THE PEARS OF NEW YORK 287 
containing gritty concretions around the core; juice abundant, acid, vinous, with delicate 
aroma; first, Dec. to Feb. 
Beurré Benoist. 1. Elliott Fr. Book 360. 1859. 2. Mas Le Verger 3:Pt. 1, 35, fig. 16. 
1866-73. 3. Downing Fr. Trees Am. 674. 1869. 
Found on a farm at Brissac, Fr., and propagated by Auguste Benoist about the 
middle of the last century. Fruit large, obovate-obtuse-pyriform; skin pale yellow-green 
strewed with dots and patches of pale brown-russet, the fundamental yellow-green passing, 
on ripening to bright yellow and the side well exposed to the sun often being tinted with 
orange-red; flesh white, fine-grained, melting, acidulous and very juicy, perfumed with 
a distinct Seckel aroma; first; Sept. 
Beurré Berckmans. 1. Leroy Dict. Pom. 1:316, fig. 1867. 2. Downing Fr. Trees Am. 
674. 1869. 
Gained by Alexandre Bivort, Louvain, Bel. Fruit medium or above, long, obovate- 
obtuse-pyriform, yellow-ochre, generally covered with streaks and markings of fawn; 
flesh whitish, fine, very melting, seldom gritty; juice excessive, perfumed; refreshing and 
delicate; first; Nov. and Dec. 
Beurré de Biseau. 1. Jour. Hort. N. S. 22:311, fig. 1872. 
Raised by A. de Biseau d’Hauteville, Binche, Bel., and sent by him in 1871 to the 
Royal Horticultural Society of London where the Fruit Committee awarded it a first class 
certificate. Fruit above middle size, oblong, unshapely .and undulating in its outline; 
skin entirely covered with a thick coat of smooth, dark cinnamon-brown russet; flesh 
yellowish, tender, buttery and sweet with a rich flavor and excellent bouquet; first; Apr. 
and May. 
Beurré Blanc Doré. 1. Mas Pom. Gen. 6:93, fig. 431. 1880. 
The first description of this pear was given in 1839 by Dittrich; its origin is uncertain. 
Fruit medium, globular-conic, pale water-green, dotted with gray-brown, the green 
becoming at maturity a beautiful, warm, golden-yellow with the side next the sun washed 
with bright vermilion-red; flesh yellowish-white, semi-buttery, sugary and perfumed; 
good; Sept. 
Beurré Blanc de Nantes. 1. Leroy Dict. Pom. 1:317, fig. 1867. 2. Mas Pom. Gen. 
6:31, fig. 409. 1880. 
According to Prévost, writing of this pear in 1845, it probably came from Brittany 
or Anjou. Fruit below medium, turbinate-ovate or turbinate-spherical, yellowish-green, 
dotted with gray, mottled with fawn, and occasionally slightly colored with tender rose 
on the side next the sun; flesh yellowish-white, coarse, gritty, semi-melting; juice rather 
deficient, saccharine, but wanting in flavor and generally acid; third; Aug. and Sept. 
Beurré Boisbunel. 1. Leroy Dict. Pom. 1:318, fig. 1867. 2. Hogg Fruit Man. 514. 
1884. 
Raised at Rouen, Fr., from a bed of mixed seeds in 1835 by L. M. Boisbunel; first 
fruited in 1846. Fruit medium, turbinate-obtuse or obovate, greenish-yellow, some russet; 
flesh yellowish, tender, melting, and gritty; juice plentiful, sweet, little perfume, refreshing 
but generally rather harsh; second and often third; Sept. 
