Chapter V · MINOR VARIETIES OF PEARS (continued 8)

Merriam. 1. Downing Fr. Trees Am. 524. 1857. 2. Thomas Am. Fruit Cult. 284. 1867.

Originated at Roxbury, Mass.; popular in Boston in 1867. Fruit large, globular, somewhat flattened at base and crown, smooth, rich yellow, covered with pale russet around the stem and calyx, and netted with russet all over; flesh yellowish, rather coarse, melting, juicy, sugary, perfumed, very good; Sept. and Oct.

Méruault. 1. Mas Pom. Gen. 7:184, fig. 576. 1881.

Obtained by M. Pariset from a seed bed of the Easter Beurré made in 1856. Fruit medium, ovate, shortened and thick, water-green sown with dots of fawn-brown, more often almost wholly covered with russet of fawn color; on ripening the basic green changes to an intense lemon-yellow, the russet clears, and the side next the sun becomes golden; flesh whitish, fine, buttery, melting, without grit; juice abundant, rich in sugar, delicately perfumed with musk; first; throughout winter.

Merveille de Moringen. 1. Guide Prat. 100. 1876.

Originated in the environs of Moringen, Ger., where it is very well thought of. Tree large, very fertile, resisted the phenomenal frost of 1879-1880 in Europe. Fruit small, turbinate, a beautiful lemon-yellow; flesh breaking; for cooking; Oct.

Messire Jean. 1. Duhamel Trait. Arb. Fr. 2:173, Pl. XXVI. 1768. 2. Hogg Fruit Man. 616. 1884.

Of ancient and untraceable origin, but mentioned by Venette, Rochelle, Fr., in 1678 and 1683. Fruit medium, turbinate, sometimes slightly obovate, surface slightly bossed; skin rough, thick, dark green, passing to buff, washed with dark red on the side of the sun, strewed with speckles of darker russet; flesh white, slightly tinged with lemon, rather fine, breaking, juicy, richly saccharine, perfumed, sprightly; good, either for dessert or kitchen use; Nov. and Dec.

Messire Jean Goubault. 1. Leroy Dict. Pom. 2:422, fig. 1869.

This variety dates from 1847 and came from a seed bed of M. Goubault, Angers, Fr. Fruit large or medium, turbinate, more or less globular, often irregular, bossed and much larger on one side than on the other; skin fine and wrinkled and entirely reddened and dotted with large grayish spots; flesh whitish, coarse, semi-melting, always doughy and containing some grit around the core; juice rather scanty, sugary, tart, slightly perfumed and very agreeable; second; Nov.

Michaelmas Nelis. 1. Gard. Chron. N. S. 30:272, fig. 82. 1901. 2. Bunyard Handb. Hardy Fr. 188. 1920.

A seedling from Winter Nelis, which Messrs. Bunyard, nurserymen, Maidstone, Eng., found by chance in a cottage garden, and sent out in 1901. It was given an award of merit at a meeting of the Fruit Committee of the Royal Horticultural Society in October, 1902. Fruit medium, pyriform, very shapely, light greenish skin, somewhat russety; flesh white, melting, very little grit, juicy and of delicious flavor; end of Sept.

Michaux. 1. Mag. Hort. 6:45. 1840. 2. Am. Pom. Soc. Rpt. 239. 1854.

Origin not clear but R. Manning, Salem, Mass., stated that he had received it from a town in Alsace, Fr. Fruit medium, nearly globular-pyriform, light yellowish-green changing to yellow, with a slight blush of red; flesh white, coarse, semi-buttery, juicy, sweet; second; Sept. and Oct.

Mignonne d’Été. 1. Guide Prat. 111. 1876.

Obtained by M. Boisbunel, Rouen, Fr., and placed in commerce in 1874. Fruit medium to large, like Calebasse in form; skin glossy and yellow, finely dotted and streaked with gray-russet; flesh fine and melting; Aug.

Mignonne d’Hiver. 1. Downing Fr. Trees Am. 816. 1869.

An old Belgian variety. Fruit medium, obovate to oblong-ovate-pyriform, light yellow, mostly covered with thick, rough russet, and veined with crimson and fawn; flesh yellowish, rather granular, juicy, melting, sweet, vinous, aromatic; good; Nov. and Dec.

Mikado. 1. Guide Prat. 115. 1876. 2. Cornell Sta. Bul. 332:449, 484. 1913.

Among the most successful importers of oriental plants was Freiherr V. Siebold who maintained a nursery and botanic garden in Leyden, Holland, during the first half of the nineteenth century. Of the pears imported by him, Mikado was one. This was procured from Von Siebold’s nursery in 1873 by Messrs. Simon-Louis, Metz, Lorraine. Fruit rather large, globular-ovoid; skin rough to the touch, yellowish-olive, dotted with gray specks; flesh white, fine, breaking, rather juicy, perfumed, with a pronounced quince flavor, subacid; poor, uneatable raw; end of Sept.

Milan d’Hiver. 1. Leroy Dict. Pom. 2:424, fig. 1869.

A very old pear described in 1675 by Merlet, the French pomologist. Fruit large, globular-turbinate, usually mammillate at the summit and very regular; skin thick and rough to the touch, gray-russet, sprinkled around the stalk with large whitish-gray dots; flesh yellowish, fine, semi-melting, granular at the core; juice rarely plentiful, only slightly saccharine, acidulous, feebly aromatic; third; Nov. to Jan.

Milan de Rouen. 1. Leroy Dict. Pom. 2:425, fig. 1869. 2. Hogg Fruit Man. 617. 1884.

Gained by M. Boisbunel, Rouen, Fr.; distributed in 1859. Fruit medium, globular, a little conic toward the summit, slightly bossed and one side less swelled than the other; skin thick, dull yellow, dotted and streaked with fawn, much stained with gray around the stem; flesh yellowish, semi-fine, and semi-melting, juicy, rather granular at the core, sugary; juice aromatic, often spoiled by an unpleasant acerbity; second; end of Aug.

