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.
=Fontarabie. 1.= Leroy _Dict. Pom._ =2=:182, fig. 1869.
A French pear mentioned by Le Lectier of Orléans in 1628, and Merlet
in 1675. Fruit above medium, turbinate, obtuse, enlarged around
the center, bright yellow, dotted with fine points of russet and
extensively carmined on the side next the sun; flesh white, rather
coarse, breaking, gritty at core, juicy, sugary, with an after-taste of
musk; second, cooking only; Feb. to Apr.
=Foote Seckel. 1.= _Am. Pom. Soc. Rpt._ 99. 1869. =2.= Downing _Fr.
Trees Am._ 765. 1869.
Raised from seed of Seckel by Asahel Foote, Williamstown, Mass. Fruit
small, oblate, obtuse-pyriform, yellow tinged with brownish-crimson
on the side of the sun; flesh whitish, fine, juicy, melting, sugary,
slightly vinous; very good; Sept.
=Ford. 1.= _Ford Seed Co. Cat._ 52, fig. 1914.
Originated with M. P. Ellison, Naples, N. Y., and was introduced by the
Ford Seed Company about 1914. The tree is reported as healthy, a rapid
grower, and an early and productive bearer; the fruit is similar in
appearance to Bartlett and as large, practically free from seeds, with
no core to speak of, rich, sweet, juicy, ripening three weeks later
than Bartlett.
=Forme de Bergamotte Crassane. 1.= Leroy _Dict. Pom._ =2=:186, fig.
1869. =2.= Downing _Fr. Trees Am._ 766. 1869.
A seedling of Van Mons which gave its first fruits in 1844. Fruit above
medium, turbinate, slightly obtuse, yellowish-green, speckled with
large gray-russet dots; flesh yellowish, rather fine, melting, juicy,
sugary, vinous, aromatic; good; early Nov.
=Forme de Curtet. 1.= Mas _Pom. Gen._ =3=:9, fig. 101. 1878.
A gain of Van Mons. Fruit small, exactly turbinate; skin fine, thin,
bright green, sprinkled with very small grayish-green dots, changes
on ripening to lemon-yellow, lightly tinged with red; flesh white,
semi-fine and breaking; juice sufficient, sweet, slightly perfumed;
second; Sept. and Oct.
=Forme de Délices. 1.= Downing _Fr. Trees Am._ 388. 1845. =2.= Hogg
_Fruit Man._ 582. 1884.
A Flemish pear. Fruit medium, obovate, yellow, almost entirely covered
with rather rough brown-russet; flesh tender, buttery, melting, with a
rich, sweet flavor; an excellent dessert pear; Oct. and Nov.
=Fortune. 1.= _Mass. Hort. Soc. Rpt._ 143. 1866.
One of Dr. Shurtleff's seedlings raised at Brookline, Mass.; first
fruited in 1866. Fruit small, turbinate, golden-yellow, with russet
spots; flesh white, melting, juicy and very sweet; first; Oct.
=Fortunée. 1.= Downing _Fr. Trees Am._ 436. 1845.
_Bergamotte Fortunée._ =2.= _Ann. Pom. Belge_ =8=:29, fig. 1857.
_Fortunée de Printemps._ =3.= Leroy _Dict. Pom._ =2=:188, fig. 1869.
A Belgian wilding found near Enghien in Hainaut; disseminated about
1830. Fruit small, globular or globular-turbinate; skin rough to the
touch, deep yellow, covered with flakes and lines of brown-russet;
flesh semi-melting, juicy, sweet; a cooking pear; May and June.
=Fortunée Boisselot. 1.= Leroy _Dict. Pom._ =2=:187, fig. 1869.
Raised from a bed of seeds of Fortunée by Auguste Boisselot, Nantes,
Fr.; it gave its first fruit in 1861. Fruit large or above medium,
turbinate, very obtuse and enlarged around center; skin thick and
rough, greenish-yellow or yellow-ochre; flesh white, fine, melting,
gritty around the core, juicy, sugary, delicate, somewhat aromatic;
first; Jan. and Feb.
=Fortunée Supérieure. 1.= Leroy _Dict. Pom._ =2=:190. 1869.
This was obtained by M. Flon, Angers, Fr., about 1850 from a bed of
seeds of Fortunée. In 1854 M. Flon submitted it to the Horticultural
Society of Maine-et-Loire which found its flesh "very fine, very
melting, agreeably perfumed and more free from acidity than the old
pear Fortunée," and therefore gave it the name Fortunée Supérieure;
Jan. to Apr.
=Fourcroy. 1.= Leroy _Dict. Pom._ =2=:192, fig. 1869.
Raised by Van Mons about 1810. Fruit medium, ovate-pyriform; skin
thick, rather rough to the touch, yellow or yellowish-green, covered
with gray-russet dots; flesh white, very sugary, agreeably perfumed;
good and sometimes first; winter.
=Fouron. 1.= Mas _Pom. Gen._ =7=:135, fig. 548. 1881.
French. Fruit medium, globular-ovate, dark olive-green, dotted with
grayish-white spots, large and numerous; flesh yellowish, fine,
melting, with abundant sugary juice, vinous, sprightly and musky; good;
Oct.
=Franc-Réal. 1.= Duhamel _Trait. Arb. Fr._ =2=:180. 1768. =2.= Leroy
_Dict. Pom._ =2=:194, fig. 1869.
_Franc Réal d'Hiver._ =3.= Downing _Fr. Trees Am._ 766. 1869.
Mentioned by Charles Estienne in 1540, and other French authorities
of the seventeenth century. Fruit above medium and often larger,
globular-turbinate and bossed, golden-yellow, strewed with large russet
dots, and some brownish-red patches; flesh very white, breaking, juicy,
hardly sweet, rather acid, without perfume; first for cooking; Nov. to
Feb.
=Frances. 1.= _Mag. Hort._ =11=:252. 1845.
A seedling raised by the Hon. H. W. Edwards of New Haven, Conn., and
first published in 1845. Similar to Virgouleuse, rather large, and not
so sweet.
=Franchimont. 1.= Downing _Fr. Trees Am._ 766. 1869.
Supposed French origin. Fruit below medium, globular-oblate, yellow
shaded with red in the sun, netted and patched with russet, many russet
dots; flesh yellowish, juicy, semi-melting, sweet, slightly aromatic;
good or very good; Sept. and Oct.
=Franchipanne. 1.= Duhamel _Trait. Arb. Fr._ =2=:210, Pl. XLVII, fig.
2. 1768. =2.= Hogg _Fruit Man._ 582. 1884.
_Frangipane._ =3.= Leroy _Dict. Pom._ =2=:196, fig. 1869.
This is the Franchipanne of Duhamel but not of Merlet, 1690, as Hogg
and Leroy prove. Its origin is uncertain. Fruit medium or above,
obtuse-pyriform, yellowish-green or lemon-yellow, dotted and veined
with russet, dark deep red next the sun; flesh greenish-white,
semi-fine and semi-melting, juicy, tender, buttery, perfume supposed to
resemble Frangipani, a scent invented by the Marquis of that name; a
dessert pear; Oct. and Nov.
=Francis. 1.= _Mass. Hort. Soc. Rpt._ 43. 1866.
A seedling raised by Dr. Shurtleff, Brookline, Mass., which fruited in
1862. Fruit medium, turbinate; skin tough and rather liable to crack,
dark green; flesh fine-grained, white and delicate, with a flavor
inclining to that of White Doyenné; first; Nov.
=Francis Dana. 1.= _Mass. Hort. Soc. Rpt._ 80. 1877.
One of several seedling plants given by Francis Dana to Eliphalet Stone
who in 1877 showed its fruit. Fruit medium, globular-acute-pyriform,
clear lemon-yellow, with tracings of thin russet; flesh buttery, juicy,
good quality but not up to best; Sept.
=François Hutin. 1.= _Guide Prat._ 92. 1895.
Fruit very large, long-turbinate, dark yellow; flesh fine, white,
melting, juicy, sugary, acid; Oct.
=Frangipane d'Hiver. 1.= Mas _Pom. Gen._ =7=:105, fig. 533. 1881.
Origin unknown. Is not to be confused with Franchipanne, a smaller
ball pear. Fruit large, turbinate, much swelled at center; skin
thin, intense green, sprinkled with numerous dots of a darker shade,
changing to lemon-yellow at maturity, with some blush of brown-red or
orange-red; flesh white, breaking, not very sweet, somewhat acidulous,
with an aromatic flavor; suitable for kitchen use; all through the
winter.
=Frankenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:173. 1856.
Würtemberg, Germany, 1830. Fruit medium, oval-obtuse, variable, bossed,
grass-green changing to golden-yellow, blushed with reddish-brown;
flesh whitish, breaking, fairly soft, very aromatic, acidulous, sweet;
good; Sept.
=Frankfurter Birne. 1.= Dochnahl _Führ. Obstkunde_ =2=:145. 1856.
Baden, Germany, 1847. Fruit large, variable in form, often oblique,
dirty yellow, brilliant red on the sun-touched side; flesh breaking,
coarse-grained, very sweet and juicy; good; Sept.
=Frau Louise Goethe. 1.= _Gard. Chron._ 3rd Ser. =25=:132. 1899.
Raised from a seed of Bergamotte Espéren, in the Horticultural School
of Geisenheim in 1882. Fruit medium, Bergamot-shaped; skin thick,
coarse, dark green, covered with fine warts, becoming a clouded yellow
when ripe, with russety patches; flesh clouded yellow, sometimes salmon
colored, juicy, sweet, aromatic, with an aroma reminiscent of the
orange; winter.
=Frederic Leclerc. 1.= Leroy _Dict. Pom._ =2=:198, fig. 1869. =2.= Hogg
_Fruit Man_. 583. 1884.
Raised in 1846 at Ghent, Bel., by Louis Berckmans. Fruit below medium,
short-pyriform-obtuse, one side always less curved than the other,
greenish-yellow, dotted, striped, veined and stained with fawn; flesh
whitish, fine, semi-melting, slightly gritty; juice sugary, rich;
second and sometimes first when its juice is abundant; Dec. and Jan.
=Frédéric de Wurtemberg. 1.= Kenrick _Am. Orch._ 173. 1832. =2.= Leroy
_Dict. Pom._ =2=:199, fig. 1869.
_Médaille d'Or._ =3.= _Ann. Pom. Belge_ =1=:91, fig. 1853.
_Herbstsylvester._ =4.= Lauche _Deut. Pom._ =2=:No. 82, No. 82. 1883.
Van Mons raised this variety from seed of the fourth generation about
1812 and named it _Sylvester d'Hiver_ after a secretary by the name of
Sylvester. Upon the request of Frederick I, King of Württemburg, the
pear was dedicated to that monarch and named Frédéric de Wurtemberg.
Still further confusion arose in America when Knight of England sent to
the Hon. John Lowell of Massachusetts this fruit, by mistake, under the
name of _Capiaumont_. It was cultivated in the vicinity of Boston by
that name for some time. Tree vigorous, upright, an early and excellent
bearer; leaves roundish, broad, flat, entire. Fruit large, one-sided,
obtuse-pyriform, deep yellow, marbled and dotted with red on the
shaded side and of a most beautiful, bright crimson next the sun; stem
medium, sometimes appearing a continuation of the fruit; calyx medium,
partially open, placed even with the surface; flesh white, fine, juicy,
melting, sweet and when in perfection buttery and good; Sept.
=Frederica Bremer. 1.= _Mag. Hort._ =16=:24, fig. 1. 1850. =2.= _Ann.
Pom. Belge_ =7=:81, fig. 1859.
Introduced by J. C. Hastings of Oneida Co., N. Y., in 1848 at the
exhibition of the Pomological Convention of New York. Fruit above
medium, globular-turbinate; skin very smooth, shining, dull green
reminding one of many poor pears but on ripening becomes a fine citron,
dotted with brown-russet and slightly colored with red on the side
of the sun; flesh white, fine, buttery, sweet and vinous, slightly
perfumed; one of the best; Oct.
=Fremion. 1.= Dochnahl _Führ. Obstkunde_ =2=:73. 1856.
French, 1807. Bergamot type. Fruit small, globular, symmetrical, light
green changing to light lemon-yellow, faintly blushed; flesh agreeable,
buttery, gritty near the center, aromatic, sweet, acidulous; good; Oct.
=Frensdorff rothe Flaschenbirne. 1.= Dochnahl _Führ. Obstkunde_
=2=:140. 1856.
Nassau, Bel., 1833. Fruit medium, smooth and shining, light yellow,
blushed; flesh very juicy, sweet, with flavor of cinnamon; good; Sept.
=Florimond Parent. 1.= Leroy _Dict. Pom._ =2=:164, fig. 1869. =2.=
Downing _Fr. Trees Am._ 762. 1869.
