THE PEAR. 697 



Beukre Rouge d'Anjou. 

 Rouge d'Anjou. 



A French Pear. Tree a good grower and productive. Young wood 

 dull olive brown. 



Fruit medium or below in size, roundish obovate pyriform. Surface 

 uneven. Skin yellow, partially netted and patched with ru.sset, a tinge 

 of crimson in the sun, sprinkled with many green antl brown dots. 

 Stalk medium, set in an acute cavity, sometimes with a lip. Calyx 

 open. Basin uneven. Flesh whitish, half melting, not juicy, sweet. 

 Good. October. 



BeURRE SCHEIDWEILER. 



Grosse Sucre. 



Tree stout and vigorous, inclining to a pyramid, good bearer. 



Fruit medium, obovate pyriform. Skin green or dull green, with a 

 few traces of russet, changing very little at maturity. Flesh butteiy, 

 sweet, and pleasant. Good. September and October. 



Beurre Seutin. 



Frnit medium, pyriform, inclining to oval, irregular or angulai. 

 Color gi-een, sprinkled with russet, sometimes shaded with dull crimson. 

 A late-keeping, dry, cooking pear. 



Beurre Six. 

 Poire Six. 



Originated in Belgium. Tree vigorous and productive. 



Fruit below medium, pyriform, pale greenish yellow, sprinkled with 

 green and brown dots. Stalk long, rather stout, little or no depression. 

 Calyx open. Basin small. Flesh whitish, juicy, melting, vinous. Good. 

 September. 



Beurr]^ Soulange. 



Size medium to large. Form acute pyi-iform. Stalk an inch or more 

 in length, fleshy at its junction. Color pale clear yellow, with occasional 

 traces of russet. Flesh melting and very juicy, flavor rich, sugary, 

 with a peculiarly pleasant aroma. Season — October, November. (Wil- 

 der's Rep.) 



Beurre Spae. 



A Belgian Pear, figured and described in the Illustration Horticole, 

 from which we copy. Tree vigorous, productive. 



Fruit large, roundish pyriform, pale yellowish, spotted and mottled 

 with brown in the sun. Stalk curved, inserted in a furrowed cavity. 

 Flesh very juicy, fine, sugary, melting, perfumed. Very good. No- 

 vember. 



Beurre Spence. 



Many varieties having been received from Euro]ie for Beurre Spence 

 and proved incorrect, we give description of one which we have received, 



