Brown Beurré
Pear
[A.J. Downing, The Fruits and Fruit Trees of America (1900)] Brown Beurré.
Beurré Gris. Red Beurré. Beurré Rouge. Badham's. Beurré d'Or. Gray Beurré. Beurré Dorée. Beurré Vert. Beurré d'Amboise. Red Butter. Beurré d'Ambleuse. Beurré Rousse. Beurré du Roi. Beurré Roux. Poire d'Amboise. Gisambert. Isambert. Beurré d'Isambert le Bon. Isambert le Bon. Beurré Gris d'Automne. Beurré. Eisenbart. Golden Beurré. Beurré de Caen.
The Brown Beurré, almost too well known to need description, was for a long time considered the prince of Pears in France, its native country, and for those who are partial to the high vinous flavor—a rich mingling of sweet and acid—it has, still, few competitors. It is, however, quite variable in different soils, and its variety of appearance in different gardens has given rise to the many names—gray, brown, red, and golden—under which it is known. Shoots diverging, dark reddish brown.
Fruit large, oblong obovate, tapering convexly quite to the stalk. Skin slightly rough, yellowish green, but nearly covered with thin russet, often a little reddish brown on one side. Stalk from one to one and a half inches long, stout at its junction with the tree, and thickening obliquely into the fruit. Calyx nearly closed in a shallow basin. Flesh greenish white, melting, buttery, extremely juicy, with a rich subacid flavor. Very good. September.
[John J. Thomas, The American Fruit Culturist (1903)] Brown Beurre. (Beurré Gris, Grey Beurré, Beurré Rouge, Red Beurré, Beurré Isambert.) Large, often only medium, oblong-obovate, with a rounded taper to the stalk; skin yellowish-green, russeted; stalk an inch to an inch and a half long, rather oblique, thickening into the fruit; basin rather shallow; flesh greenish-white, very juicy, melting, buttery, with a rich acid or vinous flavor. Early mid-autumn. Variable in quality.
Book Sources
Described in 2 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1911) from England
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Brown Beurré.
Beurré Gris. Red Beurré. Beurré Rouge. Badham's. Beurré d'Or. Gray Beurré. Beurré Dorée. Beurré Vert. Beurré d'Amboise. Red Butter. Beurré d'Ambleuse. Beurré Rousse. Beurré du Roi. Beurré Roux. Poire d'Amboise. Gisambert. Isambert. Beurré d'Isambert le Bon. Isambert le Bon. Beurré Gris d'Automne. Beurré. Eisenbart. Golden Beurré. Beurré de Caen.
The Brown Beurré, almost too well known to need description, was for a long time considered the prince of Pears in France, its native country, and for those who are partial to the high vinous flavor—a rich mingling of sweet and acid—it has, still, few competitors. It is, however, quite variable in different soils, and its variety of appearance in different gardens has given rise to the many names—gray, brown, red, and golden—under which it is known. Shoots diverging, dark reddish brown.
Fruit large, oblong obovate, tapering convexly quite to the stalk. Skin slightly rough, yellowish green, but nearly covered with thin russet, often a little reddish brown on one side. Stalk from one to one and a half inches long, stout at its junction with the tree, and thickening obliquely into the fruit. Calyx nearly closed in a shallow basin. Flesh greenish white, melting, buttery, extremely juicy, with a rich subacid flavor. Very good. September.
— John J. Thomas, The American Fruit Culturist (1903)Brown Beurre. (Beurré Gris, Grey Beurré, Beurré Rouge, Red Beurré, Beurré Isambert.) Large, often only medium, oblong-obovate, with a rounded taper to the stalk; skin yellowish-green, russeted; stalk an inch to an inch and a half long, rather oblique, thickening into the fruit; basin rather shallow; flesh greenish-white, very juicy, melting, buttery, with a rich acid or vinous flavor. Early mid-autumn. Variable in quality.