294 THE PEARS OF NEW YORK 



with fawn; flesh very white, fine, melting, full of sugary, vinous juice, and having a pleasant 

 flavor; first; Sept. and Oct. 



Beurre Duval, i. Levoy Diet. Pom. 1:356, figs. 1867. 2. Kogg Fndt 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. 

 Beurre d'Ellezelles. i. Guide Prat. 109. 1876. 



A Belgian pear sent out before 1876. Fruit flesh very fine, juicy, sweet, perfimied, 

 musky; an exquisite pear; Oct.; tree never blighted. 

 Beurre Epine. i. Leroy Diet. 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. 

 Beurre d'Esperen. i. Mcintosh Bk. Card. 2:460. 1855. 



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

 Beurre d'Esquelmes. i. Guide Prat. 77. 1895. 



Raised by Joseph Dumont at Esquelmes near Tournai, Bel. Fruit rather large, 

 globular-obovate or Doyenne-shaped, yellowish-green, washed with fawn; flesh fine, melting; 

 good; Nov. 

 Beurre Eugene Furst. i. Guide Prat. 86. 1876. 



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

 Beurre Fauve de Printemps. i. Mas Pom. Gen. 5:135, fig. 356. 1880. 



Raised by Van Mons. Fruit mediiun or nearly meditun, 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. 

 Beurre Fa vre. i. Leroy Diet. Pom. 1:360, fig. 1867. 



Raised by Franjois 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. 

 Beurre Fenzl. i. Mas Pom. Gen. 3:169, fig. 181. 1878. 



First recorded by Denis Henrard, a horticulturist at Liege, Bel. Fruit mediimi, tur- 

 binate-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. 



Beurre de Fevrier. i. Ann. Pom. Beige 7:93, fig. 1859. 2. Leroy Diet. Pom. 1:361, 

 fig. 1867. 



