1538 THE PEARS OF NEW YORK 



rather large, obovate-obtuse, pale yellow, slightly brown in the sun, netted and patched 

 with russet, and thickly dotted with conspicuous russet dots; flesh whitish, fine, melting; 

 juice abundant, saccharine, vinous, with a delicate aroma; first; Sept. 

 St. Michel Archange. i. Pom. France i:No. 41, PI. 41. 1863. 2. Hogg Fruit Man. 

 324. 1866. 



A French pear originated in the neighborhood of Nantes in the middle of the last 

 century. Fruit medium or rather large, turbinate but irregular in form, sometimes obovate, 

 sometimes long-pyriform; skin fine, smooth, greenish-yellow, much dotted with gray- 

 russet, washed with orange-red on the side next the sun; flesh yellow-white, fine, melting, 

 very juicy, tender, agreeably perfumed; very good; Sept. and Oct. 

 Saint Patrick, i. Mass. Hort. Soc. Rpt. 45. 1866. 



Raised from seed by S. A. ShurtlelT, Brookline, Mass., and fruited in 1863. Fruit, 

 diameter 23 inches, short-pyriform, green, with dots and some blush; keeps well, and 

 ripens perfectly, with a pleasant flavor; -Feb. 15. 

 Saint Pere. i. Leroy Diet. Pom. 2:638, fig. 1869. 



Poire de Saint Pere. 2. Guide Prat. 82, 253. 1895. 



The origin of Saint Pere is ancient and indeterminate. Without accepting the 

 doubtful synonyms of Bugiada d'Hiver des Italiens and Brute-Bonne de Rome which have 

 been applied to it, we may judge from its name, Holy Father, that it came from Italy. 

 Fruit above medium and often larger, sometimes conic-pyriform and sometimes ovate- 

 pyriform, but irregular in outline, yellow, much mottled with gray-russet, sprinkled with 

 very many and rather large brown dots; flesh white, coarse, watery, semi-breaking, juicy, 

 wanting in sugar, often acrid, without perfume; first for cooking purposes; Feb. to Apr. 

 St. Swithin. i. Jour. Hort. 35:149, fig. 20. 1878. 2. Bunyard Handb. Hardy Fr. 196. 

 1920. 



Raised by Rivers, Sawbridgeworth Nurseries, Eng., from seed of Calebasse Tougard. 

 Fruit below medium, obovate or pyriform; skin smooth, grass-green, thickly dotted and 

 mottled with russet and sometimes with a faint blush on the side next the sun ; flesh yellowish- 

 white, with a greenish tinge, tender, juicy and sweet, with a fine, brisk flavor; good, 

 superior to Doyenne d'Ete; July and Aug. 



Saint Vincent de Paul. i. Leroy Diet. Pom. 2:641, fig. 1869. 2. Downing Fr. Trees 

 Am. 851. 1869. 



M. Flon-Grolleau, a nurseryman, Angers, Fr., obtained this pear which was first 

 tasted when ripe in mid-January, 1853. Fruit above medium, regular-obtuse-turbinate, 

 meadow-green, sprinkled with yellow dots and russet, washed with fawn around the stem 

 and on the cheek exposed to the sun; flesh whitish, fine, breaking and gritty, juicy, having 

 little sugar, rather astringent and without perfume; third for dessert, second for cooking; 

 Oct. 

 Sainte Anne. i. Guide Prat. 99. 1895. 



Obtained by M. Joanon at Saint-Cyr near Lyons, Fr. Fruit medium, oval, rounded 

 at either end, greenish-yellow, washed with rose on the side next the sun; flesh white, rather 

 fine, buttery, very juicy, melting, saccharine; matures after Beurre' Giffard, about the 

 beginning of Aug. 



