THE PEARS OF NEW YORK 293 
Beurré van Driessche. 1. Leroy Dict. Pom. 1:434, fig. 1867. 
Obtained from seed in 1858 by M. van Driessche, a horticulturist at Ledeberg, near 
Ghent, Bel. Fruit rather large, oblong-obtuse, dull yellow; flesh semi-melting, sugary and 
of a delicate savor, vinous and acid juice; first; Feb. to May. 
Beurré Driessen. 1. Mag. Hort. 212146. 1855. 
Driessen’s Pomeranzenbirne. 2. Dochnahl Fuhr. Obstkunde 2:157. 1856. 
A seedling of Van Mons, 1834. Fruit large, roundish, yellow, with a strong, reddish 
blush; flesh whitish-yellow, semi-melting, rather sour and sweet; good; Sept. and Oct. 
Beurré Dubuisson. 1. Gard. Chron. 3rd Ser. 20:789. 1896. 2. Cat. Cong. Pom. France 
177, fig. 1906. 
Obtained about 1832 by Isidore Dubuisson, a gardener near Tournai, Bel. Fruit 
rather large, oblong, obtuse at base, flat at summit, greenish-yellow on. shaded side, often 
washed with red on the side exposed to the sun, marked all over with russet spots and 
veinings; flesh white, fine-grained, melting, buttery, juicy, sweet, acid, perfumed; very 
good; Dec. to Feb. 
Beurré Duhaume. 1. Hogg Fruit Man. 519. 1884. 
Fruit turbinate, evenly shaped; skin yellow but almost entirely covered with brown- 
russet, some red and orange on side exposed to the sun; flesh firm, breaking, very juicy, 
sweet, rich, vinous; first; Dec. to Feb. 
Beurré Dumont. 1. Leroy Dict. Pom. 1:353, fig. 1867. 2. Hogg Fruit Man. 519. 1884. 
Obtained from a seed-bed by Joseph Dumont, Esquelmes, Bel. It first bore fruit in 
1833. Fruit rather large, globular-oval, greenish-yellow, speckled with brownish-russet 
on the shaded side and entirely washed with reddish-brown on the side of the sun; flesh 
juicy, melting, and richly flavored and aromatic; first; Nov. and Dec. 
Beurré Dumortier. 1. Pom. France 3:No. 100, Pl. 100. 1865. 2. Leroy Dict. Pom. 
1:354, figs. 1867. 
Attributed to Van Mons, about 1818. Fruit above medium, turbinate, more or less 
elongated, obtuse, bossed, yellowish-green, dotted and mottled with russet, and often 
tinged with pale rose on the side of the sun; flesh whitish, melting or semi-melting accord- 
ing to climate; juice very abundant, acidulous, sugary, with a delicious, perfumed flavor; 
first; Sept. to Dec. 
Beurré Dupont. 1. Hogg Fruit Man. 519. 1884. 
Fruit small, pyriform-curved, sides unequal, rich golden-yellow, speckled with patches 
of cinnamon russet; flesh tender, melting, juicy and sweet, without perfume and only 
a sweet-water flavor; second; end of Oct. 
Beurré Duquesne. 1. Hogg Fruit Man. 520. 1884. 
Fruit medium, obovate, yellowish-green changing to yellow, tinged with red next 
the sun, covered with heavy, brown dots; flesh white, tender, melting, sugary, rich; a 
good dessert pear; Oct. 
Beurré Durand. 1. Leroy Dict. Pom. 1:355; fig. 1867. 2. Mas Pom. Gen. 4:93, fig. 
239. 1879. 
Came from a seed bed made by M. Goubault near Angers, Fr., and was reported in 
1854. Fruit above medium, obtuse-pyriform, long, golden-yellow, dotted and mottled 
