Doyenné Georges Boucher. 1. Rev. Hort. 496, fig. 1906. 2. Ibid. 197. 1907.

Came from a seed bed of Doyenné du Comice made in 1884. Fruit large and very large, globular-turbinate, bossed at the extremities; skin rather thick, dark yellow, sprinkled with small dots and marbled with fawn, russeted and reddened on the sunny side; flesh yellowish-white, juicy, sugary; very good; Feb. to Apr.

Doyenné Goubault. 1. Leroy Dict. Pom. 2:66, fig. 1869. 2. Hogg Fruit Man. 566. 1884.

Raised by M. Goubault, Angers, Fr. Fruit above medium, obovate, inclining to pyriform, pale yellow with russet markings and dots; flesh melting, sugary, vinous and highly perfumed; rich and excellent; Jan.

Doyenné de la Grifferaye. 1. Leroy Dict. Pom. 2:68, fig. 1869. 2. Mas Pom. Gen. 4:11, fig. 198. 1879.

Obtained by M. le Gris, Angers, Fr.; gave its first fruit in 1853. Fruit medium, turbinate-oblate, very obtuse and irregular, greenish-yellow, finely dotted with russet and brown, stained with fawn; flesh white, fine, buttery, melting, full of sweet and perfumed juice; first; Sept. and Oct.

Doyenné Gris. 1. Duhamel Trait. Arb. Fr. 2:208, Pl. XLVII, fig. 1. 1768. 2. Leroy Dict. Pom. 2:69, fig. 1869.

Doyenné Gray. 3. Downing Fr. Trees Am. 745. 1869.

Red Doyenné. 4. Hogg Fruit Man. 635. 1884.

An ancient pear attributed to the garden of the Chartreux Monastery at Paris about the middle of the eighteenth century. Fruit medium and above, globular, flattened at each extremity; skin rather thin and wrinkled, yellow-ochre, nearly covered with cinnamon-colored russet, so that little of the true color is visible, brownish-red toward the sun; flesh white, tender, melting, very buttery, rich and delicious; one of the best dessert pears; Oct.

Doyenné Guillard. 1. Guide Prat. 103. 1895.

Described as a new variety by Simon-Louis Bros., Metz, Lorraine, in 1895. Fruit rather glossy, brown, slightly dotted with green; flesh almost fine, white, very juicy, vinous; Nov. and Dec.

Doyenné des Haies. 1. Leroy Dict. Pom. 2:71, fig. 1869.

A wilding found on the property of M. Bardi, Bwalt, Canton of Montastruc, Haute-Garonne, Fr., and first reported in 1855. Fruit medium, globular or globular-turbinate, flat at base, mammillate at summit, pale yellow, dotted and stained with fawn, blushed with tender rose on the side toward the sun; flesh white, fine, melting, juicy, rather gritty around the core; juice abundant, sweet, very sugary, tasting of musk; second; Oct.

Doyenné Hudellet. 1. Mas Le Verger 3:Pt. 2, 101, fig. 147. 1866-73.

Obtained by M. Jules Hudellet at Ceyzeriat near Bourg, Ain, Fr.; it was first published in 1867. Fruit medium, globular-cylindrical, regular outline, bright green sprinkled with dots of gray-brown, passing to pale yellow, with some red on the side of the sun; flesh white, fine, melting, full of sweet juice, slightly musky; first; Nov.

Doyenné Jamin. 1. Leroy Dict. Pom. 2:75, fig. 1869. 2. Mas Pom. Gen. 5:131, fig. 354. 1880.

Gained by Jamin & Durand, nurserymen at Bourg-la-Reine, near Paris, in 1859 from seed. Fruit medium, turbinate-conic or turbinate-ovate, irregular, greenish-yellow changing to yellow and washed with rose on the sunny side, dotted with russet; flesh whitish, semi-fine, buttery, full of sweet juice, vinous, astringent, without much perfume; second; Jan. and Feb.

Doyenné de Lorraine. 1. Mas Pom. Gen. 4:17, 201. 1879.

Received by Diel, the eminent German pomologist, from a nurseryman at Metz under the name of Doyenné d’Austrasie by which it is mostly known to German authors. Fruit medium, globular, depressed at each pole, water-green, with gray-brown dots, bright citron-yellow when ripe and golden on the side next the sun or sometimes washed with red; flesh white, semi-fine, semi-buttery; juice plentiful, sweet and slightly perfumed; good; Sept. and Oct.

Doyenné Louis. 1. Leroy Dict. Pom. 2:79, fig. 1869.

Seedling of Van Mons, previous to 1820. Fruit small, turbinate-obtuse, regular in form, dark yellow, strewn with numerous gray-brown dots and carmined on the side next the sun; flesh yellowish, coarse, semi-melting, gritty at center; juice abundant, sugary, lacking in flavor; third; Sept. and Oct.

Doyenné de Montjean. 1. Cat. Cong. Pom. France 243, fig. 1906.

Obtained in 1848 by M. Trottier, Montjean, Department of Maine-et-Loire, Fr., and first published in 1858. Fruit large to very large, ovate, nearly equally rounded at its two poles; skin thin and rough, yellow, much russeted; flesh white, very fine, melting, very juicy, with a slightly vinous and sweet flavor, perfumed; very good; Jan. to Mar.

Doyenné Nérard. 1. Mas Le Verger 2:237, fig. 117. 1866-73. 2. Guide Prat. 68. 1895.

Obtained in 1850 by M. Bonnefoy, a nurseryman at Saint-Genis-Laval, near Lyons, Fr. Fruit small, globular-conic, yellowish-white, marbled with bright red; flesh semi-breaking, very sugary; good; Aug.

Doyenné Nouveau. 1. McIntosh Bk. Gard. 2:461. 1855.

Fruit medium, obovate; flesh tender and juicy; excellent; Apr.

Doyenné Perrault. 1. Guide Prat. 110. 1876.

Fruit medium, rather oblate, resembling Easter Bergamot with a long stalk; flesh fine, firm, melting; first; winter.

Doyenné Picard. 1. Guide Prat. 93. 1876.

Fruit medium; flesh melting; first; Aug.

Doyenné Rahard. 1. Guide Prat. 91. 1895.

Fruit large or very large; flesh fine, melting, very sweet; Dec. to Jan.

Doyenné de Ramegnies. 1. Gard. Chron. N. S. 20:85. 1883.

Raised by M. Norbert Bouzin of Ramegnies-Chin near Tournai, Bel. Fruit large, turbinate and very symmetrically shaped; olive-brown, russeted; flesh fine, buttery, vinous; Oct. and Nov.

Doyenné Robin. 1. Leroy Dict. Pom. 2:81, fig. 1869.

Raised in 1840 at Angers, Fr., by a gardener named Robin. Fruit large, globular-ovate, yellowish, dotted and stained with bright russet; flesh melting, juicy, sweet, vinous, aromatic; first; Oct.

Doyenné Rose. 1. Leroy Dict. Pom. 2:82, fig. 1869. 2. Mas Pom. Gen. 5:21, fig. 299. 1880.

From a seed bed made in 1820 by Edouard Sageret, author of Pomologie physiologique; it bore fruit first in 1830. Fruit above medium, globular, irregular, yellow-ochre on the shaded side and beautiful rose on the side of the sun; flesh very white, semi-melting, granular; juice scarcely sufficient, little perfume or flavor; second; Oct.

Doyenné Saint-Roch. 1. Leroy Dict. Pom. 2:83, fig. 1869.

Largely grown in the Gironde, Fr., in the middle of the nineteenth century. Fruit above medium and sometimes larger, globular but variable, pale yellow dotted with russet passing to bright yellow on the side next the sun, where it is lightly washed with carmine; flesh white, semi-fine, melting or slightly breaking, juicy, sugary, acidulous, of delicate flavor; second; Aug. and Sept.

Doyenné de Saumur. 1. Leroy Dict. Pom. 2:84, fig. 1869.

A French pear of uncertain origin but known in the districts of Saumur and Lyons early in the nineteenth century. Fruit medium and below, very variable in form, from ovate-elongated to turbinate-obtuse, bossed and swelled, pale greenish-yellow, dotted with gray-russet especially on the side next the sun; flesh white, very fine, melting, juicy, perfumed, having an after-taste of musk; first; Sept.

