THE PEARS OF NEW YORK 285 



dots of brown and blushed on the side next the sun; flesh semi-fine, whitish, rather melting, 

 gritty at the center; juice sufficient, saccharine, having little flavor or perfume; third; 

 end of Aug. 

 Beurre des Augustins. i. Guide Prat. 87. 1895. 



Originally described in the Pomone tournaisienne which is suggestive that the neighbor- 

 hood of Tournai, Bel., was the place of its birth. Fruit medium, turbinate-obtuse; flesh 

 buttery, very juicy; first; Nov. and Dec. 



Beurre Auneniere. i. Field Pear Cult. 277. 1859. 2. Leroy Diet. Pom. 1:308, fig. 

 1867. 



Generally attributed to Van Mons. Fruit below medium and often small, conic- 

 obtuse-pyriform, lemon-yellow, finely dotted with brown-russet, washed with bright rose 

 on the side of the sun; flesh white, semi-fine, gritty at center; juice sufficient, sugary, 

 agreeable; second; Oct. and Nov. 

 Beurre d'Automne de Donauer. i. Mas Pom. Gen. 7:173, fig. 567. 1881. 



Liegel said he had received this variety as having come from seed beds of Van Mons. 

 Fruit medium, conic, regular in contour, bright green; flesh white, tinted with yellow, 

 melting, abounding in rich, sugary water, vinous and pleasantly perfumed; first; Nov. 

 and Dec. 



Beurre d'Avoine. i. Leroy Diet. Pom. 1:309, fig. 1867. 2. Mas Pom. Gen. 5:183, 

 fig. 380. 1880. 



M. Tuerlinckx, Mechlin, Bel., raised this variety. The date of its first fruiting is 

 not known with certainty but it was probably about 1849. Fruit medium to rather large, 

 oblong-cylindrical, irregular, flattened at base; color greenish-yellow, dotted with minute 

 brown points; flesh white, coarse, generally gritty, very juicy, sugary; second as a dessert 

 fruit but first for stewing. 

 Beurre d'Avril. I. Rev. Hort. 66. 1911. 



Raised from seed by Ernest Baltet and shown before the Pomological Society of 

 France at Lyons in March, 1909; it received great praise. Fruit medium to large, globular- 

 obtuse-pyriform, green changing to yellow on ripening; flesh color of fresh butter, fine and 

 melting, sugary, perfumed, vinous; good; Mar. to May. 



Beurre Bachelier. i. Pom. France 2:No. 49, PI. 49. 1864. 2. Downing Fr. Trees Am. 

 673. 1869. 



This splendid pear was obtained by Louis-Frangois Bachelier, commune of Cappelle- 

 bourg, Canton of Bourbourg, Fr., in 1845. Fruit large, oblong-turbinate, very obtuse 

 and swelled, mammillate at summit, greenish-yellow, with brown dots, russeted and streaked 

 with fawn around the stalk; flesh white, fine, melting; juice very abundant, sweet, acid, 

 vinous, delicate and aromatic; first; Oct. to Dec. 

 Beurre Backhouse, i. Garden 52:309. 1898. 2. Ibid. 76:42, 54. 1912. 



Raised by James Backhouse, York, Eng., about 1862. Fruit large, juicy and richly 

 flavored; though larger it much resembles Beurre' d'Amanlis; Sept. and Oct. 

 Beurre Bailly. i. Leroy Diet. Pom. 1:311, fig. 1867. 2. Downing Fr. Trees Am. 673. 

 1869. 



Raised from a seed bed of pips of a Doyenne 1 made about 1836 by M. Bailly, a 



