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, about medium size; turbinate, even and regular in its outline. Skin, very thickly sprinkled with large russet dots, and lines of russet and a patch round the stalk; on the exposed side it has a thin pale red cheek, and on the shaded side it is yellowish green. Eye, open, with short incurved segments, set in a shallow depression. Stalk, half an inch long, woody, straight with the axis of the fruit, and inserted in a narrow shallow cavity. Flesh, yellowish, firm, coarse-grained, with a brisk, sweet juice.
My friend Dr. Bull, of Hereford, informs me that this is "a capital stewing pear, and sold for this purpose; but used also for perry. It stews of a splendid rich red colour, but is coarse and rough in flavour."
Fruit, two inches and a quarter in diameter; roundish turbinate, even and regular in its outline. Skin, yellowish green when ripe, and strewed all over with small russety dots, with here and there a patch of russet, but always russety round the stalk and the eye. Eye, open, with short, stunted segments, set in a saucerlike basin. Stalk, an inch long, inserted without depression, and with a fleshy swelling on one side of it. Flesh, coarse, crisp, very juicy, and harshly astringent.
A Herefordshire perry pear.
Wilding of Caissoy. See Besi de Caissoy. Wilding Von Heri. See Besi d'Héry. Wilhelmine. See Beurré d'Amanlis.
Fruit, large; obtuse pyriform, ribbed and bossed in its outline. Skin, of a golden yellow colour, with a red blush on the exposed side, and covered with fine russet dots. Stalk, an inch long, woody. Flesh, white, fine-grained, buttery, and melting, very juicy, sweet, and highly perfumed.
A second-rate pear; ripe in October and November.
William the Fourth. See Louise Bonne of Jersey. Williams's. See Williams's Bon Chretien.
Fruit, large; obtuse pyriform, irregular and bossed in its outline. Skin, smooth, at first pale green, changing as it ripens to clear yellow, and tinged with streaks of red next the sun. Eye, open, set in a very shallow depression, but more generally even with the surface. Stalk, an inch long, stout and fleshy, and inserted in a shallow cavity. Flesh, white, fine-grained, tender, buttery, and melting, with a rich, sweet, and delicious flavour, and powerful musky aroma.
A dessert pear of the highest merit; ripe in August and September, but keeps but a short time. It should be gathered before it becomes yellow, otherwise it speedily decays. The tree is hardy and vigorous, but not a regular or abundant bearer, on which account its cultivation is now much more limited among the London market gardeners. At Teddington Mr. Blackmore says "it is small and spotted, and the aroma is always coarse."
This esteemed pear was raised a short time previous to 1770, by a person of the name of Wheeler, a schoolmaster at Aldermaston, in Berkshire, from whom it was obtained by Williams, the nurseryman at Turnham Green, Middlesex, and being by him first distributed, it received the name it now bears. Another account states that the name of the schoolmaster who raised it was Stair, and even at the present time it is known at Aldermaston as "Stair's Pear." In 1799 it was introduced to America by Mr. Enoch Bartlett, of Dorchester, near Boston, and the name being lost, it has ever since been known by the name of the Bartlett Pear. There it attains the highest perfection, and is esteemed as the finest pear of its season.
Willison's Queen Victoria. See Queen Victoria.