THE PEARS OF NEW YORK 



555 



Sucree de Hoyerswerda. i. Downing Fr. Trees Am. 582. 1857. 



Sucre-Vert d'Hoyerswerda. 2. Leroy Diet. Pom. 2:679, fig- 1869. 



According to Diel this variety was a new pear in the first years of the last centurj' found 

 in the village of Hoyerswerda, Saxony. Fruit always below medium, turbinate-obtuse 

 or globular-ovate, rather irregular; skin a little thick, bright yellow shaded with dull yellow, 

 sprinkled all over with gray-russet dots on the shaded side and greenish-brown dots on the 

 sun-exposed side on which it is also much encrimsoned; flesh greenish-white, semi-fine, 

 breaking, watery, granular around the pips; juice sufficient, highly saccharine, acidulous, 

 with an agreeable musky perfume; second; Aug. 



Sucree de Montlufon. i. Guide Prat. 48, 294. 1895. 2. Bunyard Handb. Hardy Fr. 

 198. 1920. 



Found in a hedge at Montlugon, Fr., about 1812, by M. Rochet. Fruit medium, 

 oval-conic, uneven, lemon-yellow; stem medium long, rather short and woody; calyx 

 large, closed, in a narrow, shallow basin; flesh palest yellow, transparent, extremely juicy, 

 well flavored, very delicious; Oct. 

 Sucree Blanche, i. Mas Pom. Gen. 1:191, fig. 96. 1872. 



Obtained by M. Boisbimel, a nurserman at Rouen, Fr. It was first published in 

 1856. Fruit rather large, long-pyriform or sometimes somewhat gourd-shaped; skin 

 rather thick and firm, at first very bright green covered with a light white bloom on which 

 are very small and faint dots, brightening still more at maturity but even in coloring all 

 over the fruit; flesh white, semi -fine, melting; juice suflScient, saccharine, pleasant; good 

 but not rich enough to be first class; Aug. or a little earlier. 



Sucree du Cornice, i. Leroy Diet. Pom. 2:680, fig. 1869. 2. Downing Fr. Trees Am. 

 861. 1869. 



Raised by the old Horticultural Society of Angers, Fr., and first fruited in 1855. Fruit 

 above medium, more or less obtuse, turbinate, irregular, much swelled in its lower half; 

 color golden yellow, entirely sprinkled with reddish dots and generally rayed with fawn 

 aroimd the calyx; flesh white, semi-fine and semi-melting, watery, very grantolar around 

 the core; second; Sept. and Oct. 

 Sucree Van Mons. i. Leroy Diet. Pom. 2:683, fig- 1869. 



Brussler Zuckerbirne. 2. hiegel Syst. Anleit. 114. 1825. 



A seedHng raised by Van Mons. Fruit medium to large, ovate, irregular, sometimes 

 nearly spherical; skin thick, very bright green, mottled with pale yellow, sprinkled with 

 nirnierous large, grayish spots, turning a fine lemon-yellow at maturity and rather golden 

 on the side next the sun; flesh white, semi-fine, semi-buttery and melting, saccharine, 

 vinous, slightly perftimed; quality variable, due perhaps to differences of soil and cHmate; 

 second to third; Oct. and Nov. 

 Sucree de Zurich, i. Leroy Did. Pom. 2:684, fig. 1869. 



Zuricher Zuckerbirne. 2. Mathieu Nom. Pom. 303. 1889. 



Of doubtful origin but we may fairly assvime it was Switzerland and probably Zurich. 

 Fruit small, turbinate, slightly obtuse or ovate and even in contour, bright greenish- 

 yellow, dotted uniformly with gray-russet ; flesh whitish, fine, melting, juicy, very saccharine, 

 acidulous, with a shght and agreeable scent of cinnamon; second; Sept. 



