304 THE PEARS OF NEW YORK 
oblong-obovate, greenish-yellow, mottled with russet and green spots; flesh white, buttery 
and melting, with a rich, high flavor; good; Oct. and Nov. 
Beurré Précoce. 1. Leroy Dict. Pom. 1:413, fig. 1867. 2. Hogg Fruit Man. 526. 1884. 
Raised by M. Goubault, a nurseryman at Mille-pieds, near Angers, Fr., in 1850. 
Fruit medium, obovate, obtuse at stalk, yellowish-green, specked with russet, slightly 
reddened on the side exposed to the sun; flesh white, delicate, melting; juice abundant, 
sugary, vinous, sometimes disagreeably astringent; moderate; Aug. 
Beurré Pringalle. 1. Guide Prat. 60. 1895. 
Obtained by M. Célestin Pringalle, nurseryman near Tournai, Bel. Fruit medium, 
oval-oblong, gray; flesh very fine, buttery, melting, sweet and aromatic; first; Oct. and Nov. 
Beurré de Quenast. 1. Ann. Pom. Belge 2:15, fig. 1854. 2. Leroy Dict. Pom. 1:414, 
fig. 1867. 
Appears to have originated at the village of Quenast, Brabant, Bel., but the date and 
circumstances of its origin are unknown. Fruit medium, turbinate, slightly obtuse, bossed, 
bright yellow-green, sprinkled with large dots of russet and some patches of darker russet; 
flesh whitish, semi-fine, semi-melting, juicy, gritty around the core, saccharine, acidulous, 
of good flavor; second; late Sept. 
Beurré de Ramegnies. 1. Guide Prat. 87. 1876. 
Fruit rather large, obovate-pyriform, yellowish-green, stained with fawn and washed 
with red; flesh buttery, very juicy; first; Oct. 
Beurré de Rance. 1. Ann. Pom. Belge 3:45. 1855. 2. Hogg Fruit Man. 526. 1884. 
Bon-Chréiien de Rance. 3. Pom. France 3:No. 107, Pl. 107. 1865. 
Obtained from seed by Abbé Hardenpont at Mons, Bel.; the first fruiting of the 
parent tree was in 1762. Fruit medium to large; oblong-ovate, rounded at the stalk, 
usually ventriculous and bossed; skin very rough, dark green, bronzed, dotted and mottled 
with gray; flesh greenish-white, semi-fine, sometimes coarse, semi-melting, very juicy, always 
a little astringent but aromatic and vinous; first; Feb. to May. 
Beurré Reine. 1. Leroy Dict. Pom.1:417. 1867. 
A Belgian variety cultivated in the Royal fruit orchards of Vilvorde-lez-Bruxelles in 
1850. Fruit very large, especially on espalier and pyramid; obovate, often approaching 
the form of the Beurré Diel; second; Oct. and Nov. 
Beurré Richelieu. 1. Downing Fr. Trees Am. 696. 1869. 
Fruit large; obtuse-pyriform-truncate; skin greenish, inclining to yellow, sprinkled 
with dots; flesh buttery, juicy, melting, with a fine, sweet, aromatic flavor, sometimes 
astringent; good to very good; Dec. 
Beurré Roland. 1. Gard Chron. 3rd Ser. 1:385. 1887. 
Raised by M. Roland and described as a new seedling in 1887. Fruit medium, pyri- 
form, regular, olive, much russeted; flesh melting, sugary, fragrant; Mar. 
Beurré Romain. 1. Downing Fr. Trees Am. 364. 1845. 2. Leroy Dict. Pom. 12420, 
figs. 1867. 
Of uncertain origin; described by Diel in 1802. Fruit medium or below, variable in 
form from obovate-pyriform to oblong-obtuse-pyriform, greenish-yellow tinged with russet- 
red next the sun and covered with numerous dark gray spots; flesh whitish, semi-fine, 
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