4QO THE PEARS OF NEW YORK 



Parfum d'Aout. i. Duhamel Trait. Arb. Fr. 2:136. 1768. 2. Leroy Diet. Pom. 2:496, 

 fig. 1869. 



The Parfum d'Aout described here is the variety described under that name by Jean 

 Merlet in 1675 and 1690 and afterwards by Duhamel in 1768. It probably originated in 

 the village of Berny, not far from Paris. Fruit small, long, nearly pyriform, enlarged on 

 one side more than the other at the lower end; skin smooth, pale yellow, slightly tinged 

 with green, covered with dots and small speckles of fawn, tinged with a beautiful red on 

 the side exposed to the sun; flesh white, semi-fine, breaking or semi-breaking, some grit 

 around the core juice rarely abundant, saccharine, sweet, with a perfume of musky-anis ; 

 second; end of Aug. 



Parfum d'Hiver. i. Mass. Hort. Soc. Rpt. 151. 1846. 2. Leroy Diet. Pom. 2:497, 

 fig. 1869. 



As early as 1600, this variety was grown in France under the name Bouvert Musque. 

 Tree rather vigorous, very productive. Fruit medium, roundish-turbinate, olive-yellow 

 washed with bright red; stem rather long; calyx large, partially open; flesh brittle, juicy; 

 good for cooking; Feb. to Apr. 

 Parfum de Rose. i. Mas Le Verger 3:Pt. i, 185, fig. 91. 1866-73. 



Obtained by Bivort and first introduced in 1849. Fruit small, long-pyriform, rather 

 irregular in contour; skin fine, a little thick, water-green and whitish at first, sprinkled with 

 small dots of grayish-green, combined with many stains of the same color, passing at 

 maturity to dull yellow; flesh nearly white, very fine, buttery, melting; juice sufficient, 

 having a distinct perfume of rose, which is its chief distinguishing feature; end of 

 Sept. 

 Parfume. i. Miller Card. Diet. 3: 1807. 



Fruit medium, globular; skin rather thick and tough, of a deep red color, spotted with 

 brown; flesh melting, but dry and has a perfumed flavor; end of Aug. 

 Parfumee. I. Mas Pom. Gen. 7:186, fig. 578. 1881. 



French. Gained by M. Pariset, Courciat-Dongalon, Fr., and fruited for the first 

 time in 1869. Fruit medium, globular-ovate, short and thick; skin thick, pale green, 

 sprinkled with numerous greenish-gray dots only slightly visible on the side next the sun, 

 at maturity pale yellow and the exposed cheek more or less warm gold; flesh white tinted 

 with yellow, fine, melting, gritty around the center; juice abundant, sugary and perfumed; 

 first ; beginning of winter. 

 Parrot, i. Bunyard-Thomas Fr. Card. 140. 1904. 



Introduced in England about 1900. Fruit like Bergamot in form; very richly flavored; 

 Oct. 

 Parsonage, i. Downing Fr. Trees Am. 530. 1857. 2. Ibid. 828. 1869. 



Originated at New Rochelle, N. Y. Fruit medium to large, obovate-obtuse-pyriform, 

 often inclined, orange-yellow, rough, generally shaded with dull crimson, netted and patched 

 with russet and thickly sprinkled with russet dots; flesh white, slightly coarse, somewhat 

 granular, juicy, melting, with a refreshing vinous flavor; good; Sept. 

 Passa-tutti. i. Christ Handb. 497. 1817. 2. Guide Prat. -LOT.. 1876. 



An Italian autumn pear. Fruit medium, obtuse-pyriform, greenish-yellow, much 



