Dame
PearDame
Origin / History
For two and a half centuries this variety has been known in the Department of Maine-et-Loire under the name of Dame, though in one district it bore the name of des Buhards. It is recorded in Leroy's Dictionnaire de Pomologie, volume 2, page 1, figure 1, 1869, and in Mathieu's Nomenclature Pomologique, page 200, 1869.
Tree
Not described in source.
Fruit
Size: Medium.
Form: Globular-ovate, mammillate around calyx.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Mammillate around calyx.
Basin: Not described in source.
Skin: Rough, grass-green.
Dots: Dotted with fawn at each end and sprinkled with gray specks.
Flesh and flavor: Whitish, semi-fine, tender, semi-melting, gritty. Juice sufficient, sweet, acidulous, rather well flavored. Rated third.
Core and seeds: Not described in source.
Season
Sept.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Dame.
- Leroy Dict. Pom. 2:1, fig. 1869. 2. Mathieu Nom. Pom. 200. 1869.
For two and a half centuries this variety has been known in the Department of Maine-et-Loire under the name of Dame, though in one district it bore the name of des Buhards. Fruit medium, globular-ovate, mammillate around calyx; skin rough, grass-green, dotted with fawn at each end and sprinkled with gray specks; flesh whitish, semi-fine, tender, semi-melting, gritty; juice sufficient, sweet, acidulous, rather well flavored; third; Sept.