Williamson
PearOrigin & History
A natural seedling that sprang up wild in a piece of woodland on the south side of Long Island, belonging to Nicholas Williamson. The tree attracted no attention until Williamson, having occasion to clear the timber from the land, left it exposed to the sun and air, when it soon commenced bearing. The variety was introduced by H. Wood of Long Island, who sent specimens to A.J. Downing in October 1851 and proposed the name "Williamson Pear." Wood noted that Williamson had sold the fruit at high prices in Fulton Market, and those who purchased it once invariably desired to buy it again, the fruit having readily retailed for sixpence each. The editorial response in The Horticulturist pronounced it "one of the very best," comparing its flavor to such varieties as Surpasse Virgalieu and Beurre Bosc, and noting it had "a 'thorough-bred' look and taste in all respects."
Tree
Hardy, vigorous, a good grower and bearer. The original tree stood in sod ground and had never been manured or cultivated in any manner.
Fruit
Size: Medium.
Form: Sources vary slightly. Described as obovate, narrowing pretty rapidly to the stalk (Horticulturist); roundish oblate (Downing); roundish-obovate to roundish-oblate, obtuse at stem (Hedrick); obovate rounded, obtuse at stem (Elliott); obovate (Thomas).
Stem: Short and stout, set in a moderate cavity which is a little higher on one side than the other (Horticulturist). Hedrick describes a medium-sized cavity; Elliott describes a narrow, irregular cavity. Downing notes the stalk as rather stout but does not describe the cavity separately.
Cavity: Moderate (Horticulturist), medium-sized (Hedrick), narrow and irregular (Elliott).
Calyx: The Horticulturist describes the calyx as entirely absent — "no calyx; this is a distinct characteristic of the fruit" — its place occupied by a small scar. Elliott likewise reports calyx none. Hedrick reconciles the sources as "open, often wanting." Downing describes the calyx simply as open.
Basin: Deep, rather narrow, and russeted (Horticulturist, Hedrick, Elliott). Downing describes the basin as uneven.
Skin: Rich golden yellow at maturity, thickly sprinkled with russet dots, and considerably russeted at each end (Horticulturist). Downing describes it as greenish yellow with a few patches and traces of russet. Hedrick gives greenish-yellow, sprinkled with russet dots and considerably russeted at both ends. Elliott describes it as yellow with russet dots and specks, and russet at stem and crown. Thomas gives rich yellow, thickly dotted.
Seeds: Small and flattened.
Flesh & Flavor: The Horticulturist describes the flesh as yellowish white, fine grained, melting — though more solid in texture than most melting pears — with abundant juice and a rich sugary and vinous flavor. Downing describes the flesh as white, coarse, juicy, half melting, and rates it Good. Hedrick gives yellowish-white, rather coarse, half-melting, juicy, sugary, vinous, rated good to slightly above. Elliott describes yellowish white, fine grained, juicy, sugary, vinous, and rates it "very good," if not "best." Thomas gives fine grained, juicy, rich.
The texture descriptions conflict: the Horticulturist and Elliott describe the flesh as fine grained, while Downing calls it coarse and Hedrick rather coarse. Similarly, the Horticulturist calls the flesh melting (though firmer than most melting pears), while Downing and Hedrick describe it as half melting.
Core: Not described in source.
Season
October.
Uses
Marketed as a premium dessert pear; retailed at high prices in Fulton Market, New York.
Subtypes/Variants
Not described in source.
Other
The absent calyx was emphasized by the introducer H. Wood as a distinguishing characteristic: "You will observe that these specimens show no calyx; this is a distinct characteristic of the fruit, so far as I have observed, and must decide the originality of the variety."
Book Sources
Described in 5 period pomological works
View original book sources (5)
— B. Desportes, The Horticulturist (1856)THE WILLIAMSON PEAR.
BY H. WOOD, LONG-ISLAND, N. Y.
