360 THE PEARS OF NEW YORK 



Diller. i. Am. Pom. Soc. Rpt. 36. 1852. 2. Downing Fr. Trees Am. 736. 1869. 



This pear was approved at the American Pomological Congress in 1852, where it 

 was reported to have been imported from Germany by the Diller family many years 

 previously, but considered by others to be a native of Pennsylvania. Fruit below medium, 

 globular-ovate, cinnamon-russet; flesh somewhat granular, whitish, buttery, melting; 

 juicy with a fine aromatic flavor; good to very good; Aug. and Sept. 

 Diman. i. Mass. Hort. Soc. Rpt. 43. 1866. 



S. A. Shurtleff, Brookline, Mass., submitted this among other seedlings to the Fruit 

 Committee of the Massachusetts Horticultural Society in 1866. Fruit 2$ in. in diameter, 

 russet, with red cheek; flesh breaking, melting, very sweet and juicy; ripens soundly; all 

 Oct. This pear has improved, year by year, in size and character; first-rate. 

 Directeur Alphand. i. Card. Chron. N. S. 17:538. 1882. 2. Guide Prat. 54. 1895. 



Sent out in 1880 by Messrs. Croux and Son, Chatenay, Seine, Fr. Fruit very large, 

 oblong-pyriform, yellowish-green passing into golden-green, dotted and splashed with red; 

 flesh white, semi-fine, generally gritty toward the center, sugary; very good for ornament 

 and stewing; Feb. and Mar. 

 Directeur Hardy, i. Rev. Hort. 542. 1894. 2. Ibid. 500, fig. 153. 1894. 



From the seed beds of M. Tourasse and promoted by M. Baltet of Troyes, Fr. It 

 was submitted to the Tasting Committee of the Pomological Society of France in 1894 

 and declared to be very good. Fruit large or medium, turbinate, elongated, obtuse, slightly 

 bent, golden-yellow, washed with red on the exposed side; flesh white, fine, melting, very 

 juicy, sugary, vinous, slightly perfumed; Sept. 

 Directeur Tisserand. i. Rev. Hort. 7. 1900. 



Obtained by M. A. Sannier, Rouen, from Beurre' d'Hardenpont fertilized with Doyenne" 

 du Cornice; introduced in 1900. Fruit medium or rather large, ovate-turbinate; skin 

 fine, shining, colored in the sun; flesh white, melting, juicy, sugary, having a peculiar 

 flavor; good; Dec. and Jan. 

 Directeur Varenne. i. Rev. Hort. 6. 1897. 



A cross between Easter Beurre' and Bergamote EspeVen, introduced by M. Arsene 

 Sannier, Rouen, Fr. Fruit large to very large, approaching Easter Beurre" in fomvand color; 

 stem short; flesh very fine, juicy, with a slight aroma. 

 Dirkjes Peer. i. Mas Pom. Gen. 1:25, fig. 13. 1872. 2. Guide Prat. 92. 1876. 



Dutch. Fruit medium, globular-conic, lemon-yellow streaked with brownish-red; 

 flesh whitish, semi-breaking, agreeably acid and sugary; second; good for household use; 

 Aug. 

 Dix. i. Prince Pom. Man. 1:142. 1831. 2. Downing Fr. Trees Am. 737, fig. 1869. 



Originated in the garden of Madame Dix, Boston, Mass.; it bore first in 1826. Fruit 

 large, oblong or long-pyriform; skin rough, green, the exposed fruit becoming deep yellow 

 when ripe, marked with distinct russet dots and sprinkled with russet around the stalk; 

 flesh melting, rich, juicy, of a fine flavor and by some thought to be superior to the St. 

 Germain; very good to best; Oct. and Nov. 

 Dixie, i. Griffing Bros. Cat. 19, fig. 1915. 



Originated in southern Georgia as a chance seedling, possibly a cross between Le Conte 



