Obtained in France by M. François Dehove. Fruit medium, remarkably oblate, with a slightly uneven surface, much flattened at each end; skin fair, smooth, green turning yellow at maturity, faintly blushed on the side next the sun, and thickly dotted with russet intermixed with a few greenish specks; flesh yellow-white, buttery, melting, juicy, saccharine and musky; first; Oct.
Ropes. 1. Mag. Hort. 12:500. 1846. 2. Downing Fr. Trees Am. 844. 1869.
Originated with Mr. Ropes, Salem, Mass., about 1846. Fruit medium, obovate, cinnamon-russet; stem short; cavity inclined; calyx small, open, set in a shallow basin; flesh whitish, coarse, melting, juicy, sugary, aromatic; good; Oct. and Nov.
Rorreger Mostbirne. 1. Löschnig Mostbirnen 50, fig. 1913.
An Austrian perry pear. Fruit large, globular-turbinate to pyriform; skin smooth, shining green turning yellow, numerous small green dots; flesh whitish, rather coarse-grained, subacid and very juicy; mid-Oct. and Nov.
Rosabirne. 1. Horticulturist 8:65. 1853.
A foreign pear introduced to this country as a new variety in the middle of the last century. Fruit medium, obovate-acute-pyriform, surface uneven, dull greenish-yellow, almost entirely overspread with russet; flesh white, melting and juicy, with a delicious, brisk, subacid flavor, vinous, resembles Brown Beurré; promised to be very good, one of the best; Oct. and Nov.
Rosalie Wolters. 1. Guide Prat. 98. 1895.
Published in 1878. Fruit medium, oblong, whitish yellow; flesh yellowish, fine, very saccharine; first; Oct.
Rosanne. 1. Mas Pom. Gen. 4:69, fig. 227. 1879.