Large, pyriform, but often obovate; color yellow, nearly covered with russet and numerous russet dots; stalk one inch long', stout, fleshy at twig connection, inserted in flat, russeted, and lipped cavity; basin medium, flaring, furrowed, and russeted. Flesh greenish white, granular, tender, juicy, good. Season, early September in Michigan. Popular in localities. France.
Medium to large, roundish. Flesh tender, juicy, melting, very good to best. Season, quite late winter, keeping as well as Josephine of Malines.
Large to very large, obovate and usually oblate pyriform; color rich yellow when ripe, with russet dots; stalk one inch long, stout, inclined, often curved, and inserted in slight cavity with lips at one side; basin narrow, plaited, shallow. Flesh whitish, juicy, buttery, melting, slightly granular, quality good to very good. Season, autumn. A valuable market and dessert variety in several States. Connecticut.
Small, roundish, obovate pyriform; color yellow with numerous greenish and brown dots; rosy cheek in the sun, and russet in basin and cavity; stalk three-quarters to one inch long, inserted in abrupt cavity; basin broad, shallow. Flesh white, juicy, melting, with rich sweet flavor very good. Widely grown across the continent. New York.
Small, roundish obovate in form; color greenish yellow with considerable russeting, and often a mottled red cheek; stalk one to one and one-quarter inches long, inserted in very small cavity. Flesh melting, rich, perfumed, with rich flavor like that of its parent the Seckel, very good. Much grown in Delaware.