Maud Hogg
PearMaud Hogg
Origin / History
Maud Hogg was raised by John Mannington of Uckfield, in the Weald of Sussex, England. It first bore fruit in 1871. The variety is cited in the Journal of Horticulture, 20:30, 1871, and in the Rogg Fruit Manual, 615, 1884.
Tree
Not described in source.
Fruit
Size: Above medium.
Form: Oblong-obovate.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Entirely covered with a crust of warm brown-russet like that of the Beurré Gris, with a slight orange glow on the side exposed to the sun, very much like the Chaumontel. No yellow or ground color visible.
Dots: Not described in source.
Flesh and flavor: Flesh yellowish-white, tender and buttery, very juicy, sweet, richly flavored; a dessert pear of the first quality.
Core and seeds: Not described in source.
Season
Maud Hogg is in season from October to December.
Uses
Maud Hogg is a dessert pear of the first quality.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Maud Hogg.
- Jour. Hort. 20:30. 1871. 2. Rogg Fruit Man. 615. 1884.
Raised by John Mannington, Uckfield, in the Weald of Sussex, Eng.; bore fruit in 1871 for the first time. Fruit above medium, oblong-obovate; skin entirely covered with a crust of warm brown-russet like that of the Beurré Gris, and has a slight orange glow on the side exposed to the sun, very much like the Chaumontel, no yellow or ground color visible; flesh yellowish-white, tender and buttery, very juicy, sweet, richly flavored; a dessert pear of the first quality; Oct. to Dec.