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, pyri-form, greenish yellow, changing to yellow at maturity, covered with cinnamon-coloured russet, and with a deep lively red cheek next the sun, strewed all over with small brown dots. Eye, small and open, with short segments. Stalk, an inch and a half long, curved, and obliquely inserted in a small cavity. Flesh, white, with a tinge of green, crisp, breaking, with a pleasant brisk flavour, and with a fine musky aroma.
A culinary pear of excellent quality; in use from November to March. The tree is a vigorous grower, an abundant bearer, and succeeds well as a standard on the pear stock.
Spina di Carpi. See Royale d'Hiver.
De Spoelbergh. See Vicomte de Spoelbergh.
Spring Beurré. See Verulam.
Staunton. See Gansel's Bergamot.
Stuttgardter Gaishirtenbirn. See Rousselet de Stuttgardt.
De Stuttgardt. See Rousselet de Stuttgardt.
Fruit, large; long obovate or pyriform, even and regular in its shape. Skin, even and shining, of a clear citron-yellow, and covered with a bright vermilion cheek, which is as if varnished on the side next the sun. Eye, large, open, and clove-like, set even with the surface. Stalk, upwards of an inch long, very stout, fleshy at the base, where it is attached to the fruit, frequently surrounded with fleshy folds. Flesh, yellowish, very finegrained, tender, buttery, melting, and unusually juicy, sweet, brisk, and with a fine Vanilla flavour.
A most delicious pear; ripe in the last week of September and beginning of October.
Fruit, rather below medium size; obtuse pyriform. Skin, thin and smooth, of a beautiful pale yellowish green, thickly dotted with rough brown and greenish russety dots, and markings of russet round the eye and near the stalk. Eye, very small, frequently without any segments, and set in a slight depression. Stalk, half an inch long, slender, inserted in a small cavity, which is sometimes as if pressed on one side by a fleshy swelling. Flesh, whitish, fine-grained, tender, very juicy and melting, with a rich, sweet, and musky flavour.
An excellent summer dessert pear; ripe in the end of August and beginning of September. The tree is hardy, a good and most abundant bearer as a standard, and succeeds well either on the pear or quince.
It was raised at Hoyer8werda,in Saxony, and is supposed to have been produced from seed of Sucrée Vert.
Sucrée Dorée. See Napoleon.
Fruit, medium sized; roundish turbinate. Skin, pale lively green, which becomes yellowish when ripe, but still retains its green colour, dotted all over with numerous green and greyish dots, with a few slight traces of russet. Eye, small and open, with reflexed segments, and set in a. wide and shallow basin. Stalk, an inch long, stout, and inserted in a small cavity, and sometimes pressed on one side by a swollen protuberance. Flesh, yellowish white, very juicy, buttery, and melting, rather gritty at the core, and with a fine, sweet, and perfumed flavour.
An excellent dessert pear; ripe in October. The tree is very hardy and very vigorous, bears abundantly as a standard, and succeeds well either on the pear or quince stock.