Originated in Brookline, Mass. First fruited in 1862 or 1863. Fruit large, obovate, green; flesh melting, fine, with juice abundant, exceedingly rich, sweet, vinous; first; Sept.
Adolphe Cachet. 1. Leroy Dict. Pom. 1:88, fig. 1867.
Obtained from seed in the trial grounds of André Leroy, Angers, France, and first fruited in 1864. Fruit medium, turbinate-obtuse, irregular, very bright brilliant yellow, dotted with russet and stained similarly on the side next the sun and around the stem; flesh white, fine, melting, gritty at center, juicy, sugary, acid, fresh, with a delicious savor of musk; first; Aug. and Sept.
Adolphe Fouquet. 1. Mas Pom. Gen. 4:67, fig. 226. 1879.
Raised by M. Grégoire, Jodoigne, Bel. Fruit nearly medium, turbinate-conic, uniform in contour, water-green dotted with grayish-brown, often freely russeted, changing at maturity to dull citron-yellow; flesh white, with slight yellowish tint, rather fine, buttery, melting, with juice sufficient, sugary and vinous; good; Oct.
Adolphine Richard. 1. Mag. Hort. 26:218. 1860. 2. Leroy Dict. Pom. 1:89, fig. 1867.
Reported by M. Bivort in the garden of the Van Mons Society, Geest-Saint-Rémy, Bel. Fruit small or medium, pyriform-obtuse, golden yellow, spotted, striped and mottled with russet; flesh whitish, firm, without grit, semi-melting, wanting in quality, with sugary juice, acidulous, aromatic, without any after-flavor; second; Oct. and Nov.
Aehrenthal. 1. Lauche Deut. Pom. 11: No. 51, Pl. 51. 1883.
Dedicated by Dr. Diel of Stuttgart to the Baron von Aehrenthal of Prague sometime previous to 1833. Fruit medium, ventriculous-obovate-pyriform, bright green passing to yellow; flesh white, melting, juicy, buttery, aromatic; good; mid-Sept.
Agathe de Lescourt. 1. Leroy Dict. Pom. 1:90, fig. 1867.