THE PEARS OF NEW YORK 289 



Beurre Brougham. 1. Leroy Diet. Pom. 1:325, fig. 1S67. 2. Hogg Fruit Man. 538. 1884. 



Raised from seed in 1831 or 1832 at Downton Castle, Hereford, Eng., by Thomas 

 Andrew Knight. Fruit medium, globular-obovate, inclining to oval, yellowish-green, 

 covered with large, brown-russet specks; flesh yellowish- white, tender and juicy, gritty at 

 center; juice sweet, vinous, perfumed; second and often first; Oct. and Nov. 

 Beurre Bruneau. 1. Leroy Diet. Pom. 1:326, fig. 1867. 2. Ann. Pom. Beige 5:11, 

 fig. 1857. 



Bergamotte Crassane d'Hiver. 3. Mas Le Verger. 1:19, fig. 8. 1866-73. 



Raised at la Bourdiniere, in the commune of Chateau Thibaut, Fr., first reported about 

 1830. Fruit above medium, globular-turbinate, very obtuse and swelled, deeply depressed 

 at each end, yellow-orange, dotted with gray and red-brown; flesh yellowish- white, semi- 

 melting, rather gritty; juice abundant, acidulous, sugary, vinous, slightly perfumed, often 

 sour; second; Nov. to Feb. 

 Beurre de Bruxelles. 1. Leroy Diet. Pom. 1:327, fig. 1867. 



Originated in Brabant, Bel., and first reported by Louis Noisette, Paris, Fr., in 1813. 

 Fruit above medium, very long, bossed, rather obtuse and always swelled round the calyx; 

 skin rough to the touch, greenish-yellow, dotted with bright brown and washed with rose 

 on the side of the sun; flesh very white, fine, semi-melting, generally gritty around the 

 core; juice abundant, sugary, acidulous, more or less perfumed, refreshing and very agree- 

 able; first; beginning of Sept. 

 Beurre Burnicq. 1. Mas Le Verger. 3:Pt. 1, 101, fig. 49. 1866-73. 



From a seed bed of Major Esp6ren, Mechlin, Bel, first published in 1846. Fruit above 

 medium, obovate-obtuse-pyriform; skin rough from a thick covering of russet, strewed 

 with gray specks but showing some of the yellow of the ground color, often of a rather 

 somber red color on the sunny side; flesh slightly greenish, very fine, melting, sugary, juicy, 

 perfumed; quality in France first; end of Sept. 

 Beurre du Bus. 1. Guide Prat. 86. 1876. 



Fruit medium, turbinate, yellow, stained with fawn; flesh buttery, melting, aromatic; 

 first; Dec. and Jan. 

 Beurre Bymont. 1. Elliott Fr. Book 363. 1859. 



Of foreign origin; described by Elliott as "new" in 1859. Fruit above medium, 

 obovate- truncate, russety; flesh juicy, sweet, perfumed; said to be very good to best; 

 Oct. to Dec. 

 Beurre de Caen. 1. Hogg Fruit Man. 515. 1884. 



Fruit large, pyriform, narrow, long, yellow, heavily covered with brown-russet; flesh 

 coarse; inferior; Feb. 



Beurre Capiaumont. 1. Leroy Diet. Pom. 1:330, fig. 1867. 2. Downing Fr. Trees Am. 

 682. 1869. 



A handsome Flemish pear raised from seed by M. Capiaumont, Mons, Bel., in 1787. 

 Fruit medium, long-obtuse-pyriform, clear yellow, with cinnamon-red cheek and strewed 

 with specks and markings of fawn; flesh white, with greenish filaments, fine-grained, 

 buttery, melting; juice abundant, sweet, aromatic; first quality; good for dessert and also 

 for the kitchen; Oct. 

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