THE BEURRE^ DIEL PEAR. 



;. Hort. Soc. Catalogue, 3d Ed. 1842. 



Beurrf/ Diel. Pomological Magazine, vol. i, pi. 19. 



Dtel, 



Diel's Butterbirne. 

 Dorothee' Royal, 

 Grosse Dorothee', 

 Beurre' Royal, 

 Des Trois Tours, 

 Beurre' d'Yelle, (of some,) 

 Gros Dillen, 



DiLLEN, 



De Melon, 



Melon de Kops, 



Beurre' Magnifique, 



Beurre' Incomparable, 



Sylvange Verte d'Hiver, of some Collections. 



FouRCROY Bouvier, Thompson, in Card. Chron., 1845. 



If the epithet of a noble pear belongs to any 

 variety, the Beurre Diel unquestionably deserves 

 that appellation. It is a noble fruit, in every 

 sense of the word. Of the very largest size, — 

 of handsome form, — with a deep yellow sldn, — 

 a perfectly melting flesh and luscious flavor, — and 

 ripening late in the season, when there are but 

 few good pears, it must be considered one of the 

 veiy best which has been added to our collections. 

 The Beurre Diel was one of the early seedlings 

 of Dr. Van Mons, and was raised as long ago as 1805. He first sent 

 scions of it to the London Horticultural Society, in 1817, in whose gar- 

 den it soon after produced fruit ; and it was first sent to this country by 

 Mr. Knight, in his liberal donation of scions, — through the Hon. John 

 Lowell, — to the Massachusetts Agricultural Society, in 1823. It was 

 named in honor of Dr. Augustus Frederick Adrian Diel, one of the most 

 distinguished German pomological writers. 



The Beurre Diel, in addition to the high qualities of its fruit, is one 

 of the most vigorous and beautiful growing pear trees, conspicuous for 

 its large, deep green, glossy leaves, and smooth, clean bark, and is val- 

 uable as an ornamental tree. It grows very freely upon the quince, and 

 soon acquires a good size, producing abundant crops. 



Teee. — ^Very vigorous, with the lateral shoots horizontal, and often 

 curved when young, but, as it becomes older, assuming an upright and 

 tolerably regular form ; annual wood long and remarkably stout. 



Wood. — Grayish brown, with large, oblong, grayish specks, strong, 

 and moderately long-jointed ; old wood, grayish olive ; buds, medium 



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