THE PEARS OF NEW YORK 497 



under the name of Oing or Oin, the French equivalent of the German speck or lard. Fruit 

 medium or less, globular-ovate or turbinate, slightly obtuse at summit, with thick but 

 smooth and greasy skin, dull yellow-green, more or less gray, dotted and necked with green- 

 ish-russet; flesh whitish, granular, scented, exceedingly melting and juicy, very saccharine, 

 free from acid and having an exquisite flavor; third; Sept. to Nov. 

 Petite Charlotte, i. Guide Prat. 102. 1S76. 



French. Fruit small, pyramidal, greenish-yellow, highly colored on the side of the 

 sun; flesh breaking, juicy, vinous; excellent; Aug. and Sept. 

 Petite Fondante. 1. Mas Pom. Gen. 6:153, %• 4 6lt - 1880. 



Kleine Schmakbime. 2. Mathieu Nom. Pom. 242. 1889. 



Origin unknown. Fruit small, nearly spherical, sometimes depressed at both poles, 

 even in contour; skin rather thick and yet tender, pale water-green, sown with numerous 

 very faint, very small, brown dots; at maturity the basic green whitens a little and the 

 side next the sun of fruits well exposed becomes a lighter yellow; flesh whitish, semi-fine, 

 semi-melting, rather gritty around the core, highly saccharine, vinous and sprightly; good; 

 end of Aug. 



Petite Marguerite. 1. Leroy Diet. Pom. 2:526, fig. 1869. 2. Bunyard Handb. Hardy 

 Fr. 192. 1920. 



Raised in the nurseries of M. Andre" Leroy, Angers, Fr., in 1S62 and propagated in 

 1863. Fruit medium, irregular ovate, bossed, swelled at the base and having one side 

 always larger than the other, grass-green, dotted with gray and brown and slightly bronzed 

 on the cheek exposed to the sun; flesh greenish-white, fine and very melting, slightly gritty 

 at the center; juice extremely abundant and saccharine, acidulous, with a very pleasant 

 perfume; first; Aug. 

 Petite Tournaisienne. 1. Guide Prat. in. 1876. 



A variety on trial with Messrs. Simon-Louis, Metz. Fruit medium, oval, oblong, 

 yellow; flesh very fine, semi-melting; Apr. and May. 

 Petite Victorine. 1. Leroy Diet. Pom. 2:528, fig. 1869. 



A seedling of M. Andre Leroy raised in 1863. Fruit below medium, globular, flattened 

 at the base but slightly conic at its other extremity, greenish, dotted and marbled with 

 russet; flesh white, fine, melting, generally free from grit; juice sufficient, saccharine, acid- 

 ulous, with a specially exquisite, musky flavor; first; Dec. and Jan. 

 Petre. 1. Mag. Hort. 2:437. 1836. 2. Ibid. 3:83. 1838. 



This valuable variety was raised by John Bartram, the proprietor of a botanic garden 

 near Philadelphia, from seed received in a letter from Lord Petre of England about the 

 year 1735. The tree still stands, although becoming decrepit. Fruit medium, obovate, 

 truncate at both ends; skin thin, greenish-yellow, with small pale spots; flesh white, soft, 

 juicy and buttery, with a delicious flavor, very slightly musky and vinous; very good; 

 mid-Sept, to Dec. 

 Pfaffenbime. 1. Dochnahl Fti/ir. Obstkunde 2:193. 1856. 



Wurttemberg and Baden, Ger., 1847. Fruit small, turbinate, yellow, tinted with a 

 dark cinnamon-colored blush on the side next the sun; the summit is covered with russet, 

 thickly sprinkled with gray dots ; flesh firm and tasteless. 

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