132 WESTERN FRUIT BOOK. 



Beurre Andusson. Color, yellowish green when ripe ; 

 form, obovate, acute pyriform, tapering abruptly ; size, 2 ; 

 use, table ; texture, juicy, tender ; quality, 2 ; season, 

 August and September. 



Remarks. — Flesh, melting, tender, juicy. Flavor, rich 

 sub-acid, slightly perfumed with rose. Described by Col. 

 Wilder, in Horticulturist. 



Beurre Moir, Color, pale green ; form, obovate, oblate, 

 pyriform; size, 1 ; use, table; texture, juicy, vinous; sea- 

 son, September and October. 



Remarks. — Foreign. Not tested here. 



Beurre Romain. Color, yellowish green ; form, obovate ; 

 size^ 2 ; use, table ; texture, poor ; quality, 4 ; season, 

 September. 



Remarks. — Unworthy. Yery poor. 



Beurre Gris. See Brown Beurre. 



Beurre Thoury. Color, greenish yellow; form, 

 round, obtusely turbinated ; size, 2 to 1 ; use, table ; 

 texture, buttery, juicy; quality, 2; season, August and 

 September. 



Remarks. — Tree, handsome and vigorous. "Almost, very 

 good." Exhibited before Cincinnati Horticultural Society, 

 1855, by Elliott, of Cleveland, author of American Fruit 

 Grower s Guide, a valuable work, but too general in its 

 character. 



Beurre de Ranz, Beurre Bpine^ Beurre de Flandres. 

 Color, dark green, with a sunny bronze, some russet at 

 the crown, with some russet dots; form, oblong, obtuse 

 pyriform ; size, 1 ; use, table ; texture, coarse, juicy ; 

 quality, 2 ; season, January to March. 



