Foreign. Origin unknown. Fruit medium, nearly globular or obovate, slightly pyriform, pale yellow, lightly shaded or mottled with crimson in the sun, netted and patched with russet and thickly sprinkled with russet dots; flesh yellowish, coarse and gritty, with a hard core; good; Feb.
Saint Germain Puvis. 1. Leroy Dict. Pom. 2:625, fig. 1869.
M. Pariset, Curciat-Dongalon, Fr., obtained this variety in 1842. Fruit above medium, long-conic, obtuse, irregular, much bossed, grass-green, clouded with olive-yellow, sprinkled with small gray dots; flesh whitish, semi-fine, watery and melting, almost free from granulations; juice rather deficient, saccharine, acidulous, agreeable; second; end of Sept. and Oct.
Saint Germain du Tilloy. 1. Leroy Dict. Pom. 2:626, fig. 1869.
The origin of this pear is unknown though Leroy thought that its name indicated origin in the Department of the Nord where it formerly existed in important nurseries and where are two towns bearing the name Tilloy. Fruit medium and above, long-conic or cylindrical-conic, very obtuse, rather variable, golden-yellow, clouded with olive-yellow, covered with gray dots and speckles, always rather squamose, more or less washed with cinnamon-russet on the side next the sun; flesh white, semi-fine and semi-melting, gritty at center; juice abundant, sugary, acidulous, aromatic; first; mid-Oct. to end of Nov.
Saint Germain Van Mons. 1. Leroy Dict. Pom. 2:628, fig. 1869.
Van Mons Hermannsbirne. 2. Dochnahl Führ. Obstkunde 2:60. 1856.
The parent tree of this variety was a seedling raised by Van Mons at Brussels which fruited for the first time in 1819. Fruit rather above medium or medium, obovate-pyriform, one side habitually more swelled than the other, yellow-ochre, sprinkled with numerous gray and green dots; flesh yellowish, semi-fine and semi-melting, very granular at the core; juice rarely abundant, sugary, acidulous, rather savory; second; Oct.
Saint Ghislain. 1. Hovey Fr. Am. 2:45, fig. 1851. 2. Leroy Dict. Pom. 2:629, fig. 1869.
This pear was raised at the village of Jammapes, Hainaut, Bel., by M. Dorlain and was propagated by Van Mons and others. Fruit medium; form irregular, globular gourd-shaped and swelled in its lower part or elongated gourd-shaped and sometimes regular-turbinate, always, however, diminishing acutely to the stalk; skin rather thick and rough, grass-green, covered all over with large gray dots and shaded with dull red on the side exposed to the sun; flesh white, fine or semi-fine, melting or semi-melting, watery; juice very saccharine, vinous, with a delicious perfume and an after-taste of musk; first; end of Aug.