Wilmington
PearWilmington
Origin/History
A seedling of Passe Colmar, raised in 1847 by Dr. Brinckle of Philadelphia, and first fruited in 1855. First recorded in the American Pomological Society Report (1856) and illustrated in the Horticulturist (12:111, fig., 1857). Thomas notes the variety as originating from Philadelphia.
Tree
A moderate grower and late bearer. Young wood dull yellowish-brown. (Elliott and Thomas do not describe the tree.)
Fruit
Size and Form: Medium. All three sources agree on a pyriform shape with variation toward obovate. Hedrick describes the form as obtuse-pyriform to roundish-ovate. Elliott describes it as obtuse pyriform, somewhat compressed at the sides, sometimes roundish obovate. Thomas describes it as pyriform, approaching obovate.
Stem: Hedrick describes the stem as long and curved, inserted obliquely in a small cavity, often by a lip. Elliott notes the stem as somewhat variable in length, also obliquely inserted in a small cavity, sometimes without any depression at the insertion point.
Cavity: Small (Hedrick, Elliott). Thomas and Elliott note that the cavity is sometimes slight or absent entirely.
Calyx: Medium, open (Hedrick). Elliott adds that the segments are short and erect.
Basin: Hedrick describes the basin as wide and moderately deep. Elliott describes it as rather large and sometimes slightly furrowed. Thomas concurs that the basin is rather large.
Skin: The sources offer somewhat different characterizations of the skin's dominant color. Hedrick describes the ground color as greenish-yellow, netted and patched with russet, and thickly sprinkled with russet dots. Elliott, by contrast, describes the skin as cinnamon russet overall, with patches of greenish yellow on the shaded side, sometimes faint traces of carmine on the sun-exposed portion, and occasionally a number of black dots encircled by a carmine margin. Thomas describes the skin as cinnamon russet on a yellow ground.
Flesh and Flavor
Flesh whitish green (Hedrick), fine (Elliott, Thomas), juicy (Hedrick), buttery, melting (all sources). Flavor sweet, pleasant, and slightly aromatic (Hedrick); rich and saccharine, with the delicious aroma of the Passe Colmar (Elliott); rich and aromatic (Thomas).
Quality rated good to very good by Hedrick; Elliott rates it "best."
Season
September (all sources agree).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Elliott's description is attributed to W. D. B. Thomas references a figure illustration (Fig. 658) in The American Fruit Culturist.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— U.P. Hedrick, The Pears of New York (1921)Wilmington.
- Am. Pom. Soc. Rpt. 90. 1856. 2. Horticulturist 12:111, fig. 1857. This is a seedling of Passe Colmar, raised in 1847 by Dr. Brinckle of Philadelphia, and first fruited in 1855. Tree a moderate grower, late bearer; young wood dull yellowish-brown. Fruit medium, obtuse-pyriform to roundish-ovate, greenish-yellow, netted and patched with russet, thickly sprinkled with russet dots; stem long, curved, inserted obliquely in a small cavity, often by a lip; calyx medium, open, set in a wide, moderately deep basin; flesh whitish green, juicy, buttery, melting, sweet, pleasant, slightly aromatic; good to very good; Sept.
— F.R. Elliott, The Western Fruit Book (1865)Wilmington.
A seedling of Passe Colmar, raised by Dr. Brinckle, of Philadelphia. Fruit, medium, obtuse pyriform, somewhat compressed at the sides, sometimes roundish obovate ; skin, cinnamon russet, with patches of greenish yellow on the shaded side, and sometimes faint traces of carmine on the part exposed to the sun, with occasionally a number of black dots encircled by a carmine margin; stem, somewhat variable in length, obliquely inserted in a small cavity, sometimes without depression ; calyx, medium, with short, erect, segments, set in a rather large, sometimes slightly furrowed basin ; flesh, fine, melting and buttery ; flavor, rich and saccharine, with the delicious aroma of the Passe Colmar : "best." September. (W. D. B.)
— John J. Thomas, The American Fruit Culturist (1903)Wilmington. Medium, pyriform, approaching obovate; cinnamon russet on yellow ground; cavity slight, often none; basin rather large; flesh fine, melting, buttery, rich, aromatic. September. Philadelphia. Fig. 658.