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Beurré Giffard

Pear
USDA watercolor illustration of Beurré Giffard

USDA Pomological Watercolor Collection

Beurré Giffard

Origin / History

Beurré Giffard was found as a chance seedling (a wilding) in 1825 by M. Nicolas Giffard near Angers, France. Sources differ slightly on the precise locality: the Herefordshire Pomona gives "Fonassières, near Angers," while Hedrick (both works) gives "Foussières, France." Downing simply records "Angers, France." It was first described by M. Millet, president of the Society of Horticulture of Maine-et-Loire, in the Bulletins of the Society — in 1840 according to the Herefordshire Pomona and Hedrick, though the Herefordshire Pomona text gives both 1840 and (in its lead paragraph) implies the description followed shortly after the 1825 discovery. The variety was introduced in America about 1850 and was added to the fruit catalog-list of the American Pomological Society in 1858 (Hedrick).

Tree

Tree of moderate to medium size and growth, hardy, productive, and a good bearer. Sources describe the growth habit variously: Elliott and Downing call it a moderate grower; Hedrick (1921) describes it as vigorous, spreading, and open-topped; Hedrick (1922) emphasizes "very spreading"; Bunyard (1920) calls growth "rather weak, very straggling" with "fertility good"; Thomas notes "growth straggling." It surpasses most of its orchard associates in hardiness and fruitfulness (Hedrick), is extremely hardy, and is successfully cultivated up to 1,200 metres in Switzerland (Bunyard 1920). It succeeds as a standard (Bunyard 1920), though the Herefordshire Pomona advises that "it must grow against a wall, or its fruit will be smaller than that which is represented on the plate" (the plate fruit having been grown on the Cordon Wall at Holme Lacy). It does well on Quince or Pear stocks (Elliott).

Shoots/branches are long, slender, and reddish or dark reddish (Elliott, Downing); Thomas calls them "slender, reddish purple." Hedrick (1921) elaborates: branches reddish-brown, nearly covered with gray scarf-skin, with long and narrow, large lenticels; branchlets slender, new growth willowy, long, reddish-brown, smooth, glabrous except near the tips of the new growth, with conspicuous, raised, round lenticels.

Leaf-buds small, short, pointed, appressed (Hedrick 1921). Leaves stiff, with taper-pointed apex; margin entire, sometimes slightly pubescent (Hedrick 1921) or "almost entire, sometimes pubescent" (Hedrick 1922); petiole slender, reddish-green; stipules very long and slender. Bunyard (1920) describes the leaf as "small pointed, oval, upfolded, down hanging, margin entire or only faintly serrate." Leaf dimensions differ between Hedrick's two accounts: 2½ in. long × 1¼ in. wide with petiole ¾ in. (Hedrick 1921) versus 2¼ in. long × 1½ in. wide with petiole 2½ in. (Hedrick 1922).

Flower-buds small, plump, free, singly on very short spurs; flowers showy, 1¼ in. across, in dense clusters, average 8 buds in a cluster; pedicels ¾ in. long, pubescent (Hedrick 1921).

Fruit

Size: Medium, or medium to large. Hedrick (1921) gives average dimensions of 3 in. long × 2½ in. wide; Hedrick (1922) gives 2½ in. long × 3 in. wide (i.e., the figures are transposed between the two works). Budd & Hansen call it "medium to large"; Hedrick (1922) also describes the pears as "large, somewhat like those of Beurré Clairgeau in shape and color." The Herefordshire Pomona notes the fruit will be smaller if not grown against a wall.

Form: Pyriform, tapering to the stem (Downing, Central Experimental Farm); also described as turbinate (Herefordshire Pomona); "slightly Bosc-shaped, but shorter" (Thomas); "pyriform tapering much to stem, a little even" (Bunyard 1920); "obovate-acute-pyriform" (Hedrick); tapering toward the stem (Budd & Hansen).

Stem/Stalk: Rather long, slender, and curved (Elliott; Budd & Hansen specify "quite long, curved, and inserted at top of neck"). The Herefordshire Pomona gives "an inch long, slender and obliquely inserted on the apex of the fruit." Bunyard (1920) calls it "rather long and slender in a flat cavity surrounded with russet." Hedrick gives ¾ in. long. Thomas: "rather long."

Cavity: Sources disagree. Hedrick states cavity is lacking — "the flesh closing up symmetrically around the stem except when drawn up in a lip." Bunyard (1920) describes a "flat cavity surrounded with russet." The Herefordshire Pomona's "obliquely inserted on the apex of the fruit" implies essentially no cavity.

