554 



Index of Fruits. 



Beurre Duhaume. Medium, oblate, 

 rough, with some russet ; coarse ; 

 buttery, melting, vinous. Winter. 



Beurre Duval, p. 277. 



Beurre Easter, p. 310. 



Beurre Fougiere. Medium, obovate, 

 greenish yellow ; granular, sweet ; 

 good. October. 



Beurre Gens. Medium, conic obo- 

 vate, greenish, rough ; sugary, 

 rich ; excellent. September. 



Beurre Giffard, p. 268. 



Beurre, Golden, of Bilboa, p. 293. 



Beurre Goubault, p. 301. 



Beurre Gris. See Beurre, Brown. 



Beurre Gris de Lucon. See Buerre 

 d'Hiver. 



Beurre Gris d'Hiver, p. 309. 



Beurre Haggerston. See Limon. 



Beurre Hamecher. Medium, long 

 oval, slightly pyriform ; melting, 

 rich ; excellent. October, Novem- 

 ber. Belgian. 



Beurre Hardy, p. 288. 



Beurre Kennes, p. 277. 



Beurre Kenrick. Medium, greenish 

 yellow ; juicy, buttery, sweet. 

 September. Flemish. 



Beurre Knox. Large, oblong obo- 

 vate, pale green ; juicy, sweet, not 

 rich. September. Flemish. 



Beurre Kossuth. Large, variable, 

 turbinate, yellowish green ; but- 

 tery, very juicy ; faintly sub-acid, 

 very good. September, October. 

 French. 



Beurre Langelier, p. 305. 



Beurre Leon le Clerc. Rather large, 

 oval, approaching long pyriform, 

 yellowish green, strongly dotted ; 

 juicy, melting, sweet, but not rich. 

 October. 



Beurre Mauxion. Medium, round- 



ish oblate, yellow and thin russet ; 

 melting, sugnry, aromatic, and per- 

 fumed ; very good. September. 



Beurre Millet of Angers. Medium, 

 conic, angular, greenish yellow 

 and brown russet ; buttery, very 

 juicy, vinous, sometimes astrin- 

 gent. December. 



Beurre Moire, p. 277. 



Beurre, Mollett's Guernsey. Me- 

 dium, oval pyriform, yellowish 

 green, somewhat russeted ; melt- 

 ing, rich, buttery, vinous. Decem- , 

 ber. English. 



Beurre Nantais, p. 278. 



Beurre Navez, p. 289. 



Beurre Noisette. Medium, obovate, 

 yellow, dotted brown ; melting, 

 sprightly ; very good. Foreign. 



Beurre Oudinot. See Andrews. 



Beurre Philippe Deifosse. Medium 

 or large, varying from oblate to 

 pyriform, rich yellow, shaded li^ht 

 red ; buttery, melting, very juicy, 

 rich, perfumed. December, Janu- 

 ary. Belgian. 



Beurre Piquery. See Urban iste. 



Beurre Preble, p. 289. 



Beurre Ranee. Medium, obtuse 

 pyriform, dark green ; melting, 

 sweet, rich. Winter. Fine in 

 Europe mostly fails here except 

 at the South. 



Beurre Richelieu. Large, obtuse 

 pyriform, greenish yellow ; but- 

 tery, sweet, aromatic, sometimes 

 astringent. December. 



Beurre Robin. See Doyenne Robin. 



Beurre Romain. Medium, obovate, 

 greenish yellow ; juicy, sweet, 

 agreeable. September, October. 



Beurre Rouge. See Beurre Brown. 



Beurre Royale. See Beurre Diel. 



