PEARS. 527 



standard, and from which, although not so large, the fruit is richer 

 flavoured than from a wall. This is one of the most valuable late 

 pears, as it is at maturity when few others are in season. In northern 

 climates it requires a wall. 



Much ink has been shed in discussing the origin of Beurre Ranee, and the 

 source of the name ; but there can be no doubt that it was raised by Abbe Harden- 

 pont of Mons about 1762. Some say that its name is derived from the village of 

 Rans or Ranee, in Hainault, where the original tree was found, but the account 

 given by Van Mons and Serrurier (Fruitkundig Woordenboek, vol. ii., p. 273) sets 

 the matter at rest, and attributes its origin distinctly as a seedling raised by 

 Hardenpont. M. de Fuydt, in his notice of the pears of Mons, says that M. 

 Gossart informed him that one day Abbe Hardenpout having invited some con- 

 noisseurs to his house to taste Ms new pear, of whom he expected much, they 

 were divided in their opinions, and some one ventured to say that the flavour was 

 ranee. " Ranee ! " he exclaimed ; " if such be your opinion 'we shall call it Beurre 

 Ranee as a record of your bad taste." 



M. Gilbert (Les Fruits Belies) says, " The word ranee ought not to be taken in 

 this instance in the sense of the French adjective which indicates a certain state of 

 fatty substances ; we believe that it is a Walloon term derived from the Flemish 

 word rens, or more correctly reinsch, which signifies acid, but which may also be 

 taken for the Rhine (du Rhin), and probably this is the origin of the synonyme 

 Beurre du Rhin (Rhynsche pear)" 



Beurre de Rhin. See Beurre de Ranee. 



BEURRE ROBERT. Fruit, large, four inches long, and three and 

 a quarter broad ; obtuse pyriform, uneven in its outline. Skin, 

 greenish yellow, strewed with russety dots, and spotted with russet 

 towards the eye and the stalk. Eye, large, open, and set in a deep 

 basin. Stalk, short, and obliquely inserted by the side of a fleshy lip. 

 Flesh, melting, juicy, somewhat pretty at the core, sweet, sprightly, 

 and with a fine delicate perfume. 



A pear of the first quality ; in use during November and December. 



It was raised by Messrs. Robert & Morean, of Angers, the successors to M. 

 Vibert, and it was first exhibited before the Committee of the Society at Angers 

 in 1861, when it met with high approval. It is believed to have been raised from 

 seed of Glou Mor9eau. It has by some pomologists been erroneously made 

 synonymous with Doyenne du Cornice. 



Beurre Rochechouart. See Epine du Mas. 

 Beurre de Rochoir. See Epine du Mas. 

 Beurre du Roi. See Brown Beurre. 



BEURRE ROMAIN. Fruit, medium size ; obtuse pyriform, regu- 

 larly formed, and flattened at the apex. Skin, smooth, greenish yellow, 

 faintly tinged with red russet next the sun, and covered with numerous 

 dark grey spots. Eye, open, set even with the surface, or sometimes 

 slightly depressed. Stalk, short, inserted without depression. Flesh, 

 white, very melting and juicy, with a sweet, pleasant flavour. 



Ripe in October, but does not keep long, being subject to become 

 mealy. 