Miller. 1. Leroy Dict. Pom. 2:426, fig. 1869.

Raised from seed by André Leroy; first reported in 1864. Fruit medium and sometimes larger; in form it passes from rounded conic to globular, slightly flattened especially at the base; skin rough to touch, bronzed all over, dotted with russet, and dotted and mottled with greenish-yellow; flesh white, fine, melting, a little granular at the core, juicy, sugary, sourish, with a delicious aroma; first; Oct.

Millot de Nancy. 1. Leroy Dict. Pom. 2:427, fig. 1867.

Produced in the nurseries of Van Mons at Louvain; first reported in 1843. Fruit medium, ovate, very obtuse, more or less regular and bossed, often rather globular, yellow-ochre dotted with gray-russet, mottled with olive-brown, sometimes washed with clear fawn on the cheek exposed to the sun; flesh whitish, semi-fine, melting or semi-melting, gritty at the center; juice rarely abundant, but very saccharine, aromatic and full of flavor, sometimes a little too acid; second; Oct.

Milner. 1. Ragan Nom. Pear, B. P. I. Bul. 126:181. 1908.

Cataloged by Silas Wharton in 1824 under the name of Milner’s Favorite. Fruit small, pyriform; good.

Mima Wilder. 1. Mass. Hort. Soc. Rpt. 152. 1874. 2. Ibid. 120. 1875.

A seedling of Colonel Wilder, in a collection of new pears shown by him in 1874. In November of the following year it was found to have retained its previous good quality.

Ministre Bara. 1. Ga. Hort. Soc. Rpt. 49. 1892. 2. Guide Prat. 96. 1895.

A gain of Grégoire, Jodoigne, Bel. It was exhibited by P. J. Berckmans of Augusta, Georgia, before the Georgia State Horticultural Society in 1892 and 1893.

Ministre Pirmez. 1. Guide Prat. 111. 1876.

Published by Grégoire, Jodoigne, Bel. Fruit medium to large; flesh melting; first; Jan. and Feb.

Ministre Viger. 1. Rev. Hort. 113. 1901.

Raised by Messrs. Baltet of Troyes, Fr., from seed of the Pierre Tourasse. It was much noticed at the International Exhibition at Paris in 1900. Fruit large, turbinate, bossed, tender yellow clouded with ochre, washed with rosy gray and salmon on the side next the sun, with speckles of fawn; flesh fine, melting, very juicy, saccharine, with perfume noticeable on the skin, and flavor recalling that of the Duchesse d’Angoulême; mid-Dec. to mid-Jan.

Minot Jean Marie. 1. Guide Prat. 100. 1876.

A seedling of Grégoire, Jodoigne, Bel. Fruit large, pyriform, shortened, covered with russet on a yellow foundation; flesh yellowish, breaking, very juicy, sugary; first; Dec. to Feb.

Missile d’Hiver. 1. Kenrick Am. Orch. 169. 1841.

A foreign variety recommended by M. Dalbret and M. Jamin, well known pomologists. Fruit large, buttery, valuable according to M. Jamin; Nov. and Dec.

Mission. 1. Am. Pom. Soc. Rpt. 73. 1895.

Originated at the old mission near Capistrano, California. Fruit medium, acutely pyriform, long, yellow, nearly covered with russet; flesh very fine and buttery; very mild or sweet; ripe in Sept. in southern California.

Mr. Hill’s Pear. 1. Langley Pomona 132, Pl. LXIII, figs. 2, 4. 1729.

Mentioned by Batty Langley, Twickenham, Eng., as bearing two crops in the year. Fruit rather small, obtuse-pyriform, usually distorted at the upper end, grows in clusters; in 1727 the first crop matured on Aug. 24, and the second crop on Oct. 1.

Mitchell Russet. 1. Downing Fr. Trees Am. 525. 1857. 2. Ibid. 817. 1869.

Originated at Belleville, Ill. Fruit medium or small, obovate inclining to conic; skin rough, dark russet, thickly covered with gray dots; flesh juicy, melting, rich and highly perfumed, astringent; scarcely good; Oct.

Mitschurin. 1. Can. Hort. 17:292. 1894.

Probably Russian. Fruit very large; a good kitchen fruit; mid-season.

Moccas. 1. Gard. Chron. 717. 1841. 2. Hogg Fruit Man. 617. 1884.

Raised from seed by Thomas Andrew Knight, Downton Castle, Eng. Fruit medium, oval, uneven, and bossed in outline, lemon-colored, marked with patches and veins of thin pale brown-russet and strewed with russet dots; flesh yellowish, fine, melting, tender, full of rich vinous juice, musky in flavor; a delicious dessert pear.

Mollet Guernsey Beurré. 1. Gard. Chron. 36, 85. 1842.

Raised from seed by Charles Mollet of Guernsey, Channel Islands, who died in 1819. Fruit medium, obovate or somewhat pyramidal, with a remarkable fleshy extension of about ½ inch at the insertion of the stalk, surface of the pear uneven, yellow, but much obscured with ferruginous russet, sometimes equally scattered, but often disposed in broad, longitudinal stripes; flesh yellowish, very melting, buttery, with a rich Chaumontel flavor though distinct; Dec.

Monarch. 1. Hogg Fruit Man. 312. 1866. 2. Bunyard Handb. Hardy Fr. 188. 1920.

Knight Monarch. 3. Downing Fr. Trees Am. 796. 1869.

Raised by Thomas Andrew Knight, Downton Castle, Eng., in 1830. Bunyard says: “Tree easily recognized in winter by its very large oval buds, which stand out like those of a red currant.” Fruit medium, globular, yellowish-green, much covered with brown-russet and strewed with gray-russet specks; flesh yellowish, buttery, melting and very juicy, with a rich, vinous, sugary, and agreeably-perfumed flavor; first, one of the most valuable; Dec. and Jan.

