North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

That might have been an old seedling rootstock that grew up.  I've found
such seedlings here that are quite old.  Fruit is Bartlett-like enough to
strongly suggest it's a Bartlett offspring, but quite astringent.
----------
>From: Lucky Pittman <Lucky.Pittman@murraystate.edu>
>To: nafex@egroups.com
>Subject: Re: [nafex] Re: Big 4 Commercial Pears
>Date: Sun, Nov 19, 2000, 3:22 PM
>

>At 05:54 PM 11/19/2000 -0800, Joe wrote:
>>A note to Lucky: the astringent pear you described might be a
>>perry (fermented pear juice) pear.  Blenders will throw in all kinds of
>>pears that taste nasty by themselves.  Astringency adds body to the
>>final drink and the tannin molecules are the backbone that the aroma
>>components latch ahold of....or that is what the wine lovers tell me.
>
>Could be, Joe, but I'm somewhat skeptical that home orchardists here in 
>western KY would have been planting perry pears 60-100 years ago, but who's 
>to say?
>
>
>
>
>>--
>>
>>                                                      -Joe Hecksel
>>                                                       Eaton Rapids,
>>Michigan
>>
>>
>>Never take investment advice from a man with two first names.
>>
>>
>
>Lucky Pittman
>USDA Zone 6
>Hopkinsville, KY
>
>
>
>
>
>

-------------------------- eGroups Sponsor -------------------------~-~>
Create your business web site your way now at Bigstep.com.
It's the fast, easy way to get online, to promote your business,
and to sell your products and services. Try Bigstep.com now.
http://click.egroups.com/1/9183/0/_/423498/_/974676851/
---------------------------------------------------------------------_->