THE PEARS OF NEW YORK 249 



becomes an intense yellow, the russet golden, and on the side of the sun is a wash of light 

 orange-red; flesh yellowish- white, semi-fine, dense, breaking; juice sufficient and rich in 

 sugar; good for cooking, winter. 



Anna Audusson. 1. Pom. France 3: No. no, PI. no. 1865. 2. Leroy Diet. Pom. 

 1:149. 1867. 



Anna Audisson. 3. Downing Fr. Trees Am. 661. 1869. 



In 1828 or 1830, M. Audusson, a nurseryman at Angers, Fr., obtained this variety 

 from a bed of mixed seeds. Fruit medium or rather less, single or in pairs, rarely in 

 clusters, turbinate-obtuse, always rather swelled, irregular, yellowish-green dotted with 

 fawn and splashed with reddish markings on the side next the sun; flesh whitish, buttery, 

 fine, melting, often mealy, gritty around the core, juicy, acidulous, only slightly saccharine 

 or perfumed; third; Nov. to Jan. 

 Anna Nelis. 1. Leroy Diet. Pom. 1:150. 1867. 



M. Gregoire, Jodoigne, Bel., raised this pear from a bed of mixed seeds made in 

 1835. It was first reported in 1849. Fruit second quality for dessert; maturity Apr. 

 to May. 

 Anne de Bretagne. 1. Mathieu Nom. Pom. 169. 1889. 2. Guide Prat. 84. 220. 1895. 



Anne of Brittany. 3. Gard. Chron. 3rd Ser. 5:18. 1889. 



On trial with Simon-Louis Brothers, Metz, Lorraine, 1895. Fruit medium to large, 

 yellow, glossy, sometimes colored with vermilion where exposed to the sun; flesh fine, 

 melting, slightly acidulous; first; Nov. to Jan. 

 Anthony Thacher. 1. Am. Pom. Soc. Rpt. 102. 1875. 2. Ind. Hart. Soc. Rpt. 42. 1S75. 



One of four varieties exhibited by Robert Manning at the Chicago meeting of the 

 American Pomological Society in 1875 as the " Centennial Pears." The fruit grew upon 

 a tree which was 235 years old that season. Fruit medium in size, ovate-pyriform, green, 

 changing to yellow at maturity, of tolerable quality; ripening early in Sept. 

 Antoine. 1. Mas Pom. Gen. 7:180, fig. 572. 1881. 



A seedling raised by M. Pariset in France in 1S52 and first published in 1867. Fruit 

 large, nearly cylindrical, truncated at both ends; bright green sown with numerous large, 

 brown dots, a network of russet covering most of the surface, the basic green passing at 

 maturity to lemon-yellow, the russet changing to gold, with the side next the sun often 

 sprinkled with small specks of blood-red; flesh yellowish-white, fine, melting yet a little 

 gritty near the core, full of saccharine juice richly perfumed; first; mid- winter. 

 Antoine Delfosse. 1. Guide Prat. 82. 1876. 2. Baltet Cult. Fr. 320, 331, 332. 1908. 



Raised by M. Gregoire of Jodoigne, Bel., about 1870. Fruit medium, ovate, truncated, 

 dull green passing into dull yellow, covered with fawn spots; flesh fine, melting, juicy, 

 saccharine, exquisite; late Nov. 

 Antoinette. 1. U. S. D. A. Pat. Of. Rpt. 397. 1858. 2. Guide Prat. 82. 1876. 



The parent tree was found in the commune of Camsegret, Fr., and is not to be con- 

 fused with Beurre Antoinette, another and probably earlier variety. Fruit medium size, 

 handsome; flesh perfumed; Oct. and Nov. In the report of the Department of Agriculture 

 for 1858 it was said in Massachusetts to make " a handsome pyramidal tree, promising 

 well." 



