THE PEARS OF NEW YORK 549 
Doyenné; pale yellow, covered with minute dots on the shaded side and with a tinge of 
warm orange on the side opposed to the sun; flesh neither melting nor juicy, only sweet; 
an inferior pear; soon becomes soft; Nov. 
Sotschnaja. 1. Ia. Hort. Soc. Rpt. 61. 1880. 
A northern European variety reported by J. L. Budd as imported by him and on 
trial at the Iowa State College. Shows marked traces of the Chinese forms of the pear 
in shape, serration, thickness and size of leaf. The wood is gritty and thorn-like and 
unites very imperfectly with the apple. 
Soueraigne. 1. Parkinson Par. Ter. 592. 1629. 
‘The Soueraigne peare, that which I have seene and taste, and so termed unto me, 
was a small brownish yellow peare, but of a most dainty taste; but some doe take a kind 
of Bon Chretien, called the Elizabeth peare, to be the Soueraigne; how truly let others 
judge.”’ 
Soutmann. 1. Dochnahl Fuhr. Obstkunde 2:130. 1856. 
Holland, 1821. Fruit medium, globular-oblong, light green turning to yellowish- 
green, without any blush, small brown dots; flesh white, buttery, melting, juicy, and with 
a sweet aromatic flavor of cinnamon; very good dessert fruit; Dec. 
Souvenir de l’Abbé Lefebvre. 1. Guide Prat. 100. 1895. 
Obtained by M. Sannier, Rouen, Fr. Tree of moderate vigor, fertile and adapts 
itself to all forms of growth. Fruit medium in size; flesh very fine, perfumed and excellent; 
Nov. and Dec. 
Souvenir de du Breuil Pére. 1. Pom. France 4:No. 159, Pl. 159. 1867. 
Potre du Breuil Pere. 2. Rev. Hort. 202. 1889. 
Obtained from a bed of seeds of Louise Bonne de Jersey made by A. du Breuil, Rouen, 
Fr., in 1840. Fruit medium or rather large, sub-spherical, more often inclined by the 
oblique truncation of its wide top; skin very fine, yellow at maturity, much mottled and 
dotted with bright russet all over, the russet becoming purple on the side next the sun; 
flesh white, melting, very juicy, saccharine, pleasantly perfumed and sprightly; excellent; 
Nov. to Jan. 
Souvenir Deschamps. 1. Rev. Hort. 182. 1891. 2. Gard. Chron. 3rd Ser. 9:57. 1801. 
Described in 1891 as a newly introduced seedling raised in the State School of Horti- 
culture, Ghent, Bel. Fruit large, elongated, like Calebasse in form, sometimes spindle- 
form and straight, slightly constricted about the middle, greenish-yellow, marked with 
brown spots; flesh yellowish, delicate, melting, juicy, good; Sept. and Oct. 
Souvenir Désiré Gilain. 1. Guide Prat. 108. 1876. 
Stated in a Bulletin of the Society Van Mons to have been a gain of M. Grégoire, 
Jodoigne, Bel. Fruit medium, ovate-pyriform, symmetrical in outline, having its greatest 
diameter well below the centre; skin rather firm, pale green, sown with dots of darker green, 
turning pale yellow when ripe, rather golden on the side next the sun and touched with 
a tinge of red; flesh white, fine, breaking, juicy, saccharine, vinous, with a flavor difficult 
to describe; Aug. 
Souvenir d’Espéren de Berckmans. 1. Mas Pom. Gen. 3:151, fig. 172. 1878. 
Obtained by M. Berckmans at his establishment in this country and should not be 
