THE PEARS OF NEW YORK 343 
Beurré Epine. 3. Leroy Dict. Pom. 1:359, fig. 1867. 
Origin uncertain, possibly one of Van Mons’ seedlings, distributed by M. Bouvier, 
Jodoigne, Bel. Fruit above medium, long-obtuse-pyriform, ventriculated in its lower 
part, symmetrical, pale green changing at maturity to lemon-yellow, mottled with fawn- 
russet and strongly washed with brownish-russet on the side opposed to the sun; flesh 
whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, 
with an acidulous flavor; second; Nov. 
Colmar @WEté. 1. Gard. Chron. 875, 913. 1860. 2. Leroy Dict. Pom. 1:583, fig. 1867. 
Attributed to Van Mons about 1825. Fruit small, obovate or globular-obovate, 
smooth, shining, greenish-yellow becoming quite yellow when ripe, sprinkled with brown 
dots, having in some seasons and places a cheek red and almost transparent; flesh yellowish, 
very melting: juice excessively abundant, of honey sweetness, rich flavor, acidulous, 
pleasantly aromatic; first; Aug. and Sept. 
Colmar Flotow. 1. Mas Pom. Gen. 6:65, fig. 417. 1880. 2. Guide Prat. 79, 246. 1895. 
Named by Oberdieck, who received it unnamed from Van Mons. Fruit medium, 
globular-conic, green, with numerous very small, brown dots changing to dull lemon- 
yellow on maturity; flesh whitish, semi-fine, buttery; juice plentiful, sweet and delicately 
perfumed; good; winter. 
Colmar-Hirondelles. 1. Mas Pom. Gen. 1:151, fig. 76. 1872. 
A product of the Van Mons seed beds, catalogued in 1823. Fruit medium, pyriform 
and somewhat swelled around the middle, green, speckled with brown dots, changing to 
bright lemon-yellow on ripening, the exposed side being blushed with a beautiful red; flesh 
yellow, semi-fine, semi-melting; juice abundant, sugary, vinous and slightly perfumed; second. 
Colmar de Jonghe. 1. Downing Fr. Trees Am. 724. 1869. 2. Guide Prat. 72. 1895. 
J. de Jonghe of Belgium originated this variety and said of it, ‘‘ Tree hardy, robust, 
vigorous and productive, rather upright; young wood nut brown, with a few gray specks.” 
Fruit medium, pyriform, bright yellowish-green, washed with brown; flesh yellowish, very 
fine, semi-melting, juicy, perfumed; first; Sept. and Oct. 
Colmar de Mars. 1. Leroy Dict. Pom. 1:586, fig. 1867. 2. Mas Pom. Gen. 4:139, 
fig. 262. 1879. 
Grown from seed by M. Nerad, Jr., nurseryman at Lyons, Fr.,in 1853. Fruit medium, 
globular-ovate, golden-yellow, dotted, veined and slightly rayed with russet; flesh yellowish, 
fine, firm though melting, scented; juice abundant, refreshing, sugary, savory and having 
a slight taste of musk; first; May. 
Colmar du Mortier. 1. Guide Prat. 89. 1895. 
Fruit medium, ovate, bright lemon-yellow; flesh salmon, very fine, very melting, very 
sugary; first; Feb. 
Colmar Navez. 1. Leroy Dict. Pom. 12586, fig. 1867. 2. Hogg Fruit Man. 551. 1884. 
Raised from seed by M. Bouvier, Jodoigne, Bel. The first fruits were yielded in 
1837. Fruit large, globular-obovate, yellowish-green, slightly dotted with gray, clouded 
with brown-russet, and often washed with brick-red on the side exposed to the sun; flesh 
white, rather fine, semi-melting; juice sufficient, sugary, acidulous, savory, having an 
aroma suggestive of musk and anis; first; Oct. 
