THE PEAR. 



G81 



sugai-y, and its wood not so strong, with more deeply serrated leaves, 

 Branches clear yellowish brown, dotted with pale specks. Tree un 

 healthy and snbject to canker. 



Fruit obovate, but narrowing a good deal to the stalk. Skin thick, 

 rather uneven, pale greenish yellow, becoming yellow at maturity, with 

 many tracings and spots of light russet. Stalk short, half an inch to an 

 inch long, thick, and very fleshy, especially where it joins the fruit, and 

 usually planted very obliquely. Calyx short and small, set in a deep 

 basin. Flesh white, buttery, and melting, with an abundant, rich, deli- 

 cious vinous juice. Very good. December. 



Beurre d'Avoine. 



A variety of comparatively recent introduction from Belgium. 



Fruit medium, obovate. Skin greenish yellow, with a few patches 

 and nettings of rxisset, and some russet dots. Stalk medium. Calyx 

 closed. Flesh whitish, juicy, melting, sweet, and pleasant. Good to 

 veiy good. Octobei*. 



Beurr6 de Briguais. 



Beurre de Brignais. 

 Des Nonnes. Poire des Nonnes. Nun's Pear. De Nonne. 



A valuable variety, the oiigin of which we cannot learn. Tree 



