296 THE PEARS OF NEW YORK 



Beurre de Ghelin. i. Leroy Diet. Pom. 1:367, fig. 1867. 2. HoggFruit Man. 520. 1884. 



Raised by M. Fontaine de Ghelin, Mons, Bel., in 1858. Fruit large, globular-ovate 

 irregular in form and bossed, pale yellow, much covered with fawn-russet; especially on 

 the sun-exposed side; flesh yellowish, melting; juice most abundant, with a rich and 

 delicious perfume; first; Oct. to Dec. 

 Beurre Gilles. i. Guide Prat. 86. 1876. 



On trial at the Experiment Farm, Agassiz, B. C., in 1900. Fruit large, pyramidal, 

 brilliant yellow; flesh very fine, very juicy, sugary, aromatic; good; Nov. and Dec. 

 Beurre Goubault. i. Leroy Did. Pom. 1:370, fig. 1867. 2. Hogg Fruit Man. 521. 

 1884. 



Obtained from seed in 1842 by M. Goubault, a nurseryman near Angers, Fr. Fruit 

 medium, globular, inclining to turbinate, green even when ripe, uniformly sprinkled with 

 grayish dots; flesh white, semi-fine, melting; juice very abundant, sugary, aromatic; first- 

 class; Sept. 

 Beurre Graue Herbst. i. Oberdieck Obst-Sort. 256. 1881. 



Fruit variable in form, long and globular, sometimes long and pyriform, light green 

 turning to golden-green; flesh whitish, soft, melting, sugary with muscatel flavor; a very 

 good dessert and good cooking pear; Oct. 

 Beurre Gretry. i. Guide Prat. 87. 1895. 



Distributed by M. Daras de Naghin, Antwerp, Bel. Fruit medium, brown-russet; 

 of good quality; Oct. and Nov. 



Beurre Gris. i. Duhamel Trait. Arb. Fr. 2:196, PI. 38. 1768. 2. Pom. France 2: 

 No. 68, PI. 68. 1864. 3. Leroy Diet. Pom. 1:371, fig. 1867 



Brown Beurre. 4. Hogg Fruit Man. 538. 1884. 



A very old French pear mentioned by Olivier de Serres, 1651; C. Mallet, 1652; 

 Claude St. fitienne, 1670; and Merlet, 1690. It was mentioned by Rea in 1655 as being 

 cultivated in England under the name of Boeure de Roy. Fruit large, oblong-obovate; 

 color of skin varies very much, but usually yellowish-green, nearly covered with thin 

 brown or olive-russet and tinged with reddish-brown on the side next the sun; flesh 

 greenish-white under the skin, yellowish at center, melting, tender, buttery, with a rich, 

 musky and subacid flavor. 

 Beurre-Gris d'Enghien. i. Guide Prat. 109, 245. 1876. 



A Belgian variety raised previous to 1870. A handsome and good fruit, the flesh 

 having a delicious flavor; Mar. 

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



Fruit large to very large, very irregular, obtuse-pyriform, bossed, tolerably con- 

 vex; skin smooth, green, washed with light brown; flesh whitish, melting, juicy; first; 

 Nov. 

 Beurre Grumkower. i. Oberdieck Obst-Sort. 257. 1881. 



Of Belgian origin; described early in the nineteenth century. Fruit medium, pyriform, 

 light green turning to greenish-yellow; flesh whitish, granular, with a somewhat cinnamon 

 flavor; very good; Nov. 



