538 



Index of Fruits. 



flattened pyriform, green, rough; 

 sweet, rich, juicy, spicy. Decem- 

 ber to February. French. 



Bergamotte d'Ete. See Hampden's 

 Bergamot. 



Bergamotte d'Hollande. Rather 

 large, roundish, green and russet, 

 becoming yellow ; crisp, juicy, 

 agreeable. Through winter till 

 Spring. 



Bergamotte Gaudry. Medium, round- 

 ish, yellowish green, coarsely dot- 

 ted ; very juicy, mild sub-acid. 



Bergamotte Heimbourg. Large, 

 roundish, rough, green becoming 

 yellow; buttery, juicy, rich, per- 

 fumed. October. French. 



Bergamotte Leseble. Medium, ob- 

 late, yellow, partly russeted; juicy, 

 sweet, melting, perfumed. Octo- 

 ber. 



Bergamotte Suisse. Medium, round- 

 ish, pale green, yellow and pale red ; 

 melting, sweet, pleasant. October. 



Bergen Pear, p. 259. 



Berriays. Medium, obovate, pyri- 

 form, pale greenish yellow ; juicy, 

 sweet ; very good. September. 

 French. 



Beurre Amande. Medium, long py- 

 riform, dull green, rough ; buttery, 

 juicy; very good. September. 

 Belgian. 



Beurre Ananas. See Ananas d'Ete. 



Beurre Audusson. See Ridelle's. 



Beurre Bachelier, p. 259. 



Beurre Beauchamps. See Berga- 

 motte Cadette. 



Beurre Beaulieu. Medium, roundish 

 conic, greenish yellow and russet ; 

 rather coarse; buttery, melting, 

 vinous. October. 



Beurre Bennert. Small, melting. 

 Mid- winter; hardy. Belgian. 



Beurre Benoist ; or Benoits. Me- 

 dium, obovate, green and russet ; 

 melting, very juicy, perfumed. 

 September. 



Beurre Berckmans, p. 269. 



Beurre Blanc. See White Doyenne. 



Beurre Bolwiller. A baking pear 

 not valuable. 



Beurre Bosc, p. 259. 



Beurre Bretonneau. Large long pyr- 

 iform, variable, rough, yellow with 

 a brown cheek; half-melting, not 

 juicy, rich, vinous, perfumed. Late 

 winter. Belgian. 



Beurre, Brown, p. 271. 



Beurre Burnicq. Medium, turbinate 

 pyriform, rough, russeted ; flesh 

 greenish white ; juicy, rich, per- 

 fumed. Late October. Belgian. 



Beurre Charneuse. See Due de Bra- 

 bant. 



Beurre Citron. Medium, obovate, 

 green becoming yellow ; juicy, sub- 

 acid. February, March. Belgian. 



Beurre Clairgeau, p. 286. 



Beurre Colmar. Medium, oval, pale 

 green, becoming yellow ; flesh 

 white ; juicy, melting, perfumed. 

 October. Belgian. 



Beurre Cornice de Toulon. Large, 

 oblong obovate, yellow ; juicy, 

 melting. November. 



Beurre d'Alengon. See Holland 

 Bergamot. 



Beurre d'Amalis, p. 269. 



Beurre d'Anjou, pp. 270, 291. 



Beurre d'Aremberg, p. 287. 



Beurre de Beaumont. See Bezi Vaet. 



Beurre de Brignais. See Des Nonne*. 



Beurre de Capiaumont, p. 261. 



Beurre d'Elberg. Large, obtuse pyr- 

 iform, pale yellow ; rather coarse, 

 juicy, sweet, perfumed. Novem- 

 ber. Belgian. 



