314 SELECT VAKIETIES OF FRUITS. 



rous and productive (q). September and October. 

 French. 



123. Beurre Superfine. Medium size, melting, very 

 productive ; new (q). October. French. 



124. Beurre St. Nicholas. Large, green, and russet, 

 melting, a little coarse, juicy, and high flavored. Sep- 

 tember and October. French. 



125. Beurre Hardy. A new variety introduced by 

 Jamin, of Paris ; large, melting, and good ; tree a vigorous 

 and beautiful grower on the quince. October. 



126. Beurre de Waterloo. Medium, obovate pyriform, 

 greenish yellow, with a blush next the sun ; flesh buttery, 

 melting, and high flavored ; received from France in 1843 ; 

 was the best pear we tasted in 1850 ; ripe latter end of 

 October. 



127. Beurre Langelier. A splendid new variety, intro- 

 duced by Mr. Langelier of the isle of Jersey. Mr. Hovey, 

 who has had it bear, gives it the highest character, and thinks 

 it will prove one of the finest winter varieties from abroad. 

 Large, greenish, with a shade of red in the sun ; melting, 

 juicy, and vinous ; tree a beautiful grower, with large, 

 shining foliage ; succeeds finely on the quince. Decem- 

 ber and January. 



128. Brandes St. Germain (Yan Mons). Medium, 

 pyriform, oblong, green and russet, melting, sugary, and 

 rich ; tree vigorous; shoots slender and spreading. De- 

 cember to March. "Will prove a valuable winter variety ; 

 first introduced by Mr. Manning. 



129. Brooinpark (Knight's) English. Medium, round- 

 ish, of a beautiful cinnamon russet, melting and juicy, 

 " partaking of the flavor of a melon and pine-apple." 

 January. 



130. Burling hame. A seedling raised in Marietta, 

 Ohio ; medium size, very productive, melting, and good. 

 July and August. 



