284 THE PEARS OF NEW YORK 



tour, bright green changing to yellowish-green, lightly washed with red-brown on the cheek 

 exposed to the sun, dotted and marbled with fawn-russet ; flesh greenish-white, fine, melting, 

 tender, rich, very juicy, sugary, some acidity, agreeably perfumed; first; Sept. and Oct. 

 Beurre Ananas, i. Hogg Fruit Man. $10. 1884. 



Fruit small, pyriform, regular in outline, yellow, with red blush on side next the sun, 

 and streaks of crimson; flesh yellowish, semi-buttery, melting, very juicy and sweet, with 

 a strong odor of musk; inferior; end of Oct. 



Beurre d'Angleterre. i. Duhamel Trait. Arb. Fr. 2:197. 1768. 2. Leroy Diet. Pom. 

 1:297, fig- 1S67. 



Angleterre. 3. Hogg Fn«i Maw. 481. 1884. 



The first description of this pear was given by Le Lectier, Orleans, in 1628. The proba- 

 bility is that it was imported to France by Le Lectier early in the seventeenth century from 

 England. It is grown extensively around Paris for the supply of the markets where it 

 it is in very general demand in September. Fruit medium, acute-pyriform, bright green- 

 yellow, dotted very regularly with small, russet spots; flesh white, buttery, melting, very 

 juicy, sugary and richly flavored; good dessert pear; Sept. 



Beurre Antoine. i. Mas Pom. Gen. 7:180, fig. 572. 1881. 2. Leroy Diet. Pom. 

 1:299, fig. 1867. 



Raised at Lyons, Fr., by M. Nerard, nurseryman, in 1822 from a bed of seeds of White 

 Doyenn6. Fruit about medium size, oblong-obovate-pyrif orm ; color yellowish-green; 

 flesh granulated, very melting, rich in sugar; early Sept. 



Beurre Antoinette, i. Ann. Pom. Beige 7:61, fig. 1S59. 2. Leroy Diet. Pom. 1:300, 

 fig. 1867. 



A gain of Alexandre Bivort at Geest-Saint-Remy, Bel., in 1846. Fruit medium, 

 sometimes larger, oblong-obtuse-pyrif orm ; golden-yellow, dotted and mottled with brown, 

 stained with fawn around the stem and often colored on the side next the sun; flesh greenish- 

 white, semi-fine, semi-melting, gritty around the core; juice abundant, acid, sugary, aromatic; 

 first; Oct. 

 Beurre Aqualine. 1. Dochnahl Fiihr. Obstkiinde 2:116. 1856. 



A seedling of Van Mons published in 1833. Fruit mediimi, long-obtuse-oval, light 

 green turning to yellow-green, dotted with whitish-gray; fiesh semi-fine, white, extremely 

 juicy; first class for all purposes; end of Dec. 



Beurre de I'Assomption. i. Leroy Diet. Pom. 1:303, figs. 1867. 2, Pmn. France 4: 

 No. 166, PI. 166. 1867. 



M. RuiUie de Beauchamp, Goupillere, Nantes, Fr., obtained cions of a pear raised by 

 an amateur. These grafts gave fruit in 1863. J. J. Thomas wrote briefly of it in the 

 American Fruit Culturist in 1885. Fruit very large, pyramidal-obtuse, but rather variable, 

 undulating and bossed, lemon-yellow, dotted and streaked with russet; flesh white, semi- 

 fine, melting, juicy, slightly gritty around the core; juice abundant, saccharine, acidulous, 

 vinous and delicately perfumed; first in France, rather disappointing in England; Aug. 

 Beurre Audusson. i. Leroy Diet. Pom. 1:305, fig. 1867. 



Raised from seed by Anne-Pierre Audusson, Angers, Fr., in 1833 or 1834. Fruit 

 below medium, pyriform, slightly obtuse, even in contour, greenish, sprinkled with large 



