566 THE PEAR, 
= Bevurré Le Fevers. 
v8 ge Beurré de Mortefontaine. é: 
Fruit large, irregularly oval, very transient, not valuable, 
Bsurrti Bou. witier. 
A baking pear of February and March, not valuable. . — 
Bzvurré Roma. Thomp. N. Duh. vd 
Of foreign origin. Fruit of medium size, >2gularly ape 
obovate, Skin pale yellowish-green; flesh white, juicy, swee 
and agreeable. September to October. , 
Brvrré Sguti. Bouvier. 
Fruit medium, pyriform, inclining to oval, irregular or angu- 
lar. Colour green, sprinkled with russet, sometimes shaded 
with dull crimson. A late-keeping, dry cooking pear. 
Brvurré Kenricx. Man. in Hov. Mag. 
No. 1599 of Van Mons, 
A Flemish seedling, of medium size. Skin greenish-yellow, 
russet spots. Flesh juicy, sweet and buttery. September. 
Brurrt Kyox. Thomp. Lind, 
A Flemish variety. - F 
Fruit large, oblong, obovate. Skin pale green, rusget on one 
side. Flesh tender and soft, juicy and sweet, but not: high fla- 
voured, Last of September. 
Buz pes Vérérans.. Van Mons, 
Poire Rameau? Bouvier, 
Tree vigorous, productive; young wood deep green. 
Fruit large, obtuse-pyriform. Skin light yellow, thickly 
sprinkled with grey dots, and slight patches of russet. Flesh 
firm, not tender; chiefly for cooking. December to February. 
Bisyor’s Taums, Thomp. Lind. 
A long, oddly shaped English pear. Fruit rather large, ob 
long and narrow, and tapering irregularly. Skin dark yellow- 
ish-green, having a russet red cheek Flesh juicy, melting, 
with a vinous flavour, somewhat astringent. October. 
