THE PEARS OF NEW YORK 555 
Sucrée de Hoyerswerda. 1. Downing Fr. Trees Am. 582. 1857. 
Sucré-Vert d’Hoyerswerda. 2. Leroy Dict. Pom. 2:679, fig. 1869. 
According to Diel this variety was a new pear in the first years of the last century found 
in the village of Hoyerswerda, Saxony. Fruit always below medium, turbinate-obtuse 
or globular-ovate, rather irregular; skin a little thick, bright yellow shaded with dull yellow, 
sprinkled all over with gray-russet dots on the shaded side and greenish-brown dots on the 
‘sun-exposed side on which it is also much encrimsoned; flesh greenish-white, semi-fine, 
breaking, watery, granular around the pips; juice sufficient, highly saccharine, acidulous, 
with an agreeable musky perfume; second; Aug. 
Sucrée de Montlugon. 1. Guide Prat. 48, 294. 1895. 2. Bunyard Handb. Hardy Fr. 
198. 1920. 
Found in a hedge at Montlucon, Fr., about 1812, by M. Rochet. Fruit medium, 
oval-conic, uneven, lemon-yellow; stem medium long, rather short and woody; calyx 
large, closed, in a narrow, shallow basin; flesh palest yellow, transparent, extremely juicy, 
well flavored, very delicious; Oct. 
Sucrée Blanche. 1. Mas Pom. Gen. 1:191, fig. 96. 1872. 
Obtained by M. Boisbunel, a nurserman at Rouen, Fr. It was first published in 
1856. Fruit rather large, long-pyriform or sometimes somewhat gourd-shaped; skin 
rather thick and firm, at first very bright green covered with a light white bloom on which 
are very small and faint dots, brightening still more at maturity but even in coloring all 
over the fruit; flesh white, semi-fine, melting; juice sufficient, saccharine, pleasant; good 
but not rich enough to be first class; Aug. or a little earlier. 
Sucrée du Comice. 1. Leroy Dict. Pom. 2:680, fig. 1869. 2. Downing Fr. Trees Am. 
861. 1869. 
Raised by the old Horticultural Society of Angers, Fr., and first fruited in 1855. Fruit 
above medium, more or less obtuse, turbinate, irregular, much swelled in its lower half; 
color golden yellow, entirely sprinkled with reddish dots and generally rayed with fawn 
around the calyx; flesh white, semi-fine and semi-melting, watery, very granular around 
the core; second; Sept. and Oct. 
Sucrée Van Mons. 1. Leroy Dict. Pom. 2:683, fig. 1869. 
Brissler Zuckerbirne. 2. Liegel Syst. Anleit. 114. 1825. 
A seedling raised by Van Mons. Fruit medium to large, ovate, irregular, sometimes 
nearly spherical; skin thick, very bright green, mottled with pale yellow, sprinkled with 
numerous large, grayish spots, turning a fine lemon-yellow at maturity and rather golden 
on the side next the sun; flesh white, semi-fine, semi-buttery and melting, saccharine, 
‘vinous, slightly perfumed; quality variable, due perhaps to differences of soil and climate; 
second to third; Oct. and Nov. 
Sucrée de Zurich. 1. Leroy Dict. Pom. 2:684, fig. 1869. 
Zivicher Zuckerbirne. 2. Mathieu Nom. Pom. 303. 1889. 
Of doubtful origin but we may fairly assume it was Switzerland and probably Zurich. 
Fruit small, turbinate, slightly obtuse or ovate and even in contour, bright greenish- 
yellow, dotted uniformly with gray-russet; flesh whitish, fine, melting, juicy, very saccharine, 
acidulous, with a slight and agreeable scent of cinnamon; second; Sept. 
