Stevens Genesee
PearOrigin/History
Stevens Genesee is reputed to be a seedling of Western New York, originating on the farm of Mr. F. Stevens, of Lima, Livingston County, New York (Downing, Hedrick, Thomas). Elliott gives the origin as Rochester, New York, which conflicts with the other three sources. Downing notes that although placed among autumn pears, it frequently ripens at the end of August among the late summer varieties, and describes it as "an admirable Pear, combining in some degree the excellence of the Doyenné and Bergamotte." Elliott calls it "one of the most desirable of pears for all collections, either on Pear or Quince."
Tree
Young shoots diverging, dark gray (Downing, Elliott). Thomas describes shoots as gray and leaves as narrow. Elliott notes it is a fine grower and productive, performing well on both pear and quince stock.
Fruit
Size: Large.
Form: Roundish (Downing); globular-obovate (Hedrick); roundish obovate (Elliott); round-obovate, often considerably flattened (Thomas).
Skin: Yellow (Downing, Hedrick, Thomas). Elliott describes the color as greenish yellow, becoming yellow. Thomas notes the skin is slightly rough.
Stem: About an inch long, stout, thicker at the base, set in a slight, rather one-sided depression (Downing). Thomas agrees on the length and stoutness, describing it as "thickest at insertion, more or less sunk in the base." Elliott describes the stem as rather stout.
Cavity: Slight, rather one-sided depression (Downing). Narrow (Elliott). Thomas describes the stem as more or less sunk in the base.
Calyx: Short, stiff divisions, placed in a smooth basin of only moderate depth (Downing). Elliott describes short, stiff, connected segments, half reflexed. Thomas simply notes the calyx as short and stiff.
Basin: Smooth, of only moderate depth (Downing). Medium, regular (Elliott). Smooth (Thomas).
Flesh and Flavor: White, half buttery, with a rich aromatic flavor; rated good to very good (Downing). Hedrick describes the flesh as white, tender, rather buttery, of "a rich, excellent, aromatic flavor; good to very good." Elliott gives the flesh as white, half buttery, juicy, sweet, aromatic. Thomas describes it as moderately fine-grained, half buttery, slightly granular, with a rich, very good flavor.
Core and Seeds: Core medium; seeds ovate pyriform, blackish (Elliott). Thomas notes that the fruit rots at the core when not gathered early.
Season
First of September (Downing), though frequently ripening at the end of August. September and October, but in some districts as early as August (Hedrick). September (Elliott). Ripens the first of autumn and for some time afterward (Thomas).
Uses
Elliott declares it one of the most desirable pears for all collections and notes that "even windfalls of this variety are extremely fine." Thomas warns that it rots at the core when not gathered early, indicating it should be picked promptly.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Stevens' Genesee.
Guernsey. Louise de Prusse. Crottée. Doyenné Galeux. Saint Michel Crotté. Philippe Strié. Doyenné Crotté. Passa-tutti. Stephen's Genesee. Genesee. Beurré des Belges.
This admirable Pear, combining in some degree the excellence of the Doyenné and Bergamotte, is reputed to be a seedling of Western New York. It originated on the farm of Mr. F. Stevens, of Lima, Livingston Co., N. Y. Although placed among autumn pears, it frequently ripens here at the end of August, among the late summer varieties. Young shoots diverging, dark gray. Fruit large, roundish, and of a yellow color. Stalk about an inch long, stout, thicker at the base, and set in a slight, rather one-sided depression. Calyx with short, stiff divisions, placed in a smooth basin of only moderate depth. Flesh white, half buttery, with a rich aromatic flavor. Good to very good. First of September.
— U.P. Hedrick, The Pears of New York (1921)Stevens Genesee. i. Cole Am. Fr. Bk. 157. 1849. Originated on the farm of M. F. Stevens, Lima, N. Y. Fruit large, globular-obovate, yellow; flesh white, tender, rather buttery, of a rich, excellent, aromatic flavor; good to very good; Sept. and Oct. but in some districts as early as Aug.
— F.R. Elliott, The Western Fruit Book (1865)Stevens' Genesee.
Louise de Prusse. | Guernsey. | Stephens' Genesee.
Native of Rochester, N. Y. It is one of the most desirable of pears for all collections, either on Pear or Quince ; a fine grower, with diverging, dark gray shoots ; productive.
Fruit, large, roundish obovate ; color, greenish yellow, becoming yellow ; stem, rather stout ; cavity, narrow ; calyx with short, stiff, connected segments, half reflexed ; basin, medium, regular ; core, medium ; seeds, ovate pyriform, blackish ; flesh, white, half buttery, juicy, sweet, aromatic. September. Even windfalls of this variety are extremely fine.
— John J. Thomas, The American Fruit Culturist (1903)Stevens' Genesee.*
Large, round-obovate, often considerably flattened; skin slightly rough, yellow; stalk an inch long, stout, thickest at insertion, more or less sunk in the base; calyx short, stiff, basin smooth; flesh moderately fine-grained, half buttery, slightly granular, with a rich, very good flavor. Ripens the first of autumn and for some time afterward. Rots at core when not gathered early. Shoots gray, leaves narrow. Origin, Livingston County, N. Y.
Fig. 723.