PLATE LXX. 
2. EASTER BEURRE. 
[Syn : Beurre de la Pentecote ; Beurrd de Pdques ; Beurrd Anglaise ; Beurre d'Hiver de 
Bruxelles; Beurrd Roupp; Beurrd Roupe; Bergamotte d'Hiver; Bergamotte de Pentecote; 
Bergamotte Tardive; Canning; Canning d' Hiver; Doyennd d’Hiver; Doyennd de Pdques; 
Doyennd de Printemps; Merveille de la Nature; Pastorale d'Hiver; Du Patre; Phillipe de 
Pdques ; Seigneur d'Hiver ; Sylvange d'Hiver .] 
This valuable pear originated in the garden of the Monastry of the Capucins, at Louvain, 
the beginning of the present century, and was first distributed by Dr. Van Mons. The variety of 
its synonyms, proves the esteem in which it is held. It is well figured by Lindley, Plate 78. 
Description. —Fruit: large, obovate. Skin: at first pale green, changing as it attains maturity 
to yellowish green, thickly strewed with russety dots, which are larger on the side next the sun, and 
a few patches of thin brown russet, particularly round the stalk and the eye, and with sometimes a 
brownish tinge next the sun. Eye : small, with long, narrow, incurved segments, set in a rather 
deep and uneven basin. Stalk : an inch long, stout, inserted in a narrow and pretty deep cavity. 
Flesh : white, buttery, and melting, very juicy, richly and highly flavoured. 
A dessert pear of the highest merit, in season from January to March. 
The tree is very hardy, and bears abundantly. It succeeds well either on the pear or quince 
stock. In Herefordshire it requires a wall, and a favourable season, to reach perfection, but the best 
flavoured fruit is from a pyramid, or espalier tree, in a situation sufficiently warm and sheltered. 
