THE PEARS OF NEW YORK 299 



Beurre Kossuth, i. Mag. Hort. 18:295, %• 21. 1852. 2. Leroy Diet. Pom. 1:389, fig. 

 1867. 



Received by Andre Leroy about 1849 among numerous varieties sent him by many per- 

 sons for trial. Fruit large, variable in form but always turbinate, swelled at central circum- 

 ference, surface very uneven, rough; skin thin, dull yellowish-green, traced and freckled 

 with gray or bronze, dotted with specks of the same color; flesh whitish, very fine, melting, 

 buttery, sugary; juice abundant, slightly acidulated; an excellent fruit of first quality; 

 mid-Sept. 

 Beurre de Lade. i. Rev. Hort. 133. 1894. 



Included about 1893 by M. Lucas, director of the Pomological Institute of Reutlingen, 

 Ger., in his list of 100 best pears. Season Nov. and Dec. 

 Beurre Lagasse. 1. Guide Prat. yi. 1895. 



A French variety which resisted the great frost of 1879-80. Fruit mediimi, oval- 

 pyriform, yellowish-green: flesh fine, melting, juicy; good; late Sept. 

 Beurre Lamoyeau. i. Hogg Fruit Mati. 523. 1884. 



Fruit large, long-pyriform, golden-yellow, speckled with russet, crimsoned on the 

 side next the sun; flesh yellowish, fine-grained, rather firm, sweet, with a watery juice; 

 inferior; Oct. 

 Beurre Langelier. i. Hogg Fruit Man. 523. 1884. 



Raised by R6ne Langelier, Jersey, British Channel Islands, about 1840. Fruit medium, 

 obtuse-pyriform, pale greenish-yellow, crimson blush on the side next the stm, covered 

 with russet dots; flesh tender, buttery and melting, with rich and vinous flavor; excellent; 

 Dec. and Jan. 

 Beurre de Lederbogen. i. Mas Pom. (Ten. 4:51, fig. 218. 1879. 



The parent tree of this variety was found about 1829 in the garden of M. Lederbogen 

 near Magdeburg, Prussia. Fruit nearly medium, globular, conic, regular in form, clear 

 bright green, speckled with numerous and regularly spaced, very fine, brown dots; flesh 

 white, semi-fine, melting, with abundant, rich, sugary juice, delicately scented. 

 Beurre Lefevre. i. Downing Fr. Trees Am. ygg. 1869. 2. Kogg Fruit Man. 524. 1884. 



This variety was distributed by M. Lefevre of Mortefontaine near Paris in 1846. 

 Fruit large, obovate and sometimes oval, greenish-yellow on the shaded side and much 

 covered with russet, but brownish-orange on the side next the sun, with some streaks 

 of red; flesh white, rather gritty at the core, melting, juicy, rich, aromatic and delicious, 

 soon decays at the core ; middle and end of Oct. 

 Beurre de Lenzen. i. Guide Prat. 86, 247. 1876. 



Fruit large, turbinate, meadow-green; flesh fine, melting, juicy; first; Oct.; tree 

 vigorous. 



Beurre Liebart. i. Leroy Diet. Pom. 2:342, figs. 1869. 2. Mas Pom. Gen. 4:107, fig. 

 246. 1879. 



Beurr6 Liebart was raised from seed by Van Mons before 181 7 and was dedicated to an 

 amateur pomologist. Fruit large, globular-ovate but rather variable in form, clear yellow, 

 dotted uniformly and streaked with brown-russet, extensively carmined on the side next 

 the sun; flesh whitish, coarse, hard and breaking, rather gritty at the center; juice sufficient, 

 with little sugar and generally acid and without perfume; second or third; end of Sept. 



