89a THE FBUIT MANUAL. 



BEURRE BENOIT {Auguste Benoit ; Benoit ; Doyenne Benoii ; 

 Comte Odart). — Fruit, large, three inches wide and three and a quarter 

 high ; obovate. Skin, pale yellow, strewed with patches and dots of 

 pale brown russet. Eye, small, half open, placed in a round and 

 shallow basin. Stalk, three-quarters of an inch long, inserted in a 

 narrow cavity. Flesh, white, fine-grained, melting, acidulous, and 

 very juicy, sugary, and perfumed, with a distinct Seckle aroma. 



A fine pear ; ripe in September and October. The tree succeeds 

 best on the pear, forms handsome pyramids, and bears well. ^ 



BEURRE BERCKMANS.— Fruit, medium sized ; turbinate. Skin, 

 of a rich lemon-yellow colour, thickly covered all over with russety 

 specks and dots, but round the stalk and over the crown it is com- 

 pletely covered with a coat of cinnamon-coloured russet. Eye, open, 

 set in a round furrowed basin. Stalk, an inch long, inserted without 

 depression. Flesh, white, tender, fine-grained, juicy, sugary, and 

 richly flavoured. 



A handsome and very excellent pear ; ripe in November and Decem- 

 ber. The tree makes a handsome pyramid, and is a good bearer. 



BEURRE BEYMONT. — Fruit, above medium size ; obovate, even, 

 and handsomely shaped. Skin, smooth and shining, golden yellow 

 next the sun, and greenish yeUow in the shade, and with a russet patch 

 round the stalk. Eye, large and open. Stalk, very long, woody, and 

 straight. Flesh, tender, not very juicy, and with a very herbaceous 

 flavour. 



An inferior fruit ; ripe in the end of October and November. 



Beurre Biemont. See Beurre Beauchamj^s. 

 Beurre Blanc. See White Doyenne. 



BEURRE BLANC DES CAPUCINES.— Fruit, large and hand- 

 some ; somewhat oval, even and regular in its outHne. Skin, smooth, 

 of a dull yeUow colour, with a greenish tinge, strewed with flakes of 

 russet, and with a russet patch round the stalk. Eye, small and half 

 lopen. Stalk, upwards of an inch in length, woody, inserted in a small 

 round cavity. Flesh, yellowish, coarse-grained, and gritty, half melt- 

 ing or crisp, with a cold acidity. 



An inferior pear, which rots at the core in October. 



Some pomologists make this and Amadotte synonymous, which is a 

 onistake. See Amadotte. 



Beurre Blanc de Jersey. See Besi de la Motte. 

 Beurre du Bois. See Flemish Beauty. 



BEURRE BOSC {Beurre (FApremont ; Beun-e Eoac ; Canelle ; 

 Marianne Nomvlle), — Fruit, large; pyriform. Skin, almost entirely 

 covered with thin cinnamon-coloured russet, leaving here and there only 

 a small portion of the yellow ground colour visible. Eye, open, placed 

 in a shallow basin. Stalk, about an inch and a half long, inserted 



