the 
x 
FLORIST AND POMOLOGXST. 
BEURRE D’ANJOU PEAR. 
WITH AN ILLUSTRATION. 
The fruit which we now figure under the name of Beurre d Anjou is not 
the same as Brown Beurre, of which the same name is a synonyme, but another 
and a very different variety that was introduced by Mr. Rivers under that name. 
It is, we are informed, the Nec Plus Meuris of the French nurseries, and was 
received from Messrs. Jamin et Durand, of Bourg-la-Reine, under that name ; 
but it is totally distinct from the Ne Plus Meuris of Van Mons. I cannot dis¬ 
cover the origin of this variety, and I am therefore constrained to adopt the 
name that has been given to it in the French collections; but it is a most unfor¬ 
tunate one, seeing that it is liable to add to the already great confusion of no¬ 
menclature that pomologists have to contend with. 
It is some years since this excellent Pear was brought to my notice by Mr. 
Rivers; and 1 have since found on every occasion that I have met with the 
fruit, that on account of its handsome appearance as well as the superiority of 
its flavour, it is a variety of the greatest excellence, or, as Mr. Rivers expresses 
it to me, “ remarkable for the clearness and beauty of its fruit.” 
The fruit is fragrant, large, even and regular in its outline. Skin smooth, 
and not at all rough to the feel; on the shaded side pale straw yellow, dotted 
all over with rather large freckles of russet; and on the side exposed to the 
sun it has a bright crimson cheek, freckled with russet, and strewed with dots 
of the same. There is also a crust of russet round the stalk. Eye very small 
and open, with very short erect segments, set in a very shallow depression. 
Stalk very short and stout, inserted on the apex of the fruit, with occasionally 
a large fleshy lip on one side of it. Flesh yellowish, tender, buttery and melt¬ 
ing, very juicy, sweet, and richly flavoured. 
A first-rate Pear, of delicious flavour. Ripe in December. 
The tree is a very robust grower on the quince, forming a handsome pyra¬ 
mid, and bears well in the warmer situations of England as a pyramid, bush, or 
espalier. When trained against a wall in warm climates its flavour is often 
deteriorated, although its size and beauty are increased. In common with some 
of our finest kinds of Pears it is not always up to its character in flavour, but is 
never inferior. On the whole, it is to be reckoned amongst our choice Pears. 
H. 
VOL. V. 
B 
