AUTUMN PEARS. 235 



calx erect or closed, basin very shallow ; flesh melting, 

 buttery, juicy, sweet, quite rich, slightly perfumed ; near- 

 ly first-rate. Late autumn. . Productive. French. 



Beurr Colmar. (Syn. Beurre Colmar d'Automne.J Size 

 medium, oval-obovate, regular, smooth; skin greenish 

 yellow, often a blush ; stalk an inch long ; basin shallow, 

 narrow, irregular ; flesh white, crisp, becoming juicy and 

 melting, not rich. 



Beurre Crapaud. Medium size, round-obovate, obtuse ; sur- 

 face smooth, yellow, with a red cheek; stalk short, cavi'y 

 shallow; basin broad, shallow; flesh fine-grained, melt- 

 ing, juicy, high-flavored, perfumed. Somewhat resem- 

 bles While Doyenne, but higher colored. Mid-autumn. 

 Shoots light yellow. New. 



Beurre de Beaumont. Medium size, roundish-obovate or 

 roundish-turbinate ; skin yellowish green, thinly dotted 

 dark green, and a faint dull red cheek ; stalk an inch 

 long, very slightly sunk ; sometimes set under a lip ; 

 calyx short, basin shallow, smooth ; flesh buttery, melt- 

 ing, juicy, rich; nearly or quite first-rate. Early mid- 

 autumn. French. New. 



Beurre Kenrick. Medium size, obconic-obovate, crown flat- 

 tened ; greenish yellow ; stalk an inch long ; flesh juicy, 

 sweet, buttery; second or third-rate. Early autumn. 

 Flemish. 



Beurre Preble. Medium, sometimes rather large, oblong- 

 obovate, sometimes roundish-obovate, usually an acute, 

 slight neck ; skin greenish yellow ; stalk stout, an inch 

 long, cavity little or none ; basin small ; flesh melting, 

 buttery, sweet, rich, with high flavor, but varying to 

 second-rate. Late autumn. Origin, Maine. 



Beurr Romain. Medium in size, obovate ; light yellowish 

 green ; stalk short, not sunk ; calyx prominent ; flesh 

 juicy, melting, of second-rate quality. Early mid-au- 

 tumn. 



Bezi de Montigny. Medium size, or rather large, obovate, 

 obtuse, sometimes remotely pyriform, regular; skin smooth 



