Bouvier Bourgmestre
PearBouvier Bourgmestre
Origin / History
Raised from a seed bed made in 1824 by Bouvier, Jodoigne, Belgium.
Tree
Tree cankers badly.
Fruit
Size: Large.
Form: Pyriform, obtuse-pyriform.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Light yellow to bright yellow, covered with small, gray dots, washed with fawn at each end.
Dots: Small, gray.
Flesh and flavor: Flesh very white and fine, melting, juicy, gritty around the core; vinous and sugary. Thomas alone adds astringent. Quality "second" (Hedrick).
Core and seeds: Not described in source.
Season
October and November; Thomas gives November alone.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
- Hedrick, The Pears of New York (1921)
- Thomas, The American Fruit Culturist (1903) — listed as Bourgemester
View original book sources (2)
— John J. Thomas, The American Fruit Culturist (1903)Bourgemester. Large, pyriform, light yellow; juicy, astringent. November. Tree cankers badly.
— U.P. Hedrick, The Pears of New York (1921)Bouvier Bourgmestre.
- Leroy Dict. Pom. 1:492, fig. 1867.
- Hogg Fruit Man. 537. 1884.
Raised from a seed bed made in 1824 by Bouvier, Jodoigne, Bel. Fruit large, obtuse-pyriform, bright yellow, covered with small, gray dots, washed with fawn at each end; flesh very white and fine, melting, juicy, gritty around the core, vinous and sugary; second; Oct. and Nov.