Van Mons Léon le Clerc
PearOrigin/History
The Van Mons Léon le Clerc was raised from seed by M. Léon le Clerc, an amateur cultivator of Laval, France. In naming it, M. le Clerc desired to couple his own name with that of his friend, Dr. Van Mons, whom he styled "le grand prêtre de Pomona." A full account of its origin appears in the Magazine of Horticulture (vols. vi, p. 47, and vii, p. 285). The variety was offered for sale in the fall of 1838 by M. Langeher, of Jersey, in whose hands M. le Clerc had placed the entire stock. The superiority of specimens exhibited before the London Horticultural Society, and the opinion of Mr. Thompson that its qualities were of "first-rate excellence," created a great demand for the trees, which were disposed of at a guinea each. (Hovey)
No pear of recent introduction was heralded with more praise; some writers called it the best pear in existence, and Van Mons himself gave it the highest rank among the numerous varieties he had produced. Its character was fully maintained since its introduction to American collections. It possesses the good qualities of hardiness, productiveness, and coming early into bearing; and, notwithstanding the very large size of the fruit, it ripens off well, attaining a rich and beautiful color, and comes in at a desirable season between the late fall and early winter varieties, when first-rate pears are scarce. (Hovey)
Elliott notes this variety is distinct from "Leon Le Clerc of Van Mons," indicating the existence of a similarly-named but separate variety.
Tree
Moderately vigorous (Hovey, Elliott), with upright and somewhat irregular branches (Hovey); nearly upright in habit (Elliott). The bark on the old wood assumes, in different places, a dark, coarse, and crackled appearance, similar to that of an oak (Hovey). The tree flourishes equally well upon the quince as upon the pear stock, and comes early into bearing, about as early as Williams's Bon Chrétien (Hovey); Elliott notes it bears early on the quince, but not surely. A rich, warm, and deep soil is most favorable to the production of superior fruit (Hovey).
Wood: Clear yellowish olive (Hovey, Elliott; Downing: young shoots olive-colored), rather short-jointed, very smooth on the young growth (Hovey). Sprinkled with distinct, slightly oblong, grayish white specks (Hovey); Elliott describes these as round grayish spots. Downing describes the young shoots as strong and upright.
Buds: Medium size, short, flattened and pointed, with rather prominent shoulders. Flower-buds long and rather obtuse, with loose, grayish scales. (Hovey)
Leaves: Medium size, rather long and narrow, tapering much to the point, nearly smooth, bright green and glossy, with scarcely perceptible serratures; petioles long and slender. (Hovey)
Flowers: Small; petals yellowish white. (Hovey)
Fruit
Size: Large (Downing, Hovey); very large (Elliott). Hovey gives dimensions of about four and a half inches long and three inches in diameter.
Form: Oblong obovate (Downing, Elliott); Elliott adds pyriform. Hovey describes the form as obtuse pyramidal, nearly regular, largest about the middle, tapering to a slightly obtuse point at the stem.
Stem: Medium length and moderately stout, curved, and obliquely inserted (Hovey, Elliott). Downing gives the length as an inch and a half; Hovey gives it as about one inch. Inserted a little to one side (Hovey).
Cavity: Very shallow (Downing, Hovey).
Calyx: Open (all sources). Downing describes it as small; Hovey and Elliott both describe it as large. Segments long, pointed, and so much reflexed as to lie quite back upon the fruit (Hovey); Elliott describes them as broad and reflexed.
Basin: Shallow (Downing). Rather deeply depressed, open and slightly ridged (Hovey). Medium (Elliott).
Skin: Fair and smooth (Hovey). Pale yellow at first, becoming orange when mature (Hovey) or golden at maturity (Elliott). Downing describes the skin as yellowish, much mingled with brown over nearly the whole surface; Hovey and Elliott characterize the browning as confined to the sunny side. Slightly russeted at the base of the stem (all sources). Regularly sprinkled with numerous small russet specks (Hovey, Elliott); Elliott additionally notes russet patches and some dark green dots.
Flesh: Yellowish white (Downing, Elliott) or yellowish (Hovey). Fine, buttery, melting, and juicy (Hovey, Elliott; Downing: buttery and melting).
Flavor: Sugary (Downing, Elliott); rich, brisk, vinous, perfumed, and delicious (Hovey). Elliott describes the flesh as sugary and vinous but does not mention perfumed.
Core: Medium size (Hovey); Elliott: medium, with long ovate capsules.
Seeds: Large, very long and pointed (Hovey). Elliott: long, ovate, sometimes imperfect.
Season
October and November (Downing, Elliott). Hovey gives ripening as November, with the eating season extending four to five weeks. Quality rated Good to Very Good (Downing).
Uses
Well-suited to the table; considered among the best pears for the season between late fall and early winter varieties when first-rate pears are scarce (Hovey). Cultivation on quince stock recommended for early bearing (Hovey, Elliott).
