Chapter V · MINOR VARIETIES OF PEARS (continued 9)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Trois Jours. 2. Cultivator, 340. 1847.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Prud’homme. 1. Guide Prat. 98. 1895.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ravut. 1. Guide Prat. 71. 1876.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

René Dunan. 1. Guide Prat. 98. 1895.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Riocreux. 1. Guide Prat. 104. 1876.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Rosabirne. 1. Horticulturist 8:65. 1853.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Rové. 1. Guide Prat. 83. 1895.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Russet Bartlett.

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

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

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

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

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

S. T. Wright. 1. Garden 66:299, fig. 1904.

This English pear raised by Messrs. Veitch, was introduced in 1904 at the Royal Horticultural Society’s fruit show in London. It is the product of Beurré Bachelier and Bartlett. Fruit medium, oblate-pyriform, rather swelled; skin rich golden; of good flavor; Oct.

Sabine. 1. Leroy Dict. Pom. 2:610, fig. 1869.

The parent tree of this variety was acquired by Van Mons from a garden at Schaerbeek, Bel., and ripened its fruit first in 1817. Fruit medium, sometimes irregular-conic, sometimes ovate-pyriform and often rather deformed in contour; skin rather rough, bright green, dotted uniformly with dark gray changing to lemon-yellow, washed with thin yet vivid crimson; flesh white tinted with yellow, fine, melting, rather gritty around the core, full of sweet juice and delicately perfumed; first; Dec. and Jan.

Sabine d’Été. 1. Lindley Guide Orch. Gard. 348. 1831.

Raised in 1819 by M. Stoffels of Mechlin, Bel. Fruit pyramidal, broadest at the base and tapering to a round, blunt point at the stalk; skin smooth and even, yellow on the shaded side, and of a fine scarlet, minutely dotted when exposed to the sun; flesh white, melting, juicy, highly perfumed; Aug.

Sacandaga. 1. Downing Fr. Trees Am. 849. 1869.

The parent tree was found on the farm of William Van Vranken, Edinburgh, N. Y. Fruit small, nearly globular, pale greenish-yellow, shaded with brownish-crimson, and netted and dotted with russet; flesh white, juicy, melting, sweet, rich, slightly perfumed; good to very good; Sept.

Sächsische Glockenbirne. 1. Liegel Syst. Anleit. 130. 1825.

Saxony. First published in 1816. Fruit medium, spherical, light citron-yellow turning golden yellow, blushed; flesh firm, coarse-grained, sweet and musky; third for dessert, good for kitchen purposes; Oct.

Sächsische Lange Grüne Winterbirne. 1. Mathieu Nom. Pom. 274. 1889.

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

A pear of German origin and cultivated especially in Thuringia and Saxony. Fruit medium or nearly medium, conic-pyriform, water-green, sown with dots of a darker green, passing to greenish-white or yellowish-white at maturity; flesh white, rather fine, semi-melting, full of sweet, saccharine juice but without any appreciable perfume; good; autumn and early winter.

Safran. 1. Leroy Dict. Pom. 2:611, fig. 1869.

An old French pear known in the seventeenth century as the Saffran d’Hyver. Fruit medium and sometimes less, variable in form, usually ovate, very globular and irregular or slightly long-conic; skin rather rough, saffron-yellow, shaded with gray, dotted, veined and marked with brown-russet; flesh yellowish, semi-melting, and semi-fine, granular; juice sufficient, saccharine, acidulous, with a perfume resembling that of fennel rather than of musk; third; Oct. to Jan.

Saint André. 1. Hovey Fr. Am. 1:79, fig. 1851. 2. Leroy Dict. Pom. 2:613, fig. 1869.

The origin of this pear is unascertainable but it was introduced to this country by R. Manning, Salem, Mass., who imported cions of it from Messrs. Baumann, nurserymen, Bollwiller, Fr. (Bollweiler, Alsace), in 1834 or 1835. Fruit medium or below, ovate, rather symmetrical, bossed and sometimes a little ventriculated in its lower half; skin fine and smooth, yellow-green, dotted and streaked with gray, very rarely colored on the cheek next the sun; flesh greenish-white, fine and most melting, extremely juicy, sweet, saccharine, slightly vinous, delicate and highly perfumed; first; Oct.

Saint Andrew. 1. Langley Pomona 131. 1729.

Described in 1729 as one of the best pears in England. Fruit large, oblong, very obtuse, greatest diameter two-thirds down toward the base, diminished only slightly toward the stem; Sept.

Saint Aubin sur Riga. 1. McIntosh Bk. Gard. 2:461. 1855.

“A New Jersey pear of much excellence either as a wall or standard.” Fruit large; flesh melting, tender, of rich flavor; excellent; Jan. and Feb.

Saint-Augustin. 1. Duhamel Trait. Arb. Fr. 2:230, Pl. LVIII, fig. 3. 1768. 2. Leroy Dict. Pom. 2:614, fig. 1869.

