Roulef. 1. Can. Hort. 17:292, fig. 684. 1894.
Raised from seed by Mr. Mitschurin, Tambow, Russia. Fruit medium, yellow, firm, vinous; good.
Rouse Lench. 1. Kenrick Am. Orch. 165. 1841. 2. Bunyard Handb. Hardy Fr. 195. 1920.
Raised by T. A. Knight, and first fruited in 1820. In 1850 it was placed on the “Rejected Fruits” list by the second Congress of Fruit Growers at New York. Fruit large, long-oval, uneven, pale yellow-green, with thin russet; no depression at base of very long woody stem; calyx open, basin shallow; flesh pale yellow, juicy; fair; Jan. and Feb.
Rousselet Aelens. 1. Ann. Pom. Belge 4:92, fig. 1856. 2. Downing Fr. Trees Am. 844. 1869.
A Belgian pear of unknown origin. Fruit small to medium, turbinate, obtuse-pyriform, golden yellow at time of maturity, faintly colored on the sunny side, patches of russet, and dots of grayish red; flesh yellowish-white, rather fine, melting; juice abundant, sweet and possessing a decided perfume of the Rousselets; quality would be first class if the flesh were less granular; Nov.
Rousselet d’Anvers. 1. Guide Prat. 58. 1895.
A variety raised by M. Daras de Naghin, Antwerp, Bel. Tree vigorous and fertile, hardy, resisted the great European frost of 1879-1880. Fruit medium, globular-ovate, yellowish-green, slightly tinged with dark red; flesh semi-fine, melting, saccharine and well flavored; first; Oct.
Rousselet Baud. 1. Mas Pom. Gen. 3:177, fig. 185. 1878.
Gained by Dr. Van Mons and mentioned in his Catalog of 1823. Fruit small or rather small, ovate, more or less swelled, even in outline; skin a little thick, at first water-green with many very numerous and small dots, sometimes much covered with cinnamon-colored russet, changing to citron-yellow and the russet becoming golden on the side next the sun; flesh yellow-white, rather fine, dense, buttery, melting; juice sufficient, richly saccharine and perfumed; Oct. and Nov.