THE PEARS OF NEW YORK 291 
Fruit medium, obovate-pyriform, obtuse, generally narrowed toward the summit, yellow- 
ochre color, much dotted with greenish-russet; flesh whitish, fine, watery, melting, gritty 
round center; second; Sept. 
Beurré de Coit. 1. Mas Le Verger 2:243, fig. 120. 1866-73. 2. Downing Fr. Trees Am. 
722. 1869. 
Originated with Colonel Coit, near Cleveland, Ohio. Fruit medium, obtuse-pyriform, 
dull green, sprinkled with numerous large brown points; flesh semi-fine, whitish, veined with 
yellow, buttery, melting, rich in sugary water, vinous and perfumed; good; Sept. 
Beurré Colmar. 1. Ann. Pom. Belge 1:67, fig. 1853. 2. Hogg Fruit Man. 517. 1884. 
Beurré d’Enghien. 3. Mas Pom. Gen. 7:23, fig. 492. 1881. 
Raised in Belgium by Van Mons before 1823. Fruit large, ovate, bossed, irregular, 
obtuse at both ends, smooth, yellow, dotted with brown and fawn, with a tinge of orange- 
red on the side next the sun; flesh white, crisp, melting, juicy, some grit around the core; 
juice abundant, sugary, slightly perfumed; a dessert pear of first quality; mid-Oct. to Dec. 
Beurré Coloma. 1. Leroy Dict. Pom. 1:339, fig. 1867. 2. Hogg Fruit Man. 517. 1884. 
Obtained by Count Coloma, probably at Mechlin, Bel. Fruit large, oblong-obovate, 
obtuse, much reduced at both extremities; skin thin and tender, at first a lively green 
changing to golden-yellow on ripening, much russeted; flesh white, fine, dense; juicy, semi- 
melting, gritty at center, sugary and vinous flavor; second; end of Sept. 
Beurré du Comte Marcolini. 1. Dochnahl Fuhr. Obstkunde 2:115. 1856. 
Upper Italy, 1839. Fruit medium, long, medium ventriculous, shining pale green 
changing to whitish-green; flesh acidulous, sweet, and aromatic; second; end of Oct. 
Beurré de Conitz. 1. Mas Pom. Gen. 1:103, fig. 52. 1872. 
A German variety at one time grown a good deal in the neighborhood of Danzig, 
where it was known by the name Fondante de Conitz. Fruit medium to large, conic- 
pyriform, lemon-yellow, washed with lively red; flesh white, fine, very melting, very sugary, 
pleasantly scented; good; middle of Aug. 
Beurré Copretz. 1. Hogg Fruit Man. 517. 1884. : 
Fruit below medium, oval, regular in outline; skin smooth, greenish-yellow, having 
large patches and dots of russet; flesh greenish-white, coarse-grained, juicy and sugary, 
having but little flavor; inferior; Nov. 
Beurré Dalbret. 1. Leroy Dict. Pom. 1:343, fig. 1867. 2. Downing Fr. Trees Am. 678. 
1869. 
This variety was obtained by Van Mons prior to 1832. Fruit medium or above, 
elongated-pyriform, rather indented and irregular, golden or greenish-yellow, dotted all 
over, mottled and spotted with bright red; flesh white, fine, juicy, melting, perfumed: 
first; Sept. and Oct. 
Beurré Daras. 1. Guide Prat. 85. 1876. 
Distributed by M. du Mortier, Tournai, Bel., who said that its fruit was very large, 
always of first quality; Dec. and Jan. 
Beurré Daviss. 1. McIntosh Bk. Gard. 2:460. 1855. 
Fruit medium, obovate; good; Jan. and Feb; somewhat resembling the Passe Colmar, 
but keeps better. 
