This splendid pear was obtained by Louis-François Bachelier, commune of Cappellebourg, Canton of Bourbourg, Fr., in 1845. Fruit large, oblong-turbinate, very obtuse and swelled, mammillate at summit, greenish-yellow, with brown dots, russeted and streaked with fawn around the stalk; flesh white, fine, melting; juice very abundant, sweet, acid, vinous, delicate and aromatic; first; Oct. to Dec.
Beurré Backhouse. 1. Garden 52:309. 1898. 2. Ibid. 76:42, 54. 1912.
Raised by James Backhouse, York, Eng., about 1862. Fruit large, juicy and richly flavored; though larger it much resembles Beurré d’Amanlis; Sept. and Oct.
Beurré Bailly. 1. Leroy Dict. Pom. 1:311, fig. 1867. 2. Downing Fr. Trees Am. 673. 1869.
Raised from a seed bed of pips of a Doyenné made about 1836 by M. Bailly, a nurseryman near Lille, Fr. The parent tree first fruited in 1848. Fruit large, long, assuming generally that of the Calebasse, bossed, irregular; color golden-yellow, sown all over with greenish-gray dots and streaked with fawn around the calyx; flesh exceedingly white and fine, semi-melting, juicy, somewhat gritty around the core; juice abundant, sugary, lacking much perfume but delicate; first; Oct. and Nov.
Beurré Baltet Père. 1. Guide Prat. 109. 1876. 2. Mas Pom. Gen. 7:47, fig. 504. 1881. 3. Garden 52:356, 397. 1897.
Baltet Senior. 4. Mathieu Nom. Pom. 171. 1889.
Obtained by Baltet Brothers, Troyes, Fr., about 1865. Fruit large, turbinate, yellowish-green; flesh very fine, melting, juicy and richly flavored; first, “there are few pears of better quality.” (Gard. 52:356.) Oct. and Nov.
Beurré Baud. 1. Mas Pom. Gen. 4:1, fig. 193. 1879. 2. Hogg Fruit Man. 512. 1884.
Attributed to Van Mons. Fruit medium to small, obovate, lemon-yellow, thickly mottled with cinnamon-colored russet; flesh whitish, sometimes veined with yellow, fine, buttery, melting; juice abundant and sugary, agreeable but not a remarkable flavor; hardly first-rate; Oct.