THE PEARS OF NEW YORK 387 



Forme de Bergamotte Crassane. i. Leroy Diet. Pom. 2:186, fig. 1869. 2. Downing 

 Fr. Trees Am. 766. 1869. 



A seedling of Van Mons which gave its first fruits in 1844. Fruit above medium, 

 turbinate, slightly obtuse, yellowish-green, speclded with large gray-russet dots; flesh 

 yellowish, rather fine, melting, juicy, sugary, vinous, aromatic; good; early Nov. 

 Forme de Curtet. i. Mas Pmn. Gen. 3:9, fig. loi. 1S78. 



A gain of Van Mons. Fruit small, exactly turbinate; skin fine, thin, bright green, 

 sprinkled with very small grajash-green dots, changes on ripening to lemon-yellow, lightly 

 tinged with red; flesh white, semi-fine and breaking; juice sufficient, sweet, slightly per- 

 fumed; second; Sept. and Oct. 



Forme de Delices. i. Downing Fr. Trees Am. 388. 1845. 2. Hogg Fruit Man. 582. 

 1884. 



A Flemish pear. Fruit medium, obovate, yellow, almost entirely covered with rather 

 rough brown-russet; flesh tender, buttery, melting, with a rich, sweet flavor; an excellent 

 dessert pear; Oct. and Nov. 

 Fortune, i. Mass. Hort. Soc. Rpt. 143. 1866. 



One of Dr. Shurtleff's seedhngs raised at Brookline, Mass.; first fruited in 1866. Fruit 

 small, turbinate, golden-yellow, with russet spots; flesh white, melting, juicy and very sweet; 

 first; Oct. 

 Fortunee. i. Downing Fr. Trees Am. ^^6. 1845. 



Bergamotte Fortunee. 2. Ann. Pom. Beige S:2g, fig. 1857. 



Fortunee de Printemps. 3. Leroy Diet. Pom. 2:188, fig. 1869. 



A Belgian wilding found near Enghien in Hainaut; disseminated about 1830. Fruit 

 small, globular or globular-turbinate ; skin rough to the touch, deep yellow, covered with 

 flakes and lines of brown-russet; flesh semi-melting, juicy, sweet; a cooking pear; May and 

 June. 

 Fortunee Boisselot. i. Leroy Diet. Pom. 2:187, fig. 1869. 



Raised from a bed of seeds of Fortunee by Auguste Boisselot, Nantes, Fr. ; it gave its 

 first fruit in 1861. Fruit large or above medium, turbinate, very obtuse and enlarged 

 around center; skin thick and rough, greenish-yellow or yellow-ochre; flesh white, fine, 

 melting, gritty around the core, juicy, sugary, delicate, somewhat aromatic; first; Jan. 

 and Feb. 

 Fortunee Superieure. i. Leroy Diet. Pomz. 2:190. 1869. 



This was obtained by M. Flon, Angers, Fr., about 1850 from a bed of seeds of Fortunee. 

 In 1854 M. Flon submitted it to the Horticultural Society of Maine-et-Loire which found 

 its flesh " very fine, very melting, agreeably perfumed and more free from acidity than the 

 old pear Fortunee," and therefore gave it the name Fortunee superieure; Jan. to Apr. 

 Fourcroy. i. Leroy Diet. Pom. 2:192, fig. 1869. 



Raised by Van Mons about 18 10. Fruit mediirm, ovate-pyrif orm ; sldn thick, rather 

 rough to the touch, yellow or yellowish-green, covered with gray-russet dots; flesh white, 

 very sugary, agreeably perfumed; good and sometimes first; winter. 

 Fouron. i. Mas Pom. Gen. 7:135, fig. 548. 1881. 



French. Fruit medium, globular-ovate, dark olive-green, dotted with grayish-white 



