.688 THE PEAR. 



sides. Skin rougli, gi-eenish, partially netted and patched vdth. riasset, 

 and many russet dots. Stalk generally inclined and without depression. 

 Calyx open. Segments long, recurved. Flesh greenish white, juicy, 

 sweet, melting, a little vinous. Good to very good. October. 



Beurre Durand. 



Originated at Angers, France, and introduced in 1855. 



Fruit medium, oblong obtuse pyriform, yellow, dotted and mar- 

 bled with fuwn-color and splashed with red in the sun. Stalk short. 

 Calyx half closed. Flesh white, fine, melting, sugary, vinous. Sej)- 

 tember, October. (Leroy.) 



Beurre Duval. 

 Duval. Dwael. Eoi Louis Nouveau. Audibert. 



A Belgian Pear, raised by M. Duval. Tree vigorous, productive. 

 Young wood pretty stout, grayish olive brown. 



Fruit medium to large, varying in form fi'om obovate to oblong 

 obtuse pyi-iform. Skin warm yellow, dull bro\\Ti in the sun, and with 

 patches and nettings of russet and many brown dots. Stalk mode- 

 rately stout, with little or no depiession. Calyx open. Flesh whitish, 

 juicy, melting, sweet, pleasant. Good to very good. October. 



Beurre Duvivier. 

 Duvivier. General Duvivier. 



A coarse, poor French Pear. 



Fruit small, obovate, greenish with russet. Flesh white, coarse, 

 sweet, pleasant, hardly good. Kots at core. September. 



Beurre Flon. 



Originated near Aiigers, France, in 18;i2. 



Fruit large, oblong obovate obtuse pyriform. Sides unequal. Skin 

 rough, thick, citi-on yellow, mostly overspread, marbled, splashed, and 

 dotted with red. Stalk short, set in a shallow cavity. Calyx open. 

 Flesh white, half fine, tender, juicy, a little rough, sweet, aromatic. 

 September, October. (Leroy.) 



Beurre Fougiere. 



A foreign Pear, introduced by J. C. Lee. 



Fruit of medium size, obovate. Skin gi-eenish yellow, with patche.i 

 and points of light russet, and some dark green spots. Flesh yello^vish 

 white, coarse-grained, a little gritty at the core, melting, juicy, sweet, 

 and good. October. (Rob. Manning's MS.) 



Beurre Gendrox. 

 Poire Gendron. 



A large foreign Pear, fine for cooking. 



Fruit large, irregular, oblong obovate obtuse pyriform, vellowish, 

 with a shade of brownish red in the sun. Flesh white, coarse, breaking, 

 juicy, sweet, vinout. January, March. 



