THE PEARS OF NEW YORK oo 
Saint-Augustin. 1. Duhamel Trait. Arb. Fr. 2:230, Pl. LVIII, fig. 3. 1768. 2. Leroy 
Dict. Pom. 2:614, fig. 1869. 
An old French pear published in 1650 by Ménage. Fruit below medium, pyriform- 
ovate, rather regular in form, slightly obtuse, dirty yellow, dotted with gray, stained with 
fawn around both poles and sometimes slightly clouded with brown-red on the side next 
the sun; flesh white, semi-fine, breaking; juice rather wanting, sweet, saccharine, slightly 
musky and pleasant; second; Feb. to Apr. 
Saint Denis. 1. Downing Fr. Trees Am. 849. 1869. 
Fruit small, turbinate and uneven in its outline, pale yellow, with a crimson cheek 
and thickly dotted with crimson dots; flesh semi-melting, very juicy and sweet, with a 
fine aroma; good; Aug. and Sept. 
Saint Dorothée. 1. Mag. Hort. 14:110. 1848. 2. Downing Fr. Trees Am. 849. 1869. 
A variety received in this country from France and fruited here for the first time in 
1847. Fruit large, fusiform or spindle-shaped, bright lemon-yellow; flesh fine, buttery, 
with a saccharine, sprightly and highly perfumed flavor; good; Oct. and Nov. 
Saint Francois. 1. Leroy Dict. Pom. 2:616, fig. 1869. 
Until 1675 when Merlet described it this variety was little known and he then called 
it de Grillon or Bonne-Amet but in 1690 on re-printing and completing his work he spoke 
of it as the Saint Francois. Fruit above medium and sometimes very large, long-conic, 
slightly obtuse and bossed, one side more swelled than the other, dull greenish-yellow, 
finely dotted with brown, widely stained with fawn around the stem and more or less 
flecked with the same and slightly carmined on the side of the sun: flesh white, extremely 
fine, semi-breaking, rarely gritty; juice scanty and wanting in sugar, musky, delicate in 
flavor; third for eating raw, first for cooking; mid-Nov. to end of Jan. 
Saint Gallus Weinbirne. 1. Dochnahl Puhr. Obstkunde a:194. 1856. 
Germany, on the Rhine, Wurttemberg and Baden. First published in 1830. Fruit 
small, apple-shaped, often flat-turbinate, medium swelled, uneven; skin very firm, green, 
almost entirely covered with a dark, dirty red blush, scarcely dotted at all; good for house- 
hold use and perry; Jan. to Mar. 
Saint George. 1. Leroy Dict. Pom. 2:617, fig. 1869. 
The Saint George was described by Diel, Stuttgart, Ger., in 1812, as a French pear 
originated on the Moselle. Fruit above medium and often larger, very long and always 
variable, often of Calebasse form, obtuse and contorted, sometimes ovate and regular 
in outline; skin thin, rough, greenish, much stained with gray around the calyx and covered 
with large brown dots and scaly patches of russet; flesh white, fine, melting, juice abundant, 
saccharine, acid and vinous, pleasantly perfumed; first; mid-Sept. 
Saint Germain. 1. Duhamel Trait. Arb. Fr. 2:225, Pl. LIT 1768. 2. Bunyard Handb. 
Hardy Fr. 196. 1920. 
Merlet, the French pomologist, wrote in 1680 that this pear originated from a wilding 
on the banks of the Fare, a little river in the parish of Saint Germain d’Areé. Fruit medium 
or large, long-pyriform, slightly swelled, often irregular in contour; skin rather thick 
and rough, greenish-yellow, dotted with russet, slightly golden on the cheek exposed to 
the sun; flesh whitish, fine, very melting, very juicy, rich in sugar with an agreeable, per- 
