THE PEAR. 467 



of light russet, and some dark green spots. Flesh yellowish- 

 white, coarse grained, a little gritty at the core, melting, juicy, 

 sweet and good. October. (Rob. Manning's Ms.) 



Beurr6 Beaulieu. 



Fruit medium, roundish, turbinate, inclining to conic. Skin 

 greenish yellow, mostly covered with russet. Stalk short, in- 

 clined, without ca\ity. Calyx open, basin shallow. Flesh 

 whitish, somewhat coarse, buttery, melting, with a brisk, vinous 

 flavour, resembling Brown Beurre. October. 



Beurre Winter. (Rivers.) 



Raised by Thomas Rivers, England. Tree moderately vigor- 

 ous, spreading, an early and abundant bearer. Fruit medium, 

 obovate, elongated pyriform. Skin greenish, rough, spotted 

 with russet. Stalk stout, curved, inclined at its insertion. Calyx 

 firmly closed, set in a shallow irregular basin. Flesh yellowish, 

 fine grained, melting, buttery, vinous or sub-acid. January, 

 February. 



Beurre Bennert. Bivort. 



A new, hardy, late, melting pear of small size from the col- 

 lection of Van Mons. Ripe February. (Riv. Cat.) 



Beurre Six. 



Raised by Mr. Six. Tree vigorous and productive. Fruit 

 large, pyriform. Skin smooth, light-green, dotted with deep 

 green and brown. Flesh white, very fine, melting, buttery, with 

 a sugary, deliciously perfumed flavour. Ripe November, Decem- 

 ber. (Gard. Chron.) 



Beurre Benoist. A1. Pom. 



Beurre Auguste Benoit. Benoits. 



Tree not vigorous, but very productive. Fruit medium, obo- 

 vate. Skin bright green, spotted and shaded with brown russet. 

 Stalk of moderate length, inserted in a cavity. Calyx open, in 

 a regular basin. Flesh white, fine, melting, juice abundant, 

 sugary and well perfumed. Ripe end of September. 



Beurre Oudinot. 



Fruit medium, elongated pyriform. Skin yellowish-green, 

 shaded with crimson and fawn, and netted with russet. Flesh 

 white, juicy, buttery, melting with a brisk vinous flavour. Qpt. 



