292 THE PEARS OF NEW YORK 



Beurre Defays. i. Leroy Diet. Pom. 1:344, figs. 1867. 2. 'RoggFruitMan. 518. 1884. 



Raised by Frangois 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. 

 Beurre Degalait. i. Guide Prat. 85. 1876. 



Probably produced in the Toumai district, Bel., fruit medium, turbinate, greenish- 

 yellow, very juicy; first; Oct. and Nov. 



Beurre Delannoy. i. Mas Le Verger y.Vt. i, 71, fig. 34. 1866-73. 2. Leroy Diet. 

 Pom. 1:346, fig. 1867. 



Obtained by Alexandre Delannoy, nurseryman, near Toumai, 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. 

 Beurre Delbecq. i. Guide Prat. 58, 232. 1895. 



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

 Beurre Delicat. i. 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. 



Beurre Derouineau. i. Leroy Diet. 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, jxiicy, sweet and aromatic; hardly 

 first-class; Nov. 

 Beurre Dilly. i. Pom. France 4: No. 171, PI. 171. 1867. 2. Guide Prat, i^g, 2/^^. 1876. 



Obtained about 1848 by M. V. Dilly near Toumai, 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. 

 Beurre Docteur Pariset. i. Mas Pont. Gen. 7:177, fig. 569. 1881. 



Produced from a chance seedHng 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 abimdant and perfumed; some- 

 what like Beurre Diel which it surpasses in quality; Nov. 

 Beurre Doux. i. Leroy Diet. Pom. 1:352, fig. 1867. 



Cultivated in France in the middle of the last centur>'; 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 sufflcient and very sweet, vinous, sourish; third; Sept. 



