Chapter V: Minor Varieties of Pears (16)

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

=Rateau Blanc. 1.= _Pom. France_ =4=:No. 155, Pl. 155. 1865.

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

=Ravenswood. 1.= _Am. Pom. Soc. Rpt._ 196. 1858.

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

=Ravut. 1.= _Guide Prat._ 71. 1876.

_Ravu._ =2.= _Mag. Hort._ =25=:256. 1859.

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

=Raymond. 1.= Kenrick _Am. Orch._ 183. 1832.

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

=Raymond de Montlaur. 1.= _Guide Prat._ 103. 1876.

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

=Raymould. 1.= _Ohio Hort. Soc. Rpt._ 8. 1895.

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

=Re Umberto primo. 1.= _Rev. Hort._ 224. 1896.

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

=Reading. 1.= _Mag. Hort._ =19=:173. 1853. =2.= Downing _Fr. Trees Am._ 841. 1869.

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

=Recq de Pambroye. 1.= _Guide Prat._ 104. 1895.

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

=Red Garden. 1.= Downing _Fr. Trees Am._ 841. 1869.

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

=Red Pear. 1.= Hogg _Fruit Man._ 636. 1884.

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

=Redfield. 1.= _Am. Pom. Soc. Rpt._ 195. 1867.

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

=Refreshing. 1.= _Rural N. Y._ 242, figs. 133, 134. 1885.

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

=Regina Margherita. 1.= _Rev. Hort._ 224. 1896.

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

=Régine. 1.= Downing _Fr. Trees Am._ 841. 1869.

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

=Regnier. 1.= _Am. Pom. Soc. Rpt._ 185. 1854.

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

=Reichenäckerin. 1.= Dochnahl _Führ. Obstkunde_ =2=:10. 1856.

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

=Reine des Belges. 1.= Leroy _Dict. Pom._ =2=:578, fig. 1869.

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

=Reine d'Hiver. 1.= Downing _Fr. Trees Am._ 841. 1869.

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

=Reine des Poires. 1.= Manning _Book of Fruits_ 84. 1828. =2.= Leroy _Dict. Pom._ =2=:581, fig. 1869.

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

=Reine des Précoces. 1.= Mas _Le Verger_ =2=:201, fig. 99. 1866-73.

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

=Reine des Tardives. 1.= _Guide Prat._ 104. 1876.

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

=Reine Victoria. 1.= Downing _Fr. Trees Am._ 842. 1869.

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

=Reliance. 1.= _Ga. Hort. Soc. Rpt._ 24. 1890.

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

=Remy Chatenay. 1.= _Guide Prat._ 98. 1895.

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

=René Dunan. 1.= _Guide Prat._ 98. 1895.

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

=Rettigbirne. 1.= Christ _Handb._ 527. 1817. =2.= Dochnahl _Führ. Obstkunde_ =2=:34. 1856.

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

=Reuterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:189. 1856.

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

=Rewell. 1.= Parkinson _Par. Ter._ 593. 1629.

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

=Reymenans. 1.= Dochnahl _Führ. Obstkunde_ =2=:152. 1856.

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

=Reynaert Beernaert. 1.= _Mag. Hort._ =26=:220. 1860. =2.= Mas _Pom. Gen._ 6:21, fig. 395. 1880.

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

=Rheinische Birne. 1.= Dochnahl _Führ. Obstkunde_ =2=:6. 1856.

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

=Rheinische Herbstapothekerbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:178. 1856.

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

=Rheinische Paradiesbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:169. 1856.

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

=Rhenser Schmalzbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:63. 1856.

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

=Richards. 1.= _Mag. Hort._ =22=:540. 1856. =2.= Downing _Fr. Trees Am._ 842. 1869.

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

=Richardson. 1.= Thomas _Am. Fruit Cult._ 570. 1885.

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

=Riche Dépouille. 1.= Prince _Pom. Man._ =2=:205. 1832.

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

=Ridelle. 1.= _Mass. Hort. Soc. Rpt._ 87. 1845. =2.= Downing _Fr. Trees Am._ 842. 1869.

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

=Riocreux. 1.= _Guide Prat._ 104. 1876.

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

=Ritson. 1.= Ont. Dept. Agr. _Fr. Ont._ 175, figs. 1914.

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

=Ritter. 1.= _Mag. Hort._ =23=:106. 1857.

