682 THE PEAR. 



vigorous, hardy, and productive. Young wood rich dark yellowish 

 brown. 



Fruit medium, roundish oblate. Skin greenish, with numerous gray 

 dots. Stalk long, curved, inserted in a narrow, uneven cavity. Calyx 

 closed. Basin shallow, corrugated. Flesh white, juicy, melting, with a 

 brisk, perfumed, high flavor. Yery good. Ripe middle and last of 

 September. Core small, continues a long time ere it decays. 



BEURRE DE CAPIAUMONT. 



Capiumont. Beurre Anrore. Calebasse Vasse. 



Aurore. De la Glaciere. 



A Flemish Pear, very fair and handsomely formed, and a capital 

 bearer, hardy in all soils and seasons ; sometimes first-rate ; but when 

 the tree is heavily laden, it is apt to be slightly astringent. It grows 

 freely. Branches a little pendent, grayish yellow. 



Fruit of medium size, long turbinate, very even, and tapering regu- 

 larly into the stalk. Skin smooth, clear yellow, with a light cinnamon- 

 red cheek, and a few small dots and streaks of russet. Calyx large, with 

 spreading segments prominently placed, and not at all sunk. Stalk 

 from three-fourths to an inch and a half long, curved. Flesh fine-grain- 

 ed, buttery, melting, sweet, and, when not astringent, of high flavor. 

 September and October. 



BEURRE DEFAIS. 

 Beurre Audusson d'Hiver. Beurre Defays. 



A French Pear. Tree productive, and a strong' vigorous grower. 

 Young shoots rich clear reddish brown, with a large pointed bud at 

 end. 



Fruit rather large, oblique obtuse pyriform. Skin fine yellow, 

 slightly netted with russet, and a few russet dots. Stalk varying in 

 length, set in a narrow cavity. Calyx small, partially open. Flesh 

 white, juicy, melting, sweet, slightly aromatic. Good. October. 



BEURRE DE FEVRIER. 



This winter Pear originated in Rouen, France, and is classed as a 

 superior variety ; we have not fruited it, and give our description from 

 Leroy. 



Fruit medium, oblong obtuse pyriform. Skin greenish yellow, with 

 clear spots of red in the sun. Flesh white, half fine, melting, slightly 

 granulous, juicy, sweet with a vinous perfume. January, February. 



BEURRE DE GHELIN. 

 Beurre Fromentel. 



Raised by M. Fontaine de Shelin, near Mons, Belgium. Tree vigo- 

 rous, productive. 



Fruit large, very irregular in its outline, often roundish oblong 

 oval, yellowish, with some few marblings of russet. Stalk short. Cav- 

 ity irregular. Flesh yellowish white, half fine, juicy, sweet, agreeable. 

 October, December. (Lcroy.) 



