Pears. 



553 



Beurre Bachelier, p. 277. 



Beurre Beauchamps. See Berga- 

 motte Cadette. 



Beurre Beaulieu. Medium, roundish 

 conic, greenish yellow and russet ; 

 rather coarse ; buttery, melting, 

 vinous. October. 



Beurre Bennert. Small, melting. 

 Mid-winter ; hardy. Belgian. 



Beurre Benoist ; or Benoits. Me- 

 dium, obovate, green and russet ; 

 melting, very juicy, perfumed. 

 September. 



Beurre Berckmans, p. 287. 



Beurre Blanc. See White Doyenne. 



Beurre Bolwiller. A baking pear 

 not valuable. 



Beurre Bosc, p. 277. 



Beurre Bretonneau. Large long 

 pyriform, variable, rough, yellow 

 with a brown cheek ; half-melting, 

 not juicy, rich, vinous, perfumed. 

 Late winter. Belgian. 



Beurre, Brown, p. 289. 



Beurre Burnicq. Medium, turbinate 

 pyriform, rough, russeted ; flesh 

 greenish white ; juicy, rich, per- 

 fumed. Late October. Belgian. 



Beurre Charneuse. See Due de Bra- 

 bant. 



Beurre Citron. Medium, obovate, 

 green becoming yellow ; juicy, 

 sub-acid. February, March. Bel- 

 gian. 



Eeurre Clairgeau, p. 304. 



Beurre Colmar. Medium, oval, pale 

 green, becoming yellow ; flesh 

 white ; juicy, melting, perfumed. 

 October. Belgian. 



Beurre Cornice de Toulon. Large, 

 oblong obovate, yellow ; juicy, 

 melting. November. 



Beurre d'Albret. Medium, long py- 



riform, yellow, russeted, very 

 juicy, buttery and melting, rich ; 

 very good. October. 



Beurre d'Alen9on. See Holland 

 Bergamot. 



Beurre d'Amalis, p. 287. 



Beurre d'Anjou, pp. 288, 309. 



Beurre d'Aremberg, p. 305. 



Beurre de Beaumont. See Bezi Vaet. 



Beurre de Brignais. See Des Nonnes. 



Beurre de Capiaumont, p. 279. 



Beurre d'Elberg. Large, obtuse py- 

 riform, pale yellow ; rather coarse, 

 juicy, sweet, perfumed. Novem- 

 ber. Belgian. 



Beurre de Fontenay. See Beurre 

 Gris d'Hiver. 



Beurre d'Hardenpont. See Glout 

 Morceau. 



Beurre d'Hiver. See Chaumontelle. 



Beurre de Koning. Medium or large, 

 roundish oblate, yellowish green 

 and russet ; juicy, melting, vinous, 

 delicate. October. Belgian. 



Beurre de Malines. See Winter 

 Nelis. 



Beurre de Montgeron, or New Fred- 

 erick of Wurtemburg. Medium, 

 pyriform, yellow and orange ; 

 melting, half buttery, rich, per- 

 fumed. Late September. 



Beurre de Nantes. See Beurre Nan- 

 tais. 



Beurre de Paques. See Easter 

 Beurre. 



Beurre de Quenast. Obovate, yel- 

 lowish ; juicy, melting, sweet, 

 pleasant. 



Beurre de Ranz. See Beurre Ranee. 



Beurre de Rhine. Large, pyriform, 

 irregular, light yellow ; coarse ; 

 good. October. 



Beurre Diel, p. 277. 



