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, small, two inches and three-quarters long, and two inches and a half wide; obovate or turbinate, slightly uneven in its outline. Skin, bright yellow, very much covered with mottles and specks of cinnamon-coloured russet, and with a tinge of clear red where exposed to the sun. Eye, small, with incurved toothlike segments, set in a shallow depression. Stalk, half an inch to three-quarters long, stout, obliquely inserted on one side, and without depression. Flesh, tender and melting, very juicy, sweet, and richly flavoured.
This was a seedling marked No. 154, which was sent to Mr. Manning, of Salem, Mass., U.S.A., by Van Mons.
Fruit, medium sized; roundish obovate. Skin, pale yellowish green, considerably covered with patches and large dots of rough brown russet. Eye, open, set in a narrow and shallow basin. Stalk, an inch long, stout, inserted by the side of a fleshy lip. Flesh, yellowish, rather coarse-grained, but melting, and with a fine, brisk, vinous, and sugary flavour.
A very good pear; ripe in January and February.
Fruit, very large; obtuse obovate or pyramidal. Skin, greenish yellow or pale yellow, mottled and streaked with pale brown russet. Eye, closed, placed in a slight depression. Stalk, an inch to an inch and a quarter long, obliquely inserted in a small cavity. Flesh, fine-grained, buttery, melting, and very juicy, rich, sugary, and highly perfumed.
A first-rate pear; ripe during November, but keeps only a short time. Mr. Blackmore finds it flat and of loose texture.
A seedling of Van Mons, which first fruited in 1843, and was named in honour of M. Poiteau of Paris, Director of the Royal Gardens, and who was an eminent pomologist.
Nouvelle Boussoch. See Doyenné Boussoch.
Fruit, medium sized; pyriform. Skin, green, changing to yellow, and thickly dotted all over with russet; when fully exposed, and in a warm climate, it has a red crimson cheek, which is bright when the fruit is at maturity. Eye, half open, with dry horny segments, rather deeply set. Stalk, about three-quarters of an inch long, occasionally fleshy, and united to the fruit by some fleshy folds. Flesh, fine-grained, melting, very juicy, with a rich and exquisite flavour.
A dessert pear of great excellence; ripe from November till February. Mr, Blackmore finds it not good at Teddington, and on the Weald of Sussex Mr. Luckhurst says it comes large, and is very delicious.
Raised by M. Grégoire, of Jodoigne, in Belgium, in 1854, and named by him after one of the members of his family.
ŒUF. - Fruit, small; oval. Skin, smooth, greenish yellow, marked with light red on the exposed side, and strewed with grey russety dots. Eye, small and open, set in an uneven depression. Stalk, an inch long, inserted in a small cavity. Flesh, whitish, tender and melting, rich, sugary, and musky.
A very good summer pear; ripe in August, and keeps for three weeks without decaying, which is a recommendation at this season.
Ognonet. See Summer Rose.
Ognonet Musqué. See Summer Archduke.
Oken d'Hiver. See Winter Oken.