THE PEARS OF NEW YORK 495 
habit. Fruit medium, obovate, tapering toward the stem, obtuse, brown-russet on dull 
yellow ground, ruddy on the sunny side; flesh yellowish-white, coarse, melting, juicy, rich, 
sugary, slightly perfumed and with a musky flavor; good but not strictly first rate; as an 
American fruit it may be ranked with Buffum, Cushing and Fulton; Oct. 
Pepin. 1. Leroy Dict. Pom. 2:515, fig. 1869. 2. Hogg Fruit Man. 629. 1884. 
This pear was growing in the orchard of Le Lectier in Anjou, Fr., in the year 1600 
and was described by Claude Saint-Etienne in 1670. Fruit below medium and sometimes 
small, globular, bossed, always mammillate at the summit, meadow-green, clouded with 
pale yellow, dotted with gray and extensively washed with brick red on the side turned to 
the sun; flesh whitish, fine or semi-fine, breaking, watery; at the center are numerous 
granulations; juice very saccharine, sweet and savory; second; mid-Aug. 
Perpetual. 1. Downing Fr. Trees Am. 832. 1869. 
Said to have originated on Long Island, N. Y. Disseminated by Messrs. Berckmans, 
Augusta, Ga. Fruit medium, obovate-obtuse-pyriform, green and yellow, beautifully 
blushed in the sun; flesh whitish, firm, moderately juicy, sweet; good; keeps till May. 
Perrier. 1. Guide Prat. 111. 1876. 
Obtained by M. Morel in 1873. Fruit medium, globular, green; flesh fine, melting, 
juicy; good; beginning of Aug. Tree vigorous and fertile. 
Pertusati. 1. Leroy Dict. Pom. 2:516, fig. 1869. 
Raised in the nurseries of M. André Leroy, Angers, Fr., in 1867. Fruit medium, 
globular-ovate, irregular, having one side larger than the other; skin rough, golden-yellow, 
finely dotted with gray, marbled with clear brown around the calyx and the stem; flesh 
white, fine, melting; juice abundant, very saccharine, with an acidulous flavor, very pleasant 
and delicately perfumed; first; Nov. 
Petersbirne. 1. Dochnahl Fuhr. Obstkunde 2:33. 1856. 
Petite Poire de Pierre. 2. Mas Pom. Gen. 4:101, fig. 243. 1879. 
Kleine Petersbirne. 3. Mathieu Nom. Pom. 242. 1889. 
Altenburg, Ger., 1799. Fruit small, clear green, sprinkled with numerous minute 
blackish-green dots, turning to dull yellow at maturity and washed over a large area of its 
surface with dark red, on which the dots are of a darker red; flesh greenish-white, very fine, 
semi-breaking, sufficiently juicy and agreeably perfumed; a good fruit to preserve or to 
dry; Aug. 
Petit-Blanquet. 1. Duhamel Trait. Arb. Fr. 2:132, Pl. VI. 1768. 2. Leroy Dicé. Pom. 
2:517, fig. 1869. 
Little Blanquet. 3. Downing Fr. Trees Am. 802. 1869. 
Small Blanquet. 4. Hogg Fruit Man. 646. 1884. 
This variety was known in French gardens in the middle of the sixteenth century under 
the name Poire Perle, and some years later also by that of Petit-Blanquet. Fruit small or 
very small; form rather inconstant, slightly obtuse-pyriform, or more obtuse-ovate; skin 
smooth and transparent and shining, clear pale yellow or of a white, waxy and pearl-like 
tone, sprinkled with greenish dots, with occasionally a blush of tender rose on the side next 
the sun; flesh very white, semi-fine, breaking and firm; juice rarely abundant, saccharine, 
savory although only slightly perfumed; a second class dessert pear; Aug. 
