710 



THE PEAK. 



ft Fruit large, obovate pyriform, tlie outline undulating and bossed. 

 Skin smooth, and almost entirely covered with a thin coat of cinnamon- 

 colored russet, but on the side next the sun it has a blush of rosy crim- 

 son. Calyx rather small, with short, narrow segments. Stalk stout, 

 obliquely inserted in a round, narrow cavity. Flesh yellowish white, 

 very fine-grained, buttery, melting, rich, sugary. October, November." 



Beonx. 



A new American Pear, raised in 1850, by James P. Swain, of Bronx- 

 rille, N. Y. The tree is an upright pyramidal grower, with reddish 

 brown young shoots. 



Fruit medium, obovate pyriform. Skin dull greenish yellow, par- 

 tially netted and patched with russet, and thickly sprinkled with russet 

 and brown dots. Stalk long, rather slender, curved, and set in a small 

 cavity. Calyx small, open. Segments short, erect. Basin small, uneven, 

 and much russeted. Flesh whitish, j uicy, melting, sweet, a little per- 

 fumed. Good to very good. Early September. 



Brougham. 



An English variety. 



Fruit roundish oblate. Skin greenish yellow, some russet. Flesh 

 coarse, astringent. November. 



Brown Beurre. 



Beurre Gris. Red Beurre. 



Beurre Rouge. Badham's. 



Beurre d'Or. Gray Beurre. 



Beurre Doree. Beurre Vert. 



Beurre d'Amboise. Red Butter. 



Beurre dAmbleuse. Beurre Rousse. 



Beurre du Roi. Beurre Roux. 



Poire d'Amboise. Gisambert. 



Isambert. Beurre d'Isambert le Bon. 



Isambert le Bon. Beurre Gris dAutonme. 



Beurre. Eisenbart. 



Golden Beurre. Beurre de Caen. 



The Brown Beurre, almost too well known to need description, was 

 for a long time considered the prince of Pears in France, its native 

 country, and for those who are partial to the high vinous flavor — a rich 

 mingling of sweet and acid — it has, still, few competitors. It is, how- 

 ever, quite variable in different soils, and its variety of appearance in 

 different gardens has given rise to the many names — gray, brown, red, 

 and golden — under which it is known. Shoots diverging, dark reddish 

 brown. 



Fruit large, oblong obovate, tapering convexly quite to the stalk. 

 Skin slightly rough, yellowish green, but nearly covered with thin rus- 

 set, often a little reddish brown on one side. Stalk from one to one and 

 a half inches long, stout at its junction with the tree, and thickening 

 obliquely into the fruit. Calyx nearly closed in a shallow basin. Flesh 

 greenish white, melting, buttery, extremely juicy, with a rich subacid 

 flavor. Very good. September. 