Doyenné Sentelet. 1. Leroy Dict. Pom. 2:86, fig. 1869. 2. Mas Pom. Gen. 3:137, fig. 165. 1878.

A gain of Van Mons, 1823. Fruit about medium or below, turbinate-ovate-obtuse, often irregular, deep rich yellow, much mottled and speckled with cinnamon-colored russet; flesh yellowish-white, melting, juicy, sugary, vinous; good; Oct.

Doyenné Sieulle. 1. Leroy Dict. Pom. 2:87, fig. 1869. 2. Hogg Fruit Man. 567. 1884.

From a seed bed of Jean Sieulle, Vaux-Praslin, Fr.; it was placed on the market in 1815. Fruit above medium to medium, often globular and often Doyenné-shaped, deep rich yellow ground, mottled and speckled with cinnamon-colored russet; flesh very white, fine, semi-melting; juice sufficient, acidulous, sweet, with an agreeable almond flavor; variable, from second to first; Nov.

Drapiez. 1. Mag. Hort. 9:125. 1843. 2. McIntosh Bk. Gard. 2:461. 1855.

Of Belgian origin. Fruit medium, obovate, pale green, very much marbled with gray; flesh tender, sweet, acidulous, strongly perfumed; a very excellent autumn fruit; Oct. and Nov.

Drone. 1. Miller Gard. Dict. 3. 1807. 2. Prince Pom. Man. 1:25. 1831.

Fruit middle sized, globular, light green dotted with darker shade of same color; flesh white, breaking, full of sweet, musky juice; Aug.

Du Breuil Père. 1. Mas Le Verger 2:161, fig. 79. 1866-73.

Alphonse Du Breuil obtained this variety from seeds of Louise Bonne de Jersey sown in 1840. Fruit medium, nearly a true sphere, slightly depressed at the two poles, lemon-yellow, much russeted and at maturity mottled with blood-red on the side next the sun; flesh white, fine, melting, juicy; first; Sept.

Du Mirror. 1. Baltet Trait. Cult. Fr. 372. 1908.

A first-class French perry pear, grown in the Haute-Savoie, yielding from 800 to 1000 litres of perry per tree; the beverage is clear, very sweet, rather sparkling, and becomes stronger with age.

Du Roeulx. 1. Guide Prat. 92. 1895.

Tree hardy. Fruit medium, pyriform, short, yellow, mottled with fawn; flesh yellowish, very melting, juicy and sugary, with an exquisite aroma; first; Sept.

Dubrulle. 1. Guide Prat. 93, 267. 1876.

Fruit rather large, globular, yellowish-green and gray mottled with fawn; flesh melting, very juicy, sugary, highly perfumed and of a luscious flavor; first; Sept. and Oct.

Duc Alfred de Croy. 1. Mas Pom. Gen. 5:163, fig. 370. 1880. 2. Hogg Fruit Man. 567. 1884.

Propagated and disseminated by M. de Jonghe, Brussels. Fruit large, obtuse-pyriform, regular and handsome, smooth, yellowish-green, washed with pale brown on side next the sun; flesh white, tinted with green, not very juicy, but buttery, rich and with a fine spicy flavor and perfume; excellent; Nov.

Duc d’Aumale. 1. Leroy Dict. Pom. 2:91, fig. 1869. 2. Hogg Fruit Man. 568. 1884.

A product of the Van Mons nursery at Louvain where it first fruited in 1847. Fruit small, turbinate-obtuse-pyriform; skin rough, greenish-yellow mottled all over with cinnamon-colored russet; flesh whitish, melting and juicy, sugary, acidulous, perfumed; first; Sept. and Oct.

Duc de Brabant. 1. Leroy Dict. Pom. 2:92, fig. 1869. 2. Mas Pom. Gen. 7:27, fig. 494. 1881.

Sent by Van Mons as No. 45 to Simon Bouvier in Jodoigne, Bel., in 1827. Fruit medium, pyriform-obtuse, greenish-yellow, dotted with russet, marbled with fawn, sometimes washed with red on the side next the sun; flesh white, semi-fine, semi-breaking; juice sufficient, sugary, acidulous; good; sometimes second; Oct.

Duc de Morny. 1. Leroy Dict. Pom. 2:95, fig. 1869. 2. Hogg Fruit Man. 568. 1884.

Raised by M. Boisbunel, Rouen, and first published in 1862. Fruit large, long-obtuse-pyriform, bossed, green, mottled and dotted with russet; flesh whitish, tender, melting, very juicy, too acid, little sugar or perfume; second; Nov. to Jan.

Duc de Nemours. 1. Leroy Dict. Pom. 2:96, fig. 1869. 2. Hogg Fruit Man. 568. 1884.

Raised by Van Mons at Louvain in 1825. Fruit large and handsome, obovate, narrowing abruptly, bright greenish or lemon-yellow, even-dotted with russet and gray specks, sometimes reddened on cheek next the sun; flesh white, melting, rich, sweet, sprightly, juicy, perfumed; first; Oct. and Nov.

Duchesse d’Angoulême Bronzée. 1. Guide Prat. 110. 1876.

Duchess Bronze. 2. Am. Pom. Soc. Rpt. 135. 1920.

A sub-variety of Duchesse d’Angoulême found in a garden of M. Weber, Dijon, Fr., and introduced in 1873. Fruit large to very large, differs from type by its skin being red-brown or bronze, this feature being perfectly constant; flesh fine, melting, juicy, sugary; first; Oct. to Dec.

Duchesse d’Angoulême Panachée. 1. Leroy Dict. Pom. 2:102. 1869. 2. Hogg Fruit Man. 569. 1884.

A variegated form of Duchesse d’Angoulême, the wood, leaves and fruit being mottled with yellow and green. In 1848 it was attributed to M. Audusson, who originated Duchesse d’Augoulême, but Leroy claims that it proceeded from his nursery in 1840.

Duchesse Anne. 1. Leroy Dict. Pom. 2:102, fig. 1869.

Raised in 1861 by Jacques Jalais, Nantes, Fr. Fruit above medium, like Calebasse in form, meadow-green, slightly yellowish, dotted with gray; flesh greenish-white, fine, melting; juice sufficient, sweet, acidulous, perfumed; first; Nov.

Duchesse d’Arenberg. 1. Leroy Dict. Pom. 2:103, fig. 1869. 2. Mas Pom. Gen. 7:35, fig. 498. 1881.

Although distributed from the Royal Nurseries at Vilvorde-lez-Bruxelles without mention of origin its name suggests Belgium. Fruit medium and often larger, turbinate-obtuse-oblate, greenish-yellow passing to bright green on the side of the sun, dotted with gray-russet; flesh yellowish, coarse, melting, juicy, gritty around the core; sugary, perfumed, rather sour; second; Aug.

Duchesse de Berry d’Été. 1. Leroy Dic. Pom. 2:104. fig. 1869. 2. Hogg Fruit Man. 569. 1884.

Raised in a seed bed in the Commune of Saint-Herblain, Department of Loire-Inferieure, Fr., in 1827. Fruit medium, globular-turbinate, yellow, dotted with dark gray; flesh very white, semi-fine, melting; juice abundant, sugary, aromatic; first; Aug. and Sept.

Duchesse de Bordeaux. 1. Leroy Dict. Pom. 2:105, fig. 1869. 2. Hogg Fruit Man. 570. 1884. 3. Bunyard Handb. Hardy Fr. 171. 1920.

Beurré Perrault. 4. Mas Le Verger 1:133, fig. 65. 1866-73.

Bordeaux. 5. Cal. Com. Hort. Pear Grow. Cal. 7:No. 5, 242. 1918.

M. Secher, in the Commune of Montjean, Department of Maine-et-Loire, Fr., bought in 1850 from M. Perrault, Montrevault, some pear trees. Ten years passed away and then one of the trees produced the excellent fruit here described. M. Secher invited many persons to taste it, in particular MM. Perrault and Baptiste Desportes. Later the variety fruited with M. Perrault and was named by him Beurré Perrault. Secher affirmed he had properly given the variety the name of Duchesse de Bordeaux. Tree large, vigorous, upright. Fruit large, roundish-pyriform; skin thick, very tough, rough, greenish-yellow, with mottlings and patches of russet; stem rather long, thick, set in a moderately deep, acute cavity; calyx large, open, placed in a moderately deep basin; flesh yellowish-white, firm, granular, juicy, mild; good; Nov. and Dec.

