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 ‘Doyenné Marbré’
Fruit; medium sized, oval, curved. Skin; pea green ripening to yellowish, thickly dotted, sometimes grey or green. Flesh; yellowish, tender, buttery, melting, slightly gritty at the core, sweet, rich and highly flavoured. Produces a vigorous tree and is an abundant bearer. An excellent late pear. Ripening December to March. [Herefordshire Pomona].
Pyrus communis ‘Duchesse d’Angoulême’
‘Fruit large, roundish-oblong, tapering towards the stalk, with an extremely uneven knobby surface, usually measuring about three inches and a half each way, or four inches deep, and three inches and a half in diameter, but sometimes much larger. Eye deeply sunk in an irregular hollow. Stalk an inch long, stout, deeply inserted in an irregular cavity. Skin dull yellow, copiously and irregularly spotted with broad russet patches. Flesh rich, melting, very juicy, and high-flavoured, with a most agreeable perfume. Ripe in October and November.’ [George Lindley – Orchard Guide p.372/1831].
Pyrus communis ‘Easter Beurré’
‘Fruit large, roundish oblong, broadest towards the eye, nearly four inches long, and three inches and a half in diameter. Eye small with a connivent calyx, sunk in a moderately deep depression. Stalk short, thick, sunk in a deep obtuse-angled cavity. Skin green, thickly mottled with small russetty dots; when ripe becoming yellowish, and coloured with brown, somewhat streaky, on the sunny side. Flesh whitish, inclining to yellow, perfectly buttery and melting, and extremely high-flavoured. In eating from November till May.’ [George Lindley – Orchard Guide p.393/1831].
Pyrus communis ‘Élisa d’Heyst’
‘Fruit above medium size, large irregular-oval, widest in the middle and tapering towards the eye and the stalk. Skin smooth and shining, yellowish-green, clouded with russet about the stalk, and covered with russet dots. Eye closed, set in a deep, irregular basin. Stalk half an inch long, stout, and inserted without depression. Flesh melting, juicy, sugary, and richly flavoured. Ripe in February and March.’ [Hogg – Fruit Manual p.185/1860].
Pyrus communis ‘Fondant de Noél’
‘Fruit medium sized, turbinate. Skin yellow next the sun, covered with traces of russet and numerous russet dots, sometimes tinged with red on the side. Eye closed, set in a broad, shallow basin. Stalk long, obliquely inserted by the side of a fleshy lip. Flesh melting, juicy, sweet, and well flavoured. December and January.’ [Hogg – Fruit Manual p.188/1830].
Pyrus communis ‘Fondante de Malines’
Fruit; large, even, handsomely shaped, obtusely obovate. Skin; smooth, uniform, deep golden yellow, mottled with cinnamon russet, deeper yellow and mottles crimson next the sun. Flesh; white, buttery, melting, juicy, sweet with a good perfume. Produces a hardy, vigorous tree and is an abundant bearer. A good dessert pear. Ripe November to December. [Herefordshire Pomona]. Rivers’ gives a later ripening, January to February [Rivers’ Catalogue of Fruit for 1853 and 1854].
Pyrus communis ‘Gansell’s Bergamot’
‘Fruit ovate, very much flattened at the crown, of a very regular figure, quite destitute of angles, about three inches deep, and three inches and a half in diameter. Eye small, with a very short calyx. Stalk short and fleshy, thickening on the back of its bent part. Skin dull brown, like that of the Brown Beurre, a little marked with dashes of a deeper colour. Flesh white, melting, very sweet, rich, and high flavoured. Ripe the middle of November, and will keep good a month.’ [George Lindley – Orchard Guide p.380/1831].
Pyrus communis ‘Glou Morceau’
‘Fruit very like the Beurre d'Aremberg, but larger, more oval, not so turbinate in its shape, about four inches long, and three inches and a half in diameter. Eye small, -deeply sunk, in an uneven oblique hollow. Stalk an inch long, rather deeply inserted in an oblique cavity. Skin pale dull olive green, a little inclining to yellow, and covered with numerous grey russetty specks, with russetty blotches round the stalk. Flesh whitish, firm, very juicy, but a little gritty at the core. Ripe in November, and will keep till February or March.’ [George Lindley – Orchard Guide p.400/1831].
