Grand Bretagne. 1. Knoop Fructologie 1:83, Tab. II. 1771. 2. Downing Fr. Trees Am. 774. 1869.
Origin French or Belgian. Fruit large, obtuse-obovate, greenish-yellow, dotted with brown; flesh fine, juicy, buttery and melting; moderately good; Dec. to Feb.
Grand Isle. 1. Downing Fr. Trees Am. 3rd App., 176, fig. 1881. 2. Rural N. Y. 44:242, figs. 135, 136. 1885.
Raised by Benjamin Macomber, Grand Isle, Vt. Tree vigorous, upright, somewhat alternate in bearing. Fruit medium, roundish-oblong, straw color, covered with many small russet dots; stem medium long, rather slender; calyx small, open, in a small basin; flesh whitish, half-fine, juicy, melting, sweet, slightly vinous; very good; Sept. and Oct.
Grand-Soliel. 1. Leroy Dict. Pom. 2:233, fig. 1869. 2. Hogg Fruit Man. 588. 1884.
Introduced by Major Espéren, Mechlin, Bel., in the early half of the nineteenth century. Fruit medium, globular-turbinate, more or less bossed; skin rough to the touch, yellow, almost covered with gray-russet, blushed with red on the side next the sun; flesh whitish, semi-fine, rather stringy, melting, vinous, sugary, with a particularly delicate aroma; first; Dec. and Jan.
Grant. 1. Mass. Hort. Soc. Rpt. 45. 1866.
A seedling fruited by S. A. Shurtleff, Brookline, Mass, in 1862. Fruit large, obtuse-pyriform; greenish-yellow; flesh sweet, fine, rich; first; Oct.
Graslin. 1. Pom. France 3:No. 106, Pl. 106. 1865. 2. Downing Fr. Trees Am. 775. 1869.
A wilding found in the Commune of Flée, Sarthe, Fr.; introduced about 1840. Fruit large, oblate, somewhat irregular, larger on one side than the other, yellow-ochre, dotted and marbled with gray-russet, and stained with large markings of fawn; flesh fine, white, veined with greenish-yellow, very melting, juicy, sugary, acidulous, perfumed, delicate; first; Oct. and Nov.