Baronne de Mello
Pear
Baronne de Mello
Origin/History
A Belgian pear, said to have been raised by Van Mons about 1830. First described by Bivort in Album Pomology (per Downing). References include Mas Le Verger 3:Pt. 2, 137, fig. 165 (1866-73) and Leroy Dict. Pom. 1:180, fig. (1867).
Tree
Hardy, vigorous grower, and productive — a great bearer (Thomas). Growth habit upright spreading; fertility good (Bunyard). Grows fine and bears abundantly on Quince (Elliott); does well either on the Quince or Pear (Bunyard). Young wood light olive brown with many specks (Downing). Leaf long oval, held out, little upfolded, shallow serrate, turning yellow-red, rather pale (Bunyard).
Fruit
Size
Sources vary: medium (Downing, Elliott, Thomas); small to medium, 2¾ by 3½ inches (Bunyard); rather large (Hedrick).
Form
Variable. Downing: irregular in form, varying from curved pyriform to long acute pyriform, occasionally roundish acute pyriform. Elliott: obovate acute pyriform. Thomas: conic-pyriform (often Tyson-shaped), sometimes obovate or turbinate, variable. Hedrick: globular-turbinate, tapering on one side with a dipping curve toward the stalk, sometimes the surface is bossed but generally even. Bunyard: oval conical, even.
Stem/Stalk
Downing: long, curved, inclined, fleshy at base, and often with a lip. Elliott: short, stout, fleshy at base. Thomas: fleshy at insertion. Bunyard: medium, woody.
Cavity
Not described in source.
Calyx/Eye
Calyx partially closed; segments short, erect (Downing). Eye open in a very shallow depression (Bunyard).
Basin
Very shallow depression (Bunyard).
Skin
Yellowish, nearly covered with brown russet, and thickly sprinkled with russet dots (Downing). Yellowish russet (Elliott). Rough, much russeted (Thomas). Yellow-green, dotted with gray and mottled with russet (Hedrick). Golden brown, russet covers the whole fruit (Bunyard).
Flesh/Flavor
Whitish, a little coarse, juicy, melting, vinous subacid; very good (Downing). Greenish white, melting, juicy, sub-acid; "very good" (Elliott). Rather coarse, very juicy and melting, vinous or sub-acid, of moderate quality (Thomas). Yellowish-white or greenish, semi-fine, semi-melting, gritty at the center; juice very abundant, sugary, rich, vinous, delicately acid; first quality (Hedrick). Greenish white, very melting and deliciously perfumed (Bunyard).
Core/Seeds
Not described in source.
Season
October; middle October (Elliott). Dessert pear (Bunyard).
Uses
Dessert (Bunyard).
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 5 period pomological works
Nursery Catalog Sources
Found in 2 catalogs (1900–1911) from England
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911
View original book sources (5)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Baronne de Mello.
Adele de St. Denis. St. Cerran. Adele de St. Cerras. Beurre Van Mono.
A Belgian Pear, first described by Bivort, in Album Pomology. Tree hardy, vigorous grower, and productive. Young wood light olive brown with many specks.
Fruit medium, irregular in form, varying from curved pyriform to long acute pyriform, occasionally roundish acute pyriform. Skin yellowish, nearly covered with brown russet, and thickly sprinkled with russet dots. Stalk long, curved, inclined, fleshy at base, and often with a lip. Calyx partially closed. Segments short, erect. Flesh whitish, a little coarse, juicy, melting, vinous subacid. Very good. October.
— U.P. Hedrick, The Pears of New York (1921)Baronne de Mello.
- Mas Le Verger 3:Pt. 2, 137, fig. 165. 1866-73. Leroy Diet. Pom. 1:180, fig. 1867.
A variety said to have been raised by Van Mons about 1830. Fruit rather large, globular-turbinate, tapering on one side with a dipping curve toward the stalk, sometimes the surface is bossed but generally even; color yellow-green, dotted with gray and mottled with russet; flesh yellowish-white or greenish, semi-fine, semi-melting, gritty at the center; juice very abundant, sugary, rich, vinous, delicately acid; first; Oct.
— F.R. Elliott, The Western Fruit Book (1865)Adele de St. Denis. Baronne de Mello, | Poire His. Foreign. Grows fine and bears abundantly on Quince. Fruit, medium, obovate acute pyriform, yellowish russet ; stem, short, stout, fleshy at base ; flesh, greenish white, melting, juicy, sub-acid ; "very good." Middle October.
— John J. Thomas, The American Fruit Culturist (1903)Baronne de Mello. (Adele de St. Denis.) Medium, conic-pyriform (often Tyson-shaped,) sometimes obovate or turbinate, variable; skin rough, much russeted; stalk fleshy at insertion; flesh rather coarse, very juicy and melting, vinous or sub-acid, of moderate quality. October. Tree vigorous, a great bearer.
— E.A. Bunyard, A Handbook of Hardy Fruits (1920)BARONNE DE MELLO (G. Baronin von Mello. His. Phillipe Goes.) Dessert, October, small to medium, 2¾ by 3½, oval conical, even. Colour, golden brown, russet covers the whole fruit. Flesh, greenish white, very melting and deliciously perfumed. Eye, open in a very shallow depression. Stem, medium, woody. Growth, upright spreading ; fertility good. Leaf, long oval, held out, little upfolded, shallow serrate, turning yellow red, rather pale. Origin, raised by Van Mons. It does well either on the Quince or Pear.