Bordenave
Pear
Bordenave
Origin/History American variety from the vicinity of Philadelphia. Also known historically as Lodge and Smith's Bordenave.
Tree Not described in source.
Fruit
Size and Form: Medium or above, sometimes large. Form varies (source references an accompanying engraving).
Skin: When fully mature, yellowish with rich golden russet and patches of dull russet.
Calyx: Short segments, half reflexed.
Core: Medium.
Seeds: Blackish.
Flesh and Flavor: Whitish, a little gritty at core, juicy, melting. Quality rated "very good."
Season September and October.
Cultivation and Soil Requirements Requires rich, warm, sandy soil, under which conditions it is one of the best varieties. On cold clay soil, quality is hardly "very good."
Uses Not described in source.
Subtypes/Variants Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— F.R. Elliott, The Western Fruit Book (1865)Bordenave.
Lodge. | Smith's Bordenave.
American. From vicinity of Philadelphia. Requires rich, warm, sandy soil, when it is one of the best; on cold clay it is hardly "very good." Fruit, medium, or above, sometimes large, varying in form, (see our engraving); when fully mature, yellowish, with rich golden russet, and patches of dull russet; calyx, with short, half reflexed segments; core, medium; seeds, blackish; flesh, whitish, a little gritty at core, juicy, melting, "very good." September and October.