300 THE PEARS OF NEW YORK 



Beurre de Lindauer. i. Guide Prat. 86. 1895. 



Fruit large or very large, long-ovate, greenish passing into yellow; flesh melting, very 

 fine, sugary, agreeable perfume: Nov. and Dec. 

 Beurre Loisel. i. Leroy Diet. Pom. 1:391, fig. 1867. 



Obtained by M. Loisel, Fauquemont, Province of Limburg, Holland, and was 

 distributed in France in 1853. Fruit under medium, conic-obtuse, always bossed, dark 

 olive-yellow, dotted with fawn around the stem, streaked with pale red around the calyx, 

 and washed with rose on the sun-exposed side; flesh white, melting, the juice being 

 abundant, acid, sweet, vinous and very delicate; first; beginning of Oct. 

 Beurre de Longree. i. Guide Prat. 79. 1895. 



A Belgian variety. Fruit small, globular, yellow-russeted ; flesh melting, very sugary ; 

 of good quality; Jan. and Feb. 

 Beurre de Lu con. i. Ann. Pom. Beige 7:71, fig. 1859. 



Beurre Gtis d'Hiver Nouveatt. 2. Leroy Diet. Pom. 1:374, fig. 1867. 



Pomologists are agreed that this pear originated about 1830 at Lugon, Vendue, Fr. 

 Fruit above mediimi to rather large, globular, irregular, bossed, and always more extended 

 on one side than on the other; skin thick and wrinkled, grayish-green, and reddened on 

 the sunny side and stained with large patches of fawn; flesh yellowish, fine, melting, gritty 

 especially around the core; juice extremely abundant, sugary, vinous, aromatic; first; 

 Nov. to Jan. 

 Beurre Luizet. i. Ilogg Fruit Man. 524. 1884. 



Fruit large, pyriform, pale yellow, speckled with russet dots; fiesh tender, buttery ,^ 

 melting, sweet, with watery juice; inferior; Oct. 

 Beurre de Mans. i. Hogg Fr mi/ Maw. 524. 1884. 



Cultivated in England prior to 1863. Fruit small, roundish-ovate; green, changing 

 to yellow, streaked and crimsoned on side next the sun ; flesh yellow, crisp, very juicy, with 

 a rich sweetness; excellent; end of August. 

 Beurre Mauxion. i. Mag. Hart. 23:259. 1857. 2. Downing Fr. Trees Ant. 693. 1869. 



A seedling found in a garden at Orbigny, Indre-et-Loire, Fr. Fruit medium, ovate, 

 inclining to pyriform, clear yellowish-green, with reddish spots in the shade, clear yellow 

 in the sun, marbled and spotted with red, washed at maturity on fruits well exposed with 

 golden red-brown on the side of the sun; fiesh white, melting; juice very abundant, with 

 a savory perfume, and rich in sugar; first; Sept. 

 Beurr6 Menand. i. Leroy I?ici. Pom. 1:393, fig. 1867. 2. YioggFruitMan. $2$. 1884. 



Raised by Leroy, Angers, Fr., and fruited first in 1863. Fruit medium, globular- 

 obovate, pale lemon-yellow, strewed with brown dots; flesh tender, white, melting; juice 

 sufficient, buttery, sweet; first; Oct. 

 Beurre Millet, i. Leroy Diet. Pan. 1:394, fig. 1867. 2. Kogg Fruit Man. 525. 1884. 



Raised by Leroy, Angers, Fr., in 1847. Fruit below medium, obovate, dark grass- 

 green, much covered with russet; flesh whitish, tender; juice plentiful but watery; first;. 

 Oct. 



Beurre Moire, i. Mas Le Verger 3:Pt. i, 83, fig. 40. 1866-73. 2. Leroy Diet. Pom. 

 1:395. figs- 1867. 



