528 THE FEUIT MANUAL. 



Beurre Eose. See Beurr'e Bosc. 

 Beurre Roupe. See Easter Beurre. 

 Beurre Roupp. See Easter Beurre. 

 Beurre Rouppe. See Easter Beurre. 

 Beurre Roux. See Brown Beurre. 

 Beurre Royal. See Beurre Diel. 

 Beurre St. Amour. See Flemish Beauty. 

 Beurre St. Nicholas. See Duchesse d' Orleans. 

 Beurre de Semur. See Mansuette. 

 Beurre Sieulle. See Doyenne Sieulle. 



BEURRE SCHEIDWEILLER (Grosse Sucree). Fruit, medium 

 sized ; obtuse pyriform, even, and handsomely shaped. Skin, smooth, 

 and of a bright pea- green, even when fully ripe, thickly strewed with 

 minute russet dots, and with a patch of coarse cinnamon russet round 

 the stalk. Eye, very large and clove-like, set level with the surface 

 of the fruit. Stalk, more than an inch long, slender, inserted in a 

 small cavity. Flesh, yellowish white, coarse-grained, sweet, very juicy, 

 and with a pleasant brisk flavour. 



An agreeable pear, not of great merit ; ripe in the end of October 

 and beginning of November. 



A seedling of Van Mons, which he named in honour of M. Scheidweiller, Pro- 

 fessor of Botany at Ghent. 



BEURRE ST. QUENTIN. Fruit, medium size ; obtuse pyriform. 

 Skin, smooth, deep yellow in the shade, and bright red without any 

 dots next the sun. Eye, set in a shallow and even basin. Stalk, an 

 inch long, fleshy, often obliquely inserted. Flesh, very white, tender, 

 melting, juicy, and sugary. 



A dessert pear ; ripe in September and October. 



BEURRE SIX (Six). Fruit, large, three inches and a quarter 

 wide, and four inches and a quarter long ; pyriform, very uneven, and 

 bossed on its surface. Skin, smooth, pea-green, with patches of 

 russet round the eye and the stalk, but changing to pale yellow when 

 ripe. Eye, small, open, set in a shallow, slightly angular basin. Stalk, 

 long, slender, curved, inserted a little on one side of the axis, without 

 depression. Flesh, greenish white, very juicy, firm, buttery, and 

 melting. Core, very small. 



A very fine pear ; ripe in October. Mr. Blackmore finds it 

 watery and insipid. 



It was raised at Courtrai, in Belgium, by a gardener named Six, about the year 

 1845, and I received it from M. Papeleu, of Ghent, in 1848. 



Beurre Spence. See Flemish Beauty. 



