being the pear known in France as Trompeur. Le Lectier appears to have grown it in 1628 in his famous gardens at Orléans, though under the name of Poire d'Espine. Fruit above medium, pyriform, more or less obtuse, bright green, finely dotted with gray-russet and lightly colored with tender rose on the side of the sun; flesh yellowish, fine, melting, juicy, sugary and musky; a moderately good autumn pear; Sept.

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

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

French, 1805. Fruit medium, ovate, slightly bossed, light grass-green turning to yellow-green, dark blush, dotted; flesh finely-grained; juice somewhat deficient, aromatic; good for the table, kitchen and market; Sept.

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

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

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

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

Fruit medium; first; Mar.

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

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

Dumas. =4.= Rural N. Y. =45=:480, figs. 292, 293. 1886.

A wilding found about 1760 by a M. Chemison in the forest of Rochechouart near Mas, Department of Haute-Vienne, Fr. Fruit medium, obtuse-pyriform, lively yellow or lemon-yellow, finely dotted with brown and washed with carmine on the sun-exposed cheek; flesh white, fine, tender, melting, sweet, gritty at center, juicy, acid, musky; good; Nov. and Dec.

=Épine Royale. 1.= Downing Fr. Trees Am. 758. 1869.

Of French origin. Fruit medium, pyriform, yellowish, blushed with bright red on the side next the sun; flesh fine, melting, juicy, sweet, vinous; Oct. =Épine-Royale de Courtray. 1.= Mas Pom. Gen. =4=:127, fig. 256. 1879.

Origin not clear though mentioned in the Bulletin of the Society of Van Mons in 1858. Fruit medium or large, pyriform-obtuse, green sprinkled with numerous brown dots, changing to pale yellow at maturity, with some red on the side next the sun; flesh white, semi-fine, buttery, juicy, sugary, pleasant; handsome and good for transportation; Aug.

=Ermsinde. 1.= Dochnahl Führ. Obstkunde =2=:69. 1856. =2.= Leroy Dict. Pom. =2=:143, fig. 1869.

A chance seedling found in the garden of M. Bouvier, Jodoigne, Bel., and reported in 1851. Fruit above medium, in form variable from pyramidal to turbinate, lemon-yellow, dotted and marked with brown-russet, and blushed with dark red on the exposed cheek; second; early Oct.

=Ernestine Auzolle. 1.= Downing Fr. Trees Am. 758. 1869.

Of French origin. Fruit small, globular-pyriform, sometimes acute-pyriform, greenish-yellow, with a shade of brown in the sun, often netted and patched with russet; flesh rather coarse, yellowish, moderately juicy, semi-melting, sweet; good; Sept. and Oct.

=Eseme. 1.= Ia. Soc. Hort. Rpt. 61. 1880.

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

=Esperine. 1.= Ann. Pom. Belge =4=:73, fig. 1856. =2.= Downing Fr. Trees Am. 759. 1869.

By Van Mons from an undated seed bed; it was first reported in 1826 and dedicated to Major Espéren, the enthusiastic and distinguished pomologist of Mechlin. Fruit large, obtuse-ovate, yellow with greenish tinge, much dotted with greenish-gray-russet, clouded with tender rose on the side of the sun; flesh white, semi-melting, full of juice, sugary, vinous, refreshing, perfumed; first; Oct. and Nov.

=Esperione. 1.= Thomas Am. Fruit Cult. 561. 1885.

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

=Essex. 1.= Downing Fr. Trees Am. 759. 1869.

Originated in the garden of W. Flack, Essex, N. Y., before 1869. Fruit below medium, oblong-obtuse-pyriform, greenish-yellow, with many brown and green dots, marbled with carmine in the sun; flesh whitish, juicy, melting, granular, sweet; good; Sept.

=Esther Comte. 1.= Mas Pom. Gen. =6=:39, fig. 404. 1880.

Cataloged by Dauvesse of Orléans in 1857. Fruit medium, ovate-pyriform, bright green changing to yellow, dotted with russet; flesh whitish, rather fine, semi-melting, juicy, sugary, delicately perfumed; good; winter.

=Estranguillon. 1.= Leroy Dict. Pom. =2=:146, fig. 1869.

According to Charles Estienne, 1530, this pear was at that time well known to French gardeners. First rate for making perry. Fruit small, ovate, yellowish, dotted with gray and slightly tinted with rose on the cheek exposed to the sun; flesh whitish, rather coarse, breaking or semi-melting, very juicy, without perfume; Sept.

=Esturion. 1.= Downing Fr. Trees Am. 759. 1869. =2.= Mas Pom. Gen. =6=:41, fig. 405. 1880.

Origin unknown. Fruit rather small, conic, pale green changing to yellow, tinged with light red on the side of the sun; flesh yellowish, fine, melting; juice abundant, sweet and perfumed.

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

Raised from seed by André Leroy, Angers, Fr., and first gave fruit in 1862. It was introduced to this country about 1881, in which year it was described as of "very superior quality" and one of the "best of the kinds recently introduced." Fruit medium, globular, bossed, unequal, grass-green, with grayish stains and large dots; flesh yellowish-white, very fine and melting, very full of sugary, acidulous juice, having an exquisite aroma; first; Aug. and Sept.

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

A gain of Van Mons. Fruit medium, globular-conic, very obtuse, green changing to lemon-yellow, dotted with brown and more or less washed with red-brown on the side of the sun; flesh white, fine, buttery, melting, juicy, sugary, acidulous, with a characteristic perfume; first; Nov. and Dec.

=Eugène Maisin. 1.= Guide Prat. 94. 1876.

Under trial in the nurseries of Simon-Louis Bros. of Metz, Lorraine, in 1876. Fruit medium; skin rough and grayish; flesh melting; first; Dec. and Jan.

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

M. Parigot, President of the Imperial Court of Poitiers, Fr., obtained this variety which he dedicated in 1856. Fruit above medium, obtuse-turbinate, dark yellow, dotted and stained with gray-russet, slightly vermilioned on the side of the sun; flesh whitish, melting, juicy, vinous, sweet, delicately perfumed; first; Sept.

=Eugène Thirriot. 1.= Guide Prat. 94. 1876.

Produced and placed on the market in 1868 by Thirriot Bros. Fruit large, pyriform, pale greenish-yellow; flesh melting, buttery, very juicy, sugary, perfumed; first; Oct. and Nov.

=Euratsfelder Mostbirne. 1.= Löschnig Mostbirnen 78, fig. 1913.

An Austrian perry pear. Fruit medium to large, globular; skin smooth, light yellow when ripe, sprinkled with rather fine dots, and russet speckles; flesh rather white, not very coarse, agreeably subacid, very juicy; Oct. and Nov.

=Eureka. 1.= A. M. Augustine Cat. 45. 1916.

According to correspondence with A. M. Augustine, Normal, Ill., the introducer of this pear, it was fruited in 1900 by a Mr. Dickinson of Eureka, Ill.; a chance cross between Seckel and Kieffer and shows characteristics of both parents. Tree reported similar to Kieffer in leaf, habit of growth and resistance to and recovery from blight. Fruit medium, shaped like Seckel; skin delicate, waxy, bright yellow, slightly russeted, with a bright red cheek; flesh flavor of Seckel, more solid, longer keeper.

=Eva Baltet. 1.= Rev. Hort. 312, fig. 1898.

From a seed bed of Bartlett fertilized with Flemish Beauty. It was exhibited at the International Exhibition of St. Petersburg in 1893. Fruit very large, pyriform-truncated; skin fine, light cream passing into yellow, dotted with brown, extensively blushed with bright carmine; flesh white, fine, juicy, sugary and aromatic; first; Nov. but variable.

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

Distributed by Burgomaster Rossy of Schönburg, in Moravia, Austria, in 1835. Fruit medium or rather large, globular-ovate, grass-green, dotted with gray-green specks; flesh white, rather greenish especially just under skin, buttery, juicy, delicately perfumed; good; latter half of August.

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

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

=Eyewood. 1.= Leroy Dict. Pom. =2=:149, fig. 1869. =2.= Downing Fr. Trees Am. 759. 1869.

Raised from seed by T. A. Knight about 1822 at Downton, Wiltshire, Eng. Fruit medium, globular; skin very thick, greenish-yellow, tinged with brown next the sun, much covered with pale brown-russet and large dots; flesh yellowish, very tender and melting, juicy, sweet, with a sprightly, vinous flavor and fine aroma; first, but sometimes has too little perfume; Oct.

