Laure de Glymes
PearLaure de Glymes
Origin / History
A foreign pear (Elliott), Belgian (Thomas), one of Van Mons' seedlings. Hedrick, citing Leroy's Dict. Pom. (1869, 2:328, fig.), states that the parent tree was raised from a seed bed made by Van Mons in 1827 at Louvain.
Tree
Of moderate growth (Downing). Productive; Downing calls it very productive.
Fruit
Size: Medium, varying to below medium and to large. Downing gives medium or below; Thomas gives medium or large.
Form: Oval to roundish oval, turbinate, inclining to obovate. Thomas calls it nearly Bloodgood-shaped. Hedrick describes it as ovate, or more or less globular and swelled, nearly always mammillate at the summit.
Stem: Rather stout (Downing), fleshy at the base or insertion. Elliott calls it short; Thomas gives it as nearly an inch long and not sunk.
Cavity: Not described in source.
Calyx: Open (Elliott) or partially open, with recurved segments (Downing).
Basin: Shallow. Downing calls it corrugated, Thomas smooth.
Skin: Thick, the surface rough. Yellow to dull yellow, nearly covered with orange russet, netted and patched (Downing). The surface becomes rich orange-yellow at maturity, with some orange-yellow on the side next the sun. Hedrick calls the skin bronzed.
Dots: Many, russet (Downing).
Flesh and flavor: Flesh white (Elliott, Hedrick) or yellowish (Downing). Melting to semimelting, buttery; a little coarse (Downing), gritty about the core (Hedrick). Elliott calls it juicy, and Hedrick watery with juice sufficient, against Downing's "not very juicy." Flavor pleasant, high flavored, perfumed; juice sweet and vinous. Downing finds it only slightly vinous and a little astringent. Elliott and Downing rate it "good," Thomas "very good," and Hedrick "second."
Core and seeds: Not described in source.
Season
September into November; the middle of autumn, sometimes continuing quite late (Thomas). Downing and Hedrick begin the season in September, Downing carrying it into October. Elliott gives October and November.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— F.R. Elliott, The Western Fruit Book (1865)Laure de Glymes.
Foreign. Tree, productive. Fruit, medium, oval turbinate, dull yellow, nearly covered with orange russet; stem, short; calyx, open; flesh, white, melting, juicy, pleasant; "good." October, November.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Laure de Glymes.
A seedling of Van Mons'. Tree of moderate growth, very productive.
Fruit medium or below, roundish oval, inclining to obovate. Surface rough, yellow, nearly covered, netted, and patched with russet, many russet dots. Stalk rather stout, fleshy at insertion. Calyx partially open. Segments recurved. Basin shallow, corrugated. Flesh yellowish, a little coarse, buttery, not very juicy, slightly vinous, and a little astringent. Good. September, October.
— John J. Thomas, The American Fruit Culturist (1903)Laure de Glymes. Medium or large, turbinate, or nearly Bloodgood-shaped; whole surface nearly covered with russet, becoming rich orange-yellow at maturity; stalk nearly an inch long, fleshy at base, not sunk; basin shallow, smooth; flesh buttery, high flavored, perfumed, very good. Middle of autumn, sometimes continuing quite late. Belgian.
— U.P. Hedrick, The Pears of New York (1921)Laure de Glymes.
- Leroy Dict. Pom. 2:328, fig. 1869.
The parent tree was raised from a seed bed made by Van Mons in 1827 at Louvain. Fruit ovate, or more or less globular and swelled, nearly always mammillate at summit; skin thick, bronzed, having on the side next the sun some orange-yellow; flesh white, semimelting, watery, gritty about the core; juice sufficient, sweet, vinous, perfumed; second; Sept.