Chapter V: Minor Varieties of Pears (4)

Raised from seed at Angers, Fr.; fruited in 1838 by M. Charron. Fruit medium or below, globular, greenish-yellow, dotted with russet; flesh tender, juicy, watery, melting; juice very abundant, sweet, vinous, refreshing, deliciously perfumed; first; Oct.

=Beurré Chatenay. 1.= Leroy _Dict. Pom._ =1=:334, fig. 1867.

A French pear raised in the commune of Doué-la-Fontaine, Maine-et-Loire, by Pierre Chatenay in 1846. Fruit small, ovate, bossed and contorted, yellowish-green, washed with bright red on the side exposed to the sun; flesh white, semi-fine, melting, juicy, sugary, highly perfumed; first; Nov.

=Beurré Chaudy. 1.= _Guide Prat._ 86. 1895.

Fruit very large, pyriform, bossed, bright green changing to pale yellow at maturity; flesh fine, melting, very juicy, perfumed; Oct. to Dec.

=Beurré Christ. 1.= Mas _Pom. Gen._ =3=:143, fig. 168. 1878.

Described in the Van Mons Catalog under the number 139; dedicated to the German pomologist Christ. Fruit medium, obovate, rather bossed in its outline, bright green, numerous small dots of gray-brown; quality good; flesh fine, buttery; Oct. and Nov.

=Beurré Citron. 1.= Downing _Fr. Trees Am._ 676. 1869. =2.= Mas _Pom. Gen._ =1=:133, fig. 67, 1872.

From a Van Mons' seed bed. Fruit small or medium, ovate, somewhat globular, lemon-yellow; flesh white, fine, breaking; juice sufficient, wanting in sugar, acidulous, without appreciable perfume; not of first quality but of some value on account of its prolonged period of maturity; Jan. to end of winter.

=Beurré Clotaire. 1.= Leroy _Dict. Pom._ =1=:337, fig. 1867.

The wilding, parent-tree of this variety was found in 1854 by M. Clot, Angers, Fr. Fruit medium, obovate-pyriform, obtuse, generally narrowed toward the summit, yellow-ochre color, much dotted with greenish-russet; flesh whitish, fine, watery, melting, gritty round center; second; Sept.

=Beurré de Coit. 1.= Mas _Le Verger_ =2=:243, fig. 120. 1866-73. =2.= Downing _Fr. Trees Am._ 722. 1869.

Originated with Colonel Coit, near Cleveland, Ohio. Fruit medium, obtuse-pyriform, dull green, sprinkled with numerous large brown points; flesh semi-fine, whitish, veined with yellow, buttery, melting, rich in sugary water, vinous and perfumed; good; Sept.

=Beurré Colmar. 1.= _Ann. Pom. Belge_ =1=:67, fig. 1853. =2.= Hogg _Fruit Man._ 517. 1884.

_Beurré d'Enghien._ =3.= Mas _Pom. Gen._ =7=:23, fig. 492. 1881.

Raised in Belgium by Van Mons before 1823. Fruit large, ovate, bossed, irregular, obtuse at both ends, smooth, yellow, dotted with brown and fawn, with a tinge of orange-red on the side next the sun; flesh white, crisp, melting, juicy, some grit around the core; juice abundant, sugary, slightly perfumed; a dessert pear of first quality; mid-Oct. to Dec.

=Beurré Coloma. 1.= Leroy _Dict. Pom._ =1=:339, fig. 1867. =2.= Hogg _Fruit Man._ 517. 1884.

Obtained by Count Coloma, probably at Mechlin, Bel. Fruit large, oblong-obovate, obtuse, much reduced at both extremities; skin thin and tender, at first a lively green changing to golden-yellow on ripening, much russeted; flesh white, fine, dense; juicy, semi-melting, gritty at center, sugary and vinous flavor; second; end of Sept.

=Beurré du Comte Marcolini. 1.= Dochnahl _Führ. Obstkunde_ =2=:115. 1856.

Upper Italy, 1839. Fruit medium, long, medium ventriculous, shining pale green changing to whitish-green; flesh acidulous, sweet, and aromatic; second; end of Oct.

=Beurré de Conitz. 1.= Mas _Pom. Gen._ =1=:103, fig. 52. 1872.

A German variety at one time grown a good deal in the neighborhood of Danzig, where it was known by the name _Fondante de Conitz_. Fruit medium to large, conic-pyriform, lemon-yellow, washed with lively red; flesh white, fine, very melting, very sugary, pleasantly scented; good; middle of Aug.

=Beurré Copretz. 1.= Hogg _Fruit Man._ 517. 1884.

Fruit below medium, oval, regular in outline; skin smooth, greenish-yellow, having large patches and dots of russet; flesh greenish-white, coarse-grained, juicy and sugary, having but little flavor; inferior; Nov.

=Beurré Dalbret. 1.= Leroy _Dict. Pom._ =1=:343, fig. 1867. =2.= Downing _Fr. Trees Am._ 678. 1869.

This variety was obtained by Van Mons prior to 1832. Fruit medium or above, elongated-pyriform, rather indented and irregular, golden or greenish-yellow, dotted all over, mottled and spotted with bright red; flesh white, fine, juicy, melting, perfumed; first; Sept. and Oct.

=Beurré Daras. 1.= _Guide Prat._ 85. 1876.

Distributed by M. du Mortier, Tournai, Bel., who said that its fruit was very large, always of first quality; Dec. and Jan.

=Beurré Daviss. 1.= McIntosh _Bk. Gard._ =2=:460. 1855.

Fruit medium, obovate; good; Jan. and Feb.; somewhat resembling the Passe Colmar, but keeps better.

=Beurré Defays. 1.= Leroy _Dict. Pom._ =1=:344, figs. 1867. =2.= Hogg _Fruit Man._ 518. 1884.

Raised by François Defays near Angers, Fr.; fruited first in 1839 or 1840. Fruit large, pyramidal-obtuse, pale golden yellow, with large, brown dots, and an orange tinge on side next the sun; flesh yellowish-white, delicate, melting, juicy, sugary, vinous; first; end of Nov. to Feb.

=Beurré Degalait. 1.= _Guide Prat._ 85. 1876.

Probably produced in the Tournai district, Bel., fruit medium, turbinate, greenish-yellow, very juicy; first; Oct. and Nov.

=Beurré Delannoy 1.= Mas _Le Verger_ =3=:Pt. 1, 71, fig. 34. 1866-73. =2.= Leroy _Dict. Pom._ =1=:346, fig. 1867.

Obtained by Alexandre Delannoy, nurseryman, near Tournai, Bel. It was first made known in 1848. Fruit medium or large, turbinate-obtuse, bossed, one side generally more enlarged than the other, greenish-yellow, finely dotted with russet; flesh whitish, fine, juicy, melting, a little gritty around the core, sugary, acid, with a really exquisite savor; first; Oct. and Nov.

=Beurré Delbecq. 1.= _Guide Prat._ 58, 232. 1895.

Fruit medium, conic-pyriform, lemon-yellow; flesh very fine, melting, sweet; first; Oct.

=Beurré Délicat. 1.= Mas _Pom. Gen._ =3=:17, fig. 105. 1878.

Thought by Mas to have been raised by M. de Jonghe, Brussels. Fruit small, rather long-turbinate, even in contour, bright, clear green, covered with extremely small and numerous fawn dots; flesh white, fine, melting, with abundant, sweet juice, perfumed.

=Beurré Derouineau. 1.= Leroy _Dict. Pom._ =1=:348, fig. 1867. =2.= Hogg _Fruit Man._ 518. 1884.

Raised from seed in 1840 by a gardener named Derouineau near Angers, Fr. Fruit small, obovate; skin rough to the touch, bronze, but brightening somewhat on the shady side and turning to yellow; flesh white, delicate, melting, juicy, sweet and aromatic; hardly first-class; Nov.

=Beurré Dilly. 1.= _Pom. France_ =4=: No. 171, Pl. 171. 1867. =2.= _Guide Prat._ 159, 244. 1876.

Obtained about 1848 by M. V. Dilly near Tournai, Bel. Fruit rather large, pyriform-globular, obtuse; skin thick, rather rough and wrinkled, green changing to yellow, washed with dull red; flesh greenish, very fine, melting; juicy, sugary, perfumed; very good; Sept. and Oct.

=Beurré Docteur Pariset. 1.= Mas _Pom. Gen._ =7=:177, fig. 569. 1881.

