This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, below medium size; turbinate. Skin, pale green, becoming yellow when ripe, with a brownish tinge when fully exposed to the sun. Eye, small, half open, prominent, and surrounded with puckered plaits. Stalk, an inch long, slender, obliquely inserted. Flesh, tender, melting, very juicy, sugary, and musky.
This is a variety described by Lindley as being so much cultivated in Norfolk for the Norwich market. He says it much resembles the Madeline or Citron des Carmes, but the branches are pendulous, and in the Madeleine they are ascending.
Fruit, small, produced in clusters; pyriform. Skin, thin, smooth, at first clear yellowish green, changing as it ripens to bright pale yellow, with sometimes a very faint tinge of pale red next the sun, strewed with a few minute dots. Eye, open, set even with the surface. Stalk, an inch and a half long, inserted without depression, and frequently with a fleshy swelling at the base. Flesh, white, tender, slightly gritty, juicy, sweet, and with a slight musky flavour.
A dessert pear; ripe in July, but soon decays. The tree is vigorous and an abundant bearer, succeeds well as a standard.
Fruit, about medium size; turbinate, undulating and uneven on the surface. Skin, a uniform lemon-colour, thickly dotted with large russet dots, and here and there a patch of russet. Eye, small and closed, set in a rather deep basin. Stalk, long, slender, and woody, inserted without depression. Flesh, yellowish, rather coarse-grained, slightly gritty, very juicy, and were it not for a very decided astringency would be a very good pear.
It is ripe in the first week of November.
Louise d'Avranches. See Louise Bonne of Jersey.
Fruit, large; pyriform. Skin, very smooth, bright green, changing as it ripens to yellowish green, strewed with brown and green dots, and a few markings of russet. Eye, small and open, scarcely at all depressed. Stalk about half an inch or less long, fleshy at the base, and somewhat obliquely inserted by the side of a fleshy prominence. Flesh, white, juicy, and half-melting, with an excellent and perfumed flavour.
An old French dessert pear; ripe during November and December. The tree is vigorous and an excellent bearer, succeeds well as a standard, and prefers the pear to the quince stock. It was long grown in our gardens, but since the introduction of the Flemish varieties its cultivation is abandoned.
It originated in Poitou, on the property of a lady whose Christian name was Louise, and hence the name was derived.
Fruit, medium sized; pyriform. Skin, smooth, yellow on the shaded side, but crimson next the sun, covered with crimson and russety dots. Eye, small and open, set in a rather deep basin. Stalk, three-quarters of an inch long, obliquely inserted without depression. Flesh, white, buttery, and melting, with a rich, sugary, and brisk vinous flavour.
A most delicious pear; ripe in October. The tree is a good bearer, and succeeds well as a pyramid on the quince.
Tois valuable pear was raised at Avranches about the year 1788, by M. Longueval, who at first named it simply "Louise," but subsequently added Bonne, and it thenceforth became known as "Bonne Louise d'Avranches." The original tree is still in existence in the garden where it was raised.