304 THE PEARS OF NEW YORK 



oblong-obovate, greenish-yellow, mottled with russet and green spots; flesh white, buttery 



and melting, with a rich, high flavor; good; Oct. and Nov. 



Beurre Precoce. 1. Leroy Diet. Pom. 1:413, fig. 1867. 2. Hogg Fruit Man. 526. 1884. 



Raised by M. Goubault, a nurseryman at Mille-pieds, near Angers, Fr., in 1850. 

 Fruit medium, obovate, obtuse at stalk, yellowish-green, specked with russet, slightly 

 reddened on the side exposed to the sun; flesh white, delicate, melting; juice abundant, 

 sugary, vinous, sometimes disagreeably astringent; moderate; Aug. 

 Beurre Pringalle. 1. Guide Prat. 60. 1895. 



Obtained by M. Cdlestin Pringalle, nurseryman near Tournai, Bel. Fruit medium, 

 oval-oblong, gray; flesh very fine, buttery, melting, sweet and aromatic; first; Oct. and Nov. 

 Beurre de Quenast. 1. Ann. Pom. Beige 2:15, fig. 1854. 2. Leroy Diet. Pom. 1:414, 

 fig. 1867. 



Appears to have originated at the village of Quenast, Brabant, Bel., but the date and 

 circumstances of its origin are unknown. Fruit medium, turbinate, slightly obtuse, bossed, 

 bright yellow-green, sprinkled with large dots of russet and some patches of darker russet; 

 flesh whitish, semi-fine, semi-melting, juicy, gritty around the core, saccharine, acidulous, 

 of good flavor; second; late Sept. 

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



Fruit rather large, obovate-pyriform, yellowish-green, stained with fawn and washed 

 with red; flesh buttery, very juicy; first; Oct. 

 Beurre de Ranee. 1. Ann. Pom. Beige 3:45. 1855. 2. Hogg Fruit Man. 526. 1884. 



Bon-Chreiien de Ranee. 3. Potn. France 3:No. 107, PI. 107. 1865. 



Obtained from seed by Abbe' Hardenpont at Mons, Bel.; the first fruiting of the 

 parent tree was in 1762. Fruit medium to large; oblong-ovate, rounded at the stalk, 

 usually ventriculous and bossed; skin very rough, dark green, bronzed, dotted and mottled 

 with gray; flesh greenish- white, semi-fine, sometimes coarse, semi-melting, very juicy, always 

 a little astringent but aromatic and vinous; first; Feb. to May. 

 Beurre Reine. 1. Leroy Diet. Pom. 1:417. 1867. 



A Belgian variety cultivated in the Royal fruit orchards of Vilvorde-lez-Bruxelles in 

 1850. Fruit very large, especially on espalier and pyramid; obovate, often approaching 

 the form of the Beurrd Diel; second; Oct. and Nov. 

 Beurre Richelieu. 1. Downing Fr. Trees Am. 696. 1869. 



Fruit large; obtuse-pyriform-truncate ; skin greenish, inclining to yellow, sprinkled 

 with dots; flesh buttery, juicy, melting, with a fine, sweet, aromatic flavor, sometimes 

 astringent; good to very good; Dec. 

 Beurre Roland. 1. Gard Chron. 3rd Ser. 1:385. 1887. 



Raised by M. Roland and described as a new seedling in 1887. Fruit medium, pyri- 

 form, regular, olive, much russeted; flesh melting, sugary, fragrant; Mar. 

 Beurre Romain. 1. Downing Fr. Trees Am. 364. 1845. 2 - Leroy Diet. Pom. 1:420, 

 figs. 1867. 



Of uncertain origin; described by Diel in 1802. Fruit medium or below, variable in 

 form from obovate-pyriform to oblong-obtuse-pyriform, greenish-yellow tinged with russet- 

 red next the sun and covered with numerous dark gray spots; flesh whitish, semi-fine, 



