Plate XIV. 
i. HEREFORDSHIRE PEARMAIN. 
[Syn : Royal Pear main ; Pear mam Royal de longue durte .] 
This is a very old and well-known English apple. Rea is the first who notices it, under the 
name of Royal Pearmain , and he says, “ it is a much bigger and better tasted apple than the 
common kind.” In the Horticultural Society’s catalogue this is called the Old Pearmain, and thus 
it is confused with the Winter Pearmain , as in some of the nursery gardens it is confused with the 
Summer Pearmain. It is figured in Ronalds’ Pyrus Malus Brentfordiensis, plate xxii, fig. 4. 
Description. —Fruit, large, three inches wide, and the same in height; Pearmain-shaped, 
and slightly angular, having generally a prominent rib on one side of it. Skin, smooth, dark, dull 
green at first on the shaded side, but changing during winter to clear greenish yellow, and marked 
with traces of russet; on the side next the sun it is covered with brownish red, and streaks of 
deeper red, all of which change during winter to clear crimson, strewed with many russety specks. 
Eye, small and open, with broad segments, which are reflexed at the tips, and set in a wide, pretty 
deep, and plaited basin. Stalk, from half an inch to three quarters long, inserted in a deep cavity, 
which is lined with russet. Flesh, yellowish, tinged with green, tender, crisp, juicy, sugary, and 
perfumed, with a brisk and pleasant flavour. 
The Herefordshire Pearmain is a culinary fruit of high merit. It is in season from 
November to March, and will even keep to May. 
The tree attains the middle size. It is a free and vigorous grower, very hardy, and bears well. 
