Edward Seedling St. Germain, 1. Downing Fr. Trees Am. 754. 1869. 2. Mas Pom. Gen. 6:155, fig. 462. 1880.
Raised by Dr. W. D. Brincklé, Philadelphia, Pa. Fruit medium or rather large, globular-pyriform-obtuse, a little irregular in form, with its greatest diameter at the center; skin somewhat thick and tender, intense green at first, sprinkled with grayish-black dots changing at maturity to bright citron-yellow, some russet nettings and patches; flesh whitish, semi-fine, slightly granular yet melting, full of saccharine juice, acidulous and delicately perfumed; good; Oct. to Dec.
Effie Holt. 1. J. Van Lindley Cat. 54. 1913.
Said to have originated on the farm of L. W. Holt near Burlington, N. C.; introduced by J. Van Lindley Nursery Company about 1907. Tree healthy, thrifty. Fruit large, greenish-yellow; flesh light yellow, rich, juicy; season about the same as Duchesse d’Angoulême.
Eliot Early. 1. Am. Pom. Soc. Rpt. 52. 1871. 2. Rural N. Y. 51:602, figs. 242, 243. 1892.
Said to have been raised by Judge Charles Eliot of Windsor, Ontario, Canada, from a cross between Madeleine and Doyenné d’Éte. Tree strong, vigorous, hardy, an early and productive bearer. Fruit small, pyriform, pale greenish-yellow, brownish-red next the sun; stem long, slender, curved; cavity small, russeted; calyx closed or partially open; base small; flesh whitish, half-fine, juicy, melting, sweet, slightly perfumed; good to very good; July.
Élisa d’Heyst. 1. Mas Le Verger 1:99, fig. 56. 1866-73. 2. Leroy Dict. Pom. 2:125, fig. 1869.
Obtained by Major Espéren of Mechlin, Bel. Fruit small but sometimes medium, ovate, with an irregular outline, grass-green, dotted and stained with clear fawn; flesh greenish, coarse, semi-melting, very gritty around the core; juice sweet, abundant, sugary, slightly perfumed, little flavor; second; Mar.
Elizabeth (Edwards). 1. Mass. Hort. Soc. Rpt. 5. 1843. 2. Mag. Hort. 12:441, fig. 34. 1846.
This pear was raised at New Haven, Conn., by Governor Edwards[32] and was first exhibited in 1845. Fruit of medium size, roundish-obtuse-pyriform, slightly angular; skin smooth, pale lemon-yellow, profusely sprinkled with very small, pale russet dots and a few grayish-russet patches; flesh white, somewhat coarse, melting, very juicy, slightly subacid, with a vinous flavor; Oct.