468 
THE PEAR. 
Beurre Goubault. 
Tree vigorous, an early bearer and productive. Fruit small* 
irregularly oblate, inclining to conic. Skin greenish. Stalk long, 
m a very small cavity. Calyx large, in a shallow basin. Flesh 
juicy, melting, but not high flavoured. September. 
Beurre Delannoy. Bivort. 
Raised by Alexander Delannoy, of Tournai. Tree vigorous, 
sufficiently productive. Fruit large, pyriform, with its largest 
diameter towards the centre. Skin bright green, lightly shaded 
on the sunny side, with russet around the stem, and thickly 
covered with large grey dots. Stalk long, curved, inserted in 
an uneven cavity. Flesh whitish, half melting, juicy, sugary, 
and very pleasantly perfumed. October till February. (An. 
Pom.) 
Beurre Soulange. 
Size medium to large, form acute pyriform ; stalk an inch or 
more in length, fleshy at its junction. Colour pale clear yellow, 
with occasional traces of russet. Flesh melting, and very juicy, 
flavour rich, sugary, with a peculiarly pleasant aroma. Season 
October, November. (Wilder’s Rep.) 
Beurre de Montgeron. 
New Frederick of Wurtemburg. 
Tree very vigorous, moderately productive. Fruit medium, 
regularly pyriform. Skin yellow at maturity, reddish orange on 
the sunny side. Flesh white, half fine, half buttery, melting, suf- 
ficient juice, sugary, and flavour of the Roussel et. Ripe the end 
of September. (Al. Pom.) 
Beurre Bretonneau. Esperen. 
One of Major’s Esperen’s seedlings. Tree of a beautiful pyra- 
midal form, very vigorous, but comes late into bearing. Fruit 
large, variable in form, generally elongated -pyriform. Skin 
rough, light-green, becoming golden yellow at maturity, reddish 
brown in the sun. Flesh fine, yellowish-white, not juicy, half 
melting, sugary, vinous, pleasantly perfumed. March and April. 
(Al. Pom.) 
Beurr£ de Quenast. 
Tree vigorous and productive. Fruit oval, turbinate, becomes 
slightly yellow at maturity. Flesh fine, white, melting, juicy 