=Fall. 1.= Am. Pom. Soc. Rpt. 102. 1875.

A natural tree planted at least as early as 1650 by Gov. Prince at Eastham, on Cape Cod. Fruit about the size of a hen's egg, tapering towards both ends, green, nearly covered with thin russet, of inferior quality. In 1836 it was a flourishing, lofty tree, producing an average of fifteen bushels of fruit.

=Fall Beurré d'Arenburg. 1.= Am. Pom. Soc. Rpt. 119. 1875. =2.= Downing Fr. Trees Am. 3rd App. 175. 1881.

Exhibited by Asahel Foote, Williamstown, Mass., at the Boston meeting of the American Pomological Society in 1875 as one of his seedlings. Fruit medium, globular-oblate, inclining to obtuse-pyriform, pale greenish-yellow, tinged with orange where well exposed, sometimes blushed on the cheek next the sun, slightly patched and netted and much dotted with russet; flesh whitish, rather coarse, juicy, melting, sweet, vinous, musky; very good; Oct.

=Famenga. 1.= Mass. Hort. Soc. Rpt. 59. 1844. =2.= Downing Fr. Trees Am. 759. 1869.

A foreign variety exhibited in 1843 by R. Manning, Salem, Mass. Fruit medium, obovate, greenish-yellow; Sept.

=Faurite. 1.= Gard. Chron. 69. 1848.

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

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

Considered by M. Chasset, Secretary-general of the Pomological Society of France, to be the finest of all cooking pears. Fruit long-pyriform, bright green, largely covered with fawn, and rayed or washed with red on the sun-exposed cheek; flesh yellowish-white, very sugary, giving a good red wine tone to the cooked fruit, with an agreeable aroma; very good for kitchen use.

=Favorite Joanon. 1.= Cat. Cong. Pom. France 259, fig. 1906.

Obtained in 1833 by M. Joanon, at Saint-Cyr-an-Mont-d'Or, Rhône. Fruit medium to large, turbinate; skin smooth, bright yellow, dotted with gray, flushed with rose at maturity; flesh white, very fine, melting, very juicy, sweet, acidulous, perfumed; very good; Aug. and Sept.

=Favorite Morel. 1.= Guide Prat. 110. 1876.

Obtained from a seed of Bartlett by M. Morel, a nurseryman at Lyons, Fr., in 1874. Fruit rather large, obtuse-pyriform, suggesting in form a long Bartlett, somewhat bossed in outline; skin a little rough, passing from greenish-yellow to golden-yellow, mottled with fawn; flesh white, fine, melting, compact, juicy, fresh, vinous, acidulous; first; Oct.

=Feast. 1.= Downing Fr. Trees Am. 759. 1869.

Originated with Samuel Feast, Baltimore, Md., from seed of Seckel. Fruit medium, obovate-pyriform, greenish-yellow, with brown dots; flesh whitish, juicy, sweet; good; Sept.

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

A posthumous variety from the seedlings of Van Mons at Geest-Saint-Rémy, 1853. Fruit below medium, turbinate, generally obtuse, greenish-yellow, very much mottled with dirty or dusky brown, much speckled bronze-russet on side next the sun and some traces of crimson streaks; flesh yellowish, fine, melting, juicy, sugary, slightly perfumed; second; early Nov.

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

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

=Ferdinand Gaillard. 1.= Guide Prat. 103. 1895.

Fruit large or very large; skin smooth, brilliant yellow all over; flesh yellowish-white, fine, tender, very melting, juicy, very sugary; good or very good; Nov. to Jan.

=Ferdinand de Lesseps. 1.= Leroy Dict. Pom. =2=:154, fig. 1869.

Raised by André Leroy in 1864. Fruit medium, ovate, not very regular, bright yellow, extensively washed and marbled with brown-russet; flesh white, very fine, melting; juice very abundant, acidulous, very sugary, with an exquisite flavor; first; early Oct.

=Fertility. 1.= Jour. Hort. N. S. =1=:555, fig. 100. 1880. =2.= Bunyard Handb. Hardy Fr. 174. 1920.

Raised by T. Rivers, Sawbridgeworth, Eng., in 1875, from Beurré Goubault. Fruit medium, obovate, even and regular, entirely covered with a bright cinnamon coat of russet, tinged with orange on the side next the sun; flesh semi-melting or crackling, very juicy, sweet, with a rich, highly-perfumed flavor; good; Oct.

=Figue. 1.= Duhamel Trait. Arb. Fr. =2=:183. 1768. =2.= Hogg Fruit Man. 576. 1884.

The pear described under this name by Duhamel in 1768 is quite different from the pear Figue d'Alençon with which it has been confused, the Green fig of Biedenfeld or Longue Verte of Leroy. Origin uncertain. Fruit medium, long-pyriform, green and next the sun of a dull dark red, entirely covered with numerous dots and patches of brown-russet; flesh white, tender, buttery, melting; juice sweet, sugary, perfumed; excellent early dessert pear; Sept.

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

Obtained about 1829 near Alençon, Department Orne, Fr. Fruit above medium, sometimes large, long, very similar to the fig in form and color; flesh greenish-white, semi-fine and melting, sugary, acidulous and perfumed; first but requiring a favorable soil and climate; Oct. and Nov.

=Figue de Naples. 1.= Hogg Fruit Man. 577. 1884.

This has been confused with Figue d'Alençon but is a distinct variety. Fruit above medium, oblong, greenish-yellow, entirely covered with thin, delicate russet, dark reddish-brown on the side next the sun; flesh greenish-white, buttery, melting, with a rich, sugary flavor; excellent; Nov.

=Figueira. 1.= Rev. Hort. 463. 1906.

A variety introduced as new in 1906 by M. Bruant, Poitiers, Fr. Fruit of good size, having rather the form of a large fig, brilliant yellow, colored with purple on the side of the sun, of magnificent appearance; flesh very white, fine, melting, juicy, very sugary, with an agreeable perfume; first, one of the best of the season; July and Aug.

=Fin Juillet. 1.= Rev. Hort. 477, fig. 169. 1898.

Obtained by M. Hérault, Angers, Fr., from Beurré Giffard crossed with Joyau de Septembre in 1879. Fruit medium, turbinate, ovate, enlarged at center, russeted all over; flesh fine, very melting, rather subject to mellowness, excessively juicy, very sugary, slightly acidulous and with a delicate, musky savor; good; Aug.

=Fin-Or d'Orleans. 1.= Leroy Dict. Pom. =2=:160, fig. 1869.

Fine Gold of Summer. =2.= Downing Fr. Trees Am. 760. 1869.

An old pear mentioned by the earliest French writers. Fruit small, turbinate, swelled, obtuse, golden-yellow, dotted with carmine on the shaded side and bright red on the other cheek; flesh greenish, semi-fine and melting, juicy, sugary, sourish, rather delicate; second; Aug.

=Fin-Or de Septembre. 1.= Duhamel Trait. Arb. Fr. =2=:156. 1768. 2. Hogg Fruit Man. 577. 1884.

Under the names of Finor and Finoin Claude Saint-Etienne wrote of this pear in 1670. Fruit medium, pyriform-obtuse, yellowish-green speckled with brown-fawn dots, orange-yellow and brick-red on the side of the sun; flesh white, tender, semi-breaking; juice moderate, sugary, slightly acid, without pronounced perfume; third; Oct.

=Fitzwater. 1.= Am. Pom. Soc. Rpt. 73. 1895.

Originated in New York. It resembles Lawrence. Fruit small, obtusely pyriform, yellow partly covered with russet; flesh very fine-grained and melting; fair; winter.

=Flemish Bon Chrêtien. 1.= Downing Fr. Trees Am. 761. 1869.

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

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

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

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

Obtained by Van Mons between 1830 and 1835. Fruit rather large, pyriform, narrowed toward the stalk, greenish-yellow, stained with russet and washed with dark brick-red on the cheek next the sun and dotted with carmine and maroon; stem long, slender; calyx open in a small basin; flesh white, melting, abounding in sugary juice, with a pleasant perfume; good to very good; Sept. and Oct.

=Florent Schouman. 1.= Downing Fr. Trees Am. 762. 1869. =2.= Mas Pom. Gen. =1=:153, fig. 77. 1872.

