532 THE PEARS OF NEW YORK 



first time in 1846. Fruit medium and above, ovate, much swelled in its lower part 

 and contracted near its summit; skin very shining, yellow-ochre, dotted with gray-russet, 

 stained with the same at either extremity and carmined on the cheek touched by the sun; 

 flesh yellow-white, semi-fine, semi-breaking, granular around the core ; juice rather deficient, 

 saccharine, sweet, more or less perfumed, rather delicate; second; Feb. to Apr. 

 Roux Carcas. i. Card. Chron. 55. 1865. 2. Leroy Diet. Pom. 2:602, fig. 1869. 



This pear bears the name of a nurseryman at Carcassone, Aude, Fr., who raised it in 

 1863. Fruit below medium or small, globular, flattened at both poles and often slightly 

 bossed, yellow-green dotted with small gray points, slightly marbled with russet; flesh 

 whitish, coarse, semi-melting, gritty at center; juice abundant, musky, and saccharine, 

 possessing a rather astringent after-taste; second; end of Aug. 

 Rove. i. Guide Pral. 83. 1895. 



A perry pear which originated in the neighborhood of Metz, Lorraine, and is in much 

 request there. Fruit rather large, orange-yellow, well colored with red; flesh breaking, 

 juicy, saccharine, of an agreeable flavor; of first quality for perry and for cooking and 

 also rather good to eat; end of winter and spring. 

 Rowling, i. Parkinson Par. Ter. 592. 1629. 



" The Rowling peare is a good peare, but hard, and not good before it bee a little 

 rowled or bruised, to make it eate the more mellow." 

 Royal, i. Downing Fr. Trees Am. 847. 1869. 



Raised from seed by Thomas R. Peck, Waterloo, N. Y. Fruit medium, globular- 

 pyriform, yellow largely covered with thin crimson on the side next the sun, sprinkled with 

 brown and russet dots; flesh white, melting, juicy, sweet, slightly aromatic; good to very 

 good; Sept. 



Royal d'Hiver. i. Duhamcl Trait. Arb. Fr. 2:191, PI. XXXV. 1768. 2. Hogg Fruit 

 Man. 640. 1884. 



The origin of the Royal d'Hiver is uncertain. In 1704 Le Gentil, director of the 

 orchard at the Chartreux Convent of Paris, said that it was a new pear and had been 

 brought from Constantinople for the King (Louis XIV). The Turkish origin of the pear, 

 however, was probably based on not much more than hearsay. Fruit large, turbinate- 

 obtuse, bossed; skin fine, dull lemon-yellow, washed with orange-red on the side next 

 the sun, dotted and marbled with fawn; flesh yellow-white, fine, melting or semi-melting, 

 juicy, saccharine, sweet and having a pleasant, musky flavor; good; Nov. to Jan. 

 Royale Vendee, i. Leroy Diet. Pom. 2:607, fig- 1869. 



Count Eugene of Nouhes obtained this variety from seed at la Cacaudiere, in the 

 commune of Pouzauges, Vendee, Fr., in 1860. Fruit medium, globular-ovate, bossed; skin 

 *ough, dark yellowish-green, lightly marbled with gray and bright fawn; flesh citrine, 

 fine, very melting and juicy, with a saccharine, sprightly flavor and delicate perfume; 

 very good; Jan. to Mar. 

 Ruhschiebler. i. Loschnig Mostbirnen 96, fig. 1913. 



An Austrian perry pear. Fruit small to medium, globular-turbinate, yellow-green, 

 with large and small russet dots; flesh coarse, juicy, with a strong acid taste; good for 

 transportation; end of Sept. and Oct. 



