THE PEAE. 



679 



Fruit large, obovate, not very regular, a little swollen on its sides. 

 Skin rather thick, dull yellowish green, with a pale reddisli brown cheek, 



Beurre d'Albret. 



overspread with numerous brown dots and russet streaks and patches. 

 Stalk a little more than an inch long, set rather obliquely in a shallow, ir- 

 regular cavity. Calyx open, with broad divisions. Basin shallow. Flesh 

 yello^^^Lsh, somewhat coarse, but buttery, melting, abvmdant, rich, with 

 blightly perfumed juice, often astringent and ])oor. September. 



Beurre d'Amanlis Panachee differs from the above only in its skin, 

 having green and gi-eenish yellow shades and stripes. 



Beurr6 d'Anjou. I 



Ne Plus Meuris of the French. 



A noble fruit, said to be of French origin. Tree vigorous. Young 

 shoots yellowish brown, very productive. 



Fruit large, obtuse pyriform. Stem short, thick, and fleshy, inserted in 

 a cavity, surrounded by russet. Calyx very small, open, stiff, in an exceed- 

 ingly small basin, surrounded by russet. Skin greenish, sprinkled with 

 russet, sometimes shaded with dull crimson, and sprinkled thickly with 

 brown and crimson dots. Flesh whitish, not very fine, melting, juicy, 

 with a brisk vinous flavor, pleasantly perfumed. Very good to best, 

 October, JJsovember. 



