Plate XVIII. 
5. BLACK HUFFCAP. 
[Syn : Black Pear; Brown Huffcapl\ 
The Huffcap Pear have been known from the 17th century, and were thought by Mr. Knight 
to have been included amongst the “ Choke Pears,” which abounded in Herefordshire at that time. 
This Pear is represented in Mr. Knight’s Pomona Herefordiensis . PI. xxiv., under the name 
of The Plujfcap Pear , as the best of all the varieties. 
Description. —Fruit : oblong, obovate, sometimes elliptical, tapering gradually from the bulge 
both to the eye and stalk ; it is even and regular in its outline. Skin : olive green on the shaded side 
and entirely covered with dull rusty red on the side next the sun : the whole surface thickly sprinkled 
with large grey russet dots. Eye : prominently set; open, with erect segments. Stalk : three 
quarters of an inch long, woody, connected with the fruit by a thickened continuation of the flesh. 
Flesh : yellowish green, firm, and very gritty. 
“ The fruit is excessively harsh and austere,” says Mr. Knight, “ but it becomes very sweet 
during the process of grinding ; its Perry possesses much strength and richness, and has the credit of 
intoxicating more rapidly that made from any other Pear. 
It maintains the same character at the present time and is therefore one of the most esteemed 
varieties. 
The chemical analysis of the juice of this Pear (1879) made by Mr. G. H. With, F.R.A.S., 
is as follows :— 
Density of fresh juice ... 
1 ’048 
Ditto after 24 hours exposure to air 
1-051 
One hundred.parts by weight contained :— 
Sugar 
11*225 
Tannin, Mucilage, Salts, &c., 
3’575 
Water 
85-200 
100 