Produced from a chance seedling in 1856 and cultivated by M. Pariset, Ain, Fr. Fruit large, conic-obtuse-globular or nearly globular, water-green, sprinkled with numerous very large, brown dots; flesh fine, buttery, melting; juice abundant and perfumed; somewhat like Beurré Diel which it surpasses in quality; Nov.

=Beurré Doux. 1.= Leroy _Dict. Pom._ =1=:352, fig. 1867.

Cultivated in France in the middle of the last century; its origin is unknown. Fruit medium to large, globular-turbinate, bossed, rough, yellowish-green, dotted all over with gray specks, extensively tinged with vermilion on the side next the sun; flesh white, melting, gritty at center, juice sufficient and very sweet, vinous, sourish; third; Sept.

=Beurré van Driessche. 1.= Leroy _Dict. Pom._ =1=:434, fig. 1867.

Obtained from seed in 1858 by M. van Driessche, a horticulturist at Ledeberg, near Ghent, Bel. Fruit rather large, oblong-obtuse, dull yellow; flesh semi-melting, sugary and of a delicate savor, vinous and acid juice; first; Feb. to May.

=Beurré Driessen. 1.= _Mag. Hort._ =21=:146. 1855.

_Driessen's Pomeranzenbirne._ =2.= Dochnahl _Führ. Obstkunde_ =2=:157. 1856.

A seedling of Van Mons, 1834. Fruit large, roundish, yellow, with a strong, reddish blush; flesh whitish-yellow, semi-melting, rather sour and sweet; good; Sept. and Oct.

=Beurré Dubuisson. 1.= _Gard. Chron._ 3rd Ser. =20=:789. 1896. =2.= _Cat. Cong. Pom. France_ 177, fig. 1906.

Obtained about 1832 by Isidore Dubuisson, a gardener near Tournai, Bel. Fruit rather large, oblong, obtuse at base, flat at summit, greenish-yellow on shaded side, often washed with red on the side exposed to the sun, marked all over with russet spots and veinings; flesh white, fine-grained, melting, buttery, juicy, sweet, acid, perfumed; very good; Dec. to Feb.

=Beurré Duhaume. 1.= Hogg _Fruit Man._ 519. 1884.

Fruit turbinate, evenly shaped; skin yellow but almost entirely covered with brown-russet, some red and orange on side exposed to the sun; flesh firm, breaking, very juicy, sweet, rich, vinous; first; Dec. to Feb.

=Beurré Dumont. 1.= Leroy _Dict. Pom._ =1=:353, fig. 1867. =2.= Hogg _Fruit Man._ 519. 1884.

Obtained from a seed-bed by Joseph Dumont, Esquelmes, Bel. It first bore fruit in 1833. Fruit rather large, globular-oval, greenish-yellow, speckled with brownish-russet on the shaded side and entirely washed with reddish-brown on the side of the sun; flesh juicy, melting, and richly flavored and aromatic; first; Nov. and Dec.

=Beurré Dumortier. 1.= _Pom. France_ =3=:No. 100, Pl. 100. 1865. =2.= Leroy _Dict. Pom._ =1=:354, figs. 1867.

Attributed to Van Mons, about 1818. Fruit above medium, turbinate, more or less elongated, obtuse, bossed, yellowish-green, dotted and mottled with russet, and often tinged with pale rose on the side of the sun; flesh whitish, melting or semi-melting according to climate; juice very abundant, acidulous, sugary, with a delicious, perfumed flavor; first; Sept. to Dec.

=Beurré Dupont. 1.= Hogg _Fruit Man._ 519. 1884.

Fruit small, pyriform-curved, sides unequal, rich golden-yellow, speckled with patches of cinnamon russet; flesh tender, melting, juicy and sweet, without perfume and only a sweet-water flavor; second; end of Oct.

=Beurré Duquesne. 1.= Hogg _Fruit Man._ 520. 1884.

Fruit medium, obovate, yellowish-green changing to yellow, tinged with red next the sun, covered with heavy, brown dots; flesh white, tender, melting, sugary, rich; a good dessert pear; Oct.

=Beurré Durand. 1.= Leroy _Dict. Pom._ =1=:355; fig. 1867. =2.= Mas _Pom. Gen._ =4=:93, fig. 239. 1879.

Came from a seed bed made by M. Goubault near Angers, Fr., and was reported in 1854. Fruit above medium, obtuse-pyriform, long, golden-yellow, dotted and mottled with fawn; flesh very white, fine, melting, full of sugary, vinous juice, and having a pleasant flavor; first; Sept. and Oct.

=Beurré Duval. 1.= Leroy _Dict. Pom._ =1=:356, figs. 1867. =2.= Hogg _Fruit Man._ 520.1884.

This variety was found among a collection of seedlings raised by M. Duval, Hainaut, Bel., some time before 1823. Fruit medium to large; short-pyramidal, bossed, greenish-yellow, covered with large, greenish-gray freckles and large, dark brown patches, often washed with red on the side exposed to the sun; flesh yellowish, melting and juicy, sugary and aromatic; first; Sept. to Nov.

=Beurré d'Ellezelles. 1.= _Guide Prat._ 109. 1876.

A Belgian pear sent out before 1876. Fruit flesh very fine, juicy, sweet, perfumed, musky; an exquisite pear; Oct.; tree never blighted.

=Beurré Épine. 1.= Leroy _Dict. Pom._ =1=:359, fig. 1867.

M. Bivort was the first to describe this pear which he did in 1850; it was disseminated from Belgium. Fruit above medium, long-obtuse-pyriform, even in contour; skin rough, lemon-yellow, mottled with fawn, heavily washed with brown-russet on the side next the sun; flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, with a delicate, acid flavor; second; Nov.

=Beurré d'Espéren. 1.= McIntosh _Bk. Gard._ =2=:460. 1855.

Fruit large; good; tree hardy, healthy and succeeds well on quince stock; Jan.

=Beurré d'Esquelmes. 1.= _Guide Prat._ 77. 1895.

Raised by Joseph Dumont at Esquelmes near Toumai, Bel. Fruit rather large, globular-obovate or Doyenné-shaped, yellowish-green, washed with fawn; flesh fine, melting; good; Nov.

=Beurré Eugène Furst. 1.= _Guide Prat._ 86. 1876.

Fruit large; flesh melting; of first quality; Oct.

=Beurré Fauve de Printemps. 1.= Mas _Pom. Gen._ =5=:135, fig. 356. 1880.

Raised by Van Mons. Fruit medium or nearly medium, sometimes turbinate-conic, sometimes conic-ovate, water-green, speckled with numerous brown points, changes to bright lemon-yellow on ripening; flesh yellowish-white, buttery, sweet, generally musky; good; end of spring.

=Beurré Favre. 1.= Leroy _Dict. Pom._ =1=:360, fig. 1867.

Raised by François Maisonneuve, Nantes, Fr.; it was first reported in 1845. Fruit below medium, long-pyriform, obtuse, often mishapen, one side always longer than the other, yellow-ochre; flesh whitish, semi-melting, sweet, acid, juicy; second, sometimes third; beginning of Oct.

=Beurré Fenzl. 1.= Mas _Pom. Gen._ =3=:169, fig. 181. 1878.

First recorded by Denis Henrard, a horticulturist at Liege, Bel. Fruit medium, turbinate-globular, or turbinate-pyriform, irregular in contour, pale and dull green, speckled with dots of gray-green or green, on ripening becomes lemon-yellow or gold and washed with vermilion on the side of the sun; flesh white, melting, sweet, refreshing; first-class; Nov.

=Beurré de Février. 1.= _Ann. Pom. Belge_ =7=:93, fig. 1859. =2.= Leroy _Dict. Pom._ =1=:361, fig. 1867.

A seedling raised by M. Boisbunel at Rouen, Fr., in 1845. Fruit medium to large, oval-pyriform, enlarged toward its summit, green passing into yellow-green on ripening, finely dotted with gray; flesh very fine, greenish-white, very melting, buttery; juice abundant, sugary-acid, a little musky, very agreeable; first; mid-Jan. to early Mar.

=Beurré Fidéline. 1.= Leroy _Dict. Pom._ =1=:362, fig. 1867.

Raised from seed in 1861 by Robert and Moreau, horticulturists at Angers, Fr. Fruit below medium, ovate, green, much dotted with russet; flesh yellowish, melting; juice abundant, sugary and refreshing and delicately perfumed; first; Nov. and Dec.

=Beurré Flon. 1.= Leroy _Dict. Pom._ =1=:363, fig. 1867. =2.= _Gard. Chron._ N. S. =23=:308, 446, fig. 57. 1885.

