Beurré Hardy
Pear
Beurré Hardy
Origin / History
Beurré Hardy is a French pear raised about 1820 by M. Bonnet of Boulogne-sur-Mer, France, a friend of the pomologist Van Mons (Herefordshire Pomona). In 1830, the variety was acquired by M. Jean-Laurent Jamin, a nurseryman near Paris, who named it in honor of M. Hardy, Director and Professor of Arboriculture at the Garden of the Luxembourg — described at the time of dedication as already deceased (Herefordshire Pomona; Hedrick). It was propagated, made known, and distributed by M. Jamin between 1840 and 1845 (Hedrick). The American Pomological Society added Beurré Hardy to its list of recommended fruits in 1862.
Tree
Medium in size, vigorous, upright, dense-topped, hardy, and productive; grows freely and bears well. Trunk stocky. Branches smooth, dull brown overspread with gray, marked more or less with scarf-skin, with very numerous large, elongated lenticels. Branchlets thick, greenish-brown, glossy, smooth, glabrous, with numerous small, raised, conspicuous lenticels. Young wood described by Downing as dark grayish olive brown.
Leaf-buds conical, pointed, plump, usually free; leaf-scars prominent. Leaves 2½ in. long, 1 in. wide, stiff; apex abruptly pointed; margin tipped with small glands, finely serrate; petiole 1½ in. long. Flower-buds small, short, conical, pointed, plump, free, singly or in small clusters on short spurs; flowers 1¼ in. across, well distributed, averaging 9 buds in a cluster; pedicels 1 in. long, pubescent, reddish-green (Hedrick).
The tree is a little susceptible to blight (Hedrick). It is a favorite with nurserymen for budding or grafting on the quince, Japanese pear stocks, or other stocks in common use, making a perfect union with all of them; it is one of the best dwarfs for its own crop (Hedrick). It forms a very handsome pyramid on the pear or on the quince stock (Herefordshire Pomona).
Fruit
Size and Form
Large. The sources give conflicting measurements: Herefordshire Pomona describes the fruit as three inches wide and three and three-quarters inches long; Hedrick gives 3 in. long and 2½ in. wide. Shape is oblong obovate or pyramidal, handsome and even in outline (Herefordshire Pomona); described by Downing as obovate obtuse pyriform, and by Hedrick as obtuse-pyriform with a rather long neck, symmetrical and uniform.
Stem
Thick. Length is given as about one inch by both Herefordshire Pomona and Downing; Hedrick gives ¾ in. Slightly curved (Hedrick). Described by Herefordshire Pomona as stout and fleshy, with fleshy folds at the base. Downing notes it is a little swollen at its insertion and set at an inclination.
Cavity
The sources conflict. Herefordshire Pomona states the stalk is inserted without depression. Downing describes a small, rather uneven cavity. Hedrick describes the cavity as obtuse, very shallow and narrow, russeted, often uneven and gently furrowed, and lipped.
Calyx
Large, open (Herefordshire Pomona; Downing; Hedrick). Lobes broad, acute (Hedrick); segments described by Downing as long and recurved.
Basin
Shallow. Downing describes it as broad; Hedrick describes it as narrow. Both agree it is obtuse and gently furrowed (Downing: shallow; Hedrick: shallow, narrow, obtuse, gently furrowed).
Skin
The sources present some disagreement. Herefordshire Pomona describes the skin as shining, yellowish green, thickly covered with large russet dots, and a coat of brown russet round the stalk and the eye. Downing describes it as greenish, covered with light russet, considerably shaded with brownish red, and sprinkled with brown dots. Hedrick describes the skin as granular and tender, color dull greenish-yellow, overspread with thin brownish-russet, without blush, and explicitly characterizes the dots as numerous, russet, small, and very conspicuous — contrasting with Herefordshire Pomona's characterization of the dots as large. Downing's mention of brownish-red shading is not corroborated by Hedrick, who states there is no blush.
Flesh and Flavor
White (Herefordshire Pomona), melting, buttery, very juicy, sweet, richly aromatic. Hedrick describes the flesh as granular — particularly granular at the core — while also melting. The aroma is characterized as rose water by Herefordshire Pomona, as highly perfumed by Downing, and as richly aromatic and somewhat vinous by Hedrick. Downing adds the descriptors brisk and vinous. There is a smack of astringency always present; when poorly grown or not properly ripened the pears may be noticeably astringent, and Downing notes slight astringency near the skin. Quality rated very good to best (Hedrick).
Core and Seeds
Core large, closed, with clasping core-lines. Calyx-tube short, wide, conical. Seeds large, wide, long, plump, acute (Hedrick).
Season
Late September and early October in New York and eastern United States (Hedrick; Downing). Herefordshire Pomona gives October and November for the United Kingdom.
