Fruit
A division of the Camden Park catalogues that is not clearly defined. All plants producing edible fruits are included but most are trees. Fruit will be progressively added to the Hortus.
Pyrus communis ‘Alexandre Bivort’
‘Fruit rather below medium size, obovate. Skin shining, clear yellow, and covered with pale brown and green dots. Stalk woody, half an inch to three-quarters long. Flesh white, with a reddish tinge, buttery, melting, and very juicy, richly flavoured, and with a high aroma. A first-rate pear. Ripe in the end of December and continues till February. The tree has a bushy habit of growth.’ [Hogg – Fruit Manual p.174/1830].
Pyrus communis ‘Ananas de Courtrai’
‘Fruit, large, three and a half to four inches long, and two and three-quarters to three inches wide; pyramidal, and often inclining to oval, undulating and bossed on its surface. Skin, bright green at first, dotted and clouded with fawn-coloured russet, but changing as it ripens to lemon yellow. Eye, half open, with downy segments, and set in a shallow, uneven depression. Stalk, from three-quarters to one and a quarter inch long, very stout, swollen at its insertion, and attached to the fruit on a level with the surface. Flesh, tender, melting, and very juicy, with a rich, sugary, and perfumed flavour. A very handsome and excellent early pear; ripe in August.’ [Hogg – Fruit Manual p.479/1884].
Pyrus communis ‘Autumn Bergamot’
‘Fruit small, approaching the middle size, depressed, globular, about two inches and a half deep, and the same in diameter. Eye small, open, in a regular-formed shallow depression. Stalk short and thick, inserted in a rather wide funnel-shaped cavity. Skin rather rough, yellowish green; but of a dull brown on the sunny side, and full of grey scabrous specks. Flesh whitish, melting, a little gritty next the core, with a sugary and richly perfumed juice. Ripe the beginning of October, and good till the end.’ [George Lindley – Orchard Guide p.353/1831].
Pyrus communis ‘Bergamotte Espéren’
Fruit; medium sized to large, round bergamot shape. Skin; coarse and rough, dark green, covered with large brown russet dots, ripening to greenish yellow with grey dots, sometimes faint orange next the sun. Flesh; yellowish, fine grained, melting, very juicy, sugary with a pleasant, brisk aroma. A very hardy tree which bears well. A delicious late pear. Ripening successively from February to April. [HP pl.LXX/1878].
Pyrus communis ‘Beurré Berkmans’
‘Fruit medium sized, turbinate. Skin of a rich lemon-yellow colour, thickly covered all over with russety specks and dots, but round the stalk and over the crown it is completely covered with a coat of cinnamon-coloured russet. Eye open, set in a round furrowed basin. Stalk an inch long, inserted without depression. Flesh white, tender, fine-grained, juicy, sugary, and richly flavoured. A handsome and very excellent pear, ripe in November and December. The tree makes a handsome pyramid, and is a good bearer.’ [Hogg – Fruit Manual p.160/1860].
Pyrus communis ‘Beurré Bosc’
‘Fruit large, pyriform. Skin almost entirely covered with thin cinnamon-coloured russet, leaving here and there only a small portion of the yellow ground colour visible. Eye open, placed in a shallow basin. Stalk about an inch and a half long, inserted without depression. Flesh white, melting, and buttery, very juicy, rich, and aromatic. A dessert pear of first-rate quality, ripe in October and November.’ [Hogg – Fruit Manual p.160/1860].
Pyrus communis ‘Beurré Brettoneau’
‘Fruit large, more or less pyriform. Skin rough, with brown russet, which considerably covers the greenish-yellow ground, and sometimes with a brownish-red on the side next the sun. Eye uneven, set in a moderately deep basin. Stalk an inch long, stout. Flesh yellowish-white, and when it ripens tender, juicy, and well flavoured. A late dessert pear, in use from March till May; but as it rarely ripens except in very warm summers, the flesh is generally crisp, or at best only half-melting.’ [Hogg – Fruit Manual p.161/1860].
Pyrus communis ‘Beurré Clairgeau’
‘Fruit large, curved-pyriform. Skin smooth and shining, of a fine lemon-yellow colour, and with a tinge of orange-red on the side next the sun; it is thickly covered all over with large russety dots and patches of thin delicate russet, particularly round the stalk. Eye small and open, level with the surface. Stalk half an inch long, stout, and rather fleshy, with a swollen lip on one side of it. Flesh white, crisp or half-melting, coarse-grained, juicy, sweet, and slightly musky. A handsome and showy pear, ripe in November. Its appearance is its greatest recommendation.’ [Hogg – Fruit Manual p.161/1860].
