THE PEARS OF NEW YORK 285 
dots of brown and blushed on the side next the sun; flesh semi-fine, whitish, rather melting, 
gritty at the center; juice sufficient, saccharine, having little flavor or perfume; third; 
end of Aug. 
Beurré des Augustins. 1. Guide Prat. 87. 1895. 
Originally described in the Pomone tournaisienne which is suggestive that the neighbor- 
hood of Tournai, Bel., was the place of its birth. Fruit medium, turbinate-obtuse; flesh 
buttery, very juicy; first; Nov. and Dec. 
Beurré Aunéniére. 1. Field Pear Cult. 277. 1859. 2. Leroy Dict. Pom. 1:308, fig. 
1867. 
Generally attributed to Van Mons. Fruit below medium and often small, conic- 
obtuse-pyriform, lemon-yellow, finely dotted with brown-russet, washed with bright rose 
on the side of the sun; flesh white, semi-fine, gritty at center; juice sufficient, sugary, 
agreeable; second; Oct. and Nov. 
Beurré d’Automne de Donauer. 1. Mas Pom. Gen. 7:173, fig. 567. 1881. 
Liegel said he had received this variety as having come from seed beds of Van Mons. 
Fruit medium, conic, regular in contour, bright green; flesh white, tinted with yellow, 
melting, abounding in rich, sugary water, vinous and pleasantly perfumed; first; Nov. 
and Dec. 
Beurré d’Avoine. 1. Leroy Dict. Pom. 1:309, fig. 1867. 2. Mas Pom. Gen. §:183, 
fig. 380. 1880. 
M. Tuerlinckx, Mechlin, Bel., raised this variety. The date of its first fruiting is 
not known with certainty but it was probably about 1849. Fruit medium to rather large, 
oblong-cylindrical, irregular, flattened at base; color greenish-yellow, dotted with minute 
brown points; flesh white, coarse, generally gritty, very juicy, sugary; second as a dessert 
fruit but first for stewing. 
Beurré d’Avril. 1. Rev. Hort. 66. 1911. 
Raised from seed by Ernest Baltet and shown before the Pomological Society of 
France at Lyons in March, 1909; it received great praise. Fruit medium to large, globular- 
obtuse-pyriform, green changing to yellow on ripening; flesh color of fresh butter, fine and 
melting, sugary, perfumed, vinous; good; Mar. to May. 
Beurré Bachelier. 1. Pom. France 2:No. 49, Pl. 49. 1864. 2. Downing Fr. Trees Am. 
673. 1869. 
This splendid pear was obtained by Louis-Frangois Bachelier, commune of Cappelle- 
bourg, Canton of Bourbourg, Fr., in 1845. Fruit large, oblong-turbinate, very obtuse 
and swelled, mammillate at summit, greenish-yellow, with brown dots, russeted and streaked 
with fawn around the stalk; flesh white, fine, melting; juice very abundant, sweet, acid, 
vinous, delicate and aromatic; first; Oct. to Dec. 
Beurré Backhouse. 1. Garden 52:309. 1898. 2. Ibid. 76:42, 54. 1912. 
Raised by James Backhouse, York, Eng., about 1862. Fruit large, juicy and richly 
flavored; though larger it much resembles Beurré d’Amanlis; Sept. and Oct. 
Beurré Bailly. 1. Leroy Dict. Pom. 1:311, fig. 1867. 2. Downing Fr. Trees Am. 673. 
1869. 
Raised from a seed bed of pips of a Doyenné made about 1836 by M. Bailly, a 
