298 THE PEARS OF NEW YORK 



Beurre Jalais. 1. Leroy Diet. Pom. 1:380, fig. 1867. 2. Downing Ft. Trees Am. 692. 

 1869. 



Raised from seed by Jacques Jalais, Nantes, Ft. ; it was made known in 1848, and 

 the Horticultural Society of Nantes awarded it a silver medal in 1861. Fruit large, 

 globular-obovate-pyriform ; skin oily, golden-yellow, finely dotted, striped and veined 

 with brown-russet, reddened on the side of the sun; flesh whitish, fine, melting, generally 

 gritty round the core, with vinous, sweet, savory, perfumed juice; first; Sept. to mid-Oct. 

 Beurre Jean Van Geert. 1. Leroy Diet. Pcm. 1:381, fig. 1867. 2. Hogg Fruit Man. 

 522. 1884. 



Raised from seed by Jean Van Geert, a nurseryman at Port de Bruxelles, Bel., and 

 placed on sale in 1864. Fruit large, pyriform, curving toward the stalk, bright yellow, 

 dotted and marbled and striped with fawn, washed with vermilion on the side of the 

 sun; flesh whitish, semi-fine, melting, juicy, granular around the core; first, but of rather 

 variable character; Nov. 

 Beurre Kennes. 1. Leroy Diet. Pom. 1:383, fig. 1867. 2. Hogg Fruit Man. 522. 1884. 



From seed sown by Van Mons; yielded its first fruit in 1845. Fruit below medium, 

 globular, obtuse-pyriform, yellow-ochre, dotted with gray specks, brick-red on the side 

 next the sun; flesh yellow, coarse, semi-melting, juicy, sweet, and highly perfumed; 

 first; Oct. 

 Beurre Kenrick. 1. Mag. Hort. 8:64. 1842. 2. Downing Fr. Trees Am. 692. 1869. 



A seedling from Van Mons, named in honor of William Kenrick, the American 

 pomologist. Fruit large and handsome, sometimes smaller, turbinate, greenish-yellow, 

 with indistinct russet spots; flesh buttery, juicy, sweet; good, but variable; Sept. 

 Beurre Knight. 1. Leroy Diet. Pom. 1:385, figs. 1867. 



Obtained from seed by Van Mons and sent to the London Horticultural Society in 

 1817 bearing the name of " Knight " in honor of T. A. Knight, who was at that time Presi- 

 dent of the Society. Fruit medium or above; form varying from globular-ovate to glob- 

 ular-turbinate, always deeply depressed at the lower end and usually swelled near the 

 stalk, yellow-green, dotted all over with fawn and extensively colored with dark carmine 

 on the side of the sun; flesh whitish, rather coarse, melting; juice abundant, saccharine, 

 refreshing, possessing a delicious perfume; first; Oct. 

 Beurre Knox. 1. Leroy Diet. Pom. 1:387, figs. 1867. 2. Hogg Fruit Man. 523. 1884. 



Raised by Van Mons before 18 19. Fruit large; form varies from true turbinate to 

 globular-turbinate, bossed and contorted, smooth, shining pale green in shade, tinged with 

 red on the side next the sun; flesh whitish, semi-fine, melting, juicy, of agreeable flavor; 

 second for eating, first for the kitchen. 



Beurre de Koninck. 1. Mas Le Verger 3:Pt. 2, 97, fig. 14s. 1866-73. 3. Leroy Diet. 

 Pmn. 1:388, fig. 1867. 



Obtained by Van Mons and dedicated to Laurent-Guillaume de Koninck. Fruit 

 small to nearly medium, globular-turbinate, or turbinate-obtuse, somewhat bossed, olive- 

 yellow, dotted and mottled with russet and on the side of the sun entirely covered with 

 a clear brown wash; flesh greenish- white, semi-fine, melting, watery, generally gritty; 

 juice abundant, saccharine, vinous, and only slightly perfumed; Oct. 



