Poire de Vitrier
PearPoire de Vitrier
Origin/History
This is probably a variety of German origin. Valerius Cordus, a native of Hesse who died in 1544, spoke of it as abounding in Saxony, in the suburbs of Eisleben, and very common throughout Germany. Duhamel du Monceau described it in France in 1768.
Tree
Not described in source.
Fruit
Size & Form: Medium, rather regular-ovate, wrinkled and mammillate at the summit.
Skin & Color: Dull yellow, much clouded over with gray-russet, dotted with light brown, and vermilioned on the side toward the sun.
Flesh & Flavor: Whitish, watery, semi-fine and semi-melting, gritty around the center. Juice sufficient, sugary, vinous, slightly musky. Quality: second.
Season
November and December.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Source References:
Duhamel, Traité des Arbres Fruitiers, 2:139, Pl. XLIV, fig. 4 (1768)
Leroy, Dictionnaire Pomologique, 2:746, fig. (1869)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Poire de Vitrier.
- Duhamel Trait. Arb. Fr. 2:139, Pl. XLIV, fig. 4. 1768. 2. Leroy Dict. Pom. 2:746, fig. 1869.
This is probably a variety of German origin, for Valerius Cordus, who was a native of Hesse and died in 1544, spoke of it as abounding in Saxony, in the suburbs of Eisleben, and very common in all Germany. Duhamel du Monceau described it in France in 1768. Fruit medium, rather regular-ovate, wrinkled and mammillate at the summit, dull yellow, much clouded over with gray-russet, dotted with light brown, and vermilioned on the side toward the sun; flesh whitish, watery, semi-fine and semi-melting, gritty around the center; juice sufficient, sugary, vinous, slightly musky; second; Nov. and Dec.