PEiBS 169 



long, slender. Eye open, set in a moderately deep basin. 

 Flesh white, melting, and buttery, very juicy, sugary, 

 and perfumed. An excellent pear, ripe in November, 

 but does not keep long. 



BEZI GpuBAULT. Fruit medium sized, roundish-obo- 

 vate. Skin lemon-yellow, considerably covered with 

 cinnamon-coloured russet, and strewed with numerous 

 russety dots. Eye large and wide open, with broad 

 segments, and very slightly depressed. Stalk slender 

 and woody, set in a very narrow cavity, with a fleshy 

 lip on one side. Flesh tender, half buttery, rather gritty 

 at the core, and with a powerful rose-water aroma. 

 March and April. 



BEZI D'HEEI (Bezi Royal ; Besidery). Fruit medium 

 sized, roundish. Skin thin, smooth, greenish-yellow, with 

 a tinge of red next the sun. Eye open, and set in a small 

 round basin. Stalk slender, an inch and a quarter long, 

 inserted without depression. Flesh white, fine-grained, 

 crisp, rather dry, and with somewhat of a fennel flavour. 

 In use from October to December. 



This is one of the best stewing pears ; and the flesh is 

 generally smooth and well-flavoured when cooked. 



Bezi de Landry. See "Echassery. 



BEZI DE LA MOTTE (Bein Armudi ; Beurre Blanc de 

 Jersey}. Fruit medium sized, roundish, inclining to 

 turbinate. Skin yellowish-green, thickly covered with 

 brown russet dots. Eye small and open. Stalk an inch 

 long. Flesh white, fine-grained, buttery, melting, with 

 a sweet and perfumed flavour. Ripe in October and 

 November. 



Bezi de Quessoy. See Bezi de Caissoy. 

 Bezi Royal. See Bezi d'Heri. 



BEZI VAET (Bezi de St. Waast; Bezi de St. Wat). 

 Fruit above medium size, roundish, very uneven on its 

 surface, being bossed and knobbed, the general ap- 

 pearance being that of a shortened Chaumontel. Skin 

 greenish-yellow, very much covered with brown russet ; 

 and on the exposed side entirely covered with russet. 

 Eye open, with erect segments placed in a deep and 

 uneven basin. Stalk three quarters of an inch long, 

 stout and somewhat fleshy basin. Flesh yellowish-white, 

 crisp and breaking, very juicy and sweet, with a pleasant 



