THE PEAE. 



681 



sugary, and its wood not so strong, with more deeply serrated leaves. 

 Branches clear yellowish brown, dotted with pale specks. Tree un- 

 healthy and subject to canker. 



Fruit obovate, but narrowing a good deal to the stalk. Skin thick, 

 rather uneven, pale greenish yellow, becoming yellow at maturity, with 

 many tracings and spots of light russet. Stalk short, half an inch to an 

 inch long, thick, and very fleshy, especially where it joins the fruit, and 

 usually planted very obliquely. Calyx short and small, set in a deep 

 basin. Flesh white, buttery, and melting, with an abundant, rich, deli- 

 cious vinous juice. Yery good. December. 



Beurre d'Avoine. 



A variety of comparatively recent introduction from Belgium. 



Fruit medium, obovate. Skin greenish yellow, with a few patches 

 and nettings of russet, and some russet dots. Stalk medium. Calyx 

 closed. Flesh whitish, juicy, melting, sweet, and pleasant. Good to 

 very good. October. 



Beurre de Brignais. 



Beurre de Brignais. 

 Des Nonnes. Poire des Nonnes. Nun's Pear. De Nonne. 



A valuable variety, the origin of which we cannot learn. Tree 



