THE PEARS OF NEW YORK 127 
spurs; flowers with an unpleasant odor, showy, 13 in. across, average 7 buds in a cluster; 
pedicels 17/5 in. long, thick, thinly pubescent. 
Fruit ripe in late September and October; medium in size, 22 in. long, 2} in. wide, 
obovate, conical, with sides unequal; stem 1} in. long; cavity very shallow and narrow, or 
lacking, the flesh drawn up about the base of the stem; calyx open, large; lobes long, nar- 
row, acuminate; basin shallow, obtuse, smooth; skin thin, tender, smooth; color dull 
greenish-yellow, thickly sprinkled with small, russet dots, often overspread with russet 
around the basin; dots numerous, 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-shaped; seeds narrow, plump, acute. 
BEURRE D’ANJOU 
1. Kenrick Am. Orch. 136. 1841. 2. Downing Fr. Trees Am. 360. 1845. 3. Hovey Fr. Am. 1:61, Pl. 
1851. 4. Am. Pom. Soc. Rpt. 53. 1852. §. Flor. & Pom. 5:1, Pl. 1866. 6. Downing Fr. Trees Am. 
679, fig. 1869. 7. Hogg Fruit Man. 510. 1884. 
Anjou. 8. Am. Pom. Soc. Cat. 36. 1883. 
Winter Meuris. g. Lucas Tafelbirnen 171, fig. 1894. 
Nec plus Meuris. 10. Baltet Cult. Fr. 321, fig. 214. 1908. 11. Guide Prat. 49, 282. 1895. 
Beurré d’Anjou is a standard market pear for late fall and early winter, 
its season lasting until well into January even in common storage. As an 
early winter pear, it has no superior and few equals in appearance and 
quality of fruit. In appearance, the pear is of distinct type — large, very 
uniform, the sides slightly unequal, smooth of skin, yellow, marked and 
dotted with russet, faintly blushed, and borne on a very short, thick stem. 
A fruit of this variety can never be mistaken for that of another. The 
internal characters are scarcely less notable than the external ones. The 
yellowish-white flesh is firm but tender, slightly granular, very juicy, sweet, 
spicy, with a rich, vinous flavor. Uniformity of shape and the smooth skin 
are marked and constant characters. In common with all varieties, the 
fruits of this pear are not always up to their best, but they are never poor 
in quality. The trees are vigorous, hardy, fairly free from blight, grow 
rapidly and come in bearing early, but have the serious fault of being uncer- 
tain croppers. In Europe and America, the trees thrive on the quince, and 
the variety is rated by all as a splendid one for dwarfing. Of all winter 
pears, none is more valuable for commercial or home orchards than Beurré 
d’Anjou. In particular, it is recommended for New York, where, possibly, 
it is more at home than in any other part of America. 
Beurré d’Anjou is an old French pear the origin of which is obscure, 
although it is supposed to have originated in the vicinity of Angers. Early 
in the nineteenth century it was introduced into England by Thomas 
