Chapter V: Minor Varieties of Pears (5)

A long, oddly-shaped English pear of variable color and quality, rated as an excellent dessert pear by some; placed on the list of rejected fruits by the American Pomological Society. Tree hardy, very abundant bearer. Fruit rather large, oblong, narrow, pyriform, undulating; color dark yellowish-green, covered with numerous large, russety dots and having a russet-red cheek; calyx small, open; stalk attached with no depression; flesh greenish-yellow, melting, juicy, vinous; good to very good; Oct.

=Bivort Zuckerbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:55. 1856.

A Belgian seedling, 1851. Fruit large, obovate, smooth, green changing to yellow, with bright red cheek; flesh melting, vinous, sweet and agreeable; good; beginning of Sept.

=Black Hawk. 1.= =Mag. Hort.= =1=:437. 1845.

Exhibited before and reported on at various times by the Massachusetts and New Haven Horticultural Societies as a baking variety. Probably a seedling of Governor Edwards.

=Black Huffcap. 1.= Hogg _Fruit Man._ 531. 1884.

A well-known perry pear cultivated in Herefordshire and Worcestershire, Eng. Fruit quite small, pyriform or oblong-ovate, olive-green on the shaded side and covered with dull rusty red on the sun-exposed side; flesh yellowish-green, firm and very gritty.

=Black Sorrel. 1.= Parkinson _Par. Ter._ 593. 1629.

Described by Parkinson in 1629 as "a reasonable great long peare, of a darke red colour on the outside."

=Black Worcester. 1.= Downing _Fr. Trees Am._ 429. 1845. =2.= _Ibid._ 702. 1869. =3.= Hogg _Fruit Man._ 531. 1884. =4.= Bunyard _Handb. Hardy Fruits_ 160. 1920.

_Worster_. =5.= Parkinson _Par. Ter._ 592. 1629.

=Black Pear of Worcester.= =6.= Langley _Pomona_ 133, Pl. LXXI, fig. 2. 1729.

_Livre._ =7.= Duhamel _Trait. Arb. Fr._ =2=:235. 1768. =8.= Leroy _Dict. Pom._ =2=:346. 1869.

_Iron Pear._ =9.= Cole _Am. Fr. Book_ 174. 1849.

The Romans cultivated a _Pound Pear_ during the first century of the Christian era. In 1652 Claude Mollet describes a _Pound Pear_. Several subsequent writers describe the same pear as _Livre_, _De Livre_, or _Poire de Livre_. In Worcester, Eng., in the sixteenth century a pear known as _Black Worcester_, _Black Pear of Worcester_, or Parkinson's _Warden_ came under general cultivation as a "Warden" or baking pear of which it forms the type. These two pears appear to be identical. Mas makes _Black Worcester_ a synonym of _De Livre_, Hogg states that they very much resemble each other, the authors of _Guide Pratique de l'Amateur de Fruits_ list them as synonymous, and Bunyard says that he believes that they are almost certainly identical. _Black Worcester_ is retained as the name of the variety because it is now most commonly used. Tree vigorous, hardy, bears well as a standard; young shoots dark yellow-olive, diverging; branches inclining downward with the weight of the fruit. Fruit large, obovate; skin thick, green, rough, nearly covered with dark russet, occasionally with a dull tinge next the sun; calyx small, nearly closed, set in a wide and rather deep basin; stem about an inch long, very stout, woody, inserted without depression; flesh pale yellow, hard, crisp, coarse, flavorless, rather gritty; a good cooking pear; Nov. to Feb.

=Blackeney Red. 1.= Hogg _Fruit Man._ 531. 1884.

A second-rate perry pear much used in Herefordshire, Eng. Fruit medium, obovate, greenish-yellow, more or less deep red on the side next the sun; flesh firm, crisp, juicy and mildly acid.

=Blanquet Anastère. 1.= Leroy _Dict. Pom._ =1=:443, fig. 1867. =2.= Downing _Fr. Trees Am._ 703. 1869.

Raised by M. Goubault, a nurseryman at Angers, Fr., in 1840. Fruit small, pyriform but rather variable, form oblong to turbinate-ovoid, but always rather more swelled on one side than on the other; color pale green in the shade, dotted with gray but passing to greenish-yellow on the sun-exposed side which is also generally colored with vermilion; flesh white, half-fine, granular and breaking, juicy, sugary, with a delicate and characteristic aroma; second; July.

=Blanquet Long. 1.= Mas _Le Verger_ =2=:217, fig. 107. 1866-73.

Obtained in the garden of the Horticultural Society of Angers, Maine-et-Loire, Fr. Fruit small, long-ovate, bright green passing at maturity to pale yellow, washed with blood-red on the side next the sun; flesh white, fine, almost buttery, with abundant, sweet juice, refreshing and perfumed; good; early July.

=Blanquet à Longue Queue. 1.= Duhamel _Trait. Arb. Fr._ =2=:131. 1768. =2.= Mas _Le Verger_ =2=:233, fig. 15. 1866-73.

Of very ancient and unknown origin, mentioned by various French authors of the sixteenth and seventeenth centuries. Fruit small, ovate-pyriform, bossed and corrugated at summit, smooth, pale yellow, slightly streaked with tender rose on the sun-touched cheek; flesh white, semi-fine, melting, seldom gritty, juicy, acidulous, sweet, with a slightly musky and delicate perfume; second; end of July and Aug.

=Blanquet Précoce. 1.= Leroy _Dict. Pom._ =1=:446, fig. 1867. =2.= Mas _Pom. Gen._ =7=:19, fig. 490. 1881.

This is an ancient and probably German variety. Fruit small, long-pyriform, very pale green changing to canary-yellow; flesh white, semi-melting, granular; juice moderate in amount, sweet, acid, musky; second; early July.

=Blanquet de Saintonge. 1.= Leroy _Dict. Pom._ =1=:447, fig. 1867.

Its name indicates that it was raised in the Basse Saintonge, Fr. Fruit small, oblong-obovate; bright lemon-yellow, dotted with grayish-white; flesh white, semi-fine, rather melting; juice sufficient, sweet, generally vinous, with some aroma; second; end of Aug.

=Blanquette de Toulouse 1.= Mas _Le Verger_ =2=:229, fig. 113. 1866-73.

Origin unknown, through its name suggests Toulouse, Fr. Fruit small, short-pyriform, bright green passing on ripening to pale yellow, carmined on the side next the sun, with numerous gray dots; flesh white, granular, semi-melting, with abundant sweet juice; a fruit of good quality for the season; middle of July.

=Bleeker Meadow. 1.= Downing _Fr. Trees Am._ 355, fig. 149. 1845. =2.= _Mag. Hort._ =14=:339, fig. 33. 1848.

Found in a meadow by Aaron Feaster, Bucks County, Pa., about 1783. Fruit small or medium, globular, very regular; skin smooth, bright clear yellow, sprinkled with crimson dots on the side next the sun; flesh very white, firm, with a musky and spicy taste, but mostly remains crisp and hard; good; Oct. and Nov.

=Blessed. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:59. 1908.

Described by Dr. Mease in _Domestic Encyclopedia_, 1804. Fruit small; very good; medium early.

=Blickling. 1.= Bunyard _Cat._ 39. 1913.

Named from Blickling Hall, Norfolk, Eng., and supposed to have been introduced by monks from Belgium. Fruit greenish and russety; flesh melting, of rich flavor; excellent; Dec. and Jan.

=Block. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:59. 1908.

Originated by A. Block, Santa Clara, Calif., before 1908. Fruit medium, globular-ovate; green-yellow, russeted; flesh melting; season medium.

=Blodget. 1.= Prince _Pom. Man._ =2=:216. 1832.

Raised from seed by David Blodget, Camden, Me., about 1800. Fruit medium, pyriform; flesh melting, juicy, with a pleasant, vinous flavor; Sept.

=Blumenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:154. 1856.

A seedling of Van Mons, Bel., 1825. Fruit small, roundish-turbinate-obtuse, lemon-yellow, washed with red on the sunny side; flesh half-melting; good; end of Aug.

=Blutbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:193. 1856. =2.= Löschnig _Mostbirnen_ 218, fig. 1913.

