oval, down hanging, faintly serrate, turns dark red. 

 Origin, found in a wood in the Department of Loire 

 et Cher, France. Imported to England in 1892. It 

 grows well on the pear or quince. A fine fruit when 

 well ripened. It becomes strongly scented at maturity. 



Beurre D'Arenberg : see Glou Morceau. 



BEURRE BACHELIER. Her. Pom. I. 24. G. 

 Bachelier's Butterbirne. (Chevalier.) Dessert, November 

 to December, medium, 3 by 3j, round conical, flattened 

 at stem, even. Skin, smooth. Colour, green to pale 

 yellow green, with small russet dots. Flesh, yellowish, 

 fine, melting, juicy and pleasantly flavoured with a 

 slight acidity. Eye, large, nearly closed in a slight 

 basin. Stem, short, woody, often in a deepish cavity. 

 Growth, medium, upright spreading ; fertility good. 

 Leaf, small, round, flat or a little folded, finely serrate. 

 Origin, obtained by M. Bachelier of Capelle-Brouck in 

 the North of France, and first fruited in 1845. This is 

 a valuable fruit but suffers from being in at the same 

 season as Doyenne du Cornice. A little subject to 

 scab. It should be gathered a little before it is ready 

 to part from the tree. 



BEURRE BALTET PERE. Arbor Beige. 1885, 353. 

 G. Baltet Senior. Dessert, October to November, large, 

 3 \ by 4, pyramidal, even. Skin, smooth. Colour, green 

 to greenish yellow, occasionally with a brown red flush. 

 Flesh, yellowish white, fine grained, melting, with a 

 good flavour. Eye, closed, woody in a broad even and 

 shallow basin. Stem, short and fleshy, generally at 

 an angle. Growth, strong, rather upright ; fertility 

 fair. Leaf, rather large, nearly flat, down curved, very 

 faintly serrate. Origin, raised and introduced by 

 Messrs. Baltet Freres of Troyes, France. 



BEURRE D'AMANLIS. Her. Pom. I., 9. G. Amanlis 

 Butterbirne. (Hubard, Wilhelmine, Delbart.) Dessert 

 early to mid September, medium, 3^ by 3, round 

 pryiform, fairly even. Colour, pea green changing to 



