Rousseline (Muscat à long Queue de la Fin d'Automne; Muscat long Queue d'Automne; Long-stalked late Autumnal Muscat)

Fruit, below medium size; pyriform, inclining to obovate, very swollen in the middle, narrowing obtusely towards the eye and more gradually towards the stalk. Skin, smooth, pale lively green at first, and changing to greenish yellow, and covered with fine shining deep red next the sun, and strewed with grey dots. Eye, small, partially closed, and set in a shallow and plaited basin. Stalk, an inch and a half to two inches long, inserted in a small round cavity. Flesh, yellowish white, very juicy and melting, with a fine sugary and musky flavour.

A dessert pear; ripe in November. Tree, healthy and vigorous, succeeds well as a standard either on the pear or quince, and is a good bearer.

According to De la Quintinye its original name was Muscat a long Queue de la Fin d'Automne. From its similarity to the Rousselet, it was changed to Rousseline.

Rousette d'Anjou. See Besi de Quessoy. Royal d'Angleterre. See Uvedale's St. Germain. Royal Tairlon. See Easter Bergamot. Royale. See Summer Franc Real. Royale d'Été. See Robine.

Royale D'Hiver (Spina di Carpi)

Fruit, large; obtuse turbinate. Skin, smooth, of a fine bright green, changing to lemon-yellow on the shaded side, and covered with fine bright red, with a few faint streaks on the side next the sun, and strewed with reddish brown dots. Eye, small and open, with long acuminate segments, and set in a considerable depression. Stalk, an inch and a half long, slender and curved, somewhat obliquely inserted in a small sheath-like cavity. Flesh, white, crisp, and juicy, with a sweet musky flavour.

A dessert pear; ripe from December to July. Tree, not a vigorous grower, and, though it will succeed as a standard, produces fruit more rich and melting when grown against a wall. It does not succeed well on the quince.

Sabine d'Hiver. See Jaminette. Saffran d'Automne. See Spanish Bon Chretien. Saftran d'Été. See Summer Bon Chretien. Sageret. See Bergamotte Sageret.

Sara. See Bergamotte de Hollande.

ST. AndrÉ

Fruit, medium sized; oblong-obovate. Skin, greenish yellow, strewed all over with russet and green dots. Eye, clove-like. Stalk, an inch long, obliquely inserted. Flesh, yellowish white, very tender, buttery, and melting, sweet, but with a thin watery juice.

A second-rate pear; ripe in October.

ST. Denis

Fruit, small; turbinate and uneven in its outline. Skin, pale yellow, with a crimson cheek, and thickly dotted with crimson dots. Eye, open, set in a shallow basin. Stalk, an inch and a half long, not depressed. Flesh, half melting, very juicy and sweet, with a fine aroma.

A nice early pear; ripe in August and September.

ST. Germain (Arteloire; Inconnue la Fare; Lafare; St. Germain Oris; St. Germain d'Hiver; St. Germain Jaune; St. Germain Vert)

Fruit, large, three inches and a half long, and two and a half wide; oblong-obovate, rather irregular in its outline, caused by prominent unequal ribs extending from the eye a considerable length of the fruit. Skin, at first deep lively green, changing as it ripens to pale greenish yellow, and thickly covered with small brownish grey dots, and sometimes markings of russet. Eye, small and open, with erect, broad, and rigid segments, set in a narrow, irregular, and rather shallow depression. Stalk, an inch long, curved, and inserted obliquely without depression, with a high shoulder at one side of it. Flesh, white and gritty, but very juicy, half-buttery, and melting, and with a sprightly, refreshing, sugary, and perfumed flavour.

An old and highly-esteemed dessert pear; in use from November to January. The tree is healthy, and, though not large, is a good grower, and hardy. It requires to be grown against a wall in this country, and thrives best in a light, warm, sandy loam, when the fruit is produced in the highest perfection; but if grown in a cold moist situation, it is gritty and worthless.

This is an old and favourite French pear, and has been for so many years cultivated in this country as to be as familiarly known as any native variety. It was discovered as a wilding growing on the banks of the river La Fare, near St. Germain, but at what period I have not been able to ascertain. It seems to have first become known about the same time as the Chaumontel, as it is mentioned by Merlet in 1690, and not in the Jardinier Français of 1653. At the time Merlet described it he says, "Although it has been grafted with all possible care, its wood still inclines to be thorny," a character which it would possess in its early youth, but which it has now lost.

St. Germain d'Été. See Summer St. Germain. St. Germain Gris. See St. Germain. St. Germain d'Hiver. See St. Germain. St. Germain Jaune. See St. Germain.

St. Germain de Martin. See Summer St. Germain.