AUTUMN PEAES. 231 



oblique, not sunk ; calyx small, basin shallow ; tender 

 juicy, rather rich. Early autumn. Dutch. A third-rate 

 pear ; soon decays. 



Class II. — Obscure pyriform, obovate, or turbinate. 



Section I, — Large Pears. 



Beurre d'Amalis. {Syn. Beurre d'Amanlis.) Large, obo- 

 vate, often slightly irregular, sometimes slightly pyriform, 

 with a short and narraw neck ; dull yellowish green, with 

 some russet, and a dull reddish cheek ; stalk an inch and 

 a quarter long, very slightly sunk ; basin shallow ; flesh 

 buttery, melting and juicy, and rather rich, with a second- 

 rate flavor. Early and mid-autumn. A good grower, 

 great bearer alternate years, and always perfects its fruit. 

 Growth spreading. Belgian. 



Beurre d'Anjou. Rather large, obovate, approaching ob- 

 conic, obtuse, regular; surface greenish-yellow, a dull 

 red cheek to the sun, clouded with russet; stalk quite 

 short, or half an inch long, slightly sunk, cavity uneven ; 

 basin shallow, round smooth; flesh yellowish white, fine- 

 grained, buttery, melting, with a high, rich, vinous, ex- 

 cellent flavor. Middle and late autumn. French. 171. 



Beurre Knox. Large, oblong-obovate, obconic, acute ; sur- 

 face pale green, with some thin russet ; stalk an inch 

 long ; basin small, narrow ; flesh tender, juicy, but not 

 high-flavored. Early mid-autumn. Flemish. Of little 

 value. 



Brovm Beurre. {Syn. Beurre Gris, Gray Beurre, Beurr^ 

 Rouge, Red Beurre, Beurre Isambert.^ Large, often only 

 medium; oblong-obovate, with a rounded taper to the stalk ; 

 skin yellov/ish green, russeted ; stalk an inch to an inch and 

 a half long, rather oblique, thickening into the fruit ; basin 

 rather shallow ; flesh greenish white, very juicy, melting, 

 butter}^, with a rich sub-acid or vinous flavor. Early mid- 

 autumn. Highly esteemed by those who prefer a vinous 



