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.
Fruit very large, not unlike Beurre Diet in size and shape; flesh rather coarse, but buttery and melting; quality very good; ripens in July and August.
Trees seven years from bud; sparse bearer, so far; fruit large in size; flesh melting and buttery, with rich perfumed flavor; quality best; ripe in August.
Trees six years from bud, and bushy in habit of growth; so far sparse bearer; fruit large; flesh very saccharine, and having high vinous flavor; quality very good; ripens in August.
Beurre Gobault, on quince, four years from bud - Bore this year about one dozen specimens each; fruit medium sized; flesh melting and deliciously flavored with agreeable perfume. I consider it one of the best of the recent Flemish Pears; the specimens all Bound, handsome, very round in shape and green colored when ripe; ripen here last week in July. Quality best.
Fruit large in size; deep sea green color when ripe; flesh very buttery and melting, and delicate flavor. Quality best, and ripens here the last of July.
Trees healthy and vigorous growers; on quince, six years from bud, has borne well; fruit medium sized - not so large as I have seen at the north; specimens fair and beautiful, without any defect; with me has never cracked; flesh buttery and melting, but not so highly flavored as the Julienne; quality very good; ripens all August.
The few specimens I have had this year from standard were smaller in size than same variety at the north. Fruit medium size; flesh melting and buttery, and delicious flavor; skin a lively cinnamon russet; quality very good to best; ripens middle of August.
So far a sparse bearer; the few specimens I had were large, rich, sugary and melting; quality very good, and ripens in August.
A vigorous growing tree; fruit large, finely formed and uniform size; flesh very melting, with a sweet and rich juice; quality best, and ripens middle of July.
Fruit large in size, but defective in flavor, and rots at the core; ripe last of August.
Fruit large in size, and fair and beautiful in appearance; unless taken from the tree before ripe, rots at the core; otherwise a desirable variety with us; ripe in August.
Fruit large in size, very long, pyriform in shape, and bluish-green at maturity; flesh very juicy, with sprightly flavor; quality very good; ripe last of July.
Fruit large in size; flesh buttery, melting, and delicately perfumed; quality best; and ripens early in August.
Fruit large; flesh juicy and melting, and highly flavored; quality very good to best; ripens in August.
Sustains here fully its high reputation.
Not so large in size as at the north, but is with us a delicious Pear, not exceeded by the Seckel for high aromitic flavor; quality best; ripens last of August.
Fruit large size; color, when ripe, a rich lemon yellow; flesh melting and buttery, and sprightly flavor, with a delicate perfume; quality best; ripe in August.
A most prolific bearer, but fruit rots at the core, and not a desirable variety, so far, with me.
The few specimens I have had from grafts in standard, give promise of highest excellence.
A prolific bearer; fruit large; flesh buttery and very melting, abounding in rich aromatic juice; quality best, and in eating with us in October and November.
This capital old variety, in our rich, warm soil, is a highly desirable Pear; fruit very large, some specimens weighing one pound; flesh buttery, sugary, and melting, with slight perfume; ripe in October and November.
Heavy bearer; fruit large; flesh buttery, and exceedingly sugary; on the quince, my trees, ten years from bud, have not yet borne fruit; the trees large and growing yet vigorously; ripe in October.
The few specimens I had, last November, of this Pear, gave promise of highest excellence.
So far, this variety has rotted badly with me; I have not yet tasted a ripe specimen.
Heavy bearer, and with me one of the most desirable of late varieties.
I have had a few specimens of some of the recently introduced Flemish Winter Peaars, but desire a longer experience before noticing their good or bad qualities in this climate. I would remark, in closing the subject of Pears, that the early and summer ripening varieties are more successfully grown than the winter varieties. The liability of the Pear to rot here, as it approaches maturity, may have been one reason why this fruit has been so long neglected in this State. This defect I have, in a great measure, obviated by gathering the different varieties so soon as they have grown to full size, and before they soften on the tree, and ripening them in a cool cellar. My cellar is an inside one; dark, but well ventilated, and having double walls. The fruit should be suspended by the stem and not rest on shelves. Another difficulty: the larger and heaviest pears are apt to drop from the trees before maturity, and especially during a period of drouth. I have this year remedied this by placing barrels filled with soap-suds over the roots of the trees, and allowing the liquid to escape by drops through a small orifice near the lower end of the barrel.
I have no doubt, too, that the soap-suds and a handful of guano being put into the barrel has added to the size of the fruit, and kept the tree in high health during the hot months.