Pyrus communis ‘Beurré D’Aremberg’
‘Fruit pretty large, turbinate, on an average about three inches and a half long, and two inches and three quarters wide at the broadest part, where it is obtusely angular, and a little contracted towards the setting on of the stalk. Eye small. Stalk an inch long, strong, straight, inserted in an oblique, angular cavity; in some specimens it is diagonally inserted under a broad, elongated lip. Skin delicate pale green, very slightly dotted with russet, which becomes a deeper yellow when ripe. Flesh whitish, firm, very juicy, perfectly melting, without any grittiness, and of a very extraordinary rich, sweet, high flavoured quality. In eating from October till February.’ [George Lindley – Orchard Guide p.393/1831].
Pyrus communis ‘Beurré d’Hardenpont’
For details of this pear see Pyrus communis L. var. ‘Glou Morceau’. It has been included here under its earlier name of ‘Beurré d’Hardenpont’ for completeness.
Pyrus communis ‘Beurré de Capiaumont’
‘Fruit middle-sized, turbinate, regularly tapering to the stalk, about three inches and a quarter long, and two inches and a half in diameter. Eye not at all sunk, but level with the extremity. Stalk scarcely half an inch long, inserted without any cavity. Skin a fine clear cinnamon, fading into yellow in the shade, and acquiring a rich bright red in the sun. Flesh yellowish, melting, buttery, very rich, and highly flavoured. Ripe the middle of October, and will keep for two or three weeks.’ [George Lindley – Orchard Guide p.368/1831].
Pyrus communis ‘Beurré de Wetteren’
‘Fruit large, roundish, inclining to turbinate, widest in the middle and tapering obtusely towards each end, uneven in its outline. Skin bright green and shining; dull red on the side next the sun, and covered with large russet spots. Eye open, deeply set. Stalk an inch long, stout, and deeply inserted. Flesh yellowish, coarse-grained, and soon becomes mealy. A showy and peculiar-looking pear, but of no value. Ripe in October.’ [Hogg – Fruit Manual p.168/1860].
Pyrus communis ‘Beurré Diel’
‘Fruit large, about the size and figure of the summer Bon-chretien, without the protuberances of that variety: it is much swollen a little above the middle, going off to the eye either abruptly or gradually, and tapering straight to the stalk, without any contraction of figure; when fully grown, it is four inches and a half long, and three inches and a half in diameter. Eye close, in a deep hollow, surrounded by knobs, ribs, or broad protuberances. Stalk one inch and a half long, strong, bent, woody, inserted in a deep, irregularly and obtusely angled cavity. Skin bright green when first gathered, changing in a short time to a bright orange, with a little trace of russet. Flesh clear white, a little gritty towards the core, but otherwise perfectly tender and melting, juicy, with a delicious, rich, aromatic, saccharine flavour. In eating from November till January.’ [George Lindley – Orchard Guide p.393/1831].
Pyrus communis ‘Beurré Léon Leclerc’
‘Fruit medium sized, obovate. Skin smooth, of a lemon-yellow colour, having a tinge of red on one side, and covered with numerous large russet specks. Eye very small and open, set in a narrow and deep basin. Stalk an inch long, inserted in an uneven and rather deep cavity. Flesh white, melting and juicy, sweet and well flavoured, but without any particular aroma. End of October.’ [Hogg – Fruit Manual p.165/1860].
Pyrus communis ‘Beurré Rance’
‘Fruit about the same size as that of the Saint Germain, and not much unlike it in shape; oblong, and tapering to the stalk; about three inches and a half long, and three inches in diameter. Eye small, open with a very short calyx, scarcely or but very slightly sunk. Stalk one inch and a half long, rather slender, inserted without any cavity; in some specimens it is diagonally inserted under a broad elongated lip. Skin dark green at all times, even when most ripe, sprinkled with many russetty specks. Flesh greenish white, melting, rather gritty at the core, but of a delicious rich flavour. The fruit generally shrivels in ripening. In eating from December till March or April.’ [George Lindley – Orchard Guide p.409/1831].
