18 JOHN SAUL'S 



Anne de Bretagne, medium to large, very fine, skin yellow colored with red, 



melting, slightly vinovis. ISov to Jan. 

 Andre Desportes, a line new summer fruit. 



Angelique Cuvier, fruit medium, first j ate flavor, tree vigorous and very pro- 

 ductive. Sept. and Cct. 

 Belle Anna, very good and fine. Dec. 

 Barillet Deschamps, medium size, a very delicious first class fruit, an abundant 



bearer. Feb. to Apr. 

 Bergamotte de Rouen, medium to large, vigorous and a good bearer, recom- 

 mended by the Eoaen Hort. Society. Apr. to June. 

 Beurre Baltet Pere, fruit large, turbinate ; clear yellow, with a red cheek on the 



side to the sun ; flesh very fine, juicy, delicately perfumed ; a first rate sort, 



ripening in Oct. to Nov. 

 Beurre Lade, large, Quince shaped, clear yellow, with a red cheek to the sun; 



melting, juicy and perfumed; very good. Oct., Dec. 

 Beurre Houge. 

 Beurre de Caen. 

 Belle de Beaufort, a very large fruit, of a symmetrical form and beautiful color, 



fine quality' ; vigorous and good bearer. Oct. to Nov. 

 Belle d'Ecully, fruit very large, 6 in. long and 12 in. in circumference, flesh fine, • 



very melting, sugary and vinous ; very productive. Aug and Sept. 

 Belle de Abres, very large, nearly half-a-pound in weight, of fine form, rose 



colored, flesh fine and very good. Unsurpassed for cooking. Mar. to June. 

 Belle de Juillet. " Very good, very fine and very early." July. 

 Bergamotte de Monthuel, fine fruit of Doyenne shape. Keeps till end of 



May. 

 Bergamotte Sannier, fruit medium, conical with a fine and delicious aroma. 



Keeps till May. 

 Bergamotte de Rouen, vigorous and good bearer, large size, good quality. 



Apr. to June. 

 Bergamotte Tardive Collette. "The quality of specimens of this fruit which 



were exhibited at the Rouen Horticultural Society on May 17th, were ac- 

 knowledged by the Committee to he the finest of the season." Mar. to May. 

 Beurre Alexander Lucas, This is a large fine Pear, of the shape of Duchess or 



Beurre Diel, half melting, very sugary, juicy and vinous. It may be 



ranked as best of its sea.«on. Jan. and- Feb. 

 Beurre Amande, fruit medium, skin clear yellow and transparent; flesh very 



melting and deliciously perfumed ; vigorous and productive. IS^ov. 

 Beurre Henri Courcelles. " Medium, of a russety green; flesh very melting 



and excellent," with a perfume of its own which makes it one of the very 



best Pears known. Winter and Spring. 

 Bijou, medium, oblong, clear yellow with a red cheek next the sun, nearly 



transparent when ripe, delicately melting and perfumed ; very beautiful 



appearance. Aug. and Sept. 

 Blanchet Claude, small to medium. Doyenne shaped ; flesh half fine, briskly 



flavored ; ripening a week before Madeline and Superior. 

 Bon Chretien Antoine Lormier, very large, clear yellow ; flesh fine, perfumed, 



half melting ; very vigorous. Jan. and Feb. 

 Bon Chretien Francois Prevel, a very good Pear ; vigorous and productive. 



Jan. to Apr. 

 Bon Chretien Prevost, raised from the Easter Beurre, a very first rate fruit; 



the tree is a good bearer, hardy and vigorous. Dec. to Feb. 

 Bonne du Puits Ansault, a delicious fruit. Sept. 

 Bronzee Boisselot, an autumn fruit of medium size, and superior quality, very 



pi-oductive and vigorous. 

 British Queen, (Powell), fruit large, obovate, skin smooth, covered with a thin 



coat of cinnamon russet, rosy crimson in the sun ; flesh yellowish, buttery, 



melting, rich, sugary. Oct to Nov. 

 Bicolor d'Hiver, medium to large, yellow clouded with red ; an excellent fruit ; 



vio:orous and productive. Mar. and Apr. 

 Caleba-se Boisbunel, large, oblong, first quality ; very vigorous. Feb. to Mar. 

 Calixte Mignot, vigorous and productive; fruit large, pyriform, greenish yel- 

 low mottled with brown, melting, juicy, excellent. Oct. to Nov. 