Duchesse de Brabant. 1. Leroy Dict. Pom. 2:107, fig. 1869. 2. Hogg Fruit Man. 570. 1884.

A posthumous seedling of Van Mons, which gave its first fruit in 1853. Fruit medium, short-pyriform-obtuse; skin thin, smooth, shining, greenish-yellow; flesh yellowish-white, buttery, melting; juice abundant, sweet, savory; good; Oct.

Duchesse de Brabant (De Capeinick). 1. Mas Pom. Gen. 5:17, fig. 297. 1880.

This variety, obtained by M. Capeinick, received medals at Brussels and at Tournai in 1853. Fruit medium, regular pyriform, bright green and speckled with dots of gray-green, becoming lemon-yellow at maturity, washed with blood-red on the side of the sun; flesh white, rather fine, melting; juice abundant, sugary, refreshing; first; Sept.

Duchesse de Brissac. 1. Leroy Dict. Pom. 2:108, fig. 1869.

Came from a seed bed of Auguste Benoist, Brissac, Maine-et-Loire, Fr., and ripened for the first time in 1861. Fruit above medium, ovate, rather irregular, bright greenish-yellow, spotted with russet; flesh yellowish, melting, juicy, sugary, vinous, aromatic; first; Aug. and Sept.

Duchesse Grousset. 1. Guide Prat. 91. 1895.

Fruit large, elongated, very obtuse at base; bright yellow, speckled with brown dots; flesh fine, very melting, rather granular at center; Dec.

Duchesse Hélène d’Orléans. 1. Leroy Dict. Pom. 2:109, fig. 1869.

From a seed bed made at Louvain, Bel., in 1839 by Van Mons; it first fruited in 1847. Fruit medium, ovate, always somewhat distorted, one side being longer than the other, yellowish-green, dotted and mottled with gray and russet, carmined on the cheek next the sun; flesh white, melting, very juicy, acidulous, sugary, good flavor; first; Sept.

Duchesse d’Hiver. 1. Downing Fr. Trees Am. 749. 1869.

Tardive de Toulouse. 2. Leroy Dict. Pom. 2:693, fig. 1869.

M. Barthère, Sr., a nurseryman of Toulouse, Fr., found this pear in 1845 near Calmont on one of his travels through southern France. Tree moderately vigorous, characteristically small and pyramidal. Fruit large, roundish-pyriform, light yellow; flesh white, juicy; matures in winter and late spring. Although not a pear of highest quality it is worthy of notice because of its large size and long keeping.

Duchesse Hybrid. 1. Cornell Sta. Bul. 332:481. 1913.

Form resembles Kieffer, lemon-yellow; flesh coarse; poor; Oct.

Duchesse de Mars. 1. Leroy Dict. Pom. 2:110, fig. 1869. 2. Hogg Fruit Man. 570. 1884.

Origin uncertain; generally attributed to Belgium. Fruit medium, obovate but variable, yellowish-green, russeted; flesh buttery, white, melting, juicy, sweet, perfumed, well flavored; first class dessert pear; Nov.

Duchesse de Mouchy. 1. Leroy Dict. Pom. 2:112, fig. 1869.

From a wilding noted in 1862 by the curé of Breteuil, Oise, Fr. Fruit large, turbinate-obtuse, bright olive-yellow, dotted with gray-russet; flesh yellowish-white, a little coarse, semi-breaking, juicy, sugary, vinous, slightly perfumed; second; Apr. and May.

Duchesse Précoce. 1. Leroy Dict. Pom. 2:113, fig. 1869.

Came from a seed bed of Duchesse d’Angoulême made in 1850 by André

Leroy. Fruit large and often very large, ovate, golden-yellow, sprinkled with large greenish dots, slightly carmined on the cheek exposed to the sun; flesh very white, breaking or semi-melting, with seeds usually absent, juicy, sweet; flavor agreeable; second; Aug.

Duchovaya. 1. Am. Pom. Soc. Rpt. 22. 1887.

Scented. 2. Ia. Hort. Soc. Rpt. 232. 1885.

A Central-Russian pear. Fruit medium to above, obtuse-pyriform, yellow, russeted; flesh coarse, sweet, juicy; poor; mid-season.

Dudley. 1. Ragan Nom. Pear, B. P. I. Bul. 126:107. 1908.

Originated with Mr. Dudley, Boston Highlands, Mass. Fruit medium long; very good; mid-season.

Dumon-Dumortier. 1. Leroy Dict. Pom. 2:115, fig. 1869.

From the Van Mons seed beds. Fruit medium, turbinate, yellowish-green, dotted with russet; flesh whitish, very fine, melting, juicy, sugary, acidulous, deliciously perfumed; first; Nov.

Dundas. 1. Mag. Hort. 8:60. 1842. 2. Ibid. 9:132, fig. 1843. 3. Downing Fr. Trees Am. 750. 1869.

Disseminated by Van Mons in 1834 in which year it was sent to America to both R. Manning and W. Kenrick. This pear is known in Europe mostly under the names of Rousselet Jamin, Henri Nicaise and Héliote Dundas or Héloise Dundas. Fruit medium, turbinate-obtuse, greenish-yellow or yellow-ochre, dotted with brown and gray and washed with beautiful carmine on the side of the sun; flesh white, with green veins, between breaking and melting; juice insufficient; very handsome but wanting in quality; Sept. and Oct.

Dunmore. 1. Mag. Hort. 13:154. 1847. 2. Ibid. 18:159, fig. 1852.

One of the best seedling pears raised by Thomas Andrew Knight, Downton Castle, Wiltshire, Eng. It first fruited in 1822 being then reported in this country by C. M. Hovey. Fruit large, oblong-obovate; skin slightly rough, yellowish-green, with russet patches, brownish-red tinge next the sun; flesh yellowish, buttery, melting, rich, subacid, juicy, sprightly, vinous, perfumed and aromatic; excellent; Sept. and Oct.

Dupuy Charles. 1. Leroy Dict. Pom. 2:118, fig. 1869. 2. Downing Fr. Trees Am. 750. 1869.

Louis Berckmans, Augusta, Ga., raised this pear in 1847 from seed sent from Ghent, Bel. Fruit medium to above, like Calebasse in form, rough to the touch, bright green, dotted with russet; flesh greenish-white, very fine, melting; juice abundant, sugary, acidulous; flavor delicate and slightly musky; first; Oct. and Nov.

Durandeau. 1. Mag. Hort. 26:129. 1860. 2. Am. Pom. Soc. 111. 1862.

De Tongres. 3. Ann. Pom. Belge 3:15, fig. 1855. 4. Downing Fr. Trees Am. 489. 1857.

Originated from seed with Charles Louis Durandeau, Tongres-Notre-Dame, a village in Hainaut, Bel., probably about 1825. Tree fairly vigorous, pyramidal, an early and abundant bearer. Fruit medium large, obovate-pyriform, generally irregular; skin thin, covered with fine golden russet, blushed with carmine on the exposed cheek; flesh yellowish-white, buttery, very juicy, vinous, sprightly, with an exquisite aroma and of first quality; Oct. and Nov.

Durée. 1. Downing Fr. Trees Am. 751. 1884.

A wilding found by Isaac Hicks, Westbury, N. Y., and introduced by him before 1869. Fruit medium, oblong-acute-pyriform, pale yellow, dotted and patched with russet; flesh whitish, semi-melting, juicy, sweet, slightly musky; good to very good; Oct.

Durst-Lösche. 1. Dochnahl Führ. Obstkunde 2:155. 1856.

Thuringia, 1809. Fruit medium, globular-turbinate, greenish-yellow turning to yellow; flesh breaking, soft, honey-sweet and aromatic; good; Sept.

Early Ely. 1. Tex. Nursery Cat. 10. 1913.

