THE PEARS OF NEW YORK 5OI 
that State in October, 1847. Fruit below medium, obovate-pyriform, yellow, netted, 
patched, and dotted with russet, sometimes shaded in the sun with bright crimson; flesh 
white, juicy, melting, sweet, slightly musky; pleasant; good to very good; Sept. 
Pockelbirne. 1. Léschnig Mostbirnen 192, fig. 1913. 
A perry pear grown in Lower Austria. Fruit small to medium, globular-turbinate; 
skin tough, shining, smooth, green changing to greenish-yellow, blushed and streaked with 
red on the sunny side, dotted with yellow-brown; flesh yellowish-white, coarse-grained, 
juicy, subacid; good; Nov. 
Poéte Béranger. 1. Leroy Dict. Pom. 2:536, fig. 1869. 
A seedling of Leroy which first fruited in 1867 and was placed in commerce in 1870. 
Fruit medium; form rather inconstant, nearly always having unequal sides, globular, or 
obtuse-turbinate; skin fine, rough, bright yellow shaded with green, dotted with gray and 
almost entirely washed and mottled with brown-russet, more or less scaly; flesh greenish- 
white especially under the skin, fine, extremely melting, free from grit; juice very abundant, 
saccharine, acidulous, vinous, with a delicate perfume; first; mid-Sept. 
Poire d’Abbeville. 1. Guide Prat. 81. 1876. 2. Mas Pom. Gen. 5:99, fig. 338. 1880. 
The Poire d’Abbeville probably originated at the city of that name in the Department 
of the Somme, Fr.; for M. Jamin, Senior, propagated it about 1837 when he received it 
from M. Bennet of Boulogne-sur-Mer, who stated it was very well known and esteemed in 
the neighborhood of Abbeville. Fruit large, globular-conic but irregular, water-green 
sprinkled with numerous and large dots of fawn; at maturity the green changes to lemon- 
yellow; flesh white tinted with yellow, coarse, breaking, slightly gritty at the core, not 
very juicy or perfumed; first for culinary purposes, keeps easily for a long period; winter. 
Poire d’Ange de Meiningen. 1. Mas Pom. Gen. 5: 105, fig. 341. 1880. 
This pear has been in much request in the neighborhood of Meiningen, Ger., for many 
years and should be distinguished from the ancient Poire d’Ange, now called Boutoc, which 
it does not resemble. Fruit small, ovate or ovate-pyriform, even in contour; skin fine, 
delicate, bright green changing to beautiful bright lemon-yellow, the side next the sun being 
blushed and streaked with vermilion; the very numerous brown dots change on the blushed 
part to yellow; flesh tinted with yellow, rather fine, semi-breaking; juice sweet and 
agreeably perfumed but rather deficient; second; latter half of Aug. 
Poire d’Avril. 1. Downing Fr. Trees Am. 536. 1857. 2. Hogg Fruit Man. 488. 
1884. 
Stated by Messrs. Simon-Louis, Metz, Lorraine, to have been received by them from 
England under this name. Fruit large, pyramidal, obtuse; skin smooth and shining, of 
a lively dark green, with a brown tinge next the sun, and patches of gray-russet on the 
shaded side, the whole surface being covered with very large pale-colored specks; flesh 
crisp, juicy and sweet; first class for cooking according to Messrs. Simon-Louis; Mar. and 
Apr. 
Poire Brune de Gasselin. 1. Pom. France 4:No. 165, Pl. 165. 1867. 
Gained by M. Durand-Gasselin, architect at Nantes, Fr., from a seed bed made in 
1845. Fruit medium, ovate-pyramidal, yellow washed with fawn-russet; flesh very tender, 
juicy, very sugary and perfumed; first; Oct. and Nov. 
