THE PEARS OF NEW YORK 501 



that State in October, 1S47. Fruit below medium, obovate-pyriform, yellow, netted, 

 patched, and dotted with russet, sometimes shaded in the sun with bright crimson; flesh 

 white, juicy, melting, sweet, slightly musky; pleasant; good to very good; Sept. 

 Pockelbime. 1. Loschnig Mostbirnen 192, fig. 1913. 



A perry pear grown in Lower Austria. Fruit small to medium, globular-turbinate ; 

 skin tough, shining, smooth, green changing to greenish-yellow, blushed and streaked with 

 red on the sunny side, dotted with yellow-brown; flesh yellowish-white, coarse-grained, 

 juicy, subacid; good; Nov. 

 Poete Beranger. 1. Leroy Diet. Pom. 2:536, fig. 1869. 



A seedling of Leroy which first fruited in 1867 and was placed in commerce in 1870. 

 Fruit medium; form rather inconstant, nearly always having unequal sides, globular, or 

 obtuse-turbinate; skin fine, rough, bright yellow shaded with green, dotted with gray and 

 almost entirely washed and mottled with brown-russet, more or less scaly; flesh greenish- 

 white especially under the skin, fine, extremely melting, free from grit; juice very abundant, 

 saccharine, acidulous, vinous, with a delicate perfume; first; mid-Sept. 

 Poire d'Abbeville. 1. Guide Prat. 81. 1S76. 2. Alas Pom. Gen. 5:99, fig. 338. 18S0. 



The Poire d'Abbeville probably originated at the city of that name in the Department 

 of the Somme, Fr. ; for M. Jamin, Senior, propagated it about 1S37 when he received it 

 from M. Bennet of Boulogne-sur-Mer, who stated it was very well known and esteemed in 

 the neighborhood of Abbeville. Fruit large, globular-conic but irregular, water-green 

 sprinkled with numerous and large dots of fawn; at maturity the green changes to lemon- 

 yellow; flesh white tinted with yellow, coarse, breaking, slightly gritty at the core, not 

 very juicy or perfumed ; first for culinary purposes, keeps easily for a long period ; winter. 

 Poire d'Ange de Meiningen. 1. Mas Pom. Gen. 5:105, fig. 341. 1SS0. 



This pear has been in much request in the neighborhood of Meiningen, Ger., for many- 

 years and should be distinguished from the ancient Poire d'Ange, now called Boutoc, which 

 it does not resemble. Fruit small, ovate or ovate-pyriform, even in contour; skin fine, 

 delicate, bright green changing to beautiful bright lemon-yellow, the side next the sun being 

 blushed and streaked with vermilion; the very numerous brown dots change on the blushed 

 part to yellow; flesh tinted with yellow, rather fine, semi-breaking; juice sweet and 

 agreeably perfumed but rather deficient ; second ; latter half of Aug. 



Poire d'Avril. 1. Downing Fr. Trees Am. 536. 1857. 2. Hogg Fruit Man. 488. 

 1884. 



Stated by Messrs. Simon-Louis, Metz, Lorraine, to have been received by them from 

 England under this name. Fruit large, pyramidal, obtuse; skin smooth and shining, of 

 a lively dark green, with a brown tinge next the sun, and patches of gray-russet on the 

 shaded side, the whole surface being covered with very large pale-colored specks; flesh 

 crisp, juicy and sweet; first class for cooking according to Messrs. Simon-Louis; Mar. and 

 Apr. 

 Poire Brune de Gasselin. 1. Pom. France 4:No. 165, PI. 165. 1867. 



Gained by M. Durand-Gasselin, architect at Nantes, Fr., from a seed bed made in 

 1845. Fruit medium, ovate-pyramidal, yellow washed with fawn-russet; flesh very tender, 

 juicy, very- sugary and perfumed; first; Oct. and Nov. 



