492 THE PEARS OF NEW YORK 



Passe-Tardive. i. Leroy Diet. Pom. 506. fig. 1869. 2. Downing Fr. Trees Am. 

 829. 1869. 



Obtained by Major EspeYen of Mechlin, Bel., and first published in 1843. Fruit above 

 medium to large, turbinate, regular, bossed and much swelled in all its lower part and greatly 

 contracted at the summit; flesh white, semi-fine and semi-melting, gritty around the core; 

 juice seldom abundant, sugary, agreeable, though but slightly perfumed; second or third 

 for dessert, first for the kitchen; Apr. to June. 

 Pastor, i. Ragan Norn. Pear, B. P. I. Bui. 126:197. 1908. 



Reported in the Experimental orchard at Agassiz, Br. C., in 1900 and at various Cana- 

 dian Experiment Farms in 1902. Fruit medium, oblate-pyriform, yellow; flesh melting, 

 sugary, juicy, perfumed flavor; good; late season. 



Pastorale. I. Duhamel Trait. Arb. Fr. 2:231, PI. LV. 1768. 2. Hogg Fruit Man. 

 628. 1884. 



Mayer, director of the gardens of the Grand Duke of Wurtzburg, Bavaria, described 

 this pear in his Pomona franconica in 1776 and 1801, and Duhamel du Monceau wrote of 

 it in 1768. Earlier still Le Lectier spoke of its cultivation before 1628 under the name 

 Musette d'Hiver rosate. Merlet called it Pastorale in 1675, and La Quintinye named it 

 Pastourelle and Musette d'Autumne in 1688. Fruit above medium, pyriform, slightly 

 obtuse, much puckered at the summit and generally larger on one side than on the other; 

 skin greenish, nearly covered with gray-russet, sprinkled with large brown dots, vermilioned 

 on the side of the sun; flesh whitish, semi-fine, more or less gritty around the core; juice 

 abundant, rather sugary, slightly acid ; Nov. to Jan. 



Pater Noster. i. Downing Fr. Trees Am. 532. 1857. 2. Ann. Pom. Beige 6:33, fig. 

 1858. 



Mentioned in the Van Mons catalog of fruits cultivated from 1798 to 1823. Fruit 

 above medium, and often large, variable in form, oblong or long-turbinate, slightly obtuse, 

 contorted and bossed, clear olive-yellow; flesh white, fine, melting or semi-melting, watery; 

 juice abundant, saccharine, very vinous, acidulous, with an agreeable aroma; first; Nov. 

 Paul Ambre. i. Downing Fr. Trees Am. 830. 1869. 2. Guide Prat. 101. 1876. 



A Belgian variety resembling Nee Plus Meuris; origin unknown. Fruit globular or 

 globular-oval, pale greenish-yellow, shaded with crimson on the side next the sun, dots and 

 markings of russet; flesh whitish, buttery, melting, juicy, sweet; good to very good; Oct. 

 Paul Bonamy. i. Mas Le Verger 2:215, fig. 106. 1866-73. 



M. Bonamy, a nurseryman at Toulouse, Fr., obtained this pear and named it after 

 his son. It was first published in 1865. Fruit large, ovate, bossed; skin fine, thin, oily 

 and scented at maturity; flesh white, semi-fine, a little fibrous when the fruit is too ripe 

 melting or semi-melting, streaming with sugary juice, sprightly, highly perfumed; good; 

 Sept. 

 Paul Coppieters. i. Guide Prat. 97. 1895. 



Sent out by M. Daras de Naghin, Antwerp, Bel., previous to 1895. Fruit rather 

 large, pyriform-turbinate, yellow, dotted and heavily marbled with reddish-yellow; flesh 

 white, very fine, free from granulations, buttery, saccharine and aromatic; beginning of 

 Nov. 



