Pears- Sneak Preview

I'm very excited to announce that these varieties of pears will be available for sale in the Fall of 2010. I have selected these varieties because many are unusual and long lost because they werent suitable for mass marketing. I am forever in search of the forgotten fruit that was left behind only because it didnt meet the criteria of toughness and flawless cosmetics. There are countless varieties that are homely, small, russetted or thin skinned that are of exceptional quality for the home grower and the local markets. Varieties that were used traditionally for the tradition of perry making (pear cider), and varieties that were early, disease resistant, or ancient were of particular interest. In the spirit of fruit exploring it has been such an amazing project to find these varieties and bring them to our community. I'm taking part in the 2nd American Revolution that is the people taking back our food. (We should be on our 6th or 7th revolution according to Jefferson.) This genetic material was shared in the spirit of research, and who ever purchases any of these are encourage to keep me posted on how they perform so we can select successful varieties that bring abundance and variety to our region for future generations.

 

Arganche (PI 264694) (Klementinka, Mustafabey, Zaharoasa de Vara). -A small, early ripening pear from Macedonia. Introduced to U.S. from Belgrade, Yugoslavia, in 1960. Fruit: small (about 50 g) like Seckel, pyriform, skin yellow with red blush and norusset; flesh fine-textured, sweet, juicy, firm; ripe early, about 16 July in western Oregon. Tree: naturally compact due to relatively short internodes, abundant fruiting spurs, consistently productive, resistant to scab. Apparently identical to Mustafabey from Turkey, Zaharoasa de Vara from Romania, and Klementinka from Bulgaria. - Brooks and Olmo Register of Fruit and Nut Varieties

Atlantic Queen- Imported to the US approx. 30 years ago, seems immune to fire blight in Eastern US. Excellent fruit, prolific

Ayer- See plate 52 in USDA Yearbook for 1911. Originated as a chance seedling on the farm of O.H. Ayer, Sibly, Kansas, 1880. Fruit medium in size, resembling White Doyenne in form and coloration. Flesh fairly fine, buttery, moderately juicy. Mild, pleasing flavor but lacks distinctive dessert quality characteristics. Earlier than Bartlett in season. Tree moderately vigorous, reasonably productive, of fair resistance to fire blight. -- H. Hartman, Oregon Ag. Experiment Station, 1957.

Barland (PI 541123). -- An early-mid season perry pear with high acids and tannins. Origin: Traditional English cultivar, grown since before 1674. The original tree grew in the parish of Bosbury, Hereford, England and was estimated to be 200 years old in 1830. Fruit: Small, turbinate or round, 31-52 mm. long, 38-51 mm. diam.; stem slender, 25-32 mm., often fleshy where attached to fruit; no stem basin or calyx basin; calyx open. Skin dull green or yellow with gray russet at stem and calyx ends,lenticels numerous but inconspicuous. Flesh has some stone cells around core. Ripens late, September to early October in England s West Midlands, late September in western Oregon. Tree: Long lived, becoming large and tall; possibly a triploid; precocious bearing; the flowers are said to have a more pleasant fragrance than most pears; fruit scab may be severe. Perry: Fruit milled up to three days after harvest; juice acidity 0.92, tannins 0.26, specific gravity 1.058 for fruit from old trees, lower from young trees; produces a high acid, moderate tannin, fruity vintage of moderate quality. Barland perry has been reputed since the seventeenth century to have medicinal value in treating kidney disorders. - Brooks and Olmo Register of Fruit and Nut Varieties

Much planted in Herefordshire and the adjoining counties. The trees have acquired an extrordinary size and height, and they are much distinguished by the beauty of their form and foliage. The largest orchards of this variety are now to be found in the parishes of Dymock, in Gloucestershire, and Newland, in Worcestershire. Very few farms on the eastern side of Herfordshire are without Barland pear trees, showing how extensively this favourite variety was at one time cultivated. Evelyn several times mentions the Barland Pear, 'and as no trees of this variety,' says Mr. Knight, 'are found in decay from age, in favourable soils, it must be concluded that the identical trees which were growing when Evelyn wrote, still remain in health and vigour. The specific gravity of the juice is 1.070.'

The fruit, Evelyn describes as 'of such insufferable taste, that hungry swine will not smell to it, or if hunger tempts them to taste, at first crash, they shake it out of their mouths:' but of the perry he speaks much more favorably. 'There is a Pear in Bosberry and that neighbourhood, which yields the liquor richer the second year than the first, and so, by my experience, very much amended the third year.' Another writer says: 'It hath many of the masculine Qualities of Cyder. It is quick, strong, and heady, high coloured, and retaineth a good vigour... many years before it declineth... As it approacheth to the Apple Cyder in Colour, Strength and excellence in Durance, so the bloom cometh forth of a damask Rose Colour, like Apples not like other Pears.' (Herfordshire Orchards, by J. Beale, 1760). -- Robert Hogg. 1886. The Apple & Pear as Vintage Fruits.

