This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
Why it is that this delicious old pear is so little noticed of late, when so many new and as yet untried (thoroughly,) varieties are receiving the praises of our pomologists, is to me strange. I have cultivated the Brown Beurre for many years. It needs good culture, I admit; and what don't, if you intend to get its best productions?
Its qualities are these: It is a good grower - irregular and twisting, to he sure - but that matters little; it is, in the main, a graceful tree.
It is very hardy, and ripens well its wood.
It is a great bearer, and matures its fruit in October, keeping well into November, and sometimes into December.
Its size is large medium; its flavor is vinous; and grown under the influence of a full sun, most sugary and delicious - indeed I know of nothing more piquant and yet delicate, in the pear family; and with its rich, golden russety hue, the fruit, as a mere show, is a rich ornament to the table.
Grown either on the pear or quince stock, and planted in a rich and dry stiff soil - and not much matter how stiff either - one who wants the very best October pear can do no better than to cultivate the Brown Beurre as a prominent variety. [We entirely agree with Mr. Allen as to the merits of the Brown Beurre. But it has failed of late in all the old soils of the east, and its cultivation has therefore gradually declined. In a new soil, like that of western New-York, its fruit is of the finest quality - and any person who wishes to raise it further east, must restore the potash, lime and phosphate abstracted from the soil by long culture, before he can succeed well again. Ed.]