THE PEARS OF NEW YORK 535 



Saint-Augustin. i. Duhamel Trait. Arb. Fr. 2:230, PI. LVIII, fig. 3. 1768. 2. Leroy 

 Diet. Pom. 2:614, % 1869. 



An old French pear published in 1650 by Manage. Fruit below medium, pyriform- 

 ovate, rather regular in form, slightly obtuse, dirty yellow, dotted with gray, stained with 

 fawn around both poles and sometimes slightly clouded with brown-red on the side next 

 the sun; flesh white, semi-fine, breaking; juice rather wanting, sweet, saccharine, slightly 

 musky and pleasant; second; Feb. to Apr. 

 Saint Denis, i. Downing Fr. Trees Am. 849. 1869. 



Fruit small, turbinate and uneven in its outline, pale yellow, with a crimson cheek 

 and thickly dotted with crimson dots; flesh semi-melting, very juicy and sweet, with a 

 fine aroma; good; Aug. and Sept. 

 Saint Dorothee. i. Mag. Hort. 14:110. 1848. 2. Downing Fr. Trees Am. 849. 1869. 



A variety received in this country from France and fruited here for the first time in 

 1847. Fruit large, fusiform or spindle-shaped, bright lemon-yellow; flesh fine, buttery, 

 with a saccharine, sprightly and highly perfumed flavor; good; Oct. and Nov. 

 Saint Francois, i. Leroy Diet. Pom. 2:616, fig. 1869. 



Until 1675 when Merlet described it this variety was little known and he then called 

 it de Grillon or Bonne-Amet but in 1690 on re-printing and completing his work he spoke 

 of it as the Saint Frangois. Fruit above medium and sometimes very large, long-conic, 

 slightly obtuse and bossed, one side more swelled than the other, dull greenish-yellow, 

 finely dotted with brown, widely stained with fawn around the stem and more or less 

 flecked with the same and slightly carmined on the side of the sun: flesh white, extremely 

 fine, semi-breaking, rarely gritty; juice scanty and wanting in sugar, musky, delicate in 

 flavor; third for eating raw, first for cooking; mid-Nov. to end of Jan. 

 Saint Gallus Weinbirne. i. Dochnahl Fuhr. Obsfkunde 2:194. 1856. 



Germany, on the Rhine, Wurttemberg and Baden. First published in 1830. Fruit 

 small, apple-shaped, often flat-turbinate, medium swelled, uneven; skin very firm, green, 

 almost entirely covered with a dark, dirty red blush, scarcely dotted at all; good for house- 

 hold use and perry; Jan. to Mar. 

 Saint George, i. Leroy Diet. Pom. 2:617, % 1869. 



The Saint George was described by Diel, Stuttgart, Ger., in 1812, as a French pear 

 originated on the Moselle. Fruit above medium and often larger, very long and always 

 variable, often of Calebasse form, obtuse and contorted, sometimes ovate and regular 

 in outline; skin thin, rough, greenish, much stained with gray around the calyx and covered 

 with large brown dots and scaly patches of russet; flesh white, fine, melting, juice abundant, 

 saccharine, acid and vinous, pleasantly perfumed; first; mid-Sept. 



Saint Germain, i. Duhamel Trait. Arb. Fr. 2:225, PI. LII. 1768. 2. Bunyard Handb. 

 Hardy Fr. 196. 1920. 



Merlet, the French pomologist, wrote in 1680 that this pear originated from a wilding 

 on the banks of the Fare, a little river in the parish of Saint Germain d'Aree\ Fruit medium 

 or large, long-pyriform, slightly swelled, often irregular in contour; skin rather thick 

 and rough, greenish-yellow, dotted with russet, slightly golden on the cheek exposed to 

 the sun ; flesh whitish, fine, very melting, very juicy, rich in sugar with an agreeable, per- 



