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 long, and two and a half wide; obovate, blunt at the stalk. Skin, golden yellow, dotted and lined with russet, with a russet patch round the stalk. Eye, small, half open, set in a rather shallow basin. Stalk, an inch long, inserted in a rather open cavity. Flesh, white, buttery, and melting, and vinous.
Ripe in the end of September and through October. It is much esteemed in the United States, where it was introduced from Spain.
This is a very small roundish turbinate russety pear, of no great merit. It is grown extensively in the orchards of the border counties of Scotland and in the Carse of Gowrie, and being a prodigious and constant bearer, is well adapted for orchard planting where quantity and not quality is the object.
Ripe in October.
The name is a corruption of Golden Knob, the shape being that of a small knob.
Fruit, small, two inches and three-quarters long, and two inches and a half wide; obovate. Skin, clear straw-colour, and strewed with a few minute dots. Eye, very small and closed, set in a shallow narrow basin. Stalk, an inch long, curved, inserted without depression. Flesh, very tender and extremely juicy, sweet and highly perfumed.
A delicious pear; ripe in September, but speedily rots at the core. It ought to be gathered before it changes colour.
Fruit, small; obtuse obovate. Skin, of a bright cinnamon russet. Eye, small, slightly open, set in a considerable depression. Stalk, half an inch long, very stout and fleshy.
Flesh, yellow, fine-grained, buttery and melting, juicy, sweet, and with a flavour resembling that of Marie Louise.
An excellent little pear; ripe in October. Soon rots at the core.
A seedling raised at the Royal Gardens, Frogmore, near Windsor, and first exhibited in 1863.
Fruit, large, two inches and three-quarters long, and two inches and a quarter wide; roundish turbinate. Skin, very rough to the feel, entirely covered with dark brown russet of the colour of that which covers the Royal Russet apple. Eye, open, with long pointed segments, set in a pretty deep basin. Stalk, an inch and a quarter long, thick and fleshy, swelling out at the base into the substance of the fruit. Flesh, white,coarse-grained, crisp, and very juicy, sweet, and with a pleasant flavour.
A good but not first-rate pear; ripe in November.
Fruit, large, three inches and quarter long, and two and a half wide; roundish obovate. Skin, greenish yellow, thickly sprinkled with green and russet dots. Eye, large and open, set almost level with the surface. Stalk, an inch long, thick and stout, inserted without depression. Flesh, tender and melting, with a pleasant acidulous and musky flavour.
A good pear; ripe in October and November.
It receives its name from the family of Graslin, owners of the Chateau Malitourne, in the department of La Sarthe, where the pear was found.
Gratioli d'Hiver. See Beurré Diel.
Gratioli di Roma. See Summer Bon Chretien.
Gratioli de la Toussaint. See Spanish Bon Chretien.
Gratioli de Jersey. See Jersey Gratioli.
Great Bergamot. See Hampden's Bergamot.
Great Blanquette. See Large Blanquet.
Great Rousselet. See Gros Ronsselet.