obtained by Van Mons or merely dedicated to him is unknown. Fruit
small, globular-conic, more or less short, regular in outline, bright
green, sown with numerous small, gray-green spots; flesh white, rather
granular, buttery, a little gritty at the core, with abundant, sweet
juice, acid, distinct perfume; good; Nov.
=Besi des Vétérans. 1.= Mas _Le Verger_ =1=:127, fig. 62. 1866-73. =2.=
Leroy _Dict. Pom._ =1=:289, fig. 1867.
_Veterans._ =3.= Thomas _Am. Fruit Cult._ 716. 1897.
Raised from seed by Van Mons about 1830. Fruit large, turbinate, clear
yellow, very much dotted with grayish-brown specks of different sizes;
flesh white, semi-melting, fine, buttery, with sufficient sweet juice,
slightly acid; second for dessert, but first for stewing; ripens in
Oct. and lasts occasionally even till Apr. The tree is a prolific
bearer.
=Besi de Vindré. 1.= Leroy _Dict. Pom._ =1=:291, fig. 1867.
Was cultivated in the garden of the Horticultural Society of Angers in
1838. Fruit small, globular, rather more swelled on one side than on
the other, greenish-yellow, dotted with russet and streaked with russet
about the calyx, and marked with brownish-fawn about the stem; flesh
whitish, semi-fine, semi-melting and containing some grits around the
core; juice sweet, not acid, rather savory; second; Oct.
=Besi de Wutzum. 1.= Mas _Pom. Gen._ =7=:119, fig. 540. 1881.
Of uncertain origin. Fruit rather small, globular, regular in contour,
largest circumference around center, forming short point at stem, pale
green, sown with many fawn dots; on ripening the green changes to pale
yellow and the sun-exposed side becomes golden and washed with red;
flesh white, tinted with yellow, semi-fine, melting, rather gritty
about the center, juicy, sugary; second; Oct.
=Bessemianka. 1.= _Mont. Hort. Soc. Rpt._ 53, fig. 1881-2. =2.= _Ia.
Hort. Soc. Rpt._ 83. 1882. =3.= _Am. Pom. Soc. Cat._ 40. 1909.
A Russian variety recommended for cultivation by the American
Pomological Society. It grows in Europe from the Gulf to the Volga as
far north as Moscow and Kazan and is the most widely-known and most
largely-grown pear in central Russia. J. L. Budd says, "This is beyond
all doubt a true hybrid with a wild pear of Russia as the parent tree.
The name means _seedless_, and it is rare, indeed, that more than the
rudiment of a seed can be found." Tree upright; leaves large, dark,
thick, very slightly crenate, almost entire, stands aridity well. Fruit
large, round-obovate, greenish-yellow, with some russety-brown; flesh
gritty at the core, juicy, with few or no seeds, mild, pleasant; early
Oct.
=Best Favorite. 1.= _Ill. Hort. Soc. Rpt._ 178, 186. 1896. =2.= J. V.
Cotta _Cat._ 12, fig. 1898.
From Winnebago County, Ill. Fruit medium, bronze-yellow, melting,
juicy; good; ripening in Sept.
=Bettina. 1.= Dochnahl _Führ. Obstkunde_ =2=:124, 1856.
A seedling of Van Mons, first published in 1851. Fruit medium, conic or
ventriculous-turbinate, acute, symmetrical in contour, green changing
to lemon-yellow, dotted and flecked with russet, often covered with
russet; flesh yellowish-white, very fine, excellent; first for dessert;
Oct.
=Betzelsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:194. 1856.
A perry pear grown in Austria and Germany. Fruit rather large,
globular, diminishing acutely to the stalk, grass-green, sprinkled with
dark gray spots; flesh greenish-white, dense, juicy; very good for
household use and perry; suitable for long-distance transport; Jan. to
Apr.
=Betzy. 1.= Baltet _Cult. Fr._ 404. 1908.
A small, French fruit, good for market and household use, for cooking,
preserving, or the making of wine.
=Beurré Adam. 1.= Leroy _Dict. Pom._ =1=:292, fig. 1867.
A rather poor French dessert pear known for 250 years. Fruit below
medium, oblong-obtuse-pyriform, dark greenish-yellow, fawn, dotted
with russeted, and washed with carmine on the cheek next the sun;
flesh yellowish, veined with pale green, melting, sweet, fairly juicy,
acidulous and aromatic; second, apt to rot at the core when ripe; Aug.
to Oct.
=Beurré Ad. Papeleu. 1.= Mathieu _Nom. Pom._ 178. 1889. =2.= _Guide
Prat._ 86. 1895.
Raised from seed of Glou Morceau, and placed on the market by Dervaes
Brothers, Wetteren, Bel., in 1888. Fruit long, bright green; flesh
white, sugary, very melting; Mar.
=Beurré d'Adenaw. 1.= _Guide Prat._ 84. 1876.
Found in the garden of the Convent of Schwarzenbruck. Fruit large,
rather uneven, yellow; flesh buttery and pleasantly perfumed; good;
through the winter.
=Beurré Alexandre Lucas. 1.= _Le Bon Jard._ 358. 1882. =2.= _Jour.
Hort._ =18=:216. 1889.
The parent tree was a wilding found in 1836 in a wood of the Department
of Loir-et-Cher, Fr., and in foliage and growth much resembles Doyenné
Boussock. Fruit large to very large, handsome, pyriform, clear green,
dotted with maroon or chestnut-colored spots; flesh fine, melting,
perfumed, juicy, in flavor superior perhaps to Doyenné Boussock; first;
Nov. to Jan.
=Beurré Allard. 1.= Leroy _Dict. Pom._ =1=:293, fig. 1867.
From the Horticultural Society of Maine-et-Loire whose Committee
named it in 1852. Fruit below to medium, obovate-obtuse-pyriform,
greenish-yellow, dotted and mottled with russet; flesh whitish, fine,
soft, melting, not gritty, reddish under the skin, with very sugary
juice, perfumed; first; Oct. and Nov.
=Beurré Amandé. 1.= Lucas _Tafelbirnen_ 117. 1894. =2.= _Guide Prat._
61, 228. 1895.
Raised by M. Sannier, Rouen, Fr. Fruit medium to large, variable in
form, globular, narrowing toward the upper part and somewhat distorted
near the stem, which is placed at right angles to the long axis of
the fruit, bossed; skin fine, shining, greenish-yellow changing to a
translucent canary-yellow; flesh white, very fine, altogether melting,
and of a sweet, delicious and pronounced flavor of almond; Oct. and Nov.
=Beurré d'Amanlis. 1.= Leroy _Dict. Pom._ =1=:294, fig. 1867. =2.= Hogg
_Fruit Man._ 509. 1884.
Pomologists differ as to the origin of this pear. Probably it takes
its name from Amanlis, a village near Rennes, Fr. Fruit large,
obtuse-pyriform, rather uneven in contour, bright green changing to
yellowish-green, lightly washed with red-brown on the cheek exposed to
the sun, dotted and marbled with fawn-russet; flesh greenish-white,
fine, melting, tender, rich, very juicy, sugary, some acidity,
agreeably perfumed; first; Sept. and Oct.
=Beurré Ananas. 1.= Hogg _Fruit Man._ 510. 1884.
Fruit small, pyriform, regular in outline, yellow, with red blush
on side next the sun, and streaks of crimson; flesh yellowish,
semi-buttery, melting, very juicy and sweet, with a strong odor of
musk; inferior; end of Oct.
=Beurré d'Angleterre. 1.= Duhamel _Trait. Arb. Fr._ =2=:197. 1768. =2.=
Leroy _Dict. Pom._ =1=:297, fig. 1867.
_Angleterre._ =3.= Hogg _Fruit Man._ 481. 1884.
The first description of this pear was given by Le Lectier, Orléans, in
1628. The probability is that it was imported to France by Le Lectier
early in the seventeenth century from England. It is grown extensively
around Paris for the supply of the markets where it is in very
general demand in September. Fruit medium, acute-pyriform, bright
green-yellow, dotted very regularly with small, russet spots; flesh
white, buttery, melting, very juicy, sugary and richly flavored; good
dessert pear; Sept.
=Beurré Antoine. 1.= Mas _Pom. Gen._ =7=:180, fig. 572. 1881. =2.=
Leroy _Dict. Pom._ =1=:299, fig. 1867.
Raised at Lyons, Fr., by M. Nérard, nurseryman, in 1822 from
a bed of seeds of White Doyenné. Fruit about medium size,
oblong-obovate-pyriform; color yellowish-green; flesh granulated, very
melting, rich in sugar; early Sept.
=Beurré Antoinette. 1.= _Ann. Pom. Belge_ =7=:61, fig. 1859. =2.= Leroy
_Dict. Pom._ =1=:300, fig. 1867.
A gain of Alexandre Bivort at Geest-Saint-Rémy, Bel., in 1846. Fruit
medium, sometimes larger, oblong-obtuse-pyriform; golden-yellow, dotted
and mottled with brown, stained with fawn around the stem and often
colored on the side next the sun; flesh greenish-white, semi-fine,
semi-melting, gritty around the core; juice abundant, acid, sugary,
aromatic; first; Oct.
=Beurré Aqualine. 1.= Dochnahl _Führ. Obstkunde_ =2=:116. 1856.
A seedling of Van Mons published in 1833. Fruit medium,
long-obtuse-oval, light green turning to yellow-green, dotted with
whitish-gray; flesh semi-fine, white, extremely juicy; first class for
all purposes; end of Dec.
=Beurré de l'Assomption. 1.= Leroy _Dict. Pom._ =1=:303, figs. 1867.
=2.= _Pom. France_ =4=: No. 166, Pl. 166. 1867.
M. Ruillié de Beauchamp, Goupillère, Nantes, Fr., obtained cions of
a pear raised by an amateur. These grafts gave fruit in 1863. J. J.
Thomas wrote briefly of it in the _American Fruit Culturist_ in 1885.
Fruit very large, pyramidal-obtuse, but rather variable, undulating and
bossed, lemon-yellow, dotted and streaked with russet; flesh white,
semi-fine, melting, juicy, slightly gritty around the core; juice
abundant, saccharine, acidulous, vinous and delicately perfumed; first
in France, rather disappointing in England; Aug.
=Beurré Audusson. 1.= Leroy _Dict. Pom._ =1=:305, fig. 1867.
Raised from seed by Anne-Pierre Audusson, Angers, Fr., in 1833 or
1834. Fruit below medium, pyriform, slightly obtuse, even in contour,
greenish, sprinkled with large dots of brown and blushed on the side
next the sun; flesh semi-fine, whitish, rather melting, gritty at the
center; juice sufficient, saccharine, having little flavor or perfume;
third; end of Aug.
=Beurré des Augustins. 1.= _Guide Prat._ 87. 1895.
Originally described in the _Pomone tournaisienne_ which is suggestive
that the neighborhood of Tournai, Bel., was the place of its birth.
Fruit medium, turbinate-obtuse; flesh buttery, very juicy; first; Nov.
and Dec.
=Beurré Aunénière. 1.= Field _Pear Cult._ 277. 1859. =2.= Leroy _Dict.
Pom._ =1=:308, fig. 1867.
Generally attributed to Van Mons. Fruit below medium and often small,
conic-obtuse-pyriform, lemon-yellow, finely dotted with brown-russet,
washed with bright rose on the side of the sun; flesh white, semi-fine,
gritty at center; juice sufficient, sugary, agreeable; second; Oct. and
Nov.
=Beurré d'Automne de Donauer. 1.= Mas _Pom. Gen._ =7=:173, fig. 567.
1881.
Liegel said he had received this variety as having come from seed beds
of Van Mons. Fruit medium, conic, regular in contour, bright green;
flesh white, tinted with yellow, melting, abounding in rich, sugary
water, vinous and pleasantly perfumed; first; Nov. and Dec.
=Beurré d'Avoine. 1.= Leroy _Dict. Pom._ =1=:309, fig. 1867. =2.= Mas
_Pom. Gen._ =5=:183, fig. 380. 1880.
M. Tuerlinckx, Mechlin, Bel., raised this variety. The date of its
first fruiting is not known with certainty but it was probably about
1849. Fruit medium to rather large, oblong-cylindrical, irregular,
flattened at base; color greenish-yellow, dotted with minute brown
points; flesh white, coarse, generally gritty, very juicy, sugary;
second as a dessert fruit but first for stewing.
=Beurré d'Avril. 1.= _Rev. Hort._ 66. 1911.
Raised from seed by Ernest Baltet and shown before the Pomological
Society of France at Lyons in March, 1909; it received great praise.
Fruit medium to large, globular-obtuse-pyriform, green changing to
yellow on ripening; flesh color of fresh butter, fine and melting,
sugary, perfumed, vinous; good; Mar. to May.
=Beurré Bachelier. 1.= _Pom. France_ =2=:No. 49, Pl. 49. 1864. =2.=
Downing _Fr. Trees Am._ 673. 1869.
This splendid pear was obtained by Louis-François Bachelier, commune
of Cappellebourg, Canton of Bourbourg, Fr., in 1845. Fruit large,
oblong-turbinate, very obtuse and swelled, mammillate at summit,
greenish-yellow, with brown dots, russeted and streaked with fawn
around the stalk; flesh white, fine, melting; juice very abundant,
sweet, acid, vinous, delicate and aromatic; first; Oct. to Dec.
=Beurré Backhouse. 1.= _Garden_ =52=:309. 1898. =2.= _Ibid._ =76=:42,
54. 1912.
Raised by James Backhouse, York, Eng., about 1862. Fruit large, juicy
and richly flavored; though larger it much resembles Beurré d'Amanlis;
Sept. and Oct.
=Beurré Bailly. 1.= Leroy _Dict. Pom._ =1=:311, fig. 1867. =2.= Downing
_Fr. Trees Am._ 673. 1869.
Raised from a seed bed of pips of a Doyenné made about 1836 by
M. Bailly, a nurseryman near Lille, Fr. The parent tree first
fruited in 1848. Fruit large, long, assuming generally that of the
Calebasse, bossed, irregular; color golden-yellow, sown all over with
greenish-gray dots and streaked with fawn around the calyx; flesh
exceedingly white and fine, semi-melting, juicy, somewhat gritty around
the core; juice abundant, sugary, lacking much perfume but delicate;
first; Oct. and Nov.
=Beurré Baltet Père. 1.= _Guide Prat._ 109. 1876. =2.= Mas _Pom. Gen._
=7=:47, fig. 504. 1881. =3.= _Garden_ =52=:356, 397. 1897.
_Baltet Senior._ =4.= Mathieu _Nom. Pom._ 171. 1889.
Obtained by Baltet Brothers, Troyes, Fr., about 1865. Fruit large,
turbinate, yellowish-green; flesh very fine, melting, juicy and richly
flavored; first, "there are few pears of better quality." (_Gard._
=52=:356.) Oct. and Nov.
=Beurré Baud. 1.= Mas _Pom. Gen._ =4=:1, fig. 193. 1879. =2.= Hogg
_Fruit Man._ 512. 1884.
Attributed to Van Mons. Fruit medium to small, obovate, lemon-yellow,
thickly mottled with cinnamon-colored russet; flesh whitish, sometimes
veined with yellow, fine, buttery, melting; juice abundant and sugary,
agreeable but not a remarkable flavor; hardly first-rate; Oct.
=Beurré Beauchamp. 1.= Downing _Fr. Trees Am._ 456. 1857. =2.= Mas _Le
Verger_ =3=:Pt. 1, 113, fig. 55. 1866-73.
Attributed by Van Mons in his catalog of 1823 to M. Beauchamp. Fruit
medium to large; globular, bossed, pale yellow, dotted with fawn,
strongly carmined on the side next the sun; flesh fine, white,
excessively melting; juice sugary, perfumed, having a buttery flavor,
delicate and agreeable; first; Nov.
=Beurré Beaulieu. 1.= Downing _Fr. Trees Am._ 673. 1869.
Fruit globular-pyriform, greenish-yellow, very much russeted; flesh
whitish, rather coarse, buttery, melting, vinous; good; Oct.
=Beurré Beek. 1.= Mas _Pom. Gen._ =7=:69, fig. 515. 1881.
Whether this variety originated in the outskirts of Beek, a town of the
Rhine, or whether it came from the neighborhood of the town of Beek in
the Pays-Bas is uncertain. Fruit medium, globular-ovate, obtuse, bright
green, sown with numerous strongly marked gray-green dots, russeted
at summit and base; flesh white, melting; juice abundant and sugary;
third-rate for the table but quite useful for the kitchen; Sept.
=Beurré des Béguines. 1.= Leroy _Dict. Pom._ =1=:314, fig. 1867. =2.=
Mas _Pom. Gen._ =3=:133, fig. 163. 1878.
A posthumous gain of Van Mons at Louvain. Its first fruit was gathered
in 1844. Fruit below medium size; oblate, more enlarged on one side
than the other; skin entirely covered with a crust of cinnamon-brown
russet; flesh greenish-white, rather coarse, very juicy and sweet,
richly flavored, with perfume of the Seckel; quite a good pear; Oct.
=Beurré Bennert. 1.= _Ann. Pom. Belge_ =5=:19, fig. 1857. =2.= Leroy
_Dict. Pom._ =1=:315, fig. 1867.
Obtained from the seed beds of Van Mons at Louvain subsequent to
his death in 1842. It first bore fruit in 1846. Fruit medium,
globular-obtuse-pyriform, sides uneven; color golden-yellow, striped,
veined and stained with fawn, dotted with fawn around the stem and
washed with reddish-brown on the side next the sun; flesh white, fine,
melting containing gritty concretions around the core; juice abundant,
acid, vinous, with delicate aroma; first, Dec. to Feb.
=Beurré Benoist. 1.= Elliott _Fr. Book_ 360. 1859. =2.= Mas _Le Verger_
=3=:Pt. 1, 35, fig. 16. 1866-73. =3.= Downing _Fr. Trees Am._ 674. 1869.
Found on a farm at Brissac, Fr., and propagated by Auguste
Benoist about the middle of the last century. Fruit large,
obovate-obtuse-pyriform; skin pale yellow-green strewed with dots and
patches of pale brown-russet, the fundamental yellow-green passing, on
ripening to bright yellow and the side well exposed to the sun often
being tinted with orange-red; flesh white, fine-grained, melting,
acidulous and very juicy, perfumed with a distinct Seckel aroma; first;
Sept.
=Beurré Berckmans. 1.= Leroy _Dict. Pom._ =1=:316, fig. 1867. =2.=
Downing _Fr. Trees Am._ 674. 1869.
Gained by Alexandre Bivort, Louvain, Bel. Fruit medium or above, long,
obovate-obtuse-pyriform, yellow-ochre, generally covered with streaks
and markings of fawn; flesh whitish, fine, very melting, seldom gritty;
juice excessive, perfumed; refreshing and delicate; first; Nov. and Dec.
=Beurré de Biseau. 1.= _Jour. Hort._ N. S. =22=:311, fig. 1872.
Raised by A. de Biseau d'Hauteville, Binche, Bel., and sent by him
in 1871 to the Royal Horticultural Society of London where the Fruit
Committee awarded it a first class certificate. Fruit above middle
size, oblong, unshapely and undulating in its outline; skin entirely
covered with a thick coat of smooth, dark cinnamon-brown russet; flesh
yellowish, tender, buttery and sweet with a rich flavor and excellent
bouquet; first; Apr. and May.
=Beurré Blanc Doré. 1.= Mas _Pom. Gen._ =6=:93, fig. 431. 1880.
The first description of this pear was given in 1839 by Dittrich; its
origin is uncertain. Fruit medium, globular-conic, pale water-green,
dotted with gray-brown, the green becoming at maturity a beautiful,
warm, golden-yellow with the side next the sun washed with bright
vermilion-red; flesh yellowish-white, semi-buttery, sugary and
perfumed; good; Sept.
