Ghellinck de Walle. 1. Gard. Chron. 3rd Ser. 11:24. 1892.
Raised in the garden of M. Ghellinck de Walle near Ghent, Bel., described as new. Fruit medium, oblong-obovate, yellowish, speckled with russet; flesh creamy-white, melting, juicy, sugary, slightly acid and delicately perfumed. Said by M. Pynaert to be one of the best autumn pears; Nov.
Gibb. 1. Cornell Sta. Bul. 332:482. 1913.
Raised from seed sent by Charles Gibb from Mongolia to Prof. Budd at Ames, Ia. Said to be very hardy and productive, coming into bearing when young. Fruit about the size of Bartlett, pyriform, nearly equal to Bartlett in quality, according to Prof. Budd. Seems to be of a better quality than most oriental pears.
Gilain. 1. Guide Prat. 71. 1876. 2. Mas Pom. Gen. 3:33, fig. 113. 1878.
A gain of M. Grégoire, Jodoigne, Bel. Fruit medium, pyriform, pale green changing to yellow, a warm gold and sometimes red on the side next the sun; flesh white, fine, buttery, melting, rather gritty near the core; juice sufficient, sugary and perfumed; good; Sept.
Gilles ô Gilles. 1. Leroy Dict. Pom. 2:222, fig. 1869. 2. Mathieu Nom. Pom. 219. 1889.
Girogile. 3. Bunyard Handb. Hardy Fr. 177. 1920.
A French pear of very ancient and uncertain origin. Jean Bauhin in his Historia Plantarum, 1580, wrote of a pear which appears to be identical with this and said that in Burgundy it was styled a Poire de Livre or Pound Pear. Le Lectier in his catalog of 1628 and Merlet as well as Claude Saint-Etienne and La Quintinye also mention it though spelling it variously. Fruit large to very large, nearly spherical; calyx large, open, set in deep basin; skin thick, pale dull green, washed with brown-red on the face exposed to the sun, much covered with thin brown-russet; flesh greenish-white, semi-fine and semi-breaking, rarely gritty, very juicy, saccharine and sweet, without much perfume, occasionally spoiled by too much acerbity; third; cooking; Nov. to Feb.
Giram. 1. Mas Le Verger 2:151, fig. 74. 1866-73.