298 THE PEARS OF NEW YORK 
Beurré Jalais. 1. Leroy Dict. Pom. 1:380, fig. 1867. 2. Downing Fr. Trees Am. 692. 
1869. 
Raised from seed by Jacques Jalais, Nantes, Fr.; it was made known in 1848, and 
the Horticultural Society of Nantes awarded it a silver medal in 1861. Fruit large, 
globular-obovate-pyriform; skin oily, golden-yellow, finely dotted, striped and veined 
with brown-russet, reddened on the side of the sun; flesh whitish, fine, melting, generally 
gritty round the core, with vinous, sweet, savory, perfumed juice; first; Sept. to mid-Oct. 
Beurré Jean Van Geert. 1. Leroy Dict. Pom. 1:381, fig. 1867. 2. Hogg Fruit Man. 
522. 1884. z 
Raised from seed by Jean Van Geert, a nurseryman at Port de Bruxelles, Bel., and 
placed on sale in 1864. Fruit large, pyriform, curving toward the stalk, bright yellow, 
dotted and marbled and striped with fawn, washed with vermilion on the side of the 
sun; flesh whitish, semi-fine, melting, juicy, granular around the core; first, but of rather 
variable character; Nov. 
Beurré Kennes. 1. Leroy Dict. Pom. 1:383, fig. 1867. 2. Hogg.Fruit Man. 522. 1884. 
From seed sown by Van Mons; yielded its first fruitin 1845. Fruit below medium, 
globular, obtuse-pyriform, yellow-ochre, dotted with gray specks, brick-red on the side 
next the sun; flesh yellow, coarse, semi-melting, juicy, sweet, and highly perfumed; 
first; Oct. 
Beurré Kenrick. 1. Mag: Hort. 8:64. 1842. 2. Downing Fr. Trees Am. 692. 1869. 
A seedling from Van Mons, named in honor of William Kenrick, the American 
pomologist. Fruit large and handsome, sometimes smaller, turbinate, greenish-yellow, 
with indistinct russet spots; flesh buttery, juicy, sweet; good, but variable; Sept. 
Beurré Knight. 1. Leroy Dict. Pom. 1:385, figs. 1867. 
Obtained from seed by Van Mons and sent to the London Horticultural Society in 
1817 bearing the name of ‘Knight ” in honor of T. A. Knight, who was at that time Presi- 
dent of the Society. Fruit medium or above; form varying from globular-ovate to glob- 
ular-turbinate, always deeply depressed at the lower end and usually swelled near the 
stalk, yellow-green, dotted all over with fawn and extensively colored with dark carmine 
on the side of the sun; flesh whitish, rather coarse, melting; juice abundant, saccharine, 
refreshing, possessing a delicious perfume; first; Oct. 
Beurré Knox. 1. Leroy Dict. Pom. 1:387, figs. 1867. 2. Hogg Fruit Man. 523. 1884. 
Raised by Van Mons before 1819. Fruit large; form varies from true turbinate to 
globular-turbinate, bossed and contorted, smooth, shining pale green in shade, tinged with 
red on the side next the sun; flesh whitish, semi-fine, melting, juicy, of agreeable flavor; 
second for eating, first for the kitchen. 
Beurré de Koninck. 1. Mas Le Verger 3:Pt. 2, 97, fig. 145. 1866-73. 2. Leroy Dict. 
Pom. 13388, fig. 1867. 
Obtained by Van Mons and dedicated to Laurent-Guillaume de Koninck. Fruit 
small to nearly medium, globular-turbinate, or turbinate-obtuse, somewhat bossed, olive- 
yellow, dotted and mottled with russet and on the side of the sun entirely covered with 
a clear brown wash; flesh greenish-white, semi-fine, melting, watery, generally gritty; 
juice abundant, saccharine, vinous, and only slightly perfumed; Oct. 