An old French pear published in 1650 by Ménage. Fruit below medium, pyriform-ovate, rather regular in form, slightly obtuse, dirty yellow, dotted with gray, stained with fawn around both poles and sometimes slightly clouded with brown-red on the side next the sun; flesh white, semi-fine, breaking; juice rather wanting, sweet, saccharine, slightly musky and pleasant; second; Feb. to Apr.

Saint Denis. 1. Downing Fr. Trees Am. 849. 1869.

Fruit small, turbinate and uneven in its outline, pale yellow, with a crimson cheek and thickly dotted with crimson dots; flesh semi-melting, very juicy and sweet, with a fine aroma; good; Aug. and Sept.

Saint Dorothée. 1. Mag. Hort. 14:110. 1848. 2. Downing Fr. Trees Am. 849. 1869.

A variety received in this country from France and fruited here for the first time in 1847. Fruit large, fusiform or spindle-shaped, bright lemon-yellow; flesh fine, buttery, with a saccharine, sprightly and highly perfumed flavor; good; Oct. and Nov.

Saint François. 1. Leroy Dict. Pom. 2:616, fig. 1869.

Until 1675 when Merlet described it this variety was little known and he then called it de Grillon or Bonne-Amet but in 1690 on re-printing and completing his work he spoke of it as the Saint François. Fruit above medium and sometimes very large, long-conic, slightly obtuse and bossed, one side more swelled than the other, dull greenish-yellow, finely dotted with brown, widely stained with fawn around the stem and more or less flecked with the same and slightly carmined on the side of the sun; flesh white, extremely fine, semi-breaking, rarely gritty; juice scanty and wanting in sugar, musky, delicate in flavor; third for eating raw, first for cooking; mid-Nov. to end of Jan.

Saint Gallus Weinbirne. 1. Dochnahl Führ. Obstkunde 2:194. 1856.

Germany, on the Rhine, Württemberg and Baden. First published in 1830. Fruit small, apple-shaped, often flat-turbinate, medium swelled, uneven; skin very firm, green, almost entirely covered with a dark, dirty red blush, scarcely dotted at all; good for household use and perry; Jan. to Mar.

Saint George. 1. Leroy Dict. Pom. 2:617, fig. 1869.

The Saint George was described by Diel, Stuttgart, Ger., in 1812, as a French pear originated on the Moselle. Fruit above medium and often larger, very long and always variable, often of Calebasse form, obtuse and contorted, sometimes ovate and regular in outline; skin thin, rough, greenish, much stained with gray around the calyx and covered with large brown dots and scaly patches of russet; flesh white, fine, melting, juice abundant, saccharine, acid and vinous, pleasantly perfumed; first; mid-Sept.

Saint Germain. 1. Duhamel Trait. Arb. Fr. 2:225, Pl. LII. 1768. 2. Bunyard Handb. Hardy Fr. 196. 1920.

Merlet, the French pomologist, wrote in 1680 that this pear originated from a wilding on the banks of the Fare, a little river in the parish of Saint Germain d’Areé. Fruit medium or large, long-pyriform, slightly swelled, often irregular in contour; skin rather thick and rough, greenish-yellow, dotted with russet, slightly golden on the cheek exposed to the sun; flesh whitish, fine, very melting, very juicy, rich in sugar with an agreeable, perfumed flavor; very good, but is gritty and worthless if grown on cold, moist soil; Nov. to Mar.

Saint Germain Gris. 1. Leroy Dict. Pom. 2:623, fig. 1869.

Found by M. Prévost, long president of the Horticultural Society of Seine-Inférieure, Fr., in the ancient garden of the Friars of Saint-Ouen, at Rouen, about the year 1804. Fruit medium to large, long-ovate, irregular in its upper part and often bossed and elevated more on one side of the stalk than on the other, grayish-green dotted with brown; flesh yellowish, semi-fine, melting, saccharine, juicy, slightly acidulous, with a deliciously scented flavor; first; mid-Dec. and Jan.

Saint Germain Panaché. 1. Leroy Dict. Pom. 2:625. 1869.

This variegated variety of Saint Germain is of French origin; the date of its publication is about 1819. Fruit simply a variegated form of the Saint Germain, covered with rather large bands of bright yellow sometimes extending from stem to calyx.

Saint Germain de Pepins. 1. Downing Fr. Trees Am. 850. 1869.

Foreign. Origin unknown. Fruit medium, nearly globular or obovate, slightly pyriform, pale yellow, lightly shaded or mottled with crimson in the sun, netted and patched with russet and thickly sprinkled with russet dots; flesh yellowish, coarse and gritty, with a hard core; good; Feb.

Saint Germain Puvis. 1. Leroy Dict. Pom. 2:625, fig. 1869.

M. Pariset, Curciat-Dongalon, Fr., obtained this variety in 1842. Fruit above medium, long-conic, obtuse, irregular, much bossed, grass-green, clouded with olive-yellow, sprinkled with small gray dots; flesh whitish, semi-fine, watery and melting, almost free from granulations; juice rather deficient, saccharine, acidulous, agreeable; second; end of Sept. and Oct.