286 THE PEARS OF NEW YORK 
nurseryman near Lille, Fr. The parent tree first fruited in 1848. Fruit large, long, assum- 
ing generally that of the Calebasse, bossed, irregular; color golden-yellow, sown all over 
with greenish-gray dots and streaked with fawn around the calyx; flesh exceedingly white 
and fine, semi-melting, juicy, somewhat gritty around the core; juice abundant, sugary, 
lacking much perfume but delicate; first; Oct. and Nov. 
Beurré Baltet Pére. 1. Guide Prat. 109. 1876. 2. Mas Pom. Gen. 7:47, fig. 504. 
1881. 3. Garden 52:356, 397. 1897. 
Baltet Senior. 4. Mathieu Nom. Pom. 171. 1889. 
Obtained by Baltet Brothers, Troyes, Fr., about 1865. Fruit large, turbirate, 
yellowish-green; flesh very fine, melting, juicy and richly flavored; first, ‘‘ there are few 
pears of better quality.” (Gard. 52:356.) Oct. and Nov. 
Beurré Baud. 1. Mas Pom. Gen. 4:1, fig. 193. 1879. 2. Hogg Fruit Man. 512. 1884. 
Attributed to Van Mons. Fruit medium to small, obovate, lemon-yellow, thickly 
mottled with cinnamon-colored russet; flesh whitish, sometimes veined with yellow, fine, 
buttery, melting; juice abundant and sugary, agreeable but not a remarkable flavor; hardly 
first-rate; Oct. 
Beurré Beauchamp. 1. Downing Fr. Trees Am. 456. 1857. 2. Mas Le Verger 3:Pt. 
I, 113, fig. 55. 1866-73. 
Attributed by Van Mons in his catalog of 1823 to M. Beauchamp. Fruit medium 
to large; globular, bossed, pale yellow, dotted with fawn, strongly carmined on the side 
next the sun; flesh fine, white, excessively melting; juice sugary, perfumed, having a 
buttery flavor, delicate and agreeable; first; Nov. 
Beurré Beaulieu. 1. Downing Fr. Trees Am. 673. 1869. 
Fruit globular-pyriform, greenish-yellow, very much russeted; flesh whitish, rather 
coarse, buttery, melting, vinous; good; Oct. 
Beurré Beek. 1. Mas Pom. Gen. 7:60, fig. 515. 1881. 
Whether this variety originated in the outskirts of Beek, a town of the Rhine, or 
whether it came from the neighborhood of the town of Beek in the Pays-Bas is uncertain. 
Fruit medium, globular-ovate, obtuse, bright green, sown with numerous strongly marked 
gray-green dots, russeted at summit and base; flesh white, melting; juice abundant and 
sugary; third-rate for the table but quite useful for the kitchen; Sept. 
Beurré des Béguines. 1. Leroy Dict. Pom. 1:314, fig. 1867. 2. Mas Pom. Gen. 32733; 
fig. 163. 1878. 
A posthumous gain of Van Mons at Louvain. Its first fruit was gathered in 1844. 
Fruit below medium size; oblate, more enlarged on one side than the other; skin entirely 
covered with a crust of cinnamon-brown russet; flesh greenish-white, rather coarse, very 
juicy and sweet, richly flavored, with perfume of the Seckel; quite a good pear; Oct. 
Beurré Bennert. 1. Ann. Pom. Belge 5:10, fig. 1857. 2. Leroy Dict. Pom. I:315, 
fig. 1867. 
Obtained from the seed beds of Van Mons at Louvain subsequent to his death in 
1842. It first bore fruit in 1846. Fruit medium, globular-obtuse-pyriform, sides uneven: 
color golden-yellow, striped, veined and stained with fawn, dotted with fawn around the 
stem and washed with reddish-brown on the side next the sun; flesh white, fine, melting 
