THE PEARS OF NEW YORK 355 
russet; flesh white, semi-fine, firm, semi-breaking, scented; juice abundant, sugary, 
acidulous; very musky; second or third; Aug. and Sept. 
De Lamartine. 1. Leroy Dict. Pom. 2:325, fig. 1869. 
Lamartine. 2. Downing Fr. Trees Am. 797. 1869. 
Raised by Bivort, director of the nurseries of the Society of Van Mons and first reported 
in 1850. Fruit small, globular or turbinate, flattened, often irregular and bossed, olive- 
green, dotted and very much covered with russet; flesh white, coarse, melting, generally 
gritty around the core; juice sufficient, sweet, musky and delicate; second, or third 
when the flesh is excessively gritty; Nov. 
De Louvain. 1. Leroy Dict. Pom. 2:363, fig. 1869. 2. Downing Fr. Trees Am. 734, 
1869. 
Raised by Von Mons in 1827 and published in 1834. Fruit above medium, obtuse- 
turbinate, clear grass-green or dull yellow, much covered with fine dots of gray-russet 
and stains of russet; flesh whitish, semi-fine and semi-melting; juice abundant, saccharine, 
vinous, with a delicate flavor and perfume of musk; second; Sept. 
De Prétre. 1. Duhamel Trait. Arb. Fr. 2:190. 1768. 2. Mag. Hort. 9:131. 1843. 
3- Leroy Dict. Pom. 2:550, fig. 1869. 
A very old French pear just mentioned by the pomologist Le Lectier of Orléans and 
for a long while known under the names of Callout, Caillolet and Caillot d’Hiver. Le 
Lectier cultivated it in 1600 and cataloged it in 1628. In 1858 Decaisne coupled with it 
the ancient name of Carmelite. Fruit below medium, spherical but sometimes a little 
elongated and narrowed toward the upper part; skin rather thick, clear brown-russet 
dotted all over on the side exposed to the sun with whitish points, but with ash-gray 
points on the other side; flesh white, semi-fine, breaking, gritty at center; juice moderate 
in amount, saccharine, acidulous, more or less musky; second or third for dessert, first 
for compotes; Jan. to Mar. 
De Rachinquin. 1. Kenrick Am. Orch. 170. 1832. 
Produced by M. Noisette. Fruit round, compressed, rough, brown; flesh melting 
buttery, sugary, highly flavored; Nov. and Dec. 
Delcange. 1. Guide Prat.g1. 1876. 
Fruit large; flesh melting; first quality; Sept. 
Délices de la Cacaudiére. 1. Leroy Dict. Pom. 2:9, fig. 1869. 
Gained by Count Eugéne des Nouhes in 1846 near Pouzauges, Vendée, Fr. Fruit 
above medium, long-conic, slightly obtuse, mammillate at crown and irregular in contour, 
bright yellow, dotted with gray and greenish specks, colored with carmine on the cheek 
next the sun; flesh very white and fine, melting; juice abundant, acidulous, sugary, 
aromatic, rather savory; second; July and Aug. 
Délices de Charles. 1. Leroy Dict. Pom. 2:10, fig. 1869. 2. Guide Prat. 74, 262. 1876. 
Wredow. 3. Downing Fr. Trees Am. 886. 1869. 
Raised in 1826 by Simon Bouvier, Jodoigne, Bel. Fruit medium, turbinate-pyriform 
but inconstant in contour, dark lemon-yellow, dotted with russet; flesh white, fine, very 
melting, ‘buttery, sweet, juicy, vinous and with a delicious tartness; good to very good; 
Oct. to Dee. 
