THE PEARS OF NEW YORK 513 



a brownish tinge, dark green dots under the skin; flesh white, juicy and melting, briskly- 

 acid; very good; Oct. to Christmas, rather variable in season. 

 Princess Maria, i. Downing Fr. Trees Am. $80. 1857. 



A seedling from Van Mons. Fruit medium or below, pyramidal, yellow, considerably 

 covered with rough, dull russet, and thickly sprinkled with dots; flesh whitish, rather 

 coarse, juicy, melting, vinous, aromatic; good; Sept. 



Princesse Charlotte, i. Leroy Did. Pom. 2:558, fig. 1869. 2. Hogg Fruit Man. 633. 

 1884. 



A pear raised in 1846 by Major Esperen, Mechlin, Bel. Fruit medium, variable in 

 form, inuch bossed and rather contorted, turbinate-obtuse to globular-ovate, grass-green 

 v.'ith brown or orange glow on the sunny side, dotted and marbled with russet; flesh white, 

 semi-fine, semi-melting, watery and gritty, but juicy, saccharine, acidulous, with a fine 

 aroma; a fine pear, evidently of the Passe Colmar race, but quite distinct from that variety; 

 Nov. and later. 

 Princesse Marianne, i. Leroy Diet. Pom. 2:559, fig- 1869. 



Calehasse Princesse Marianne. 2. Ann. Pom. Beige 5:6y, fig. 1857. 



Although very similar in color and form, this pear is distinct from Calebasse Bosc with 

 which it has been confused. It was obtained by Van Mons at the Fidelite nurserj' near 

 Brussels before 18 17 from a graft of a wilding. Fruit large, pyriform and gourd-shaped, 

 swelled in its lower part, more or less contracted near the summit and not very obtuse; 

 skin rough, greenish-russet, dotted with clear gray and marbled or speckled with brown, 

 flesh white or semi-fine, melting, some grit around the core, juicy, very saccharine, vinous 

 and with a highly delicate aroma; first; Oct. 

 Princesse d'Orange. 1. Levoy Diet. Po^n. 2:560. 1S69. 2. HoggFrm'/Tl/aw. 634. 1884. 



According to Van Mons this was found by Count de Coloma in the garden of the 

 Riches-Claires Nunnery at Mechlin, Bel., about 1788, but remained unnamed for forty 

 years. Fruit medium, globular or globular-ovate, bossed, seldom very regular in form, 

 lemon-yellow, largely covered with reddish-brown russet, and more or less carmined on 

 the side next the sun; flesh white and fine, melting or semi-melting, juicy, vinous, 

 saccharine, slightly perfumed with anis; a first-class dessert pear; Oct. 

 Princiere. i. Leroy Diet. Pom. 2:^562, fig. 1869. 



Of uncertain origin. Leroy received it in 1864 from Charles Baltet, Troyes, Fr., who 

 also described it in the Revue Horticole that year. Fruit above medium, globular, irregu- 

 lar, bossed, often much contorted and usually mammillate at the summit, golden yellow 

 or bright yellow covered all over with large russet dots, streaked with fawn arovmd the 

 calyx; flesh white, fine, melting, full of juice, only sliglitly saccharine, vinous and slightly 

 aromatic; second; Oct. 

 Prion. I. Leroy Diet. Pom. 2:563, figs. 1869. 



This pear which is one of the best ripening in spring-time was made known in 1863 by 

 M. Prion, a miller at Rondard, near Brissac, Maine-et-Loire, Fr. The parent tree stood 

 in an open pasturage, and was then about fifty years old. Fruit above medium, rather 

 inconstant in form, globular-ovate, irregular, bossed, mammillate at the summit, and 

 pentagonal at its base or almost completely globular, bright yellow, dotted and streaked with 

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