THE BEURRÉ GRIS D'HIVER PEAR.

Beurré Gris d'Hiver. Album de Pomologie, vol. iii. pl. 49.

Beurré Gris d'Hiver Nouveau, } Beurré de Liyon, } of some Foreign Collections. Beurré Gris Supérieure, }

Beurré de Fontenay, according to London Hort. Soc. Catalogue, 4th Ed.

The Beurré Gris d'Hiver is a very fine addition to our limited number of winter pears. Nearly or quite as large as the Glout Morceau, ripening about the same period, and possessing a peculiarly rich Bergamot aroma, unlike any other variety of its season, it must claim a prominent place in every choice collection of pears.

The origin of the Beurré Gris d'Hiver, like that of several of the best foreign pears, is unknown. According to Bivort, it is a French variety, first cultivated in Belgium about a dozen years ago. English pomologists do not appear to be acquainted with it. Kenrick, in his American Orchardist, briefly notices it on the authority of M. Jamin of Paris; but the only full account of it we can find is that by Bivort in the Album de Pomologie above quoted. We have had it in our collection upwards of ten years, though the tree only recently came into bearing. It is generally known as the Beurré Gris d'Hiver nouveau. Under this name we described and figured it in the Magazine of Horticulture, (vol. xx. p. 144,) with the remark, that we doubted the propriety of the addition of the word nouveau. Since then we have examined the Album of Bivort, and adopt the briefer and equally correct one of Beurré Gris d'Hiver, there being no other variety of that name.

In the general habit of the tree, in the wood and foliage, as well as the color of the fruit, it greatly resembles the old Brown Beurré, (Beurré Gris,) from which similarity, we presume, it derived its name; but the fruit is more obtuse at the stem. It has the same irregular and spreading mode of growth, and like that old variety requires good cultivation to produce fine specimens. In a cold heavy soil the tree does not flourish well, but in a warm light one it grows freely, and bears heavy crops. Even in Belgium, Bivort recommends that it should have a favorable position. It does not succeed long upon the quince, and the pear stock is preferable for this variety. [81]

Tree. — Moderately vigorous, somewhat spreading and irregular in habit, forming a loose, open head; annual shoots not very stout, curved.

Wood. — Dark reddish brown, dotted with grayish specks, moderately stout, and short-jointed; old wood, grayish brown; buds, medium size, flattened, short, slightly diverging, with rather prominent shoulders: Flower-buds, medium size, oval, brownish, with large gray scales.

Leaves. — Large, oblong ovate, thick, narrowing to each end, yellowish green, thickly nerved, folded inwards, and very slightly and coarsely serrated; petioles, medium length, one to one and a half inches long, stout.

Flowers. — Small; petals roundish, cupped; clusters, compact.

Fruit. — Large, about three inches long, and three in diameter: Form, obovate, slightly one sided, tolerably full at the crown, tapering little to the stem end, which is very obtuse: Skin, slightly rough, dull yellow, nearly or quite covered with a rather dark cinnamon russet, bronzed on the sunny side, and dotted with dark specks: Stem, short, about half an inch long, rather stout, curved, fleshy at the base, and obliquely inserted, without much of a cavity, with a projection on one side: Eye, small, open, and slightly depressed in a small, smooth basin; segments of the calyx, short, rounded: Flesh, yellowish white, coarse, melting, and very juicy: Flavor, rich, saccharine, sprightly, and highly aromatized: Core, large, slightly gritty: Seeds, medium size, dark brown.

Ripe in December, and keeps till February. [82]

— C.M. Hovey, The Fruits of America (1852)