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.
"This fruit has only been recently cultivated to any extent in our State. I learn there are trees yet growing, (supposed to have been planted by the early French and Spanish colonists,) upon the BluffS, south of Natchez - and known as the Cliffs Pear - an indifferent table fruit, and only suitable for cooking; although in times past it was so rare a sight to 83e a Pear tree in the fruit orchards of this region, now that southern nurseries have been successfully established, thousands and tens of thousands of Pear trees are being annnually planted, and our State will, without doubt, in ten or fifteen yeare from this date, export largely of this fruit to the West Indies and the northern cities. The intense heat of our summers, maturing the Pear fully two months earlier than ten degrees north of us, it will enable our fruit growers to supply northern markets with finest varieties during months of July and August. I cultivate over one hundred varieties of the Pear. The greater number dwarfed upon the quince; on this stock, trees six and seven years from the bud, have grown from twelve to twenty feet in height, and have a diameter in trunk of six to eight inches.
Native or acclimated trees are greatly to be preferred over imported ones.
Madeleine, or Citron"de Cannes, on quince - Trees six years old from bud; fifteen feet high; bore heavy crops for the first time this year; fruit double the size figured by Downing; flavor juicy and sprightly; quality second rate; ripe fifteenth of May, and continues in eating one week.
The few specimens I had of tins fruit from grafts in standard, promise well; higher flavored than Madeleine, and ripens same date; grows vigorously on quince, trees three years from bud have not fruited.
The few specimens I had from grafts in standard, rive promise of the highest excellence. A vigorous and rapid grower on quince; trees four years from bud have not yet fruited; ripe in June.
One of the best early Pears; flesh malting, and flavor aromatic; quality best; ripens early in June; on quince is a slow grower.
Fruit much smaller in size than figured by Mr. Barry in the Horticulturist; flavor only tolerable; quality simply good; ripens early in June.
Fruit small, but abundant bearer on trees five years from bud; flesh melting, buttery, and of highest flavor; quality best; ripens early in June.
Fruit medium size; very sugary and juicy, and having a rich aromatic perfume; slow grower on quince; ripens with me the middle of June; quality best.
Fruit small and very round; but having a delicate and agreeable flavor; quality good; ripens here last of June.
Fruit large; flesh melting and sugary; quality best; ripe last of June.
This Pear I think the most desirable for general cultivation in this State of all the summer varieties; has fruited with me both on standard and quince. On quince stock, my trees, six and seven years from bud, have a trunk eight inches in diameter and fifteen feet high; vigorous and healthy wood. Trees this year loaded with fruit; had to thin out, leaving about three hundred specimens on each tree; will ripen in fruit cellar, if taken from the tree, from middle of June to end of July, and continue in eating to 20th August; fruit large size; most of my specimens weighed half a pound, and not unlike Bartlett in shape; ripen in fruit cellar beautifully, turning from green to a rich lemon yellow; surface shining, waxy, and looking as if varnished; flesh melting, buttery, and rich, and having a most delicate perfume; quality best Fearing I might be over-estimating this variety, I invited to my house a number of gentlemen who were familiar with the best fruits north and south. I had in eating at the same time, White Doyenne, Bartlett, Beurre Bose, Beurre Diel, Golden Beurre of Bilboa, Duchesse d'Angouleme, and some other varieties, but the Julienne bore off the palm, without a dissenting voice, for beauty in color, for its melting qualities, and for delicacy of flavor.
Fruit large, many specimens weighing fully one pound; ripens admirably in fruit cellar, long before ripe on trees; is in eating during all July and August; quality best. This Pear and the Julienne I consider best varieties for market culture in our State.
My trees on Quince stock, seven years from bud, large and vigorous growers; bears heavy crops; trees this year thinned out, leaving one hundred and fifty specimens on each tree; fruit attains to a much larger size than at the north. Some of my specimens weighed one and one-half pounds, and few less than one pound; ripens finely in cellar; turning from green to rich golden yellow; flesh rich, sugary, buttery and melting; quality beat; ripe all July and August.
Trees on Quince, seven years from bud, have grown vigorously and bear heavily; fruit large, buttery and melting in flesh, and having rich vinous flavor; quality best; ripens in July and August.
This noble Pear, in our rich warm soil and burning climate, attains its highest perfection. Trees on quince vigorous and rapid growers, six years from bud, twenty feet and over in height; with me a prolific bearer; had this year few specimens under one pound in weight, and many one and one-half; ripens admirably in cellar, and is in eating all July and August; flesh flattery and very juicy, with a rich agreeable flavor; quality very good to best.
This variety is a desirable one for market culture in our State. I have taken specimens unripe from trees latter part of July, and carried them by steamer to New York, where they opened sound and ripe tenth of August.