404 THE PEARS OF NEW YORK 



and by Mawe and Abercrombie in their Universal Gardener and Botanist in 1778. 

 Fruit below medium, globular-ovate, pale yellow covered with very fine russet dots, more 

 or less washed with rose on the side of the sun ; flesh yellow-white, breaking, rather coarse, 

 almost exempt from grit; juice abundant, sugary, sourish, musky; third for dessert; Sept. 

 Gros-Hativeau. i. Leroy Diet. Pom. 2:245, fig. 1869. 



This pear has been supposed to belong to a class identified with the Pira Hordearia 

 of Columella and of Pliny, and was mentioned by various French and German writers from 

 the sixteenth century onward; if its origin is not clear it is at any rate one of the three 

 varieties of the pear bearing the name of Hativeau in the seventeenth century, H. blanc, 

 or Bergamotte d'Ete, and the Petit-H. being the other two. Fruit below medium, tur- 

 binate-obtuse; skin fine, yelTowish-green, delicately dotted with olive-gray, washed with 

 bright vermilion on the side next the sun; flesh whitish, coarse, breaking, gritty; juice 

 rarely abtmdant, sugary, astringent and slightly aromatic; third; end of July. 

 Gros Loijart. i. Mag. Hort. 9:126. 1S43. 



Fruit large, irregular-obovate, green and yellow; flesh breaking, tough but neither 

 gritty nor austere; for cooking purposes; Apr. and May. 

 Gros Lucas, i. Leroy Diet. Pom. 2:246, fig. 1869. 



The fruit garden of the Horticultural Society of Angers, Fr. was formed in 1832 and 

 the Gros Lucas soon afterwards appeared in its catalog. Fruit large, obtuse-ovate-glob- 

 ular, irregular and much bossed; skin rather thick, yellow, sprinkled with very small 

 dots of green color, stained with patches of russet; flesh white, semi-fine, semi-breaking, 

 spongj', gritty at the center; juice rather deficient, without perfimie or much sugar; second, 

 but good for kitchen use; Jan. and Feb. 

 Gros Muscat Rend. i. Leroy Diet. Pom. 2:248, fig. 1869. 



Although the origin of this variety is doubtful it is almost certainly French. Uiel 

 received it from Holland but German pomologists appear to have regarded it as French. 

 Claude Saint-Etienne described it in 1670. Fniit medium, globular-ovate, mammillate 

 at summit, one side always more convex than the other, grayish-green on the shaded side 

 and pale yellow on that exposed to the sun, dotted and slightly stained with gray-russet; 

 flesh whitish, semi-fine and semi-breaking, watery, rarely very gritty; juice plentiful, 

 very saccharine, acidulous and aromatic; second; Aug. 

 Gros Rousselet. i. Leroy Dtrt. Powj. 2:250, fig. 1869. 2. "Hogg Fruit Man. ^go. 1884. 



Roi d'Ete. 3. Downing Fr. Trees Am. 843. 1869. 



Mentioned by Rea as being cultivated in England in 1665 under the name of Great 

 Russet of Remes, under which name it was also known in France, there being known 

 these two varieties, the Gros Rousselet de Rlieims and the Petit-Rousselet. Father Rapin, 

 a French Jesuit, who wrote in 1666 the poem Hortorum, mentioned the pears of Rousselet 

 in the Valley of Amiteme at the foot of the Apennines. In 1783 the German pomologist 

 Henri Manger wrote that he believed the French Rousselet was none other than the Roman 

 Favonianum mentioned by Pliny. Fruit medium, obtuse-pyriform, yellowish or bright 

 green changing to bright lemon-yellow, covered with numerous small brown spots, red on 

 the side next the sun; flesh yellowish, semi-melting, semi-breaking, rich in sugary and per- 

 fumed juice; variable in quality, requires a warm, sheltered position; Aug. and Sept. 



