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, produced in clusters of five or six, below medium size; roundish oval, smallest towards the stalk, and rounded at the eye. Skin, at first of a beautiful bright green, which changes in ripening to fine clear yellow, and covered with numerous dots and patches of greyish brown russet. Eye, small and open, with dry, broad, flat segments, and set in a shallow basin. Stalk, an inch and a half long, stout and fleshy, and inserted in a small and knobbed cavity. Flesh, white, buttery, and melting, with a rich sugary and musky flavour.
An excellent dessert pear; in use from November to Christmas. The tree succeeds well as a standard, is vigorous and a good bearer, and may be grown either on the pear or quince stock, on the latter particularly it bears early and abundantly. It delights in a light, warm soil, but where it is wet and heavy the fruit is worthless and the tree unhealthy. In Scotland and exposed situations it requires a wall.
Forsyth makes this synonymous with Yat, which is a distinct variety.
L'Echerrion. See Cassolette.
Edouard's Schmalzbirne. See Abbé Edouard.
Fruit, large, three inches long, and two and a half wide; obovate, narrowing abruptly towards the stalk. Skin, greenish yellow dotted with red, and with a reddish blush on the side next the sun. Eye, rather large and open, set in a wide depression. Stalk, about an inch long, inserted on the apex of the fruit, without a cavity. Flesh, tender, juicy, and melting, slightly gritty, sweet, rich, and finely perfumed.
An excellent pear; ripe in October.
Raised by M. Gathoy, a nurseryman at Liège, and supposed to have originated as a cross between Fondante de Brest and White Doyenne. It was named in honour of M. Edouard Morren, Professor of Botany in the University of Liege.
Fruit, above medium size, or large; irregular oval, widest in the middle, and tapering towards the eye and the stalk. Skin, smooth and shining, yellowish green, clouded with russet about the stalk, and covered with russet dots. Eye, closed, set in a deep, irregular basin. Stalk, half an inch long, stout, and inserted without depression. Flesh, melting, juicy, sugary, and richly flavoured.
A first-rate pear; ripe in February and March. At Teddington Mr. Blackmore finds it inferior.
Fruit, medium sized; oval. Skin, greenish, almost entirely covered with thin grey russet, and marked with patches of coarser russet, with a tinge of orange on the part exposed to the sun. Eye, small, very slightly depressed. Stalk, stout, inserted in a deep cavity. Flesh, firm, crisp, juicy, rich, and excellent.
A first-rate pear; ripe in September, but does not keep long. It is frequently without a core and seeds, the flesh being solid throughout.
This variety was brought into use by T. A. Knight, Esq., who discovered it growing in an orchard in the parish of Elton, Herefordshire, in the year 1812, at which time he considered the tree to be about 170 years old, but without being able to trace anything of its origin.