Calyx/Eye: Open according to Elliott, Hedrick, and Bunyard (1920) — Bunyard noting "open on level"; Hedrick describing the calyx as open and small, with lobes separated at the base, narrow, acuminate. Closed according to the Herefordshire Pomona, Downing, and Thomas — Downing adding that the segments are stiff.

Basin: Shallow (Herefordshire Pomona); very small (Downing); small (Thomas); Hedrick gives "shallow, narrow, obtuse, almost smooth, symmetrical."

Skin: Thin, tender, smooth (Hedrick); smooth (Bunyard 1920). Color is greenish yellow to pale yellow, mottled, marbled, or patched with red on the sunny side / side next the sun (Elliott, Herefordshire Pomona, Downing, Thomas, Budd & Hansen, Central Experimental Farm). Hedrick describes the color as "dull greenish-yellow, with a dotted, dull red blush" (1921) or "dull greenish-yellow, with a slightly dotted, dull pinkish-red blush" (1922), "often without blush." Bunyard (1920) gives "pale yellow with brownish red flush." Elliott notes "pale russet specks." George Bunyard's catalog (1914) describes the skin as "yellow-green with a bronze and golden russet." Thomas Rivers's catalog (1914) calls it "a very well coloured pear that has produced fine golden coloured fruit." Dots are numerous, small, greenish and russet, very conspicuous (Hedrick).

Flesh / Flavor: Flesh white (Elliott, Herefordshire Pomona, Downing, Budd & Hansen, Central Experimental Farm, Bunyard 1920, George Bunyard catalog), or tinged with yellow and granular at the center (Hedrick). Texture is melting (Elliott, Herefordshire Pomona, Downing, Thomas, Budd & Hansen, Bunyard 1920, Hedrick, Veitch); Hedrick (1922 introductory note) also describes it as "crisp but melting." Very juicy (Herefordshire Pomona, Bunyard 1920, Hedrick, George Bunyard catalog) or juicy (Elliott, Downing, Thomas, Budd & Hansen, Central Experimental Farm, Veitch).

Flavor descriptions emphasize a distinctly vinous character, often with aromatic perfume:

  • Elliott: "vinous, 'very good.'"
  • Herefordshire Pomona: "with a vinous and highly aromatic flavour."
  • Downing: "with an excellent vinous flavor, delightfully perfumed."
  • Thomas: "slightly vinous, exceedingly agreeable."
  • Budd & Hansen: "with a vinous flavor and pleasantly perfumed."
  • Bunyard (1920): "fair sweet flavour."
  • Hedrick (1921): "vinous, highly aromatic; quality very good."
  • Hedrick (1922): "sweet, highly aromatic; quality very good"; and in his Cyclopedia note: "one of the few summer pears with a distinctly vinous flavor, which, with the crisp but melting flesh makes it a most refreshing summer fruit."
  • Central Experimental Farm: "with a pleasant vinous flavour."
  • Veitch: "rich and juicy, good flavour"; also "juicy and perfumed."
  • George Bunyard catalog: "very juicy, buttery and sweet."
  • Thomas Rivers catalog: "good flavour."

Core / Seeds

Core small (Elliott, Hedrick). Hedrick describes the core as small, closed, with clasping core-lines; calyx-tube narrow, funnel-shaped; seeds plump, acute. Hedrick (1922 intro) emphasizes that the fruits "are remarkable for their small cores."

Season

Ripens early — middle to late August in most American and English accounts (Elliott: "Last of August"; Herefordshire Pomona: "ripe the middle of August"; Downing and Thomas: middle of August; Hedrick: ripe in late August; Central Experimental Farm: August; Bunyard 1920: August). Budd & Hansen: "Ripens early." George Bunyard's catalog gives July/August and calls it "very early." Veitch's catalog gives "Aug. & Sept." Hedrick (1922) notes it ripens "just before Clapp Favorite — when good pears are in demand." Downing cautions that it "requires to be gathered early, and does not continue long." Bunyard (1920) and Hedrick (1922) state, however, that it keeps better than most of its season / the fruits keep well.

Uses

Dessert (Bunyard 1920). "An excellent early fruit" (Bunyard 1920). "Widely grown for market" (Budd & Hansen). "Desirable for both home and commercial orchards" (Hedrick 1921). George Bunyard's catalog calls it "pretty good for standards and kitchen gardens." Veitch's catalog calls it "a good pear" and "very productive." Thomas Rivers's catalog likewise commends its color and flavor.

