254 THE PEARS OF NEW YORK 



Aston Town. i. Lindley Guide Orch. Gard. 352. 1831. 2. Hogg Fruit Man. 485. 1884. 



An old English variety raised at Aston in Cheshire, and largely cultivated there and 

 in the neighboring counties, especially that of Hereford. Fruit medium sized, globular- 

 turbinate, pyriform, pale green but changing on ripening to pale yellow, covered with 

 numerous gray-russety specks; flesh yellowish-white, tender, buttery, and full of a most 

 excellent saccharine, perfumed juice; it is a rich highly-flavored pear of the first rank; 

 Oct. and Nov. A peculiarity of its growth is a tendency of the branches to twist. 

 Audibert. 1. Leroy Diet. Pom. 1:163, n K- 1867. 



Belle Audibert. 2. Prince Pont. Man. 1:119. 1831. 



An old French pear raised in the Department of Bouches-des-Rhone, Fr., previous 

 to the year 1814. Fruit medium, oblong-obovate-pyriform, greenish-yellow, extensively 

 dotted with fawn, washed with tender rose on the side next the sun and often bearing some 

 small brownish stains on the shaded side; flesh very white, fine, juicy, melting, sugary, 

 vinous, slightly acid, wanting in perfume; third as a fruit for dessert but first for the kitchen. 

 Augier. 1. Leroy Diet. Pom. 164, fig. 1867. 2. Mas Pom. Gen. 6:119, fig. 1880. 



Raised in 1828 by M. Feraut, Cognac, Chareute, Fr. Fruit medium or nearly 

 medium, ovate-pyriform, sometimes a little deformed, but more often regular in its con- 

 tour, dark green, spotted with blackish-gray dots which are both numerous and prominent; 

 flesh white, rather fine, breaking, with abundant sweet juice, often too astringent ; medium ; 

 late winter. 

 Augustbirne. 1. Dochnahl Fuhr. Obsikunde 2:56. 1856. 



Meiningen, in central Germany, 1847; classed among the Zuckerbirne or sugar pears. 

 Fruit small, obtuse-conic, greenish-yellow turning to yellow, often having a shining blush, 

 gray and green dots; flesh semi-melting, gritty near the core, honey-sweet; second for 

 dessert, first for kitchen and market; Aug. 



Auguste de Boulogne. 1. Leroy Diet. Pom. 1:166, fig. 1867. 2. Mas Pont. Gen. 6:179, 

 fig. 474. 1880. 

 Probably a seedling of Van Mons. Fruit small, globular-ovate, bossed and generally 

 contorted, clear yellow dotted with fawn around the stem and calyx ; flesh white, semi-fine, 

 extremely melting, very gritty around the core, juicy, saccharine, acidulous, with an 

 excellent buttery flavor; first; Oct. and Nov. 

 Auguste Droche. 1. Guide Prat. 84. 1895. 



Fruit rather large, globular, acute-pyriform, somewhat obovate; flesh fine, melting; 

 Jan. and Feb. Tree vigorous and fertile. 



Auguste Jurie. 1. Pom. France i:No. 4, PI. 4. 1863. 2. Mas Le Verger 2:61, fig. 29. 

 1866-73. 



Raised from a seed of the Beurre" Giffard sown at the School of Horticulture, 1851. 

 Fruit small, growing in clusters, sometimes ovate, sometimes short-pyriform, pale green 

 speckled with numerous gray dots, lemon-yellow at maturity, washed with deep blood 

 red, shaded with violet on the side next the sun; flesh white, slightly veined with yellow, 

 fine, buttery; juice sufficient, sugary, vinous, musky; first; Aug. 

 Auguste von Krause. 1. Dochnahl Fuhr. Obsikunde 2:127. 1856. 



Raised from seed by Van Mons; fruited in 1852. Fruit large, obtuse-conic; skin 

 rough, greenish turning to yellow; flesh very juicy; good; late Oct. 



