THE PEARS OF NEW YORK 353 
dots, more or less tinged with red on the side of the sun; flesh white and semi-fine, semi- 
breaking or melting, rich, sugary, musky; juice abundant; second; Aug. 
Daimyo. 1. W. N. Y. Hort. Soc. Rpt. 129. 1888. 2. Guide Prat. 105. 1895. 
A Japanese variety. Fruit medium, roundish-pyriform, clear yellow with minute 
pale or brownish dots; stem long, curved, slender, set in a slight depression; calyx open, 
in a shallow basin; flesh white, coarse, crisp; poor; Oct. and Nov. 
Dallas. 1. Mag. Hort. 11:252. 1845. 2. Downing Fr. Trees Am. 730. 1869. 
In 1843 this, one of Governor Edwards’ seedlings raised at New Haven, Conn., was 
exhibited to the Massachusetts Horticultural Society. Fruit medium, obovate-obtuse- 
pytiform, dull yellow, thickly interlaced with cinnamon-russet sprinkled with crimson 
and russet dots; flesh yellowish-white, fine, melting, buttery, juicy, aromatic; good; Oct. 
to Dec. 
Dame. 1. Leroy Dict. Pom. 2:1, fig. 1869. 2. Mathieu Nom. Pom. 200. 1869. 
For two and a half centuries this variety has been known in the Department of Maine- 
et-Loire under the name of Dame, though in one district it bore the name of des Buhards. 
Fruit medium, globular-ovate, mammillate around calyx; skin rough, grass-green, dotted 
with fawn at each end and sprinkled with gray specks; flesh whitish, semi-fine, tender, 
semi-melting, gritty; juice sufficient, sweet, acidulous, rather well flavored; third; Sept. 
Dame-verte. 1. Leroy Dict. Pom. 2:3, fig. 1869. 2. Mas Pom. Gen. 1:139, fig. 70. 
1872. 
Attributed to Van Mons about the beginning of the nineteenth century. Fruit above 
medium, obtuse-conic, skin thick, yellowish-olive, sprinkled with green dots changing to 
bright yellow and on the side of the sun occasionally touched with crimson; flesh yellowish- 
white, rather coarse, semi-melting, rather gritty at the center, with plenty of sweet juice, 
acid but rather savory; second; Aug. 
Darimont. 1. Lindley Guide Orch. Gard. 369. 1831. 2. Prince Pom. Man.2:200. 1832. 
A Flemish pear new in the early part of the nineteenth century. Fruit medium, 
oblong, tapering somewhat toward the stalk, yellowish-gray-russet, sprinkled with 
numerous scabrous specks; flesh white, gritty, melting, with a saccharine, slightly musky 
and somewhat astringent juice; Sept. and Oct. 
Darlington. 1. Downing Fr. Trees Am. 731. 1869. 
An American variety; origin unknown. Fruit large, oblate-obtuse-pyriform, pale 
yellow, some crimson at times on the side of the sun, nettings and patches of russet and 
tusset dots; flesh whitish, coarse, sweet; moderate quality; rots at core; Sept. 
Dathis. 1. Leroy Dict. Pom. 2:4, fig. 1860. 
Origin not clear, but it was cultivated in France before the middle of the last century. 
Fruit large, turbinate and very swelled, one side being often more so than the other, bright 
yellow passing to grayish-yellow on the cheek touched by the sun, dotted with green; 
flesh whitish, semi-fine, half-breaking, gritty at center; juice deficient, sugary; second; Oct. 
David. 1. Guide Prat.g1. 1876. 
Fruit rather coarse, of handsome pyramidal form, yellowish-green washed with purple; 
flesh breaking; first quality for cooking purposes; Apr. and May. 
David d’Angers. 1. Guide Prat. 91. 1876. 2. Leroy Dict. Pom. 2:6, fig. 1869. 
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