THE PEAK. 



839 



Fruit medium or below, ovate obovate pyriform. Skin yellow, 

 considerably covered with rough dull russet, and thickly sprinkled with 

 dots. Stalk long, slender. Calyx small, closed. Flesh whitish, rather 

 coarse, juicy, melting, vinous, aromatic. Good. September. 



Princess of Orange. 

 Princesse d'Orange. Princesse Conquefce. 



A Flemish variety, raised by the Count Coloma, in 1802. 



Fruit medium, roundish. Skin cinnamon russet in the shade, bright 

 reddish russet in the sun. Flesh pale yellowish white, crisp, juicy, astrin- 

 gent. Poor. October and November. 



Professeur Hennau. 



A new Flemish Pear. Tree vigorous and productive. 



Fruit medium or above, ovate pyriform. Skin yellowish, mostly 

 covered with warm reddish brown in sun, and dotted with numerous 

 small and large dots. Stalk very short, inserted, inclined, with a ring 

 or lip. Flesh white, half fine, melting, juicy, sweet. December. (An. 

 Pom.) 



PULSIFER. 



Raised by Dr. John Pulsifer, of Hennepin, 111. An upright and 

 vigorous grower. Young wood light yellow brown. 



Fruit small, obovate pyriform. Skin pale yellow, slightly netted 

 and patched with russet, and thickly sprinkled with russet brown dots, 

 sometimes shaded with crimson in the sun. Stalk medium. Cavity 

 small. Calyx partially open. Basin small, uneven. Flesh whitish, a 

 little coarse, juicy, melting, slightly vinous. Good. August. 



Puvis St. Germain. 

 Saint-Germain-Puvis. 



A French Pear, as yeb little known in this country. 



Fruit large, oblong obovate acute pyriform, dull green or greenish 

 yellow, with nettings, patches, and specks of dull russet. Stalk stout, 

 curved, set with a knob or lip. Flesh greenish white, fine, half melting, 

 juicy, vinous, sweet. September. (Yerg.) 



Queen of the Low Countries. 

 Heine des Pays Bas. 

 A seedling of Yan Moris'. 



Fruit large, often very large, broad acute pyiiform. Skin in the 

 shade dull yellow, dotted and russeted around the eye, and overspread 

 with fine dark red on the side next the sun. Flesh white, buttery, melt- 

 ing, and juicy, with a rich, subacid, vinous flavor. Yariable, sometimes 

 poor. Early in October. 



