PLATE XXXVI. 
7. BROWN BEURRE. 
[Syn : Beurri d'Amboise ; D' Amboise ; Beurri gris ; Beurri Dor 6 ; Beurri Roux ; Beurri 
du Roi; Beurre de Terwerenne ; Benedictine ; Isambert le Bon ; Badkam si\ 
This very old Pear is mentioned by the earliest French authors, and it has been cultivated 
in this country for upwards of two centuries, since it is mentioned by Rea in 1665 as “ Boeure de 
Roy , a good French pear of a dark brown colour, long form and very good taste. It is well figured 
in the Pomological Magazine, PI. 114. 
Description. —Fruit: large, three inches wide and three inches and three-quarters long; 
oblong obovate. Skin: green, almost entirely covered with thin brown russet, and faintly tinged 
with reddish brown on the side next the sun. Eye : small and open, set in an even shallow 
basin. Stalk : an inch long, thickest at the base, where it is inserted in a narrow round cavity with 
generally a small fleshy lip on one side. Flesh : greenish white under the skin, but yellowish at 
the centre, melting, tender aud buttery, and sprightly with a rich musky flavour. 
An old and favourite dessert Pear of great excellence ; ripe in October. 
The tree is hardy and will succeed on either the pear or quince stock, and upon almost every 
variety of soil, except it be too moist, and then the shoots are apt to canker. It prefers a sheltered 
situation, but to have the fruit in perfection it requires a wall. The colour of this fruit is very 
subject to change according to the soil, situation, or stock on which it is grown, and thus have arisen 
the different synonymes of Red, Grey , Brown , and Golden Beurri. —The fruit is large, grey, and 
long when grown upon a vigorous pear stock even in dry light soil; but it is smaller, and of redder 
colour when grown upon the quince stock, even if placed in deep rich soil. 
