THE PEARS OF NEW YORK 385 



Fondante de Moulins-Lille. 1. Leroy Diet. Pom. 2:17s, fig. 1869. 



Obtained in 1S5S by M. Grolez-Duriez, Rouchin-lcz-Lillc, Fr., from a seed of the pear 

 Napoleon. Fruit above medium, obtuse-pyriform, pale greenish-yellow; flesh white, 

 coarse, melting, juicy, sugary, acidulous, with a delicious flavor; first; Nov. 

 Fondante de Nees. 1. Hogg Fruit Man. 580. 1884. 



Fruit large, long-obovate, fine deep yellow, mottled and dotted all over with pale 

 brown-russet; flesh yellowish, buttery, lacking sufficient juice, with a sprightly flavor; 

 second; Oct. 

 Fondante du Panisel. 1. Pom. France 3:Xo. 92, PI. 92. 1865. 



Diliccs d'Hardenpont d' Angers. 2. Leroy Diet. Pom. 2:13, fig. 1869. 



Delices d'Angers. 3. Hogg Fruit Man. 558. 1884. 



Raised about 1762 by the Abbe Hardenpont, Mons, Bel. Fruit medium to large, 

 globular or conic-ovate; skin rough, thick, tender, green, almost entirely covered with 

 marblings of olive-gray and dark green, the basic green changing to golden-yellow, and 

 the stains to a russet-fawn on the side of the sun; flesh citrine, fine or semi-fine, melting, 

 very juicy, with a sugary flavor and a very agreeable perfume; very good; Nov. and 

 Dec. 



Fondante des Pres. 1. Horticulturist 9:80, fig. 1854. 2. Leroy Diet. Perm. 2:179, lS °. 

 fig. 1869. 



Belgische Pomeranzenbirne . 3. Dochnahl Fiihr. Obstkunde 2:159. 1856. 



A seedling of Van Mons, Belgium, 1850. Fruit turbinate, inclining to pyriform, 

 broad across the middle, yellowish-green changing to clear lemon-yellow, sometimes tinged 

 with red next the sun; flesh white, melting, sweet, juicy, aromatic; very good; Oct. 

 Fondante de la Roche, z. Leroy Diet. Pom. 2:180, fig. 1S69. 2. Hogg Fruit Man. 

 5S0. 1884. 



Found on the property of M. Chesneau of la Haugreniere, in the Commune of 

 Saint e-Gemmes-sur-Loire and named by the Horticultural Society of Maine-et-Loire. 

 Fruit above medium, ovate, irregular, clear russet, washed with tender rose on the exposed 

 cheek; flesh white, fine, melting, juicy, sugary, acidulous, aromatic, with an agreeable 

 musky taste; first; Oct. and Nov. 

 Fondante de Rome ou Sucre Romain. 1. Mas Pom. Gen. 6:45, fig. 402. 1880. 



Origin uncertain. Fruit under medium, conic-pyriform, bright green changing to a 

 beautiful golden-yellow, washed on the side of the sun with crimson-red; flesh yellowish, 

 somewhat coarse, breaking, sweet and juicy; second; Aug. 

 Fondante de Saint-Amand. 1. Guide Prat. 94. 1876. 



Belgian. Fruit medium, nearly spherical, orange-yellow slightly touched with russet; 

 flesh fine, sugary, perfumed; first; Oct. 



Fondante-de-Septembre. 1. Horticulturist 15:68. i860. 2. Mas Pom. Gen. 4:133, fig. 

 259. 1879. 



Gained by Van Mons about 1824 or somewhat later. Fruit medium, globular- 

 pyriform, dull green, speckled with very fine brown dots, changing to yellow and crimson 

 at maturity; flesh green, transparent, very fine and melting, semi-buttery, full of sugary 

 juice, pleasant and perfumed; first; Sept. 

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