Parsonage
PearParsonage
Origin and History
Originated at New Rochelle, New York. Downing (1857, 1869) is the primary bibliographic source, cited by Hedrick (1921). Although not considered a variety of first quality, it was regarded as a profitable market sort by virtue of its healthy, productive habit.
Tree
A fine, healthy grower, bearing large crops of perfect fruit annually. Young wood dull olive brown.
Fruit
Size and Form: Medium to large. Shape obovate-obtuse-pyriform, often inclined.
Skin: Orange-yellow, rough. Generally shaded with dull crimson. Netted and patched with russet, and thickly sprinkled with russet dots.
Stem: Short and thick, fleshy at its junction with the fruit, inserted in a small cavity that is russeted.
Calyx and Basin: Calyx partially open, stiff, set in a shallow, slightly russeted basin.
Flesh and Flavor: Flesh white, slightly coarse, somewhat granular, juicy, melting, with a refreshing vinous flavor. Rated Good.
Season and Uses
Ripe throughout September. A profitable market variety despite middling quality, valued for its reliable, heavy annual crops.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Parsonage.
Origin, New Rochelle, N. Y. Tree a fine healthy grower, produces large crops of perfect fruit annually, making it, although not of first quality, a profitable market sort. Young wood dull olive brown.
Fruit medium or large, obovate obtuse pyriform, often inclined, orange yellow, rough, generally shaded with dull crimson, netted and patched with russet, and thickly sprinkled with russet dots. Stalk short and thick, fleshy at its junction, inserted in a small cavity, russeted. Calyx partially open, stiff, set in a shallow, slightly russeted basin. Flesh white, slightly coarse, somewhat granular, juicy, melting, with a refreshing vinous flavor. Good. Ripe all of September.
— U.P. Hedrick, The Pears of New York (1921)Parsonage.
- Downing Fr. Trees Am. 530. 1857. 2. Ibid. 828. 1869.
Originated at New Rochelle, N. Y. Fruit medium to large, obovate-obtuse-pyriform, often inclined, orange-yellow, rough, generally shaded with dull crimson, netted and patched with russet and thickly sprinkled with russet dots; flesh white, slightly coarse, somewhat granular, juicy, melting, with a refreshing vinous flavor; good; Sept.