Beurre Gris-
Leroy gives 29 synonyms for this variety. Listed by Ragan as 'Brown'. Must not be confused with 'Beurre Gris d'Hiver Nouveau' or with 'Beurre Gris d'Ete' which are distinct varieties. A very old pear, the origin of which is lost in antiquity. Mentioned by Olivier de Serres in 1651 and by C. Millet in 1652. Listed by Rea as being grown in England in 1655 under the name of 'Boeure de Roy'. Fruit medium in size, roundish or bergamot in form. Skin greenish-yellow, sometimes blushed, occasionally russeted, fairly attractive. Flesh fine, melting, juicy. Acidulous, vinous flavor, high in dessert quality except for grit at the center. Tree resembles that of Beurre Hardy in form and foliage chacteristics. Quite susceptible to fire blight. -- H. Hartman, Oregon Ag. Experiment Station, 1957.

Brown. Origin France. Very highly esteemed, especially in France. Synonyms: Amboise, Ambroise, l'Amboise, Badham's, Beurre Brown, Beurre Butter, Beurre d'Ambleuse, Beurre d'Amboise, Beurre de Caen, Beurre d'Isambert, Beurre d'Or, Beurre de Treveuren, Beurre Doie (of the French), Beurre Doree, Beurre du Roi, Beurre Gris, Beurre Gris d'Automne, Beurre Isambert, Beurre of Duh, Beurre Rouge, Beurre Rousse, Beurre Roux, BeurreBeurre Vert, Brown Beurre, Brown Butter, Eisenbart, Gisambert, Golden Beurre, Gray Beurre, Gray Butter, Green Butter, Grey Beurre, Gris, Isambert, Isambert le Bon, Isambert of Normandy, La Beurre, Poire d'Amboise, Red Beurre, Red Butter, Rouge, True Golden Beurre. -- W.H.Ragan, Nomenclature of the Pear, 1908.

Brown Beurre. (of various French gardens: Beurre Gris, Beurre Rouge, Beurre d'or, Beurre Doree, Beurre d'Amboise, Beurre d'Ambleuse, Beurre du Roi, Poire d'Amboise, Isambert, Isambert le Bon). The Brown Beurre, almost too well known to need description, was for a long time, considered the prince of pears in France, its native country, and for those who are partial to the high vinous flavour - a rich mingling of sweet and acid - it has still, few competitors. It is, however, quite variable in different soils, and its variety of appearance in different gardens, has given rise to the many names, gray, brown, red and golden, under which it is known. Kenrick calls it 'an outcast,' but our readers will pardon our dissent from this opinion, while we have the fact in mind, of its general excellence in this region; and especially that of a noble tree, now in view from the library where we write, which is in luxuriant vigour, and gives us, annually, from five to eight bushels of superb fruit. The truth is, this pear is rather tender for New England, and requires a warm climate and strong soil. Shoots diverging, dark brown. Fruit large, oblong-obovate, tapering convexly quite to the stalk. Skin slightly rough, yellowish-green, but nearly covered with thin russet, often a little reddish brown on one side. Stalk from one to one a half inches long, stout at its junction with the tree, and thickening obliquely into the fruit Calyx nearly closed in a shallow basin. Flesh greenish white, melting, buttery, extremely juicy, with a rich sub-acid flavour. September. -- A.J. Downing, The fruits and fruit trees of America, 1846.

Beurree Grise or Brown Beurree. Is a large juicy pear, and in some seasons has a fine flavored flesh of great sprightliness - it is of very varying excellence - it is too often acid in the extreme with little flavor; its character changes with the season - when the year is unfavourable the fruit cracks, and the trees lose all their leaves prematurely; when in perfection it is a fine plump fruit, of almost elliptical form, very little diminished towards the stem - resembling the Beuree in shape; the skin is green with clouds of black, the flesh white - it ripens in September, and lasts a long time in favourable seasons. -- W. Coxe, A view of the cultivation of fruit trees, 1817.

Butt- is a widely planted and popular cultivar, remarkable for the length of time the fruit will lie on the ground without rotting. There is a common saying associated with this cultivar--'Gather your Butts one year, mill them the next and drink the year after'. It appears to be the same cultivar locally known as Norton Butt. Its vintage quality is described as being medium to high acid, medium to high tanning Perry; astringent and often fruity; with average to good quality. The juice is usually very slow fermenting. The perry frequently precipitates tannin during storage.

Butt tree is medium to large with narrow-angled crotches and limbs spreading and drooping. The long branches carry conspicuous spur systems.

