THE PEARS OF NEW YORK 305 



melting, almost free from grit, juicy, acidulous, saccharine, with a slight and pleasant 

 taste of anis; variable in quality; Sept. and Oct. 

 Beurre Rome Gaujard. 1. Guide Prat. 65. 1895. 



Of Belgian origin. Fruit rather large, pyriform, green covered with brown-russet, 

 changing to yellowish-green on ripening; flesh white, rather firm, melting, perfumed; Jan. 

 and Feb. 

 Beurre Rose. 1. Noisette Man. Comp. Jard. 2:528. i860. 



Fruit medium, obovate, yellow washed with rose; flesh white, semi-melting, sweet; 

 end of Oct. 

 Beurre Rouge d'Automne. 1. Leroy Diet. Pom. 1:421, fig. 1867. 



Raised about 1 7S0 by the Chartreuse monks at Paris. Fruit medium and often below, 

 obovate-obtuse-pyriform, yellow-ochre, dotted and stained with fawn around the calyx and 

 washed with brownish-red on the side next the sun ; flesh white, semi-fine or coarse, melt- 

 ing, rarely very juicy, granular at center, sugary, vinous, little perfume; quality variable. 

 Beurre Royal de Turin. 1. Card. Chiron. N. S. 21:779. 1884. 



Originated in Italy. Fruit large, globular, irregular, yellow, dotted with green; flesh 

 melting, white, sugary, pleasantly acidulous. 



Beurre de Saint-Amand. 1. Ann. Pom. Beige 4:3, fig. 1856. 2. Leroy Diet. Pom. 

 1:423, fig. 1867. 



Obtained from seed by M. Gregoire, near Fleurus, Bel., in 1853. Fruit medium, 

 globular-ovoid, very obtuse, bright green passing to golden-yellow and stained with orange- 

 red on the sunny side when ripe; flesh yellowish- white, fine, melting, juicy, some grit around 

 the seeds; juice vinous, sweet, aromatic; first; Oct. 

 Beurre de Saint Arnaud. 1. Mag. Hort. 26:219. i860. 2. Downing Fr. Trees Am. 685. 1869. 



A Belgian variety, originated 1853; probably identical with Beurre de Saint-Amand. 

 Fruit small or medium; globular-acute-pyriform, golden- yellow, marked with orange-red 

 at maturity, striped with brownish-red in the sun; flesh white, fine, buttery; juice 

 abundant, sugary, perfumed; first; Nov. 

 Beurre Saint-Aubert. 1. Guide Prat. 87. 1895. 



Probably Belgian. Fruit medium, oval, lemon-yellow, speckled with fawn; flesh very 

 melting, sugary and perfumed; first; Oct. and Nov. 

 Beurre Saint-Francois. 1. Guide Prat. 87. 1895. 



Fruit rather large, oval-oblong, sombre yellow; flesh very melting, sugary, delicious, 

 Nov. 

 Beurre Saint-Marc. 1. Leroy Diet. Pom. 1:425, fig. 1867. 



A French pear of uncertain origin. Fruit medium, roundish-ovate, greenish-yellow; 

 washed with rose; flesh dense, very juicy, of exquisite flavor, sweet and acid; first; Dec. to 

 Feb. Tree vigorous. 



Beurre Samoyeau. 1. Leroy Diet. Pom. 1:428, fig. 1867. 2. Mas. Pom. Gen. 4:129, 

 fig. 257. 1879. 



A seedling of Andre Leroy, Angers, Fr. ; fruited in 1863. Fruit below medium, tur- 

 binate, slightly obtuse, one side always more swelled than the other; skin greenish- yellow, 

 sprinkled with large, russet spots and some stains of fawn, partly scaly; flesh white, fine, 

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