THE PEARS OF NEW YORK 459 
ing in an oblique cone at the base, compressed on two sides at the narrow end, rounded 
at the upper end, citron-yellow lightly speckled with rust-red; flesh amber-white, very deli- 
cate, melting, very juicy, sweet, with a pleasant perfume, nutty and rather spicy; very good; 
Oct. , 
Madame Millet. 1. Leroy Dict. Pom. 2:382, fig. 1862. 2. Hogg Fruit Man. 610. 1884. 
Raised by Charles Millet of Ath, Bel., in 1840. Fruit large, short-obovate or turbi- 
nate, rather uneven in its outline; flesh tender, semi-melting, juicy, richly flavored; first; 
Mar. and Apr. 
Madame Morel. 1. Guide Prat. 99. 1876. 
Published by M. Morel in 1872. Fruit large; flesh very fine, compact, very melting, 
juicy, sugary, vinous, sprightly; first; Oct. and Nov. 
Madame Planchon. 1. Guide Prat. 99. 1876. 
Belgian. Fruit large or very large, in form similar to Bartlett, golden yellow 
dotted with russet; flesh granular, very juicy; cooking; end of Oct. and beginning of Nov. 
Madame Du Puis. 1. Rev. Hort. 147. 1891. 2. Cat. Cong. Pom. France 2098, fig. 1906. 
A gain of Daras de Naghin, Antwerp, Bel., in 1878. Fruit rather large or large, long, 
obtuse-pyriform, rounded at lower end, yellow but nearly covered with smooth fawn-russet; 
flesh very fine, melting, very juicy, sugary, sprightly and perfumed; very gocd; Dec. to 
Feb. ; 
Madame de Roucourt. 1. Guide Prat. 58. 1895. 
Distributed by Daras de Naghin, Antwerp, Bel. Fruit medium to large, yellowish, 
dotted with dark brown; flesh fine, saccharine, perfumed; good; Oct. 
Madame Stoff. 1. Gard. Chron, 2:220. 1887. 
Obtained from seed by M. Stoff. Fruit large or medium, regular-pyramidal, olive- 
green speckled with red; flesh fine, melting, buttery, delicate and brisk in flavor; Feb. 
Madame Torfs. 1. Guide Prat. 104. 1895. 
Described as a new variety and distributed by Daras de Naghin, Antwerp, Bel., in 
1895. Fruit medium to large, greenish-yellow, sprinkled with patches of fawn-russet; 
flesh fine and juicy, white around center, clouded with green toward the skin, very sugary; 
Cet. 
Madame Treyve. 1. Leroy Dict. Pom. 2:383, fig. 1869. 2. Bunyard Handb. Hardy 
Fr. 185. 1920. - 
Souvenir de Madame Treyve. 3. Pom. France 2:No. 63, Pl. 63. 1864. 
From seed sown in 1848 by M. Treyve, Trévaux, Fr. Fruit large, obtusely obovate, 
bossed and always very much swelled around its lower part, greenish-yellow, dotted, 
streaked, and often touched with fawn on the shaded side, but brilliantly encrimsoned on 
the side exposed to the sun and dotted on that side with gray; flesh white, semi-fine, melting, 
very juicy, saccharine, acidulous, with a delicate and fine aroma; first, a delicious dessert 
pear; Sept. ; 
Madame Vazille. 1. Leroy Dict. Pom. 2:384, fig. 1869. 2. Hogg Fruit Man. 610. 1884. 
From the seed beds of M. Leroy, Angers, Fr.; first fruit in 1866. Fruit above medium, 
conic-obtuse, fairly regular in outline but always having one side larger than the other; 
skin thick, somewhat uneven, bronzed all over, sprinkled with dots widely apart and only 
