THE PEARS OF NEW YORK 403 
Grégoire Bordillon. 1. Leroy Dict. Pom. 2:237, fig. 1869. 2. Bunyard Handb. Hardy 
Fr, 178. 1920. 
Raised by Leroy in 1855 from seed of Graslin, and fruited for the first time in 1866. 
Fruit large, ovate, rather larger on one side than the other, pale yellow on shaded side 
and dark yellow on the exposed cheek, mottled, striped, and dotted with brown; flesh 
yellowish, fine, very melting, very juicy and sugary; first; Aug. 
Grey Good-Wife. 1. Mawe-Abercrombie Univ. Gard. Bot. 1778. 
Fruit medium, globular, brown-red, moderately tender and of good flavor; Oct. to Dec. 
Grise-Bonne. 1. Duhamel Trait. Arb. Fr. 2:245. 1768. 2. Leroy Dict. Pom. 2:238, 
fig. 1869. 
Franzésische Gute Graue Sommerbirne. 3. Dochnahl Fuhr. Obstkunde 2:16. 1856. 
The Dutch pomologist Pierre Van den Hoven writing in the middle of the eighteenth 
century affirmed that the Grise-Bonne was the Sucrée Grise de Hollandaise and the Pirum 
Falernum of the Romans. It may be noted that in 1586 Jacques Daléchamp thought 
he had found the Falernum in the French Autumn Bergamote; and, again, in 1783 Henri 
Manger declared it to be still cultivated under the name Bourdon, the Orange Musquée; 
similarly Sickler wrote in 1802 that the Bergamote d’Eté appeared to him to be the 
Falernum. Fruit medium; form variable, sometimes irregular-turbinate, long and ventric- 
ulous, at other times regular-turbinate, clear green, russeted with gray, clouded with 
pale yellow on the shaded side and covered with large dots of golden or orange-yellow; 
flesh white, fine, dense, semi-breaking, watery, free from grit; juice very abundant, sugary, 
acidulous, musky; second; Aug. 
Groom Prince Royal. 1. Gard. Chron. 54, 161. 1841. 2. Hogg Fruit Man. 589. 1884. 
Bergamotte Eliza Mathews. 3. Leroy Dict. Pom. 1:235, fig. 1867. 
Princesse-Royale. 4. Leroy Dict. Pom. 23561. 1869. 
A Mr. Groom, a nurseryman at Clapham near London, introduced this pear in 1841. 
Fruit medium, globular or Bergamot-shaped, greenish-brown, with a tinge of yellow and 
slight traces of gray-russet; flesh melting, buttery, sometimes rather gritty, sweet, vinous, 
perfumed; a good second-rate pear; Jan. to Mar. 
Gros Blanquet Long. 1. Leroy Dict. Pom. 2:241, fig. 1869. 
Large Blanquet. 2. Hogg Frutti Man. 602. 1884. 
Kretselformige Blanketie. 3. Mathieu Nom. Pom. 244. 1889. 
This is one of a group of pears which in the seventeenth century were designated by 
various pomologists with names such as Blanquet da longue queue, Blanquet d’hiver, etc. 
Their origin is ancient, possibly Roman. The variety here described is the largest of the 
Blanquettes and was said by Olivier de Serres in 1600 to be also named de Florence from 
which it might be adduced that it came originally from Tuscany. Fruit below medium 
and often small, obtuse-pyriform, smooth, of a beautiful yellow color, dotted with bright 
green and sometimes carmined on the cheek next the sun; flesh white, semi-fine, breaking, 
sweet, full of sugary juice possessing a musky-anis flavor; a dessert pear, second; July 
and Aug. 
Gros Blanquet Rond. 1. Leroy Dict. Pom. 2:242, fig. 1869. 
An ancient dessert pear mentioned by Claude Saint-Etienne in the seventeenth century 
