290 THE PEARS OF NEW YORK 
Beurré Caty. 1. Leroy Dict. Pom. 1:331, fig. 1867. 
Obtained about 1858 by a Doctor Hélin, Ronquieres, Bel. Fruit under medium, globu- 
lar-obtuse-pyriform, mammillate at summit and one side generally more bulged than the 
other, dull yellow, dotted and veined with bright brown; flesh fine, melting, a little gritty 
at center; juice plentiful, sourish, sweet, savory; first; Jan. to Mar. 
Beurré Caune. 1. Guide Prat. 86. 1895. 
Fruit rather large, water-green, touched with dull carmine; flesh melting, juicy, sugary, 
acidulated, recalling the agreeable perfume and acidity of the Beurré Gris; first; Sept. 
Beurré du Cercle Pratique de Rouen. 1. Leroy Dict. Pom. 1:332, fig. 1867. 2. Hogg 
Fruit Man. 516. 1884. ; 
From a seed bed made by M. Boisbunel, Rouen, Fr., in 1845. Fruit rather below 
medium size, pyramidal but much longer on one side than on the other; skin rough to the 
touch, lemon-colored, much covered with bronze-russet and strewed with gray dots; flesh 
greenish, fine, juicy, melting, very gritty, sweetish acid and of a very delicate flavor; first; 
end of Sept. 
Beurré du Champ Corbin. 1. Mas Pom. Gen. 6:59, fig. 414. 1880. 
Obtained by Jacques Jalais from a bed of mixed seeds made in 1846. Fruit medium, 
globular-ovoid, water-green, sown with large, round dots; flesh yellowish, semi-fine, 
buttery, semi-melting, with abundant juice, sugary and having a rather agreeable perfume. 
Beurré Charron. 1. Leroy Dict. Pom. 1:334, fig. 1867. 2. Hogg Fruit Man. 516. 1884. 
Raised from seed at Angers, Fr.; fruited in 1838 by M. Charron. Fruit medium or 
below, globular, greenish-yellow, dotted with russet; flesh tender, juicy, watery, melting; 
juice very abundant, sweet, vinous, refreshing, deliciously perfumed; first; Oct. 
Beurré Chatenay. 1. Leroy Dict. Pom. 1:334, fig. 1867. 
A French pear raised in the commune of Doué-la-Fontaine, Maine-et-Loire, by Pierre 
Chatenay in 1846. Fruit small, ovate, bossed and contorted, yellowish-green, washed 
with bright red on the side exposed to the sun; flesh white, semi-fine, melting, juicy, sugary, 
highly perfumed; first; Nov. 
Beurré Chaudy. 1. Guide Prat. 86. 1895. 
Fruit very large, pyriform, bossed, bright green changing to pale yellow at maturity; 
flesh fine, melting, very juicy, perfumed; Oct. to Dec. 
Beurré Christ. 1. Mas Pom. Gen. 3:143, fig. 168. 1878. 
Described in the Van Mons Catalog under the number 139; dedicated to the German 
pomologist Christ. Fruit medium, obovate, rather bossed in its outline, bright green. 
numerous small dots of gray-brown; quality good; flesh fine, buttery; Oct. and Nov. 
Beurré Citron. 1. Downing Fr. Trees Am. 676. 1869. 2. Mas Pom. Gen. 1:133, fig. 67, 
1872. , 
From a Van Mons’ seed bed. Fruit small or medium, ovate, somewhat globular, 
lemon-yellow; flesh white, fine, breaking; juice sufficient, wanting in sugar, acidulous, with- 
out appreciable perfume; not of first quality but of some value on account of its prolonged 
. period of maturity; Jan. to end of winter. 
Beurré Clotaire. 1. Leroy Dict. Pom. 1:337, fig. 1867. 
The wilding, parent-tree of this variety was found in 1854 by M. Clot, Angers, Fr. 
