378 THE PEARS OF NEW YORK 



Epine-Royale de Courtray. i. Mas Pom. Gen. 4:127, fig. 256. 1879. 



Origin not clear though mentioned in the Bulletin of the Society of Van Mons in 1858. 

 Fruit medium or large, pyriform-obtuse, green sprinkled with numerous brown dots, 

 changing to pale yellow at maturity, with some red on the side next the sun; flesh white, 

 semi-fine, buttery, juicy, sugary, pleasant; handsome and good for transportation ; Aug. 

 Ermsinde. i. Dochnahl Fuhr. Obsikunde 2:69. 1856. 2. Leroy Diet. Pom. 2:143, fig- 

 1869. 



A chance seedling found in the garden of M. Bouvier, Jodoigne, Bel., and reported 

 in 1851. Fruit above medium, in form variable from pyramidal to turbinate, lemon-yellow, 

 dotted and marked with brown-russet, and blushed with dark red on the exposed cheek; 

 second; early Oct. 

 Ernestine Auzolle. i. Downing Fr. Trees Am. 758. 1869. 



Of French origin. Fruit small, globular-pyriform, sometimes acute-pyriform, greenish- 

 yellow, with a shade of brown in the sun, often netted and patched with russet; flesh rather 

 coarse, yellowish, moderately juicy, semi-melting, sweet; good; Sept. and Oct. 

 Eseme. i. la. Soc. Hort. Rpt. 61. 1880. 



Cultivated on the northern steppes of Russia and introduced to this country by 

 J. L. Budd of Iowa in 1880. 

 Esperine. I. Ann. Pom. Beige 4:73, fig. 1856. 2. Downing Fr. Trees Am. 759. 1869. 



By Van Mons from an undated seed bed; it was first reported in 1826 and dedicated 

 to Major Espe"ren, the enthusiastic and distinguished pomologist of Mechlin. Fruit large, 

 obtuse-ovate, yellow with greenish tinge, much dotted with greenish-gray-russet, clouded 

 with tender rose on the side of the sun; flesh white, semi-melting, full of juice, sugary, 

 vinous, refreshing, perfumed; first; Oct. and Nov. 

 Esperione. i. Thomas Am. Fruit Cult. 561. 1885. 



Fruit medium, obovate, slightly pyriform, yellow, juicy, melting, perfumed; Sept. 

 Essex, i. Downing Fr. Trees Am. 759. 1869. 



Originated in the garden of W. Flack, Essex, N. Y., before 1869. Fruit below medium, 

 oblong-obtuse-pyriform, greenish-yellow, with many brown and green dots, marbled with 

 carmine in the sun; flesh whitish, juicy, melting, granular, sweet; good; Sept. 

 Esther Comte. i. Mas Pom. Gen. 6:39, fig. 404. 1880. 



Cataloged by Dauvesse of Orleans in 1857. Fruit medium, ovate-pyriform, bright 

 green changing to yellow, dotted with russet; flesh whitish, rather fine, semi-melting, 

 juicy, sugary, delicately perfumed; good; winter. 

 Estranguillon. i. Leroy Diet. Pom. 2:146, fig. 1869. 



According to Charles Estienne, 1530, this pear was at that time well known to French 

 gardeners. First rate for making perry. Fruit small, ovate, yellowish, dotted with gray 

 and slightly tinted with rose on the cheek exposed to the sun; flesh whitish, rather coarse, 

 breaking or semi-melting, very juicy, without perfume; Sept. 

 Esturion. i. Downing Fr. Trees Am. 759. 1869. 2. Mas Pom. Gen. 6:41, fig. 405. 1880. 



Origin unknown. Fruit rather small, conic, pale green changing to yellow, tinged with 

 light red on the side of the sun; flesh yellowish, fine, melting; juice abundant, sweet and 

 perfumed. 