Monchallard. 1. Leroy Dict. Pom. 2:429, fig. 1869. 2. Bunyard Handb. Hardy Fr. 189. 1920.

Found about 1810 by M. Monchallard at Valeuil, Dordogne, Fr. Fruit above medium to large, long-obovate, very obtuse; skin delicate, yellow, clear and dull, speckled uniformly with greenish dots and often washed with dark red on the cheek next the sun; flesh very white, fine or semi-fine, extremely melting, juicy, saccharine, acidulous, slightly aromatic and of delicious flavor; first; end of Aug. and Sept.

Mongolian. 1. Ill. Hort. Soc. Rpt. 215. 1896. 2. Cornell Sta. Bul. 332:482. 1913.

Considered by Budd of Iowa to be the best of the oriental varieties yet tested in this country. Obtained from seed at Ames, Iowa. Fruit medium to large, globular-oval, narrowing at both ends, with its greatest diameter near the middle, similar to Kieffer in shape, inclined to ridging near the apex, greenish, with blushed cheeks and russet dots; flesh tender, melting, juicy; good when ripened indoors.

Monseigneur Affre. 1. Leroy Dict. Pom. 2:430, fig. 1869. 2. Hogg Fruit Man. 618. 1884.

Raised by Van Mons though the tree did not produce fruit until 1845, three years after his death. Fruit medium, form variable, globular-obtuse-truncate, pyriform, greenish-yellow; flesh white, reddish under the skin, very melting, juicy, sugary, acidulous, aromatic, with a fine flavor; first; Nov.

Monseigneur des Hons. 1. Leroy Dict. Pom. 2:431, fig. 1869.

M. Gibey-Lorne, Troyes, Fr., raised this pear from seed in 1856. Fruit below medium and often small, usually turbinate, rather long and obtuse, but sometimes cylindrical and bossed, olive-green dotted with russet on the shaded side, golden on the exposed face, sometimes blushed with carmine; flesh yellowish-white, fine, melting; juice abundant, saccharine, acidulous, aromatic; second; end of Aug.

Monseigneur Sibour. 1. Leroy Dict. Pom. 2:432, fig. 1869. 2. Downing Fr. Trees Am. 817. 1869.

Originated at Jodoigne, Bel., from a bed made by Xavier Grégoire; it dates from 1855. Fruit above medium but often less, ovate, swelled in its lower half, yellowish-green, dotted, marbled and streaked with gray-russet and more or less washed with brown-fawn on the side of the sun; flesh whitish, rather coarse, semi-melting, juicy, containing numerous grits around the core; juice saccharine, vinous and aromatic; second; end of Oct.

Moon. 1. Ragan Nom. Pear, B. P. I. Bul. 126:183. 1908.

Cultivated by Silas Wharton in 1824. Its synonyms, Moon’s Pound, and Pound, Moon’s, are significant of its size. Fruit described by Ragan as medium sized, yellow; flesh melting, juicy; good; late.

Moorcroft. 1. Hogg Fruit Man. 619. 1884.

Often called in England the Malvern pear, being much grown about that place; esteemed for perry. Fruit small, globular, even and regular in outline, greenish-yellow on the shaded side, and with a brownish tinge on the side next the sun, strewed all over with large ashy gray freckles of russet; flesh breaking.

Moorfowl Egg. 1. Lindley Guide Orch. Gard. 361. 1831.

Muirfowl Egg. 2. Hogg Fruit Man. 619. 1884.

An old Scotch dessert pear partaking somewhat of the character of Swan Egg. Fruit below medium, globular, dull green changing to yellow-green, mottled with red next the sun, and thickly strewed with pale brown-russety dots; flesh yellowish, semi-buttery, tender, sweet and with a slight perfume; Oct.

Morel. 1. Mag. Hort. 21:151. 1855. 2. Leroy Dict. Pom. 2:434, fig. 1869.

Propagated by Alexandre Bivort, successor of Van Mons, and can be traced earlier than 1843. Fruit below medium or small, ovate, sensibly hexagonal, flattened at either extremity, and one side usually more enlarged than the other, yellowish-green, dotted and marbled with russet; flesh yellowish, fine, breaking, rather granular at the center; juice abundant, wanting in sweetness, insipid and of a very unpleasant astringency; second, but good only for cooking; Apr.

Morgan. 1. Horticulturist 14:250, fig. 1859. 2. Mag. Hort. 25:541. 1859.

Originated on the farm of a Mr. Morgan in New Hanover County, North Carolina. Fruit large, oblate varying to obtuse-pyriform, greenish-yellow, speckled with gray-russet intermingled with some tracery of the same; flesh white, a little gritty, juicy, sweet, slightly vinous; very good, nearly best; Oct.

Morley. 1. Parkinson Par. Ter. 593. 1629.

Mentioned in Parkinson’s list of orchard pears as a “very good peare, like in forme and colour unto the Windsor but somewhat grayer.”

Morosovskaja. 1. Ia. Hort. Soc. Rpt. 61. 1880.

Mentioned in a paper read by Mr. J. L. Budd before the Horticultural Society of Iowa in 1880. It is a Russian variety, having gritty, thorn-like wood.

Moskovka. 1. Ragan Nom. Pear, B. P. I. Bul. 126:184. 1908.

A Russian variety said to be largely grown for cooking. Fruit small, pyriform, juicy; early season.

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

Nassau, Ger., 1802. Fruit medium, pyriform, sides rather unequal, whitish-yellow skin changing to lemon-yellow, without any blush, dotted indistinctly, russeted; flesh yellow, breaking, coarse-grained, juicy, aromatic, sweet; third for dessert, but first for cooking and perry; Sept. and Oct.

