Autumn Josephine
PearAutumn Josephine
Origin and History
Obtained from seed of Josephine de Malines by W. E. Essington, Ribbesford House, Bewdley, England. First produced fruit in 1869.
Tree
Not described in source.
Fruit
Size: Large
Form: Obovate-obtuse-pyriform; somewhat flattened at the crown
Skin: Greenish-yellow when quite ripe; russeted in patches
Stem, Cavity, Calyx, Basin: Not described in source.
Flesh and Flavor: Yellowish flesh with pale salmon tinge, similar to that of Josephine de Malines. Tender, fine-grained, very juicy. Juice rich, sugary, and aromatic.
Quality: First, though a little uncertain.
Core and Seeds: Not described in source.
Season
October.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Autumn Josephine. 1. Jour. Hort. N. S. 20:29. 1871. 2. Hogg Fruit Man. 488. 1884.
Obtained from seed of Josephine de Malines by W. E. Essington, Ribbesford House, Bewdley, Eng. It first produced fruit in 1869. Fruit large, obovate-obtuse-pyriform; somewhat flattened at the crown, greenish-yellow when quite ripe, russeted in patches, flesh yellowish, with pale salmon tinge like that of Josephine de Malines, tender, fine-grained, very juicy, juice rich, sugary, aromatic; first, though a little uncertain; Oct.