THE PEARS OF NEW YORK 289 
Beurré Brougham. 1. Leroy Dict. Pom.1:325, fig. 1867. 2. Hogg Fruit Man. 538. 1884. 
Raised from seed in 1831 or 1832 at Downton Castle, Hereford, Eng., by Thomas 
Andrew Knight. Fruit medium, globular-obovate, inclining to oval, yellowish-green, 
covered with large, brown-russet specks; flesh yellowish-white, tender and juicy, gritty at 
center; juice sweet, vinous, perfumed; second and often first; Oct. and Nov. 
Beurré Bruneau. 1. Leroy Dict. Pom. 1:326, fig. 1867. 2. Ann. Pom. Belge 5:11, 
fig. 1857. 
Bergamotte Crassane d’Hiver. 3. Mas Le Verger. 1:10, fig. 8. 1866-73. 
Raised at la Bourdiniere, in the commune of Chateau Thibaut, Fr., first reported about 
1830. Fruit above medium, globular-turbinate, very obtuse and swelled, deeply depressed 
at each end, yellow-orange, dotted with gray and red-brown; flesh yellowish-white, semi- 
melting, rather gritty; juice abundant, acidulous, sugary, vinous, slightly perfumed, often 
sour; second; Nov. to Feb. 
Beurré de Bruxelles. 1. Leroy Dict. Pom. 1:327, fig. 1867. 
Originated in Brabant, Bel., and first reported by Louis Noisette, Paris, Fr., in 1813. 
Fruit above medium, very long, bossed, rather obtuse and always swelled round the calyx; 
skin rough to the touch, greenish-yellow, dotted with bright brown and washed with rose 
on the side of the sun; flesh very white, fine, semi-melting, generally gritty around the 
core; juice abundant, sugary, acidulous, more or less perfumed, refreshing and very agree- 
able; first; beginning of Sept. 
Beurré Burnicq. 1. Mas Le Verger. 3:Pt. 1, 101, fig. 49. 1866-73. 
From a seed bed of Major Espéren, Mechlin, Bel., first published in 1846. Fruit above 
medium, obovate-obtuse-pyriform; skin rough from a thick covering of russet, strewed 
with gray specks but showing some of the yellow of the ground color, often of a rather 
somber red color on the sunny side; flesh slightly greenish, very fine, melting, sugary, juicy, 
perfumed; quality in France first; end of Sept. 
Beurré du Bus. 1. Guide Prat. 86. 1876. 
Fruit medium, turbinate, yellow, stained with fawn; flesh buttery, melting, aromatic; 
first; Dec. and Jan. 
Beurré Bymont. 1. Elliott Fr. Book 363. 1859. 
Of foreign origin; described by Elliott as “new” in 1859. Fruit above medium. 
obovate-truncate, russety; flesh juicy, sweet, perfumed; said to be very good to best; 
Oct. to Dec. , 
Beurré de Caen. 1. Hogg Fruit Man. 515. 1884. 
Fruit large, pyriform, narrow, long, yellow, heavily covered with brown-russet; flesh 
coarse; inferior; Feb. 
Beurré Capiaumont. 1. Leroy Dict. Pom. 1:330, fig. 1867. 2. Downing Fr. Trees Am. 
682. 1869. 
A handsome Flemish pear raised from seed by M. Capiaumont, Mons, Bel., in 1787. 
Fruit medium, long-obtuse-pyriform, clear yellow, with cinnamon-red cheek and strewed 
with specks and markings of fawn; flesh white, with greenish filaments, fine-grained, 
buttery, melting; juice abundant, sweet, aromatic; first quality; good for dessert and also 
for the kitchen; Oct. 
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