440 THE PEARS OF NEW YORK 
conic or conic-pyriform, a little variable in form; skin thin, tender, pale green, sprinkled 
with very small and inconspicuous dots of gray fawn; on ripening the basic green changes 
to clear yellow, often preserving a green tint on the side next the sun, sometimes tinted 
with light red; flesh whitish, semi-fine, very melting, rather granular near the core; juice 
abundant, saccharine and more or less perfumed; good; Oct. 
La Béarnaise. 1. Guide Prat. 94. 1895. 
Obtained by P. Tourasse, Pau, Basses Pyrénées, Fr. Fruit above medium or large, 
well colored; flesh melting, juicy; first; Nov. 
La Cité Gomand. 1. Mas Pom. Gen. 3:105, fig. 149. 1878. 
Attributed by Van Mons to M. Grégoire, Jodoigne, Bel. Fruit small, short-obtuse- 
turbinate, usually regular in outline, very clear green, whitish, speckled with very small 
dots not clearly visible; at maturity the basic color changes to pale yellow, slightly golden 
or washed with a suggestion of red on the side next the sun; flesh white, rather fine, semi- 
buttery; juice slightly deficient, sugary, faintly perfumed; second; end of Sept. 
LaFrance. 1. Gard. Chron. 3d Ser. 27:350. 1900. 2. Cat. Cong. Pom. Fr. 282, fig. 1906. 
Obtained by Claude Blanchet, Vienne, Isere, Fr., about 1864. Fruit medium or rather 
large, globular-conic, irregular, strongly bossed, greenish, sometimes pale yellow, freely 
dotted with gray; flesh white, fine or nearly fine, very melting; juice very saccharine, 
perfumed; very good; Oct. and Nov. 
La Moulinoise. 1. Downing Fr. Trees Am. 797. 18609. 
A foreign variety, probably French. Fruit large, oblong-pyriform, greenish-yellow, 
partially netted and patched with russet and thickly sprinkled with brown-russet dots; 
flesh yellowish, juicy, melting, sweet, slightly vinous; first; Sept. 
La Quintinye. 1. Leroy Dict. Pom. 2:570, fig. 1869. 
Raised from a bed made in 1846 by M. Boisbunel, a nurseryman at Rouen, Fr.; first 
published in 1860. Fruit above medium or sometimes less, globular, irregular, bossed, 
sides unequal, pale yellow, thickly dotted and shaded with gray-russet, and sometimes 
reddened on the side next the sun; flesh white, fine, semi-melting; juice abundant, saccharine, 
slightly aromatic but agreeably tart; second and sometimes first when the flesh is well 
perfumed; Mar. to May. 
La Savoureuse. 1. Mas Le Verger 1:25, fig. 19. 1866-73. 2. Downing Fr. Trees Am. 
797. 1869. 
Probably of German origin. Fruit nearly medium, globular-oblate, intense green 
with greenish-brown dots; flesh greenish-white, buttery, sweet, fine, agreeably refreshing, 
perfumed like the Bergamots, a little gritty around the center, third; all winter. 
La Solsticiale. 1. Guide Prat. 95. 1895. 
Reported on trial in the orchards of Messrs. Simon-Louis at Metz, Lorraine, in 1895. 
Fruit rather large, elongated, obtuse, yellowish tinted with russet; flesh saffron in hue, 
semi-breaking, very sugary and strongly perfumed; May to July. 
La Vanstalle. 1. Kenrick Am. Orch. 178. 1832. 
“ Fruit perfectly pyramidal; highly colored with red; of medium size; flesh granulous, 
becoming insipid, and finally soft; it keeps till the middle of October. I did not find this 
fruit excellent; it is however, better than the Doyenné, (St. Michael).”’ 
