THE PEARS OF NEW YORK 557 



yellow, dotted with russet on the shaded side and extensively washed with vivid rose on 

 the other cheek where it is sprinkled with gray points; flesh white, fine, soft, semi-melting, 

 slightly gritty at the center; juice sufficient, saccharine, often rather astringent but always 

 full of flavor; second and sometimes third; Sept. and Oct. 

 Summer Virgalieu. i. Downing Fr. Trees. Am. 864. 1869. 

 Virgalieud'ete. 2. ]Mas Po;». Cen. 1:5, fig. 3. 1872. 



Origin unknown. Tree moderately vigorous, productive. Fruit roundish, pjrriform, 

 yellow, slightlj' netted and patched with russet, thickly sprinkled with russet dots; stem 

 rather long, set in a small cavity; calyx open; segments recurved; basin shallow, uneven; 

 flesh yellowish, juicy, melting, slightly vinous; good; Aug. 

 Superfondanta. i. Kenrick ^w. Orch. 153. 1841. 



Received by Simon-Louis Bros., Metz, Lorraine, from Italy. Fruit medium, obovate, 

 smooth, pale yellow, marked with a few dots and sometimes marked with russet; flesh 

 white, buttery, melting, very good; Oct. 

 Supreme Coloma. i. Mas Le Verger Z'.Vt. 2, 49, fig. 121. 1866-73. 



Kopertscher. 2. Downing Fr. Trees Am. 796. 1869. 



Count Coloma, Mechlin, Bel., made seed beds in 1786. From these beds came the 

 Supreme Coloma, a fruit of exquisite flavor. Fruit above medium, ovate, shortened, 

 obtuse; skin delicate, olive-yellow, always mottled with greenish-russet and thickly covered 

 with brown dots; flesh whitish, fine, melting, nearly free from grit, very full of saccharine 

 juice, acidulous, with a special perfume of much delicacy; first; Oct. 



Surpasse Crassane. i. Leroy Diet. Pom. 2:687, fig- 1869. 2. Hogg Fruit Man. 652. 

 1884. 



A seedling of Van Mons obtained about 1820 in his nursery at Louvain, Bel. Fruit 

 medium, globular or globular-turbinate, flattened at the base, mammillate at the summit; 

 skin dark olive-yellow, much covered with russet and tinted with dark red on the cheek 

 touched by the sim; flesh whitish, fine, melting, juicy, granular aroimd the center; juice 

 abimdant, very saccharine, highly perfimied, with an agreeable tartish taste; first; Oct. 

 to Dec. 

 Surpasse Meuris. i. Leroy iDi'c/. Pom. 2:688, fig. 1869. 2. HoggFrMJi Afaw. 653. 1884. 



The Surpasse Meuris was gained by Van Mons at Brussels before 1818. Fruit large, 

 pyriform or turbinate-obtuse, always ventriculated toward the base and generally rather 

 bossed; skin rough, olive-yellow dotted with gray, mottled with fawn and often colored 

 with brown-red on the side next the sun; flesh white, tinged with yellow, semi-fine and 

 semi-melting; juice extremely abimdant, very saccharine, tartish and savory; first, some- 

 times second when the juice is slightly perfimied; Sept. 

 Surpasse St. Germain, i. Kenrick Am. Orch. 198. 1833. 



A seedling of Van Mons imported in 18 19. Fruit rather large and oblong, rounded 

 at the base and tapering toward the stalk, irregular in outline, green and brown ; winter. 

 Surpasse Virgalieu. i. Downing Fr. Trees Am. 416, fig. 189. 1845. 2. Leroy Diet. Pom. 

 2:868, fig. 1869. 



The origin of this variety is unknown. Andrew Parmentier introduced it from his 

 nursery at Brookl\-n under this name about 1800. Fruit rather large, obovate; skin 