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

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

=Rivers. 1.= Leroy _Dict. Pom._ =2=:583, fig. 1869. =2.= Hogg _Fruit Man._ 637. 1884.

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

=Robert Hogg=. 1. Leroy _Dict. Pom._ =2=:584, fig. 1869. =2.= Hogg _Fruit Man._ 637. 1884.

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

=Robert Treel. 1.= _Guide Prat._ 104. 1876.

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

=Robine. 1.= Duhamel _Trait. Arb. Fr._ =2=:174, Pl. XXVII. 1768. =2.= Hogg _Fruit Man._ 637. 1884.

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

=Robitaillié père. 1.= _Rev. Hort._ 463. 1906.

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

=Rockeneirbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:2. 1856.

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

=Roe Bergamot. 1.= Downing _Fr. Trees Am._ 843. 1869.

_Bergamotte de Roe_. =2.= Mas _Pom. Gen._ =1=:117, fig. 59. 1872.

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

=Rogers. 1.= _Am. Pom. Soc. Rpt._ 157. 1867.

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

=Roggenhoferbirne. 1.= Löschnig _Mostbirnen_ 170, fig. 1913.

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

=Roi-Guillaume. 1.= Mas _Pom. Gen._ =4=:91, fig. 238. 1879.

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

=Roi de Rome. 1.= _Ann. Pom. Belge_ =6=:51, fig. 1858. =2.= Downing _Fr Trees Am._ 843. 1869.

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

=Roitelet. 1.= Downing _Fr. Trees Am._ 843. 1869.

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

=Rokeby. 1.= Downing _Fr. Trees Am._ 844. 1869. =2.= Mas _Pom. Gen._ =1=:73, fig. 37. 1872.

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

=Rolmaston Duchess. 1.= _Horticulturist_ =29=:148. 1874.

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

=Ronde du Bosquet. 1.= Leroy _Dict. Pom._ =2=:586, fig. 1869.

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

=Rondelet. 1.= _Mag. Hort._ =12=:340. 1846. =2.= _Ibid._ =18=:436, fig. 32. 1852.

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

=Ropes. 1.= _Mag. Hort._ =12=:500. 1846. =2.= Downing _Fr. Trees Am._ 844. 1869.

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

=Rorreger Mostbirne. 1.= Löschnig _Mostbirnen_ 50, fig. 1913.

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

=Rosabirne. 1.= _Horticulturist_ =8=:65. 1853.

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

=Rosalie Wolters. 1.= _Guide Prat._ 98. 1895.

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

=Rosanne. 1.= Mas _Pom. Gen._ =4=:69, fig. 227. 1879.

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

=Rose Doyenné. 1.= Thomas _Am. Fruit Cult._ 713. 1897.

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

=Rose Water. 1.= Parkinson _Par. Ter._ 592. 1629.

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

=Rosenhofbirne. 1.= Löschnig _Mostbirnen_ 92, fig. 1913.

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

=Rosenwasserbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:41. 1856.

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

=Rosinenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:73. 1856.

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

=Roslyn. 1.= Downing _Fr. Trees Am._ 844. 1869.

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

=Ross. 1.= Kenrick _Am. Orch._ 165. 1841.

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

=Rossney. 1.= _Pioneer Nurs. Co. Cat._ fig. 1898. =2.= _U. S. D. A. Yearbook_ 402, Pl. LII. 1904.

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

=Rostiezer. 1.= Manning _Book of Fruits_ 72. 1838.

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

=Rote Hanglbirne. 1.= Löschnig _Mostbirnen_ 196, fig. 1913.

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

=Rote Holzbirne. 1.= Löschnig _Mostbirnen_ 198, fig. 1913.

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

=Rote Kochbirne. 1.= Löschnig _Mostbirnen_ 200, fig. 1913.

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

=Rote Pilchelbirne. 1.= Löschnig _Mostbirnen_ 52, fig. 1913.

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

=Rote Scheibelbirne. 1.= Löschnig _Mostbirnen_ 94, fig. 1913.

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

=Rote Winawitz. 1.= Löschnig _Mostbirnen_ 204, fig. 1913.

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

=Rotfleischige Mostbirne. 1.= Löschnig _Mostbirnen_ 220, fig. 1913.

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

=Rothbackige Sommerzuckerbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:49. 1856.

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

=Rothe Confesselsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:14. 1856.

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

=Rothe Jakobsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:48. 1856.

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

=Rothe langstielige Honigbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:11. 1856.