Its fruit is turbinate or rarely pyriform. It is yellow or greenish yellow, with russet around the stem and eye; lenticels generally small and inconspicuous, but often large and conspicuous on russet, resembling numerous small scab infections.

Capiaumont. A handsome Flemish pear of fine quality and prolific. Synonyms: Aurore, Beurre Aurore, Beurre Capiaumont, Beurre Coloma, Beurre de Capiaumont, Beurre Spence (of some), Calebasse Vasse, Capiumont, Cassiomont, De La Glaciere. -- W.H. Ragan, Nomenclature of the Pear, 1908.

(of Robert Thompson, 1842). Capiumont (of George Lindley, 1831). A Flemish pear, very fair, and handsomely formed, and such a capital bearer, and so hardy in all soils and seasons, that it is already a very popular orchard and garden fruit. It is always good, sometimes first rate, but when the tree is heavily laden, it is apt to be slightly astringent. It grows freely; branches a little pendant, grayish-yellow. Fruit of medium size, long turbinate, very even, and tapering regularly into the stalk. Skin smooth, clear yellow, with a light cinnamon or cinnamon red cheek, and a few small dots and streaks of russet. Calyx large, with spreading segments, prominently placed, and not at all sunk. Stalk from three-forths to an inch and a half long, curved. Flesh fine grained, buttery, melting, sweet, and when not astringent, of high flavour. September and October. This is quite distinct from the Frederick of Wurtemburgh, an irregular fruit, sometimes called by this name. -- A.J. Downing, The fruits and fruit trees of America, 1846.

Carrick (PI 617573). -Originated in Knoxville, Tennessee, by Brooks D. Drain and Lawson M. Safley, Tennessee Agriculture Experiment Station. Introduced in 1957. Seckel x Garber; cross made in 1934. Fruit: medium to large, 2 3/4 inches in diam.; oblong pyriform; calyx open, large; skin thickness medium, tender, yellow, very russeted, slightly blushed; dots many, russeted; core small; flesh white, tinged with yellow, firm, tender, juicy, crisp; flavor sweet-subacid, sprightly, good; ripens inSeptember. Tree: large; vigorous; spreading; some resistance to fire blight. Named in honor of the Reverend Samuel Carrick, President of the University of Tennessee, 1794 to 1809. - Brooks and Olmo Register of Fruit and Nut Varieties

'Citron de Carmes'-
Nomenclature of this variety is somewhat confused. Hedrick states that it has been known by no less than 50 different names. In France and England its official name is Citron de Carmes, but in America it has generally been recognized as Madeleine. Origin uncertain. Cultivated by Le Lectier in France as early as 1628. Fairly wide distribution in United States about 1830. Added to APS catalog list in 1848. Fruit small in size, roundish-obtuse-pyriform. Skin tender, fairly smoth, dull green in color, with numerous small dots. Flesh tinged with yellow, fine, melting, very juicy. Sweet, rich, vinous flavor. Among the earliest in season. Short-lived, subject to core breakdown if left on trees too long. Too tender to withstand shipping. Tree moderately vigorous, spreading in habit, grayish green in foliage, productive. Fairly susceptible to fire blight. -- H. Hartman, Oregon Ag. Experiment Station, 1957.

Madeleine. Origin France? Ripens at the feast of St. Madeleine and first cultivated by the Carmelite Monks. Synonyms: Citron de Carmes, Citron des Carmes, Early Chaumontelle, Early Chaumontel (incorrectly), Early Madelaine, Early Rose Angle, Green Chisel (incorrectly), Grune Magdalena, Grune Sommer, Grune Sommer Magdalena, Hasting pear, Madeleine au Citron des Carmes, Madeline, Magdalen, Magdaleine, Magdelen, Poire Hativeau, Sainte Madelaine. -- W.H. Ragan, Nomenclature of the Pear, 1908.

Madeleine, or Citron des Carmes (of John Lindley, 1828; Robert Thompson, 1842). Madeleine (of Louis Noisette, 1839), Citron des Carmes (of Duhamel, 1768), Magdelen, Green Chisel (incorrectly), Early Chaumontelle (incorrectly). The Madeleine is one of the most refreshing and excellent of the early pears; indeed, as yet, much the best at the time of its ripening - before the Bloodgood. It takes its name from its being in perfection, in France, at the feast of St. Madeleine. Citron des Carmes comes from its being first cultivated by the Carmelite monks. It is much the finest early French variety, and deserves a place in all collections. The tree is fruitful and vigorous, with long erect olive-coloured branches. Fruit of medium size, obovate, but tapering gradually to the stalk. Stalk long and slender, often nearly two inches, set on the side of a small swelling. Skin smooth, pale yellowish-green, (very rarely, with a little brownish blush and russet specks around the stalk.) Calyx small, in a very shallow, furrowed basin. Flesh wihte, juicy, melting, with a sweet and delicate flavour, slightly perfuned. Middle and last of July. -- A.J. Downing, The fruits and fruit trees of America, 1846.