=Beurré Blanc de Nantes. 1.= Leroy _Dict. Pom._ =1=:317, fig. 1867.
=2.= Mas _Pom. Gen._ =6=:31, fig. 409. 1880.
According to Prévost, writing of this pear in 1845, it probably
came from Brittany or Anjou. Fruit below medium, turbinate-ovate or
turbinate-spherical, yellowish-green, dotted with gray, mottled with
fawn, and occasionally slightly colored with tender rose on the side
next the sun; flesh yellowish-white, coarse, gritty, semi-melting;
juice rather deficient, saccharine, but wanting in flavor and generally
acid; third; Aug. and Sept.
=Beurré Boisbunel. 1.= Leroy _Dict. Pom._ =1=:318, fig. 1867. =2.= Hogg
_Fruit Man._ 514. 1884.
Raised at Rouen, Fr., from a bed of mixed seeds in 1835 by L. M.
Boisbunel; first fruited in 1846. Fruit medium, turbinate-obtuse
or obovate, greenish-yellow, some russet; flesh yellowish, tender,
melting, and gritty; juice plentiful, sweet, little perfume, refreshing
but generally rather harsh; second and often third; Sept.
=Beurré Bollwiller. 1.= Leroy _Dict. Pom._ =1=:319, figs. 1867. =2.=
Hogg _Fruit Man._ 514. 1884.
Raised by Baumann Brothers, Bollweiler, near Colmar, Alsace. Propagated
in 1842. Fruit medium to large, obovate-obtuse-pyriform, golden-yellow,
dotted with gray and brown and washed with tender rose on the side
exposed to the sun; flesh very white, tender and melting; juice
abundant, sugary, fresh, exceedingly savory; first; Mar. to end of May.
=Beurré de Bordeaux. 1.= McIntosh _Bk. Gard._ =2=:463. 1855.
Recommended in 1855 by Thomas Rivers, a well-known English authority,
as a very productive standard; fruit of medium size and first quality;
Oct.
=Beurré Bourbon. 1.= Leroy _Dict. Pom._ =1=:322. 1867.
Raised by M. Parigot, a magistrate at Poitiers, Fr.; it came from a bed
sown with various seeds in 1845. Fruit of first quality; Oct. and Nov.
=Beurré de Brême. 1.= _Guide Prat._ 86. 1895.
Published in Germany. Fruit small or medium, globular-turbinate,
greenish-yellow; flesh fine, melting, juicy; first; Nov.
=Beurré Bretonneau. 1.= Leroy _Dict. Pom._ =1=:322, fig. 1867. =2.=
Hogg _Fruit Man._ 515. 1884.
Raised by Major Espéren, Mechlin, Bel. Fruit large,
obovate-obtuse-pyriform, greenish-yellow much covered with
brownish-russet and washed with carmine on the side next the sun;
flesh yellowish-white, semi-fine, semi-melting, juicy, acid, sweet,
vinous, slightly perfumed; quality variable according to locality, but
generally second rather than first; March to May.
=Beurré de Brigné. 1.= Mas _Pom. Gen._ =1=:93, fig. 47. 1872.
_Poire des Nonnes._ =2.= _Horticulturist_ =7=:514. 1852. =3.= Leroy
_Dict. Pom._ =2=:463, fig. 1869.
A wilding found in the commune of Brigné, Maine-et-Loire, Fr. It was
introduced in 1832. Fruit below medium or medium, globular-oblate,
bossed round the summit, pale yellow shaded with tender green,
sprinkled with large, gray-russet dots and some brownish stains; flesh
whitish, very fine, melting; juice exceedingly abundant, saccharine,
acidulous, having a musky perfume, delicious; first; Sept.
=Beurré Bronzé. 1.= Mas _Le Verger_ =3=:Pt. 1, 57, fig. 27. 1866-73.
=2.= Leroy _Dict. Pom._ =1=:324, figs. 1867.
Raised by Van Mons at Louvain and published by him in 1823 under the
number 328. It was received in Germany soon after and named Beurre
Bronzé. Fruit medium to small, ovate, greenish-bronze, marbled with
bright green on the shady side and entirely bronzed and dotted with
russet on the side exposed to the sun; flesh firm, juicy, sugary and
aromatic; first; end of Oct.
=Beurré de Brou. 1.= Mas _Pom. Gen._ =7=:1, fig. 481. 1881.
A seedling of Van Mons grown about 1825. Fruit small or medium,
turbinate-obtuse, very pale green, strewn with numerous minute points
of gray-green; on ripening, the side next the sun becomes golden and
the rest of the skin yellow; flesh white, melting, with abundant juice,
sugary, agreeable; a fruit of good quality and ships well; end of Sept.
=Beurré Brougham. 1.= Leroy _Dict. Pom._ =1=:325, fig. 1867. =2.= Hogg
_Fruit Man._ 538. 1884.
Raised from seed in 1831 or 1832 at Downton Castle, Hereford, Eng.,
by Thomas Andrew Knight. Fruit medium, globular-obovate, inclining to
oval, yellowish-green, covered with large, brown-russet specks; flesh
yellowish-white, tender and juicy, gritty at center; juice sweet,
vinous, perfumed; second and often first; Oct. and Nov.
=Beurré Bruneau. 1.= Leroy _Dict. Pom._ =1=:326, fig. 1867. =2.= _Ann.
Pom. Belge_ =5=:11, fig. 1857.
_Bergamotte Crassane d'Hiver._ =3.= Mas _Le Verger._ =1=:19, fig. 8.
1866-73.
Raised at la Bourdiniere, in the commune of Chateau Thibaut, Fr., first
reported about 1830. Fruit above medium, globular-turbinate, very
obtuse and swelled, deeply depressed at each end, yellow-orange, dotted
with gray and red-brown; flesh yellowish-white, semi-melting, rather
gritty; juice abundant, acidulous, sugary, vinous, slightly perfumed,
often sour; second; Nov. to Feb.
=Beurré de Bruxelles. 1.= Leroy _Dict. Pom._ =1=:327, fig. 1867.
Originated in Brabant, Bel., and first reported by Louis Noisette,
Paris, Fr., in 1813. Fruit above medium, very long, bossed, rather
obtuse and always swelled round the calyx; skin rough to the touch,
greenish-yellow, dotted with bright brown and washed with rose on
the side of the sun; flesh very white, fine, semi-melting, generally
gritty around the core; juice abundant, sugary, acidulous, more or less
perfumed, refreshing and very agreeable; first; beginning of Sept.
=Beurré Burnicq. 1.= Mas _Le Verger_. =3=:Pt. 1, 101, fig. 49. 1866-73.
From a seed bed of Major Espéren, Mechlin, Bel., first published in
1846. Fruit above medium, obovate-obtuse-pyriform; skin rough from a
thick covering of russet, strewed with gray specks but showing some of
the yellow of the ground color, often of a rather somber red color on
the sunny side; flesh slightly greenish, very fine, melting, sugary,
juicy, perfumed; quality in France first; end of Sept.
=Beurré du Bus. 1.= _Guide Prat._ 86. 1876.
Fruit medium, turbinate, yellow, stained with fawn; flesh buttery,
melting, aromatic; first; Dec. and Jan.
=Beurré Bymont. 1.= Elliott _Fr. Book_ 363. 1859.
Of foreign origin; described by Elliott as "new" in 1859. Fruit above
medium, obovate-truncate, russety; flesh juicy, sweet, perfumed; said
to be very good to best; Oct. to Dec.
=Beurré de Caen. 1.= Hogg _Fruit Man._ 515. 1884.
Fruit large, pyriform, narrow, long, yellow, heavily covered with
brown-russet; flesh coarse; inferior; Feb.
=Beurré Capiaumont. 1.= Leroy _Dict. Pom._ =1=:330, fig. 1867. =2.=
Downing _Fr. Trees Am._ 682. 1869.
A handsome Flemish pear raised from seed by M. Capiaumont, Mons,
Bel., in 1787. Fruit medium, long-obtuse-pyriform, clear yellow, with
cinnamon-red cheek and strewed with specks and markings of fawn; flesh
white, with greenish filaments, fine-grained, buttery, melting; juice
abundant, sweet, aromatic; first quality; good for dessert and also for
the kitchen; Oct.
=Beurré Caty. 1.= Leroy _Dict. Pom._ 1:331, fig. 1867.
Obtained about 1858 by a Doctor Hélin, Ronquieres, Bel. Fruit under
medium, globular-obtuse-pyriform, mammillate at summit and one side
generally more bulged than the other, dull yellow, dotted and veined
with bright brown; flesh fine, melting, a little gritty at center;
juice plentiful, sourish, sweet, savory; first; Jan. to Mar.
=Beurré Caune. 1.= _Guide Prat._ 86. 1895.
Fruit rather large, water-green, touched with dull carmine; flesh
melting, juicy, sugary, acidulated, recalling the agreeable perfume and
acidity of the Beurré Gris; first; Sept.
=Beurré du Cercle Pratique de Rouen. 1.= Leroy _Dict. Pom._ =1=:332,
fig. 1867. =2.= Hogg _Fruit Man._ 516. 1884.
From a seed bed made by M. Boisbunel, Rouen, Fr., in 1845. Fruit rather
below medium size, pyramidal but much longer on one side than on the
other; skin rough to the touch, lemon-colored, much covered with
bronze-russet and strewed with gray dots; flesh greenish, fine, juicy,
melting, very gritty, sweetish acid and of a very delicate flavor;
first; end of Sept.
=Beurré du Champ Corbin. 1.= Mas _Pom. Gen._ =6=:59, fig. 414. 1880.
Obtained by Jacques Jalais from a bed of mixed seeds made in 1846.
Fruit medium, globular-ovoid, water-green, sown with large, round dots;
flesh yellowish, semi-fine, buttery, semi-melting, with abundant juice,
sugary and having a rather agreeable perfume.
=Beurré Charron. 1.= Leroy _Dict. Pom._ =1=:334, fig. 1867. =2.= Hogg
_Fruit Man._ 516. 1884.
Raised from seed at Angers, Fr.; fruited in 1838 by M. Charron. Fruit
medium or below, globular, greenish-yellow, dotted with russet; flesh
tender, juicy, watery, melting; juice very abundant, sweet, vinous,
refreshing, deliciously perfumed; first; Oct.
=Beurré Chatenay. 1.= Leroy _Dict. Pom._ =1=:334, fig. 1867.
A French pear raised in the commune of Doué-la-Fontaine,
Maine-et-Loire, by Pierre Chatenay in 1846. Fruit small, ovate, bossed
and contorted, yellowish-green, washed with bright red on the side
exposed to the sun; flesh white, semi-fine, melting, juicy, sugary,
highly perfumed; first; Nov.
=Beurré Chaudy. 1.= _Guide Prat._ 86. 1895.
Fruit very large, pyriform, bossed, bright green changing to pale
yellow at maturity; flesh fine, melting, very juicy, perfumed; Oct. to
Dec.
=Beurré Christ. 1.= Mas _Pom. Gen._ =3=:143, fig. 168. 1878.
Described in the Van Mons Catalog under the number 139; dedicated to
the German pomologist Christ. Fruit medium, obovate, rather bossed in
its outline, bright green, numerous small dots of gray-brown; quality
good; flesh fine, buttery; Oct. and Nov.
=Beurré Citron. 1.= Downing _Fr. Trees Am._ 676. 1869. =2.= Mas _Pom.
Gen._ =1=:133, fig. 67, 1872.
From a Van Mons' seed bed. Fruit small or medium, ovate, somewhat
globular, lemon-yellow; flesh white, fine, breaking; juice sufficient,
wanting in sugar, acidulous, without appreciable perfume; not of
first quality but of some value on account of its prolonged period of
maturity; Jan. to end of winter.
=Beurré Clotaire. 1.= Leroy _Dict. Pom._ =1=:337, fig. 1867.
The wilding, parent-tree of this variety was found in 1854 by M.
Clot, Angers, Fr. Fruit medium, obovate-pyriform, obtuse, generally
narrowed toward the summit, yellow-ochre color, much dotted with
greenish-russet; flesh whitish, fine, watery, melting, gritty round
center; second; Sept.
=Beurré de Coit. 1.= Mas _Le Verger_ =2=:243, fig. 120. 1866-73. =2.=
Downing _Fr. Trees Am._ 722. 1869.
Originated with Colonel Coit, near Cleveland, Ohio. Fruit medium,
obtuse-pyriform, dull green, sprinkled with numerous large brown
points; flesh semi-fine, whitish, veined with yellow, buttery, melting,
rich in sugary water, vinous and perfumed; good; Sept.
=Beurré Colmar. 1.= _Ann. Pom. Belge_ =1=:67, fig. 1853. =2.= Hogg
_Fruit Man._ 517. 1884.
_Beurré d'Enghien._ =3.= Mas _Pom. Gen._ =7=:23, fig. 492. 1881.
Raised in Belgium by Van Mons before 1823. Fruit large, ovate, bossed,
irregular, obtuse at both ends, smooth, yellow, dotted with brown and
fawn, with a tinge of orange-red on the side next the sun; flesh white,
crisp, melting, juicy, some grit around the core; juice abundant,
sugary, slightly perfumed; a dessert pear of first quality; mid-Oct. to
Dec.
=Beurré Coloma. 1.= Leroy _Dict. Pom._ =1=:339, fig. 1867. =2.= Hogg
_Fruit Man._ 517. 1884.
Obtained by Count Coloma, probably at Mechlin, Bel. Fruit large,
oblong-obovate, obtuse, much reduced at both extremities; skin thin and
tender, at first a lively green changing to golden-yellow on ripening,
much russeted; flesh white, fine, dense; juicy, semi-melting, gritty at
center, sugary and vinous flavor; second; end of Sept.
=Beurré du Comte Marcolini. 1.= Dochnahl _Führ. Obstkunde_ =2=:115.
1856.
Upper Italy, 1839. Fruit medium, long, medium ventriculous, shining
pale green changing to whitish-green; flesh acidulous, sweet, and
aromatic; second; end of Oct.
=Beurré de Conitz. 1.= Mas _Pom. Gen._ =1=:103, fig. 52. 1872.
A German variety at one time grown a good deal in the neighborhood of
Danzig, where it was known by the name _Fondante de Conitz_. Fruit
medium to large, conic-pyriform, lemon-yellow, washed with lively red;
flesh white, fine, very melting, very sugary, pleasantly scented; good;
middle of Aug.
=Beurré Copretz. 1.= Hogg _Fruit Man._ 517. 1884.
Fruit below medium, oval, regular in outline; skin smooth,
greenish-yellow, having large patches and dots of russet; flesh
greenish-white, coarse-grained, juicy and sugary, having but little
flavor; inferior; Nov.
=Beurré Dalbret. 1.= Leroy _Dict. Pom._ =1=:343, fig. 1867. =2.=
Downing _Fr. Trees Am._ 678. 1869.
This variety was obtained by Van Mons prior to 1832. Fruit medium or
above, elongated-pyriform, rather indented and irregular, golden or
greenish-yellow, dotted all over, mottled and spotted with bright red;
flesh white, fine, juicy, melting, perfumed; first; Sept. and Oct.
=Beurré Daras. 1.= _Guide Prat._ 85. 1876.
Distributed by M. du Mortier, Tournai, Bel., who said that its fruit
was very large, always of first quality; Dec. and Jan.
=Beurré Daviss. 1.= McIntosh _Bk. Gard._ =2=:460. 1855.
Fruit medium, obovate; good; Jan. and Feb.; somewhat resembling the
Passe Colmar, but keeps better.
=Beurré Defays. 1.= Leroy _Dict. Pom._ =1=:344, figs. 1867. =2.= Hogg
_Fruit Man._ 518. 1884.
Raised by François Defays near Angers, Fr.; fruited first in 1839
or 1840. Fruit large, pyramidal-obtuse, pale golden yellow, with
large, brown dots, and an orange tinge on side next the sun; flesh
yellowish-white, delicate, melting, juicy, sugary, vinous; first; end
of Nov. to Feb.
=Beurré Degalait. 1.= _Guide Prat._ 85. 1876.
Probably produced in the Tournai district, Bel., fruit medium,
turbinate, greenish-yellow, very juicy; first; Oct. and Nov.
=Beurré Delannoy 1.= Mas _Le Verger_ =3=:Pt. 1, 71, fig. 34. 1866-73.
=2.= Leroy _Dict. Pom._ =1=:346, fig. 1867.
Obtained by Alexandre Delannoy, nurseryman, near Tournai, Bel. It was
first made known in 1848. Fruit medium or large, turbinate-obtuse,
bossed, one side generally more enlarged than the other,
greenish-yellow, finely dotted with russet; flesh whitish, fine, juicy,
melting, a little gritty around the core, sugary, acid, with a really
exquisite savor; first; Oct. and Nov.
=Beurré Delbecq. 1.= _Guide Prat._ 58, 232. 1895.
Fruit medium, conic-pyriform, lemon-yellow; flesh very fine, melting,
sweet; first; Oct.
=Beurré Délicat. 1.= Mas _Pom. Gen._ =3=:17, fig. 105. 1878.
Thought by Mas to have been raised by M. de Jonghe, Brussels. Fruit
small, rather long-turbinate, even in contour, bright, clear green,
covered with extremely small and numerous fawn dots; flesh white, fine,
melting, with abundant, sweet juice, perfumed.
=Beurré Derouineau. 1.= Leroy _Dict. Pom._ =1=:348, fig. 1867. =2.=
Hogg _Fruit Man._ 518. 1884.
Raised from seed in 1840 by a gardener named Derouineau near
Angers, Fr. Fruit small, obovate; skin rough to the touch, bronze,
but brightening somewhat on the shady side and turning to yellow;
flesh white, delicate, melting, juicy, sweet and aromatic; hardly
first-class; Nov.
=Beurré Dilly. 1.= _Pom. France_ =4=: No. 171, Pl. 171. 1867. =2.=
_Guide Prat._ 159, 244. 1876.
Obtained about 1848 by M. V. Dilly near Tournai, Bel. Fruit rather
large, pyriform-globular, obtuse; skin thick, rather rough and
wrinkled, green changing to yellow, washed with dull red; flesh
greenish, very fine, melting; juicy, sugary, perfumed; very good; Sept.
and Oct.
=Beurré Docteur Pariset. 1.= Mas _Pom. Gen._ =7=:177, fig. 569. 1881.
Produced from a chance seedling in 1856 and cultivated by M. Pariset,
Ain, Fr. Fruit large, conic-obtuse-globular or nearly globular,
water-green, sprinkled with numerous very large, brown dots; flesh
fine, buttery, melting; juice abundant and perfumed; somewhat like
Beurré Diel which it surpasses in quality; Nov.
=Beurré Doux. 1.= Leroy _Dict. Pom._ =1=:352, fig. 1867.
Cultivated in France in the middle of the last century; its origin is
unknown. Fruit medium to large, globular-turbinate, bossed, rough,
yellowish-green, dotted all over with gray specks, extensively tinged
with vermilion on the side next the sun; flesh white, melting, gritty
at center, juice sufficient and very sweet, vinous, sourish; third;
Sept.
=Beurré van Driessche. 1.= Leroy _Dict. Pom._ =1=:434, fig. 1867.
Obtained from seed in 1858 by M. van Driessche, a horticulturist at
Ledeberg, near Ghent, Bel. Fruit rather large, oblong-obtuse, dull
yellow; flesh semi-melting, sugary and of a delicate savor, vinous and
acid juice; first; Feb. to May.
=Beurré Driessen. 1.= _Mag. Hort._ =21=:146. 1855.
_Driessen's Pomeranzenbirne._ =2.= Dochnahl _Führ. Obstkunde_ =2=:157.
1856.
