Nassau, Germany, 1805. Fruit medium, obtuse-long-conic, yellowish light green, dark red blush, changing to light lemon-yellow with carmine cheek, mottled and flecked with brown-russet; flesh semi-melting, granular, gritty near core, very sweet, vinous and acidulous; second for the table, very good for kitchen and market; Aug.
Rother Winterhasenkopf. 1. Dochnahl Führ. Obstkunde 2:147. 1856.
Nassau, Ger., 1806. Fruit large, irregular in form, sides unequal, crooked, yellowish pale green turning yellow, with dark blush, very prominent brown dots; flesh breaking, sweet, acidulous, vinous; third for table, good for household use; considered by Messrs. Simon-Louis to be analogous to the Catillac; Jan. to Mar.
Rothgraue Kirchmessbirne. 1. Dochnahl Führ. Obstkunde 2:109. 1856.
Hesse, Ger., 1804. Fruit medium to rather large, conic, slightly bossed, sides unequal; skin rough and covered with brownish-gray russet, often faintly blushed; flesh yellowish-green, coarse-grained, sweet, acidulous and musky; second for dessert, first for kitchen; mid-Sept.
Rougeaude. 1. Prince Pom. Man. 1:88. 1831.
Fruit medium, pyramidal, fairly regular, skin yellowish on the shaded side, but about three-fourths of the fruit is of a darker or lighter shade of red; flesh firm, dry, with some sweetness but insipid and wanting in flavor; indifferent; Jan.
Rouget. 1. Noisette Man. Comp. Jard. 2:537. 1860. 2. Baltet Cult. Fr. 404, 405. 1908.
The flesh of this small French pear becomes red when cooked and the confectioners of Paris use large quantities of it obtained from the neighborhood of Etampes. It is also considered a first class pear for perry.