Pears. 



555 



Beurre Samoyeau. Medium, yellow, 

 red cheek ; buttery, juicy. Mid- 

 autumn. 



Beurre Scheidweiller. Medium, obo- 

 vate pyriform, dull green ; buttery, 

 sweet, rich. October. 



Beurre Seutin. Medium, oval pyri- 

 form ; irregular, green. A late 

 cooking pear. 



Beurre Sieulle. See Sieulle. 



Beurre Six. Large, pyriform, green ; 

 buttery, melting, rich, perfumed. 

 November, December. 



Beurre Sophia. Medium, long pyri- 

 form, lemon yellow ; buttery, 

 melting, vinous, rich. Early 

 October. 



Beurre Soulange, p. 278. 



Beurre Spence. Medium, short pyri- 

 form, yellow and dull crimson ; 



. juicy, melting, rich, vinous. Sep- 

 tember. Belgian. 



Beurre St. Nicholas. See Duchess 

 of Orleans. 



Beurre Sterkmans, p. 278. 



Beurre Superfin, p. 289. 



Beurre Van Marum. Large, oblong 

 pyriform, yellow ; rots at core, 

 quality moderate. October. 



Beurre, Winter. Medium, long pyri- 

 form, greenish, rough ; flesh but- 

 tery, melting, vinous. January. 



Beurre Woronson. Medium, yel- 

 low. Great bearer. October. 



Beymont, p. 289. 



Bezi de Caissoy d'Hiver. Medium, 

 obovate, yellow, rough, russeted ; 

 buttery, rich, high flavored. Win- 

 ter. 



Bezi de Chaumontelle. See Chau- 

 montelle. 



Bezi d'Heri. Medium, roundish, 

 greenish yellow with a blush ; 



juicy, tender, with an anise-like 

 flavor. Autumn and winter. 



Bezi de Montigny. See Countess 

 of Lunay. 



Bezi de la Motte. Medium, round- 

 ish, light green, strongly dotted ; 

 flesh fine grained, buttery, mild, 

 pleasant. 



Bezi de Veterans. Large, obtuse 

 pyriform, light yellow, some rus- 

 set ; flesh firm cooking. Winter. 



Bezi Vaet. Medium, obovate, yel- 

 lowish green, rough ; juicy, sweet, 

 perfumed. December. 



Bezi d'Esperen. Large, long pyri- 

 form, dull yellow and russet ; 

 juicy, vinous. October. Belgian. 



Bezy Gamier. Pyriform, handsome ; 

 breaking, juicy, rich. Late winter. 



Bezy Quessoy (or Caissoy) d'Ete. 

 Medium, round oval, russeted, 

 rough ; juicy, half-melting, rich, 

 perfunled. September. 



Bezy Sanspareil. Large, irregular, 

 obscure pyriform, yellowish green ; 

 coarse, juicy, buttery, vinous. 

 November. 



Bishop's Thumb. Rather large, conic 

 oblong, yellowish green, with a 

 russet cheek ; juicy, melting, vin- 

 ous, slightly astringent. October. 

 English. 



Black Worcester, p. 305. 



Bleeker's Meadow. Small, roundish, 

 yellow ; flesh white, firm, musky, 

 sometimes soft, but mostly remain- 

 ing hard. October. Pa. Very 

 productive, and valuable for cook- 

 ing. 



Bloodgood, p. 272. 



Bon Chreiien, Flemish. Medium, 

 obovate, pale green and brown ; 

 crisp, juicy ; stews tender. Winter. 



