4OO THE PEARS OF NEW YORK 



Goodale. i. Downing Fr. Trees Am. 773, fig. 1869. 2. Ont. Dept. Agr. Fr. Ont. 163, figs. 

 1914. 



Raised by E. Goodale, Saco, Me., from seed of the McLaughlin. Fruit large, oblong- 

 obovate-pyriform, green, yellowing at maturity, shaded with crimson and fawn in the 

 sun, slightly netted and patched with russet and sprinkled with small russet dots; flesh 

 white, fine, rather gritty at core, juicy, sweet, pleasant, perfumed, slightly vinous; fair 

 for dessert ; first for market ; Oct. 

 Got. i. Field Pear Cult. 280. 1858. 2. Leroy Diet. Pom. 2:231, fig. 1869. 



Origin unknown. According to Leroy this variety has been cultivated in Belgium 

 ever since 1855. Fruit above medium; form rather variable, passing from long-conic and 

 slightly obtuse to ovate, a little swelled; skin rough, fine, dark green; flesh white, semi-fine, 

 breaking or semi-melting, granular around the core; juice sufficient, sugary, aromatic, 

 rather delicate; second; Sept. and Oct. 

 Governor Carver, i. Mass. Hort. Soc. Rpt. 45. 1866. 



Fruited in 1863 by S. A. Shurtleff from seed. Fruit " Diam. 3 in.; flesh firm and very 

 rich in flavor; keeps perfectly until June or July of following year, and ripens well; fine 

 flavor, and a valuable pear. Turbinate." 



Grabenbirne. i. Dochnahl Fuhr. Obstkunde 2:159. 1856. 2. Loschnig Mostbirnen 64, 

 fig. 1913. 



A German and Austrian pear, common in middle Franconia. Fruit small to medium, 

 turbinate or conic; skin smooth, shining, yellow-green turning yellow, with green marblings, 

 sometimes slightly blushed, dotted; flesh whitish, coarse-grained, breaking, juicy, 

 saccharine, without any perceptible acid; mid-Oct. 

 Graf Moltke. i. Guide Prat. 95. 1876. 2. Lauche Deut. Pom. II:No. 80, PI. 80. 1882. 



Named after A. Von Moltke, a Prime Minister of Denmark, 1850. Fruit rather large, 

 irregular in form although handsome; skin rough, yellowish-green covered with russet; 

 flesh yellowish-white, fine, melting, very juicy, aromatic; quality variable; a table fruit; 

 Oct. 



Grand Bretagne. i. Knoop Fructologie 1:83, Tab. II. 1771. 2. Downing Fr. Trees Am. 

 774. 1869. 



Origin French or Belgian. Fruit large, obtuse-obovate, greenish-yellow, dotted with 

 brown; flesh fine, juicy, buttery and melting; moderately good; Dec. to Feb. 

 Grand Isle. I. Downing Fr. Trees Am. 3rd App., 176, fig. 1881. 2. Rural N. Y. 

 44:242, figs. 135, 136. 1885. 



Raised by Benjamin Macomber, Grand Isle, Vt. Tree vigorous, upright, somewhat 

 alternate in bearing. Fruit medium, roundish-oblong, straw color, covered with many 

 small russet dots; stem medium long, rather slender; calyx small, open, in a small 

 basin; flesh whitish, half-fine, juicy, melting, sweet, slightly vinous; very good; Sept. 

 and Oct. 



Grand-Soliel. I. Leroy Diet. Pom. 2:233, n g- l86 9- 2 - Hogg Fruit Man. 588. 

 1884. 



Introduced by Major EspeYen, Mechlin, Bel., in the early half of the nineteenth 

 century. Fruit medium, globular-turbinate, more or less bossed ; skin rough to the touch, 



