Amour. 1. Leroy Dict. Pom. 1:120, fig. 1867.
Trésor. 2. Duhamel Trait. Arb. Fr. 2:236. 1768.
M. Duhamel du Monceau styled this the largest of all pears and sufficiently sweet to be eaten raw by those whose taste is not too exacting, but very good for cooking and far superior to the Catillac and Pound pears. Origin obscure. Fruit very large; form like that of the quince, much swelled at the middle, extremely mammillate at each pole; skin rough to the touch, dull yellow, dotted, striped and mottled with fawn and showing some brownish spots; flesh white, semi-melting, free from grit, juicy, very saccharine and well perfumed; second for dessert, first for the kitchen; Nov. to Feb.
Amstettner Mostbirne. 1. Löschnig Mostbirnen 30, fig. 1913.
Lower Austria; perry pear. Fruit rather large, long-pyriform, obtuse, somewhat irregular, smooth, bright green turning yellow at maturity; flesh whitish, rather granular and sometimes rather bitter; Oct.
Ananas. 1. Christ Handb. 532. 1817. 2. Leroy Dict. Pom. 1:122, fig. 1867.
Ananas was originally introduced to Holland from France where it had been cultivated for many years under the name De Bouchet, a name given to it during the reign of Louis XIV, 1643-1715, by La Quintinye, Director of the Royal Gardens. Fruit medium; form rather variable, generally globular, height and breadth being equal; color bright green changing to yellowish-green at maturity, with some tinge of red on the side next the sun, strewed with brown-russet dots; flesh white, melting, somewhat gritty, juicy, sugary; first for dessert; Sept.
Ananas de Courtrai. 1. Ann. Pom. Belge 2:13, fig, 1854. 2. Leroy Dict. Pom. 1:124, fig. 1867.
Ananas de Courtray. 3. Mas Pom. Gen. 1:79, fig. 40. 1872.
The origin of this variety is unknown, but it is believed to have been a chance seedling raised at Courtrai, Flanders, as M. Six, who established himself in that town in the business of a gardener about the year 1784, found it already extensively grown there. Fruit large, pyramidal and often inclining to oval, bright yellow changing to lemon-yellow and much dotted and splashed with light-colored russet; flesh white, fine, juicy, well perfumed and with a flavor suggestive of cinnamon and musk; very good; Aug. and Sept.