A posthumous gain of Van Mons tasted for the first time in 1842 and reported on by M. Simon Bouvier of Jodoigne, Bel. Fruit medium to large, ovate-pyriform, greenish, dotted with russet, and much stained with russet on the sun-exposed side; flesh yellowish, coarse, watery, melting, granular; juice vinous, agreeably perfumed; first; Oct.
Poire de Coq. 1. Leroy Dict. Pom. 1:600, fig. 1867.
This variety is distinct from the Poire de Coq synonymous with the Beurré de Bruxelles, and is of unknown origin. It was cultivated for many years in the old gardens of the Horticultural Society of Angers. Fruit large, long-turbinate, bossed, strongly mammillate at apex, citron-yellow, dotted and stained with dark gray, and washed with bright carmine on the side exposed to the sun; flesh white, semi-fine and melting; juice sweet with slight perfume but delicate flavor; second; Sept.
Poire de Graisse. 1. Knoop Pomologie 1:111, Tab. IV. 1771.
Probably of Belgian or French origin. In Holland it is known as the Smeer-Peer. Fruit medium, oblong, terminating acutely toward the stalk, greenish and speckled with blackish-brown; flesh rather gritty, soft, with a slightly spicy flavor; not of much value.
Poire de gros queue. 1. Miller Gard. Dict. 3. 1807.
Fruit large, taking its name from its very thick stalk, globular, yellow, flesh breaking; wanting in juice, having a very musky flavor.
Poire de Hert. 1. Mas Le Verger 1:145, fig. 71. 1866-73.
Mas states he received this variety from Thomas Rivers, the well known English nurseryman of Sawbridgeworth near London, Eng. Fruit medium or nearly medium, ovate-pyriform, symmetrical in contour; skin thick, firm, very pale green all over, sprinkled with dots of gray, changing when ripe to lemon-yellow; flesh white, fine, semi-melting; juice sufficient, flavor refreshing, agreeable; good, of real merit for the season; end of winter and spring.
Poire de Houblon. 1. Mas Pom. Gen. 1:101, fig. 51. 1872.