Citron de Carmes. This is a very fine early fruit - the size is small, not much larger than the Hativeau - the skin green, the flesh juicy, buttery, and highly flavored - the taste, when not too ripe, sugary. This pear Mr. Prince calls the early Chaumontel; it is one of the finest fruits of the season. -- W. Coxe, A view of the cultivation of fruit trees, 1817.

Doyenne gris-Origin attributed to the garden of the Chartreux Monastery, Paris, France, about the middle of the 18th century. Apparently a russet sport of White Doyenne. Fruit medium in size and gobular in form as in White Doyenne. Skin smooth, deep gold in color, uniformly overlaid with fine 'cinnamon' russet, very attractive, flesh white, buttery, tender, extremely juicy. Sweet, spicy flavor, equal to Bosc in dessert quality. Keeps till about March 1 in cold storage. Has good shelf life and remains free of friction bruises. Tree vigorous, strong, productive, and willowy in habit. Moderately susceptible to blight. One of the most promising varieties in the collection.

'Duchesse d'Angouleme'-- LATE RIPE, FIRE BLIGHT RESISTANT, QUINCE COMPATIBLE
Found as a chance seedling near Maine-et-Loire, France. First propagated by M. Audusson about 1808 at Angers, France. First fruited in America in 1830. Added to the APS catalog list in 1862. Fruit medium or above in size, oblong-obovate-pyriform. Skin dull, greenish-yellow in color, sometimes netted with russet, numerous russet dots. Flesh becoming buttery at maturity but not melting, somewha granular, moderately juicy. Sweet, fairly pleasing in flavor but not outstanding in dessert quality. Early midseason. Tree vigorous, stately, productive, hardy, and healthy. One of the best in the pear kingdom. Moderately resistant to blight. Semi-dwarf on quince. -- H. Hartman, Oregon Ag. Experiment Station, 1957.

The original tree of this cultivar grew in a garden near Angers, Maine-et-Loire, France. In 1808, after he became intrigued by the beauty and quality of the pear, M. Audusson obtained the right to propagate it. In 1812 he sold the trees under the name Poires des Eparonnais, a name that lasted only eight years. In 1820, M. Audusson sent a basket of the fruit to the Duchesse d' Angouleme and requested that he be given permission to name the pears in her honor. The request was granted. Ten years after it was given a new name, this cultivar amazed a number of people at the Massachusetts Horticultural Society Exhibition when Samuel G. Perkins exhibited a pear that measured 11 3/4 inches long! Apparently, it was the only fruit that grew on his tree that year and it also happened to be the first fruit of the cultivar in America! -- U.P. Hedrick, The Pears of New York, 1921.

'Duchesse de Brissac'-
Raised in a seedbed by Auguste Benoist, Brissac, Maine-et-Loire, France. First fruited in 1861. Fruit above medium in size, generally ovate but quite irregular in form. Skin greenish-yellow in color with some russeting. Flesh fine, buttery or melting, juicy. Sweet aromatic flavor. Rather early in season. Tree fairly vigorous, semi-dwarf on quince. Moderately susceptible to fire blight. - H. Hartman, Oregon Ag. Experiment Station, 1957 Not to be confused with Belle de Brissac, a different variety.

EARLIBRITE is a medium size, attractive, good quality very early ripening pear from Nova Scotia, Canada. A cross of Clapp Favourite x Russet Bartlett made by L.E. Aalders in 1954, selected, named and described by A.D. Crowe and released in 1975. Fruit: fairly uniform, medium size, short pyriform, skin medium greenish yellow when ripe, 75% overload with rich orange red blush, smooth, very attractive. Flesh medium firm, buttery, juicy, soft when ripe, relatively free of grit cells, white to light cream. Stores and ripens well for its season without excessive core breakdown. Flavor mildly aromatic, moderately rich, very good. Stalk medium length and size, often curved, inserted in small cavity. Season very early, about with Lawson. Tree:moderately vigorous, good spur development, upright spreading. The fruit is Earlibrite has outstanding appearance, size and quality for its season. Blight resistance is unknown.

