404 THE FRUIT MANUAL. 



the stalk. Eye, very large and clove-like, set level with the surface 

 of the fruit. Stalk, more than an inch long, slender, inserted in a 

 small cavity. Flesh, yellowish white, coarse-grained, sweet, very juicy, 

 and with a pleasant brisk flavour. 



An agreeable pear, not of great merit ; ripe in the end of October 

 and beginning of November. 



A seedling of Van Mons, which he named in honour of M. Scheidweiller, Pro- 

 fessor of Botany at Ghent. 



BEURRE ST. QUENTIN.— Fruit, medium size ; obtuse pyriform. 

 Skin, smooth, deep yellow in the shade, and bright red without any 

 dots next the sun. Eye, set in a shallow and even basin. Stalk, an 

 inch long, fleshy, often obliquely inserted. Flesh, very white, tender, 

 melting, juicy, and sugary. 



A dessert pear ; ripe in September and October. 



BEUERE SIX {Six). — ^Fruit, large, three inches and a quarter 

 wide and four inches and a quarter long ; pyriform, very uneven, and 

 bossed on its surface. Skin, smooth, pea-green, with patches of 

 russet round the eye and the stalk, but changing to pale yellow when 

 ripe. Eye, small, open, set in a shallow, slightly angular basin. Stalk, 

 long, slender, curved, inserted a little on one side of the axis, without 

 depression. Flesh, greenish white, very juicy, firm, buttery, and 

 melting. Core, very small. 



A very fine pear ; ripe in October. 



It was raised at Courtrai, in Belgium, by a gardener named Six, about the year 

 1845, and I received it from M. Papeleu, of Ghent, in 1848. 



Beurre Spence. See Flemish Beauty. 



BEURRE SPENCE.— There is, perhaps, no pear about which there 

 have been so many surmises and which has excited so much curiosity 

 as the Beurre Spence, and, notwithstanding aU the efforts that have 

 been put forth to ascertain what this variety is, nothing definite has 

 yet been obtained respecting its identity. Many varieties are in culti- 

 vation under this name, of which B. Capiaumont, B. Diel, and B. de 

 Mons are the most general. The name of Beurre Spence originated 

 with Dr. Van Mons, who describes it thus : — "Fruit, shape and size 

 of the Brown Beurre. Skin, green, handsomely streaked and marked 

 with reddish brown and reddish purple. Flesh, tender, juicy, sugary, 

 and perfumed. It ripens about the last of September." 



BEURRE STERCKMANS (IJeUe Alliance; Calebasse Swrckmans : 

 Doyenne Esterla>ian).—Fi-mt, medium sized, two inches and three- 

 quarters wide and two inches and a half high ; turbinate, handsome, 

 even in its outline. Skin, smooth, of a fine bright grass-green colour 

 on the shaded side, and dull red on the side next the sun, marked 

 with traces of russet. Eye, open, with short, erect, rigid segments, 

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

 set in a small roimd cavity. Flesh, white, with a greenish tin^e, 



