496 



Descriptive List and Index Pears. 



Pitt's Prolific. Medium, oblong pyriform, 

 yellow ; coarse, sweet, rather poor. Sep- 

 tember. 



Plombgastel. See St. Michael Archangel. 



Pocahontas. Medium, obovate, or turbi- 

 nate pyriform, yellow ; melting, sweet, 

 musky. Early October. Mass. 



Poire d'Abondance. Rather large, oblong 

 pyriform, pale yellow ; melting, juicy, 

 sweet, excellent. October. 



Poire d'Albret. Medium, pyramidal, rough, 

 brown russet ; coarse, juicy, vinous, rich, 

 perfumed. October. 



Poire d'Avril. Large, roundish conic, 

 greenish yellow ; granular, juicy, sweet, 

 agreeable baking. November to Febru- 

 ary. 



Poire de Chasseurs. Medium, short pyri- 

 form, greenish yellow ; juicy, buttery, per- 

 fumed, vinous. October. Belgian. 



Poire de Lepine. Small, oblate, yellowish 

 and red ; granular, melting, vinous, per- 

 fumed. November. 



Poire Fruite. See Florelli. 



Poire Guillaume. See Bartlett. 



Poire Neige. See White Doyenne 1 . 



Pope's Quaker. Medium, oblong pyriform 

 with yellow russet; juicy, pleasant. Oc- 

 tober. L. I. 



Pound, p. 290. 



Pratt, p. 266. 



Prevost. Medium, rich yellow with a red 

 cheek ; sweet, perfumed. Winter. Bel- 

 gian. 



Primitive. See Little Musk. 



Prince Albert. Medium, pyriform, yellow- 

 ish ; melting, rich. February. Bel- 

 gian. 



Princess Charlotte. Medium, short pyri- 

 form, greenish ; of little value here. Oc- 

 tober. Belgian. 



Princess Maria. Rather small, pyramidal 

 yellow, mostly russeted ; coarse, sweet, 

 agreeable. October. Belgian. 



Princess of Orange. Medium, roundish, 

 russeted ; crisp, juicy, astringent. Octo- 

 ber. Flemish. 



Pulsifer, p. 252. 



Queen of the Low Countries, p. 266. 

 Quinnipiac. See St. Ghislain. 



Rallay. Medium, short pyriform, yellow, 

 thinly russeted ; buttery, melting, good. 

 Winter. 



Rapelje. Medium, varying from obovate 

 or turbinate to pyriform, yellowish, russet- 

 ed ; juicy, varying from a rich aromatic to 

 a poor flavor. September. L. I. 



Raymond, p. 278. 



Read's Seedling. See Oswego Beurre. 



Reading, p. 290. 



Reine Caroline. Medium, narrow, pyriform, 

 yellow with a red cheek ; crisp, dry, poor 

 November. 



Retour de Rome. Medium, oblate, yellow- 

 ish, partly russeted ; granular, melting, 

 vinous. September. Belgian. 



Richards. Rather large, obovate. yellow ; 

 granular, melting, vinous. October. Del. 



Richardson's Seedling. Rather large, obo- 

 vate, yellow; melting, sprightly, pleasant 

 Oftober. 



Ridelle's. Medium, oblate turbinate, yel- 

 low and bright red ; of moderate quality. 

 September. Belgian. 



Roe's Bergamotte, p. 284. 



Ropes. Medium, obovate, russeted; rich, 

 perfumed, good. October. Mass. 



Rosabirne- Medium, pyriform, greenish, 

 russeted ; juicy, vinous, somewhat astrin- 

 gent. OAober. 



Rostiezer, p. 252. 



Rousselet Esperen. Pyriform, turbinate, 

 yellow ; juicy, vinous, perfumed. Sep- 

 tember. 



Rousselet de Meester. Medium, roundish, 

 yellow with a red cheek ; coarse, not rich. 

 October. Belgian. 



Rousselet de Rheims. Small, obovate pyri- 

 form, yellowish green ; sweet, aromatic 

 rots at core. Early September. French. 



Rousselet Hatif. See Early Rousselet. 



Rousselet Stuttgart. Below medium, conic, 

 greenish with a brown cheek ; juicy, sweet, 

 aromatic rots at core. Late August. 



Rousselet Vanderwecken. Small, roundish 

 or obovate, yellow ; juicy, aromatic, per- 

 fumed, very good. November. 



Sabine. See Jaminette. 



Salisbury Seedling. Short pyriform, partly 



russeted ; coarse, rather poor. October. 



N. Y. 

 Scotch Bergamot. See Hampden's Berga- 



mot. 



Seckel, p. 278. 

 Selleck, p. 267. 

 Serrurier, p. 279. 

 Sheldon, p. 284. 



