THE PEAR. 



673 



Beurre Auneniere. 



Origin, supposed France. Tree vigorous, productive. Young wood 

 dull yellowish brown. 



Fruit medium, roundish oblong pyriform, pale yellow, with a few 

 traces of russet, and sprinkled with brown dots. Stalk stout. Calyx 

 partially open. Segments short, erect. Flesh white, juicy, melting, 

 sweet, aromatic. Good. Last September. 



Beurre Baciielier. 

 Baclielier. Chevalier. 



A French Pear, introduced in 1845. Tree vigorous. Young wood 

 rich dark brown. 



Fruit medium or above, obovate obtuse pyriform. Skin greenish 

 yellow, with brown dots and patch of russet next the stalk. Stalk short- 

 ish, very much inclined in a moderate depression by a lip. Calyx partial- 

 ly closed, set in a shallow basin. Flesh buttery, juicy, melting, with a 

 brisk, vinous, aromatic flavor. Yery good. November and December. 



Beurre Bailey. 



A variety that originated in France, and first fruited in 1848. 



Fruit large, irregular, elongated pyriform, yellow, dotted with green- 

 ish gray, and with fawn color next the calyx. Flesh white, fine, half 

 melting, juicy, sugary, rough near the core. October, November. 

 (Leroy.) 



Beurre Beauchamps. 



Beauchamps. Haghens d'Hiver. 



Biemont. Bergarnotte Beauchamp. 



One of Yan Moiis' seedlings. Tree vigorous. Young shoots stout, 

 dark dull olive yellow, many long white specks, and patches of whitish gray. 



Fruit medium, roundish obovate. Skin rough, light yellow, slightly 

 netted and patched with russet, and with many brown and crimson 

 dots. Stalk pretty stout, long and curved, set in a moderate cavity y 

 sometimes by a lip. Calyx open. Basin rather narrow, abrupt, and 

 uneven. Flesh white, juicy, melting, a little buttery, very sweet r 

 gritty, pleasant. Good. November. 



Beurre Beaulieu. 



Fruit medium, roundish pyriform. Skin greenish yellow, mostly 

 covered with russet. Stalk short, inclined, without cavity. Calyx 

 open. Basin shallow. Flesh whitish, somewhat coarse, buttery y melt- 

 ing, with a brisk vinous flavor, resembling Brown Beurre.. Good. 

 October. 



Beurre Beguines. 



A small but very rich Pear, one of Yan Mons' seedlings,, too small 

 for the season. 



Fruit small, obovate oblate. Skin rough, nearly covered with dull 

 russet. Stalk long. Calyx open. Flesh whitish, juicy, coarse, melt- 

 ing, sweet. Good. October. 



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