Moyamensing. 1. Mag. Hort. 13:274. 1847. 2. Downing Fr. Trees Am. 818. 1869.

Supposed to be a native. The original tree stood in 1847 in the garden of J. B. Smith of Philadelphia. Fruit medium, variable in form, some globular, others obovate, uniform light yellow, with patches and dots of russet; flesh whitish, buttery, melting, coarse, sweet; with a rich, spicy and delicious flavor; good to best; Aug. and Sept.

Mrs. Seden. 1. Garden 76:36, figs. 1912.

A cross between Seckel and Bergamotte Espéren; exhibited by James Veitch and Sons, Chelsea, Eng., before the Royal Horticultural Society in January, 1912, and received an award of merit. Fruit small, round, yellow, toning to a bright crimson on the sunny side; flesh is free from the grittiness which sometimes characterizes the fruits of Bergamotte Espéren; the flavor is remarkably fine; Jan.

Muddy Brook. 1. Mass. Hort. Soc. Rpt. 45. 1866.

A seedling from S. A. Shurtleff of Brookline, Mass., which fruited in 1862. Fruit diameter 2¼ inches, short pyriform; skin dark green; flesh white, melting and juicy, with good flavor; great bearer and good market pear; Sept.

Muir Everbearing. 1. Am. Pom. Soc. Rpt. 135. 1920.

Originated with Hal Muir, Bloomfield, Ky., about 1870. Reported as “delicious; August to November.”

Mungo Park. 1. Dochnahl Führ. Obstkunde 2:160, 1856. 2. Guide Prat. 100. 1876.

A seedling of Van Mons named after the celebrated Scotch voyager. Fruit small, turbinate-pyriform or globular-ovate, very pale green sprinkled with fawn dots, very small, numerous, and feebly visible, the basic green passing at maturity to pale whitish-yellow and becoming a little golden on the side of the sun; flesh white, very fine, melting, free from grit, full of sugary juice, sprightly and agreeably perfumed; first; Oct.

Munz Apothekerbirne. 1. Gard. Chron. 3rd Ser. 30:370. 1891.

Presumably German. A medium-sized pear, obovate, oblong, with a stalk rather more than an inch long, continuous with the fruit, yellowish; flesh white; of good flavor; Aug.

Muscadine. 1. Mag. Hort. 1:364. 1835. 2. Downing Fr. Trees Am. 818. 1869.

The original tree is supposed to have grown on the farm of a Dr. Fowler near Newburgh, N. Y., and the pear was introduced to notice by Downing. Fruit medium, globular-obovate, regular in form, pale yellowish-green, thickly sprinkled with brown dots; flesh white, buttery, semi-melting, with an agreeable rich, musky flavor; good to very good, a valuable late summer variety; end of Aug. and beginning of Sept.

Muscat Allemand d’Automne. 1. Leroy Dict. Pom. 2:437, fig. 1869. 2. Mathieu Nom. Pom. 256. 1889.

Found in the Horticultural Society’s Garden at Angers, Fr., in 1833. Its origin is uncertain but the name indicates that it came from Germany. Fruit medium and sometimes below, rather variable in form, from long-pyriform, slightly obtuse and regular in contour, to irregular-ovate and strongly bossed, somber yellow, dotted with clear gray, extensively washed with russet, and vermilioned on the side exposed to the sun; flesh white, semi-fine, melting, rather granular, watery; juice abundant and saccharine, vinous, musky and almost always marred by too great an acidity; second; Oct.

Muscat Fleuri d’Été. 1. Duhamel Trait. Arb. Fr. 2:121. 1768. 2. Leroy Dict. Pom. 2:441, fig. 1869.

Known at Orléans at the end of the sixteenth century under the name Muscat à longue queue. Fruit small, globular-turbinate or turbinate slightly ovate, olive-yellow finely dotted with fawn and washed with red-brown on the cheek next the sun; flesh yellowish, coarse, semi-breaking, juicy, saccharine, acidulous, musky; second; end of July.

Muscat Robert. 1. Duhamel Trait. Arb. Fr. 2:120, Pl. II. 1768. 2. Downing Fr. Trees Am. 818. 1869.

This pear was mentioned by Le Lectier in 1628 and by la Quintinye in 1690 under the name of Pucelle de Saintonge. Its name of Muscat Robert dates from about 1672 and Merlet wrote of it in 1675 as the Amber Pear or Muscat Robert. It has also been widely known as the Amber Pear. Fruit small, globular, very round in all its lower part but slightly conic at its other extremity where it is a little wrinkled, yellowish-green, finely and uniformly dotted with olive-brown and sometimes rather carmined on the cheek exposed to the sun; flesh whitish, semi-fine, breaking or semi-breaking, inclined to rot before ripe, granular, very juicy, sugary, very musky; second; mid-July.

Muscat Royal. 1. Duhamel Trait. Arb. Fr. 2:120. 1768. 2. Leroy Dict. Pom. 2:444, fig. 1869.

An old French pear growing in kitchen garden at Versailles planted about 1670 by La Quintinye for Louis XIV. It was then called Muscat fleuri d’Autumne or Muscat à longue queue, on account of its long stem. Fruit small, globular in its lower half but somewhat conic-obtuse in its upper half; skin fine, grayish-yellow, dotted with clear brown and partly covered with russet which often passes into brownish-red of a somber hue on the side next the sun; flesh white, semi-fine, melting or semi-melting, watery, rather granular round the seeds; juice abundant, very saccharine, more or less acid and having a pleasant flavor; second; Sept.

Muscat Royal de Mayer. 1. Mas Le Verger 2:225, fig. 111. 1866-73.