A seedling of Van Mons raised about 1846. Fruit large, long, more
or less obtuse, always contracted near the summit and much swelled
in its lower part, dark yellow clouded with pale green, dotted and
mottled with fawn and slightly washed with dark violet-red on the side
exposed to the sun, sometimes also covered with small, black and scaly
stains; flesh whitish, coarse, rather melting, gritty at center; juice
abundant, sweet, sugary, wanting in perfume; third; Sept.
=Frühe Backhausbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:161. 1856.
Nassau, Bel., 1806. Fruit medium, globular-ovate, yellowish, light
green changing to pale yellow, often blushed; flesh granular, rather
astringent, sourish, musky, good for any situation; Aug. and Sept.
=Frühe Schweizer Bergamotte. 1.= Dochnahl _Führ. Obstkunde_ =2=:76.
1856. =2.= Oberdieck _Obst-Sort._ 241. 1881.
Holland, 1804. Fruit fairly large, variable in form, often ovate,
ventriculous-turbinate, and often pyriform, yellowish-light green
changing to lemon-yellow, sprinkled with green and yellow-gray dots,
marked with russet and often with fine yellow-gray russet on the side
exposed to the sun; flesh snow-white, buttery, melting, very juicy,
acidulous and aromatic; first; Aug.
=Fuller. 1.= _Gard. Mon._ 302. 1885. =2.= _Ill. Hort. Soc. Rpt._ 213.
1897.
Originated in Madison, O., about 1885. Fruit similar in size, form and
season to Beurré Giffard but not quite so good. It is, however, claimed
that it is a better grower and less liable to crack; greenish-yellow;
Aug.
=Fullero. 1.= _Montreal Hort. Soc. Rpt._ 82. 1886.
Fruit rather large, greenish, with some dull red on the sunny side;
first; early summer.
=Fulton. 1.= Prince _Pom. Man._ =2=:214. 1832. =2.= Downing _Fr. Trees
Am._ 768, fig. 1869.
Originated on the farm of a Mr. Fulton in Brunswick, Me. Exhibited
before the Massachusetts Horticultural Society in 1829. Fruit medium,
globular-turbinate, dark yellow, russeted; flesh, if picked and matured
in the house, buttery, melting, full of rich juice. If allowed to
remain on the tree it becomes breaking, dry and without flavor. A
peculiarity of this pear first discovered by Manning in 1840 is that
the fruits after they have attained half their size, are in good eating
condition after lying a day or two; second; Oct.
=Fusée d'Automne. 1.= Leroy _Dict. Pom._ =2=:203, figs. 1869.
Origin ancient and obscure, but probably the neighborhood of Eisleben,
Saxony. Fruit often above medium and often much less, very long, conic,
bossed, golden-yellow or clear yellow, rather greenish, dotted with
russet; flesh whitish, semi-fine and semi-melting, exempt from grit;
juice rather lacking, sweet; third; Sept.
=Fusée d'Hiver. 1.= Leroy _Dict. Pom._ =2=:205, fig. 1869.
First described by Merlet in 1690. Fruit above medium and sometimes
less, long and bossed, somewhat obtuse, wrinkled, clear green, freely
dotted, mottled with gray-russet; flesh white, semi-melting; juice
abundant, rather sugary, slightly acid, without pronounced scent;
third; Feb. and Mar.
=Gabourell Seedling. 1.= Field _Pear Cult._ 280. 1858. =2.= Leroy
_Dict. Pom._ =2=:208, fig. 1869.
Originated in early half of last century. Fruit below medium, globular,
bossed, mammillate, yellowish-green, speckled with gray dots; flesh
yellowish, coarse, breaking, gritty; juice rather lacking, sweet,
vinous, slightly perfumed; third; Nov. to Jan.
=Gakovsky. 1.= Budd-Hansen _Am. Hort. Man._ =2=:246. 1903.
Introduced from Russia in 1879. Tree extremely hardy. Fruit medium,
pyriform, greenish-yellow, stem long; flesh dingy white, fine-grained,
buttery, juicy, mild, vinous, but not rich; good.
=Galston Muirfowl Egg. 1.= Hogg _Fruit Man._ 583. 1884.
Scotch. Fruit below medium, short-obovate, flattened at calyx,
greenish-yellow, covered with thin, pale-brown russet, mottled with red
on the side of the sun; flesh yellowish, tender, sweet and juicy, with
a peculiar aroma; excellent; Sept.
=Gans. 1.= _U. S. D. A. Rpt._ 390, Pl. VII. 1891.
Found by Joseph Gans in a wood near Cheviot, O., in 1871. Fruit large,
pyriform, yellow, with faint brownish cheek on sunny side; stem
slender, rather long, in a slight depression; calyx open, in a shallow
basin; flesh tender, melting, juicy; Aug.
=Gänsekopf. 1.= Dochnahl _Führ. Obstkunde_ =2=:148. 1856.
North German, 1773. Fruit medium, conic, smooth and shining, green,
changing to yellow, with brownish-red blush; flesh breaking, juicy,
sweet, aromatic; first; Oct. and Nov.
=Gansel Bergamot. 1.= Brookshaw _Pomona_ =2=:Pl. L. 1817. =2.= _Pom.
Mag._ =1=:35, Pl. 1828.
_Diamant-peer._ =3.= Knoop _Fructologie_ =1=:92, 135. 1771.
_Bergamote Gansel._ =4.= Leroy _Dict. Pom._ =1=:239, fig. 1867.
Raised from seed of Autumn Bergamot by Lieutenant-General Gansel
near Colchester, Eng., in 1768. Fruit medium, globular-oblate,
greenish-yellow on the shaded side, reddish-brown on the side of
the sun, dotted and marbled with russet, sometimes washed with red;
flesh white, buttery, melting, a little gritty around the core; juice
abundant, sugary, vinous, slightly musky and acid; first; Oct. and Nov.
=Gansel Late Bergamot. 1.= Elliott _Fr. Book_ 369. 1854. =2.= Hogg
_Fruit Man._ 294. 1866.
_Bergamotte Tardive de Gansel._ =3.= Mas _Le Verger_ =3=:Pt. 1, 125,
fig. 61. 1866-73.
Gansel Late Bergamot was raised from seed by a Mr. Williams, Pitmaston,
Eng. Fruit similar in shape and size to Gansel Bergamot, green, thickly
covered with russet dots and freckles which sometimes form patches,
yellow-green when ripe, flesh white, rather coarse and gritty, not very
juicy nor melting in England; in France and America, however, it seems
to become more juicy, melting and rich, vinous and highly perfumed;
good to very good; Nov. and Dec.
=Garnier. 1.= Leroy _Dict. Pom._ =2=:209, fig. 1869.
_Besi Garnier._ =2.= Hogg _Fruit Man._ 506. 1884.
From a seed bed made by M. Garnier, Bouvardière, near Nantes, Fr.;
first published in 1851. Fruit large, pyriform-obtuse, skin rough,
thick, green, orange-yellow when ripe, washed with brick-red on the
side of the sun; dotted and mottled with brown-russet; flesh white,
semi-fine, breaking, rather granular, juicy, sugary; second.
=Garnons. 1.= Kenrick _Am. Orch._ 161. 1841.
Fruit large, oblong, greenish-yellow, flesh buttery and excellent;
second; Jan.
=Gassenbirne. 1.= Löschnig _Mostbirnen_ 150, fig. 1913.
An Austrian perry pear. Fruit medium, obtuse-pyriform, symmetrical in
contour, green changing to yellow at maturity, covered with gray-brown
russet, dotted with brown-russet; flesh yellowish-white, rather coarse
texture, very juicy and subacid; Oct. to Dec.
=Gaston du Puys. 1.= _Guide Prat._ 93. 1895.
Distributed by M. Daras de Naghin, Antwerp, Bel. Fruit medium; flesh
white, very fine, melting, sufficiently sweet and perfumed; good; Nov.
=Gaudry. 1.= Hogg _Fruit Man._ 585. 1884.
Fruit small, globular-ovate, even in outline, straw-colored, covered
with russet dots and patches; flesh white, melting, juicy, brisk,
vinous and sweet, with a pleasant rose-water flavor; good; Oct. and Nov.
=Géant. 1.= Field _Pear Cult._ 280. 1858. =2.= Leroy _Dict. Pom._
=2=:210, fig. 1869.
Probably of French origin. Cataloged in this country by T. W. Field
in 1858. Fruit medium, globular-turbinate; skin wrinkled, thick, dark
green speckled with gray-russet and almost entirely stained with brown;
flesh whitish, coarse, breaking, watery, very gritty around the core;
juice sugary, vinous, slightly perfumed; third.
=Gefleckte Pomeranzenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:156.
1856.
Hesse, Germany, 1833. Fruit small, globular, flattened at poles; skin
rough, yellow, often green, marbled with russet, blushed, dotted with
russet; semi-melting, granular, very aromatic; Sept.
=Gefleckte Sommerrusselet. 1.= Dochnahl _Führ. Obstkunde_ =2=:42. 1856.
Nassau, Bel., 1807. Fruit small, globular, shortened, blunt,
symmetrical; skin rough, often entirely covered with russet and
blushed; flesh very juicy, coarse-grained, sweet and acid, melting and
aromatic; first; Sept.
=Gefundene. 1.= Dochnahl _Führ. Obstkunde_ =2=:91. 1856.
Belgian, Van Mons, 1833. Fruit small, light yellow, often entirely
covered with russet, free from dots; flesh fine, strongly aromatic,
with scent of cinnamon, sweet; Sept.
=Geigenschnabel. 1.= Dochnahl _Führ. Obstkunde_ =2=:195. 1856.
Württemberg, Ger., 1830. Fruit medium, pyriform, uneven in outline,
entirely covered with yellowish-gray russet; good; Oct.
=Geishirtle. 1.= Christ _Handb._ 548. 1817.
Fruit large, shaped like Winter Rousselet, green with brownish-red
blush on the sun-touched side; flesh soft, breaking, sweet, juicy, with
perfume of the Rousselets; Aug.
=Gelbe frühe Sommerapothekerbirne. 1.= Dochnahl _Führ. Obstkunde_
=2=:177. 1856.
Of French origin, 1807. Fruit medium and above; skin glazed and smooth,
greenish-yellow changing to lemon-yellow, with red blush on the side
of the sun; flesh yellowish-white, gritty, soft; good; Aug.
=Gelbe Fürsten-Tafelbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:54. 1856.
Widely diffused in Germany. Probably originated in that country about
1766. Fruit medium, rather shortened-pyriform, whitish-yellow changing
to golden-yellow, with pale blush, green dots; flesh yellowish-white,
mild, breaking, full of juice and sugar; first; Sept.
=Gelbe Heckenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:161. 1856.
Grown along the Rhine, Germany. Fruit small, turbinate, broad, light
green changing to yellowish-green, often lightly blushed, russeted;
flesh greenish-white, rather granular, acid, vinous, breaking; first;
Sept.
=Gelbe Holzbirne. 1.= Löschnig _Mostbirnen_ 80, fig. 1913.
An Austrian perry pear. Fruit medium, globular-conic; skin firm,
shining yellow when ripe, speckled with numerous green markings and
finely dotted with russet; flesh yellowish-white, granular, very juicy,
astringent, subacid; good for transportation; Oct.
=Gelbe Landlbirne. 1.= Löschnig _Mostbirnen_ 152, fig. 1913.
An Austrian perry pear. Fruit small to medium, long-pyriform,
rather obtuse; skin firm, green turning yellow, dotted with russet;
flesh whitish, coarse, very juicy, astringent and subacid; good for
transportation; Oct. and Nov.
=Gelbe langstielige Alantbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:140.
1856.
German Rheinland. Fruit medium and above, somewhat gourd-shaped; skin
smooth and thin, uniformly lemon-yellow, somewhat marked with russet;
flesh yellowish-white, wanting in juice, sweet, aromatic; third for
table, good for market; Sept.
=Gelbe Laurentiusbirne. 1.= Mathieu _Nom. Pom._ 218. 1889.
_Saint-Laurent Jaune._ =2.= Mas _Pom. Gen._ =4=:39, 212. 1879.
This pear was known in Saxony early in the nineteenth century. Fruit
medium, conic, uniform in contour, its largest diameter being below
the center; skin rather thick, green at first sprinkled with dots of
gray-green changing at maturity to bright citron-yellow, golden on the
side of the sun of fruits well exposed, washed with a blush of dull
red; flesh white, coarse, semi-breaking, gritty near the core, juicy,
sweet, saccharine, but little flavor; second; Aug.
=Gelbe Leutsbirne. 1.= Löschnig _Mostbirnen_ 106, fig. 1913.
A Lower-Austrian perry pear. Fruit small, long-pyriform, diminishing to
the stalk, sides unequal; light green turning yellow when ripe, russet
dots; flesh juicy and subacid; first for keeping and transportation;
Oct.
