‘THE PEARS OF NEW YORK 303 
Nord, Fr., in 1825. Fruit medium, obtuse-pyriform, ventriculous, regular in contour; 
skin rough, thick, grass-green, sprinkled with numerous gray-russet dots especially around 
the stem; flesh white, semi-fine, breaking, granular around the center, juicy, saccharine, 
vinous, with an agreeable flavor; second; Sept. 
Beurré de Palandt. 1. Guide Prat. 87. 1876. 
A German variety. Fruit medium, pyriform, yellow, covered with cinnamon-russet; 
flesh fine, melting; first; Nov. 
Beurré Pauline. 1. Guide Prat. 87. 1895. 
The variety is supposed to have originated in the neighborhood of Tournai, Bel. 
Fruit medium, pyramidal, bright yellow; flesh fine, buttery, very juicy; Oct. and Nov. 
Beurré Pauline Delzent. 1. Mas Pom. Gen. 5:51, fig. 314. 1880. 
Raised by M. Lefévre-Boitelle at Amiens, Fr., about 1850. Fruit large, conic-ovate, 
sombre green and speckled with many large, gray-brown points; flesh whitish, slightly 
tinted with green under the skin, buttery, melting, rather granular at the core, sweet, 
juicy, vinous; good; Oct. and Nov. 
Beurré Payen. 1. Leroy Dict. Pom. 2:408, fig. 1869. 
Raised by Adrien Papeleu at Wetteren near Ghent, Bel., who disseminated it in 1846. 
Fruit medium, obovate-obtuse-pyriform, grayish-russet, covered with strongly marked, 
whitish specks; flesh yellowish-white, semi-fine, melting; juice sweet and musky. 
Beurré Perran. 1. Gard. Chron. 3rd Ser. 19:209, fig. 28. 1896. 2. Jour. Hort. N. S. 
32:91, fig. 14. 1896. 
This variety was imported into England by the Worcester Nurseries about 1866, but 
was not much heard of until 1896 when it was exhibited before the Royal Horticultural 
Society and was awarded a certificate of merit. Fruit large, globular-obtuse, irregular 
surface, pale yellow but nearly covered with russet spots and blotches; in season immedi- 
ately after Christmas and keeps till end of Feb.; for such a season the flavor is rich and 
good, flesh very melting. 
Beurré Philippe Delfosse. 1. Leroy Dict. Pom. 1:409, fig. 1867. 2. Hogg Fruit Man. 
518. 1884. 
From a bed of seeds made in 1832 by M. Grégoire, Jodoigne, Bel. Fruit above 
medium, obovate-obtuse-pyriform, golden yellow, dotted, striped and marbled with fawn; 
flesh buttery, whitish, very melting, slightly gritty at core; juice very abundant, acidulous, 
sugary, delicately perfumed; first; Nov. to Jan. 
Beurré Pointillé de Roux. 1. Leroy Dict. Pom. 1:410, fig. 1867. 2. Mas Pom. Gen. 
73107, fig. 534. 1881. 
Alexandre Bivort described this pear in 1851 and said that it had been raised by Van 
Mons. Fruit medium, long-turbinate-obtuse, meadow-green, mottled and dotted with 
russet; flesh greenish-white, semi-fine, semi-melting, gritty around the core; juice sufficient, 
saccharine, having little perfume; second; Oct. 
Beurré de Popuelles. 1. Guide Prat. 87. 1895. 
A Belgian variety. Fruit medium, green, russeted; first; Nov. and Dec. 
Beurré Preble. 1. Mag. Hort. 8:60. 1842. 2. Downing Fr. Trees Am. 695. 1809. 
A native variety raised from seed by Elijah Cooke, Raymond, Me. - Fruit large, 
