Frederika Bremer
PearOrigin & History
Introduced by J. C. Hastings of Clinton, Oneida Co., New York. According to Hedrick, the variety was introduced in 1848 at the exhibition of the Pomological Convention of New York. American origin.
Tree
Tree vigorous (Downing). Not further described in sources.
Fruit
Size: Downing describes the fruit as medium; Hedrick and Elliott describe it as above medium; Thomas calls it rather large.
Form: Irregularly obtuse pyriform, sometimes Bergamotte-shaped (Downing). Hedrick describes the form as globular-turbinate. Elliott describes it as roundish obovate, obtuse pyriform. Thomas describes it as varying from roundish to pyriform.
Stem: One to one and a half inches long (Elliott).
Cavity: Rarely a cavity (Elliott).
Calyx: Open, with short, erect segments (Elliott).
Basin: Rather deep, with slight furrows (Elliott).
Skin: Hedrick provides the most detailed account: very smooth, shining, dull green reminding one of many poor pears, but on ripening becomes a fine citron, dotted with brown-russet and slightly colored with red on the side of the sun. Elliott describes the skin as greenish, becoming pale yellow with slight russet dots. Downing and Thomas describe it simply as greenish yellow.
Flesh & Flavor: White, melting, buttery, sweet, and vinous, slightly perfumed (Downing and Hedrick in close agreement). Hedrick specifies the flesh is fine-grained. Elliott, however, describes the flesh as white, a little coarse, melting, and juicy, without mentioning buttery character or perfume. Thomas describes it as melting and vinous.
Quality: Hedrick rates it "one of the best." Downing rates it "Good." Elliott notes the quality is variable, often only "good."
Core & Seeds: Core medium; seeds blackish (Elliott).
Season
October (Downing, Hedrick, Thomas). Elliott extends the season to October and November.
Uses
Not described in sources.
Subtypes & Variants
Not described in sources.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Frederika Bremer.
Introduced by J. C. Hastings, of Clinton, Oneida Co., N. Y. Tree vigorous.
Fruit medium, irregularly obtuse pyriform, sometimes Bergamotte-shaped, greenish yellow. Flesh whitish, melting, buttery, sweet, and vinous, slightly perfumed. Good. October.
— U.P. Hedrick, The Pears of New York (1921)Frederica Bremer.
- Mag. Hort. 16:24, fig. 1850.
- Ann. Pom. Belge 7:81, fig. 1859.
Introduced by J. C. Hastings of Oneida Co., N. Y., in 1848 at the exhibition of the Pomological Convention of New York. Fruit above medium, globular-turbinate; skin very smooth, shining, dull green reminding one of many poor pears but on ripening becomes a fine citron, dotted with brown-russet and slightly colored with red on the side of the sun; flesh white, fine, buttery, sweet and vinous, slightly perfumed; one of the best; Oct.
— F.R. Elliott, The Western Fruit Book (1865)Frederika Bremer. Virgalieu, erroneously, of some. American. From Oneida Co., N. Y. Fruit, above medium, roundish obovate, obtuse pyriform, greenish, becoming pale yellow with slight russet dots ; stem, one to one and a half inch long, rarely a cavity ; calyx, open, short, erect segments ; basin, rather deep, slight furrows ; core, medium ; seeds, blackish ; flesh, white, a little coarse, melting, juicy. Quality, variable ; often only "good." October, November.
— John J. Thomas, The American Fruit Culturist (1903)Frederika Bremer. Rather large, varying from roundish to pyriform, greenish-yellow; melting, vinous. October. N. Y.