166 PEAKS. 



Beurre de Malines. See Winter Nclis. 

 Beurre de Merode. See Doyenne BoussocJc. 



BEURRE MOIRE. Fruit above medium size, obtuse- 

 pyriform. Skin greenish-yellow, considerably covered 

 with pale bright yellow russet and russety dots. Eye 

 small, set in a shallow basin. Stalk an inch long, stout, 

 inserted in a cavity. Flesh buttery and melting, but not 

 richly flavoured, and with a high perfume. Kipe in 

 November. 



Beurre de Mortefontaine. See Beurre Lefevre. 



BEURRE NANTAIS (Beurre de Nantes}. Fruit large 

 and round. Skin covered with a coat of pale brown 

 russet, like the Brown Beurre, through which a little of 

 the greenish-yellow ground colour appears. Eye very 

 small and open, set in a small and narrow basin. Stalk 

 short, stout, and woody, placed on one side of the axis. 

 Flesh rather coarse-grained, gritty at the core, not melt- 

 ing nor very juicy, but with a sweet and peculiar vinous 

 flavour. November and December. 



Beurre Napoleon. See Napoleon. 



Beurre de Noirchain. See Beurre de Ranee. 



Beurre de Noir Chair. See Beurre de Ranee. 



Beurre des Orphelines. See Beurre d'Arcmlcrg. 



Beurre de Paques. See Easter Beurre. 



Beurre de Paris. See Jargonelle. 



Beurre de Payence. See Calebasse. 



Beurre de la Pentecote. See Easter Bcurre. 



Beurre Picquery. See Urbaniste. 



Beurre Plat. See Crasanne. 



Beurre Quetelet. See Comte de Lamy. 



BEURRE DE RANGE (Bon Chretien de Hans; "Beurre 

 Epine ; Beurre de Flandres ; Beurre de NoircJiain; 

 Beurre de Noir Chair; Beurre de Bans ; Beurre du 

 Shin; JIardenpont de Printemps). Fruit varying from 

 medium size to large; obtuse-pyriform, blunt, and rounded 

 at the stalk. Skin dark green, and covered with nume- 

 rous dark brown russety spots. Eye small and open, set 

 in a slight depression. Stalk an inch and a half long, 

 generally obliquely inserted in a wide, shallow cavity. 



