858 THE PEAR. 



enlarged at end, and ioisei-ted by a ring. Flesh yellowisli white, half fine, 

 melting, jtiicy, sweet, perfumed. October, November. (An. Pom.) 



Souvenir Favre. 



A French Pear, originated with M. Favre in 1850, and fii'st fruited 

 in 1857. Young wood reddish olive brown. 



Fruit above medium, oblong obtuse pyriform, pale yellow, deeper in 

 the sun, and dotted with many gray dots, or reddish in the sun. Stalk 

 rather stout, inserted with a sliglit cavity. Calyx open, with long half- 

 erect segmeiits. Flesh a little coarse, half melting, juicy, sweet, and 

 perfumed. November, December. (An. Pom.) 



Souveraine d'Ete. 



Fruit below medium, roundish obovate pyriform. Skin light yel- 

 low, with numerous dots, wliich are crimson on the sunny side. Stalk 

 short, in a narrow cavity, frequently by a lip. Calyx partially closed. 

 Basin medium. Flesh whitish, juicy, melting, sugary, vinous, aromatic. 

 Good, Kipens first of Septembei". 



Souveraixe de Prixtemps. 

 Poire de Printemps. 



A French Peai-. Young wood dark olive reddish brown. 



Fruit medium, irregular in form, generally roundish obovate, slightly 

 pyriform. Skin rough, greenish yellow, pai'tially netted and patched 

 with rough dark russet, and thickly sprinkled with russet dots. Stalk 

 curved, enlarged at insertion, in a small cavity, sometimes a lip. Calyx 

 large and open. Flesh whitish, juicy, melting, sweet, pleasant. Good 

 to very good. October. 



Spanish Bon Chretien. 



Bon Chretien d'Espagne. Bon Chretien dori d'Espagne. 



Spina. Van Dyck. 



De Janvry. Compagnie dOstende. 



Bon Chretien d'Antomne. Jauv-ry. 



Gratioie d'Automne. Grosse Grande Bretagne dort'e. 



President d'Espagne. Vermilion d'Esi^agne d'Hiver. 



Safran d'Automne. Gracioli de la Toussaint. 



Safran rosat d'Automne. Vandyck. 



Bon Chretien Jaune d'Automne. Good Christian of Spain. 



Blanche. S^jauish Warden. 



Grosse Grande Bretagne. Autumn Bon Chretien. 



Bon Chretien Spina. 



A very old variety. Tree a good bearer, and the fruit highly va- 

 lued for cooking. 



Fruit large, pyriform. Skin a^ matuiity deep yellow, with a brilliant 

 red cheek, and dotted with reddish brown sjieoks. Flesh white, crisp, 

 or half breaking, good for cooking. December to January. 



Steinmitz Catherine. 



A Pennsylvania Pear. Tree very vigorous and productive. 



Fruit medium or small, oblong pyriform, greenish, with a tinge of 

 brown in the sun. Flesh white, moderately juicy, half meltiug, vinous. 

 Good. September. 



