The pears of New York

by U. P. Hedrick

“Königsbirn, King’s pear, or Regalbirn, Rule pear, that is, Royal pear, are large and big-bellied; they have a length sometimes of four inches, a width a little less; they are of bluish-gray color, but in that part where they have had the sun they become slightly red. They are astringent to the taste and with a copious juice, and that sweet and something like wine, they allay thirst. They ripen when the sun has entered Libra, and do not so easily decay.

“Klunssbirn, that is, Lump pear, are of two varieties; both kinds, however, correspond proportionately in shape to the Royal, but are inferior to them in size. There is a difference in color, for one kind has a bluish-gray color, the other reddish-gray. They have a juice similar in flavor to the Royal but more acid. They ripen with the Royal. In Saxony there is great abundance of them, especially at Hildesheim.

“Bonnebirn, that is, Bonn pear, so-called from the city of Bonn on the Rhine, from which they have been transplanted into other districts. They have an almost spherical shape, except that near the stalk they end in a blunt point. They are three inches in length, a little less in width. Their color is on one side green or pale, on the other, where they have been touched by the sun, reddish. They are moderately acid to the taste, and abound with copious juice, rather watery, very refreshing in effect. They ripen when the sun is hastening toward Scorpio. They are abundant at Marburg in Hesse.

“Schmalzbirn that is, Butter pear, so called because they melt in the mouth like fat or some liquid mixture; their fruit is generally swollen at the lower end and gradually tapers to a narrow neck toward the stem. Like gourds they are three inches in length or often more, but in breadth two and a half inches. They have a pale yellow color, a pleasing fragrance, but are very acid in taste, with the admixture of a peculiar, winey flavor; when insufficiently ripe and not thoroughly chewed or too greedily devoured they sometimes stick in the throat and choke the breathing; on the other hand, when ripe and well masticated they melt in the mouth like fat. They ripen before the sun passes into Libra. They are found in Hesse, especially in Frankenberg, where there is great abundance of them.

“Junckfrauenbirn gross, that is, Maiden pear, large, are like the Lump pear in color and shape, but in size somewhat smaller. In taste they are powerfully astringent, so that they irritate the throat and contract the lips into a pucker like a maiden’s kiss. They have a watery juice mixed as it were with sour wine. They ripen at the end of summer. At Brunswick in Saxony they are very abundant.

“Junckfrauenbirn klein, that is, Maiden pear, small, from a swelling belly they end in a narrow neck; they have a length a little less than three inches, but in breadth somewhat exceed an inch and a half; they are of beautiful color, as if one should mix dark blue-green with reddish-purple; they are besides speckled with dots, acid in taste, and in like manner are easily dissolved in the mouth. They ripen at the beginning of autumn. They are much cultivated at Eisleben.

“Hamelsswenstebirn, that is, Ram’s paunch pear, have received their name from the fact that in their swelling shape they resemble the bellies of wethers; they swell as it were with a thick paunch; reach three inches in length and often even more, but less in width. In color they are bluish-gray, but slightly reddish on that side which they have turned to the sun. They have a very acid flavor, with a certain pleasantness and a winey juice. They ripen at the end of summer. They are found in Hesse and neighboring districts, and there are preferred to other pears.

“Loewenbirn, that is, Lion pear, so called from their excellence; these are called Hessiatica in Thuringen and neighboring districts; their fruit is remarkable, holding the supremacy among all autumn fruits for duration and excellence of taste and juice. They are swollen in the lower part and generally unequal; they have a length of three inches and often greater; in width they not rarely exceed two inches. They are of greenish gray color, slightly reddened. They have an astringent taste of marked pleasantness. They abound in copious juice, winey, sweet-smelling, and very refreshing, so that they speedily quench thirst; indeed the pears themselves by their strong aromatic odor wonderfully revive the sick. They ripen when the sun has entered Libra; finally when stored away they last for a long time. They abound in Hesse, especially at Marburg and likewise at Frankenberg, a town near Marburg. They are called Barber’s pear, from a certain barber who first introduced them there.

“Hangelbirn, that is, Hanging pear, are equal to the Butter in shape, color, and size; they hang from a long stalk, whence they have received their name; in flavor they differ from the Butter, for their juice is not so winey nor so acid; they have a simpler flavor, not composed of so many qualities. However, they ripen at the same time. These too are cultivated in Hesse.

“Margarethenbirn, that is, Margaret’s pear, are so called because they become ripe about St. Margaret’s Day, when the sun is entering into Leo. They end in an oblong neck; in length they reach three inches, in width hardly two inches. They have a reddish-blue color. Their pulp is tender and juicy, of very sweet taste, easily melting in the mouth; they have a very pleasant smell. They abound at Brunswick in Saxony.