676 THE PEAR. 



curved. Calyx short, set in a very shallow basin. Flesh white, melt- 

 ing, very buttery, with a rich, delicious, and slightly perfumed flavor. 

 Best. Ripens gradually from the last of September to the last of Octo- 

 ber, 



BEURRE BRETTOUNEAU. 

 Docteur Brettouneau. Brettouneau. 



One of Major Esperen's seedlings, originated in 1818. Tree vigorous, 

 but comes late into bearing. Young wood yellowish brown. 



Fruit large, variable in form, generally obovate pyriform. Skin 

 rough, light green, golden yellow at maturity, reddish brown in the sun. 

 Flesh fine, yellowish white, not juicy, half melting, sugary, vinous, plea- 

 santly perfumed. Good. March and April. 



BEURRE BRUXEAU. 



Crassane d'Hiver de Bruneau. De Saint Herblain. 



Bergamotte Crassane d'Hiver. Crassane Bruneau. 



Crassane d'Hiver. Bergamotte Crassane de Bruneau. 



This variety, we believe, was originally figured and described in the 

 Annals of Pomology as Bergamotte Crassane d'Hiver, but having re- 

 ceived it as Beurre Bruneau, we prefer to continue that name as the 

 most simple. It is not a variety of much excellence, although the tree 

 is hardy and productive. 



Fruit medium, short obtuse pyriform, dull yellow, spotted and shaded 

 with grayish brown. Flesh white, juicy, vinous a little acid. Good. 

 November, December. 



BEURRE BURNICQ. 



Originated and first fruited with Major Esperen, in 1846. Tree vig- 

 orous, spreading, irregular, productive. Young wood reddish brown. 



Fruit medium, globular acute pyriform. Skin yellowish, partially 

 netted and patched with russet, and sprinkled with russet dots. Stalk 

 medium, fleshy at insertion. Calyx generally open. Basin small, un- 

 even. Flesh whitish, juicy, melting, vinous, slightly astringent. Good. 

 October. 



BEURRE CHARRON. 



Originated at Angers, France, in 1838. 



Fruit medium, roundish, yellowish, with many gray dots. Stalk 

 long. Calyx small, closed. Basin deep. Flesh juicy, melting, buttery. 

 Very good. October. 



BEURRE CHATENAY. 



A French Pear, too small for profit, but very good in quality. 



Fruit small, varying in form from obovate to ovate pyriform, pale 

 yellow, netted and patched with russet, occasionally a red cheek in the 

 sun. Stalk rather short. Calyx partially open. Flesh white, half fine, 

 juicy, sweet, vinous. October. 



BEURRE CITRON. 



From Belgium, one of Van Mons' seedlings. Tree vigorous. Young 

 wood reddish brown. 



