A perry pear which originated in the neighborhood of Metz, Lorraine, and is in much request there. Fruit rather large, orange-yellow, well colored with red; flesh breaking, juicy, saccharine, of an agreeable flavor; of first quality for perry and for cooking and also rather good to eat; end of winter and spring.
Rowling. 1. Parkinson Par. Ter. 592. 1629.
“The Rowling peare is a good peare, but hard, and not good before it bee a little rowled or bruised, to make it eate the more mellow.”
Royal. 1. Downing Fr. Trees Am. 847. 1869.
Raised from seed by Thomas R. Peck, Waterloo, N. Y. Fruit medium, globular-pyriform, yellow largely covered with thin crimson on the side next the sun, sprinkled with brown and russet dots; flesh white, melting, juicy, sweet, slightly aromatic; good to very good; Sept.
Royal d’Hiver. 1. Duhamel Trait. Arb. Fr. 2:191, Pl. XXXV. 1768. 2. Hogg Fruit Man. 640. 1884.
The origin of the Royal d’Hiver is uncertain. In 1704 Le Gentil, director of the orchard at the Chartreux Convent of Paris, said that it was a new pear and had been brought from Constantinople for the King (Louis XIV). The Turkish origin of the pear, however, was probably based on not much more than hearsay. Fruit large, turbinate-obtuse, bossed; skin fine, dull lemon-yellow, washed with orange-red on the side next the sun, dotted and marbled with fawn; flesh yellow-white, fine, melting or semi-melting, juicy, saccharine, sweet and having a pleasant, musky flavor; good; Nov. to Jan.
Royale Vendée. 1. Leroy Dict. Pom. 2:607, fig. 1869.
Count Eugene of Nouhes obtained this variety from seed at la Cacaudière, in the commune of Pouzauges, Vendée, Fr., in 1860. Fruit medium, globular-ovate, bossed; skin rough, dark yellowish-green, lightly marbled with gray and bright fawn; flesh citrine, fine, very melting and juicy, with a saccharine, sprightly flavor and delicate perfume; very good; Jan. to Mar.
Ruhschiebler. 1. Löschnig Mostbirnen 96, fig. 1913.