A posthumous gain of Van Mons propagated by the Society Van Mons. Fruit nearly large, globular-turbinate, clear green, speckled with large, round, gray-brown spots; flesh white, fine, melting, sugary; juice abundant, vinous, acidulous; good; Oct.

=Florida Bartlett. 1.= Mich. Sta. Sp. Bul. =30=:28. 1905.

Received for trial in Michigan in 1900 from Stark Bros., Louisiana, Mo. Fruit large, roundish-oval, tapering at both ends, yellow, with dark brown dots; flesh greenish, firm, juicy, half-breaking, granular, mild, almost sweet, perfumed; fair; Dec. and Jan.

=Fluke. 1.= Ia. Hort. Soc. Rpt. 174. 1909. =2.= Ibid. 289. 1910.

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

=Fondante Agréable. 1.= Horticulturist =4=:83. 1854. =2.= Guide Prat. 94. 1876.

Belgian; described as new in 1854 by M. P. Wilder. Fruit medium, globular-ovate, dull yellowish-green slightly russeted; flesh tender, juicy and melting, pleasant, refreshing, with a delicate aroma; very good; Aug.

=Fondante Albert. 1.= Mas Le Verger =3=:Pt. 2, 81, fig. 137. 1866-73. =2.= Downing Fr. Trees Am. 762. 1869.

Obtained by Albert Boucqueau, Belgium. It was propagated in France in 1853. Fruit medium, globular-conic, depressed at the poles, green turning to yellow, with large dots and markings of fawn, flesh white; semi-fine, breaking, granular about the center; juice deficient, but delicate, vinous and aromatic; second; Sept.

=Fondante d'Angers. 1.= Mas Pom. Gen. =7=:79, fig. 520. 1881.

Origin unknown, probably French. Fruit medium or rather large, turbinate; skin fine yet a little firm, clear green, dotted with greenish-gray, passing to yellow at maturity; flesh white, fine, entirely melting; juice abundant and sugary, vinous, acidulous; first; Oct.

=Fondante de Bihorel. 1.= Rev. Hort. 547. 1888.

Fruited in France about 1866 from seed of a common French country pear. Tree hardy. Fruit small or medium, pyriform, deep green passing to bright yellow, speckled with gray dots, touched with carmine on the side of the sun; flesh delicate, melting, buttery, without grit; juice sufficient, sugary, acid, well perfumed; quality good; July.

=Fondante de Brest. 1.= Leroy Dict. Pom. =2=:169, fig. 1869. =2.= Hogg Fruit Man. 579. 1884.

Mentioned by Claude Saint-Etienne in 1670 under the name of Inconnue du Chesneau. Fruit medium or nearly medium, ovate-pyriform, more or less swelled, smooth, shining, bright green changing to yellowish-green on the shaded side as it ripens, and red, mottled dark blood-red next the sun, covered with small gray dots; flesh white, rather coarse, breaking, gritty, juicy, sugary, perfumed, rose-water flavor; second; Oct.

=Fondante de Charleville. 1.= Guide Prat. 92. 1895.

Fruit large, pyriform, regular in outline, of a beautiful color; flesh melting, buttery, of an agreeable flavor; Nov. and Dec.

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

A wilding found by M. Légipont growing on his property at Charneau, in the Province of Liège, Bel., at the beginning of the last century. Fruit large, sometimes very large, pyriform but uneven in outline, pale greenish-yellow, thickly dotted with large gray specks and sometimes vermilioned on the side next the sun; flesh white, fine, very melting, juicy, scented, sugary and rich; excellent; Sept. to Nov.

=Fondante de Cuerne. 1.= Ann. Pom. Belge =2=:5, fig. 1854. =2.= Bunyard Handb. Hardy Fr. 175. 1920.

This variety was found by Reynaert Beernaert in the environs of Courtrai, Bel., but the time of its first production is unknown. Fruit large, conic-pyriform, rather irregular in outline, lemon-yellow, with numerous ash-gray dots; flesh yellowish-white, semi-fine and melting, rather gritty about the core, very juicy, sugary, vinous, slightly aromatic; second; Sept.

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

Obtained from a seed of Doyenné Boussock by M. Sannier, Rouen, Fr., and placed on the market in 1873. Fruit medium, turbinate, clear yellow, dotted with gray; flesh yellowish, sugary, perfumed; good; Sept.

=Fondante d'Ingendal. 1.= Downing Fr. Trees Am. 763. 1869.

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

=Fondante de Ledeberg. 1.= Guide Prat. 103. 1895.

Belgian. Raised about 1890. Fruit pale green, dotted with brown; flesh very melting, white and slightly perfumed; first; Mar. and Apr.

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

Produced in the gardens of Robert & Moreau, growers at Angers, Fr.; first tested in 1861. Fruit medium, oblong, golden or orange-yellow, dotted and mottled with fawn; flesh fine, yellowish, breaking, juicy, vinous, sugary and perfumed; second; Dec. and Jan.

=Fondante de Malines. 1.= Mag. Hort. =14=:209. 1848. =2.= Ann. Pom. Belge =6=:9, fig. 1858.

Raised by Major Espéren at Mechlin (Malines), Bel., in 1842. Fruit large, globular-turbinate, smooth, of a deep golden-yellow with a crimson cheek in the sun, spotted with crimson dots; flesh white, a little coarse, buttery, juicy, sugary, tart, good but somewhat variable; Oct. and Nov.

=Fondante de Mars. 1.= Leroy Dict. Pom. =2=:177, fig. 1869.

Origin uncertain. Fruit above medium, globular, irregular, more or less bossed; skin rough, greenish, mottled and dotted with brown; flesh whitish, semi-fine, breaking, granular, wanting in juice and sugar; third; Dec. and Jan.

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

Obtained in 1858 by M. Grolez-Duriez, Rouchin-lez-Lille, Fr., from a seed of the pear Napoleon. Fruit above medium, obtuse-pyriform, pale greenish-yellow; flesh white, coarse, melting, juicy, sugary, acidulous, with a delicious flavor; first; Nov.

=Fondante de Nees. 1.= Hogg Fruit Man. 580. 1884.

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

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

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

Delices d'Angers. =3.= Hogg Fruit Man. 558. 1884.

Raised about 1762 by the Abbé Hardenpont, Mons, Bel. Fruit medium to large, globular or conic-ovate; skin rough, thick, tender, green, almost entirely covered with marblings of olive-gray and dark green, the basic green changing to golden-yellow, and the stains to a russet-fawn on the side of the sun; flesh citrine, fine or semi-fine, melting, very juicy, with a sugary flavor and a very agreeable perfume; very good; Nov. and Dec.

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

Belgische Pomeranzenbirne. =3.= Dochnahl Führ Obstkunde =2=:159. 1856.

A seedling of Van Mons, Belgium, 1850. Fruit turbinate, inclining to pyriform, broad across the middle, yellowish-green changing to clear lemon-yellow, sometimes tinged with red next the sun; flesh white, melting, sweet, juicy, aromatic; very good; Oct.

=Fondante de la Roche. 1.= Leroy Dict. Pom. =2=:180, fig. 1869. =2.= Hogg Fruit Man. 580. 1884.

Found on the property of M. Chesneau of la Haugrenière, in the Commune of Sainte-Gemmes-sur-Loire and named by the Horticultural Society of Maine-et-Loire. Fruit above medium, ovate, irregular, clear russet, washed with tender rose on the exposed cheek; flesh white, fine, melting, juicy, sugary, acidulous, aromatic, with an agreeable musky taste; first; Oct. and Nov.

=Fondante de Rome ou Sucré Romain. 1.= Mas Pom. Gen. =6=:45, fig. 402. 1880.

Origin uncertain. Fruit under medium, conic-pyriform, bright green changing to a beautiful golden-yellow, washed on the side of the sun with crimson-red; flesh yellowish, somewhat coarse, breaking, sweet and juicy; second; Aug.

=Fondante de Saint-Amand. 1.= Guide Prat. 94. 1876.

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

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

Gained by Van Mons about 1824 or somewhat later. Fruit medium, globular-pyriform, dull green, speckled with very fine brown dots, changing to yellow and crimson at maturity; flesh green, transparent, very fine and melting, semi-buttery, full of sugary juice, pleasant and perfumed; first; Sept.

=Fondante Sickler. 1.= Mas Pom. Gen. =1=:17, fig. 9. 1872. =2.= Hogg Fruit Man. 581. 1884.

