290 THE PEARS OF NEW YORK 



Beurre Caty. i. Leroy Diet. Porn. 1:331, fig. 1867. 



Obtained about 1858 by a Doctor Helin, Ronquieres, Bel. Fruit under medium, globu- 

 lar-obtuse-pyriform, mammillate at summit and one side generally more bulged than the 

 other, dull yellow, dotted and veined with bright brown; flesh fine, melting, a little gritty 

 at center; juice plentiful, sourish, sweet, savory; first; Jan. to Mar. 

 Beurre Caune. 1. Guide Prat. 86. 1895. 



Fruit rather large, water-green, touched with dull carmine; flesh melting, juicy, sugary, 

 acidulated, recalling the agreeable perfume and acidity of the BeurnS Gris; first; Sept. 

 Beurre du Cercle Pratique de Rouen. 1. Leroy Diet. Pom. 1:332, fig. 1867. 2. Hogg 

 Fruit Man. 516. 1884. 



From a seed bed made by M. Boisbunel, Rouen, Fr., in 1845. Fruit rather below 

 medium size, pyramidal but much longer on one side than on the other; skin rough to the 

 touch, lemon-colored, much covered with bronze-russet and strewed with gray dots; flesh 

 greenish, fine, juicy, melting, very gritty, sweetish acid and of a very delicate flavor; first; 

 end of Sept. 

 Beurre du Champ Corbin. 1. Mas Pom. Gen. 6:59, fig. 414. 1880. 



Obtained by Jacques Jalais from a bed of mixed seeds made in 1846. Fruit medium, 

 globular-ovoid, water-green, sown with large, round dots; flesh yellowish, semi-fine, 

 buttery, semi-melting, with abundant juice, sugary and having a rather agreeable perfume. 

 Beurre Charron. 1. Leroy Diet. Pom. 1:334, fig. 1867. 2. Hogg Fruit Man. 516. 1884. 



Raised from seed at Angers, Fr. ; fruited in 1838 by M. Charron. Fruit medium or 

 below, globular, greenish-yellow, dotted with russet; flesh tender, juicy, watery, melting; 

 juice very abundant, sweet, vinous, refreshing, deliriously perfumed; first; Oct. 

 Beurre Chatenay. 1. Leroy Diet. Pom. 1:334, fig- 1867. 



A French pear raised in the commune of Douti-la-Fontaine, Maine-et-Loire, by Pierre 

 Chatenay in 1S46. Fruit small, ovate, bossed and contorted, yellowish -green, washed 

 with bright red on the side exposed to the sun; flesh white, semi-fine, melting, juicy, sugary, 

 highly perfumed; first; Nov. 

 Beurre Chaudy. 1. Guide Prat. 86. 1895. 



Fruit very large, pyriform, bossed, bright green changing to pale yellow at maturity; 

 flesh fine, melting, very juicy, perfumed; Oct. to Dec. 

 Beurre Christ. 1. Mas Pom. Gen. 3:143, fig- 168. 1878. 



Described in the Van Mons Catalog under the number 139; dedicated to the German 

 pomologist Christ. Fruit medium, obovate, rather bossed in its outline, bright green, 

 numerous small dots of gray-brown; quality good; flesh fine, buttery; Oct. and Nov. 

 Beurre Citron. 1. Downing Fr. Trees Am. 676. 1869. 2. Mas Pom. Gen. 1:133, fig- 67, 

 1872. 



From a Van Mons' seed bed. Fruit small or medium, ovate, somewhat globular, 

 lemon-yellow; flesh white, fine, breaking; juice sufficient, wanting in sugar, acidulous, with- 

 out appreciable perfume; not of first quality but of some value on account of its prolonged 

 period of maturity ; Jan. to end of winter. 

 Beurre Clotaire. 1. Leroy Diet. Pom. 1:337, fig- 1867. 



The wilding, parent-tree of this variety was found in 1854 by M. Clot, Angers, Fr. 



