Gorham (PI 541196). A high-quality, very productive dessert pear. Originated in Geneva, N.Y., by Richard Wellington, New York State Agriculture Experiment Station. Bartlett x Josephine de Malines; cross made in 1910. Introduced in 1923. Fruit: quality excellent; ripens 10 days later than Bartlett, which it resembles; keeps 6 to 8 weeks longer than Bartlett. Tree: upright, dense; vigorous and productive; moderately susceptible to fire blight. -- Brooks and Olmo Register of Fruit and Nut Varieties, 1950.A cross of Bartlett and Josephine de malines made in 1910 at the New York Agricultural Experiment Station, Geneva, New York. Released for trial in 1923. Fruit generally resmbles Bartlett in size but inclined to be a little more roundish in form. Skin fairly smooth, waxy, deep yellow in color, slight russeting around the stem, attractive. Flesh very fine, white, free of grit, buttery, extremely juicy, sweet, vinous flavor equal to Bartlett in dessert quality. Keeps about on month longer than Bartlett in cold storage. Tree vigorous, spreading in habit, very productive, superior to that of Bartlett as an orchard tree. Moderately susceptible to blight. Performance of this variety has been outstanding at the Southern Oregon Branch Experiment Station. -- H. Hartman, Oregon Ag. Experiment Station, 1957.
This is a large pear introduced by the New York Station. It is a cross between Bartlett and Josephine de Malines (one of the choicest of the old European pears). Resembling Bartlett, it ripens two weeks later and keeps a month longer. A high quality pear. -- Robert Nitschke, Southmeadow Fruit Gardens Catalog, 1976.