PEAKS. 521 



BEURRE GIFFARD ((r^ird). -Fruit, about medium sized ; pyri- 

 forrn or turbinate. Skin, greenish yellow, mottled with red on the side 

 next the sun. Eye, closed, set in a shallow basin. Stalk, an inch 

 long, slender, and obliquely inserted on the apex of the fruit. Flesh, 

 white, melting, and very juicy, with a vinous and highly aromatic 

 flavour. 



An early pear of first-rate quality ; ripe in the middle of August. 



This was found as a wilding in 1825 by M. Nicolas Giffard, of Fouassieres, 

 near Angers, and it was first described by M. Millet, in 1840. 



BEURRE GOUBAULT(<7oAwft). Fruit, medium sized; roundish, 

 and inclining to turbinate. Skin, green, even when ripe. Eye, large 

 and open, inserted in a shallow basin. Stalk, long and slender, in- 

 serted in a small cavity. Flesh, melting and juicy, sugary, and with a 

 fine perfumed flavour. Ripe in September. 



The tree is an excellent bearer, and the fruit should be watched that 

 it may be used before it decays, as it does not change from green to 

 yellow in ripening. Mr. R. D. Blackmore considers this " too small 

 and not first-rate." 



Kaised by M. Goubault, nurseryman at Angers, in 1842. 



Beurre Gris. See Brown Beurre. 



BEURRE GRIS D'HIVER (Beurre Gris d'Hiver Nouveau; Beurre 

 de Luqon ; Doyenne Marbre ; St. Michel d'Hiver). Fruit, large; 

 roundish. Skin, entirely covered with thin brown russet, and tinged 

 with brownish red next the sun. Eye, large, with broad clove-like seg- 

 ments, set in a very shallow basin. Stalk, short and thick, inserted 

 in a small cavity. Flesh, white, melting, and juicy, sugary, and 

 slightly perfumed. 



A good late pear when grown in a -warm situation, but otherwise 

 coarse-grained and gritty. Ripe from January till March. It is best 

 from a wall. Mr. R. D. Blackmore finds it useless at Teddington. 



BEURRE HAMECKER. Fruit, large and round, bossed about 

 the stalk. Skin, greenish yellow, mottled with brown, covered with 

 patches and dots of fine brown russet. Eye, small and open. Stalk, 

 an inch long. Flesh, buttery, melting, and juicy, sugary, and per- 

 fumed. 



Ripe in October and November. 



Beurre d'Hardenpont. See Glou Morqeau. 



BEURRE HARDY (Hardy). Fruit, large, three inches wide, and y/ 

 three inches and three-quarters long ; oblong-obovate or pyramidal, 

 handsome and even in its outline. Skin, shining, yellowish green, 

 thickly covered with large russet dots, and a coat of brown russet 

 round the stalk and the eye. Eye, large and open, set in a shallow 

 basin. Stalk, an inch long, stout and fleshy, with fleshy folds at the 



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