An excellent French pear suitable for a mild climate. Fruit medium, globular-obovate-pyriform, greenish, more yellow at maturity, sprinkled, shaded and dotted with russet, sometimes with slight crimson and fawn on exposed cheek; flesh rather coarse, melting, juicy, vinous, having but little perfume; good to very good; Dec. to Mar.
Docteur Capron. 1. Leroy Dict. Pom. 2:34, fig. 1869. 2. Guide Prat. 62, 255. 1895.
Obtained by Van Mons in 1842. Fruit medium or rather large, ovate, lemon-yellow; flesh melting, yellow, buttery, sugary, juicy, of good flavor and scented with almond; first; Nov.
Docteur Chaineau. 1. Guide Prat. 91. 1895.
Fruit rather large; flesh melting; first; Oct.
Docteur Delatosse. 1. Guide Prat. 91. 1895.
Fruit exquisite; Oct. and Nov. Resisted the severe frost of 1879-80.
Docteur Gromier. 1. Guide Prat. 110. 1876.
First published in 1873. Fruit medium; flesh very fine, buttery, melting, juicy, with an aroma of mingled rose and musk; first; Oct.
Docteur Joubert. 1. Rev. Hort. 561. 1893.