THE PEARS OF NEW YORK 493 



Paul d'Hoop. I. Guide Prat. 104. 1895. 



Sent out in 1895 as a new variety by M. Daras de Naghin, Antwerp, Bel. Fruit 

 medium, covered with fawn-russet; flesh fine, yellowish-white, buttery, vinous, saccharine, 

 having a delicious aroma; Jan. and Feb. 



Paul Thielens. i. Leroy Diet. Pom. 2:510, fig. 1S69. 2. Downing Fr. Trees Am. 830. 

 1869. 



Patil Thielens came from a seed bed made by Van Mons in 1829 in his nursery at Lou- 

 vain, Bel. Fruit large, ovate, very irregular, bossed and swelled, or ovate, nearly globular; 

 skin a little rough, transparent greenish-yellow, dotted and marked with grayish-russet, 

 slightly blushed with dull red on the side next the sun; flesh white, semi-fine and semi- 

 melting, gritty at the center; juice rarely abimdant, more or less saccharine, slightly aro- 

 matic; second; Oct. 

 Pauls Birne. i. Guide Prat. 102. 1876. 



Poire de Paid. 2. Mas Potn. Gen. 7:15, fig. 488. 1881. 



Fruit large or rather large, globular-conic or conic-obtuse, dull water-green, usually 

 entirely covered with a wash of cinnamon color which at maturity becomes golden, 

 and the side exposed to the sun is blushed with a garnet red on which are nimierous 

 small gray dots; flesh white tinted with yellow, rather fine, breaking, gritty about the 

 core, juicy, sugary, vinous, slightly perfumed ; first for cooking ; winter, lasting well toward 

 the end. 

 Payen. i. Leroy Diet. Pom. 2:511, fig. 1869. 



Raised by M. Boisbunel, a nurseryman at Rouen, Fr., from a mixed seed bed made in 

 1845. It was reported on in i860 and propagated in 1863. It is distinct from both Beurre 

 Payen and President Payen. Fruit medium, obovate-pyriform, bright greenish-yellow, 

 mottled with fawn and covered with large and numerous brownish dots; flesh white, fine, 

 melting, juicy, sweet; first class; Oct. 



Payenche. i. Leroy Diet. Pom. 2:512, fig. 1869. 2. Downing Fr. Trees Am. 830. 

 1869. 



Paqnency. 3. Downing Fr. Trees Am. ^o^. 1845. 



Found in a hedge at the village of Payenche in Perigord, Fr. It was taken to Paris in 

 1805. Fruit nearly mediiun, oblong-ovate-p5aiform, light yellow stained or marbled and 

 dotted with gray-russet and colored with brick-red on the side of the sim; flesh white, 

 semi-fine, melting or semi-melting, some grit around the core; juice extremely abundant, 

 very saccharine, acidulous, with a savory perfume and a slight after-taste of anis; first; 

 Oct. 

 Payton. 



According to letters from Nicholas Hallock, Queens, N. Y., this variety originated 

 on the premises of a Mr. Payton of Flatbush, L. I., and had been known locally as Payton 

 for some time previous to 1898. Fruit obovate-obtuse-roundish, about the size of 

 Doyenn^ Boussock, dull green becoming yellow, thickly sprinkled M^ith small brownish 

 dots; stem short, stout, set in a rather shallow, russeted cavity; caXyx. open, placed in a 

 shallow, wide basin; flesh not coarse, not gritty, not stringy, white, moderately juicy, 

 good but not highly flavored; Sept., later than Bartlett. 