Early Seckel -(PI 541184).-Originated in Geneva, N.Y., by U.P. Hedrick, New York State Agriculture Experiment Station. Introduced in 1935. Seckel o.p.; seed collected in 1906; first full crop in 1915. Fruit: resembles Seckel but ripens 2 to 3 weeks earlier; keeps in storage longer than Seckel; recommended for local and roadside markets. Tree: round topped, spreading; vigor medium. - Brooks and Olmo Register of Fruit and Nut Varieties

 

Flemish Beauty-Nomenclature much confused. Leroy gives 35 synonyms and Hedrick states that it has been known by no less than 60 names. A chance seedling found near Alost, East Flanders, Belgium at the beginning of the 19th century. Propagated by Van Mons in 1810 and introduced by him a few years later. Introduced to the U.S. about 1830 and placed on the APS catalog list in 1848. Fruit medium or larger in size, obovate-obtuse-pyriform, quite regular. Skin very smooth, quite free of blemish when well grown, creamy yellow in color, often blushed, attractive. flesh white, firm, becoming buttery at maturity, somewhat granular, juicy. Aromatic with a trace of muskiness, fairly sweet. Good in dessert quality but cannot be rated among the best. A little late than Bartlett in season. Fruit loses ability to ripen if held for long periods in cold storage. After many trials this variety has failed to become a popular commercial sort, in spite of its many good traits. Tree vigorous, of good orchard habits, very productive. Moderately susceptible to blight. -- H. Hartman, Oregon Agricultural Experiment Station,1957.

This is an early 19th century pear found as a wilding in a woods in Flemish Belgium and originally known as Fondante de Bois (sweetmeat of the woods). It is one of the most delicious of garden pears, hardy and vigorous in tree. Hedrick recommended the fruit for all lovers of choice pears, stating, 'A bright-cheeked Flemish Beauty is as handsome as any pear, and is almost unapproachable in quality; the flavor is nicely balanced between sweetness and sourness, very rich, and has a pleasing muskiness.' ripens in late September and early October. Soon ready to eat. -- Robert Nitschke, Southmeadow Fruit Gardens Catalog, 1976.

Gelbmostler- is a perry pear that is common in Austria and northern Switzerland. The fruit is medium to large, globular; greenish-yellow changing to light yellow, often slightly blushed, speckled with russet dots. Its flesh is yellowis h-white, coarse-grained, juicy, astringent, and over-ripens quickly.
Old type known since the 18th century.

'Gompapa'-. Brought from Kashmir by Mr. Gompapa. May be an old British introduction. Scions collected from cultivated tree by M. Thompson & D. Brenner on 10 November, 1988 in Pakistan (Northern Areas, Baltistan District) at town of Skardu. Grown at the Department of Agriculture Nursery. Tree is located in a river valley at 2246 m elevation; Latitude 35° 18 min. N, Longitude 75° 38 min. E. Collectors note 'Did not see the fruit, but is said to be very large, 0.5 to 1.0 kg(?). Fruit very firm, can store until March. The longest keeping pear in Baltistan. Grown only in the village of Cuardo (across the river from the nursery) where it was introduced by Mr. Gompapa.' - Collection notebook, 1988.

Luscious (PI 541322).-Originated in Brookings, South Dakota, by Ronald M. Peterson, Agriculture Experiment Station. Introduced in 1973. SD E31 x Ewart; cross made in 1954, selected in 1967, tested as South Dakota 67SIl. Fruit: size medium; pyriform. with broad neck; skin thick, tender, attractive rich yellow with occasional small scattered brown russeted areas, sometimes with a pink blush; flesh light yellow, firm, fine texture, melting, very juicy, flavor similar to Bartlett, quality good; ripens 25 Sept. at Brookings; recommended as a dessert variety. Tree: size medium; broad-oval; vigorous; moderately productive and moderately hardy at Brookings; shows more tolerance to fire blight than most varieties, adapted to parts of the northern Great Plains; glossy, green foliate turns red in the fall. - Brooks and Olmo Register of Fruit and Nut Varieties
Cold hardy; successfully fruited in Anchorage, Alaska. -- Paul Lariviere, 2006

-Monchallard-Found as a chance seedling by M. Monchallard, at Valeuil, Dordogue, France about 1810. Fruit medium or larger in size, somewhat like Barlett in form but smoother and more symmetrical. Skin clear, pale yellow, some green dots. Often slightly blushed, attractive. Flesh white, very soft or melting, very juicy, free of grit. Sweet, slightly acidulous vinous flavor. rates high in dessert quality but seems too soft to withstand commercial handling. Season about the same as Bartlett. Tree vigorous, productive, good foliage, healthy, semi-dwarf on quince. Fairly susceptible to blight. -- H. Hartman, 1957.

'Normannischen Ciderbirne'- Description: This Perry pear was named for Normandy, France, where it was originated. In Normandy, France, and in upper Austria this cultivar grows widely. It is excellent for making perry and for distillation. The fruit is small, turbinate, and greenish-yellow covered with cinnamon-russet and ashy-gray dots. The flesh is yellowish-white, somewhat dry and can be sweet but with some sprightliness.

