Esperine. 1. Ann. Pom. Belge 4:73, fig. 1856. 2. Downing Fr. Trees Am. 759. 1869.
By Van Mons from an undated seed bed; it was first reported in 1826 and dedicated to Major Espéren, the enthusiastic and distinguished pomologist of Mechlin. Fruit large, obtuse-ovate, yellow with greenish tinge, much dotted with greenish-gray-russet, clouded with tender rose on the side of the sun; flesh white, semi-melting, full of juice, sugary, vinous, refreshing, perfumed; first; Oct. and Nov.
Esperione. 1. Thomas Am. Fruit Cult. 561. 1885.
Fruit medium, obovate, slightly pyriform, yellow, juicy, melting, perfumed; Sept.
Essex. 1. Downing Fr. Trees Am. 759. 1869.
Originated in the garden of W. Flack, Essex, N. Y., before 1869. Fruit below medium, oblong-obtuse-pyriform, greenish-yellow, with many brown and green dots, marbled with carmine in the sun; flesh whitish, juicy, melting, granular, sweet; good; Sept.
Esther Comte. 1. Mas Pom. Gen. 6:39, fig. 404. 1880.
Cataloged by Dauvesse of Orléans in 1857. Fruit medium, ovate-pyriform, bright green changing to yellow, dotted with russet; flesh whitish, rather fine, semi-melting, juicy, sugary, delicately perfumed; good; winter.
Estranguillon. 1. Leroy Dict. Pom. 2:146, fig. 1869.
According to Charles Estienne, 1530, this pear was at that time well known to French gardeners. First rate for making perry. Fruit small, ovate, yellowish, dotted with gray and slightly tinted with rose on the cheek exposed to the sun; flesh whitish, rather coarse, breaking or semi-melting, very juicy, without perfume; Sept.