Crassane
Pear
Crassane
Origin / History
An ancient pear of obscure origin (Hedrick); foreign (Elliott). It is an old variety, cultivated as long ago as 1667 (Downing). In the middle of the seventeenth century it was introduced for cultivation in France by La Quintinye, gardener to King Louis XIV.
Hedrick derives the name from the Latin crassus, signifying thick. Some authorities have suggested it was named after "the celebrated Roman Consul Marcus Lucinius Crassus," who formed the first triumvirate with Julius Caesar and Pompey and died 53 B.C. Hedrick finds "the balance of authority is in favor of its having had a French origin." Coxe says it is sometimes called in France "the flat Beurree'." Hedrick says Belgian and some French and German writers know it as the Bergamotte Crassane.
Coxe ranks it "among the most estimable varieties" and writes, "I know few pears more deserving extensive cultivation." Hedrick calls it "a dessert pear of formerly high reputation but rather superseded."
Tree
Hardy, vigorous, and productive; "a great bearer" (Coxe). Young wood light reddish (Downing).
Fruit
Size: Medium to large. Most authors give medium or medium and above. Coxe calls it generally of medium size, but says it sometimes grows large on young trees and in rich ground. Elliott gives it simply as large.
Form: Roundish to roundish oblate; of the Bergamotte shape, rather round (Coxe). Globular, bossed, and flattened at the extremities (Hedrick).
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Very thin and tender (Coxe). When ripe greenish yellow to bright greenish yellow or yellow, rarely with a blush (Downing). Thin russet (Elliott); veined with fawn (Hedrick).
Dots: Distinct; the skin "full of distinct black dots" (Coxe). Downing calls them russet and Hedrick fawn.
Flesh and flavor: Flesh white, juicy, and sweet. Coxe calls it "singularly melting, rich, juicy and sweet, but not sprightly," and Hedrick buttery, melting, and tender, "of a rich sugary flavor and perfume." Against this, Downing calls it "coarse, rather dry, sweet, pleasant," and Bunyard's catalog calls it "white, firm and juicy." Thomas finds it "moderately pleasant." Downing rates it "Good."
Core and seeds: Not described in source.
Season
October to December. Coxe, Elliott, and Thomas give October; Downing extends it into November. Coxe says it ripens in October after the yellow Beurré. He adds that "with care in gathering it from the tree when dry," it will keep a month or six weeks in the house. Bunyard's catalog credits it with good keeping qualities.
Uses
A dessert pear (Hedrick).
Subtypes / Variants
Not described in source.
Other
Hedrick's references are Duhamel, Trait. Arb. Fr. 2:166, Pl. XXII (1768); Downing, Fr. Trees Am. 728 (1869), under the name Bergamotte Crassane; Ann. Pom. Belge 2:61, with figure (1854); and Leroy, Dict. Pom. 1:231, with figure (1867).
Book Sources
Described in 5 period pomological works
- Coxe, A View of the Cultivation of Fruit Trees (1817) — listed as 34. CRASANNE, OR BERGAMOTTE CRASANNE.
- Downing, Fruits and Fruit Trees of America (1900)
- Hedrick, The Pears of New York (1921)
- Thomas, The American Fruit Culturist (1903)
- Elliott, The Western Fruit Book (1865) — listed as Crasanne
Nursery Catalog Sources
Found in 4 catalogs (1845–1900) from Massachusetts
- Winship's Nursery (Brighton Nurseries , operated by the Winship family), Brighton (Boston) , Massachusetts — 1845
- Hovey & Co. , Cambridge , Massachusetts — 1849
- Joseph Breck & Co. , Boston , Massachusetts — 1855
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
View original book sources (6)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)
- CRASANNE, OR BERGAMOTTE CRASANNE.
This pear is among the most estimable varieties ; it is generally of the medium size, but on young trees and rich ground it sometimes grows large, it is of the Bergamotte shape, rather round, the skin when ripe a greenish yellow, full of distinct black dots, very thin and tender : the flesh is singularly melting, rich, juicy and sweet, but not sprightly--it is sometimes in France called the flat Beurree' ; it ripens in October after the yellow Beurree', and with care in gathering it from the tree when dry, will keep a month or six weeks in the house : it is a great bearer, of vigorous growth, and hardy ; I know few pears more deserving extensive cultivation.
— F.R. Elliott, The Western Fruit Book (1865)Crasanne.
Bergamot Crasanne, | Cresane, | Beurré Plat.
Foreign. Large, roundish, greenish yellow, thin russet. October.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Crassane.
Bergamotte Crassane. Cresane. Bergamotte Crassane d'Automne. Beurre Plat. Flat Butter. Crassane d'Automne.
An old variety, cultivated as long ago as 1667. Tree hardy, vigorous, and productive. Young wood light reddish.
Fruit medium to large, roundish oblate. Skin yellow, rarely with a blush, dotted with russet dots. Flesh coarse, rather dry, sweet, pleasant. Good. October, November.
— John J. Thomas, The American Fruit Culturist (1903)Crassane. Medium, roundish, greenish-yellow; juicy, sweet, moderately pleasant. October.
— U.P. Hedrick, The Pears of New York (1921)Crassane.
- Duhamel Trait. Arb. Fr. 2:166, Pl. XXII. 1768.
- Downing Fr. Trees Am. 728. 1869. Bergamotte Crassane.
- Ann. Pom. Belge 2:61, fig. 1854.
- Leroy Did. Pom. 1:231, fig. 1867.
An ancient pear of obscure origin. In the middle of the seventeenth century it was introduced for cultivation in France by La Quintinye, gardener to King Louis XIV. It appears to have derived its name from the Latin word crassus which signifies thick. Some authorities have suggested it was named after the celebrated Roman Consul Marcus Lucinius Crassus who, with Julius Caesar and Pompey, formed the first triumvirate, and who died 53 B. C. The balance of authority is in favor of its having had a French origin. By Belgian and some French and German writers it is known as the Bergamotte Crassane.
Fruit medium and above, globular, bossed, flattened at extremities, bright greenish-yellow, veined and dotted with fawn; flesh buttery, melting, tender, of a rich sugary flavor and perfume; a dessert pear of formerly high reputation but rather superseded; Oct. to Dec.
— George Bunyard & Co., George Bunyard Catalog of Fruit Trees (1914) (1914)Crassane (Doyenne d'Hiver).— Flesh white, firm and juicy, of good keeping qualities. Ripe October to December.