THE PEARS OF NEW YORK 513 
a brownish tinge, dark green dots under the skin; flesh white, juicy and melting, briskly 
acid; very good; Oct. to Christmas, rather variable in season. 
Princess Maria. 1. Downing Fr. Trees Am. 580. 1857. 
A seedling from Van Mons. Fruit medium or below, pyramidal, yellow, considerably 
covered with rough, dull russet, and thickly sprinkled with dots; flesh whitish, rather 
coarse, juicy, melting, vinous, aromatic; good; Sept. 
Princesse Charlotte. 1. Leroy Dict. Pom. 2:558, fig. 1869. 2. Hogg Fruit Man. 633. 
1884. 
A pear raised in 1846 by Major Espéren, Mechlin, Bel. Fruit medium, variable in 
form, much bossed and rather contorted, turbinate-obtuse to globular-ovate, grass-green 
with brown or orange glow on the sunny side, dotted and marbled with russet; flesh white, 
semi-fine, semi-melting, watery and gritty, but juicy, saccharine, acidulous, with a fine 
aroma; a fine pear, evidently of the Passe Colmar race, but quite distinct from that variety; 
Nov. and later. 
Princesse Marianne. 1. Leroy Dict. Pom. 2:559, fig. 1869. 
Calebasse Princesse Marianne. 2. Ann. Pom. Belge 5:67, fig. 1857. 
Although very similar in color and form, this pear is distinct from Calebasse Bose with 
which it has been confused. It was obtained by Van Mons at the Fidélité nursery near 
Brussels before 1817 from a graft of a wilding. Fruit large, pyriform and gourd-shaped, 
swelled in its lower part, more or less contracted near the summit and not very obtuse; 
skin rough, greenish-russet, dotted with clear gray and marbled or speckled with brown, 
flesh white or semi-fine, melting, some grit around the core, juicy, very saccharine, vinous 
and with a highly delicate aroma; first; Oct. 
Princesse d’Orange. 1. Leroy Dict. Pom.2:560. 1869. 2. Hogg Fruit Man. 634. 1884. 
According to Van Mons this was found by Count de Coloma in the garden of the 
Riches-Claires Nunnery at Mechlin, Bel., about 1788, but remained unnamed for forty 
years. Fruit medium, globular or globular-ovate, bossed, seldom very regular in form, 
lemon-yellow, largely covered with reddish-brown russet, and more or less carmined on 
the side next the sun; flesh white and fine, melting or semi-melting, juicy, vinous, 
saccharine, slightly perfumed with anis; a first-class dessert pear; Oct. 
Princiére. 1. Leroy Dict. Pom. 2:562, fig. 1869. 
Of uncertain origin. Leroy received it in 1864 from Charles Baltet, Troyes, Fr., who 
also described it in the Revue Horticole that year. Fruit above medium, globular, irregu- 
lar, bossed, often much contorted and usually mammillate at the summit, golden yellow 
or bright yellow covered all over with large russet dots, streaked with fawn around the 
calyx; flesh white, fine, melting, full of juice, only slightly saccharine, vinous and slightly 
aromatic; second; Oct. 
Priou. 1. Leroy Dict. Pom. 2:563, figs. 1869. 
This pear which is one of the best ripening in spring-time was made known in 1863 by 
M. Priou, a miller at Rondard, near Brissac, Maine-et-Loire, Fr. The parent tree stood 
in an open pasturage, and was then about fifty years old. Fruit above medium, rather 
inconstant in form, globular-ovate, irregular, bossed, mammillate at the summit, and 
pentagonal at its base or almost completely globular, bright yellow, dotted and streaked with 
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