THE PEARS OF NEW YORK 287 



containing gritty concretions around the core; juice abundant, acid, vinous, with delicate 

 aroma; first, Dec. to Feb. 



Beurre Benoist. i. Elliott Fr. Book 360. 1859. 2. Mas Le Verger a:Pt. i, 35, fig. 16. 

 1866-73. 3- Downing Fr. Trees Am. 674. 1869. 



Found on a farm at Brissac, Fr., and propagated by Auguste Benoist about the 

 middle of the last century. Fruit large, obovate-obtuse-pyriform; skin pale yellow-green 

 strewed with dots and patches of pale brown-russet, the fundamental yellow-green passing, 

 on ripening to bright yellow and the side well exposed to the sun often being tinted with 

 orange-red; flesh white, fine-grained, melting, acidulous and very juicy, perfumed with 

 a distinct Seckel aroma; first; Sept. 



Beurre Berckmans. i. Leroy Diet. Pom. 1:316, fig. 1867. 2. Downing Fr. Trees Am. 

 674. 1869. 



Gained by Alexandre Bivort, Louvain, Bel. Fruit medium or above, long, obovate- 

 obtuse-pyriform, yellow-ochre, generally covered with streaks and markings of fawn; 

 flesh whitish, fine, very melting, seldom gritty; juice excessive, perfumed; refreshing and 

 delicate; first; Nov. and Dec. 

 Beurre de Biseau. i. Jour. Hart. N. S. 22:311, fig. 1872. 



Raised by A. de Biseau d'Hauteville, Binche, Bel., and sent by him in 1871 to the 

 Royal Horticultural Society of London where the Fruit Committee awarded it a first class 

 certificate. Fruit above middle size, oblong, unshapely and undulating in its outline; 

 skin entirely covered with a thick coat of smooth, dark cinnamon-brown russet; flesh 

 yellowish, tender, buttery and sweet with a rich flavor and excellent bouquet; first; Apr. 

 and May. 

 Beurre Blanc Dore. i. Mas Pom. Gen. 6:93, fig. 431. 1880. 



The first description of this pear was given in 1839 by Dittrich; its origin is uncertain. 

 Fruit medium, globular-conic, pale water-green, dotted with gray-brown, the green 

 becoming at maturity a beautiful, warm, golden-yellow with the side next the sun washed 

 with bright vermilion-red; flesh yellowish-white, semi-buttery, sugary and perfumed; 

 good; Sept. 



Beurre Blanc de Nantes, i. Leroy Diet. Pom. 1:317, fig. 1867. 2. Mas Pom. Gen. 

 6:31, fig. 409. 1880. 



According to Prevost, writing of this pear in 1845, it probably came from Brittany 

 or Anjou. Fruit below medium, turbinate-ovate or turbinate-spherical, yellowish-green, 

 dotted with gray, mottled with fawn, and occasionally slightly colored with tender rose 

 on the side next the sun; flesh yellowish-white, coarse, gritty, semi-melting; juice rather 

 deficient, saccharine, but wanting in flavor and generally acid; third; Aug. and Sept. 

 Beurre Boisbunel. i. Leroy Did. Pom. 1:318, fig. 1867. 2. Hogg Fruit Man. 514. 

 1884. 



Raised at Rouen, Fr., from a bed of mixed seeds in 1835 by L. M. Boisbunel; first 

 fruited in 1846. Fruit medium, turbinate-obtuse or obovate, greenish-yellow, some russet; 

 flesh yellowish, tender, melting, and gritty; juice plentiful, sweet, little perfume, refreshing 

 but generally rather harsh; second and often third; Sept. 