Raised by Van Mons. Fruit small, ovate, sometimes a little pyriform; skin rather thick and firm, clear green, speckled with dots of a darker shade, passing when ripe to lemon-yellow and golden on the side of the sun, without any tinge of red; flesh yellowish-white, semi-fine, semi-buttery, gritty about the core; juice sufficient, sugary and musky; second; Sept. to Nov.

=Fondante de Thines. 1.= Mas Pom. Gen. =5=:185, fig. 381. 1880.

Distributed by the Society of Van Mons. Fruit medium, long-pyriform, very bright green changing to pale yellow, with a rosy blush; flesh white, with a tinge of yellow, very melting, plenty of sugary juice, with a delicate and agreeable flavor of musk; good; Oct.

=Fondante Thirriot. 1.= Guide Prat. 47, 266. 1895. =2.= Bunyard Handb. Hardy Fr. 175. 1920.

Obtained in 1858 by M. Thirriott, Charleville, Ardenne, Fr. Fruit rather large, pyriform, pale greenish-yellow, dotted with gray-brown; flesh white, semi-fine, melting, juicy, with an excellent flavor; first; Dec.

=Fondante Van Mons. 1.= Mag. Hort. =12=:289, fig. 15. 1846. =2.= Hogg Fruit Man. 581. 1884.

Raised by Van Mons and introduced to this country by R. Manning, Salem, Mass. Fruit medium, globular, somewhat depressed; skin thin, delicate, smooth, removable like that of an orange when the pear is fully ripe and having a peculiar perfume and flavor, very agreeable to some persons; pale yellow, mottled with thin cinnamon-colored russet; flesh yellowish-white, buttery, sweet, melting, juicy, with a musky perfume; good; Oct. and Nov.

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

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

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

A French pear mentioned by Le Lectier of Orléans in 1628, and Merlet in 1675. Fruit above medium, turbinate, obtuse, enlarged around the center, bright yellow, dotted with fine points of russet and extensively carmined on the side next the sun; flesh white, rather coarse, breaking, gritty at core, juicy, sugary, with an after-taste of musk; second, cooking only; Feb. to Apr.

=Foote Seckel. 1.= Am. Pom. Soc. Rpt. 99. 1869. =2.= Downing Fr. Trees Am. 765. 1869.

Raised from seed of Seckel by Asahel Foote, Williamstown, Mass. Fruit small, oblate, obtuse-pyriform, yellow tinged with brownish-crimson on the side of the sun; flesh whitish, fine, juicy, melting, sugary, slightly vinous; very good; Sept.

=Ford. 1.= Ford Seed Co. Cat. 52, fig. 1914.

Originated with M. P. Ellison, Naples, N. Y., and was introduced by the Ford Seed Company about 1914. The tree is reported as healthy, a rapid grower, and an early and productive bearer; the fruit is similar in appearance to Bartlett and as large, practically free from seeds, with no core to speak of, rich, sweet, juicy, ripening three weeks later than Bartlett.

=Forme de Bergamotte Crassane. 1.= Leroy Dict. Pom. =2=:186, fig. 1869. =2.= Downing Fr. Trees Am. 766. 1869.

A seedling of Van Mons which gave its first fruits in 1844. Fruit above medium, turbinate, slightly obtuse, yellowish-green, speckled with large gray-russet dots; flesh yellowish, rather fine, melting, juicy, sugary, vinous, aromatic; good; early Nov.

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

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

=Forme de Délices. 1.= Downing Fr. Trees Am. 388. 1845. =2.= Hogg Fruit Man. 582. 1884.

A Flemish pear. Fruit medium, obovate, yellow, almost entirely covered with rather rough brown-russet; flesh tender, buttery, melting, with a rich, sweet flavor; an excellent dessert pear; Oct. and Nov.

=Fortune. 1.= Mass. Hort. Soc. Rpt. 143. 1866.

One of Dr. Shurtleff's seedlings raised at Brookline, Mass.; first fruited in 1866. Fruit small, turbinate, golden-yellow, with russet spots; flesh white, melting, juicy and very sweet; first; Oct.

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

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

Fortunée de Printemps. =3.= Leroy Dict. Pom. =2=:188, fig. 1869.

A Belgian wilding found near Enghien in Hainaut; disseminated about 1830. Fruit small, globular or globular-turbinate; skin rough to the touch, deep yellow, covered with flakes and lines of brown-russet; flesh semi-melting, juicy, sweet; a cooking pear; May and June.

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

Raised from a bed of seeds of Fortunée by Auguste Boisselot, Nantes, Fr.; it gave its first fruit in 1861. Fruit large or above medium, turbinate, very obtuse and enlarged around center; skin thick and rough, greenish-yellow or yellow-ochre; flesh white, fine, melting, gritty around the core, juicy, sugary, delicate, somewhat aromatic; first; Jan. and Feb.

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

This was obtained by M. Flon, Angers, Fr., about 1850 from a bed of seeds of Fortunée. In 1854 M. Flon submitted it to the Horticultural Society of Maine-et-Loire which found its flesh "very fine, very melting, agreeably perfumed and more free from acidity than the old pear Fortunée," and therefore gave it the name Fortunée Supérieure; Jan. to Apr.

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

Raised by Van Mons about 1810. Fruit medium, ovate-pyriform; skin thick, rather rough to the touch, yellow or yellowish-green, covered with gray-russet dots; flesh white, very sugary, agreeably perfumed; good and sometimes first; winter.

=Fouron. 1.= Mas Pom. Gen. =7=:135, fig. 548. 1881.

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

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

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

Mentioned by Charles Estienne in 1540, and other French authorities of the seventeenth century. Fruit above medium and often larger, globular-turbinate and bossed, golden-yellow, strewed with large russet dots, and some brownish-red patches; flesh very white, breaking, juicy, hardly sweet, rather acid, without perfume; first for cooking; Nov. to Feb.

=Frances. 1.= Mag. Hort. =11=:252. 1845.

A seedling raised by the Hon. H. W. Edwards of New Haven, Conn., and first published in 1845. Similar to Virgouleuse, rather large, and not so sweet.

=Franchimont. 1.= Downing Fr. Trees Am. 766. 1869.

Supposed French origin. Fruit below medium, globular-oblate, yellow shaded with red in the sun, netted and patched with russet, many russet dots; flesh yellowish, juicy, semi-melting, sweet, slightly aromatic; good or very good; Sept. and Oct.

=Franchipanne. 1.= Duhamel Trait. Arb. Fr. =2=:210, Pl. XLVII, fig. 2. 1768. =2.= Hogg Fruit Man. 582. 1884.

Frangipane. =3.= Leroy Dict. Pom. =2=:196, fig. 1869.

This is the Franchipanne of Duhamel but not of Merlet, 1690, as Hogg and Leroy prove. Its origin is uncertain. Fruit medium or above, obtuse-pyriform, yellowish-green or lemon-yellow, dotted and veined with russet, dark deep red next the sun; flesh greenish-white, semi-fine and semi-melting, juicy, tender, buttery, perfume supposed to resemble Frangipani, a scent invented by the Marquis of that name; a dessert pear; Oct. and Nov.

=Francis. 1.= Mass. Hort. Soc. Rpt. 43. 1866.

A seedling raised by Dr. Shurtleff, Brookline, Mass., which fruited in 1862. Fruit medium, turbinate; skin tough and rather liable to crack, dark green; flesh fine-grained, white and delicate, with a flavor inclining to that of White Doyenné; first; Nov.

=Francis Dana. 1.= Mass. Hort. Soc. Rpt. 80. 1877.

One of several seedling plants given by Francis Dana to Eliphalet Stone who in 1877 showed its fruit. Fruit medium, globular-acute-pyriform, clear lemon-yellow, with tracings of thin russet; flesh buttery, juicy, good quality but not up to best; Sept.

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

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

=Frangipane d'Hiver. 1.= Mas Pom. Gen. =7=:105, fig. 533. 1881.

Origin unknown. Is not to be confused with Franchipanne, a smaller ball pear. Fruit large, turbinate, much swelled at center; skin thin, intense green, sprinkled with numerous dots of a darker shade, changing to lemon-yellow at maturity, with some blush of brown-red or orange-red; flesh white, breaking, not very sweet, somewhat acidulous, with an aromatic flavor; suitable for kitchen use; all through the winter.

