218 STATE HORTICULTURAL SOCIETY. 



ribbed, calyx partially closed, segments erect; color pale yellow, marbled 

 and splashed with crimson, with russet patches; rots at the core if left to 

 ripen upon the tree; flesh white, fine grained, juicy, buttery, melting, rich, 

 vinous, perfumed; quality 3; dessert, market. 



Dana Hovey, ripe November, January; size 4 to 5; form obovate, obtuse 

 pyriform, regular; stem half an inch, set in a slight, narrow cavity, basin 

 rather narrow, shallow, regular, calyx open, segments upright; color green- 

 ish yellow, sometimes slightly russeted; flesh yellowish, juicy, melting, 

 sugary, rich, aromatic; quality 1; dessert. 



Gray Doyenne, ripe m. e. October; size 3; form ovate, obovate; stem 

 three fourths inch, set in a narrow, abrupt cavity; calyx small, closed; 

 basin smooth, shallow; color smooth cinnamon russet, sometimes reddened 

 in the sun; flesh white, fine grained, buttery, melting, rich, delicious; qual- 

 ity 1 ; an old and valued dessert pear, 



Howell, ripe e. September, b. October; size 2 to 8; form roundish obovate; 

 stem an inch long, stout, set in a narrow, shallow cavity; calyx small, 

 open; calyx tube cup-like; color rich yellow; with a suspicion of red in the 

 sun, and numerous, conspicuous, grayish dots; flesh white, very juicy, vin- 

 ous, sprightly, pleasant; seeds few, core compact; quality 2; dessert, 

 market. 



Lawrence, ripe December; size 3; form obovate, obtuse pyriform, regu- 

 lar; stem medium, rather stout, in an irregular russeted cavity; calyx 

 open, segments short, persistent; basin broad, shallow, slightly ribbed, 

 russeted; color lemon yellow, with patches of russet, and many minute 

 brown dots; flesh whitish, juicy, melting, sweet, aromatic; quality 2 to 3; an 

 excellent early winter pear. 



Louise (Jersey), ripe e. September, October; size 2; form oblong pyri- 

 form, slightly one-sided; stem one inch, set obliquely, with an enlarged, 

 fleshy base; calyx open, in a shallow, uneven basin; color pale green, glossy, 

 with a brownish red cheek, and dotted with numerous gray dots; flesh 

 greenish white, very juicy, melting, with excellent, rich flavor; quality 3 to 

 4; much grown as a dwarf. 



Lucrative, ripe e. September; size 3; form obovate obtuse pyriform, 

 sometimes nearly globular; stem one inch, stout, inserted obliquely in a 

 slight cavity; calyx open, with few divisions, basin rather shallow; color 

 pale yellowish green, slightly russeted; flesh juicy, melting, rich; quality 

 1 to 2; an old, delicious dessert fruit. 



Margaret, ripe August; size 2 to 3; form oblong, obovate; stem medium, 

 cavity none; calyx large, open, segments long, reflexed; color yellow, 

 mostly covered with deep red, with small russet dots; flesh white, juicy, 

 vinous, sweet; quality 4. 



Mount Vernon, ripe November, December; size 2 to 3; form roundish, 

 obtuse, pyriform; stem short, stout, inclined, with a lip; calyx small, 

 closed, segments upright, short; color yellowish, netted and mostly covered 

 with light, cinnamon russet; flesh yellowish, granular, juicy, melting, 

 slightly vinous, aroma slight; quality 3. 



Pound, ripe through winter; size 1+; form pyriform; stem stout, two or 

 more inches long, curved; calyx large, segments irregular, upright; calyx 

 tube funnel-like; basin broad, shallow, slightly corrugated; color yellowish 

 green, with a reddish brown cheek, and many large russet spots and 

 patches; flesh very firm, austere, astringent before maturity, yellowish 

 white, vinous, stews red; good baked or preserved; culinary only. 



Biostiezer, ripe August 21; size 3 to 4; form obovate, oblong pyriform; 



