Hert. 1. Mas Le Verger 1:145, fig. 71. 1866-73.
From Thomas Rivers, Sawbridgeworth, near London, Eng. Fruit medium or nearly medium, ovate-pyriform; skin thick, firm, very pale green, sprinkled with gray-brown dots, citron-yellow when ripe and often golden on the side of the sun; flesh white, fine, semi-melting, sufficient juice which is sugary, refreshing, agreeable; good, for the season; end of winter and spring.
Hessenbirne. 1. Dochnahl Führ. Obstkunde 2:146, 1856.
German; Hesse, 1815. Fruit medium and above, curved, thin-skinned, greenish-yellow changing to yellow, with a vivid blush, often mottled with yellowish-brown; flesh sweet, juicy, becoming mealy; second for dessert, first for kitchen; Sept. and Oct.
Hessle. 1. Hogg Fruit Man. 593. 1884. 2. Bunyard Handb. Hardy Fr. 180. 1920.
Hessle is an old English pear, and takes its name from the village of Hessle in Yorkshire where it was first discovered. Fruit rather small, turbinate, greenish-yellow, much covered with large russety dots, giving it a freckled appearance; flesh nearly white, tender, with an agreeable, aromatic juice; a good market-garden pear; Oct.
Hewes. 1. Mag. Hort. 20:269. 1854. 2. Am. Pom. Soc. Rpt. 93. 1852.
Raised at Brandywine, Del., from seed of the White Doyenné which it much resembles though smaller. In 1852 it was in possession of Aaron Hewes and was said then to have been in bearing about 28 years. Fruit medium, globular-obovate, yellow; Sept.
Heyer Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:55. 1856.
Sucrée d’Heyer. 2. Mas Pom. Gen. 4:85, fig. 235. 1879.