Obtained at Angers by M. Flon; fruited for the first time in 1852. Fruit rather large, turbinate, very obtuse, bossed, usually having one side larger than the other; skin harsh to the touch, thick, lemon-yellow, entirely covered with red-gray spots, largely marbled and spotted on the side exposed to the sun; flesh white, rather delicate, tender, slightly gritty; juice abundant, sweet, aromatic, endowed with an agreeable and delicate acid flavor; first; mid-Sept, to mid-Oct.

=Beurré Fouqueray. 1.= _Gard. Chron._ N. S. =24=:622. 1885. =2.= _Guide Prat._ 87. 1895.

Obtained by M. Fouqueray, and introduced before 1885. Fruit very large, oblong, obtuse-pyriform, olive-green, speckled with brown spots; flesh white, tender, melting, sweet and perfumed; first; Oct. and Nov.

=Beurré Gambier. 1.= Mas _Le Verger_ =1=:119, fig. 58. 1866-73.

Obtained by M. Gambier, Rhode Sainte-Genèse, Bel.; cataloged first in 1862. Fruit medium to rather large, obovate-pyriform, bright lemon-yellow, washed with red; flesh white, slightly veined with yellow, fine, buttery, melting; juice abundant, sweet, perfumed; below first; Jan. and Feb.

=Beurré Gaujard. 1.= _Guide Prat._ 72, 244. 1876.

Fruit medium, oblong-globular, yellow, covered with fawn russet; flesh fine, semi-melting, a distinctive and very pronounced perfume; Sept. and early Oct.

=Beurré Van Geert. 1.= _Guide Prat._ 75, 249. 1876.

Obtained by Jean Van Geert, Senior, horticulturist at Ghent, Bel. Fruit large, oblong-obovate, lively yellow, washed with vermilion; flesh very juicy, acidulous; a good fruit of brilliant coloring; Oct. and Nov.

=Beurré Gendron. 1.= Leroy _Dict. Pom._ =1=:365, figs. 1867. =2.= Downing _Fr. Trees Am._ 688. 1869.

Raised in the nurseries of M. Gendron at Châteaugontier, Fr.; gave its first fruit in 1849. Fruit large, variable, oblong-turbinate or nearly globular, but always irregular, bossed, obtuse and contorted, yellowish, speckled with brown, mottled with fawn around the calyx and stalk, lightly tinged with vermilion on the cheek exposed to the sun; flesh white, coarse, firm, breaking, granular round the pips; juice sufficient, acidulous, sugary; second; Jan. to Mar.

=Beurré de Germiny. 1.= _Guide Prat._ 86. 1895.

First mentioned in _Pomone tournaisienne_. Fruit medium, oblong, dull yellow; flesh fine, buttery, sugary, very juicy, vinous; first; Oct. and Nov.

=Beurré de Ghélin. 1.= Leroy _Dict. Pom._ =1=:367, fig. 1867. =2.= Hogg _Fruit Man._ 520. 1884.

Raised by M. Fontaine de Ghélin, Mons, Bel., in 1858. Fruit large, globular-ovate irregular in form and bossed, pale yellow, much covered with fawn-russet; especially on the sun-exposed side; flesh yellowish, melting; juice most abundant, with a rich and delicious perfume; first; Oct. to Dec.

=Beurré Gilles. 1.= _Guide Prat._ 86. 1876.

On trial at the Experiment Farm, Agassiz, B. C., in 1900. Fruit large, pyramidal, brilliant yellow; flesh very fine, very juicy, sugary, aromatic; good; Nov. and Dec.

=Beurré Goubault. 1.= Leroy _Dict. Pom._ =1=:370, fig. 1867. =2.= Hogg _Fruit Man._ 521. 1884.

Obtained from seed in 1842 by M. Goubault, a nurseryman near Angers, Fr. Fruit medium, globular, inclining to turbinate, green even when ripe, uniformly sprinkled with grayish dots; flesh white, semi-fine, melting; juice very abundant, sugary, aromatic; first-class; Sept.

=Beurré Graue Herbst. 1.= Oberdieck _Obst-Sort._ 256. 1881.

Fruit variable in form, long and globular, sometimes long and pyriform, light green turning to golden-green; flesh whitish, soft, melting, sugary with muscatel flavor; a very good dessert and good cooking pear; Oct.

=Beurré Grétry. 1.= _Guide Prat._ 87. 1895.

Distributed by M. Daras de Naghin, Antwerp, Bel. Fruit medium, brown-russet; of good quality; Oct. and Nov.

=Beurré Gris. 1.= Duhamel _Trait. Arb. Fr._ =2=:196, Pl. 38. 1768. =2.= _Pom. France_ =2=:No. 68, Pl. 68. 1864. =3.= Leroy _Dict. Pom._ =1=:371, fig. 1867

_Brown Beurré_. =4.= Hogg _Fruit Man._ 538. 1884.

A very old French pear mentioned by Olivier de Serres, 1651; C. Mallet, 1652; Claude St. Étienne, 1670; and Merlet, 1690. It was mentioned by Rea in 1655 as being cultivated in England under the name of _Boeure de Roy_. Fruit large, oblong-obovate; color of skin varies very much, but usually yellowish-green, nearly covered with thin brown or olive-russet and tinged with reddish-brown on the side next the sun; flesh greenish-white under the skin, yellowish at center, melting, tender, buttery, with a rich, musky and subacid flavor.

=Beurré-Gris d'Enghien. 1.= _Guide Prat._ 109, 245. 1876.

A Belgian variety raised previous to 1870. A handsome and good fruit, the flesh having a delicious flavor; Mar.

=Beurré de Grumkon.= =1.= _Rev. Hort._ 133. 1894.

Fruit large to very large, very irregular, obtuse-pyriform, bossed, tolerably convex; skin smooth, green, washed with light brown; flesh whitish, melting, juicy; first; Nov.

=Beurré Grumkower. 1.= Oberdieck _Obst-Sort._ 257. 1881.

Of Belgian origin; described early in the nineteenth century. Fruit medium, pyriform, light green turning to greenish-yellow; flesh whitish, granular, with a somewhat cinnamon flavor; very good; Nov.

=Beurré Hamecher. 1.= Leroy Dict. _Pom._ =1=:376, fig. 1867. =2.= Hogg _Fruit Man._ 521. 1884.

This was one of the last seedlings raised by Van Mons and ripened its first fruits in October, 1847. Fruit medium to large, globular-ovate, bossed at the stem and depressed at the summit, rather irregular, one side being much longer than the other, greenish-yellow, mottled with russet; flesh white, fine, melting, juicy, sugary, acid, slightly perfumed; second, at times, third; early Sept.

=Beurré d'Hardenpont d'Automne. 1.= Leroy _Dict. Pom._ =1=:377, fig. 1867. =2.= Downing _Fr. Trees Am._ 683. 1869. =3.= Mas _Pom. Gen._ =5=:95, fig. 336. 1880.

This pear has often been confused with Glou Morceau but erroneously; both were raised by Van Mons, but they differ in form and other characteristics. This variety was obtained from seed by Van Mons about 1802. Fruit medium to large, long-pyriform-obtuse, pale yellow, covered with large, bronze dots and patches of russet; flesh yellowish, fine, melting, generally gritty; juice abundant, sugary, vinous, very aromatic; first; end of Sept.

=Beurré Hennau. 1.= Mas _Pom. Gen._ =7=:3, fig. 482. 1881.

Probably Belgian. Fruit medium, ovate-pyriform; bright green, speckled with light brown dots; flesh whitish, fine, melting, very juicy, sweet and rather vinous; good; Oct.

=Beurré Henri Courcelle. 1.= _Gard. Chron._ 3rd Ser. =4=:602. 1888. =2.= _Guide Prat._ 52. 1895.

Raised by Arsène Sannier, Rouen, Fr., from seed of Bergamotte Espéren which it resembles in form. Fruit medium to small, oblong-pyriform, grayish-green; flesh very fine and of a distinctive and exquisite flavor; first; winter and spring; very fruitful.

=Beurré Hillereau. 1.= _Guide Prat._ 87. 1895.

Fruit large, pale yellow, ensanguined on the side exposed to the sun; flesh medium fine, very melting; first; Dec.

=Beurré d'Hiver. 1.= Noisette _Man. Comp. Jard._ =2=:534. 1860.

Introduced to France by Louis Noisette from Brabant, Netherlands, in 1806. Fruit green, does not change on ripening; flesh melting, sugary, perfumed; good; Jan.

=Beurré d'hiver de Dittrich. 1.= _Guide Prat._ 87. 1895.

Fruit rather large, conic, yellowish-green; flesh buttery, perfumed; first; Dec. and Jan.

