A late-season perry pear with moderate acids and moderate tannins. Origin: traditional cultivar from the Gloucestershire and Herefordshire regions of England, widely planted during the 1800s. Tree: mature tree is moderately large; long branches have conspicuous spurs; heavy producer but tends toward biennial bearing; slow to come into bearing; some fruit scab. Perry: fruit milled 4–10 weeks after harvest; juice acidity 0.54, tannins 0.32, specific gravity 1.056; slow to ferment; produces a fruity, slightly astringent vintage of good quality. Fruit: small, turbinate to slightly pyriform, 44–51 mm long, 42–51 mm diameter; stem slender to 30 mm; no stem basin, slight calyx basin; calyx open or reflexed. Skin lemon-yellow to greenish yellow, slightly russetted near stem and calyx; lenticels inconspicuous except on russet. Flesh tinged yellow, coarse-grained, granular with stone cells around core. Ripens early November in England’s West Midlands, early October in western Oregon; excellent keeping quality prior to milling.
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