Fruit small, short, obtuse, ventriculous; skin smooth and tender, lemon-yellow with a soft, rosy blush; flesh granular, semi-melting, sweet, with an aroma of cinnamon; first for dessert; July and Aug.
Abele de St Denis. 1. McIntosh Bk. Gard. 2:459. 1855.
Described in 1855 as a “comparatively new or recently introduced pear” in England. Fruit large; excellent for dessert.
Abercromby. 1. Downing Fr. Trees Am. 654. 1869.
A wilding found in Tallapoosa County, Ala. Fruit medium, obtuse-pyriform, greatest breadth at center; skin rough, greenish-yellow, russeted, with a mottled, red cheek; flesh whitish, coarse, moderately juicy, sweet, slightly vinous; good; Aug.
Achalzig. 1. Dochnahl Führ. Obstkunde 2:180. 1856. 2. Hogg Fruit Man. 467. 1884.
A Russian variety sent from the Crimea into Europe by a Mr. Hartwiss, superintendent of the royal garden at Nikita, where it originated in 1851. Fruit large, abruptly pyramidal, green changing at maturity to lemon-yellow, strewn with white and gray dots; flesh yellowish, rather gritty, melting, sweet, rich; good; Oct.
Achan. 1. Mag. Hort. 9:130. 1843. 2. Hogg Fruit Man. 467. 1884.
This well-known Scotch dessert pear is probably of Norwegian origin. It is suitable only to a northern climate. Fruit below medium, turbinate but often obovate when grown to a large size, greenish-yellow on the shaded side, strewed with gray-russet patches and dots; on the exposed cheek it is of a dull, ferruginous red; flesh tender, buttery, sugary, juicy, with a rich, aromatic flavor; Nov. and Dec.