THE PEARS OF NEW YORK 419 



Hingham. i. Downing Fr. Trees Am. 783. 1869. 



Originated in Hingham, Mass. Fruit medium, obovate-acute-pyriforrn, pale yellow, 

 tinged with red on the side next the sun, freely dotted with brown specks; flesh whitish, 

 melting, juicy, vinous; good; Oct. 

 Hirschbirne. i. Loschnig Mostbirnen 16, fig. 1913. 



An Austrian perry pear, raised from a wilding in Styria. Fruit one of the larger perry 

 or wine pears, globular and Bergamot in form, greenish-yellow, brownish-red flush on the 

 side opposed to the sun, brown dots; flesh yellow- white, fairly firm, juicy; good; Oct. 

 Hirsenbirne. i. Dochnahl Fuhr. Obstkunde 2:36. 1856. 



Middle Rhineland, Germany, 1802. Fruit small, pyriform, rounded at the top, sides 

 unequal, light green turning yellowish, often rather brown-blushed, some russet markings: 

 flesh fine-grained, very juicy; second for the table, first for the kitchen; Aug. 

 Hitzendorfer Mostbirne. i. Loschnig Mostbirnen 86, fig. 1913. 



An Austrian perry pear. Fruit large, globular, somewhat like Bergamot in form, light 

 green, blushed with a beautiful brown-red on the cheek next the sun, tender, dotted; flesh 

 greenish- white, firm and very juicy; end of Sept. for two weeks. 

 Hoe Langer Hoe Liever. i. Knoop Fructologie 1:93, Tab. III. 1771. 



Dutch. Fruit medium, long-pyriform, somewhat ventriculated toward the lower end, 

 often rather deformed, pale green or yellowish- white; flesh fine, gritty, juicy, agreeable, 

 savory, when eaten exactly at the right time, otherwise it is insipid; Sept. and Oct. 

 Hofsta. i. Ragan Nom. Pear, B. P. I. Bui. 126:145. 1908. 



Sweden. C. Gibb called it a fine culinary variety. Fruit medium, pyniorm; good; 

 mid-season. 



Holland Green, i. Coxe Cult. Fr. Trees 190, fig. 26. 1817. 2. Kenrick Am. Orch. 137. 

 1832. 



An old variety described by William Coxe in 1817, and stated by him to have been 

 imported from Holland by William Clifton of Philadelphia. It was sometimes called the 

 Holland Table pear. Fruit rather large, irregular or turbinate in form, green, with numer- 

 ous indistinct spots and small cloudings of russet; flesh melting, sprightly, greenish- white 

 and juicy; thought much of at the beginning of the nineteenth century, but considered by 

 Manning to be worthless in this country. Was discarded by the London Horticultural 

 Society before 1837; Sept. and Oct. 

 Hollandische Butterbirne. i. Dochnahl Fuhr. Obstkunde 2:136. 1856. 



North Germany, 1804, at Bremen. Fruit medium or below, sides unequal, light yellow 

 changing to golden-yellow at maturity, blushed with cinnamon on the sunny side and 

 speckled with brown dots; flesh white, melting, buttery, juicy and full of flavor; first for 

 dessert; Sept. and Oct. 

 Hollandische Gewurzbirne. I. Dochnahl Fuhr. Obstkunde 2:14. 1856. 



Holland, 1849. Fruit medium, ventriculous-turbinate, covered with rough russet; 

 flesh semi-melting, very juicy and aromatic; second for the table, very good for cook- 

 ing; end of Sept. 

 Hollandische Zuckerbirne. i. Dochnahl Fuhr. Obstkunde 2:33. 1856. 



Possibly of Dutch origin but reported in Thuringia, 1799. Fruit small, globular but 