Published in Germany in 1795 and regarded as a perry pear in Austria. It is known as the _Flesh-pear_ in Upper and Lower Austria and also as the _Sanguinol_ in the former. Fruit small, globular-pyriform, obtuse, greenish-yellow, strongly blushed on the sun-exposed side; flesh yellowish-white, flushed with red especially on the side next the sun, rather coarse, subacid, little aroma; third; Oct.

=Bocksbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:34. 1856.

Originated in Saxony 1833. Fruit small, turbinate, light yellow and blushed slightly on the side of the sun; flesh aromatic; good; Aug.

=Bödiker Dechantsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:95. 1856.

A seedling of Van Mons, Belgium, 1852. Fruit medium, turbinate, green turning to greenish-yellow, speckled uniformly with russet spots; flesh yellowish-white, very soft and delicate; very good; Oct. and Nov.

=Bogenäkerin. 1.= Dochnahl _Führ. Obstkunde_ =2=:195. 1856.

Originated in Württemberg, 1823. Fruit medium, oblique, sides unequal, grass-green changing to light yellow, russeted; good; Oct. and Nov.

=Böhmische frühe Jakobsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:47. 1856.

Originated in Bohemia, 1852. Fruit small, yellowish-green, streaked with russet; flesh yellowish, vinous; good; end of July for two weeks.

=Boieldien. 1.= _Guide Prat._ 103. 1895.

A cross between Crassane and Louise-bonne Sannier. Fruit medium to large; flesh very fine and perfumed; Oct. and Nov.

=Bolarmud. 1.= Dochnahl _Führ. Obstkunde_ =2=:116. 1856.

An oriental variety introduced in 1833. Fruit fairly large, ventriculous-turbinate, of a uniform light green, blushed with red; tolerably sweet; Dec.

=Bollweiler Butterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:70. 1856.

A seedling raised by Bollweiler in Alsace, 1851. Fruit medium, short-turbinate, green changing to greenish-yellow, somewhat blushed, thick-scaled; flesh melting, sweet; Apr.

=Bologna. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:59. 1908.

Originated by Van Mons. Fruit medium, yellow; good; late.

=Bon-Chrétien d'Auch= (Calvel). =1.= Hogg _Fruit Man._ 533. 1884.

Although bearing the same name this pear is quite distinct from the _Bon-Chrétien d'Auch_ which is regarded as synonymous with the _Bon-Chrétien d'Hiver_, since the pear here discussed ripens in July and August. Fruit large to very large, like Calebasse in form, one side sometimes more swollen than the other, green becoming yellow on approaching maturity, bright vermilion on side exposed to the sun; flesh breaking; juice rich and sugary; good; July.

=Bon-Chrétien d'Automne. 1.= Langley _Pomona_ 131. 1729. =2.= Knoop _Fructologie_ =1=:82, Tab. II, fig. 1771.

Listed by Langley as ready to be gathered Aug. 20. Knoop stated in 1771 that it had the same qualities as the Bon Chrétien d'été but that it ripens a little later. Fruit large; flesh soft and friable, but juicy, pleasant and aromatic.

=Bon-Chrétien Bonnamour. 1.= _Rev. Hort._ 76. 1898. =2.= _Cat. Cong. Pom. France_ 196, fig. 1906.

Raised in 1895 by M. Guillot, Rhône, Fr., and placed on the market in 1898. Fruit large to very large, of typical Bartlett form, rather contracted at the lower end and obliquely hollowed around the stalk, smooth, shining, and covered with fawn-russet and often tinted on the side next the sun; flesh fine, melting, juicy, sweet, perfumed; first class.

=Bon-Chrétien d'Espagne. 1.= Duhamel _Trait. Arb. Fr._ =2=:216, Pl. 46. 1768. =2.= Mas _Le Verger_ =1=:131, fig. 64. 1866-73.

_Spanish Warden._ =3.= Hogg _Fruit Man._ 648. 1884.

The origin of _Bon-Chrétien d'Espagne_ or _Spanish Warden_ is ancient and uncertain. Merlet described it in 1675, and so did La Quintinye, in 1692. It was well known; for Messrs. Simon-Louis of Metz, Lorraine, gave it some forty synonyms in their 1895 catalog. Fruit large, pyriform, very ventriculous in its lower half where it is more or less bossed, the upper part narrows to an obtuse end; skin thick, greenish-yellow changing to yellow, dotted and marked with fawn-russet, and highly colored with vivid red on the side exposed to the sun; flesh white, coarse, breaking, juicy, with a pleasant, brisk flavor and musky aroma; third for the table, first for the kitchen; Nov., Jan. and even Mar.

=Bon-Chrétien d'été. 1.= Duhamel _Trait. Arb. Fr._ =2=:217, Pl. XLVII, fig. 4. 1768. =2.= Leroy _Dict. Pom._ =1=:457, fig. 1867.

Origin ancient and unknown but was cultivated in French gardens about the end of the sixteenth century, being mentioned by Olivier de Serres in 1600, and by Le Lectier of Orléans in 1628. It has been cultivated all over Europe for over three centuries and has consequently acquired a number of synonyms. Fruit large, pyriform, irregular in form, yellow, with orange blush on side next the sun, and strewed with green specks; flesh yellowish, crisp, coarse-grained, very juicy and of a rich, sweet and pleasant flavor; second; early Sept.

=Bon-Chrétien Fondant. 1.= Downing _Fr. Trees Am._ 704. 1869. =2.= Mas _Pom. Gen._ =7=:113, fig. 537. 1881.

_Bon-Chrétien de Bruxelles._ =3.= Leroy _Dict. Pom._ =1=:453, fig. 1867.

An ancient Flemish pear which must not be confounded with Épine d'Été although _Bugiarda_ has been used as a synonym for both. Fruit large, oblong-pyriform, green, sprinkled with small dots of deep green, the fundamental green changing to lemon-yellow on maturity; flesh whitish, very melting and juicy, sweet, delicately perfumed; good; Oct. and Nov.

=Bon-Chrétien Frédéric Baudry. 1.= _Guide Prat._ 88. 1895.

Fruit medium or large; flesh fine, sweet, perfumed; first; Feb. and Mar.

=Bon-Chrétien d'Hiver. 1.= Duhamel _Trait. Arb. Fr._ =2=:212, Pl. XLV. 1768. =2.= Mas _Le Verger_ =1=:23 _bis_, fig. 18. 1866-73.

_Bon-Chrétien d'Auch._ =3.= Hogg _Fruit Man._ 533. 1884.

A volume might be filled with a record of the endeavors to determine the origin of this pear. As to its great antiquity all are agreed. It is established that it was imported into France from Italy in 1495 by Charles VIII on his conquest of the kingdom of Naples, but whether it was the _Crustuminum_ of the Romans or whether it received its name at the beginning of Christianity remains uncertain. One explanation of the name was that François de Paul, the founder of a monkish order, being called to the court of Louis XI for the recovery of his health, was styled by that monarch "le bon Chrétien," and that he brought with him from Calabria some of this fruit which henceforth acquired the name it bears. That suggestion, however, is evidently erroneous as Saint François de Paul's visit to the King at Tours took place in 1483 whereas this pear was introduced to France in 1495. It is thought not improbable that the name is derived from the Greek panchresta, meaning "all good," of which the Latin _Crustuminum_ of the Romans may also be a derivation. Fruit large and sometimes very large, variable in form, irregularly pyriform or obovate-turbinate, rather rough to the touch, dull greenish-yellow, some brown next the sun, and strewed with small, russet dots; flesh whitish, crisp, juicy, sweet, aromatic and vinous; a dessert pear of merit, first class for cooking; Dec. to Mar.

=Bon-Chrétien d'Hiver Panaché. 1.= Leroy _Dict. Pom._ =1=:467, fig. 1867.

_Striped Bon Chrétien._ =2.= Kenrick _Am. Orch._ 184. 1833.

A variegated form of Bon Chrétien d'Hiver propagated by Louis Noisette at Brunoy, Seine-et-Oise, Fr., in 1802. It differs only from its type in the coloring of its skin which is bright green, finely dotted and stained with brownish-red and covered with large, yellow streaks extending from the stalk to the calyx, and in its flesh being more melting.

