Easter Beurre
Fruit large, obovate; eye small, in a deep basin; skin dull green, with numerous dots of dull russet; flesh white, buttery, very juicy, and finely perfumed. January to March. One of the best late Pears. See Fig. 52.
Emile d'Heyst. Fruit medium, bossed, short-pyriform; eye small, set level with the surface; skin greenish-yellow, with patches of russet; flesh juicy, melting, with a rich, sugary flavour. October. A Pear of the highest merit, but it does not keep long.