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Chapman

Pear

Chapman 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)

Chapman.

An American Pear of poor quality, unworthy.

Fruit medium, obovate pyriform, yellow, dotted with brown and green. Flesh white, half melting, astringent. September.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

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.

— U.P. Hedrick, The Pears of New York (1921)

Chapman.

American. Above medium, ovate pyriform, yellow. October.

— F.R. Elliott, The Western Fruit Book (1865)
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