460 
THE PEAR. 
Sugar and acid both abound, but so nicely balanced that with 
out prevalence of either, an excellent rich flavour results. Foi 
some tastes there may be an excessive perfume. October. 
Beurre Kenn.es. Bivort. Thomp. 
A seedling of Bivort’s. Tree vigorous, productive, young 
wood brownish-red. Fruit medium, roundish-oblate, turbinate. 
Skin greenish-yellow, mostly covered with thin russet, shaded 
with crimson, and thickly sprinkled with russet and crimson 
dots. Stalk of medium length, thick, and inclined, fleshy at its 
insertion, by a large ring or lip. Calyx partially closed, set in 
a broad, shallow basin. Flesh whitish, buttery, juicy, melting, 
with a very sweet, rich, perfumed flavour. October. 
Beurre Richelieu. 
Tree vigorous, young shoots light olive. Fruit large, obtuse- 
pyriform, truncate. Skin greenish, inclining to yellow, sprinkled 
with dots. Stalk short, inserted by a slight lip in a broad de- 
pression. Calyx firmly closed, set in a broad, shallow furrowed 
basin. Flesh but- 
tery, juicy, melting, 
with a fine, sweet, 
aromatic flavour — 
sometimes astrin- 
gent. December. 
Beurr£ Navez. 
Bouvier. Bivort. 
Colmar Navez. 
Tree vigorous and 
productive. Fruit 
large, irregular, ob- 
late, obconic, ob- 
scure pyriform. 
Skin rich yellow, 
inclining to cinna- 
mon, with numer- 
ous gray dots. Stalk 
long, thick, fleshy, 
inserted in an in- 
clined cavity. Calyx 
small, open, set in 
a shallow basin. 
Flesh wdiite, juicy, 
melting, and excel- 
lent, pleasantly per- 
fumed. October. Beurre Giffard. 
