A native of western New York. Fruit depressed-pyriform; skin rough, somewhat covered with russet and thickly sprinkled with russet dots; flesh coarse; of only moderate quality; Oct.
Salviati. 1. Duhamel Trait. Arb. Fr. 2:137, Pl. IX. 1768. 2. Hogg Fruit Man. 643. 1884.
Merlet, French pomologist, described this pear in L’Abrégé des bon fruits in 1675. Fruit below medium to medium; form variable from obtuse-turbinate to slightly long ovate-turbinate; skin thin, wax-yellow, dotted with greenish spots, sometimes much stained with scaly russet and sometimes tinted with reddish-brown on the side touched by the sun; flesh whitish, coarse, semi-melting, gritty at the center; juice scanty, rather saccharine, sweet, but with a strong and disagreeable odor of musk; third; Sept.
Salzburger von Adlitz. 1. Dochnahl Führ. Obstkunde 2:14. 1856.
A pear much esteemed in Bavaria, Württemberg, and Upper Austria. Fruit nearly medium, short-conic, even in outline, greenish-yellow, handsomely blushed, densely dotted with fine points; skin without scent; flesh mild, tender, melting; first for dessert, especially good for household and market; beginning of Sept.
Sam Brown. 1. Downing Fr. Trees Am. 2nd App. 134, fig. 1872.
Originated with Samuel Brown, Junior, Walnut Hills, Md. Exhibited at Philadelphia in 1869. Fruit full medium size or under, globular, obtuse-pyriform, a little uneven, pale yellow partly covered with thin russet, resembling Brown Beurré somewhat in appearance and very much in flavor, sometimes rather brownish in the sun; flesh white, a little coarse, melting, juicy, vinous and rich; very good, nearly best; Sept.
Samenlose. 1. Ia. Hort. Soc. Rpt. 382. 1885.
A Russian pear from the province of Vilna, which seems to be a near relative of the Bessemianka, but differs in expression of tree. Fruit above medium, of Bergamot type and good in quality.
Sanguine d’Italie. 1. Leroy Dict. Pom. 2:647, fig. 1869.