=Bon-Chrétien Mathieu Joseph Lamarche. 1.= _Ann. Pom. Belge_ =3=:99, fig. 1855.

Said to have been raised about the middle of the eighteenth century in a Belgian monastic garden. Fruit large, irregular-pyriform, rough to the touch, bright green, striped with russet and sprinkled with black dots, becoming rich golden-yellow on maturity; flesh white, buttery, melting; juice very abundant, with a delicate savor of the peach and the aroma of the raspberry; first; end of Oct.

=Bon-Chrétien Prevost. 1.= _Guide Prat._ 88. 1895.

Fruit large; flesh semi-melting, juicy and has a very pleasant perfume; first; Dec. to Feb.

=Bon-Chrétien du Rhin d'Automne. 1.= Mas _Pom. Gen._ =3=:139, fig. 166. 1878.

Diel stated that he received this variety from the neighborhood of Dietz in the Duchy of Nassau without any account of its origin. Fruit large, ovate-pyriform, bossed and irregular, sides unequal, bright green, dotted with gray points, passing to bright lemon-yellow on ripening, with some red coloring on the fruits more exposed; flesh white, rather fine, semi-buttery, firm, with sufficient sweet juice which is vinous, acidulous and perfumed.

=Bon-Chrétien Ricchiero. 1.= Mas _Le Verger_ =3=:Pt. 2, 139, fig. 166. 1866-73.

Obtained by M. de Mortillet, Meylan, Fr.; first published in 1865. Fruit medium to large, obovate-obtuse-pyriform, pale green, sown with brown spots; flesh greenish-white, fine, melting, a little gritty at the core; juice abundant, sugary, vinous, highly scented; first; Oct.

=Bon-Chrétien Vermont. 1.= _Guide Prat._ 88. 1895.

A cross between Rousselet de Reims and la Belle Angevine obtained by M. Sannier. Fruit large; form that of Belle Angevine; flesh fine, juicy, scented and sweet; Oct.

=Bon-Chrétien de Vernois. 1.= Leroy _Dict. Pom._ =1=:469, fig. 1867.

Obtained by M. Henrard, nurseryman at Liege, Fr., about 1840. Fruit large, varying in form between ovate and turbinate-obtuse, bossed, greenish-yellow, touched with olive-russet and dotted with bright brown specks; flesh whitish, semi-fine, semi-melting, rather gritty at center; juice abundant, sweet, astringent and slightly aromatic; second; Nov. to Jan.

=Bon Gustave. 1.= _Gard. Chron._ 69. 1848. =2.= Leroy _Dict. Pom._ =1=:471, fig. 1867.

From a seed bed of Major Espéren, Mechlin, Bel., but it did not bear fruit till 1847. Fruit rather large, obovate-obtuse-pyriform, mammillate, bright green, marbled with russet; flesh greenish-yellow, buttery, sweet, perfumed; first; beginning of winter.

=Bon Parent. 1.= Leroy _Dict. Pom._ =1=:472, fig. 1867. =2.= Mas Pom. Gen. =3=:117, fig. 155. 1878.

Raised by Simon Bouvier of Jodoigne, Bel., in 1820. Fruit medium, regular pyriform, bossed at summit, smooth, lemon-yellow, dotted with gray-russet, washed with reddish-brown on the side next the sun; flesh white, fine, semi-melting, juicy, vinous, aromatic; hardly first; Oct.

=Bon-Roi-René. 1.= Leroy _Dict. Pom._ =1=:473, fig. 1867.

Raised from seed by Leroy and bore fruit first in 1864. Fruit medium to large, ovate, irregular, bossed, lively green, sprinkled all over with dark gray dots and vermilioned on the side exposed to the sun; flesh yellowish-white, fine and dense, watery, excessively melting, and a little gritty; juice abundant, sweet, vinous, with a delicious perfumed taste; first; Oct.

=Bon Vicaire. 1.= _Guide Prat._ 88. 1895.

The fruit of this variety resembles that of the Vicar of Winkfield and the tree, of moderate vigor, is similar to that of the Duchesse d'Angoulême. Fruit large or very large, long and like Calebasse in form, yellow, vermilioned on the sunny side; flesh very fine, melting; Sept.

=Bonne d'Anjou. 1.= Leroy _Dict. Pom._ =1=:474, fig. 1867.

Raised from seed by Leroy in 1864 at Angers, Fr. Fruit medium and sometimes large, ovate, irregular and much bossed, bright yellow, speckled all over with dark gray spots and washed with vermilion on the side next the sun; flesh yellowish-white, fine and dense, exceedingly melting, a little gritty; juice abundant, sugary, vinous, refreshing, deliciously perfumed; first; Oct.

=Bonne-Antonine. 1.= Leroy _Dict. Pom._ =1=:475, fig. 1867.

There is a great similarity between this variety and Beurré Flon. The origin is obscure. The Society of Van Mons distributed it before 1876 without description. Fruit large and often enormous, long-conic, obtuse, slightly bossed and generally somewhat contorted at the summit, dull golden-yellow, mottled and dotted with russet; flesh yellowish-white, fine, dense, very melting, almost free from granulations; juice abundant, refreshing, sugary, with an exceedingly pleasant after flavor of anis; first; mid-Oct.

=Bonne de Beugny. 1.= _Rev. Hort._ 280. 1911.

A chance seedling, found at Sainte-Catherine-de-Fier-Bois, Fr., by M. Chivert in 1875. Fruit large to very large, globular-obtuse-pyriform, yellow, washed with russet especially round the stalk; flesh melting, juicy, sweet, and agreeably perfumed; first; Oct. to Jan.

=Bonne Carmélite. 1.= _Guide Prat._ 88. 1876.

Distributed from Tournai, Bel. Fruit semi-melting; like Calebasse in form; Mar. and Apr.

=Bonne de la Chapelle. 1.= Mas _Le Verger_ =2=:231, fig. 114. 1866-73.

A wilding found by Jacques Jalais, Nantes, Fr., in 1845. It was described in this country by Downing in 1869. Fruit medium, turbinate, short and swelled, rather irregular in contour, green, sprinkled with dots of a deeper shade of green, some russet blush on the exposed side; flesh a little greenish, fine, buttery, melting, with abundant sweet juice, first; end of Aug.

=Bonne Charlotte. 1.= Leroy _Dict. Pom._ =1=:477, fig. 1867. =2.= Downing _Fr. Trees Am._ 705. 1869.

Obtained from seed in the garden of the Society of Van Mons at Geest-Saint-Rémy, Jodoigne, Bel., in 1849. Fruit medium, variable in form, but usually simply pyriform, bossed, pale yellow, with green dots, lightly washed with purple on the side exposed to the sun; flesh white, rather fine, more buttery than melting, sugary; juice sufficient and slightly musky; good; Aug. and Sept.

=Bonne d'Ezée. 1.= _Ann. Pom. Belge_ =5=:73, fig. 1857. =2.= _Pom. France_ =1=:No. 34. Pl. 34. 1863.

_Brockworth Park._ =3.= Hogg _Fruit Man._ 535. 1884.

A wilding found at Ezée in the Touraine, Fr., by Dupuy about 1788. Fruit large, often medium, long-ovate-obtuse; skin rather thick, oily, lemon-yellow or golden, dotted and stained with bright russet; flesh white, very fine and melting; juice excessively abundant, sugary, acidulous, having an exquisite aroma; first; all Sept.

=Bonne de Jalais. 1.= Leroy _Dict. Pom._ =1=:480, fig. 1867.

Obtained from seed in 1857 at Nantes, Fr., by Jacques Jalais. Fruit small, globular-ovate, bossed, one side always more enlarged than the other; skin rough, pale yellow, dotted with clear brown and stained with russet markings; flesh whitish, semi-fine, melting, sometimes a little dry, slightly gritty at center; juice sufficient, very sugary and having an agreeable flavor; second; latter half of Sept.

=Bonne-Jeanne. 1.= Leroy _Dict. Pom._ =1=:481, fig. 1867.

