Exhibited at the annual meeting of the Massachusetts Horticultural Society, Aug., 1873, by W. C. Strong, the President. Fruit medium, obtuse-pyriform, greenish-yellow, russeted with cinnamon; flesh juicy, melting, very sweet; good to very good; medium early season; shows a disposition to rot at the core.
Baronne de Mello. 1. Mas Le Verger 3: Pt. 2, 137, fig. 165. 1866-73. 2. Leroy Dict. Pom. 1:180, fig. 1867.
A variety said to have been raised by Van Mons about 1830. Fruit rather large, globular-turbinate, tapering on one side with a dipping curve toward the stalk, sometimes the surface is bossed but generally even; color yellow-green, dotted with gray and mottled with russet; flesh yellowish-white or greenish, semi-fine, semi-melting, gritty at the center; juice very abundant, sugary, rich, vinous, delicately acid; first; Oct.
Baronsbirne. 1. Dochnahl Führ. Obstkunde 2:143. 1856. 2. Oberdieck Obst-Sort. 242. 1881.
Baron d’hiver. 3. Guide Prat. 82, 232. 1876.
Gröningen, Saxony, 1819. Fruit rather large; globular-conic, uneven, light yellow changing to golden-yellow, finely dotted; flesh breaking, fine, often semi-melting, sweet, highly aromatic; third for dessert, first for culinary use; Jan. to April.
Barry. 1. Leroy Dict. Pom. 1:181. 1867. 2. Downing Fr. Trees Am. 665. 1869.
This variety was found in his nurseries but was not originated by Leroy, Angers, Fr. It bore fruit first in 1851 and was then dedicated to P. Barry, Rochester, N. Y. Fruit medium to large, long, nearly cylindrical, narrowed toward the stalk, contorted, greenish-yellow, dotted, streaked and stained with fawn, washed with bright red on the side next the sun; flesh white, semi-fine, melting, rather gritty at the center, extremely juicy, saccharine, vinous and deliciously perfumed; first; Oct. and Nov.
Barseck. 1. W. N. Y. Hort. Soc. Rpt. 175. 1890.
Bar Seckel. 2. Can. Hort. 16:184. 1893.