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, rather below medium size, two inches and three-quarters wide, and two inches and a half high; round, even in its outline. Skin, thickly speckled all over with large dark brown russet patches and dots, greenish yellow on the shaded side, and dark rusty red next the sun, but which becomes bright vermilion when quite ripe. Eye, very small and open, set in a deep basin. Stalk, short, inserted in a small round cavity. Flesh, coarse-grained, crisp, or rather half-buttery, juicy, sweet, briskly flavoured, and with a pleasant flowery perfume.
A dessert pear of ordinary quality; ripe in December and January. It was raised by M. Grégoire, of Jodoigne.