This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, small; pyriforin, even and regular in its outline. Skin, smooth, yellow, with a blush of red on the side next the sun, streaked with dark crimson. Eye, very small and closed. Stalk, very long and slender, inserted without depression. Flesh, yellowish, half buttery, melting, and very juicy, sweet, and with a powerful musky aroma.
Beurre d'Angleterre. See Angleterre.
Fruit, large and handsome, even and regular in its outline, roundish obovate. Skin, greenish yellow, with sometimes a shade of dull red next the sun, marked with patches of russet, and thickly strewed with brown and crimson dots. Eye, small and open, deeply inserted in a wide cavity. Stalk, short and stout, set in a round hole. Flesh, white, very tender, buttery, and melting, very juicy, vinous, and with a delicate rosewater perfume.
A very superior pear; ripe in the end of October, and continues in use till December and January. Mr. Blackmore finds it a good fruit, and one that should be largely grown.
This is quite distinct from the Ne Plus Meuris of Van Mons, and also from Brown Beurré (Beurre Gris), with which Leroy makes it synonymous.
Fruit, small; long ovate. Skin, yellowish green, dotted and mottled with brown russet, and a blush of dark red on the side next the sun. Eye, large and open, rather deeply sunk. Stalk, an inch long, slender, inserted perpendicularly with the axis of of the fruit. Flesh, white, melting, extremely juicy, sweet, vinous, and with a very delicate perfume.
A first-rate pear; ripe in September. Raised by M. Nerard, of Vaisse, near Lyons.
Beurré d'Apremont. See Beurré Bosc.
Fruit, medium sized, obovate. Skin, yellowish green when ripe, and considerably covered with patches, veins, and dots of cinnamon-coloured russet. Eye, small, with short segments, which frequently fall off, and set in a deep hollow. Stalk, from half an inch to an inch long, obliquely inserted on the surface of the fruit. Flesh, white, melting, buttery, and very juicy, with a brisk vinous and perfumed flavour.
A dessert pear of varying merit; in use during December and January. The tree is hardy, and a most abundant bearer, and may be grown either as a standard or against the wall. It succeeds well both on the pear and the quince. Mr. Blackmore considers it as scarcely worth growing.
Great confusion exists between this and the Glou Morçeau, which in numerous instances I have found grown as the Beurre d'Aremberg. The cause of this confusion is accounted for in this way: about the same time that the Beurré d'Aremberg was raised by Abbe Deschamps, of the Hospice des Orphelins at Enghien, M. Noisette, of Paris, sent out the Glou Morçeau, which he had procured from the gardens of the Duc d'Aremherg, under the name of Beurré d'Aremberg, consequently there were two distinct varieties in cultivation under the same name, and which still continue till the present time. But the characters of the two are perfectly distinct, and may easily be distinguished by the stalk alone - that of Beurré d'Aremberg being short, thick, and fleshy, and inserted obliquely; whilst that of Glou Moryeau is long, straight, and woody, inserted perpendicularly with the axis of the fruit.
Beurré d'Argenson. See Passe Colmar.