PEARS. 509 



Beurre d'Ale^on. See Bergamotte d'Hollande. 

 Beurre Alexandre. See Alexandre de Russie. 



BEURRE ALLARD. Fruit, small, turbinate, narrowing abruptly 

 towards the stalk. Skin, greenish yellow, dotted with 'russet, and 

 with a russet patch round the stalk. Eye, small and closed. Stalk, 

 three-quarters of an inch long, inserted in a narrow cavity. Flesh, 

 tender and melting, with a salmon tint under the skin, very juicy, 

 sugary, and highly perfumed. 



A first-rate pear ; ripe during November and December. 



It was raised by the Cornice Horticole of Maine et Loire in 1852, and named in 

 compliment to M. Isidore Allatd, a distinguished amateur of Angers. 



BEURRE D'AMANLIS (D'Amanlis ; Beurre d'Amalis; Delbart ; 

 PlombgasteUe ; Ilulxml ; Thiessoise / Kaissoise ; WUhelfiWM of some, 

 but not of Van Mons). Fruit, large, averaging three inches and a 

 half long, by two and three-quarters wide ; obtuse pyriform, or obovate, 

 uneven and undulating in its outline. Skin, at first of a bright green, 

 tinged with brown next the sun, and marked with patches and dots of 

 russet, but afterwards assuming a yellowish green tinge, and a reddish 

 brown cheek as it ripens. Eye, open, with stout segments, and set 

 almost level with the surface. Stalk, long, slender, and woody, in- 

 serted in a small cavity. Flesh, greenish white, fine-grained, tender, 

 juicy, melting, rich, sugary, and agreeably perfumed. 



One of the best early pears ; ripe in the middle of September. The 

 tree is hardy, and an excellent bearer, forms a handsome pyramid, 

 and succeeds either on the pear or the quince stock. 



There is a variety of this with variegated leaves and fruit, and known 

 on the Continent as BEURR& D'AMANLIS PANACHEE. The leaves are 

 striped with yellow, as is also the fruit, the latter being marked with 

 broad longitudinal bands of green and yellow alternately. In every 

 other respect the tree and its fruits are identical with its type. 



The origin of this pear has been attributed by some to Van Mons, but we are 

 informed by M. Provost that it was introduced from Brittany to Normandy so early 

 as 1805, by MM. Tiesse and Hubard, and that in M. Provost's opinion it is a 

 native of the former country. Notwithstanding this statement, Bivort maintains 

 that it was a seedling of Van Mons, because a variety bearing the name of one of 

 Van Mons' seedlings, called Wilhelmine, was proved to be synonymous with Beurre 

 d'Amanlis. Now, there is no doubt at all that Van Mons raised a variety which 

 he called Wilhelmine, because it appears in his catalogue, thus "1030, Wilhel- 

 mine ; par nous ; " but that this is a totally different pear from Beurro d'Amanlis 

 I am perfectly convinced from Diel's description of it ; and he received the sort 

 direct from Van Mons himself. Diel describes it as a small fruit, roundish, two 

 inches broad, and two and a quarter high, and ripening in November and 

 December ! It is quite evident, therefore, that the Wilhelmine of Van Mons is 

 not synonymous with Beurro d'Amanlis ; but it is equally certain that all the 

 varieties I know of in Belgian collections, bearing that name, have always proved 

 to be the same as the subject now under notice. 



Beurre Ambois. See Brown Beurre. 



