From England. Mainly grown for culinary purposes. -- W.H. Ragan, Nomenclature of the Pear, 1908.Belmont (of Robert Thompson, 1842). An English kitchen pear, considerably like the Althorpe Crassane, and of the same origin. It bears abundantly and constantly with us, and is remarkably fine for cooking and preserving, but is scarcely fit for the table. Fruit roundish-obovate, medium, sometimes of rather large size. Skin fair, yellowish-green, marked with numerous dots, and a little brownis next the sun. Stalk quite long, (two inches or more,) slender and curved. Flesh rather coarse, juicy, and sweet. October. -- A.J. Downing, The fruits and fruit trees of America, 1846.
Belmont. Fruit large, obovate. Skin yellowish-green, tinged with brown next the sun, and covered with dots. Stalk very long, slender, and curved. Flesh coarse, but sweet, and juicy. I have found this one of the best stewing or baking pears in use in November and December. -- R. Hogg, The Fruit Manual, 1860.