314 



SELECT VARIETIES OF FEUTTS. 



rous and productive (q). — September and October. 

 Frencb. 



123. Beurre Superfine. — Medium size, melting, very- 

 productive ; new (q). — October. Frencb. 



124. Beurre St. Nicholas. — Large, green, and russet, 

 melting, a little coarse, juicy, and bigb flavored. — Sep- 

 tember and October. Frencb. 



125. BeuKTe Hardy. — A new variety introduced by 

 Jamin, of Paris ; large, melting, and good ; tree a vigorous 

 and beautiful grower on tbe quince. — October. 



126. Beurre de Waterloo. — Medium, obovate pyi'iform, 

 greenisb yellow, witb a blusb next tbe sun ; flesb buttery, 

 melting, and bigb flavored ; received from France in 1843 ; 

 was tbe best pear we tasted . in 1850 ; ripe latter end of 

 October. 



127. Beurre Langelier. — A splendid new variety, intro- 

 duced by Mr. Langelier of tbe isle of J ersey. Mi\ Hovey, 

 wbo bas bad it bear, gives it tbe bigbest character, and tbinks 

 it will prove one of tbe finest winter varieties from abroad. 

 Large, greenisb, witb a shade of red in tbe sun ; melting, 

 juicy, and vinous ; tree a beautiful grower, witb large, 

 shining foliage ; succeeds finely on the quince. — Decem- 

 ber and January. 



128. Brandes St. Germain (Van Mons). — Medium, 

 pyriform, oblong, green and russef, melting, sugary, and 

 rich ; tree vigorous, shoots slender and spreading. — De- 

 cember to March. "Will prove a valuable winter variety; 

 first introduced by Mr. Manning. 



129. BroomjparTc (Knight's) English. — Medium, round- 

 ish, of a beautiful cinnamon russet, melting and juicy, 

 " partaking of the flavor of a melon and pine-apple." — 

 January. 



130. Burlinghame. — A seedling raised in Marietta, 

 Ohio ; medium size, very productive, melting, and good. 

 ^July and August. 



