Octave Lachambre
PearOctave Lachambre
Origin and History
M. Octave Lachambre of Loudun, Vienne, France, found this variety in the orchard of the Chateau of Guérinière about 1825. M. Lachambre propagated it and offered it to Leroy, who placed it on the market in 1860.
Tree
Not described in source.
Fruit
Size: Medium or less.
Form: Globular-ovate, bossed, flattened at the top, and always smaller on one side than on the other.
Skin: Dull yellow, finely dotted and streaked with russet, slightly mottled with fawn on the cheek exposed to the sun and around the calyx and stalk.
Flesh: Whitish, fine, melting or semi-melting, rather granular around the core.
Juice and Flavor: Extremely abundant, acidulous and saccharine, more or less aromatic but always full of flavor.
Season
May.
Quality
First (dessert pear).
Other
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921); cited to Leroy Dict. Pom. 2:469, fig. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Octave Lachambre.
i. Leroy Dict. Pom. 2:469, fig. 1869.
M. Octave Lachambre, Loudun, Vienne, Fr., found this variety in the orchard of the Chateau of Guérinière about 1825. M. Lachambre propagated it and offered it to Leroy who placed it on the market in 1860. Fruit medium or less, globular-ovate, bossed, flattened at the top, and always smaller on one side than on the other, dull yellow, finely dotted and streaked with russet, slightly mottled with fawn on the cheek exposed to the sun and around the calyx and stalk; flesh whitish, fine, melting or semi-melting, rather granular around the core; juice extremely abundant, acidulous and saccharine, more or less aromatic but always full of flavor; first; May.