THE PEARS OF NEW YORK 301 



A wilding found at Saint-Aubin-de-Luign6, near Angers, Fr., about 1836. Fruit 

 medium or above, turbinate-pyriform, slightly obtuse, bossed and slightly contorted, 

 greenish-yellow, covered in part with pale markings of russet and dots of brown-russet; 

 flesh whitish, semi-fine, semi-melting, watery, granular at the center; juice excessive in 

 amount, sweet, sugary, aromatic and having a very delicate savor; first; Nov. 

 Beurre Mondelle. 1. Mas Le Verger 3:Pt. 1, 143, fig. 70. 1866-73. 2. Leroy Diet. 

 Pom. 1:396, fig. 1867. 



M. Bavay, Vilvorde, Bel., propagated this variety about 1850; origin unknown. 

 Fruit medium, turbinate-obtuse, ventriculous, regular in form, greenish-yellow, dotted 

 with fawn and nearly covered with marblings of russet; flesh white, semi-fine, compact, 

 melting, granular at? the core; juice very abundant, very saccharine, savory, possessing 

 a highly agreeable, musky perfume ; first ; all Sept. 

 Beurre de Mons. 1. Downing Fr. Trees Am. 684. 1869. 



Foreign; of small value as it rots at the core. Fruit small, globular-obovate, yellowish, 

 with a shade of brownish-red in the sun, many green and gray dots; flesh whitish, coarse, 

 juicy, astringent; poor; Aug. 



Beurre de Montgeron. 1. Alas Le Verger 2:73, fig. 36. 1S66-73. 2. Leroy Diet. Pom. 

 1:397, fig. 1867. 



In 1830 M. Guyot found this pear in the commune of Saint-Leger, Department of 

 Cher, Fr. Fruit medium and below, obovate-obtuse or globular-turbinate, smooth to 

 touch, shining, golden-yellow, dotted with fawn, vermilioned extensively on the side next 

 the sun; flesh fine, semi-melting, rather gritty around the core; juice sufficient, saccharine, 

 vinous, with little perfume; second, but first rarely, when the juice is highly perfumed; 

 end of Aug. 

 Beurre Morisot. 1. Mas Pom. Gen. 1:7, fig. 4. 1872. 



A hardy French pear of unknown origin, but published in M. de Bavay's Catalog, 

 1855—56. Fruit large, globular-conic, bright yellow all over; flesh white, semi-melting; 

 juice abundant, sweet, slightly acid, of refreshing savor; good; toward end of winter and 

 spring. 

 Beurre de Mortefontaine. 1. Leroy Diet. Pom. 1:399, fig. 1867. 



Beurre Beaumont. 2. Hovey Fr. Am. 2:89. 1851. 



Obtained from seed about 1804 by M. Lefevre, a Frenchman. It is quite probable 

 that this is identical with Beurre Lefevre, although slight differences appear in the descrip- 

 tions. Fruit large, often very large, globular-turbinate or spherical, generally irregular; 

 skin rough, bronze, sprinkled with large, scaly dots of gray, and with brick-red stains on 

 the cheek next the sun; flesh greenish- white, coarse, semi-breaking, doughy, very gritty 

 around the core; juice deficient, acidulous, vinous; third for dessert, second for kitchen; 

 end of Aug. and early Sept. 

 Beurre de Mortillet. 1. Guide Prat. 45. 1895. 



Of unknown origin but obtained shortly before 1895, probably in France. Fruit 

 large or very large, turbinate-pyriform, tender green, dotted with russet, generally blushed 

 on the side next the sun; flesh white, very fine-grained, buttery, melting, juicy; first; Aug- 

 and Sept. 



