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, an inch and a quarter wide, and three inches and a quarter high; pyriform, even and regular in its outline. Skin, with a fine rich yellow ground, very thickly mottled and speckled with dark cinnamon-coloured russet, and with a large ramifying patch round the stalk. Eye, small and open, with erect segments. Stalk, an inch and three-quarters to two inches long, curved, and inserted without depression. Flesh, half-melting, very juicy, sweet, with a brisk flavour and delicate aroma.
A good pear; ripe in October, and soon becomes pasty.
De Cambron. See Glou Morçeau.
Fruit, about medium size; pyriform. Skin, clear, green at first, but changing to yellowish green when it ripens, and thickly covered with numerous russety dots. Eye, open, placed in a slight depression. Stalk, slender, about an inch long. Flesh, white, with a pinkish tinge, fine-grained and melting, vinous, and of good flavour.
It ripens in December and January.
Fruit, medium size; obovate. Skin, deep yellow, almost entirely covered with brown russet. Eye, small, set in a slight depression. Stalk, an inch long, stout, and inserted in a slight cavity. Flesh, white, juicy, melting, sweet, and agreeably flavoured.
A dessert pear of American origin, but not of high merit; ripe in October. The tree is very prolific, and succeeds well as a standard.
Fruit, above medium size; oval. Skin, bright green, changing to pale yellow in the shade, and red next the sun, with markings of russet round the stalk and the eye, and strewed with numerous russety dots. Eye, small, and set in a deep and irregular basin. Stalk, an inch long, set in a shallow cavity. Flesh, tinged with green, crisp, juicy, rich, and sugary.
A dessert pear; ripe in October, and keeps but a short time, generally decaying at the core whilst the exterior remains perfectly sound. The tree succeeds well as a standard.
Carnock. See Charnock.
Cassante de Brest. See Fondante de Brest.
Fruit, below medium size, two inches and a quarter wide, and two inches high; Bergamot-shaped, even and regular in its outline, with much of the form of Winter Nelis. Skin, covered all over with a thick rather deep brown russet, but on the side next the sun it is a reddish brown russet. Eye, open, with short erect segments, set in a wide shallow basin. Stalk, an inch long, slender, inserted in a small round cavity. Flesh, very tender and melting, rich and vinous, with an abundant, finely perfumed juice, and a flavour similar to that of Winter Nélis.
A dessert pear of the first quality; in use during the end of November and December.
This excellent pear was raised from seed by Mr. John Mannington, of Uckfield, Sussex, and the tree first fruited in 1870. When he first sent it to me, Mr. Mannington wrote, "I have nine seedling pear trees with fruit on them. They have never before had even a blossom on them till this year, although sixteen years old."