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 a half wide, and the same in height; roundish turbinate or Bergamot-shaped. Skin, smooth, uniform deep yellow all over, strewed with russet dots, and with a blush of crimson next the sun. Eye, small, and open, set in a shallow depression. Stalk, an inch long, stout, inserted in a narrow, round cavity. Flesh, yellowish, half-buttery, not very melting nor very juicy, sweet, and with an agreeable almond flavour.
A fruit of variable merit. In some seasons I have found it excellent, and in others, as in 1863, I have noted it as "only second-rate." It ripens in November.
Fruit, large; obtuse pyriform, regular and handsome. Skin, smooth, greenish yellow, with a thin crust of brown russet over the surface; on the side next the sun it is tinged with pale brown. Eye, open and clove-like, set almost even with the surface. Stalk, an inch long, fleshy at the base, and inserted on the end of the fruit without depression. Flesh, yellowish, with a greenish tinge under the skin, not very juicy, but butter, rich, and with a fine spicy flavour and perfume.
An excellent pear; ripe in the end of November and beginning of December, and afterwards becomes pasty.
I do not find this described in any other pomological work. I received it from M. J. de Jonghe, of Brussels, in 1864.
Due d'Aremberg. See Beurré d'Aremberg.
Fruit, three inches high, and two inches wide; pyriform, even in its outline, and not much unlike Marie Louise in appearance. Skin, greenish yellow, mottled all over with fine cinnamon-coloured russet. Eye, very large and open, set on a level with the surface of the fruit. Stalk, an inch and a quarter long, obliquely inserted on one side of the axis in a small round cavity. Flesh, whitish, half-buttery, slightly gritty, and not very juicy; sweet, and with a rich honied flavour.
A second-rate pear, not sufficiently juicy; ripe in the first week in October, after which it soon decays at the core.
This is a posthumous seedling of Van Mons, which first fruited with M. Bivort in 1847.
Fruit, large, short obovate, uneven in its outline. Skin, greenish, mottled, and dotted with light brown russet. Eye, open, set in a slight depression. Stalk, about an inch long, obliquely inserted in a small cavity. Flesh, very tender, melting, sweet, and briskly flavoured.
A second-rate pear, raised by M. Boisbunel, of Rouen; in use from November till January.
Fruit, large and handsome, three inches wide, and three inches and a half long; obovate, narrowing abruptly with a concave curve to the stalk. Skin, lemon-yellow, covered with numerous minute russet dots, which are so thick as to almost form a crust over the surface. Eye, open, with reflexed segments, set almost level with the surface. Stalk, an inch to an inch and a half long, obliquely inserted, with a fleshy swelling at the base. Flesh, yellowish white, tender, buttery, melting, and juicy, rich, sweet, and sprightly, with a fine musky flavour.
A delicious pear; ripe in December. It has quite the texture, flavour, and aroma of Williams's Bon Chrêtien. The tree is very healthy and vigorous, a good bearer, and succeeds equally well on the pear or the quince. Mr. Blackmore finds it does not succeed well at Teddington.
Raised by Van Mons, and sent to M. Poiteau, at Paris, in 1833, who named it in honour of M. Noisette, the nurseryman of that city. It was also sent in 1831, under No. 1660, to M. Bouvier, of Jodoigne, who, when it fruited, named it Duc de Nemours.
Duc d'Orléans. See Maréchal de Cour. Duchesse. See Duchesse d'Angoulême.