=Beurré d'Hiver de Kestner. 1.= Hogg _Fruit Man._ 522. 1884.

Fruit medium, obovate, with a very long, straight stalk obliquely inserted, greenish, covered with pale russet; flesh yellowish, coarse, not juicy and rather disagreeable than otherwise; handsome but worthless; mid-Dec.

=Beurré de Hochheim. 1.= _Guide Prat._ 86. 1876.

Of German origin. Fruit medium, pyriform, clear green; flesh buttery, of a flavor recalling that of the Beurré Gris; first; Nov. and Dec.

=Beurré Hudellet. 1.= Mas _Pom. Gen._ =4=:95, fig. 240. 1879.

Origin uncertain, but probably it was raised from seed by Van Mons. Fruit medium, turbinate-conic, regular in form, water-green, speckled with very dark green spots; flesh whitish, rather fine, buttery, sufficiently juicy and sugary, vinous and agreeable; medium; Sept.

=Beurré Jalais. 1.= Leroy _Dict. Pom._ =1=:380, fig. 1867. =2.= Downing _Fr. Trees Am._ 692. 1869.

Raised from seed by Jacques Jalais, Nantes, Fr.; it was made known in 1848, and the Horticultural Society of Nantes awarded it a silver medal in 1861. Fruit large, globular-obovate-pyriform; skin oily, golden-yellow, finely dotted, striped and veined with brown-russet, reddened on the side of the sun; flesh whitish, fine, melting, generally gritty round the core, with vinous, sweet, savory, perfumed juice; first; Sept. to mid-Oct.

=Beurré Jean Van Geert. 1.= Leroy _Dict. Pom._ =1=:381, fig. 1867. =2.= Hogg _Fruit Man._ 522. 1884.

Raised from seed by Jean Van Geert, a nurseryman at Port de Bruxelles, Bel., and placed on sale in 1864. Fruit large, pyriform, curving toward the stalk, bright yellow, dotted and marbled and striped with fawn, washed with vermilion on the side of the sun; flesh whitish, semi-fine, melting, juicy, granular around the core; first, but of rather variable character; Nov.

=Beurré Kennes. 1.= Leroy _Dict. Pom._ =1=:383, fig. 1867. =2.= Hogg _Fruit Man._ 522. 1884.

From seed sown by Van Mons; yielded its first fruit in 1845. Fruit below medium, globular, obtuse-pyriform, yellow-ochre, dotted with gray specks, brick-red on the side next the sun; flesh yellow, coarse, semi-melting, juicy, sweet, and highly perfumed; first; Oct.

=Beurré Kenrick. 1.= _Mag. Hort._ =8=:64. 1842. =2.= Downing _Fr. Trees Am._ 692. 1869.

A seedling from Van Mons, named in honor of William Kenrick, the American pomologist. Fruit large and handsome, sometimes smaller, turbinate, greenish-yellow, with indistinct russet spots; flesh buttery, juicy, sweet; good, but variable; Sept.

=Beurré Knight. 1.= Leroy _Dict. Pom._ =1=:385, figs. 1867.

Obtained from seed by Van Mons and sent to the London Horticultural Society in 1817 bearing the name of "Knight" in honor of T. A. Knight, who was at that time President of the Society. Fruit medium or above; form varying from globular-ovate to globular-turbinate, always deeply depressed at the lower end and usually swelled near the stalk, yellow-green, dotted all over with fawn and extensively colored with dark carmine on the side of the sun; flesh whitish, rather coarse, melting; juice abundant, saccharine, refreshing, possessing a delicious perfume; first; Oct.

=Beurré Knox. 1.= Leroy _Dict. Pom._ =1=:387, figs. 1867. =2.= Hogg _Fruit Man._ 523. 1884.

Raised by Van Mons before 1819. Fruit large; form varies from true turbinate to globular-turbinate, bossed and contorted, smooth, shining pale green in shade, tinged with red on the side next the sun; flesh whitish, semi-fine, melting, juicy, of agreeable flavor; second for eating, first for the kitchen.

=Beurré de Koninck. 1.= Mas _Le Verger_ =3=:Pt. 2, 97, fig. 145. 1866-73. =2.= Leroy _Dict. Pom._ =1=:388, fig. 1867.

Obtained by Van Mons and dedicated to Laurent-Guillaume de Koninck. Fruit small to nearly medium, globular-turbinate, or turbinate-obtuse, somewhat bossed, olive-yellow, dotted and mottled with russet and on the side of the sun entirely covered with a clear brown wash; flesh greenish-white, semi-fine, melting, watery, generally gritty; juice abundant, saccharine, vinous, and only slightly perfumed; Oct.

=Beurré Kossuth. 1.= _Mag. Hort._ =18=:295, fig. 21. 1852. =2.= Leroy _Dict. Pom._ =1=:389, fig. 1867.

Received by André Leroy about 1849 among numerous varieties sent him by many persons for trial. Fruit large, variable in form but always turbinate, swelled at central circumference, surface very uneven, rough; skin thin, dull yellowish-green, traced and freckled with gray or bronze, dotted with specks of the same color; flesh whitish, very fine, melting, buttery, sugary; juice abundant, slightly acidulated; an excellent fruit of first quality; mid-Sept.

=Beurré de Ladé. 1.= _Rev. Hort._ 133. 1894.

Included about 1893 by M. Lucas, director of the Pomological Institute of Reutlingen, Ger., in his list of 100 best pears. Season Nov. and Dec.

=Beurré Lagasse. 1.= _Guide Prat._ 71. 1895.

A French variety which resisted the great frost of 1879-80. Fruit medium, oval-pyriform, yellowish-green: flesh fine, melting, juicy; good; late Sept.

=Beurré Lamoyeau. 1.= Hogg _Fruit Man._ 523. 1884.

Fruit large, long-pyriform, golden-yellow, speckled with russet, crimsoned on the side next the sun; flesh yellowish, fine-grained, rather firm, sweet, with a watery juice; inferior; Oct.

=Beurré Langelier. 1.= Hogg _Fruit Man._ 523. 1884.

Raised by Réné Langelier, Jersey, British Channel Islands, about 1840. Fruit medium, obtuse-pyriform, pale greenish-yellow, crimson blush on the side next the sun, covered with russet dots; flesh tender, buttery and melting, with rich and vinous flavor; excellent; Dec. and Jan.

=Beurré de Lederbogen. 1.= Mas _Pom. Gen._ =4=:51, fig. 218. 1879.

The parent tree of this variety was found about 1829 in the garden of M. Lederbogen near Magdeburg, Prussia. Fruit nearly medium, globular, conic, regular in form, clear bright green, speckled with numerous and regularly spaced, very fine, brown dots; flesh white, semi-fine, melting, with abundant, rich, sugary juice, delicately scented.

=Beurré Lefèvre. 1.= Downing _Fr. Trees Am._ 799. 1869. =2.= Hogg _Fruit Man._ 524. 1884.

This variety was distributed by M. Lefèvre of Mortefontaine near Paris in 1846. Fruit large, obovate and sometimes oval, greenish-yellow on the shaded side and much covered with russet, but brownish-orange on the side next the sun, with some streaks of red; flesh white, rather gritty at the core, melting, juicy, rich, aromatic and delicious, soon decays at the core; middle and end of Oct.

=Beurré de Lenzen. 1.= _Guide Prat._ 86, 247. 1876.

Fruit large, turbinate, meadow-green; flesh fine, melting, juicy; first; Oct.; tree vigorous.

=Beurré Liebart. 1.= Leroy _Dict. Pom._ =2=:342, figs. 1869. =2.= Mas _Pom. Gen._ =4=:107, fig. 246. 1879.

Beurré Liebart was raised from seed by Van Mons before 1817 and was dedicated to an amateur pomologist. Fruit large, globular-ovate but rather variable in form, clear yellow, dotted uniformly and streaked with brown-russet, extensively carmined on the side next the sun; flesh whitish, coarse, hard and breaking, rather gritty at the center; juice sufficient, with little sugar and generally acid and without perfume; second or third; end of Sept.

=Beurré de Lindauer. 1.= _Guide Prat._ 86. 1895.

Fruit large or very large, long-ovate, greenish passing into yellow; flesh melting, very fine, sugary, agreeable perfume; Nov. and Dec.

=Beurré Loisel. 1.= Leroy _Dict. Pom._ =1=:391, fig. 1867.

Obtained by M. Loisel, Fauquemont, Province of Limburg, Holland, and was distributed in France in 1853. Fruit under medium, conic-obtuse, always bossed, dark olive-yellow, dotted with fawn around the stem, streaked with pale red around the calyx, and washed with rose on the sun-exposed side; flesh white, melting, the juice being abundant, acid, sweet, vinous and very delicate; first; beginning of Oct.

