41 8 THE PEARS OF NEW YORK 



medium, ovate-pyriform; skin thick, firm, very pale green, sprinkled with gray-brown 

 dots, citron-yellow when ripe and often golden on the side of the sun; flesh white, fine, 

 semi-melting, sufficient juice which is sugary, refreshing, agreeable; good, for the season; 

 end of winter and spring. 

 Hessenbirne. i. Dochnahl Fw/zr. Obstkunde 2:146. 1856. 



German; Hesse, 1815. Fruit medium and above, curved, thin-skinned, greenish- 

 yellow changing to yellow, with a vivid blush, often mottled with yellowish-brown ; flesh 

 sweet, juicy, becoming mealy; second for dessert, first for kitchen; Sept. and Oct. 

 Hessle. I. Hogg Fruit Man. 593. 1884. 2. Bunyard Handb. Hardy Fr. 180. 1920. 



Hessle is an old English pear, and takes its name from the village of Hessle in York- 

 shire where it was first discovered. Fruit rather small, turbinate, greenish-yellow, much 

 covered with large russety dots, giving it a freckled appearance; flesh nearly white, tender, 

 with an agreeable, aromatic juice; a good market-garden pear; Oct. 

 Hewes. i. Mag. Hort. 20:269. l8 54. 2. Am. Pom. Soc. Rpt. 93. 1852. 



Raised at Brandywine, Del., from seed of the White Doyenne" which it much resembles 

 though smaller. In 1852 it was in possession of Aaron Hewes and was said then to 

 have been in bearing about 28 years. Fruit medium, globular-obovate, yellow; Sept. 

 Heyer Zuckerbirne. i. Dochnahl Fw/rr. Obstkunde 2:55. l8 56- 



Sucree d'Heyer. 2. Mas Pom. Gen. 4:85, fig. 235. 1879. 



A Van Mons seedling sent in 1838 to his friend Herr Heyer, a grafter at Luneburg, 

 Hanover, Ger. Fruit medium, long-turbinate, sides unequal, slightly bossed, light green 

 turning to yellow, often flushed with vermilion, speckled with russet; second for the table, 

 first for kitchen; Sept. 

 Hilda, i. Guide Prat. 104. 1895. 



Distributed by Daras de Naghin of Antwerp, Bel. Fruit resembles Josephine de 

 Malines ; flesh yellowish-white tinted with green near the stalk, melting, very juicy, having 

 the flavor of the Beurre' Gris; Nov. and Dec. 

 Hildegard. i. Dochnahl Fw/zr. Obstkunde 2:172. 1856. 



A seedling of Van Mons; published in 1852. Fruit medium, turbinate-ventriculous, 



light green turning yellow, washed with brown, sometimes rusty red on the side of the sun; 



flesh fine, free from grit, very sweet; very good for general household use; all winter to April. 



Hildesheimer Bergamotte. i. Liegel Syst. Ankit. 132. 1825. 2. MasLe Verger a:Pt. i, 



13, fig. 5. 1866-73. 



Bergamote d'Hildesheim. 3. Leroy Diet. Pom. 1:242, fig. 1867. 



Central Germany, 1825. Fruit medium, oblate, medium-ventriculous, sides unequal, 

 light green turning to citron-yellow, without any red blush but a good deal russeted: flesh 

 melting, very juicy; a good dessert pear; end of Sept. for 2 weeks. 

 Hildesheimer Spate Sommerbirne. i. Dochnahl Fw/w. Obstkunde 2:189. l8 S 6 - 



A seedling of Cludius, Hildesheim, Ger., 1821. Fruit medium, pyriform-ventriculous, 

 sides unequal, yellowish-green, washed with rusty russet on the side of the sun; flesh ros- 

 aceous, spongy, sweet, wanting in flavor; third for table, first for culinary use; Sept. 

 Hildesheimer Winterbirn. i. Christ Handb. 496. 1817. 



German. Fruit medium, Bergamot-shaped, of excellent flavor; Nov. to Mar. 



