126 WESTERN FRUIT BOOK. 



Beurre Molletts Guernset. Color, yellowish green ; 

 form, ovate pyriform ; size, 2 ; use, table ; texture, melt- 

 ing ; quality, 2 ; season, ^November to December. 



Eemarks. — Foreign. A fine kind. 



Beubre Benoist. Color, yellow, mottled ; form, obtuse 

 pyriform ; size, 2 to 1 ; use, table ; texture, melting, but- 

 tery, sweet and rich ; quality, 1 ; season, July. 



Eemarks. — A new and exceedingly fine pear ; always 

 fine. Flesh, white, tender, buttery, abounding in rich, 

 sweet, sprightly juice. (See Appendix, 78.) 



Beurre d'Anjou. Color, pale yellow, with a dull blush; 

 form, oblong, obovate pyriform ; size, 1 ; use, table ; tex- 

 ture, juicy, melting; quality, 1; season, October and 

 November. 



Eemakks. — Foreign. Good on pear and quince. An 

 old pear, on Loudon's List. " Fine, good, rather acid." — 

 Cincinnati Horticultural Exhibition, 1855. Of nearly the 

 highest excellence. A great many good qualities about it. 



Beuree dAremberq. Has many synonymes. Form, 

 obovate, obtuse pyriform ; size, 2 ; use, table ; texture, 

 juicy, melting, vinous ; quality, 2 ; season, DecemLer to 

 February. 



Eemarks. — Foreign. Sometimes confounded with Glout 

 Morceau. Fruit hangs well. A great bearer and hardy. 

 A warm, rich soil suits it. Wood, strong, long jointed. 

 Eather difiicult to ripen : a common fault with Winter 

 fruit. A warm temperature has been found injurious 

 for this purpose. A cool place, about 40° or 50°, and 

 allowing it a long time gradually to ripen, appears by 

 late experiments to be the most successful of all methods. 

 The Buerre d' Aremberg can not be regarded as a 

 good Winter pear with us. West, with our present ex- 