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

Würtemberg, Germany, 1830. Fruit medium, oval-obtuse, variable, bossed, grass-green changing to golden-yellow, blushed with reddish-brown; flesh whitish, breaking, fairly soft, very aromatic, acidulous, sweet; good; Sept.

=Frankfurter Birne. 1.= Dochnahl Führ. Obstkunde =2=:145. 1856.

Baden, Germany, 1847. Fruit large, variable in form, often oblique, dirty yellow, brilliant red on the sun-touched side; flesh breaking, coarse-grained, very sweet and juicy; good; Sept.

=Frau Louise Goethe. 1.= Gard. Chron. 3rd Ser. =25=:132. 1899.

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

=Frederic Leclerc. 1.= Leroy Dict. Pom. =2=:198, fig. 1869. =2.= Hogg Fruit Man. 583. 1884.

Raised in 1846 at Ghent, Bel., by Louis Berckmans. Fruit below medium, short-pyriform-obtuse, one side always less curved than the other, greenish-yellow, dotted, striped, veined and stained with fawn; flesh whitish, fine, semi-melting, slightly gritty; juice sugary, rich; second and sometimes first when its juice is abundant; Dec. and Jan.

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

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

Herbstsylvester. =4.= Lauche Deut. Pom. =2=:No. 82, No. 82. 1883.

Van Mons raised this variety from seed of the fourth generation about 1812 and named it Sylvester d'Hiver after a secretary by the name of Sylvester. Upon the request of Frederick I, King of Württemburg, the pear was dedicated to that monarch and named Frédéric de Wurtemberg. Still further confusion arose in America when Knight of England sent to the Hon. John Lowell of Massachusetts this fruit, by mistake, under the name of Capiaumont. It was cultivated in the vicinity of Boston by that name for some time. Tree vigorous, upright, an early and excellent bearer; leaves roundish, broad, flat, entire. Fruit large, one-sided, obtuse-pyriform, deep yellow, marbled and dotted with red on the shaded side and of a most beautiful, bright crimson next the sun; stem medium, sometimes appearing a continuation of the fruit; calyx medium, partially open, placed even with the surface; flesh white, fine, juicy, melting, sweet and when in perfection buttery and good; Sept.

=Frederica Bremer. 1.= Mag. Hort. =16=:24, fig. 1. 1850. =2.= Ann. Pom. Belge =7=:81, fig. 1859.

Introduced by J. C. Hastings of Oneida Co., N. Y., in 1848 at the exhibition of the Pomological Convention of New York. Fruit above medium, globular-turbinate; skin very smooth, shining, dull green reminding one of many poor pears but on ripening becomes a fine citron, dotted with brown-russet and slightly colored with red on the side of the sun; flesh white, fine, buttery, sweet and vinous, slightly perfumed; one of the best; Oct.

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

French, 1807. Bergamot type. Fruit small, globular, symmetrical, light green changing to light lemon-yellow, faintly blushed; flesh agreeable, buttery, gritty near the center, aromatic, sweet, acidulous; good; Oct.

=Frensdorff rothe Flaschenbirne. 1.= Dochnahl Führ. Obstkunde =2=:140. 1856.

Nassau, Bel., 1833. Fruit medium, smooth and shining, light yellow, blushed; flesh very juicy, sweet, with flavor of cinnamon; good; Sept.

=Florimond Parent. 1.= Leroy Dict. Pom. =2=:164, fig. 1869. =2.= Downing Fr. Trees Am. 762. 1869.

A seedling of Van Mons raised about 1846. Fruit large, long, more or less obtuse, always contracted near the summit and much swelled in its lower part, dark yellow clouded with pale green, dotted and mottled with fawn and slightly washed with dark violet-red on the side exposed to the sun, sometimes also covered with small, black and scaly stains; flesh whitish, coarse, rather melting, gritty at center; juice abundant, sweet, sugary, wanting in perfume; third; Sept.

=Frühe Backhausbirne. 1.= Dochnahl Führ. Obstkunde =2=:161. 1856.

Nassau, Bel., 1806. Fruit medium, globular-ovate, yellowish, light green changing to pale yellow, often blushed; flesh granular, rather astringent, sourish, musky, good for any situation; Aug. and Sept.

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

Holland, 1804. Fruit fairly large, variable in form, often ovate, ventriculous-turbinate, and often pyriform, yellowish-light green changing to lemon-yellow, sprinkled with green and yellow-gray dots, marked with russet and often with fine yellow-gray russet on the side exposed to the sun; flesh snow-white, buttery, melting, very juicy, acidulous and aromatic; first; Aug.

=Fuller. 1.= Gard. Mon. 302. 1885. =2.= Ill. Hort. Soc. Rpt. 213. 1897.

Originated in Madison, O., about 1885. Fruit similar in size, form and season to Beurré Giffard but not quite so good. It is, however, claimed that it is a better grower and less liable to crack; greenish-yellow; Aug.

=Fullero. 1.= Montreal Hort. Soc. Rpt. 82. 1886.

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

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

Originated on the farm of a Mr. Fulton in Brunswick, Me. Exhibited before the Massachusetts Horticultural Society in 1829. Fruit medium, globular-turbinate, dark yellow, russeted; flesh, if picked and matured in the house, buttery, melting, full of rich juice. If allowed to remain on the tree it becomes breaking, dry and without flavor. A peculiarity of this pear first discovered by Manning in 1840 is that the fruits after they have attained half their size, are in good eating condition after lying a day or two; second; Oct.

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

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

=Fusée d'Hiver. 1.= Leroy Dict. Pom. =2=:205, fig. 1869.

First described by Merlet in 1690. Fruit above medium and sometimes less, long and bossed, somewhat obtuse, wrinkled, clear green, freely dotted, mottled with gray-russet; flesh white, semi-melting; juice abundant, rather sugary, slightly acid, without pronounced scent; third; Feb. and Mar.

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

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

=Gakovsky. 1.= Budd-Hansen Am. Hort. Man. =2=:246. 1903.

Introduced from Russia in 1879. Tree extremely hardy. Fruit medium, pyriform, greenish-yellow, stem long; flesh dingy white, fine-grained, buttery, juicy, mild, vinous, but not rich; good.

=Galston Muirfowl Egg. 1.= Hogg Fruit Man. 583. 1884.

Scotch. Fruit below medium, short-obovate, flattened at calyx, greenish-yellow, covered with thin, pale-brown russet, mottled with red on the side of the sun; flesh yellowish, tender, sweet and juicy, with a peculiar aroma; excellent; Sept.

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

Found by Joseph Gans in a wood near Cheviot, O., in 1871. Fruit large, pyriform, yellow, with faint brownish cheek on sunny side; stem slender, rather long, in a slight depression; calyx open, in a shallow basin; flesh tender, melting, juicy; Aug.

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

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

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

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

Bergamote Gansel. =4.= Leroy Dict. Pom. =1=:239, fig. 1867.

Raised from seed of Autumn Bergamot by Lieutenant-General Gansel near Colchester, Eng., in 1768. Fruit medium, globular-oblate, greenish-yellow on the shaded side, reddish-brown on the side of the sun, dotted and marbled with russet, sometimes washed with red; flesh white, buttery, melting, a little gritty around the core; juice abundant, sugary, vinous, slightly musky and acid; first; Oct. and Nov.

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

Bergamotte Tardive de Gansel. =3.= Mas Le Verger =3=:Pt. 1, 125, fig. 61. 1866-73.

Gansel Late Bergamot was raised from seed by a Mr. Williams, Pitmaston, Eng. Fruit similar in shape and size to Gansel Bergamot, green, thickly covered with russet dots and freckles which sometimes form patches, yellow-green when ripe, flesh white, rather coarse and gritty, not very juicy nor melting in England; in France and America, however, it seems to become more juicy, melting and rich, vinous and highly perfumed; good to very good; Nov. and Dec.

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

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

From a seed bed made by M. Garnier, Bouvardière, near Nantes, Fr.; first published in 1851. Fruit large, pyriform-obtuse, skin rough, thick, green, orange-yellow when ripe, washed with brick-red on the side of the sun; dotted and mottled with brown-russet; flesh white, semi-fine, breaking, rather granular, juicy, sugary; second.

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

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

=Gassenbirne. 1.= Löschnig Mostbirnen 150, fig. 1913.

An Austrian perry pear. Fruit medium, obtuse-pyriform, symmetrical in contour, green changing to yellow at maturity, covered with gray-brown russet, dotted with brown-russet; flesh yellowish-white, rather coarse texture, very juicy and subacid; Oct. to Dec.

=Gaston du Puys. 1.= Guide Prat. 93. 1895.

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

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

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

=Géant. 1.= Field Pear Cult. 280. 1858. =2.= Leroy Dict. Pom. =2=:210, fig. 1869.

Probably of French origin. Cataloged in this country by T. W. Field in 1858. Fruit medium, globular-turbinate; skin wrinkled, thick, dark green speckled with gray-russet and almost entirely stained with brown; flesh whitish, coarse, breaking, watery, very gritty around the core; juice sugary, vinous, slightly perfumed; third.

=Gefleckte Pomeranzenbirne. 1.= Dochnahl Führ. Obstkunde =2=:156. 1856.

Hesse, Germany, 1833. Fruit small, globular, flattened at poles; skin rough, yellow, often green, marbled with russet, blushed, dotted with russet; semi-melting, granular, very aromatic; Sept.

=Gefleckte Sommerrusselet. 1.= Dochnahl Führ. Obstkunde =2=:42. 1856.

Nassau, Bel., 1807. Fruit small, globular, shortened, blunt, symmetrical; skin rough, often entirely covered with russet and blushed; flesh very juicy, coarse-grained, sweet and acid, melting and aromatic; first; Sept.

=Gefundene. 1.= Dochnahl Führ. Obstkunde =2=:91. 1856.

Belgian, Van Mons, 1833. Fruit small, light yellow, often entirely covered with russet, free from dots; flesh fine, strongly aromatic, with scent of cinnamon, sweet; Sept.

=Geigenschnabel. 1.= Dochnahl Führ. Obstkunde =2=:195. 1856.

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

=Geishirtle. 1.= Christ Handb. 548. 1817.

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

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

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

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

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

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

Grown along the Rhine, Germany. Fruit small, turbinate, broad, light green changing to yellowish-green, often lightly blushed, russeted; flesh greenish-white, rather granular, acid, vinous, breaking; first; Sept.

=Gelbe Holzbirne. 1.= Löschnig Mostbirnen 80, fig. 1913.

An Austrian perry pear. Fruit medium, globular-conic; skin firm, shining yellow when ripe, speckled with numerous green markings and finely dotted with russet; flesh yellowish-white, granular, very juicy, astringent, subacid; good for transportation; Oct.

=Gelbe Landlbirne. 1.= Löschnig Mostbirnen 152, fig. 1913.

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

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

German Rheinland. Fruit medium and above, somewhat gourd-shaped; skin smooth and thin, uniformly lemon-yellow, somewhat marked with russet; flesh yellowish-white, wanting in juice, sweet, aromatic; third for table, good for market; Sept.

=Gelbe Laurentiusbirne. 1.= Mathieu Nom. Pom. 218. 1889.

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

This pear was known in Saxony early in the nineteenth century. Fruit medium, conic, uniform in contour, its largest diameter being below the center; skin rather thick, green at first sprinkled with dots of gray-green changing at maturity to bright citron-yellow, golden on the side of the sun of fruits well exposed, washed with a blush of dull red; flesh white, coarse, semi-breaking, gritty near the core, juicy, sweet, saccharine, but little flavor; second; Aug.

=Gelbe Leutsbirne. 1.= Löschnig Mostbirnen 106, fig. 1913.

A Lower-Austrian perry pear. Fruit small, long-pyriform, diminishing to the stalk, sides unequal; light green turning yellow when ripe, russet dots; flesh juicy and subacid; first for keeping and transportation; Oct.

=Gelbe Scheibelbirne. 1.= Löschnig Mostbirnen 82, fig. 1913.

An Austrian pear producing a good and clear perry. Fruit medium to large, globular, flattened at both poles, green changing to yellow at maturity, dotted with grayish-white; flesh yellow-white, coarse-grained, with a sweet and acid flavor; good; Oct. and Nov.

=Gelbe Wasserbirne. 1.= Löschnig Mostbirnen 12, fig. 1913.

A perry pear grown in Lower Austria. Fruit small to medium, globular-obtuse but diminishing toward stalk in upper part, yellow-green, slightly blushed on the sun-touched side, and speckled on the shaded side with dark green dots; flesh whitish, juicy, very sweet and slightly acidulous; good for transportation; Sept.

=Gelbmostler. 1.= Löschnig Mostbirnen 108, fig. 1913.

A perry or wine pear grown in Austria and northern Switzerland. Fruit medium to fairly large, globular and diminishing rather acutely to the stalk, greenish-yellow changing to light yellow, often slightly blushed, speckled with russet dots; flesh yellowish-white, coarse-grained, juicy, very astringent, quickly becomes over-ripe; Sept.

=Gemeine Kochbirne. 1.= Löschnig Mostbirnen 154, fig. 1913.

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

=Gemeine Pfundbirne. 1.= Dochnahl Führ. Obstkunde =2=:187. 1856.

Upper-Austria, 1851. Fruit above medium, globular-turbinate, medium convex, bossed, green turning to light yellow; flesh breaking, wanting in juice, sweet; third for dessert, best for culinary use; Oct. to Dec.

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

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

=Général Bosquet. 1.= Leroy Dict. Pom. =2=:213, fig. 1869. =2.= Downing Fr. Trees Am. 770. 1869.

Obtained by M. Flon-Grolleau, Angers, Fr. The seed bed from which the tree sprang was made in 1845. Fruit large, conic, very long, rather swelled at the base and narrowed at the upper end; skin thick, grass-green, dotted and mottled with fawn and often bearing some small brownish stains; flesh whitish, fine, semi-melting or melting, rather granular at center; juice abundant, sweet, vinous, delicate; second; Sept. and Oct.

=Général Canrobert. 1.= Leroy Dict. Pom. =2=:214, fig. 1869. =2.= Downing Fr. Trees Am. 770. 1869.

From a bed of the seeds of Saint-Germain made about 1843 by M. Robert, Angers, Fr. Fruit medium, long-conic and irregular, golden-yellow, dotted, marbled and stained with russet, washed with brown around the calyx and stem; flesh white, fine, melting and juicy, the juice being abundant, sweet, acid, rich and aromatic; first, though very exceptionally second when it has no flavor; Jan. and Feb.

=Général Delage. 1.= Mas Pom. Gen. =4=:155, fig. 270. 1879.

A gain of Van Mons about 1823. Fruit medium, conic-pyriform, clear green, speckled with gray, changing to pale yellow at maturity, tinged with dark red on the side of the sun; flesh white, fine, buttery, melting, full of slightly sugary juice, refreshing and somewhat musky.

=Général Dutilleul. 1.= Leroy Dict. Pom. =2=:215, fig. 1869. =2.= Hogg Fruit Man. 585. 1884.

A seedling of Van Mons. Fruit medium to large, pyramidal, uneven in outline, deep golden yellow, extensively washed with bright crimson where it is exposed to the sun; flesh firm, not very juicy, sweet, of good flavor; good; Sept.

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

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

Raised from seed by M. Boisbunel, Rouen, Fr., in 1845. Fruit medium, long-conic, slightly obtuse, greenish-yellow, finely dotted and reticulated with russet, washed sometimes with dark red on the side facing the sun; flesh whitish, fine, semi-melting, watery, not gritty; juice plentiful, sugary, acidulous, aromatic, delicate; first; Mar.

=General Kearney. 1.= Mass. Hort. Soc. Rpt. 43. 1866.

A seedling raised by S. A. Shurtleff, Brookline, Mass., which fruited in 1862. Fruit large, pyriform, greenish-yellow; flesh fine-grained, juicy, of rather high flavor; a good market pear; Sept.

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

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

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

A seedling of Dr. Shurtleff's submitted to the committee on fruits of the Horticultural Society of Massachusetts in 1866. "Fruited in 1856. Diam. 2-3/4 in.; flesh white, melting, breaking and juicy; November to December, turbinate."

=General Taylor. 1.= Mag. Hort. =20=:75, 269. 1854.

Introduced by L. N. Rogers, Baltimore, Md., the original tree having been found by him at Franklin, Md., in 1854. Fruit medium or under, obovate-obtuse-pyriform, yellow but practically all cinnamon-russet; flesh yellowish-white, granular, buttery, melting, sweet, highly flavored; good to very good; Oct. and Nov.

