This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
The Parsonage is also believed to have originated at New Rochelle. It stands on the premises of the Rev. Dr. R. M. Morgan, and is a constant and abundant bearer, of from ten to twenty bushels annually.
Size, large, 3¼ inches in length by 2½ in width. Form, pyriform, usually rounded at the base, sometimes long-turbinate. Skin, yellow, interspersed with numerous russet dots, a good deal russeted at the base, and russet markings at the crown. Stem, five-eighths to six-eighths of an inch long by one-sixth thick, inserted, with little or no depression, by sometimes a fleshy termination. Calyx, medium; segments, short and stiff, and set in a very shallow, slightly plaited basin. Core, small. Seed, dark brown, acuminate, three-eighths of an inch long, three-sixteenths wide, one-eighth thick. Flesh, somewhat granular in texture, and buttery. Flavor, vinous. Quality, "good" - at least, perhaps "very good." Maturity, last of September.