Potomac-Superior resistance to fire blight with fruit of good quality

'Precoce de Trevoux'-Obtained by M. Treyve of Trevoux, Ain, France and first published in 1862. Fruit medium in size, pyriform often somewhat trunicated in shape. Skin delicate, deep yellow in color, dotted with green, often streaked or blushed. Flesh fine, juicy, melting. Perfumed, sweet, rich flavor. Short-lived in the ripe stage. Normally matures ahead of Bartlett. Tree of medium vigor, fairly productive. Moderately susceptible to blight. -- H. Hartman, 1957..

'Premices de Maria Lesueur'-A small, unattractive, roundish pear with green color and heavy overlay of russet. Flesh fairly fine but gritty at the center, melting, and very juicy. Sweet vinous flavor similar to that of Louis Pasteur. Rates rather high in dessert quality. Late keeper, inclined to wilt in storage. Tree reasonably vigorous, good foliage, fairly productive, true dwarf on quince. Moderately susceptible to blight. Synonym listed by Ragan: Maria Lesueur. -- H. Hartman, 1957.

Progres - Beurre Giffard x Green Magdelene. Cross made in 1956. Introduced in 1980. Fruit: medium to small - 45g, pyriform. Skin: bright yellow. Flesh: juicy, sweet, semi-butter, aromatic, good quality, ripens June 20-25. Keeping 4-5 days. Tree: mode rately vigorous, highly frost resistant (spring), resistant to scab.

Red Pear (PI 541317). -- A mid season perry pear with low acids and tannins. Origin: A very old English cultivar, grown in the West Midlands, particularly Herfordshire, since before 1600. Fruit: Small, globular to turbinate, 39-49 mm. long, 42-51 mm. diam.; stem short and stout, 14-19 mm., often swollen where attached to the fruit; small, narrow stem basin; slight calyx basin. Skin greenish-yellow, almost completely covered with red; slight russet at stem and calyx ends; lenticels numerous, large. Flesh yellow, firm, dry, with a small number of prominent stone cells around core. Ripens mid October in England s West Midlands, mid September in western Oregon. Tree: Mature tree is medium size, with few main leaders and wide crotch angles; very adaptable, growing well in diverse locations; very precocious, heavy producer but tends toward biennial bearing; late flowering; some fruit scab. Perry: Fruit milled up to 3 weeks after harvest; juice acidity 0.29, tannins 0.09, specific gravity 1.055; produces a low acid, low tannin vintage of average quality. - Brooks and Olmo Register of Fruit and Nut Varieties

 

'Reliance'- Grown from seed in 1857 and introduced to the Georgia Horticultural Society by P.J. Berkmans in 1890. A small, apple-shaped pear, greenish-yellow in color, usually blushed, often blemished. Similar to Seckel in texture and approaching it in dessert q uality. Susceptible to core breakdown if left too long on the tree. Somewhat earlier than Seckel in season. Generally inferior to Seckel as a variety. Tree vigorous, productive, moderately susceptible to blight.

Rousselet de Rheims-
An ancient variety believed by some European authorities to date back to the beginning of the Christian era. It is definitely known that the variety has been grown in the vacinity of Rheims, France, for several centuries. It is said to have been the favorite pear of King Louis XIV. Fruit small in size, roundish-turbinate in form, somewhat irregular. Skin greenish-yellow in color, blushed with dull red on sunny side, sprinkled with gray russet dots. Flesh white, semi-fine, buttery but not melting, moderately juicy. Extremely sweet, aromatic, spicy flavor. Almost equal to Seckel in dessert quality. A little later than Bartlett in season. Susceptible to core breakdown. Tree very vigorous, spreading and willowy in habit, almost standard tree on quince, productive. Moderately susceptible to blight. -- H. Hartman, 1957.

Rheims. Originally from Rheims, France. Synonyms: Autumn Catherine, Green Catharine, Late Catherine, Musk Spice, Petit Rousselet, Rousselet, Rousselet de Rheims, Rousselet Musque, Rousselet of Rheims, Rousselet Petit, Rousselet Spice (of some), Rousselette de Rheims, Spice, Spice or Musk Pear. -- W.H. Ragan, Nomenclature of the Pear, 1908.

Rousselet de Rheims (of Duhamel, 1768; Robert Thompson, 1842). Rousselet. Petit Rousselet (of Louis Noisette, 1839), Spice or Musk Pear. This nice French pear, originally from Rheims, is supposed to have been the parent of our Seckel. There is a pretty strong resemblance in the colour, form, and flavour of the two fruits, but the Seckel is much the most delicious. The growth is quite different, and this pear has remarkably long and thrifty dark brown shoots. It is sugary, and with a peculiarly aromatic, spicy flavour, and if it were only buttery, would be a first rate fruit. Fruit below medium size, obovate, inclining to pyriform. Skin yellowish-green on the shady side, but nearly covered with brownish red, with russetty specks. Stalk rather more than an inch long, curved, and inserted without depression. Calyx spreading, set even with the fruit. Flesh breaking or half buttery, with a sweet, rich, aromatic flavour. Ripe at the beginning of September. -- A.J. Downing, The fruits and fruit trees of America, 1846.

