Bringewood
PearOrigin/History
A foreign pear, probably English according to Hedrick. The variety was described in Hovey's Magazine (volume 9, page 124, 1843), from which Downing copied his description, noting he had not seen the fruit himself. Elliott also attributes his description to Hovey's Magazine.
Tree
Not described in source.
Fruit
Size: Medium.
Form: Pyriform.
Stem: Long and rather slender (Herefordshire Pomona); long and slender (Downing, Elliott).
Cavity: Not described in source.
Calyx: Open. The segments of the calyx are prominent (Herefordshire Pomona; Elliott).
Basin: Not described in source.
Skin: Yellowish brown, almost covered with russet (Herefordshire Pomona; Hedrick). Downing and Elliott describe it more briefly as yellowish brown and russet.
Flesh/Flavor: Yellowish white, a little gritty near the core, the rest buttery, rich and very excellent, with something of the peculiar flavour of the Monarch Pear (Herefordshire Pomona). Hedrick describes the flesh as yellowish white, somewhat gritty around the core, otherwise buttery, rich, and rates it "first" quality. Downing and Elliott describe the flesh as yellowish white, gritty at core, the rest buttery, rated "very good."
Core/Seeds: Not described in source.
Season
End of October to beginning of December (Herefordshire Pomona; Hedrick). Downing and Elliott give simply November.
Uses
Well deserving of cultivation (Herefordshire Pomona). The Herefordshire Pomona notes it is a good pear but variable in quality according to season.
Subtypes/Variants
Not described in source.
Other
Hedrick cites references in the Magazine of Horticulture volume 9, page 124 (1843) and volume 13, page 153 (1847).
Book Sources
Described in 4 period pomological works
View original book sources (4)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)Bringewood Pear.
Fruit middle-sized, pyriform. Eye open with the segments of the calyx prominent. Stalk long and rather slender. Skin yellowish brown, almost covered with russet. Flesh yellowish white, a little gritty near the core, the rest buttery, rich and very excellent, with something of the peculiar flavour of the Monarch Pear. Well deserving of cultivation. Season, end of October to beginning of December.
Note.—A good Pear, but variable in quality according to Season.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Bringewood.
A foreign Pear, described in Hovey's Magazine, from which we copy, not having seen the fruit:—
"Fruit medium, pyriform, yellowish brown and russet. Stalk long and slender. Calyx open. Flesh yellowish white, gritty at core, the rest buttery. Very good. November."
— U.P. Hedrick, The Pears of New York (1921)Bringewood.
- Mag. Hort. 9:124. 1843.
- 16^. 13:153. 1847.
A foreign variety, probably English. Fruit medium, pyriform, yellowish-brown, almost covered with russet; flesh yellowish-white, somewhat gritty around the core, otherwise buttery, rich; first; end of Oct. to beginning of Dec.
— F.R. Elliott, The Western Fruit Book (1865)Bringewood.
Foreign. Fruit, medium, pyriform, yellowish brown and russet ; stem, long and slender ; calyx, open, prominent ; flesh, yellowish white, gritty at core, the rest buttery; "very good." November. (Hov. Mag.)