THE PEAR. 
423 
it k full of juice, sweet, with a highly perfumed, vinous flavour, 
(In damp or unfavourable soils, it is sometimes slightly acid.) 
Ripens from last of August to middle and last of September. 
Beurr£ Gris d’Hiver Nouveau. Al. Pom. 
Beurrd Gris d’Hiver. 
“ Gris d’Lujon. 
Beurre Gris Sup6rieur. 
“ de Fontenay. 
Beurre Gris d’Hiver Nouveau. 
Tree not very vigorous, but productive, young wood, dark 
reddish brown. Fruit medium, obovate, truncate, remotely 
pyriform. Skin golden russet, with a fine sunny cheek, and 
sprinkled with dots. Stalk very stout, very much inclined, in- 
serted by a lip in a small depression. Calyx very small and 
open, basin very small. Flesh somewhat granular, juicy, but- 
tery, melting. Flavour rich and sugary, with a very peculiar 
aroma. November, February. 
Beurr£ d’ Anjou. Ken. 
Ne Plus Meuris of the French. 
A roble fruit said to be of French origin. Tree vigorous; 
young shoots yellowish brown, very productive, succeeds well on 
quince. 
Fruit ’arge, obovate, obtusely-pyriform, some times nearly 
