412 THE PEARS OF NEW YORK 
Harigelsbirne. 1. Dochnahl Fuhr. Obstkunde 2:172. 1856. 
Wirttemberg, 1830. Fruit medium, obtuse-conic, light green changing to golden 
yellow, with a dark blush; flesh rather astringent, sweet, breaking, aromatic; third for table, 
not of much account for cooking; Oct. 
Harnard. 1. N. J. Hort. Soc. Rpt. 11. 1877. 
Shown before the New Jersey State Horticultural Society in 1877. Said to be “a 
seedling from the farm of John Harnard, Springfield,” N. J., and to have originated about 
30 years previously. A cooking pear, valued for its regular and abundant bearing and 
keeping qualities. 
Harris (Georgia). 1. Downing Fr. Trees Am. 779. 18609. 
Disseminated from Georgia. Fruit medium, obovate-obtuse to obovate-acute- 
pyriform, pale yellow, deep red in the sun, many green and brown dots; flesh whitish, 
buttery, not juicy, sweet; good; Sept. 
Harris (Massachusetts). 1. Mass. Hort. Soc. Rpt. 153. 1874. 2. Downing Fr. Trees 
Am. 2nd App., 149, fig. 1872. 
Raised by Lemuel Clapp, Dorchester, Mass., from Urbaniste crossed with Beurré 
Bose. Fruit above medium, ovate-pyriform, resembling Beurré Hardy; stem medium 
long; flesh yellowish-white, fine grained, very tender, melting, juicy, rich, vinous, spirited, 
aromatic; very good to best; Oct. 
Harrison Large Fall. 1. Downing Fr. Trees Am. 575. 1857. 
Rushmore. 2. Leroy Dict. Pom. 2:608, fig. 1869. 
A fine old baking pear of American origin. Fruit large, irregular, inclined, obovate- 
obtuse-pyriform, pale yellow with a red cheek; Aug. to Oct. 
Hartberger Mostbirne. 1. Léschnig Mositbirnen 14, fig. 1913. 
A perry pear grown in Hungary and Austria. Fruit medium, globular and irregular, 
somewhat acute toward the stalk, dark green turning to yellow-green,.finely dotted and 
much covered with russet; flesh greenish-white, abnormally large core and seeds, firm and 
juicy; Oct. 
Harte Neapolitanerin. 1. Dochnahl Fuhr. Obstkunde 2:192. 1856. 
Although cultivated mainly at Naples, Italy, in the middle of the last century and 
called the pear of Naples, it appears to have been first published in France in 1802. Fruit 
medium, turbinate, medium ventriculous, light green changing to lemon-yellow, blushed; 
flesh firm, sweetish, aromatic; very good for culinary uses; Jan. to summer. 
Harvard. 1. McIntosh Bk. Gard. 2:457. 1855. 2. Downing Fr. Trees Am. 779. 1869. 
Belle de Flushing. 3. Leroy Dict. Pom. 1:201, fig. 1867. 
Originated at Cambridge, Mass. In 1851 it was taken from America to France with- 
out a label by Parsons, a nurseryman at Flushing, N. Y., and was named Belle de Flushing 
by Leroy. Fruit rather large, oblong-pyriform, russety olive-yellow, with a brownish-red 
cheek; in France it seems to develop a vivid red on the side exposed to the sun, finely dotted 
with fawn; flesh white, semi-fine, tender, melting, slightly gritty; juice abundant, saccha- 
rine, acidulous and agreeably musky; second; a fine commercial variety; Aug. and Sept. 
Harvest. 1. Downing Fr. Trees Am. 779. 1869. 
An American variety. Fruit below medium, globular, pale yellow, tinged with brown- 
