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Skin green even when quite ripe. Flesh white, melting,, juicy, and 

 pleasantly, though not highly, flavoured. Tree vigorous, productive, 

 ;md a very early bearer. 



Beurre Gris d'JIiver Noveau (Beurre de Fontenay , Beurre de Lncon, 

 I'enrre Gris d'Hh'er, Beurre Gris Superior, Doyenne Marbre, St. Michael 

 d'Hiver). A first-class French variety. Fruit medium to large,, 

 roundish to obtuse-pyriform. Skin nearly covered with light golden 

 russet and thickly dotted, with a blush cheek. Flesh white, juicy, 

 sugary, melting, with a rich and slig'htly aromatic flavour. Ripens 

 late, keeps a long time, is a first-class dessert Pear, and suitable for 

 exporting. Tree moderately vigorous and bears freely. 



Beurre Hardy. An excellent dessert Pear supposed to be of Belgian 

 origin. Fruit large, obtuse-pyriform, and ripens towards the end of 

 summer. Skin yellowish-green, thickly covered with russet dots. 

 Flesh white, melting, very juicy, sweet, with a rich aroma. Tree 

 robust and a free bearer. 



Beurre de Jonghe. A very good Belgian variety with large obovate- 

 pyriform fruit, which ripens rather late in the summer. Skin dull 



Beurre Diel. 



