378 SELECT VARIETIES OP FRUITS. 



Abbott. — Medium, pyriform ; yellowish, shaded with 

 red ; white, granular, juicy, buttery, melting. — Septem- 

 ber. Rhode Island. 



Adams. — Large, obovate-pyriform ; greenish-yellow, 

 russet and red cheek ; very Juicy, melting, vinous. — Sep- 

 tember. Massachusetts. 



Andrews. — Eather large, pyriform; yellowish-green, 

 with a dull red cheek; juicy, melting, fine, vinous flavor. 

 — September. Massachusetts. 



Beurr^ d'Amanlis. — Large, roundish ; dull yellowish- 

 green, reddish-brown cheek ; flesh yellowish, coarse, but- 

 tery, melting ; unreliable in quality ; good old market 

 sort. — September. 



Beurr^ d'Angleterre. — Medium, pyriform; dull green, 

 netted with russet; buttery, melting, juicy, pleasant. — 

 September. France. 



Beurr^ d'Albret. — Medium, long-pyriform ; yellow, 

 with cinnamon-russet ; very juicy, buttery, melting, 

 Yinous. — October. An excellent fruit. 



Beiirr^ Brown. — Large, obovate-oblong ; yellowish- 

 green, with reddish-brown and russet ; flesh white, melt- 

 ing, buttery, extremely juicy, sub-acid. — September. 

 France. A fine old sort, often excellent, but too variable. 



Beurr^ Durand. — Medium, oblong-pyiiform ; yellow, 

 with splashes of red in the sun ; fine, melting, sugary, 

 vinous. — September. France. 



Beurr^ Golden of Bilboa. — Medium, obovate-pyri- 

 form ; yellow, slight russet ; very buttery, melting, fine- 

 grained, vinous. — September. Spain. 



Beurr^ Mauxion. — Medium, roundish-pyriform ; yel- 

 low-russet, with a red cheek; fine, buttery, melting, juicy, 

 sugary, vinoiis, perfumed. — September. Belgium. 



Bcurr^ de I'Assomption. — Large, short-pyriform; lem- 



