858 THE PEAR. 



enlarged at end, and inserted by a ring. Flesh yellowish white, half fine, 

 melting, juicy, sweet, perfumed. October, November. (An. Pom.) 



SOUVENIR FAVRE. 



A French Pear, originated with M. Favre in 1850, and first fruited 

 in 1857. Young wood reddish olive brown. 



Fruit above medium, oblong obtuse pyriform, pale yellow, deeper in 

 the sun, and dotted with many gray dots, or reddish in the sun. Stalk 

 rather stout, inserted with a slight cavity. Calyx open, with long half- 

 erect segments. Flesh a little coarse, half melting, juicy, sweet, and 

 perfumed. November, December. (An. Pom.) 



SOUVERAINE D'ETE. 



Fruit below medium, roundish obovate pyriform. Skin light yel- 

 low, with numerous dots, which are crimson on the sunny side. Stalk 

 short, in a narrow cavity, frequently by a lip. Calyx partially closed. 

 Basin medium. Flesh whitish, juicy, melting, sugary, vinous, aromatic. 

 Good. Ripens first of September. 



SOUVERAINE DE PRINTEMPS. 

 Poire de Printemps. 



A French Pear. Young wood dark olive reddish brown. 



Fruit medium, irregular in form, generally roundish obovate, slightly 

 pyriform. Skin rough, greenish yellow, partially netted and patched 

 with rough dark russet, and thickly sprinkled with russet dots. Stalk 

 curved, enlarged at insertion, in a small cavity, sometimes a lip. Calyx 

 large and open. Flesh whitish, juicy, melting, sweet, pleasant. Good 

 to very good. October. 



SPANISH BON CHRETIEN. 



Bon Chretien d'Espagne. Bon Chretien dorj d'Espagne. 



Spina. Van Dyck. 



De Janvry. Compagnie d'Ostende. 



Bon Chretien d'Automne. Janvry. 



Gratiole d'Automne. Grosse Grande Bretagne doree. 



President d'Espagne. Vermilion d'Espagne d'Hiver. 



Safran d'Automne. Gracioli de la Toussaint. 



Saf ran rosat d'Automne. Vandyck. 



Bon Chretien Jaune d'Automne. Good Christian of Spain. 



Blanche. Spanish Warden. 



Grosse Grande Bretagne. Autumn Bon Chretien. 



Bon Chretien Spina. 



A very old variety. Tree a good bearer, and the fruit highly va- 

 lued for cooking. 



Fruit large, pyriform. Skin at maturity deep yellow, with a brilliant 

 red cheek, and dotted with reddish brown specks. Flesh white, crisp, 

 or half breaking, good for cooking. December to January. 



STEINMITZ CATHERINE. 



A Pennsylvania Pear. Tree very vigorous and productive. 



Fruit medium or small, oblong pyriform, greenish, with a tinge of 

 brown in the sun. Flesh white, moderately juicy, half melting, vinous. 

 Good. September. 



