THE PEARS OF NEW YORK 397 
Said to be very hardy and productive, coming into bearing when young. Fruit about 
the size of Bartlett, pyriform, nearly equal to Bartlett in quality, according to Prof. Budd. 
Seems to be of a better quality than most oriental pears. 
Gilain. 1. Guide Prat. 71. 1876. 2. Mas Pom. Gen. 3:33, fig. 113. 1878. 
A gain of M. Grégoire, Jodoigne, Bel. Fruit medium, pyriform, pale green changing 
to yellow, a warm gold and sometimes red on the side next the sun; flesh white, fine, buttery, 
melting, rather gritty near the core; juice sufficient, sugary and perfumed; good; Sept. 
Gilles 6 Gilles. 1. Leroy Dict. Pom. 2:222, fig. 1869. 2. Mathieu Nom. Pom. 219. 18809. 
Girogile. 3. Bunyard Handb. Hardy Fr. 177. 1920. 
A French pear of very ancient and uncertain origin. Jean Bauhin in his Historia 
Plantarum, 1580, wrote of a pear which appears to be identical with this and said that 
in Burgundy it was styled a Poire de Livre or Pound Pear. Le Lectier in his catalog of 
1628 and Merlet as well as Claude Saint-Etienne and La Quintinye also mention it though 
spelling it variously. Fruit large to very large, nearly spherical; calyx large, open, set 
in deep basin; skin thick, pale dull green, washed with brown-red on the face exposed to 
the sun, much covered with thin brown-russet; flesh greenish-white, semi-fine and semi- 
breaking, rarely gritty, very juicy, saccharine and sweet, without much perfume, occasionally 
spoiled by too much acerbity; third; cooking; Nov. to Feb. 
Giram. 1. Mas Le Verger 2:151, fig. 74. 1866-73. 
A wilding found on the estate of Giram at Uryosse, Fr., and propagated by Dr. Doat. 
Fruit nearly medium, pyriform, sometimes rather turbinate; skin thick and firm, green, 
sprinkled with large dots of greenish-brown, becomes yellowish-green at maturity and 
blushed with red on the sun-exposed side; flesh very fine, tender, melting, very juicy, sugary 
and agreeably perfumed; first; Aug. 
Girardon. 1. Leroy Dict. Pom. 2:225, fig. 1869. 
According to Diel this pear was raised in Paris by a M. Girandoux whose name Leroy 
identifies with Girardon. It seems to have dated from about the beginning of the nineteenth 
century. Fruit below medium, globular, flattened and deeply depressed at both poles, 
one side rather less swelled than the other; skin wrinkled, yellowish-green, dotted with 
clear brown and almost entirely mottled and reticulated with dark russet; flesh white, 
semi-fine and semi-melting, rather granular; juice very abundant, saccharine, acidulous, 
very musky; second; late Sept. 
Glace d’Hiver. 1. Mas Pom. Gen. 5:67, fig. 322. 1880. 
Winter Eisbirne. 2. Mathieu Nom. Pom. 300. 1889. 
Belgian. Fruit medium, globular-conic; skin rather thick, a lively green sprinkled 
with brown dots, changing to lemon-yellow, often golden on the side of the sun; flesh whitish, 
fine, breaking; juice sufficient, sugary, without appreciable perfume; good; end of winter. 
Glastonbury. 1. Jour. Hori. N.S. 22:73, 99, 126. 1872. 2. Bunyard-Thomas Fr. Gard. 
140. 1904. 
The Benedictine of the English or Glastonbury pear, apparently originated as a wilding 
with W. G. L. Lovell, Glastonbury, Eng., but Bunyard believes it to be an old sort intro- 
duced by the monks. Grafts were first taken from the tree in 1862. Fruit large, oblong- 
obovate, russeted; flesh yellowish, melting, juicy, aromatic; Oct. 