A seedling of Van Mons, 1834. Fruit large, roundish, yellow, with a
strong, reddish blush; flesh whitish-yellow, semi-melting, rather sour
and sweet; good; Sept. and Oct.
=Beurré Dubuisson. 1.= _Gard. Chron._ 3rd Ser. =20=:789. 1896. =2.=
_Cat. Cong. Pom. France_ 177, fig. 1906.
Obtained about 1832 by Isidore Dubuisson, a gardener near Tournai,
Bel. Fruit rather large, oblong, obtuse at base, flat at summit,
greenish-yellow on shaded side, often washed with red on the side
exposed to the sun, marked all over with russet spots and veinings;
flesh white, fine-grained, melting, buttery, juicy, sweet, acid,
perfumed; very good; Dec. to Feb.
=Beurré Duhaume. 1.= Hogg _Fruit Man._ 519. 1884.
Fruit turbinate, evenly shaped; skin yellow but almost entirely covered
with brown-russet, some red and orange on side exposed to the sun;
flesh firm, breaking, very juicy, sweet, rich, vinous; first; Dec. to
Feb.
=Beurré Dumont. 1.= Leroy _Dict. Pom._ =1=:353, fig. 1867. =2.= Hogg
_Fruit Man._ 519. 1884.
Obtained from a seed-bed by Joseph Dumont, Esquelmes, Bel. It first
bore fruit in 1833. Fruit rather large, globular-oval, greenish-yellow,
speckled with brownish-russet on the shaded side and entirely washed
with reddish-brown on the side of the sun; flesh juicy, melting, and
richly flavored and aromatic; first; Nov. and Dec.
=Beurré Dumortier. 1.= _Pom. France_ =3=:No. 100, Pl. 100. 1865. =2.=
Leroy _Dict. Pom._ =1=:354, figs. 1867.
Attributed to Van Mons, about 1818. Fruit above medium, turbinate, more
or less elongated, obtuse, bossed, yellowish-green, dotted and mottled
with russet, and often tinged with pale rose on the side of the sun;
flesh whitish, melting or semi-melting according to climate; juice very
abundant, acidulous, sugary, with a delicious, perfumed flavor; first;
Sept. to Dec.
=Beurré Dupont. 1.= Hogg _Fruit Man._ 519. 1884.
Fruit small, pyriform-curved, sides unequal, rich golden-yellow,
speckled with patches of cinnamon russet; flesh tender, melting, juicy
and sweet, without perfume and only a sweet-water flavor; second; end
of Oct.
=Beurré Duquesne. 1.= Hogg _Fruit Man._ 520. 1884.
Fruit medium, obovate, yellowish-green changing to yellow, tinged with
red next the sun, covered with heavy, brown dots; flesh white, tender,
melting, sugary, rich; a good dessert pear; Oct.
=Beurré Durand. 1.= Leroy _Dict. Pom._ =1=:355; fig. 1867. =2.= Mas
_Pom. Gen._ =4=:93, fig. 239. 1879.
Came from a seed bed made by M. Goubault near Angers, Fr., and
was reported in 1854. Fruit above medium, obtuse-pyriform, long,
golden-yellow, dotted and mottled with fawn; flesh very white, fine,
melting, full of sugary, vinous juice, and having a pleasant flavor;
first; Sept. and Oct.
=Beurré Duval. 1.= Leroy _Dict. Pom._ =1=:356, figs. 1867. =2.= Hogg
_Fruit Man._ 520.1884.
This variety was found among a collection of seedlings raised by
M. Duval, Hainaut, Bel., some time before 1823. Fruit medium to
large; short-pyramidal, bossed, greenish-yellow, covered with large,
greenish-gray freckles and large, dark brown patches, often washed with
red on the side exposed to the sun; flesh yellowish, melting and juicy,
sugary and aromatic; first; Sept. to Nov.
=Beurré d'Ellezelles. 1.= _Guide Prat._ 109. 1876.
A Belgian pear sent out before 1876. Fruit flesh very fine, juicy,
sweet, perfumed, musky; an exquisite pear; Oct.; tree never blighted.
=Beurré Épine. 1.= Leroy _Dict. Pom._ =1=:359, fig. 1867.
M. Bivort was the first to describe this pear which he did in
1850; it was disseminated from Belgium. Fruit above medium,
long-obtuse-pyriform, even in contour; skin rough, lemon-yellow,
mottled with fawn, heavily washed with brown-russet on the side next
the sun; flesh whitish, semi-fine, melting, gritty around the core;
juice abundant, vinous and saccharine, with a delicate, acid flavor;
second; Nov.
=Beurré d'Espéren. 1.= McIntosh _Bk. Gard._ =2=:460. 1855.
Fruit large; good; tree hardy, healthy and succeeds well on quince
stock; Jan.
=Beurré d'Esquelmes. 1.= _Guide Prat._ 77. 1895.
Raised by Joseph Dumont at Esquelmes near Toumai, Bel. Fruit rather
large, globular-obovate or Doyenné-shaped, yellowish-green, washed with
fawn; flesh fine, melting; good; Nov.
=Beurré Eugène Furst. 1.= _Guide Prat._ 86. 1876.
Fruit large; flesh melting; of first quality; Oct.
=Beurré Fauve de Printemps. 1.= Mas _Pom. Gen._ =5=:135, fig. 356. 1880.
Raised by Van Mons. Fruit medium or nearly medium, sometimes
turbinate-conic, sometimes conic-ovate, water-green, speckled with
numerous brown points, changes to bright lemon-yellow on ripening;
flesh yellowish-white, buttery, sweet, generally musky; good; end of
spring.
=Beurré Favre. 1.= Leroy _Dict. Pom._ =1=:360, fig. 1867.
Raised by François Maisonneuve, Nantes, Fr.; it was first reported
in 1845. Fruit below medium, long-pyriform, obtuse, often mishapen,
one side always longer than the other, yellow-ochre; flesh whitish,
semi-melting, sweet, acid, juicy; second, sometimes third; beginning of
Oct.
=Beurré Fenzl. 1.= Mas _Pom. Gen._ =3=:169, fig. 181. 1878.
First recorded by Denis Henrard, a horticulturist at Liege, Bel.
Fruit medium, turbinate-globular, or turbinate-pyriform, irregular
in contour, pale and dull green, speckled with dots of gray-green
or green, on ripening becomes lemon-yellow or gold and washed with
vermilion on the side of the sun; flesh white, melting, sweet,
refreshing; first-class; Nov.
=Beurré de Février. 1.= _Ann. Pom. Belge_ =7=:93, fig. 1859. =2.= Leroy
_Dict. Pom._ =1=:361, fig. 1867.
A seedling raised by M. Boisbunel at Rouen, Fr., in 1845. Fruit medium
to large, oval-pyriform, enlarged toward its summit, green passing into
yellow-green on ripening, finely dotted with gray; flesh very fine,
greenish-white, very melting, buttery; juice abundant, sugary-acid, a
little musky, very agreeable; first; mid-Jan. to early Mar.
=Beurré Fidéline. 1.= Leroy _Dict. Pom._ =1=:362, fig. 1867.
Raised from seed in 1861 by Robert and Moreau, horticulturists at
Angers, Fr. Fruit below medium, ovate, green, much dotted with russet;
flesh yellowish, melting; juice abundant, sugary and refreshing and
delicately perfumed; first; Nov. and Dec.
=Beurré Flon. 1.= Leroy _Dict. Pom._ =1=:363, fig. 1867. =2.= _Gard.
Chron._ N. S. =23=:308, 446, fig. 57. 1885.
Obtained at Angers by M. Flon; fruited for the first time in 1852.
Fruit rather large, turbinate, very obtuse, bossed, usually having
one side larger than the other; skin harsh to the touch, thick,
lemon-yellow, entirely covered with red-gray spots, largely marbled and
spotted on the side exposed to the sun; flesh white, rather delicate,
tender, slightly gritty; juice abundant, sweet, aromatic, endowed with
an agreeable and delicate acid flavor; first; mid-Sept, to mid-Oct.
=Beurré Fouqueray. 1.= _Gard. Chron._ N. S. =24=:622. 1885. =2.= _Guide
Prat._ 87. 1895.
Obtained by M. Fouqueray, and introduced before 1885. Fruit very large,
oblong, obtuse-pyriform, olive-green, speckled with brown spots; flesh
white, tender, melting, sweet and perfumed; first; Oct. and Nov.
=Beurré Gambier. 1.= Mas _Le Verger_ =1=:119, fig. 58. 1866-73.
Obtained by M. Gambier, Rhode Sainte-Genèse, Bel.; cataloged first
in 1862. Fruit medium to rather large, obovate-pyriform, bright
lemon-yellow, washed with red; flesh white, slightly veined with
yellow, fine, buttery, melting; juice abundant, sweet, perfumed; below
first; Jan. and Feb.
=Beurré Gaujard. 1.= _Guide Prat._ 72, 244. 1876.
Fruit medium, oblong-globular, yellow, covered with fawn russet; flesh
fine, semi-melting, a distinctive and very pronounced perfume; Sept.
and early Oct.
=Beurré Van Geert. 1.= _Guide Prat._ 75, 249. 1876.
Obtained by Jean Van Geert, Senior, horticulturist at Ghent, Bel. Fruit
large, oblong-obovate, lively yellow, washed with vermilion; flesh very
juicy, acidulous; a good fruit of brilliant coloring; Oct. and Nov.
=Beurré Gendron. 1.= Leroy _Dict. Pom._ =1=:365, figs. 1867. =2.=
Downing _Fr. Trees Am._ 688. 1869.
Raised in the nurseries of M. Gendron at Châteaugontier, Fr.; gave
its first fruit in 1849. Fruit large, variable, oblong-turbinate or
nearly globular, but always irregular, bossed, obtuse and contorted,
yellowish, speckled with brown, mottled with fawn around the calyx and
stalk, lightly tinged with vermilion on the cheek exposed to the sun;
flesh white, coarse, firm, breaking, granular round the pips; juice
sufficient, acidulous, sugary; second; Jan. to Mar.
=Beurré de Germiny. 1.= _Guide Prat._ 86. 1895.
First mentioned in _Pomone tournaisienne_. Fruit medium, oblong, dull
yellow; flesh fine, buttery, sugary, very juicy, vinous; first; Oct.
and Nov.
=Beurré de Ghélin. 1.= Leroy _Dict. Pom._ =1=:367, fig. 1867. =2.= Hogg
_Fruit Man._ 520. 1884.
Raised by M. Fontaine de Ghélin, Mons, Bel., in 1858. Fruit large,
globular-ovate irregular in form and bossed, pale yellow, much covered
with fawn-russet; especially on the sun-exposed side; flesh yellowish,
melting; juice most abundant, with a rich and delicious perfume; first;
Oct. to Dec.
=Beurré Gilles. 1.= _Guide Prat._ 86. 1876.
On trial at the Experiment Farm, Agassiz, B. C., in 1900. Fruit large,
pyramidal, brilliant yellow; flesh very fine, very juicy, sugary,
aromatic; good; Nov. and Dec.
=Beurré Goubault. 1.= Leroy _Dict. Pom._ =1=:370, fig. 1867. =2.= Hogg
_Fruit Man._ 521. 1884.
Obtained from seed in 1842 by M. Goubault, a nurseryman near Angers,
Fr. Fruit medium, globular, inclining to turbinate, green even when
ripe, uniformly sprinkled with grayish dots; flesh white, semi-fine,
melting; juice very abundant, sugary, aromatic; first-class; Sept.
=Beurré Graue Herbst. 1.= Oberdieck _Obst-Sort._ 256. 1881.
Fruit variable in form, long and globular, sometimes long and pyriform,
light green turning to golden-green; flesh whitish, soft, melting,
sugary with muscatel flavor; a very good dessert and good cooking pear;
Oct.
=Beurré Grétry. 1.= _Guide Prat._ 87. 1895.
Distributed by M. Daras de Naghin, Antwerp, Bel. Fruit medium,
brown-russet; of good quality; Oct. and Nov.
=Beurré Gris. 1.= Duhamel _Trait. Arb. Fr._ =2=:196, Pl. 38. 1768.
=2.= _Pom. France_ =2=:No. 68, Pl. 68. 1864. =3.= Leroy _Dict. Pom._
=1=:371, fig. 1867
_Brown Beurré_. =4.= Hogg _Fruit Man._ 538. 1884.
A very old French pear mentioned by Olivier de Serres, 1651; C. Mallet,
1652; Claude St. Étienne, 1670; and Merlet, 1690. It was mentioned by
Rea in 1655 as being cultivated in England under the name of _Boeure de
Roy_. Fruit large, oblong-obovate; color of skin varies very much, but
usually yellowish-green, nearly covered with thin brown or olive-russet
and tinged with reddish-brown on the side next the sun; flesh
greenish-white under the skin, yellowish at center, melting, tender,
buttery, with a rich, musky and subacid flavor.
=Beurré-Gris d'Enghien. 1.= _Guide Prat._ 109, 245. 1876.
A Belgian variety raised previous to 1870. A handsome and good fruit,
the flesh having a delicious flavor; Mar.
=Beurré de Grumkon.= =1.= _Rev. Hort._ 133. 1894.
Fruit large to very large, very irregular, obtuse-pyriform, bossed,
tolerably convex; skin smooth, green, washed with light brown; flesh
whitish, melting, juicy; first; Nov.
=Beurré Grumkower. 1.= Oberdieck _Obst-Sort._ 257. 1881.
Of Belgian origin; described early in the nineteenth century. Fruit
medium, pyriform, light green turning to greenish-yellow; flesh
whitish, granular, with a somewhat cinnamon flavor; very good; Nov.
=Beurré Hamecher. 1.= Leroy Dict. _Pom._ =1=:376, fig. 1867. =2.= Hogg
_Fruit Man._ 521. 1884.
This was one of the last seedlings raised by Van Mons and ripened its
first fruits in October, 1847. Fruit medium to large, globular-ovate,
bossed at the stem and depressed at the summit, rather irregular, one
side being much longer than the other, greenish-yellow, mottled with
russet; flesh white, fine, melting, juicy, sugary, acid, slightly
perfumed; second, at times, third; early Sept.
=Beurré d'Hardenpont d'Automne. 1.= Leroy _Dict. Pom._ =1=:377, fig.
1867. =2.= Downing _Fr. Trees Am._ 683. 1869. =3.= Mas _Pom. Gen._
=5=:95, fig. 336. 1880.
This pear has often been confused with Glou Morceau but erroneously;
both were raised by Van Mons, but they differ in form and other
characteristics. This variety was obtained from seed by Van Mons
about 1802. Fruit medium to large, long-pyriform-obtuse, pale yellow,
covered with large, bronze dots and patches of russet; flesh yellowish,
fine, melting, generally gritty; juice abundant, sugary, vinous, very
aromatic; first; end of Sept.
=Beurré Hennau. 1.= Mas _Pom. Gen._ =7=:3, fig. 482. 1881.
Probably Belgian. Fruit medium, ovate-pyriform; bright green, speckled
with light brown dots; flesh whitish, fine, melting, very juicy, sweet
and rather vinous; good; Oct.
=Beurré Henri Courcelle. 1.= _Gard. Chron._ 3rd Ser. =4=:602. 1888.
=2.= _Guide Prat._ 52. 1895.
Raised by Arsène Sannier, Rouen, Fr., from seed of Bergamotte Espéren
which it resembles in form. Fruit medium to small, oblong-pyriform,
grayish-green; flesh very fine and of a distinctive and exquisite
flavor; first; winter and spring; very fruitful.
=Beurré Hillereau. 1.= _Guide Prat._ 87. 1895.
Fruit large, pale yellow, ensanguined on the side exposed to the sun;
flesh medium fine, very melting; first; Dec.
=Beurré d'Hiver. 1.= Noisette _Man. Comp. Jard._ =2=:534. 1860.
Introduced to France by Louis Noisette from Brabant, Netherlands, in
1806. Fruit green, does not change on ripening; flesh melting, sugary,
perfumed; good; Jan.
=Beurré d'hiver de Dittrich. 1.= _Guide Prat._ 87. 1895.
Fruit rather large, conic, yellowish-green; flesh buttery, perfumed;
first; Dec. and Jan.
=Beurré d'Hiver de Kestner. 1.= Hogg _Fruit Man._ 522. 1884.
Fruit medium, obovate, with a very long, straight stalk obliquely
inserted, greenish, covered with pale russet; flesh yellowish, coarse,
not juicy and rather disagreeable than otherwise; handsome but
worthless; mid-Dec.
=Beurré de Hochheim. 1.= _Guide Prat._ 86. 1876.
Of German origin. Fruit medium, pyriform, clear green; flesh buttery,
of a flavor recalling that of the Beurré Gris; first; Nov. and Dec.
=Beurré Hudellet. 1.= Mas _Pom. Gen._ =4=:95, fig. 240. 1879.
Origin uncertain, but probably it was raised from seed by Van Mons.
Fruit medium, turbinate-conic, regular in form, water-green, speckled
with very dark green spots; flesh whitish, rather fine, buttery,
sufficiently juicy and sugary, vinous and agreeable; medium; Sept.
=Beurré Jalais. 1.= Leroy _Dict. Pom._ =1=:380, fig. 1867. =2.= Downing
_Fr. Trees Am._ 692. 1869.
Raised from seed by Jacques Jalais, Nantes, Fr.; it was made known
in 1848, and the Horticultural Society of Nantes awarded it a silver
medal in 1861. Fruit large, globular-obovate-pyriform; skin oily,
golden-yellow, finely dotted, striped and veined with brown-russet,
reddened on the side of the sun; flesh whitish, fine, melting,
generally gritty round the core, with vinous, sweet, savory, perfumed
juice; first; Sept. to mid-Oct.
=Beurré Jean Van Geert. 1.= Leroy _Dict. Pom._ =1=:381, fig. 1867. =2.=
Hogg _Fruit Man._ 522. 1884.
Raised from seed by Jean Van Geert, a nurseryman at Port de Bruxelles,
Bel., and placed on sale in 1864. Fruit large, pyriform, curving toward
the stalk, bright yellow, dotted and marbled and striped with fawn,
washed with vermilion on the side of the sun; flesh whitish, semi-fine,
melting, juicy, granular around the core; first, but of rather variable
character; Nov.
=Beurré Kennes. 1.= Leroy _Dict. Pom._ =1=:383, fig. 1867. =2.= Hogg
_Fruit Man._ 522. 1884.
From seed sown by Van Mons; yielded its first fruit in 1845. Fruit
below medium, globular, obtuse-pyriform, yellow-ochre, dotted with
gray specks, brick-red on the side next the sun; flesh yellow, coarse,
semi-melting, juicy, sweet, and highly perfumed; first; Oct.
=Beurré Kenrick. 1.= _Mag. Hort._ =8=:64. 1842. =2.= Downing _Fr. Trees
Am._ 692. 1869.
A seedling from Van Mons, named in honor of William Kenrick, the
American pomologist. Fruit large and handsome, sometimes smaller,
turbinate, greenish-yellow, with indistinct russet spots; flesh
buttery, juicy, sweet; good, but variable; Sept.
=Beurré Knight. 1.= Leroy _Dict. Pom._ =1=:385, figs. 1867.
Obtained from seed by Van Mons and sent to the London Horticultural
Society in 1817 bearing the name of "Knight" in honor of T. A. Knight,
who was at that time President of the Society. Fruit medium or above;
form varying from globular-ovate to globular-turbinate, always deeply
depressed at the lower end and usually swelled near the stalk,
yellow-green, dotted all over with fawn and extensively colored with
dark carmine on the side of the sun; flesh whitish, rather coarse,
melting; juice abundant, saccharine, refreshing, possessing a delicious
perfume; first; Oct.
