420 APPENDIX. 



Beurre Langelier. Large, pyriform, obtuse; light green, be- 

 coming pale yellow, with a slight blush ; stem slender ; 

 flesh fine grained, melting, juicy, with a rich fine flavor. 

 Early ^\'inter. 



Beurre Nantals. {Syn. Beurre de Nantes.) Size medium or 

 large ; long obovate-pyriform ; richly colored with green, 

 yellow, and sometimes with crimson, smooth and glossy ; 

 stem slender ; flesh very juicy, melting, sweet, rich, and 

 agreeable. Early in autumn. Makes a fine pyramid on 

 quince. 



Beurre StecJcman. Full medium in size, obtuse obovate, stem 

 short, skin russeted on a dull green surface ; flesh white, 

 melting, very juicy, with a very rich, vinous, sub-acid, per- 

 fumed flavor. Middle of autumn. 



Beurre Superjin. Large, dull yellow, melting, juicy, sub-acid, 

 very good. Valuable. Mid-autumn. 



Beurre de Waterloo. Medium, obovate-pyriform, greenish yel- 

 low ; flesh buttery and melting, perfumed, excellent. 



Bonne (TEzeeH. {Syn, Bonne de Zees.) Large, obovate, ob- 

 tuse ; yellow, ^vith a handsome red cheek ; melting, juicy, 

 fine flavored, perfumed. Early in autumn. Often cracks. 



Collins. Above medium, roundish-obovate, yellowish green, 

 flesh white, vinous, juicy, melting, ot excellent quality. 

 Early autumn. Origin, Massachusetts. 



Doyenne Goubault. Size medium or rather large, flattened- 

 obovate and acute, dull pale yellow, stem short and thick, 

 flesh melting, juicy, with a sweet, rich, aromatic flavor. 

 First half of winter — its value depends on bemg properly 

 ripened. 



Duchess of Berry. {Syn. Duchesse de Berri d'Ete.) Size 

 medium, roundish-obovate, stem short, stout; skin bright 

 yellow, sometimes a blush; flesh rather coarse, melting, 

 and juicy, good. First of autumn. 



Fondante de Malines. Medium, roundish-obovate, pale yel- 

 low, reddened in the sun ; stalk long, not sunk, calyx small, 