=Beurré de Longrée. 1.= _Guide Prat._ 79. 1895.

A Belgian variety. Fruit small, globular, yellow-russeted; flesh melting, very sugary; of good quality; Jan. and Feb.

=Beurré de Luçon. 1.= _Ann. Pom. Belge_ =7=:71, fig. 1859.

_Beurré Gris d'Hiver Nouveau._ =2.= Leroy _Dict. Pom._ =1=:374, fig. 1867.

Pomologists are agreed that this pear originated about 1830 at Luçon, Vendée, Fr. Fruit above medium to rather large, globular, irregular, bossed, and always more extended on one side than on the other; skin thick and wrinkled, grayish-green, and reddened on the sunny side and stained with large patches of fawn; flesh yellowish, fine, melting, gritty especially around the core; juice extremely abundant, sugary, vinous, aromatic; first; Nov. to Jan.

=Beurré Luizet. 1.= Hogg _Fruit. Man._ 524. 1884.

Fruit large, pyriform, pale yellow, speckled with russet dots; flesh tender, buttery, melting, sweet, with watery juice; inferior; Oct.

=Beurré de Mans. 1.= Hogg _Fruit Man._ 524. 1884.

Cultivated in England prior to 1863. Fruit small, roundish-ovate; green, changing to yellow, streaked and crimsoned on side next the sun; flesh yellow, crisp, very juicy, with a rich sweetness; excellent; end of August.

=Beurré Mauxion. 1.= _Mag. Hort._ =23=:259. 1857. =2.= Downing _Fr. Trees Am._ 693. 1869.

A seedling found in a garden at Orbigny, Indre-et-Loire, Fr. Fruit medium, ovate, inclining to pyriform, clear yellowish-green, with reddish spots in the shade, clear yellow in the sun, marbled and spotted with red, washed at maturity on fruits well exposed with golden red-brown on the side of the sun; flesh white, melting; juice very abundant, with a savory perfume, and rich in sugar; first; Sept.

=Beurré Menand. 1.= Leroy _Dict. Pom._ =1=:393, fig. 1867. =2.= Hogg _Fruit Man._ 525. 1884.

Raised by Leroy, Angers, Fr., and fruited first in 1863. Fruit medium, globular-obovate, pale lemon-yellow, strewed with brown dots; flesh tender, white, melting; juice sufficient, buttery, sweet; first; Oct.

=Beurré Millet. 1.= Leroy _Dict. Pom._ =1=:394, fig. 1867. =2.= Hogg _Fruit Man._ 525. 1884.

Raised by Leroy, Angers, Fr., in 1847. Fruit below medium, obovate, dark grass-green, much covered with russet; flesh whitish, tender; juice plentiful but watery; first; Oct.

=Beurré Moiré. 1.= Mas _Le Verger_ =3=:Pt. 1, 83, fig. 40. 1866-73. =2.= Leroy _Dict. Pom._ =1=:395, figs. 1867.

A wilding found at Saint-Aubin-de-Luigné, near Angers, Fr., about 1836. Fruit medium or above, turbinate-pyriform, slightly obtuse, bossed and slightly contorted, greenish-yellow, covered in part with pale markings of russet and dots of brown-russet; flesh whitish, semi-fine, semi-melting, watery, granular at the center; juice excessive in amount, sweet, sugary, aromatic and having a very delicate savor; first; Nov.

=Beurré Mondelle. 1.= Mas _Le Verger_ =3=:Pt. 1, 143, fig. 70. 1866-73. =2.= Leroy _Dict. Pom._ =1=:396, fig. 1867.

M. Bavay, Vilvorde, Bel., propagated this variety about 1850; origin unknown. Fruit medium, turbinate-obtuse, ventriculous, regular in form, greenish-yellow, dotted with fawn and nearly covered with marblings of russet; flesh white, semi-fine, compact, melting, granular at the core; juice very abundant, very saccharine, savory, possessing a highly agreeable, musky perfume; first; all Sept.

=Beurré de Mons. 1.= Downing _Fr. Trees Am._ 684. 1869.

Foreign; of small value as it rots at the core. Fruit small, globular-obovate, yellowish, with a shade of brownish-red in the sun, many green and gray dots; flesh whitish, coarse, juicy, astringent; poor; Aug.

=Beurré de Montgeron. 1.= Mas _Le Verger_ =2=:75, fig. 36. 1866-73. =2.= Leroy _Dict. Pom._ =1=:397, fig. 1867.

In 1830 M. Guyot found this pear in the commune of Saint-Leger, Department of Cher, Fr. Fruit medium and below, obovate-obtuse or globular-turbinate, smooth to touch, shining, golden-yellow, dotted with fawn, vermilioned extensively on the side next the sun; flesh fine, semi-melting, rather gritty around the core; juice sufficient, saccharine, vinous, with little perfume; second, but first rarely, when the juice is highly perfumed; end of Aug.

=Beurré Morisot. 1.= Mas _Pom. Gen._ =1=:7, fig. 4. 1872.

A hardy French pear of unknown origin, but published in M. de Bavay's Catalog, 1855-56. Fruit large, globular-conic, bright yellow all over; flesh white, semi-melting; juice abundant, sweet, slightly acid, of refreshing savor; good; toward end of winter and spring.

=Beurré de Mortefontaine. 1.= Leroy _Dict. Pom._ =1=:399, fig. 1867.

_Beurré Beaumont._ =2.= Hovey _Fr. Am._ =2=:89. 1851.

Obtained from seed about 1804 by M. Lefèvre, a Frenchman. It is quite probable that this is identical with Beurré Lefèvre, although slight differences appear in the descriptions. Fruit large, often very large, globular-turbinate or spherical, generally irregular; skin rough, bronze, sprinkled with large, scaly dots of gray, and with brick-red stains on the cheek next the sun; flesh greenish-white, coarse, semi-breaking, doughy, very gritty around the core; juice deficient, acidulous, vinous; third for dessert, second for kitchen; end of Aug. and early Sept.

=Beurré de Mortillet. 1.= _Guide Prat._ 45. 1895.

Of unknown origin but obtained shortly before 1895, probably in France. Fruit large or very large, turbinate-pyriform, tender green, dotted with russet, generally blushed on the side next the sun; flesh white, very fine-grained, buttery, melting, juicy; first; Aug. and Sept.

=Beurré Motte. 1.= Leroy _Dict. Pom._ =1=:401, fig. 1867.

Raised about 1853 at Roubaix in the Department of the Nord, Fr. Fruit medium, oblong-pyriform, having always one side longer than the other, bronze, dotted with russet, washed with grayish-green on the side not exposed to the sun; flesh white, semi-fine, semi-melting, juicy, sugary, with a very agreeable, buttery flavor; second; Nov.

=Beurré des Mouchouses. 1.= Mas _Le Verger_ =2=:9, fig. 3. 1866-73. =2.= Leroy _Dict. Pom._ =1=:402, fig. 1867.

This pear was procured from seed by M. Rongiéras near Périgueux, Dordogne, Fr. The tree ripened its fruit for the first time in 1841. Fruit above medium, globular-turbinate, very obtuse and much swelled, dark olive-yellow, stained with russet around the stem and dotted with the same color, tinted with brownish-red on the cheek next the sun; flesh whitish, a little coarse, melting, watery, rarely very gritty; juice abundant, saccharine, vinous and with a savory aroma; second; Aug.

=Beurré de Naghin. 1.= _Rev. Hort._ 142. 1889. =2.= _Gard. Chron._ 3rd Ser. =42=:444, fig. 182. 1907.

Obtained about 1840 by M. Norbert Daras de Naghin, Tournai, Bel. Fruit above medium, globular-obtuse-pyriform, yellowish-green, more or less covered with minute, blackish spots; flesh white, melting, agreeable flavor, aromatic, juicy, free from grit.

=Beurré de Nantes. 1.= _Ann. Pom. Belge_ =2=:17, fig. 1854. =2.= Mas _Le Verger_ =2=:47, fig. 22. 1866-73. =3.= Leroy _Dict. Pom._ =1=:403, fig. 1867.

M. François Maisonneuve, Nantes, Fr., found this wilding and first published it in 1845. Fruit medium and often larger, oblong, very obtuse, generally bossed and a little contorted; very variable in both size and form; color tender green or yellowish-green, dotted and slightly mottled with fawn and sometimes colored with dull red on the side next the sun; flesh white, fine, melting, free from grit; juice sufficient, sugary, acidulous, without any pronounced perfume; second; early Sept.

