THE PEARS OF NEW YORK 243 



Amadotte. 1. Leroy Diet. Pom. 1:104, fig. 1867. 2. Mas Pom. Gen. 7:37, fig. 499. 



1881. 



The Amadotte is of ancient origin and more than one variety appears to have borne 

 the name. The one here described is that discussed by Le Lectier, 1620. Fruit medium 

 and sometimes larger, pyriform-ovate, variable, orange-yellow, marbled and dotted with 

 fawn, especially around the calyx and the stalk, and generally washed with carmine on 

 the side of the sun; flesh slightly yellow, fine, buttery, gritty around the core; juice abundant, 

 sweet, with a slight flavor of musk; third for eating as dessert, second for cooking; Oct. to 

 Jan. 

 Amande Double. 1. Downing Fr. Trees Am. 353. 1845. 



Walker. 2. Ibid. 877. 1S69. 



The name Amande signifies almond and has reference to its flavor. Amande Double 

 is a seedling of Van Mons which probably derives its qualifying name from the fact that it 

 has double kernels. In 1834-5 Van Mons sent it \o Robert Manning of Salem, Mass., 

 under the number 135, and how it acquired the name of Walker in this country is not known. 

 Fruit medium, pyriform, slightly obtuse, golden yellow, slightly dotted with fawn, washed 

 with carmine on the side exposed to the sun ; flesh white, semi-fine, melting, gritty at center, 

 juice sufficient, sugary, slightly acid, with a delicious flavor of almond; first; late Sept. 

 to Nov. 

 Amandine. 1. Leroy Did. Pom. 1:109, n g- 1867. 



Obtained about 1857 by M. Boisbunel, Rouen, Fr., from a seed-bed made in 1846. 

 It was presented to the Horticultural Society of Rouen, September 19, 1S5S. Fruit 

 medium to small, pyriform, obtuse, having one side more swelled than the other, greenish- 

 yellow, speckled with fawn; flesh very white, semi-fine, melting, rarely gritty; juice 

 abundant, sugary, full of flavor; first; Sept. and Oct. 



Ambrette. 1. Langley Pomona 131, fig. IV. 1729. 2. Duhamel Trait. Arb. Fr. 2:186, 

 PI. XXXI. 1768. 



Ambrette d'Hiver. 3. Leroy Did. Pom. 1:112, fig. 1867. 



A French dessert pear of ancient but uncertain origin. It was mentioned by M. Le 

 Lectier of Orleans in 1628 in his catalog, and was shown by him to have been cultivated 

 under the name of Trompe-Coquin. It has also been thought to be the pear Myrapia 

 mentioned by Pliny, and to have been so named because of the myrrh-like perfume. The 

 name Ambrette was given to the variety on account of its musk-like flavor, resembling 

 the scent of the flower which in France is called Ambrette. Fruit below medium, globular- 

 oval, tapering toward stalk, yellowish -olive; flesh yellowish or greenish-white; formerly 

 held in high esteem but now ranking only as second-rate; Nov. to Jan. 

 Ambrette d'lste. 1. Leroy Did. Pom. 1:111, fig. 1867. 



This variety was first mentioned in 1628 by Le Lectier under the name Best de Mouil- 

 leres. Fruit small, spherical, narrowing a little at the summit, yellowish, often rough to 

 the touch, speckled with gray dots and always washed with clear brownish-red on the side 

 next the sun; flesh dull white, breaking, containing some grit around the core; juice sufficient, 

 sugary, acidulous, rather delicately musky; second; Aug. and Sept. 



