THE PEAR. 695 



Fruit large, oblong obtuse pyriform. Skin greenish yellow, pro- 

 fusely sprinkled with yellow dots, sometimes a tinge of red in the sun. 

 Stalk medium, stout, curved, inserted in an uneven depression. Calyx 

 small. Basin shallow. Flesh yellowish, a little granular, buttery, 

 melting, with a fine rich brisk flavor, highly perfumed. Good to very 

 good. October. 



BEURRE MONDELLE. 



A Belgian Pear, but little known. 



Fruit medium, roundish oblate obovate, or pyriform. Skin greenish 

 yellow, netted and patched and mostly covered with cinnamon russet, 

 and many russet dots. Stalk long, curved, sometimes set in a small cavity, 

 sometimes by a lip. Calyx open. Basin broad, uneven. Flesh yel- 

 lowish, coarse, juicy, melting, aromatic. Good. October. 



BEURRE NAVEZ. 



Beurre de WaeL Beurre Noisette. 



Colmar Navez. Due de Nemours. 



One of Van Mons' seedlings, introduced first by M. Bouvier. Tree 

 vigorous and productive. 



Fruit large, obovate acute pyriform. Skin yellow, inclining to cin- 

 namon, with numerous gray dots. Stalk long, thick, fleshy, inserted in 

 an inclined cavity. Calyx small, open, set in a shallow basin. Flesh 

 white, j uicy, melting, pleasant. Good. October. 



BEURRE PAIMPOL. 



A French Pear, recently introduced, of only good quality. Tree vigo- 

 rous and productive. 



Fruit medium, obtuse pyriform, greenish yellow, patches nettings 

 and dots of russet. Flesh white, juicy, half melting, sweet. Good. 

 September. 



BEURRE POINTELLE DE Roux. 



A Belgian Pear, showy, but of second quality. 



Fruit medium, ovate obtuse pyriform. Skin greenish, dotted, 

 splashed, and shaded with red in the sun. Flesh white, half tender, 

 melting, juicy, sweet. Good. October. (Leroy.) 



BEURRE PREBLE. 



A Pear named by Mr. Manning in honor of Commodore Edward 

 Preble, U.S.N., and raised from seed by Elijah Cooke, of Raymond, 

 Me. 



Fruit medium, oblong obovate. Skin greenish yellow, mottled with 

 russet and green spots. Stalk about an inch long, very stout, set in a 

 moderate hollow. Flesh white, buttery, and melting, with a rich, high 

 flavor. Good. October and November. 



BEURRE PRECOCEE. 

 Precocee G-oubault. Bezi Precocee. 



Raised by Mr. Goubault, Angers, France. Tree moderately vigorous, 

 productive. 



