THE PEARS OF NEW YORK 527 
Rothgraue Kirchmessbirne. 1. Dochnahl Fuhr. Obstkunde 2:109. 1856. 
Hesse, Ger., 1804. Fruit medium to rather large, conic, slightly bossed, sides unequal; 
skin rough and covered with brownish-gray russet, often faintly blushed; flesh yellowish- 
green, coarse-grained, sweet, acidulous and musky; second for dessert, first for kitchen; 
mid-Sept. 
Rougeaude. 1. Prince Pom. Man. 1:88. 1831. 
Fruit medium, pyramidal, fairly regular, skin yellowish on the shaded side, but about 
three-fourths of the fruit is of a darker or lighter shade of red; flesh firm, dry, with some 
sweetness but insipid and wanting in flavor; indifferent; Jan. 
Rouget. 1. Noisette Man. Comp. Jard.2:537. 1860. 2. Baltet Cult. Fr. 404, 405. 1908. 
The flesh of this small French pear becomes red when cooked and the confectioners 
of Paris use large quantites of it obtained from the neighborhood of Etampes. It is also 
considered a first class pear for perry. 
Roulef. 1. Can. Hort. 172292, fig. 684. 1894. 
Raised from seed by Mr. Mitschurin, Tambow, Russia. Fruit medium, yellow, firm, 
vinous; good. 
Rouse Lench. 1. Kenrick Am. Orch. 165. 1841. 2. Bunyard Handb. Hardy Fr.195. 1920. 
Raised by T. A. Knight, and first fruited in 1820. In 1850 it was placed on the 
“ Rejected Fruits” list by the second Congress of Fruit Growers at New York. Fruit large, 
long-oval, uneven, pale yellow-green, with thin russet; no depression at base of very long 
woody stem; calyx open, basin shallow; flesh pale yellow, juicy; fair; Jan. and Feb. 
Rousselet Aelens. 1. Ann. Pom. Belge 4:92, fig. 1856. 2. Downing Fr. Trees Am. 
844. 1869. 
A Belgian pear of unknown origin. Fruit small to medium, turbinate, obtuse-pyri- 
form, golden yellow at time of maturity, faintly colored on the sunny side, patches of russet, 
and dots of grayish red; flesh yellowish-white, rather fine, melting; juice abundant, sweet 
and possessing a decided perfume of the Rousselets; quality would be first class if the flesh 
were less granular; Nov. 
Rousselet d’Anvers. 1. Guide Prat. 58. 1895. 
A variety raised by M. Daras de Naghin, Antwerp, Bel. Tree vigorous and fertile, 
hardy, resisted the great European frost of 1879-1880. Fruit medium, globular-ovate, 
yellowish-green, slightly tinged with dark red; flesh semi-fine, melting, saccharine and well 
flavored; first; Oct. 
Rousselet Baud. 1. Mas Pom. Gen. 3:177, fig. 185. 1878. 
Gained by Dr. Van Mons and mentioned in his Catalog of 1823. Fruit small or rather 
small, ovate, more or less swelled, even in outline; skin a little thick, at first water-green 
with many very numerous and small dots, sometimes much covered with cinnamon-colored 
russet, changing to citron-yellow and the russet becoming golden on the side next the sun; 
flesh yellow-white, rather fine, dense, buttery, melting; juice sufficient, richly saccharine 
and perfumed; Oct. and Nov. 
Rousselet Bivort. 1. Ann. Pom. Belge 4:9, fig. 1856. 2. Downing Fr. Trees Am. 845. 
1869. 
Raised from a bed of the seeds of Simon Bouvier made in the grounds of the Society 
