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, three inches and a quarter high, and the same in diameter; roundish ovate. Skin, smooth, bright green, faintly coloured on the side next the sun, and irregularly strewed with minute russet points, changing as it ripens to golden yellow, tinged with crimson. Eye, open, irregular, with broad thick segments, and set in a wide plaited basin. Stalk, an inch and a quarter to an inch and a half long, slender, curved, fleshy at the point where it is inserted on the apex of the fruit, without depression. Flesh, fine-grained, melting, and juicy, sugary and perfumed.
Raised by M. Bivort, of Haelen, in Belgium, and dedicated to his wife. It was first brought into notice in 1847.
Fruit, large, three inches and a half high, and two inches and three-quarters wide; pyriform. Skin, yellowish green, becoming brighter at maturity. Eye, small, with downy segments, placed in a slightly depressed basin. Stalk, three-quarters of an inch long, slender, curved, swollen at the point of junction with the fruit, and inserted in a slight cavity. Flesh, white, fine-grained, juicy, agreeably flavoured, sweet, and perfumed.
A dessert pear, ripe in November and December. The tree is very vigorous in its growth, and healthy; it forms a handsome pyramid, and is well adapted for a standard.
This variety was raised by M. Douillard, jun., architect, of Nantes, and first produced fruit in 1849.
Fruit, medium sized, three inches wide, and three and a half long; pyriform, often ventricose, irregular and bossed in its outline. Skin, thick, firm, of a clear bright green, regularly strewed with an immense number of dark brown dots; occasionally it has a little russet in the basin of the eye, and sometimes a few spots on the base of the fruit; when it ripens the ground becomes straw-coloured and somewhat golden on the side next the sun, where there is rarely a shade of brown-red. Eye, small, closed, with thick short erect segments placed in a narrow and rather deep cavity. Stalk, short, very stout, and unusually thick at the ends. Flesh, whitish, quite melting although rather firm, juicy, rich, sugary, and perfumed like the Passe Colmar.
A very excellent late pear, in use during April and May. The tree succeeds well on the quince, and it makes a good standard when grown on the pear stock. It requires a very warm situation to have the fruit properly ripened, and in this country it will require the protection of a wall.
This valuable late pear was raised from seed of Passe Calmar in 1850 by ray esteemed friend, the late M. A. Mas, of Bourg (Ain), President of the Société Pomologique of France, and was named in honour of Madame Mas.
Fruit, medium sized; obovate, inclining to oblong. Skin, smooth, pale yellowish green on the shaded side, and pale brown, dotted with minute reddish dots, on the side exposed to the sun. Eye, open, with short rigid segments, and set in a round basin. Stalk, an inch long, not deeply inserted. Flesh, white, tender, buttery, and pleasantly flavoured.
A dessert pear, of second-rate quality; ripe in October. The tree is an excellent bearer, and succeeds well as a standard, grows with moderate vigour on the quince, and does not form a good pyramid. It is better adapted for a standard or half-standard. It was raised by Dr. Van Mons.