PEAKS. 313 



110. Arlre Course or Amiral (Van Mons). Medium 

 to large, melting and delicious ; branches irregular and 

 crooked . S eptember. 



111. Belle et Bonne des Zees or Bonne des Zees. A new, 

 large, and fine Belgian variety, ripening immediately 

 after the Bartlett; obovate, yellow, red next the- sun; 

 melting arid perfumed. 



112. Brandywine. Recently introduced by Dr. Brin- 

 kle, of Philadelphia ; originated in that vicinity ; ripens 

 same season as the Bartlett ; obovate, yellow, and slightly 

 russeted ; melting, sweet, and perfumed. September. 



113. Beurre Benoist. Large, obovate, yellow with a 

 red cheek ; melting, juicy, and sweet. October. From 

 France recently ; found in a hedge. 



114. Beurt^e Bretonneau (Esperin, Belgium). Medium 

 to large, oval, slightly pyramidal ; half melting ; tree 

 vigorous and productive ; keeps till April or May. 



115. Beurre Clairgeau. A new French variety, de- 

 scribed to us as being as large as Duchesse d'Angouleme, 

 and of excellent quality. October and November. 



116. Bezi Sans Pareil. A new winter variety from 

 ^rance ; large, greenish, half melting. February. 



11T. Beurre Curtet (Bouvier). Medium size, melting, 

 and fine (q). October. French. 



118. Beurre Davis. Large, melting, productive (q). 

 October. French. 



119. Beurre Duval. Large, melting ; tree vigorous 

 and productive (q). October and November. French. 



120. Beurre Giffard, or Giffart. Medium size, melt- 

 ing ; tree has erect, slender branches ; productive ; one 

 of the best new, early varieties (q). August. French. 



121. Beurre Goubault. Medium size, roundish, half 

 melting ; tree vigorous and very prolific ; bears quite 

 young (q) ; new. September. Angers, France. 



122. Beurre Moire. Medium size, melting ; tree vigo- 



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