434 THE PEARS OF NEW YORK 



Kelsey. i. Horticulturist 23:363, fig. 106. 1868. 2. Downing Fr. Trees Am. 794. 1869. 



About 1853 a pear seedling came up in the garden of William Kelsey, Columbus, 

 Ohio, and was named Kelsey. Fruit above medium to large, globular-obovate, surface 

 uneven, dull green becoming yellow at maturity, traces of russet all over the fruit, many 

 small dark green spots; flesh greenish-yellow, melting, sweet, buttery, juicy, vinous, slightly 

 aromatic; good; Oct. to Feb., ripening gradually. 



Kennedy, i. Cal. Bd. Hort. Rpt. 74. 1891. 2. Ragan Norn. Pear, B. P. I. Bui. 126: 

 156. 1908. 



Originated by General Bidwell, Rancho Chico, Cal. Fruit globular-oblate, small, 

 russet; flesh tough, gritty; mid-season. 

 Kentucky, i. Mich. Sta. Sp. Bui. 27:22. 1904. 



Fruit small, turbinate, obovate, yellow, russeted; flesh white, melting, granular, 

 mild; very poor; Sept. 

 Kenyon. I. la. Hort. Soc. Rpt. 523. 1904. 



Originated at McGregor, Iowa, about 1894. Fruit 2 to 25 inches in diameter, globular, 

 begins to drop in September or October and then apparently of no account, but if picked 

 then and properly cared for until the middle of November or later, changes in color from 

 a dark green to a golden yellow or straw color and is tender, juicy, and sweet, with a very 

 fine flavor. 

 Kermes. i. Dochnahl Fuhr. Obstkunde 2:141. 1856. 



Raised by Van Mons, 1827. Fruit medium; gourd-shaped, green becoming yellowish- 

 green, speckled with russet; flesh yellowish- white, semi-melting, full of juice; second for 

 dessert, first for domestic use; Sept. 

 Kilwinning. i. Mag. Hort. 9:131. 1843. 2. Hogg Fruit Man. 600. 1884. 



Fruit medium, oblong, dark green, strewed all over with gray dots, with some patches 

 of russet, brownish-red next the sun, changing at maturity to yellowish-green and a livelier 

 red; flesh yellowish- white, tender, pleasant, with a strong perfume; second; Oct. 

 King. i. Downing Fr. Trees Am. 794. 1869. 



Originated at Oswego, N. Y. Fruit medium or below, globular-oblate-pyriform, 

 greenish-brown in the sun, with many green and brown dots; flesh whitish, coarse, semi- 

 melting, sweet; good; Sept. and Oct. 



King Edward, i. Leroy Diet. Pom. 2:319, fig. 1869. 2. Hogg Fruit Man. 601. 1884. 

 3. Bunyard Handb. Hardy Fr. 182. 1920. 



An English variety cataloged by the Horticultural Society of London in 1842. Fruit 

 enormous, sometimes 53 in. long and 3^ wide, pyriform, gradually tapering to the stalk; 

 skin smooth and shining, of a beautiful grass-green changing to yellow, speckled with dark 

 green dots on the shaded side, red on the exposed cheek; flesh yellowish, buttery, melting, 

 very juicy, sweet and acidulous, with a slight rose-water perfume; good for cooking; Sept. 

 to Nov. 

 King Seedling, i. Downing Fr. Trees Am. 795. 1869. 2. Thomas Am. Fruit Cult. 770. 1903. 



Origin uncertain but probably American. Fruit medium, oblate, uneven, yellowish- 

 green, rough; flesh granular, whitish-green, juicy, sugary, aromatic, perfumed; good; Sept. 

 and Oct. 