Origin unknown, but in the middle of the nineteenth century it was extensively cultivated in the environs of Paris. Fruit medium to small, pyriform-obtuse, depressed at crown and stem, yellow-ochre, dotted and mottled with fawn and washed on the exposed side with brick-red or brilliant-violet-red; flesh greenish-white, semi-fine, and semi-melting, rather dry, very sweet and with a not unpleasant taste of fennel; third, middle of Aug.

=Bonne Sophia. 1.= Downing _Fr. Trees Am._ 706, fig. 1869.

Fruit medium, obovate-acute-pyriform, pale greenish-yellow, with a red cheek, a few patches and nettings of russet and numerous small, brown dots; flesh white, fine, melting, sweet and slightly perfumed; very good; Oct.

=Bonne Thérèse. 1.= Leroy _Dict. Pom._ =1=:488, fig. 295. 1867. =2.= Downing _Fr. Trees Am._ 797. 1869.

Probably originated by Nélis, Mechlin, Bel., previous to the year 1834. Fruit medium, regular, roundish-oval, greenish-yellow, marbled with dull red at the stalk; stalk short, straight; calyx small, open; flesh white, juicy, highly aromatic, sweet, melting; first; Oct.

=Bonne des Zoes. 1.= McIntosh _Bk. Gard._ =2=:463. 1855.

Described as a recent introduction in England in 1855. Fruit medium; first; Sept.; tree productive, making a good standard.

=Bonners. 1.= _Am. Pom. Soc. Rpt._ 51. 1869. =2.= _Ibid._ 119. 1873.

Originated in Hancock County, Ga., and was known in 1869 in Washington County, of that state, as the _Popé_ pear. Fruit has a peculiar almond flavor; very good; Sept.

=Bonneserre de Saint-Denis. 1.= Leroy _Dict. Pom._ =1=:490, figs. 1867.

An exquisite pear raised from seed by Leroy, Angers, Fr., in 1863. Fruit medium or above, globular-obtuse-pyriform, regular in outline; a second type of the variety is rather contorted and bossed; color greenish-yellow, dotted, striped and stained with russet; flesh white, fine, melting, granular about the core; juice plentiful, sweet, acid, and endowed with a delicious perfume; first; Dec. and Jan.

=Bonnet Zuckerbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:55. 1856.

A Belgian variety attributed to Van Mons. Fruit medium to small, long and convex, beautiful yellow, flushed with red on the side of the sun; flesh melting and sweet; first; Sept.

=Boutoc. 1.= _Guide Prat._ 69. 1895.

A very ancient variety cultivated in the Gironde, Fr., and often called _Poire d'Ange._ Fruit medium, obtuse, short, lemon-yellow, stained with gray and red; flesh fine, melting; good; end of Aug.

=Bordine Musk. 1.= Langley _Pomona_ 131. 1729.

Considered one of the best pears in England in the early part of the eighteenth century. Fruit small, globular, musky; end of June for very short season.

=Bouchamp. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:64. 1908.

A chance seedling in the garden of M. Penneton. Fruit medium, globular-obtuse-pyriform, green, yellow-russeted; flesh delicate, juicy, buttery, melting, sweet, vinous, perfumed; season medium.

=Boucquia. 1.= _Mag. Hort._ =9=:134, fig. 3. 1843. =2.= Downing _Fr. Trees Am._ 355. 1845.

A Flemish variety originated by Van Mons who sent cions of it to Manning in 1836. It bore fruit for the first time in the Pomological Garden, Salem, Mass., in 1841. Fruit large, oval, largest in the middle, tapering towards each end, pale yellow, tinged with pale red on the side next the sun, covered with blackish specks and some patches of russet; flesh yellowish-white, tender, melting, sweet, rich, somewhat astringent at times, perfumed; Oct. and Nov.

=Bourdon de Roi. 1.= Hogg _Fruit Man._ 536. 1884.

Fruit small, globular, yellowish-green, changing to clear yellow, with some dark red blush next the sun; flesh white, very tender, semi-melting, of a refreshing, sweet, vinous and musky flavor; first; Nov.

=Bouvier d'Automne. 1.= Leroy _Dict. Pom._ =1=:491, fig. 1867.

A seedling of Van Mons, said to have been tasted by Bivort for the first time in 1845. Fruit below medium, ovate-obtuse-pyriform, golden-yellow, speckled with large dots of bright brown, mottled with fawn and generally bronzed on the side next the sun; flesh yellowish-white, semi-fine and semi-melting; juice abundant, sugary, acidulous, and having a delicate aroma; second; Oct.

=Bouvier Bourgmestre. 1.= Leroy _Dict. Pom._ =1=:492, fig. 1867. =2.= Hogg _Fruit Man._ 537. 1884.

Raised from a seed bed made in 1824 by Bouvier, Jodoigne, Bel. Fruit large, obtuse-pyriform, bright yellow, covered with small, gray dots, washed with fawn at each end; flesh very white and fine, melting, juicy, gritty around the core, vinous and sugary; second; Oct. and Nov.

=Bouviers Herbstbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:65. 1856.

Originated by Van Mons, 1847. Fruit medium, oval, obtuse, green turning to yellow, marbled with dark brown and speckled; flesh semi-buttery, aromatic, sweet; first; latter half of Oct.

=Bowdoin. 1.= _Mag. Hort._ =3=:48. 1837.

Raised from seed in the neighborhood of Boston, Mass., early in the nineteenth century. Fruit large; skin thick; second; Sept.

=Bowne Winter Russet. 1.= Field _Pear Cult._ 272. 1858.

Originated at Flushing, Long Island, N. Y. Fruit large, greenish-yellow; good; Jan.

=Boyken June. 1.= _Am. Pom. Soc. Rpt._ 108. 1873.

Believed to have originated on the lower James River, Va. On trial and well regarded in 1873. Fruit medium, beautifully colored; good, may be shipped in early July, keeping qualities good, but rather deficient in flavor.

=Braconot. 1.= Leroy _Dict. Pom._ =1=:494, fig. 1867.

From a seed bed made in 1840 or 1841 by Leclerc in his garden at Épinal, Fr. Fruit large, oblong-obtuse, much swelled, bossed; skin greasy, golden-yellow, speckled all over with grayish-brown, washed with red on the side next the sun; flesh yellowish, fine, semi-melting, gritty around the core; juice moderate in amount, sweet, acid and deliciously perfumed; first; Oct. and Nov.

=Brandes. 1.= Leroy _Dict. Pom._ =1=:495, fig. 1867.

Raised by Van Mons, Louvain, Bel.; first reported in 1818. Fruit below medium, long-ovate-obtuse, greenish-yellow, dotted and marbled with russet and extensively washed with russet around the stem; flesh white, fine, excessively melting, gritty at center; juice sufficient, sweet, musky; first; mid-Nov. to mid-Dec.

=Braunrote Speckbirne. 1.= Mathieu _Nom. Pom._ 189. 1889.

_Poire de Lard Brune._ =2.= Mas _Pom. Gen._ =7=:145, fig. 553. 1881.

A German variety cultivated in Hanover where it is also known under the names _Poire Pendante_ and _Poire Bourree de Hambourg_. Fruit medium or nearly large, obovate-pyriform, bright green, with very numerous dots of darker green but usually no trace of russet. On ripening, the fundamental green becomes bright yellow, brightened with reddish-brown on the side next the sun; early Sept.

=Braunrothe Frühlingsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:4. 1856.

Of Belgian origin. 1832. Fruit medium, entirely covered with brown-russet; good; winter to March first.

=Braunrothe Sommerrusselet. 1.= Dochnahl _Führ. Obstkunde_ =2=:42. 1856.

_Rousselet d'été Brun Rouge._ =2.= Mas _Le Verger_ =2=:53, fig. 25. 1866-73.

Probably of ancient German origin. Published at Nassau, 1804. Fruit small, obtuse-conic, regular in outline, summit flat, smooth, pale green changing to bright greenish-yellow and extensively washed on the side next the sun with dull brownish-red on which are yellow-gray dots so prominent as to be rough to the touch; flesh yellow-white, rather breaking, melting, gritty around the core, sweet, refreshing, having the perfume characteristic of the Rousselet; first; Aug.

