DESCRIPTIVE CATALOGUE OF PEARS EXHIBITED. 195 



Beurre Gray (Pearson), see Grey Beurre. 



119. Beurre Gris (R. H. S.). Regular, pyriforra ; light-orange 

 russet, resembles an early Beurre Diel ; flesh juicy, sweet, 

 pleasant ; October. 



120. Beurre Gris d'Hiver (R. H. S.). Pyriform ; bronze 

 russet throughout ; flesh firm, dry, seldom melting ; March. 



121. Beurre Gris d'Hiver Nouveau (Jamin). Large, 

 roundish obovate, irregular ; yellow russet ; flesh melting, 

 very juicy, sweet and good ; December. 



122. Beurre Gris de Lu9on (Smith, Worcester), see Beurr^ 

 Gris d'Hiver Nouveau. 



Beurre d'Hardenpont (Jamin), see Glou Mor9eau. 



123. Beurre d'Hardenpont d'Automne (Andre Leroy). 

 Long pyriform ; greenish-yellow, with russet ; flesh yellow, 

 juicy, rather gritty ; October. 



124. Beurre Hardy. Large, obovate ; greenish-yellow, with 

 brown russet ; flesh melting and very juicy, richly 

 flavoured ; October. 



125. Beurre Haymaker (Davis, Ledbury). 



Beurre Hertrick (Chesterfield), see Bergamote Hertrick. 



126. Beurre Hilliers (Cummins). Medium, roundish obovate ; 

 skin rough, greenish-yellow, freckled with russet ; flesh 

 meltinjj, juicy ; third-rate ; Christmas. 



127. Beurre Jean Van Geert (Andre Leroy). Small ; greenish 

 russet ; flesh greenish, firm ; second-rate ; October. 



128. Beurre de Jonghe (R. H. S.). Medium, pyriform, 

 regular ; short stalk ; greenish-yellow, with russet ; flesh 

 melting, sweet, richly flavoured ; December and January. 



129. Beurre Kennes (R. H. S.). Medium, roundish pyriform; 

 skin rough, brown russet ; flesh half-melting, juicy and 

 sweet ; second-rate ; decays at core ; November. 



130. Beurre Knox (Cornuj. Medium, obovate; greenish- 

 yellow, flushed ; flesh white, half-melting, pleasant ; 

 October. 



131. Beurre Laird (Paul & Son). 



132. Beurre Langelier (Roberts). Medium, pyriform, irregular ; 

 greenish-yellow, flushed crimson ; flesh buttery, melting, 

 richly flavoured ; December and January. 



133. Beurre Lefevre (R. H. S.). Large, roundish obovate ; 

 greenish-yellow, with brown russet ; flesh rather gritty, but 

 sweet and richly flavoured ; October. 



134. Beurre Leon Leclerc (Shingles). Medium, obovate; 



