THE PEARS OF NEW YORK 459 



ing in an oblique cone at the base, compressed on two sides at the narrow end, rounded 

 at the upper end, citron-yellow lightly speckled with rust-red ; flesh amber-white, very deli- 

 cate, melting, very juicy, sweet, with a pleasant perfume, nutty and rather spicy; very good; 

 Oct. 

 Madame Millet, i. Leroy Diet. Pom. 2:^82, fig. 1862. 2. Kogg Fruit Man. 610. 1884. 



Raised by Charles Millet of Ath, Bel., in 1840. Fruit large, short-obovate or turbi- 

 nate, rather uneven in its outline; flesh tender, semi-melting, juicy, richly flavored; first; 

 Mar. and Apr. 

 Madame Morel, i. Guide Prat. 99. 1876. 



Published by M. Morel in 1872. Fruit large; flesh very fine, compact, very melting, 

 juicy, sugarj^ vinous, sprightly; first; Oct. and Nov. 

 Madame Planchon. i. Guide Prat. 99. 1876. 



Belgian. Fruit large or very large, in form similar to Bartlett, golden yellow 

 dotted with russet; flesh granular, very juicy; cooking; end of Oct. and beginning of Nov. 

 Madame Du Puis. 1. Rev. Hort. 147. 1891. 2. Cat. Cong. Pom. France 2gS, fig. 1906. 



A gain of Daras de Naghin, Antwerp, Bel., in 1S78. Fruit rather large or large, long, 

 obtuse-pyriform, roimded at lower end, yellow but nearly covered with smooth fawn-russet ; 

 flesh ver\- fine, melting, very juicy, sugary, sprightly and perftimed; very good; Dec. to 

 Feb. 

 Madame de Roucourt. i. Guide Prat. 58. 1895. 



Distributed by Daras de Naghin, Antwerp, Bel. Fruit mediimi to large, yellowish, 

 dotted with dark brown; flesh fine, saccharine, perfumed; good; Oct. 

 Madame Stofif. i. Card. Chron. 2:220. 1S87. 



Obtained from seed by M. Stoff. Fruit large or medium, regular-pyramidal, olive- 

 green speckled with red; flesh fine, melting, buttery, delicate and brisk in flavor; Feb. 

 Madame Torfs. i. Guide Prat. 104. 1895. 



Described as a new variety and distributed by Daras de Naghin, Antwerp, Bel., in 

 1895. Fruit medium to large, greenish-yellow, sprinkled with patches of fawn-russet; 

 flesh fine and juicy, white around center, clouded with green toward the sldn, very sugarj^ ; 

 Cot. 



Madame Treyve. i. Leroy Did. Pom. 2:383, fig. 1869. 2. Bunyard Handb. Hardy 

 Fr. 185. 1920. 



Souvenir de Madame Treyve. 3. Pom. France 2:No. 63, PL 63. 1864. 



From seed sown in 1848 by M. Treyve, TrevatLx, Fr. Fruit large, obtusely obovate, 

 bossed and always very much swelled around its lower part, greenish-yellow, dotted, 

 streaked, and often touched with fawn on the shaded side, but brilliantly encrimsoned on 

 the side exposed to the sun and dotted on that side with gray; flesh white, semi-fine, melting, 

 very juicy, saccharine, acidulous, with a delicate and fine aroma; first, a delicious dessert 

 pear; Sept. 

 Madame Vazille. i. Leroy Dtrf. Pom. 2:384, fig. 1869. 2. HoggFruitMan.Sio. 1884. 



From the seed beds of M. Leroy, Angers, Fr. ; first frait in 1866. Fruit above medium, 

 conic-obtuse, fairly regular in outline but always having one side larger than the other; 

 skin thick, somewhat uneven, bronzed all over, sprinkled with dots widely apart and only 



