Chapter V · MINOR VARIETIES OF PEARS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Adèle. 3. Le Bon Jard. 356. 1882.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Agricola. 1. Guide Prat. 84. 1895.

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

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

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

Agua de Valence (See page 250).

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

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

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

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

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

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

Aimée Adam. 1. Guide Prat. 75. 1895.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Walker. 2. Ibid. 877. 1869.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ananas d’Été. 1. Hogg Fruit Man. 480. 1884.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Anversoise. 1. Guide Prat. 84. 1895.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Aqueusede Meiningen.. 1. Mas Pom. Gen. 4:77, fig. 231. 1879.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Archiduchesse d’Autriche. 1. Hogg Fruit Man. 483. 1884.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A seedling raised by Dr. S. A. Shurtleff, Brookline, Mass., which first fruited in 1863. Fruit 2¾ in. in diameter, turbinate, rich yellow, with sunny side bright red; flesh melting, juicy, very sweet, with much character; keeps remarkably for an early pear, valuable for its great beauty and fine qualities and time of ripening; Aug.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Baron d’hiver. 3. Guide Prat. 82, 232. 1876.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Belle Isle d’Angers. 1. Hogg Fruit Man. 494. 1884.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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