THE PEAR. 247 



quite vinous, with rich aromatic perfumed flavor, very good. Said 

 to be a seedling of Seckel. England. 



Gar her. Large, roundish oblong, pyriform; color brownish 

 yellow with red on sunny side. Flesh firm, granular, juicy, acid, 

 poor. Grown commercially in large quantity and shipped in barrels 

 for culinary use. Pennsylvania. 



Ghislain (St. Ghislaiii). Medium, obtuse pyriform or turbinate; 

 color bright yellow, with greenish tinge in spots, and blushed cheek; 

 stalk one to one and one-half inches long, curved, with rings at in- 

 sertion in cavity. Flesh white, juicy, melting, rich, vinous, very 

 good. Grown for dessert use in the southeastern States, and in 

 Utah. Belgium. 



Giffard (Beurre Giffard). Medium to large, pyriform, tapering 

 toward the stem; color greenish yellow, with marbling of red where 

 exposed; stalk quite long, curved, and inserted at top of neck. 

 Flesh white, melting, juicy, with a vinous flavor and pleasantly per- 

 fumed. Ripens early; very good. Widely grown for market. 

 France. 



Glout Morceau. Large, obovate pyriform, unequal, often ribbed; 

 color green and greenish yellow at maturity; stalk one and one-quarter 

 inches long, stout, and inserted at one side of neck. Flesh white, 

 fine-grained, buttery, melting, rich, very good usually if, well handled. 

 Flemish. 



Goodale. Large, oblong, obovate, pyriform; color light yellow, 

 with crimson and light red where exposed, with some netting and 

 patches of russet; stalk short, curved, stout and inserted in quite 

 deep inclined cavity with one side of neck highest. Flesh whitish, 

 juicy, melting, very good. Maine. 



Grand Isle. Medium, roundish oblong, obtuse pyriform; color 

 light yellow with many russet dots; skin very smooth; stalk three- 

 quarters to one inch long, rather slender, somewhat inclined, and 

 inserted in small regular cavity. Flesh whitish, half fine, juicy, 

 melting, vinous, very good. Season, autumn. Tree hardier than the 

 average. Vermont. 



Gray Doyenne. Medium in size, ovate to obovate in form; 

 color cinnamon russet with red in the sun; skin smooth; stalk short, 

 inserted in narrow abrupt cavity. Flesh white, fine-grained, buttery, 

 melting, rich; quality best. Popular in many States for home dessert 

 use. France. 



