THE PEARS OF NEW YORK 293 



Beurre van Driessche. i. Leroy Diet. 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. 

 Beurre Driessen. i. Mag. Hort. 21:146. 1855. 



Driessen's Pomeranzenbirne. 2. Dochnahl Fuhr. Obstkunde 2:1 $-j. 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. 

 Beurre Dubuisson. i. Card. Chron. 3rd Ser. 20:789. i8g6. 2. Cat. Cong. Pom. France 

 177, fig. 1906. 



Obtained abovtt 1832 by Isidore Dubuisson, a gardener near Toumai, 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, jtaicy, sweet, acid, perfumed; very 

 good; Dec. to Feb. 

 Beurre Duhaume. i. 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 sim; flesh firm, breaking, very juicy, 

 sweet, rich, vinous; first; Dec. to Feb. 

 Beurre Dumont. i. Leroy Z'jrt. Poiw. 1:353, fig. 1867. 2. Hogg Frm'i Mom. 519. 1884. 



Obtained from a seed-bed by Joseph Diunont, Esquehnes, 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. 

 Beurre Dumortier. i. Pom. France 3:No. 100, PI. 100. 1865. 2. Leroy Diet. Perm. 

 1:354, figs. 1867. 



Attributed to Van Mons, about 1818. Fruit above mediimi, 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 accord- 

 ing to climate; juice very abundant, acidulous, sugary, with a delicious, perfimied flavor; 

 first; Sept. to Dec. 

 Beurre Dupont. i. Yiogg 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. 

 Beurre Duquesne. i. Hogg Fruit Man. 520. 1884. 



Fruit medium, obovate, yellowish-green changing to yellow, tinged with red next 

 the stm, covered with heavy, brown dots; flesh white, tender, melting, sugary, rich; a 

 good dessert pear; Oct. 



Beurre Durand. i. Leroy Diet. Pom. 1:355; fig. 1867. 2. Mas Potn. 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 medivim, obtuse-pyriform, long, golden-yellow, dotted and mottled 