=Brederode. 1.= Dochnahl _Führ. Obstkunde_ =2=:37. 1856.

Seeding of Van Mons, 1817. Fruit medium, long-turbinate, light greenish-yellow changing to light lemon-yellow, slightly russeted; flesh granular, softish, very sweet; end of Sept. and early Oct.

=Bremer Butterbirne. 1.= Oberdieck _Obst-Sort._ 247. 1881.

Raised from seed by Herr Neuburg in Bremen, Ger. Fruit large, turbinate, green, turning to yellow-green and yellow on ripening; flesh yellowish-white, fine, melting, finely granular, musky; Dec.

=Brewer. 1.= Downing _Fr. Trees Am._ 708. 1869. =2.= Mas _Pom. Gen._ =5=:1, fig. 289. 1880.

Origin uncertain, but probably American. Fruit medium, obovate-pyriform; skin thin, tender, bright green dotted with very small, brown specks; flesh white, translucent, melting; juice sweet, very abundant, delicately and agreeably perfumed; good; Oct.

=Brewster. 1.= _Mass. Hort. Soc. Rpt._ 46. 1866.

A seedling fruited by Dr. S. A. Shurtleff of Brookline, Mass., in 1865. Fruit medium, yellow, melting and juicy; Nov.

=Brialmont. 1.= Leroy _Dict. Pom._ =1=:498, fig. 1867.

Origin uncertain, but it was described in the catalog of the Society of Van Mons. Fruit medium, globular-ovate, mammillate at summit, yellowish-green, covered with dots and patches of gray russet; flesh very white, dense, fine, semi-melting, some grit about the core; juice abundant, sweet and perfumed; second; Oct.

=Brielsche Pomeranzenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:22. 1856.

_Orange de Briel._ =2.= Mas _Pom. Gen._ =6=:47, fig. 408. 1880.

Attributed to Holland about 1812 by Dochnahl. Fruit small or nearly small, globular-turbinate, sides uneven (Dochnahl), even contour (Mas), green passing at maturity to bright lemon-yellow, washed on the side next the sun with a beautiful vermilion, covered with numerous minute dots of fawn which change to yellow on the sunny side; flesh whitish, rather fine, semi-buttery, gritty, not very juicy, saccharine; first.

=Briffaut. 1.= _Gard. Chron._ 367. 1863.

Fruit medium, pyriform, smooth, shaded side green, other red; flesh greenish-white, fine, melting, sweet, perfumed; it is one of the most beautiful fruits of the summer, brilliant in coloring, but it decays rapidly; Aug.

=Brindamour. 1.= Leroy _Dict. Pom._ =1=:501, fig. 1867.

Originated in the Department of the Vienne, Fr., at the beginning of the nineteenth century. Fruit medium, obtuse-turbinate, rough to the touch, bronzed, dotted with fawn, some bright green around the stem, and marbled with the same color on the cheek exposed to the sun; flesh whitish, fine, soft, melting; juice extremely abundant, sweet, acidulous and very pleasantly perfumed; first; Nov. to the end of Jan.

=Bringewood. 1.= _Mag. Hort._ =9=:124. 1843. =2.= _Ibid._ =13=:153. 1847.

A foreign variety, probably English. Fruit medium, pyriform, yellowish-brown, almost covered with russet; flesh yellowish-white, somewhat gritty around the core, otherwise buttery, rich; first; end of Oct. to beginning of Dec.

=British Queen. 1.= _Jour. Hort._ N. S. =3=:546. 1862. =2.= Hogg _Fruit Man._ 537. 1884.

Raised by Thomas Ingram from seed of Marie Louise at Frogmore, Eng., and first distributed in 1863. Fruit large, obovate-pyriform, bossed, golden, much covered with cinnamon-colored russet, encrimsoned on side next the sun; flesh yellowish-white, fine-grained, buttery, melting, rich, sugary, having the flavor of the Marie Louise; first; Oct.

=Broncirte Winterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:70. 1856.

Raised by Van Mons at Louvain, 1853. Fruit medium to small, obtuse-ventriculous, entirely covered with russet but somewhat blushed on the side next the sun; flesh very sweet; first; Jan. and Feb.

=Bronx. 1.= Downing _Fr. Trees Am._ 710. 1869.

Raised by James R. Swain, Bronxville, N. Y., about 1850. Fruit medium, obovate-pyriform, greenish-yellow, netted and stained with russet; flesh whitish, juicy, melting, sweet, slightly perfumed flavor; very good; first half of Sept.

=Bronzée Boisselot. 1.= _Guide Prat._ 88. 1895.

Fruit medium; flesh very melting, and of excellent flavor, sugary; first; Oct.

=Bronzée d'Enghien. 1.= Mas _Pom. Gen._ =5=:171, fig. 374. 1880.

Disseminated by the Society of Van Mons. Fruit medium, long-pyriform, well swelled around the center, golden-yellow, dotted and stained with light bronze; flesh fine, semi-melting, juicy, acidulous; Nov. to Jan.

=Brookline. 1.= _Mass. Hort. Soc. Rpt._ 45. 1866.

A seedling pear fruited by S. A. Shurtleff, Brookline, Mass., in 1862. Fruit above medium, turbinate, brown-russet; flesh sweet, juicy and buttery, with high flavor; very fine; Oct.

=Broom Park. 1.= _Gard. Chron._ 209, fig. 1845. =2.= Hogg _Fruit Man._ 538. 1884.

Raised by Thomas Andrew Knight at Downton Castle, Herefordshire, Eng.; it first bore fruit in 1831. Fruit small, globular-obovate; skin green and rough, largely covered with brown-russet; on the side next the sun it is tinged with dull red; flesh yellowish, melting, juicy, rich, with something of a melon flavor combined with pineapple. This singular commixture of flavors is its principal characteristic; an excellent dessert pear; Jan.

=Brough Bergamot. 1.= Hogg _Fruit Man._ 538. 1884.

A variety which succeeds well in the North of England. Fruit small, globular-turbinate tapering into the stalk; skin rough, yellowish-green, very much covered with brown-russet; flesh yellowish-white, rather coarse-grained, saccharine, very juicy, with a rich and highly perfumed flavor; first; Dec.

=Brugmans. 1.= _Mag. Hort._ =4=:395, 1838. =2.= Dochnahl _Führ. Obstkunde_ =2=:100. 1856.

A seedling of Van Mons, 1821. In September, 1838, it was exhibited among "ninety varieties" by Manning, before the Massachusetts Horticultural Society. Fruit medium, conic, light green changing to light yellow at maturity, sometimes rather blushed; flesh aromatic and sweet; mid-Nov. for three weeks.

=Brumbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:9. 1856.

Originated in Odenwald, Ger., 1847. Fruit medium, turbinate, light yellow turning to lemon-yellow, striped with bright red; good; Sept. and beginning of Oct.

=Brune Minême. 1.= _Guide Prat._ 88. 1876.

Fruit rather large; first quality for cooking; Nov. and Dec; of doubtful merit. Tree vigorous and fertile, well suited for exposed situations.

=Brunet. 1.= Mas _Pom. Gen._ =7=:9, fig. 485. 1881.

Found growing wild at Houga, Department of Gers, Fr., about 1826. Fruit medium, globular, very bright green, dotted with numerous small, gray specks; at maturity the basic green passes to pale yellow, a little warmer on the side next the sun; flesh white, fine, melting; juice plentiful, sweet and agreeably musky; fair; end of Aug.

=Brüsseler Herbstbergamotte. 1.= Dochnahl _Führ. Obstkunde_ =2=:76. 1856.

Raised by Van Mons in 1825. Fruit medium, obovate-turbinate, yellowish-green changing on maturity to lemon-yellow all over; flesh granular, soft, vinous and strongly musky; good; Nov.

=Brute Bonne. 1.= Miller _Gard. Kal._ 206. 1734.

_Franzosische Zapfenbirne._ =2.= Dochnahl _Führ. Obstkunde_ =2=:139, 1856.

Fruit medium, thin-skinned, grass-green all over, flushed red on the side next the sun; flesh somewhat musky, sweet, acidulous; good; end of Oct.

