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, medium sized, long obovate, even and regularly shaped. Skin, rather rough to the feel from the large russety specks with which it is covered. The colour is dull brown, somewhat like that of the Brown Beurré; and on the side next the sun it has a warm reddish brown glow, like a gipsy's blush. On the shaded side, where the skin is not covered with russet, the green ground colour shows through. Stalk, an inch long, brown, and woody, inserted on one side of the fruit under a fleshy lip. Eye, clove-like, wide open, with long segments, and set almost on a level with the surface of the fruit. Flesh, yellowish, tender, buttery, melting, and very juicy. The juice is rich, sugary, and vinous, with a fine perfume.
A most delicious pear; ripe in the end of October. This ought to be more extensively cultivated. Mr. Blackmore says it is a vast cropper, and of fair quality at Teddington.
Fruit, very large, four inches and three-quarters long, and three and a quarter wide; pyramidal, like a large Louise Bonne of Jersey, and very similar to it in colour, being bright red next the sun, and covered with large freckles. Eye, small, set in a deep cavity. Stalk, upwards of an inch long, deeply inserted. Flesh, tender, melting, sweet, and juicy.
Ripe in October, and soon decays.
A somewhat oblong pear of large size; greenish skin, considerably covered with rough russet; a long stalk and large eye. The flesh is half melting, juicy, and perfumed.
A second-rate pear; in use from January till March.
Fruit, large, four inches and a quarter long, and three inches wide; pyramidal in shape, and evenly formed. Skin, smooth, dark green, very finely dotted with grey dots, and marked and streaked with grey spots; as it ripens it becomes of a brighter colour. Eye, half open, with erect greenish segments, placed in a shallow and pretty wide basin. Flesh, tender, buttery, and melting, very juicy, sugary, and perfumed.
A first-rate pear; ripe in November and December.
It was raised by M. Boisbunel, of Rouen, in 1845, and produced fruit in 1856. Belle Sans Pepins. See Hampden's Bergamot.
A large roundish ovate pear, pale yellow dotted with russet, and with a reddish brown cheek on the side next the sun. The flesh is half melting, juicy, but with a somewhat astringent flavour.
Only a second-rate or inferior pear; ripe during September and October.
Fruit, large, long, and pyramidal, four inches and a half high, and two inches and three-quarters wide; uneven and undulating in its outline. Skin, somewhat rough, at first of a bronzy olive, changing to ferruginous brown or cinnamon brown, shaded with violet, strewed with brown dots. Eye, open, with spreading segments, placed in a deep depression. Stalk, long and straight, an inch and a quarter long, inserted in a line with the axis of the fruit, and surrounded with small bosses. Flesh, white, half melting, sugary, and briskly flavoured.
A cooking pear; in use in the end of November and December.
Bellissime. See Windsor.