PEARS. 131 



texture, juicy ; quality, 1 ; season, December and Jan- 

 uary. 



Eemarks. — Flesh, yellowish white, melting, and fine- 

 grained. Flavor, sprightly, sub-acid, rich, excellent, w^th 

 a light perfume. Described by Col. Wilder, in Horti- 

 culturist.- 



Beuree de Beaumont. Color, yellowish green, brown- 

 ish red in sun, wnth many dark green or russety spots ; 

 form, roundish obovate ; size, 2 ; use, table ; quality, 2 ; 

 season,. September. 



Remarks. — Of foreign origin. Flesh, white, buttery, 

 juicy, sweet, and i)ronounced by good authority, " very 

 good." 



BEUREE GOUBAULT. Size, 1 ; use, table ; quality, 

 1; texture, buttery; season, August and September. 



Remarks. — Good and large. Exhibited by Wm. Hea- 

 ver, at Cincinnati Horticultural Society, August 25, 1855. 

 Committee on Fruit considered it " rich, buttery, and of 

 very fine flavor." 



BEURRE GIFFORD. Color, yellowish green; form, 

 pyriform ; size, 2 ; use, table ; texture, juicy, melting ; 

 season, August. 



Remarks. — Foreign. A beautiful, early pear. Does 

 well on quince stocks. Of fine texture and flavor, 



JBeurre Van Mons. Color, yellowish, with russet; form, 

 pyriform ; size, 2 ; use, table ; texture, coarse, insipid to 

 some extent; quality, 3; season, September. 



Remarks.— Exhibited before the Cincinnati Horticul- 

 tural Society, August 18th, 1855. Fruit Committee pro- 

 nounced it third-rate. The judgment of fruit often de- 

 pends upon eating it at the exact point of perfection. 



