Famenga. 1. Mass. Hort. Soc. Rpt. 59. 1844. 2. Downing Fr. Trees Am. 759. 1869.
A foreign variety exhibited in 1843 by R. Manning, Salem, Mass. Fruit medium, obovate, greenish-yellow; Sept.
Faurite. 1. Gard. Chron. 69. 1848.
Fruit medium, oblong-obovate, yellow, shining, tinged with red next the sun, and having numerous reddish dots; flesh yellowish-white, semi-melting, slightly perfumed; keeps nearly a year.
Fauvanelle. 1. Rev. Hort. 146. 1911.
Considered by M. Chasset, Secretary-general of the Pomological Society of France, to be the finest of all cooking pears. Fruit long-pyriform, bright green, largely covered with fawn, and rayed or washed with red on the sun-exposed cheek; flesh yellowish-white, very sugary, giving a good red wine tone to the cooked fruit, with an agreeable aroma; very good for kitchen use.
Favorite Joanon. 1. Cat. Cong. Pom. France 259, fig. 1906.
Obtained in 1833 by M. Joanon, at Saint-Cyr-an-Mont-d’Or, Rhône. Fruit medium to large, turbinate; skin smooth, bright yellow, dotted with gray, flushed with rose at maturity; flesh white, very fine, melting, very juicy, sweet, acidulous, perfumed; very good; Aug. and Sept.
Favorite Morel. 1. Guide Prat. 110. 1876.
Obtained from a seed of Bartlett by M. Morel, a nurseryman at Lyons, Fr., in 1874. Fruit rather large, obtuse-pyriform, suggesting in form a long Bartlett, somewhat bossed in outline; skin a little rough, passing from greenish-yellow to golden-yellow, mottled with fawn; flesh white, fine, melting, compact, juicy, fresh, vinous, acidulous; first; Oct.