THE PEARS OF NEW YORK 295 



A seedling raised by M. Boisbunel at Rouen, Fr., in 1845. Fruit medium to large, 

 oval-pyriform, enlarged toward its summit, green passing into yellow-green on ripening, 

 finely dotted with gray; flesh very fine, greenish- white, very melting, buttery; juice abun- 

 dant, sugary-acid, a little musky, very agreeable; first; mid-Jan. to early Mar. 

 Beurre Fideline. 1. Leroy Diet. Pom. 1:362, fig. 1867. 



Raised from seed in 1861 by Robert and Moreau, horticulturists at Angers, Fr. Fruit 

 below medium, ovate, green, much dotted with russet; flesh yellowish, melting; juice 

 abundant, sugary and refreshing and delicately perfumed; first; Nov. and Dec. 

 Beurre Flon. 1. Leroy Diet. Pom. 1:363, fig. 1867. 2. Gard. Chron. N. S. 23:308, 

 446, fig. 57. 1885. 

 Obtained at Angers by M. Flon; fruited for the first time in 1852. Fruit rather large, 

 turbinate, very obtuse, bossed, usually having one side larger than the other; skin harsh 

 to the touch, thick, lemon-yellow, entirely covered with red-gray spots, largely marbled 

 and spotted on the side exposed to the sun; flesh white, rather delicate, tender, slightly 

 gritty; juice abundant, sweet, aromatic, endowed with an agreeable and delicate acid 

 flavor; first; mid-Sept, to mid-Oct. 

 Beurre Fouqueray. 1. Gard. Chron. N. S. 24:622. 1885. 2. Guide Prat. 87. 1895. 



Obtained by M. Fouqueray, and introduced before 1885. Fruit very large, oblong, 

 obtuse-pyriform, olive-green, speckled with brown spots; flesh white, tender, melting, sweet 

 and perfumed; first; Oct. and Nov. 

 Beurre Gambier. 1. Mas Le Verger 1:119, fig- S^- 1866-73. 



Obtained by M. Gambier, Rhode Sainte-Genese, Bel.; cataloged first in 1862. Fruit 

 medium to rather large, obovate-pyriform, bright lemon-yellow, washed with red; flesh 

 white, slightly veined with yellow, fine, buttery, melting; juice abundant, sweet, perfumed; 

 below first; Jan. and Feb. 

 Beurre Gaujard. 1. Guide Prat. 72, 244. 1876. 



Fruit medium, oblong-globular, yellow, covered with fawn russet; flesh fine, semi- 

 melting, a distinctive and very pronounced perfume; Sept. and early Oct. 

 Beurre Van Geert. 1. Guide Prat. 75, 249. 1876. 



Obtained by Jean Van Geert, Senior, horticulturist at Ghent, Bel. Fruit large, oblong- 

 obovate, lively yellow, washed with vermilion; flesh very juicy, acidulous; a good fruit 

 of brilliant coloring; Oct. and Nov. 



Beurre Gendron. 1. Leroy Diet. Pom. 1:365, figs. 1867. 2. Downing Fr. Trees Am. 

 688. 1869. 

 Raised in the nurseries of M. Gendron at Chateaugontier, Fr. ; gave its first fruit in 

 1849. Fruit large, variable, oblong-turbinate or nearly globular, but always irregular, 

 bossed, obtuse and contorted, yellowish, speckled with brown, mottled with fawn around 

 the calyx and stalk, lightly tinged with vermilion on the cheek exposed to the sun; flesh 

 white, coarse, firm, breaking, granular round the pips; juice sufficient, acidulous, sugary; 

 second; Jan. to Mar. 

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



First mentioned in Pomone toumaisienne. Fruit medium, oblong, dull yellow; flesh 

 fine, buttery, sugary, very juicy, vinous; first; Oct. and Nov. 