This is the Muscat Royal described by the German Mayer in his Pomona Franconia, 1779, and by Diel in 1804, and must not be confused with the Muscat Royal of Duhamel. Fruit small or nearly medium on a pruned tree, globular-turbinate, largest circumference around the middle, very obtuse; skin thick, green, covered with a sort of white bloom which dulls it, sprinkled with numerous round, whitish-gray dots, especially apparent on the side next the sun where they are nearly white; at maturity the green brightens somewhat; by the time it becomes yellow the fruit is already over ripe; flesh greenish, coarse, gritty at the core, semi-buttery, fairly full of sugary juice, with an agreeable musky flavor; third, should be eaten promptly on ripening; end of July.

Muscat Roye. 1. Prince Pom. Man. 1:134. 1831.

Fruit small, oblong; skin rough to the touch, yellowish-green on the shaded side, and of a “pleasant red” next the sun; flesh breaking and perfumed; end of Aug.

Muscatelle. 1. Leroy Dict. Pom. 2:448, fig. 1869.

One of the last gains of Major Espéren, Mechlin, Bel., who died in 1847. Fruit small, nearly globular or globular-conic, at first water-green dotted with numerous round points brown in color, changing to lemon-yellow; flesh yellowish, transparent, semi- or nearly melting, full of sugary juice strongly scented with musk; first; Feb. and Mar.

Musette d’Anjou. 1. Leroy Dict. Pom. 2:446, fig. 1869.

Claude Saint-Étienne wrote of this pear briefly in 1687, being the first writer to mention it. Probably it originated in the old province of Anjou. Its name and form recall the rural bag-pipes which the Breton country folk play, and dance to. Fruit below medium, very elongated, flattened at its extremities, constricted at the middle, the upper part being often bent so as to make it resemble the musical instrument after which it is named, lemon-yellow or yellow-ochre, dotted uniformly with gray and brown points; flesh white, coarse and breaking, watery and gritty; juice sufficient, rarely very saccharine, more or less astringent, slightly perfumed, and with a disagreeable after-taste; third; Sept.

Musette de Nancy. 1. Hogg Fruit Man. 621. 1884.

Fruit large, pyramidal and handsome, with an uneven and undulating outline, shaped like Beurré de Rance, lemon-yellow covered with a fine, warm, orange-brown or bright cinnamon-colored russet; flesh yellowish-white, rather crisp like the texture of Passe Colmar; juice abundant, rich, saccharine and very finely perfumed; first; end of Oct. and beginning of Nov.

Muskateller-Bergamotte. 1. Dochnahl Führ. Obstkunde 2:21. 1856.

Origin uncertain, probably German. Fruit small, globular, light grass-green changing to yellowish-green, uniform in color, washed with brown on the side exposed to the sun, strongly dotted with brown; flesh melting, extremely musky; first for the table; Oct.

Muskingum. 1. Cole Am. Fr. Book 153. 1849. 2. Downing Fr. Trees Am. 819. 1869.

Origin uncertain, but probably either Ohio or Connecticut is its native habitat. Fruit medium, globular to obovate, greenish-yellow, with dark specks and much russet; flesh breaking, yellow-white, with many dark specks and much russet, juicy, sprightly, vinous, pleasantly perfumed, aromatic flavor; good; middle and last of Aug.

Muskirte Wintereirbirne. 1. Christ Handb. 508. 1817. 2. Dochnahl Führ. Obstkunde 2:57. 1856.

A Dutch variety, published in 1801. Fruit small, ovate, medium ventriculous; skin fine and smooth, light straw-yellow changing to a waxy lemon-yellow and often washed with a golden blush; flesh semi-breaking, sweet, having a musky aroma; second for dessert, first for household; Dec. to Feb.

Musquée d’Espéren. 1. Leroy Dict. Pom. 2:448, fig. 1869.

A seedling of Major Espéren; probably first reported in 1845. Fruit medium, variable in form, passing from ovate rounded at each end to ovate nearly cylindrical and more or less bossed; greenish-yellow, dotted and streaked with russet; flesh whitish, fine, breaking, perfumed; juice very abundant, saccharine, acidulous and very musky in flavor and agreeable; first; beginning of Feb. and through Mar.

Mussette. 1. Dochnahl Führ. Obstkunde 2:169. 1856.

A Normandy perry pear. Fruit medium, rather long-pyriform; skin a dirty greenish-yellow changing to brown-green; flesh gritty, juicy, sweet, sharp and vinous; good for household use, first class for perry; end of Oct.

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

German, 1807. Fruit small, in clusters, short-turbinate, upper end flat, greenish-yellow, covered with cinnamon and dotted; flesh whitish-yellow, tender, sweet, vinous; third for dessert, first for culinary use; Oct.

Naegelgesbirn. 1. Guide Prat. 80. 1876.

A Rhenish-Prussian perry pear which is exceedingly prolific but produces a perry of inferior quality.

Nain Vert. 1. Gard. Chron. 914. 1860. 2. Leroy Dict. Pom. 2:450, fig. 1869. 3. Jour. Hort. N. S. 32:256. 1896.

This strange variety was obtained from seed by M. de Nerbonne, in the commune of Huillé (Maine-et-Loire), Fr., and first fruited in 1839. The tree forms a bush between 3 and 4 feet high; it is remarkable for its dwarf habit, and its erect, thick, fleshy branches, Fruit medium and sometimes larger, globular, irregular, but variable in form; skin thin, slightly rough, yellowish-green, uniformly covered with large gray-russet dots; flesh white, semi-fine and semi-melting, rather dry; juice deficient, sugary, sweet, almost without perfume; third; Oct.

Napa. 1. Am. Pom. Soc. Rpt. 68. 1895.

Originated in California and was introduced by Leonard Coates in 1886. Fruit very large, mid-season.

Naples. 1. Leroy Dict. Pom. 2:451, fig. 1869. 2. Hogg Fruit Man. 621. 1884.

