A traditional perry orchard would be expected to comprise plantings of two or three varieties of each of early, mid and late season perry pears. These might be true perry varieties or former dessert fruit displaced by later introductions, that have found a new role as a perry pear. Examples include Thorn, a local West Gloucestershire general purpose pear, Hastings, commonly known as Green Chisel, and Brown Bess, once known as Gloucester Brown.
The distinction between perry and non-perry varieties is certainly not clear-cut. The Blakeney Red, now the variety most commonly used to produce perry, was once used for stewing, pickling and canning while perhaps its strangest use, during the 1st World War, was by the dye industry to produce khaki – thus justifying the proud claim by one grower that ‘thic pear won that thur war – it gave Tommy good drink, good food, and clothes for his back!’ The orchard may also include some early ripening pears used for the quick maturing harvest perry
In 19th century, particularly when farmers were seeking alternative crops following the collapse of the corn market, many perry pear orchards were planted. Although this was their primary purpose, it seemed common practice to plant some dual-purpose varieties whose fruit could first be offered for sale in the fresh fruit market, but with the assured use of any surplus for perry. Over the years many of these pears came to be considered as perry varieties – the original purpose for which they were planted having been forgotten. This explains why many, such as the Yorkshire market pear Hessle, known as the perry pear Honeydew or Honey Knob, Swans’ Egg and even the American pear Seckel – known as Sickle, are listed in Luckwill and Pollard Perry Pears 1963 as perry varieties
Other varieties encountered in perry orchards include:
Maréchal de Court: in America called Beurre d’Angleterre, a cultivar that originated prior to 1628. A dessert pear that does have noticeable acidity but little tannin.
Suffolk Thorn: bred 1841 by Andrew Arcedeckne (or his gardener) from a seed of Gansel’s Bergamot, which in turn is thought to have been raised c.1768 from a seedling of Autumn Bergamot. All three are gritty market, pears and all three (and other unidentified Bergamot type pears) have been found in more than one perry orchard.
Swan’s Egg: a small late ripening pear used for perry. There seem to be more than one type of Swan’s Egg
There has long been the ambition to find larger and more easily harvestable pears to produce perry, but this has not always successful. In the mid-20th century Bulmers even trialled the baking pear Catillac, calling it Dua. In the main it was found that larger fruit lacked the distinctive “wild” characteristics needed to produce quality perry. These pears are better used for their true purpose as Poaching or Baking Pears