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; obovate. Skin, smooth, bright green, changing to yellowish green, and thickly covered with brown russety dots, and patches of russet round the eye and stalk. Eye, small and open, with long acuminate segments, and set in a wide, shallow depression. Stalk, an inch long, inserted without depression. Flesh, white, tender, and without grit, with a pleasant subacid, sweet flavour.
Chapman's Passe Colmar, See Passe Colmar.
Fruit, large; obovate. Skin, bright green, changing to yellow as it ripens, covered with numerous brown dots and markings of russet, and sometimes with a faint tinge of reddish brown next the sun. Eye, open, with long erect segments, set in a rather deep basin.
Stalk, thick, an inch long, inserted without depression. Flesh, white, crisp, juicy, with a sweet and aromatic flavour.
An excellent culinary pear; in use from December to April. The tree is an abundant bearer, and succeeds well as a standard.
It was raised by M. Hervy, of the Luxembourg Garden, Paris, in 1800, and was named in honour of Comte Chaptal, the celebrated chemist and Minister of the Interior under Napoleon I.
Fruit, large, roundish, handsome, and regularly formed. Skin, greenish yellow, thickly covered with russety specks and thin patches of grey russet, and with a few streaks of faint red on the side next the sun. Eye, open, set in a smooth, shallow basin. Stalk, an inch long, scarcely at all depressed. Flesh, tender, half-buttery, and melting, juicy, sugary, and richly flavoured.
A dessert pear; ripe in October. This name is by the French sometimes applied to Napoleon, but erroneously.
Fruit, large; roundish oval, even in its outline. Skin, of a uniform straw-colour, considerably covered with large russety dots, and traces of pale brown russet. Eye, wide open. Stalk, an inch long, slender. Flesh, white, coarse-grained, gritty, half-melting, and not very juicy; sweet and rather richly flavoured, and with a musky perfume.
Ripe in the end of October and November.
Fruit, large, three inches and three-quarters long, and two inches and three-quarters wide; oblong-obovate, blunt towards the stalk, uneven, and rather bossed, and ribbed near the eye. Skin, quite smooth, bright green, and strewed with a few minute dots, and with a russet patch about the eye. Eye, large and open, with stout, erect segments placed in a rather deep ribbed basin, from which the ribs extend over the crown. Stalk, an inch and a half long, slender, set in a deep round cavity. Flesh, yellowish, rather coarse-grained, with a cold acidity, and not much flavour.
A pear of very little merit; ripe in October and November.
I do not know the origin of this pear, and I have never seen it described in any other work on pomology. I received it from M. Papeleu, of Wetteren, in 1847.