THE PEARS OF NEW YORK 493 
Paul d’Hoop. 1. Guide Prat. 104. 1895. 
Sent out in 1895 as a new variety by M. Daras de Naghin, Antwerp, Bel. Fruit 
medium, covered with fawn-russet; flesh fine, yellowish-white, buttery, vinous, saccharine, 
having a delicious aroma; Jan. and Feb. 
Paul Thielens. 1. Leroy Dict. Pom. 2:510, fig. 1869. 2. Downing Fr. Trees Am. 830, 
1869. 
Paul Thielens came from a seed bed made by Van Mons in 1829 in his nursery at Lou- 
vain, Bel. Fruit large, ovate, very irregular, bossed and swelled, or ovate, nearly globular; 
skin a little rough, transparent greenish-yellow, dotted and marked with grayish-russet, 
slightly blushed with dull red on the side next the sun; flesh white, semi-fine and semi- 
melting, gritty at the center; juice rarely abundant, more or less saccharine, slightly aro- 
matic; second; Oct. 
Pauls Birne. 1. Guide Prat. 102. 1876. 
Poire de Paul. 2. Mas Pom. Gen. 7:15, fig. 488. 1881. 
Fruit large or rather large, globular-conic or conic-obtuse, dull water-green, usually 
entirely covered with a wash of cinnamon color which at maturity becomes golden, 
and the side exposed to the sun is blushed with a garnet red on which are numerous 
small gray dots; flesh white tinted with yellow, rather fine, breaking, gritty about the 
core, juicy, sugary, vinous, slightly perfumed; first for cooking; winter, lasting well toward 
the end. 
Payen. 1. Leroy Dict. Pom. 2:511, fig. 1869. 
Raised by M. Boisbunel, a nurseryman at Rouen, Fr., from a mixed seed bed made in 
184s. It was reported on in 1860 and propagated in 1863. It is distinct from both Beurré 
Payen and Président Payen. Fruit medium, obovate-pyriform, bright greenish-yellow, 
mottled with fawn and covered with large and numerous brownish dots; flesh white, fine, 
melting, juicy, sweet; first class; Oct. 
Payenche. 1. Leroy Dict. Pom. 2:512, fig. 1869. 2. Downing Fr. Trees Am. 830. 
1869. . 
Paquency. 3. Downing Fr. Trees Am. 404. 1845. 
Found in a hedge at the village of Payenche in Périgord, Fr. It was taken to Paris in 
1805. Fruit nearly medium, oblong-ovate-pyriform, light yellow stained or marbled and 
dotted with gray-russet and colored with brick-red on the side of the sun; flesh white, 
semi-fine, melting or semi-melting, some grit around the core; juice extremely abundant, 
very saccharine, acidulous, with a savory perfume and a slight after-taste of anis; first; 
Oct. 
Payton. 
According to letters from Nicholas Hallock, Queens, N. Y., this variety originated 
on the premises of a Mr. Payton of Flatbush, L. I., and had been known locally as Payton 
for some time previous to 1898. Fruit obovate-obtuse-roundish, about the size of 
Doyenné Boussock, dull green becoming yellow, thickly sprinkled with small brownish 
‘dots; stem short, stout, set in a rather shallow, russeted cavity; calyx open, placed in a 
shallow, wide basin; flesh not coarse, not gritty, not stringy, white, moderately juicy, 
good but not highly flavored; Sept., later than Bartlett. 
