Dundas. 1. Mag. Hort. 8:60. 1842. 2. Ibid. 9:132, fig. 1843. 3. Downing Fr. Trees Am. 750. 1869.
Disseminated by Van Mons in 1834 in which year it was sent to America to both R. Manning and W. Kenrick. This pear is known in Europe mostly under the names of Rousselet Jamin, Henri Nicaise and Héliote Dundas or Héloise Dundas. Fruit medium, turbinate-obtuse, greenish-yellow or yellow-ochre, dotted with brown and gray and washed with beautiful carmine on the side of the sun; flesh white, with green veins, between breaking and melting; juice insufficient; very handsome but wanting in quality; Sept. and Oct.
Dunmore. 1. Mag. Hort. 13:154. 1847. 2. Ibid. 18:159, fig. 1852.
One of the best seedling pears raised by Thomas Andrew Knight, Downton Castle, Wiltshire, Eng. It first fruited in 1822 being then reported in this country by C. M. Hovey. Fruit large, oblong-obovate; skin slightly rough, yellowish-green, with russet patches, brownish-red tinge next the sun; flesh yellowish, buttery, melting, rich, subacid, juicy, sprightly, vinous, perfumed and aromatic; excellent; Sept. and Oct.
Dupuy Charles. 1. Leroy Dict. Pom. 2:118, fig. 1869. 2. Downing Fr. Trees Am. 750. 1869.
Louis Berckmans, Augusta, Ga., raised this pear in 1847 from seed sent from Ghent, Bel. Fruit medium to above, like Calebasse in form, rough to the touch, bright green, dotted with russet; flesh greenish-white, very fine, melting; juice abundant, sugary, acidulous; flavor delicate and slightly musky; first; Oct. and Nov.
Durandeau. 1. Mag. Hort. 26:129. 1860. 2. Am. Pom. Soc. 111. 1862.
De Tongres. 3. Ann. Pom. Belge 3:15, fig. 1855. 4. Downing Fr. Trees Am. 489. 1857.
Originated from seed with Charles Louis Durandeau, Tongres-Notre-Dame, a village in Hainaut, Bel., probably about 1825. Tree fairly vigorous, pyramidal, an early and abundant bearer. Fruit medium large, obovate-pyriform, generally irregular; skin thin, covered with fine golden russet, blushed with carmine on the exposed cheek; flesh yellowish-white, buttery, very juicy, vinous, sprightly, with an exquisite aroma and of first quality; Oct. and Nov.