PLATE XXX. 
i. OLDFIELD. 
This Pear is believed to have derived its name from an enclosure called the “Oldfield” near 
Ledbury, in Herefordshire. There is no notice of it in any early catalogues of fruits. Philips does 
not mention it, nor does it seem to have been known until the early part of the eighteenth century. 
An excellent figure is given of it in the Pomona Herefordiensis , PI. XI. 
Description. —Fruit : small, round, even and regularly formed. Skin : of a uniform greenish 
yellow when ripe, covered with minute dots and a patch of russet round the stalk. Eye : open with 
incurved segments, set in a shallow depression, surrounded with plaits. Stalk : an inch long, 
slender, not depressed but tapering into the fruit at the base. Flesh : yellowish, firm, and crisp. 
Juice : pale, plentiful, sweet, and very astringent. 
The chemical analysis of the juice of the Oldfield Pear (season 1880), by Mr. G. H. 
With, F.C.S., F.R.A.S., is as follows 
Density of the fresh juice ... ... ... 1*05 7 
Ditto after 24 hours ... ... ... ... 1*061 
One hundred parts by weight of the juice contain :— 
Sugar ... ... ... ... ... 13*06 
Tannin, Mucilage, Salts, &c. ... ... ... 3*71 
Water ... ... ... ... ... 83*23 
Mr. Thos. Andrew Knight gives the density 1*067 but states that it varies very much, like 
that of all other pears, according to the soil it grows on. 
The Perry afforded by the Oldfield pear is rich and sweet with considerable strength, and 
ranks next to the Taynton Squash in general estimation. It fines readily in making ; keeps well; 
and commands a high price in the market. It will keep and improve for 10 or 12 years in bottle. 
The tree is very hardy and full blossoming. It is very late in season, and generally 
bears abundantly. The trees are large. The variety is very generally distributed through 
Herefordshire and is at this time in full luxuriance. 