Green Catharine, or Rousselet. Is a fine sprightly pear - very pleasant as an eating fruit, and excellent for baking; it is a great and constant bearer - the size is rather small; the form very irregular; the blossom end round, diminishing towards the stem; the skin of a greenish yellow, with a russet brown cheek, scattered over with spots of a feuille morte colour - the flesh is firm and breaking, of a coarse grain - it ripens in August, and continues a long time - the tree grows somewhat like the early Catharine and is very hardy. -- W. Coxe, A view of the cultivation of fruit trees, 1817.

'Rotkottig frau Ostergotland'- red fleshed variety

'Saint Andre'- Origin obscure. First observed by Leroy in 1829. Received in the United States by Robert Manning in 1834 or 1835. Fruit small to medium in size, generally ovate in form but quite irregular. Skin greenish-yellow in color, waxy, some green or gray dots. Flesh fine, melting, quite free of grit, very juicy. Sweet, aromatic, highly pleasing flavor. Midseason. Tree moderately vigorous, spreading in habit, very productive, true dwarf on quince. Somewhat resistant to fire blight. -- H. Hartman 1957

Taynton Squash (PI 541271). An early season perry pear with medium acids and tannins. Origin: A very old English cultivar grown in the West Midlands since before 1700. The cultivar name is presumably derived from Taynton, its parish of origin. In his1811 Pomona Herefordiensis Thomas Andrew Knight wrote of this pear, already considered an old cultivar at that time, that during a favourable season and when well managed it affords a much finer liquor than any other pear. Fruit: Small, oblat or turbinate, 39-45 mm. long, 46-52 mm.; stem slender, 20-27 mm., often fleshy where attached to the fruit; almost no stem basin; calyx basin wide and shallow; calyx open or upright, rarely reflexed. Skin dull greenish yellow, with a brownish-red blush; slight russet at stem end and calyx end; lenticels numerous, small but conspicuous. Flesh white, briskly sweet, with stone cells around core. Ripens mid-late September in England s West Midlands, mid September in western Oregon; does not stor well. Tree: Mature tree is medium to large with narrow crotch angles, twiggy; very productive but usually biennial bearing; early flowering; fruit scab often severe. Perry: Fruit milled within two days of harvest; juice acidity 0.45, tannins 0.13, specific gravity 1.058; higher concentration of citric acid than most other perry pears (>.3%); produces an average quality vintage with medium acid and tannin; compared to champagne in older writings. -- Brooks and Olmo Register of Fruit and Nut Varieties.

Taunton Squash. The fruit of highest estimation in England for perry; it is an early pear, remarkable for the tenderness of its flesh - if it drops ripe from the tree it bursts from the fall, whence probably its name - the liquor made from it, is pale, sweet, remarkably clear and of strong body; it bears a price fourfold of other perry. -- W. Coxe, A view of the cultivation of fruit trees, 1817.

Thorn (PI 541273). An early-mid season perry pear with medium acids and low tannins. Origin: A very old English cultivar grown since the 1600s. Fruit: Small, pyriform, occasionally turbinate, 42-64 mm. long, 40-54 mm. diam.; stem short, 11-25 mm.;no stem basin; wide, shallow calyx basin; calyx stiffly upright. Skin yellow, russetted at stem and calyx ends; lenticels numerous but inconspicuous. Flesh with few stone cells around core. Ripens mid-late September in England s West Midlands, earlySeptember in western Oregon. Tree: Small, upright and compact with conspicuous spurs; very productive, but very slow to come into bearing; fruit scab often present. Perry: Fruit milled within one week of harvest; juice acidity 0.57, tannins 0.10, specific gravity 1.062; produces a good quality vintage with low tannins. - Brooks and Olmo Register of Fruit and Nut Varieties Thorns trees are scattered throughout England's perry growing districts; particularly common in northwest Gloucestershire. Was once widely planted for dessert and culinary purposes for which it is now considered too astringent. Popular on account of its compact habit and heavy cropping. The resulting perry, which is medium acid, low-tannin, can be of very good quality.

Waite (PI 66131). Originated in Arlington, Va., by M.B. Waite, U.S. Dept. of Agriculture. Introduced in 1938. Parentage unknown; selected about 1920; tested as USDA 66131. Fruit: almost as large as Bartlett, resembling it in shape; flesh smooth, almost free of grit cells, more acid than Bartlett; apparently lacks quality; good for cooking and canning, fairly good for dessert; ripens about Kieffer time. Tree: good fire blight resistance; growth rather weak; not very productive; crosspollination essential. - Brooks and Olmo Register of Fruit and Nut Varieties.

