540 



Index of Fruits. 



Beurre Noisette. Medium, obovate, 

 yellow, dotted brown; melting, 

 sprightly ; very good. Foreign. 



Beurre Oudinot. See Andrews. 



Beurre Philippe Delfosse. Medium 

 or large, varying from oblate to 

 pyriform, rich yellow, shaded light 

 red ; buttery, melting, very juicy, 

 rich, perfumed. December, Janu- 

 ary. Belgian. 



Beurre Piquery. See Urbaniste. 



Beurre Preble, p. 271. 



Beurre Ranee. Medium, obtuse pyri- 

 form, dark green ; melting, sweet, 

 rich. Winter. Fine in Europe 

 mostly fails here except at the 

 South. 



Beurre Richelieu. Large, obtuse 

 pyriform, greenish yellow ; but- 

 tery, sweet, aromatic, sometimes 

 astringent. December. 



Beurre Robin. See Doyenne Robin. 



Beurre Romain. Medium, obovate, 

 greenish yellow ; juicy, sweet, 

 agreeable. September, October. 



Beurre Rouge. See Beurre Brown. 



Beurre Royale. See Beurre Diel. 



Beurre Samoyeau. Medium, yellow, 

 red cheek j buttery, juicy. Mid- 

 autumn. 



Beurre Scheidweiller. Medium, obo- 

 vate pyriform, dull green ; buttery, 

 sweet, rich. October. 



Beurre Seutin. Medium, oval pyri- 

 form ; irregular green. A late 

 cooking pear. 



Beurre Sieulle. See Sieulle. 



Beurre Six. Large, pyriform, green; 

 buttery, melting, rich, perfumed. 

 November, December. 



Beurre Sophia. Medium, long pyri- 

 form, lemon yellow ; buttery, 

 melting, vinous, rich. Early Octo- 

 ber. 



Beurre Soulange, p. 260. 



Beurre Spence. Medium, short pyri- 

 form, yellow and dull crimson ; 

 juicy, melting, rich, vinous. Sep- 

 tember. Belgian. 



Beurre St. Nicholas. See Duchess 

 of Orleans. 



Beurre Sterkmans, p. 260. 



Beurre Superfin, p. 271. 



Beurre Van Marum. Large, oblong 

 pyriform, yellow ; rots at core, 

 quality moderate. October. 



Beurre, Winter. Medium, long pyri- 

 form, greenish, rough; flesh but- 

 tery, melting, vinous. January. 



Beurre Woronson. Medium, yel- 

 low. Great bearer. October. 



Beymont, p. 271. 



Bezi de Caissoy d'Hiver. Medium, 

 obovate, yellow, rough, russeted ; 

 buttery, rich, high flavored. Win- 

 ter. 



Bezi de Chaumontelle. See Chau- 

 montelle. 



Bezi d'Heri. Medium, roundish, 

 greenish yellow with a blush ; juicy, 

 tender, with an anise-like flavor. 

 Autumn and winter. 



Bezi de Montigny. See Countess of 

 Lunay. 



Bezi de la Motte. Medium, round- 

 ish, light green, strongly dotted ; 

 flesh fine grained, buttery, mild, 

 pleasant. 



Bezi de Veterans. Large, obtuse 

 pyriform, light yellow, some rus- 

 set ; flesh firm cooking. Win- 

 ter. 



Bezi Vaet. Medium, obovate, yel- 

 lowish green, rough ; juicy, sweet, 

 perfumed. December. 



Bezy d'Esperen. Large, long pyri- 

 form, dull yellow and russet ; juicy, 

 vinous. October. Belgian. 



