308 THE PEARS OF NEW YORK 



Beurre Vert Tardif. i. Mas Le Verger 1:93, fig. 53. 1S66-73. 2. Leroy Diet. Pom. 

 1:437, fig. 1867. 



A variety well known in Belgium and Germany in the seventeenth century. Fruit 

 medium, pyriform, very regular, generally obtuse, pale green, dotted and striped with 

 fawn; flesh white, buttery, semi-melting; juice sufficient, vinous, little perfume; second; 

 Dec. and Jan. 

 Beurre Wamberchies. I. Gard. Citron. 19:706. 1883. 2. Guide Prat. 88. 1895. 



Fruit rather large, roundish-obovate, dotted, deep green passing into yellow on 

 ripening; flesh melting, with abundant, sugary juice, completely devoid of pips and grit; 

 excellent; May and June. 



Beurre de Wetteren. 1. Leroy Diet. Pom. 1:439, fig. 1867. 2. Hogg Fruit Man. 530. 

 1SS4. 



Originated in Louis Berckman's garden at Heyst-op-den-Berg, Bel., and is supposed 

 to have been one of the seedlings raised by Major Esperen, some of whose trees Berckmans 

 obtained after the former's death. It was disseminated about 1848. Fruit rather large, 

 globular-pyriform, lemon-yellow and shining, covered with large, russet spots, washed 

 with dull red next the sun; flesh yellowish, coarse-grained, buttery, well sweetened and 

 flavored, juicy; very good; Dec. and Jan. 

 Beurre Winter. 1. Mcintosh Bk. Gard. 2:460. 1855. 



Raised by Rivers of Sawbridgeworth, Eng., from seed of the Easter Beurr^; must 

 not be mistaken for either the Black Achan or Chaumontel for each of which the name 

 Beurr6 Winter is synonymous. Fruit large; flesh very rich flavor and vinous; excellent; 

 Feb. and Mar. 

 Beurre Witzhumb. 1. Kenrick Am. Orch. 190. 1832. 2. Ibid. 158. 1841. 



Possibly one of Van Mons' seedlings. Fruit oval, knobby, three and a half inches in 

 diameter; skin rough, green, brownish-red or dark brown next the sun; flesh greenish- 

 white, semi-transparent, melting, perfumed; Dec. 

 Beurre Woronson. 1. Mag. Hort. 20:234. 1854. 2. Am. Pom. Soc. Rpt. 158. i860. 



This pear, which has been known as Beurr6 Woronson, Beurre Woronzow, Beurre 

 Woronson, and Woronson, is credited to M. De Hartwiss of either France or Belgium. 

 Tree very productive. Fruit medium, obovate, attractive, juicy; good; Oct. and Nov. 

 Beurre Zotman. 1. Mas Pom. Gen. 5:69, fig. 323. 1880. 



Cataloged by this name by the Society of Van Mons, though M. Jahn cataloged it in 

 1864 under the name Franz-Madame von Duves. Fruit small or rather small, like Cale- 

 basse in form, bright green, sprinkled with dots of greenish-gray, the green passing at 

 maturity to bright lemon-yellow and washed on the side next the sun with a beautiful 

 tender rose; flesh white, rather delicate, juicy, sweet; second, but its very fine appearance 

 should merit it a place ; July. 

 Beyer Martinsbime. 1. Dochnahl Fuhr. Obstkunde 2:28. 1856. 



Raised in Saxony in 1816. Fruit medium, light green changing to lemon-yellow, 

 with reddish blush, scaly; flesh very juicy; good; beginning of Aug. 

 Beymont. 1. Gard. Chron. 895. i860. 2. Downing Fr. Trees Am. 474, fig. 1857. 



May be identical with Beurri Bymont Fruit about medium, oblate, even, and hand- 



