Beurr Bosc : see Calebasse Bosc. 



BEURRE BROWN. Her. Pom. II., 36. G. Graue 

 Herbst Butterbirne. (Beurre Gris, etc., etc.) Dessert, 

 October, medium, 3 by 4, round oval tapering to stem 

 even. Skin, smooth. Colour, greenish yellow with 

 golden russet and often a red flush, variable in this 

 respect. Flesh, greenish white, very buttery, juicy and 

 well flavoured, often a little gritty. Eye, open in a 

 shallow basin which is faintly ribbed. Stem, rather 

 long, stout, fleshy, continued. Growth, very spreading, 

 stout branches ; fertility moderate. Leaf, upfolded 

 down curved, markedly crenate. Origin, this is one 

 of our oldest pears. It was the first variety to be 

 called Beurre and was mentioned by Olivier de Serres 

 in 1608 as Isambart " now called Beurre." A fine fruit 

 but subject to scab. Its variable colour led several 

 to split the variety into grey, red and gold varieties, 

 but all such variations may often be observed on one 

 tree as de la Quintinye first pointed out. It has 58 

 synonyms. 



BEURRE CAPIAUMONT. Her Pom. II., 59. 

 G. Die Capiaumont. (Aurore, Calebasse Vasse.) 

 Culinary or dessert, Sepember to October, small to 

 medium, 2j by 3j, oval conical, even. Skin, rough. 

 Colour, brownish red almost covered with fine russet 

 and a red flush. Flesh, pale yellow, melting with a 

 sweet and perfumed flavour. Eye, large, open in a 

 very shallow basin or on surface. Stem, quite short, 

 thick and fleshy, generally placed obliquely. Growth, 

 moderate ; fertility good. Leaf, large, long oval, up- 

 folded, sharply but shallow serrate, down hanging, 

 Origin, raised by M. Capiaumont a chemist at Mons, 

 Belgium, from a seed of Beurre Gris, and first fruited 

 in 1787. An excellent fruit in some seasons, and always 

 specially good when cooked. On dry soils it often 

 attains a wonderful colour and justifies its synonym 

 " Aurore." It must be carefully watched or it will 

 decay internally if left in the fruit room too late. 



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