THE PEARS OF NEW YORK 397 



Said to be very hardy and productive, coming into bearing when young. Fruit about 

 the size of Bartlett, pyriform, nearly equal to Bartlett in quality, according to Prof. Budd. 

 Seems to be of a better quality than most oriental pears. 

 Gilain. i. Guide Prat. 71. 1876. 2. Mas Pom. Gen. 3:33, fig. 113. 1878. 



A gain of RI. Gregoire, Jodoigne, Bel. Fruit medium, pyriform, pale green changing 

 to yellow, a warm gold and sometimes red on the side next the sun; flesh white, fine, buttery, 

 melting, rather gritty near the core; juice sufficient, sugary and perfumed; good; Sept. 

 Gilles 6 Gilles. i. Leroy Diet. Pom. 2:222, fig. 1869. 2. Mathieu Nom. Pom. 219. 1889. 



Girogile. 3. Hunyaxd Handb. Hardy Fr. 177. 1920. 



A French pear of very ancient and uncertain origin. Jean Bauhin in his Hisioria 

 Plantarum, 1580, wrote of a pear which appears to be identical with this and said that 

 in Burgundy it was styled a Poire de Livre or Pound Pear. Le Lectier in his catalog of 

 1628 and IMerlet as well as Claude Saint-Etienne and La Quintinye also mention it though 

 spelling it variously. Fruit large to ver^^ large, nearly spherical; calyx large, open, set 

 in deep basin; skin thick, pale dull green, washed with brown-red on the face exposed to 

 the sun, much covered with thin brown-russet; flesh greenish- white, semi-fine and semi- 

 breaking, rarely gritty, very juicy, saccharine and sweet, without much perfume, occasionally 

 spoiled by too much acerbity; third; cooking; Nov. to Feb. 

 Giram. i. Mas Le Verger 2:151, fig. 74. 1866-73. 



A wilding foimd on the estate of Giram at Uryosse, Fr., and propagated by Dr. Doat. 

 Fruit nearly medium, pyriform, sometimes rather turbinate; skin thick and firm, green, 

 sprinkled with large dots of greenish-brown, becomes yellowish-green at maturity and 

 blushed with red on the sun-exposed side ; flesh ver^' fine, tender, melting, very juicy, sugary 

 and agreeably perfumed; first; Aug. 

 Girardon. i. Leroy Diet. Pom. 2:225, fig- 1869. 



According to Diel this pear was raised in Paris by a M. Girandoux whose name Leroy 

 identifies with Girardon. It seems to have dated from about the beginning of the nineteenth 

 century. Fruit below medium, globular, flattened and deeply depressed at both poles, 

 one side rather less swelled than the other; skin wrinkled, yellowish-green, dotted with 

 clear brown and almost entirely mottled and reticulated with dark russet; flesh white, 

 semi-fine and semi-melting, rather granular; juice ver\' abimdant, saccharine, acidulous, 

 very musk\'; second; late Sept. 

 Glace d'Hiver. i. Mas Pom. Gen. 5:67, fig. 322. 1880. 



Winter Eisbirne. 2. Mathieu Natn: Pom. 300. 1889. 



Belgian. Fruit medium, globiilar-conic ; skin rather thick, a lively green sprinkled 

 with brown dots, changing to lemon-yellow, often golden on the side of the sun; flesh whitish, 

 fine, breaking; juice sufficient, sugary, without appreciable perfume; good; end of winter. 

 Glastonbury, i. Jour. Hort. N. S. 22:73, 99. 126. 1872. 2. Bunyard-Thomas Fr. Gard. 

 140. 1904. 

 The Benedictine of the English or Glastonbury pear, apparently originated as a wilding 

 with W. G. L. Lovell, Glastonbury, Eng., but Bunyard believes it to be an old sort intro- 

 duced by the monks. Grafts were first taken from the tree in 1862. Fruit large, oblong- 

 obovate, russeted; flesh yellowish, melting, juicy, aromatic; Oct. 