=Bryan Edwards. 1.= _Trans. Lond. Hort. Soc._ =16=:395. 1826.

A seedling found growing early in the nineteenth century in the neighborhood of Southampton, Eng., by Bryan Edwards. Fruit globular-turbinate, pale green changing at maturity to pale yellow; flesh melting, rich, sweet, pleasantly perfumed; of considerable excellence; beginning of Nov.

=Buchanan. 1.= _Am. Pom. Soc. Rpt._ 114. 1869.

Submitted for examination to the Fruit Committee of the American Pomological Society in January, 1869, by Isaac Buchanan of New York. Fruit medium, obovate-acute-pyriform, dull yellow, with considerable russet; flesh a little coarse-grained, melting, juicy, gritty next the core, moderately sweet, and of good flavor.

=Buffalo. 1.= Hooper _W. Fr. Book_ 151. 1857.

Of foreign origin; "an early and abundant bearer; flesh a little coarse, but buttery, juicy, sugary and sprightly."

=Bunte Mannabirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:106. 1856.

A variegated form of the French _Colmar d'Hiver_ or _Colmar_. Fruit greenish-yellow, with reddish-brown stripes; in other respects similar to its type.

=Buntebirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:106. 1856.

Originated in Hanover, Ger., 1852. Fruit medium to small, greenish-yellow turning to bright, light yellow; flesh fine, flushed, sweet; good; mid-Sept. and Oct.

=Burchardt Butterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:114. 1856.

Considered by Dochnahl to be a seedling raised in 1833. Fruit medium, rather variable, globular-ovate, uniformly bright lemon-yellow, sprinkled with fine russet; flesh rather yellowish, semi-melting, aromatic, sweet; first; all Oct.

=Buree Winter. 1.= Langley _Pomona_ 131. 1729.

Fruit medium, globular-obtuse-pyriform, somewhat depressed at both stalk and calyx, speckled all over; may be gathered early in September and in season Feb. to Apr.; first class.

=Burgoyne. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:68. 1908.

Fruit large, oblong-pyriform, greenish-yellow, blushed with russet; flesh melting, juicy, sweet; good; season medium.

=Burkett. 1.= _Ill. Hort. Soc. Rpt._ 144. 1880. =2.= _Am. Pom. Soc. Rpt._ 236. 1911.

Reported to the Illinois Horticultural Society in 1880 by C. S. Capps of Mt. Pulaski who described it as a "miserable apology" for a pear, though exempt from blight. It was mentioned in a communication to the American Pomological Society in 1911 by Charles G. Patten, Charles City, Iowa, as a variety which originating in Illinois had resisted blight for a period of forty-five years in South Iowa. It has been suggested that this and _Sudduth_ may be the same.

=Burlingame. 1.= _Mag. Hort._ =15=:344. 1849. =2.= Downing _Fr. Trees Am._ 711. 1869.

Raised from seeds of pears planted in 1790. In 1830 Dr. S. P. Hildreth, Marietta, Ohio, sent a description of the pear to the Massachusetts Horticultural Society which named it after Mrs. Burlingame of Marietta who had originally saved the seeds. Fruit below medium, globular-oblate, pale yellow, blushed with red on the sun-exposed side and covered with small, russet specks; flesh white, coarse, melting and juicy, rich, sugary, perfumed; Aug. and Sept.

=Burnett. 1.= Kenrick _Am. Orch._ 139. 1841. =2.= Downing _Fr. Trees Am._ 712. 1869.

Raised by Joel Burnett, Southborough, Mass., in the early half of the nineteenth century. Fruit large, obtuse-pyriform, pale yellow, with much iron-russet and flushed on side next the sun; flesh greenish-white, rather coarse-grained but rich, musky, juicy, sweet; excellent; Oct. and Nov.

=Butt Pear. 1.= Hogg _Fruit Man._ 539. 1884.

A pear grown in England especially around Ledbury, Herefordshire, for the production of perry. Fruit small, globular-obovate, lemon-color, strewed with minute, russety dots; flesh yellowish, coarse-grained, granular, acidulous.

=Butterartige Bergamotte. 1.= Dochnahl _Führ. Obstkunde_ =2=:79. 1856.

No. 33 in the Van Mons collection, 1834. Fruit small, long-globular, dark yellow, much covered with red-russet; flesh yellowish-white, semi-melting, sweet, firm, aromatic, suitable for espalier; beginning of Nov.

=Büttner Sachsische Ritterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:23. 1856.

_Poire de Chevalier de Buttner._ =2.= Mas _Pom. Gen._ =4=:145, fig. 265. 1879.

According to Diel this variety originated in the environs of Halle, Prussia. _Fruit_ medium or nearly medium, globular-turbinate or globular-ovate, often irregular in contour, a lively green sprinkled with dots of gray-green changing to brilliant lemon-yellow at maturity, well-exposed fruits being extensively washed with brownish-red; flesh white, tinted yellow under the skin, a little coarse, semi-breaking, fairly juicy, more or less perfumed according to the season; quality inconstant; Aug.

=Cabot. 1.= Prince _Pom. Man._ =2=:214. 1832. =2.= _Mag. Hort._ =10=:298, 299, fig. 1844. =3.= Downing _Fr. Trees Am._ 712. 1869.

Raised from seed of Beurré Gris planted in 1821 or 1822 by J. S. Cabot, Salem, Mass. Fruit medium, globular-ovate, slightly irregular; skin rough, bronze-yellow, almost covered with cinnamon-russet, some marbling of red on the side next the sun; flesh greenish-white, breaking, juicy, with a rich, subacid flavor; first; Sept. and Oct.

=Cadeau. 1.= Leroy _Dict. Pom._ =1=:507, fig. 1867.

Mainly cultivated in the neighborhood of Angers, Fr., where it probably originated. Fruit small, globular-ovate, one side always more swelled than the other; skin thick, greenish-yellow or pale yellow, dotted and striped with gray-brown; flesh yellowish, coarse, semi-melting, very granular, wanting in juice, sugary, not much flavor; third; end of July.

=Cadet de Vaux. 1.= Liegel _Syst. Anleit._ 132. 1825. =2.= Downing _Fr. Trees Am._ 712. 1869. =3.= Leroy _Dict. Pom._ =1=:508, fig. 1869.

It is claimed that Van Mons originated this variety. Tree very productive, an early and heavy bearer. Fruit large, obtuse-pyriform, ochre-yellow, dotted with brown and shaded with fawn and pale red in the sun; stem short, large, curved; calyx large; flesh yellowish-white, fine, breaking, sweet, juicy, perfumed; good; Dec. to Mar.

=Caen de France. 1.= _Mag. Hort._ =19=:102. 1853. =2.= _Ibid._ =21=:188. 1855. =3.= _Am. Pom. Soc. Rpt._ 52. 1869.

Synonymous with No. 51 of Van Mons. It was introduced into this country in 1834 by R. Manning, Salem, Mass. Fruit large, pyriform; skin thick, yellow, overspread with russet; flesh yellowish-white, semi-melting, juicy, sweet, vinous, with a little astringency, slightly aromatic; "one of the very best of the late varieties, keeps without trouble, and may be put in barrels to ripen, and can be depended on from Jan. to Mar."

=Caesar. 1.= Prince _Pom. Man._ =1=:98. 1832.

Extensively cultivated in the French Department of Lorraine in the early part of the nineteenth century. Fruit large, obovate-pyriform, smooth, pale yellow in the shade, deeper next the sun and sometimes slightly tinged with red, sprinkled with minute specks; flesh very white, breaking, of a rich and rather musky flavor; on maturing becomes soft rapidly; Dec.

=Caillot Rosat= (English). =1.= Hogg _Fruit Man._ 540. 1884. =2.= Mathieu _Nom. Pom._ 191. 1889.

This is not the _Caillot Rosat_ of the French which in England is known as the _Summer Rose_. Fruit above medium, pyriform, smooth, greenish-yellow, with a brownish-red cheek and streaks of brighter red on the side next the sun; flesh tender, very juicy, sweet, perfumed; good; Aug.

=Caillot Rosat= (French). =1.= Leroy _Dict. Pom._ =1=:509, fig. 1867. =2.= _Guide Prat._ 72, 254. 1876.