Subtypes/Variants
Elliott specifically notes this variety is distinct from "Leon Le Clerc of Van Mons," indicating the existence of a closely related but different variety under a similar name.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Van Mons Léon le Clerc.
Van Mons Léon le Clerc was originated by M. Léon le Clerc, an amateur cultivator, of Laval, in France, who, in naming it, desired to couple his own name with that of his friend, Dr. Van Mons, "le grand prêtre de Pomona." Its young shoots are strong, upright, olive-colored.
Fruit large, oblong obovate. Skin yellowish, much mingled with brown over nearly the whole surface, and slightly russeted near the stalk. Stalk an inch and a half long, rather stout, obliquely inserted, with little depression. Calyx small, open, set in a shallow basin. Flesh yellowish white, buttery, and melting, with a sugary flavor. Good to very good. October and November.
— C.M. Hovey, The Fruits of America (1852)THE VAN MONS LEON LE CLERC PEAR.
Van Mons León le Clerc, Gard. Mag., vol. xv., p 579. Poire de Boulogne, ¹ Celestin, ¹ of some French Collections. Louise Bonne de Boulogne, ¹
No pear of recent introduction has been heralded with more praise than the Van Mons Leon le Clerc. Some writers have called it the best pear in existence; while others, among whom was Van Mons, have given it the highest rank among the numerous varieties which have been produced. These encomiums, however, have not been improperly bestowed, for its character has been fully maintained since its introduction to American collections, notwithstanding the last was rather an unfavorable season for some varieties. It possesses the good qualities of hardiness, productiveness, and coming early into bearing; and, notwithstanding the very large size of the fruit, it ripens off well, attaining a rich and beautiful color, and comes in at a desirable season, between the late fall and early winter varieties, when there is a scarcity of first-rate pears. Viewing all its properties, it may be truly ranked among the best which have yet enriched our collections.
The Van Mons Leon le Clerc is stated to have been raised from seed by M. Leon le Clerc, of Laval, France, and a full account of its origin will be found in the Magazine of Horticulture, (vols. vi. p. 47, and vii. p. 285.) It was offered for sale, in the fall of 1838, by M. Langeher, of Jersey, in whose hands M. le Clerc placed the entire stock. The superiority of the specimens exhibited before the London Horticultural Society, and the opinion of Mr. Thompson that its qualities were of “first-rate excellence,” created a great demand for the trees, which were disposed of at a guinea each.
The Leon le Clerc flourishes equally as well upon the quince as upon the pear, and comes early into bearing, about as early as Williams’s Bon Chrétien. A rich, warm and deep soil seems to be the most favorable to the growth of superior fruit.
Tree. — Moderately vigorous, with upright and somewhat irregular branches; the bark on the old wood assuming, in different places, a dark, coarse and crackled appearance, similar to that of an oak.
Wood. — Clear yellowish olive, rather short-jointed, very smooth on the young growth, and sprinkled with distinct, slightly oblong, grayish white specks; buds, medium size, short, flattened and pointed, with rather prominent shoulders: Flower-buds long and rather obtuse, with loose, grayish scales.
Leaves. — Medium size, rather long and narrow, tapering much to the point, nearly smooth, bright green and glossy, with scarcely perceptible serratures: petioles long and slender.
Flowers. — Small; petals yellowish white.
Fruit. — Large, about four and a half inches long, and three inches in diameter: Form, obtuse pyramidal, nearly regular, largest about the middle, tapering to a slightly obtuse point at the stem: Skin, fair, smooth, pale yellow, becoming orange when mature, little russeted at the base of the stem, slightly browned on the sunny side, and regularly sprinkled with numerous small russet specks: Stem, medium length, about one inch, moderately stout, curved, and obliquely inserted, little on one side, in a very shallow cavity: Eye, large, open, and rather deeply depressed in an open and slightly ridged basin; segments of the calyx long, pointed, and so much reflexed as to lie quite back upon the fruit: Flesh, yellowish, fine, buttery, melting and juicy: Flavor, rich, brisk, vinous, perfumed and delicious: Core, medium size: Seeds, large, very long and pointed.
Ripe in November, and is in eating from four to five weeks.
— F.R. Elliott, The Western Fruit Book (1865)Van Mon's Leon Le Clerc.
Poire de Boulogne, | Louise Bonne de Boulogne, | Celestin.
Foreign. Distinct from "Leon Le Clerc of Van Mons." A variety on the Quince, bearing early, but not surely. In growth the tree is moderately vigorous, nearly upright, yellowish olive wood with round grayish spots.
Fruit, very large, oblong obovate pyriform ; color, pale yellow, golden at maturity, with brown in sun, russet specks and patches, some dark green dots, and russet at base of stem ; stem, medium length and size, curved ; calyx, large, open, broad, reflexed segments ; basin, medium ; core, medium long ovate capsules; seeds, long, ovate, sometimes imperfect: flesh, yellowish white, fine, buttery, melting, juicy, sugary, vinous. October and November.