296 THE PEARS OF NEW YORK 
Beurré de Ghélin. 1. Leroy Dict. Pom. 1:367, fig. 1867. 2. Hogg Fruit Man. 520. 1884. 
Raised by M. Fontaine de Ghélin, Mons, Bel., in 1858. Fruit large, globular-ovate 
irregular in form and bossed, pale yellow, much covered with fawn-russet; especially on 
the sun-exposed side; flesh yellowish, melting; juice most abundant, with a rich and 
delicious perfume; first; Oct. to Dec. 
Beurré Gilles. 1. Guide Prat. 86. 1876. 
On trial at the Experiment Farm, Agassiz, B. C., in 1900. Fruit large, pyramidal, 
brilliant yellow; flesh very fine, very juicy, sugary, aromatic; good; Nov. and Dec. 
Beurré Goubault. 1. Leroy Dict. Pom. 13370, fig. 1867. 2. Hogg Fruit Man. 521. 
1884. 
Obtained from seed in 1842 by M. Goubault, a nurseryman near Angers, Fr. Fruit 
medium, globular, inclining to turbinate, green even when ripe, uniformly sprinkled with 
grayish dots; flesh white, semi-fine, melting; juice very abundant, sugary, aromatic; first- 
class; Sept. 
Beurré Graue Herbst. 1. Oberdieck Obst-Sort. 256. 1881. 
Fruit variable in form, long and globular, sometimes long and pyriform, light green 
turning to golden-green; flesh whitish, soft, melting, sugary with muscatel flavor; a very 
good dessert and good cooking pear; Oct. 
Beurré Grétry. 1. Guide Prat. 87. 1895. 
Distributed by M. Daras de Naghin, Antwerp, Bel. Fruit medium, brown-russet; 
of good quality; Oct. and Nov. 
Beurré Gris. 1. Duhamel Trait. Arb. Fr. 2:196, Pl. 38. 1768. 2. Pom. France 2: 
No. 68, Pl. 68. 1864. 3. Leroy Dict. Pom. 1:371, fig. 1867 
Brown Beurré. 4. Hogg Fruit Man. 538. 1884. 
A very old French pear mentioned by Olivier de Serres, 1651; C. Mallet, 1652; 
Claude St. Etienne, 1670; and Merlet, 1690. It was mentioned by Rea in 1655 as being 
cultivated in England under the name of Boeure de Roy. Fruit large, oblong-obovate; 
color of skin varies very much, but usually yellowish-green, nearly covered with thin 
brown or olive-russet and tinged with reddish-brown on the side next the sun; flesh 
greenish-white under the skin, yellowish at center, melting, tender, buttery, with a rich, 
musky and subacid flavor. 
Beurré-Gris d’Enghien. 1. Guide Prat. 109, 245. 1876. 
A Belgian variety raised previous to 1870. A handsome and good fruit, the flesh 
having a delicious flavor; Mar. 
Beurré de Grumkon. 1. Rev. Hort. 133. 1894. 
Fruit large to very large, very irregular, obtuse-pyriform, bossed, tolerably con- 
vex; skin smooth, green, washed with light brown; flesh whitish, melting, juicy; first; 
Nov. 
Beurré Grumkower. 1. Oberdieck Obst-Sort. 257. 1881. 
Of Belgian origin; described early in the nineteenth century. Fruit medium, pyriform, 
light green turning to greenish-yellow; flesh whitish, granular, with a somewhat cinnamon 
flavor; very good; Nov. 
