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, very large; obovate, uneven, and bossed in its outline. Skin, lemon-coloured, marked with spots and patches of russet. Eye, rather small, and partially closed, set in a very deep round cavity. Stalk, short, and rather slender, deeply inserted. Flesh, yellowish white, coarsegrained, half-melting, juicy, and briskly flavoured.
A fine-looking but very coarse pear; ripe in October.
Raised by Van Mons about the year 1821.
Colmar Artoisenet. See Colmar d'Aremberg. Colmar Bonnet. See Passe Colmar.
Fruit, medium size; pyramidal, swollen on one side. Skin, smooth, deep, clear yellow, tinged with green on the shaded side, and bright vermilion next the sun, covered all over with minute russety dots. Eye, open, with erect, dry segments, prominent, and surrounded with plaits. Stalk, half an inch to three-quarters long, fleshy, inserted without depression on one side of the apex. Flesh, sweet, crisp, juicy, and pleasantly flavoured.
Fruit, about medium size, three inches long, and two and a half wide; oval. Skin, yellowish, dotted and marbled with cinnamon-coloured russet, and with a red blush on the side next the sun. Eye, large and open, set in a shallow depression. Stalk, over an inch long, slender, and inserted in a round cavity. Flesh, white, crisp, juicy, sweet, and with a pleasant aroma.
A good but not a richly flavoured pear; ripe in January, and continuing in use till March.
Fruit, below medium size; curved pyri-form. Skin, greenish yellow, covered with patches and dots of pale brown russet. Eye, small, almost even with the surface. Stalk, more than an inch long, curved, inserted without depression. Flesh, white, breaking, somewhat gritty, sweet, and not very juicy. A second-rate pear; in use in December and January.
Raised by M. Grégoire, of Jodoigne, and named in compliment to his gardener.
Fruit, medium size, three inches long, and two and a half wide; obovate, even and regular in its outline. Skin, of uniform dull yellowish green, rather thickly dotted with russet dots, and sometimes with small patches of brown russet. Eye, quite open, with very short segments, placed in a slight depression. Stalk, generally an inch long, but sometimes only' half an inch, stout and woody, set on the apex of the fruit without depression, and generally with a lip or bossed swelling at its insertion. Flesh, yellowish, fine-grained, buttery, and melting, with a cold, briskly-flavoured juice, a pleasant aroma, and agreeable flavour.
A dessert pear, but not of high merit; ripe in the middle of September, and soon after becomes quite pasty.
A seedling of Van Mons, raised at Louvain in 1824, and named in compliment to his gardener.