204 



sysri^:M.\ tic j'omolocy 



mended I'or the lioiiie, for local and j^eneral markets and for ex- 

 portation. This pear is a native of Belgium, liaving been raised 

 from seed in ISO? by l)i-. \'.in Mons. 



Tree medium in size, not very vigorous, uprij^ht-spreading, hardy, pro- 

 ductive. Fruit ripe in November; large 3% inches long, 2% inches wide, 

 uniform in size, acute-obovate-pyriform, with a very long tapering neck, 

 uniform in shape and very symmetrical ; stem 1 V2 inches long, curved ; 

 cavity very obtuse, wrinkled, russeted, with a fleshy ring folded up around 

 the stem, slightly lipped; calyx open, small; lobes short, broad, obtuse; 

 basin very shallow, narrow, obtuse, smooth, symmetrical; skin granular, 

 tender, roughened by russet, dull; color dark yellow, overspread with thick 

 dark russet, laid on in streaks and patches, with a cheek of solid russet ; 

 dots small, light russet, obscure; flesh yellowish-white, slightly granular, 

 tender and melting, buttery, very juicy, with a rich aromatic flavor; quality 

 very good to best; core large, closed, with clasping core-lines; calyx-tube 

 short, wide, conical; seeds wide, short, plump, obtuse. 



Fig. 115. Buerre 

 Hardy. 



455. Buerre Hardy (Fig. 115). Hardy. — 

 The fruits are usually large, handsome, and 

 the flesh and flavor are exceptionally fine. 

 Unfortunately, the fruits do not keep well, 

 having a tendency to soften at the core. 

 When poorly grown the pears are quite 

 astringent. Tlie trees, while not large, are 

 vigorous, hard}^, productive and healthy ex- 

 cept in being susceptible to blight. Buerre 

 Hardy does especially well in eastern United 

 States. This is a French pear raised about 

 1820 by M. Bonnet at Boulogne-sur-]\Ier. 



Tree medium in size, vigorous, upright, dense-topped, rapid-growing, 

 hardy, productive. Fruit in season late September and early October; 

 large, 3 inches long, 2^/4 inches wide, oblong-obtuse-pyriform, with a long 

 neck ; stem % inch long, thick, curved ; cavity obtuse, shallow and narrow, 

 russeted, often uneven and gently furrowed, lipped; calyx large, open; 

 lobes broad, acute; basin shallow, narrow, obtuse, gently furrowed; skin 

 granular, tender, russet ; color dull greenish-yellow, overspread with thin 

 brownish-russet, without blush; dots numerous, russet, small, very con- 

 spicuous; flesh granular, melting, buttery, very juicy, sweet, richly aro- 

 matic and somewhat vinous; quality very good to best; core large, closed, 

 with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, 

 long, plump, acute. 



