THE PEARS OF NEW YORK 2QI 



Fruit medium, obovate-pyriform, obtuse, generally narrowed toward the summit, yellow- 

 ochre color, much dotted with greenish-russet; flesh whitish, fine, watery, melting, gritty 

 round center; second; Sept. 



Beurre de Coit. i. MasLe Verger 2:243, fig. 120. 1866-73. 2. Downing Fr. Trees Am. 

 722. 1869. 



Originated with Colonel Coit, near Cleveland, Ohio. Fruit medium, obtuse-pyriform, 

 dull green, sprinkled with numerous krge brown points; flesh semi-fine, whitish, veined with 

 yellow, buttery, melting, rich in sugary water, vinous and perfumed; good; Sept. 

 Beurre Colmar. i. Ann. Pom. Beige 1:67, fig. 1853. 2. Hogg Fruit Man. 517. 1884. 



Beurre d'Enghien. 3. Mas Pom. Gen. 7:23, fig. 492. 1881. 



Raised in Belgium by Van Mons before 1823. Fruit large, ovate, bossed, irregular, 

 obtuse at both ends, smooth, yellow, dotted with brown and fawn, with a tinge of orange- 

 red on the side next the sun; flesh white, crisp, melting, juicy, some grit around the core; 

 juice abundant, sugary, slightly perfumed; a dessert pear of first quality; mid-Oct. to Dec. 

 Beurre Coloma. i. Leroy Diet. Pom. 1:339, fig. 1867. 2. Hogg Fruit Man. 517. 1884. 



Obtained by Count Coloma, probably at Mechlin, Bel. Fruit large, oblong-obovate, 

 obtuse, much reduced at both extremities; skin thin and tender, at first a lively green 

 changing to golden-yellow on ripening, much russeted ; flesh white, fine, dense ; juicy, semi- 

 melting, gritty at center, sugary and vinous flavor; second; end of Sept. 

 Beurre du Comte Marcolini. i. Dochnahl Fuhr. Obstkunde 2:115. 1856. 



Upper Italy, 1839. Fruit medium, long, medium ventriculous, shining pale green 

 changing to whitish-green; flesh acidulous, sweet, and aromatic; second; end of Oct. 

 Beurre de Conitz. i. Mas Pom. Gen. 1:103, fig. 52. 1872. 



A German variety at one time grown a good deal in the neighborhood of Danzig, 

 where it was known by the name Fondante de Conitz. Fruit medium to large, conic- 

 pyriform, lemon-yellow, washed with lively red; flesh white, fine, very melting, very sugary, 

 pleasantly scented; good; middle of Aug. 

 Beurre Copretz. i. Hogg Fruit Man. 517. 1884. 



Fruit below medium, oval, regular in outline; skin smooth, greenish-yellow, having 

 large patches and dots of russet; flesh greenish-white, coarse-grained, juicy and sugary, 

 having but little flavor; inferior; Nov. 



Beurre Dalbret. i. Leroy Diet. Pom. 1:343, fig. 1867. 2. Downing Fr. Trees Am. 678. 

 1869. 



This variety was obtained by Van Mons prior to 1832. Fruit medium or above, 

 elongated-pyriform, rather indented and irregular, golden or greenish-yellow, dotted all 

 over, mottled and spotted with bright red; flesh white, fine, juicy, melting, perfumed; 

 first; Sept. and Oct. 

 Beurre Daras. i. Guide Prat. 85. 1876. 



Distributed by M. du Mortier, Tournai, Bel., who said that its fruit was very large, 

 always of first quality; Dec. and Jan. 

 Beurre Daviss. i. Mclntosh Bk. Card. 2:460. 1835. 



Fruit medium, obovate; good; Jan. and Feb; somewhat resembling the Passe Colmar, 

 but keeps better. 