Uses
A dessert pear of the first quality, worthy of general cultivation (Herefordshire Pomona). In many regions also a valuable commercial fruit (Hedrick). The fruits do not keep well; they have a tendency to soften at the core as maturity advances (Hedrick). The fruit should be gathered before it is ripe, at intervals, to prevent its becoming mealy and to extend its fit table period (Herefordshire Pomona). Beurré Hardy does especially well in New York and eastern United States (Hedrick). A specimen grown as a cordon at Holme Lacy, England, was noted as perhaps above medium size (Herefordshire Pomona).
Subtypes / Variants
Not described in source.
Other
The variety was illustrated on Plate XIII of the Herefordshire Pomona. Hedrick's bibliographic citations document the variety's appearance in pomological literature from 1851 through 1904, including references in Barry, Downing, the American Pomological Society, Pom. France, Mas, Leroy, Hogg, and the Société Nationale d'Horticulture de France. The variety appears in the American Pomological Society catalog under the shorter name Hardy (Hedrick), and is listed in Gaucher under the German synonym Gellert's Butterbirne.
Book Sources
Described in 3 period pomological works
Nursery Catalog Sources
Found in 36 catalogs (1881–1921) from Alabama, California, England, Illinois, Missouri, Oregon, Washington
- Hutchison Nursery , James Hutchison, Oakland , California — 1881
- Felix Gillet , Barren Hill Nursery, Nevada City , California — 1884
- Fancher Creek Nursery , Fresno , California — 1886
- W.R. Strong & Co. , Capital and Orange Hill Nurseries (Robert Williamson, prop.), Sacramento , California — 1886
- Felix Gillet , Barren Hill Nursery, Nevada City , California — 1888
- California Nursery Co. , Niles , California — 1889
- Felix Gillet , Barren Hill Nursery, Nevada City , California — 1889
- Felix Gillet , Barren Hill Nursery, Nevada City , California — 1890
- Felix Gillet , Barren Hill Nursery, Nevada City , California — 1891
- Missouri Nursery Co. , Louisiana , Missouri — 1891
- Puyallup & Yakima Nurseries , Puyallup, Washington (Lock Box 191) and North Yakima , Washington — 1892
- Sherwood Hall Nursery Co. , Timothy Hopkins (Menlo Park Nurseries), San Francisco / Menlo Park , California — 1893
- Woodburn Nurseries , Woodburn, Marion Co. , Oregon — 1894
- Felix Gillet , Barren Hill Nursery, Nevada City , California — 1895
- Felix Gillet , Barren Hill Nursery, Nevada City , California — 1897
- Kelway & Son , Langport, Somerset , England — 1897
- J.V. Cotta (Cotta Nursery) , Carroll County , Illinois — 1898
- Alabama Nursery Co. , Huntsville , Alabama — 1900
- George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1900
- Mountain Grove Nurseries (Tippin & Moore , Proprietors; Geo. T. Tippin, J. W. Tippin, J. C. Moore), Mountain Grove , Missouri — 1901
- S.L. Watkins , Grizzly Flats, El Dorado County , California — 1901
- Forestville Nurseries , T.J. True, Forestville , California — 1902
- J.B. Pilkington , Portland , Oregon — 1907
- C.F. Lansing , Salem , Oregon — 1910
- Island Nurseries & Fruit Farm , Vashon (Vashon Island) , Washington — 1910
- Island Nurseries & Fruit Farm , Vashon (Vashon Island) , Washington — 1911
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911
- Thomas Rivers & Son , Sawbridgeworth, Hertfordshire , England — 1913
- George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1914
- Island Nurseries & Fruit Farm , Vashon (Vashon Island) , Washington — 1914
- Island Nurseries & Fruit Farm , Vashon (Vashon Island) , Washington — 1915
- Island Nurseries & Fruit Farm , Vashon (Vashon Island) , Washington — 1916
- George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1917
- Island Nurseries & Fruit Farm , Vashon (Vashon Island) , Washington — 1917
- Fancher Creek Nurseries , George C. Roeding, Fresno , California — 1918
- Island Nurseries & Fruit Farm , Vashon , Washington — 1921
View original book sources (3)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)Plate XIII.
- BEURRE HARDY.
[Syn : Bonnet de Boulogne.]
This fine pear was raised by M. Bonnet of Boulogne, the friend of Van Mons, about the year 1820. It was first distributed by M. Jamin, of Bourg-la-Reine, near Paris, who dedicated it to the late M. Hardy, director of the gardens of the Luxembourg.
Description.—Fruit, large, three inches wide and three inches and three-quarters long ; oblong obovate or pyramidal, handsome and even in its outline. Skin, shining, yellowish green, thickly covered with large russet dots, and a coat of brown russet round the stalk and the eye. Eye, large and open, set in a shallow basin. Stalk, an inch long, stout and fleshy, with fleshy folds at the base, and inserted without depression. Flesh, white, melting, and very juicy, sweet, and perfumed with a rose water aroma.
