and erect ; fertility, good. Leaf, large, oval, little 

 undulating, nearly entire. Origin, obtained by M. 

 Fouqueray-Gautron, a nurseryman at Sangey, France. 

 It first fruited in 1880. This is not often met with in 

 this country, but it is very good when well grown. 



Beurre Gellert : see Beurre Hardy. 



BEURRE GIFFARD. Her. Pom. I., 26. G. Giffard's 

 Butterbirne. Dessert, August, medium, pyriform taper- 

 ing much to stem, a little even. Colour, pale yellow 

 with brownish red flush, skin smooth. Flesh, white, 

 melting, very juicy, fair sweet flavour. Eye, open on 

 level. Stem, rather long and slender in a flat cavity 

 surrounded with russet. Growth, rather weak, very 

 straggling ; fertility good. Leaf, small pointed, oval, 

 upfolded, down hanging, margin entire or only faintly 

 serrate. Origin, found wild by M. Nicolas Giffard, near 

 Angers, France, in 1825. An excellent early fruit, 

 keeping better than most of its season. It is extremely 

 hardy and is successfully cultivated up to 1,200 metres 

 in Switzerland. It succeeds as a standard. 



Beurre* Gris : see Beurre Brown. 



Beurre d'Hardenpont : see Glou Morceau. 



BEURRE HARDY. Her. Pom. I., 13. G. Gellert's 

 Butterbirne. (Hardy, Beurre* Gellert.) Dessert, mid 

 to end October, large round conical, uneven. Skin, 

 rough. Colour, russet bronze with faint red cheek. 

 Flesh, white, faint pink tinge, very tender, transparent 

 with a rose water flavour. Eye, open or nearly closed 

 in a shallow even basin. Stem, stout, fairly long, in a 

 very shallow cavity. Growth, very vigorous ; fertility 

 excellent. Leaf, large, round, much down curved, 

 upfolded, nearly entire, turns orange red. Origin, 

 raised by M. Bonnet, a friend of Van Mons at Boulogne, 

 about 1820. Named after M. Hardy, the director of 

 the Luxembourg gardens. Introduced about 1840. 

 Quite one of the best and hardiest pears, in season 



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