=Beurré Knox. 1.= Leroy _Dict. Pom._ =1=:387, figs. 1867. =2.= Hogg
_Fruit Man._ 523. 1884.
Raised by Van Mons before 1819. Fruit large; form varies from true
turbinate to globular-turbinate, bossed and contorted, smooth, shining
pale green in shade, tinged with red on the side next the sun; flesh
whitish, semi-fine, melting, juicy, of agreeable flavor; second for
eating, first for the kitchen.
=Beurré de Koninck. 1.= Mas _Le Verger_ =3=:Pt. 2, 97, fig. 145.
1866-73. =2.= Leroy _Dict. Pom._ =1=:388, fig. 1867.
Obtained by Van Mons and dedicated to Laurent-Guillaume de Koninck.
Fruit small to nearly medium, globular-turbinate, or turbinate-obtuse,
somewhat bossed, olive-yellow, dotted and mottled with russet and on
the side of the sun entirely covered with a clear brown wash; flesh
greenish-white, semi-fine, melting, watery, generally gritty; juice
abundant, saccharine, vinous, and only slightly perfumed; Oct.
=Beurré Kossuth. 1.= _Mag. Hort._ =18=:295, fig. 21. 1852. =2.= Leroy
_Dict. Pom._ =1=:389, fig. 1867.
Received by André Leroy about 1849 among numerous varieties sent him
by many persons for trial. Fruit large, variable in form but always
turbinate, swelled at central circumference, surface very uneven,
rough; skin thin, dull yellowish-green, traced and freckled with gray
or bronze, dotted with specks of the same color; flesh whitish, very
fine, melting, buttery, sugary; juice abundant, slightly acidulated; an
excellent fruit of first quality; mid-Sept.
=Beurré de Ladé. 1.= _Rev. Hort._ 133. 1894.
Included about 1893 by M. Lucas, director of the Pomological Institute
of Reutlingen, Ger., in his list of 100 best pears. Season Nov. and Dec.
=Beurré Lagasse. 1.= _Guide Prat._ 71. 1895.
A French variety which resisted the great frost of 1879-80. Fruit
medium, oval-pyriform, yellowish-green: flesh fine, melting, juicy;
good; late Sept.
=Beurré Lamoyeau. 1.= Hogg _Fruit Man._ 523. 1884.
Fruit large, long-pyriform, golden-yellow, speckled with russet,
crimsoned on the side next the sun; flesh yellowish, fine-grained,
rather firm, sweet, with a watery juice; inferior; Oct.
=Beurré Langelier. 1.= Hogg _Fruit Man._ 523. 1884.
Raised by Réné Langelier, Jersey, British Channel Islands, about 1840.
Fruit medium, obtuse-pyriform, pale greenish-yellow, crimson blush on
the side next the sun, covered with russet dots; flesh tender, buttery
and melting, with rich and vinous flavor; excellent; Dec. and Jan.
=Beurré de Lederbogen. 1.= Mas _Pom. Gen._ =4=:51, fig. 218. 1879.
The parent tree of this variety was found about 1829 in the garden of
M. Lederbogen near Magdeburg, Prussia. Fruit nearly medium, globular,
conic, regular in form, clear bright green, speckled with numerous
and regularly spaced, very fine, brown dots; flesh white, semi-fine,
melting, with abundant, rich, sugary juice, delicately scented.
=Beurré Lefèvre. 1.= Downing _Fr. Trees Am._ 799. 1869. =2.= Hogg
_Fruit Man._ 524. 1884.
This variety was distributed by M. Lefèvre of Mortefontaine near Paris
in 1846. Fruit large, obovate and sometimes oval, greenish-yellow on
the shaded side and much covered with russet, but brownish-orange on
the side next the sun, with some streaks of red; flesh white, rather
gritty at the core, melting, juicy, rich, aromatic and delicious, soon
decays at the core; middle and end of Oct.
=Beurré de Lenzen. 1.= _Guide Prat._ 86, 247. 1876.
Fruit large, turbinate, meadow-green; flesh fine, melting, juicy;
first; Oct.; tree vigorous.
=Beurré Liebart. 1.= Leroy _Dict. Pom._ =2=:342, figs. 1869. =2.= Mas
_Pom. Gen._ =4=:107, fig. 246. 1879.
Beurré Liebart was raised from seed by Van Mons before 1817 and was
dedicated to an amateur pomologist. Fruit large, globular-ovate but
rather variable in form, clear yellow, dotted uniformly and streaked
with brown-russet, extensively carmined on the side next the sun; flesh
whitish, coarse, hard and breaking, rather gritty at the center; juice
sufficient, with little sugar and generally acid and without perfume;
second or third; end of Sept.
=Beurré de Lindauer. 1.= _Guide Prat._ 86. 1895.
Fruit large or very large, long-ovate, greenish passing into yellow;
flesh melting, very fine, sugary, agreeable perfume; Nov. and Dec.
=Beurré Loisel. 1.= Leroy _Dict. Pom._ =1=:391, fig. 1867.
Obtained by M. Loisel, Fauquemont, Province of Limburg, Holland, and
was distributed in France in 1853. Fruit under medium, conic-obtuse,
always bossed, dark olive-yellow, dotted with fawn around the stem,
streaked with pale red around the calyx, and washed with rose on the
sun-exposed side; flesh white, melting, the juice being abundant, acid,
sweet, vinous and very delicate; first; beginning of Oct.
=Beurré de Longrée. 1.= _Guide Prat._ 79. 1895.
A Belgian variety. Fruit small, globular, yellow-russeted; flesh
melting, very sugary; of good quality; Jan. and Feb.
=Beurré de Luçon. 1.= _Ann. Pom. Belge_ =7=:71, fig. 1859.
_Beurré Gris d'Hiver Nouveau._ =2.= Leroy _Dict. Pom._ =1=:374, fig.
1867.
Pomologists are agreed that this pear originated about 1830 at Luçon,
Vendée, Fr. Fruit above medium to rather large, globular, irregular,
bossed, and always more extended on one side than on the other; skin
thick and wrinkled, grayish-green, and reddened on the sunny side and
stained with large patches of fawn; flesh yellowish, fine, melting,
gritty especially around the core; juice extremely abundant, sugary,
vinous, aromatic; first; Nov. to Jan.
=Beurré Luizet. 1.= Hogg _Fruit. Man._ 524. 1884.
Fruit large, pyriform, pale yellow, speckled with russet dots; flesh
tender, buttery, melting, sweet, with watery juice; inferior; Oct.
=Beurré de Mans. 1.= Hogg _Fruit Man._ 524. 1884.
Cultivated in England prior to 1863. Fruit small, roundish-ovate;
green, changing to yellow, streaked and crimsoned on side next the sun;
flesh yellow, crisp, very juicy, with a rich sweetness; excellent; end
of August.
=Beurré Mauxion. 1.= _Mag. Hort._ =23=:259. 1857. =2.= Downing _Fr.
Trees Am._ 693. 1869.
A seedling found in a garden at Orbigny, Indre-et-Loire, Fr. Fruit
medium, ovate, inclining to pyriform, clear yellowish-green, with
reddish spots in the shade, clear yellow in the sun, marbled and
spotted with red, washed at maturity on fruits well exposed with golden
red-brown on the side of the sun; flesh white, melting; juice very
abundant, with a savory perfume, and rich in sugar; first; Sept.
=Beurré Menand. 1.= Leroy _Dict. Pom._ =1=:393, fig. 1867. =2.= Hogg
_Fruit Man._ 525. 1884.
Raised by Leroy, Angers, Fr., and fruited first in 1863. Fruit medium,
globular-obovate, pale lemon-yellow, strewed with brown dots; flesh
tender, white, melting; juice sufficient, buttery, sweet; first; Oct.
=Beurré Millet. 1.= Leroy _Dict. Pom._ =1=:394, fig. 1867. =2.= Hogg
_Fruit Man._ 525. 1884.
Raised by Leroy, Angers, Fr., in 1847. Fruit below medium, obovate,
dark grass-green, much covered with russet; flesh whitish, tender;
juice plentiful but watery; first; Oct.
=Beurré Moiré. 1.= Mas _Le Verger_ =3=:Pt. 1, 83, fig. 40. 1866-73.
=2.= Leroy _Dict. Pom._ =1=:395, figs. 1867.
A wilding found at Saint-Aubin-de-Luigné, near Angers, Fr., about 1836.
Fruit medium or above, turbinate-pyriform, slightly obtuse, bossed
and slightly contorted, greenish-yellow, covered in part with pale
markings of russet and dots of brown-russet; flesh whitish, semi-fine,
semi-melting, watery, granular at the center; juice excessive in
amount, sweet, sugary, aromatic and having a very delicate savor;
first; Nov.
=Beurré Mondelle. 1.= Mas _Le Verger_ =3=:Pt. 1, 143, fig. 70. 1866-73.
=2.= Leroy _Dict. Pom._ =1=:396, fig. 1867.
M. Bavay, Vilvorde, Bel., propagated this variety about 1850; origin
unknown. Fruit medium, turbinate-obtuse, ventriculous, regular in form,
greenish-yellow, dotted with fawn and nearly covered with marblings
of russet; flesh white, semi-fine, compact, melting, granular at the
core; juice very abundant, very saccharine, savory, possessing a highly
agreeable, musky perfume; first; all Sept.
=Beurré de Mons. 1.= Downing _Fr. Trees Am._ 684. 1869.
Foreign; of small value as it rots at the core. Fruit small,
globular-obovate, yellowish, with a shade of brownish-red in the sun,
many green and gray dots; flesh whitish, coarse, juicy, astringent;
poor; Aug.
=Beurré de Montgeron. 1.= Mas _Le Verger_ =2=:75, fig. 36. 1866-73.
=2.= Leroy _Dict. Pom._ =1=:397, fig. 1867.
In 1830 M. Guyot found this pear in the commune of Saint-Leger,
Department of Cher, Fr. Fruit medium and below, obovate-obtuse or
globular-turbinate, smooth to touch, shining, golden-yellow, dotted
with fawn, vermilioned extensively on the side next the sun; flesh
fine, semi-melting, rather gritty around the core; juice sufficient,
saccharine, vinous, with little perfume; second, but first rarely, when
the juice is highly perfumed; end of Aug.
=Beurré Morisot. 1.= Mas _Pom. Gen._ =1=:7, fig. 4. 1872.
A hardy French pear of unknown origin, but published in M. de Bavay's
Catalog, 1855-56. Fruit large, globular-conic, bright yellow all over;
flesh white, semi-melting; juice abundant, sweet, slightly acid, of
refreshing savor; good; toward end of winter and spring.
=Beurré de Mortefontaine. 1.= Leroy _Dict. Pom._ =1=:399, fig. 1867.
_Beurré Beaumont._ =2.= Hovey _Fr. Am._ =2=:89. 1851.
Obtained from seed about 1804 by M. Lefèvre, a Frenchman. It is quite
probable that this is identical with Beurré Lefèvre, although slight
differences appear in the descriptions. Fruit large, often very large,
globular-turbinate or spherical, generally irregular; skin rough,
bronze, sprinkled with large, scaly dots of gray, and with brick-red
stains on the cheek next the sun; flesh greenish-white, coarse,
semi-breaking, doughy, very gritty around the core; juice deficient,
acidulous, vinous; third for dessert, second for kitchen; end of Aug.
and early Sept.
=Beurré de Mortillet. 1.= _Guide Prat._ 45. 1895.
Of unknown origin but obtained shortly before 1895, probably in France.
Fruit large or very large, turbinate-pyriform, tender green, dotted
with russet, generally blushed on the side next the sun; flesh white,
very fine-grained, buttery, melting, juicy; first; Aug. and Sept.
=Beurré Motte. 1.= Leroy _Dict. Pom._ =1=:401, fig. 1867.
Raised about 1853 at Roubaix in the Department of the Nord, Fr. Fruit
medium, oblong-pyriform, having always one side longer than the other,
bronze, dotted with russet, washed with grayish-green on the side
not exposed to the sun; flesh white, semi-fine, semi-melting, juicy,
sugary, with a very agreeable, buttery flavor; second; Nov.
=Beurré des Mouchouses. 1.= Mas _Le Verger_ =2=:9, fig. 3. 1866-73.
=2.= Leroy _Dict. Pom._ =1=:402, fig. 1867.
This pear was procured from seed by M. Rongiéras near Périgueux,
Dordogne, Fr. The tree ripened its fruit for the first time in 1841.
Fruit above medium, globular-turbinate, very obtuse and much swelled,
dark olive-yellow, stained with russet around the stem and dotted with
the same color, tinted with brownish-red on the cheek next the sun;
flesh whitish, a little coarse, melting, watery, rarely very gritty;
juice abundant, saccharine, vinous and with a savory aroma; second; Aug.
=Beurré de Naghin. 1.= _Rev. Hort._ 142. 1889. =2.= _Gard. Chron._ 3rd
Ser. =42=:444, fig. 182. 1907.
Obtained about 1840 by M. Norbert Daras de Naghin, Tournai, Bel. Fruit
above medium, globular-obtuse-pyriform, yellowish-green, more or less
covered with minute, blackish spots; flesh white, melting, agreeable
flavor, aromatic, juicy, free from grit.
=Beurré de Nantes. 1.= _Ann. Pom. Belge_ =2=:17, fig. 1854. =2.= Mas
_Le Verger_ =2=:47, fig. 22. 1866-73. =3.= Leroy _Dict. Pom._ =1=:403,
fig. 1867.
M. François Maisonneuve, Nantes, Fr., found this wilding and first
published it in 1845. Fruit medium and often larger, oblong, very
obtuse, generally bossed and a little contorted; very variable in
both size and form; color tender green or yellowish-green, dotted and
slightly mottled with fawn and sometimes colored with dull red on the
side next the sun; flesh white, fine, melting, free from grit; juice
sufficient, sugary, acidulous, without any pronounced perfume; second;
early Sept.
=Beurré de Nesselrode. 1.= _Guide Prat._ 108, 247. 1876. =2.= Mas _Pom.
Gen._ =3=:191, fig. 192. 1878.
Originated in the Crimea. Fruit medium, globular-ovate, bright green
dotted with bright brown specks; flesh white, fine-grained, buttery,
melting, abundant, with sugary juice, a subtle perfume, and distinct
flavor; good; Oct.
=Beurré Obozinski. 1.= _Guide Prat._ 87. 1876. =2.= _Ibid._ 77. 1895.
Beurré Obozinski was listed by Messrs. Simon-Louis in 1876 as a
"recent" gain of M. Grégoire of Jodoigne, Brabant, Bel. Fruit medium,
truncate-turbinate; flesh greenish-white, semi-fine, deficient in juice
and sugar, perfumed; fairly good; Nov.
=Beurré Oudinot. 1.= _Mag. Hort._ =19=:516. 1853. =2.= Leroy _Dict.
Pom._ =1=:406. 1867.
Published by Leroy in 1849. Fruit above medium, turbinate-obtuse,
swelled, irregular and bossed, rough to the touch, dull grayish-yellow,
dotted with clear brown, slightly blushed on the side exposed to
the sun; flesh white, very fine and melting, free from grit; juice
abundant, sugary, vinous, of an exquisite flavor; first; Sept.
=Beurré de Paimpol. 1.= Leroy _Dict. Pom._ =1=:407, fig. 1867. =2.=
Downing _Fr. Trees Am._ 695. 1869.
Beurré de Paimpol was a wilding found in the commune of Plowbazlance,
Cotes-du-Nord, Fr., in 1825. Fruit medium, obtuse-pyriform,
ventriculous, regular in contour; skin rough, thick, grass-green,
sprinkled with numerous gray-russet dots especially around the stem;
flesh white, semi-fine, breaking, granular around the center, juicy,
saccharine, vinous, with an agreeable flavor; second; Sept.
=Beurré de Palandt. 1.= _Guide Prat._ 87. 1876.
A German variety. Fruit medium, pyriform, yellow, covered with
cinnamon-russet; flesh fine, melting; first; Nov.
=Beurré Pauline. 1.= _Guide Prat._ 87. 1895.
The variety is supposed to have originated in the neighborhood of
Tournai, Bel. Fruit medium, pyramidal, bright yellow; flesh fine,
buttery, very juicy; Oct. and Nov.
=Beurré Pauline Delzent. 1.= Mas _Pom. Gen._ =5=:51, fig. 314. 1880.
Raised by M. Lefèvre-Boitelle at Amiens, Fr., about 1850. Fruit large,
conic-ovate, sombre green and speckled with many large, gray-brown
points; flesh whitish, slightly tinted with green under the skin,
buttery, melting, rather granular at the core, sweet, juicy, vinous;
good; Oct. and Nov.
=Beurré Payen. 1.= Leroy _Dict. Pom._ =2=:408, fig. 1869.
Raised by Adrien Papeleu at Wetteren near Ghent, Bel., who disseminated
it in 1846. Fruit medium, obovate-obtuse-pyriform, grayish-russet,
covered with strongly marked, whitish specks; flesh yellowish-white,
semi-fine, melting; juice sweet and musky.
=Beurré Perran. 1.= _Gard. Chron._ 3rd Ser. =19=:209, fig. 28. 1896.
=2.= _Jour. Hort._ N. S. =32=:91, fig. 14. 1896.
This variety was imported into England by the Worcester Nurseries about
1866, but was not much heard of until 1896 when it was exhibited before
the Royal Horticultural Society and was awarded a certificate of merit.
Fruit large, globular-obtuse, irregular surface, pale yellow but nearly
covered with russet spots and blotches; in season immediately after
Christmas and keeps till end of Feb.; for such a season the flavor is
rich and good, flesh very melting.
=Beurré Philippe Delfosse. 1.= Leroy _Dict. Pom._ =1=:409, fig. 1867.
=2.= Hogg _Fruit Man._ 518. 1884.
From a bed of seeds made in 1832 by M. Grégoire, Jodoigne, Bel. Fruit
above medium, obovate-obtuse-pyriform, golden yellow, dotted, striped
and marbled with fawn; flesh buttery, whitish, very melting, slightly
gritty at core; juice very abundant, acidulous, sugary, delicately
perfumed; first; Nov. to Jan.
=Beurré Pointillé de Roux. 1.= Leroy _Dict. Pom._ =1=:410, fig. 1867.
=2.= Mas _Pom. Gen._ 7:107, fig. 534. 1881.
Alexandre Bivort described this pear in 1851 and said that it had been
raised by Van Mons. Fruit medium, long-turbinate-obtuse, meadow-green,
mottled and dotted with russet; flesh greenish-white, semi-fine,
semi-melting, gritty around the core; juice sufficient, saccharine,
having little perfume; second; Oct.
=Beurré de Popuelles. 1.= _Guide Prat._ 87. 1895.
A Belgian variety. Fruit medium, green, russeted; first; Nov. and Dec.
=Beurré Preble. 1.= _Mag. Hort._ =8=:60. 1842. =2.= Downing _Fr. Trees
Am._ 695. 1869.
A native variety raised from seed by Elijah Cooke, Raymond, Me. Fruit
large, oblong-obovate, greenish-yellow, mottled with russet and green
spots; flesh white, buttery and melting, with a rich, high flavor;
good; Oct. and Nov.
=Beurré Précoce. 1.= Leroy _Dict. Pom._ =1=:413, fig. 1867. =2.= Hogg
_Fruit Man._ 526. 1884.
Raised by M. Goubault, a nurseryman at Mille-pieds, near Angers, Fr.,
in 1850. Fruit medium, obovate, obtuse at stalk, yellowish-green,
specked with russet, slightly reddened on the side exposed to the
sun; flesh white, delicate, melting; juice abundant, sugary, vinous,
sometimes disagreeably astringent; moderate; Aug.
=Beurré Pringalle. 1.= _Guide Prat._ 60. 1895.
