486 



Descriptive List and Index Pears. 



Beurre* Amande'. Medium, long pyriform, 

 dull green, rough ; buttery, juicy, very 

 good. September. Belgian. 



Beurre" Ananas. See Ananas d'Ete" 



Beurrd Audusson. See Ridelle's. 



Beurre Bachelier, p. 259. 



Beurre" Beauchamps. See Bergamotte Ca- 

 dette. 



Beurre" Beaulieu. Medium, roundish conic, 

 greenish yellow and russet ; rather coarse, 

 buttery, melting, vinous. October. 



Beurre" Bennert. Small, melting mid-win- 

 ter. Hardy. Belgian. 



Beurre* Benoist ; or, Benoits. Medium, ob- 

 ovate, green and russet ; melting, very 

 juicy, perfumed. September. 



Beurre Berkmans, p. 269. 



Beurre" Bieumont. See Beymont. 



Bern-re* Blanc. See White Doyenne*. 



Beurre" Bollwiller. A baking pear not va- 

 luable. 



Beurre* Bosc, p. 259. 



Beurre" Bretonneau. Large, long pyriform, 

 variable, rough, yellow with a brown cheek : 

 half-melting, not juicy, rich, vinous, per- 

 fumed. Late winter. Belgian. 



Beurre, Brown, p. 271. 



Beurre* Burnicq. Medium, turbinate pyri- 

 form, rough, russeted ; flesh greenish 

 white, juicy, rich, perfumed. Late Oc- 

 tober. Belgian. 



Beurre" Chanieuse. See Due de Brabant. 



Beurre* Citron. Medium, obovate, green 

 becoming yellow ; juicy, sub-acid. Feb- 

 ruary, March. Belgian. 



Beurre" Clairgeau, p. 286. 



Beurre Colmar. Medium, oval, pale green, 

 becoming yellow ; flesh white, juicy, melt- 

 ing, perfumed. October. Belgian. 



Beurre Cornice de Toulon. Large, oblong 

 obovate, yellow ; juicy, melting. Novem- 

 ber. 



Beurre" d'Alengon. See Holland Bergamot. 



Scurre* d'Amalis, p. 269 



Beurre" d'Anjou, pp. 270, 291. 



Beni-re* d'Aremberg, p. 287. 



Beurre" de Beaumont. See Bezi Vaet. 



Beurre" de Brignais. See Des Nonnes. 



Beurre" de Capiaumont, p. 261. 



Beurre* d' Elberg. Large, obtuse pyriform, 

 pale yellow: rather coarse, juicy, sweet, 

 perfumed. November. Belgian. 



Beurre* de Fontenay. See Beurre* Gris 

 d'Hiver. 



Beurre* d' Hardenpont. See Glout Morceau. 



Bern-re" d' Hiver. See Chaumontelle. 



Beurre" de Koning. Medium or large, 

 roundish oblate, yellowish green and rus 

 set ; juicy, melting, vinous, delicate. Oc 

 tober. Belgian. 



Beurre* de M alines. See Winter Nelis. 



Beurre* de Montgeron ; or, New Frederick 

 of Wurtemburg. Medium, pyriform, yel- 

 low and orange ; melting, half buttery, 

 rich, perfumed. Late September. 



Bern-re" de Nantes. See Beurre Nantais. 



Beurre" de Piques. See Easter Beurre". 



Scurre* de Quenast. Obovate, yellowish ; 

 juicy, melting, sweet, pleasant. 



Beurre" de Ranz. See Beurre" Ranee. 



Beurre de Rhine. Large, pyriform, irregu- 

 lar, light yellow ; coarse, good. October. 



Beurre* Diel, p. 259. 



Bent-re* Duhaume. Medium, oblate, rough, 



. with some russet ; coarse, buttery, melt- 

 ing, vinous. Winter. 



Beurre* Duval, p. 259. 



Beurre", Easter, p. 292. 



Beurre" Fougiere. Medium, obovate, 

 greenish yellow ; granular, sweet, good. 

 October. 



Beurre* Gens. Medium, conic obovate, 

 greenish, rough ; sugary, rich, excellent 

 September. 



Beurre* Giffard, p. 250. 



Bern-re", Golden, of Bilboa, p. 275. 



Beurre* Goubault, p. 283. 



Beurre Gris. See Beurre*, Brown. 



Beurre* Gris de Lucon. See Ecui-re* d'Hi- 

 ver. 



Beurre Gris d'Hiver, p. 291. 



Beurre* Haggerston. See Limon. 



Bern-re* Hamecher. Medium, long oval, 

 slightly pyriform ; melting, rich, excellent. 

 October, November. Belgian. 



Beurre* Hardy, p. 270. 



Beurre* Kennes, p. 259. 



Beurre Kenrick. Medium, greenish yellow ; 

 juicy, buttery, sweet. September. Flem- 

 ish. 



Beurre* Knox. Large, oblong obovate, 

 pale green ; juicy, sweet, not rich. Sep- 

 tember. Flemish. 



Beurre" Kossuth. Large, variable, turbinate, 

 yellowish green ; buttery, very juicy, very 

 good', faintly sub-acid. September, Oc- 

 tober. French. 



Beurre" Langelier, p, 287. 



Beurre* Leon le Clerc. Rather large, oval, 

 approaching long pyriform, yellowish 



