PEARS. 511 



A dessert pear of varying merit ; in use during December and 

 January. The tree is hardy, and a most abundant bearer, and may 

 be grown either as a standard or against the wall. It succeeds well both 

 on the pear and the quince. Mr. Blackmore considers it as scarcely 

 worth growing. 



Great confusion exists between this and the Glou Mo^eau, which in numer- 

 ous instances I have found grown as the Beurr6 d'Aremberg. The cause of this 

 confusion is accounted for in this way : about the same time that the Beurre 

 d'Aremberg was raised by Abbe Deschamps, of the Hospice des Orphelins at 

 Enghien, M. Noisette, of Paris, sent out the Glou Moreeau, which he had procured 

 from the gardens of the Due d Aremherg, under the name of Beurre d'Aremberg, 

 consequently there were two distinct varieties in cultivation under the same name, 

 and which still continue till the present time. But the characters of the two are 

 perfectly distinct, and may easily be distinguished by the stalk alone that of 

 Beurre d'Aremberg being short, thick, and fleshy, and inserted obliquely ; whilst 

 that of Olou Moreau is long, straight, and woody, inserted perpendicularly with the 

 axis of the fruit. 



Beurre d'Argenson. See Passe Colmar. 



BEURRE DE L'ASSOMPTION. Fruit, very large, four inches 

 long, and three and a quarter wide ; pyramidal, undulating, and bossed 

 on its surface. Skin, lemon-yellow, covered with patches and mottles 

 of fawn-coloured russet, interspersed with numerous dots of the same. 

 Eye, large, open, and set almost even with the surface. Stalk, short 

 and stout, obliquely inserted in a round cavity. Flesh, white, buttery, 

 tender, and melting, juicy, rich, vinous, and perfumed. 



An early pear, ripe in the second and third week of August. It has 

 a strong family resemblance to Williams's Bon Chretien, with some- 

 what of the musky flavour of that variety, but it is very inferior to it. 

 It has come short of the high expectations that were formed of it. Mr. 

 R. D. Blackmore says " it is clumsy and ugly. It has a bad habit of 

 growth and worse texture." 



This was first brought to my notice in 1864, by my friend M. Michelin, who was 

 the first to bring it before the public. It was raised by M. Rouille de Beauchamp, 

 of Goupillere, near Nantes, and it first fruited in 1863. 



Beurre Aurore. See Beurre Capiaumont. 

 Beurre Autien. See Napoleon. 



BEURRE D'AVOINE. A large, roundish, and irregularly shaped 

 fruit, of a dark lemon-yellow colour, thickly dotted with minute brown 

 points. Eye, very large and open. Stalk, long and slender, like that 

 of a Crasanne. Flesh, coarse, and not highly flavoured. 



Beurre d'Avranches. See Louise Bonny of Jersey. 



BEURRE BACHELIER (Bachelier). Fruit, large and obovate, 

 somewhat irregular in its outline. Skin, greenish yellow, strewed with 

 russety dots. Eye, small and closed, set in a shallow basin. Stalk, 

 short. Flesh, buttery and melting, rich, juicy, sugary, and aromatic. 