=Beurré de Nesselrode. 1.= _Guide Prat._ 108, 247. 1876. =2.= Mas _Pom. Gen._ =3=:191, fig. 192. 1878.

Originated in the Crimea. Fruit medium, globular-ovate, bright green dotted with bright brown specks; flesh white, fine-grained, buttery, melting, abundant, with sugary juice, a subtle perfume, and distinct flavor; good; Oct.

=Beurré Obozinski. 1.= _Guide Prat._ 87. 1876. =2.= _Ibid._ 77. 1895.

Beurré Obozinski was listed by Messrs. Simon-Louis in 1876 as a "recent" gain of M. Grégoire of Jodoigne, Brabant, Bel. Fruit medium, truncate-turbinate; flesh greenish-white, semi-fine, deficient in juice and sugar, perfumed; fairly good; Nov.

=Beurré Oudinot. 1.= _Mag. Hort._ =19=:516. 1853. =2.= Leroy _Dict. Pom._ =1=:406. 1867.

Published by Leroy in 1849. Fruit above medium, turbinate-obtuse, swelled, irregular and bossed, rough to the touch, dull grayish-yellow, dotted with clear brown, slightly blushed on the side exposed to the sun; flesh white, very fine and melting, free from grit; juice abundant, sugary, vinous, of an exquisite flavor; first; Sept.

=Beurré de Paimpol. 1.= Leroy _Dict. Pom._ =1=:407, fig. 1867. =2.= Downing _Fr. Trees Am._ 695. 1869.

Beurré de Paimpol was a wilding found in the commune of Plowbazlance, Cotes-du-Nord, Fr., in 1825. Fruit medium, obtuse-pyriform, ventriculous, regular in contour; skin rough, thick, grass-green, sprinkled with numerous gray-russet dots especially around the stem; flesh white, semi-fine, breaking, granular around the center, juicy, saccharine, vinous, with an agreeable flavor; second; Sept.

=Beurré de Palandt. 1.= _Guide Prat._ 87. 1876.

A German variety. Fruit medium, pyriform, yellow, covered with cinnamon-russet; flesh fine, melting; first; Nov.

=Beurré Pauline. 1.= _Guide Prat._ 87. 1895.

The variety is supposed to have originated in the neighborhood of Tournai, Bel. Fruit medium, pyramidal, bright yellow; flesh fine, buttery, very juicy; Oct. and Nov.

=Beurré Pauline Delzent. 1.= Mas _Pom. Gen._ =5=:51, fig. 314. 1880.

Raised by M. Lefèvre-Boitelle at Amiens, Fr., about 1850. Fruit large, conic-ovate, sombre green and speckled with many large, gray-brown points; flesh whitish, slightly tinted with green under the skin, buttery, melting, rather granular at the core, sweet, juicy, vinous; good; Oct. and Nov.

=Beurré Payen. 1.= Leroy _Dict. Pom._ =2=:408, fig. 1869.

Raised by Adrien Papeleu at Wetteren near Ghent, Bel., who disseminated it in 1846. Fruit medium, obovate-obtuse-pyriform, grayish-russet, covered with strongly marked, whitish specks; flesh yellowish-white, semi-fine, melting; juice sweet and musky.

=Beurré Perran. 1.= _Gard. Chron._ 3rd Ser. =19=:209, fig. 28. 1896. =2.= _Jour. Hort._ N. S. =32=:91, fig. 14. 1896.

This variety was imported into England by the Worcester Nurseries about 1866, but was not much heard of until 1896 when it was exhibited before the Royal Horticultural Society and was awarded a certificate of merit. Fruit large, globular-obtuse, irregular surface, pale yellow but nearly covered with russet spots and blotches; in season immediately after Christmas and keeps till end of Feb.; for such a season the flavor is rich and good, flesh very melting.

=Beurré Philippe Delfosse. 1.= Leroy _Dict. Pom._ =1=:409, fig. 1867. =2.= Hogg _Fruit Man._ 518. 1884.

From a bed of seeds made in 1832 by M. Grégoire, Jodoigne, Bel. Fruit above medium, obovate-obtuse-pyriform, golden yellow, dotted, striped and marbled with fawn; flesh buttery, whitish, very melting, slightly gritty at core; juice very abundant, acidulous, sugary, delicately perfumed; first; Nov. to Jan.

=Beurré Pointillé de Roux. 1.= Leroy _Dict. Pom._ =1=:410, fig. 1867. =2.= Mas _Pom. Gen._ 7:107, fig. 534. 1881.

Alexandre Bivort described this pear in 1851 and said that it had been raised by Van Mons. Fruit medium, long-turbinate-obtuse, meadow-green, mottled and dotted with russet; flesh greenish-white, semi-fine, semi-melting, gritty around the core; juice sufficient, saccharine, having little perfume; second; Oct.

=Beurré de Popuelles. 1.= _Guide Prat._ 87. 1895.

A Belgian variety. Fruit medium, green, russeted; first; Nov. and Dec.

=Beurré Preble. 1.= _Mag. Hort._ =8=:60. 1842. =2.= Downing _Fr. Trees Am._ 695. 1869.

A native variety raised from seed by Elijah Cooke, Raymond, Me. Fruit large, oblong-obovate, greenish-yellow, mottled with russet and green spots; flesh white, buttery and melting, with a rich, high flavor; good; Oct. and Nov.

=Beurré Précoce. 1.= Leroy _Dict. Pom._ =1=:413, fig. 1867. =2.= Hogg _Fruit Man._ 526. 1884.

Raised by M. Goubault, a nurseryman at Mille-pieds, near Angers, Fr., in 1850. Fruit medium, obovate, obtuse at stalk, yellowish-green, specked with russet, slightly reddened on the side exposed to the sun; flesh white, delicate, melting; juice abundant, sugary, vinous, sometimes disagreeably astringent; moderate; Aug.

=Beurré Pringalle. 1.= _Guide Prat._ 60. 1895.

Obtained by M. Célestin Pringalle, nurseryman near Tournai, Bel. Fruit medium, oval-oblong, gray; flesh very fine, buttery, melting, sweet and aromatic; first; Oct. and Nov.

=Beurré de Quenast. 1.= _Ann. Pom. Belge_ =2=:15, fig. 1854. =2.= Leroy _Dict. Pom._ =1=:414, fig. 1867.

Appears to have originated at the village of Quenast, Brabant, Bel., but the date and circumstances of its origin are unknown. Fruit medium, turbinate, slightly obtuse, bossed, bright yellow-green, sprinkled with large dots of russet and some patches of darker russet; flesh whitish, semi-fine, semi-melting, juicy, gritty around the core, saccharine, acidulous, of good flavor; second; late Sept.

=Beurré de Ramegnies. 1.= _Guide Prat._ 87. 1876.

Fruit rather large, obovate-pyriform, yellowish-green, stained with fawn and washed with red; flesh buttery, very juicy; first; Oct.

=Beurré de Rance. 1.= _Ann. Pom. Belge_ =3=:45. 1855. =2.= Hogg _Fruit Man._ 526. 1884.

_Bon-Chrétien de Rance_. =3.= _Pom. France_ =3=:No. 107, Pl. 107. 1865.

Obtained from seed by Abbé Hardenpont at Mons, Bel.; the first fruiting of the parent tree was in 1762. Fruit medium to large; oblong-ovate, rounded at the stalk, usually ventriculous and bossed; skin very rough, dark green, bronzed, dotted and mottled with gray; flesh greenish-white, semi-fine, sometimes coarse, semi-melting, very juicy, always a little astringent but aromatic and vinous; first; Feb. to May.

=Beurré Reine. 1.= Leroy _Dict. Pom._ =1=:417. 1867.

A Belgian variety cultivated in the Royal fruit orchards of Vilvorde-lez-Bruxelles in 1850. Fruit very large, especially on espalier and pyramid; obovate, often approaching the form of the Beurré Diel; second; Oct. and Nov.

=Beurré Richelieu. 1.= Downing _Fr. Trees Am._ 696. 1869.

Fruit large; obtuse-pyriform-truncate; skin greenish, inclining to yellow, sprinkled with dots; flesh buttery, juicy, melting, with a fine, sweet, aromatic flavor, sometimes astringent; good to very good; Dec.

=Beurré Roland. 1.= _Gard Chron._ 3rd Ser. =1=:385. 1887.

Raised by M. Roland and described as a new seedling in 1887. Fruit medium, pyriform, regular, olive, much russeted; flesh melting, sugary, fragrant; Mar.

