THE PEARS OF NEW YORK 529 
very fine, melting; juice sufficient and fairly saccharine, vinous and richly perfumed; second; 
Dec. and Jan. 
Rousselet Jaune d’Eté. 1. Mas Pom. Gen. 3:23, fig. 108. 1878. 
Gelbe Sommerrusselet. 2. Christ Handb. 546. 1817. 
French, 1801. Fruit small; skin rough, almost entirely covered with brilliant red, 
densely covered with small gray dots, scentless; flesh granular, melting, saccharine, sweet; 
second for table; first for household; Sept. 
Rousselet de Jodoigne. 1. Mas Pom. Gen. 6:60, fig. 419. 1880. 
Described in 1876 as a “recent’’ gain of M. Grégoire, Jodoigne, Bel. Fruit small 
globular-turbinate, obtuse at apex; skin rather firm, bright and vivid green, sprinkled 
with numerous very small dots of gray-green, russeted around the calyx and lower part 
of the fruit; flesh white, tinted with green, semi-fine, semi-buttery; juice abundant, 
saccharine, acidulous, having the characteristic Rousselet perfume. 
Rousselet de Jonghe. 13. Hogg Fruit Man. 639. 1884. 
Fruit small, obovate, curved, uneven and irregular in its outline; skin smooth, of a 
uniform lemon; flesh yellow, fine-grained, firm, melting and juicy, with a very rich, sugary 
flavor; its delicious flavor compensates for its small size; Nov. and Dec. 
Rousselet de Meestre. 1. Hogg Fruit Man. 639. 1884. 
Fruit large, obtuse-pyriform or pyramidal; skin smooth and shining, golden yellow, 
thickly dotted all over with large brown-russet freckles; flesh semi-buttery, firm, fairly 
juicy, and well flavored; of indifferent quality. 
Rousselet Panaché. 1. Guide Prat. 80. 1876. 
A variegated variety of French origin and new about 1825. Fruit small, short-ovate, 
greenish-yellow, with light and dark streakings; first for dessert and household; end of 
Sept. 
Rousselet de Pomponne. 1. Mas Pom. Gen. 6:67, fig. 418. 1880. 
Obtained by MM. Pradel, nurserymen at Montauban, Fr. Fruit small, globular-ovate 
or nearly globular, even in outline, pale green at first, sprinkled with numerous large, 
regularly spaced dots of gray circled with darker green, changing at maturity to pale yellow 
and washed on the side opposed to the sun with bright rosy-red on which the dots are 
blood-red; flesh white, semi-breaking; juice sufficient, saccharine, with little flavor; second; 
mid-Aug. 
Rousselet Précoce. 1. Mag. Hort. 18:151. 1852. 2. Mas Pom. Gen. 6:01, fig. 430. 
1880. 
This is the variety known in Germany as Fruhe Geishirtlebirne and must be distinguished 
from the Rousselet hatif or Potre de Chypre of Duhamel. It was classed in 1851 by Mr. 
Cabot, President of the Massachusetts Horticultural Society, among the new or recently 
introduced fruits. Fruit rather small, pyriform, regular in contour, vivid green slightly 
touched with yellow, sprinkled with very numerous, very small, gray dots, changing at 
maturity to lemon-yellow, preserving sometimes a tone of green, the side next the sun 
being washed with blood-red spots having yellow centers; flesh whitish, fine, tender, semi- 
buttery, juicy, saccharine, and scented with the perfume of the Rousselets; good; 
mid-July. 
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