Souvenir de du Breuil Père
PearSouvenir de du Breuil Père
Origin / History
Obtained from a bed of seeds of Louise Bonne de Jersey made by A. du Breuil, Rouen, France, in 1840. First published in Pomologie de la France, volume 4, number 159, plate 159, in 1867. Described again in the Revue horticole, page 202, in 1889.
Tree
Not described in source.
Fruit
Size: Medium or rather large.
Form: Sub-spherical, more often inclined by the oblique truncation of its wide top.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Skin very fine, yellow at maturity, much mottled and dotted with bright russet all over, the russet becoming purple on the side next the sun.
Dots: Dotted with bright russet all over the surface.
Flesh and flavor: Flesh white, melting, very juicy, saccharine, pleasantly perfumed and sprightly; excellent.
Core and seeds: Not described in source.
Season
Nov. to Jan.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Souvenir de du Breuil Père.
i. Pom. France 4:No. 159, Pl. 159. 1867. Poire du Breuil Père. 2. Rev. Hort. 202. 1889.
Obtained from a bed of seeds of Louise Bonne de Jersey made by A. du Breuil, Rouen, Fr., in 1840. Fruit medium or rather large, sub-spherical, more often inclined by the oblique truncation of its wide top; skin very fine, yellow at maturity, much mottled and dotted with bright russet all over, the russet becoming purple on the side next the sun; flesh white, melting, very juicy, saccharine, pleasantly perfumed and sprightly; excellent; Nov. to Jan.