THE PEARS OF NEW YORK 283 
flecked with russet, often covered with russet; flesh yellowish-white, very fine, excellent; 
first for dessert; Oct. 
Betzelsbirne. 1. Dochnahl Fihr. Obstkunde 2:194. 1856. 
A perry pear grown in Austria and Germany. Fruit rather large, globular, diminishing 
acutely to the stalk, grass-green, sprinkled with dark gray spots; flesh greenish-white, 
dense, juicy; very good for household use and perry; suitable for long-distance transport; 
Jan. to Apr. 
Betzy. 1. Baltet Cult. Fr. 404. 1908. 
A small, French fruit, good for market and household use, for cooking, preserving, 
or the making of wine. 
Beurré Adam. 1. Leroy Dict. Pom. 1:292, fig. 1867. 
A rather poor French dessert pear known for 250 years. Fruit below medium, oblong- 
obtuse-pyriform, dark greenish-yellow, fawn, dotted with russeted, and washed with 
carmine on the cheek next the sun; flesh yellowish, veined with pale green, melting, 
sweet, fairly juicy, acidulous and aromatic; second, apt to rot at the core when ripe; Aug. 
to Oct. 
Beurré Ad. Papeleu. 1. Mathieu Nom. Pom. 178. 1889. 2. Guide Prat. 86. 1895. 
Raised from seed of Glou Morceau, and placed on the market by Dervaes Brothers, 
Wetteren, Bel., in 1888. Fruit long, bright green; flesh white, sugary, very melting; Mar. 
Beurré d’Adenaw. 1. Guide Prat. 84. 1876. 
Found in the garden of the Convent of Schwarzenbruck. Fruit large, rather uneven, 
yellow; flesh buttery and pleasantly perfumed; good; through the winter. 
Beurré Alexandre Lucas. 1. Le Bon Jard. 358. 1882. 2. Jour. Hort. 18:216. 1889. 
The parent tree was a wilding found in 1836 in a wood of the Department of Loir- 
et-Cher, Fr., and in foliage and growth much resembles Doyenné Boussock. Fruit large 
to very large, handsome, pyriform, clear green, dotted with maroon or chestnut-colored 
spots; flesh fine, melting, perfumed, juicy, in flavor superior perhaps to Doyenné Boussock; 
first; Nov. to Jan. 
Beurré Allard. 1. Leroy Dict. Pom. 1:293, fig. 1867. 
From the Horticultural Society of Maine-et-Loire whose Committee named it in 
1852. Fruit below to medium, obovate-obtuse-pyriform, greenish-yellow, dotted and 
mottled with russet; flesh whitish, fine, soft, melting, not gritty, reddish under the skin, 
with very sugary juice, perfumed; first; Oct. and Nov. 
Beurré Amandé. 1. Lucas Tafelbirnen 117. 1894. 2. Guide Prat. 61, 228. 1895. 
Raised by M. Sannier, Rouen, Fr. Fruit medium to large, variable in form, globular, 
narrowing toward the upper part and somewhat distorted near the stem, which is placed 
at right angles to the long axis of the fruit, bossed; skin fine, shining, greenish-yellow 
changing to a translucent canary-yellow; flesh white, very fine, altogether melting, and of 
a sweet, delicious and pronounced flavor of almond; Oct. and Nov. 
Beurré d’Amanlis. 1. Leroy Dict. Pom. 1:294, fig. 1867. 
1884. 
Pomologists differ as to the origin of this pear. Probably it takes its name from 
Amanlis, a village near Rennes, Fr. Fruit large, obtuse-pyriform, rather uneven in con- 
2. Hogg Fruit Man. 509. 
