Medium, roundish obtuse pyriform; color green, with blushed cheek; stem short, upright, in very shallow cavity; basin wide and somewhat deep. Flesh fine, melting, good. Season, middle of September in Iowa. Russia.
Medium, roundish obovate pyriform; color greenish yellow, netted and clouded with russet and sprinkled with brown dots; stem medium, somewhat inclined, set in slight depression by ring or lip; basin shallow, uneven. Flesh white, fine, juicy, melting, sweet, rich, aromatic, very good. Popular as a dwarf. Massachusetts.
Small, obovate, regular; color when ripe yellowish brown, with russety red cheek; stalk half an inch or more in length, inserted in slight cavity. Flesh whitish, buttery, melting, very juicy, with rich spicy flavor; quality best. Widely grown on account of its unexcelled quality. Pennsylvania.
Large, obovate pyriform; color light yellow, with blushed cheek, green mottling, and black dots on shady side; stem near two inches long, flattened at junction; neck with fleshy ridge; basin large, irregular. Flesh white, vinous, sprightly, very good. Season, autumn, six weeks later than Bartlett, which it somewhat resembles, but it has far better color.
Large, roundish, obtuse obovate; color greenish yellow, covered largely with thin russet; some show of crimson where exposed, and numerous russet dots; skin thick and rather harsh; stalk three-quarters of an inch long, inserted in quite a deep cavity; basin broad and quite deep. Flesh whitish, juicy, melting, sweet, vinous, and aromatic, very good. Very extensively grown across the continent. New York.
Large, roundish ovate; color yellow with red where exposed. Flesh tender, vinous, astringent, scarcely good. Grown South quite extensively and sent North in barrels for culinary use. Origin not known.
Large to very large, obovate obtuse pyriform; color yellow when ripe, with bright carmine in the sun, and many brown dots; russeted at the stem; stalk three-quarters of an inch long, stout, much inclined, and inserted in flesh without cavity. Flesh white, quite coarse, slightly perfumed, vinous; quality good. Now quite widely grown east of the lakes. France.
Medium to large, nearly round, somewhat turbinate; color yellow, netted with brownish russet, with bright scarlet cheek; stalk one to one and one-quarter inches long, inclined, curved, and inserted in skin without much show of cavity. Flesh white, juicy, fine-grained, crisp, sweet, rich; quality good. Grown east of the lakes. New York.
Large, nearly round; color bright yellow; stalk one inch long, stout, thicker at base, and inserted in a small cavity. Flesh white, nearly buttery, rich, aromatic, very good. Season, early fall. Quite extensively grown east of the Great Lakes. New York.
Size medium, obovate oval; skin smooth; color green, with russet patches and numerous small brown dots; stalk one and one-half inches long, slender, and inserted in medium-sized abrupt furrowed cavity; basin medium-sized, irregular, corrugated with peculiar raised points. Flesh whitish, quite fine, tender, juicy, almost sweet, good. Season, September. This new variety is gaining a record for longevity of tree on prairie soils not wholly adapted to pear-growing. Illinois.
Small, roundish, or roundish turbinate; color greenish yellow, changing when ripe to lemon yellow, with red cheek and many gray dots; stem one to one and one-quarter inches long, quite stout, somewhat oblique, and set in very shallow cavity; basin shallow and corrugated. Flesh white, melting, juicy, sweet, good to very good. Specially popular in New York and Massachusetts. Belgium.
Medium to quite large, roundish obovate, with narrow neck tapering to the stem; color greenish yellow, with considerable russet and brown cheek. Flesh juicy, melting, with rich pleasant flavor, good to very good. Much grown on the quince as a dwarf in several States. France.