This old variety known in France for many centuries and described by Claude Saint-Étienne in 1670 was also known as the Feuille de chêne or Oak leaf. Its name indicates that it came from Italy. Henri Manger said in 1780 that it appeared to him to be identical with the pear Picentia described by Pliny. Fruit medium and often less, turbinate-obtuse much swelled at central circumference, and more or less bossed at both extremities, olive-yellow or bright green at first, changing to a beautiful lemon-yellow, finely dotted with fawn, brownish-red next the sun, changing to bright red as the ground color changes; flesh whitish, semi-fine, semi-breaking, almost free from grit; juice plentiful, sweet and sugary, possessing usually a slight after-taste of anis; second; Jan. to Mar.

Napoleon. 1. Downing Fr. Trees Am. 819. 1869. 2. Bunyard Handb. Hardy Fr. 189. 1920.

Napoleon I. 3. Leroy Dict. Pom. 2:453, fig. 1869.

Napoleon Butterbirne. 4. Mathieu Nom. Pom. 257. 1889.

Napoleon was raised in 1808 by M. Liard, a gardener at Mons, Bel. Fruit large, obtuse-pyriform, swelled toward the base; skin thin, smooth, bright green changing to greenish-yellow, covered with numerous brown dots, seldom blushed; flesh white and fine, tender, melting, rather granular, very juicy, with a very saccharine, refreshing and aromatic flavor; first, a valuable dessert pear; mid-Oct. or nearly Nov. to Dec.

Napoleon Savinien. 1. Ann. Pom. Belge 4:71, fig. 1856. 2. Downing Fr. Trees Am. 819. 1869.

Obtained in the garden of the Society Van Mons at Geest-Saint-Rémy, Bel., in 1854. Fruit medium, turbinate-ventriculous or pyriform-ventriculous, acute at the top which passes into the stalk; greenish-yellow, dotted with gray-russet; flesh white, semi-fine, melting, juicy and perfumed, saccharine; juice musky, delicate; Oct. to Mar.; the long period of its ripening is its very valuable quality.

Napoleon III. 1. Leroy Dict. Pom. 2:457, fig. 1869. 2. Hogg Fruit Man. 622. 1884.

The seedling which bore this beautiful fruit came from the seed beds of André Leroy. It was first reported in 1864. Fruit large, obovate, obtuse, uneven, deep yellow, dotted and streaked with russet, and marked with numerous brownish stains; flesh white, fine, juicy and vinous, saccharine, tastes sourish; an excellent pear, first; Sept.

Naquette. 1. Mas Le Verger 2:109, fig. 53. 1866-73.

Under the name Naquette this pear was described by Claude Saint-Étienne in 1670. After that time it appears to have been classed in the Caillot family with the name Caillot. Later still it received among other names that of Bergamot Early (Lindley) and Bergamote Précoce (Calvel). Fruit medium or smaller, spherical, flattened at both poles; skin thin, smooth, grass-green dotted with fawn, when ripe clouded with yellow on the shaded side and washed or streaked with red on the cheek next the sun; flesh white, rather transparent, fine, melting, full of sugary juice, acidulous, pleasantly perfumed, very delicate; first; mid-Aug.

Nassau Ehre. 1. Dochnahl Führ. Obstkunde 2:47. 1856.

Belgian, 1823. Fruit medium, pyriform, blushed, somewhat streaked with vermilion, slightly russeted; flesh semi-breaking, fine, cinnamon-flavored, sweet; second for dessert, first for household use; end of Aug.

Naudin. 1. Guide Prat. 101. 1876.

Published in the Revue Horticole, Fr., in 1869. Fruit medium, long-pyriform, grass-green stained with gray; flesh extremely melting, very juicy, pleasantly relieved with a fresh savor; first; Aug. to Oct.

Naumkeag. 1. Kenrick Am. Orch. 149. 1841.

Originated at Salem, Mass., by George Johonnot; derives its name from the old Indian name of Salem. Fruit medium, globular, yellow-russet; flesh juicy, melting but rather astringent in flavor; good; Oct.

Navez Peintre. 1. Hogg Fruit Man. 622. 1884.

Received by Hogg, the English pomologist, from M. Papeleu, Wetteren, Bel., in 1857. Fruit medium, ovate, even and regular in form, yellowish-green on the shaded side and marked with bands of brown-russet, but with a blush of brownish-red next the sun; flesh yellowish, melting, very juicy, piquant and sugary, with a fine aroma; a very fine pear; end of Sept.

Neapolitan. 1. Brookshaw Hort. Reposit. 2:Pl. 72. 1823.

Described by Brookshaw in 1823 as a valuable acquisition to English collections. Fruit thin-skinned, green changing to yellow when quite ripe, rich in flavor, and so juicy that it cannot be pared without a considerable quantity of the juice running from it; Nov.

Nec Plus Meuris. 1. Hogg Fruit Man. 622. 1884. 2. Bunyard Handb. Hardy Fr. 189. 1920.

This is not the Nec Plus Meuris of France which is our Beurré d’Anjou. The origin is uncertain. Fruit small, round-oval, uneven, greenish-yellow, nearly covered with rough brown-russet; stem very short, stout, continuous with the fruit; calyx large, open, in a small basin; flesh pale, yellow, melting, deliciously perfumed; Feb. and Mar.

Nectarine. 1. Hogg Fruit Man. 622. 1884.

Fruit medium, globular-obovate, yellow covered with large dots and patches of pale brown-russet; flesh yellowish, buttery, rich, with a fine, brisk, acidulous flavor and agreeable aroma; first-rate, with a good deal of the character of the Passe Colmar; Oct.

Negley. 1. Mag. Hort. 26:267, 397. 1860. 2. Downing Fr. Trees Am. 820. 1869.

