352 THE PEARS OF NEW YORK 
parties is really Henkel. Fruit large, obovate-pyriform, pale yellow on the shaded side 
and greenish-yellow on the side of the sun, dotted with gray-russet and having some russet 
patches; flesh white, semi-fine, dense, melting, very juicy, sugary, acidulous, rather pleas- 
antly flavored, slightly perfumed; second; Sept. 
Curé d’Oleghem. 1. Leroy Dict. Pom. 1:613, fig. 1867. 2. Mas Pom. Gen. 4:171, 
fig. 278. 1879. 
Probably of Belgian origin, having been described by Bivort in 1852 and placed in 
the General List of fruits cultivated in the garden of the Society of Van Mons in 1857. 
Fruit small, globular, bossed, larger on one side than on the other, greenish-yellow, dotted 
all over with russet and extensively washed with the same around the stem; flesh white, 
fine, melting, gritty at center; juice scanty, little sugar, no perfume, very acid; third: 
Oct. 
Cushing. 1. Prince Pom. Man.1:144. 1832. 2. Downing Fr. Trees Am. 730. 1869. 
A native pear which originated on the farm of Col. Washington Cushing, Hingham, 
Mass. It was introduced to notice at the first annual show of the Massachusetts Horti- 
cultural Society in 1829. Fruit medium, somewhat variable according to cultivation and 
soil, obovate-obtuse, light greenish-yellow, sometimes blushed with dull red on the sunny 
side and sprinkled all over with russety dots; flesh fine, white, melting, juicy, agreeably 
sprightly, rich; very good, among the best autumn pears; Sept. 
Czernowes. 1. Mas Pom. Gen. 7:17, fig. 489. 1881. 
Of unknown origin. Fruit medium, turbinate-obovate or pyriform-obovate, often 
bossed; when ripe is a brilliant lemon-yellow, with some dots except on the side of the sun 
which is tinged with light orange-red; flesh white, fine, buttery, melting, with abundant 
sugary juice, slightly musky, agreeable; first; Sept. 
D’Amboise. 1. Decaisne & Naudin Man. Amat. Jard. 4:464. 
Fruit medium, oblate or turbinate, greenish-yellow, washed with very bright red, 
marked with brown around the stem; flesh very white, sweet, without scent. 
D’Arad. 1. Mas Pom. Gen. 5:187, fig. 382. 1880. 
A Hungarian variety; probably originated in the County of Arad in the west of 
Transylvania. Fruit medium, an almost perfect ellipsoid; skin rather thick, water-green, 
often nearly covered with brown-russet; flesh yellowish, semi-fine, buttery, melting, full 
of richly saccharine juice, vinous and perfumed; good; Sept. 
D’Auch. 1. Lindley Guide Orch. Gard. 397. 1831. 2. Decaisne & Naudin Man. Amat. 
Jard. 42473. 
This pear greatly resembles Colmar in almost every respect and has often been con- 
fused with it. It is, however, more full next the stalk and arrives at maturity somewhat 
later and its flesh has a higher flavor. D’Auch was introduced into England before 1817 
by the Duke of Northumberland. Fruit very large, long, bossed, irregular, obtuse; skin 
a lively yellow washed with orange-red; flesh breaking, sweet; not high in quality. 
D’Guf. 1. Duhamel Trait Arb. Fr.2:157. 1768. 2. Leroy Dict. Pom. 2:470, fig. 1869. 
3. Guide Prat. 55, 256. 1895. 
A Swiss pear largely grown in the neighborhood of Basle. The botanist Valerius 
Cordus described it in 1561. Fruit small, oval, greenish-yellow, strewed with gray-russet 
