March, fairly large, 2.\ by 3|, long oval, even. Skin, 

 fairly smooth. Colour, pale yellow, almost covered 

 with fine golden russet and occasional flush. Flesh 

 nearly white, very melting, not gritty, deliciously sweet 

 and perfumed. Eye, closed in a shallow uneven basin. 

 Stem, medium, stout and woody, generally inserted at 

 an angle. Growth, very dwarf on quince, moderate on 

 pear ; fertility good. Leaf, upfolded, down curved, 

 finely serrate. Origin, raised by M. Isidore Dubuisson, 

 a nurseryman, at Jolain, near Tournai, Belgium, about 

 1829. First fruited in 1834. It * s valuable for keeping 

 several months in condition, the hard skin also keeps 

 it from damage. 



BEURRE DUMONT. Pom. Belg. 1857. Dessert, 

 November to December, large, 3 by 3, round conical 

 tapering to stem where it is abruptly flattened, even 

 or a very little angular. Colour, cinnamon brown, the 

 russet being smooth and fine. Flesh, white, very fine 

 grained, very melting, deliciously sweet and perfumed 

 flavour. Eye, open in a deep even basin. Stem, very 

 short and stout in a deepish cavity. Growth, very 

 spreading, rather dwarfish on quince ; fertility moderate 

 Leaf, medium, narrow oval, nearly flat, almost entire, 

 turning faint red. Origin, a seedling found by M. 

 Joseph Dumont, gardener to the Baron de Joigny, a 

 Esquelines, near Pecq. First fruited in 1833. This 

 most delicious fruit keeps a few weeks longer than 

 Doyenne* du Cornice and is thus of great value. 



Beurre d'Esperen : see Emile d'Heyst. 



BEURRE FOUQUERAY. Rev. Hort. 1885, 444. 

 Dessert, October to November, very large, 3| by 4^, 

 oblong oval, a little uneven. Skin, smooth. Colour, 

 green with russet dots and occasional patches and often 

 slight flush. Flesh, white, fine grained, very juicy and 

 agreeably perfumed. Eye, large, a little open in a 

 shallow basin. Stem, very stout, rather short, generally 

 curved in a shallow cavity. Growth, very vigorous 



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