=Beurré Romain. 1.= Downing _Fr. Trees Am._ 364. 1845. =2.= Leroy _Dict. Pom._ =1=:420, figs. 1867.

Of uncertain origin; described by Diel in 1802. Fruit medium or below, variable in form from obovate-pyriform to oblong-obtuse-pyriform, greenish-yellow tinged with russet-red next the sun and covered with numerous dark gray spots; flesh whitish, semi-fine, melting, almost free from grit, juicy, acidulous, saccharine, with a slight and pleasant taste of anis; variable in quality; Sept. and Oct.

=Beurré Rome Gaujard. 1.= _Guide Prat._ 65. 1895.

Of Belgian origin. Fruit rather large, pyriform, green covered with brown-russet, changing to yellowish-green on ripening; flesh white, rather firm, melting, perfumed; Jan. and Feb.

=Beurré Rose. 1.= Noisette _Man. Comp. Jard._ =2=:528. 1860.

Fruit medium, obovate, yellow washed with rose; flesh white, semi-melting, sweet; end of Oct.

=Beurré Rouge d'Automne. 1.= Leroy _Dict. Pom._ =1=:421, fig. 1867.

Raised about 1780 by the Chartreuse monks at Paris. Fruit medium and often below, obovate-obtuse-pyriform, yellow-ochre, dotted and stained with fawn around the calyx and washed with brownish-red on the side next the sun; flesh white, semi-fine or coarse, melting, rarely very juicy, granular at center, sugary, vinous, little perfume; quality variable.

=Beurré Royal de Turin. 1.= _Gard. Chron._ N. S. =21=:779. 1884.

Originated in Italy. Fruit large, globular, irregular, yellow, dotted with green; flesh melting, white, sugary, pleasantly acidulous.

=Beurré de Saint-Amand. 1.= _Ann. Pom. Belge_ =4=:3, fig. 1856. =2.= Leroy _Dict. Pom._ =1=:423, fig. 1867.

Obtained from seed by M. Grégoire, near Fleurus, Bel., in 1853. Fruit medium, globular-ovoid, very obtuse, bright green passing to golden-yellow and stained with orange-red on the sunny side when ripe; flesh yellowish-white, fine, melting, juicy, some grit around the seeds; juice vinous, sweet, aromatic; first; Oct.

=Beurré de Saint Arnaud. 1.= _Mag. Hort._ =26=:219. 1860. =2.= Downing _Fr. Trees Am._ 685. 1869.

A Belgian variety, originated 1853; probably identical with Beurré de Saint-Amand. Fruit small or medium; globular-acute-pyriform, golden-yellow, marked with orange-red at maturity, striped with brownish-red in the sun; flesh white, fine, buttery; juice abundant, sugary, perfumed; first; Nov.

=Beurré Saint-Aubert. 1.= _Guide Prat._ 87. 1895.

Probably Belgian. Fruit medium, oval, lemon-yellow, speckled with fawn; flesh very melting, sugary and perfumed; first; Oct. and Nov.

=Beurré Saint-François. 1.= _Guide Prat._ 87. 1895.

Fruit rather large, oval-oblong, sombre yellow; flesh very melting, sugary, delicious, Nov.

=Beurré Saint-Marc. 1.= Leroy _Dict. Pom._ =1=:425, fig. 1867.

A French pear of uncertain origin. Fruit medium, roundish-ovate, greenish-yellow; washed with rose; flesh dense, very juicy, of exquisite flavor, sweet and acid; first; Dec. to Feb. Tree vigorous.

=Beurré Samoyeau. 1.= Leroy _Dict. Pom._ =1=:428, fig. 1867. =2.= Mas _Pom. Gen._ =4=:129, fig. 257. 1879.

A seedling of André Leroy, Angers, Fr.; fruited in 1863. Fruit below medium, turbinate, slightly obtuse, one side always more swelled than the other; skin greenish-yellow, sprinkled with large, russet spots and some stains of fawn, partly scaly; flesh white, fine, melting, rather granular above and below the core; juice fair in amount, saccharine, with a delicate perfume and highly agreeable, buttery flavor; first; Nov. and Dec.

=Beurré Scheidweiller. 1.= Hogg _Fruit Man._ 528. 1884.

A seedling of Van Mons, named by him after M. Scheidweiller, Professor of Botany at Ghent, Bel. Fruit medium, obtuse-pyriform, bright pea-green, strewed with minute, russet dots; flesh yellowish-white, coarse, sweet, very juicy; an agreeable pear, of moderate merit; end of Oct. and early Nov.

=Beurré Seutin. 1.= Dochnahl _Führ. Obstkunde_ =2=:180. 1856. =2.= Downing _Fr. Trees Am._ 697. 1869.

Attributed to Van Mons and first published in 1847. Fruit medium, pyriform, inclining to oval, irregular or angular, light green turning yellowish at maturity, sprinkled with dots and speckles of russet, sometimes shaded with dull crimson; flesh coarse, not very juicy, semi-melting; third for dessert, first for cooking; Dec. and Jan.

=Beurré de Silly. 1.= Guide _Prat._ 87. 1895.

Fruit rather large; first; Sept. and Oct. Tree fertile.

=Beurré Six. 1.= Leroy _Dict. Pom._ =1=:429, fig. 1867. =2.= Downing _Fr. Trees Am._ 697. 1869.

Raised from seed about 1845 by a gardener named Six at Courtrai in Belgium. Fruit large, pyriform, smooth, pea-green changing to yellow; flesh greenish-white, fine, melting, firm, buttery, very juicy; first; Oct. to Dec.

=Beurré Soulange. 1.= _Horticulturist_ N. S. =4=:81, fig. 1854.

Imported from Brussels to this country before the middle of the last century. Fruit medium to large, acute-pyriform, pale, clear yellow at maturity with some traces of russet; flesh melting and very juicy, with a rich and sugary flavor and a particularly pleasant aroma; very good; Oct. and Nov.

=Beurré Spence. 1.= Downing _Fr. Trees Am._ 697. 1869. =2.= Hogg _Fruit Man._ 529. 1884.

This name has been given to several varieties. The true Beurré Spence was raised by Van Mons who described it as follows: "Fruit shape and size of Brown Beurré. Skin green, handsomely streaked and marked with reddish-brown and reddish-purple. Flesh tender, juicy, sugary, and perfumed; Sept."

=Beurré Stappaerts. 1.= Mas _Le Verger_ =1=:125, fig. 61. 1866-73.

A seedling of Van Mons. Fruit small to medium, nearly spherical or conic-spherical; skin thick and firm, pale green sprinkled with large, brownish dots regularly spaced, turning to dull, pale yellow and rather golden where exposed to the sun; flesh yellowish-white, semi-breaking; juice moderate in amount, very saccharine, highly perfumed, agreeable; second; Jan. and Feb.

=Beurré Steins. 1.= Mas _Pom. Gen._ =5=:175, fig. 376. 1880.

Cataloged by M. Jahn in 1864. Fruit medium, turbinate, regular in form, green, usually entirely or nearly covered with a fine coating of russet of a yellowish-brown, sown with very small and numerous gray dots; flesh whitish, fine, semi-buttery; juice sufficient, sweet and agreeable; Oct.

=Beurré Sterckmans. 1.= _Ann. Pom. Belge_ =4=:51, fig. 1856. =2.= Hogg _Fruit Man._ 529. 1884.

_Doyenné Sterckmans_. =3.= Leroy _Dict. Pom._ =2=:89, fig. 1869.

Obtained by M. Sterckmans at Louvain, Bel., before 1820. Fruit medium, oblong-obovate-pyriform, delicate greenish-yellow, largely washed with crimson on side next the sun, some traces of russet; flesh white, with a greenish tinge, semi-melting, buttery, rich, sugary, vinous, fine aroma; first; Jan. and Feb.

=Beurré de Stuttgardt. 1.= Leroy _Dict. Pom._ =1=:430, fig. 1867.

Obtained from seed at Stuttgart, Württemberg, Ger., in 1863. Fruit medium, long-ovoid, obtuse, yellow-ochre, sown with points of gray-russet and some brownish patches, generally colored with pale rose on the side exposed to the sun; flesh yellowish-white, fine, melting, juicy, sugary, vinous, possessing an extremely delicate flavor; first; Sept.

=Beurré Sucré. 1.= Mas _Pom. Gen._ =4=:109, fig. 247. 1879.

Considered to be a seedling of Van Mons. Fruit small, ovate-pyriform, pale green, speckled with brown dots, large and prominent; flesh greenish-yellow, melting, rather gritty at the core; juice rich in sugar, having the consistency of a syrup, from which the fruit received its name; good; Oct.

