502 THE PEARS OF NEW YORK 
Poire de Casserole. 1. Guide Prat. 89. 1876. 
Casserule. 2. Downing Fr. Trees Am. 715. 1869. 
Of foreign origin, probably French. Fruit large, obovate-pyriform, yellow, with 
much russet and brown on cheek; flesh whitish, coarse, granular, breaking, very juicy, rich, 
with high aroma; first quality for cooking; Oct. and Nov. 
Poire des Chartriers. 1. Mas Pom. Gen. 6:133, fig. 451. 1880. 
This variety is mentioned by Van Mons in his Catalog and is therein considered to be 
of Belgian origin. Fruit medium, globular-pyriform, irregular and bossed; skin a little 
thick at first, water-green, rather dark, sprinkled with very small and numerous dots of 
gray-brown, the basic green becoming brilliant lemon-yellow and on maturity covered on 
the side next the sun with golden russet; flesh yellow, very fine, firm, buttery, melting, 
full of saccharine juice, vinous, perfumed; first; Oct. 
Poire des Chasseurs. 1. Ann. Pom. Belge 5:31, fig. 1857. 
Des Chasseurs. 2. Downing Fr. Trees Am. 735. 1869. 
A posthumous gain of Van Mons tasted for the first time in 1842 and reported on by 
M. Simon Bouvier of Jodoigne, Bel. Fruit medium to large, ovate-pyriform, greenish, 
dotted with russet, and much stained with russet on the sun-exposed side; flesh yellowish, 
coarse, watery, melting, granular; juice vinous, agreeably perfumed; first; Oct. 
Poire de Cog. 1. Leroy Dict. Pom. 1:600, fig. 1867. 
This variety is distinct from the Poire de Cog synonymous with the Beurré de Bruxelles, 
and is of unknown origin. It was cultivated for many years in the old gardens of the 
Horticultural Society of Angers. Fruit large, long-turbinate, bossed, strongly mammil- 
late at apex, citron-yellow, dotted and stained with dark gray, and washed with bright 
carmine on the side exposed to the sun; flesh white, semi-fine and melting; juice sweet with 
slight perfume but delicate flavor; secon;d Sept. 
Poire de Graisse. 1. Knoop Pomologie 1:111, Tab. IV. 1771. 
Probably of Belgian or French origin. In Holland it is known as the Smeer-Peer. 
Fruit medium, oblong, terminating acutely toward the stalk, greenish and speckled 
with blackish-brown; flesh rather gritty, soft, with a slightly spicy flavor; not of much 
value. 
Poire de gros queue. 1. Miller Gard. Dict. 3. 1807. 
Fruit large, taking its name from its very thick stalk, globular, yellow, flesh breaking; 
wanting in juice, having a very musky flavor. 
Poire de Hert. 1. Mas Le Verger 1:145, fig. 71. 1866-73. 
Mas states he received this variety from Thomas Rivers, the well known English 
nurseryman of Sawbridgeworth near London, Eng. Fruit medium or nearly medium, 
ovate-pyriform, symmetrical in contour; skin thick, firm, very pale green all over, sprinkled 
with dots of gray, changing when ripe to lemon-yellow; flesh white, fine, semi-melting; 
juice sufficient, flavor refreshing, agreeable; good, of real merit for the season; end of winter 
and spring. 
Poire de Houblon. 1. Mas Pom. Gen. 1:101, fig. 51. 1872. 
Origin unknown, but cultivated for a long time in many localities in Germany. Fruit 
small, ovate or globular-ovate, swelled, usually regular in contour, bright green, sown with 
