288 THE PEARS OF NEW YORK 
Beurré Bollwiller. 1. Leroy Dict. Pom.1:310, figs. 1867. 2. Hogg Fruit Man.514. 1884. 
Raised by Baumann Brothers, Bollweiler, near Colmar, Alsace. Propagated in 1842. 
Fruit medium to large, obovate-obtuse-pyriform, golden-yellow, dotted with gray and 
brown and washed with tender rose on the side exposed to the sun; flesh very white, 
tender and melting; juice abundant, sugary, fresh, exceedingly savory; first; Mar. to end 
of May. 
Beurré de Bordeaux. 1. McIntosh Bk. Gard. 2:463. 1855. 
Recommended in 1855 by Thomas Rivers, a well-known English authority, as a 
very productive standard; fruit of medium size and first quality; Oct. 
Beurré Bourbon. 1. Leroy Dict. Pom. 1:322. 1867. 
Raised by M. Parigot, a magistrate at Poitiers, Fr.; it came from a bed sown with 
various seeds in 1845. Fruit of first quality; Oct. and Nov. 
Beurré de Bréme. 1. Guide Prat. 86. 1895. 
Published in Germany. Fruit small or medium, globular-turbinate, greenish-yellow; 
flesh fine, melting, juicy; first; Nov. 
Beurré Bretonneau. 1. Leroy Dict. Pom. 1:322, fig. 1867. 2. Hogg Fruit Man. 515. 
1884. 
Raised by Major Espéren, Mechlin, Bel. Fruit large, obovate-obtuse-pyriform, 
greenish-yellow much covered with brownish-russet and washed with carmine on the 
side next the sun; flesh yellowish-white, semi-fine, semi-melting, juicy, acid, sweet, 
vinous, slightly perfumed; quality variable according to locality, but generally second 
rather than first; March to May. 
Beurré de Brigné. 1. Mas Pom. Gen. 1:93, fig. 47. 1872. 
Poire des Nonnes. 2. Horticulturist 7:514. 1852. 3. Leroy Dict. Pom. 2:463, fig. 
1869. 
A wilding found in the commune of Brigné, Maine-et-Loire, Fr. It was introduced 
in 1832. Fruit below medium or medium, globular-oblate, bossed round the summit, 
pale yellow shaded with tender green, sprinkled with large, gray-russet dots and some 
brownish stains; flesh whitish, very fine, melting; juice exceedingly abundant, saccharine, 
acidulous, having a musky perfume, delicious; first; Sept. 
Beurré Bronzé. 1. Mas Le Verger 3:Pt. 1, 57, fig. 27. 1866-73. 2. Leroy Dict. Pom. 
1:324, figs. 1867. 
Raised by Van Mons at Louvain and published by him in 1823 under the number 
328. It was received in Germany soon after and named Beurre Bronzé. Fruit medium 
to small, ovate, greenish-bronze, marbled with bright green on the shady side and entirely 
bronzed and dotted with russet on the side exposed to the sun; flesh firm, juicy, sugary and 
aromatic; first; end of Oct. 
Beurré de Brou. 1. Mas Pom. Gen. 7:1, fig. 481. 1881. 
A seedling of Van Mons grown about 1825, Fruit small or medium, turbinate-obtuse, 
very pale green, strewn with numerous minute points of gray-green; on ripening, the side 
next the sun becomes golden and the rest of the skin yellow; flesh white, melting, 
with abundant juice, sugary, agreeable; a fruit of good quality and ships well; end 
of Sept. 
