THE PEARS OF NEW YORK 297 



Beurre Hamecher. i. Leroy Diet. Pom. 1:376, fig. 1867. 2. Hogg Fruit Man. 521. 

 1884. 



This was one of the last seedlings raised by Van Mons and ripened its first fruits in 

 October, 1847. Fruit medium to large, globular-ovate, bossed at the stem and depressed 

 at the summit, rather irregular, one side being much longer than the other, greenish- 

 yellow, mottled with russet; flesh white, fine, melting, juicy, sugary, acid, slightly per- 

 fumed; second, at times, third; early Sept. 



Beurre d'Hardenpont d'Automne. i. Leroy Diet. Pom. 1:377, % l8 67- 2. Downing 

 Fr. Trees Am. 683. 1869. 3. Mas Pom. Gen. 5:95, fig. 336. 1880. 



This pear has often been confused with Glou Morceau but erroneously; both were 

 raised by Van Mons, but they differ in form and other characteristics. This variety was 

 obtained from seed by Van Mons about 1802. Fruit medium to large, long-pyriform- 

 obtuse, pale yellow, covered with large, bronze dots and patches of russet ; flesh yellowish, 

 fine, melting, generally gritty; juice abundant, sugary, vinous, very aromatic; first; 

 end of Sept. 

 Beurre Hennau. i. Mas Pom. Gen. 7:3, fig. 482. 1881. 



Probably Belgian. Fruit medium, ovate-pyriform; bright green, speckled with light 

 brown dots; flesh whitish, fine, melting, very juicy, sweet and rather vinous; good; Oct. 

 Beurre Henri Courcelle. I. Card. Chron. 3rd Ser. 4:602. 1888. 2. Guide Prat. 52. 1895. 



Raised by Arsene Sannier, Rouen, Fr., from seed of Bergamotte Espe"ren which it 

 resembles in form. Fruit medium to small, oblong-pyriform, grayish-green; flesh very 

 fine and of a distinctive and exquisite flavor; first; winter and spring; very fruitful. 

 Beurre Hillereau. i. Guide Prat. 87. 1895. 



Fruit large, pale yellow, ensanguined on the side exposed to the sun; flesh medium 

 fine, very melting; first; Dec. 

 Beurre d'Hiver. i. Noisette Man. Comp. Jard. 2:534. 1860. 



Introduced to France by Louis Noisette from Brabant, Netherlands, in 1806. Fruit 

 green, does not change on ripening; flesh melting, sugary, perfumed; good; Jan. 

 Beurre d'hiver de Dittrich. i. Guide Prat. 87. 1895. 



Fruit rather large, conic, yellowish-green; flesh buttery, perfumed; first; Dec. and 

 Jan. 

 Beurre d'Hiver de Kestner. i. Hogg Fruit Man. 522. 1884. 



Fruit medium, obovate, with a very long, straight stalk obliquely inserted, greenish, 

 covered with pale russet; flesh yellowish, coarse, not juicy and rather disagreeable than 

 otherwise; handsome but worthless; mid-Dec. 

 Beurre de Hochheim. i. Guide Prat. 86. 1876. 



Of German origin. Fruit medium, pyriform, clear green; flesh buttery, of a flavor 

 recalling that of the Buerre' Gris; first; Nov. and Dec. 

 Beurre Hudellet. i. Mas Pom. (Jew. 4:95, fig. 240. 1879. 



Origin uncertain, but probably it was raised from seed by Van Mons. Fruit medium, 

 turbinate-conic, regular in form, water-green, speckled with very dark green spots; flesh 

 whitish, rather fine, buttery, sufficiently juicy and sugary, vinous and agreeable; medium; 

 Sept. 



