Hardy (Beurre Hardy)

Large, obovate, obtuse pyriform; color light green covered with light russeting and shaded with brownish red; dots numerous; stalk one inch long, inclined, stout, inserted in small quite uneven cavity. Flesh buttery, melting, juicy, vinous, perfumed, with slight astringency under the skin; very good. Season, early autumn. Europe.

Heyst (Emile De Heyst)

Large, oblong, obovate, pyriform, irregular; color clear yellow, with brownish orange-colored cheek and netting and patches of russet; numerous large russet dots. Flesh yellowish white, fine-grained, juicy, melting, vinous, very good to best. Season late autumn. Has not been widely cultivated as it fails to do well except on certain soils. Belgium.


Large, roundish, inclined to obtuse pyriform; color greenish yellow, with deep yellow in the sun and traces and nettings of russet and many russet dots; stem long, curved, and set at an incline in a small cavity; basin quite broad and deep and not wholly even. Flesh whitish, half fine, juicy, melting, quite rich, aromatic, very good. Popular amateur variety, also grown for market. Massachusetts.


Large, roundish obovate, regular; color rich yellow with traces of red in the sun, and numerous prominent grayish dots; stalk one inch long, stout and set in narrow shallow cavity. Flesh white, juicy, vinous, sprightly, with few seeds, very good. Popular across the continent. Connecticut.