678 THE PEAR. 



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BEURRE CLAIRGEAU. 

 Clairgeau. Clairgeau de Nantes. 



Raised by Pierre Clairgeau, of Nantes, France. Tree very vigorous, 

 forming a beautiful pyramid. Young wood reddish brown, very produc- 

 tive. 



The size, early bearing, productiveness, and beauty of this Pear ren- 

 der it a profitable market sort. 



Fruit large, pyriform, but with unequal sides. Skin warm yellow, 

 inclining to fawn, shaded with orange and crimson, thickly covered with 

 russet dots, and sometimes sprinkled with russet. Stalk short, stout, and 

 fleshy, inserted by a lip at an inclination almost without depression ; 

 when the lip is absent the cavity is uneven. Calyx open. Segments 

 stiff, in a shallow furrowed basin. Flesh yellowish, buttery, juicy, some- 

 what granular, with a sugary, perfumed, vinous flavor. Good. October 

 to January. 



BEURRE COLMAR. 

 Beurre Colmar d'Automne. Beurre d'Enghien of France. 



It is one of Dr. Van Mons' seedlings, and is quite distinct from the 

 Autumn Colmar. 



Fruit of medium size, oval obovate, regularly formed. Skin smooth, 

 pale green, becoming yellowish at maturity, with a blush next the sun, 

 and thickly sprinkled with dots. Stalk an inch long. Calyx expanded, 

 and set in a very shallow, narrow, irregular basin. Flesh very white, 

 slightly crisp at first, but becoming very juicy and melting, with a 

 slightly perfumed flavor. Good. October. 



BEURRE COLOMA. 

 Beurre du Coloma. Capucine d'Automne Coloma. 



The trees of this foreign Pear are good growers. 



Fruit small to medium, long oval pyriform, greenish yellow, with a 

 tinge of red in the sun, and many green and brown dots. Stalk me- 

 dium, inserted without cavity. Calyx open. Flesh whitish yellow, 

 juicy, melting, slightly astringent. Good. October. 



BEURRE D'ALBRET. 



Poire d'Albret. Beurre Delbret 



Dalbret. Calebasse d'Albret. 



A foreign variety. Tree vigorous and productive. Young wood reddish. 



Fruit medium or above, elongated pyriform, angular, often with a 

 suture on one side. Skin yellow, mostly covered with cinnamon russet. 

 Stalk short, thick, and fleshy, much inclined at its insertion by a lip. 

 Calyx small, open, or partially closed. Basin small and uneven. Flesh 

 greenish white, exceedingly juicy, buttery, melting, with a rich vinous 

 flavor, highly perfumed. Very good. October. 



BEURRE D'AMANLIS. 



Hubard, Beurre d'Amalis. Kaissoise. 



Beurre d'Amaulis. Kessoise. Thiessoise. 



A Belgian Pear, very productive, variable. Succeeds best in cold 

 latitudes. 



