THE PEAR. 
467 
of light russet, and some dark green spots. Flesh yellowish 
white, coarse grained, a little gritty at the core, melting, juicy 
sweet and good. October. (Rob. Manning’s Ms.) 
Beurre Beaulieu. 
Fruit medium, roundish, turbinate, inclining to conic. Skin 
greenish yellow, mostly covered with russet. Stalk short, in- 
clined, without cavity. Calyx open, basin shallow. Flesh 
whitish, somewhat coarse, buttery, melting, with a brisk, vinous 
flavour, resembling Brown Beurre. October. 
Beurre Winter. (Rivers.) 
Raised by Thomas Rivers, England. Tree moderately vigor- 
ous, spreading, an early and abundant bearer. Fruit medium, 
obovate, elongated pyriform. Skin greenish, rough, spotted 
with russet. Stalk stout, curved, inclined at its insertion. Calyx 
firmly closed, set in a shallow irregular basin. Flesh yellowish, 
fine grained, melting, buttery, vinous or sub-acid. January, 
February. 
Beurre Bennert. Bivort. 
A new, hardy, late, melting pear of small size from the cob 
lection of Yan Mons. Ripe February. (Riv. Cat.) 
Beurre Six. 
Raised by Mr. Six. Tree vigorous and productive. Fruit 
large, pyriform. Skin smooth, light-green, dotted with deep 
green and brown. Flesh white, very fine, melting, buttery, with 
a sugary, deliciously perfumed flavour. Ripe November, Decem- 
ber. (Gard. Chron.) 
Beurre Benoist. Al. Pom. 
Beurre Auguste Benoit. Benoits. 
Tree not vigorous, but very productive. Fruit medium, obo- 
vate. Skin bright green, spotted and shaded with brown russet. 
Stalk of moderate length, inserted in a cavity. Calyx open, in 
a regular basin. Flesh white, fine, melting, juice abundant, 
sugary and well perfumed. Ripe end of September. 
Beurr6 Oudinot. 
Fruit medium, elongated pyriform. Skin yellowish -green, 
shaded with crimson and fawn, and netted with russet. Flesh 
white, juicy, buttery, melting with a brisk vinous flavour. Oct. 
