La Vanstalle. 1. Kenrick Am. Orch. 178. 1832.
“Fruit perfectly pyramidal; highly colored with red; of medium size; flesh granulous, becoming insipid, and finally soft; it keeps till the middle of October. I did not find this fruit excellent; it is however, better than the Doyenné, (St. Michael).”
Lacroix. 1. Gard. Chron. 3d Ser. 1:442. 1887.
Published in Revue Horticole in 1887. Fruit medium, regular pyriform, yellow blushed and spotted with red on the exposed side; flesh white, flavor said to be like that of Easter Beurré; Dec. and Jan.
Lady Clapp. 1. Ill. Hort. Soc. Rpt. 178. 1896. 2. Ellwanger & Barry Cat. 17. 1900.
Fruit large, yellow; flesh juicy, melting, vinous; first; Sept., following Bartlett.
Lafayette. 1. Downing Fr. Trees Am. 796. 1869. 2. Mas Pom. Gen. 4:13, fig. 199. 1879.
Originated in Connecticut. Fruit small, globular-pyriform, pale yellow, stained with russet, passing at maturity to lemon-yellow and the russet becoming golden, numerous dots of gray-brown; flesh yellowish, rather fine, melting, slightly gritty at the core, buttery, very juicy, sweet but lacking flavor; medium; Oct.
Lahérard. 1. Leroy Dict. Pom. 2:324, fig. 1869.