Subtypes / Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 8 period pomological works

Nursery Catalog Sources

Found in 20 catalogs (1849–1917) from California, England, Florida, Illinois, Massachusetts, Oregon

View original book sources (12)

BEURRE GIFFARD.

Beurré Gifford.

Foreign. Tree, moderate grower, long slender shoots, dark reddish, good bearer on Quince or Pear. Fruit, medium pyriform, yellowish green to pale yellow, red in sun, pale russet specks; stem, long, slender, curved; calyx, open; core, small; flesh, white, melting, juicy, vinous, "very good." Last of August.

— F.R. Elliott, The Western Fruit Book (1865)

5 BEURRÉ GIFFARD. [Syn : Giffard.]

This Pear was found as a wilding in 1825, by M. Nicolas Giffard, of Fonassières, near Angers, and it was first described by M. Millet in 1840.

Description.—Fruit : medium sized, pyriform, or turbinate. Skin : greenish yellow, mottled with red on the side next the sun. Eye : closed, set in a shallow basin. Stalk : an inch long, slender and obliquely inserted on the apex of the fruit. Flesh : white, melting and very juicy, with a vinous and highly aromatic flavour.

This is one of the very best early Pears, ripe the middle of August. The tree is hardy, grows freely, and bears well ; but it must grow against a wall, or its fruit will be smaller than that which is represented on the plate, and which was grown on the Cordon Wall at Holme Lacy.

— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)

Beurré Giffard.

Poire Giffard. Giffart.

A chance seedling, originated with M. Giffard, Angers, France. Tree of moderate growth, with slender reddish-colored shoots.

Fruit medium in size, pyriform, tapering to the stem, which is rather long. Skin greenish yellow, marbled with red on the sunny side. Calyx closed. Segments stiff, set in a very small basin. Flesh white, melting, juicy, with an excellent vinous flavor, delightfully perfumed. An early Pear of value, but requires to be gathered early, and does not continue long. Very good. Ripening middle of August.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Giffard.* Medium, pyriform, slightly Bosc-shaped, but shorter; skin greenish-yellow, marbled red on the sunny side; stalk rather long, calyx closed, basin small; flesh juicy, melting, slightly vinous, exceedingly agreeable. Middle of August. Shoots slender, reddish purple, growth straggling. Fig. 687. France.

— John J. Thomas, The American Fruit Culturist (1903)

Giffard (Beurre Giffard). — Medium to large, pyriform, tapering toward the stem; color greenish yellow, with marbling of red where exposed; stalk quite long, curved, and inserted at top of neck. Flesh white, melting, juicy, with a vinous flavor and pleasantly perfumed. Ripens early; very good. Widely grown for market. France.

— J.L. Budd & N.E. Hansen, American Horticultural Manual, Part II: Systematic Pomology (1914)

BEURRE GIFFARD. Her. Pom. I., 26. G. Giffard's Butterbirne. Dessert, August, medium, pyriform tapering much to stem, a little even. Colour, pale yellow with brownish red flush, skin smooth. Flesh, white, melting, very juicy, fair sweet flavour. Eye, open on level. Stem, rather long and slender in a flat cavity surrounded with russet. Growth, rather weak, very straggling; fertility good. Leaf, small pointed, oval, upfolded, down hanging, margin entire or only faintly serrate. Origin, found wild by M. Nicolas Giffard, near Angers, France, in 1825. An excellent early fruit, keeping better than most of its season. It is extremely hardy and is successfully cultivated up to 1,200 metres in Switzerland. It succeeds as a standard.

— E.A. Bunyard, A Handbook of Hardy Fruits (1920)

BEURRÉ GIFFARD

are remarkable for their small cores. The trees, while in no way remarkable, are quite up to the average in all characters, and surpass most of their orchard associates in hardiness and fruitfulness. The variety is desirable for both home and commercial orchards.

This early summer pear was found as a chance seedling in 1825 by Nicolas Giffard, Foussières, France. In 1840, M. Millet, president of the Society of Horticulture of Maine-et-Loire, wrote the first description of it in the Bulletins of the Society. It was introduced in America about 1850, and in 1858 was added to the fruit catalog-list of the American Pomological Society.

