The German Rhineland, 1833. Fruit fairly large, pyriform, smooth, yellow, blushed with blood-red, covered with fine dots; flesh yellowish, breaking, sweet, aromatic; third for dessert, first for kitchen; Jan. to Mar.
Richards. 1. Mag. Hort. 22:540. 1856. 2. Downing Fr. Trees Am. 842. 1869.
Originated at Wilmington, Del. It was placed on the list of the American Pomological Society in 1856 at its biennial session at Rochester. Fruit medium, obovate-acute-pyriform, yellow sprinkled with numerous small russet dots and patches of russet; flesh buttery, melting, granular, with a sweet, pleasantly vinous flavor; good; Oct.
Richardson. 1. Thomas Am. Fruit Cult. 570. 1885.
Fruit rather large, obovate; flesh melting, sprightly, pleasant; Oct.
Riche Dépouille. 1. Prince Pom. Man. 2:205. 1832.
A French variety introduced early in the last century. Its name may be translated Rich-skinned. Fruit large, oblong-obovate, rather irregular in its outline and resembling in form the Saint Germain, clear lemon-yellow, with a tinge of scarlet on the side exposed to the sun, a little mottled with russet, and the whole skin rough like the skin of an orange; flesh white, melting, without perfume but sweet and pleasant; late autumn or winter.
Ridelle. 1. Mass. Hort. Soc. Rpt. 87. 1845. 2. Downing Fr. Trees Am. 842. 1869.
Shown at the seventeenth annual exhibition of the Massachusetts Horticultural Society in September, 1845, by the President of the Society. Fruit medium, oblate-turbinate, remotely pyriform, yellow covered nearly all over with bright red; flesh semi-fine, rather juicy, not melting or delicate in flavor; scarcely good; Sept.