THE PEARS OF NEW YORK 387 
Forme de Bergamotte Crassane. 1. Leroy Dict. Pom. 2:186, fig. 1869. 2. Downing 
Fr. Trees Am. 766. 1869. 
A seedling of Van Mons which gave its first fruits in 1844. Fruit above medium, 
turbinate, slightly obtuse, yellowish-green, speckled with large gray-russet dots; flesh 
yellowish, rather fine, melting, juicy, sugary, vinous, aromatic; good; early Nov. 
Forme de Curtet. 1. Mas Pom. Gen. 3:9, fig. 101. 1878. 
A gain of Van Mons. Fruit small, exactly turbinate; skin fine, thin, bright green, 
sprinkled with very small grayish-green dots, changes on ripening to lemon-yellow, lightly 
tinged with red; flesh white, semi-fine and breaking; juice sufficient, sweet, slightly per- 
fumed; second; Sept. and Oct. : 
Forme de Délices. 1. Downing Fr. Trees Am. 388. 1845. 2. Hogg Fruit Man. 582. 
1884. 
A Flemish pear. Fruit medium, obovate, yellow, almost entirely covered with rather 
rough brown-russet; flesh tender, buttery, melting, with a rich, sweet flavor; an excellent 
dessert pear; Oct. and Nov. 
Fortune. 1. Mass. Hort. Soc. Rpt. 143. 1866. 
One of Dr. Shurtleff’s seedlings raised at Brookline, Mass.; first fruited in 1866. Fruit 
small, turbinate, golden-yellow, with russet spots; flesh white, melting, juicy and very sweet; 
first; Oct. 
Fortunée. 1. Downing Fr. Trees Am. 436. 1845. 
Bergamoite Fortunée. 2. Ann. Pom. Belge 8:29, fig. 1857. 
Fortunée de Printemps. 3. Leroy Dict. Pom. 2:188, fig. 1869. 
A Belgian wilding found near Enghien in Hainaut; disseminated about 1830. Fruit 
small, globular or globular-turbinate; skin rough to the touch, deep yellow, covered with 
flakes and lines of brown-russet; flesh semi-melting, juicy, sweet; a cooking pear; May and 
June. 
Fortunée Boisselot. 1. Leroy Dict. Pom. 2:187, fig. 1869. 
Raised from a bed of seeds of Fortunée by Auguste Boisselot, Nantes, Fr.; it gave its 
first fruit in 1861. Fruit large or above medium, turbinate, very obtuse and enlarged 
around center; skin thick and rough, greenish-yellow or yellow-ochre; flesh white, fine, 
melting, gritty around the core, juicy, sugary, delicate, somewhat aromatic; first; Jan. 
and Feb. 
Fortunée Supérieure. 1. Leroy Dict. Pom. 2:190. 1869. 
This was obtained by M. Flon, Angers, Fr., about 1850 from a bed of seeds of Fortunée. 
In 1854 M. Flon submitted it to the Horticultural Society of Maine-et-Loire which found 
its flesh ‘‘ very fine, very melting, agreeably perfumed and more free from acidity than the 
old pear Fortunée,” and therefore gave it the name Fortunée superieure; Jan. to Apr. 
Fourcroy. 1. Leroy Dict. Pom. 2:192, fig. 1869. 
Raised by Van Mons about 1810. Fruit medium, ovate-pyriform; skin thick, rather 
rough to the touch, yellow or yellowish-green, covered with gray-russet dots; flesh white, 
very sugary, agreeably perfumed; good and sometimes first; winter. 
Fouron, 1. Mas Pom. Gen. '7:135, fig. 548. 1881. 
French. Fruit medium, globular-ovate, dark olive-green, dotted with grayish-white 