A dessert pear of the first quality ; in season in October and November. It forms a very handsome pyramid on the Pear, or on the quince stock. It is perfectly hardy, grows freely and bears well, and is worthy of general cultivation. The fruit should be gathered before it is ripe, at intervals, to prevent its getting mealy and to keep it fit for the table for a longer period.
The specimen represented on the coloured plate is perhaps rather above the medium size. It was grown on a Cordon tree at Holme Lacy.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurré Hardy.
Tree vigorous, productive. Young wood dark grayish olive brown.
Fruit large, obovate obtuse pyriform. Skin greenish, covered with light russet, considerably shaded with brownish red, and sprinkled with brown dots. Stalk about an inch long, a little swollen at its insertion, at an inclination, in a small, rather uneven cavity. Calyx open. Segments long, recurved in a broad, shallow basin. Flesh buttery, melting, juicy, brisk, vinous, and highly perfumed, slightly astringent near the skin. Very good. September and October.
— U.P. Hedrick, The Pears of New York (1921)BEURRÉ HARDY
- Barry Fr. Garden 314. 1851. 2. Downing Fr. Trees Am. 466. 1857. 3. Am. Pom. Soc. Rpt. 66. 1862. 4. Pom. France 2: No. 46, Pl. 46. 1864. 5. Mas Le Verger 3: Pt. I, 11, fig. 4. 1866-73. 6. Leroy Dict. Pom. 1:379, fig. 1867. 7. Hogg Fruit Man. 521. 1884. 8. Soc. Nat. Hort. France Pom. 378, fig. 1904.
Hardy. 9. Gard. Chron. 463. 1863. 10. Am. Pom. Soc. Cat. 38. 1883.
Gellert's Butterbirne. 11. Gaucher Pom. Prak. Obst. No. 38, Pl. 78. 1894.
Beurré Hardy is one of the good autumn pears. Both fruit and tree commend it. The fruits are usually large; are handsome in appearance; and the flesh and flavor are exceptionally fine. Thus, the flesh, while a little granular at the core, is melting, juicy, and richly aromatic,—as truly luscious as in any other pear. Unfortunately the fruits do not keep well, having a tendency to soften at the core as maturity advances. When poorly grown or not properly ripened, the pears are sometimes a little astringent, and there is always a smack of astringency. The trees, while not large, are vigorous, hardy, productive, and healthy except in being a little susceptible to blight. This is a favorite pear with nurserymen to bud or graft on the quince, Japanese pear stocks, or other stocks, since it makes a perfect union with any of those in common use. The tree is one of the best dwarfs, also, for its own crop. Wherever pears are grown, this is a good dessert sort, and in many regions it is a valuable fruit for commerce. Beurré Hardy does especially well in New York and in eastern United States.
This is a French pear raised about 1820 by M. Bonnet, Boulogne-sur-Mer, France. In 1830, it was acquired by M. Jean-Laurent Jamin, a nurseryman near Paris, who named it in honor of M. Hardy, Director and Professor of Arboriculture at the Garden of the Luxembourg. It was propagated, made known, and distributed by M. Jamin between 1840 and 1845. The American Pomological Society added Beurré Hardy to its list of recommended fruits in 1862.
Tree medium in size, vigorous, upright, dense-topped, hardy, productive; trunk stocky; branches smooth, dull brown overspread with gray, marked more or less with scarf-skin, with very numerous large, elongated lenticels; branchlets thick, greenish-brown, glossy, smooth, glabrous, with numerous small, raised, conspicuous lenticels.
Leaf-buds conical, pointed, plump, usually free; leaf-scars prominent. Leaves 2½ in. long, 1 in. wide, stiff; apex abruptly pointed; margin tipped with small glands, finely serrate; petiole 1½ in. long. Flower-buds small, short, conical, pointed, plump, free, singly or in small clusters on short spurs; flowers 1¼ in. across, well distributed, average 9 buds in a cluster; pedicels 1 in. long, pubescent, reddish-green.
Fruit in season, late September and early October; large, 3 in. long, 2½ in. wide, uniform, obtuse-pyriform, with a rather long neck, symmetrical; stem ¾ in. long, thick, slightly curved; cavity obtuse, very shallow and narrow, russeted, often uneven and gently furrowed, lipped; calyx large, open; lobes broad, acute; basin shallow, narrow, obtuse, gently furrowed; skin granular, tender, russet; color dull greenish-yellow, overspread with thin, brownish-russet, without blush; dots numerous, russet, small, very conspicuous; flesh granular, melting, buttery, very juicy, sweet, richly aromatic and somewhat vinous; quality very good to best. Core large, closed, with clasping core-lines; calyx-tube short, wide, conical; seeds large, wide, long, plump, acute.