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, medium sized; obovate or obtuse pyriform. Skin, smooth and shining, yellowish green, becoming yellowish as it ripens, and covered with numerous small russet dots. Eye, set in a shallow basin. Stalk, an inch long, inserted without depression. Flesh, white, rather crisp, very juicy, and sweet.
A good early pear; ripe in the end of August, succeeding the Jargonelle. It requires to be eaten immediately it is gathered, otherwise it speedily becomes mealy. The tree is an immense and regular bearer, very hardy, and an excellent orcharding variety.
Fruit, large; roundish oval, bossed and ribbed in its outline. Skin, yellow, covered with flakes of russet on the shaded side, and with beautiful red on the side next the sun. Eye, half open, set in a ribbed basin. Stalk, half an inch long, inserted in a small cavity. Flesh, half-melting, very juicy, rich, and aromatic.
In use during November and December.
Fruit, large, sometimes very large, four to five inches long, and two and three-quarters to three inches wide; oblong-pyramidal, undulating and uneven in its outline. Skin, green at first, but changing to dull yellow, covered with dots and tracings of russet. Eye, open, with spreading segments, set in a shallow basin. Stalk, an inch to an inch and a half long, curved, and inserted in a shallow cavity. Flesh, yellowish white, buttery and melting, very juicy, rich, and with a delicious sprightly vinous flavour.
A remarkably fine pear; ripe in November. The tree is an excellent bearer, succeeds well as a standard in warm situations, and forms a handsome pyramid on the pear stock.
This was raised by M, Leon Leclerc, of Laval, formerly deputy for the department of Maine, and named in honour of Dr. Van Mons. The tree first fruited in 1828.
Fruit, below medium size; roundish obovate. Skin, pale lemon-yellow, covered with small brown dots and a few veins of russet of the same colour. Eye, very large and open, set in a moderate depression. Stalk, an inch and a quarter long, inserted between two lips. Flesh, yellow, buttery, and very juicy, rich, and sugary, with a pleasant aroma.
One of the finest late pears, when few are good; ripe from March till May.
Fruit, very large; oblong-obovate or pyriform, uneven and undulating in its outline. Skin, pale straw-yellow, covered with russet dots, and with a brownish tinge on the side next the sun. Eye, large and open, set in a deep, uneven basin, which is frequently higher on one side than the other. Stalk, an inch and a half long, inserted without depression. Flesh, buttery and melting, very juicy; juice cold, brisk, and vinous, like that of Beurré d'Aremberg.
A second-rate pear; ripe in the end of October and beginning of November.
Vermilion des Dames. See Bellissime d'Automne. Vermilion d'Espagne. See Bellissime d'Hiver.