PEAES. 



313 



110. Arbre Courbe or Amiml (Y an Mons). — Medium 

 to large, melting and delicious ; branches irregular and 

 crooked. — September. 



111. Belle et Bonne des Zees or Bonne des Zees. — A new, 

 large, and fine Belgian variety, ripening immediately 

 after the Bartlett ; obovate, yellow, red next the sun ; 

 melting and perfumed. 



112. Brandy wine. — Eecently introduced by Dr. Brin- 

 kle, of Philadelphia ; originated in that vicinity ; ripens 

 same season as the Bartlett ; 'obovate, yellow, and slightly 

 russeted ; melting, sweet, and perfumed. — September. 



113. Beurre Benoist. — Large, obovate, yellow with a 

 red cheek ; melting, juicy, and sweet. — October. From 

 France recently ; found in a hedge. 



114. Beurre Bretonneau (Esperin, Belgium). — Medium 

 to large, oval, slightly pyramidal ; half melting ; tree 

 vigorous and productive ; keeps till April or May. 



115. Beurre Clairgeau. — A new French variety, de- 

 Bcribed to us as being as large as Duchesse d'Angouleme, 

 and of excellent quality. — October and ISTovember. 



116. Bezi Sans Pareil. — A new winter variety from 

 France ; large, greenish, half melting. — February. 



IIY. Beurre Curtet (Bouvier). — Medium size, melting, 

 and fine (q). — October.- French. 



118. Beurre I) avis. — Large, melting, productive (q). — 

 October. French. 



119. Beurre Duval.— 'Lsirge, melting ; tree vigorous 

 and productive (q). — October and ISTovember. French. 



120. Beurre Giffard or Giffart. — Medium size, melt- 

 ing ; tree has erect, slender branches ; productive ; one 

 of the best new, early varieties (q). — August. French. 



121. Beurre Goubaidt. — Medium size, roundish, half 

 melting ; tree vigorous and very prolific ; bears quite 

 young (q) ; new. — September. Angers, France. 



122. Beurre Moire. — Medium size, melting ; tree vigo 



14 



