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 wide, and an inch and three-quarters high; round, Bergamot-shaped, a little uneven and bossed in its outline. Skin, quite smooth, at first of a bright grass-green, and then changing as it ripens to a clear pale straw-colour, with an occasional tinge of brown on the side exposed to the sun. Eye, open, with short, erect segments, set in a wide basin, which is rather deep. Flesh, yellowish, crisp, coarse-grained, juicy, sweet, and with a sort of musky aroma.
I received this from M. Papeleu in 1847.
Perdreau. See Early Rousselet. Perdreau Musqué. See Early Rousselet.
Fruit, medium sized; roundish, and rather uneven in its outline. Skin, bright yellow, mottled and dotted with clear rough brown russet. Eye, closed, set in a wide rather deep basin. Stalk, very short. Flesh, fine, melting and very juicy, sweet and acidulous, and with an agreeable perfume.
Ripe during October and November, and said by M. Leroy, by whom, it was raised, to be of the first quality. It was named in honour of Count Pertusati, of Milan.
Fruit, small, produced in clusters; turbinate. Skin, at first yellowish green, changing as it ripens to bright yellow, and covered with dull dark red next the sun, dotted all over with numerous brown dots. Eye, open, with long acuminate and reflexed segments, not depressed. Stalk, an inch or more long, inserted without a cavity. Flesh, yellowish white, half-melting, sweet, and musky.
Petit Oin. See Merveille d'Hiver. Petit Rateau. See Pastorale. Petit St. Jean. See Amiré Joannet. Petite Orange. See Orange Musquée. De Pézénas. See Duchesse d'Angoulême. Philippe Delfosse. See Beurré Delfosse.
Fruit, large; obovate, uneven and undulating in its outline. Skin, very much covered with bright russet, rough to the touch, and with a greenish tinge on the shaded side. Eye, large and open. Stalk, stout and thick. Flesh, half-melting, gritty, sweet, and perfumed.
An inferior pear; ripe in November and December.
Fruit, large, three inches and three-quarters long by two inches and three-quarters broad; pyriform or oblong obovate. Skin, lemon-yellow, delicately shaded with green, and thickly dotted with brown russet. Eye, small, half open, and set in a wide and pretty deep basin. Stalk, upwards of an inch in length, inserted without depression. Flesh, white, melting, very juicy, sweet, and vinous, with an acidulous and perfumed flavour.
Ripe in October, and said by M. Leroy, by whom it was raised, to be of the first quality. It is named in honour of the late M. Pepin, who was chef des cultures at the Jardin des Plantes at Paris - a very estimable man.