Fondante de Mars. 1. Leroy Dict. Pom. 2:177, fig. 1869.
Origin uncertain. Fruit above medium, globular, irregular, more or less bossed; skin rough, greenish, mottled and dotted with brown; flesh whitish, semi-fine, breaking, granular, wanting in juice and sugar; third; Dec. and Jan.
Fondante de Moulins-Lille. 1. Leroy Dict. Pom. 2:178, fig. 1869.
Obtained in 1858 by M. Grolez-Duriez, Rouchin-lez-Lille, Fr., from a seed of the pear Napoleon. Fruit above medium, obtuse-pyriform, pale greenish-yellow; flesh white, coarse, melting, juicy, sugary, acidulous, with a delicious flavor; first; Nov.
Fondante de Nees. 1. Hogg Fruit Man. 580. 1884.
Fruit large, long-obovate, fine deep yellow, mottled and dotted all over with pale brown-russet; flesh yellowish, buttery, lacking sufficient juice, with a sprightly flavor; second; Oct.
Fondante du Panisel. 1. Pom. France 3:No. 92, Pl. 92. 1865.
Délices d’Hardenpont d’Angers. 2. Leroy Dict. Pom. 2:13, fig. 1869.
Delices d’Angers. 3. Hogg Fruit Man. 558. 1884.