V ABIE TIES OF PEABS 287 



KEY TO VARIETIES OF PEARS 



A. Ripening in summer, with or before Bartlett. 

 B. Shape oblong-pyriform. 



C. Stem-end obtuse, surface wavy; sides 



equal 447. Bartlett. 



CC. Stem-end acute; surface smooth; sides 



unequal 448. Souvenir du Congres. 



BB. Shape obovate-obtuse-pyriform. 



C. Fruit large; stem long, curved, fleshy; 



blushed; flesh yellow, sweet; midsummer. 449. Clapp Favorite. 

 CC. Fruit medium; stem medium; very 

 thick; seldom blushed; flesh white, acid; 



late summer 450. Doyenne Boussoek. 



CCC. Fruit small; stem curved; brightly 



blushed; flesh yelloAv, sweet; early summer 451. Elizabeth. 

 BBB. Shape round-acute-pyriform. 



C. Stem long; fruit slightly or not rus- 



seted 452. Tyson. 



CC. Stem short; mottled with russet 453. Bloodgood. 



AA. Ripening in autumn, after Barlett and be- 

 fore Beurre Clairgeau. 

 B. Shape oblong-pyriform. 



C. Surface overspread with russet. 



D. Neck very long ; stem long 454. Beurre Bosc. 



DD. Neck medium ; stem short 455. Beurre Hardy. 



DDD. Neck short or almost wanting; 



stem medium 456. Mount Vernon. 



CC. Surface yellow or greenish -yellow or 

 with little russet. 



D. Fruit large to very large ; cheek not 

 blushed. 

 E. Stem-end obtuse; surface waxy; 



flesh white; mild 457. Duchesse d'Angou- 



leme. 

 EE. Stem-end acute; surface smooth; 



flesh yellow ; acid 458. Pitmaston. 



DD. Fruit medium ; blushed ; sweet and 



aromatic 459. Louis Bonne de Jer- 

 sey. 

 BB. Shape obovate, turbinate, or round-pyri- 

 form. 

 C. Stem-end acute. 



D. Cheek solid bright red 460. Worden Seckel. 



DD. Cheek mottled and dotted with 



pinkish-red 461. Vermont Beauty. 



CC. Stem-end obtuse. 



D. Surface russeted more or less. 



E. Fruit obovate-pyriform ; small to 

 medium 462. Seckel. 



