Duc de Brabant
PearDuc de Brabant
Origin / History
A Belgian pear (Downing). Sent by Van Mons as a number to Simon Bouvier in Jodoigne, Belgium, in 1827 (Hedrick). Documented in Leroy's Dictionnaire de Pomologie (2:92, fig., 1869) and Mas's Pomologie Générale (7:27, fig. 494, 1881). The variety also circulated under the name "Beurre de Waterloo," under which B. Desportes described it in The Horticulturist (1856).
Tree
Hardy, vigorous, and productive (Downing; Elliott confirms vigorous and productive). Young wood olive brown, grayish (Downing).
Fruit
Size: Large (Downing, Elliott, Thomas). Hedrick instead calls it medium. Desportes (as "Beurre de Waterloo") gives large, three inches high by two and a quarter inches in diameter.
Form: Oblong pyriform, sometimes acute, sometimes obtuse (Downing); oval pyriform, angular (Elliott); roundish-pyriform, tapering to the crown (somewhat Onondaga-shaped) with a small neck (Thomas); pyriform-obtuse (Hedrick); obovate, obtuse pyriform (Desportes).
Stem: Long, curved, and twisted, somewhat fleshy at its insertion, set in a very small cavity (Downing); long, curved, with flesh at its base (Elliott); long, curved, and scarcely sunk (Thomas); set without much depression, on one side (Desportes).
Calyx: Large and open, with persistent segments (Downing, Elliott); open (Desportes).
Basin: Irregular and ribbed (Downing, Elliott, Thomas); shallow and furrowed (Desportes).
Skin: Greenish, shaded with crimson on the sunny side and thickly sprinkled with greenish dots (Downing; Elliott and Thomas agree — greenish ground, green dots, crimson where exposed to the sun). Hedrick describes it as greenish-yellow, dotted with russet, marbled with fawn, and sometimes washed with red on the side next the sun. Desportes describes it as dull green, the skin rough and covered with coarse russet traces and points.
Flesh / Flavor: Whitish green to greenish white, very juicy, buttery, and melting, with a refreshing vinous flavor; rated "very good" (Downing, Thomas). Elliott calls the flesh whitish, granular, and vinous, also "very good." Hedrick describes the flesh as white, semi-fine, and semi-breaking, the juice sufficient, sugary, and acidulous; rated "good," sometimes second. Desportes calls the flesh melting and juicy, with a sprightly, saccharine, pleasant flavor.
Core / Seeds: Core medium (Elliott).
Season
October to November (Downing, Elliott, Thomas). Hedrick gives October; Desportes gives the middle of October.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 5 period pomological works
View original book sources (5)
— B. Desportes, The Horticulturist (1856)Beurre de Waterloo. — Size — large, three inches high by two and a quarter in diameter. Form — obovate, obtuse pyriform. Stem — set without much depression, on one side. Calyx — open, in shallow furrowed basin. Color — dull green, skin rough, covered with coarse russet traces and points. Flesh — melting and juicy. Flavor — sprightly saccharine, pleasant. Season — Middle of October.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Duc de Brabant.
Fondante des Charneuse. Jamin. Waterloo. Miel d'Waterloo. Beurre Charneuse. Belle Excellente. Beurre d'Waterloo.
A Belgian Pear. Tree hardy, vigorous, productive. Young wood olive brown grayish.
Fruit large, oblong pyriform, sometimes acute, sometimes obtuse. Skin greenish, shaded with crimson on the sunny side, and thickly sprinkled with greenish dots. Stalk long, curved, and twisted, somewhat fleshy at its insertion, in a very small cavity. Calyx large and open. Segments persistent, in an irregular ribbed basin. Flesh whitish green, very juicy, buttery, melting, with a refreshing vinous flavor. Very good. October, November.
— U.P. Hedrick, The Pears of New York (1921)Duc de Brabant.
- Leroy Dict. Pom. 2:92, fig. 1869.
- Mas Pom. Gen. 7:27, fig. 494. 1881. Sent by Van Mons as No. to Simon Bouvier in Jodoigne, Bel., in 1827. Fruit medium, pyriform-obtuse, greenish-yellow, dotted with russet, marbled with fawn, sometimes washed with red on the side next the sun; flesh white, semi-fine, semi-breaking; juice sufficient, sugary, acidulous; good; sometimes second; Oct.
— F.R. Elliott, The Western Fruit Book (1865)Duc de Brabant.
Miel de Waterloo, Fondante des Charneause, Desiré Van Mons, Eccellentissima, of some. Beurre de Charneau, Beurré de Waterloo, Fondante du Cornice.
Vigorous, productive, large, oval pyriform, angular, greenish shade, crimson in sun, greenish dots ; stem, long, curved, flesh at base ; calyx, large, open, segments persistent ; basin, irregular, ribbed ; flesh, whitish, granular, vinous ; core, medium : "very good." October, November.
— John J. Thomas, The American Fruit Culturist (1903)Duc de Brabant. (Waterloo, Meil de Waterloo, Fondante de Charneuse, Beurré Charneuse, Belle Excellente, Excellentissima.) Large, roundish-pyriform, tapering to crown (somewhat Onondaga-shaped), neck small; greenish, dotted green, shaded crimson on the sunny side; stalk long, curved, scarcely sunk; basin irregular, ribbed; flesh greenish white, buttery, and melting, with a refreshing vinous flavor. October, November.