Chapman
PearChapman Pear
Origin/History
An American pear originating in Philadelphia or its vicinity. Shown at the exhibition of the Pennsylvania Horticultural Society held at Philadelphia in September 1847. Recorded in Hedrick (1921) with citations to Magazine of Horticulture (14:84, 1848) and Downing (1890).
Tree
Not described in source.
Fruit
Size and Form: Downing and Hedrick describe the fruit as medium in size, obovate-pyriform in form. Elliott describes it as above medium, ovate-pyriform — a conflict both in size and shape qualifier.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Yellow, dotted with brown and green (Downing; Hedrick).
Flesh/Flavor: Flesh white, half-melting (Downing) / semi-melting (Hedrick), astringent. Downing characterizes it as a pear of poor quality, unworthy. Elliott does not describe the flesh.
Core/Seeds: Not described in source.
Season
September (Downing; Hedrick). Elliott gives October — a conflict with the other two sources.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Chapman.
An American Pear of poor quality, unworthy.
Fruit medium, obovate pyriform, yellow, dotted with brown and green. Flesh white, half melting, astringent. September.
— U.P. Hedrick, The Pears of New York (1921)Chapman, i. Mag. Hort. 14:84. 1848. 2. Downing Fr. Trees Am. 717. 1890. Originated in Philadelphia or its vicinity. Shown at the exhibition of the Pennsylvania Horticultural Society held at Philadelphia, September, 1847. Fruit medium, obovate-pyriform, yellow, with brown and green dots; flesh white, semi-melting, astringent; Sept.
— F.R. Elliott, The Western Fruit Book (1865)Chapman.
American. Above medium, ovate pyriform, yellow. October.