Tree of medium size, vigorous, spreading, open-topped, hardy, productive; branches reddish-brown, nearly covered with gray scarf-skin, with long and narrow, large lenticels; branchlets slender, new growth willowy, long, reddish-brown, smooth, glabrous except near the tips of the new growth, with conspicuous, raised, round lenticels.

Leaf-buds small, short, pointed, appressed. Leaves 2½ in. long, 1¼ in. wide, stiff; apex taper-pointed; margin entire, sometimes slightly pubescent; petiole ¾ in. long, slender, reddish-green; stipules very long and slender. Flower-buds small, plump, free, singly on very short spurs; flowers showy, 1¼ in. across, in dense clusters, average 8 buds in a cluster; pedicels ¾ in. long, pubescent.

Fruit ripe in late August; variable in size, averages 3 in. long, 2½ in. wide, obovate-acute-pyriform; stem ¾ in. long; cavity lacking, the flesh closing up symmetrically around the stem except when drawn up in a lip; calyx open, small; lobes separated at the base, narrow, acuminate; basin shallow, narrow, obtuse, almost smooth, symmetrical; skin thin, tender, smooth; color dull greenish-yellow, with a dotted, dull red blush, often without blush; dots numerous, small, greenish and russet, very conspicuous; flesh tinged with yellow, granular at the center, melting, very juicy, vinous, highly aromatic; quality very good. Core small, closed, with clasping core-lines; calyx-tube narrow, funnel-shaped; seeds plump, acute.

— U.P. Hedrick, The Pears of New York (1921)

BEURRE GIFFARD. Giffard. This is one of the few summer pears with a distinctly vinous flavor, which, with the crisp but melting flesh makes it a most refreshing summer fruit. The pears are large, somewhat like those of Beurre Clairgeau in shape and color, and ripen at a time just before Clapp Favorite—when good pears are in demand. The fruits keep well and are remarkable for their small cores. The trees are quite up to the average in all characters, and surpass most of their orchard associates in hardiness and fruitfulness. This early summer pear was found as a chance seedling in 1825 by Nicolas Giffard, Foussieres, France. Tree of medium size, vigorous, very spreading, open-topped, hardy, productive; branches reddish-brown, with long, narrow, large lenticels. Leaves 2¼ inches long, 1½ inches wide, stiff; apex taper-pointed; margin almost entire, sometimes pubescent; petiole 2½ inches long, slender, reddish green; stipules very long and slender. Flowers showy, 1¼ inches across, in dense clusters, average 8 buds in a cluster. Fruit ripe in late August; averages 2½ inches long, 3 inches wide, obovate-acute-pyriform; stem ¾ inch long; cavity lacking, the flesh closing up symmetrically around the stem except when drawn up in a lip; calyx open, small; lobes separated at the base, narrow, acuminate; basin shallow, narrow, obtuse, almost smooth, symmetrical; skin thin, tender, smooth; color dull greenish-yellow, with a slightly dotted, dull pinkish-red blush, but often without blush; dots numerous, small, greenish and russet, very conspicuous; flesh tinged with yellow, granular at the center, melting, very juicy, sweet, highly aromatic; quality very good; core small, closed, with clasping core-lines; calyx-tube narrow, funnel-shape; seeds plump, acute.

— U.P. Hedrick, Cyclopedia of Hardy Fruits (1922)

Planted Spring 1893. Tree a moderate grower. Fruit of medium size, pyriform, tapering to stem. Skin greenish yellow, with patches of red on the sunny side. Flesh white, juicy, melting, with a pleasant vinous flavour. Season August.

— Central Experimental Farm, Central Experimental Farm, Agassiz BC — Catalogue of Fruit Trees under Test (Bulletin No. 3, 1900) (1900)

medium, melting, rich and juicy, good flavour, productive, a good pear Aug. & Sept.

medium size, melting, juicy and perfumed, a good pear. Very productive Aug. & Sept.

— James Veitch & Sons, Veitch's Fruit Trees (1911) (1911)

July/Aug.; medium; yellow-green with a bronze and golden russet; flesh white, very juicy, buttery and sweet. Very early. Medium size; very productive; pretty good for standards and kitchen gardens.

— George Bunyard & Co., George Bunyard Catalog of Fruit Trees (1914) (1914)

a very well coloured pear that has produced fine golden coloured fruit; good flavour

— Thomas Rivers & Son, Thomas Rivers Catalogue of Fruits (1914) (1914)
Beurré Gifford Giffard Giffard (Beurre Giffard) Giffard's Butter B Giffard's Butterbirne Giffart Poire Giffard Gifford: