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, large, three inches and three-quarters long, and two inches and a half wide; pyriform. Skin, pale yellow, dotted with russet dots. Eye, open. Stalk, very long, stout, and woody, obliquely inserted on the apex of the fruit. Flesh, tender, buttery, melting, juicy, and sweet, but with a thin watery juice.
An inferior pear, ripe in October.
Beurré Magnifique. See Beurré Diel. Beurré de Malines. See Winter Nelis.
Fruit, small, two inches in diameter; roundish ovate, even in its outline. Skin, green at first, changing to clear yellow, or greenish yellow, and much streaked with long broken streaks of bright crimson on the side next the sun, and where fully exposed they form a red cheek. Stalk, half an inch long, inserted in a small round cavity. Eye, rather large, quite open, not depressed. Flesh, yellow, crisp, very juicy, with a rich sweetness.
An excellent early pear, which ripens in the end of August, and which does not decay at the core, but remains a good solid fruit.
I do not know the origin of this fruit. I received it from Mr. .Rivers, of Saw-bridgeworth, in 1863.
Fruit, medium sized, roundish obovate. Skin, pale lemon-yellow, strewed with brown dots, and mottled with brown russet round the stalk. Eye, open. Stalk, an inch long, very stout, inserted in a slight depression. Flesh, tender, buttery, and melting, very juicy, and very briskly flavoured.
A second-rate pear, ripe in October.
It was raised by M. Andre Leroy, of Angers, and dedicated to M. Menand, of Martigny-Briand.
Beurré de Merode. See Doyenné Boussoch.
Fruit, below medium size, two inches and a quarter wide, and two inches and a half high; obovate. Skin, dark grass green, very much covered with clouds and mottles of thin, dirty ash brown russet. Eye, very small, deeply sunk. Stalk, half an inch long, stout. Flesh, greenish for a considerable depth under the skin, melting, tender, very juicy, and with a sweet, thin watery juice.
An inferior pear, ripe in October.
Fruit, above medium size, three inches and a half long, and two and three-quarters wide; obtuse pyriform. Skin, greenish yellow, considerably covered with pale bright yellow russet and russety dots. Eye, small, set in a shallow basin. Stalk, an inch long, stout, inserted in a cavity. Flesh, buttery and melting, but not richly flavoured, and with a high perfume.
Ripe in November.
This was discovered as a wilding at St. Aubin-de-Liugné, not far from Angers, and it received its name from having been brought before the Society at Angers by M. Moire.
Beurré de Mortefontaine. See Beurre Lefèvre.
Fruit, medium sized, three inches and a half long, and two inches and a half wide; long pyriform. Skin, pale green or yellowish green, dotted and mottled with cinnamon-coloured russet, especially round the stalk, and with a slight tinge of red next the sun. Eye, small and open, set in a narrow and rather deep basin. Stalk, an inch long, perpendicular with the fruit. Flesh, fine, melting, juicy, sweet, sprightly, and without any perfume.
An early pear, ripe in the beginning of September, but not of any great merit.
I described under this name another and a very distinct pear in the former editions of this work, having been misled by having received specimens incorrectly named.
Beurré Napoléon. See Napoleon. Beurré Navez. See Cohnar Navez. Beurré de Noirchain. See Beurré Ranee. Beurré de Noir Chair. See Beurré Rance. Beurré des Orphelines. See Beurré d'Aremberg. Beurré de Pâques. See Easter Beurré. Beurré de Paris. See Jargonelle. Beurré de Payence. See Calebasse. Beurré de Pentecôte. See Easter Beurré. Beurré Perrault. See Duchesse de Bordeaux. Beurré Picquery. See Urbaniste. Beurré Plat. See Crasanne.