L'Inconnue Van Mons
PearL'Inconnue Van Mons
Origin/History
One of Van Mons' seedlings (Downing). Referenced in pomological literature beginning in 1851 (Mag. Hort. 17:67), with subsequent treatments by Hogg (Fruit Manual, 1884) and Oberdieck (Obst-Sorten, 1881, under the German rendering). Classified as foreign by Elliott.
Tree
Hardy, vigorous, upright, very productive (Downing). Succeeds well on the quince stock, from which the fruit is much larger and finer than from standards (Desportes); Elliott concurs that it is best on quince.
Fruit
Size
Sources disagree. Desportes and Elliott describe the fruit as medium; Downing as medium or below; Thomas as small; Hedrick as large.
Form
Oblong-pyriform (Desportes, Elliott); broad oval pyriform (Downing); pyriform (Hedrick); small, conic-pyriform (Madeleine-shaped), approaching obovate (Thomas).
Stem / Stalk
Long, rather slender, one inch or more in length, and set without depression (Desportes); long, slender (Elliott); long, curved, inclined, and set in a slight depression, sometimes by a lip (Downing); rather long, curved, slightly sunk (Thomas).
Cavity
Set without depression (Desportes); slight depression, sometimes by a lip (Downing); slightly sunk (Thomas).
Calyx
Open, frequently without segments (Desportes); open, with segments long and recurved (Downing); open (Elliott).
Basin
Abrupt, rather deep (Desportes); deep (Elliott); shallow, uneven (Downing); small (Thomas).
Skin / Color
Dull pale green, over-spread partially with traces and dots of russet (Desportes, Elliott); light yellow, netted and patched with russet, and many russet dots (Downing); rough to the touch, greenish-yellow, covered with large gray dots and patches of cinnamon-russet (Hedrick); skin rough, green, becoming yellowish, sprinkled with russet (Thomas).
Flesh / Flavor
Melting, buttery and fine; flavor pleasant, good, resembling a little the Glout Morceau, but without astringency (Desportes). Melting, buttery, "very good" (Elliott). White, juicy, melting, very sweet, rich, and pleasant (Downing). Yellowish, firm, very juicy, rich and sugary, with an agreeable aroma (Hedrick). Granular, juicy, melting, rich (Thomas).
Core / Seeds
Not described in source.
Season
December to February, keeps well (Desportes, Elliott); December to March (Downing); February — listed as "first" season (Hedrick); early winter (Thomas).
Uses
Quality "very good," and will probably prove to be an excellent late variety (Desportes). Good to very good (Downing).
Subtypes/Variants
Not described in source.
Other
Thomas references Fig. 668 as an accompanying illustration.
Book Sources
Described in 5 period pomological works
- Downing, Fruits and Fruit Trees of America (1900) — listed as Inconnue Van Mons
- Elliott, The Western Fruit Book (1865) — listed as Inconnue Van Mons
- Hedrick, The Pears of New York (1921)
- The Horticulturist (1855) — listed as Inconnue Van Mons
- Thomas, The American Fruit Culturist (1903) — listed as Inconnue Van Mons
View original book sources (5)
— B. Desportes, The Horticulturist (1856)INCONNUE VAN MONS. — Form — oblong-pyriform. Size — medium. — Stem — long, rather slender, one inch or more in length, and set without depression. Calyx — open, in abrupt, rather deep basin, frequently without segments. Color — dull pale green, over-spread partially with traces and dots of russet. Flesh — melting, buttery and fine. Flavor — pleasant, good, resembling a little the Glout Morceau, but without astringency. Season — December to February, keeps well. Quality — "very good," and will probably prove to be an excellent late variety.
It succeeds well on the quince stock, and from which the fruit is much larger and finer than from standards.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Inconnue Van Mons.
L'Inconnue.
One of Van Mons' seedlings. Tree hardy, vigorous, upright, very productive.
Fruit medium or below, broad oval pyriform, light yellow, netted and patched with russet, and many russet dots. Stalk long, curved, inclined, and set in a slight depression, sometimes by a lip. Calyx open. Segments long, recurved. Basin shallow, uneven. Flesh white, juicy, melting, very sweet, rich, and pleasant. Good to very good. December to March.
— U.P. Hedrick, The Pears of New York (1921)L'Inconnue Van Mons.
- Mag. Hort. 17:67. 1851.
- Hogg Fruit Man. 596. 1884. Unbekannte Von Mons.
- Oberdieck Obst-Sort. 334. 1881.
Fruit large, pyriform, rough to the touch, greenish-yellow, covered with large gray dots and patches of cinnamon-russet; flesh yellowish, firm, very juicy, rich and sugary, with an agreeable aroma; first; Feb.
— F.R. Elliott, The Western Fruit Book (1865)Inconnue Van Mons.
Foreign. Best on Quince. Fruit, medium, oblong pyriform, dull, pale green, traces and dots of russet ; stem, long, slender ; calyx, open ; basin, deep ; flesh, melting, buttery, "very good." December to February. (Wilder, in Hort.)
— John J. Thomas, The American Fruit Culturist (1903)Inconnue Van Mons. Small, conic-pyriform (Madeleine-shaped), approaching obovate; skin rough, green, becoming yellowish, sprinkled with russet; stalk rather long, curved, slightly sunk; basin small; flesh granular, juicy, melting, rich. Early winter. Fig. 668.