THE PEAR. 
469 
3weet and pleasantly perfumed, having a resemblance to the 
Almond Pear. (An. Pom.) 
Beurre Gens. Van Mons. Al. Pom. 
Tree vigorous, very productive. Fruit medium, irregularly 
obovate, inclining to conic, truncate. Skin rough, greenish, 
slightly shaded on the sunny side and thickly covered with 
russet dots. Stalk short and thick, inserted in a cavity at an 
inclination. Calyx open, stiff, in a broad rather deep uneven 
basin. Flesh sugary, perfumed, excellent. September. 
Beurre Philippe Delfosse. Gregoire. 
Raised by M. Gregoire of Belgium. Tree vigorous and pro- 
ductive. Fruit medium or large, form of Bergamot, or turbinate, 
or pyriform. Skin smooth, light green, becoming golden yel- 
low at maturity, pointed and shaded with bright red. Flesh 
white, fine, melting, buttery, juice abundant, sugary, and strongly 
perfumed. Begins to ripen in December and continues until 
January. (An. Pom.) 
Beurr£ Scheidweiler. 
Tree stout and vigorous, inclining to a pyramid ; good bearer. 
Fruit medium, obovate, pyriform. Skin green or dull green, 
changing very little to maturity. Flesh buttery, sweet and rich 
September and October. (Al. Pom.) 
Beurre Burnicq. Esperen. Al. Pom. 
Tree of medium vigour. Fruit medium, pyriform, turbinate. 
Skin rough, entirely covered with russet. Flesh fine, whitish- 
green, juicy, sugary, and strongly perfumed. Ripens towards the 
end of October. 
Beurre Citron. Yan Mons. 
Fruit sufficiently large, obovate. Skin bright green, becom- 
ing lemon-yellow at maturity. Flesh fine, white, almost buttery, 
juicy, somewhat acid, valuable chiefly for its late keeping. 
February, March. Good in Belgium. (Al. Pom.) 
Beurre d’Elberg. Bivort. 
Tree moderately vigorous. Fruit large, obtuse pyriform. Skin 
pale yellow, often with a blush, slightly speckled with russet. 
Stalk medium, stout, curved, inserted in an irregular cavity. 
Calyx small, open, set in a very small basin. Flesh whitish, 
somewhat coarse, juicy, buttery, melting, sweet and perfumed. 
November. 
