THE PEARS OF NEW YORK 123 
ANSAULT 
1. Am. Pom. Soc. Cat. 36. 1883. 2. Can. Hort. 24:454, fig. 2169. 1901. 
Bonne du Puits-Ansault. 3. Leroy Dict. Pom. 1:486, fig. 1867. 4. Downing Fr. Trees Am. 1st 
App. 123, fig. 1872. 5. Am. Pom. Soc. Cat. 34. 1877. 
Well grown, the fruits of Ansault rival those of Seckel in quality. In 
particular, the flesh is notable, and is described by the term buttery, so com- 
mon in pear parlance, rather better than that of any other pear. The rich 
sweet flavor, and distinct but delicate perfume contribute to make the fruits 
of highest quality. Unfortunately, the pears are not very attractive in 
appearance. They are small, and the green coat, nearly covered with rus- 
set dots and markings, is dull, though enlivened somewhat at full maturity 
by arich yellow. The tree in good pear soils is vigorous, productive, bears 
annually, and is not more subject to blight than that of the average variety. 
While not at all suitable for commercial orchards, Ansault should find a 
place in every collection of pears for home use. 
The pear Bonne du Puits-Ansault was raised from seed in the nurseries 
of M. André Leroy, Angers, France. The parent tree bore fruit in 1863, 
and M. Leroy states that the name which it bears is that of the enclosure 
where it was first raised. It was propagated in 1865. The American Pomo- 
logical Society first listed this variety in its catalog in 1877, and in 1883 
shortened the name to its present form. 
Tree large, upright-spreading, hardy, very productive; trunk stocky, shaggy; branches 
thick, dull brownish-red, tinged with green and heavily covered with greenish scarf-skin, 
with numerous raised lenticels; branchlets long, reddish-brown, with traces of gray scarf- 
skin, smooth, glabrous, with few inconspicuous, small, slightly raised lenticels. 
Leaf-buds plump, pointed, nearly free. Leaf-scars prominent. Leaves numerous, 
23 in. long, 14 in. wide, ovate or broadly oval, leathery; apex abruptly pointed; margin 
finely serrate, with small, reddish, sharp-pointed glands; petiole 14 in. long, slender, 
glabrous. Fruit-buds large, conical, plump, free; flowers 13 in. across, in dense clusters, 
7 to 9 flowers in a cluster; pedicels § in. long, thick, greenish, lightly pubescent. 
Fruit ripe in late September and early October; medium in size, 2} in. long, 2} in. 
wide, uniform, obtuse-obovate-pyriform, irregular; stem } in. long, short, thick; cavity 
obtuse, russeted, furrowed, ribbed; calyx partly open, large; lobes acute; basin somewhat 
abrupt, furrowed and wrinkled; skin roughened with russet markings and dots; color pale 
yellow, considerably russeted about the basin and cavity with russet dots, with scattered 
flecks and patches of russet; dots numerous, small, russet; flesh tinged with yellow, granular 
at the center, melting and tender, buttery, very juicy, sweet, aromatic; quality good to 
very good. Core closed, axile, the core-lines clasping; calyx-tube long, narrow, funnel- 
shaped; seeds rather short, plump, obtuse. 
