Lammas

Origin/History

An old variety. Hedrick records that it possibly originated in the Highlands of Scotland, where it was recommended for that district by Lindley; it was grown also in England. Bunyard lists the origin as undiscovered, but notes it was much grown around London for market. Downing, citing Lindley, knew of no instance of its fruiting in America at the time of writing.

Tree

Described by Lindley (via Downing) as erect, a strong grower, hardy, a good bearer, and profitable for the market. Bunyard characterizes the growth as vigorous and hardy, with good fertility, noting that it makes a very large tree.

Fruit

Size: Small to below medium. Downing gives small; Hedrick gives below medium; Bunyard gives small to medium, with dimensions of approximately 2½ inches by 2 inches.

Form: Downing: pyriform. Hedrick: pyramidal, regular. Bunyard: conical, even.

Stem: Short and stout, generally lipped (Bunyard).

Cavity: Not described in source.

Calyx: Eye open, segments erect (Bunyard).

Basin: Deep (Bunyard).

Skin: Smooth (Bunyard). Downing describes the color as pale yellow, tinged with red in the sun; Hedrick similarly gives pale yellow, streaked with red next the sun. Bunyard describes the color as pea green to creamy yellow, with no mention of red coloring.

Flesh/Flavor: Whitish-yellow in color (Bunyard). Downing and Hedrick both describe the flesh as melting, juicy, and agreeable; Hedrick adds tender. Bunyard describes the flesh as soft and rather mealy, with a strong pear flavor — the characterization of mealiness conflicts with the melting quality recorded by Downing and Hedrick.

Core/Seeds: Not described in source.

Season

August (all sources).

Uses

Dessert (Bunyard). Lindley considered it profitable for the market (Downing); Bunyard confirms it was much grown around London for market.