Triumph De Jodoigne
Pear
TRIUMPH DE JODOIGNE PEAR
Origin and History
The Triumph de Jodoigne was raised by M. Bouvier, a well-known amateur pomologist resident at Jodoigne, Belgium, who originated several fine varieties. The variety was first offered for sale in French nurseries in 1844 or 1845. The American pomologist C.M. Hovey received his trees from M. Jamin of Paris and recorded them fruiting in his collection for the first time in 1848. Its introduction preceded by a high reputation, the variety's qualities were found to justify cultivators' expectations.
Tree
Very vigorous, with a somewhat spreading and irregular habit, requiring careful pruning to form a symmetrical head. Annual shoots very stout. The foliage is broad, rich, and glossy. Fruit is produced in clusters of three or four each. Rather late in coming into bearing on pear stock, but succeeds well upon quince and is one of the sorts that makes a vigorous pyramid on that stock.
Wood and Buds
Wood brownish olive, thickly dotted with round grayish specks, very strong, stout, and short-jointed. Old wood grayish brown. Buds large, broad, rather short, pointed, slightly diverging, with prominent shoulders. Flower-buds large.
Leaves
Large, broadly ovate, narrowing to each end, thick, very deep green, glossy, finely nerved, wavy, and nearly entire on the edge. Petioles medium length, about one inch long, stout, reddish.
Flowers
Large, with large ovate petals. Clusters compact.
Fruit
Large, about four inches long and three and a half inches in diameter. Form oblong obovate, little irregular, with a large swollen crown, contracted slightly in the middle, and obtuse at the stem.
Skin: Fair, slightly rough, dull greenish yellow, much russeted in spots and splashes, deeply tinged with bronzy red in the sun, and conspicuously dotted over with very large russety specks. When fully colored, presents a fine, ruddy crimson cheek, blotched and very conspicuously dotted with russet.
Stem: Medium length, about three inches long, moderately stout, curved, and obliquely inserted in a small, shallow cavity, highest on one side.
Eye and Calyx: Medium size, open, but little depressed in a small basin; segments of the calyx short and stiff.
Flesh: Yellowish white, coarse, melting, and juicy.
Flavor: Rich, sugary, sprightly, and agreeably perfumed.
Core and Seeds: Core medium size; seeds small, long, sharply-pointed, and dark.
Season and Storage
Ripe in November; in eating for two or three weeks.
Related Varieties and Comparison
As large as the Beurre Diel, which it somewhat resembles in shape, but ripens and becomes mature before that sort—a distinction of considerable practical importance for succession in harvest.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
- Hovey, The Fruits of America (1852) — listed as THE TRIUMPH DE JODOIGNE PEAR.
View original book sources (1)
— C.M. Hovey, The Fruits of America (1852)THE TRIUMPH DE JODOIGNE PEAR.
Triumph de Jodoigne. Bon Jardinier, 1848.
The Triumph de Jodoigne is a new and comparatively very little known pear. It fruited here, we believe, for the first time, in our collection, in 1848. Its introduction was preceded by a high reputation, and we think we may say its qualities have not disappointed the expectations of cultivators. It is as large as the Beurre Diel, which it somewhat resembles in shape, but it is ripe and nearly gone before that sort is mature. It is a very handsome and showy fruit, having a fine, ruddy crimson cheek, blotched, and very conspicuously dotted with russet.
The Bon Jardinier, in which we find the earliest account of this pear, states that it was raised by the late M. Bouvier, a well-known amateur pomologist, who resided at Jodoigne, in Belgium, and who has originated several fine varieties. It was first offered for sale in the French nurseries, in 1844 or 1845, at which time we received our trees from M. Jamin, of Paris.
The Triumph de Jodoigne is a very vigorous growing tree, in this respect approaching to the character of the Beurre Diel, as its fruit also resembles that pear. The foliage is broad, rich and glossy, and the fruit is produced in clusters of three or four each. It succeeds well upon the quince, and is one of the sorts which make a vigorous pyramid on that stock. It is rather late in coming into bearing on the pear.
Tree.—Vigorous, with a somewhat spreading, irregular habit, and requiring careful pruning to form a symmetrical head; annual shoots very stout.
Wood.—Brownish olive, thickly dotted with round grayish specks, very strong, stout, and short-jointed; old wood, grayish brown; buds, large, broad, rather short, pointed, slightly diverging, with prominent shoulders: Flower-buds, large.
Leaves.—Large, broadly ovate, narrowing to each end, thick, very deep green, glossy, finely nerved, wavy, and nearly entire on the edge; petioles, medium length, about one inch long, stout, reddish.
Flowers.—Large; petals, large, ovate; clusters, compact.
Fruit.—Large, about four inches long, and three and a half in diameter: Form, oblong obovate, little irregular, with a large swollen crown, contracted slightly in the middle, and obtuse at the stem: Skin, fair, slightly rough, dull greenish yellow, much russeted in spots and splashes, deeply tinged with bronzy red in the sun, and conspicuously dotted over with very large russety specks: Stem, medium length, about three inches long, moderately stout, curved, and obliquely inserted in a small, shallow cavity, highest on one side: Eye, medium size, open, and but little depressed in a small basin; segments of the calyx, short, stiff: Flesh, yellowish white, coarse, melting, and juicy: Flavor, rich, sugary, sprightly, and agreeably perfumed: Core, medium size: Seeds, small, long, sharply-pointed, and dark.
Ripe in November, and in eating two or three weeks.