Comte d'Egmont
PearComte d'Egmont
Origin/History
Both sources derive from Hogg (Fruit Manual, 1884, p. 552), which appears to be the primary descriptive authority for this variety.
Tree
Not described in source.
Fruit
Size and Form: Small. Shape obovate (Downing); obovate or turbinate (Hedrick).
Stem: Stout, inserted without depression (Downing). Not mentioned by Hedrick.
Cavity: Not described in source.
Calyx: Small, open (Downing). Not separately described by Hedrick.
Basin: Not described in source.
Skin: Lemon yellow, entirely covered with dots of a fine reddish-brown russet. The dots are in some parts so dense as to form an irregular patch, particularly around the calyx (Hedrick); Downing describes this patch formation more simply as the russet dots "forming almost a patch."
Flesh and Flavor: Yellow, melting. Slightly gritty (Downing) or rather gritty (Hedrick). Very rich, sugary, and delicious.
Core/Seeds: Not described in source.
Season
Last of October (Downing); November (Hedrick).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Comte d'Egmont.
Fruit small, obovate, lemon yellow, covered with dots of reddish brown russet, forming almost a patch. Stalk stout, inserted without depression. Calyx small, open. Flesh yellow, melting, slightly gritty, very rich, sugary, and delicious. Last of October. (Hogg.)
— U.P. Hedrick, The Pears of New York (1921)Comte d'Egmont.
- Hogg Fruit Man. 552. 1884.
Fruit small, obovate or turbinate, lemon-yellow, entirely covered with dots of a fine reddish-brown russet, which in some parts are so dense as to form an irregular patch particularly around the calyx; flesh yellow, melting, rather gritty, very rich, sugary, delicious; first; Nov.