Belgian; first fruited in 1848. Fruit medium, globular, green changing to golden yellow, with a vivid blush on the cheek next the sun, brown spots and some russet; flesh yellowish-white, semi-fine, melting, acidulous, sweet, agreeably aromatic; first for dessert, household and market; Nov.
Prince Napoléon. 1. Leroy Dict. Pom. 2:556, fig. 1869. 2. Downing Fr. Trees Am. 837. 1869.
Raised by M. Boisbunel, Rouen, Fr., from seed of the Passe Crassane in 1864. Fruit medium and sometimes above, globular, rarely regular and often mammillate at the top, olive-yellow, covered largely with mottlings of brown and sprinkled with indistinct gray dots; flesh white-greenish or yellowish, semi-fine, semi-melting; juice sufficient, saccharine, vinous, with a delicate perfume; first; Feb. and Mar.
Prince d’Orange. 1. Mag. Hort. 21:146. 1855.
Raised by Van Mons at Louvain and numbered 891 in his Catalog of 1823, second and third series, and regarded by J. de Jonghe, Brussels, as one of Van Mons’ more remarkable fruits; form and flavor of Passe Colmar.
Prince de Printemps. 1. Kenrick Am. Orch. 198. 1832.
A Flemish pear imported by a Mr. Braddick in 1819. Fruit small, turbinate, green; flesh buttery, sweet; good; very late.
Prince Saint-Germain. 1. Downing Fr. Trees Am. 447, fig. 207. 1845.
Raised by William Prince, Flushing, Long Island, N. Y., and known also as Brown Saint Germain. Fruit medium, obovate inclining to oval-pyriform, green nearly covered with brownish-russet and blushed with dull red on the side next the sun; flesh yellowish-white, melting, juicy, with a vinous and very agreeable flavor; very good; Nov. to Mar.
Prince Seed Virgalieu. 1. Mas Pom. Gen. 7:163, fig. 562. 1881.