Parfum d’Hiver. 1. Mass. Hort. Soc. Rpt. 151. 1846. 2. Leroy Dict. Pom. 2:497, fig. 1869.
As early as 1600, this variety was grown in France under the name Bouvert Musqué. Tree rather vigorous, very productive. Fruit medium, roundish-turbinate, olive-yellow washed with bright red; stem rather long; calyx large, partially open; flesh brittle, juicy; good for cooking; Feb. to Apr.
Parfum de Rose. 1. Mas Le Verger 3:Pt. 1, 185, fig. 91. 1866-73.
Obtained by Bivort and first introduced in 1849. Fruit small, long-pyriform, rather irregular in contour; skin fine, a little thick, water-green and whitish at first, sprinkled with small dots of grayish-green, combined with many stains of the same color, passing at maturity to dull yellow; flesh nearly white, very fine, buttery, melting; juice sufficient, having a distinct perfume of rose, which is its chief distinguishing feature; end of Sept.
Parfumé. 1. Miller Gard. Dict. 3: 1807.
Fruit medium, globular; skin rather thick and tough, of a deep red color, spotted with brown; flesh melting, but dry and has a perfumed flavor; end of Aug.
Parfumée. 1. Mas Pom. Gen. 7:186, fig. 578. 1881.
French. Gained by M. Pariset, Courciat-Dongalon, Fr., and fruited for the first time in 1869. Fruit medium, globular-ovate, short and thick; skin thick, pale green, sprinkled with numerous greenish-gray dots only slightly visible on the side next the sun, at maturity pale yellow and the exposed cheek more or less warm gold; flesh white tinted with yellow, fine, melting, gritty around the center; juice abundant, sugary and perfumed; first; beginning of winter.
Parrot. 1. Bunyard-Thomas Fr. Gard. 140. 1904.
Introduced in England about 1900. Fruit like Bergamot in form; very richly flavored; Oct.