=Gelbe Scheibelbirne. 1.= Löschnig _Mostbirnen_ 82, fig. 1913.
An Austrian pear producing a good and clear perry. Fruit medium
to large, globular, flattened at both poles, green changing to
yellow at maturity, dotted with grayish-white; flesh yellow-white,
coarse-grained, with a sweet and acid flavor; good; Oct. and Nov.
=Gelbe Wasserbirne. 1.= Löschnig _Mostbirnen_ 12, fig. 1913.
A perry pear grown in Lower Austria. Fruit small to medium,
globular-obtuse but diminishing toward stalk in upper part,
yellow-green, slightly blushed on the sun-touched side, and speckled on
the shaded side with dark green dots; flesh whitish, juicy, very sweet
and slightly acidulous; good for transportation; Sept.
=Gelbmostler. 1.= Löschnig _Mostbirnen_ 108, fig. 1913.
A perry or wine pear grown in Austria and northern Switzerland. Fruit
medium to fairly large, globular and diminishing rather acutely
to the stalk, greenish-yellow changing to light yellow, often
slightly blushed, speckled with russet dots; flesh yellowish-white,
coarse-grained, juicy, very astringent, quickly becomes over-ripe; Sept.
=Gemeine Kochbirne. 1.= Löschnig _Mostbirnen_ 154, fig. 1913.
An Austrian perry pear. Fruit small, globular-conic, green changing
to greenish-yellow at maturity, occasionally with a dark red blush on
the sun-exposed side; flesh yellowish-white, very juicy, saccharine,
astringent and acidulous; Oct. and Nov.
=Gemeine Pfundbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:187. 1856.
Upper-Austria, 1851. Fruit above medium, globular-turbinate, medium
convex, bossed, green turning to light yellow; flesh breaking, wanting
in juice, sweet; third for dessert, best for culinary use; Oct. to Dec.
=Général de Bonchamp. 1.= Leroy _Dict. Pom._ =2=:211, fig. 1869. =2.=
_Horticulturist_ =30=:2. 1875.
A seedling found on the estate of M. Panneton, Coteau, Maine-et-Loire,
Fr. Fruit medium, variable in form, oblong-pyriform or
globular-turbinate, dull greenish-yellow, dotted with russet; flesh
white, melting, buttery, fine-grained, juicy, sweet, rich, aromatic;
good to first; Aug.
=Général Bosquet. 1.= Leroy _Dict. Pom._ =2=:213, fig. 1869. =2.=
Downing _Fr. Trees Am._ 770. 1869.
Obtained by M. Flon-Grolleau, Angers, Fr. The seed bed from which
the tree sprang was made in 1845. Fruit large, conic, very long,
rather swelled at the base and narrowed at the upper end; skin thick,
grass-green, dotted and mottled with fawn and often bearing some small
brownish stains; flesh whitish, fine, semi-melting or melting, rather
granular at center; juice abundant, sweet, vinous, delicate; second;
Sept. and Oct.
=Général Canrobert. 1.= Leroy _Dict. Pom._ =2=:214, fig. 1869. =2.=
Downing _Fr. Trees Am._ 770. 1869.
From a bed of the seeds of Saint-Germain made about 1843 by M. Robert,
Angers, Fr. Fruit medium, long-conic and irregular, golden-yellow,
dotted, marbled and stained with russet, washed with brown around
the calyx and stem; flesh white, fine, melting and juicy, the juice
being abundant, sweet, acid, rich and aromatic; first, though very
exceptionally second when it has no flavor; Jan. and Feb.
=Général Delage. 1.= Mas _Pom. Gen._ =4=:155, fig. 270. 1879.
A gain of Van Mons about 1823. Fruit medium, conic-pyriform, clear
green, speckled with gray, changing to pale yellow at maturity, tinged
with dark red on the side of the sun; flesh white, fine, buttery,
melting, full of slightly sugary juice, refreshing and somewhat musky.
=Général Dutilleul. 1.= Leroy _Dict. Pom._ =2=:215, fig. 1869. =2.=
Hogg _Fruit Man._ 585. 1884.
A seedling of Van Mons. Fruit medium to large, pyramidal, uneven in
outline, deep golden yellow, extensively washed with bright crimson
where it is exposed to the sun; flesh firm, not very juicy, sweet, of
good flavor; good; Sept.
=Général Duvivier. 1.= Leroy _Dict. Pom._ =2=:217, fig. 1869.
_Beurré Duvivier._ =2.= Downing _Fr. Trees Am._ 688. 1869.
Raised from seed by M. Boisbunel, Rouen, Fr., in 1845. Fruit medium,
long-conic, slightly obtuse, greenish-yellow, finely dotted and
reticulated with russet, washed sometimes with dark red on the side
facing the sun; flesh whitish, fine, semi-melting, watery, not gritty;
juice plentiful, sugary, acidulous, aromatic, delicate; first; Mar.
=General Kearney. 1.= _Mass. Hort. Soc. Rpt._ 43. 1866.
A seedling raised by S. A. Shurtleff, Brookline, Mass., which fruited
in 1862. Fruit large, pyriform, greenish-yellow; flesh fine-grained,
juicy, of rather high flavor; a good market pear; Sept.
=General Lamoricière. 1.= _Mag. Hort._ =18=:296, fig. 22. 1852.
According to Leroy this name is synonymous with _Beurré Citron_. Mas,
however, thought that _Beurré Citron_ was quite different. Fruit
medium, obtuse-pyramidal, greenish-yellow, much reticulated and spotted
and patched with russet; flesh greenish-white, fine, melting, tender,
buttery; juice abundant, sugary, vinous and perfumed; first; Sept. to
Nov.
=General Sherman. 1.= _Mass. Hort. Soc. Rpt._ 43. 1866.
A seedling of Dr. Shurtleff's submitted to the committee on fruits of
the Horticultural Society of Massachusetts in 1866. "Fruited in 1856.
Diam. 2-3/4 in.; flesh white, melting, breaking and juicy; November to
December, turbinate."
=General Taylor. 1.= _Mag. Hort._ =20=:75, 269. 1854.
Introduced by L. N. Rogers, Baltimore, Md., the original tree having
been found by him at Franklin, Md., in 1854. Fruit medium or under,
obovate-obtuse-pyriform, yellow but practically all cinnamon-russet;
flesh yellowish-white, granular, buttery, melting, sweet, highly
flavored; good to very good; Oct. and Nov.
=Général Thouvenin. 1.= _Guide Prat._ 93. 1895.
Origin unknown. Fruit medium, greenish; flesh rather yellow, fine,
melting, juicy, very sugary and pleasantly perfumed; Dec.
=Général Totleben. 1.= _Ann. Pom. Belge_ =8=:57, fig. 1860. =2.=
Bunyard _Handb. Hardy Fr._ 177. 1920.
M. Fontaine de Ghélin, Mons, Bel., raised this variety from a seed bed
made in 1839. Fruit large or very large, pyriform, slightly contorted,
one side often rather longer than the other, yellow, covered with dots
and patches of russet; flesh tinted with salmon-rose, melting, juicy,
with a rich, sugary and perfumed juice; excellent; Nov. to Jan.
=General Wauchope. 1.= _Gard. Chron._ 3rd Ser. =30=:474, fig. 144. 1901.
Raised about 1888 by Charles Ross, gardener to Captain Carstairs,
Welford Park, Newbury, Eng., from a cross of Nec Plus Meuris and
Duchesse d'Angoulême. Fruit moderate size, obtuse-pyriform, very
regular, yellowish-green, with fine spotting; flesh soft, free from
grit, rich, sweet, somewhat of the flavor Nec Plus Meuris; Dec.
=Gensbirne. 1.= Löschnig _Mostbirnen_ 32, fig. 1913.
An Austrian perry and wine pear. Fruit medium, long-pyriform,
diminishing toward the stalk from the center; skin tolerably fine and
shining yellow when ripe, densely and finely dotted with russet; flesh
white, coarse-grained, juicy, subacid, astringent; Sept.
=George Augustus. 1.= _Mass. Hort. Soc. Rpt._ 91. 1872.
A seedling exhibited to the Massachusetts Horticultural Society in 1872
by Francis Dana. Fruit similar to Winter Nelis, but larger and more
oblong, and not quite so rich.
=Georges Delebecque. 1.= _Guide Prat._ 104. 1895.
Raised from seed of Joséphine de Malines and distributed by Daras
de Naghin, Antwerp, Bel. Fruit medium, having some resemblance to
Urbaniste, yellow, dotted with fawn and bronzed around the stem; flesh
sometimes very salmon-colored, melting, with a slight perfume of rose;
a good pear for the amateur; tree of moderate vigor and very fertile;
Dec. and Jan.
=Gerando. 1.= _Mag. Hort._ =23=:161, fig. 9. 1857.
Received by C. M. Hovey in 1845 from M. Jamin of Paris. Fruit large,
globular-obovate; skin rather rough, dull greenish-russet, with a
mottled yellow and light russet tinge when mature, thickly covered with
conspicuous dark russet specks; flesh yellowish-white, coarse, melting
and juicy, rich, sugary and slightly perfumed; good; Sept. and Oct.
=Gérardine. 1.= Mas _Pom. Gen._ =3=:119, fig. 156. 1878.
Obtained by M. Grégoire, Jodoigne, Bel., early in the nineteenth
century. Fruit medium, turbinate, more or less short and swelled,
reducing to a point at the top; skin thick, firm, intense green dotted
with large brown specks, changing to dark yellow at maturity, with
golden-russet on the side of the sun and some red blush; flesh white,
rather fine, buttery, melting, gritty about the center, full of rich
sugary juice, vinous and highly scented; Nov.
=Gerdessen. 1.= Mas _Pom. Gen._ =4=:61, fig. 223. 1879.
According to Diel, this variety was obtained by the Pastor Gerdessen
of Weigsdorf, in the Oberlausitz, Ger. Fruit rather small or nearly
medium, almost spherical, even in contour, the greatest diameter being
at the center, intense and somber green, without any russet; flesh
yellow, rather fine, buttery; juice sufficient in quantity and richly
saccharine, vinous and highly perfumed; first; Sept.
=Gerippte Pomeranzenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:156. 1856.
Nassau, Bel., 1833. Fruit small, orange-form, ribbed, a good yellow,
lightly blushed with red; flesh juicy, semi-melting, cinnamon-flavored,
sweet; second for dessert, good for the market; Sept.
=Gernröder Pomeranzenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:160.
1856.
Central Germany, 1773. Fruit small, flattened, green changing to
yellowish, faintly blushed, speckled with gray; flesh greenish-white,
tender; good; Oct. and Nov.
=Gestreiffe Winter-Apothekerbirne. 1.= Liegel _Syst. Anleit._ 132. 1825.
Fruit large; form that of Bon-Chrétien d'Été, light yellow, streaked,
aromatic, sugary; good; Feb. to Apr.
=Ghellinck de Walle. 1.= _Gard. Chron._ 3rd Ser. =11=:24. 1892.
Raised in the garden of M. Ghellinck de Walle near Ghent, Bel.,
described as new. Fruit medium, oblong-obovate, yellowish, speckled
with russet; flesh creamy-white, melting, juicy, sugary, slightly acid
and delicately perfumed. Said by M. Pynaert to be one of the best
autumn pears; Nov.
=Gibb. 1.= _Cornell Sta. Bul._ =332=:482. 1913.
Raised from seed sent by Charles Gibb from Mongolia to Prof. Budd at
Ames, Ia. Said to be very hardy and productive, coming into bearing
when young. Fruit about the size of Bartlett, pyriform, nearly equal to
Bartlett in quality, according to Prof. Budd. Seems to be of a better
quality than most oriental pears.
=Gilain. 1.= _Guide Prat._ 71. 1876. =2.= Mas _Pom. Gen._ =3=:33, fig.
113. 1878.
A gain of M. Grégoire, Jodoigne, Bel. Fruit medium, pyriform, pale
green changing to yellow, a warm gold and sometimes red on the side
next the sun; flesh white, fine, buttery, melting, rather gritty near
the core; juice sufficient, sugary and perfumed; good; Sept.
=Gilles ô Gilles. 1.= Leroy _Dict. Pom._ =2=:222, fig. 1869. =2.=
Mathieu _Nom. Pom._ 219. 1889.
_Girogile._ =3.= Bunyard _Handb. Hardy Fr._ 177. 1920.
A French pear of very ancient and uncertain origin. Jean Bauhin in
his _Historia Plantarum_, 1580, wrote of a pear which appears to be
identical with this and said that in Burgundy it was styled a _Poire de
Livre_ or _Pound Pear_. Le Lectier in his catalog of 1628 and Merlet as
well as Claude Saint-Etienne and La Quintinye also mention it though
spelling it variously. Fruit large to very large, nearly spherical;
calyx large, open, set in deep basin; skin thick, pale dull green,
washed with brown-red on the face exposed to the sun, much covered with
thin brown-russet; flesh greenish-white, semi-fine and semi-breaking,
rarely gritty, very juicy, saccharine and sweet, without much perfume,
occasionally spoiled by too much acerbity; third; cooking; Nov. to Feb.
=Giram. 1.= Mas _Le Verger_ =2=:151, fig. 74. 1866-73.
A wilding found on the estate of Giram at Uryosse, Fr., and propagated
by Dr. Doat. Fruit nearly medium, pyriform, sometimes rather
turbinate; skin thick and firm, green, sprinkled with large dots of
greenish-brown, becomes yellowish-green at maturity and blushed with
red on the sun-exposed side; flesh very fine, tender, melting, very
juicy, sugary and agreeably perfumed; first; Aug.
=Girardon. 1.= Leroy _Dict. Pom._ =2=:225, fig. 1869.
According to Diel this pear was raised in Paris by a M. Girandoux whose
name Leroy identifies with Girardon. It seems to have dated from about
the beginning of the nineteenth century. Fruit below medium, globular,
flattened and deeply depressed at both poles, one side rather less
swelled than the other; skin wrinkled, yellowish-green, dotted with
clear brown and almost entirely mottled and reticulated with dark
russet; flesh white, semi-fine and semi-melting, rather granular; juice
very abundant, saccharine, acidulous, very musky; second; late Sept.
=Glace d'Hiver. 1.= Mas _Pom. Gen._ =5=:67, fig. 322. 1880.
_Winter Eisbirne._ =2.= Mathieu _Nom. Pom._ 300. 1889.
Belgian. Fruit medium, globular-conic; skin rather thick, a lively
green sprinkled with brown dots, changing to lemon-yellow, often
golden on the side of the sun; flesh whitish, fine, breaking; juice
sufficient, sugary, without appreciable perfume; good; end of winter.
=Glastonbury. 1.= _Jour. Hort._ N. S. =22=:73, 99, 126. 1872. =2.=
Bunyard-Thomas _Fr. Gard._ 140. 1904.
The _Benedictine_ of the English or Glastonbury pear, apparently
originated as a wilding with W. G. L. Lovell, Glastonbury, Eng., but
Bunyard believes it to be an old sort introduced by the monks. Grafts
were first taken from the tree in 1862. Fruit large, oblong-obovate,
russeted; flesh yellowish, melting, juicy, aromatic; Oct.
=Gleck. 1.= _Guide Prat._ 93. 1895.
Distributed by M. Niemetz, Winnitsa, Russia, and on trial with
Simon-Louis Bros. at Metz in 1895. Fruit medium or large, green
changing to yellow at maturity; flesh rather tart in flavor, juicy,
good for drying as it diminishes little in volume; it makes good cider;
Sept. and Oct.
=Gliva. 1.= _Ia. Hort. Soc. Rpt._ 61. 1880.
A Russian pear imported by J. L. Budd, from the northern steppes where
the summers are "fully as dry and hot as ours and the winter far more
severe." It shows marked traces of the Chinese forms of the pear in
shape, serration, thickness and size of leaf and in the peculiar
enlarged character of the scaly, terminal buds.
=Gloire de Cambron. 1.= Leroy _Dict. Pom._ =2=:226, fig. 1869. =2.=
Downing _Fr. Trees Am._ 772. 1869.
Probably derives its name from the famous Abbey of Cambron near Mons in
Hainaut, Bel. It was in France early in the nineteenth century. Fruit
below medium, acute-pyriform, generally rather contorted in the lower
part, yellow-ochre in color, dotted with very fine gray-russet points;
flesh white, semi-fine, breaking, dry and gritty, sweet and rather
delicate in flavor; third; Nov.
=Gloward. 1.= Field _Pear Cult._ 280. 1858. =2.= Leroy _Dict. Pom._
=2=:228, fig. 1869.
Possibly of English origin. It was cultivated in the garden of the
Horticultural Society of Angers, Fr., in 1838. Fruit medium and above;
form rather variable but always ovate, more or less long, irregular,
bossed, clear green sprinkled with grayish dots and a little stained
with russet; flesh white, semi-fine, melting, watery, some grit around
the core; juice sugary, very refreshing, rather savory; second; Oct.
=Gnoico. 1.= Leroy _Dict. Pom._ =2=:229, fig. 1869.
Italian, with the place of its origin in the old principality of Parma.
Fruit below medium, long, obtuse-pyriform, whitish-gray on the shaded
side, very clear dull green on the other face, dotted with russet,
washed occasionally with fawn around the stalk and partially covered
with a light bluish efflorescence; flesh greenish-white, fine, dense,
breaking or semi-breaking, watery, almost exempt from grit; juice
abundant and sugary, with a flavor of anis; Aug.
=Goat-herd. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:131. 1908.
On trial in the experimental orchard at Agassiz, B. C., in 1900. Fruit
small, acute-pyriform, green, russeted, flesh red, buttery, juicy,
subacid; mid-season.
=Gogal. 1.= _Am. Pom. Soc. Rpt._ 135. 1920.
Originated by N. E. Hansen, Brookings, S. D., from Parrot crossed by
_Pyrus ovoidea_, and introduced by him in 1919.
=Gold Dust. 1.= _Cornell Sta. Bul._ =332=:482. 1913.
Fruit of Bergamot shape, with slender stem; skin very rough; Oct.
=Gold Nugget. 1.= Stark Bros. _Cat._ 28, fig. 1916.
This pear originated with F. H. Davis, Esmeralda, Cal., in the early
seventies. A few years ago Stark Bros., Louisiana, Mo., secured control
of the variety and introduced it to the trade in 1916. Tree vigorous,
healthy, productive; fruit large, roundish-obovate-pyriform; skin
thick; flesh fine-grained, juicy, with a honey-sweet flavor; ripens
late.
=Goldbirne. 1.= Christ _Handb._ 544. 1817. =2.= Dochnahl _Führ.
Obstkunde_ =2=:48. 1856.
Austrian, 1851. Fruit small, conic, beautiful light yellow; skin thin,
light red blush; flesh semi-breaking, sweet, with muscatel flavor;
best; beginning of Oct.
=Goldbordirte Holzbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:196. 1856.
Classed by Dochnahl among varieties of special character. The tree has
its leaves bordered with gold. Fruit small; flesh firm, insipid.
=Golden Bell. 1.= _Mass. Hort. Soc. Rpt._ 43. 1866.
A seedling fruited by S. A. Shurtleff, Brookline, Mass., in 1862. Tree
prolific. Fruit medium, pyriform, golden-yellow; flesh fine, with good
flavor; Sept.
=Golden Beurré of Bilboa. 1.= Kenrick _Am. Orch._ 177. 1832. =2.= Hovey
_Fr. Am._ =1=:99, Pl. 1851.
_Beurré Doré de Bilboa._ =3.= Leroy _Dict. Pom._ =1=:351, fig. 1867.
Imported to this country from Bilboa, Spain, in 1821 by J. Hooper,
Marblehead, Mass. Fruit medium to large, obovate-pyriform,
golden-yellow, speckled evenly with small, brown dots, and slightly
marked with russet; flesh yellowish-white, fine, melting, very buttery,
vinous and excellent flavor; first; Sept.
=Golden June. 1.= _Am. Pom. Soc. Rpt._ 135. 1920.
Originated with Joe Houghlin, near Bloomfield, Ky., and introduced by
Sunny Slope Nursery, Hannibal, Mo. Tree reported about 75 years old.
Fruit said to have a small core, to be delicious and to ripen about
June 20th.
=Golden Knap. 1.= Hogg _Fruit Man._ 587. 1884.
Grown extensively in the orchards of the border countries of Scotland.
The name is a corruption of Golden Knob, the shape being that of a
small knob. Fruit very small, globular-turbinate, russety, of no
particular merit.
=Golden Queen. 1.= Hogg _Fruit Man._ 587. 1884.
Raised at the Royal Gardens, Frogmore, near Windsor, Eng., and was
first exhibited in 1872. Fruit small, obovate, straw-colored, strewed
with a few minute dots; flesh very tender and extremely juicy, sweet
and highly perfumed; a delicious pear but when ripe speedily rots at
the core; Sept.
=Golden Russet. 1.= Hogg _Fruit Man._ 587. 1884.
A seedling raised at the Royal Gardens, Frogmore, near Windsor,
Eng., and first exhibited in 1863; entirely distinct from Japan
Golden Russet, which bears the same name as a synonym. Fruit small,
obtuse-obovate, bright cinnamon-russet; flesh yellow, fine-grained,
buttery and melting, juicy, sweet and with a flavor resembling that of
Marie Louise; an excellent little pear; Oct.
=Goldwörther Lederbirne. 1.= Löschnig _Mostbirnen_ 156, fig. 1913.
An Austrian perry pear. Fruit small to medium, turbinate, diminishing
rather acutely to the stalk, green covered with dark brown-russet;
flesh yellow-green, coarse, saccharine, with an unpleasant acidity;
very good for transport; Oct. and Nov.
=Gönnersche Birne. 1.= Dochnahl _Führ. Obstkunde_ =2=:28. 1856.
Hesse, Ger., 1806. Fruit almost medium, turbinate, light green changing
to greenish-yellow, often with a rather pale blush; flesh granular and
rather coarse; second; Sept.
=Goodale. 1.= Downing _Fr. Trees Am._ 773, fig. 1869. =2.= Ont. Dept.
Agr. _Fr. Ont._ 163, figs. 1914.
Raised by E. Goodale, Saco, Me., from seed of the McLaughlin. Fruit
large, oblong-obovate-pyriform, green, yellowing at maturity, shaded
with crimson and fawn in the sun, slightly netted and patched with
russet and sprinkled with small russet dots; flesh white, fine, rather
gritty at core, juicy, sweet, pleasant, perfumed, slightly vinous; fair
for dessert; first for market; Oct.
=Got. 1.= Field _Pear Cult._ 280. 1858. =2.= Leroy _Dict. Pom._
=2=:231, fig. 1869.
Origin unknown. According to Leroy this variety has been cultivated
in Belgium ever since 1855. Fruit above medium; form rather variable,
passing from long-conic and slightly obtuse to ovate, a little swelled;
skin rough, fine, dark green; flesh white, semi-fine, breaking or
semi-melting, granular around the core; juice sufficient, sugary,
aromatic, rather delicate; second; Sept. and Oct.
=Governor Carver. 1.= _Mass. Hort. Soc. Rpt._ 45. 1866.
Fruited in 1863 by S. A. Shurtleff from seed. Fruit "Diam. 3 in.; flesh
firm and very rich in flavor; keeps perfectly until June or July of
following year, and ripens well; fine flavor, and a valuable pear.
Turbinate."
=Grabenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:159. 1856. =2.=
Löschnig _Mostbirnen_ 64, fig. 1913.
A German and Austrian pear, common in middle Franconia. Fruit small to
medium, turbinate or conic; skin smooth, shining, yellow-green turning
yellow, with green marblings, sometimes slightly blushed, dotted; flesh
whitish, coarse-grained, breaking, juicy, saccharine, without any
perceptible acid; mid-Oct.
=Graf Moltke. 1.= _Guide Prat._ 95. 1876. =2.= Lauche _Deut. Pom._
=II=:No. 80, Pl. 80. 1882.
Named after A. Von Moltke, a Prime Minister of Denmark, 1850. Fruit
rather large, irregular in form although handsome; skin rough,
yellowish-green covered with russet; flesh yellowish-white, fine,
melting, very juicy, aromatic; quality variable; a table fruit; Oct.
=Grand Bretagne. 1.= Knoop _Fructologie_ =1=:83, Tab. II. 1771. =2.=
Downing _Fr. Trees Am._ 774. 1869.
Origin French or Belgian. Fruit large, obtuse-obovate, greenish-yellow,
dotted with brown; flesh fine, juicy, buttery and melting; moderately
good; Dec. to Feb.
=Grand Isle. 1.= Downing _Fr. Trees Am._ 3rd App., 176, fig. 1881. =2.=
_Rural N. Y._ =44=:242, figs. 135, 136. 1885.
Raised by Benjamin Macomber, Grand Isle, Vt. Tree vigorous, upright,
somewhat alternate in bearing. Fruit medium, roundish-oblong, straw
color, covered with many small russet dots; stem medium long, rather
slender; calyx small, open, in a small basin; flesh whitish, half-fine,
juicy, melting, sweet, slightly vinous; very good; Sept. and Oct.
=Grand-Soliel. 1.= Leroy _Dict. Pom._ =2=:233, fig. 1869. =2.= Hogg
_Fruit Man._ 588. 1884.
Introduced by Major Espéren, Mechlin, Bel., in the early half of
the nineteenth century. Fruit medium, globular-turbinate, more or
less bossed; skin rough to the touch, yellow, almost covered with
gray-russet, blushed with red on the side next the sun; flesh whitish,
semi-fine, rather stringy, melting, vinous, sugary, with a particularly
delicate aroma; first; Dec. and Jan.
=Grant. 1.= _Mass. Hort. Soc. Rpt._ 45. 1866.
A seedling fruited by S. A. Shurtleff, Brookline, Mass, in 1862. Fruit
large, obtuse-pyriform; greenish-yellow; flesh sweet, fine, rich;
first; Oct.
=Graslin. 1.= _Pom. France_ =3=:No. 106, Pl. 106. 1865. =2.= Downing
_Fr. Trees Am._ 775. 1869.
A wilding found in the Commune of Flée, Sarthe, Fr.; introduced about
1840. Fruit large, oblate, somewhat irregular, larger on one side than
the other, yellow-ochre, dotted and marbled with gray-russet, and
stained with large markings of fawn; flesh fine, white, veined with
greenish-yellow, very melting, juicy, sugary, acidulous, perfumed,
delicate; first; Oct. and Nov.
=Grasshoff Leckerbissen. 1.= Oberdieck _Obst-Sort._ 305. 1881. =2.=
Mathieu _Nom. Pom._ 222. 1889.
German. Fruit medium, pyriform, often rather ovate, inclined or bent at
the head; skin smooth, grass-green changing to yellow-green, thickly
dotted, not much russet; flesh yellowish-white, rather gritty around
the core, melting, fine, juicy, good flavor; very good for dessert and
good for household use; early Oct.
=Gratiola. 1.= Parkinson _Par. Ter._ 592. 1629.
"The Gratiola peare is a kinde of Bon Cretien, called the _Cucumber
peare_, or _Spinola's peare_."
=Graue Herbstrusselet. 1.= Dochnahl _Führ. Obstkunde_ =2=:42. 1856.
German, Upper Hesse, 1802. Fruit medium, ventriculous, uneven, rough,
entirely covered with russet, changing at maturity to dull red on the
side next the sun; flesh very juicy, coarsely granular and woody,
sugary and musky; first for household purposes; Sept.
=Graue Holzbirne. 1.= Löschnig _Mostbirnen_ 110, fig. 1913.
A perry pear grown throughout Austria under various names. Fruit
medium, globular, diminishing toward the stalk; skin firm, rough,
grayish-green turning at maturity to a dirty greenish-yellow, dotted
with grayish-brown-russet; flesh yellowish-white, coarse-grained, very
juicy, astringent and subacid; mid-Oct.
=Graue Honigbirn. 1.= Lauche _Deut. Pom._ =2=: No. 84, Pl. 84. 1883.
German. Published by Oberdieck in 1865. Fruit medium, turbinate; skin
thin, rough, yellowish-green or yellow, blushed, and dotted and marked
with cinnamon-russet; flesh yellowish-white, fine grained, breaking,
tender, semi-melting, sweet, with an aromatic flavor of cinnamon.
=Graue Pelzbirne. 1.= Löschnig _Mostbirnen_ 158, fig. 1913.
An excellent Austrian perry pear. Fruit medium, turbinate, inclining
to pyriform; skin firm, rough, yellow ground when ripe, with
cinnamon-brown-russet marking and grayish-brown dots, blushed on the
sun-exposed side; flesh whitish, coarse grained, very juicy, subacid,
with very little aroma; Oct.
=Graue Speckbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:188. 1856.
Reported from Germany, 1801. Fruit large, long, broad, conic, yellow,
strongly and thickly dotted with gray; calyx small; stem fleshy; flesh
granular, somewhat aromatic, sweet; third; Sept.
=Graue Zuckerbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:40. 1856.
Dutch, 1758. Fruit small, rather oviform, smooth, greenish-yellow,
dotted with green; flesh yellowish, semi-breaking, melting, very sweet,
vinous, juicy; second for dessert, good for the market; Aug.
=Grazbirne. 1.= Löschnig _Mostbirnen_ 184, fig. 1913.
Grazbirne is a variety of wild pear well distributed in Lower Austria.
Fruit medium, globular, regular in form, green, dotted and heavily
marked with russet; flesh subacid, vinous, astringent, wanting in
juice; inferior; early Oct.
=Great Cassolette. 1.= Prince _Pom. Man._ =1=:32. 1831.
There appear to be several varieties of Cassolette three or four of
which bear the synonym of _Lechfrion_. The Cassolette is so named from
its resemblance to a small vessel made of copper and silver in which
pastilles were burnt. Fruit small, globular-turbinate, 2-1/6 inches
in height and 2-1/4 inches in breadth, entirely light green even at
maturity, dotted all over with numerous green specks; flesh melting, of
a very peculiar acid flavor which however, is not disagreeable when the
fruit is ripe; Aug.
=Great Citron of Bohemia. 1.= Downing _Fr. Trees Am._ 775. 1869.
Fruit small, oblong, yellow; flesh sugary, juicy, a little
coarse-grained, having little flavor; Sept.
=Great Mammoth. 1.= _Ill. Hort. Soc. Rpt._ 239, 240. 1869.
Grown in pioneer days in Indiana, Illinois, and neighboring states.
=Green Chisel. 1.= Langley _Pomona_ 132. 1729. =2.= Hogg _Fruit Man._
588. 1884.
_Guenette._ =3.= Leroy _Dict. Pom._ =2=:261, fig. 1869.
The origin of this ancient early summer variety is unknown, but it was
described by Mawe and Abercrombie in 1778, and was also mentioned by
Philip Miller in 1734 as being still "in prime" in July in England.
Under the name of _Guenette_ it was described by Merlet in articles
written in 1675, and 1690 and appears to have been well known in
English and French gardens. Hogg deems Chisel to be a corruption of the
French name Choiseul. Fruit small or very small, growing in clusters,
globular-turbinate, green or rarely yellowish-green, with sometimes a
brownish tinge next the sun, sprinkled with small russet dots; flesh
white, slightly green, fine, semi-breaking, sweet, slightly gritty
around centre; juice ample in amount, sugary, acid, slightly aromatic;
second; Aug.
=Green Mountain Boy. 1.= Elliott _Fr. Book_ 386. 1859.
A native variety. Fruit medium, globular-obovate, or obovate-pyriform,
golden yellow, with russety-brown specks; flesh yellowish, melting,
juicy, sweet; very good; Oct.
=Green Pear of Yair. 1.= _Trans. Lond. Hort. Soc._ =4=:214. 1822. =2.=
Downing _Fr. Trees Am._ 776. 1869.
_Green Yair._ =3.= Hogg _Fruit. Man._ 589. 1884.
An old Scotch pear raised at Yair on the Tweed, Peeblesshire. Fruit
below medium, obovate, smooth, dark green changing to yellow, patched
and dotted with russet; flesh tender, juicy, sugary; good; Sept.
=Grégoire Bordillon. 1.= Leroy _Dict. Pom._ =2=:237, fig. 1869. =2.=
Bunyard _Handb. Hardy Fr._ 178. 1920.
Raised by Leroy in 1855 from seed of Graslin, and fruited for the first
time in 1866. Fruit large, ovate, rather larger on one side than the
other, pale yellow on shaded side and dark yellow on the exposed cheek,
mottled, striped, and dotted with brown; flesh yellowish, fine, very
melting, very juicy and sugary; first; Aug.
=Grey Good-Wife. 1.= Mawe-Abercrombie _Univ. Gard. Bot._ 1778.
Fruit medium, globular, brown-red, moderately tender and of good
flavor; Oct. to Dec.
=Grise-Bonne. 1.= Duhamel _Trait. Arb. Fr._ =2=:245. 1768. =2.= Leroy
_Dict. Pom._ =2=:238, fig. 1869.
_Französische Gute Graue Sommerbirne._ =3.= Dochnahl _Führ. Obstkunde_
=2=:16. 1856.
The Dutch pomologist Pierre Van den Hoven writing in the middle of
the eighteenth century affirmed that the Grise-Bonne was the _Sucrée
Grise de Hollandaise_ and the _Pirum Falernum_ of the Romans. It may
be noted that in 1586 Jacques Daléchamp thought he had found the
_Falernum_ in the French _Autumn Bergamote_; and, again, in 1783 Henri
Manger declared it to be still cultivated under the name _Bourdon_,
the _Orange Musquée_; similarly Sickler wrote in 1802 that the
_Bergamote d'Été_ appeared to him to be the _Falernum_. Fruit medium;
form variable, sometimes irregular-turbinate, long and ventriculous,
at other times regular-turbinate, clear green, russeted with gray,
clouded with pale yellow on the shaded side and covered with large dots
of golden or orange-yellow; flesh white, fine, dense, semi-breaking,
watery, free from grit; juice very abundant, sugary, acidulous, musky;
second; Aug.
=Groom Prince Royal. 1.= _Gard. Chron._ 54, 161. 1841. =2.= Hogg _Fruit
Man._ 589. 1884.
_Bergamotte Éliza Mathews._ =3.= Leroy _Dict. Pom._ =1=:235, fig. 1867.
_Princesse-Royale._ =4.= Leroy _Dict. Pom._ =2=:561. 1869.
A Mr. Groom, a nurseryman at Clapham near London, introduced this pear
in 1841. Fruit medium, globular or Bergamot-shaped, greenish-brown,
with a tinge of yellow and slight traces of gray-russet; flesh melting,
buttery, sometimes rather gritty, sweet, vinous, perfumed; a good
second-rate pear; Jan. to Mar.
=Gros Blanquet Long. 1.= Leroy _Dict. Pom._ =2=:241, fig. 1869.
_Large Blanquet._ =2.= Hogg _Fruit Man._ 602. 1884.
_Kreiselförmige Blankette._ =3.= Mathieu _Nom. Pom._ 244. 1889.
This is one of a group of pears which in the seventeenth century were
designated by various pomologists with names such as _Blanquet à longue
queue_, _Blanquet d'hiver_, etc. Their origin is ancient, possibly
Roman. The variety here described is the largest of the Blanquettes and
was said by Olivier de Serres in 1600 to be also named _de Florence_
from which it might be adduced that it came originally from Tuscany.
Fruit below medium and often small, obtuse-pyriform, smooth, of a
beautiful yellow color, dotted with bright green and sometimes carmined
on the cheek next the sun; flesh white, semi-fine, breaking, sweet,
full of sugary juice possessing a musky-anis flavor; a dessert pear,
second; July and Aug.
=Gros Blanquet Rond. 1.= Leroy _Dict. Pom._ =2=:242, fig. 1869.
An ancient dessert pear mentioned by Claude Saint-Etienne in the
seventeenth century and by Mawe and Abercrombie in their _Universal
Gardener and Botanist_ in 1778. Fruit below medium, globular-ovate,
pale yellow covered with very fine russet dots, more or less washed
with rose on the side of the sun; flesh yellow-white, breaking, rather
coarse, almost exempt from grit; juice abundant, sugary, sourish,
musky; third for dessert; Sept.
=Gros-Hativeau. 1.= Leroy _Dict. Pom._ =2=:245, fig. 1869.
This pear has been supposed to belong to a class identified with the
_Pira Hordearia_ of Columella and of Pliny, and was mentioned by
various French and German writers from the sixteenth century onward; if
its origin is not clear it is at any rate one of the three varieties
of the pear bearing the name of _Hativeau_ in the seventeenth century,
_H. blanc_, or _Bergamotte d'Été_, and the _Petit-H._ being the other
two. Fruit below medium, turbinate-obtuse; skin fine, yellowish-green,
delicately dotted with olive-gray, washed with bright vermilion on
the side next the sun; flesh whitish, coarse, breaking, gritty; juice
rarely abundant, sugary, astringent and slightly aromatic; third; end
of July.
=Gros Loijart. 1.= _Mag. Hort._ =9=:126. 1843.
Fruit large, irregular-obovate, green and yellow; flesh breaking, tough
but neither gritty nor austere; for cooking purposes; Apr. and May.
=Gros Lucas. 1.= Leroy _Dict. Pom._ =2=:246, fig. 1869.
The fruit garden of the Horticultural Society of Angers, Fr. was formed
in 1832 and the Gros Lucas soon afterwards appeared in its catalog.
Fruit large, obtuse-ovate-globular, irregular and much bossed; skin
rather thick, yellow, sprinkled with very small dots of green color,
stained with patches of russet; flesh white, semi-fine, semi-breaking,
spongy, gritty at the center; juice rather deficient, without perfume
or much sugar; second, but good for kitchen use; Jan. and Feb.
=Gros Muscat Rond. 1.= Leroy _Dict. Pom._ =2=:248, fig. 1869.
Although the origin of this variety is doubtful it is almost certainly
French. Diel received it from Holland but German pomologists appear to
have regarded it as French. Claude Saint-Etienne described it in 1670.
Fruit medium, globular-ovate, mammillate at summit, one side always
more convex than the other, grayish-green on the shaded side and pale
yellow on that exposed to the sun, dotted and slightly stained with
gray-russet; flesh whitish, semi-fine and semi-breaking, watery, rarely
very gritty; juice plentiful, very saccharine, acidulous and aromatic;
second; Aug.
=Gros Rousselet. 1.= Leroy _Dict. Pom._ =2=:250, fig. 1869. =2.= Hogg
_Fruit Man._ 590. 1884.
_Roi d'Été._ =3.= Downing _Fr. Trees Am._ 843. 1869.
Mentioned by Rea as being cultivated in England in 1665 under the name
of _Great Russet of Remes_, under which name it was also known in
France, there being known these two varieties, the _Gros Rousselet de
Rheims_ and the _Petit-Rousselet_. Father Rapin, a French Jesuit, who
wrote in 1666 the poem _Hortorum_, mentioned the pears of Rousselet in
the Valley of Amiterne at the foot of the Apennines. In 1783 the German
pomologist Henri Manger wrote that he believed the French _Rousselet_
was none other than the Roman _Favonianum_ mentioned by Pliny. Fruit
medium, obtuse-pyriform, yellowish or bright green changing to bright
lemon-yellow, covered with numerous small brown spots, red on the
side next the sun; flesh yellowish, semi-melting, semi-breaking, rich
in sugary and perfumed juice; variable in quality, requires a warm,
sheltered position; Aug. and Sept.
=Gros Rousselet d'Aout. 1.= _Ann. Pom. Belge_ =8=:53, fig. 1860. =2.=
Downing _Fr. Trees Am._ 776. 1869.
_Rousselet d'Aout._ =3.= _Pom. France_ =2=:No. 83, Pl. 83. 1863.
This was one of the first seedlings raised by Van Mons and is 201
in his catalog of 1823. Fruit medium, pyriform, yellow washed with
rose-red; flesh fine, melting, juicy, sugary, acidulous, with an
agreeable perfume; a very good early fruit, ripening in August in
Belgium.
=Gros Trouvé. 1.= _Guide Prat._ 95. 1876.
This seedling was found by Gabriel Everard in a garden at Tournai, Bel.
Fruit very large, fusiform, washed with red on the side next the sun;
flesh breaking; first for kitchen purposes; keeps until the autumn of
the year following.
=Grosse Eisbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:188. 1856.
Reported in 1802. Fruit medium, onion-shaped; skin very smooth, shining
and greasy, yellowish-green changing to light citron-yellow, often
somewhat blushed; flesh coarse, solid and dry; third for the table,
first for culinary use; Oct.
=Grosse Figue. 1.= _Guide Prat._ 95, 278. 1876.
Fruit large, obtuse-pyriform, yellow stained with brown; flesh
semi-melting, juicy, well perfumed; first; Nov.
=Grosse gelbe Weinbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:49. 1856.
Nassau, 1805. Fruit below medium, globular, obtuse-conic, often
turbinate, light lemon-yellow, dotted with fine brown spots, somewhat
russeted; flesh extremely juicy, vinous, mingled sweet and sour; third
for dessert, very good for the kitchen.
=Grosse-Herbst-Bergamotte. 1.= Dochnahl _Führ. Obstkunde_ =2=:169. 1856.
Reported in middle Germany, 1806. Fruit medium, long-pyriform, round,
yellowish-green, russeted, speckled with gray dots; flesh breaking,
firm, white, juicy, sweet; third for dessert, good for household use;
Oct.
=Grosse Landlbirne. 1.= Löschnig _Mostbiren_ 66, fig. 1913.
A perry pear grown throughout Austria. Fruit medium, turbinate,
otherwise short-pyriform; skin smooth, shining, yellow when ripe,
blushed on the side opposed to the sun, sprinkled with numerous dots of
cinnamon-brown; flesh coarse-grained, yellow-white, very juicy, sweet,
astringent and without aroma; excellent; Oct. to Dec.
=Grosse Leutsbirne. 1.= Löschnig _Mostbirnen_ 112, fig. 1913.
An Austrian perry pear. Fruit medium, long-pyriform, green covered all
over with gray-russet; flesh very juicy, astringent, saccharine, with a
sourish after-taste; good for transportation; Oct.
=Grosse-Louise. 1.= Leroy _Dict. Pom._ =2=:253, fig. 1869.
A chance seedling found in a garden of the town of Tourcoing, Fr.
Fruit large, conic-turbinate-obtuse, bossed and generally mammillate
at summit, yellow, slightly greenish, dotted all over with russet and
having some small brown stains; flesh white, very fine, dense, free
from grit; juice very abundant, sugary, sweet, delicately perfumed;
first; Sept.
=Grosse Mostputzer. 1.= Löschnig _Mostbirnen_ 114, fig. 1913.
A perry pear grown throughout Austria. Fruit medium but variable in
size, globular, turbinate, otherwise pyriform; skin firm, leaf-green
turning bright yellow at maturity, with large russet dots; flesh
yellow-white, coarse-grained, very juicy, subacid and strongly
astringent; very good for transportation on account of its prolonged
season of maturity; Oct. to Dec.
=Grosse Petersbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:168. 1856.
Reported in Thuringia, 1804. Fruit medium, obtuse-conic, yellow,
blushed, some russet, dotted with green, thin-skinned; flesh sweet,
deficient in juice; third for dessert, good for household use, good for
the market.
=Grosse Poire d'Amande. 1.= _Ann. Pom. Belge_ =4=:97, fig. 1856.
_Grosse Angleterre de Noisette._ =2.= Noisette _Man. Comp. Jard._
=2=:524. 1860.
Belgian. Fruit large, long-conic or obtuse-pyramidal, grayish-green
becoming yellow at maturity, slightly bronzed on the side next the sun,
speckled all over with numerous brown dots; flesh yellowish-white,
fine, melting, buttery; juice very plentiful, sugary; flesh sweet and
tasting strongly of almond; first; Sept. and Oct.
=Grosse Poire de Vitrier. 1.= Prince _Pom. Man._ =1=:107. 1831.
Fruit large, turbinate, yellow, with red blush, perfumed; Nov. and Dec.
=Grosse Queue. 1.= Leroy _Dict. Pom._ =2=:257, fig. 1869.
This variety probably originated about 1653 when Nicolas de Bonnefond
named it in his _Jardinier francais_. In 1675, however, Merlet gave a
rather complete description of it and a few years later it was admitted
by La Quintinye into the orchard of Louis XIV at Versailles. Fruit
medium, rather variable, always globular in the lower part, bossed and
more or less conic near the summit, a little wrinkled especially on the
side next the sun, olive-yellow, finely rayed and dotted with clear
green, and washed with carmine on the exposed face; flesh very white,
semi-fine, breaking or semi-melting, juice deficient, sweet mingled
with sourness, musky; third; Sept. and Oct.
=Grosse Rommelter. 1.= _Guide Prat._ 96. 1876.
A French pear valued for perry making. Fruit medium, globular, green;
first for perry; Oct. Tree very vigorous, extraordinarily fertile and
succeeding everywhere.
=Grosse schöne Jungfernbirne. 1.= Liegel _Syst. Anleit._ 124. 1825.
German. Reported 1805. Fruit below medium, ventriculous-pyriform, sides
rather unequal; skin extremely smooth, light yellowish-green turning to
greenish-yellow, often washed with a slight brownish blush; second for
dessert, first for the kitchen; end of Aug. for two weeks.
=Grosse September Birne. 1.= Mathieu _Nom. Pom._ 226. 1889.
_Belle de Septembre._ =2.= Leroy _Dict. Pom._ =1=:211, fig. 1867.
An old variety originated in Prussia and cultivated chiefly in the
north of Germany and especially in Pomerania. Fruit above medium
and sometimes large, oblong or globular-turbinate, generally having
unequal sides, pale yellow, stained with fawn, finely dotted with gray
and sometimes washed with brown-red on the cheek exposed to the sun;
flesh greenish, fine, semi-melting, rarely gritty; juice abundant,
saccharine, perfumed, delicate but rather astringent; second; end of
Sept.
=Grosse Sommer-Zitronenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:24.
1856.
Reported in Saxony in 1803. Fruit medium, long-turbinate, sides uneven;
skin extremely shining, light green changing to lemon-yellow, spotted
with gray, rather rust-colored on the side next the sun; flesh coarse,
melting, rather yellow in the interior, very aromatic, tender and
juicy; first for dessert, household and market; end of Aug. for 14 days.
=Grosse Sommersirene. 1.= Dochnahl _Führ. Obstkunde_ =2=:49. 1856.
Holland, 1804. Fruit small, ventriculous-pyriform, smooth, shining
lemon-yellow, without any russet, watery, with a tart sweetness; third
for dessert; best for market.
=Grosse späte Weinbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:196. 1856.
Switzerland. Reported first in 1848. Fruit above medium,
ventriculous-turbinate, green-yellow, blushed with a brownish tint,
spotted with white, and marked with russet; flesh coarse-grained, very
juicy, astringent, vinous and sourish; very good for perry; Oct.
=Grosser Roland. 1.= Dochnahl _Führ. Obstkunde_ =2=:4. 1856.
First reported from Treves, Prussia, in 1801. One of the group of
Volema or Pound Pears. Fruit large, bent and uneven in form, light
green changing to yellowish, blushed; flesh breaking, aromatic, juicy;
first for household use; Sept.
=Groveland. 1.= Budd-Hansen _Am. Hort. Man._ =2=:248. 1903.
A native variety grown in Alabama and southeastern States. Fruit large,
obovate, obtuse-pyriform, greenish-yellow, with brownish cheek, washed,
netted and speckled nearly all over with russet; flesh creamy-white,
tender, buttery, juicy, vinous; good; autumn.
=Grubbirne. 1.= Löschnig _Mostbirnen_ 116, fig. 1913.
An Austrian perry pear. Fruit rather large, irregular in form,
diminishing toward the stem almost acutely, yellow-green slightly
blushed, dotted and speckled with russet; flesh coarse-grained, juicy,
astringent, saccharine and with an agreeable flavor; good for keeping
and transporting; Oct.
=Grumkow. 1.= Leroy _Dict. Pom._ =2=:260, fig. 1869.
Discovered by M. Koberstein at Rügenwald, Basse-Pomerania, Prussia.
Diel, first to describe it, placed its origin at about 1806. Fruit
medium, very irregular, long, pyramidal, always obtuse, contorted and
much warted, pale green, sprinkled with a few gray specks, more or
less colored with brown-red on the sunny side; flesh whitish, fine,
breaking, or semi-breaking; juice abundant, saccharine, acidulous, with
a musky flavor; second; Oct. to Dec.
=Grunbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:10. 1856.
A German pound pear. Originated in Württemberg and reported in 1830.
Fruit medium, long, sides unequal, dark green, with dark red blush on
ripening; flesh greenish-white, breaking, granular, glutinous, juicy,
aromatic; first for kitchen; Aug.
=Grüne Confesselsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:193. 1856.
Thuringia, 1797. Fruit small, obtuse-conic, grass-green changing to
yellowish-green, green dots; flesh yellow, firm, insipid; second for
table, good for household; May to Aug.
=Grüne frühe Gewurzbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:32. 1856.
Nassau, 1816. Fruit small, turbinate, yellowish grass-green often
rather blushed, very fine spotting, thick-skinned; flesh granular,
semi-melting, aromatic, musky; second for dessert, good for domestic
and market use; early Sept. for 8 days.
=Grüne fürstliche Tafelbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:135.
1856.
Wetterau, 1797. Fruit small, globular, thin-skinned, light green
changing to yellowish-green, seldom blushed; flesh white, buttery,
melting, juicy, full of flavor; first for table and market; Aug.
=Grüne gesegnete Winterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:174.
1856.
Holland, 1802. Fruit medium, globular, light green changing to
yellowish-green, dotted with small brown specks; flesh coarse-grained
near centre, breaking, juicy, very sweet; good for culinary use; Jan.
to Mar.
=Grüne langstielige Winterhirtenbirne. 1.= Dochnahl _Führ. Obstkunde_
=2=:83. 1856.
Said to be a Belgian variety, published by Diel in 1802. Fruit medium,
globular-oblate, bossed, dark green changing to light green, a rather
brownish blush, fine gray dots; flesh greenish-white, buttery, melting;
first for table and household; Feb.
=Grüne Pfundbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:6. 1856.
_Poire Livre Verte._ =2.= Mas _Pom. Gen._ =3=:11, fig. 102. 1878.
A German Rhineland Pound pear, 1826. Fruit very large, regular in form,
five inches long by three and a half broad, uniform green turning to
yellow-green, covered with dense star-like brown spots; flesh breaking,
juicy, aromatic; first for kitchen; Oct.
=Grüne Pichelbirne. 1.= Löschnig _Mostbirnen_ 118, fig. 1913.
A perry pear extensively grown under a variety of names throughout
Austria. Fruit medium, globular-ovate, shining dark green, yellowish
when ripe, white dots; flesh coarse-grained, yellow-white turning more
yellow on ripening, juicy and astringent; Oct. and Nov.
=Grüne Sommer-Bergamote. 1.= Dochnahl _Führ. Obstkunde_ =2=:9. 1856.
Saxony, 1803. A Volema or Pound pear. Fruit medium, globular, dark
green changing to yellowish-green, blushed with streaks of brown; flesh
glutinous, juicy, aromatic; first for household; Sept.
=Grüne Sommer-Citronenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:156.
1856.
Thuringia, 1841. Fruit small, ventriculous, rather variable, shining
light green becoming a uniform light greenish-yellow, russeted with
gray, specked with gray dots; flesh granular near the centre, melting,
acid, sweet, strongly scented with musk; first for table and household.
=Grüne Wiedenbirne. 1.= Löschnig _Mostbirnen_ 120, fig. 1913.
A perry pear grown throughout Austria. Fruit medium, turbinate,
otherwise short-pyriform, irregular; skin smooth, shining green turning
greenish-yellow when ripe, with numerous very fine green dots; flesh
whitish, coarse, juicy, not particularly firm when ripe, astringent,
sourish and saccharine; mid-Oct. for fourteen days.
=Grüne Winawitz. 1.= Löschnig _Mostbirnen_ 122, fig. 1913.
A perry pear grown under a variety of names in Upper and Lower Austria.
Fruit medium, long-ovate, greatest diameter at its center, light green
turning yellowish at maturity, covered with russet and green dots;
flesh yellowish, coarse and juicy, saccharine, astringent; good for
transport; Oct. and Nov.
=Grünmostler. 1.= Löschnig _Mostbirnen_ 84, fig. 1913.
A perry pear widely distributed in Switzerland and Austria. Fruit
fairly large, globular-oblate, ventriculous, one side larger than the
other; flesh greenish-white, coarse, juicy, saccharine and acidulous;
mid-Oct., for about two weeks.
=Gulabi. 1.= _Guide Prat._ 93. 1895.
Sent out and recommended as one of the best sorts in the Caucasus by
M. Niemetz of Winnitza in the former Government of Polish-Russia. The
varieties of the Caucasus are for the most part highly saccharine,
rather coarse, and the vegetation very vigorous.
=Guntershauser Holzbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:196. 1856.
Württemberg, Ger., 1848. Fruit medium, turbinate, uniform
whitish-green, russet dots; flesh fine-grained, very juicy, vinous,
astringent, sweet; good; Oct.
=Gustave Bivort. 1.= Downing _Fr. Trees Am._ 776. 1869.
French. Fruit medium, globular, pale yellow, with stains and nettings
of russet, blushed on side next the sun; flesh white, juicy,
semi-melting, sweet, slightly perfumed; good or very good; Aug.
=Gustave Bourgogne. 1.= Leroy _Dict. Pom._ =2=:262, fig. 1869. =2.=
Downing _Fr. Trees Am._ 776. 1869.
Gained by Van Mons at Louvain about 1840. Fruit large or medium,
turbinate-ovate, flattened at both poles, whitish-green, speckled with
fine fawn dots, some bronze-green on the side next the sun; flesh
white, semi-fine, almost melting; juice very abundant and sugary,
delicately perfumed, refreshing, and agreeable; second for both eating
and cooking; Sept.
=Gustin Summer. 1.= Downing _Fr. Trees Am._ 575. 1857. =2.= _Ibid._
776. 1869.
Originated in New Jersey. Fruit small, globular, yellow, sweet without
much flavor; Sept.
=Gute Grüne. 1.= Christ _Handb._ 524. 1817.
German. Fruit medium, globular, green changing to yellowish, blushed;
flesh tender, melting; beginning of Sept. for several weeks.
=Habichtsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:146. 1856.
Rhineland. Described by Diel in 1804. Fruit very large, 5 in. x 3 in.,
hook-nosed or like the beak of a bird, crooked, uniformly light green,
densely speckled with light brown dots and marked with russet; flesh
coarse-grained, semi-melting, breaking; third for table and good for
cooking; Nov. and Dec.
=Hacon Incomparable. 1.= _Gard. Chron._ 20. 1841. =2.= Hogg _Fruit
Man._ 591. 1884.
About the year 1792 a Mrs. Rayner sowed the seeds of a Rayner's
Norfolk Seedling at Norfolk, Eng. Subsequently, about 1814, one of the
resultant trees was propagated from grafts by a Mr. Hacon of the same
place. The hardy and productive tree renders it particularly valuable
for climates similar to that of England. The blossoms bear the sharpest
frosts without injury but the tree cannot be made to bear until it is
eight to ten years old. Fruit medium, globular-oblate, flattened and
depressed at both poles, pale yellowish-green, covered with numerous
russety spots and markings; flesh yellowish-white, melting, buttery
with a rich, vinous, sweet, musky flavor; Nov. to Jan.
=Haddington. 1.= _Mag. Hort._ =13=:274. 1847.
In 1828 J. B. Smith, a farmer near Haddington, Philadelphia,
raised this pear from seed of a Pound pear. Fruit above medium,
obovate-pyriform, greenish-yellow, with a brownish cheek and minute
russet dots and patches; flesh yellowish, juicy, aromatic; texture
varies, some being quite melting, others inclined to break; good; Jan.
to Apr.
=Haffner Butterbirne. 1.= Mathieu _Nom. Pom._ 230. 1889.
_Beurré Haffner._ =2.= Mas _Le Verger_ =3=:Pt. 1, 77, fig, 37. 1866-73.
A variety found as a chance seedling near Nuremberg, Bavaria, by the
Brothers Haffner; first published in 1854 by Biedenfeld. Fruit medium,
ovate-pyriform, pale yellow, speckled and stained with russet; flesh
white, sometimes a little yellow, rather granular but fine, slightly
gritty at center, full of sugary, vinous juice, and has a perfume
similar to that of the Beurré Gris; good; Oct.
=Hagar. 1.= Downing _Fr. Trees Am._ 777. 1869.
French, according to Downing. Fruit medium, obovate-obtuse-pyriform,
pale yellow, shade of red in sun, some russet; flesh coarse, dry,
sweet; poor; Oct.
=Haight. 1.= Downing _Fr. Trees Am._ 777. 1869.
An American variety. Fruit medium, globular-pyriform, yellow, shaded
and mottled with red in the sun, with small brown dots and traces of
russet; flesh white, pink at center, a little coarse, breaking, juicy,
sweet and pleasant; good; Oct.
=Hallische gelbe Honigbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:149.
1856.
Saxony. Fruit small, oblate, flattened, sides unequal, yellowish-green
changing to light yellow; flesh breaking, coarse-grained, very juicy
and sweet; second for dessert, good for kitchen; Sept.
=Hamburg. 1.= _Can. Hort._ =14=:12, fig. 2. 1891.
Russian. Fruit medium, yellow-green; flesh juicy, perfumed; Sept.
=Hamburger Birne. 1.= Dochnahl _Führ. Obstkunde_ =2=:5. 1856.
A North German Pound pear; published in 1816. Fruit medium, turbinate
or conic-obtuse, light green changing to light yellow, with dark russet
markings; flesh breaking, juicy, aromatic; first for the kitchen; Oct.
=Hamilton. 1.= Downing _Fr. Trees Am._ 777. 1869.
Originated in South Carolina, where it is said to be of good quality.
Fruit medium, oblate; skin rough, yellowish, some stains and numerous
dots of russet; flesh yellowish, coarse, wanting in juice; Nov.
=Hammelsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:170. 1856.
Thuringia, 1794. Fruit below medium, ovate, yellow-green changing to
citron-yellow, numerous small dots, thick-skinned; flesh granular,
sweet; third for dessert, not of much value for culinary use.
=Hamon. 1.= Leroy _Dict. Pom._ =2=:264, fig. 1869. =2.= Downing _Fr.
Trees Am._ 777. 1869.
Raised by M. Nérard, a nurseryman at Vaise near Lyons, Fr., from seed
sown by him in 1834. Fruit medium, irregular-ovate, often a little
bossed, pale green, covered with large fawn dots; flesh slightly
greenish, coarse, melting, juicy, sugary, acerb, with an agreeable
flavor; second; Aug.
=Hampden Bergamot. 1.= Hogg _Fruit Man._ 591. 1884.
An old variety of uncertain origin and possessing many synonyms. Fruit
large, globular, narrowing abruptly to the stalk, even and regular in
outline, pale greenish-yellow, with traces of thin russet and greenish
dots, sometimes a tinge of brownish-red next the sun; flesh white,
rather coarse-grained, buttery, sweet, agreeable; handsome, but hardly
more than second class; Sept.
=Hampton Bergamot. 1.= Downing _Fr. Trees Am._ 778. 1869.
Originated with W. C. Hampton, Mount Victory, Ohio. Fruit small,
globular-oblate, yellow, netted and sprinkled with russet and green
dots; flesh whitish, coarse, juicy, semi-melting, vinous; good; Sept.
=Hampton Cluster. 1.= Downing _Fr. Trees Am._ 778. 1869.
Raised by W. C. Hampton, Mount Victory, Ohio. Fruit borne in clusters,
very small, globular, greenish-yellow, shaded with dull red on the
sun-exposed side, netted with russet; flesh juicy, melting, sweet; very
good; Sept.
=Hampton Virgalieu. 1.= Elliott _Fr. Book_ 388, fig. 1859. =2.= Downing
_Fr. Trees Am._ 778. 1869.
Originated with W. C. Hampton, Mount Victory, Ohio, from a seed of
the White Doyenné. Tree vigorous, hardy and productive. Fruit medium,
globular, or slightly obtuse-pyriform, yellowish-green at maturity,
with many russet dots and marblings of russet, the latter becoming
reddish-brown in the sun; flesh white, buttery, juicy, rich, vinous,
brisk; core small; very good; Oct. and Nov.
=Hancock. 1.= _Mass. Hort. Soc. Rpt._ 44. 1866.
A seedling fruited by S. A. Shurtleff, Brookline, Mass., in 1861. Fruit
4-1/2 in. long, 3 in. wide, obovate, light green; flesh breaking and
juicy, a great bearer, and an excellent cooking pear, always sells
readily; Sept.
=Hangelbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:145. 1856.
Holstein, published 1788. Fruit large, long-gourd-shaped, yellow-green,
yellow on the sunny side; flesh breaking, coarse-grained, fairly juicy,
sweet; third for dessert, good for kitchen; Nov. to Apr.
=Hannover'sche Jakobsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:172.
1856. =2.= Lauche _Deut. Pom._ =II=:No. 27, Pl. 27. 1882.
Hanover, Prussia, 1851. Fruit medium, obtuse-pyriform, dull grass-green
changing to yellow, with a brownish blush, dotted with green on the
yellow and with bright yellow on the flush; flesh whitish, fine, sweet,
becoming mealy when over ripe; third for dessert, good for culinary use
and market; July.
=Hannover'sche Margarethenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:40.
1856.
Hanover, Prussia, 1851. Fruit medium, turbinate, light green turning to
light yellow; flesh yellowish-white, breaking, soon becoming mealy when
ripe; second for table, good for kitchen use; end of July for 2 weeks.
=Hanover. 1.= Downing _Fr. Trees Am._ 779. 1869.
From Hanover Furnace, N. J. Fruit below medium, globular-obovate,
green, with dull green-russet markings, and a brown cheek; flesh
greenish-yellow, exceedingly melting and juicy; flavor pleasant, good;
Oct.
=Hardenpont frühe Colmar. 1.= Dochnahl _Führ. Obstkunde_ =2=:100. 1856.
=2.= _Guide Prat._ 96, 280. 1876.
This is not the _Passe Colmar_ of Hardenpont, although regarded as
such by Dochnahl. It ripens in August and September whereas Passe
Colmar is in season during November and December. Fruit medium,
globular-turbinate, a beautiful uniform yellow; flesh fine-grained,
musky; Aug. and Sept.
=Harigelsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:172. 1856.
Württemberg, 1830. Fruit medium, obtuse-conic, light green changing
to golden yellow, with a dark blush; flesh rather astringent, sweet,
breaking, aromatic; third for table, not of much account for cooking;
Oct.
=Harnard. 1.= _N. J. Hort. Soc. Rpt._ 11. 1877.
Shown before the New Jersey State Horticultural Society in 1877. Said
to be "a seedling from the farm of John Harnard, Springfield," N. J.,
and to have originated about 30 years previously. A cooking pear,
valued for its regular and abundant bearing and keeping qualities.
=Harris= (Georgia). =1.= Downing _Fr. Trees Am._ 779. 1869.