PI 66131 - Received from Arlington Experiment Farm, Rosslyn, Virginia. A hybrid seedling pear originated by M.B. Waite, Bureau of Plant Industry, at the Arlingto farm. Numbered February, 1926, for convenience in distribution. Kieffer Cross 38-12. (A cross made several years ago between Kieffer and a European variety of unknown parentage.) Tree moderately vigorous, erect to spreading. Fruit pyriform, 3 to 4 inches long by 2 to 2 3/4 inches wide, yellow, fairly smooth, with numerous small gray or yellowish lenticels. Flesh white, tender, not quite so buttery in texture as Bartlett, but with few stone cells. Rather hightly flavored, mildly acid, apparently well suited to cooking and canning purposes as well as for dessert use. Appears to possess good handling and keeping qualities, not breaking down at the core. -- USDA Bureau of Plant Industry, Plant Inventory No. 86, 1928.

 

Warren (seems like a good easy household pear) (PI 541448).-Originated at Hattiesburg, Mississippi, by T.O. Warren as chance seedling. Introduced in 1976. Fruit: medium to large; shape variable; skin dull brown, sometimes with red blush, smooth; flesh whitish, buttery, smooth, moderately firm; flavor said to be comparable to Magness or Comice; ripens about with Magness; stores much better than Bartlett. Tree: vigorous; pyramidal, with flat crotch angles; cold hardy; tolerant of high summer temperatures; resistant, but not immune, to fire blight; disease free foliage. - Brooks and Olmo Register of Fruit and Nut Varieties

Winnal s Longdon (PI 541486). A mid season scab-resistant perry pear with high acids and low tannins. Origin: Raised by Mr. Winnall of Woodfield, England, in the parish of Weston-under-Penyard about 1790. Fruit: Small, pyriform, 51-62 mm. long, 38-50 mm. diam.; stem 13-25 mm; no stem basin, slight calyx basin; calyx reflexed. Skin greenish-yellow, with considerable red blush; slight russet at stem end, more at calyx end; lenticels small, numerous and conspicuous. Flesh has small stone cells around core. Ripens in early October in England s West Midlands. Tree: Mature tree is medium to large; very productive but tends toward biennial bearing; slow to come into bearing; one of the few English perry pears compatible with quince rootstock; relatively free of fruit scab. Perry: Fruit milled within one week of harvest; juice acidity 0.57, tannins 0.11, specific gravity 1.058; produces a good quality vintage with moderate acids and low tannins. - Brooks and Olmo Register of Fruit and Nut Varieties

Yellow Huffcap (PI 541287). A mid season perry pear with high acids and low tannins. Origin: Traditional old English cultivar. The Huffcaps are a related group of cultivars with a distinct elliptical shape, protruding calyx end, and capacity forproducing a strong perry. The Yellow Huffcap may be the original Huffcap pear from which the others were derived. The name Huffcap may have come from a potent ale that could lift one s cap , or possibly from an alternate spelling Huffcup referring to lifting your cup when making a toast. Fruit: Small, elliptical, 41-51 mm long, 35-45 mm. diam.; stem thick and swollen at both ends, 14-22 mm.; stem basin small or none; calyx basin narrow; calyx upright. Skin green or dark yellow with no blush, russetted around stem and calyx; covered with large, corky lenticels. Flesh slightly yellow-green with few stone cells. Ripens mid-October in England s West Midlands, mid September in western Oregon; must be shaken before ripe to prevent rottingon the tree. Tree: Mature tree is large with large spreading limbs. Very productive, but biennial bearing, slow to come into bearing; early flowering. Perry: Fruit milled within one week of harvest; juice acidity 0.62, tannins 0.10, specific gravity1.064; contains a higher concentration of citric acid than most other perry pears (>.3%); produces a consistently good to excellent full flavoured vintage with moderate acids and low tannins. - Brooks and Olmo Register of Fruit and Nut Varieties

Zaharoasa de Vara (Para de Zahar or De Zahar in Romania, Sakarnaia in Russia) (PI 352661).-A small, early ripening pear from Romania. Introduced by L.F. Hough to U.S. in 1970 (PI 352661). Originated possibly in Ukraine. Name refers to the sweet earlyseason fruit (zahar = sugar, vara = summer), apparently identical to Arganche from Macedonia, and Mustafabey from Turkey. Arganche (PI 264694): A small, early ripening pear from Macedonia. Introduced to U.S. from Belgrade, Yugoslavia, in 1960. Fruit: small (about 50 g) like Seckel, pyriform, skin yellow with red blush and no russet; flesh fine-textured, sweet, juicy, firm; ripe early, about 16 July in western Oregon. Tree: naturally compact due to relatively short internodes, abundant fruiting spurs, consistently productive, resistant to scab. - Brooks and Olmo Register of Fruit and Nut Varieties