_Summer Rose._ =3.= Hogg _Fruit Man._ 652. 1884.

An ancient French pear of unknown origin. Writing of it in 1586 Jacques Daléchamp thought it identical with the pear _Nard_, of the Greeks. This, however, has not been substantiated; but the pear was in early times spread generally through France under a variety of local names. One Jehan de Meung, a poet born near Orléans in 1280, wrote of it, as also did Gilles Ménage in 1694 who said it was "a kind of pears so called because of their hardness, their whiteness and their taste of rose." It is probable that it takes its name _Cailleau_, _Calliot_, _Caillou_, _Caillorosar_, _Caillot_, from the _caillou_, a pebble, because of the grit with which it is filled. Fruit medium, globular-oblate, yellowish, with stains of fawn-russet, washed with tender rose on the side of the sun and streaked with the same color around the stem; flesh white, scented, a little coarse, semi-melting, always gritty around the core; juice sufficient, sugary, acid, musky; second; Sept.

=Calbasbirn. 1.= Christ _Handb._ 497. 1817.

_Graue Flaschenbirne._ =2.= Dochnahl _Führ. Obstkunde_ =2=:140. 1856.

Originated in Holland in 1758. Fruit large, gourd-shaped, irregular, bossed, yellow, with grayish-russet, becoming golden and washed with red; flesh yellowish-white, soft, granular, somewhat woody, musky, sweet; good; Nov. and Dec.

=Calebasse. 1.= Leroy _Dict. Pom._ =1=:512, fig. 1867. =2.= Downing _Fr. Trees Am._ 712. 1869.

Termed by Downing "a very grotesque looking Belgian fruit." Leroy considered it to have been raised in Brabant, Holland, early in the eighteenth century by Herman Knoop, a Dutch horticulturist. Fruit medium, long gourd-shaped, crooked and undulating in outline; skin rough, dull yellow, with thin, gray russet on the shaded side becoming cinnamon- and orange-russet next the sun; flesh yellowish-white, semi-fine, semi-melting, crisp, juicy and sweet; second; Sept. and Oct.

=Calebasse d'Anvers. 1.= _Guide Prat._ 103. 1895.

Sent out by M. Daras de Naghin of Antwerp, Bel., and recommended in 1895 by Simon-Louis Brothers, Metz, Lorraine, as combining all the qualities requisite to render it a fruit suitable for commerce. Fruit large, long, more or less contracted at its center, canary-yellow, dotted with brown specks and stained with fawn at the summit; flesh rather fine, free from granulations, juicy, sugary and savory; good; Oct. and Nov.

=Calebasse de Bavay. 1.= Mas _Le Verger_ =1=:35, fig. 24. 1866-73. =2.= Leroy _Dict. Pom._ =1=:514, fig. 1867.

Raised from seed at Mechlin, Bel., and distributed in 1849 by M. Tuerlinckx. Fruit rather large, long-pyriform, contracted at summit, concave on one side, the lower end being bent; color yellowish-green; flesh white, very fine; juice abundant, sweet, acid, having a delicate perfume; first; Nov. and Dec.

=Calebasse Boisbunel. 1.= _Mass. Hort. Soc. Rpt._ 41. 1871. =2.= _Guide Prat._ 65. 1895.

Obtained by M. Boisbunel of Rouen, France. Fruit large, like Calebasse in form, greenish-yellow, washed with red; flesh fine, yellowish-white, melting, very sweet; first quality; Feb. and Mar.

=Calebasse Bosc. 1.= Leroy _Dict. Pom._ =1=:515, fig. 1867. =2.= Hogg _Fruit Man._ 540. 1884.

=3.= Bunyard _Handb. Hardy Fr._ 162. 1920.

A chance seedling found in 1819 by Van Mons in the garden of M. Swates at Linkebeeke near Brussels, Bel. Fruit medium to large, long-conical; skin rough to the touch and entirely covered with brown-russet, sprinkled with darker russet dots; flesh yellowish, semi-fine, melting, juicy, sweet and agreeably flavored; second; Oct.

=Calebasse Delvigne. 1.= Mas _Le Verger_ =3=:Pt. 1, 141, fig. 69. 1866-73. =2.= Leroy _Dict. Pom._ =1=:517, fig. 1867.

Mas thinks Calebasse Delvigne was raised in Belgium and Leroy considers it to have originated in France. Fruit medium, pyriform, yellow, strewed with cinnamon-colored russet and richly colored with red on the sun-exposed side; flesh yellowish-white, rather coarse-grained, melting, juicy, sweet and fine flavor, strong musky aroma; second to first; Oct.

=Calebasse d'Été. 1.= Leroy _Dict. Pom._ =1=:518, fig. 1867. =2.= Hogg _Fruit Man._ 540. 1884.

A seedling obtained by Major Espéren of Mechlin, Bel. Fruit above medium and sometimes larger, long-pyramidal, obtuse, a little contorted at base, greenish-yellow, covered with brown-russet and with numerous russet spots; flesh white, semi-melting, rather gritty at center, sugary, slightly acid and having a delicate perfume; a good early pear; Sept.

=Calebasse Fondante. 1.= Kenrick _Am. Orch._ 140. 1841.

Described by Kenrick in 1841 as a new variety by Van Mons. Fruit very much lengthened, bossed, uniformly red; flesh melting, sugary, agreeable; Oct.

=Calebasse d'Hiver. 1.= _Gard. Chron._ 69. 1848. =2.= Mas _Pom. Gen._ _6_:161, fig. 465. 1880.

Obtained by Major Espéren, Mechlin, Bel., and described in 1848 as a new fruit. Fruit large, turbinate or ovate-pyriform and long, dark green, sprinkled with brown dots, the dark green becoming at maturity pale yellow and golden on the side of the sun; flesh semi-melting, white; juice abundant, sweet, and without any appreciable perfume; good for the purposes of the kitchen.

=Calebasse Kickx. 1.= _Guide Prat._ 89, 254. 1876. =2.= Hogg _Fruit Man._ 541. 1884.

This is No. 590 in the Van Mons catalog and was a seedling first described in 1823. Fruit below medium, obovate, rather uneven in outline, light greenish-yellow turning to lemon-yellow, with some patches of very thin, pale, cinnamon-colored russet; flesh whitish, coarse-grained, semi-melting, sweet, with an agreeable perfume; inferior, becoming pasty in the middle of October; early Oct.

=Calebasse Leroy. 1.= Leroy _Dict. Pom._ =1=:519, fig. 1867. =2.= Mas _Pom. Gen._ =4=:175, fig. 280. 1879.

Raised by Van Mons about 1830 and published for the first time in the _Catalogue Systematique_ of Diel in 1833. Fruit medium, conic-pyriform, somewhat contracted around the middle, bright green, stained with russet patches and sown with some gray dots and generally blushed with pale red on the side of the sun; first; Sept.

=Calebasse Oberdieck. 1.= Oberdieck _Obst-Sort._ 285. 1881. =2.= Leroy _Dict. Pom._ =1=:520, fig. 1867.

A seedling raised by Leroy at Angers, France; it first fruited in 1863. Fruit large, very long, like Calebasse in form, more or less obtuse, bossed; color orange-yellow, very finely dotted with brown, marked with some fawn and blackish patches; flesh white, extremely fine, semi-melting, juicy, fresh, sugary, aromatic; first; Oct.

=Calebasse d'Octobre. 1.= _Mass. Hort. Soc. Rpt._ 41. 1871. =2.= _Horticulturist_ =27=:102. 1872.

Received by the Massachusetts Horticultural Society from M. Alexandre Bivort of Belgium and tested November, 1871. Fruit medium, acute-pyriform, long; skin smooth, pale yellow, traced with russet, with a fine ruddy tint on one side; flesh yellowish-white, melting, juicy and buttery, fine-grained; flavor vinous, rich, aromatic, sprightly, with a slight astringency.

=Calebasse Rose. 1.= Mas _Pom. Gen._ =7=:123, fig. 542. 1881.

