566 
THE PEAK. 
Beurre Le Fevre. 
Beurre de Mortefontaine. 
Fruit large, irregularly oval, very transient, not valuable. 
Beurre Bollwiller. 
A baking pear of February and March, not valuable. 
Beurre Romain. Thomp. N. Dub. 
Of foreign origin. Fruit of medium size, regularly formed, 
obovate. Skin pale yellowisb-green ; flesh white, juicy, sweet 
and agreeable. September to October. 
Beurre Seutin. Bouvier. 
Fruit medium, pyriform, inclining to oval, irregular or angu- 
lar. Colour green, sprinkled with russet, sometimes shaded 
with dull crimson. A late-keeping, dry cooking pear. 
Beurre Kenrick. Man. in Hov. Mag. 
No. 1599 of Yan Mons. 
A Flemish seedling, of medium size. Skin greenish-yellow, 
russet spots. Flesh juicy, sweet and buttery. September. 
Beurre Knox. Thomp. Lind. 
A Flemish variety. 
Fruit large, oblong, obovate. Skin pale green, russet on one 
side. Flesh tender and soft, juicy and sweet, but not high fla- 
voured. