Chapter V · MINOR VARIETIES OF PEARS (continued 6)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Gros Trouvé. 1. Guide Prat. 95. 1876.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Gulabi. 1. Guide Prat. 93. 1895.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Herbelin. 1. Guide Prat. 96. 1876.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Hilda. 1. Guide Prat. 104. 1895.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ida. 1. Guide Prat. 97. 1876.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

International. 1. Guide Prat. 94. 1895.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Jeanne. 1. Guide Prat. 94. 1895.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Kaestner. 1. Guide Prat. 97. 1876.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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