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 size; long pyriform. Skin, smooth, bright green on the shaded side, changing to yellowish green as it ripens, and next the sun of a dull dark red, and entirely covered with numerous dots and patches of brown russet. Eye, small and open, with short acute segments, set in a shallow cavity. Stalk, an inch long, curved, and obliquely inserted under a fleshy lip. Flesh, white, tender, buttery, and melting, with a rich sugary and pleasantly perfumed flavour.
Fruit, large, four inches to four and a quarter long, and two inches and a half wide; long pyriform or pyramidal, terminating in a knob or fleshy folds which envelop the stalk, uneven in its outline, and twisted in its axis. Skin, like that of a Marie Louise, of a uniform yellow ground colour, and speckled with patches of cinnamon russet, particularly round the eye, where it is entirely covered with it. Eye, open, with erect, narrow, stout segments, set in a shallow undulating basin. Stalk, an inch long, fleshy throughout nearly the whole of its length, and united to the fruit with fleshy folds. Flesh, close-grained, tender and melting, very juicy, sweet, richly flavoured, and with a fine aroma.
A fruit of varying merit; ripe in the middle and end of November. In 1864 I found some specimens coarse-grained, which rotted without melting; but others to possess the description given above.
Figue d'Hiver. See Figue d'Alençon. Figue Musquee. See Windsor.
Fruit, above medium size; oblong. Skin, greenish yellow, entirely covered with thin delicate russet, and dark reddish brown on the side next the sun. Eye, open, with very short segments, set in a wide, shallow basin. Stalk, three-quarters of an inch long, inserted without depression, frequently with a fleshy lip at the base. Flesh, greenish white, buttery, and melting, with a rich sugary flavour.
An excellent pear; ripe in November. The tree is hardy and vigorous, and bears abundantly as a standard.
M. A. Leroy makes a mistake in giving this as a synonyme of Figue d'Alençon.
Fruit, large; pyriform. Skin, smooth, bright green, becoming yellowish on the shaded side, and bright dark red next the sun, and covered with numerous brown dots.
Eye, open, set in a rather deep and irregular basin. Stalk, one inch and a half long. Flesh, white, tender, and melting, with a flavour not unlike the Jargonelle.
A dessert pear; ripe the end of August and beginning of September. Succeeds well as a standard, either on the pear or quince.