THE PEARS OF NEW YORK 283 



flecked with russet, often covered with russet; flesh yellowish-white, very fine, excellent; 



first for dessert; Oct. 



Betzelsbirne. 1. Dochnahl Ftihr. Obstkunde 2:194. 1856. 



A peirj' pear grown in Austria and Germany. Fruit rather large, globular, diminishing 

 acutely to the stalk, grass-green, sprinkled with dark gray spots; flesh greenish- white, 

 dense, juicy; very good for household use and perry; suitable for long-distance transport; 

 Jan. to Apr. 

 Betzy. 1. Baltet Cult. Fr. 404. 1908. 



A small, French fruit, good for market and household use, for cooking, preserving, 

 or the making of wine. 

 Beurre Adam. 1. Leroy Diet. Pom. 1:292, fig. 1867. 



A rather poor French dessert pear known for 250 years. Fruit below medium, oblong- 

 obtuse-pyriform, dark greenish-yellow, fawn, dotted with russeted, and washed with 

 carmine on the cheek next the sun; flesh yellowish, veined with pale green, melting, 

 sweet, fairly juicy, acidulous and aromatic; second, apt to rot at the core when ripe; Aug. 

 to Oct. 

 Beurre Ad. Papeleu. 1. Mathieu Nom. Pom. 178. 1889. 2. Guide Prat. 86. 1895. 



Raised from seed of Glou Morceau, and placed on the market by Dervaes Brothers, 

 Wetteren, Bel., in 1SS8. Fruit long, bright green; flesh white, sugary, very melting; Mar. 

 Beurre d'Adenaw. 1. Guide Prat. 84. 1876. 



Found in the garden of the Convent of Schwarzenbruck. Fruit large, rather uneven, 

 yellow; flesh buttery and pleasantly perfumed; good; through the winter. 

 Beurre Alexandre Lucas. 1. he Bon Jard. 358. 1882. 2. Jour. Hort. 18:216. 1889. 



The parent tree was a wilding found in 1836 in a wood of the Department of Loir- 

 et-Cher, Fr., and in foliage and growth much resembles Doyenne' Boussock. Fruit large 

 to very large, handsome, pyriform, clear green, dotted with maroon or chestnut-colored 

 spots; flesh fine, melting, perfumed, juicy, in flavor superior perhaps to Doyenne Boussock; 

 first; Nov. to Jan. 

 Beurre Allard. 1. Leroy Diet. Pom. 1:293, n g- 1867. 



From the Horticultural Society of Maine-et-Loire whose Committee named it in 

 1852. Fruit below to medium, obovate-obtuse-pyriform, greenish-yellow, dotted and 

 mottled with russet; flesh whitish, fine, soft, melting, not gritty, reddish under the skin, 

 with very sugary juice, perfumed; first; Oct. and Nov. 

 Beurre Amande. 1. Lucas Tafelbirnen 117. 1894. 2. Guide Prat. 61, 228. 1895. 



Raised by M. Sannier, Rouen, Fr. Fruit medium to large, variable in form, globular, 

 narrowing toward the upper part and somewhat distorted near the stem, which is placed 

 at right angles to the long axis of the fruit, bossed; skin fine, shining, greenish-yellow 

 changing to a translucent canary-yellow; flesh white, very fine, altogether melting, and of 

 a sweet, delicious and pronounced flavor of almond; Oct. and Nov. 



Beurre d'Amanlis. 1. Leroy Diet. Pom. 1:294, fig. 1867. 2. Hogg Fruit Man. 509. 

 1884. 



Pomologists differ as to the origin of this pear. Probably it takes its name from 

 Amanlis, a village near Rennes, Fr. Fruit large, obtuse-pyriform, rather uneven in con- 



