30-^ NOTES ON NEW PEAKS. 



stock, but more gritty. In both cases the fruits were con- 

 bidered as good as those of the Brown Beurre. 



Beurre Delj'osse. (Gregoire.) De Jonghe. 



Fruit middle-sized, obovate. Stalk a little more than an 

 inch in length, of medium thickness. Eye small, in a slight 

 depression. Skin pale, dull, yellow, thickly sprinkled with 

 small brown dots, and speckled with cinnamon russet. Flesh 

 white, melting, very juicy and sugary, with a slight perfumed 

 flavour. A good melting pear but not high flavoured, and 

 cannot be compared to Beurre Clairgeau. Its maturity is 

 said to take place in December and January, but, probably 

 owing to carriage, the specimens ripened in the end of 

 November. 



Beurre Duhaume. Langelier. 



Fruit scarcely middle-sized, roundish or somewhat turbi- 

 nate, of a deep russet brown colour. Flesh yellowish white, 

 melting and juicy, but rather gritty near the core, rich but 

 not equal to the Passe Colmar, which it somewhat resembles. 



Beurre Gens. De Jonghe. 



Middle-sized, obovate, tapering to the stalk, which is about 

 an inch in length, thickened at its insertion. Eye slightly 

 sunk, partially open. Skin pale greyish-green. Flesh 

 mealy. 



Beurre Gris. De Jonghe. 



Rather above middle-sized, obovate. Stalk obliquely 

 inserted, nearly an inch in length. Eye open, in an evenly 

 formed cavity. Skin yellowish brown, speckled with russet, 

 with which it is entirely covered near the stalk. Flesh white, 

 granular, sweet, and very good, but is apt to decay at the 

 core. This is very different from the Beurre Gris which is 

 synonymous to the Brown Beurre. 



Beurre d' Ismnhert. Langelier. 



Middle-sized, obovate, eye open, with the segments of the 

 calyx reflexed. Skin thickly and entirely covered with 

 cinnamon-coloured russet. Flesh breaking and rather 

 astringent. Probably a good stewing Pear. It resembles 

 the Grande Bretagne Doree. 



