400 THE PEARS OF NEW YORK 
Goodale. 1. Downing Fr. Trees Am. 773, fig. 1869. 2. Ont. Dept. Agr. Fr. Ont. 163, figs. 
IQT4. 
Raised by E. Goodale, Saco, Me., from seed of the McLaughlin. Fruit large, oblong- 
obovate-pyriform, green, yellowing at maturity, shaded with crimson and fawn in the 
sun, slightly netted and patched with russet and sprinkled with small russet dots; flesh 
white, fine, rather gritty at core, juicy, sweet, pleasant, perfumed, slightly vinous; fair 
for dessert; first for market; Oct. 
Got. 1. Field Pear Cult. 280. 1858. 2. Leroy Dict. Pom. 2:231, fig. 18609. 
Origin unknown. According to Leroy this variety has been cultivated in Belgium 
ever since 1855. Fruit above medium; form rather variable, passing from long-conic and 
slightly obtuse to ovate, a little swelled; skin rough, fine, dark green; flesh white, semi-fine, 
breaking or semi-melting, granular around the core; juice sufficient, sugary, aromatic, 
rather delicate; second; Sept. and Oct. a 
Governor Carver. 1. Mass. Hort. Soc. Rpt. 45. 1866. 
Fruited in 1863 by S. A. Shurtleff from seed. Fruit “‘ Diam. 3 in.; flesh firm and very 
tich in flavor; keeps perfectly until June or July of following year, and ripens well; fine 
flavor, and a valuable pear. Turbinate.” 
Grabenbirne. 1. Dochnahl Fuhr. Obstkunde 2:159. 1856. 2. Léschnig Mostbirnen 64, 
fig. 1913. 
A German and Austrian pear, common in middle Franconia. Fruit small to medium, 
turbinate or conic; skin smooth, shining, yellow-green turning yellow, with green marblings, 
sometimes slightly blushed, dotted; flesh whitish, coarse-grained, breaking, juicy, 
saccharine, without any perceptible acid; mid-Oct. 
Graf Moltke. 1. Guide Prat.g5. 1876. 2. Lauche Deut. Pom. II:No. 80, Pl. 80. 1882. 
Named after A. Von Moltke, a Prime Minister of Denmark, 1850. Fruit rather large, 
irregular in form although handsome; skin rough, yellowish-green covered with russet; 
flesh yellowish-white, fine, melting, very juicy, aromatic; quality variable; a table fruit; 
Oct. 
Grand Bretagne. 1. Knoop Fructologie 1:83, Tab. IJ. 1771. 2. Downing Fr. Trees Am, 
774. 1869. 
Origin French or Belgian. Fruit large, obtuse-obovate, greenish-yellow, dotted with 
brown; flesh fine, juicy, buttery and melting; moderately good; Dec. to Feb. 
Grand Isle. 1. Downing Fr. Trees Am. 3rd App., 176, fig. 1881. 2. Rural N. Y. 
44:242, figs. 135, 136. 1885. 
Raised by Benjamin Macomber, Grand Isle, Vt. Tree vigorous, upright, somewhat 
alternate in bearing. Fruit medium, roundish-oblong, straw color, covered with many 
small russet dots; stem medium long, rather slender; calyx small, open, in a small 
basin; flesh whitish, half-fine, juicy, melting, sweet, slightly vinous; very good; Sept. 
and Oct. 
Grand-Soliel. 1. Leroy Dict. Pom. 2:233, fig. 1869. 2. Hogg Fruit Man. 588. 
1884. 
Introduced by Major Espéren, Mechlin, Bel., in the early half of the nineteenth 
century. Fruit medium, globular-turbinate, more or less bossed; skin rough to the touch, 
