426 THE PEARS OF NEW YORK 



Ives Bergamotte. i. Field Pear Cm//. 273. 1858. 2. Downing Fr. Trees Am. 788. 1869. 



Originated by Dr. Eli Ives. Fruit medium or small, globvilar, greenish-yellow with 

 some traces of russet; flesh rather coarse, buttery, melting, juicy, vinous; good; Sept. 

 Ives Seedling, i. Field Pear Cm//. 273. 1858. 2. Elliott Fr. iJoofe 392. 1859. 



Raised by Dr. Eli Ives. Fruit nearly medium, rather globular, greenish-yellow, 

 shaded with crimson; flesh whitish, coarse and granular, melting, juicy, with a refreshing 

 sugary flavor, perfumed; good; Sept. 

 Ives Virgalieu. i. Field Pear Cm//. 273. 1858. 2. Elliott Fr. Book 2,92. 1839. 



Raised by Dr. Eli Ives. Fniit below meditmi, pyriform, greenish blushed with dull 

 crimson; flesh whitish, granular, juicy, sweet, vinous, buttery and melting; good to very 

 good; Oct. 

 Ives Winter, i. Downing Fr. Trees Am. 575. 1857. a. Ibid. 789. 1869. 



Raised by Dr. Eli Ives. Fruit mediimi, depressed-pyriform, yellowish, sprinkled 

 with russet spots; flesh white, coarse, granular; cooking; Dec. 

 Ives Yale. i. Downing Fr. Trees Am. 789. 1869. 



Raised by Dr. Eli Ives. Fruit mediimi, globular, mammillate at base of stem, dull 

 greenish-yellow, blushed with brownish-crimson in the_sim; flesh greenish-white, moderately 

 juicy; good; early Aug. 

 Jablousky. i. Dochnahl Filhr. Obsikunde 2:28. 1856. 



Originated at Wittenberg, Ger., in 1799. Fruit small, nearly round, symmetrical; 

 skin smooth and polished, greenish-yellow turning to light waxy yellow, often slightly 

 blushed; flesh semi-melting and rather coarse, having a musky aroma; second for the 

 table, first for culinary uses, first for market ; Sept. 

 Jackson, i. Downing Fr. Trees Am. $12. 1857. 2. Elliott Fr. Paofe 392. 1859. 



Origin, New Hampshire. Fruit medium, obovate, short-pyriform, pale yellow, some- 

 what russeted; flesh white and juicy, brisk, vinous; good to very good; Sept. 

 Jackson Elizabeth, i. Downing Fr. Trees Am. 789. 1869. 



Originated with S. S. Jackson, Cincinnati, Ohio. Fruit medium, globular-obovate- 

 pyriform, greenish-yellow, tinged with crimson on the sunny side and thickly dotted with 

 russet; flesh whitish, juicy, melting, sweet, pleasant and slightly aromatic; good to very 

 good; Sept. 

 Jacqmain. i. Leroy Did. Pom. 2:2^2, fig. 1869. 



From Simon Bouvier, Jodoigne, Bel., about 1835. Fruit above medium, long-tur- 

 binate, obtuse, swelled at middle circumference, smaller on one side than the other; skin 

 rugose, thick, greenish, dotted with clear gray and sometimes vermilioned on the side 

 exposed to the sun; flesh greenish-white, coarse, semi-breaking, gritty; juice stifficient, 

 sugary without any pronounced perfume; third; Oct. 

 Jacques Chamaret. i. Levoy Did. Pom. 2:2^^, fig. 1869. 



From the last seed beds made at Laval, France, in 1837 or 1838 by L^on Leclerc. 

 Fruit above medium, turbinate, slightly obtuse, mammillate at base, bossed at summit, 

 clear yellow, dotted and stained with russet; flesh white, fine, semi-melting, watery, rather 

 granular at center; juice abundant, sweet, very sugary and perfimied; first; Nov. 



