302 THE PEARS OF NEW YORK 
Beurré Motte. 1. Letoy Dict. Pom. 1:401, fig. 1867. 
Raised about 1853 at Roubaix in the Department of the Nord, Fr. Fruit medium, 
oblong-pyriform, having always one side longer than the other, bronze, dotted with russet, 
washed with grayish-green on the side not exposed to ‘the sun; flesh white, semi-fine, 
semi-melting, juicy, sugary, with a very agreeable, buttery flavor; second; Nov. 
Beurré des Mouchouses. 1. Mas Le Verger 2:9, fig. 3. 1866-73. 2. Leroy Dict. Pom. 
13402, fig. 1867. 
This pear was procured from seed by M. Rongiéras near Périgueux, Dordogne, Fr. 
The tree ripened its fruit for the first time in 1841. Fruit above medium, globular- 
turbinate, very obtuse and much swelled, dark olive-yellow, stained with russet around 
the stem and dotted with the same color, tinted with brownish-red on the cheek next the 
sun; flesh whitish, a little coarse, melting, watery, rarely very gritty; juice abundant, 
saccharine, vinous and with a savory aroma; second; Aug. 
Beurré de Naghin. 1. Rev. Hort. 142. 1889. 2. Gard. Chron. 3rd Ser. 42:444, fig. 
182. 1907. 
Obtained about 1840 by M. Norbert Daras de Naghin, Tournai, Bel. Fruit above 
medium, globular-obtuse-pyriform, yellowish-green, more or less covered with minute, 
blackish spots; flesh white, melting, agreeable flavor, aromatic, juicy, free from grit. 
Beurré de Nantes. 1. Ann. Pom. Belge 2:17, fig. 1854. 2. Mas Le Verger 2:47, fig. 
22. 1866-73. 3. Leroy Dict. Pom. 1:403, fig. 1867. 
M. Francois Maisonneuve, Nantes, Fr., found this wilding and first published it in 
184s. Fruit medium and often larger, oblong, very obtuse, generally bossed and a little 
contorted; very variable in both size and form; color tender green or yellowish-green, 
dotted and slightly mottled with fawn and sometimes colored with dull red on the side 
next the sun; flesh white, fine, melting, free from grit; juice sufficient, sugary, acidulous, 
without any pronounced perfume; second; early Sept. 
Beurré de Nesselrode. 1. Guide Prat. 108, 247. 1876. 2. Mas Pom. Gen. 3:1091, fig. 
192. 1878. : 
Originated in the Crimea. Fruit medium, globular-ovate, bright green dotted with 
bright brown specks; flesh white, fine-grained, buttery, melting, abundant, with sugary 
juice, a subtle perfume, and distinct flavor; good; Oct. 
Beurré Obozinski. 1. Guide Prat. 87. 1876. 2. Ibid. 77. 189s. 
Beurré Obozinski was listed by Messrs. Simon-Louis in 1876 as a ‘‘recent’’ gain of M. 
Grégoire of Jodoigne, Brabant, Bel. Fruit medium, truncate-turbinate; flesh greenish- 
white, semi-fine, deficient in juice and sugar, perfumed; fairly good; Nov., 
Beurré Oudinot. 1. Mag. Hort. 19:516. 1853. 2. Leroy Dict. Pom. 1:406. 1867. 
Published by Leroy in 1849. Fruit above medium, turbinate-obtuse, swelled, irregular 
and bossed, rough to the touch, dull grayish-yellow, dotted with clear brown, slightly 
blushed on the side exposed to the sun; flesh white, very fine and melting, free from grit; 
juice abundant, sugary, vinous, of an exquisite flavor; first; Sept. 
Beurré de Paimpol. 1. Leroy Dict. Pom. 1:407, fig. 1867. 2. Downing Fr. Trees Am. 
695. 1869. 
Beurré de Paimpol was a wilding found in the commune of Plowbazlance, Cotes-du- 
