532 THE PEARS OF NEW YORK 
first time in 1846. Fruit medium and above, ovate, much swelled in its lower part 
and contracted near its summit; skin very shining, yellow-ochre, dotted with gray-russet, 
stained with the same at either extremity and carmined on the cheek touched by the sun; 
flesh yellow-white, semi-fine, semi-breaking, granular around the core; juice rather deficient, 
saccharine, sweet, more or less perfumed, rather delicate; second; Feb. to Apr. 
Roux Carcas. 1. Gard. Chron. 55. 1865. 2. Leroy Dict. Pom. 2:602, fig. 1869. 
This pear bears the name of a nurseryman at Carcassone, Aude, Fr., who raised it in 
1863. Fruit below medium or small, globular, flattened at both poles and often slightly 
bossed, yellow-green dotted with small gray points, slightly marbled with russet; flesh 
whitish, coarse, semi-melting, gritty at center; juice abundant, musky, and saccharine, 
possessing a rather astringent after-taste; second; end of Aug. 
Rové. 1. Guide Prat. 83. 1895. 
A perry pear which originated in the neighborhood of Metz, Lorraine, and is in much 
request there. Fruit rather large, orange-yellow, well colored with red; flesh breaking, 
juicy, saccharine, of an agreeable flavor; of first quality for perry and for cooking and 
also rather good to eat; end of winter and spring. 
Rowling. 1. Parkinson Par. Ter. 592. 1629. 
“The Rowling peare is a good peare, but hard, and not good before it bee a little 
rowled or bruised, to make it eate the more mellow.” 
Royal. 1. Downing Fr. Trees Am. 847. 1869. 
Raised from seed by Thomas R. Peck, Waterloo, N. Y. Fruit medium, globular- 
pyriform, yellow largely covered with thin crimson on the side next the sun, sprinkled with 
brown and russet dots; flesh white, melting, juicy, sweet, slightly aromatic; good to very 
good; Sept. 
Royal d’Hiver. 3. Duhamel Trait. Arb. Fr. 2:191, Pl. XXXV. 1768. 2. Hogg Fruit 
Man. 640. 1884. 
The origin of the Royal d’Hiver is uncertain. In 1704 Le Gentil, director of the 
orchard at the Chartreux Convent of Paris, said that it was a new pear and had been 
brought from Constantinople for the King (Louis XIV). The Turkish origin of the pear, 
however, was probably based on not much more than hearsay. Fruit large, turbinate- 
obtuse, bossed; skin fine, dull lemon-yellow, washed with orange-red on the side next 
the sun, dotted and marbled with fawn; flesh yellow-white, fine, melting or semi-melting, 
juicy, saccharine, sweet and having a pleasant, musky flavor; good; Nov. to Jan. 
Royale Vendée. 1. Leroy Dict. Pom. 2:607, fig. 1869. 
Count Eugene of Nouhes obtained this variety from seed at la Cacaudiére, in the 
commune of Pouzauges, Vendée, Fr., in 1860. Fruit medium, globular-ovate, bossed; skin 
rough, dark yellowish-green, lightly marbled with gray and bright fawn; flesh citrine, 
fine, very melting and juicy, with a saccharine, sprightly flavor and delicate perfume; 
very good; Jan. to Mar. 
Ruhschiebler. 1. Léschnig Mositbirnen 96, fig. 1913. 
An Austrian perry pear. Fruit small to medium, globular-turbinate, yellow-green, 
with large and small russet dots; flesh coarse, juicy, with a strong acid taste; good for 
transportation; end of Sept. and Oct. 