Pyrus communis ‘Golden Beurré’
‘Fruit large, of an oblong figure, about four inches long, and three inches in diameter, tapering to the stalk. Eye small, with a converging calyx, placed in a shallow depression. Stalk three quarters of an inch long, rather stout, and thickening obliquely into the fruit. Skin greenish yellow, appearing through a covering of thin russet, coloured more or less with brown or red on the sunny side. Flesh white, with some greenish veins through it, melting, buttery, juicy, rich and excellent. Ripe in October, and will keep good only a few weeks.’ [George Lindley – Orchard Guide p.367/1831].
Pyrus communis ‘Green Chisel’
‘Fruit small, nearly globular, about one inch and a quarter across each way. Eye large in proportion to the size of the fruit, prominently placed, with an open crumpled calyx. Stalk three quarters of an inch long, straight, inserted without any cavity. Skin quite green all round; but sometimes, when fully exposed, it has a faint brownish tinge on the sunny side. Flesh gritty. Juice a little sugary, with a slight perfume. Ripe the beginning to the middle of August.’ [George Lindley – Orchard Guide p.335/1831].
Pyrus communis ‘Grey Doyenné’
‘Fruit medium sized, obovate. Skin yellowish-green, but entirely covered with thin, smooth, cinnamon-coloured russet, and sometimes with a brownish-red tinge on the side next the sun. Eye small and closed, set in a narrow depression. Stalk three quarters of an inch long, inserted in a narrow, rather deep cavity. Flesh white, tender, melting, very juicy, sugary, and vinous. A first-rate hardy pear. Ripe in the end of October.’ [Hogg – Fruit Manual p.207/1860].
Pyrus communis ‘Hacon’s Incomparable’
‘Fruit middle-sized, somewhat turbinate, and a little irregular in its outline, occasioned by one or two slightly protuberant angles near its crown; about two inches and a half deep, and three inches in diameter. Eye small, open; segments of the calyx short and narrow, slightly sunk in a rather wide uneven depression. Stalk an inch long, rather stout, inserted in a somewhat lipped and rather deep cavity. Skin rugose, pale yellow, or yellowish white, a good deal mixed with green, and partially covered with a greyish orange russet, particularly round the stalk. Flesh yellowish white, slightly gritty, but very buttery and melting. Juice abundant, very saccharine, extremely rich, and possessing a high, musky, and perfumed flavour. In perfection in November and December.’ [George Lindley – Orchard Guide p.375/1831].
Pyrus communis ‘Jargonelle’
‘Fruit large, oblong, somewhat pyramidal, from three inches and a half to four inches long, and from two inches and a half to three inches in diameter. Eye open, with long segments of the calyx. Stalk two inches long, somewhat obliquely inserted. Skin greenish yellow on the shaded side, with a tinge of brownish red when exposed to the sun. Flesh yellowish white, very juicy and melting, with a peculiarly rich agreeable flavour; round the core it is gritty, and more so, if grafted upon the Quince. Ripe the middle and end of August.’ [George Lindley – Orchard Guide p.341/1831].
Pyrus communis ‘Joséphine de Malines’
‘Fruit about medium size. Skin yellow, with a greenish tinge on the shaded side and with a tinge of red on the side next the sun; the whole surface strewed with large russet spots. Eye open, set in a rather shallow depression. Stalk three quarters of an inch long, stout, and inserted in a narrow cavity. Flesh yellowish, with a tinge of red, melting and very juicy, sugary, vinous, and richly flavoured, with a high rosewater aroma. A most delicious pear, in use from February till May.’ [Hogg – Fruit Manual p.185/1860].
Pyrus communis ‘Léon Leclerc de Laval’
‘Fruit large, long-obovate, and rounding towards the eye. Skin smooth and shining, yellow, strewed with brown dots, and marked with tracings of russet. Eye large, with long, straight, narrow segments, set in a shallow basin. Stalk an inch and a half long, inserted without depression by the side of a fleshy lip. Flesh white, half-melting or crisp, juicy, sweet, and perfumed. An excellent stewing pear, which in some seasons is half-melting, and is in use from January till May and June.’ [Hogg – Fruit Manual p.197/1860].
