Wellington
PearWellington
Origin / History
Downing gives "Raised by —— Wellington, Braintree, Mass.," and says it was first shown before the Massachusetts Horticultural Society in 1864. Hedrick says it was imported from France with other seedlings about 1854 by A. Wellington, Braintree, Mass., and exhibited before the Massachusetts Horticultural Society in 1864. In 1852 "Wellington, (two varieties)" was exhibited before that Society, so there may be a second Wellington pear, or even a third. A description of a Wellington pear is given in the Magazine of Horticulture of the following year, and in 1854 the American Pomological Society included a variety of similar name in its list of rejected fruits. The pear described here is the one now known as Wellington (Hedrick).
Tree
Not described in source.
Fruit
Size: Large.
Form: Oblong obovate, obtuse pyriform. Similar in shape to Beurre d'Anjou, but longer (Hedrick).
Stem: Very short.
Cavity: Slight.
Calyx: Small, open, with short, stiff, slightly incurved segments.
Basin: Shallow.
Skin: Clear pale yellow, clouded with green.
Dots: Not described in source.
Flesh and flavor: Yellowish white, somewhat coarse, juicy, melting, sweet, with a peculiar aroma; Hedrick calls it a peculiar "confectionery" flavor or aroma.
Core and seeds: Not described in source.
Season
November.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1849) from Massachusetts
- Hovey & Co. , Cambridge , Massachusetts — 1849
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Wellington.
Raised by —— Wellington, Braintree, Mass., and first shown before the Massachusetts Horticultural Society in 1864.
Fruit large, oblong obovate obtuse pyriform. Skin clear pale yellow, clouded with green. Stalk very short. Calyx open, with short, stiff, slightly incurved segments. Basin shallow. Flesh yellowish white, little coarse, juicy, melting, sweet, with a peculiar aroma. November. (Hov. Mag.)
— U.P. Hedrick, The Pears of New York (1921)Wellington.
- Mass. Hort. Soc. Rpt. 43. 1864. 2. Downing Fr. Trees Am. 879. 1869.
This, with other seedlings, was imported from France about 1854 by A. Wellington, Braintree, Mass. It was exhibited before the Massachusetts Horticultural Society in 1864. It may be that there is a second Wellington pear, or even a third, for in 1852 there was exhibited before the Massachusetts Horticultural Society "Wellington, (two varieties)." A description of a Wellington pear is given in the Magazine of Horticulture of the following year, while in 1854 the American Pomological Society included a variety of similar name in its list of rejected fruits. At all events, the pear herein described is the one now known as Wellington.
Fruit large, similar in shape to Beurre d'Anjou, but longer, yellow, clouded with green; calyx small, open, with short, stiff, slightly incurved lobes, basin shallow; stem very short, set in a slight cavity; flesh yellowish-white, somewhat coarse, juicy, melting, sweet, with a peculiar "confectionery" flavor or aroma; Nov.