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; obovate-pyriform, the outline undulating and bossed. Skin, smooth, and almost entirely covered with a thin coat of cinnamon-coloured russet, but on the side next the sun it has a blush of bright rosy crimson. Eye, rather small, with short, narrow segments, and considerably depressed. Stalk, about an inch long, very stout, and sometimes inserted obliquely in a round, narrow cavity. Flesh, yellowish white, very fine-grained, buttery, and melting, rich, sugary, and having the flavour of Marie Louise, coupled with that peculiar briskness which is found in the Windsor.
A first-rate pear, which ripens in the beginning of October. It is, however, of varying merit, as it is very apt in some soils to decay rapidly and treacherously in the centre, while there is no indication of decay at the surface. Mr. R. D. Blackmore says that at Teddington it is not worthy of its name.
Fruit, small; roundish obovate. Skin, yellow, sprinkled with cinnamon-coloured russet. Eye, small, dry, and horny, set in a slight depression. Stalk, an inch long, curved, and inserted in a slight cavity. Flesh, yellowish, melting, juicy, and sugary, with a rich musky flavour.
It was raised by Mr. T. A. Knight, and first produced fruit in 1831.
Fruit, small; roundish turbinate, tapering into the stalk. Skin, rough, being entirely covered with brown russet, except in patches where the green ground colour is visible; on the side next the sun it is tinged with dull red. Eye, open, with short, stunted segments. Stalk, half an inch long, not depressed. Flesh, yellowish white, rather coarse-grained, but very juicy and sugary, with a rich and highly perfumed flavour.
An excellent pear for the North of England; ripening during December.
Fruit, medium sized; roundish obovate, inclining to oval or ovate. Skin, rather rough to the feel, yellowish green, and covered with large brown russet specks. Eye, clove-like, full of stamens, set in a shallow and plaited basin. Stalk, an inch and a quarter long, and slender. Flesh, yellowish white, tender, and juicy, but somewhat mealy, and having the flavour of the Swan's Egg.
A second-rate pear; ripe in November. The tree is a great bearer.
Fruit, large, three inches wide, and three inches and three-quarters long; oblong-obovate. Skin, green, almost entirely covered with thin brown russet and faintly tinged with reddish brown on the side next the sun. Eye, small and open, set in an even shallow basin. Stalk, an inch long, thickest at the base, where it is inserted in a narrow round cavity with generally a small fleshy lip on one side. Flesh, greenish white under the skin, but yellowish at the centre, melting, tender, and buttery, and sprightly, with a rich musky flavour.
An old and favourite dessert pear of great excellence; ripe in October. The tree is hardy, and will succeed on either the pear or quince stocks, and upon almost every variety of soil, except it be too moist, and then the shoots are apt to canker; but it requires a wall to have the fruit in perfection. The colour of the fruit is very subject to change, according to the soil and stock upon which it is grown, and thus have arisen the different synonymes of Red, Grey, Brown, and Golden Beurré. Many old gardeners maintain that the Grey and Brown Beurré are wholly distinct, but in such cases the Brown Beurré referred to is the Angleterre, whilst the Grey Beurré is the variety here described. The fruit are large, grey, and long, and richly flavoured, when grown upon a vigorous pear stock even in dry light soils, but smaller and of redder colour when grown on the quince even if placed in rich deep soil.
This very old pear is mentioned by the earliest French authors, and it has been cultivated in this country for upwards of two centuries, for it is mentioned by Rea in 1655 as "Boeure de Roy, a good French pear of a dark brown colour, long form, and very good taste."
Buchanan's Spring Beurré. See Verulam,