Princesse d’Orange. 1. Leroy Dict. Pom. 2:560. 1869. 2. Hogg Fruit Man. 634. 1884.
According to Van Mons this was found by Count de Coloma in the garden of the Riches-Claires Nunnery at Mechlin, Bel, about 1788, but remained unnamed for forty years. Fruit medium, globular or globular-ovate, bossed, seldom very regular in form, lemon-yellow, largely covered with reddish-brown russet, and more or less carmined on the side next the sun; flesh white and fine, melting or semi-melting, juicy, vinous, saccharine, slightly perfumed with anis; a first-class dessert pear; Oct.
Princière. 1. Leroy Dict. Pom. 2:562, fig. 1869.
Of uncertain origin. Leroy received it in 1864 from Charles Baltet, Troyes, Fr., who also described it in the Revue Horticole that year. Fruit above medium, globular, irregular, bossed, often much contorted and usually mammillate at the summit, golden yellow or bright yellow covered all over with large russet dots, streaked with fawn around the calyx; flesh white, fine, melting, full of juice, only slightly saccharine, vinous and slightly aromatic; second; Oct.
Priou. 1. Leroy Dict. Pom. 2:563, figs. 1869.
This pear which is one of the best ripening in spring-time was made known in 1863 by M. Priou, a miller at Rondard, near Brissac, Maine-et-Loire, Fr. The parent tree stood in an open pasturage, and was then about fifty years old. Fruit above medium, rather inconstant in form, globular-ovate, irregular, bossed, mammillate at the summit, and pentagonal at its base or almost completely globular, bright yellow, dotted and streaked with gray-russet; flesh white, fine and juicy, melting, slightly gritty at the center, saccharine, agreeably acid, with a delicious perfume; first; May.
Professeur Barral. 1. Leroy Dict. Pom. 2:565, fig. 1869.
M. Boisselot, Nantes, Fr., a well known seedsman, obtained this pear from seeds of Bartlett, in 1862. Fruit very large, globular, rather irregular and bossed; skin thick, orange-yellow, dotted with gray and lightly washed with bright russet on the exposed side; flesh whitish, fine or semi-fine, melting, watery; juice abundant, sugary, vinous, acidulous and full of flavor; first; Oct. and beginning of Nov.
Professeur Bazin. 1. Rev. Hort. 494. 1898.
A posthumous variety raised from a seed bed of M. Tourasse and placed on the market in 1898 by M. Baltet, Troyes, Fr. Fruit large, often very large, pyramidal, ventriculous at the middle, water-green, passing to lemon-yellow, mottled with fawn-brown; flesh extremely fine and melting, juicy, saccharine, with a delicate perfume; very good; Dec. and Jan.