=Beurré Thoury. 1.= Hooper _W. Fr. Book_ 132. 1857.

Said to have been exhibited before the Cincinnati Horticultural Society, 1855, by F. R. Elliott, of Cleveland. Tree handsome, vigorous. Fruit medium to above, round, obtusely turbinate, buttery, juicy; good; Aug. and Sept.

=Beurré Triguer. 1.= _Mag. Hort._ =18=:150. 1852.

"A small, roundish formed pear, of a yellow color, dotted with red spots, that has a short stem, and is sweet and juicy, of a half-breaking texture."

=Beurré de Ulm. 1.= Lucas _Tafelbirnen_ 103. 1894.

A German pear published in the middle of the nineteenth century. Fruit medium, roundish, sometimes rather oval, yellowish-green, on ripening bright yellow; flesh yellowish-white, soft, melting, very agreeable; end of Oct.

=Beurré Vanille. 1.= _Guide Prat._ 62. 1895.

Disseminated by M. Proche, a pomologist at Slonpno, Bohemia. Fruit medium, pyriform, russet, with yellow and red on the sunny side; flesh fine, melting, very sugary and juicy; first; autumn.

=Beurré Varenne de Fenille. 1.= Mas _Le Verger_ =1=:53, fig. 33. 1866-73.

Obtained by M. Pariset, Curciat-Dongalon, Fr. Fruit rather large, globular but irregular, pale green; flesh fine, very melting, buttery, abundant, with sweet juice and well perfumed, first; Dec. and Jan.

=Beurré Vauban. 1.= _Cat. Con. Pom. France_ 195, fig. 1906.

Obtained by M. A. Varet in 1867. Fruit rather large to large, pyriform-obtuse, very irregular, mammillate at crown, bossed at base, bright green, russeted; flesh whitish, fine, melting, very juicy, sugary, with an agreeable perfume; very good; Jan. and Feb.

=Beurré Vert d'Été. 1.= Leroy _Dict. Pom._ =1=:435, figs. 1867.

A Prussian variety the exact place of origin of which is obscure. Fruit medium and often below medium, obovate-pyriform, contorted near the stem which is set obliquely to the axis of the fruit; skin rough, bright green in the shade, yellow-green in the sun, entirely covered with large, gray, round dots and some patches of russet; flesh whitish, coarse, semi-melting, with little juice, which is very sweet and musky; third class; end of Aug.

=Beurré Vert Tardif. 1.= Mas _Le Verger_ =1=:93, fig. 53. 1866-73. =2.= Leroy _Dict. Pom._ =1=:437, fig. 1867.

A variety well known in Belgium and Germany in the seventeenth century. Fruit medium, pyriform, very regular, generally obtuse, pale green, dotted and striped with fawn; flesh white, buttery, semi-melting; juice sufficient, vinous, little perfume; second; Dec. and Jan.

=Beurré Wamberchies. 1.= _Gard. Chron._ =19=:706. 1883. =2.= _Guide Prat._ 88. 1895.

Fruit rather large, roundish-obovate, dotted, deep green passing into yellow on ripening; flesh melting, with abundant, sugary juice, completely devoid of pips and grit; excellent; May and June.

=Beurré de Wetteren. 1.= Leroy _Dict. Pom._ =1=:439, fig. 1867. =2.= Hogg _Fruit Man._ 530. 1884.

Originated in Louis Berckman's garden at Heyst-op-den-Berg, Bel., and is supposed to have been one of the seedlings raised by Major Espéren, some of whose trees Berckmans obtained after the former's death. It was disseminated about 1848. Fruit rather large, globular-pyriform, lemon-yellow and shining, covered with large, russet spots, washed with dull red next the sun; flesh yellowish, coarse-grained, buttery, well sweetened and flavored, juicy; very good; Dec. and Jan.

=Beurré Winter. 1.= McIntosh _Bk. Gard._ =2=:460. 1855.

Raised by Rivers of Sawbridgeworth, Eng., from seed of the Easter Beurré; must not be mistaken for either the _Black Achan_ or _Chaumontel_ for each of which the name _Beurré Winter_ is synonymous. Fruit large; flesh very rich flavor and vinous; excellent; Feb. and Mar.

=Beurré Witzhumb. 1.= Kenrick _Am. Orch._ 190. 1832. =2.= _Ibid._ 158. 1841.

Possibly one of Van Mons' seedlings. Fruit oval, knobby, three and a half inches in diameter; skin rough, green, brownish-red or dark brown next the sun; flesh greenish-white, semi-transparent, melting, perfumed; Dec.

=Beurré Woronson. 1.= _Mag. Hort._ =20=:234. 1854. =2.= _Am. Pom. Soc. Rpt._ 158. 1860.

This pear, which has been known as _Beurré Woronson_, _Beurré Woronzow_, _Beurré Woronzon_, and _Woronson_, is credited to M. De Hartwiss of either France or Belgium. Tree very productive. Fruit medium, obovate, attractive, juicy; good; Oct. and Nov.

=Beurré Zotman. 1.= Mas _Pom. Gen._ =5=:69, fig. 323. 1880.

Cataloged by this name by the Society of Van Mons, though M. Jahn cataloged it in 1864 under the name _Franz-Madame von Duves_. Fruit small or rather small, like Calebasse in form, bright green, sprinkled with dots of greenish-gray, the green passing at maturity to bright lemon-yellow and washed on the side next the sun with a beautiful tender rose; flesh white, rather delicate, juicy, sweet; second, but its very fine appearance should merit it a place; July.

=Beyer Martinsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:28. 1856.

Raised in Saxony in 1816. Fruit medium, light green changing to lemon-yellow, with reddish blush, scaly; flesh very juicy; good; beginning of Aug.

=Beymont. 1.= _Gard. Chron._ 895. 1860. =2.= Downing _Fr. Trees Am._ 474, fig. 1857.

May be identical with _Beurré Bymont_. Fruit about medium, oblate, even, and handsomely shaped; golden-yellow next the sun, greenish-yellow in the shade, russeted around the stalk; flesh tender, not very juicy; an inferior fruit; Nov.

=Bezi Blanc. 1.= Cole _Am. Fr. Book_ 154. 1849. =2.= Elliott _Fr. Book_ 391. 1854.

Of foreign origin. Fruit large, oblong-pyriform, yellowish; quality very similar to Bartlett, though hardly so good, but it is two weeks earlier; Aug.

=Bezi de Naples. 1.= Elliott _Fr. Book_ 355. 1854.

Origin unknown, presumably European and Italian. Fruit medium, ovate-obovate, light yellowish-green, with blotches and stripes of darker hue, some russet patches and dots; flesh fine, buttery, juicy, sweet; first; end of Sept.

=Bied-Charreton. 1.= _Guide Prat._ 88. 1895.

A French variety distributed from Nantes before 1895. Fruit medium to large, coppery-colored; flesh semi-fine, melting, juicy, and has a delicate aroma; Oct.

=Bierbaumer Mostbirne. 1.= Löschnig _Mostbirnen_ 76. 1913.

An Austrian perry pear. Fruit medium, obtuse-turbinate; skin fine, greenish-yellow, covered with small dots and specklings, slightly blushed; flesh yellow-white, firm, juicy; early half of Oct.

=Big Productive. 1.= Burbank _Cat._ 2. 1921.

Said to be a large fall pear, a cross between Bartlett and Le Conte.

=Bijou. 1.= _Guide Prat._ 69. 1895.

A French variety obtained by M. de Mortillet. Fruit small or medium, long, pale yellow, tinged with red; flesh melting, juicy, very refreshing; first half of Sept.

=Bill Campbell. 1.= Van Lindley _Cat._ 22. 1892.

Said to have been originated in Alabama by a colored man of the same name from seed of Duchesse d'Angoulême. Claimed to resemble its parent very much but to be larger and better in quality.

=Binsce. 1.= Parkinson _Par. Ter._ 593. 1629.

Described by Parkinson, 1629, as a good winter pear, of russet color, and a small fruit but a good keeper.

=Birne von Turschud. 1.= Dochnahl _Führ. Obstkunde_ =2=:157. 1856.

A Levantine variety introduced into Germany in 1833. Fruit medium, smooth, yellow, without any redness or russet; flesh savorless, granular, breaking; Oct.

=Bishop Thumb. 1.= Parkinson _Par. Ter._ 592. 1629. =2.= _Am. Pom. Soc. Rpt._ 237. 1854. =3.= Leroy _Dict. Pom._ =1=:441, figs. 1867. =4.= Downing _Fr. Trees Am._ 702. 1869.