Petre

Pear

Petre

Origin / History

An American pear. Raised by John Bartram, proprietor of a botanic garden near Philadelphia, from seed received in a letter from Lord Petre of England about the year 1735 (Hedrick). It originated in the old Bartram Botanic Garden, near Philadelphia, Pa. Downing calls the garden "that interesting place" and says the original tree is growing there. Hedrick writes that the tree "still stands, although becoming decrepit." Hedrick cites Mag. Hort. 2:437, 1836, and Mag. Hort. 3:83, 1838. Thomas prints the name as "Petré." Hedrick calls it "this valuable variety." Elliott reports that the "Bezi de la Motte" had been disseminated somewhat through the West for this variety.

Tree

A moderate grower, not rapid. Shoots and young wood slender to rather slender, yellowish brown. An abundant bearer; Downing says it produces "very regular and abundant crops."

Fruit

Size: Medium, sometimes rather large to large (Elliott, Downing).

Form: Obovate, sometimes slightly obovate-pyriform or truncate-conic, the base or stalk end wide or obtuse (Thomas). Elliott gives it as oblong obovate pyriform. Hedrick describes it as truncate at both ends.

Stem: Stiff and strong, rather stout, about an inch long, largest or stout at the lower end.

Cavity: Abrupt; peculiar and abruptly flattened (Downing); obtuse at bottom (Thomas).

Calyx: Small (Downing) to medium (Elliott).

Basin: Narrow, small, smooth.

Skin: Thin (Hedrick). Pale yellow, or greenish yellow (Hedrick). Often slightly russeted, with russet patches. Downing says it is sometimes marked with greenish russet and sprinkled with russet about the eye. Thomas gives a reddish-brown cheek.

Dots: Small pale spots (Hedrick).

Flesh and flavor: Whitish to white, fine-grained, sometimes slightly gritty (Thomas). Buttery, melting to very melting, soft, juicy. Flavor perfumed, delicious, "slightly musky, high flavor" (Downing), "very slightly musky and vinous" (Hedrick); Thomas adds rich and sweet. Elliott rates it nearly "best," Hedrick "very good," and Downing "good to very good." Thomas calls it "often excellent—variable in quality from first to second rate."

Core and seeds: Not described in source.

Season

The recorded season runs from mid-September to December. Most authors give October or mid-autumn. Hedrick gives mid-September to December.

Uses

Not described in source.

Subtypes / Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 4 period pomological works

Nursery Catalog Sources

Found in 2 catalogs (1845–1849) from Massachusetts

Winship's Nursery (Brighton Nurseries , operated by the Winship family), Brighton (Boston) , Massachusetts — 1845
Hovey & Co. , Cambridge , Massachusetts — 1849

View original book sources (4)

Petre.

American. Originated in the old Bartram Botanic Garden, near Philadelphia, Pa. Tree, moderate grower, with slender, yellowish brown shoots, abundant bearer. Fruit, medium to large, oblong obovate pyriform, pale yellow, with russet patches ; stem, rather stout, largest at base ; cavity, abrupt; calyx, medium; basin, narrow; flesh, whitish, fine, melting, buttery, perfumed, juicy, nearly "best." October. The "Bezi de la Motte" has been disseminated for this variety, somewhat, through the West.

— F.R. Elliott, The Western Fruit Book (1865)

Petre.

An American Pear. The original tree is growing in that interesting place, the old Bartram Botanic Garden, near Philadelphia. The tree is not a rapid grower, but produces very regular and abundant crops. Young wood slender, yellowish brown.

Fruit of medium size, or rather large obovate, pale yellow, sometimes marked with greenish russet, and sprinkled with russet about the eye. Stalk stiff and strong, about an inch long, stout at the lower end, and set in a peculiar, abruptly flattened cavity. Calyx small, set in a narrow but smooth basin. Flesh whitish, fine-grained, buttery, and very melting, with a perfumed, slightly musky, high flavor. Good to very good. October.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Petré. Medium size, obovate, sometimes slightly obovate-pyriform or truncate-conic, base or stalk end wide or obtuse; surface pale yellow, often slightly russeted, with a reddish-brown cheek; stalk about an inch long, rather stout, cavity obtuse at bottom; basin small, smooth; flesh fine-grained, sometimes slightly gritty, buttery, melting, rich, sweet, perfumed, often excellent—variable in quality from first to second rate. Ripens at mid-autumn. Growth moderate, shoots rather slender, yellowish.

— John J. Thomas, The American Fruit Culturist (1903)

Petre.

Mag. Hort. 2:437. 1836.

Ibid. 3:83. 1838.

This valuable variety was raised by John Bartram, the proprietor of a botanic garden near Philadelphia, from seed received in a letter from Lord Petre of England about the year 1735. The tree still stands, although becoming decrepit. Fruit medium, obovate, truncate at both ends; skin thin, greenish-yellow, with small pale spots; flesh white, soft, juicy and buttery, with a delicious flavor, very slightly musky and vinous; very good; mid-Sept. to Dec.

— U.P. Hedrick, The Pears of New York (1921)

Bezi de la Motte