Ellis
Pear
Ellis
Origin / History
Raised from seed of the Seckel in 1843 by Mrs. Ellis of New Bedford, Mass. (Hedrick gives the raiser as Annie E. Ellis). Figured in Magazine of Horticulture 30:370, fig. 13 (1864), and in Downing (1869), as cited by Hedrick. Thomas lists it from Massachusetts.
Tree
Vigorous grower, hardy, and prolific. Young shoots dull yellow brown, with long gray specks.
Fruit
Size: Large; Thomas says "rather large".
Form: Oblong obovate, obtuse, pyriform; slightly or somewhat uneven in surface; truncate (Hedrick).
Stem: Rather large, long, curved; rather long and rather stout (Hedrick).
Cavity: Small.
Calyx: Open; large (Hedrick). Segments long, recurved.
Basin: Uneven; slight (Hedrick).
Skin: Greenish yellow (yellowish-green in Thomas), patched and mottled with russet, sometimes with a shade of crimson in the sun.
Dots: Many, russet.
Flesh and flavor: Whitish, juicy, melting; sweet, slightly vinous, aromatic. Thomas gives "juicy, melting, vinous." Downing's verdict is "Very good."
Core and seeds: Not described in source.
Season
September and October; Thomas gives early October.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Downing and Hedrick both mention another pear under the name Ellis, grown in Western New York and "entirely distinct" from this one. Fruit medium, acute pyriform, greenish yellow, shaded with crimson red in the sun, with many small brown dots (Downing) or very small brown dots (Hedrick). Flesh white, juicy, melting, vinous, often astringent, disposed to rot at the core. Good. August to early September.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Ellis.
Raised from seed of the Seckel, by Mrs. Ellis, of New Bedford, Mass., in 1843. The tree is a vigorous grower, hardy, and prolific. Young shoots dull yellow brown, with long gray specks.
Fruit large, oblong obovate obtuse pyriform. Surface somewhat uneven, greenish yellow, patched and mottled with russet, and sometimes a shade of crimson in the sun, many russet dots. Stalk rather large, long, curved, and set in a small cavity. Calyx open. Segments long recurved. Basin uneven. Flesh whitish, juicy, melting, sweet, slightly vinous, aromatic. Very good. September and October.
There is another Pear under the name of Ellis, grown in Western New York, entirely distinct.
Fruit medium, acute pyriform, greenish yellow, shaded with crimson red in sun, many small brown dots. Flesh white, juicy, melting, vinous, and often astringent, and disposed to rot at the core. Good. August and early September.
— John J. Thomas, The American Fruit Culturist (1903)Ellis. Rather large, pyriform, yellowish-green; juicy, melting, vinous. Early October. Mass.
— U.P. Hedrick, The Pears of New York (1921)Ellis,
- Mag. Hort. 30:370, fig. 13. 1864. 2. Downing Fr. Trees Am. 755, fig. 1869. Raised from seed of Seckel in 1843 by Annie E. Ellis, New Bedford, Mass. Tree vigorous, hardy, prolific. Fruit large, oblong-obovate-pyriform, truncate, slightly uneven, greenish-yellow, patched and mottled with russet, sprinkled with many russet dots; stem rather long, rather stout, set in a small cavity; calyx large, open; basin uneven, slight; flesh whitish, juicy, melting, sweet, slightly vinous, aromatic; very good; Sept. and Oct.
Ellis (New York),
- Downing Fr. Trees Am. 756. 1869. Downing says that there is another pear under the name of "Ellis" grown in western New York, entirely distinct from Ellis. The fruit is described as medium, acute-pyriform, greenish-yellow, shaded with crimson-red in sun, with very small brown dots; flesh white, juicy, melting, vinous, often astringent, disposed to rot at the core; good; Aug. and Sept.