THE PEARS OF NEW YORK 355 



russet; flesh white, semi-fine, firm, semi-breaking, scented; juice abundant, sugary, 

 acidulous; very musky; second or third; Aug. and Sept. 

 De Lamartine. i. Leroy Diet. Pom. 2:325, fig. 1869. 



Lamartine. 2. Downing Fr. Trees Am. 797. 1869. 



Raised by Bivort, director of the nurseries of the Society of Van Mons and first reported 

 in 1S50. Fruit small, globular or turbinate, flattened, often irregular and bossed, olive- 

 green, dotted and very much covered with russet; flesh white, coarse, melting, generally 

 gritty around the core; juice sufficient, sweet, musky and delicate; second, or third 

 when the flesh is excessively gritty; N )v. 



De Louvain. 1. Leroy Diet. Pom. 2:363, fig. 1869. 2. Downing Fr. Trees Atn. 734. 

 1869. 



Raised by Von Mons in 1827 and published in 1834. Fruit above medium, obtuse^ 

 turbinate, clear grass-green or dull yellow, much covered with fine dots of gray-russet 

 and stains of russet; flesh whitish, semi-fine and semi-melting; juice abundant, saccharine, 

 vinous, with a delicate flavor and perfume of musk; second; Sept. 



De Pretre. 1. Duhamel Trait. Arb. Fr. 2:190. 1768. 2. Mag. Hort. 9:131. 1843. 

 3. Leroy Diet. Pom. 2:550, fig. 1869. 



A very old French pear just mentioned by the pomologist Le Lectier of Orleans and 

 for a long while known tinder the names of Caillout, Caillolet and Caillot d'Hiver. Le 

 Lectier cultivated it in 1600 and cataloged it in 1628. In 1858 Decaisne coupled with it 

 the ancient name of Carmelite. Fruit below medium, spherical but sometimes a little 

 elongated and narrowed toward the upper part; skin rather thick, clear brown-russet 

 dotted all over on the side exposed to the sun with whitish points, but with ash-gray 

 points on the other side; flesh white, semi-fine, breaking, gritty at center; juice moderate 

 in amount, saccharine, acidulous, more or less musky; second or third for dessert, first 

 for compotes; Jan. to Mar. 

 De Rachinquin. X. Kenrick Am. Orch. 170. 1832. 



Produced by M. Noisette. Fruit round, compressed, rough, brown; flesh melting 

 buttery, sugary, highly flavored; Nov. and Dec. 

 Delcange. 1. Guide Prat. 91. 1876. 



Fruit large; flesh melting; first quality; Sept. 

 Delices de la Cacaudiere. 1. Leroy Diet. Pom. 2:9, fig. 1869. 



Gained by Count Eugene des Nouhes in 1846 near Pouzauges, Vendue, Fr. Fruit 

 above medium, long-conic, slightly obtuse, mammillate at crown and irregular in contour, 

 bright yellow, dotted with gray and greenish specks, colored with carmine on the cheek 

 next the sun; flesh very white and fine, melting; juice abundant, acidulous, sugary, 

 aromatic, rather savoiy ; second; July and Aug. 

 Delices de Charles. 1. Leroy Diet. Pom. 2:10, fig. 1869. 2. Guide Prat. 74, 262. 1876. 



Wredou.: 3. Downing Fr. Trees Am. 8S6. 1869. 



Raised in 1826 by Simon Bouvier, Jodoigne, Bel. Fruit medium, turbinate-pyriform 

 but inconstant in contour, dark lemon-yellow, dotted with russet; flesh white, fine, very 

 melting, buttery, sweet, juicy, vinous and with a delicious tartness; good to very good; 

 Oct. to Dec. 



