Autumn Ob ovate, etc. 289 



melting, rich ^lightly sub-acid, good. Oft. Tree a strong grow- 

 er. suf ;'-eds well on quince. 



Beurrt ft >7,ez. Rather large, roundish obovate, obscurely pyri- 

 form , v Aiov . with some russet ; stalk large, often fleshy, cavity 

 sligh' ;' ^asiA moderate ; flesh buttery and melting, rich, sub-acid, 

 aronr.flc, plumed, very good. Oft., Nov. 



Beurre Pr-jHe. Large, oblong, obovate ; greenish yellow, some- 

 what nrsaeted ; stalk an inch long, stout, a little sunk ; flesh but- 

 tery, mehing, with a rich, high flavor. Oct., Nov. Maine. 



SUFERFIN. Medium, roundish obovate, with a small, nar- 

 row neck, tapering into the stalk; greenish yellow, somewhat 

 russeted und sometimes a brownish cheek ; very juicy and melt- 

 ing, wHf. a rich, agreeable, vinous and sub-acid flavor. 061. 

 Tree vigorous. Grows well on quince. 



Beymont. (Beurre Bieumont.) Size medium, obovate (Bloodgood- 

 shaped) crimson russet ; stalk long, curved, calyx small, basin 

 shallow ,; melting, very sweet, rich, perfumed. Oft. to Dec. 



Bon Chretien Fondante, or " Melting Bonchretien" Size medium, 

 roundish, slightly oblong, rarely short obovate, obtuse ; surface 

 dull green, partly russeted, numerously dotted ; stalk an inch 

 long, moderately or slightly sunk ; basin small ; flesh yellowish 

 white, core yellow and rather gritty, melting, very juicy, rich, 

 pleasant, somewhat variable. Ripens about mid-autumn or later. 

 Hardy, vigorous. Leaves conspicuously folded and recurved. 



BOUSSOCK.* (Doyenne* Boussock, Doyenne* Boussouck Nouvelle.) 

 Large, thick obovate, sometimes slightly pyriform, slightly uneven ; 

 surface bright lemon yellow when ripe, partly russeted, sometimes 

 a slight reddish cheek ; stalk stout, about an inch long;, varying 

 sometimes fleshy, often oblique ; basin very shallow, even ; flesh 

 buttery, melting, very juicy, with a very good flavor. Ripens middle 

 of Sept. Shoots diverging, purplish. A valuable and reliable 

 pear ; requires early picking. Fig. 292. 



Brown Beiirrt. (Beurre Gris, Grey Beurre', Beurr^ Rouge, Red 

 Beurre', Beurre Isambert) Large, often only medium, oblong-obo- 

 vate, with a rounded taper to the stalk ; skin yellowish green, rus- 

 seted ; 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, buttery, with a rich acid or vinous fla- 

 vor. Early mid-autumn. Variable in quality. 



BUFFUM. Size medium, obovate ; skin yellow, with a broad, red- 

 dish brown cheek, somewhat russeted ; stalk three-fourths of 

 an inch long, stout ; cavity and basin moderate or small ; flesh 

 buttery, sweet, very good, slightly variable. Shoots strong, red- 

 dish brown, very ereft ; tree very productive. Valuable for its 



* Pronounced Boo'sok. 