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

=Rothe oder grosse Pfalzgrafinbirne. 1.= Christ _Handb._ 538. 1817. =2.= Dochnahl _Führ. Obstkunde_ =2=:60. 1856.

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

=Rothe Rettigbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:34. 1856.

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

=Rothe Winterkappesbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:167. 1856.

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

=Rothe Winterkochbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:192. 1856.

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

=Rothe Zucherlachsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:49. 1856.

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

=Rother Winterhasenkopf. 1.= Dochnahl _Führ. Obstkunde_ =2=:147. 1856.

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

=Rothgraue Kirchmessbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:109. 1856.

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

=Rougeaude. 1.= Prince _Pom. Man._ =1=:88. 1831.

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

=Rouget. 1.= Noisette _Man. Comp. Jard._ =2=:537. 1860. =2.= Baltet _Cult. Fr._ 404, 405. 1908.

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

=Roulef. 1.= _Can. Hort._ =17=:292, fig. 684. 1894.

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

=Rouse Lench. 1.= Kenrick _Am. Orch._ 165. 1841. =2.= Bunyard _Handb. Hardy Fr._ 195. 1920.

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

=Rousselet Aelens. 1.= _Ann. Pom. Belge_ =4=:92, fig. 1856. =2.= Downing _Fr. Trees Am._ 844. 1869.

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

=Rousselet d'Anvers. 1.= _Guide Prat._ 58. 1895.

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

=Rousselet Baud. 1.= Mas _Pom. Gen._ =3=:177, fig. 185. 1878.

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

=Rousselet Bivort. 1.= _Ann. Pom. Belge_ =4=:9, fig. 1856. =2.= Downing _Fr. Trees Am._ 845. 1869.

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

=Rousselet Blanc. 1.= Mas _Pom. Gen._ =5=:37, fig. 307. 1880.

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

=Rousselet de la Cour. 1.= Leroy _Dict. Pom._ =2=:589, fig. 1869.

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

=Rousselet Decoster. 1.= Downing _Fr. Trees Am._ 845. 1869.

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

=Rousselet Doré d'Hiver. 1.= Leroy _Dict. Pom._ =2=:590, fig. 1869.

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

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

_Early Rousselet_. =3.= Hogg _Fruit Man._ 571. 1884.

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

=Rousselet de Janvier. 1.= Leroy _Dict. Pom._ =2=:594, fig. 1869. =2.= Downing _Fr. Trees Am._ 845. 1869.

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

=Rousselet Jaune d'Été.= =1.= Mas _Pom. Gen._ =3=:23, fig. 108. 1878. _Gelbe Sommerrusselet._ =2.= Christ _Handb._ 546. 1817.

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

=Rousselet de Jodoigne.= =1.= Mas _Pom. Gen._ =6=:69, fig. 419. 1880.

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

=Rousselet de Jonghe.= =1.= Hogg _Fruit Man._ 639. 1884.

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

=Rousselet de Meestre.= =1.= Hogg _Fruit Man._ 639. 1884.

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

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

=Rousselet de Pomponne.= =1.= Mas _Pom. Gen._ =6=:67, fig. 418. 1880.

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

=Rousselet Précoce.= =1.= _Mag. Hort._ =18=:151. 1852. 2. Mas _Pom. Gen._ =6=:91, fig. 430. 1880.

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

=Rousselet de Rheims. 1.= Duhamel _Trait. Arb. Fr._ =2=:147, Pl. XI. 1768. =2.= Bunyard _Handb. Hardy Fr._ 196. 1920.

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

=Rousselet de Rheims Panaché. 1.= Leroy _Dict. Pom._ =2=:597, fig. 1869. =2.= Hogg _Fruit Man._ 639. 1884.

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

=Rousselet Royal. 1.= _Guide Prat._ 104. 1876.

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

=Rousselet Saint Nicolas. 1.= Mas _Le Verger_ =3=:Pt. 2, 13, fig. 103. 1866-73.

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

=Rousselet Saint-Quentin. 1.= Mas _Pom. Gen._ =7=:53, fig. 507. 1881.

_De Quentin_. =2.= Hogg _Fruit Man._ 635. 1884.

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

=Rousselet Saint Vincent. 1.= _Mag. Hort._ =16= 296. 1850. =2.= Leroy _Dict. Pom._ =2=:598, fig. 1869.

