THE PEARS OF NEW YORK 383 
Obtained by Van Mons between 1830 and 1835. Fruit rather large, pyriform, nar- 
rowed toward the stalk, greenish-yellow, stained with russet and washed with dark brick-red 
on the cheek next the sun and dotted with carmine and maroon; stem long, slender; calyx 
open in a small basin; flesh white, melting, abounding in sugary juice, with a pleasant 
perfume; good to very good; Sept. and Oct. 
Florent Schouman. 1. Downing Fr. Trees Am. 762. 1869. 2. Mas Pom. Gen. 1:153, 
fig. 77. 1872. 
A posthumous gain of Van Mons propagated by the Society Van Mons. Fruit nearly 
large, globular-turbinate, clear green, speckled with large, round, gray-brown spots; flesh 
white, fine, melting, sugary; juice abundant, vinous, acidulous; good; Oct. 
Florida Bartlett. 1. Mich. Sta. Sp. Bul. 30:28. 1905. 
Received for trial in Michigan in 1900 from Stark Bros., Louisiana, Mo. Fruit large, 
roundish-oval, tapering at both ends, yellow, with dark brown dots; flesh greenish, firm, 
juicy, half-breaking, granular, mild, almost sweet, perfumed; fair; Dec. and Jan. 
Fluke. 1. Ia. Hort. Soc. Rpt. 174. 1909. 2. Ibid. 289. 1910. 
Disseminated by N. K. Fluke. Reported as hardy, blight-resistant and better than 
Kieffer. 
Fondante Agréable. 1. Horitculiurist 4:83. 1854. 2. Guide Prat. 94. 1876. 
Belgian; described as new in 1854 by M. P. Wilder. Fruit medium, globular-ovate, 
dull yellowish-green slightly russeted; flesh tender, juicy and melting, pleasant, refreshing, 
with a delicate aroma; very good; Aug. 
Fondante Albert. 1. Mas Le Verger 3:Pt. 2, 81, fig. 137. 1866-73. 2. Downing Fr. 
Trees Am. 762. * 1869. 
Obtained by Albert Boucqueau, Belgium. It was propagated in France in 1853. 
Fruit medium, globular-conic, depressed at the poles, green turning to yellow, with large 
dots and markings of fawn, flesh white; semi-fine, breaking, granular about the center; juice 
deficient, but delicate, vinous and aromatic; second; Sept. 
Fondante d’Angers. 1. Mas Pom. Gen. 7:79, fig. 520. 1881. 
Origin unknown, probably French. Fruit medium or rather large, turbinate; skin 
fine yet a little firm, clear green, dotted with greenish-gray, passing to yellow at maturity; 
flesh white, fine, entirely melting; juice abundant and sugary, vinous, acidulous; first; Oct. 
Fondante de Bihorel. 1. Rev. Hort. 547. 1888. 
Fruited in France about 1866 from seed of a common French country pear. Tree 
hardy. Fruit small or medium, pyriform, deep green passing to bright yellow, speckled 
with gray dots, touched with carmine on the side of the sun; flesh delicate, melting, buttery, 
without grit; juice sufficient, sugary, acid, well perfumed; quality good; July. 
Fondante de Brest. 1. Leroy Dict. Pom. 2:169, fig. 1869. 2. Hogg Fruit Man. 579. 
1884. 
Mentioned by Claude Saint-Etienne in 1670 under the name of Inconnue du Chesneau. 
Fruit medium or nearly medium, ovate-pyriform, more or less swelled, smooth, shining, 
bright green changing to yellowish-green on the shaded side as it ripens, and red, mottled 
dark blood-red next the sun, covered with small gray dots; flesh white, rather coarse, 
breaking, gritty, juicy, sugary, perfumed, rose-water flavor; second; Oct. 