Introduced in 1860 by J. S. Negley, Pittsburg, Pa. Fruit above medium, obtusely obovate, nearly regular, sometimes a perfect pyriform, rich lemon shaded with bright crimson in the sun, sprinkled with minute brown-russet dots; flesh white, a little coarse, moderately melting, juicy, richly saccharine, vinous, slightly aromatic; good to very good; Sept.

New Bridge. 1. Prince Pom. Man. 2:204. 1832.

Described in the London Horticultural Society’s catalog in 1832 as having been produced in the Horticultural Garden at Chiswick. Fruit below medium, turbinate, dull gray covered with thin gray-russet, and light, lively, shining brown on the sunny side; flesh melting, a little gritty, with a sugary juice, but without flavor; Oct.

New Haven. 1. Mag. Hort. 3:327. 1837.

A seedling raised in the garden of Dr. Ives, New Haven, Conn. It was said to partake of the habit of White Doyenné, to be a good cropper, and of excellent quality.

New Meadow. 1. Hogg Fruit Man. 623. 1884.

A perry pear, grown in Herefordshire, England. Fruit very small, turbinate, covered with brownish-gray russet, and a brownish cheek next the sun.

Newhall. 1. Mass. Hort. Soc. Rpt. 37. 1867. 2. Downing Fr. Trees Am. 820. 1869.

A seedling of F. and L. Clapp, exhibited before the Massachusetts Horticultural Society in 1867. Fruit large, obtuse-pyriform, inclining to oval, surface rather uneven, yellow at maturity, with some traces of russet, occasionally blushed on the side next the sun; flesh melting, buttery, tender, very juicy, sweet, with a musky aroma; very good; Oct.

Newtown. 1. Downing Fr. Trees Am. 820. 1869.

Originated at Newtown, Long Island. Fruit medium, globular-obovate, lemon-yellow, netted and patched with russet; flesh whitish, rather coarse, semi-melting, sweet, and pleasant; good; Sept.

Nicholas. 1. Mass. Hort. Soc. Rpt. 10. 1869.

A seedling shown by Messrs. F. and L. Clapp in November, 1869. Fruit medium, obovate; skin thin, yellow; very juicy and highly flavored.

Nickerson. 1. Downing Fr. Trees Am. 820. 1869.

Originated from seed planted at Readfield, Me. Fruit large, oblong-pyriform, greenish-yellow, with a dull red cheek on the side next the sun; flesh white, juicy, melting, vinous, sweet; good; Oct.

Nicolas Eischen. 1. Guide Prat. 101. 1876.

Reported in 1876 by Messrs. Simon-Louis as on trial in their nurseries at Metz, Lorraine. It was said to be a beautiful fruit, speckled and very musky like the Bartlett, but more perfumed; Dec. to Feb.

Niell d’Hiver. 1. Ragan Nom. Pear, B. P. I. Bul. 126:189. 1908.

Shown at a meeting of the Cincinnati Horticultural Society in 1855. A late variety, acid in flavor.

Nikitaer Grüne Herbst-Apothekerbirne. 1. Dochnahl Führ. Obstkunde 2:182. 1856.

Bon-Chrétien de Nikita. 2. Guide Prat. 282. 1895.

German, published 1852. Fruit medium, conic, light green changing to light green-yellow, without any blush, numerous fine dots, russeted on the sun-exposed side; flesh yellowish-white, sweet, vinous; first for household purposes; Oct., eight weeks.

Niles. 1. Mag. Hort. 20:76. 1854. 2. Downing Fr. Trees Am. 821. 1869.

This variety was imported from France about 1850 by the Hon. J. M. Niles, Hartford, Conn., without a name. It was consequently designated “Niles.” Some pomologists have considered it to be the Easter Beurré, but it appears to be more oblong in form, more yellow in color, to have a longer stem and to be earlier in time of maturity. Fruit large, obtuse-pyriform, yellow thickly covered with russet dots; flesh juicy, buttery, sweet and pleasant; Dec.

Niochi de Parma. 1. Guide Prat. 101. 1876.

A summer variety highly esteemed in Piedmont, Italy. It is suitable for cultivation on a large scale and is hardy, having resisted the phenomenal European frost of 1879-1880.

Noir Grain. 1. Kenrick Am. Orch. 180. 1832.

A variety very highly esteemed in Flanders in the early part of the last century. Fruit is of medium size and matures in Sept., the flesh being buttery as is indicated by its synonym Beurré noire graine.

Noire d’Alagier. 1. Guide Prat. 96. 1895.

A Caucasian variety sent out by M. Niemetz, Winnitsa, Podolia, Russia. On trial with Messrs. Simon-Louis of Metz, Lorraine, in 1895. The fruit is said to resemble Winter Nelis, gray, bronze-russeted, rough; flesh fine, juicy.

Nonpareil. 1. Downing Fr. Trees Am. 821. 1869.

A seedling raised by Judge Livingston, of New York. Fruit globular-oblate, russety-yellow, mostly overspread and shaded with red in sun, and bright fawn-russet in shade; flesh yellowish-white, melting, juicy, sweet, perfumed; Nov.

Nordhäuser Winter-Forellenbirne. 1. Deutschland Obst. 2:Pt. 6, Pl. 1906.

A North German variety of the Forelle or Trout Pear. It is known as the Winter Forelle or Northern Forelle. Fruit medium, conic-obtuse; skin smooth and shining, greenish-yellow, speckled and washed with red on the side next the sun, dotted all over on the shaded face with fine brownish-red; flesh white, melting, sweet, aromatic and agreeable; Jan. to Mar.

Norfolk County. 1. Mass. Hort. Soc. Rpt. 44. 1866.

A seedling raised by S. A. Shurtleff of Brookline, Mass., and submitted by him to the Fruit Committee of the Horticultural Society of that state in 1866. Fruit, long diameter 3¾ inches, short diameter 3¼ inches, long turbinate, green with dots, good grain, juicy, with pleasant flavor, ripens well, a handsome fruit and large bearer; Oct. 11.