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

=Rousselet de Stuttgardt. 1.= Hogg _Fruit Man._ 639. 1884.

_Des Chevriers de Stuttgardt_. =2.= Leroy _Dict. Pom._ =1=:558, fig. 1867.

_Stuttgarter Geisshirtel_. 3. Oberdieck _Obst-Sort._ 289. 1881.

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

=Rousselet Thaon. 1.= Mas _Pom. Gen._ =4=:73, fig. 229. 1879.

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

=Rousselet Theuss. 1.= Mas _Le Verger_ =2=:37, fig. 17. 1866-73.

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

=Rousselet Vanderwecken. 1.= _Ann. Pom. Belge_ =3=:41, fig. 1855.

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

=Rousseline. 1.= Duhamel _Trait. Arb. Fr._ =2=:153, Pl. XV. 1768. =2.= Downing _Fr. Trees Am._ 847. 1869.

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

=Rousselon. 1.= Leroy _Dict. Pom._ =2=:601, fig. 1869. =2.= Downing _Fr. Trees Am._ 847. 1869.

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

=Roux Carcas. 1.= _Gard. Chron._ 55. 1865. =2.= Leroy _Dict. Pom._ =2=:602, fig. 1869.

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

=Rové. 1.= _Guide Prat._ 83. 1895.

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

=Rowling. 1.= Parkinson _Par. Ter._ 592. 1629.

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

=Royal. 1.= Downing _Fr. Trees Am._ 847. 1869.

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

=Royal d'Hiver. 1.= Duhamel _Trait. Arb. Fr._ =2=:191, Pl. XXXV. 1768. =2.= Hogg _Fruit Man._ 640. 1884.

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

=Royale Vendée. 1.= Leroy _Dict. Pom._ =2=:607, fig. 1869.

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

=Ruhschiebler. 1.= Löschnig _Mostbirnen_ 96, fig. 1913.

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

=Rummelter Birne. 1.= Dochnahl _Führ. Obstkunde_ =2=:193. 1856. =2.= Löschnig _Mostbirnen_ 98, fig. 1913.

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

=Runde gelbe Honigbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:162. 1856.

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

=Runde Sommerpomeranzenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:150. 1856.

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

=Russbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:173. 1856.

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

=Russelet Petit. 1.= Langley _Pomona_ 132, Pl. LXIV. 1729.

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

=Russet Bartlett.=

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

=Russet Catherine. 1.= Parkinson _Par. Ter._ 592. 1629.

"The Russet Catherine is a very good middle sized peare."

=Rylsk. 1.= _Can. Hort._ =27=:292. 1894.

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

=S. T. Wright. 1.= _Garden_ =66=:299, fig. 1904.

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

=Sabine. 1.= Leroy _Dict. Pom._ =2=:610, fig. 1869.

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

=Sabine d'Été. 1.= Lindley _Guide Orch. Gard._ 348. 1831.

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

=Sacandaga. 1.= Downing _Fr. Trees Am._ 849. 1869.

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

=Sächsische Glockenbirne. 1.= Liegel _Syst. Anleit._ 130. 1825.

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

=Sächsische Lange Grüne Winterbirne. 1.= Mathieu _Nom. Pom._ 274. 1889.

_Longue Verte d'Hiver_. =2.= Mas _Pom. Gen._ =7=:137, fig. 549. 1881.

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

=Safran. 1.= Leroy _Dict. Pom._ =2=:611, fig. 1869.

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

=Saint André. 1.= Hovey _Fr. Am._ =1=:79, fig. 1851. =2.= Leroy _Dict. Pom._ =2=:613, fig. 1869.

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

=Saint Andrew. 1.= Langley _Pomona_ 131. 1729.

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

=Saint Aubin sur Riga. 1.= McIntosh _Bk. Gard._ =2=:461. 1855.

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

=Saint-Augustin. 1.= Duhamel _Trait. Arb. Fr._ =2=:230, Pl. LVIII, fig. 3. 1768. =2.= Leroy _Dict. Pom._ =2=:614, fig. 1869.

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

=Saint Denis. 1.= Downing _Fr. Trees Am._ 849. 1869.

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

=Saint Dorothée. 1.= _Mag. Hort._ =14=:110. 1848. =2.= Downing _Fr. Trees Am._ 849. 1869.

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

=Saint François. 1.= Leroy _Dict. Pom._ =2=:616, fig. 1869.

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

=Saint Gallus Weinbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:194. 1856.

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