THE PEARS OF NEW YORK 537 
shaped and swelled in its lower part or elongated gourd-shaped and sometimes regular- 
turbinate, always, however, diminishing acutely to the stalk; skin rather thick and rough, 
grass-green, covered all over with large gray dots and shaded with dull red on the side 
exposed to the sun; flesh white, fine or semi-fine, melting or semi-melting, watery; juice 
very saccharine, vinous, with a delicious perfume and an after-taste of musk; first; end 
of Aug. 
Saint Herblain d’Hiver. 1. Mas Pom. Gen. 1:147, fig. 74. 1872. 
The Saint Herblain d’Hiver was propagated by M. Bruneau, a nurseryman, Nantes, 
Fr., where it was raised, cultivated and much appreciated. Fruit medium, conic-ovate, 
usually symmetrical in outline; skin rather thick and firm, at first bright green sprinkled 
with brown dots very regularly spaced and prominent, changing to citron-yellow with 
the side next the sun a little golden; flesh white, semi-fine, dense, semi-breaking, full of 
sweet juice, saccharine, refreshing, more tender when eaten at its extreme maturity; a good 
winter, cooking pear; end of winter. 
Saint Lézin. 1. Leroy Dict. Pom. 2:632, fig. 1869. 2. Hogg Fruit Man. 642. 1884. 
First among French pomologists to mention it was Claude Saint-Etienne, in 1670. 
Fruit large to very large, pyriform but variable, green clouded with pale yellow, dotted 
with small gray specks; flesh white, semi-fine, semi-breaking; juice plentiful, but deficient 
in sugar and without perfume; second for dessert, but good for stewing; Sept. and Oct. 
Saint Louis. 1. Leroy Dict. Pom. 2:634, fig. 1869. 
Found in the ancient fruit garden of the Horticultural Society of Angers, Fr., and 
without any record of origin. Fruit medium or below, globular-ovate, somewhat bossed, 
yellow-ochre all over, sprinkled with dots and very small specks of fawn, more or less 
carmined on the face turned to the sun; flesh white, rather coarse, semi-melting; juice 
abundant, rather saccharine, sweetish, without any appreciable perfume; third; latter part 
of Aug. 
Saint Luc. 1. Mas Pom. Gen. 7:29, fig. 495. 1881. 
Origin unknown. Fruit rather small, ovate-pyriform, symmetrical in contour, having 
its largest diameter somewhat below the center; skin rather thick though tender, at first 
pale water-green, with dots of green-gray, changing at maturity to pale golden-yellow, 
tinged with very light red on the cheek opposed to the sun; flesh whitish, fine, buttery; 
juice fairly abundant, very saccharine and slightly perfumed; good; Aug. 
Saint Luke. 1. Garden 66:305. 1904. 
Introduced by Rivers, Sawbridgeworth, Eng., about 1900. At the Royal Horticultural 
Society’s show of hardy fruits at Westminister in 1904 it was regarded as a valuable intro- 
duction, able to compete with the best, owing to its rich mellow flavor and melting flesh, 
and perfect shape and finish. Fruit rough, russety, deep cinnamon-brown with green 
patches; flesh melting, juicy, rich, sweet; Oct. 
Saint Menin. 1. Mag. Hort. 22:231, fig. 16. 1856. 2. Mas Le Verger 2:187, fig. 92. 
1866-73. 
Omer-Pacha. 3. Mag. Hort. 21:87. 1855. 4. Leroy Dict. Pom. 2:478, fig. 18609. 
Received in America from Leroy about 1855 under the name Omer-Pacha. It was 
known, however, as early as 1846 in this country under the name of Saint Menin. Fruit 
