288 THE PEARS OF NEW YORK 



Beurre Bollwiller. i. Leroy Dt'rt. Pom. 1:319, figs. 1867. 2. Hogg Fruit Man. 514. 1884. 



Raised by Baumann Brothers, Bolhveiler, near Colmar, Alsace. Propagated in 1842. 

 Fruit medium to large, obovate-obtuse-pyriform, golden-yellow, dotted with gray and 

 brown and washed with tender rose on the side exposed to the sun; flesh very white, 

 tender and melting; juice abundant, sugary, fresh, exceedingly savory; first; Mar. to end 

 of May. 

 Beurre de Bordeaux. 1. Mcintosh Bk. Gard. 2:463. 1855. 



Recommended in 1855 by Thomas Rivers, a well-known English authority, as a 

 very productive standard; fruit of medium size and first quality; Oct. 

 Beurre Bourbon. 1. Leroy Diet. Pom. 1:322. 1867. 



Raised by M. Parigot, a magistrate at Poitiers, Fr.; it came from a bed sown with 

 various seeds in 1S45. Fruit of first quality; Oct. and Nov. 

 Beurre de Breme. 1. Guide Prat. 86. 1895. 



Published in Germany. Fruit small or medium, globular-turbinate, greenish-yellow; 

 flesh fine, melting, juicy; first; Nov. 



Beurre Bretonneau. 1. Leroy Diet. Pom. 1:322, fig. 1867. 2. Hogg Fruit Man. 515. 

 1884. 



Raised by Major Esperen, Mechlin, Bel. Fruit large, obovate-obtuse-pyriform, 

 greenish-yellow much covered with brownish-russet and washed with carmine on the 

 side next the sun; flesh yellowish-white, semi-fine, semi-melting, juicy, acid, sweet, 

 vinous, slightly perfumed; quality variable according to locality, but generally second 

 rather than first; March to May. 

 Beurre de Brigne. 1. Mas Pom. Gen. 1:93, fig. 47. 1872. 



Poire des bonnes. 2. Horticulturist 7:514. 1852. 3. Leroy Diet. Pom. 2:463, fig. 

 1869. 



A wilding found in the commune of Brigne\ Maine-et-Loire, Fr. It was introduced 

 in 1832. Fruit below medium or medium, globular-oblate, bossed round the summit, 

 pale yellow shaded with tender green, sprinkled with large, gray-russet dots and some 

 brownish stains; flesh whitish, very fine, melting; juice exceedingly abundant, saccharine, 

 acidulous, having a musky perfume, delicious; first; Sept. 



Beurre Bronze. 1. Mas Le Verger 3:Pt. 1, 57, fig. 27. 1866-73. 2 - Leroy Did. Pom. 

 1:324, figs. 1867. 



Raised by Van Mons at Louvain and published by him in 1823 under the number 

 328. It was received in Germany soon after and named Beurre Bronze. Fruit medium 

 to small, ovate, greenish-bronze, marbled with bright green on the shady side and entirely 

 bronzed and dotted with russet on the side exposed to the sun; flesh firm, juicy, sugary and 

 aromatic; first; end of Oct. 

 Beurre de Brou. 1. Mas Pom. Gen. 7:1, fig. 481. 1881. 



A seedling of Van Mons grown about 1825. Fruit small or medium, turbinate-obtuse, 

 very pale green, strewn with numerous minute points of gray-green; on ripening, the side 

 next the sun becomes golden and the rest of the skin yellow; flesh white, melting, 

 with abundant juice, sugary, agreeable; a fruit of good quality and ships well; end 

 of Sept. 



