THE PEARS OF NEW YORK 285 



dots of brown and blushed on the side next the sun ; flesh semi-fine, whitish, rather melting, 

 gritty at the center; juice sufficient, saccharine, having little flavor or perfume; third; 

 end of Aug. 

 Beurre des Augustins. i. Guide Prat. 87. 1895. 



Originally described in the Pomone tournaisienne which is suggestive that the neighbor- 

 hood of Toumai, Bel., was the place of its birth. Fruit mediimi, turbinate-obtuse; flesh 

 buttery, verj^ juicy; first; Nov. and Dec. 



Beurre Auneniere. i. Field Pear Cult. 277. 1859. 2. Leroy Did. Pom. 1:308, fig. 

 1867. 



Generally attributed to Van Mons. Fruit below medium and often small, conic- 

 obtuse-p>-riform, lemon-yellow, finely dotted with brown-russet, washed with bright rose 

 on the side of the sun; flesh white, semi-fine, gritty at center; juice sufficient, sugary, 

 agreeable; second; Oct. and Nov. 

 Beurre d'Automne de Donauer. i. Mas Pom. Gen. 7:173, fig. 567. 1881. 



Liegel said he had received this variety as having come from seed beds of Van Mons. 

 Fruit medium, conic, regular in contour, bright green; flesh white, tinted with yellow, 

 melting, abounding in rich, sugary water, vinous and pleasantly perfumed; first; Nov. 

 and Dec. 



Bexirre d'Avoine. i. Leroy Diet. Pom. 1:309, fig. 1S67. 2. Mas Pom. Gen. 5:183, 

 fig. 380. 1S80. 



M. Tuerlinckx, Alechlin, Bel., raised this variety. The date of its first fruiting is 

 not known with certainty but it was probably about 1849. Fruit medium to rather large, 

 oblong-cylindrical, irregular, flattened at base; color greenish-yellow, dotted with minute 

 brown points; flesh white, coarse, generally gritty, very juicy, sugary; second as a dessert 

 fruit but first for stewing. 

 Beurre d'Avril. i. Rev.^ort. 66. 1911. 



Raised from seed by Ernest Baltet and shown before the Pomological Society of 

 France at Lyons in March, 1909; it received great praise. Fruit medium to large, globular- 

 obtuse-pyriform, green changing to yellow on ripening; flesh color of fresh butter, fine and 

 melting, sugan,-, perfumed, vinous; good; Mar. to May. 



Beurre Bachelier. i. Potn. France 2: No. 49, PI. 49. 1864. 2. Downing Fr. Trees Am. 

 673. 1869. 



This splendid pear was obtained by Louis-Frangois Bachelier, commune of Cappelle- 

 bourg. Canton of Bourbourg, Fr., in 1S45. Fruit large, oblong-turbinate, very obtuse 

 and swelled, mammillate at svmimit, greenish-yellow, with bro\\Ti dots, russeted and streaked 

 with iawn around the stalk; fiesh white, fine, melting; juice very abimdant, sweet, acid, 

 vinous, deHcate and aromatic; first; Oct. to Dec. 

 Beurre Backhouse, i. Garden 52:309. 1898. 2. Ibid. 76:42, 54. 1912. 



Raised by James Backhouse, York, Eng., about 1862. Fruit large, juicy and richly 

 flavored; though larger it much resembles Betarre d'Amanlis; Sept. and Oct. 

 Beurre Bailly. i. Leroy Diet. Pom. 1:311, fig- 1867. 2. Downing Fr. Trees Am. 673. 

 1869. 



Raised from a seed bed of pips of a Doyenne made about 1836 by M. Bailly, a 