Obtained by M. Célestin Pringalle, nurseryman near Tournai, Bel. Fruit
medium, oval-oblong, gray; flesh very fine, buttery, melting, sweet and
aromatic; first; Oct. and Nov.
=Beurré de Quenast. 1.= _Ann. Pom. Belge_ =2=:15, fig. 1854. =2.= Leroy
_Dict. Pom._ =1=:414, fig. 1867.
Appears to have originated at the village of Quenast, Brabant, Bel.,
but the date and circumstances of its origin are unknown. Fruit medium,
turbinate, slightly obtuse, bossed, bright yellow-green, sprinkled with
large dots of russet and some patches of darker russet; flesh whitish,
semi-fine, semi-melting, juicy, gritty around the core, saccharine,
acidulous, of good flavor; second; late Sept.
=Beurré de Ramegnies. 1.= _Guide Prat._ 87. 1876.
Fruit rather large, obovate-pyriform, yellowish-green, stained with
fawn and washed with red; flesh buttery, very juicy; first; Oct.
=Beurré de Rance. 1.= _Ann. Pom. Belge_ =3=:45. 1855. =2.= Hogg _Fruit
Man._ 526. 1884.
_Bon-Chrétien de Rance_. =3.= _Pom. France_ =3=:No. 107, Pl. 107. 1865.
Obtained from seed by Abbé Hardenpont at Mons, Bel.; the first fruiting
of the parent tree was in 1762. Fruit medium to large; oblong-ovate,
rounded at the stalk, usually ventriculous and bossed; skin very
rough, dark green, bronzed, dotted and mottled with gray; flesh
greenish-white, semi-fine, sometimes coarse, semi-melting, very juicy,
always a little astringent but aromatic and vinous; first; Feb. to May.
=Beurré Reine. 1.= Leroy _Dict. Pom._ =1=:417. 1867.
A Belgian variety cultivated in the Royal fruit orchards of
Vilvorde-lez-Bruxelles in 1850. Fruit very large, especially on
espalier and pyramid; obovate, often approaching the form of the Beurré
Diel; second; Oct. and Nov.
=Beurré Richelieu. 1.= Downing _Fr. Trees Am._ 696. 1869.
Fruit large; obtuse-pyriform-truncate; skin greenish, inclining to
yellow, sprinkled with dots; flesh buttery, juicy, melting, with a
fine, sweet, aromatic flavor, sometimes astringent; good to very good;
Dec.
=Beurré Roland. 1.= _Gard Chron._ 3rd Ser. =1=:385. 1887.
Raised by M. Roland and described as a new seedling in 1887. Fruit
medium, pyriform, regular, olive, much russeted; flesh melting, sugary,
fragrant; Mar.
=Beurré Romain. 1.= Downing _Fr. Trees Am._ 364. 1845. =2.= Leroy
_Dict. Pom._ =1=:420, figs. 1867.
Of uncertain origin; described by Diel in 1802. Fruit medium or below,
variable in form from obovate-pyriform to oblong-obtuse-pyriform,
greenish-yellow tinged with russet-red next the sun and covered with
numerous dark gray spots; flesh whitish, semi-fine, melting, almost
free from grit, juicy, acidulous, saccharine, with a slight and
pleasant taste of anis; variable in quality; Sept. and Oct.
=Beurré Rome Gaujard. 1.= _Guide Prat._ 65. 1895.
Of Belgian origin. Fruit rather large, pyriform, green covered with
brown-russet, changing to yellowish-green on ripening; flesh white,
rather firm, melting, perfumed; Jan. and Feb.
=Beurré Rose. 1.= Noisette _Man. Comp. Jard._ =2=:528. 1860.
Fruit medium, obovate, yellow washed with rose; flesh white,
semi-melting, sweet; end of Oct.
=Beurré Rouge d'Automne. 1.= Leroy _Dict. Pom._ =1=:421, fig. 1867.
Raised about 1780 by the Chartreuse monks at Paris. Fruit medium and
often below, obovate-obtuse-pyriform, yellow-ochre, dotted and stained
with fawn around the calyx and washed with brownish-red on the side
next the sun; flesh white, semi-fine or coarse, melting, rarely very
juicy, granular at center, sugary, vinous, little perfume; quality
variable.
=Beurré Royal de Turin. 1.= _Gard. Chron._ N. S. =21=:779. 1884.
Originated in Italy. Fruit large, globular, irregular, yellow, dotted
with green; flesh melting, white, sugary, pleasantly acidulous.
=Beurré de Saint-Amand. 1.= _Ann. Pom. Belge_ =4=:3, fig. 1856. =2.=
Leroy _Dict. Pom._ =1=:423, fig. 1867.
Obtained from seed by M. Grégoire, near Fleurus, Bel., in 1853.
Fruit medium, globular-ovoid, very obtuse, bright green passing to
golden-yellow and stained with orange-red on the sunny side when ripe;
flesh yellowish-white, fine, melting, juicy, some grit around the
seeds; juice vinous, sweet, aromatic; first; Oct.
=Beurré de Saint Arnaud. 1.= _Mag. Hort._ =26=:219. 1860. =2.= Downing
_Fr. Trees Am._ 685. 1869.
A Belgian variety, originated 1853; probably identical with Beurré
de Saint-Amand. Fruit small or medium; globular-acute-pyriform,
golden-yellow, marked with orange-red at maturity, striped with
brownish-red in the sun; flesh white, fine, buttery; juice abundant,
sugary, perfumed; first; Nov.
=Beurré Saint-Aubert. 1.= _Guide Prat._ 87. 1895.
Probably Belgian. Fruit medium, oval, lemon-yellow, speckled with fawn;
flesh very melting, sugary and perfumed; first; Oct. and Nov.
=Beurré Saint-François. 1.= _Guide Prat._ 87. 1895.
Fruit rather large, oval-oblong, sombre yellow; flesh very melting,
sugary, delicious, Nov.
=Beurré Saint-Marc. 1.= Leroy _Dict. Pom._ =1=:425, fig. 1867.
A French pear of uncertain origin. Fruit medium, roundish-ovate,
greenish-yellow; washed with rose; flesh dense, very juicy, of
exquisite flavor, sweet and acid; first; Dec. to Feb. Tree vigorous.
=Beurré Samoyeau. 1.= Leroy _Dict. Pom._ =1=:428, fig. 1867. =2.= Mas
_Pom. Gen._ =4=:129, fig. 257. 1879.
A seedling of André Leroy, Angers, Fr.; fruited in 1863. Fruit below
medium, turbinate, slightly obtuse, one side always more swelled than
the other; skin greenish-yellow, sprinkled with large, russet spots and
some stains of fawn, partly scaly; flesh white, fine, melting, rather
granular above and below the core; juice fair in amount, saccharine,
with a delicate perfume and highly agreeable, buttery flavor; first;
Nov. and Dec.
=Beurré Scheidweiller. 1.= Hogg _Fruit Man._ 528. 1884.
A seedling of Van Mons, named by him after M. Scheidweiller, Professor
of Botany at Ghent, Bel. Fruit medium, obtuse-pyriform, bright
pea-green, strewed with minute, russet dots; flesh yellowish-white,
coarse, sweet, very juicy; an agreeable pear, of moderate merit; end of
Oct. and early Nov.
=Beurré Seutin. 1.= Dochnahl _Führ. Obstkunde_ =2=:180. 1856. =2.=
Downing _Fr. Trees Am._ 697. 1869.
Attributed to Van Mons and first published in 1847. Fruit medium,
pyriform, inclining to oval, irregular or angular, light green turning
yellowish at maturity, sprinkled with dots and speckles of russet,
sometimes shaded with dull crimson; flesh coarse, not very juicy,
semi-melting; third for dessert, first for cooking; Dec. and Jan.
=Beurré de Silly. 1.= Guide _Prat._ 87. 1895.
Fruit rather large; first; Sept. and Oct. Tree fertile.
=Beurré Six. 1.= Leroy _Dict. Pom._ =1=:429, fig. 1867. =2.= Downing
_Fr. Trees Am._ 697. 1869.
Raised from seed about 1845 by a gardener named Six at Courtrai in
Belgium. Fruit large, pyriform, smooth, pea-green changing to yellow;
flesh greenish-white, fine, melting, firm, buttery, very juicy; first;
Oct. to Dec.
=Beurré Soulange. 1.= _Horticulturist_ N. S. =4=:81, fig. 1854.
Imported from Brussels to this country before the middle of the last
century. Fruit medium to large, acute-pyriform, pale, clear yellow at
maturity with some traces of russet; flesh melting and very juicy, with
a rich and sugary flavor and a particularly pleasant aroma; very good;
Oct. and Nov.
=Beurré Spence. 1.= Downing _Fr. Trees Am._ 697. 1869. =2.= Hogg _Fruit
Man._ 529. 1884.
This name has been given to several varieties. The true Beurré Spence
was raised by Van Mons who described it as follows: "Fruit shape and
size of Brown Beurré. Skin green, handsomely streaked and marked with
reddish-brown and reddish-purple. Flesh tender, juicy, sugary, and
perfumed; Sept."
=Beurré Stappaerts. 1.= Mas _Le Verger_ =1=:125, fig. 61. 1866-73.
A seedling of Van Mons. Fruit small to medium, nearly spherical or
conic-spherical; skin thick and firm, pale green sprinkled with large,
brownish dots regularly spaced, turning to dull, pale yellow and rather
golden where exposed to the sun; flesh yellowish-white, semi-breaking;
juice moderate in amount, very saccharine, highly perfumed, agreeable;
second; Jan. and Feb.
=Beurré Steins. 1.= Mas _Pom. Gen._ =5=:175, fig. 376. 1880.
Cataloged by M. Jahn in 1864. Fruit medium, turbinate, regular in
form, green, usually entirely or nearly covered with a fine coating of
russet of a yellowish-brown, sown with very small and numerous gray
dots; flesh whitish, fine, semi-buttery; juice sufficient, sweet and
agreeable; Oct.
=Beurré Sterckmans. 1.= _Ann. Pom. Belge_ =4=:51, fig. 1856. =2.= Hogg
_Fruit Man._ 529. 1884.
_Doyenné Sterckmans_. =3.= Leroy _Dict. Pom._ =2=:89, fig. 1869.
Obtained by M. Sterckmans at Louvain, Bel., before 1820. Fruit medium,
oblong-obovate-pyriform, delicate greenish-yellow, largely washed with
crimson on side next the sun, some traces of russet; flesh white, with
a greenish tinge, semi-melting, buttery, rich, sugary, vinous, fine
aroma; first; Jan. and Feb.
=Beurré de Stuttgardt. 1.= Leroy _Dict. Pom._ =1=:430, fig. 1867.
Obtained from seed at Stuttgart, Württemberg, Ger., in 1863. Fruit
medium, long-ovoid, obtuse, yellow-ochre, sown with points of
gray-russet and some brownish patches, generally colored with pale rose
on the side exposed to the sun; flesh yellowish-white, fine, melting,
juicy, sugary, vinous, possessing an extremely delicate flavor; first;
Sept.
=Beurré Sucré. 1.= Mas _Pom. Gen._ =4=:109, fig. 247. 1879.
Considered to be a seedling of Van Mons. Fruit small, ovate-pyriform,
pale green, speckled with brown dots, large and prominent; flesh
greenish-yellow, melting, rather gritty at the core; juice rich in
sugar, having the consistency of a syrup, from which the fruit received
its name; good; Oct.
=Beurré Thoury. 1.= Hooper _W. Fr. Book_ 132. 1857.
Said to have been exhibited before the Cincinnati Horticultural
Society, 1855, by F. R. Elliott, of Cleveland. Tree handsome, vigorous.
Fruit medium to above, round, obtusely turbinate, buttery, juicy; good;
Aug. and Sept.
=Beurré Triguer. 1.= _Mag. Hort._ =18=:150. 1852.
"A small, roundish formed pear, of a yellow color, dotted with
red spots, that has a short stem, and is sweet and juicy, of a
half-breaking texture."
=Beurré de Ulm. 1.= Lucas _Tafelbirnen_ 103. 1894.
A German pear published in the middle of the nineteenth century. Fruit
medium, roundish, sometimes rather oval, yellowish-green, on ripening
bright yellow; flesh yellowish-white, soft, melting, very agreeable;
end of Oct.
=Beurré Vanille. 1.= _Guide Prat._ 62. 1895.
Disseminated by M. Proche, a pomologist at Slonpno, Bohemia. Fruit
medium, pyriform, russet, with yellow and red on the sunny side; flesh
fine, melting, very sugary and juicy; first; autumn.
=Beurré Varenne de Fenille. 1.= Mas _Le Verger_ =1=:53, fig. 33.
1866-73.
Obtained by M. Pariset, Curciat-Dongalon, Fr. Fruit rather large,
globular but irregular, pale green; flesh fine, very melting, buttery,
abundant, with sweet juice and well perfumed, first; Dec. and Jan.
=Beurré Vauban. 1.= _Cat. Con. Pom. France_ 195, fig. 1906.
Obtained by M. A. Varet in 1867. Fruit rather large to large,
pyriform-obtuse, very irregular, mammillate at crown, bossed at base,
bright green, russeted; flesh whitish, fine, melting, very juicy,
sugary, with an agreeable perfume; very good; Jan. and Feb.
=Beurré Vert d'Été. 1.= Leroy _Dict. Pom._ =1=:435, figs. 1867.
A Prussian variety the exact place of origin of which is obscure.
Fruit medium and often below medium, obovate-pyriform, contorted near
the stem which is set obliquely to the axis of the fruit; skin rough,
bright green in the shade, yellow-green in the sun, entirely covered
with large, gray, round dots and some patches of russet; flesh whitish,
coarse, semi-melting, with little juice, which is very sweet and musky;
third class; end of Aug.
=Beurré Vert Tardif. 1.= Mas _Le Verger_ =1=:93, fig. 53. 1866-73. =2.=
Leroy _Dict. Pom._ =1=:437, fig. 1867.
A variety well known in Belgium and Germany in the seventeenth century.
Fruit medium, pyriform, very regular, generally obtuse, pale green,
dotted and striped with fawn; flesh white, buttery, semi-melting; juice
sufficient, vinous, little perfume; second; Dec. and Jan.
=Beurré Wamberchies. 1.= _Gard. Chron._ =19=:706. 1883. =2.= _Guide
Prat._ 88. 1895.
Fruit rather large, roundish-obovate, dotted, deep green passing
into yellow on ripening; flesh melting, with abundant, sugary juice,
completely devoid of pips and grit; excellent; May and June.
=Beurré de Wetteren. 1.= Leroy _Dict. Pom._ =1=:439, fig. 1867. =2.=
Hogg _Fruit Man._ 530. 1884.
Originated in Louis Berckman's garden at Heyst-op-den-Berg, Bel., and
is supposed to have been one of the seedlings raised by Major Espéren,
some of whose trees Berckmans obtained after the former's death. It
was disseminated about 1848. Fruit rather large, globular-pyriform,
lemon-yellow and shining, covered with large, russet spots, washed with
dull red next the sun; flesh yellowish, coarse-grained, buttery, well
sweetened and flavored, juicy; very good; Dec. and Jan.
=Beurré Winter. 1.= McIntosh _Bk. Gard._ =2=:460. 1855.
Raised by Rivers of Sawbridgeworth, Eng., from seed of the Easter
Beurré; must not be mistaken for either the _Black Achan_ or
_Chaumontel_ for each of which the name _Beurré Winter_ is synonymous.
Fruit large; flesh very rich flavor and vinous; excellent; Feb. and Mar.
=Beurré Witzhumb. 1.= Kenrick _Am. Orch._ 190. 1832. =2.= _Ibid._ 158.
1841.
Possibly one of Van Mons' seedlings. Fruit oval, knobby, three and
a half inches in diameter; skin rough, green, brownish-red or dark
brown next the sun; flesh greenish-white, semi-transparent, melting,
perfumed; Dec.
=Beurré Woronson. 1.= _Mag. Hort._ =20=:234. 1854. =2.= _Am. Pom. Soc.
Rpt._ 158. 1860.
This pear, which has been known as _Beurré Woronson_, _Beurré
Woronzow_, _Beurré Woronzon_, and _Woronson_, is credited to M. De
Hartwiss of either France or Belgium. Tree very productive. Fruit
medium, obovate, attractive, juicy; good; Oct. and Nov.
=Beurré Zotman. 1.= Mas _Pom. Gen._ =5=:69, fig. 323. 1880.
Cataloged by this name by the Society of Van Mons, though M. Jahn
cataloged it in 1864 under the name _Franz-Madame von Duves_. Fruit
small or rather small, like Calebasse in form, bright green, sprinkled
with dots of greenish-gray, the green passing at maturity to bright
lemon-yellow and washed on the side next the sun with a beautiful
tender rose; flesh white, rather delicate, juicy, sweet; second, but
its very fine appearance should merit it a place; July.
=Beyer Martinsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:28. 1856.
Raised in Saxony in 1816. Fruit medium, light green changing to
lemon-yellow, with reddish blush, scaly; flesh very juicy; good;
beginning of Aug.
=Beymont. 1.= _Gard. Chron._ 895. 1860. =2.= Downing _Fr. Trees Am._
474, fig. 1857.
May be identical with _Beurré Bymont_. Fruit about medium,
oblate, even, and handsomely shaped; golden-yellow next the sun,
greenish-yellow in the shade, russeted around the stalk; flesh tender,
not very juicy; an inferior fruit; Nov.
=Bezi Blanc. 1.= Cole _Am. Fr. Book_ 154. 1849. =2.= Elliott _Fr. Book_
391. 1854.
Of foreign origin. Fruit large, oblong-pyriform, yellowish; quality
very similar to Bartlett, though hardly so good, but it is two weeks
earlier; Aug.
=Bezi de Naples. 1.= Elliott _Fr. Book_ 355. 1854.
Origin unknown, presumably European and Italian. Fruit medium,
ovate-obovate, light yellowish-green, with blotches and stripes of
darker hue, some russet patches and dots; flesh fine, buttery, juicy,
sweet; first; end of Sept.
=Bied-Charreton. 1.= _Guide Prat._ 88. 1895.
A French variety distributed from Nantes before 1895. Fruit medium to
large, coppery-colored; flesh semi-fine, melting, juicy, and has a
delicate aroma; Oct.
=Bierbaumer Mostbirne. 1.= Löschnig _Mostbirnen_ 76. 1913.
An Austrian perry pear. Fruit medium, obtuse-turbinate; skin fine,
greenish-yellow, covered with small dots and specklings, slightly
blushed; flesh yellow-white, firm, juicy; early half of Oct.
=Big Productive. 1.= Burbank _Cat._ 2. 1921.
Said to be a large fall pear, a cross between Bartlett and Le Conte.
=Bijou. 1.= _Guide Prat._ 69. 1895.
A French variety obtained by M. de Mortillet. Fruit small or medium,
long, pale yellow, tinged with red; flesh melting, juicy, very
refreshing; first half of Sept.
=Bill Campbell. 1.= Van Lindley _Cat._ 22. 1892.
Said to have been originated in Alabama by a colored man of the same
name from seed of Duchesse d'Angoulême. Claimed to resemble its parent
very much but to be larger and better in quality.
=Binsce. 1.= Parkinson _Par. Ter._ 593. 1629.
Described by Parkinson, 1629, as a good winter pear, of russet color,
and a small fruit but a good keeper.
=Birne von Turschud. 1.= Dochnahl _Führ. Obstkunde_ =2=:157. 1856.
A Levantine variety introduced into Germany in 1833. Fruit medium,
smooth, yellow, without any redness or russet; flesh savorless,
granular, breaking; Oct.
=Bishop Thumb. 1.= Parkinson _Par. Ter._ 592. 1629. =2.= _Am. Pom. Soc.