Originated on the grounds of Silas Ely of Sherman, Tex., and was introduced by the Texas Nursery Company about 1906. Said to be small, yellow and good for both table and market.

Early Green Sugar. 1. J. Van Lindley Cat. 51. 1921.

Fruit large, yellow, blushed; June.

Easter Bergamot. 1. Downing Fr. Trees Am. 751. 1869. 2. Hogg Fruit Man. 572. 1884.

Bergamote de Pâques. 3. Leroy Dict. Pom. 1:250, fig. 1867.

An old French pear of which Merlet wrote in 1675, calling it Bergamote de Pasques or the La Grillière. This variety was early known in England according to Switzer who saw trees of it at Hampton Court growing against a wall said to have been erected by Queen Elizabeth and which had every appearance of having stood there since that time. Fruit medium, globular-turbinate, narrowing toward the stalk, grayish-green, dull, changing to pale yellow, thickly dotted with brown; flesh white, semi-fine, gritty, breaking; juice sweet, acid, with not much perfume or flavor; second only, on account of its extreme lateness; Mar. to May.

Eastern Belle. 1. Mass. Hort. Soc. Rpt. 32. 1870. 2. Downing Fr. Trees Am. 1st App., 126, fig. 1872.

This pear originated with Henry McLaughlin, Bangor, Me. Tree hardy, vigorous, productive; fruit of medium size, obovate-pyriform; skin pale yellow, with nettings and patches of russet and many russet dots, occasionally blushed with bright red; flesh whitish-yellow, coarse at center, juicy, half-melting, sweet, rich, with a peculiar piquant aroma; good; Sept.

Echasserie. 1. Duhamel Trait. Arb. Fr. 2:187, Pl. XXXII. 1768. 2. Downing Fr. Trees Am. 753. 1869.

Walnut. 3. Am. Pom. Soc. Rpt. 90. 1856.

Besi de l’Echasserie. 4. Leroy Dict. Pom. 1:269, fig. 1867.

The wilding from which this variety was derived was probably noticed about 1660 and La Quintinye before 1690 spoke of it as having been in French gardens for twenty years. It appears to have been a native of Anjou, where there are three places bearing the name given to it. Probably it had been locally cultivated under other names for a long time previous to its official recognition. Fruit medium to small, globular-oval but variable, always obtuse and bossed; skin rough to the touch, lemon-yellow dotted with fawn and with some patches of grayish-brown russet; flesh white, fine, melting, with very small grits around the core; juice extremely abundant, acidulous, saccharine, with an after-taste of musk, very agreeable; first; Nov. through Jan.

Edle Sommerbirne. 1. Oberdieck Obst-Sort. 327. 1881.

Germany and Holland. Fruit small, pyriform and somewhat long-gourd-shaped, smooth yellowish-green changing to yellow at maturity, with reddish-brown on the side next the sun, dotted and speckled with gray; flesh fine, semi-melting, with a sweet, agreeable, aromatic flavor of rose; good for dessert and first for kitchen use; Aug.

Edward Seedling St. Germain, 1. Downing Fr. Trees Am. 754. 1869. 2. Mas Pom. Gen. 6:155, fig. 462. 1880.

Raised by Dr. W. D. Brincklé, Philadelphia, Pa. Fruit medium or rather large, globular-pyriform-obtuse, a little irregular in form, with its greatest diameter at the center; skin somewhat thick and tender, intense green at first, sprinkled with grayish-black dots changing at maturity to bright citron-yellow, some russet nettings and patches; flesh whitish, semi-fine, slightly granular yet melting, full of saccharine juice, acidulous and delicately perfumed; good; Oct. to Dec.

Effie Holt. 1. J. Van Lindley Cat. 54. 1913.

Said to have originated on the farm of L. W. Holt near Burlington, N. C.; introduced by J. Van Lindley Nursery Company about 1907. Tree healthy, thrifty. Fruit large, greenish-yellow; flesh light yellow, rich, juicy; season about the same as Duchesse d’Angoulême.

Eliot Early. 1. Am. Pom. Soc. Rpt. 52. 1871. 2. Rural N. Y. 51:602, figs. 242, 243. 1892.

Said to have been raised by Judge Charles Eliot of Windsor, Ontario, Canada, from a cross between Madeleine and Doyenné d’Éte. Tree strong, vigorous, hardy, an early and productive bearer. Fruit small, pyriform, pale greenish-yellow, brownish-red next the sun; stem long, slender, curved; cavity small, russeted; calyx closed or partially open; base small; flesh whitish, half-fine, juicy, melting, sweet, slightly perfumed; good to very good; July.

Élisa d’Heyst. 1. Mas Le Verger 1:99, fig. 56. 1866-73. 2. Leroy Dict. Pom. 2:125, fig. 1869.

Obtained by Major Espéren of Mechlin, Bel. Fruit small but sometimes medium, ovate, with an irregular outline, grass-green, dotted and stained with clear fawn; flesh greenish, coarse, semi-melting, very gritty around the core; juice sweet, abundant, sugary, slightly perfumed, little flavor; second; Mar.

Elizabeth (Edwards). 1. Mass. Hort. Soc. Rpt. 5. 1843. 2. Mag. Hort. 12:441, fig. 34. 1846.

This pear was raised at New Haven, Conn., by Governor Edwards[32] and was first exhibited in 1845. Fruit of medium size, roundish-obtuse-pyriform, slightly angular; skin smooth, pale lemon-yellow, profusely sprinkled with very small, pale russet dots and a few grayish-russet patches; flesh white, somewhat coarse, melting, very juicy, slightly subacid, with a vinous flavor; Oct.

Elizabeth Maury. 1. Downing Fr. Trees Am. 2nd App., 147. 1876.

A chance seedling on the ground of Reuben Maury, Charlottesville, Va. Fruit small, oblate, slightly elevated, pale greenish-yellow, sometimes with a shade of brown in the sun, with many greenish dots; flesh whitish, semi-fine, tender, juicy, melting, sweet, slightly vinous; Aug.

Ellis. 1. Mag. Hort. 30:370, fig. 13. 1864. 2. Downing Fr. Trees Am. 755, fig. 1869.

Raised from seed of Seckel in 1843 by Annie E. Ellis, New Bedford, Mass. Tree vigorous, hardy, prolific. Fruit large, oblong-obovate-pyriform, truncate, slightly uneven, greenish-yellow, patched and mottled with russet, sprinkled with many russet dots; stem rather long, rather stout, set in a small cavity; calyx large, open; basin uneven, slight; flesh whitish, juicy, melting, sweet, slightly vinous, aromatic; very good; Sept. and Oct.

Ellis (New York), 1. Downing Fr. Trees Am. 756. 1869.

Downing says that there is another pear under the name of “Ellis” grown in western New York, entirely distinct from Ellis. The fruit is described as medium, acute-pyriform, greenish-yellow, shaded with crimson-red in sun, with very small brown dots; flesh white, juicy, melting, vinous, often astringent, disposed to rot at the core; good; Aug. and Sept.

Emerald. 1. Downing Fr. Trees Am. 756. 1869.

Belgian. Fruit medium, obtuse-pyriform, pale green, with pale brownish-red next the sun and covered with russety dots; flesh white, melting, buttery, richly flavored, subacid, vinous; good; Nov. and Dec.

Émile d’Heyst. 1. Leroy Dict. Pom. 2:131, fig. 1869. 2. Bunyard Handb. Hardy Fr. 173. 1920.

A seedling raised by Major Espéren, Mechlin, Bel., which fruited in 1847. Fruit medium and often larger, ovate, rather long, irregular, generally with sides unequal, bossed, bronzed, dotted with fine specks; flesh greenish, fine and dense, melting, scented, free from grit; juice very abundant, refreshing, sugary, slightly acid but very agreeably perfumed; first; Oct.

Enfant Nantais. 1. Mathieu Nom. Pom. 210. 1889. 2. Guide Prat. 92. 1895.

Originated by M. Grousset of Nantes, Fr. Tree vigorous and productive. Fruit large, conic, gray; flesh fine, buttery, juicy, aromatic but very slightly tart; Oct.

Enfant Prodigue. 1. Downing Fr. Trees Am. 385. 1845. 2. Leroy Dict. Pom. 2:133, fig. 1869.

