PLATE LXVIII. 
6. BEURRE RANCE. 
[Syn : Beurre de Bans ; Beurrd du Rhin ; Bon Chretien de Rans ; Beurrd de Noir Chair ; 
Beurrd de Noir Chain ; Beurre Hardenpont du Printenps ; Beurrd dhirer; Beurre de Flandres ; 
Beurre Epine .] 
The pear was found growing in the village of Ranee, in Hainault, in 1762, by M. Hardenpont, 
of Mons. It was introduced into England by the London Horticultural Society, in 1820, when it 
was received from M. Parmentier, of Enghien. M. Du Mortier in the “Pomona Tournaisienne,” 
states that this pear was produced by M. l’Abbe Nicolas d’Hardenpont, at Mons, in the year 1762. 
He believes that this pear is due to a Bon ChrStien , fertilized by a Colmar , since it has the wood, 
leaf, flower, form of fruit, and peduncle of the former, with the succulence and flesh of the latter. 
A coloured figure is given in the Transactions of the Royal Horticultural Society, Vol. V., 
Plate 2, fig 4; and also by Lindley, in the Pontological Magazine , Plate 88. 
Description. — Fruit: varying from medium size to large; obtuse pyriform, blunt and rounded 
at the stalk. Skin : dark green, and covered with numerous large, dark brown, russety spots. Eye: 
small and open, with short, acute segments, and set in a slight depression. Stalk : an inch and a 
half long, slender, and generally obliquely inserted in a wide, shallow cavity. Flesh : greenish white, 
buttery, melting and very juicy, with a rich and vinous flavour. 
A very valuable winter dessert pear, in season from January, or February, to May, and 
therefore at maturity when most other varieties are over. Van Mons calls it “ the best of late pears.” 
The tree is hardy, vigorous, and bears abundantly. In warm situations, it succeeds as a 
pyramid on the pear stock, but does not do well on the quince, on which the fruit sometimes acquires 
an astringent taste. It is frequently grown on a wall, when the fruit is larger, but in sheltered 
situations, it may be grown as a standard. 
