238 THE PEARS OF NEW YORK 
pyriform, greenish-yellow, strongly dotted and marked with fawn-colored russet; flesh 
yellowish, fine, melting, juicy, rather gritty around core, sugary, acidulous; first; Oct. 
and Nov. 
Admirable. 1. Mag. Hort. 25:207, fig. 13. 1859. 2. Downing Fr. Trees Am. 655. 1869. 
Raised by Francis Dana, Boston, Mass., and first exhibited before the Massachusetts 
Horticultural Society in 1853. Mr. Dana considered it one of his best seedlings. Fruit 
medium to large, globular-oval, largest diameter in middle; tapering to each end, rather 
swollen on one side, smooth, fine, yellow at maturity, with a circle of russet at the base 
of the stem and more or less traced and thickly dotted with russet; flesh yellowish-white, 
slightly coarse, melting, buttery, with a delicious perfume; good; Sept. and Oct. 
Admiral Farragut. 1. Downing Fr. Trees Am. 655. 1869. 
Farragut. 2. Mass. Hort. Soc. Rpt. 44. 1866. 
Raised by Dr. Shurtleff, Boston, Mass., and fruited first in 1862. Fruit large, pyri- 
form, greenish-yellow, with many dots and mottled with fawn, blushed on the sunny side; 
flesh fine, melting, subacid, refreshing; good, handsome but rather lacking in quality; 
late Sept. 
Admiral Foote. 1. Mass. Hort. Soc. Rpt. 44. 1866. 
Originated in Brookline, Mass. First fruited in 1862 or 1863. Fruit large, obovate, 
green; flesh melting, fine, with juice abundant, exceedingly rich, sweet, vinous; first; Sept. 
Adolphe Cachet. 1. Leroy Dict. Pom. 1:88, fig. 1867. 
Obtained from seed in the trial grounds of André Leroy, Angers, France, and first 
fruited in 1864. Fruit medium, turbinate-obtuse, irregular, very bright brilliant yellow, 
dotted with russet and stained similarly on the side next the sun and around the stem; 
flesh white, fine, melting, gritty at center, juicy, sugary, acid, fresh, with a delicious savor 
of musk; first; Aug. and Sept. 
Adolphe Fouquet. 1. Mas Pom. Gen. 4:67, fig. 226. 1879. 
Raised by M. Grégoire, Jodoigne, Bel. Fruit nearly medium, turbinate-conic, uniform 
in contour, water-green dotted with grayish-brown, often freely russeted, changing at 
maturity to dull citron-yellow; flesh white, with slight yellowish tint, rather fine, buttery, 
melting, with juice sufficient, sugary and vinous; good; Oct. 
Adolphine Richard. 1. Mag. Hort. 26:218. 1860. 2. Leroy Dict. Pom. 1:80, fig. 1867. 
Reported by M. Bivort in the garden of the Van Mons Society, Geest-Saint-Rémy, 
Bel. Fruit small or medium, pyriform-obtuse, golden yellow, spotted, striped and mottled 
with russet; flesh whitish, firm, without grit, semi-melting, wanting in quality, with sugary 
juice, acidulous, aromatic, without any after-flavor; second; Oct. and Nov. 
Aehrenthal. 1. Lauche Deut. Pom. 11: No. 51, Pl. 51. 1883. 
Dedicated by Dr. Diel of Stuttgart to the Baron von Aehrenthal of Prague some- 
time previous to 1833. Fruit medium, ventriculous-obovate-pyriform, bright green 
passing to yellow; flesh white, melting, juicy, buttery, aromatic; good; mid-Sept. 
Agathe de Lescourt. 1. Leroy Dict. Pom. 1390, fig. 1867. 
Agathe de Lescours. 2. Mas. Pom. Gen. 5:39, fig. 308. 1880. 
Origin obscure. Cultivated in France in the middle of the last century and believed 
to have been introduced there from Belgium. Fruit medium and frequently very large, 
