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, two inches and three-quarters wide, and the same in height; roundish turbinate or Bergamot-shaped. Skin, clear bright yellow, strewed with patches and dots of fawn-coloured russet, especially about the stalk and the eye. Eye, half open, set in a wide, shallow depression. Stalk, short and stout, placed in a shallow cavity. Flesh, melting, very juicy, somewhat gritty, sweet, and with a musky perfume.
Raised by M. Boisbunel, of Rouen, and named in honour of Dr. Andry, President of the Horticultural Society of Paris.
Fruit, about medium size, two inches wide, and three inches high; pyramidal, narrowing both towards the eye and the stalk, even and regular in outline. Skin, of an uniform deep yellow, dotted and veined over its whole surface with pale brown russet. Eye, small and open, set even with the margin. Stalk, half an inch long, woody, inserted without depression by the side of a fleshy lip. Flesh, yellow, melting, juicy, sweet, and of good flavour.
Ripe in November, when it rots at the core.
Fruit, produced in great clusters; small, the size of Seckle; obovate, even and regular in its outline. Skin, at first grass-green, with a dull brownish red cheek on one side, and considerably covered with russet, which is thickly strewed with large rough ashy grey dots, extending over the whole surface; as it ripens the green becomes deep yellow, and the dull red a bright deep red, shining cheek, with an orange glow. Eye, open, with short, erect, tooth-like segments, sunk in a shallow, saucer-like depression. Stalk, short and stout, inserted in a narrow cavity. Flesh, melting, slightly gritty at the core, remarkably sweet, like honey, with a fine brisk acidulous flavour, and a perfume of lemon.
This is one of the richest flavoured pears in cultivation, ripening in September. It should be gathered a few days before it is ripe, and allowed to mature in the house.
Fruit, large, three inches wide, and four inches long; oblong-obovate, uneven on the surface, and not unlike Williams's Bon Chretien in shape and colour, being pale yellow when ripe, with a thin crimson blush on the side exposed to the sun. Eye, open, set even with the surface. Stalk, about half an inch long, very stout and fleshy, set rather obliquely in a round cavity. Flesh, tender, melting, and very juicy, of good flavour, but soon becomes pasty and insipid.
It ripens in the middle of September, and soon becomes rotten at the core, and with such a fault it is not worth cultivating when there are so many better varieties in use at the same season.
This was raised by MM. Baltet frères, nurserymen, at Troyes, and was first sent into commerce in 1873.