THE PEARS OF NEW YORK 303 



Nord, Fr., in 1825. Fruit medium, obtuse- pyriform, ventriculous, regular in contour; 

 skin rough, thick, grass-green, sprinkled with numerous gray-russet dots especially around 

 the stem; flesh white, semi-fine, breaking, granular around the center, juicy, saccharine, 

 vinous, with an agreeable flavor; second; Sept. 

 Beurre de Palandt. 1. Guide Prat. 87. 1876. 



A German variety. Fruit medium, pyriform, yellow, covered with cinnamon-russet; 

 flesh fine, melting; first; Nov. 

 Beurre Pauline. 1. Guide Prat. 87. 1895. 



The variety is supposed to have originated in the neighborhood of Tournai, Bel. 

 Fruit medium, pyramidal, bright yellow; flesh fine, buttery, very juicy; Oct. and Nov. 

 Beurre Pauline Delzent. 1. Mas Pom. Gen. 5:51, fig. 314. 1880. 



Raised by M. Lefevre-Boi telle at Amiens, Fr., about 1850. Fruit large, conic-ovate, 

 sombre green and speckled with many large, gray-brown points; flesh whitish, slightly 

 tinted with green under the skin, buttery, melting, rather granular at the core, sweet, 

 juicy, vinous; good; Oct. and Nov. 

 Beurre Payen. 1. Leroy Diet. Pom. 2:408, fig. 1869. 



Raised by Adrien Papeleu at Wetteren near Ghent, Bel., who disseminated it in 1846. 

 Fruit medium, obovate-obtuse-pyriform, grayish-russet, covered with strongly marked, 

 whitish specks; flesh yellowish-white, semi- fine, melting; juice sweet and musky. 

 Beurre Perran. 1. Gard. Chron. 3rd Ser. 19:209, fig. 28. 1896. 2. Jour. Hort. N. S. 

 32:91, fig. 14. 1896. 



This variety was imported into England by the Worcester Nurseries about 1866, but 

 was not much heard of until 1896 when it was exhibited before the Royal Horticultural 

 Society and was awarded a certificate of merit. Fruit large, globular-obtuse, irregular 

 surface, pale yellow but nearly covered with russet spots and blotches; in season immedi- 

 ately after Christmas and keeps till end of Feb.; for such a season the flavor is rich and 

 good, flesh very melting. 



Beurre Philippe Delfosse. 1. Leroy Diet. Pom. 1:409, fig. 1867. 2. Hogg Fruit Man. 

 518. 1884. 



From a bed of seeds made in 1S32 by M. Gregoire, Jodoigne, Bel. Fruit above 

 medium, obovate-obtuse-pyriform, golden yellow, dotted, striped and marbled with fawn; 

 flesh buttery, whitish, very melting, slightly gritty at core; juice very abundant, acidulous, 

 sugary, delicately perfumed; first; Nov. to Jan. 



Beurre Pointille de Roux. 1. Leroy Diet. Pom. 1:410, fig. 1867. 2. Mas Pom. Gen. 

 7:107, fig. 534- 1881. 



Alexandre Bivort described this pear in 1851 and said that it had been raised by Van 

 Mons. Fruit medium, long-turbinate-obtuse, meadow-green, mottled and dotted with 

 russet; flesh greenish- white, semi-fine, semi-melting, gritty around the core; juice sufficient, 

 saccharine, having little perfume; second; Oct. 

 Beurre de Popuelles. 1. Guide Prat. 87. 1895. 



A Belgian variety. Fruit medium, green, russeted; first; Nov. and Dec. 

 Beurre Preble. 1. Mag. Hort. 8:60. 1S42. 2. Downing Fr. Trees Am. 695. 1869. 



A native variety raised from seed by Elijah Cooke, Raymond, Me. Fruit large, 



