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, below medium size, two inches and a quarter wide, and two high; Bergamot-shaped, or rather roundish-turbinate. Skin, green at first, but becoming yellowish green as it ripens; brownish red next the sun, marked with a few thin streaks of deeper and brighter red, and on the shaded side marked with large dots and freckles of cinnamon-coloured russet. Eye, open, set in a wide shallow basin. Stalk, an inch and a quarter long, straight, woody, and inserted in a small round cavity.
A second-rate dessert pear; ripe in the middle of September. The tree is a strong grower and a good bearer. It was raised by Van Mons.
Fruit, large, three inches broad, and three and a quarter high; roundish obovate, even and regular in its outline. Skin, smooth, of a fine bright green at first, but becoming lemon yellow as it attains maturity, and dotted all over with brown dots. Eye, rather large and open, with short tooth-like segments, and set in a wide basin. Stalk, about half an inch long, stout, and inserted on the apex of the fruit without depression. Flesh, white, buttery, melting, juicy, and sweet, with a powerful musky perfume.
A second-rate pear; ripe in the end of September. The tree is a good and regular bearer, and was raised by Van Mons about the year 1823.
Fruit, roundish turbinate, rather irregular in its outline, being somewhat ribbed. Skin, dark green, with a brownish tinge on the side next the sun, streaked and mottled with russet over the whole surface, and with a patch of russet round the stalk. Eye, open, with short abortive segments, set in a shallow depression. Stalk, three-quarters of an inch long, inserted in a narrow cavity, which is generally higher on one side. Flesh, white, crisp, and juicy, with an agreeable aroma.
Of good repute for perry in orchards about Hereford. It has a near resemblance to Bellissime d'Hiver. It derives its name from the village of Arlingham, on the Severn, below Gloucester.
Fruit, medium sized, two inches and a half wide, and three inches high; oblong-obovate, narrowing from the bulge to the eye, even and regular in its outline. Skin, smooth and shining, of a fine golden yellow, with an orange cheek minutely dotted with russet. Eye, small and open, with erect, acute segments prominent. Stalk, woody, three-quarters of an inch long, inserted on the end of the fruit beside a fleshy lip. Flesh, half melting, not very juicy, and without much flavour.
A pretty but worthless pear; ripe in the middle of October, and soon becomes mealy.
Arteloire. See St. Germain.
Fruit, above medium size, three inches and three-quarters long, and two and three-quarters broad; of a pyramidal shape, and blunt-ended at the stalk, not unlike Beurré Ranee in shape. Skin, smooth, of a clear grass green, assuming a yellowish tinge as it attains maturity, slightly dotted with russet, and sometimes with a little colour on the side next the sun. Eye, open, with spreading segments, and placed on a level with the surface of the fruit, the segments lying back leaf-like on the fruit. Stalk, woody, curved, brown, an inch and a quarter long, obliquely inserted in a shallow cavity. Flesh, white, half fine, buttery, and melting, juicy, sugary, vinous, and with an agreeable perfume.
A good pear; ripe in the end of October.
This is a seedling of Van Mons, which did not fruit till 1850. M. Bivort named it in honour of his brother.
Asperge d'Hiver. See Bequesne.