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, large, three inches and a half long, and two and three-quarters wide; obovate, uneven, and bossed on its surface. Skin, deep yellow, strewed with numerous dots and patches of russet. Eye, small and open, set in a pretty deep and narrow basin. Stalk, half an inch long, very stout, fleshy at the base, and set on a level with the surface. Flesh, white, very juicy and melting, with a fine brisk vinous flavour and pleasant aroma.
It was raised by M. André Leroy, of Angers, who named it in honour of the Emperor.
Fruit, medium sized; egg-shaped, even and regularly formed. Skin, yellowish green on the shaded side, and marked with bands of brown russet, but with a blush of brownish red next the sun. Eye, open, very slightly depressed. Stalk, an inch long, rather slender, not depressed. Flesh, yellowish, melting, very juicy, piquant, and sugary, with a fine aroma.
A very fine pear; ripe in the end of September.
I received this from M. Papeleu, of Wetteren, in 1847, but I have never seen it described in any previous work.
Fruit, medium sized, two inches and three quarters wide and the same high; roundish turbinate, very uneven and bossed on its surface. Skin, rough, dull yellow, very much covered with dark brown russet. Eye, half open, generally prominent. Stalk, very short, not at all depressed, frequently appearing as a mere knob on the apex of the fruit. Flesh, yellowish white, buttery, and melting, with a rich, sugary, and vinous flavour.
A first-rate pear; ripe from January till March. It succeeds well as a pyramid, but is best from a wall.
This is a seedling of Van Mons, raised in his Garden la Fidélité at Brussels, and named as a compliment to Pierre Meuris, his gardener, of whom Van Mons said, "Meuris est né avec la genie de la Pomonomie."
Fruit, medium sized; roundish obovate. Skin, yellow, covered with large dots and patches of pale brown russet. Eye, open, with erect stiff segments, set in a shallow basin. Stalk, very short and stout, set in a round cavity. Flesh, yellowish, buttery, rich, with a fine, brisk, acidulous flavour, and agreeable aroma.
A first-rate pear, with a good deal of the character of Passe Colmar; ripe in the beginning of October.
A very small, turbinate fruit, covered with brownish grey russet, and a brownish red cheek next the sun. Stalk, upwards of an inch long, and slender.
A perry pear; grown in Herefordshire, but it produces a liquor of only second quality.
New York Red-Cheek. See Seckle.