A variety good for perry and for drying. The juice is amber-colored, perfumed and of an agreeable flavor; Oct. and Nov.
De Chasseur. 1. Mas Pom. Gen. 3:89, fig. 141. 1878.
A seedling of Van Mons which produced fruit in 1842. Fruit medium, pyriform-ovate, slightly obtuse; skin rather thick and tough, pale green, sprinkled with gray-brown dots, becoming at maturity bright yellow, a good deal shaded with brown-russet; flesh white, slightly tinged with green, semi-fine, melting; juice plentiful, sweet, pleasantly perfumed; good; Sept. and Oct.
De Croixmare. 1. Baltet Cult. Fr. 372. 1908.
A good perry pear cultivated in France. Fruit small, very good, especially for the manufacture of alcohol; has little tannin. The juice is colorless; Sept. and Oct.
De Duvergnies. 1. Gard. Chron. 463. 1863. 2. Leroy Dict. Pom. 2:119, fig. 1869.
Köstliche Van Mons. 3. Dochnahl Führ. Obstkunde 2:124. 1856.
Originated by Van Mons; fruited in 1821. Downing describes this pear under the name Delices Van Mons and gives as a synonym Delices de Mons, but since these names are also synonyms of Viconte de Spoelberg, a very different variety, the name originally given by Van Mons is to be preferred. Fruit medium and often larger, obtuse, long-ovate, regular and bold in contour; surface uneven, slightly constricted near the top, and slightly mammillate; skin thin, rough to the touch, lemon-yellow, dotted all over with greenish-gray, generally vermilioned on the cheek exposed to the sun; flesh yellowish-white, fine or semi-fine, melting, granular around the core; juice abundant, saccharine, vinous, sourish, with a peculiar and delicious aroma; first; Oct.
De Fer. 1. Leroy Dict. Pom. 2:152, fig. 1869.
According to Leroy this pear is at least four centuries old and originated in Germany, where Cordus described it about 1544 under the name of Pear of Os. Fruit above medium and often large; form variable, at times prolonged like Calebasse, more generally turbinate-ovate or turbinate-globular; stem obliquely planted; skin slightly wrinkled, bright yellowish-green, more or less vermilioned on the side next the sun, covered with large, gray dots and some streaks of brown-russet; flesh very white, semi-fine, hard and breaking, lacking in juice, sweetish, deficient in perfume; third; Jan. to Mar. or Apr.