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, above medium size; roundish, very uneven on its surface, being bossed and knobbed, the general appearance being that of a shortened Chaumontel. Skin, greenish yellow, very much covered with brown russet, and on the exposed side entirely covered with russet. Eye, open, with erect segments, placed in a deep and uneven basin. Stalk, three-quarters of an inch long, stout, and somewhat fleshy, inserted in a small cavity, with sometimes a fleshy lip on one side. Flesh, yellowish white, crisp, and breaking, very juicy and sweet, with a pleasant aroma, the flavour being very much like that of the Chaumontel.
A first-rate dessert pear; ripe in December and January. Though not richly flavoured, it is so juicy and refreshing as to be like eating sugared ice. The tree is vigorous and hardy, bears well as a standard, and may be grown against a wall in northern districts. Mr. Blackmore does not find it succeed at Teddington.
Fruit, very large; three inches and a half wide, and four inches high; turbinate. Skin, fine clear yellow, very much dotted and covered with patches of russet. Eye, set in a slight depression. Stalk, an inch and a half long, slender, set on the apex of the fruit, surrounded by a fleshy nipple at the base. Flesh, white, half melting, slightly gritty, sweet, and with a slight acidity.
An inferior pear; ripe in October. The tree is a great bearer.
This is one of Van Mons' seedlings, which first fruited about 1830.
Beurré Adam. See Adam.
Fruit, small, turbinate, narrowing abruptly towards the stalk. Skin, greenish yellow, dotted with russet, and with a russet patch round the stalk. Eye, small and closed. Stalk, three-quarters of an inch long, inserted in a narrow cavity. Flesh, tender and melting, with a salmon tint under the skin, very juicy, sugary, and highly perfumed.
A first-rate pear; ripe during November and December.
It was raised by the Cornice Horticole of Maine et Loire in 1852, and named in compliment to M. Isidore Allard, a distinguished amateur of Angers.
Fruit, large, averaging three inches and a half long, by two and three-quarters wide; obtuse pyriform, or obovate, uneven and undulating in its outline. Skin, at first of a bright green, tinged with brown next the sun, and marked with patches and dots of russet, but afterwards assuming a yellowish green tinge, and a reddish brown cheek as it ripens. Eye, open, with stout segments, and set almost level with the surface. Stalk, long, slender, and woody, inserted in a small cavity. Flesh, greenish white, fine-grained, tender, juicy, melting, rich, sugary, and agreeably perfumed.
There is a variety of this with variegated leaves and fruit, and known on the Continent as BeurrÉ d'Amanlis PanachÉe. The leaves are striped with yellow, as is also the fruit, the latter being marked with broad longitudinal bands of green and yellow alternately. In every other respect the tree and its fruits are identical with its type.
The origin of this pear has been attributed by some to Van Mons, but we are informed by M. Provost that it was introduced from Brittany to Normandy so early as 1805, by MM. Tiessé and Hubard, and that in M. Prévost's opinion it is a native of the former country. Notwithstanding this statement, Bivort maintains that it was a seedling of Van Mons, because a variety bearing the name of one of Van Mons' seedlings, called Wilhelmine, was proved to be synonymous with Beurré d'Amanlis. Now, there is no doubt at all that Van Mons raised a variety which he called Wilhelmine, because it appears in his catalogue, thus - "1030, Wilhelmine; par nous;" but that this is a totally different pear from Beurré d'Amanlis I am perfectly convinced from Diel's description of it; and he received the sort direct from Van Mons himself. Diel describes it as a small fruit, roundish, two inches broad, and two and a quarter high, and ripening in November and December! It is quite evident, therefore, that the Wilhelmine of Van Mons is not synonymous with Beurré d'Amanlis; but it is equally certain that all the varieties I know of in Belgian collections, bearing that name, have always proved to be the same as the subject now under notice.
Beurré Ambois. See Brown Beurré.
Beurré Anglais. See Easter Beurré.