Laherard
PearLaherard
Origin/History
Attributed to Van Mons and of foreign (European) origin. Downing identifies it as one of Van Mons' seedlings and gives the origin date as 1825. Hedrick notes the origin is uncertain but likewise attributed to Van Mons. Hedrick cites Leroy, Dict. Pom. 2:324, fig. 1869 as a reference.
Tree
Not described in sources, except that Elliott notes it succeeds on Quince rootstock.
Fruit
Size: Downing describes the fruit as medium; Hedrick and Elliott both describe it as above medium.
Form: Downing: oblong obovate pyriform. Hedrick: ovate, mammillate at summit, sometimes rather elongated but generally more swelled at the middle. Elliott: obovate, obtuse pyriform.
Stem/Stalk: Downing describes the stalk as rather long and curved. Elliott describes the stem as stout. (These accounts conflict on character.)
Cavity: Small (Downing). Not described in the other sources.
Calyx: Downing: partially closed, segments short and erect. Elliott: closed. (These accounts conflict on degree of closure.) Not described by Hedrick beyond the note that gray specks and stains concentrate around the calyx area.
Basin: Small, slightly furrowed (Downing). Not described in the other sources.
Skin: Downing: pale yellowish green, with a reddish cheek on the sun-exposed side, sprinkled with many brown dots. Hedrick: thin-skinned; color yellow-ochre or greenish-yellow, vermilioned on the face exposed to the sun; dotted with fine specks and stains of gray, especially around the calyx. Elliott: lemon yellow, with a brownish red cheek in the sun.
Flesh and Flavor: All three sources agree the flesh is white (Downing: whitish), melting, and juicy. Downing characterizes the flavor as sweet and a little perfumed, rating it "Very good." Hedrick describes the juice as abundant, very sugary, and acid, with an exquisite savor, and notes the flesh is fine but rather granular around the core, rating it first quality. Elliott describes the flavor as pleasant and sub-acid, rating it "very good." (The flavor characterizations diverge: Downing emphasizes sweetness with perfume; Hedrick adds notable acidity alongside high sugar; Elliott describes it as sub-acid.)
Season
Downing gives September. Hedrick and Elliott both give October.
Uses
Not described in sources beyond quality ratings ("very good" / first quality). Elliott notes the variety succeeds on Quince rootstock, suggesting it was grown as a grafted tree on that stock.
Subtypes/Variants
Not described in sources.
Other
Not described in sources.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)La Herard.
One of Van Mons' seedlings, originated in 1825.
Fruit medium, oblong obovate pyriform, pale yellowish green, with reddish cheek in sun, and sprinkled with many brown dots. Stalk rather long, curved. Cavity small. Calyx partially closed. Segments short, erect. Basin small, slightly furrowed. Flesh whitish, juicy, melting, sweet, a little perfumed. Very good. September.
— U.P. Hedrick, The Pears of New York (1921)Laherard.
i. Leroy Diet. Pom. 2:324, fig. 1869.
Origin uncertain, but attributed to Van Mons. Fruit above medium, ovate, mammillate at summit, sometimes rather elongated but generally more swelled at the middle, thin-skinned, yellow-ochre or greenish-yellow, vermilioned on the face exposed to the sun, dotted with fine specks and stains of gray especially around the calyx; flesh white, fine, melting, juicy, rather granular around the core; juice abundant, very sugary, acid, and having an exquisite savor; first; Oct.
— F.R. Elliott, The Western Fruit Book (1865)Laherard.
Foreign. Fruit, above medium, obovate, obtuse pyriform, lemon yellow, brownish red cheek in sun; calyx, closed; stem, stout; flesh, white, melting, juicy, pleasant, sub-acid; "very good." October. Succeeds on Quince.