Rousselet Enfant Prodigue. 3. Downing Fr. Trees Am. 846. 1869.

Verschwenderin. 4. Mathieu Nom. Pom. 293. 1889.

A Van Mons seedling of about 1830. Fruit medium to large, ovate but variable, greenish-yellow, largely obscured with cinnamon-colored russet, more or less carmined on the side of the sun; flesh greenish-white, dense, melting, juicy, sugary, aromatic, acidulous, astringent; second; Sept.

Épine d’Été. 1. Leroy Dict. Pom. 2:138, fig. 1869. 2. Downing Fr. Trees Am. 758. 1869.

An old pear grown in the gardens of the Monastery of Chartreux, Paris, and stated in the catalog of that institution, of 1736, to be identical with the pear Bugiarda of Italy. This Leroy has shown to be an error, the Bugiarda being the pear known in France as Trompeur. Le Lectier appears to have grown it in 1628 in his famous gardens at Orléans, though under the name of Poire d’Espine. Fruit above medium, pyriform, more or less obtuse, bright green, finely dotted with gray-russet and lightly colored with tender rose on the side of the sun; flesh yellowish, fine, melting, juicy, sugary and musky; a moderately good autumn pear; Sept.

Épine d’Été Rouge. 1. Guide Prat. 94, 270. 1876.

Rother Sommerdorn. 2. Liegel Syst. Anleit. 108. 1825.

French, 1805. Fruit medium, ovate, slightly bossed, light grass-green turning to yellow-green, dark blush, dotted; flesh finely-grained; juice somewhat deficient, aromatic; good for the table, kitchen and market; Sept.

Épine d’Hiver. 1. Langley Pomona 132. 1729. 2. Duhamel Trait. Arb. Fr. 2:184, Pl. XLIV, fig. 3. 1768.

Winter Thorn. 3. Bradley Gard. 199. 1739. 4. Lindley Guide Orch. Gard. 410. 1831.

A very old French pear, reported as early as 1675. Tree healthy, although not a strong grower, and bears well. Fruit medium to above, roundish-obovate, smooth, green becoming yellowish and irregularly covered with grayish-brown dots; stem rather long, fleshy at base, inserted without depression; calyx small, open, set in a rather shallow basin; flesh whitish, melting, tender, buttery, with a sweet and agreeable musky flavor; a dessert pear; Nov. to Jan.

Épine de Jernages. 1. Guide Prat. 94. 1876.

Fruit medium; first; Mar.

Épine du Mas. 1. Pom. France 1:No. 31, Pl. 31. 1863. 2. Leroy Dict. Pom. 2:412, fig. 1869.

Belle Epine Dumas. 3. Downing Fr. Trees Am. 668. 1869.

Dumas. 4. Rural N. Y. 45:480, figs. 292, 293. 1886.

A wilding found about 1760 by a M. Chemison in the forest of Rochechouart near Mas, Department of Haute-Vienne, Fr. Fruit medium, obtuse-pyriform, lively yellow or lemon-yellow, finely dotted with brown and washed with carmine on the sun-exposed cheek; flesh white, fine, tender, melting, sweet, gritty at center, juicy, acid, musky; good; Nov. and Dec.

Épine Royale. 1. Downing Fr. Trees Am. 758. 1869.

Of French origin. Fruit medium, pyriform, yellowish, blushed with bright red on the side next the sun; flesh fine, melting, juicy, sweet, vinous; Oct. Épine-Royale de Courtray. 1. Mas Pom. Gen. 4:127, fig. 256. 1879.

Origin not clear though mentioned in the Bulletin of the Society of Van Mons in 1858. Fruit medium or large, pyriform-obtuse, green sprinkled with numerous brown dots, changing to pale yellow at maturity, with some red on the side next the sun; flesh white, semi-fine, buttery, juicy, sugary, pleasant; handsome and good for transportation; Aug.

Ermsinde. 1. Dochnahl Führ. Obstkunde 2:69. 1856. 2. Leroy Dict. Pom. 2:143, fig. 1869.

A chance seedling found in the garden of M. Bouvier, Jodoigne, Bel., and reported in 1851. Fruit above medium, in form variable from pyramidal to turbinate, lemon-yellow, dotted and marked with brown-russet, and blushed with dark red on the exposed cheek; second; early Oct.

Ernestine Auzolle. 1. Downing Fr. Trees Am. 758. 1869.

Of French origin. Fruit small, globular-pyriform, sometimes acute-pyriform, greenish-yellow, with a shade of brown in the sun, often netted and patched with russet; flesh rather coarse, yellowish, moderately juicy, semi-melting, sweet; good; Sept. and Oct.

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

Cultivated on the northern steppes of Russia and introduced to this country by J. L. Budd of Iowa in 1880.

Esperine. 1. Ann. Pom. Belge 4:73, fig. 1856. 2. Downing Fr. Trees Am. 759. 1869.

By Van Mons from an undated seed bed; it was first reported in 1826 and dedicated to Major Espéren, the enthusiastic and distinguished pomologist of Mechlin. Fruit large, obtuse-ovate, yellow with greenish tinge, much dotted with greenish-gray-russet, clouded with tender rose on the side of the sun; flesh white, semi-melting, full of juice, sugary, vinous, refreshing, perfumed; first; Oct. and Nov.

Esperione. 1. Thomas Am. Fruit Cult. 561. 1885.

Fruit medium, obovate, slightly pyriform, yellow, juicy, melting, perfumed; Sept.

Essex. 1. Downing Fr. Trees Am. 759. 1869.

Originated in the garden of W. Flack, Essex, N. Y., before 1869. Fruit below medium, oblong-obtuse-pyriform, greenish-yellow, with many brown and green dots, marbled with carmine in the sun; flesh whitish, juicy, melting, granular, sweet; good; Sept.

Esther Comte. 1. Mas Pom. Gen. 6:39, fig. 404. 1880.

Cataloged by Dauvesse of Orléans in 1857. Fruit medium, ovate-pyriform, bright green changing to yellow, dotted with russet; flesh whitish, rather fine, semi-melting, juicy, sugary, delicately perfumed; good; winter.

Estranguillon. 1. Leroy Dict. Pom. 2:146, fig. 1869.

According to Charles Estienne, 1530, this pear was at that time well known to French gardeners. First rate for making perry. Fruit small, ovate, yellowish, dotted with gray and slightly tinted with rose on the cheek exposed to the sun; flesh whitish, rather coarse, breaking or semi-melting, very juicy, without perfume; Sept.

Esturion. 1. Downing Fr. Trees Am. 759. 1869. 2. Mas Pom. Gen. 6:41, fig. 405. 1880.

Origin unknown. Fruit rather small, conic, pale green changing to yellow, tinged with light red on the side of the sun; flesh yellowish, fine, melting; juice abundant, sweet and perfumed.

Eugène Appert. 1. Leroy Dict. Pom. 2:148, fig. 1869. 2. Am. Pom. Soc. Rpt. 130. 1881.

Raised from seed by André Leroy, Angers, Fr., and first gave fruit in 1862. It was introduced to this country about 1881, in which year it was described as of “very superior quality” and one of the “best of the kinds recently introduced.” Fruit medium, globular, bossed, unequal, grass-green, with grayish stains and large dots; flesh yellowish-white, very fine and melting, very full of sugary, acidulous juice, having an exquisite aroma; first; Aug. and Sept.

Eugène Furst. 1. Mas Pom. Gen. 6:167, fig. 468. 1880.

A gain of Van Mons. Fruit medium, globular-conic, very obtuse, green changing to lemon-yellow, dotted with brown and more or less washed with red-brown on the side of the sun; flesh white, fine, buttery, melting, juicy, sugary, acidulous, with a characteristic perfume; first; Nov. and Dec.

Eugène Maisin. 1. Guide Prat. 94. 1876.

Under trial in the nurseries of Simon-Louis Bros. of Metz, Lorraine, in 1876. Fruit medium; skin rough and grayish; flesh melting; first; Dec. and Jan.

Eugène des Nouhes. 1. Leroy Dict. Pom. 2:148, fig. 1869. 2. Mas Pom. Gen. 3:65, fig. 129. 1878.

M. Parigot, President of the Imperial Court of Poitiers, Fr., obtained this variety which he dedicated in 1856. Fruit above medium, obtuse-turbinate, dark yellow, dotted and stained with gray-russet, slightly vermilioned on the side of the sun; flesh whitish, melting, juicy, vinous, sweet, delicately perfumed; first; Sept.

Eugène Thirriot. 1. Guide Prat. 94. 1876.

Produced and placed on the market in 1868 by Thirriot Bros. Fruit large, pyriform, pale greenish-yellow; flesh melting, buttery, very juicy, sugary, perfumed; first; Oct. and Nov.

Euratsfelder Mostbirne. 1. Löschnig Mostbirnen 78, fig. 1913.

An Austrian perry pear. Fruit medium to large, globular; skin smooth, light yellow when ripe, sprinkled with rather fine dots, and russet speckles; flesh rather white, not very coarse, agreeably subacid, very juicy; Oct. and Nov.

Eureka. 1. A. M. Augustine Cat. 45. 1916.

According to correspondence with A. M. Augustine, Normal, Ill., the introducer of this pear, it was fruited in 1900 by a Mr. Dickinson of Eureka, Ill.; a chance cross between Seckel and Kieffer and shows characteristics of both parents. Tree reported similar to Kieffer in leaf, habit of growth and resistance to and recovery from blight. Fruit medium, shaped like Seckel; skin delicate, waxy, bright yellow, slightly russeted, with a bright red cheek; flesh flavor of Seckel, more solid, longer keeper.

Eva Baltet. 1. Rev. Hort. 312, fig. 1898.

From a seed bed of Bartlett fertilized with Flemish Beauty. It was exhibited at the International Exhibition of St. Petersburg in 1893. Fruit very large, pyriform-truncated; skin fine, light cream passing into yellow, dotted with brown, extensively blushed with bright carmine; flesh white, fine, juicy, sugary and aromatic; first; Nov. but variable.

Excellente de Moine. 1. Mas Pom. Gen. 5:59, fig. 318. 1880.

Distributed by Burgomaster Rossy of Schönburg, in Moravia, Austria, in 1835. Fruit medium or rather large, globular-ovate, grass-green, dotted with gray-green specks; flesh white, rather greenish especially just under skin, buttery, juicy, delicately perfumed; good; latter half of August.

Excelsior. 1. Am. Pom. Soc. Rpt. 158. 1867. 2. Downing Fr. Trees Am. 759. 1869.

A seedling of Francis Dana, Boston, Mass., raised about 1860. Fruit medium, obovate-obtuse-pyriform, greenish-yellow, with some russet and many brown dots; flesh juicy, melting, sweet, pleasant; good to very good; Sept.

Eyewood. 1. Leroy Dict. Pom. 2:149, fig. 1869. 2. Downing Fr. Trees Am. 759. 1869.

Raised from seed by T. A. Knight about 1822 at Downton, Wiltshire, Eng. Fruit medium, globular; skin very thick, greenish-yellow, tinged with brown next the sun, much covered with pale brown-russet and large dots; flesh yellowish, very tender and melting, juicy, sweet, with a sprightly, vinous flavor and fine aroma; first, but sometimes has too little perfume; Oct.

Fall. 1. Am. Pom. Soc. Rpt. 102. 1875.

A natural tree planted at least as early as 1650 by Gov. Prince at Eastham, on Cape Cod. Fruit about the size of a hen’s egg, tapering towards both ends, green, nearly covered with thin russet, of inferior quality. In 1836 it was a flourishing, lofty tree, producing an average of fifteen bushels of fruit.

Fall Beurré d’Arenburg. 1. Am. Pom. Soc. Rpt. 119. 1875. 2. Downing Fr. Trees Am. 3rd App. 175. 1881.

Exhibited by Asahel Foote, Williamstown, Mass., at the Boston meeting of the American Pomological Society in 1875 as one of his seedlings. Fruit medium, globular-oblate, inclining to obtuse-pyriform, pale greenish-yellow, tinged with orange where well exposed, sometimes blushed on the cheek next the sun, slightly patched and netted and much dotted with russet; flesh whitish, rather coarse, juicy, melting, sweet, vinous, musky; very good; Oct.

Famenga. 1. Mass. Hort. Soc. Rpt. 59. 1844. 2. Downing Fr. Trees Am. 759. 1869.

A foreign variety exhibited in 1843 by R. Manning, Salem, Mass. Fruit medium, obovate, greenish-yellow; Sept.

Faurite. 1. Gard. Chron. 69. 1848.

Fruit medium, oblong-obovate, yellow, shining, tinged with red next the sun, and having numerous reddish dots; flesh yellowish-white, semi-melting, slightly perfumed; keeps nearly a year.

Fauvanelle. 1. Rev. Hort. 146. 1911.

Considered by M. Chasset, Secretary-general of the Pomological Society of France, to be the finest of all cooking pears. Fruit long-pyriform, bright green, largely covered with fawn, and rayed or washed with red on the sun-exposed cheek; flesh yellowish-white, very sugary, giving a good red wine tone to the cooked fruit, with an agreeable aroma; very good for kitchen use.

Favorite Joanon. 1. Cat. Cong. Pom. France 259, fig. 1906.

Obtained in 1833 by M. Joanon, at Saint-Cyr-an-Mont-d’Or, Rhône. Fruit medium to large, turbinate; skin smooth, bright yellow, dotted with gray, flushed with rose at maturity; flesh white, very fine, melting, very juicy, sweet, acidulous, perfumed; very good; Aug. and Sept.

Favorite Morel. 1. Guide Prat. 110. 1876.

Obtained from a seed of Bartlett by M. Morel, a nurseryman at Lyons, Fr., in 1874. Fruit rather large, obtuse-pyriform, suggesting in form a long Bartlett, somewhat bossed in outline; skin a little rough, passing from greenish-yellow to golden-yellow, mottled with fawn; flesh white, fine, melting, compact, juicy, fresh, vinous, acidulous; first; Oct.

Feast. 1. Downing Fr. Trees Am. 759. 1869.

Originated with Samuel Feast, Baltimore, Md., from seed of Seckel. Fruit medium, obovate-pyriform, greenish-yellow, with brown dots; flesh whitish, juicy, sweet; good; Sept.

Félix de Liem. 1. Leroy Dict. Pom. 2:151, fig. 1869. 2. Downing Fr. Trees Am. 759. 1869.

A posthumous variety from the seedlings of Van Mons at Geest-Saint-Rémy, 1853. Fruit below medium, turbinate, generally obtuse, greenish-yellow, very much mottled with dirty or dusky brown, much speckled bronze-russet on side next the sun and some traces of crimson streaks; flesh yellowish, fine, melting, juicy, sugary, slightly perfumed; second; early Nov.

Félix Sahut. 1. Rev. Hort. 151. 1902. 2. Am. Pom. Soc. Rpt. 135. 1920.

From Passe Colmar crossed with Bartlett by Arsène Sannier; new in 1902. Fruit similar in appearance to Passe Colmar; flesh fine, juicy, melting, sugary, with a very agreeable perfume; very good; Nov. to Jan.

Ferdinand Gaillard. 1. Guide Prat. 103. 1895.

Fruit large or very large; skin smooth, brilliant yellow all over; flesh yellowish-white, fine, tender, very melting, juicy, very sugary; good or very good; Nov. to Jan.

Ferdinand de Lesseps. 1. Leroy Dict. Pom. 2:154, fig. 1869.

Raised by André Leroy in 1864. Fruit medium, ovate, not very regular, bright yellow, extensively washed and marbled with brown-russet; flesh white, very fine, melting; juice very abundant, acidulous, very sugary, with an exquisite flavor; first; early Oct.

Fertility. 1. Jour. Hort. N. S. 1:555, fig. 100. 1880. 2. Bunyard Handb. Hardy Fr. 174. 1920.

Raised by T. Rivers, Sawbridgeworth, Eng., in 1875, from Beurré Goubault. Fruit medium, obovate, even and regular, entirely covered with a bright cinnamon coat of russet, tinged with orange on the side next the sun; flesh semi-melting or crackling, very juicy, sweet, with a rich, highly-perfumed flavor; good; Oct.

Figue. 1. Duhamel Trait. Arb. Fr. 2:183. 1768. 2. Hogg Fruit Man. 576. 1884.

The pear described under this name by Duhamel in 1768 is quite different from the pear Figue d’Alençon with which it has been confused, the Green fig of Biedenfeld or Longue Verte of Leroy. Origin uncertain. Fruit medium, long-pyriform, green and next the sun of a dull dark red, entirely covered with numerous dots and patches of brown-russet; flesh white, tender, buttery, melting; juice sweet, sugary, perfumed; excellent early dessert pear; Sept.

Figue d’Alençon. 1. Leroy Dict. Pom. 2:156, fig. 1869. 2. Rural N. Y. 45:233, figs. 150, 151. 1886.

Obtained about 1829 near Alençon, Department Orne, Fr. Fruit above medium, sometimes large, long, very similar to the fig in form and color; flesh greenish-white, semi-fine and melting, sugary, acidulous and perfumed; first but requiring a favorable soil and climate; Oct. and Nov.

Figue de Naples. 1. Hogg Fruit Man. 577. 1884.

This has been confused with Figue d’Alençon but is a distinct variety. Fruit above medium, oblong, greenish-yellow, entirely covered with thin, delicate russet, dark reddish-brown on the side next the sun; flesh greenish-white, buttery, melting, with a rich, sugary flavor; excellent; Nov.

Figueira. 1. Rev. Hort. 463. 1906.

A variety introduced as new in 1906 by M. Bruant, Poitiers, Fr. Fruit of good size, having rather the form of a large fig, brilliant yellow, colored with purple on the side of the sun, of magnificent appearance; flesh very white, fine, melting, juicy, very sugary, with an agreeable perfume; first, one of the best of the season; July and Aug.

Fin Juillet. 1. Rev. Hort. 477, fig. 169. 1898.

Obtained by M. Hérault, Angers, Fr., from Beurré Giffard crossed with Joyau de Septembre in 1879. Fruit medium, turbinate, ovate, enlarged at center, russeted all over; flesh fine, very melting, rather subject to mellowness, excessively juicy, very sugary, slightly acidulous and with a delicate, musky savor; good; Aug.

Fin-Or d’Orleans. 1. Leroy Dict. Pom. 2:160, fig. 1869.

Fine Gold of Summer. 2. Downing Fr. Trees Am. 760. 1869.

An old pear mentioned by the earliest French writers. Fruit small, turbinate, swelled, obtuse, golden-yellow, dotted with carmine on the shaded side and bright red on the other cheek; flesh greenish, semi-fine and melting, juicy, sugary, sourish, rather delicate; second; Aug.

Fin-Or de Septembre. 1. Duhamel Trait. Arb. Fr. 2:156. 1768. 2. Hogg Fruit Man. 577. 1884.

Under the names of Finor and Finoin Claude Saint-Etienne wrote of this pear in 1670. Fruit medium, pyriform-obtuse, yellowish-green speckled with brown-fawn dots, orange-yellow and brick-red on the side of the sun; flesh white, tender, semi-breaking; juice moderate, sugary, slightly acid, without pronounced perfume; third; Oct.

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

Originated in New York. It resembles Lawrence. Fruit small, obtusely pyriform, yellow partly covered with russet; flesh very fine-grained and melting; fair; winter.

Flemish Bon Chrêtien. 1. Downing Fr. Trees Am. 761. 1869.

Bon-Chrétien de Vernois. 2. Leroy Dict. Pom. 1:469, figs. 1867.

Of Flemish origin. It was widely propagated in England in 1840. Fruit medium, obovate, green changing to yellow; flesh yellowish-white, crisp, sweet, perfumed; an excellent stewing pear; Nov. to Mar.

Fleur de Neige. 1. Leroy Dict. Pom. 2:163, fig. 1869.

Henri Van Mons. 2. Downing Fr. Trees Am. 782. 1869.

Obtained by Van Mons between 1830 and 1835. Fruit rather large, pyriform, narrowed toward the stalk, greenish-yellow, stained with russet and washed with dark brick-red on the cheek next the sun and dotted with carmine and maroon; stem long, slender; calyx open in a small basin; flesh white, melting, abounding in sugary juice, with a pleasant perfume; good to very good; Sept. and Oct.

Florent Schouman. 1. Downing Fr. Trees Am. 762. 1869. 2. Mas Pom. Gen. 1:153, fig. 77. 1872.

A posthumous gain of Van Mons propagated by the Society Van Mons. Fruit nearly large, globular-turbinate, clear green, speckled with large, round, gray-brown spots; flesh white, fine, melting, sugary; juice abundant, vinous, acidulous; good; Oct.

Florida Bartlett. 1. Mich. Sta. Sp. Bul. 30:28. 1905.

Received for trial in Michigan in 1900 from Stark Bros., Louisiana, Mo. Fruit large, roundish-oval, tapering at both ends, yellow, with dark brown dots; flesh greenish, firm, juicy, half-breaking, granular, mild, almost sweet, perfumed; fair; Dec. and Jan.

Fluke. 1. Ia. Hort. Soc. Rpt. 174. 1909. 2. Ibid. 289. 1910.

Disseminated by N. K. Fluke. Reported as hardy, blight-resistant and better than Kieffer.

Fondante Agréable. 1. Horticulturist 4:83. 1854. 2. Guide Prat. 94. 1876.

Belgian; described as new in 1854 by M. P. Wilder. Fruit medium, globular-ovate, dull yellowish-green slightly russeted; flesh tender, juicy and melting, pleasant, refreshing, with a delicate aroma; very good; Aug.

Fondante Albert. 1. Mas Le Verger 3:Pt. 2, 81, fig. 137. 1866-73. 2. Downing Fr. Trees Am. 762. 1869.

Obtained by Albert Boucqueau, Belgium. It was propagated in France in 1853. Fruit medium, globular-conic, depressed at the poles, green turning to yellow, with large dots and markings of fawn, flesh white; semi-fine, breaking, granular about the center; juice deficient, but delicate, vinous and aromatic; second; Sept.

Fondante d’Angers. 1. Mas Pom. Gen. 7:79, fig. 520. 1881.

Origin unknown, probably French. Fruit medium or rather large, turbinate; skin fine yet a little firm, clear green, dotted with greenish-gray, passing to yellow at maturity; flesh white, fine, entirely melting; juice abundant and sugary, vinous, acidulous; first; Oct.

Fondante de Bihorel. 1. Rev. Hort. 547. 1888.

Fruited in France about 1866 from seed of a common French country pear. Tree hardy. Fruit small or medium, pyriform, deep green passing to bright yellow, speckled with gray dots, touched with carmine on the side of the sun; flesh delicate, melting, buttery, without grit; juice sufficient, sugary, acid, well perfumed; quality good; July.

Fondante de Brest. 1. Leroy Dict. Pom. 2:169, fig. 1869. 2. Hogg Fruit Man. 579. 1884.

Mentioned by Claude Saint-Etienne in 1670 under the name of Inconnue du Chesneau. Fruit medium or nearly medium, ovate-pyriform, more or less swelled, smooth, shining, bright green changing to yellowish-green on the shaded side as it ripens, and red, mottled dark blood-red next the sun, covered with small gray dots; flesh white, rather coarse, breaking, gritty, juicy, sugary, perfumed, rose-water flavor; second; Oct.

Fondante de Charleville. 1. Guide Prat. 92. 1895.

Fruit large, pyriform, regular in outline, of a beautiful color; flesh melting, buttery, of an agreeable flavor; Nov. and Dec.

Fondante de Charneau. 1. Leroy Dict. Pom. 2:170, fig. 1869. 2. Hogg Fruit Man. 579. 1884.

A wilding found by M. Légipont growing on his property at Charneau, in the Province of Liège, Bel., at the beginning of the last century. Fruit large, sometimes very large, pyriform but uneven in outline, pale greenish-yellow, thickly dotted with large gray specks and sometimes vermilioned on the side next the sun; flesh white, fine, very melting, juicy, scented, sugary and rich; excellent; Sept. to Nov.

