Acid Aline

Emit, above medium size, three inches and a half high and two inches wide; obovate. Skin, shining, bright green at first, but changing to yellowish green as it ripens; on the side next the sun it is somewhat mottled with red, and the whole surface is strewed with reddish brown dots. Eye, small, with short segments, set in a round shallow basin. Stalk, thin. Flesh, yellowish white, half buttery and half melting, gritty at the core, very juicy, and with a brisk sub-acid flavour.

An October pear, with nothing but its acidity to characterise it.

This is a seedling of Van Mons, and was sent to the Horticultural Society of Paris in 1833, under the number of 1253, and, being so very acid, was called Acidaline. In his catalogue under this number Van Mons says, "Forme de Beurré d'Hiver, excellente; tres a propager."

Adam (Beurré Adam)

Fruit, below medium size, two inches and a quarter wide, and about two inches and three-quarters long; Doyenneshaped, even and regularly formed. Skin, smooth, of a greenish yellow, and mottled all over with very pale grey russet, which here and there runs into patches. Eye, small, with star-like segments, and set level with the surface. Stalk, three-quarters of an inch long, stout, and woody, inserted in a narrow cavity. Flesh, yellowish, melting, slightly gritty, sweet, but not richly flavoured, and with slight Muscat aroma.

A dessert pear of scarcely second-rate quality; ripe in the end of October, when it becomes rotten at the core if not carefully watched.


Fruit, large and pyriform. Skin, smooth, deep yellow, shaded with red on the side exposed to the sun, and covered with russet dots. Eye, small and closed, not at all depressed, but placed even with the surface. Stalk, short and stout, fleshy at the base, and obliquely inserted on the apex of the fruit without any depression. Flesh, white, fine-grained, melting, and juicy, with a brisk, sweet, and agreeable flavour, and nicely perfumed.

An American pear, in use during September and October. It is esteemed in America as a fruit of first-rate quality, but in this country it possesses no great merit.

Adam's Flesh. See Chair à Dames.

Adelaide De RÈVes

Fruit, about medium size, three inches long, and rather more than two inches and a half wide; short pyriform, inclining to turbinate, even and regular in its outline. Skin, smooth, of a bright green colour at first, but becoming lemon yellow as it attains maturity, strewed with dots and patches of brown russet, particularly at the two extremities, and sometimes with a faint tinge of pale crimson on the side next the sun. Eye, uneven, sometimes wanting, with stiff segments, and set in a rather deep cavity. Stalk, an inch and a half long, slender, curved, and woody, inserted without depression on the apex of the fruit, and with a fleshy excrescence at its base. Flesh, white, tender, melting, very juicy, sugary, and with a richly-flavoured and vinous juice.

An excellent pear, ripe in the end of October. Though an excellent autumn pear it is not superior to many other well-known sorts that ripen at the same season.

It is a posthumous seedling of Van Mons, and was named M. Bivort in honour of Madame Adelaide de Rèves.

Adèle de St. Ceras. See Adèle de St. Denis.