A perry pear cultivated in Herefordshire, Eng., and described as “growing in popularity.” Fruit small, globular, turbinate; skin covered with rough, russet dots.
Azerole. 1. Leroy Dict. Pom. 1:174, fig. 1867.
Azerole is an ancient pear though the date and the circumstances of its origin are unknown. Jean Bauhin mentioned it in his “Historia Plantarum” published in 1650. Fruit very small, oblong or turbinate, yellowish-orange, very finely dotted with fawn, and blushed on the cheek exposed to the sun; flesh yellowish, tender, fine, soft, perfumed, rather gritty around the core, juicy, sugary; third; Sept.
Baguet. 1. Mas Pom. Gen. 4:15, fig. 200. 1879.
The origin of this pear is uncertain but a bulletin of the Society of Van Mons, 1866, placed the name of Baugniet in parenthesis, suggesting thereby that it was raised by M. Baugniet in Belgium. Fruit large to very large, oblong-obovate-pyriform, very bright green with grayish dots passing on ripening to bright lemon-yellow; flesh whitish, semi-fine, rather buttery, fair amount of sweet juice, acidulous, sprightly; of good quality when its acidity is not too much developed; Nov. and Dec.
Bakholda. 1. Can. Hort. 17:291. 1894.
Described as a new Canadian variety in 1894. Fruit large; oblong, yellow; flesh subacid; middle season.
Baking. 1. Ragan Nom. Pear, B. P. I. Bul. 126:28. 1908.
Originated in Massachusetts; an old baking variety. Season late.
Baldschmiedler. 1. Löschnig Mostbirnen 74, fig. 1913.