520 THE FKUIT MANUAL. 



coloured russet. Eye, open, set even with the surface. Stalk, three- 

 quarters of an inch long, obliquely inserted in a small hole. Flesh, 

 tender, melting, juicy, and sweet, without any perfume, and with only a 

 sort of sweet-water flavour. 



A second-rate pear ; ripe in the end of October. 



BEURRE DUQUESNE. Fruit, medium sized ; obovate. Skin, 

 thin, yellowish green, changing to yellow, with a tinge of red next the 

 sun, covered with numerous stout brown dots. Eye, with very short 

 segments, and sometimes entirely wanting, set in a very shallow de- 

 pression, and generally even with the surface. Stalk, stout and fleshy, 

 half an inch long, inserted in a close narrow cavity. Flesh, white, and 

 somewhat gritty at the core, but tender, melting, sugary, and richly 

 flavoured. 



A dessert pear of good quality ; ripe in October. The tree suc- 

 ceeds well as a standard, and is very fertile. 



BEURRE DUVAL. Fruit, medium sized or large ; of a short 

 pyramidal shape. Skin, greenish yellow, covered with large dark 

 brown russet freckles, and with a flush of red next the sun. Eye, 

 large and open, full of stamens, and set in a wide shallow basin. 

 Stalk, obliquely inserted on the end of the fruit. Flesh, yellowish, 

 melting, and juicy, sugary, and with a fine piquancy. 



A very fine and distinct-looking pear ; in use during November and 

 December. The tree is hardy, and a good bearer as a pyramid. 



Beurre d'Eflingham. See Flemish Beauty. 

 Beurre d'Elberg. See Flemish Beauty. 

 Beurre Esperen. See Emile d'Heyst. 

 Beurre d'Ete. See Summer Franc Real. 

 Beurre Foidard. See Flemish Beauty. 

 Beurre Geerards. See Oilogil. 

 Beurre de Gelle. See Beurre Diel. 

 Beurre Gens. See Urbaniste. 



BEURRE DE GHELIN. Fruit, large, two inches and three-quarters 

 wide, and three inches and a half high ; variable in shape, being some- 

 times roundish and sometimes inclining to pyramidal, but always uneven 

 and bossed in its outline. Skin, yellow, covered with thin cinnamon- 

 russet, and strewed with darker dots. Eye, half open, with short, erect 

 segments, and placed in a considerable depression. Stalk, short, stout, 

 and obliquely inserted in a deep cavity. Flesh, fine, buttery, and melt- 

 ing, very rich and delicious, with a fine perfume. 



A very excellent pear ; in use during November and December. The 

 tree is a good grower, and bears freely. 

 Eaised by M. Fontaine de Ghelin at Mons, and first brought into notice in 1858. 



