Pitmaston Duchess

Fruit, large and handsome, four inches and a quarter long, and two inches and three-quarters wide; pyramidal, generally even or a little undulating in its outline, and sometimes rather prominently bossed. Skin, smooth and fine, of a pale lemon colour, thickly covered with patches of delicate cinnamon-coloured russet, with a large patch round the stalk. Eye, large and open, set in a wide depression. Stalk, about an inch long, stout, and inserted either level with the surface or in a small narrow cavity. Flesh, very tender and melting, very juicy, exceedingly rich, with a sprightly vinous flavour and delicate perfume.

A very handsome pear of the finest quality; in use from the end of October till the end of November. The tree bears freely, and is well adapted for pyramids, bushes, or espaliers. The fruit is too large for it to be grown as a standard. Mr. R. D. Blackmore says that at Teddington it is "good, but not of first quality, much better than Glou Morçeau or Duchesse d'Angoulême; but worthless on a wall."

The name by which this was originally known was Pitmaston Duchesse d'Angoulême, it having been raised by the late Mr. Williams, of Pitmaston, near Worcester, from crossing Duchesse d'Angouleme with Glou Morçeau. Bearing no resemblance whatever to the former, it might with as much reason have been called Pitmaston Glou Morçeau; and as either name would be a misapplication, I have called it simply Pitmaston Duchess, it being sufficiently meritorious to stand on its own merits, without borrowing its reputation from any other fruit.

Pitt's Calabasse. See Calebasse.

Pius IX

Fruit, large; conical, and regularly formed. Skin, of a deep, clear yellow colour, with a blush of red on the side next the sun, considerably covered with streaks and flakes of russet. Eye, open, slightly depressed. Stalk, thick and woody, very short. Flesh, melting, juicy, sugary, and highly perfumed.

An excellent pear; ripe in December. The tree is hardy, of small habit, forms a nice pyramid, and is a good bearer.

Plomgastelle. See Beurré d'Amanlis.

Poire Bénite. See Ah! mon Dieu.

Poire des Dames. See Bellissime d'Automne.

Poire Douce. See Angélique de Bordeaux. Poire des Mouches. See Orange Tulipée. Poire de Prince. See Chair à Dames. Poire de Provence. See Donville. Poire à la Perle. See Small Blanquet. Poire de Rives. See Cuisse Madame.

Pomme Poire (Beurré de Backenheim; Pomoise)

Fruit, below medium size; round and Bergamot-shaped, even and regularly formed. Skin, entirely covered with dark cinnamon-coloured russet, except on the shaded side, where there is occasionally a bare patch exposing the pea-green colour of the skin, and which is thickly covered with large russety freckles. Eye, small and open, set in a deep and round basin. Stalk, short, stout, and inserted in a rather deep and narrow cavity. Flesh, yellow, tender, and melting, very juicy. Juice, rich, sugary, and vinous, with a high perfume.

A delicious pear; ripe in the end of October, and does not keep long.

Pomoise. See Pomme Poire. Portugal d'Été. See Cassolette. Pound Pear. See Black Worcester. Pound Pear. See Catillac. Pradel. See Vicar of Winkfield. Précel. See Passe Colmar,