Plate IX. 
4. BEURRE D’AMANLIS. 
[Syn: D'Amanlis; Beurre d’Amalis; Delb art; Plombgastelle; Thiessoise; Kaissoise; Wilhelmine 
of some, but not of Van Mons.] 
This pear was introduced, says M. Prevost, into Normandy from Brittany so early as 1805. 
It is said to have been raised originally near Rennes. 
Description. —Fruit, large, averaging three inches and a half long, by three quarters wide; 
obtuse pyriform, or obovate, uneven and undulating in its outline. Skin, at first of a bright green, 
tinged with brown next the sun, and marked with patches and dots of russet, but afterwards 
assuming a yellowish green tinge, and a reddish brown cheek as it ripens. Eye, open with stout 
segments, and set almost level with the surface. Stalk, long, slender, and woody, inserted in a small 
cavity. Flesh, greenish white, fine-grained, tender, juicy, melting, rich, sugary, and agreeably 
perfumed. 
One of the best early pears ; ripe the middle of September. The tree is hardy, a strong 
grower and an excellent bearer. It forms a handsome pyramid when properly attended to, and 
succeeds either on the pear or the quince stock. It is deservedly a general favourite. 
