Ramilies

Pear

Ramilies (Pear)

Origin/History

Described in 1842 in the London Horticultural Society's Catalog of Fruits. References: Kenrick's American Orchardist (1841) and Bunyard's Handbook of Hardy Fruits (1920).

Fruit

Form and Size: Large; obovate.

Skin: Yellow, obscured with russet; red next the sun. Beautiful in appearance.

Flesh: Breaking (texture characteristic of dessert pears, though this variety is primarily used for cooking).

Flavor/Palatability

Described as "very good for cooking," indicating culinary merit rather than fresh eating quality.

Season

November to February (winter storage pear).

Tree

Not described in source.

Uses

Cooking.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

Nursery Catalog Sources

Found in 4 catalogs (1900–1917) from England

George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1900
Thomas Rivers & Son , Sawbridgeworth, Hertfordshire , England — 1913
George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1914
George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1917

View original book sources (1)

Ramilies.

Kenrick Am. Orch. 165. 1841. 2. Bunyard Handb. Hardy Fr. 195. 1920.

Described in 1842 in the London Horticultural Society's Catalog of Fruits. Fruit large, obovate, yellow obscured with russet, red next the sun, beautiful in appearance; flesh breaking; very good for cooking; Nov. to Feb.

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