An Austrian perry pear. Fruit large, globular, somewhat like Bergamot in form, light green, blushed with a beautiful brown-red on the cheek next the sun, tender, dotted; flesh greenish-white, firm and very juicy; end of Sept. for two weeks.
Hoe Langer Hoe Liever. 1. Knoop Fructologie 1:93, Tab. III. 1771.
Dutch. Fruit medium, long-pyriform, somewhat ventriculated toward the lower end, often rather deformed, pale green or yellowish-white; flesh fine, gritty, juicy, agreeable, savory, when eaten exactly at the right time, otherwise it is insipid; Sept. and Oct.
Hofsta. 1. Ragan Nom. Pear, B. P. I. Bul. 126:145. 1908.
Sweden. C. Gibb called it a fine culinary variety. Fruit medium, pyriform; good; mid-season.
Holland Green. 1. Coxe Cult. Fr. Trees 190, fig. 26. 1817. 2. Kenrick Am. Orch. 137. 1832.
An old variety described by William Coxe in 1817, and stated by him to have been imported from Holland by William Clifton of Philadelphia. It was sometimes called the Holland Table pear. Fruit rather large, irregular or turbinate in form, green, with numerous indistinct spots and small cloudings of russet; flesh melting, sprightly, greenish-white and juicy; thought much of at the beginning of the nineteenth century, but considered by Manning to be worthless in this country. Was discarded by the London Horticultural Society before 1837; Sept. and Oct.
Holländische Butterbirne. 1. Dochnahl Führ. Obstkunde 2:136. 1856.
North Germany, 1804, at Bremen. Fruit medium or below, sides unequal, light yellow changing to golden-yellow at maturity, blushed with cinnamon on the sunny side and speckled with brown dots; flesh white, melting, buttery, juicy and full of flavor; first for dessert; Sept. and Oct.
Holländische Gewürzbirne. 1. Dochnahl Führ. Obstkunde 2:14. 1856.