THE PEARS OF NEW YORK 1 23 



ANSAULT 

 I. Am. Pom. Soc. Cat. 36. 1883. 2. Can. Hort. 24:454, fig. 2169. 1901. 



Bonne du Puits-Ansault. 3. Leroy Diet. Pom. 1:486, fig. 1867. 4. Downing Fr. Trees Am. 1st 

 App. 123, fig. 1872. 5. Am. Pom. Soc. Cat. 34. 1877. 



Well grown, the fruits of Ansault rival those of Seckel in quality. In 

 particular, the flesh is notable, and is described by the term buttery, so com- 

 mon in pear parlance, rather better than that of any other pear. The rich 

 sweet flavor, and distinct but delicate perfume contribute to make the fruits 

 of highest quality. Unfortunately, the pears are not very attractive in 

 appearance. They are small, and the green coat, nearly covered with rus- 

 set dots and markings, is dull, though enlivened somewhat at full maturity 

 by a rich yellow. The tree in good pear soils is vigorous, productive, bears 

 annually, and is not more subject to blight than that of the average variety. 

 While not at all suitable for commercial orchards, Ansault should find a 

 place in every collection of pears for home use. 



The pear Bonne du Puits-Ansault was raised from seed in the nurseries 

 of M. Andre Leroy, Angers, France. The parent tree bore fruit in 1863, 

 and M. Leroy states that the name which it bears is that of the enclosure 

 where it was first raised. It was propagated in 1865. The American Pomo- 

 logical Society first listed this variety in its catalog in 1877, and in 1883 

 shortened the name to its present form. 



Tree large, upright-spreading, hardy, very productive; trunk stocky, shaggy; branches 

 thick, dull brownish-red, tinged with green and heavily covered with greenish scarf-skin, 

 with numerous raised lenticels; branchlets long, reddish-brown, with traces of gray scarf- 

 skin, smooth, glabrous, with few inconspicuous, small, slightly raised lenticels. 



Leaf-buds plump, pointed, nearly free. Leaf-scars prominent. Leaves numerous, 

 2j in. long, i\ in. wide, ovate or broadly oval, leathery; apex abruptly pointed; margin 

 finely serrate, with small, reddish, sharp-pointed glands; petiole i§ in. long, slender, 

 glabrous. Fruit-buds large, conical, plump, free; flowers if in. across, in dense clusters, 

 7 to 9 flowers in a cluster; pedicels | in. long, thick, greenish, lightly pubescent. 



Fruit ripe in late September and early October; medium in size, 2! in. long, 2 J in. 

 wide, uniform, obtuse-obovate-pyriform, irregular; stem | in. long, short, thick; cavity 

 obtuse, russeted, furrowed, ribbed; calyx partly open, large; lobes acute; basin somewhat 

 abrupt, furrowed and wrinkled; skin roughened with russet markings and dots; color pale 

 yellow, considerably russeted about the basin and cavity with russet dots, with scattered 

 flecks and patches of russet; dots numerous, small, russet; flesh tinged with yellow, granular 

 at the center, melting and tender, buttery, very juicy, sweet, aromatic; quality good to 

 very good. Core closed, axile, the core-lines clasping; calyx-tube long, narrow, funnel- 

 shaped; seeds rather short, plump, obtuse. 



