PEAKS. 313 



110. Arlre Courhe or Amiral (Yan Mons). — Medium 

 to large, melting and delicious ; branqlies irregular and 

 crooked. — September. 



111. Belle et Bonne des Zees or Bonne des Zees. — A new, 

 large, and iine Belgian variety, ripening immediately 

 after the Bartlett ; obovate, yellow, red next the sun ; 

 melting and perfmned. 



112. Brandywine. — Eecently introduced by Dr. Brin- 

 Me, of Philadelphia ; originated in that vicinity ; ripens 

 same season as the Bartlett ; obovate, yellow, and slightly 

 russeted ; melting, sweet, and perfumed. — September. 



113. Betirre Benoist. — Large, obovate, yellow with a 

 red cheek ; melting, juicy, and sweet. — October. From 

 France recently ; found in a hedge. 



114. Beurre Bretonneau (Esperin, Belgium). — Medium 

 to large, oval, slightly pyramidal ; half melting ; tree 

 vigorous and productive ; keeps till April or May. 



115. Beurre Clahigeau. — A new French vai'iety, de- 

 scribed to us as being as large as Duchesse d'Angouleme, 

 and of excellent quality. — October and JSTovember. 



116. Bezi Sans Pareil. — A new winter variety from 

 France ; large, greenish, half melting. — February. 



117. Beurre Citrtet (Bouvier). — Medium size, melting, 

 and fine (q). — October. French. 



118. Beurre Davis. — Large, melting, productive (q). — 

 October. French. 



119. Beurre Duval. — Large, melting ; tree vigorous 

 and productive (q). — October and November. French. 



120. Beurre Giffard or Glffart. — Medium size, melt- 

 ing ; tree has erect, slender branches ; productive ; one 

 of the best new, early varieties (q). — August. French. 



121. Beurr^e Gouhault. — Medium size, roundish, half 

 melting ; tree vigorous and very prolific ; bears quite 

 young (q) ; new.— -September. Angers, France. 



122. Beurre Moire. — Medium size, melting ; tree vigo- 



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