460 



HARDY FRUIT GARDEN. 



Tree hardy, succeeding well as a standard on 

 the quince stock. Deserving general cultiva- 

 tion. 



Beurre Colmar (Van Mons). — Size medium; 

 quality excellent ; form obovate ; colour yellow- 

 ish when ripe ; a first-rate autumn pear. In use 

 during October and November. Originated from 

 seed with Dr Van Mons. Altogether a different 

 pear from the Autumn Colmar, which it some- 

 what resembles. 



Beurre Daviss. — Size medium ; form obovate ; 

 quality good. In use during January and Fe- 

 bruary. Somewhat resembling the Passe Col- 

 mar, but keeps better. Tree hardy, succeeding 

 well as a standard. 



Beurre de Benoist.— Size large ; quality excel- 

 lent, slightly perfumed, and has an agreeable 

 flavour. In use during September and October. 

 Adapted to standard culture, and succeeds well 

 on the quince. Synonym — Beurre Auguste Be- 

 noist, Benoist. 



Beurre d'Esperen. — Size large ; quality good. 

 Tree hardy, healthy, and succeeds well on the 

 quince stock. In use in January. 



Beurre de Strechnan (Van Mons). — Size me- 

 dium ; quality good. Tree hardy, and bears 

 well as a dwarf standard, more especially on the 

 quince stock. In use in January and February. 



Beurre Dumortier. — Size medium; quality 

 good, and of high flavour— the fruit we tasted 

 was remarkably so ; form obovate ; colour dull- 

 ish yellow. In use in September. Tree hardy, 

 and succeeds as a standard in Mid-Lothian. 



Beurre Giffara. — Size medium ; quality excel- 

 lent ; ripe in August. Tree hardy, and a great 

 bearer, succeeding as a pyramid or standard. 



Beurre Gris d' Hirer nouveau, or Beurre de 

 LuQon. — Of this pear Mr Rivers remarks : — 

 " This fine large pear is, I think, calculated to 

 form an important feature in our winter des- 

 serts. It seems to be of the race of the old 

 Brown beurre — Beurre Gris of the French. Its 

 fruit has nearly the same shape, but it is larger, 

 and generally covered with a thick coat of rus- 

 set. It differs, however, widely from its type, 

 in the great merit of being fit for the table for 

 two or three months after Brown beurres are 

 gone. It is in season generally from the end of 

 January till the middle or end of March. Its 

 flavour is peculiarly high, its flesh melting and 

 very juicy, but liable in some soils to be a little 

 gritty. It does not grow freely on the quince 

 unless under glass, and is not hardy enough for 

 a pyramid on the pear stock, unless in very 

 warm and sheltered situations ; but it amply 

 deserves a wall (a south-east, south, or west 

 aspect, would be the most eligible). It ought 

 to be in every good collection of pears." It 

 must, from the above, be considered a delicate 

 sort, and only fitted for the best situations. 



Beurre Langeliers. — Size large ; quality excel- 

 lent; one of the very best winter pears ; succeeds 

 well on the quince, and bears as a pyramid in 

 most ordinary situations. In use during Octo- 

 ber and November. Synonym — Langeliers 

 Beurre. 



Beurre Lucratif. — Size medium ; quality ex- 

 cellent ; colour pale yellowish green ; form obo- 

 vate. In use during September and October. 



Tree hardy, succeeding either as a standard or 

 on the wall. Of Flemish origin. 



Beurre Magnifique.— Size large; quality ex- 

 cellent; form obovate. In use in November 

 and December. Tree hardy, and an excellent 

 bearer, either as a wall or standard— the former 

 in most parts of Scotland. This name has been 

 given as a synonym to the Beurre Diel by Mr 

 Thomson in third edition of " Catalogue of 

 Fruits," &c, but subsequent experience has 

 proved this to be a very different fruit. 



Beurre Montfontaine. — Size medium; quality 

 excellent; form obovate; flesh crisp. ]n use 

 during September and October. Tree hardy, a 

 good bearer, and ripens well as a standard. 



Beurre Natez (Van Mons). — Size large ; qua- 

 lity excellent ; said by M. Van Mons to be the 

 sweetest of all pears. In use during September. 



Beurre Robin.— Size large ; quality good. In 

 use during October and November. Tree very 

 hardy, succeeding on the quince, and equally 

 adapted for standard, pyramid, or wall. 



Beurre Seutin. — Size large; quality good. In 

 use in January. Succeeds well as a pyramid on 

 the quince stock, suitable also for walls or 

 standards. 



Beurre superfin. — Size large ; quality excel- 

 lent. Tree healthy, succeeding well on the 

 quince, and makes a handsome pyramid. In 

 use during December and January. 



Beurre supreme. — Size medium ; quality good ; 

 form roundish, resembling that excellent pear, 

 Comte de Lamy. Tree hardy, succeeding well 

 as a standard, and is in all cases an excellent 

 bearer. In use during October and November. 



Beurre winter (Rivers). — Size large ; quality 

 excellent, flavour very rich and vinous. Tree 

 hardy, and succeeds well on the quince stock 

 double worked, either as a wall or standard. 

 This excellent pear was raised by Mr Rivers of 

 Sawbridge worth, from the seed of the Easter 

 beurre. In use during February and March. 

 Must not be mistaken with either the Black 

 Achan or Chaumontel, both of which are some- 

 times called Winter beurre. 



Bezi d'Esperen. — Size large; quality good. In 

 use during December and January. Tree very 

 hardy, succeeding well on the quince stock 

 either as a pyramid, standard, or wall tree. 

 This excellent pear was raised from seed sup- 

 posed to be that of the Winter Nelis, by the late 

 Major Esperen of Malines. 



Bonne Gustave (Esperen). — Size large ; qua- 

 lity good. In use during December. Tree 

 hardy, and bears abundantly wrought on the 

 quince, whether trained as a pyramid or stan- 

 dard. 



Canning. — Size large; quality excellent. In 

 fruit resembling the Easter beurre, but differing 

 in the habit of the tree, which is more robust 

 and hardy. Succeeds as a pyramid on the 

 quince, but deserves a wall in most places. In 

 use during January and February. This is 

 given by Mr Thomson as a synonym of Easter 

 beurre ; it appears, however, to be different, 

 more especially in respect to hardiness. 



Columbia. — Size large ; quality excellent, juicy 

 and melting ; form obovate ; colour, when ripe, 

 a fine golden yellow tinged with orange. In 



