78 



BEURRE D'ANJOU 



BEURRE BOSC 



overspread with russet around the basin ; dots numer- 

 ous, small, russet, conspicuous ; flesh tinged with yellow, 

 firm, fine-grained, crisp, buttery, juicy, sweet ; quality 

 very good ; core closed, abaxile ; calyx-tube long, narrow, 

 funnel-shape ; seeds narrow, plump, acute. 



BEURRE D'ANJOU. Fig. 72. Anjou. Nee 

 plus Meuris. Beurre d'Anjou is a standard mar- 

 ket pear for late fall and early winter, its season 

 lasting until well into January. As an early 

 winter pear, it has no superior and few equals 

 in appearance and quality of fruit. The pear is 

 of a distinct type large, very uniform, the sides 

 .slightly unequal, smooth of skin, yellow, marked 



72. Beurre d'Anjou. 



and dotted with russet, with n, faint blush, 

 and borne on a very short, thick stem. The 

 yellowish-white flesh is firm but tender, slightly 

 granular, very juicy, sweet and spicy, with a 

 rich vinous flavor. Uniformity of shape and 

 the smooth skin are marked and constant char- 

 acters. The fruits of this pear are not always 

 up to their best, but they are never poor in 

 quality. The trees are vigorous, hardy, grow 

 rapidly and come in bearing early, but have 

 the serious fault of being uncertain croppers. 

 Of all winter pears, none is more valuable for 

 commercial or home orchards than Beurre 

 d'Anjou. It is an old French pear, the origin 

 of which is obscure. 



Tree large, vigorous, spreading, hardy, an uncertain 

 bearer ; trunk smooth ; branches slightly zigzag, with 

 few small lenticels. Leaves 3% inches long, 1% inches 

 wide, elongated-oval, thin, leathery ; apex taper-pointed ; 

 margin nearly entire or crenate ; petiole 2 inches long. 

 Flowers 1% inches across, showy, in dense clusters, 

 from 8 to 12 buds in a cluster. Fruit ripe November- 

 December; large, 3% inches long, 3 inches wide, uniform 

 in size, oblong-obovate-pyriform, with surface irregular 

 in outline but with smooth skin, sides slightly unequal, 

 uniform in general shape ; stem ^ inch long, short, very 

 thick and woody ; cavity obtuse, shallow, slightly rus- 

 seted and furrowed, usually lipped ; calyx open ; lobes 

 separated at the base, long, narrow, acuminate ; basin 

 shallow, narrow, obtuse, smooth, symmetrical and regu- 

 lar ; skin thin, tender, smooth, dull ; color greenish 

 becoming quite yellow, clouded with russet around the 

 basin and occasionally with very fine russet lines and 

 markings ; dots many, small, russet, conspicuous ; flesh 

 white, firm but granular, tender, buttery, very juicy, 



sweet and spicy, with a rich aromatic flavor ; quality 

 very good ; core large, closed ; core-lines clasping ; calyx- 

 tube short, wide, conical ; seeds large, wide, long, plump, 

 acuminate, tufted at the tips. 



BEURRE D'ARENBERG. The fruits of 

 this variety are distinguished by their refresh- 

 ing, vinous taste and long-keeping qualities. 

 Very often, however, they do not ripen in 

 eastern America, and when not properly rip- 

 ened the pears are highly acidulous and so 

 astringent as to be almost intolerable to the 

 taste. The frequency with which these poor 

 fruits are borne, always on heavy, cold clays 

 and in cold climates, coupled with rather small, 

 short-lived trees, condemn the variety for most 

 pear regions in the East. In the far West, the 

 crop ripens better and the pears are excellent 

 winter fruits. The variety is an old Belgian 

 one, the origin of which is in dispute. 



Tree medium in size and vigor, upright, very hardy 

 and very productive ; trunk and branches medium in 

 thickness and smoothness. Leaves 3 inches long, 1% 

 inches wide ; apex taper-pointed ; margin glandless, finely 

 serrate ; petiole 1 % inches long. Fruit ripe December- 

 January ; large, obovate-pyriform, ribbed ; stem 1 inch 

 long, thick, fleshy at the base, obliquely inserted ; cavity 

 lacking, drawn up in an oblique lip about the stem ; 

 calyx small, closed, lobes short, sometimes lacking ; 

 basin deep, smooth ; skin roughish, thick, uneven ; color 

 greenish-yellow becoming yellow at maturity, with 

 patches and tracings of russet especially around the 

 calyx end ; dots numerous, cinnamon-russet ; flesh white, 

 very juicy, melting, vinous or acidulous ; quality very 

 good ; core large ; seeds large, roundish, plump. 



73. Beurre Bosc. 



BEURRE BOSC. Fig. 73. Bosc. The 

 fruits of Beurre Bosc are nearly flawless in 

 every character. They at once receive appro- 

 bation from all who see them by virtue of 

 their uniquely beautiful color and shape, in 



