THE PEARS OF NEW YORK 297 
Beurré Hamecher. 1. Leroy Dict. 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. 
Beurré d’Hardenpont d’Automne. 1. Leroy Dict. Pom. 1:377, fig. 1867. 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. 
Beurré Hennau. 1. 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. 
Beurré Henri Courcelle. 1. Gard. Chron. 3rd Ser. 4:602. 1888. 2. Guide Prat.52. 18095. 
Raised by Arséne Sannier, Rouen, Fr., from seed of Bergamotte Espéren 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. 
Beurré Hillereau. 1. Guide Prat. 87. 1895. 
Fruit large, pale yellow, ensanguined on the side exposed to the sun; flesh medium 
fine, very melting; first; Dec. 
Beurré d’Hiver. 1. 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. 
Beurré d’hiver de Dittrich. 1. Guide Prat. 87. 1895. 
Fruit rather large, conic, yellowish-green; flesh buttery, perfumed; first; Dec. and 
Jan. 
Beurré d’Hiver de Kestner. 1. 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. 
Beurré de Hochheim. 1. Guide Prat. 86. 1876. 
Of German origin. Fruit medium, pyriform, clear green; flesh buttery, of a flavor 
recalling that of the Buerré Gris; first; Nov. and Dec. 
Beurré Hudellet. 1. Mas Pom. Gen. 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. 
