380 THE PEARS OF NEW YORK 



Excellente de Moine. i. Mas Pom. Gen. 5:59, fig. 318. 1880. 



Distributed by Burgomaster Rossy of Schonburg, in Moravia, Austria, in 1835. Fruit 

 medium or rather large, globular-ovate, grass-green, dotted with gray-green specks; flesh 

 white, rather greenish especially just under skin, buttery, juicy, delicately perfumed; good; 

 latter half of August. 

 Excelsior. 1. Am. Pom. Soc. Rpt. 158. 1867. 2. Downing Fr. Trees Am. 759. 1869. 



A seedling of Francis Dana, Boston, Mass., raised about i860. Fruit medium, obovate- 

 obtuse-pyriform, greenish-yellow, with some russet and many brown dots; flesh juicy, 

 melting, sweet, pleasant; good to very good; Sept. 

 Eyewood. 1. Leroy Diet. Pom. 2:149, fig. 1869. 2. Downing Fr. Trees Am. 759. 1869. 



Raised from seed by T. A. Knight about 1822 at Downton, Wiltshire, Eng. Fruit 

 medium, globular; skin very thick, greenish-yellow, tinged with brown next the sun, much 

 covered with pale brown-russet and large dots; flesh yellowish, very tender and melting, 

 juicy, sweet, with a sprightly, vinous flavor and fine aroma; first, but sometimes has too 

 little perfume; Oct. 

 Fall. 1. Am. Pom. Soc. Rpt. 102. 1875. 



A natural tree planted at least as early as 1650 by Gov. Prince at Eastham, on Cape 

 Cod. Fruit about the size of a hen's egg, tapering towards both ends, green, nearly covered 

 with thin russet, of inferior quality. In 1836 it was a flourishing, lofty tree, producing 

 an average of fifteen bushels of fruit. 



Fall Beurre d'Arenburg. 1. Am. Pom. Soc. Rpt. 119. 1875. 2. Downing Fr. Trees Am. 

 3rd App. 175. 1881. 



Exhibited by Asahel Foote, Williamstown, Mass., at the Boston meeting of the 

 American Pomological Society in 1875 as one of his seedlings. Fruit medium, globular- 

 oblate, inclining to obtuse-pyriform, pale greenish-yellow, tinged with orange where well 

 exposed, sometimes blushed on the cheek next the sun, slightly patched and netted and 

 much dotted with russet ; flesh whitish, rather coarse, juicy, melting, sweet, vinous, musky ; 

 very good; Oct. 

 Famenga. 1. Mass. Hort. Soc. Rpt. 59. 1844. 2. Downing Fr. Trees Am. 759. 1869. 



A foreign variety exhibited in 1843 by R. Manning, Salem, Mass. Fruit medium, 

 obovate, greenish-yellow; Sept. 

 Faurite. 1. Gard. Chron. 69. 1848. 



Fruit medium, oblong-obovate, yellow, shining, tinged with red next the sun, and 

 having numerous reddish dots; flesh yellowish- white, semi-melting, slightly perfumed; 

 keeps nearly a year. 

 Fauvanelle. 1. Rev. Hort. 146. 191 1. 



Considered by M. Chasset, Secretary-general of the Pomological Society of France, 

 to be the finest of all cooking pears. Fruit long-pyriform, bright green, largely covered 

 with fawn, and rayed or washed with red on the sun-exposed cheek; flesh yellowish-white, 

 very sugary, giving a good red wine tone to the cooked fruit, with an agreeable aroma; 

 very good for kitchen use. 

 Favorite Joanon. 1. Cat. Cong. Pom. France 259, fig. 1906. 



Obtained in 1833 by M. Joanon, at Saint-Cyr-an-Mont-d'Or, Rh6ne. Fruit medium 



