136 



NEW AMERICAN ORCHARDIST. 



obscured by russet ; very melting, juicy, sugary, with a 

 slight musky perfume. Abundantly proved here ; also by 

 the late Mr. Manning and Col. Wilder, as without fault, 

 and one of the most delicious pears in cultivation. It 

 bears enormously, either as a standard or dwarf, and should 

 be in every collection. Sept. and early in Oct. 



(/40. BELMONT. Mr. Knight. Thompson, [E.] 



A new, large fruit, obovate in form, of a pale yellow or 

 brown color ; juicy and excellent for cooking. The tree 

 is a great bearer. November. [October?] Raised by Mr. 

 Knight, and sent by him in 1832 to Mr. Lowell. Mr. 

 Knight calls it " very excellent here in November." 



|/41. *BEURRE D'AMAULIS. Bon Jard. Thompson. 



Large, obovate, swollen, a little in form of theCalabasse; 

 color brownish green, blotched with red next the sun ; 

 flesh melting, beurree ; juice abundant and excellent. This 

 variety has proved with Mr. Perkins and Mr. Manning a 

 first-rate fruit. September and October. 

 V 42. BEURRE D'ANJOU. [J.] 



New and large ; melting, perfumed, and excellent. It 

 ripens at Paris in October. 



43. BEURRE D'ARGENSON. Thompson. 



A large, pyramidal fruit, of a yellowish brown color ; 

 beurree and excellent. November. [October ?] 



1/44. BEURRE DE BEAUCHAMPS. 



BKRGAMOTTK CADETTE, according to Thompson, 

 A fruit of medium size ; obovate form ; skin smooth, 

 ruddy next the sun, pale green, changing to yellow in the 

 shade ; flesh beurree, peculiar, and good. It ripens in 

 succession from October to January, and the tree bears 

 well, equally on the pear or quince. 

 V/45. BEURRE DE BEAUMONT. [J.] 



Under medium size, but of superior excellence ; melting, 

 and very fine ; perfumed. A new fruit, which ripens at 

 aris in September. 

 1/46. *BEURRE BOSC. 



CALEBASSE MARIANNE, according to Mr. Tfiompson. 



Large and very long, terminated by a crown near three 



inches in diameter; somewhat calabash-formed; skin 



gray fawn color, but russety yellow at maturity ; flesh 



white, melting, highly flavored, and delicious. It ripens in 



