THE PEARS OF NEW YORK 537 



shaped and swelled in its lower part or elongated gotird-shaped and sometimes regular- 

 turbinate, always, however, diminishing acutely to the stalk; skin rather thick and rough, 

 grass-green, covered all over with large gray dots and shaded with dull red on the side 

 exposed to the sun; flesh white, fine or semi-fine, melting or semi-melting, watery; juice 

 very saccharine, \'inous, with a delicious perfiome and an after-taste of musk; first; end 

 of Aug. 

 Saint Herblain d'Hiver. i. Mas Pom. Gen. 1:147, %• 74- 1872. 



The Saint Herblain d'Hiver was propagated by M. Bruneau, a nurseryman, Nantes, 

 Fr., where it was raised, cultivated and much appreciated. Fruit medium, conic-ovate, 

 usually sjTnmetrical in outline; skin rather thick and firm, at first bright green sprinkled 

 with brown dots very regularly spaced and prominent, changing to citron-yellow with 

 the side next the sun a little golden; fiesh white, semi-fine, dense, semi-breaking, full of 

 sweet juice, saccharine, refreshing, more tender when eaten at its extreme maturity; a good 

 winter, cooking pear; end of winter. 

 Saint Lezin. i. Leroy Diet. Pom. 2:632, fig. 1869. 2. Hogg Fruit Man. 642. 1884. 



First among French pomologists to mention it was Claude Saint-Etienne, in 1670. 

 Fruit large to ver\^ large, pyriform but variable, green clouded with pale yellow, dotted 

 with small gray specks; flesh white, semi-fine, semi-breaking; juice plentiful, but deficient 

 in sugar and Vv-ithout perfume; second for dessert, but good for stewing; Sept. and Oct. 

 Saint Louis, i. Leroy Diet. Pom. 2:634, fig. 1869. 



Found in the ancient fruit garden of the Horticultural Society of Angers, Fr., and 

 without any record of origin. Fruit mediimi or below, globular-ovate, somewhat bossed, 

 yellow-ochre all over, sprinkled with dots and very small specks of fawn, more or less 

 carmined on the face turned to the sun; flesh white, rather coarse, semi -melting ; juice 

 abundant, rather saccharine, sweetish, without any appreciable perfume; third; latter part 

 of Aug. 

 Saint Luc. i. Mas Pom. Gen. 7:29, fig. 495. 18S1. 



Origin unknown. Fruit rather small, ovate-pyriform, sjTnmetrical in contour, having 

 its largest diameter somewhat below the center; skin rather thick though tender, at first 

 pale water-green, with dots of green-gray, changing at maturity to pale golden-yellow, 

 tinged with very light red on the cheek opposed to the sun; flesh whitish, fine, buttery; 

 juice fairly abundant, very saccharine and sHghtly perfumed; good; Aug. 

 Saint Luke. i. Garden 66:305. 1904. 



Introduced by Rivers, Sawbridgeworth, Eng., about 1900. At the Royal Horticultural 

 Society's show of hardy fruits at Westminister in 1904 it was regarded as a valuable intro- 

 duction, able to compete with the best, owing to its rich mellow flavor and melting flesh, 

 and perfect shape and finish. Fruit rough, russet}', deep cinnamon-brown with green 

 patches; flesh melting, juicy, rich, sweet; Oct. 



Saint Menin. i. Mag. Hori. 22:231, fig. 16. 1856. 2. Mas Le Verger 2:187, fig. 92. 

 1866-73. 



Omer-Pacha. 3. Mag. Hart. 21:87. 1855. 4. Leroy Diet. Pom. 2:478, fig. 1869. 



Received in America from Leroy about 1855 under the name Omer-Paeha. It was 

 known, however, as early as 1846 in this country under the name of Saint Menin. Fruit 