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

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

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

M. Fontaine de Ghélin, Mons, Bel., raised this variety from a seed bed made in 1839. Fruit large or very large, pyriform, slightly contorted, one side often rather longer than the other, yellow, covered with dots and patches of russet; flesh tinted with salmon-rose, melting, juicy, with a rich, sugary and perfumed juice; excellent; Nov. to Jan.

=General Wauchope. 1.= Gard. Chron. 3rd Ser. =30=:474, fig. 144. 1901.

Raised about 1888 by Charles Ross, gardener to Captain Carstairs, Welford Park, Newbury, Eng., from a cross of Nec Plus Meuris and Duchesse d'Angoulême. Fruit moderate size, obtuse-pyriform, very regular, yellowish-green, with fine spotting; flesh soft, free from grit, rich, sweet, somewhat of the flavor Nec Plus Meuris; Dec.

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

An Austrian perry and wine pear. Fruit medium, long-pyriform, diminishing toward the stalk from the center; skin tolerably fine and shining yellow when ripe, densely and finely dotted with russet; flesh white, coarse-grained, juicy, subacid, astringent; Sept.

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

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

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

Raised from seed of Joséphine de Malines and distributed by Daras de Naghin, Antwerp, Bel. Fruit medium, having some resemblance to Urbaniste, yellow, dotted with fawn and bronzed around the stem; flesh sometimes very salmon-colored, melting, with a slight perfume of rose; a good pear for the amateur; tree of moderate vigor and very fertile; Dec. and Jan.

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

Received by C. M. Hovey in 1845 from M. Jamin of Paris. Fruit large, globular-obovate; skin rather rough, dull greenish-russet, with a mottled yellow and light russet tinge when mature, thickly covered with conspicuous dark russet specks; flesh yellowish-white, coarse, melting and juicy, rich, sugary and slightly perfumed; good; Sept. and Oct.

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

Obtained by M. Grégoire, Jodoigne, Bel., early in the nineteenth century. Fruit medium, turbinate, more or less short and swelled, reducing to a point at the top; skin thick, firm, intense green dotted with large brown specks, changing to dark yellow at maturity, with golden-russet on the side of the sun and some red blush; flesh white, rather fine, buttery, melting, gritty about the center, full of rich sugary juice, vinous and highly scented; Nov.

=Gerdessen. 1.= Mas Pom. Gen. =4=:61, fig. 223. 1879.

According to Diel, this variety was obtained by the Pastor Gerdessen of Weigsdorf, in the Oberlausitz, Ger. Fruit rather small or nearly medium, almost spherical, even in contour, the greatest diameter being at the center, intense and somber green, without any russet; flesh yellow, rather fine, buttery; juice sufficient in quantity and richly saccharine, vinous and highly perfumed; first; Sept.

=Gerippte Pomeranzenbirne. 1.= Dochnahl Führ. Obstkunde =2=:156. 1856.

Nassau, Bel., 1833. Fruit small, orange-form, ribbed, a good yellow, lightly blushed with red; flesh juicy, semi-melting, cinnamon-flavored, sweet; second for dessert, good for the market; Sept.

=Gernröder Pomeranzenbirne. 1.= Dochnahl Führ. Obstkunde =2=:160. 1856.

Central Germany, 1773. Fruit small, flattened, green changing to yellowish, faintly blushed, speckled with gray; flesh greenish-white, tender; good; Oct. and Nov.

=Gestreiffe Winter-Apothekerbirne. 1.= Liegel Syst. Anleit. 132. 1825.

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

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

Raised in the garden of M. Ghellinck de Walle near Ghent, Bel., described as new. Fruit medium, oblong-obovate, yellowish, speckled with russet; flesh creamy-white, melting, juicy, sugary, slightly acid and delicately perfumed. Said by M. Pynaert to be one of the best autumn pears; Nov.

=Gibb. 1.= Cornell Sta. Bul. =332=:482. 1913.

Raised from seed sent by Charles Gibb from Mongolia to Prof. Budd at Ames, Ia. Said to be very hardy and productive, coming into bearing when young. Fruit about the size of Bartlett, pyriform, nearly equal to Bartlett in quality, according to Prof. Budd. Seems to be of a better quality than most oriental pears.

=Gilain. 1.= Guide Prat. 71. 1876. =2.= Mas Pom. Gen. =3=:33, fig. 113. 1878.

A gain of M. Grégoire, Jodoigne, Bel. Fruit medium, pyriform, pale green changing to yellow, a warm gold and sometimes red on the side next the sun; flesh white, fine, buttery, melting, rather gritty near the core; juice sufficient, sugary and perfumed; good; Sept.

=Gilles ô Gilles. 1.= Leroy Dict. Pom. =2=:222, fig. 1869. =2.= Mathieu Nom. Pom. 219. 1889.

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

A French pear of very ancient and uncertain origin. Jean Bauhin in his Historia Plantarum, 1580, wrote of a pear which appears to be identical with this and said that in Burgundy it was styled a Poire de Livre or Pound Pear. Le Lectier in his catalog of 1628 and Merlet as well as Claude Saint-Etienne and La Quintinye also mention it though spelling it variously. Fruit large to very large, nearly spherical; calyx large, open, set in deep basin; skin thick, pale dull green, washed with brown-red on the face exposed to the sun, much covered with thin brown-russet; flesh greenish-white, semi-fine and semi-breaking, rarely gritty, very juicy, saccharine and sweet, without much perfume, occasionally spoiled by too much acerbity; third; cooking; Nov. to Feb.

=Giram. 1.= Mas Le Verger =2=:151, fig. 74. 1866-73.

A wilding found on the estate of Giram at Uryosse, Fr., and propagated by Dr. Doat. Fruit nearly medium, pyriform, sometimes rather turbinate; skin thick and firm, green, sprinkled with large dots of greenish-brown, becomes yellowish-green at maturity and blushed with red on the sun-exposed side; flesh very fine, tender, melting, very juicy, sugary and agreeably perfumed; first; Aug.

=Girardon. 1.= Leroy Dict. Pom. =2=:225, fig. 1869.

According to Diel this pear was raised in Paris by a M. Girandoux whose name Leroy identifies with Girardon. It seems to have dated from about the beginning of the nineteenth century. Fruit below medium, globular, flattened and deeply depressed at both poles, one side rather less swelled than the other; skin wrinkled, yellowish-green, dotted with clear brown and almost entirely mottled and reticulated with dark russet; flesh white, semi-fine and semi-melting, rather granular; juice very abundant, saccharine, acidulous, very musky; second; late Sept.

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

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

Belgian. Fruit medium, globular-conic; skin rather thick, a lively green sprinkled with brown dots, changing to lemon-yellow, often golden on the side of the sun; flesh whitish, fine, breaking; juice sufficient, sugary, without appreciable perfume; good; end of winter.

=Glastonbury. 1.= Jour. Hort. N. S. =22=:73, 99, 126. 1872. =2.= Bunyard-Thomas Fr. Gard. 140. 1904.

The Benedictine of the English or Glastonbury pear, apparently originated as a wilding with W. G. L. Lovell, Glastonbury, Eng., but Bunyard believes it to be an old sort introduced by the monks. Grafts were first taken from the tree in 1862. Fruit large, oblong-obovate, russeted; flesh yellowish, melting, juicy, aromatic; Oct.

=Gleck. 1.= Guide Prat. 93. 1895.

Distributed by M. Niemetz, Winnitsa, Russia, and on trial with Simon-Louis Bros. at Metz in 1895. Fruit medium or large, green changing to yellow at maturity; flesh rather tart in flavor, juicy, good for drying as it diminishes little in volume; it makes good cider; Sept. and Oct.

=Gliva. 1.= Ia. Hort. Soc. Rpt. 61. 1880.

A Russian pear imported by J. L. Budd, from the northern steppes where the summers are "fully as dry and hot as ours and the winter far more severe." It shows marked traces of the Chinese forms of the pear in shape, serration, thickness and size of leaf and in the peculiar enlarged character of the scaly, terminal buds.

=Gloire de Cambron. 1.= Leroy Dict. Pom. =2=:226, fig. 1869. =2.= Downing Fr. Trees Am. 772. 1869.

Probably derives its name from the famous Abbey of Cambron near Mons in Hainaut, Bel. It was in France early in the nineteenth century. Fruit below medium, acute-pyriform, generally rather contorted in the lower part, yellow-ochre in color, dotted with very fine gray-russet points; flesh white, semi-fine, breaking, dry and gritty, sweet and rather delicate in flavor; third; Nov.

