PEABS. 13 



cavity. Flesh yellowish-white, tender, very buttery and 

 melting, rich, sugary, and aromatic. 



A first-rate pear, ripe during October and November. 

 The tree is hardy, and an abundant bearer. Succeeds 

 well as a standard. 



Beurre Deschamps. See Beurre d'Aremberg. 



Beurre Dore. See Brown Beurre. 



Beurre Drapiez. See Urlaniste. 



BEUEEE DUHAUME. Fruit medium sized, roundish, 

 and very much flattened. Skin rough to the feel, covered 

 with thin russet, which is thickly strewed with large 

 russet dots. Eye open, set in an uneven basin. Stalk 

 short, thick, and fleshy, obliquely inserted by the side of 

 a fleshy lip. Flesh buttery, melting, and very juicy, 

 with a rich and vinous flavour. 



A very excellent pear, in use from December to 

 February. The tree has a diffuse and bushy habit of 

 growth. 



BEUEEE DUVAL. Fruit medium sized or large, of a 

 short pyramidal shape. Skin greenish-yellow, covered 

 with large dark-brown russet freckles, and with a flush of 

 red next the sun. Eye large and open, full of stamens, 

 and set in a wide shallow basin. Stalk obliquely inserted 

 on the end of the fruit. Flesh yellowish, melting and 

 juicy, sugary, and with a fine piquancy. 



A very fine and distinct-looking pear, in use during 

 November and December. The tree is hardy, and a good 

 bearer as a pyramid. 



Beurre d'Elberg. See Flemish Beauty. 



Beurre Epine. See Beurre de Ranee. 



Beurre de Flandres. See Beurre de Ranee. 



Beurre Foidard. See Flemish Beauty. 



Beurre Geerards. See Gilogil. 



BEUEEE GIFFAED. Fruit about medium sized, pyri- 

 form or turbinate. Skin greenish-yellow, mottled with 

 red on the side next the sun. Eye closed, set in a shallow 

 basin. Stalk an inch long, slender, and obliquely in- 

 serted on the apex of the fruit. Flesh white, melting, 

 and very juicy, with a vinous and highly aromatic flavour. 



An early pear of first-rate quality, ripe in the middle 

 of August. 



