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, roundish obovate or turbinate, like Red Doyenne, handsome and regular in its outline. Skin, rough to the feel, being covered with a thick coat of dark cinnamon-coloured russet, through which the yellow ground is visible, where the russet is thin. Eye, large and open, with broad, bold segments, set in a round saucer-like basin. Stalk, very short and stout, inserted in a round cavity. Flesh, yellow, buttery, rich, sugary, and juicy, with a pleasant aroma.
An excellent pear; ripe in October.
Raised by M. André Leroy, of Angers, in 1863, and named in compliment to the wife of M. Henri Desportes, foreman of M. Leroy's extensive nurseries.
Fruit, large, three inches and a quarter long, and two inches and three-quarters wide; oblong, uneven in its outline. Skin, greenish yellow, dotted and mottled with brown russet, with here and there patches of the same. Eye, large and open, slightly depressed. Stalk, very short and slender, with a high shoulder on one side of it. Flesh, very juicy and melting, with a rich, vinous, sprightly flavour, and a fine, delicate, musky aroma.
A dessert pear of the first quality; ripe in December. The tree is a good bearer, forms handsome pyramids, and attains about the medium size.
Raised by M. Leroy, of Angers, in 1866, and named by him as a compliment to his younger daughter, wife of M. Loricl de Barny, of Angers.
Fruit, large; short obovate or turbinate, rather uneven in its outline. Skin, yellow, almost entirely covered with cinnamon-coloured russet, so much so as to leave only a few spots here and there visible. Eye, open, set in a wide and rather deep basin. Stalk, an inch long and stout, obliquely inserted almost at right angles with the axis of the fruit, and without depression. Flesh, tender, half-melting, juicy, and richly flavoured.
A first-rate pear; ripe in March and April. The tree requires a warm situation, or to be grown against a wall.
Raised by M. Charles Millet, of Ath, in Belgium, in 1840; but the original tree was taken to Tirlemont by his son, M. Hippolyte Millet, nurseryman of that town, where it fruited in 1852, and was named by him in compliment to his mother.
Fruit, large, three inches and a quarter long, and two inches and three-quarters wide; obtusely obovate, even, and occasionally bossed. Skin, greenish yellow, becoming pale yellow on the shaded side, but on the side exposed to the sun it is bright vermilion crimson, more brilliant even than Forelle, and strewed with numerous grey russet dots. Eye, very small and open, set in a narrow slightly depressed basin. Stalk, slender, half an inch to three-quarters long, set in a round narrow cavity. Flesh, white, melting, and very juicy, sweet, and richly flavoured, with a delicate and fine aroma.
A delicious pear; ripe in the middle and end of September. The tree is a good bearer and succeeds well on the quince.
It was raised by M. Treyve, a nurseryman at Trevoux, in the department of l'Ain. It first produced fruit in 1858, and was named in compliment to the wife of the raiser.