=Gloward. 1.= Field Pear Cult. 280. 1858. =2.= Leroy Dict. Pom. =2=:228, fig. 1869.

Possibly of English origin. It was cultivated in the garden of the Horticultural Society of Angers, Fr., in 1838. Fruit medium and above; form rather variable but always ovate, more or less long, irregular, bossed, clear green sprinkled with grayish dots and a little stained with russet; flesh white, semi-fine, melting, watery, some grit around the core; juice sugary, very refreshing, rather savory; second; Oct.

=Gnoico. 1.= Leroy Dict. Pom. =2=:229, fig. 1869.

Italian, with the place of its origin in the old principality of Parma. Fruit below medium, long, obtuse-pyriform, whitish-gray on the shaded side, very clear dull green on the other face, dotted with russet, washed occasionally with fawn around the stalk and partially covered with a light bluish efflorescence; flesh greenish-white, fine, dense, breaking or semi-breaking, watery, almost exempt from grit; juice abundant and sugary, with a flavor of anis; Aug.

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

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

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

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

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

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

=Gold Nugget. 1.= Stark Bros. Cat. 28, fig. 1916.

This pear originated with F. H. Davis, Esmeralda, Cal., in the early seventies. A few years ago Stark Bros., Louisiana, Mo., secured control of the variety and introduced it to the trade in 1916. Tree vigorous, healthy, productive; fruit large, roundish-obovate-pyriform; skin thick; flesh fine-grained, juicy, with a honey-sweet flavor; ripens late.

=Goldbirne. 1.= Christ Handb. 544. 1817. =2.= Dochnahl Führ. Obstkunde =2=:48. 1856.

Austrian, 1851. Fruit small, conic, beautiful light yellow; skin thin, light red blush; flesh semi-breaking, sweet, with muscatel flavor; best; beginning of Oct.

=Goldbordirte Holzbirne. 1.= Dochnahl Führ. Obstkunde =2=:196. 1856.

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

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

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

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

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

Imported to this country from Bilboa, Spain, in 1821 by J. Hooper, Marblehead, Mass. Fruit medium to large, obovate-pyriform, golden-yellow, speckled evenly with small, brown dots, and slightly marked with russet; flesh yellowish-white, fine, melting, very buttery, vinous and excellent flavor; first; Sept.

=Golden June. 1.= Am. Pom. Soc. Rpt. 135. 1920.

Originated with Joe Houghlin, near Bloomfield, Ky., and introduced by Sunny Slope Nursery, Hannibal, Mo. Tree reported about 75 years old. Fruit said to have a small core, to be delicious and to ripen about June 20th.

=Golden Knap. 1.= Hogg Fruit Man. 587. 1884.

Grown extensively in the orchards of the border countries of Scotland. The name is a corruption of Golden Knob, the shape being that of a small knob. Fruit very small, globular-turbinate, russety, of no particular merit.

=Golden Queen. 1.= Hogg Fruit Man. 587. 1884.

Raised at the Royal Gardens, Frogmore, near Windsor, Eng., and was first exhibited in 1872. Fruit small, obovate, straw-colored, strewed with a few minute dots; flesh very tender and extremely juicy, sweet and highly perfumed; a delicious pear but when ripe speedily rots at the core; Sept.

=Golden Russet. 1.= Hogg Fruit Man. 587. 1884.

A seedling raised at the Royal Gardens, Frogmore, near Windsor, Eng., and first exhibited in 1863; entirely distinct from Japan Golden Russet, which bears the same name as a synonym. Fruit small, obtuse-obovate, bright cinnamon-russet; flesh yellow, fine-grained, buttery and melting, juicy, sweet and with a flavor resembling that of Marie Louise; an excellent little pear; Oct.

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

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

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

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

=Goodale. 1.= Downing Fr. Trees Am. 773, fig. 1869. =2.= Ont. Dept. Agr. Fr. Ont. 163, figs. 1914.

Raised by E. Goodale, Saco, Me., from seed of the McLaughlin. Fruit large, oblong-obovate-pyriform, green, yellowing at maturity, shaded with crimson and fawn in the sun, slightly netted and patched with russet and sprinkled with small russet dots; flesh white, fine, rather gritty at core, juicy, sweet, pleasant, perfumed, slightly vinous; fair for dessert; first for market; Oct.

=Got. 1.= Field Pear Cult. 280. 1858. =2.= Leroy Dict. Pom. =2=:231, fig. 1869.

Origin unknown. According to Leroy this variety has been cultivated in Belgium ever since 1855. Fruit above medium; form rather variable, passing from long-conic and slightly obtuse to ovate, a little swelled; skin rough, fine, dark green; flesh white, semi-fine, breaking or semi-melting, granular around the core; juice sufficient, sugary, aromatic, rather delicate; second; Sept. and Oct.

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

Fruited in 1863 by S. A. Shurtleff from seed. Fruit "Diam. 3 in.; flesh firm and very rich in flavor; keeps perfectly until June or July of following year, and ripens well; fine flavor, and a valuable pear. Turbinate."

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

A German and Austrian pear, common in middle Franconia. Fruit small to medium, turbinate or conic; skin smooth, shining, yellow-green turning yellow, with green marblings, sometimes slightly blushed, dotted; flesh whitish, coarse-grained, breaking, juicy, saccharine, without any perceptible acid; mid-Oct.

=Graf Moltke. 1.= Guide Prat. 95. 1876. =2.= Lauche Deut. Pom. =II=:No. 80, Pl. 80. 1882.

Named after A. Von Moltke, a Prime Minister of Denmark, 1850. Fruit rather large, irregular in form although handsome; skin rough, yellowish-green covered with russet; flesh yellowish-white, fine, melting, very juicy, aromatic; quality variable; a table fruit; Oct.

=Grand Bretagne. 1.= Knoop Fructologie =1=:83, Tab. II. 1771. =2.= Downing Fr. Trees Am. 774. 1869.

Origin French or Belgian. Fruit large, obtuse-obovate, greenish-yellow, dotted with brown; flesh fine, juicy, buttery and melting; moderately good; Dec. to Feb.

=Grand Isle. 1.= Downing Fr. Trees Am. 3rd App., 176, fig. 1881. =2.= Rural N. Y. =44=:242, figs. 135, 136. 1885.

Raised by Benjamin Macomber, Grand Isle, Vt. Tree vigorous, upright, somewhat alternate in bearing. Fruit medium, roundish-oblong, straw color, covered with many small russet dots; stem medium long, rather slender; calyx small, open, in a small basin; flesh whitish, half-fine, juicy, melting, sweet, slightly vinous; very good; Sept. and Oct.

=Grand-Soliel. 1.= Leroy Dict. Pom. =2=:233, fig. 1869. =2.= Hogg Fruit Man. 588. 1884.

Introduced by Major Espéren, Mechlin, Bel., in the early half of the nineteenth century. Fruit medium, globular-turbinate, more or less bossed; skin rough to the touch, yellow, almost covered with gray-russet, blushed with red on the side next the sun; flesh whitish, semi-fine, rather stringy, melting, vinous, sugary, with a particularly delicate aroma; first; Dec. and Jan.

=Grant. 1.= Mass. Hort. Soc. Rpt. 45. 1866.

A seedling fruited by S. A. Shurtleff, Brookline, Mass, in 1862. Fruit large, obtuse-pyriform; greenish-yellow; flesh sweet, fine, rich; first; Oct.

=Graslin. 1.= Pom. France =3=:No. 106, Pl. 106. 1865. =2.= Downing Fr. Trees Am. 775. 1869.

A wilding found in the Commune of Flée, Sarthe, Fr.; introduced about 1840. Fruit large, oblate, somewhat irregular, larger on one side than the other, yellow-ochre, dotted and marbled with gray-russet, and stained with large markings of fawn; flesh fine, white, veined with greenish-yellow, very melting, juicy, sugary, acidulous, perfumed, delicate; first; Oct. and Nov.

=Grasshoff Leckerbissen. 1.= Oberdieck Obst-Sort. 305. 1881. =2.= Mathieu Nom. Pom. 222. 1889.

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

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

"The Gratiola peare is a kinde of Bon Cretien, called the Cucumber peare, or Spinola's peare."

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

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

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

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

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

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

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

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

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

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

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

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

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

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