Tillington
PearTillington
Origin/History
Raised in the village of Tillington, near Hereford, England (Downing; Hedrick). First exhibited by Thomas Andrew Knight before the London Horticultural Society in 1820 (Downing; Hedrick), described at that exhibition as "a Seedling Pear raised from a seed of the Autumn Bergamot impregnated with the pollen of the Jargonelle" (Hedrick, citing Trans. Lond. Hort. Soc. 4:521, 1822). Thomas (1903) classes the variety as English.
Tree
Hardy and productive (Downing; Hedrick). No further details described in source.
Fruit
Size
Medium (Herefordshire Pomona; Downing; Hedrick). Thomas (1903) describes it as small — a conflict with the other sources, which agree on medium.
Form
Short pyriform (Herefordshire Pomona; Downing; Hedrick), rather uneven in its outline (Herefordshire Pomona). Thomas (1903) describes the form as obovate — differing from the short-pyriform of the other three sources.
Stem/Stalk
Short (Herefordshire Pomona; Downing; Hedrick); fleshy, and wasted at its insertion (Herefordshire Pomona).
Cavity
Not described in source.
Calyx/Eye
Open (Herefordshire Pomona; Downing; Hedrick), scarcely at all depressed (Herefordshire Pomona).
Basin
Not described in source.
Skin
Smooth, greenish yellow, covered with a number of light-brown russet dots (Herefordshire Pomona); greenish yellow with light brown russet dots (Downing; Hedrick). Thomas (1903), in conflict with the other sources, describes the skin as dark green and rough.
Flesh/Flavor
Yellowish, tender, buttery, melting, not very juicy (Herefordshire Pomona) / not juicy (Downing; Hedrick), but brisk and vinous, with a peculiar and fine aroma (Herefordshire Pomona); vinous, aromatic (Downing; Hedrick). The Herefordshire Pomona praises its "fine sprightly flavour," contrasting favourably with the luscious sweetness of the Seckel, which comes in just before it. Quality rated "Good" by Downing and Hedrick; Thomas (1903), in conflict, calls it "coarse, of moderate quality."
Core/Seeds
Not described in source.
Season
Ripe in October (Herefordshire Pomona; Downing; Thomas; Hedrick).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Parentage recorded at its 1820 exhibition: a seedling pear raised from a seed of the Autumn Bergamot impregnated with the pollen of the Jargonelle (Hedrick).
Book Sources
Described in 4 period pomological works
View original book sources (4)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)Tillington Pear.
Fruit, about medium size; short pyriform, rather uneven in its outline. Skin, smooth, greenish yellow, covered with a number of light-brown russet dots. Eye open, scarcely at all depressed. Stalk, short, fleshy, and wasted at its insertion. Flesh yellowish, tender, buttery, melting, not very juicy, but brisk and vinous, with a peculiar and fine aroma.
Note.—This is an excellent Pear, ripe in October, the fine sprightly flavour of which contrasts favourably with the luscious sweetness of the Seckel, which comes in just before it.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)TILLINGTON.
Raised in the village of Tillington, near Hereford, England, and first exhibited by T. A. Knight, Esq., before the London Horticultural Society, in 1820. Tree hardy and productive.
Fruit medium size, short pyriform, greenish yellow, with light brown russet dots. Stalk short. Calyx open. Flesh yellowish, tender, buttery, melting, not juicy, vinous, aromatic. Good. October.
— John J. Thomas, The American Fruit Culturist (1903)Tillington. Small, obovate, dark green, rough; coarse, of moderate quality. October. English.
— U.P. Hedrick, The Pears of New York (1921)Tillington. 1. Trans. Lond. Hort. Soc. 4:521. 1822. 2. Downing Fr. Trees Am. 868. 1869. Exhibited by Thomas Andrew Knight before the London Horticultural Society in 1820 as "a Seedling Pear raised from a seed of the Autumn Bergamot impregnated with the pollen of the Jargonelle." Tree hardy, productive. Fruit medium, short-pyriform, greenish-yellow, with light brown russet dots; stalk short; calyx open; flesh yellowish, tender, buttery, melting, not juicy, vinous, aromatic; good; Oct.