Fondante de Cuerne. 1. Ann. Pom. Belge 2:5, fig. 1854. 2. Bunyard Handb. Hardy Fr. 175. 1920.

This variety was found by Reynaert Beernaert in the environs of Courtrai, Bel., but the time of its first production is unknown. Fruit large, conic-pyriform, rather irregular in outline, lemon-yellow, with numerous ash-gray dots; flesh yellowish-white, semi-fine and melting, rather gritty about the core, very juicy, sugary, vinous, slightly aromatic; second; Sept.

Fondante des Emmurées. 1. Guide Prat. 110. 1876.

Obtained from a seed of Doyenné Boussock by M. Sannier, Rouen, Fr., and placed on the market in 1873. Fruit medium, turbinate, clear yellow, dotted with gray; flesh yellowish, sugary, perfumed; good; Sept.

Fondante d’Ingendal. 1. Downing Fr. Trees Am. 763. 1869.

Belgian. Raised by M. Gambier and first published in 1856. Fruit medium, pyriform, greenish-yellow, touched with gray and with red; flesh fine, melting; good to very good; Sept. to Nov.

Fondante de Ledeberg. 1. Guide Prat. 103. 1895.

Belgian. Raised about 1890. Fruit pale green, dotted with brown; flesh very melting, white and slightly perfumed; first; Mar. and Apr.

Fondante de la Maitre-École. 1. Leroy Dict. Pom. 2:175, fig. 1869. 2. Downing Fr. Trees Am. 764. 1869.

Produced in the gardens of Robert & Moreau, growers at Angers, Fr.; first tested in 1861. Fruit medium, oblong, golden or orange-yellow, dotted and mottled with fawn; flesh fine, yellowish, breaking, juicy, vinous, sugary and perfumed; second; Dec. and Jan.

Fondante de Malines. 1. Mag. Hort. 14:209. 1848. 2. Ann. Pom. Belge 6:9, fig. 1858.

Raised by Major Espéren at Mechlin (Malines), Bel., in 1842. Fruit large, globular-turbinate, smooth, of a deep golden-yellow with a crimson cheek in the sun, spotted with crimson dots; flesh white, a little coarse, buttery, juicy, sugary, tart, good but somewhat variable; Oct. and Nov.

Fondante de Mars. 1. Leroy Dict. Pom. 2:177, fig. 1869.

Origin uncertain. Fruit above medium, globular, irregular, more or less bossed; skin rough, greenish, mottled and dotted with brown; flesh whitish, semi-fine, breaking, granular, wanting in juice and sugar; third; Dec. and Jan.

Fondante de Moulins-Lille. 1. Leroy Dict. Pom. 2:178, fig. 1869.

Obtained in 1858 by M. Grolez-Duriez, Rouchin-lez-Lille, Fr., from a seed of the pear Napoleon. Fruit above medium, obtuse-pyriform, pale greenish-yellow; flesh white, coarse, melting, juicy, sugary, acidulous, with a delicious flavor; first; Nov.

Fondante de Nees. 1. Hogg Fruit Man. 580. 1884.

Fruit large, long-obovate, fine deep yellow, mottled and dotted all over with pale brown-russet; flesh yellowish, buttery, lacking sufficient juice, with a sprightly flavor; second; Oct.

Fondante du Panisel. 1. Pom. France 3:No. 92, Pl. 92. 1865.

Délices d’Hardenpont d’Angers. 2. Leroy Dict. Pom. 2:13, fig. 1869.

Delices d’Angers. 3. Hogg Fruit Man. 558. 1884.

Raised about 1762 by the Abbé Hardenpont, Mons, Bel. Fruit medium to large, globular or conic-ovate; skin rough, thick, tender, green, almost entirely covered with marblings of olive-gray and dark green, the basic green changing to golden-yellow, and the stains to a russet-fawn on the side of the sun; flesh citrine, fine or semi-fine, melting, very juicy, with a sugary flavor and a very agreeable perfume; very good; Nov. and Dec.

Fondante des Prés. 1. Horticulturist 9:80, fig. 1854. 2. Leroy Dict. Pom. 2:179, 180, fig. 1869.

Belgische Pomeranzenbirne. 3. Dochnahl Führ Obstkunde 2:159. 1856.

A seedling of Van Mons, Belgium, 1850. Fruit turbinate, inclining to pyriform, broad across the middle, yellowish-green changing to clear lemon-yellow, sometimes tinged with red next the sun; flesh white, melting, sweet, juicy, aromatic; very good; Oct.

Fondante de la Roche. 1. Leroy Dict. Pom. 2:180, fig. 1869. 2. Hogg Fruit Man. 580. 1884.

Found on the property of M. Chesneau of la Haugrenière, in the Commune of Sainte-Gemmes-sur-Loire and named by the Horticultural Society of Maine-et-Loire. Fruit above medium, ovate, irregular, clear russet, washed with tender rose on the exposed cheek; flesh white, fine, melting, juicy, sugary, acidulous, aromatic, with an agreeable musky taste; first; Oct. and Nov.

Fondante de Rome ou Sucré Romain. 1. Mas Pom. Gen. 6:45, fig. 402. 1880.

Origin uncertain. Fruit under medium, conic-pyriform, bright green changing to a beautiful golden-yellow, washed on the side of the sun with crimson-red; flesh yellowish, somewhat coarse, breaking, sweet and juicy; second; Aug.

Fondante de Saint-Amand. 1. Guide Prat. 94. 1876.

Belgian. Fruit medium, nearly spherical, orange-yellow slightly touched with russet; flesh fine, sugary, perfumed; first; Oct.

Fondante-de-Septembre. 1. Horticulturist 15:68. 1860. 2. Mas Pom. Gen. 4:133, fig. 259. 1879.

Gained by Van Mons about 1824 or somewhat later. Fruit medium, globular-pyriform, dull green, speckled with very fine brown dots, changing to yellow and crimson at maturity; flesh green, transparent, very fine and melting, semi-buttery, full of sugary juice, pleasant and perfumed; first; Sept.

Fondante Sickler. 1. Mas Pom. Gen. 1:17, fig. 9. 1872. 2. Hogg Fruit Man. 581. 1884.

Raised by Van Mons. Fruit small, ovate, sometimes a little pyriform; skin rather thick and firm, clear green, speckled with dots of a darker shade, passing when ripe to lemon-yellow and golden on the side of the sun, without any tinge of red; flesh yellowish-white, semi-fine, semi-buttery, gritty about the core; juice sufficient, sugary and musky; second; Sept. to Nov.

Fondante de Thines. 1. Mas Pom. Gen. 5:185, fig. 381. 1880.

Distributed by the Society of Van Mons. Fruit medium, long-pyriform, very bright green changing to pale yellow, with a rosy blush; flesh white, with a tinge of yellow, very melting, plenty of sugary juice, with a delicate and agreeable flavor of musk; good; Oct.

Fondante Thirriot. 1. Guide Prat. 47, 266. 1895. 2. Bunyard Handb. Hardy Fr. 175. 1920.

Obtained in 1858 by M. Thirriott, Charleville, Ardenne, Fr. Fruit rather large, pyriform, pale greenish-yellow, dotted with gray-brown; flesh white, semi-fine, melting, juicy, with an excellent flavor; first; Dec.

Fondante Van Mons. 1. Mag. Hort. 12:289, fig. 15. 1846. 2. Hogg Fruit Man. 581. 1884.

Raised by Van Mons and introduced to this country by R. Manning, Salem, Mass. Fruit medium, globular, somewhat depressed; skin thin, delicate, smooth, removable like that of an orange when the pear is fully ripe and having a peculiar perfume and flavor, very agreeable to some persons; pale yellow, mottled with thin cinnamon-colored russet; flesh yellowish-white, buttery, sweet, melting, juicy, with a musky perfume; good; Oct. and Nov.

Fondante de Wollmet. 1. Hogg Fruit Man. 581. 1884.

Origin unknown. Fruit has some resemblance both in shape and color to Beurré de Rance, has the same coarseness of flesh, which has a greenish tinge under the skin, very juicy, rather crisp, with a fine brisk, vinous flavor; excellent; Nov.