292 THE PEARS OF NEW YORK 
Beurré Defays. 1. Leroy Dict. Pom. 1:344, figs. 1867. 2. Hoge Fruit Man. 518. 1884. 
Raised by Francois Defays near Angers, Fr.; fruited first in 1839 or 1840. Fruit 
large, pyramidal-obtuse, pale golden yellow, with large, brown dots, and an orange tinge 
on side next the sun; flesh yellowish-white, delicate, melting, juicy, sugary, vinous; first; 
end of Nov. to Feb. 
Beurré Degalait. 1. Guide Prat. 85. 1876. 
Probably produced in the Tournai district, Bel., fruit medium, turbinate, greenish- 
yellow, very juicy; first; Oct. and Nov. 
Beurré Delannoy. 1. Mas Le Verger 3:Pt. 1, 71, fig. 34. 1866-73. 2. Leroy Dict. 
Pom. 1:346, fig. 1867. 
Obtained by Alexandre Delannoy, nurseryman, near Tournai, Bel. It was first 
made known in 1848. Fruit medium or large, turbinate-obtuse, bossed, one side generally 
more enlarged than the other, greenish-yellow, finely dotted with russet; flesh whitish, 
fine, juicy, melting, alittle gritty around the core, sugary, acid, with a really exquisite savor; 
first; Oct. and Nov. 
Beurré Delbecq. 1. Guide Prat. 58, 232. 1895. 
Fruit medium, conic-pyriform, lemon-yellow; flesh very fine, melting, sweet; first; Oct. 
Beurré Délicat. 1. Mas Pom. Gen. 3:17, fig. 105. 1878. 
Thought by Mas to have been raised by M. de Jonghe, Brussels. Fruit small, 
tather long-turbinate, even in contour, bright, clear green, covered with extremely 
small and numerous fawn dots; flesh white, fine, melting, with abundant, sweet juice, 
perfumed. 
Beurré Derouineau. 1. Leroy Dict. Pom. 1:348, fig. 1867. 2. Hogg Fruit Man. 518. 
1884. 
Raised from seed in 1840 by a gardener named Derouineau near Angers, Fr. Fruit 
small, obovate; skin rough to the touch, bronze, but brightening somewhat on the shady 
side and turning to yellow; flesh white, delicate, melting, juicy, sweet and aromatic; hardly 
first-class; Nov. ; 
Beurré Dilly. 1. Pom. France 4: No. 171, Pl. 171. 1867. 2.Guide Prat. 159, 244. 1876. 
Obtained about 1848 by M. V. Dilly near Tournai, Bel. Fruit rather large, pyriform- 
globular, obtuse; skin thick, rather rough and wrinkled, green changing to yellow, washed 
with dull red; flesh greenish, very fine, melting; juicy, sugary, perfumed; very good; Sept. 
and Oct. 
Beurré Docteur Pariset. 1. Mas Pom. Gen. 7:177, fig. 569. 1881. 
Produced from a chance seedling in 1856 and cultivated by M. Pariset, Ain, Fr. 
Fruit large, conic-obtuse-globular or nearly globular, water-green, sprinkled with numerous 
very large, brown dots; flesh fine, buttery, melting; juice abundant and perfumed; some- 
what like Beurré Diel which it surpasses in quality; Nov. 
Beurré Doux. 1. Leroy Dict. Pom. 1:352, fig. 1867. 
Cultivated in France in the middle of the last century; its origin is unknown. Fruit 
medium to large, globular-turbinate, bossed, rough, yellowish-green, dotted all over with 
gray specks, extensively tinged with vermilion on the side next the sun; flesh white, melting, 
gritty at center, juice sufficient and very sweet, vinous, sourish; third; Sept. 
