St. Swithin. 1. Jour. Hort. 35:149, fig. 20. 1878. 2. Bunyard Handb. Hardy Fr. 196. 1920.
Raised by Rivers, Sawbridgeworth Nurseries, Eng., from seed of Calebasse Tougard. Fruit below medium, obovate or pyriform; skin smooth, grass-green, thickly dotted and mottled with russet and sometimes with a faint blush on the side next the sun; flesh yellowish-white, with a greenish tinge, tender, juicy and sweet, with a fine, brisk flavor; good, superior to Doyenne d’Été; July and Aug.
Saint Vincent de Paul. 1. Leroy Dict. Pom. 2:641, fig. 1869. 2. Downing Fr. Trees Am. 851. 1869.
M. Flon-Grolleau, a nurseryman, Angers, Fr., obtained this pear which was first tasted when ripe in mid-January, 1853. Fruit above medium, regular-obtuse-turbinate, meadow-green, sprinkled with yellow dots and russet, washed with fawn around the stem and on the cheek exposed to the sun; flesh whitish, fine, breaking and gritty, juicy, having little sugar, rather astringent and without perfume; third for dessert, second for cooking; Oct.
Sainte Anne. 1. Guide Prat. 99. 1895.
Obtained by M. Joanon at Saint-Cyr near Lyons, Fr. Fruit medium, oval, rounded at either end, greenish-yellow, washed with rose on the side next the sun; flesh white, rather fine, buttery, very juicy, melting, saccharine; matures after Beurré Giffard, about the beginning of Aug.
Sainte Thérèse. 1. Leroy Dict. Pom. 2:642, fig. 1869.
Raised by André Leroy, Angers, Fr. It first fruited in 1863. Fruit medium and often larger, ovate, irregular and rather long, always larger on one side than on the other, water-green, dotted and mottled with russet and stained with patches of fawn; flesh white, fine, melting; juice very abundant, very saccharine, perfumed and possessing an agreeably acid flavor; latter half of Oct.
Salisbury. 1. Downing Fr. Trees Am. 541. 1857.