Professeur Dubreuil
PearProfesseur Dubreuil
Origin / History
Obtained by M. Dubreuil, professor of horticulture, from a bed of seeds of Louise Bonne de Jersey made at the Botanical Garden of Rouen in 1840. The variety is the seedling of that cultivar.
Tree
Not described in source.
Fruit
Size: Medium.
Form: Pyriform, more or less swelled.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Rather thick, oily. Green changing to lemon-yellow, dotted with russet and carmined on the side of the sun.
Dots: Russet.
Flesh and flavor: White, fine, buttery, full of sugary juice, with an agreeable perfume. Quality first.
Core and seeds: Not described in source.
Season
End of August and early September.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Described in Pom. France 3: No. 97, Pl. 97 (1865), and in Hogg, Fruit Manual, p. 634 (1884).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Professeur Dubreuil.
i. Pom. France 3: No. 97, Pl. 97. 1865. 2. Hogg Fruit Man. 634. 1884.
Obtained by M. Dubreuil, professor of horticulture, from a bed of seeds of Louise Bonne de Jersey made at the Botanical Garden of Rouen in 1840. Fruit medium, pyriform, more or less swelled; skin rather thick, oily, green changing to lemon-yellow, dotted with russet and carmined on the side of the sun; flesh white, fine, buttery, full of sugary juice, with an agreeable perfume; first; end of Aug. and early Sept.