3l8 THE PEARS OF NEW YORK 



Bouvier d'Automne. i. Leroy Diet. Pom. 1:491, fig. 1867. 



A seedling of Van Mons, said to have been tasted by Bivort for the first time in 1845. 

 Fruit below medium, ovate-obtuse-pyriform, golden-yellow, speckled with large dots of 

 bright brown, mottled with fawn and generally bronzed on the side next the sun; flesh 

 yellowish- white, semi-fine and semi-melting; juice abundant, sugary, acidulous, and hav- 

 ing a delicate aroma; second; Oct. 



Bouvier Bourgmestre. i. Leroy Diet. Pom. 1:492, fig. 1867. 2. Hogg Fruit Man. 537. 

 1884. 



Raised from a seed bed made in 1824 by Bouvier, Jodoigne, Bel. Fruit large, obtuse- 

 pyriform, bright yellow, covered with small, gray dots, washed with fawn at each end; 

 flesh very white and fine, melting, juicy, gritty aroiand the core, vinous and sugary; second; 

 Oct. and Nov. 

 Bouviers Herbstbixne. i. 'DodhnaLiAFahr. Ohstkunde 2:6$. 1856. 



Originated by Van Mons, 1847. Fruit medium, oval, obtuse, green turning to yellow, 

 marbled with dark brown and speckled; flesh semi-buttery, aromatic, sweet; first; latter 

 half of Oct. 

 Bowdoin. i. Mag. Hort. 3:48. 1837. 



Raised from seed in the neighborhood of Boston, Mass., early in the nineteenth century. 

 Fruit large; skin thick; second; Sept. 

 Bowne Winter Russet, i. Field Pear Cult. 272. 1858. 



Originated at Flushing, Long Island, N. Y. Fruit large, greenish-yellow; good; Jan. 

 Boyken June. i. Am. Pom. Soc. Rpt. 108. 1873. 



Believed to have originated on the lower James River, Va. On trial and well regarded 

 in 1873. Fruit medium, beautifully colored; good, may be shipped in early July, keeping 

 qualities good, but rather deficient in flavor. 

 Braconot. i. Leroy Diet. Pom. 1:494, fig. 1867. 



From a seed bed made in 1840 or 1841 by Leclerc in his garden at fipinal, Fr. Fruit 

 large, oblong-obtuse, much swelled, bossed; skin greasy, golden-yellow, speckled all 

 over with grayish-brown, washed with red on the side next the sun; flesh yellowish, fine, 

 semi-melting, gritty around the core; juice moderate in amovmt, sweet, acid and deliciously 

 perfumed; first; Oct. and Nov. 

 Brandes. i. Leroy Diet. Pom. 1:495, %• 1867. 



Raised by Van Mons, Louvain, Bel.; first reported in 1818. Fruit below medium, 

 long-ovate-obtuse, greenish-yellow, dotted and marbled with russet and extensively washed 

 with russet around the stem; flesh white, fine, excessively melting, gritty at center; juice 

 sttfficient, sweet, musky; first; mid-Nov. to mid-Dec. 

 Braunrote Speckbime. i. Mathieu Nom. Pom. 189. 1889. 



Poire de Lard Brune. 3. Mas Potn. Gen. 7:145, fig. 553. 1881. 



A German variety cultivated in Hanover where it is also known under the names 

 Poire Pendants and Poire Bourree de Hambourg. Fruit medium or nearly large, obovate- 

 pyriform, bright green, with very numerous dots of darker green but usually no trace of 

 russet. On ripening, the fundamental green becomes bright yellow, brightened with 

 reddish-brown on the side next the sim; early Sept. 