Rpt._ 237. 1854. =3.= Leroy _Dict. Pom._ =1=:441, figs. 1867. =4.=
Downing _Fr. Trees Am._ 702. 1869.
A long, oddly-shaped English pear of variable color and quality, rated
as an excellent dessert pear by some; placed on the list of rejected
fruits by the American Pomological Society. Tree hardy, very abundant
bearer. Fruit rather large, oblong, narrow, pyriform, undulating; color
dark yellowish-green, covered with numerous large, russety dots and
having a russet-red cheek; calyx small, open; stalk attached with no
depression; flesh greenish-yellow, melting, juicy, vinous; good to very
good; Oct.
=Bivort Zuckerbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:55. 1856.
A Belgian seedling, 1851. Fruit large, obovate, smooth, green changing
to yellow, with bright red cheek; flesh melting, vinous, sweet and
agreeable; good; beginning of Sept.
=Black Hawk. 1.= =Mag. Hort.= =1=:437. 1845.
Exhibited before and reported on at various times by the Massachusetts
and New Haven Horticultural Societies as a baking variety. Probably a
seedling of Governor Edwards.
=Black Huffcap. 1.= Hogg _Fruit Man._ 531. 1884.
A well-known perry pear cultivated in Herefordshire and Worcestershire,
Eng. Fruit quite small, pyriform or oblong-ovate, olive-green on the
shaded side and covered with dull rusty red on the sun-exposed side;
flesh yellowish-green, firm and very gritty.
=Black Sorrel. 1.= Parkinson _Par. Ter._ 593. 1629.
Described by Parkinson in 1629 as "a reasonable great long peare, of a
darke red colour on the outside."
=Black Worcester. 1.= Downing _Fr. Trees Am._ 429. 1845. =2.= _Ibid._
702. 1869. =3.= Hogg _Fruit Man._ 531. 1884. =4.= Bunyard _Handb. Hardy
Fruits_ 160. 1920.
_Worster_. =5.= Parkinson _Par. Ter._ 592. 1629.
=Black Pear of Worcester.= =6.= Langley _Pomona_ 133, Pl. LXXI, fig. 2.
1729.
_Livre._ =7.= Duhamel _Trait. Arb. Fr._ =2=:235. 1768. =8.= Leroy
_Dict. Pom._ =2=:346. 1869.
_Iron Pear._ =9.= Cole _Am. Fr. Book_ 174. 1849.
The Romans cultivated a _Pound Pear_ during the first century of the
Christian era. In 1652 Claude Mollet describes a _Pound Pear_. Several
subsequent writers describe the same pear as _Livre_, _De Livre_, or
_Poire de Livre_. In Worcester, Eng., in the sixteenth century a pear
known as _Black Worcester_, _Black Pear of Worcester_, or Parkinson's
_Warden_ came under general cultivation as a "Warden" or baking pear
of which it forms the type. These two pears appear to be identical.
Mas makes _Black Worcester_ a synonym of _De Livre_, Hogg states that
they very much resemble each other, the authors of _Guide Pratique de
l'Amateur de Fruits_ list them as synonymous, and Bunyard says that he
believes that they are almost certainly identical. _Black Worcester_
is retained as the name of the variety because it is now most commonly
used. Tree vigorous, hardy, bears well as a standard; young shoots dark
yellow-olive, diverging; branches inclining downward with the weight
of the fruit. Fruit large, obovate; skin thick, green, rough, nearly
covered with dark russet, occasionally with a dull tinge next the sun;
calyx small, nearly closed, set in a wide and rather deep basin; stem
about an inch long, very stout, woody, inserted without depression;
flesh pale yellow, hard, crisp, coarse, flavorless, rather gritty; a
good cooking pear; Nov. to Feb.
=Blackeney Red. 1.= Hogg _Fruit Man._ 531. 1884.
A second-rate perry pear much used in Herefordshire, Eng. Fruit medium,
obovate, greenish-yellow, more or less deep red on the side next the
sun; flesh firm, crisp, juicy and mildly acid.
=Blanquet Anastère. 1.= Leroy _Dict. Pom._ =1=:443, fig. 1867. =2.=
Downing _Fr. Trees Am._ 703. 1869.
Raised by M. Goubault, a nurseryman at Angers, Fr., in 1840. Fruit
small, pyriform but rather variable, form oblong to turbinate-ovoid,
but always rather more swelled on one side than on the other;
color pale green in the shade, dotted with gray but passing to
greenish-yellow on the sun-exposed side which is also generally colored
with vermilion; flesh white, half-fine, granular and breaking, juicy,
sugary, with a delicate and characteristic aroma; second; July.
=Blanquet Long. 1.= Mas _Le Verger_ =2=:217, fig. 107. 1866-73.
Obtained in the garden of the Horticultural Society of Angers,
Maine-et-Loire, Fr. Fruit small, long-ovate, bright green passing at
maturity to pale yellow, washed with blood-red on the side next the
sun; flesh white, fine, almost buttery, with abundant, sweet juice,
refreshing and perfumed; good; early July.
=Blanquet à Longue Queue. 1.= Duhamel _Trait. Arb. Fr._ =2=:131. 1768.
=2.= Mas _Le Verger_ =2=:233, fig. 15. 1866-73.
Of very ancient and unknown origin, mentioned by various French
authors of the sixteenth and seventeenth centuries. Fruit small,
ovate-pyriform, bossed and corrugated at summit, smooth, pale yellow,
slightly streaked with tender rose on the sun-touched cheek; flesh
white, semi-fine, melting, seldom gritty, juicy, acidulous, sweet, with
a slightly musky and delicate perfume; second; end of July and Aug.
=Blanquet Précoce. 1.= Leroy _Dict. Pom._ =1=:446, fig. 1867. =2.= Mas
_Pom. Gen._ =7=:19, fig. 490. 1881.
This is an ancient and probably German variety. Fruit small,
long-pyriform, very pale green changing to canary-yellow; flesh white,
semi-melting, granular; juice moderate in amount, sweet, acid, musky;
second; early July.
=Blanquet de Saintonge. 1.= Leroy _Dict. Pom._ =1=:447, fig. 1867.
Its name indicates that it was raised in the Basse Saintonge, Fr. Fruit
small, oblong-obovate; bright lemon-yellow, dotted with grayish-white;
flesh white, semi-fine, rather melting; juice sufficient, sweet,
generally vinous, with some aroma; second; end of Aug.
=Blanquette de Toulouse 1.= Mas _Le Verger_ =2=:229, fig. 113. 1866-73.
Origin unknown, through its name suggests Toulouse, Fr. Fruit small,
short-pyriform, bright green passing on ripening to pale yellow,
carmined on the side next the sun, with numerous gray dots; flesh
white, granular, semi-melting, with abundant sweet juice; a fruit of
good quality for the season; middle of July.
=Bleeker Meadow. 1.= Downing _Fr. Trees Am._ 355, fig. 149. 1845. =2.=
_Mag. Hort._ =14=:339, fig. 33. 1848.
Found in a meadow by Aaron Feaster, Bucks County, Pa., about 1783.
Fruit small or medium, globular, very regular; skin smooth, bright
clear yellow, sprinkled with crimson dots on the side next the sun;
flesh very white, firm, with a musky and spicy taste, but mostly
remains crisp and hard; good; Oct. and Nov.
=Blessed. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:59. 1908.
Described by Dr. Mease in _Domestic Encyclopedia_, 1804. Fruit small;
very good; medium early.
=Blickling. 1.= Bunyard _Cat._ 39. 1913.
Named from Blickling Hall, Norfolk, Eng., and supposed to have been
introduced by monks from Belgium. Fruit greenish and russety; flesh
melting, of rich flavor; excellent; Dec. and Jan.
=Block. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:59. 1908.
Originated by A. Block, Santa Clara, Calif., before 1908. Fruit medium,
globular-ovate; green-yellow, russeted; flesh melting; season medium.
=Blodget. 1.= Prince _Pom. Man._ =2=:216. 1832.
Raised from seed by David Blodget, Camden, Me., about 1800. Fruit
medium, pyriform; flesh melting, juicy, with a pleasant, vinous flavor;
Sept.
=Blumenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:154. 1856.
A seedling of Van Mons, Bel., 1825. Fruit small,
roundish-turbinate-obtuse, lemon-yellow, washed with red on the sunny
side; flesh half-melting; good; end of Aug.
=Blutbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:193. 1856. =2.= Löschnig
_Mostbirnen_ 218, fig. 1913.
Published in Germany in 1795 and regarded as a perry pear in Austria.
It is known as the _Flesh-pear_ in Upper and Lower Austria and also as
the _Sanguinol_ in the former. Fruit small, globular-pyriform, obtuse,
greenish-yellow, strongly blushed on the sun-exposed side; flesh
yellowish-white, flushed with red especially on the side next the sun,
rather coarse, subacid, little aroma; third; Oct.
=Bocksbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:34. 1856.
Originated in Saxony 1833. Fruit small, turbinate, light yellow and
blushed slightly on the side of the sun; flesh aromatic; good; Aug.
=Bödiker Dechantsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:95. 1856.
A seedling of Van Mons, Belgium, 1852. Fruit medium, turbinate, green
turning to greenish-yellow, speckled uniformly with russet spots; flesh
yellowish-white, very soft and delicate; very good; Oct. and Nov.
=Bogenäkerin. 1.= Dochnahl _Führ. Obstkunde_ =2=:195. 1856.
Originated in Württemberg, 1823. Fruit medium, oblique, sides unequal,
grass-green changing to light yellow, russeted; good; Oct. and Nov.
=Böhmische frühe Jakobsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:47.
1856.
Originated in Bohemia, 1852. Fruit small, yellowish-green, streaked
with russet; flesh yellowish, vinous; good; end of July for two weeks.
=Boieldien. 1.= _Guide Prat._ 103. 1895.
A cross between Crassane and Louise-bonne Sannier. Fruit medium to
large; flesh very fine and perfumed; Oct. and Nov.
=Bolarmud. 1.= Dochnahl _Führ. Obstkunde_ =2=:116. 1856.
An oriental variety introduced in 1833. Fruit fairly large,
ventriculous-turbinate, of a uniform light green, blushed with red;
tolerably sweet; Dec.
=Bollweiler Butterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:70. 1856.
A seedling raised by Bollweiler in Alsace, 1851. Fruit medium,
short-turbinate, green changing to greenish-yellow, somewhat blushed,
thick-scaled; flesh melting, sweet; Apr.
=Bologna. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:59. 1908.
Originated by Van Mons. Fruit medium, yellow; good; late.
=Bon-Chrétien d'Auch= (Calvel). =1.= Hogg _Fruit Man._ 533. 1884.
Although bearing the same name this pear is quite distinct from
the _Bon-Chrétien d'Auch_ which is regarded as synonymous with the
_Bon-Chrétien d'Hiver_, since the pear here discussed ripens in July
and August. Fruit large to very large, like Calebasse in form, one
side sometimes more swollen than the other, green becoming yellow on
approaching maturity, bright vermilion on side exposed to the sun;
flesh breaking; juice rich and sugary; good; July.
=Bon-Chrétien d'Automne. 1.= Langley _Pomona_ 131. 1729. =2.= Knoop
_Fructologie_ =1=:82, Tab. II, fig. 1771.
Listed by Langley as ready to be gathered Aug. 20. Knoop stated in 1771
that it had the same qualities as the Bon Chrétien d'été but that it
ripens a little later. Fruit large; flesh soft and friable, but juicy,
pleasant and aromatic.
=Bon-Chrétien Bonnamour. 1.= _Rev. Hort._ 76. 1898. =2.= _Cat. Cong.
Pom. France_ 196, fig. 1906.
Raised in 1895 by M. Guillot, Rhône, Fr., and placed on the market
in 1898. Fruit large to very large, of typical Bartlett form, rather
contracted at the lower end and obliquely hollowed around the stalk,
smooth, shining, and covered with fawn-russet and often tinted on the
side next the sun; flesh fine, melting, juicy, sweet, perfumed; first
class.
=Bon-Chrétien d'Espagne. 1.= Duhamel _Trait. Arb. Fr._ =2=:216, Pl. 46.
1768. =2.= Mas _Le Verger_ =1=:131, fig. 64. 1866-73.
_Spanish Warden._ =3.= Hogg _Fruit Man._ 648. 1884.
The origin of _Bon-Chrétien d'Espagne_ or _Spanish Warden_ is ancient
and uncertain. Merlet described it in 1675, and so did La Quintinye,
in 1692. It was well known; for Messrs. Simon-Louis of Metz, Lorraine,
gave it some forty synonyms in their 1895 catalog. Fruit large,
pyriform, very ventriculous in its lower half where it is more or
less bossed, the upper part narrows to an obtuse end; skin thick,
greenish-yellow changing to yellow, dotted and marked with fawn-russet,
and highly colored with vivid red on the side exposed to the sun; flesh
white, coarse, breaking, juicy, with a pleasant, brisk flavor and musky
aroma; third for the table, first for the kitchen; Nov., Jan. and even
Mar.
=Bon-Chrétien d'été. 1.= Duhamel _Trait. Arb. Fr._ =2=:217, Pl. XLVII,
fig. 4. 1768. =2.= Leroy _Dict. Pom._ =1=:457, fig. 1867.
Origin ancient and unknown but was cultivated in French gardens about
the end of the sixteenth century, being mentioned by Olivier de Serres
in 1600, and by Le Lectier of Orléans in 1628. It has been cultivated
all over Europe for over three centuries and has consequently acquired
a number of synonyms. Fruit large, pyriform, irregular in form, yellow,
with orange blush on side next the sun, and strewed with green specks;
flesh yellowish, crisp, coarse-grained, very juicy and of a rich, sweet
and pleasant flavor; second; early Sept.
=Bon-Chrétien Fondant. 1.= Downing _Fr. Trees Am._ 704. 1869. =2.= Mas
_Pom. Gen._ =7=:113, fig. 537. 1881.
_Bon-Chrétien de Bruxelles._ =3.= Leroy _Dict. Pom._ =1=:453, fig. 1867.
An ancient Flemish pear which must not be confounded with Épine d'Été
although _Bugiarda_ has been used as a synonym for both. Fruit large,
oblong-pyriform, green, sprinkled with small dots of deep green, the
fundamental green changing to lemon-yellow on maturity; flesh whitish,
very melting and juicy, sweet, delicately perfumed; good; Oct. and Nov.
=Bon-Chrétien Frédéric Baudry. 1.= _Guide Prat._ 88. 1895.
Fruit medium or large; flesh fine, sweet, perfumed; first; Feb. and
Mar.
=Bon-Chrétien d'Hiver. 1.= Duhamel _Trait. Arb. Fr._ =2=:212, Pl. XLV.
1768. =2.= Mas _Le Verger_ =1=:23 _bis_, fig. 18. 1866-73.
_Bon-Chrétien d'Auch._ =3.= Hogg _Fruit Man._ 533. 1884.
A volume might be filled with a record of the endeavors to determine
the origin of this pear. As to its great antiquity all are agreed. It
is established that it was imported into France from Italy in 1495 by
Charles VIII on his conquest of the kingdom of Naples, but whether it
was the _Crustuminum_ of the Romans or whether it received its name at
the beginning of Christianity remains uncertain. One explanation of
the name was that François de Paul, the founder of a monkish order,
being called to the court of Louis XI for the recovery of his health,
was styled by that monarch "le bon Chrétien," and that he brought with
him from Calabria some of this fruit which henceforth acquired the
name it bears. That suggestion, however, is evidently erroneous as
Saint François de Paul's visit to the King at Tours took place in 1483
whereas this pear was introduced to France in 1495. It is thought not
improbable that the name is derived from the Greek panchresta, meaning
"all good," of which the Latin _Crustuminum_ of the Romans may also be
a derivation. Fruit large and sometimes very large, variable in form,
irregularly pyriform or obovate-turbinate, rather rough to the touch,
dull greenish-yellow, some brown next the sun, and strewed with small,
russet dots; flesh whitish, crisp, juicy, sweet, aromatic and vinous; a
dessert pear of merit, first class for cooking; Dec. to Mar.
=Bon-Chrétien d'Hiver Panaché. 1.= Leroy _Dict. Pom._ =1=:467, fig.
1867.
_Striped Bon Chrétien._ =2.= Kenrick _Am. Orch._ 184. 1833.
A variegated form of Bon Chrétien d'Hiver propagated by Louis Noisette
at Brunoy, Seine-et-Oise, Fr., in 1802. It differs only from its type
in the coloring of its skin which is bright green, finely dotted and
stained with brownish-red and covered with large, yellow streaks
extending from the stalk to the calyx, and in its flesh being more
melting.
=Bon-Chrétien Mathieu Joseph Lamarche. 1.= _Ann. Pom. Belge_ =3=:99,
fig. 1855.
Said to have been raised about the middle of the eighteenth century in
a Belgian monastic garden. Fruit large, irregular-pyriform, rough to
the touch, bright green, striped with russet and sprinkled with black
dots, becoming rich golden-yellow on maturity; flesh white, buttery,
melting; juice very abundant, with a delicate savor of the peach and
the aroma of the raspberry; first; end of Oct.
=Bon-Chrétien Prevost. 1.= _Guide Prat._ 88. 1895.
Fruit large; flesh semi-melting, juicy and has a very pleasant perfume;
first; Dec. to Feb.
=Bon-Chrétien du Rhin d'Automne. 1.= Mas _Pom. Gen._ =3=:139, fig. 166.
1878.
Diel stated that he received this variety from the neighborhood of
Dietz in the Duchy of Nassau without any account of its origin. Fruit
large, ovate-pyriform, bossed and irregular, sides unequal, bright
green, dotted with gray points, passing to bright lemon-yellow on
ripening, with some red coloring on the fruits more exposed; flesh
white, rather fine, semi-buttery, firm, with sufficient sweet juice
which is vinous, acidulous and perfumed.
=Bon-Chrétien Ricchiero. 1.= Mas _Le Verger_ =3=:Pt. 2, 139, fig. 166.
1866-73.
Obtained by M. de Mortillet, Meylan, Fr.; first published in 1865.
Fruit medium to large, obovate-obtuse-pyriform, pale green, sown with
brown spots; flesh greenish-white, fine, melting, a little gritty at
the core; juice abundant, sugary, vinous, highly scented; first; Oct.
=Bon-Chrétien Vermont. 1.= _Guide Prat._ 88. 1895.
A cross between Rousselet de Reims and la Belle Angevine obtained by M.
Sannier. Fruit large; form that of Belle Angevine; flesh fine, juicy,
scented and sweet; Oct.
=Bon-Chrétien de Vernois. 1.= Leroy _Dict. Pom._ =1=:469, fig. 1867.
Obtained by M. Henrard, nurseryman at Liege, Fr., about 1840. Fruit
large, varying in form between ovate and turbinate-obtuse, bossed,
greenish-yellow, touched with olive-russet and dotted with bright
brown specks; flesh whitish, semi-fine, semi-melting, rather gritty
at center; juice abundant, sweet, astringent and slightly aromatic;
second; Nov. to Jan.
=Bon Gustave. 1.= _Gard. Chron._ 69. 1848. =2.= Leroy _Dict. Pom._
=1=:471, fig. 1867.
From a seed bed of Major Espéren, Mechlin, Bel., but it did not
bear fruit till 1847. Fruit rather large, obovate-obtuse-pyriform,
mammillate, bright green, marbled with russet; flesh greenish-yellow,
buttery, sweet, perfumed; first; beginning of winter.
=Bon Parent. 1.= Leroy _Dict. Pom._ =1=:472, fig. 1867. =2.= Mas Pom.
Gen. =3=:117, fig. 155. 1878.
Raised by Simon Bouvier of Jodoigne, Bel., in 1820. Fruit medium,
regular pyriform, bossed at summit, smooth, lemon-yellow, dotted with
gray-russet, washed with reddish-brown on the side next the sun; flesh
white, fine, semi-melting, juicy, vinous, aromatic; hardly first; Oct.