A. J. Downing, Esq. — I send you by express, two specimens of a seedling pear, which sprung up wild in a piece of woodland on the south side of Long-Island, belonging to Nicholas Williamson, Esq. The tree attracted no attention until Mr. W., having occasion to clear the timber from the land, left it exposed to the sun and air, when it soon commenced bearing.
There can be no doubt of its being a natural seedling, but whether it is an acquisition of any value, I leave you to determine. Many believe our American seedlings will prove more hardy and profitable than the delicate foreign varieties in cultivation; and I think I have seen remarks of your own to that effect.
The tree appears quite hardy, is a good grower and bearer.
Mr. W. has sold the fruit at high prices in Fulton market, and those who had it once invariably desired to purchase it again, having readily retailed them for sixpence each.
The specimens sent are not above the average size of this fruit. The tree stands in sod ground, and has never been manured or cultivated in any manner.
You will observe that these specimens show no calyx; this is a distinct characteristic of the fruit, so far as I have observed, and must decide the originality of the variety. Should you think it worthy of publicity, I propose to christen it the "Williamson Pear." From my knowledge of the gentlemanly owner of this tree, I am confident he will be happy to supply you with grafts, should you desire to obtain the variety. Yours, H. Wood.
Brambleworth Cottage, Oct. 2, 1851.
We are a little reserved in our praise of new varieties — but there can be no hesitation in pronouncing this pear one of the very best. The flavor is of the rich saccharine-vinous, well known in such fruits as Surpasse Virgalieu, Beurre Bosc, &c. The fruit has a rich yellow color, abundantly sprinkled with russet dots, and has a "thorough-bred" look and taste in all respects. Cultivators will do well to get possession of what appears to be a new American sort of such a high grade.
The following is the pomological description of the fruit: Medium size — obovate, narrowing pretty rapidly to the stalk. Stalk, short and stout, set in a moderate cavity — which is a little higher on one side than the other. Calyx, none — its place is occupied with a small scar — set in a deep, rather narrow, russeted basin. Skin, rich golden yellow at maturity — thickly sprinkled with russet dots — and considerably russeted at each end. Seeds, small and flattened. Flesh, yellowish white, fine grained, melting, (though more solid in texture than most melting pears,) with an abundant juice, and a rich sugary, and vinous flavor — October. Ed.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Williamson.
Origin on the farm of Nicholas Williamson, Long Island. Tree hardy, vigorous, and a good bearer.
Fruit medium, roundish oblate. Skin greenish yellow, a few patches and traces of russet. Stalk rather stout. Calyx open. Basin uneven. Flesh white, coarse, juicy, half melting. Good. October.
— U.P. Hedrick, The Pears of New York (1921)Williamson,
- Horticulturist 6:494. 1851.
- Downing Fr. Trees Am. 883. 1869. This seedling sprang up in a piece of woodland belonging to Nicholas Williamson on the south side of Long Island. Tree hardy, vigorous, a good bearer. Fruit medium, roundish-obovate to roundish-oblate, obtuse at stem, greenish-yellow, sprinkled with russet dots and considerably russeted at both ends; stem short, stout, set in a medium sized cavity; calyx open, often wanting, set in a deep, rather narrow basin; flesh yellowish-white, rather coarse, half-melting, juicy, sugary, vinous; good to slightly above; Oct.
— F.R. Elliott, The Western Fruit Book (1865)Williamson.
American. From the South side of Long Island. Fruit, medium, obovate rounded, obtuse at stem, yellow, with russet dots and specks, and russet at stem and crown ; stem, short, stout, narrow irregular cavity ; calyx, none ; basin, deep, narrow, russeted ; seeds, small, flattened ; flesh, yellowish white, fine grained, juicy, sugary, vinous ; "very good," if not "best." October.
— John J. Thomas, The American Fruit Culturist (1903)Williamson. Medium, obovate, rich yellow, thickly dotted; fine grained; juicy, rich. October. L. I.