
                                                                                                                                                    301
No 1

Beurreé Pear, Yellow Butter
Beurré du Roy.

The reputation of this pear is more generally established
than any other, probably in Europe as well as America.
It is a large fruit assuming various shapes and colors
according to soil exposure and age.  It generally is rather
long without much diminution towards the stalk or any
great swelling towards the blosom end.  On the same tree
may be seen pears of a bright smooth yellow skin, other
with a brilliant red cheek, some with a large portion of
Russet, & some with green skin. The handsomest are
generally the best being most exposed to the Sun. They
come into Season about the 25th August and may be
preserved till the <s>beginning</s> middle of November. They admit
of gathering before they are perfectly ripe, by which means
their duration is considerably protracted.  About the
10th September those which have the greatest maturity may
be picked. I have uniformly found that those which
hang till the end of the month continue growing and
are the highest flavored and largest pears.  It is
generally thought to be the finest pear except the
Seckle [Seckel] and by many  is even thought superior to that
pear.  The tree is remarkable for producing at an
early age and for its fruitfulness.  On the 23rd October
1809, it being a late growing season, wet after a drought
I picked 43 pears which had remained on a vigorous tree of
large size.  I eat the last on the 30 November. 
The continued very good till about the
20th after which they were too ripe &
lost their fine flavor.

[sketch of pear]
        