According to Leroy this name is synonymous with Beurré Citron. Mas, however, thought that Beurré Citron was quite different. Fruit medium, obtuse-pyramidal, greenish-yellow, much reticulated and spotted and patched with russet; flesh greenish-white, fine, melting, tender, buttery; juice abundant, sugary, vinous and perfumed; first; Sept. to Nov.
General Sherman. 1. Mass. Hort. Soc. Rpt. 43. 1866.
A seedling of Dr. Shurtleff’s submitted to the committee on fruits of the Horticultural Society of Massachusetts in 1866. “Fruited in 1856. Diam. 2¾ in.; flesh white, melting, breaking and juicy; November to December, turbinate.”
General Taylor. 1. Mag. Hort. 20:75, 269. 1854.
Introduced by L. N. Rogers, Baltimore, Md., the original tree having been found by him at Franklin, Md., in 1854. Fruit medium or under, obovate-obtuse-pyriform, yellow but practically all cinnamon-russet; flesh yellowish-white, granular, buttery, melting, sweet, highly flavored; good to very good; Oct. and Nov.
Général Thouvenin. 1. Guide Prat. 93. 1895.
Origin unknown. Fruit medium, greenish; flesh rather yellow, fine, melting, juicy, very sugary and pleasantly perfumed; Dec.
Général Totleben. 1. Ann. Pom. Belge 8:57, fig. 1860. 2. Bunyard Handb. Hardy Fr. 177. 1920.
M. Fontaine de Ghélin, Mons, Bel., raised this variety from a seed bed made in 1839. Fruit large or very large, pyriform, slightly contorted, one side often rather longer than the other, yellow, covered with dots and patches of russet; flesh tinted with salmon-rose, melting, juicy, with a rich, sugary and perfumed juice; excellent; Nov. to Jan.
General Wauchope. 1. Gard. Chron. 3rd Ser. 30:474, fig. 144. 1901.