=Bon-Roi-René. 1.= Leroy _Dict. Pom._ =1=:473, fig. 1867.
Raised from seed by Leroy and bore fruit first in 1864. Fruit medium to
large, ovate, irregular, bossed, lively green, sprinkled all over with
dark gray dots and vermilioned on the side exposed to the sun; flesh
yellowish-white, fine and dense, watery, excessively melting, and a
little gritty; juice abundant, sweet, vinous, with a delicious perfumed
taste; first; Oct.
=Bon Vicaire. 1.= _Guide Prat._ 88. 1895.
The fruit of this variety resembles that of the Vicar of Winkfield
and the tree, of moderate vigor, is similar to that of the Duchesse
d'Angoulême. Fruit large or very large, long and like Calebasse in
form, yellow, vermilioned on the sunny side; flesh very fine, melting;
Sept.
=Bonne d'Anjou. 1.= Leroy _Dict. Pom._ =1=:474, fig. 1867.
Raised from seed by Leroy in 1864 at Angers, Fr. Fruit medium and
sometimes large, ovate, irregular and much bossed, bright yellow,
speckled all over with dark gray spots and washed with vermilion on the
side next the sun; flesh yellowish-white, fine and dense, exceedingly
melting, a little gritty; juice abundant, sugary, vinous, refreshing,
deliciously perfumed; first; Oct.
=Bonne-Antonine. 1.= Leroy _Dict. Pom._ =1=:475, fig. 1867.
There is a great similarity between this variety and Beurré Flon.
The origin is obscure. The Society of Van Mons distributed it
before 1876 without description. Fruit large and often enormous,
long-conic, obtuse, slightly bossed and generally somewhat contorted
at the summit, dull golden-yellow, mottled and dotted with russet;
flesh yellowish-white, fine, dense, very melting, almost free from
granulations; juice abundant, refreshing, sugary, with an exceedingly
pleasant after flavor of anis; first; mid-Oct.
=Bonne de Beugny. 1.= _Rev. Hort._ 280. 1911.
A chance seedling, found at Sainte-Catherine-de-Fier-Bois, Fr., by M.
Chivert in 1875. Fruit large to very large, globular-obtuse-pyriform,
yellow, washed with russet especially round the stalk; flesh melting,
juicy, sweet, and agreeably perfumed; first; Oct. to Jan.
=Bonne Carmélite. 1.= _Guide Prat._ 88. 1876.
Distributed from Tournai, Bel. Fruit semi-melting; like Calebasse in
form; Mar. and Apr.
=Bonne de la Chapelle. 1.= Mas _Le Verger_ =2=:231, fig. 114. 1866-73.
A wilding found by Jacques Jalais, Nantes, Fr., in 1845. It was
described in this country by Downing in 1869. Fruit medium, turbinate,
short and swelled, rather irregular in contour, green, sprinkled with
dots of a deeper shade of green, some russet blush on the exposed side;
flesh a little greenish, fine, buttery, melting, with abundant sweet
juice, first; end of Aug.
=Bonne Charlotte. 1.= Leroy _Dict. Pom._ =1=:477, fig. 1867. =2.=
Downing _Fr. Trees Am._ 705. 1869.
Obtained from seed in the garden of the Society of Van Mons at
Geest-Saint-Rémy, Jodoigne, Bel., in 1849. Fruit medium, variable in
form, but usually simply pyriform, bossed, pale yellow, with green
dots, lightly washed with purple on the side exposed to the sun; flesh
white, rather fine, more buttery than melting, sugary; juice sufficient
and slightly musky; good; Aug. and Sept.
=Bonne d'Ezée. 1.= _Ann. Pom. Belge_ =5=:73, fig. 1857. =2.= _Pom.
France_ =1=:No. 34. Pl. 34. 1863.
_Brockworth Park._ =3.= Hogg _Fruit Man._ 535. 1884.
A wilding found at Ezée in the Touraine, Fr., by Dupuy about 1788.
Fruit large, often medium, long-ovate-obtuse; skin rather thick, oily,
lemon-yellow or golden, dotted and stained with bright russet; flesh
white, very fine and melting; juice excessively abundant, sugary,
acidulous, having an exquisite aroma; first; all Sept.
=Bonne de Jalais. 1.= Leroy _Dict. Pom._ =1=:480, fig. 1867.
Obtained from seed in 1857 at Nantes, Fr., by Jacques Jalais. Fruit
small, globular-ovate, bossed, one side always more enlarged than the
other; skin rough, pale yellow, dotted with clear brown and stained
with russet markings; flesh whitish, semi-fine, melting, sometimes a
little dry, slightly gritty at center; juice sufficient, very sugary
and having an agreeable flavor; second; latter half of Sept.
=Bonne-Jeanne. 1.= Leroy _Dict. Pom._ =1=:481, fig. 1867.
Origin unknown, but in the middle of the nineteenth century it was
extensively cultivated in the environs of Paris. Fruit medium to
small, pyriform-obtuse, depressed at crown and stem, yellow-ochre,
dotted and mottled with fawn and washed on the exposed side with
brick-red or brilliant-violet-red; flesh greenish-white, semi-fine, and
semi-melting, rather dry, very sweet and with a not unpleasant taste of
fennel; third, middle of Aug.
=Bonne Sophia. 1.= Downing _Fr. Trees Am._ 706, fig. 1869.
Fruit medium, obovate-acute-pyriform, pale greenish-yellow, with a red
cheek, a few patches and nettings of russet and numerous small, brown
dots; flesh white, fine, melting, sweet and slightly perfumed; very
good; Oct.
=Bonne Thérèse. 1.= Leroy _Dict. Pom._ =1=:488, fig. 295. 1867. =2.=
Downing _Fr. Trees Am._ 797. 1869.
Probably originated by Nélis, Mechlin, Bel., previous to the year 1834.
Fruit medium, regular, roundish-oval, greenish-yellow, marbled with
dull red at the stalk; stalk short, straight; calyx small, open; flesh
white, juicy, highly aromatic, sweet, melting; first; Oct.
=Bonne des Zoes. 1.= McIntosh _Bk. Gard._ =2=:463. 1855.
Described as a recent introduction in England in 1855. Fruit medium;
first; Sept.; tree productive, making a good standard.
=Bonners. 1.= _Am. Pom. Soc. Rpt._ 51. 1869. =2.= _Ibid._ 119. 1873.
Originated in Hancock County, Ga., and was known in 1869 in Washington
County, of that state, as the _Popé_ pear. Fruit has a peculiar almond
flavor; very good; Sept.
=Bonneserre de Saint-Denis. 1.= Leroy _Dict. Pom._ =1=:490, figs. 1867.
An exquisite pear raised from seed by Leroy, Angers, Fr., in 1863.
Fruit medium or above, globular-obtuse-pyriform, regular in outline;
a second type of the variety is rather contorted and bossed; color
greenish-yellow, dotted, striped and stained with russet; flesh white,
fine, melting, granular about the core; juice plentiful, sweet, acid,
and endowed with a delicious perfume; first; Dec. and Jan.
=Bonnet Zuckerbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:55. 1856.
A Belgian variety attributed to Van Mons. Fruit medium to small, long
and convex, beautiful yellow, flushed with red on the side of the sun;
flesh melting and sweet; first; Sept.
=Boutoc. 1.= _Guide Prat._ 69. 1895.
A very ancient variety cultivated in the Gironde, Fr., and often called
_Poire d'Ange._ Fruit medium, obtuse, short, lemon-yellow, stained with
gray and red; flesh fine, melting; good; end of Aug.
=Bordine Musk. 1.= Langley _Pomona_ 131. 1729.
Considered one of the best pears in England in the early part of the
eighteenth century. Fruit small, globular, musky; end of June for very
short season.
=Bouchamp. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:64. 1908.
A chance seedling in the garden of M. Penneton. Fruit medium,
globular-obtuse-pyriform, green, yellow-russeted; flesh delicate,
juicy, buttery, melting, sweet, vinous, perfumed; season medium.
=Boucquia. 1.= _Mag. Hort._ =9=:134, fig. 3. 1843. =2.= Downing _Fr.
Trees Am._ 355. 1845.
A Flemish variety originated by Van Mons who sent cions of it to
Manning in 1836. It bore fruit for the first time in the Pomological
Garden, Salem, Mass., in 1841. Fruit large, oval, largest in the
middle, tapering towards each end, pale yellow, tinged with pale red on
the side next the sun, covered with blackish specks and some patches of
russet; flesh yellowish-white, tender, melting, sweet, rich, somewhat
astringent at times, perfumed; Oct. and Nov.
=Bourdon de Roi. 1.= Hogg _Fruit Man._ 536. 1884.
Fruit small, globular, yellowish-green, changing to clear yellow,
with some dark red blush next the sun; flesh white, very tender,
semi-melting, of a refreshing, sweet, vinous and musky flavor; first;
Nov.
=Bouvier d'Automne. 1.= Leroy _Dict. Pom._ =1=:491, fig. 1867.
A seedling of Van Mons, said to have been tasted by Bivort for the
first time in 1845. Fruit below medium, ovate-obtuse-pyriform,
golden-yellow, speckled with large dots of bright brown, mottled
with fawn and generally bronzed on the side next the sun; flesh
yellowish-white, semi-fine and semi-melting; juice abundant, sugary,
acidulous, and having a delicate aroma; second; Oct.
=Bouvier Bourgmestre. 1.= Leroy _Dict. Pom._ =1=:492, fig. 1867. =2.=
Hogg _Fruit Man._ 537. 1884.
Raised from a seed bed made in 1824 by Bouvier, Jodoigne, Bel. Fruit
large, obtuse-pyriform, bright yellow, covered with small, gray dots,
washed with fawn at each end; flesh very white and fine, melting,
juicy, gritty around the core, vinous and sugary; second; Oct. and Nov.
=Bouviers Herbstbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:65. 1856.
Originated by Van Mons, 1847. Fruit medium, oval, obtuse, green turning
to yellow, marbled with dark brown and speckled; flesh semi-buttery,
aromatic, sweet; first; latter half of Oct.
=Bowdoin. 1.= _Mag. Hort._ =3=:48. 1837.
Raised from seed in the neighborhood of Boston, Mass., early in the
nineteenth century. Fruit large; skin thick; second; Sept.
=Bowne Winter Russet. 1.= Field _Pear Cult._ 272. 1858.
Originated at Flushing, Long Island, N. Y. Fruit large,
greenish-yellow; good; Jan.
=Boyken June. 1.= _Am. Pom. Soc. Rpt._ 108. 1873.
Believed to have originated on the lower James River, Va. On trial and
well regarded in 1873. Fruit medium, beautifully colored; good, may be
shipped in early July, keeping qualities good, but rather deficient in
flavor.
=Braconot. 1.= Leroy _Dict. Pom._ =1=:494, fig. 1867.
From a seed bed made in 1840 or 1841 by Leclerc in his garden at
Épinal, Fr. Fruit large, oblong-obtuse, much swelled, bossed; skin
greasy, golden-yellow, speckled all over with grayish-brown, washed
with red on the side next the sun; flesh yellowish, fine, semi-melting,
gritty around the core; juice moderate in amount, sweet, acid and
deliciously perfumed; first; Oct. and Nov.
=Brandes. 1.= Leroy _Dict. Pom._ =1=:495, fig. 1867.
Raised by Van Mons, Louvain, Bel.; first reported in 1818. Fruit below
medium, long-ovate-obtuse, greenish-yellow, dotted and marbled with
russet and extensively washed with russet around the stem; flesh white,
fine, excessively melting, gritty at center; juice sufficient, sweet,
musky; first; mid-Nov. to mid-Dec.
=Braunrote Speckbirne. 1.= Mathieu _Nom. Pom._ 189. 1889.
_Poire de Lard Brune._ =2.= Mas _Pom. Gen._ =7=:145, fig. 553. 1881.
A German variety cultivated in Hanover where it is also known under the
names _Poire Pendante_ and _Poire Bourree de Hambourg_. Fruit medium
or nearly large, obovate-pyriform, bright green, with very numerous
dots of darker green but usually no trace of russet. On ripening, the
fundamental green becomes bright yellow, brightened with reddish-brown
on the side next the sun; early Sept.
=Braunrothe Frühlingsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:4. 1856.
Of Belgian origin. 1832. Fruit medium, entirely covered with
brown-russet; good; winter to March first.
=Braunrothe Sommerrusselet. 1.= Dochnahl _Führ. Obstkunde_ =2=:42. 1856.
_Rousselet d'été Brun Rouge._ =2.= Mas _Le Verger_ =2=:53, fig. 25.
1866-73.
Probably of ancient German origin. Published at Nassau, 1804. Fruit
small, obtuse-conic, regular in outline, summit flat, smooth, pale
green changing to bright greenish-yellow and extensively washed on the
side next the sun with dull brownish-red on which are yellow-gray dots
so prominent as to be rough to the touch; flesh yellow-white, rather
breaking, melting, gritty around the core, sweet, refreshing, having
the perfume characteristic of the Rousselet; first; Aug.
=Brederode. 1.= Dochnahl _Führ. Obstkunde_ =2=:37. 1856.
Seeding of Van Mons, 1817. Fruit medium, long-turbinate, light
greenish-yellow changing to light lemon-yellow, slightly russeted;
flesh granular, softish, very sweet; end of Sept. and early Oct.
=Bremer Butterbirne. 1.= Oberdieck _Obst-Sort._ 247. 1881.
Raised from seed by Herr Neuburg in Bremen, Ger. Fruit large,
turbinate, green, turning to yellow-green and yellow on ripening; flesh
yellowish-white, fine, melting, finely granular, musky; Dec.
=Brewer. 1.= Downing _Fr. Trees Am._ 708. 1869. =2.= Mas _Pom. Gen._
=5=:1, fig. 289. 1880.
Origin uncertain, but probably American. Fruit medium,
obovate-pyriform; skin thin, tender, bright green dotted with very
small, brown specks; flesh white, translucent, melting; juice sweet,
very abundant, delicately and agreeably perfumed; good; Oct.
=Brewster. 1.= _Mass. Hort. Soc. Rpt._ 46. 1866.
A seedling fruited by Dr. S. A. Shurtleff of Brookline, Mass., in 1865.
Fruit medium, yellow, melting and juicy; Nov.
=Brialmont. 1.= Leroy _Dict. Pom._ =1=:498, fig. 1867.
Origin uncertain, but it was described in the catalog of the Society
of Van Mons. Fruit medium, globular-ovate, mammillate at summit,
yellowish-green, covered with dots and patches of gray russet; flesh
very white, dense, fine, semi-melting, some grit about the core; juice
abundant, sweet and perfumed; second; Oct.
=Brielsche Pomeranzenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:22. 1856.
_Orange de Briel._ =2.= Mas _Pom. Gen._ =6=:47, fig. 408. 1880.
Attributed to Holland about 1812 by Dochnahl. Fruit small or nearly
small, globular-turbinate, sides uneven (Dochnahl), even contour (Mas),
green passing at maturity to bright lemon-yellow, washed on the side
next the sun with a beautiful vermilion, covered with numerous minute
dots of fawn which change to yellow on the sunny side; flesh whitish,
rather fine, semi-buttery, gritty, not very juicy, saccharine; first.
=Briffaut. 1.= _Gard. Chron._ 367. 1863.
Fruit medium, pyriform, smooth, shaded side green, other red; flesh
greenish-white, fine, melting, sweet, perfumed; it is one of the most
beautiful fruits of the summer, brilliant in coloring, but it decays
rapidly; Aug.
=Brindamour. 1.= Leroy _Dict. Pom._ =1=:501, fig. 1867.
Originated in the Department of the Vienne, Fr., at the beginning of
the nineteenth century. Fruit medium, obtuse-turbinate, rough to the
touch, bronzed, dotted with fawn, some bright green around the stem,
and marbled with the same color on the cheek exposed to the sun;
flesh whitish, fine, soft, melting; juice extremely abundant, sweet,
acidulous and very pleasantly perfumed; first; Nov. to the end of Jan.
=Bringewood. 1.= _Mag. Hort._ =9=:124. 1843. =2.= _Ibid._ =13=:153.
1847.
A foreign variety, probably English. Fruit medium, pyriform,
yellowish-brown, almost covered with russet; flesh yellowish-white,
somewhat gritty around the core, otherwise buttery, rich; first; end of
Oct. to beginning of Dec.
=British Queen. 1.= _Jour. Hort._ N. S. =3=:546. 1862. =2.= Hogg _Fruit
Man._ 537. 1884.
Raised by Thomas Ingram from seed of Marie Louise at Frogmore, Eng.,
and first distributed in 1863. Fruit large, obovate-pyriform, bossed,
golden, much covered with cinnamon-colored russet, encrimsoned on side
next the sun; flesh yellowish-white, fine-grained, buttery, melting,
rich, sugary, having the flavor of the Marie Louise; first; Oct.
=Broncirte Winterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:70. 1856.
Raised by Van Mons at Louvain, 1853. Fruit medium to small,
obtuse-ventriculous, entirely covered with russet but somewhat blushed
on the side next the sun; flesh very sweet; first; Jan. and Feb.
=Bronx. 1.= Downing _Fr. Trees Am._ 710. 1869.
Raised by James R. Swain, Bronxville, N. Y., about 1850. Fruit medium,
obovate-pyriform, greenish-yellow, netted and stained with russet;
flesh whitish, juicy, melting, sweet, slightly perfumed flavor; very
good; first half of Sept.
=Bronzée Boisselot. 1.= _Guide Prat._ 88. 1895.
Fruit medium; flesh very melting, and of excellent flavor, sugary;
first; Oct.
=Bronzée d'Enghien. 1.= Mas _Pom. Gen._ =5=:171, fig. 374. 1880.
Disseminated by the Society of Van Mons. Fruit medium, long-pyriform,
well swelled around the center, golden-yellow, dotted and stained with
light bronze; flesh fine, semi-melting, juicy, acidulous; Nov. to Jan.
=Brookline. 1.= _Mass. Hort. Soc. Rpt._ 45. 1866.
A seedling pear fruited by S. A. Shurtleff, Brookline, Mass., in 1862.
Fruit above medium, turbinate, brown-russet; flesh sweet, juicy and
buttery, with high flavor; very fine; Oct.
=Broom Park. 1.= _Gard. Chron._ 209, fig. 1845. =2.= Hogg _Fruit Man._
538. 1884.
Raised by Thomas Andrew Knight at Downton Castle, Herefordshire, Eng.;
it first bore fruit in 1831. Fruit small, globular-obovate; skin green
and rough, largely covered with brown-russet; on the side next the sun
it is tinged with dull red; flesh yellowish, melting, juicy, rich, with
something of a melon flavor combined with pineapple. This singular
commixture of flavors is its principal characteristic; an excellent
dessert pear; Jan.
=Brough Bergamot. 1.= Hogg _Fruit Man._ 538. 1884.
A variety which succeeds well in the North of England. Fruit
small, globular-turbinate tapering into the stalk; skin rough,
yellowish-green, very much covered with brown-russet; flesh
yellowish-white, rather coarse-grained, saccharine, very juicy, with a
rich and highly perfumed flavor; first; Dec.
=Brugmans. 1.= _Mag. Hort._ =4=:395, 1838. =2.= Dochnahl _Führ.
Obstkunde_ =2=:100. 1856.
A seedling of Van Mons, 1821. In September, 1838, it was exhibited
among "ninety varieties" by Manning, before the Massachusetts
Horticultural Society. Fruit medium, conic, light green changing to
light yellow at maturity, sometimes rather blushed; flesh aromatic and
sweet; mid-Nov. for three weeks.
=Brumbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:9. 1856.
