266 THE PEARS OF NEW YORK 



Fruit large, oblong-obtuse-pyriform, somewhat ventriculous and bossed, greenish, rough 

 to the touch, spotted with russet, washed with dark rose on the side next the sun; flesh 

 whitish, fine, firm, scented, breaking, juice extremely abundant, saccharine, musky, with 

 a delicious flavor; first; Feb. and Mar. 

 Belle de Noisette, i. Mas Pom. Gen. 6:17, fig. 393. 1880. 



A French pear of unknown origin. Fruit large, obovate-obtuse-pyriform, short and 

 thick, attaining its greatest breadth around its center; skin thick and rather rough, at 

 first green sown with dots of grayish-brown, numerous and scattered regularly; at maturity 

 the green passes into lemon-yellow and the side next the sun is clouded with red; flesh 

 white, rather fine, breaking, with a small amount of sugary juice, acid and slightly per- 

 fumed ; suited only for culinary purposes ; keeps well through the winter ; the tree is equally 

 vigorous on quince or pear stock. 

 Belle Picarde. 1. Rev. Hort. 156, PI. 1888. 



Originated in the village of Charmes, Aisne, Fr., in the middle of the last century. 

 Fruit large to very large, obovate-obtuse-pyriform, orange-red and speckled especially 

 on the sunny side; flesh white, melting, very sugary; juice rather abundant, sweet and of 

 a pleasant flavor; good for dessert but specially recommended for cooking; being large 

 and attractive in appearance is well adapted for the market; Dec. to June. 

 Belle Rouennaise. 1. Leroy Diet. Pom. 1:210, fig. 1867. 2. Jour. Hort. N. S. 19:328. 

 1870. 



Raised from seed by M. Boisbunel, Rouen, Fr. It gave its first fruit in 1856. Fruit 

 medium, long-pyriform, bossed around calyx, sides unequal; color greenish-yellow, dotted 

 with russet, veined with fawn around the stem and often covered with russet markings; 

 flesh semi-fine, white, juicy, melting, gritty at the core, refreshing, sweet, acid, possessing 

 a delicious flavor; first; Aug. and Sept. 

 Belle de Stresa. 1. Guide Prat. 58. 1876. 2. Mas Pom. Gen. 4:213. 1879. 



A wild seedling found at Stresa, on Lake Maggiore, Italy. Fruit nearly medium, 

 ovate, rather short and thick, or pyriform, olive-green, washed with dark brownish-red 

 on the side next the sun ; flesh buttery, melting, juicy, saccharine, and with a delicate and 

 refreshing perfume; handsome and of first quality; late Aug. 

 Belle Sucr6e. 1. Guide Prat. 83. 1876. 



Schone Zuckerbirne. 2. Mathieu Nom. Pom. 280. 1889. 



Published in Germany previous to 1876; origin unknown. Fruit large, variable in 

 form; of a beautiful lemon-yellow, almost entirely washed with red; flesh semi-melting, 

 very saccharine; Sept. and Oct. 



Belle de Thouars. 1. Gard. Chron. 979. i860. 2. Leroy Diet. Pom. 1:212, 213, fig. 

 1S67. 



Probably originated at Thouars, Fr. About 1839 the Horticultural Society of Angers 

 received a pear called Coulon de Saint-Marc which was propagated under that name, but 

 was proved to be identical with Belle de Thouars. It was subsequently propagated and 

 sold by a nurseryman at Jersey, and acquired the name of Belle de Jersey. Fruit medium 

 to large, long-obtuse-pyriform at both ends, somewhat bossed at summit; skin at first 

 brownish-olive changing to a ferruginous brown as the fruit approaches maturity, some- 