Of uncertain origin. Fruit medium or rather large; obovate-pyriform, usually rather irregular or bossed in its outline, bright green, sown with dots of darker green; on ripening the fundamental green changes to a pale lemon-yellow, sometimes washed with rose; flesh whitish, buttery, melting, sufficient sweet juice, acidulous; good; Oct.

=Calebasse Tougard. 1.= _Ann. Pom. Belge_ =3=:95, fig. 1855. =2.= Leroy _Dict. Pom._ =1=:521, fig. 1867.

_Tougard_. =3.= _Gard. Chron._ 415. 1863.

A posthumous seedling of Van Mons, first fruited in 1847. Fruit medium, pyriform, yellowish, covered with spots and patches of rough brown-russet; flesh has a pink tinge, half-melting, juicy, sugary and has a pleasant flavor; Oct. and Nov.

=Calebasse Verte. 1.= Leroy _Dict. Pom._ =1=:522, fig. 1867.

Attributed to Van Mons, date unknown, as also whether from Brussels or Louvain. Fruit medium to large, obovate-obtuse-pyriform, bossed, bright green, sprinkled with russet dots, veined with grayish-brown around the calyx and stem; flesh greenish-white, fine, melting; juice sweet, abundant, acid, agreeable; first; Oct.

=Calhoun. 1.= _Mass. Hort. Soc. Rpt._ 5. 1843. =2.= _Mag. Hort._ =11=:252. 1845.

Raised by Governor Edwards, New Haven, Conn., and submitted by him to the Massachusetts Horticultural Society in 1843. Fruit medium, globular, obliquely oblate, yellowish, shaded with dull crimson, russetted; flesh white, coarse, granular, buttery, melting, pleasant; good; Oct.

=Caliorosa. 1.= _Mag. Hort._ =18=:151. 1852.

Described among new varieties of fruits. Fruit large, pyriform, greenish-yellow, with brown specks; not juicy, indifferent.

=Calixte Mignot. 1.= _Guide Prat._ 88. 1895.

Fruit large, pyriform, greenish, dotted with russet, passing to yellow at maturity; flesh very fine, melting, buttery, juicy; first; Oct. and Nov.

=Calvillebirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:72. 1856.

Originated by Van Mons, 1825. Fruit medium, obovate-conic, light green changing to lemon-yellow, washed with red on the sun-exposed side; flesh fine, granular, sweet, juicy, melting, vinous and musky; good; Feb. and Mar.

=Calvin. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:71. 1908.

Originated by Calvin Throop in Washington, U. S. A. Fruit medium, ovate-pyriform yellow, blushed and striped; flesh buttery, juicy, melting; good; medium.

=Camak. 1.= _Gard. Mon._ =2=:320. 1860. =2.= _Guide Prat._ 70. 1895.

Originated with J. Camak, Athens, Ga., and first reported in 1860. Fruit medium, obtuse-pyriform, yellowish-green, slightly washed with carmine; flesh fine, juicy, sugary; good; Sept.

=Cambacérès. 1.= Leroy _Dict. Pom._ =1=:523, fig. 1867.

Distributed by Charles Baltet, Troyes, Fr., about 1861, without any specification of origin. Fruit medium, obtuse-pyriform, one side generally more swelled than the other, golden yellow, dotted and marbled with russet; flesh whitish, semi-fine, melting; juice very abundant and very sweet, refreshingly acidulous, with a delicate aroma; first; Oct.

=Camerling. 1.= Leroy _Dict. Pom._ =1=:524, fig. 1867. =2.= _Guide Prat._ 108. 1876.

A seedling of Van Mons which first bore fruit in 1842. Fruit medium, oblong-obtuse-pyriform, bossed and somewhat swelled; skin thick, wrinkled, yellow-ochre, dotted with russet, much washed with gray-bronze and clouded with brown-red on the side next the sun; flesh whitish, often doughy; juice sweet, agreeable; more frequently third than second class; Oct.

=Camille de Rohan. 1.= Hogg _Fruit Man._ 542. 1884.

Fruit medium, pyriform, green changing to yellow-green on ripening, with numerous russety dots; flesh white, with a pinkish tinge, fine-grained, melting, vinous and of good flavor; Dec. and Jan.

=Canandaigua. 1.= _Mag. Hort._ =16=:36, 153. 1850. =2.= Downing _Fr. Trees Am._ 714. 1869.

Judge Atwater of Canandaigua, New York, brought cions of this pear from Connecticut in 1806. It was exhibited at the Pomological Congress in New York in 1849 under the name _Catherine_ but there being already one or more pears known by that name it was deemed well to change its name to avoid confusion. Fruit medium, irregular, elongated-acute-pyriform, lemon-yellow, sometimes red on the sunny side; flesh white, fine, melting and buttery, sugary, high flavor; handsome and excellent; Sept.

=Canning. 1.= McIntosh _Bk. Gard._ 460. 1855.

Fruit large, resembling Easter Beurré but the habit of the tree is more robust and hardy; Jan. and Feb.

=Canourgues. 1.= Mas. _Le Verger_ =2=:77, fig. 37. 1866-73. =2.= Leroy _Dict. Pom._ =1=:526, fig. 1867.

A wilding found about the beginning of the nineteenth century by M. Lauzeral, Monestier, Fr. Fruit small, long-ovate, often more curved on one side than on the other, smooth and shining, bright yellow, sown with small dots of grayish-brown, colored with pale rose on the side of the sun; flesh white, fine, melting; juice very abundant, vinous, sugary, refreshing and aromatic; first; July.

=Cantelope. 1.= _Mag. Hort._ =4=:231, 466. 1838. =2.= Downing _Fr. Trees Am._ 714. 1869.

Raised by Governor Edwards of New Haven and presented to the Horticultural Society of New Haven in September, 1838, when it was reported to be worthy of cultivation. Fruit below medium, globular, pale yellow, sometimes blushed in the sun; flesh whitish, coarse, breaking, wanting in juice; good for cooking; Oct.

=Canton. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:72. 1908.

Originated in 1883 in Madison County, Miss. Fruit medium, ovate, green to yellow, blushed; flesh breaking, juicy, sprightly; very good; season medium.

=Capsheaf. 1.= _Mag. Hort._ =3=:52. 1837. =2.= _Ann. Pom. Belge_ =7=:77, fig. 1859.

Introduced by S. H. Smith, an amateur horticulturist of Rhode Island where it was already much cultivated in 1837. Fruit medium, oblong-obovate-pyriform, deep yellow, with patches and traces of cinnamon-russet; flesh white, juicy, melting, not highly flavored but very sweet and agreeable; good; Sept. and Oct.

=Capucine Van Mons. 1.= Leroy _Dict. Pom._ =1=:528, fig. 1867. =2.= Mas _Pom. Gen._ =5=:145, fig. 361. 1880.

Obtained by Simon Bouvier, Jodoigne, Bel., a friend of Van Mons, to whom he dedicated the variety in 1828. Fruit above medium, oval-pyriform, bright green, dotted all over with fawn and slightly bronzed on the side next the sun; flesh yellowish or greenish, fine, semi-melting, crisp, rich, sugary; juice very abundant, vinous, having a delicate aroma; good to very good; Oct. to Dec.

=Carasi. 1.= _Guide Prat._ 80. 1876. =2.= Baltet _Cult. Fr._ 373. 1908.

This is a perry pear, widely distributed in Europe under variations of the same name. On the farms of Brie, France, it is known as the _Carisi_, the fruit being medium size or rather large, the juice perfumed, without color, rich in tannin. In the neighborhood of Metz, Lorraine, it is called Carasi and in the district of Auge, France, _Carisy_. Bunyard and Thomas in their joint work, "The Fruit Garden," mention _Carisie-Gros_ and _Carisie-Petit_ as varieties for perry making, and they are probably two variations of the same pear, as too are the _Carisi rouge_ and _Carisi blanc_ of France. The Carasi, or _Rote Carisi_, of Austria is a beautiful fruit, large to very large, irregular in outline, pyriform, swelled at middle, somewhat truncated; skin tough, green, turning to lemon-yellow, richly blushed on the sunny side, dotted with red; flesh whitish, rather coarse, very juicy, subacid, aromatic; Oct.

=Cardinal Georges d'Ambroise. 1.= _Guide Prat._ 103. 1895.