126 WESTERN FRUIT BOOK. 



Beurre Molletts GriTERNSET. Colop, yellowish green ; 

 form, ovate pyriform ; size, 2 ; use, table ; texture, melt- 

 ing ; quality, 2 ; season, JSTovember to December. 



Eemarks. — Foreign. A fine kind. 



Beurre Benoist, Color, yellow, mottled ; form, obtuse 

 pyriform ; size, 2 to 1 ; use, table ; texture, melting, but- 

 tery, sweet and rich ; quality, 1 ; season, July. 



Remarks. — A new and exceedingly fine pear ; always 

 fine. Flesh, white, tender, buttery, abounding in rich, 

 sweet, -sprightly juice. 



Beurre d'Anjou. Color, pale yellow, with*a dull blush; 

 form, oblong, obovate pyriform ; size, 1 ; use, table ; tex- 

 ture, juicy, melting ; quality, 1 ; season, October and 

 November. 



Eemarks. — Foreign. Good on pear and quince. An 

 old pear, on Loudon's List. "Fine, good, rather acid." — 

 Cincinnati Horticultural Exhibition, 1855. Of nearly the 

 highest excellence. A great many good qualities about it. 



Beurre d'Aremberg. Has many synonymes. Form, 

 obovate, obtuse pyriform ; size, 2 ; use, table ; texture, 

 juicy, melting, vinous ; quality, 2 ; season, December to 

 February. 



Eemarks, — Foreign. Sometimes confounded with Glout 

 Morceau, and Soldat Laboreur. Fruit hangs w^ell. Vig- 

 orous and hardy trees. A warm, rich soil suits it. Wood, 

 strong, long jointed. Eather difficult to ripen : a com- 

 mon fault with Winter fruit. A warm temperature has 

 been found injurious for this purj)ose. A cool place, 

 about 40° or 50°, and taking a long time gradually to 

 ripen, appears, by late experiments, to be the most 

 successful method for this purpose. The Buerre d' 

 Aremberg can not be called a good Winter pear with us, 



