Size - medium to large. Form - obovate, acute pyriform. Calyx - closed, small, deeply sunk. Stem - rather short and stout, fleshy at the base, set without depression. Color - yellowish green, somewhat russetted, and occasionally with brownish red cheek. Flesh - very melting and juicy, with a rich, agreeable, sub-acid flavor. Season - middle of October to 1st November, Class - very good?

Beurre Superfin. Bergamotte D'esperin.

Beurre Superfin. Bergamotte D'Esperen.

Promises to be a valuable acquisition.

Beurre Superfin #1

This variety received a special premium at Angers, in France, for its excellence. The fruit is represented as very large, but with me it has not attained a larger size than the Louise Bonne d'Jersey. Color, dull pale green, with traces and patches of russet, and dull brown cheek. Flesh, juicy, melting, and with slight aroma. Ripens from the middle of September to the first of October.

Beurre Superfin #2

According to Mr. Dupuy Jamain, and other reliable horticulturists in Faris, this fruit is the product of one of the numerous grafts or young trees sent by Prof. Van Mons to Mr. Poitean. The tree is hardy, well suited to this climate, of a rather thorny and wild character, of vigorous and healthy appearance. Its form and shape is rather pyramidal with some diverging branches. It grows on the quince, but is better on the pear stock, on which it will do as an orchard tree. Bari, grayish green, with light brown dots or freckles. The blossom spurs are often terminated with a sharp or an abortive thorn. Leaves, medium, a little recurved, serrated and of a dark green color. Buds, pointed, gray. Fruit, middle sized, pyriform, sometimes above middle size, of a dull green, with numerous brown marblings, and occasionally, as in Boston, with a faint dull red cheek. Sum, one inch long, not stout, set on the surface, sometimes swollen at the junction. Eye, very small, sunk in a moderately deep calyx, sometimes made irregular by a few ribs, which in some localities and seasons extend over the whole fruit, and instead of smooth, make it look knobby and coarse. Flesh, white greenish, delicate, very juicy, half melting and buttery, with sugar and flavor enough to make it one of the best pears.

Although opinions do not agree in the east, west, and south about the quality of this variety, we can safely predict that in the Middle States, under proper cultivation, and in a rich sandy loam, its qualities will not prove inferior to any of the pears of that region. They have been tested in New Jersey, and at Wm. Reid's nursery it was always found a "very good" pear. It seems not to be as good in Western New York; but it will be safe to wait for trees of a proper age and steady habits before a final judgment.


The Superfin kept well, and ripens slowly from September to late in October, at least so it did with us. This was a little surprising, as in France it rarely can be kept over September, but it is not the first pear coming to maturity later than in its native climate. Perhaps no summer nor fall pear ripens here as early as in Paris. For instance, we have never passed throngh the end of June without some fine dishes of Madeleines - which do not ripen here until the middle of July. This was not only in France, but in the cool wet climate of Belgium.

Beurre Superfin #3

Mr. Cabot: One of the very best pears. Prince, Townsend and Saul coincide. Mr. Barry: One of the finest - fruit of first size and quality; trees good growers and do well on both stocks. Mr. Wilder: Thinks it equal to the best Brown Beurr6, and agrees with Mr. Barry. Mr. Walker: Good as the best - none superior. Carried to the list for general cultivation.