THE PEARS OF NEW YORK 339 



Citron d'Hyver. i. Miller Ga re/. Diet. 3: 1807. 



Fruit medium to large, " in shape and color verj^ like an orange or citron; " flesh 

 hard and dry, gritty; good baking pear; Dec. to Mar. 



Citron de Saint Paul. i. Leroy Diet. Pom. 1:566. 1867. 2. Mas Pom. Gen. 4:29, 

 fig. 207. 1879. 



From a seed bed of M. de la Farge in the Commune of Salers, Cantal, Fr. It was 

 first published in 1856. Fruit below mediimi, ovate, obtuse and bossed, golden-yellow, 

 dotted all over with bright green; flesh whitish, fine, melting, juicy, rather gritty; juice 

 very abundant, sugary, sweet and deliciously perfimied; first; Sept. 



Citron de Sierentz. i. Knoop Fruciologie 1:103, '^ZS^ PI- V. 1771. 2. Mas Pom. Gen. 

 6: loi, fig. 435. 1880. 



The Horticultural Society of Angers received some grafts of this variety in 1836 with 

 the information that it originated in the small village of Sierentz, near Mulhausen, Alsace. 

 Knoop, however, describing it in 1 7 7 1 under the name of Citron de Sirene gives it various 

 Flemish synonj-ms. Fruit small to medium, turbinate or globular-ovate and slightly 

 pyriform, bright yellow or greenish-j-ellow, dotted with russet and some brownish-fawn 

 markings passing often to olive-brown and slightly vermilion on the side of the sun; flesh 

 white, coarse, breaking, juicy, sugarj', acid, savory; second; July and Aug. 

 Citronnee. i. Leroy Diet. Pom. 1:568, fig. 1867. 2. Guide Prat. 71, 245. 1895. 



This is practically identical with the pear found by Diel and described by him in 

 1806 under the name Rothbackige Citronatbirne. Fruit below medium, globular, bossed 

 at summit, lemon-yellow, dotted with russet and washed on the sun-exposed side with 

 delicate rose; flesh white, fine, dense, very melting, gritty about the core; juice very abiin- 

 dant, sugary, slightly acid, aromatic, savory, leaving a slight flavor of musk; first; Sept. 

 Clap. I. Downing Fr. Trees Am. 72c. 1869. 



Originated by Captain William Clap of Massachusetts. Fruit below medium, acute- 

 pyriform, yellowish-green, with brownish blush in the sun; flesh whitish, buttery, juicy, 

 aromatic; Aug. 



Clara, i. Mag. Hort. 8:58. 1842. 2. Ibid. 16:295. 1850. 3. Downing Fr. Trees Am. 

 720. 1869. 



A Van Mons seedling placed on the list of " Rejected Fruits " at the second session 

 of the Congress of Fruit Growers at New York in 1850. Fruit mediimi, long, light green, 

 with some russet spots and patches; flesh white, juicy, good, rather too acid; Oct. 

 Clara Durieux. i. Mas Poih. C^z. 1:149, fig. 75. 1872. 2. Guide Prat. lo?,. 1876. 



A seedling of Von Mons. Fruit medium, globular, bright green, with dots of darker 

 green, becoming golden-yellow on maturity, washed with red on the sun-kissed side; flesh 

 whitish, rather fine, melting, juicy, sweet, vinous, perfumed; Oct. 

 Claretenbirne. i. Dochnahl Fw/zr. Obstkunde 2:ig$. 1856. 



Northern Germany, first reported in 1773. Fruit large, roundish-turbinate, often 

 unequal sides, bossed, yellow, somewhat blushed; flesh granular, sweet and astringent; 

 good; Sept. 

 Clark. I. Mag. Jfort. 19:518. 1853. 2.16/^.24:126. 1858. 



Origin uncertain; cultivated in Hartford, Conn. The pear "bears a good deal of 