Normännische Ciderbirne. 1. Löschnig Mostbirnen 168, fig. 1913.

This pear was found growing wild in Normandy, Fr., and in Upper Austria, and is excellent for making perry and for distillation. Fruit very small, turbinate, greenish-yellow covered with cinnamon-russet and ashy-gray dots; flesh yellowish-white, rather dry, sweet but with some sprightliness; Sept.

Notaire Lepin. 1. Rev. Hort. 449. 1889.

Notaire Lepin was obtained by M. Rollet, a horticulturist at Villefranche, Rhône, Fr., about 1860 and was placed on the market in 1879. Fruit large or very large, variable in size, obtuse-pyramidal but variable, skin fine, somewhat rough to the touch, yellow, dotted with russet, marbled with fawn, flesh white, granular around the core, fine, melting, very juicy, saccharine, slightly but agreeably perfumed; its quality very variable, rather good, and rarely very good; Jan. to Apr.

Notaire Minot. 1. Leroy Dict. Pom. 2:465, fig. 1869. 2. Downing Fr. Trees Am. 821. 1869.

A posthumous gain of Van Mons of only very moderate merit. It fruited in nurseries at Geest-Saint-Rémy, Jodoigne, Bel., in 1844. Fruit medium, rather variable in form, but usually irregular ovate-globular or very obtuse-turbinate and ventriculous; skin thick and rather rough, grass-green, dotted all over with fawn and blushed with dark red on the side of the sun; flesh yellowish, semi-fine and semi-melting, very gritty around the core; juice insufficient, saccharine, aromatic, having a disagreeable astringency; third; Oct.

Nouveau Doyenné d’Hiver. 1. Mas Pom. Gen. 1:9, fig. 5. 1872.

Stated by Diel to have been a gain of Van Mons. Fruit medium, spherical or spherical-conic, slightly depressed at the two poles, even in its outline; skin thick and firm, of a very clear green, sprinkled with small brown dots regularly placed in a characteristic manner; at maturity the basic green passes to pale yellow and the side next the sun becomes a little golden; flesh white, rather fine, compact, breaking or semi-breaking; juice deficient, saccharine but wanting in perfume; not very desirable; end of winter.

Nouveau Poiteau. 1. Leroy Dict. Pom. 2:466, fig. 1869. 2. Bunyard Handb. Hardy Fr. 190. 1920.

According to Leroy this was a seedling of Van Mons raised in his nursery at Louvain from a bed made in 1827. Fruit large and sometimes enormous, oblong or irregular-ovate, always much bossed, swelled around the middle and often more so on one side than on the other, grass-green, covered with numerous fawn dots, and with some squamose patches of brown-russet on the side of the sun; flesh white, greenish near the core, very fine, melting, juicy, saccharine, acidulous, savory; first; Oct.

Nouvelle Aglaé. 1. Guide Prat. 101. 1876.

Obtained by M. Grégoire, Jodoigne, Brabant. Fruit medium, long-obtuse-oval, dark yellow touched with fawn; flesh fine, juicy; first; end of autumn.

Nouvelle Fulvie. 1. Ann. Pom. Belge 4:59, fig. 1857. 2. Bunyard Handb. Hardy Fr. 190. 1920.

Belle de Jarnac. 3. Leroy Dict. Pom. 1:203, fig. 1867.

A gain of M. Grégoire, Jodoigne, Bel. First reported in 1854. Fruit large or very large, pyramidal-pyriform, strongly bossed, lemon-yellow when ripe, colored with vivid red on the side exposed to the sun, marked and dotted with russet; flesh yellowish-white, very fine, melting, buttery; juice very abundant, sugary, having an exquisite perfume; good; Nov. to Feb.

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

Schwarben, Thuringer Wald, Ger., 1800. Fruit small, globular-turbinate, green, thick skin; flesh firm, breaking, vinous and acidulous; first for household; end of Aug.

Nypse. 1. Guide Prat. 101. 1876.

A winter pear received by Messrs. Simon-Louis, Metz, Lorraine, from Italy, and on trial in that firm’s orchards in 1876.

Oakley Park Bergamotte. 1. Mag. Hort. 13:152. 1847.

Raised from seed by T. A. Knight, Downton Castle, Eng. former President of the London Horticultural Society. Fruit medium, globular-obovate, greenish-yellow, with russet; flesh buttery, melting; good; Oct.

Ochsenherz. 1. Dochnahl Führ. Obstkunde 2:185. 1856.

Cœur-de-Boeuf. 2. Guide Prat. 90, 258. 1876.

South Germany, 1801. Fruit large, pyriform, crooked, light green turning to lemon-yellow, almost entirely blushed with dull light red, dotted with green; flesh pulpy and tender, not juicy, very sweet and musky; third for table, first for household and market; end of Oct.

Ockletree. 1. Hist. Mass. Hort. Soc. 37. 1880.

This was a seedling brought from Pittsburg, Pa., in 1804 and planted near Vincennes, Ind. In 1837 it produced 140 bushels of pears, the largest crop recorded from it. In 1855 it measured ten and one-half feet in circumference at the smallest place below the limbs, seventy-five feet across the top, and sixty-five feet in height. In 1867 it was split down by a tornado, and seven or eight years later the trunk also died. It took its name from Mr. Ockletree its owner. The fruit was of inferior quality.

Octave Lachambre. 1. Leroy Dict. Pom. 2:469, fig. 1869.

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

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

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

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

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

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

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

Ognon. 1. Guide Prat. 70. 1895.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Payton.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Perrier. 1. Guide Prat. 111. 1876.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Winterwunder. 2. Christ Handb. 497. 1817.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Philiberte. 1. Guide Prat. 111. 1876.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Boston. 4. Ibid. 500. 1858.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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