696 



THE PEAK. 



Fruit medium, obovate, inclining to pyriform. Skin greenish yel- 

 low, slightly netted and patched with russet. Stalk long, curved. Calyx 

 nearly closed. Basin abrupt, corrugated. Flesh whitish, juicy, melt- 

 ing, vinous, a little astringent. Good. Middle of August. 



Beurre Range. 



Beurre Ranse. Bon Chretien de Rans. 



Hardenpont du Printemps. Beurre de Noirchain. 



Beurre Epine. Beurre de Rhin. 



Beurre de Flandre. Beurre d'Hiver. 



Josephine, incorrectly of some. Beurre Bon Chretien. 



Beurre de Ranz. Gastelier. 

 Noirchain. J enart. 



Beymont. 



The Beurre Ranee is considered by all English cultivators the best 

 very late Pear yet generally known. The wood is dull grayish brown- 

 ish yellow, straggling in growth, and rather pendulous when in bearing, 

 and when the tree has attained a moderate size it bears well. 



Fruit of medium size, obtuse pyriform. Skin dark green, even at 

 maturity, rather thick, and dotted with numerous russet specks. Stalk 

 rather slender, an inch and a half long, set in a slight blunt depression, 

 or often without any cavity. Calyx quite small, and set in a basin very 

 little sunk. Flesh greenish white, melting, a little gritty at the core, 

 full of sweet, rich juice, of excellent flavor. Succeeds in England, Bel- 

 gium, and France, but does not in this country, except at the South, or 

 in warm soils and particular localities. 



Beymont is doubtless a seedling of Beurre Ranee, but so identical in 

 every respect except its wood as to make a second description unneces- 

 sary. 



Beurre Richelieu. 



Tree vigorous. Young shoots dull olive reddish brown. 

 Fruit large, obtuse pyriform truncate. Skin greenish, inclining to 

 yellow, sprinkled with dots. Stalk short, inserted by a slight lip in a 

 broad depression. Calyx firmly closed, set in a broad, shallow furrowed 

 basin. Flesh buttery, juicy, melting, with a fine sweet, aromatic flavor, 

 Good to very good. December. 



Beurre Robert. 



Originated near Angers, France, in 1860 or 1861. The tree is vigo- 

 rous and promising of considerable value. 



Leroy describes the fruit as large, oblong obtuse pyriform. Skin 

 greenish yellow, covered with small gray dots, and with a brownish red 

 next the stalk and calyx. Flesh white, melting, fine, juicy, sweet, vi- 

 nous, delicate perfume. November, December. 



1 Beurre Romain. 



Fondante de Rome . Beurre de Rome. La Reine. 



An old variety, variable in quality. Tree moderately vigorous. 

 Fruit of medium size, obovate pyriform. Skin pale yellowish green. 

 Flesh white, juicy, sweet, and agreeable. Good. September to October. 



