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, large, three inches and a quarter long, and over two inches and a half wide; oblong-obovate, blunt at the stalk, irregular and uneven in its outline, narrowing from the bulge to the eye. Skin, smooth, at first bright green, changing as it attains maturity to bright lemon-yellow, thickly covered with pale brown russety dots on the sunny side, but less so in the shade. Eye, small and open, with short dry erect segments, and set in an uneven and considerable depression. Stalk, an inch long, thick and fleshy, rather obliquely inserted in a small compressed cavity, and sometimes on the apex of the fruit. Flesh, white, tender, buttery, melting, with a rich, sweet, and perfumed flavour.
An excellent dessert pear; ripe in November. The tree is rather delicate, succeeds well on the quince, is a good bearer, and may be grown either against a wall or as a standard. Mr. Blackmore says it is useless at Teddington.
It was raised by Abbe Hardenpont, of Mons, in Belgium, in 1759, at his garden, which was situated at the Porte d'Havre, at Mons. The fruit described above is the true Délices d'Hardenpont. It was received by Van Mons from the raiser, and is entered twice in his catalogue; first in the 1st series, No. 331, and again in the 2nd series, No. 714, as " Delices d'Hardenpont: par son patron." Grafts of this were sent by Dr. Van Mons to Dr. Diel in 1810, and his description leaves no doubt that the fruit I have identified as the true variety is the correct one. It was received from Van Mons by the Horticultural Society of London.
But there is much contention among pomologists on this subject, and consequently much confusion of synonymes. Some make Charles d'Autriche and Archduc Charles synonymes of it. Both of these were received by Diel from Van Mons, but the description of both differs so widely from Délices d'Hardenpont, that I am surprised how any one could for a moment suppose them to be identical. The figure of Délices d'Hardenpont given by M. Willermoz in Pomologie de la France is excellent, but that given by M. Bivort is incorrect, and has no resemblance to it.
Fruit, medium sized, three inches long, and two and a quarter wide; pyriform, uneven in its outline, and larger on one side of the axis than the other. Skin, thin, pale yellow, marked with flakes and dots of pale brown russet. Eye, open, level with the surface. Stalk, short, very thick and fleshy, inserted on the apex of the fruit. Flesh, half-melting, sweet, sugary, and aromatic.
Ripe in the beginning and middle of October, but an inferior pear.
Raised by M. Simon Bouvier, of Jodoigne, in 1826.
Fruit, medium size, two inches and a half long, and over two inches wide; Doyenne-shaped. Skin, entirely covered with reddish brown russet on the side next the sun, and on the shaded side it is dotted all over with brown russet dots, which expose the yellow ground. Eye, small and open, with short segments, and set in a slight depression. Stalk, an inch long, slender and woody, inserted in a small round hole. Flesh, yellow, half-melting, juicy, rich, and sugary, but somewhat gritty.
Ripe in the end of October and beginning of November.
This is by some pomologists made synonymous with Jules Bivort, which was first made known by M. Bivort; but Delices de Lovenjoul is in Van Mons' catalogue of 1828, 3rd series, as No. 521.
De Maune. See Colmar.
Depot de Syllery. See Cassolette.
De Pézénas. See Duchesse d'Angoulême.
Désirée Van Mons. See Fondante de Charneu.