136 THE PEARS OF NEW YORK 



grown or not properly ripened, the pears are sometimes a little astringent, 

 and there is always a smack of astringency. The trees, while not large, are 

 vigorous, hardy, productive, and healthy except in being a little susceptible 

 to blight. This is a favorite pear with nurserymen to bud or graft on the 

 quince, Japanese pear stocks, or other stocks, since it makes a perfect union 

 with any of those in common use. The tree is one of the best dwarfs, 

 also, for its own crop. Wherever pears are grown, this is a good dessert 

 sort, and in many regions it is a valuable fruit for commerce. Beurre 

 Hardy does especially well in New York and in eastern United States. 



This is a French pear raised about 1820 by M. Bonnet, Boulogne-sur- 

 Mer, France. In 1830, it was acquired by M. Jean-Laurent Jamin, a 

 nurseryman near Paris, who named it in honor of M. Hardy, Director and 

 Professor of Arboriculture at the Garden of the Luxembourg. It was 

 propagated, made known, and distributed by M. Jamin between 1840 and 

 1845. The American Pomological Society added Beurre Hardy to its list of 

 recommended fruits in 1862. 



Tree medium in size, vigorous, upright, dense-topped, hardy, productive; trunk 

 stocky; branches smooth, dull brown overspread with gray, marked more or less with scarf- 

 skin, with very numerous large, elongated lenticels; branchlets thick, greenish-brown, 

 glossy, smooth, glabrous, with numerous small, raised, conspicuous lenticels. 



Leaf-buds conical, pointed, plump, usually free; leaf-scars prominent. Leaves z\ in. 

 long, 2 in. wide, stiff; apex abruptly pointed; margin tipped with small glands, finely ser- 

 rate; petiole 1 5 in. long. Flower-buds small, short, conical, pointed, plump, free, singly 

 or in small clusters on short spurs; flowers ij in. across, well distributed, average 9 buds 

 in a cluster; pedicels i in. long, pubescent, reddish-green. 



Fruit in season, late September and early October; large, 3 in. long, z\ in. wide, uni- 

 form, obtuse-pyriform, with a rather long neck, symmetrical; stem J in. long, thick, slightly 

 curved; cavity obtuse, very 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 conspicuous; flesh granular, 

 melting, buttery, very juicy, sweet, richly aromatic 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. 



BEUKRfi DE JONGHE 



i. Mag. Hort. 28:258. 1857. 2. Card. Chron. 147, fig. 1866. 3. Mas Le Verger 1:73, fig. 43. 

 1866-73. 4. Downing Fr. Trees Am. 683. 1869. 5. Jour. Hort. N. S. 32:408. 1877. 6. Hogg Fruit 

 Man. 522. 1884. 7. Guide Prat. 64, 232. 1895. 8. Garden 49:225. 1896. 



De Jonghe's Butterbirne. 9. Mathieu Norn. Pom. 201. 1889. 



