Longland
Pear
Origin/History
A very old English perry pear, chiefly grown in Herefordshire. Thomas Andrew Knight, writing in the Pomona Herefordiensis, stated that the name was probably derived from the field in which the original tree grew, but nothing is really known as to the circumstances or date of its origin. The variety is well represented in the Pomona Herefordiensis, Pl. xviii. Referenced in Lindley's Guide to the Orchard and Kitchen Garden (1831) and Hogg's Fruit Manual (1884).
Tree
The trees are very hardy and productive. The blossoms are extremely patient of cold and unfavourable weather, contributing to reliable crops.
Fruit
Size: Small (Hedrick).
Form: Roundish obovate, or doyenne shaped, even, regular, and rather handsome (Herefordshire Pomona). Hedrick describes the form as turbinate (top-shaped) rather than roundish obovate, while agreeing it is even and rather handsomely shaped.
Stem: About an inch long, straight and stout, perpendicular with the axis of the fruit, very slightly depressed in a narrow cavity.
Cavity: Narrow, very slightly depressed.
Calyx/Eye: Large, open, and clove-like, set even with the surface, with a ring of permanent stamens round the mouth.
Basin: Not described in source.
Skin: Very thickly covered with large russet freckles of a pale ashy colour (Herefordshire Pomona). Hedrick describes the ground color as bright gold, tinged and mottled all over with a lively russety orange — differing somewhat from the Pomona's characterization of pale ashy russet freckles over a greenish yellow ground. Both sources agree that the side next the sun bears a bright pale red cheek; the Pomona describes the shaded side as greenish yellow, while Hedrick's description of bright gold with russety orange mottling all over may reflect a riper or differently observed specimen.
Flesh/Flavor: Yellow, very astringent. The perry produced is very high coloured and without fine flavour. It is generally free from sharp acidity and more nearly resembles cider than any other kind of perry.
Core/Seeds: Not described in source.
Season
Not described in source.
Uses
Grown primarily as a perry pear. The perry does not answer for fining and bottling, but is excellent for ordinary use, either alone or mixed with apples. Its hardy, prolific character makes it a general favourite.
The specific gravity of the juice was found by Knight to be 1063. Chemical analysis of the fresh juice (1879, G. H. With, F.R.A.S.):
- Density of fresh juice: 1.036
- Density after 24 hours' exposure to the air: 1.041
- Per 100 parts of juice by weight: Sugar 8.400; Tannin, Mucilage, Salts, &c. 4.187; Water 87.413
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)
- LONGLAND.
[Syn : Longdon ; Longland Pear.]
The name of this pear, says Mr. Thomas Andrew Knight in the "Pomona Herefordiensis," was probably derived from the field in which the original tree grew—but nothing is really known as to the circumstances or date of its origin. It is certainly a very old variety. This Pear is well represented in the "Pomona Herefordiensis," Pl. xviii.
Description.—Fruit : roundish obovate, or doyenne shaped, even, regular, and rather handsome. Skin : very thickly covered with large russet freckles of a pale ashy colour ; the side next the sun has a bright pale red cheek, and on the shaded side it is a greenish yellow. Eye : large, open, and clove-like, set even with the surface, with a ring of permanent stamens round the mouth. Stalk : an inch long, straight and stout, perpendicular with the axis of the fruit, and very slightly depressed in a narrow cavity. Flesh : yellow, very astringent.
The specific gravity of the juice Mr. Knight found to be 1063.
The trees of this variety are very hardy and productive, since the blossoms are extremely patient of cold and unfavourable weather.—The Perry is very high coloured and without fine flavour. It is generally, however, free from sharp acidity, and more nearly resembles Cider than any other kind of Perry.—It does not answer for fining and bottling, but is excellent for ordinary use, either alone or mixed with apples, and its hardy, prolific character makes it a general favourite.
The chemical analysis of the fresh juice from this Pear (1879) made by Mr. G. H. With, F.R.A.S., is as follows :—
Density of the fresh juice ... ... ... 1·036 Ditto after 24 hours exposure to the air ... ... 1·041 One hundred parts of the juice by weight contained :— Sugar ... ... ... ... ... 8·400 Tannin, Mucilage, Salts, &c., ... ... ... 4·187 Water ... ... ... ... ... 87·413
— U.P. Hedrick, The Pears of New York (1921)Longland.
- Lindley Guide Orch. Card. 415. 1831.
- Hogg Fruit Man. 605. 1884. A very old English perry pear chiefly grown in Herefordshire. Fruit small, turbinate, even, rather handsomely shaped, bright gold, tinged and mottled all over with a lively russety orange, the side next the sun having a pale red cheek; flesh yellow, very astringent.