Holland, 1804. Fruit fairly large, variable in form, often ovate, ventriculous-turbi-
nate, and often pyriform, yellowish-light green changing to lemon-yellow, sprinkled with
green and yellow-gray dots, marked with russet and often with fine yellow-gray russet on
the side exposed to the sun; flesh snow-white, buttery, melting, very juicy, acidulous and
aromatic; first; Aug.
Fuller. 1. Gard. Men. 302. 1885. 2. Ill. Hort. Soc. Rpt. 213. 1897.
Originated in Madison, O., about 1885. Fruit similar in size, form and season to
Beurré Giffard but not quite so good. It is, however, claimed that it is a better grower
and less liable to crack; greenish-yellow; Aug.
Fullero. 1. Montreal Hort. Soc. Rpi. 82. 1886.
Fruit rather large, greenish, with some dull red on the sunny side; first; early summer.
Fulton. 1. Prince Pom. Man. 2:214. 1832. 2. Downing Fr. Trees Am. 768, fig. 1869.
Originated on the farm of a Mr. Fulton in Brunswick, Me. Exhibited before the
Massachusetts Horticultural Society in 1829. Fruit medium, globular-turbinate, dark
yellow, russeted; flesh, if picked and matured in the house, buttery, melting, full of rich
juice. If allowed to remain on the tree it becomes breaking, dry and without flavor. A
peculiarity of this pear first discovered by Manning in 1840 is that the fruits after they have
attained half their size, are in good eating condition after lying a day or two; second;
Oct. ;

Fusée d’Automne. 1. Leroy Dict. Pom. 2:203, figs. 1869.
Origin ancient and obscure, but probably the neighborhood of Eisleben, Saxony.
Fruit often above medium and often much less, very long, conic, bossed, golden-yellow or


THE PEARS OF NEW YORK 391


clear yellow, rather greenish, dotted with russet; flesh whitish, semi-fine and semi-melting,

exempt from grit; juice rather lacking, sweet; third; Sept.
