Rameau (Surpasse Reine).—Fruit large, oblong-oval, and uneven in its outline. Skin lemon-yellow, mottled and dotted with russet. Eye open, slightly depressed. Stalk about an inch long, not depressed. Flesh yellowish, half-melting, juicy, sweet, and perfumed. In use from January till March.

Red Achan. See Achan.

Red Doyenne (Doyenne d'Automne; Doyenne Crotte; Doyenne Galleux; Doyenne Gris; Doyenne Jaune; Doyenne Rouge; Doyenne Roux; Grey Doyenne; Neige Grise; St. Michel Dore; St. Michel Gris).— Fruit medium sized, obovate. Skin yellowish-green, but entirely covered with thin,smooth, cinnamon-coloured russet, and sometimes with a brownish-red tinge on the side next the sun. Eye small and closed, set in a narrow depression. Stalk three quarters of an inch long, inserted in a narrow, rather deep cavity. Flesh white, tender, melting, very juicy, sugary, and vinous.

A first-rate hardy pear. Ripe in the end of October. The tree is an excellent bearer, and forms a handsome pyramid.

Regentin. See Passe Colmar.

Reine des Poires. — Fruit medium sized, obovate. Skin smooth, pale yellow, and dotted with russet on the shaded side, and bright red next the sun. Eye small and open, placed in a small, irregular basin. Stalk an inch long, inserted in a small cavity. Flesh yellowish, tender, juicy, and sweet. Ripe in October.

Roberts' Keeping. See Easter Bergamot.

Roi Jolimont. See Doyenne d'JEte.

Roi de Wurtemburg. See Glow Morceau.

Rondelet.—Fruit below medium size, roundish. Skin greenish-yellow, considerably covered with very fine and smooth pale brown russet, having an orange tinge next the sun, and speckled with large grey dots. Eye generally wanting. Stalk an inch long, inserted in a narrow cavity. Flesh fine-grained, buttery and melting, very juicy, rich, sugary, and with a powerful perfume of musk.

A most delicious pear. Ripe in the beginning and middle of November. The tree is quite hardy, an excellent bearer, and succeeds well as a standard or pyramid.

Hose. See Summer Rose.

Rosteitzeb.—Fruit small or below medium size, pyri-form. Skin yellowish-green, with reddish-brown on the exposed side. Eye open, set in a shallow, plaited basin. Stalk an inch and a half long, not depressed. Flesh melting, very juicy, sugary, vinous, and aromatic. Ripe in the end of August and beginning of September.

Rousse Lench.—Fruit large, oblong or oval. Skin pale green, changing to lemon-yellow, with a slight russety covering. Eye large and open, like that of a Jargonelle. Stalk an inch and a quarter long, inserted without depression. Flesh yellow, buttery, juicy, sugary, and pretty well flavoured. Ripe in January and February.

Rousselet d'Anjou. See Bezi de Caissoy.

Rousselet Enfant Prodigue.—Fruit medium sized, pyriform. Skin green, considerably covered with rough-brown russet, and with a brownish-red tinge on the exposed side. Eye large and open, set in a shallow basin. Stalk about an inch long, obliquely inserted without depression. Flesh greenish-white, melting, very juicy and sugary, and with a rich, vinous, and musky flavour.

An excellent pear. Ripe in December. The tree is hardy, a good bearer, and forms a handsome pyramid.

Rousselet Jamain. See Heliote Dundas.

Rousselet de Meestre.—Fruit large, obtuse-pyriform or pyramidal. Skin smooth and shining, of a golden yellow colour, thickly dotted all over with large brown russet freckles. Eye open, set in a wide, flat basin. Stalk an inch and a half long, not depressed. Flesh half buttery, firm, pretty juicy, and well flavoured, but with nothing to recommend it. Ripe in October and November.

Rousselet Musque. See Rousselet de Rheims.

Rousselet Petit. See Rousselet de Rheims.

Rousselet DE Rheims (Rousselet Musque; Rousselet Petit).—Fruit small, pyriforra, and rounded at the apex. Skin green, changing to yellow at maturity, and thickly covered with grey russet specks, tinged with brown next the sun. Eye small and open, slightly depressed. Stalk an inch long, thick and not depressed. Flesh half-melt-ing, rich, sugary, and highly perfumed.

One of the oldest and best early pears. Ripe in September, but does not keep long.

Rousselet de Stottgardt.—Fruit medium sized, pyri-form or pyramidal. Skin yellowish-green, with brownish-red on the side next the sun, and strewed with dots. Eye open, set in a shallow basin. Stalk upwards of an inch long, inserted without depression. Flesh half-melting, very juicy and sugary, with a rich and perfumed flavour.

A good early pear. Ripe in September. The tree is an excellent bearer, and forms a handsome pyramid.

Royal d'Angleterre. See Uvedales St. Germain. Royal Tairlon. See Easter Bergamot. Sabine. See Jaminette.