THE PEARS OF NEW YORK 253 



Armand Prevost. i. Hogg Fruit Man. 484. 1884. 



Origin unknown. Fruit medium, oblong-obovate, narrowing from the bulge to the 

 calyx, even and regular in contour; a fine golden-yellow, with an orange cheek minutely 

 dotted with russet; flesh half -melting, juicy, without much flavor; poor; Oct. 

 Annenie. i. Leroy Diet. Porn. 1:159, fig- 1867. 2. Guide Prat. 82, 231. 1876. 



Believed to have originated in Asia. Merlet wrote of it in 1675 and in 1690 when it 

 had probably onh' recently been introduced into France. Fruit medium, globular, slightly 

 flattened at the base and nearly always mammillate at the summit, clear green, passing 

 into greenish-yellow at maturity, dotted all over with brown-russet and streaked with 

 the same around the caljTC ; flesh yellowish, fine, tender, semi-breaking, gritty at the center, 

 with juice sufficient, sugary, slightly musky, savory; second for dessert, first for cooking- 

 Feb. to May. 



Arnold, i. Ind. Hort. Soc. Rpt. 103. 1892. 2. Mass. Hort. Soc. Rpt. 249. 1893. 3. 

 III. Hort. Soc. Rpt. 142. 1898. 



Raised from seed by Arnold & Frazier, Dansville, Ind. The name Arnold was 

 conferred upon it at the meeting of the Indiana Horticultural Society, December, 1892, 

 and in November, 1893, it received a first class certificate of merit from the Massachusetts 

 Horticultural Society. In 1898, at the December meeting of the IlHnois State Horti- 

 cultural Society it was reported " a winter pear of good quality, apparently not ripe at 

 this season; of local origin; a good keeper; an abundant bearer," and was recommended 

 for trial in the experiment station of the State. Fruit mediimi size, oblong-pjnriform, 

 yellow russeted; flesh buttery, juicy, melting; good; very late. 



Arthur Bivort. i. Mas Pom. Gen. 6:85, fig. 427. 1880. 2. Leroy Diet. Pom. 1:160, 

 fig. 1867. 



Raised from seed by Van Mons who died in 1842. The variety did not fruit till 

 1850. Fruit above medium, p3Tamidal, very long, obtuse, even and regular in contour, 

 yellowish-green, slightly dotted with fawn, washed with pale red on the side next the 

 sun; flesh whitish, a little coarse, juicy, melting, sugary, acid, delicately perfumed; 

 first; Oct. 

 Arthur Chevreau. i. Rev. Hort. 39. 1916. 



Arthur Chevreau of Montreuil, a distinguished French horticulturist, obtained this 

 variety and exhibited it to the Horticultural Society of France in December, 1915. It 

 was described in the Journal of the Society after official testing and approval. Fruit large 

 to very large, long and regular in form, very slightly bossed; stem short and set obUquely, 

 greenish-yellow passing to dark yellow, sprinkled with large, russet dots; flesh rather fine; 

 firm, very juicy, slightly acidulous, with a very agreeable flavor; good or very good. 

 Arundell. i. Parkinson Par. Ter. 593. 1629. 



A very old English pear described by Parkinson as " most plentiful in Suffolke, and 

 there commended to be a verie good peare." 

 Aspasie Aucourt. i. Guide Prat. 84. 1895. 



Origin unknown but thought to be Etiropean. Fruit meditmi, globular-obtuse, pale 

 yellow; flesh fine, melting, very juicy, primrose in color, saccharine, slightly perfumed; 

 one of the best of its season for the private garden; late July and Aug. 



