Eyewood
PearEyewood
Origin / History
English, raised from seed by T. A. Knight (Downing: "a seedling of Mr. Knight's"), about 1822 at Downton, Wiltshire, according to Hedrick. Elliott classes it as foreign, and Thomas as English. The Herefordshire Pomona's description was made in 1831, a season it calls poor for Standards.
Tree
Vigorous and hardy, of very free growth. Branches very strong, stout, yellowish brown, with large white specks (Elliott). Bears well in indifferent seasons (Herefordshire Pomona).
Fruit
Size: Medium. Elliott alone gives below medium. In size very similar to an Autumn Bergamot (Herefordshire Pomona).
Form: Oblate or flattened (Downing, Thomas), against globular (Hedrick) and obovate (Elliott). In shape very similar to an Autumn Bergamot (Herefordshire Pomona).
Stem: Long, slender (Elliott).
Cavity: Not described in source.
Calyx: Small, open (Elliott).
Basin: Not described in source.
Skin: Very thick (Hedrick). Pale greenish yellow, greenish yellow, or dull yellow, tinged with brown next the sun (Hedrick). Russeted, from russet traces (Elliott) and some russet (Thomas) to much covered with russet (Downing, Hedrick). Hedrick gives the russet as pale brown. The Herefordshire Pomona gives it as a deeper cinnamon-russet than the Autumn Bergamot.
Dots: Large (Hedrick). Specks, with russet traces (Elliott).
Flesh and flavor: White (Elliott) to yellowish white or yellowish. Melting, buttery, juicy, very tender (Hedrick), though Elliott alone calls it rather coarse. Rich (Downing), sweet, with a sprightly, vinous flavor and fine aroma (Hedrick); sub-acid (Elliott).
Quality from "good" to "first." Elliott calls it "very good," Downing "excellent," and Thomas merely "good." Hedrick rates it "first, but sometimes has too little perfume." The Herefordshire Pomona calls it "very highly flavoured," adding: "It is doubtful whether it would be exceeded by Gansel's Bergamot in a better season for Standards than that of 1831."
Core and seeds: Core large (Elliott).
Season
October. The Herefordshire Pomona gives October or November.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Hedrick cites Leroy, Dictionnaire de Pomologie 2:149, fig., 1869, and Downing, Fruits and Fruit Trees of America, 759, 1869.
Book Sources
Described in 5 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1849) from Massachusetts
- Hovey & Co. , Cambridge , Massachusetts — 1849
View original book sources (5)
— F.R. Elliott, The Western Fruit Book (1865)Eyewood.
Foreign. Tree, vigorous, branches very strong, stout, yellowish brown, with large white specks; fruit, below medium, obovate, pale greenish yellow, russet traces and specks; stem, long, slender; calyx, small, open; core, large; flesh, white, rather coarse, melting, juicy, sub-acid; "very good." October.
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)Eyewood Pear.
In shape and size, very similar to an Autumn Bergamot; but of a deeper cinnamon-russet colour. Flesh yellowish white, melting, buttery, juicy, and very highly flavoured. It is doubtful whether it would be exceeded by Gansel's Bergamot in a better season for Standards than that of 1831, when the above description was made. Season, October or November.
Note.—The tree is of very free growth, hardy, and bears well in indifferent seasons.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Eyewood.
A seedling of Mr. Knight's. Tree vigorous and hardy.
Fruit of medium size, oblate or flattened. Skin much covered with russet. Flesh buttery, rich, and excellent.
— John J. Thomas, The American Fruit Culturist (1903)Eyewood. Medium, oblate, dull yellow with some russet; buttery, good. English.
— U.P. Hedrick, The Pears of New York (1921)Eyewood.
- Leroy Dict. Pom. 2:149, fig. 1869.
- Downing Fr. Trees Am. 759. 1869.
Raised from seed by T. A. Knight about 1822 at Downton, Wiltshire, Eng. Fruit medium, globular; skin very thick, greenish-yellow, tinged with brown next the sun, much covered with pale brown-russet and large dots; flesh yellowish, very tender and melting, juicy, sweet, with a sprightly, vinous flavor and fine aroma; first, but sometimes has too little perfume; Oct.