Saint Herblain d’Hiver. 1. Mas Pom. Gen. 1:147, fig. 74. 1872.
The Saint Herblain d’Hiver was propagated by M. Bruneau, a nurseryman, Nantes, Fr., where it was raised, cultivated and much appreciated. Fruit medium, conic-ovate, usually symmetrical in outline; skin rather thick and firm, at first bright green sprinkled with brown dots very regularly spaced and prominent, changing to citron-yellow with the side next the sun a little golden; flesh white, semi-fine, dense, semi-breaking, full of sweet juice, saccharine, refreshing, more tender when eaten at its extreme maturity; a good winter, cooking pear; end of winter.
Saint Lézin. 1. Leroy Dict. Pom. 2:632, fig. 1869. 2. Hogg Fruit Man. 642. 1884.
First among French pomologists to mention it was Claude Saint-Étienne, in 1670. Fruit large to very large, pyriform but variable, green clouded with pale yellow, dotted with small gray specks; flesh white, semi-fine, semi-breaking; juice plentiful, but deficient in sugar and without perfume; second for dessert, but good for stewing; Sept. and Oct.
Saint Louis. 1. Leroy Dict. Pom. 2:634, fig. 1869.
Found in the ancient fruit garden of the Horticultural Society of Angers, Fr., and without any record of origin. Fruit medium or below, globular-ovate, somewhat bossed, yellow-ochre all over, sprinkled with dots and very small specks of fawn, more or less carmined on the face turned to the sun; flesh white, rather coarse, semi-melting; juice abundant, rather saccharine, sweetish, without any appreciable perfume; third; latter part of Aug.
Saint Luc. 1. Mas Pom. Gen. 7:29, fig. 495. 1881.
Origin unknown. Fruit rather small, ovate-pyriform, symmetrical in contour, having its largest diameter somewhat below the center; skin rather thick though tender, at first pale water-green, with dots of green-gray, changing at maturity to pale golden-yellow, tinged with very light red on the cheek opposed to the sun; flesh whitish, fine, buttery; juice fairly abundant, very saccharine and slightly perfumed; good; Aug.
Saint Luke. 1. Garden 66:305. 1904.
Introduced by Rivers, Sawbridgeworth, Eng., about 1900. At the Royal Horticultural Society’s show of hardy fruits at Westminister in 1904 it was regarded as a valuable introduction, able to compete with the best, owing to its rich mellow flavor and melting flesh, and perfect shape and finish. Fruit rough, russety, deep cinnamon-brown with green patches; flesh melting, juicy, rich, sweet; Oct.