THE PEARS OF NEW YORK 385 
Fondante de Moulins-Lille. 1. Leroy Dict. Pom. 2:178, fig. 1869. 
Obtained in 1858 by M. Grolez-Duriez, Rouchin-lez-Lille, Fr., from a seed of the pear 
Napoleon. Fruit above medium, obtuse-pyriform, pale greenish-yellow; flesh white, 
coarse, melting, juicy, sugary, acidulous, with a delicious flavor; first; Nov. 
Fondante de Nees. 1. Hogg Fruit Man. 580. 1884. 
Fruit large, long-obovate, fine deep yellow, mottled and dotted all over with pale 
brown-russet; flesh yellowish, buttery, lacking sufficient juice, with a sprightly flavor; 
second; Oct. 
Fondante du Panisel. 1. Pom. France 3:No. 92, Pl. 92. 1865. 
Délices d’Hardenpont d’Angers. 2. Leroy Dict. Pom. 2:13, fig. 1869. 
Delices d’'Angers. 3. Hogg Fruit Man. 558. 1884. 
Raised about 1762 by the Abbé Hardenpont, Mons, Bel. Fruit medium to large, 
globular or conic-ovate; skin rough, thick, tender, green, almost entirely covered with 
marblings of olive-gray and dark green, the basic green changing to golden-yellow, and 
the stains to a russet-fawn on the side of the sun; flesh citrine, fine or semi-fine, melting, 
very juicy, with a sugary flavor and a very agreeable perfume; very good; Nov. and 
Dec. 
Fondante des Prés. 1. Horticulturist 9:80, fig. 1854. 2. Leroy Dict. Pom. 2:179, 180, 
fig. 1869. 
Belgische Pomeranzenbirne. 3. Dochnahl Fuhr. Obstkunde 2:159. 1856. 
A seedling of Van Mons, Belgium, 1850. Fruit turbinate, inclining to pyriform, 
broad across the middle, yellowish-green changing to clear lemon-yellow, sometimes tinged 
with red next the sun; flesh white, melting, sweet, juicy, aromatic; very good; Oct. 
Fondante de la Roche. 1. Leroy Dict. Pom. 2:180, fig. 1869. 2. Hogg Fruit Man. 
580. 1884. 
Found on the property of M. Chesneau of la Haugreniére, in the Commune of 
Sainte-Gemmes-sur-Loire and named by the Horticultural Society of Maine-et-Loire. 
Fruit above medium, ovate, irregular, clear russet, washed with tender rose on the exposed 
cheek; flesh white, fine, melting, juicy, sugary, acidulous, aromatic, with an agreeable 
musky taste; first; Oct. and Nov. 
~ Fondante de Rome ou Sucré Romain. 1. Mas Pom. Gen. 6:45, fig. 402. 1880. 
Origin uncertain. Fruit under medium, conic-pyriform, bright green changing to a 
beautiful golden-yellow, washed on the side of the sun with crimson-red; flesh yellowish, 
somewhat coarse, breaking, sweet and juicy; second; Aug. 
Fondante de Saint-Amand. 1. Guide Prat. 94. 1876. 
Belgian. Fruit medium, nearly spherical, orange-yellow slightly touched with russet; 
flesh fine, sugary, perfumed; first; Oct. 
Fondante-de-Septembre. 1. Horticulturist 15:68. 1860. 2. Mas Pom. Gen. 4:133, fig. 
259. 1879. 
Gained by Van Mons about 1824 or somewhat later. Fruit medium, globular- 
pytiform, dull green, speckled with very fine brown dots, changing to yellow and crimson 
at maturity; flesh green, transparent, very fine and melting, semi-buttery, full of sugary 
juice, pleasant and perfumed; first; Sept. 
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