‘THE PEARS OF NEW YORK 305 
melting, almost free from grit, juicy, acidulous, saccharine, with a slight and pleasant 
taste of anis; variable in quality; Sept. and Oct. 
Beurré Rome Gaujard. 1. Guide Prat. 65. 1895. 
Of Belgian origin. Fruit rather large, pyriform, green covered with brown-russet, 
changing to yellowish-green on ripening; flesh white, rather firm, melting, perfumed; Jan. 
and Feb. 
Beurré Rose. 1. Noisette Man. Comp. Jard. 22528. 1860. 
Fruit medium, obovate, yellow washed with rose; flesh white, semi-melting, sweet; 
end of Oct. 
Beurré Rouge d’Automne. 1. Leroy Dict. Pom. 1:421, fig. 1867. 
Raised about 1780 by the Chartreuse monks at Paris. Fruit medium and often below, 
obovate-obtuse-pyriform, yellow-ochre, dotted and stained with fawn around the calyx and 
washed with brownish-red on the side next the sun; flesh white, semi-fine or coarse, melt- 
ing, rarely very juicy, granular at center, sugary, vinous, little perfume; quality variable. 
Beurré Royal de Turin. 1. Gard. Chron. N.S. 21:779. 1884. 
Originated in Italy. Fruit large, globular, irregular, yellow, dotted with green; flesh 
melting, white, sugary, pleasantly acidulous. 
Beurré de Saint-Amand. 1. Aun. Pom. Belge 4:3, fig. 1856. 2. Leroy Dict. Pom. 
1:423, fig. 1867. 
Obtained from seed by M. Grégoire, near Fleurus, Bel., in 1853. Fruit medium, 
globular-ovoid, very obtuse, bright green passing to golden-yellow and stained with orange- 
red on the sunny side when ripe; flesh yellowish-white, fine, melting, juicy, some grit around 
the seeds; juice vinous, sweet, aromatic; first; Oct. 
Beurré de Saint Arnaud. 1. Mag. Hort.26:219. 1860. 2. Downing Fr. Trees Am. 685. 1869. 
A Belgian variety, originated 1853; probably identical with Beurré de Saint-Amand. 
Fruit small or medium; globular-acute-pyriform, golden-yellow, marked with orange-red 
at maturity, striped with brownish-red in the sun; flesh white, fine, buttery; juice 
abundant, sugary, perfumed; first; Nov. 
Beurré Saint-Aubert. 1. Guide Prat. 87. 1895. 
Probably Belgian. Fruit medium, oval, lemon-yellow, speckled with fawn; flesh very 
melting, sugary and perfumed; first; Oct. and Nov. 
Beurré Saint-Frangois. 1. Guide Prat. 87. 1895. 
Fruit rather large, oval-oblong, sombre yellow; flesh very melting, sugary, delicious, 
Nov. 
Beurré Saint-Marc. 1. Leroy Dict. Pom.1:425, fig. 1867. 
A French pear of uncertain origin. Fruit medium, roundish-ovate, greenish-yellow; 
washed with rose; flesh dense, very juicy, of exquisite flavor, sweet and acid; first; Dec. to 
Feb. Tree vigorous. 
Beurré Samoyeau. 1. Leroy Dict. Pom. 1:428, fig. 1867. 2. Mas. Pom. Gen. 4:129, 
fig. 257. 1879. 
A seedling of André Leroy, Angers, Fr.; fruited in 1863. Fruit below medium, tur- 
binate, slightly obtuse, one side always more swelled than the other; skin greenish-yellow, 
sprinkled with large, russet spots and some stains of fawn, partly scaly; flesh white, fine, 
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