426 THE PEARS OF NEW YORK 



Ives Bergamotte. i. Field Pear Cult. 273. 1858. 2. Downing Fr. Trees Am. 788. 1869. 



Originated by Dr. Eli Ives. Fruit medium or small, globular, greenish-yellow with 

 some traces of russet; flesh rather coarse, buttery, melting, juicy, vinous; good; Sept. 

 Ives Seedling, i. Field Pear Cult. 273. 1858. 2. Elliott Fr. Book 392. 1859. 



Raised by Dr. Eli Ives. Fruit nearly medium, rather globular, greenish-yellow, 

 shaded with crimson; flesh whitish, coarse and granular, melting, juicy, with a refreshing 

 sugary flavor, perfumed; good; Sept. 

 Ives Virgalieu. i. Field Pear Cult. 273. 1858. 2. Elliott Fr. Book 392. 1859. 



Raised by Dr. Eli Ives. Fruit below medium, pyriform, greenish blushed with dull 

 crimson; flesh whitish, granular, juicy, sweet, vinous, buttery and melting; good to very 

 good; Oct. 

 Ives Winter, i. Downing Fr. Trees Am. 575. 1857. 2. Ibid. 789. 1869. 



Raised by Dr. Eli Ives. Fruit medium, depressed-pyriform, yellowish, sprinkled 

 with russet spots; flesh white, coarse, granular; cooking; Dec. 

 Ives Yale. i. Downing Fr. Trees Am. 789. 1869. 



Raised by Dr. Eli Ives. Fruit medium, globular, mammillate at base of stem, dull 

 greenish-yellow, blushed with brownish-crimson in the_sun; flesh greenish-white, moderately 

 juicy; good; early Aug. 

 Jablousky. i. Dochnahl Fw/tr. Obstkunde 2:28. 1856. 



Originated at Wittenberg, Ger., in 1799. Fruit small, nearly round, symmetrical; 

 skin smooth and polished, greenish-yellow turning to light waxy yellow, often slightly 

 blushed; flesh semi-melting and rather coarse, having a musky aroma; second for the 

 table, first for culinary uses, first for market; Sept. 

 Jackson, i. Downing Fr. Trees Am. 512. 1857. 2. Elliott Fr. Book 392. 1859. 



Origin, New Hampshire. Fruit medium, obovate, short-pyriform, pale yellow, some- 

 what russeted; flesh white and juicy, brisk, vinous; good to very good; Sept. 

 Jackson Elizabeth, i. Downing Fr. Trees Am. 789. 1869. 



Originated with S. S. Jackson, Cincinnati, Ohio. Fruit medium, globular-obovate- 

 pyriform, greenish-yellow, tinged with crimson on the sunny side and thickly dotted with 

 russet; flesh whitish, juicy, melting, sweet, pleasant and slightly aromatic; good to very 

 good; Sept. 

 Jacqmain. i. Leroy Diet. Pom. 2:292, fig. 1869. 



From Simon Bouvier, Jodoigne, Bel., about 1835. Fruit above medium, long-tur- 

 binate, obtuse, swelled at middle circumference, smaller on one side than the other; skin 

 rugose, thick, greenish, dotted with clear gray and sometimes vermilioned on the side 

 exposed to the sun; flesh greenish- white, coarse, semi-breaking, gritty; juice sufficient, 

 sugary without any pronounced perfume; third; Oct. 

 Jacques Chamaret. i. Leroy Diet. Pom. 2:293, % l86 9- 



From the last seed beds made at Laval, France, in 1837 or 1838 by Leon Leclerc. 

 Fruit above medium, turbinate, slightly obtuse, mammillate at base, bossed at summit, 

 clear yellow, dotted and stained with russet; flesh white, fine, semi-melting, watery, rather 

 granular at center; juice abundant, sweet, very sugary and perfumed; first; Nov. 



