294 THE PEARS OF NEW YORK 
with fawn; flesh very white, fine, melting, full of sugary, vinous juice, and having a pleasant 
flavor; first; Sept. and Oct. 
Beurré Duval. 1. Leroy Dict. Pom. 1:356, figs. 1867. 2. Hogg Fruit Man. 520. 1884. 
This variety was found among a collection of seedlings raised by M. Duval, Hainaut, 
Bel., some time before 1823. Fruit medium to large; short-pyramidal, bossed, greenish- 
yellow, covered with large, greenish-gray freckles and large, dark brown patches, often 
washed with red on the side exposed to the sun; flesh yellowish, melting and juicy, sugary 
and aromatic; first; Sept. to Nov. 
Beurré d’Ellezelles. 1. Guide Prat. 109. 1876. 
A Belgian pear sent out before 1876. Fruit flesh very fine, juicy, sweet, perfumed, 
musky; an exquisite pear; Oct.; tree never blighted. 
Beurré Epine. 1. Leroy Dict. Pom. 1:350, fig. 1867. 
M. Bivort was the first to describe this pear which he did in 1850; it was disseminated 
from Belgium. Fruit above medium, long-obtuse-pyriform, even in contour; skin rough, 
lemon-yellow, mottled with fawn, heavily washed with brown-russet on the side next 
the sun; flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous 
and saccharine, with a delicate, acid flavor; second; Nov. 
Beurré d’Espéren. 1. McIntosh Bk. Gard. 2:460. 1855. 
Fruit large; good; tree hardy, healthy and succeeds well on quince stock; Jan. 
Beurré d’Esquelmes. 1. Guide Prat. 77. 1895. 
Raised by Joseph Dumont at Esquelmes near Tournai, Bel. Fruit rather large, 
globular-obovate or Doyenné-shaped, yellowish-green, washed with fawn; flesh fine, melting; 
good; Nov. 
Beurré Eugéne Furst. 1. Guide Prat. 86. 1876. 
Fruit large; flesh melting; of first quality; Oct. 
Beurré Fauve de Printemps. 1. Mas Pom. Gen. 5:135, fig. 356. 1880. 
Raised by Van Mons. Fruit medium or nearly medium, sometimes turbinate-conic, 
sometimes conic-ovate, water-green, speckled with numerous brown points, changes to 
bright lemon-yellow on ripening; flesh yellowish-white, buttery, sweet, generally musky; 
good; end of spring. 
Beurré Favre. 1. Leroy Dict. Pom. 1:360, fig. 1867. 
Raised by Francois Maisonneuve, Nantes, Fr.; it was first reported in 1845. Fruit 
below medium, long-pyriform, obtuse, often mishapen, one side always longer than the 
other, yellow-ochre; flesh whitish, semi-melting, sweet, acid, juicy; second, sometimes 
third; beginning of Oct. 
Beurré Fenzl. 1. Mas Pom. Gen. 3:160, fig. 181. 1878. 
First recorded by Denis Henrard, a horticulturist at Liege, Bel. Fruit medium, tur- 
binate-globular, or turbinate-pyriform, irregular in contour, pale and dull green, speckled 
with dots of gray-green or green, on ripening becomes lemon-yellow or gold and washed 
with vermilion on the side of the sun; flesh white, melting, sweet, refreshing; first-class; 
Nov. 
Beurré de Février. 1. Ann. Pom. Belge 7:93, fig. 1859. 2. Leroy Dict. Pom. 1:361, 
fig. 1867. 
