Dundas
PearOrigin/History
A Belgian variety, disseminated by Van Mons in 1834, in which year it was sent to America to both R. Manning and W. Kenrick (Hedrick). Downing notes it was sent to this country by Van Mons in 1834. Known in Europe mostly under the names Rousselet Jamin, Henri Nicaise, and Héliote Dundas or Héloise Dundas (Hedrick). Thomas describes it simply as "a handsome Belgian variety." Elliott notes it as foreign and rather liable to drop before mature.
Tree
An upright, vigorous grower, an early and good bearer (Downing).
Fruit
Size: Medium.
Form: Downing describes the fruit as roundish obovate pyriform. Hedrick describes it as turbinate-obtuse. Elliott describes it as obovate ovate. Thomas describes it as short turbinate, sometimes obovate, with a flattened base.
Skin: Yellow, shaded with crimson in the sun, thickly sprinkled with brown russet dots, and a few nettings and patches of russet (Downing). Hedrick describes it as greenish-yellow or yellow-ochre, dotted with brown and gray and washed with beautiful carmine on the side of the sun, calling it very handsome. Elliott describes it as yellow with greenish black dots and a deep red cheek in the sun. Thomas describes the skin as yellow with a brilliant blush.
Stem: Medium, curved (Downing). Stout (Elliott). An inch long, stout, not sunk (Thomas).
Cavity: Small, sometimes a lip (Downing).
Calyx: Open, with small, persistent segments (Downing). Small (Elliott). Small, with the basin wide, deep, and even (Thomas).
Basin: Wide, deep, and even (Thomas).
Flesh/Flavor: White, juicy, melting, sweet, agreeable; good to very good (Downing). White, with green veins, between breaking and melting; juice insufficient; very handsome but wanting in quality (Hedrick). Yellowish, melting, perfumed; "very good" (Elliott). Half buttery, tender, melting, rich, perfumed (Thomas).
Core/Seeds: Not described in source.
Season
Downing does not specify a month. Hedrick gives September and October. Elliott gives October and November. Thomas says mid-autumn.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Elliott lists the synonym "Parmentier." Hedrick provides the following bibliographic references: Mag. Hort. 8:60 (1842); Mag. Hort. 9:132, fig. (1843); Downing Fr. Trees Am. 750 (1869). Thomas references Fig. 680.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)DUNDAS.
Eliott Dundas. Felicite Dundas. Rousselet Jamin. Rousselet de Jamin.
A Belgian variety, sent to this country by Van Mons, in 1834. Tree an upright, vigorous grower, an early and good bearer.
Fruit medium size, roundish obovate pyriform, yellow, shaded with crimson in sun, thickly sprinkled with brown russet dots, and a few nettings and patches of russet. Stalk medium, curved. Cavity small, sometimes a lip. Calyx open. Segments small, persistent. Flesh white, juicy, melting, sweet, agreeable. Good to very good.
— U.P. Hedrick, The Pears of New York (1921)Dundas.
- Mag. Hort. 8:60. 1842. 2. Ibid. 9:132, fig. 1843. 3. Downing Fr. Trees Am. 750. 1869.
Disseminated by Van Mons in 1834 in which year it was sent to America to both R. Manning and W. Kenrick. This pear is known in Europe mostly under the names of Rousselet Jamin, Henri Nicaise and Heliote Dundas or Heloise Dundas. Fruit medium, turbinate-obtuse, greenish-yellow or yellow-ochre, dotted with brown and gray and washed with beautiful carmine on the side of the sun; flesh white, with green veins, between breaking and melting; juice insufficient; very handsome but wanting in quality; Sept. and Oct.
— F.R. Elliott, The Western Fruit Book (1865)DUNDAS. Parmentier.
Foreign. Rather liable to drop before mature. Fruit, medium, obovate ovate, yellow, greenish black dots, deep red cheek in sun ; stem, stout ; calyx, small ; flesh, yellowish, melting, perfumed ; "very good." October and November.
— John J. Thomas, The American Fruit Culturist (1903)Dundas. Size medium, short turbinate, sometimes obovate, base flattened; skin yellow, with a brilliant blush; stalk an inch long, stout, not sunk; calyx small, basin wide, deep, and even; flesh half buttery, tender, melting, rich, perfumed. Mid-autumn. A handsome Belgian variety. Fig. 680.