THE PEARS OF NEW YORK 343 



Beurre Epine. 3. Leroy Diet. Pom. 1:359, fig. 1867. 



Origin uncertain, possiblj^ one of Van Mons' seedlings, distributed by M. Bouvier, 

 Jodoigne, Bel. Fruit above medium, long-obtuse-pyriform, ventriculated in its lower 

 part, sjTnmetrical, pale green changing at maturity to lemon-yellow, mottled with fawn- 

 russet and strongly washed with brownish-russet on the side opposed to the sun; flesh 

 whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, 

 with an acidulous flavor; second; Nov. 

 Colmar d'fite. i. Gard. Chron. 875, 913. i860. 2. Leroy Diet. Pom. 1:583, fig. 1867. 



Attributed to Van Mons about 1825. Fruit small, obovate or globular-obovate, 

 smooth, shining, greenish-yellow becoming quite yellow when ripe, sprinkled with brown 

 dots, having in some seasons and places a cheek red and almost transparent; flesh yellowish, 

 very melting: juice excessively abundant, of honey sweetness, rich flavor, acidulous, 

 pleasantly aromatic; first; Aug. and Sept. 



Colmar Flotow. i. Mas Pom. Gen. 6:65, fig. 417. 1880. 2. Guide Prat. 79, 246. 1895. 

 ' Named by Oberdieck, who received it unnamed from Van Mons. Fruit medium, 

 globular-conic, green, with numerous very small, brown dots changing to dull lemon- 

 3'ellow on maturity; flesh whitish, semi-fine, buttery; juice plentiful, sweet and delicately 

 perfumed; good; winter. 

 Colmar-Hirondelles. i. Mas Pmyi. Gen. 1:151, fig. 76. 1S72. 



A product of the Van Mons seed beds, catalogued in 1823. Fruit medium, pyriform 

 and somewhat swelled around the middle, green, speckled with brown dots, changing to 

 bright lemon-yellow on ripening, the exposed side being blushed with a beautiful red ; flesh 

 yellow, semi-flne, semi-melting; juice abundant, sugary, vinous and sHghtly perfumed ; second. 

 Colmar de Jonghe. i. Downing Fr. Trees Am. 724. 1869. 2. Guide Prat. 72. 1895. 



J. de Jonghe of Belgium originated this variety and said of it, " Tree hardy, robust, 

 vigorous and productive, rather upright; young wood nut brown, with a few gray specks." 

 Fruit medium, pyriform, bright yellowish-green, washed with brown; flesh yellowish, very 

 fine, semi-melting, juicy, perfumed; first; Sept. and Oct. 



Colmar de Mars. i. Leroy Diet. Pom. 1:586, fig. 1S67. 2. Mas Pom. Gen. 4:139, 

 fig. 262. 1879. 



Grown from seed by RL Nerad, Jr., nurseryman at Lyons, Fr., in 1853. Fruit medium, 

 globular-ovate, golden-yellow, dotted, veined and slightly rayed with russet ; flesh yellowish, 

 fine, firm though melting, scented; juice abundant, refreshing, sugary, savory and having 

 a slight taste of musk; first; May. 

 Colmar du Mortier. i. Guide Prat. 89. 1895. 



Fniit medium, ovate, bright lemon-yellow; flesh salmon, very fine, very melting, very 

 sugary; first; Feb. 

 Colmar Navez. i. Leroy Diet. Pom. 1:586, fig. 1867. 2. "KoggFruit Man. 551. 1884. 



Raised from seed by M. Bouvier, Jodoigne, Bel. The first fruits were yielded in 

 1837. Fruit large, globular-obovate, yellowish-green, slightly dotted with gray, clouded 

 with brown-russet, and often washed with brick-red on the side exposed to the sun; flesh 

 white, rather fine, semi-melting; juice sufficient, sugary, acidulous, savory, having an 

 aroma suggestive of musk and anis; first; Oct. 