Originated in Odenwald, Ger., 1847. Fruit medium, turbinate, light
yellow turning to lemon-yellow, striped with bright red; good; Sept.
and beginning of Oct.
=Brune Minême. 1.= _Guide Prat._ 88. 1876.
Fruit rather large; first quality for cooking; Nov. and Dec; of
doubtful merit. Tree vigorous and fertile, well suited for exposed
situations.
=Brunet. 1.= Mas _Pom. Gen._ =7=:9, fig. 485. 1881.
Found growing wild at Houga, Department of Gers, Fr., about 1826. Fruit
medium, globular, very bright green, dotted with numerous small, gray
specks; at maturity the basic green passes to pale yellow, a little
warmer on the side next the sun; flesh white, fine, melting; juice
plentiful, sweet and agreeably musky; fair; end of Aug.
=Brüsseler Herbstbergamotte. 1.= Dochnahl _Führ. Obstkunde_ =2=:76.
1856.
Raised by Van Mons in 1825. Fruit medium, obovate-turbinate,
yellowish-green changing on maturity to lemon-yellow all over; flesh
granular, soft, vinous and strongly musky; good; Nov.
=Brute Bonne. 1.= Miller _Gard. Kal._ 206. 1734.
_Franzosische Zapfenbirne._ =2.= Dochnahl _Führ. Obstkunde_ =2=:139,
1856.
Fruit medium, thin-skinned, grass-green all over, flushed red on the
side next the sun; flesh somewhat musky, sweet, acidulous; good; end of
Oct.
=Bryan Edwards. 1.= _Trans. Lond. Hort. Soc._ =16=:395. 1826.
A seedling found growing early in the nineteenth century in
the neighborhood of Southampton, Eng., by Bryan Edwards. Fruit
globular-turbinate, pale green changing at maturity to pale yellow;
flesh melting, rich, sweet, pleasantly perfumed; of considerable
excellence; beginning of Nov.
=Buchanan. 1.= _Am. Pom. Soc. Rpt._ 114. 1869.
Submitted for examination to the Fruit Committee of the American
Pomological Society in January, 1869, by Isaac Buchanan of New York.
Fruit medium, obovate-acute-pyriform, dull yellow, with considerable
russet; flesh a little coarse-grained, melting, juicy, gritty next the
core, moderately sweet, and of good flavor.
=Buffalo. 1.= Hooper _W. Fr. Book_ 151. 1857.
Of foreign origin; "an early and abundant bearer; flesh a little
coarse, but buttery, juicy, sugary and sprightly."
=Bunte Mannabirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:106. 1856.
A variegated form of the French _Colmar d'Hiver_ or _Colmar_. Fruit
greenish-yellow, with reddish-brown stripes; in other respects similar
to its type.
=Buntebirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:106. 1856.
Originated in Hanover, Ger., 1852. Fruit medium to small,
greenish-yellow turning to bright, light yellow; flesh fine, flushed,
sweet; good; mid-Sept. and Oct.
=Burchardt Butterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:114. 1856.
Considered by Dochnahl to be a seedling raised in 1833. Fruit medium,
rather variable, globular-ovate, uniformly bright lemon-yellow,
sprinkled with fine russet; flesh rather yellowish, semi-melting,
aromatic, sweet; first; all Oct.
=Buree Winter. 1.= Langley _Pomona_ 131. 1729.
Fruit medium, globular-obtuse-pyriform, somewhat depressed at both
stalk and calyx, speckled all over; may be gathered early in September
and in season Feb. to Apr.; first class.
=Burgoyne. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:68. 1908.
Fruit large, oblong-pyriform, greenish-yellow, blushed with russet;
flesh melting, juicy, sweet; good; season medium.
=Burkett. 1.= _Ill. Hort. Soc. Rpt._ 144. 1880. =2.= _Am. Pom. Soc.
Rpt._ 236. 1911.
Reported to the Illinois Horticultural Society in 1880 by C. S. Capps
of Mt. Pulaski who described it as a "miserable apology" for a pear,
though exempt from blight. It was mentioned in a communication to the
American Pomological Society in 1911 by Charles G. Patten, Charles
City, Iowa, as a variety which originating in Illinois had resisted
blight for a period of forty-five years in South Iowa. It has been
suggested that this and _Sudduth_ may be the same.
=Burlingame. 1.= _Mag. Hort._ =15=:344. 1849. =2.= Downing _Fr. Trees
Am._ 711. 1869.
Raised from seeds of pears planted in 1790. In 1830 Dr. S. P. Hildreth,
Marietta, Ohio, sent a description of the pear to the Massachusetts
Horticultural Society which named it after Mrs. Burlingame of
Marietta who had originally saved the seeds. Fruit below medium,
globular-oblate, pale yellow, blushed with red on the sun-exposed side
and covered with small, russet specks; flesh white, coarse, melting and
juicy, rich, sugary, perfumed; Aug. and Sept.
=Burnett. 1.= Kenrick _Am. Orch._ 139. 1841. =2.= Downing _Fr. Trees
Am._ 712. 1869.
Raised by Joel Burnett, Southborough, Mass., in the early half of
the nineteenth century. Fruit large, obtuse-pyriform, pale yellow,
with much iron-russet and flushed on side next the sun; flesh
greenish-white, rather coarse-grained but rich, musky, juicy, sweet;
excellent; Oct. and Nov.
=Butt Pear. 1.= Hogg _Fruit Man._ 539. 1884.
A pear grown in England especially around Ledbury, Herefordshire, for
the production of perry. Fruit small, globular-obovate, lemon-color,
strewed with minute, russety dots; flesh yellowish, coarse-grained,
granular, acidulous.
=Butterartige Bergamotte. 1.= Dochnahl _Führ. Obstkunde_ =2=:79. 1856.
No. 33 in the Van Mons collection, 1834. Fruit small, long-globular,
dark yellow, much covered with red-russet; flesh yellowish-white,
semi-melting, sweet, firm, aromatic, suitable for espalier; beginning
of Nov.
=Büttner Sachsische Ritterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:23.
1856.
_Poire de Chevalier de Buttner._ =2.= Mas _Pom. Gen._ =4=:145, fig.
265. 1879.
According to Diel this variety originated in the environs of Halle,
Prussia. _Fruit_ medium or nearly medium, globular-turbinate
or globular-ovate, often irregular in contour, a lively green
sprinkled with dots of gray-green changing to brilliant lemon-yellow
at maturity, well-exposed fruits being extensively washed with
brownish-red; flesh white, tinted yellow under the skin, a little
coarse, semi-breaking, fairly juicy, more or less perfumed according to
the season; quality inconstant; Aug.
=Cabot. 1.= Prince _Pom. Man._ =2=:214. 1832. =2.= _Mag. Hort._
=10=:298, 299, fig. 1844. =3.= Downing _Fr. Trees Am._ 712. 1869.
Raised from seed of Beurré Gris planted in 1821 or 1822 by J. S.
Cabot, Salem, Mass. Fruit medium, globular-ovate, slightly irregular;
skin rough, bronze-yellow, almost covered with cinnamon-russet, some
marbling of red on the side next the sun; flesh greenish-white,
breaking, juicy, with a rich, subacid flavor; first; Sept. and Oct.
=Cadeau. 1.= Leroy _Dict. Pom._ =1=:507, fig. 1867.
Mainly cultivated in the neighborhood of Angers, Fr., where it probably
originated. Fruit small, globular-ovate, one side always more swelled
than the other; skin thick, greenish-yellow or pale yellow, dotted and
striped with gray-brown; flesh yellowish, coarse, semi-melting, very
granular, wanting in juice, sugary, not much flavor; third; end of July.
=Cadet de Vaux. 1.= Liegel _Syst. Anleit._ 132. 1825. =2.= Downing _Fr.
Trees Am._ 712. 1869. =3.= Leroy _Dict. Pom._ =1=:508, fig. 1869.
It is claimed that Van Mons originated this variety. Tree very
productive, an early and heavy bearer. Fruit large, obtuse-pyriform,
ochre-yellow, dotted with brown and shaded with fawn and pale red in
the sun; stem short, large, curved; calyx large; flesh yellowish-white,
fine, breaking, sweet, juicy, perfumed; good; Dec. to Mar.
=Caen de France. 1.= _Mag. Hort._ =19=:102. 1853. =2.= _Ibid._
=21=:188. 1855. =3.= _Am. Pom. Soc. Rpt._ 52. 1869.
Synonymous with No. 51 of Van Mons. It was introduced into this country
in 1834 by R. Manning, Salem, Mass. Fruit large, pyriform; skin thick,
yellow, overspread with russet; flesh yellowish-white, semi-melting,
juicy, sweet, vinous, with a little astringency, slightly aromatic;
"one of the very best of the late varieties, keeps without trouble, and
may be put in barrels to ripen, and can be depended on from Jan. to
Mar."
=Caesar. 1.= Prince _Pom. Man._ =1=:98. 1832.
Extensively cultivated in the French Department of Lorraine in the
early part of the nineteenth century. Fruit large, obovate-pyriform,
smooth, pale yellow in the shade, deeper next the sun and sometimes
slightly tinged with red, sprinkled with minute specks; flesh very
white, breaking, of a rich and rather musky flavor; on maturing becomes
soft rapidly; Dec.
=Caillot Rosat= (English). =1.= Hogg _Fruit Man._ 540. 1884. =2.=
Mathieu _Nom. Pom._ 191. 1889.
This is not the _Caillot Rosat_ of the French which in England is
known as the _Summer Rose_. Fruit above medium, pyriform, smooth,
greenish-yellow, with a brownish-red cheek and streaks of brighter red
on the side next the sun; flesh tender, very juicy, sweet, perfumed;
good; Aug.
=Caillot Rosat= (French). =1.= Leroy _Dict. Pom._ =1=:509, fig. 1867.
=2.= _Guide Prat._ 72, 254. 1876.
_Summer Rose._ =3.= Hogg _Fruit Man._ 652. 1884.
An ancient French pear of unknown origin. Writing of it in 1586
Jacques Daléchamp thought it identical with the pear _Nard_, of the
Greeks. This, however, has not been substantiated; but the pear was in
early times spread generally through France under a variety of local
names. One Jehan de Meung, a poet born near Orléans in 1280, wrote
of it, as also did Gilles Ménage in 1694 who said it was "a kind of
pears so called because of their hardness, their whiteness and their
taste of rose." It is probable that it takes its name _Cailleau_,
_Calliot_, _Caillou_, _Caillorosar_, _Caillot_, from the _caillou_,
a pebble, because of the grit with which it is filled. Fruit medium,
globular-oblate, yellowish, with stains of fawn-russet, washed with
tender rose on the side of the sun and streaked with the same color
around the stem; flesh white, scented, a little coarse, semi-melting,
always gritty around the core; juice sufficient, sugary, acid, musky;
second; Sept.
=Calbasbirn. 1.= Christ _Handb._ 497. 1817.
_Graue Flaschenbirne._ =2.= Dochnahl _Führ. Obstkunde_ =2=:140. 1856.
Originated in Holland in 1758. Fruit large, gourd-shaped, irregular,
bossed, yellow, with grayish-russet, becoming golden and washed with
red; flesh yellowish-white, soft, granular, somewhat woody, musky,
sweet; good; Nov. and Dec.
=Calebasse. 1.= Leroy _Dict. Pom._ =1=:512, fig. 1867. =2.= Downing
_Fr. Trees Am._ 712. 1869.
Termed by Downing "a very grotesque looking Belgian fruit." Leroy
considered it to have been raised in Brabant, Holland, early in the
eighteenth century by Herman Knoop, a Dutch horticulturist. Fruit
medium, long gourd-shaped, crooked and undulating in outline; skin
rough, dull yellow, with thin, gray russet on the shaded side becoming
cinnamon- and orange-russet next the sun; flesh yellowish-white,
semi-fine, semi-melting, crisp, juicy and sweet; second; Sept. and Oct.
=Calebasse d'Anvers. 1.= _Guide Prat._ 103. 1895.
Sent out by M. Daras de Naghin of Antwerp, Bel., and recommended in
1895 by Simon-Louis Brothers, Metz, Lorraine, as combining all the
qualities requisite to render it a fruit suitable for commerce. Fruit
large, long, more or less contracted at its center, canary-yellow,
dotted with brown specks and stained with fawn at the summit; flesh
rather fine, free from granulations, juicy, sugary and savory; good;
Oct. and Nov.
=Calebasse de Bavay. 1.= Mas _Le Verger_ =1=:35, fig. 24. 1866-73. =2.=
Leroy _Dict. Pom._ =1=:514, fig. 1867.
Raised from seed at Mechlin, Bel., and distributed in 1849 by M.
Tuerlinckx. Fruit rather large, long-pyriform, contracted at summit,
concave on one side, the lower end being bent; color yellowish-green;
flesh white, very fine; juice abundant, sweet, acid, having a delicate
perfume; first; Nov. and Dec.
=Calebasse Boisbunel. 1.= _Mass. Hort. Soc. Rpt._ 41. 1871. =2.= _Guide
Prat._ 65. 1895.
Obtained by M. Boisbunel of Rouen, France. Fruit large, like Calebasse
in form, greenish-yellow, washed with red; flesh fine, yellowish-white,
melting, very sweet; first quality; Feb. and Mar.
=Calebasse Bosc. 1.= Leroy _Dict. Pom._ =1=:515, fig. 1867. =2.= Hogg
_Fruit Man._ 540. 1884.
=3.= Bunyard _Handb. Hardy Fr._ 162. 1920.
A chance seedling found in 1819 by Van Mons in the garden of M. Swates
at Linkebeeke near Brussels, Bel. Fruit medium to large, long-conical;
skin rough to the touch and entirely covered with brown-russet,
sprinkled with darker russet dots; flesh yellowish, semi-fine, melting,
juicy, sweet and agreeably flavored; second; Oct.
=Calebasse Delvigne. 1.= Mas _Le Verger_ =3=:Pt. 1, 141, fig. 69.
1866-73. =2.= Leroy _Dict. Pom._ =1=:517, fig. 1867.
Mas thinks Calebasse Delvigne was raised in Belgium and Leroy considers
it to have originated in France. Fruit medium, pyriform, yellow,
strewed with cinnamon-colored russet and richly colored with red on
the sun-exposed side; flesh yellowish-white, rather coarse-grained,
melting, juicy, sweet and fine flavor, strong musky aroma; second to
first; Oct.
=Calebasse d'Été. 1.= Leroy _Dict. Pom._ =1=:518, fig. 1867. =2.= Hogg
_Fruit Man._ 540. 1884.
A seedling obtained by Major Espéren of Mechlin, Bel. Fruit above
medium and sometimes larger, long-pyramidal, obtuse, a little contorted
at base, greenish-yellow, covered with brown-russet and with numerous
russet spots; flesh white, semi-melting, rather gritty at center,
sugary, slightly acid and having a delicate perfume; a good early pear;
Sept.
=Calebasse Fondante. 1.= Kenrick _Am. Orch._ 140. 1841.
Described by Kenrick in 1841 as a new variety by Van Mons. Fruit
very much lengthened, bossed, uniformly red; flesh melting, sugary,
agreeable; Oct.
=Calebasse d'Hiver. 1.= _Gard. Chron._ 69. 1848. =2.= Mas _Pom. Gen._
_6_:161, fig. 465. 1880.
Obtained by Major Espéren, Mechlin, Bel., and described in 1848 as a
new fruit. Fruit large, turbinate or ovate-pyriform and long, dark
green, sprinkled with brown dots, the dark green becoming at maturity
pale yellow and golden on the side of the sun; flesh semi-melting,
white; juice abundant, sweet, and without any appreciable perfume; good
for the purposes of the kitchen.
=Calebasse Kickx. 1.= _Guide Prat._ 89, 254. 1876. =2.= Hogg _Fruit
Man._ 541. 1884.
This is No. 590 in the Van Mons catalog and was a seedling first
described in 1823. Fruit below medium, obovate, rather uneven in
outline, light greenish-yellow turning to lemon-yellow, with some
patches of very thin, pale, cinnamon-colored russet; flesh whitish,
coarse-grained, semi-melting, sweet, with an agreeable perfume;
inferior, becoming pasty in the middle of October; early Oct.
=Calebasse Leroy. 1.= Leroy _Dict. Pom._ =1=:519, fig. 1867. =2.= Mas
_Pom. Gen._ =4=:175, fig. 280. 1879.
Raised by Van Mons about 1830 and published for the first time in the
_Catalogue Systematique_ of Diel in 1833. Fruit medium, conic-pyriform,
somewhat contracted around the middle, bright green, stained with
russet patches and sown with some gray dots and generally blushed with
pale red on the side of the sun; first; Sept.
=Calebasse Oberdieck. 1.= Oberdieck _Obst-Sort._ 285. 1881. =2.= Leroy
_Dict. Pom._ =1=:520, fig. 1867.
A seedling raised by Leroy at Angers, France; it first fruited in 1863.
Fruit large, very long, like Calebasse in form, more or less obtuse,
bossed; color orange-yellow, very finely dotted with brown, marked
with some fawn and blackish patches; flesh white, extremely fine,
semi-melting, juicy, fresh, sugary, aromatic; first; Oct.
=Calebasse d'Octobre. 1.= _Mass. Hort. Soc. Rpt._ 41. 1871. =2.=
_Horticulturist_ =27=:102. 1872.
Received by the Massachusetts Horticultural Society from M.
Alexandre Bivort of Belgium and tested November, 1871. Fruit medium,
acute-pyriform, long; skin smooth, pale yellow, traced with russet,
with a fine ruddy tint on one side; flesh yellowish-white, melting,
juicy and buttery, fine-grained; flavor vinous, rich, aromatic,
sprightly, with a slight astringency.
=Calebasse Rose. 1.= Mas _Pom. Gen._ =7=:123, fig. 542. 1881.
Of uncertain origin. Fruit medium or rather large; obovate-pyriform,
usually rather irregular or bossed in its outline, bright green, sown
with dots of darker green; on ripening the fundamental green changes
to a pale lemon-yellow, sometimes washed with rose; flesh whitish,
buttery, melting, sufficient sweet juice, acidulous; good; Oct.
=Calebasse Tougard. 1.= _Ann. Pom. Belge_ =3=:95, fig. 1855. =2.= Leroy
_Dict. Pom._ =1=:521, fig. 1867.
_Tougard_. =3.= _Gard. Chron._ 415. 1863.
A posthumous seedling of Van Mons, first fruited in 1847. Fruit
medium, pyriform, yellowish, covered with spots and patches of rough
brown-russet; flesh has a pink tinge, half-melting, juicy, sugary and
has a pleasant flavor; Oct. and Nov.
=Calebasse Verte. 1.= Leroy _Dict. Pom._ =1=:522, fig. 1867.
Attributed to Van Mons, date unknown, as also whether from Brussels or
Louvain. Fruit medium to large, obovate-obtuse-pyriform, bossed, bright
green, sprinkled with russet dots, veined with grayish-brown around
the calyx and stem; flesh greenish-white, fine, melting; juice sweet,
abundant, acid, agreeable; first; Oct.
=Calhoun. 1.= _Mass. Hort. Soc. Rpt._ 5. 1843. =2.= _Mag. Hort._
=11=:252. 1845.
Raised by Governor Edwards, New Haven, Conn., and submitted by him
to the Massachusetts Horticultural Society in 1843. Fruit medium,
globular, obliquely oblate, yellowish, shaded with dull crimson,
russetted; flesh white, coarse, granular, buttery, melting, pleasant;
good; Oct.
=Caliorosa. 1.= _Mag. Hort._ =18=:151. 1852.
Described among new varieties of fruits. Fruit large, pyriform,
greenish-yellow, with brown specks; not juicy, indifferent.
=Calixte Mignot. 1.= _Guide Prat._ 88. 1895.