244 THE PEARS OF NEW YORK 



Ambrosia, i. Jour. Hort. N. S. 14:326, fig. 1868. 2. Kogg Fruit Man. 177. 1884. 



Switser, writing in England in 1724, said that this variety was introduced to that 

 country from France " among that noble collection of fruit that was planted in the Royal 

 Gardens in St. James's Park soon after the Restoration, but is now cut down." No French 

 author, however, appears to mention it under this name. It was formerly to be found 

 in many old English gardens but now seems to have dropped out of favor. Fruit medium, 

 globular-obovate, greenish-yellow, slightly russeted and covered with small, gray specks; 

 flesh buttery and in England possessing a high flavor, melting, rich, sugary, perfimied; 

 first for dessert; Sept. but does not keep long. 

 Amedee Leclerc. i. Leroy Did. Pom. 1:113, %• 1867. 



Raised by Leon Leclerc, Laval, Mayenne, Fr. It first bore fruit in 1849. Fruit 

 medium, conic-cylindrical, often irregular in form and bossed, pale yellow, dotted, streaked 

 and veined with russet; flesh white, fine, semi-melting; second; Feb. 



Amelie Leclerc. i. Mas Le Verger 3: Pt. 2, i, fig. 97. 1866-73. 2. Leroy Did. Pom. 

 1:114, fig- 1867. 



This excellent pear was raised by L^on Leclerc, Laval, Mayenne, Fr. The original 

 tree first bore fruit in 1850, and appeared then to be 12 years old. Introduced to this 

 country about 1868. Fruit meditmi, globular-ovate, somewhat imeven in outline, obtuse, 

 pale yellow, dotted and veined with russet and washed with rose-carmine on the cheek 

 next the sun; flesh white, fine, melting, full of juice, sugarj', acidulous, perfumed; first; 

 Sept. and Oct. 

 America, i. Mag. Hart. 25:205, fig. 12. 1859. 2. Downing Fr. Trees Am. 658. 1865. 



It was said of Francis Dana, the indefatigable pomologist of Boston, that he saved 

 the seed of all good pears that he ate, and that from these he produced sixteen new, 

 good varieties of which America was one. It is a handsome pear and in 1859 was con- 

 sidered an important acquisition because it ripens in the early part of the winter when the 

 number of choice varieties is limited. Fruit very large, globular-ovate, somewhat angular, 

 with an uneven surface, dull greenish-yellow, much clouded with dull russet, and sprinkled 

 heavily with large russet dots; flesh yellowish -white, rather coarse, semi-melting, sugary, 

 buttery, pleasant, rich in flavor and having a refreshing aroma; good; keeps well; Dec. 

 Amie Verdier. i. Mass. Hort. Soc. Rpt. 40. 1871. 



One of a collection of 42 new varieties of pears exhibited by Marshall P. Wilder 

 at the annual exhibition of the Massachusetts Horticultural Society in 1871, for which 

 Mr. Wilder obtained the " first prize for new pears." Fruit medium, obovate, inclining 

 to turbinate, yellow, with brownish-red cheek and some traces of russet; flash white, very 

 melting, juicy and rich. Promised to be fine. 

 Amiral. i. Leroy Did. Pom. 1:115, fig- 1867. 2. B.ogg Fruit Man. 478. 1884. 



Cardinale. 3. Prince Pom. Man. 1:90. 183 1. 



A fine old French pear of unknown origin but mentioned by Olivier de Serres in his 

 Theatre d'agriculture in 1600. Fruit large, p3rramidal, rather uneven in outline, dark 

 greenish-yellow and washed with brilliant red on the side next the sun; flesh white, fine, 

 tender, melting, free from grit, very juicy, rich and perfumed with anis; first rate dessert 

 pear; seeds usually abortive; Sept. and Oct. 



