Pears. 



539 



Beurre de Fontenay. See Beurre 

 Gris d'Hiver. 



Beurre d'Hardenpont. See Glout 

 Morceau. 



Beurre d' Hiver. See Chaumontelle. 



Beurre de Koning. Medium or large, 

 roundish oblate, yellowish green 

 and russet ; juicy, melting, vinous, 

 delicate. October. Belgian. 



Beurre de Malines. See Winter 

 Nelis. 



Beurre de Montgeron, or New Fred- 

 erick of Wurtemburg. Medium, 

 pyriform, yellow and orange ; 

 melting, half buttery, rich, per- 

 fumed. Late September. 



Beurre de Nantes. See Beurre Nan- 

 tais. 



Beurre de Paques. See Easter 

 Beurre. 



Beurre de Quenast. Obovate, yel- 

 lowish ; juicy, melting, sweet, 

 pleasant. 



Beurre de Ranz. See Beurre Ranee. 



Beurre de Rhine. Large, pyriform, 

 irregular, light yellow ; coarse ; 

 good. October. 



Beurre Diel, p. 259. 



Beurre Duhaume. Medium, oblate, 

 rough, with some russet ; coarse ; 

 buttery, melting, vinous. Win- 

 ter. 



Beurre Duval, p. 259. 



Beurre Easter, p. 292. 



Beurre Fougiere. Medium, obovate, 

 greenish yellow ; granular, sweet ; 

 good. October. 



Beurre Gens. Medium, conic obo- 

 vate, greenish, rough; sugary, 

 rich ; excellent. September. 



Beurre Gififard, p. 250. 



Beurre, Golden, of Bilboa, p. 275. 



Beurre Goubault, p. 283. 



Beurre Gris. See Beurre, Brown. 



Beurre Gris de Lucon. See Beurre 

 d' Hiver. 



Beurre Gris d'Hiver, p. 291. 



Beurre Haggerston. See Limon. 



Beurre Hamecher. Medium, long 

 oval, slightly pyriform ; melting, 

 rich; excellent. October, Novem- 

 ber. Belgian. 



Beurre Hardy, p. 270. 



Beurre Kennes, p. 259. 



Beurre Kenrick. Medium, greenish 

 yellow ; juicy, buttery, sweet. Sep- 

 tember. Flemish. 



Beurre Knox. Large, oblong obo- 

 vate, pale green ; juicy, sweet, not 

 rich. September. Flemish. 



Beurre Kossuth. Large, variable, 

 turbinate, yellowish green ; but- 

 tery, very juicy ; faintly sub-acid, 

 very good. September. October. 

 French. 



Beurre Langelier, p. 287. 



Beurre Leon le Clerc. Rather large, 

 oval, approaching long pyriform, 

 yellowish green, strongly dotted ; 

 juicy, melting, sweet, but not rich. 

 October. 



Beurre Mauxion. Medium, roundish 

 oblate, yellow and thin russet ; 

 melting, sugary, aromatic, and per- 

 fumed ; very good. September. 



Beurre Millet of Angers. Medium, 

 conic, angular, greenish yellow and 

 brown russet ; buttery, very juicy, 

 vinous, sometimes astringent. De- 

 cember. 



Beurre Moire, p. 259. 



Beurre, Mollett's Guernsey. Me- 

 dium, oval pyriform, yellowish 

 green, somewhat russeted; melt- 

 ing, rich, buttery, vinous. Decem- 

 ber. English. 



Beurre Nantais, p. 260. 



Beurre Navez, p. 271. 



