Lodge
PearLodge
Origin/History
A native of Pennsylvania, understood to have originated near Philadelphia (Downing, Hedrick, Budd & Hansen). It is a very agreeable subacid pear, and has so much of the Brown Beurré character that Downing suspected it to be a seedling of that fine old variety. Grown mainly in Pennsylvania, where it originated (Budd & Hansen). Thomas notes that in Philadelphia it proves very good, but farther North does not stand so high.
Tree
Shoots slender, yellowish-brown, erect, and diverging (Thomas).
Fruit
Size: Medium.
Form: Pyriform, tapering to the stem, with sides unequal — larger on one side than on the other (Downing, Hedrick, Budd & Hansen). Thomas describes the neck as small, narrow, very acute, sometimes ribbed and irregular.
Stem/Stalk: Stalk an inch and a fourth (one and one-quarter inches) long, obliquely planted/inserted at the point or top of the neck of the fruit, which is a little swollen there (Downing); Budd & Hansen specify the stem is inserted obliquely at the top of the neck, without cavity. Thomas describes the stalk as long, rather stout, and curved.
Cavity: Without cavity (Budd & Hansen).
Calyx: Not described in source.
Basin: Varying from shallow to deep (Thomas).
Skin: Greenish-brown, the green becoming a little paler at maturity, and much covered with patches of dull russet (Downing, Hedrick); well covered with patches of russet (Budd & Hansen); much russeted (Thomas).
Flesh/Flavor: Flesh whitish, juicy, melting, with a rather rich flavor relieved by a pleasant (subacid) acid (Downing, Hedrick, Budd & Hansen). Thomas describes the flavor as rich, vinous, sub-acid, of the Brown Beurré character. Quality very good (Downing, Budd & Hansen).
Core/Seeds: Core large (Downing) and gritty; flesh a little gritty at the core (Downing, Hedrick, Budd & Hansen).
Season
September and October (Downing, Hedrick); September (Budd & Hansen); early and mid-autumn (Thomas).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Downing suspected Lodge to be a seedling of Brown Beurré, owing to its character; Thomas similarly notes the Brown Beurré flavor.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Lodge.
Smith's Bordenave.
The Lodge Pear is a native of Pennsylvania, and is understood to have originated near Philadelphia. It is a very agreeable subacid Pear, and has so much of the Brown Beurré character, that we suspect it is a seedling of that fine old variety.
Fruit of medium size, pyriform, tapering to the stem, and one-sided, greenish brown, the green becoming a little paler at maturity, and much covered with patches of dull russet. Stalk an inch and a fourth long, obliquely planted at the point of the fruit, which is a little swollen there. Flesh whitish, a little gritty at the core, which is large, juicy, and melting, with a rather rich flavor, relieved by pleasant acid. Very Good. September and October.
— U.P. Hedrick, The Pears of New York (1921)Lodge,
- Kenrick Am. Orch. 178, 179. 1832.
- Downing Fr. Trees Am. 803. 1869.
A native of Pennsylvania and understood to have originated near Philadelphia. Fruit medium, pyriform, tapering to the stem and larger on one side than on the other, greenish-brown, the green becoming a little paler at maturity and much covered with patches of dull russet; flesh whitish, a little gritty at the core, juicy, melting, with a rather rich flavor, relieved by a pleasant acid; Sept. and Oct.
— John J. Thomas, The American Fruit Culturist (1903)Lodge. Medium, pyriform, neck small, narrow, very acute, sometimes ribbed and irregular; greenish-brown, much russeted; stalk long, rather stout, curved; basin varying from shallow to deep; flesh juicy, melting, with a rich, vinous, sub-acid, Brown Beurré flavor. Early and mid-autumn. Philadelphia, where it proves very good, but farther North does not stand so high. Shoots slender, yellowish-brown, erect, and diverging.
— J.L. Budd & N.E. Hansen, American Horticultural Manual, Part II: Systematic Pomology (1914)Lodge (Smith's Bordonave). — Medium, pyriform, tapering to the stem, with sides unequal; color greenish brown, well covered with patches of russet; stem one and one-quarter inches long, inserted obliquely at the top of the neck, without cavity. Flesh whitish, juicy, melting, rich, with pleasant acid; core gritty; quality very good. Grown mainly in Pennsylvania, where it originated. Season, September.