3<D2 THE PEARS OF NEW YORK 



Beurre Motte. i. Leioy Diet. Pom. 1:401, fig. 1867. 



Raised about 1853 at Roubaix in the Department of the Nord, Fr. Fruit medium, 

 oblong-pyriform, having always one side longer than the other, bronze, dotted with russet, 

 washed with grayish-green on the side not exposed to the sun; flesh white, semi-fine, 

 semi-melting, juicy, sugary, with a very agreeable, buttery flavor; second; Nov. 

 Beurre des Mouchouses. x. Mas Le Verger 2:9, fig. 3. 1866-73. 2 - Leroy Diet. Pom. 

 1:402, fig. 1867. 



This pear was procured from seed by M. Rongi6ras near Pe"rigueux, Dordogne, Fr. 

 The tree ripened its fruit for the first time in 1841. Fruit above medium, globular- 

 turbinate, very obtuse and much swelled, dark olive-yellow, stained with russet around 

 the stem and dotted with the same color, tinted with brownish-red on the cheek next the 

 sun; flesh whitish, a little coarse, melting, watery, rarely very gritty; juice abundant, 

 saccharine, vinous and with a savory aroma; second; Aug. 



Beurre de Naghin. i. Rev. Hort. 142. 1889. 2. Card. Chron. 3rd Ser. 42:444, fig. 

 182. 1907. 



Obtained about 1840 by M. Norbert Daras de Naghin, Tournai, Bel. Fruit above 

 medium, globular-obtuse-pyriform, yellowish-green, more or less covered with minute, 

 blackish spots; flesh white, melting, agreeable flavor, aromatic, juicy, free from grit. 

 Beurre de Nantes, i. Ann. Pom. Beige 2:17, fig. 1854. 2. Mas Le Verger 2:47, fig. 

 22. 1866-73. 3- Leroy Diet. Pom. 1:403, fig. 1867. 



M. Frangois Maisonneuve, Nantes, Fr., found this wilding and first published it in 

 1845. Fruit medium and often larger, oblong, very obtuse, generally bossed and a little 

 contorted; very variable in both size and form; color tender green or yellowish-green, 

 dotted and slightly mottled with fawn and sometimes colored with dull red on the side 

 next the sun; flesh white, fine, melting, free from grit; juice sufficient, sugary, acidulous, 

 without any pronounced perfume; second; early Sept. 



Beurre de Nesselrode. i. Guide Prat. 108, 247. 1876. 2. Mas Pom. Gen. 3:191, fig. 

 192. 1878. 



Originated in the Crimea. Fruit medium, globular-ovate, bright green dotted with 

 bright brown specks; flesh white, fine-grained, buttery, melting, abundant, with sugary 

 juice, a subtle perfume, and distinct flavor; good; Oct. 

 Beurre Obozinski. i. Guide Prat. 87. 1876. 2. Ibid. 77. 1895. 



Beurr6 Obozinski was listed by Messrs. Simon-Louis in 1876 as a "recent" gain of M. 

 Gr6goire of Jodoigne, Brabant, Bel. Fruit medium, truncate- turbinate; flesh greenish- 

 white, semi-fine, deficient in juice and sugar, perfumed; fairly good; Nov., 

 Beurre Oudinot. i. Mag. Hort. 19:516. 1853. 2. Leroy Diet. Pom. 1:406. 1867. 



Published by Leroy in 1849. Fruit above medium, turbinate-obtuse, swelled, irregular 

 and bossed, rough to the touch, dull grayish-yellow, dotted with clear brown, slightly 

 blushed on the side exposed to the sun; flesh white, very fine and melting, free from grit; 

 juice abundant, sugary, vinous, of an exquisite flavor; first; Sept. 



Beurre de Paimpol. i. Leroy Diet. Pom. 1:407, fig. 1867. 2. Downing Fr. Trees Am. 

 695. 1869. 



Beurre" de Paimpol was a wilding found in the commune of Plowbazlance, Cotes-du- 



