Descriptive List and Index Pears. 



487 



green, strongly dotted ; juicy, melting, 

 sweet, but not rich. October. 



Beurre Millet of Angers. Medium, conic, 

 angular, greenish yellow and brown russet ; 

 buttery, very juicy, vinous, sometimes 

 astringent. December. 



Beurre Moire, p. 259. 



Beurre, Mollett's Guernsey. Medium, oval 

 pyriform, yellowish green, somewhat rus- 

 seted ; melting, rich, buttery, vinous. 

 December. English. 



Beurre" Nantais, p. 260. 



Beurre Navez, p. 271. 



Beurre" Noisette. Medium, obovate, yel- 

 low dotted brown ; melting, sprightly, 

 very good. Foreign. 



Beurre Oudinot. See Andrews. 



Bern-re" Philippe Delfosse. Medium or 

 large, varying from oblate to pyriform, 

 rich yellow, shaded light red ; buttery, 

 melting, very juicy, rich, perfumed. De- 

 cember, January. Belgian. 



Beurre' Piquery. See Urbaniste. 



Beurre" Preble, p. 271. 



Beurre Ranee. Medium, obtuse pyriform, 

 dark green ; melting, sweet, rich. Win- 

 ter. Fine in Europe mostly fails here 

 except at the South. 



Beurr Richelieu. Large, obtuse pyriform, 

 greenish yellow; buttery, sweet, aroma- 

 tic, sometimes astringent. December. 



Beurre Robin. See Doyenne Robin. 



Beurre" Remain. Medium, obovate, greenish 

 yellow ; juicy, sweet, agreeable. Septem- 

 ber, October. 



Beurre Rouge See Beurre, Brown. 



Beurre Royale. See Beurre" Diel. 



Beurre Scheidweiller. Medium, obovate 

 pyriform, dull green ; buttery, sweet, rich. 

 October. 



Beurre" Seutin. Medium, oval pyriform ; 

 irregular green. A late cooking pear. 



Beurre" Sieulle. Se.e Sieulle. 



Beurre" Six. Large, pyriform, green ; but- 

 tery, melting, rich, perfumed. November, 

 December. 



Beurre" Sophia. Medium, long pyriform, 

 lemon yellow ; buttery, melting, vinous, 

 rich. Early Oaober. 



Beurr Sbulange, p. 260. 



Beurre" Spence. Medium, short pyriform, 

 yellow and dull crimson ; juicy, melting, 

 rich, vinous. September. Belgian. 



Beurre" St. Nicholas. See Duchess of Or- 

 leans. 



Beurre Sterkmans, p. 260. 



Beurre Superfin, p. 271. 



Beurre Van Marum. Large, oblong pyri- 

 form, yellow rots at core, quality mode 

 rate. Oftober. 



Beurre", Winter. Medium, long pyriform, 

 greenish, rough ; flesh buttery, melting, 

 vinous. January. 



Beurre" Woronson. Medium, yellow j 

 great bearer. October. 



Beymont, p. 271. 



Bezi de Carroi d'Hiver. Medium, obo- 

 vate, yellow, rough, russeted ; buttery, 

 rich, high flavored. Winter. 



Bezi de Chaumontelle. See Chaumontelle. 



Bezi d'Heri. Medium, roundish, greenish 

 yellow with a blush ; juicy, tender, with an 

 anise-like flavor. Autumn and win- 

 ter. 



Bezi de Montigny. See Countess of Lunay. 



Bezi de la Motte. Medium, roundish, light 

 green, strongly dotted ; flesh fine grained, 

 buttery, mild, pleasant. 



Bezi des Veterans. Large, obtuse pyriform, 

 light yellow, some russet; flesh firm 

 cooking. Winter. 



Bezi Vaet. Medium, obovate, yellowish 

 green, rough ; juicy, sweet, perfumed. 

 December. 



Bezy d'Esperen. Large, long pyriform, 

 dull yellow and russet ; juicy, vinous. 

 October. Belgian. 



Bezy Gamier. Pyriform, handsome ; break- 

 ing, juicy, rich. Late winter. 



Bezy Quessoy d'Ete". Medium, round oval, 

 russeted, rough ; juicy, half melting, rich, 

 perfumed. September. 



Bezy Sanspareil. Large, irregular, obscure 

 pyriform, yellowish green ; coarse, juicy, 

 buttery, vinous. November. 



Bishop's Thumb. Rather large, conic ob- 

 long, yellowish green with a russet cheek ; 

 juicy, melting, vinous, slightly astringent. 

 October. English. 



Black Worcester, p. 287. 



Bleeker's Meadow. Small, roundish, yel- 

 low ; flesh white, firm, musky, sometimes 

 soft, but mostly remaining hard. O<5to- 

 ber. Pa. Very productive and valuable 

 for cooking. 



Bloodgood, p. 254. 



Bon Chretien, Flemish. Medium, obovate, 

 pale green and brown ; crisp, juicy, stews 

 tender. Winter. 



Bon Chretien Fondante, p. 271. 



