DESCETPTIVE CATALOGUE OF PEARS EXHIBITED. 



193 



89. Beurre Beauchamp (W. Paul). Long pyriform ; dull- 

 brown russet. 



Beurre Beaumont (R. H. S.), see Besi de St. Waast. 



90. Beurre des Beguines (Andre Leroy). Small, round 

 bergamot shape ; skin covered with russet ; flesh coarse, 

 juicy, sweet and pleasant ; September. 



Beurre Benoit (J. Veitch), see Beurre Auguste Benoit. 



91. Beurre Berckmans (Lee & Son). Long pyriform; 

 yellow, flaked russet ; flesh gritty, briskly-flavoured, plea- 

 sant ; second-rate ; November. 



92. Beurre Bolbec (Andre Leroy). Small, pyriform ; yellow 

 russet ; flesh firm, sweet, decays at core ; October. 



93. Beurre de BoUwiller ( Andre Leroy). Medium, roundish ; 

 yellow russet, flushed rosy red; flesh melting, and some- 

 times richly flavoured ; a late Pear, 



94. Beurre Bosc. Large, long pyriform ; skin of a uniform 

 yellow russet, surface bossed ; flesh tender, juicy, very 

 pleasant ; first-rate ; October and November. 



95. Beurre Bretonneau (Jamin). Medium, obovate ; greenish- 

 3'ellow, with rough brown russet ; flesh half-melting, juicy ; 

 second-rate ; a late dessert Pear. 



96. Beurre Bronze (Andre Leroy). Small, ovate ; bronzy 

 russet ; flesh hard, not melting ; December. 



Beurre Brown (Crump), see Brown Beurre. 



97. Beurre Buisson (Ingram). Long pyriform ; warm russet; 

 fleshy stalk ; melting, juicy, sweet ; good ; December, 



98. Beurre Burnick (R. Veitch). Short pyriform ; yellow 

 russet ; flesh firm ; second-rate ; October. 



99. Beurre de Caen (Spiveyj. Roundish obovate ; yellow, 

 russetty, flushed ; short stalk ; flesh firm, dry, sweet ; 

 worthless ; late. 



100. Beurre de Capiaumont. Small, pj^iform ; greenish- 

 yellow, almost covered with cinnamon-coloured russet ; 

 flesh firm, not melting ; second-rate ; October. 



101. Beurre du Cercle (Leroy). Large, long pyriform, some- 

 what twisted, irregular ; long stalk ; skin smooth, greenish- 

 yellow ; flesh melting, very juicy, sweet and pleasant ; 

 November and December. 



Beurre des Charneuses (R. H. S.), see Fondante des 

 Charneuses. 



102. Beurre Chatenay (Andre Leroy). Medium, obovate; 

 greenish-yellow, flushed ; flesh firm, sweet ; November. 