Disseminated from Georgia. Fruit medium, obovate-obtuse to
obovate-acute-pyriform, pale yellow, deep red in the sun, many green
and brown dots; flesh whitish, buttery, not juicy, sweet; good; Sept.
=Harris= (Massachusetts). =1.= _Mass. Hort. Soc. Rpt._ 153. 1874. =2.=
Downing _Fr. Trees Am._ 2nd App., 149, fig. 1872.
Raised by Lemuel Clapp, Dorchester, Mass., from Urbaniste crossed with
Beurré Bosc. Fruit above medium, ovate-pyriform, resembling Beurré
Hardy; stem medium long; flesh yellowish-white, fine grained, very
tender, melting, juicy, rich, vinous, spirited, aromatic; very good to
best; Oct.
=Harrison Large Fall. 1.= Downing _Fr. Trees Am._ 575. 1857.
_Rushmore._ =2.= Leroy _Dict. Pom._ =2=:608, fig. 1869.
A fine old baking pear of American origin. Fruit large, irregular,
inclined, obovate-obtuse-pyriform, pale yellow with a red cheek; Aug.
to Oct.
=Hartberger Mostbirne. 1.= Löschnig _Mostbirnen_ 14, fig. 1913.
A perry pear grown in Hungary and Austria. Fruit medium, globular
and irregular, somewhat acute toward the stalk, dark green turning
to yellow-green, finely dotted and much covered with russet; flesh
greenish-white, abnormally large core and seeds, firm and juicy; Oct.
=Harte Neapolitanerin. 1.= Dochnahl _Führ. Obstkunde_ =2=:192. 1856.
Although cultivated mainly at Naples, Italy, in the middle of the
last century and called the pear of Naples, it appears to have been
first published in France in 1802. Fruit medium, turbinate, medium
ventriculous, light green changing to lemon-yellow, blushed; flesh
firm, sweetish, aromatic; very good for culinary uses; Jan. to summer.
=Harvard. 1.= McIntosh _Bk. Gard._ =2=:457. 1855. =2.= Downing _Fr.
Trees Am._ 779. 1869. _Belle de Flushing._ =3.= Leroy _Dict. Pom._
=1=:201, fig. 1867.
Originated at Cambridge, Mass. In 1851 it was taken from America
to France without a label by Parsons, a nurseryman at Flushing, N.
Y., and was named _Belle de Flushing_ by Leroy. Fruit rather large,
oblong-pyriform, russety olive-yellow, with a brownish-red cheek; in
France it seems to develop a vivid red on the side exposed to the sun,
finely dotted with fawn; flesh white, semi-fine, tender, melting,
slightly gritty; juice abundant, saccharine, acidulous and agreeably
musky; second; a fine commercial variety; Aug. and Sept.
=Harvest. 1.= Downing _Fr. Trees Am._ 779. 1869.
An American variety. Fruit below medium, globular, pale yellow, tinged
with brown-red on exposed side, brown and green dots; flesh whitish,
not very juicy or melting, but sweet, pleasant; good; July.
=Hassler. 1.= Cal. Com. Hort. _Pear Grow. Cal._ =7=:No. 5, 260, figs.
52, 53. 1918.
Originated as a chance seedling with J. E. Hassler, Placerville, Cal.
Fruit large, obtuse-pyriform, greenish-yellow, with russet dots; calyx
open: basin large, deep, irregular; stem heavy, medium long, inclined
in a deep cavity; flesh, fine, juicy, buttery, pleasant; very good;
Feb. and Mar.
=Hausemerbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:194. 1856.
German, published 1847. Fruit medium, turbinate-obtuse, light green
changing to whitish-yellow, blushed, with brown spots; flesh firm,
somewhat aromatic; good for kitchen use; Dec. to Mar.
=Hautmonté. 1.= Leroy _Dict. Pom._ =2=:266, fig. 1869.
Origin unknown but was propagated in the Garden of the Horticultural
Society of Angers in 1840. Fruit medium, long-turbinate,
yellowish-green spotted with russet and washed with rose-carmine on the
side next the sun; flesh whitish, coarse, breaking, juicy, gritty at
center; second for dessert, first for stewing; Feb. to Apr.
=Hawaii. 1.= _Mich. Hort. Soc. Rpt._ 84. 1880. =2.= _Cornell Sta. Bul._
=332=:482. 1913.
A Japanese pear; date of introduction unknown. Fruit medium,
apple-shaped, light lemon-yellow, with rough, russet dots; flesh hard,
gritty, wanting in flavor, subacid; Oct.
=Hawes Winter. 1.= Downing _Fr. Trees Am._ 506. 1857. =2.= Elliott _Fr.
Book_ 389. 1859.
Originated on the farm of the Hawes family in King and Queen County,
Virginia. Fruit large, globular, slightly flattened, dull yellow at
maturity, with russet spots; flesh a little coarse, very juicy, rich,
sweet, vinous; Nov. to Jan.
=Hawkesbill. 1.= Parkinson _Par. Ter._ 593. 1629.
"The Hawkes bill peare is of a middle size, somewhat like unto the
Rowling pears."
=Hays. 1.= _Mass. Hort. Soc. Rpt._ 61. 1844. =2.= _Am. Pom. Soc. Rpt._
238. 1854.
Exhibited, from the Pomological Garden, Salem, Mass., at the sixteenth
annual meeting of the Massachusetts Horticultural Society, September,
1844. Placed on the rejected list of the American Pomological Society
in 1854.
=Heathcot. 1.= _Mag. Hort._ =12=:438, fig. 33. 1846.
Raised in 1812 on the estate of Governor Gore in Waltham, Mass. Fruit
medium, obovate, greenish-yellow becoming lemon-yellow, very few dots
and a few russet streaks, slightly browned on the sunny side; flesh
yellowish-white, fine, very melting, buttery and juicy; in flavor it is
rich, sprightly, juicy and excellent, with little perfume; Oct.
=Hebe. 1.= _Horticulturist_ =21=:198, fig. 84. 1866.
Raised by William Sumner of Pomaria, S. C. Fruit large; specimens have
often weighed 28 ounces, 6 of fair size of this pear generally weigh
8 lbs., globular, obovate, with irregular protuberances, lemon-yellow
inclined to greenish, dotted with russet specks and blotches; flesh
melting, sprightly, buttery, slightly vinous, has no matured seeds, and
seldom forms seeds at all; Dec. in South Carolina.
=Hedwig von der Osten. 1.= Mathieu _Nom. Pom._ 231. 1889.
_Hedwige d'Osten_. =2.= Mas _Pom. Gen._ =3:=173, fig. 183. 1878.
Herr Schmidt, Blumberg, received this variety from Van Mons under
Number 51 and dedicated it to the daughter of a zealous pomologist
of his country. Fruit rather large, long-pyriform, rather deformed
in contour, water-green changing to dull pale yellow, usually rather
golden on the face next the sun; flesh whitish, fine, buttery, very
melting, very juicy and delicately perfumed; good for amateurs; Sept.
and Oct.
=Hegeman. 1.= Downing _Fr. Trees Am._ 780. 1869.
_Hagerman._ =2.= Thomas _Am. Fruit Cult._ 275. 1867.
Originated on the farm of Andrew Hegeman, North Hempstead, Long Island.
Fruit medium, globular-ovate, rather variable in form and color,
greenish-yellow, netted and dotted with russet; flesh yellowish, juicy,
melting, sweet; good to very good; Sept.
=Heilige Angelika-Birne. 1.= Dochnahl _Führ. Obstkunde_ =2=:108. 1856.
Coblenz, 1792; published by Diel, 1806. Fruit rather large,
obtuse-conic, with unequal sides, pale green changing to light
yellowish-green, dotted with rusty gray, and rather russeted on the
side touched by the sun; flesh whitish, with light green veinings,
fine-grained, buttery; first for dessert and household use; Nov. and
Dec.
=Hélène Grégoire. 1.= _Ann. Pom. Belge_ =4=:79, fig. 1856. =2.= Leroy
_Dict. Pom._ =2=:270, fig. 1869.
Xavier Grégoire, a tanner at Jodoigne, Bel., obtained this pear in
1840 from a bed of the seeds of the pear Pastorale. Fruit large or
very large, ovate, inclined to be contorted at times, smooth, shining,
dotted and veined with russet, stained with the same around the stem
and calyx; flesh white, fine, melting, semi-buttery, green under the
skin, free from grit, full of sweet juice, delicate and possessed of an
exquisite buttery flavor; first; early Oct.
=Hellmann Melonenbirn. 1.= Koch _Deut. Obst._ 481. 1876. =2.= Lauche
_Deut. Pom._ =II=:No. 39, Pl. 39. 1882.
German; first published in 1860. Fruit large, globular-obtuse, very
variable; skin thick, dark green becoming citron-yellow at maturity,
large russet dots, slightly washed with red on the sunny side; flesh
yellowish-white, melting, agreeably sweet and vinous, very juicy and
having a muscatel flavor; Nov. and Dec.
=Hemminway. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:143. 1908.
_Madame Hemminway._ =2.= Ellwanger & Barry _Cat._ 18. 1900.
Introduced by Ellwanger and Barry. American. Fruit large,
obovate-blunt-pyriform, green turning yellow, russeted; stem long,
thick, in a small, narrow cavity; flesh yellowish, melting, sweet,
juicy; good; Oct.
=Henkel. 1.= _Mag. Hort._ =13=:61, fig. 5. 1847. =2.= Downing _Fr.
Trees Am._ 781, fig. 1869.
_Henkel d'Automne._ =3.= Leroy _Dict. Pom._ =2=:272, fig. 1869.
Van Mons raised this pear before 1834 and in 1835 or 1836 it was
introduced at Boston by Kenrick and Manning. This is the _Cumberland_
of the Belgians. Fruit rather large, broad-obtuse-pyriform,
greenish-yellow, netted and patched with russet, sprinkled with green
and brown dots; stem rather stout, inclined, inserted by a ring or lip;
calyx partially open; flesh whitish, juicy, melting, rich, slightly
vinous; very good to best; Sept.
=Henri Bivort. 1.= _Mag. Hort._ =20=:462. 1854. =2.= Leroy _Dict. Pom._
=2=:273, fig. 1869.
_Poire Henri._ =3.= Mas _Le Verger_ =2=:137, fig. 67. 1866-73.
Issued from the last seed beds made at Louvain by Van Mons and bought
in 1844 by Bivort who transplanted the seedlings to Geest-Saint-Rémy
near Jodoigne, Bel. Fruit large or above medium, obtuse-pyramidal,
smooth, olive-yellow, dotted with brown, striped and mottled with
greenish russet; flesh yellowish-white, fine, semi-buttery, rather
melting, rarely very gritty, juice plentiful, sweet, acid, aromatic and
delicate; first; end of Aug.
=Henri Bouet. 1.= Leroy _Dict. Pom._ =2=:274, fig. 1869.
Obtained in 1861 by Henri Bouet, a nurseryman at Fougereuse,
Deux-Sèvres, Fr., from Duchesse d'Angoulême fertilized by Jargonelle
(French). Fruit large, turbinate-ovate, bossed, mammillate at crown
and generally somewhat contorted, pale yellow, dotted and striated
with fawn, spotted with greenish-russet around stalk; flesh very white
and fine, melting, gritty around the core, extremely juicy, sugary,
perfumed, acidulous and possessing a delicious flavor; first; Oct. and
Nov.
=Henri de Bourbon. 1.= Mathieu _Nom. Pom._ 232. 1889. =2.= Ragan _Nom.
Pear, B. P. I. Bul._ =126=:64. 1908.
Published in Germany in 1881. In Experimental Orchard at Agassiz, B.
C., 1900. Fruit medium, pyriform, green changing to yellow, some brown;
flesh juicy, melting, sweet; good to very good; mid-season.
=Henri Capron. 1.= Leroy _Dict. Pom._ =2=:275, fig. 1869. =2.= Hogg
_Fruit Man._ 592. 1884.
Stated by Baron Biedenfeld in 1854 to have issued from a seed bed of
Van Mons, it was propagated by the Horticultural Society of Angers in
1848. Fruit medium, long-ovate-acute passing at the top into the stem;
skin rough to the touch, gray-green, clouded with dark yellow and
dotted with russet; flesh white, semi-fine, melting or semi-melting,
inclined to decay before falling, very juicy, sugary, aromatic, often
rather astringent; variable in quality; Sept.
=Henri Decaisne. 1.= _Guide Prat._ 96. 1876. =2.= _Le Bon Jard._ 362.
1882.
On trial with Simon-Louis, Metz, Lorraine, in 1876. Fruit large,
pyriform, greenish-yellow, handsomely washed with vermilion at
maturity; flesh melting, and of agreeable flavor; first; Sept. and Oct.
=Henri Desportes. 1.= Leroy _Dict. Pom._ =2=:276, fig. 1869. =2.=
Downing _Fr. Trees Am._ 782. 1869.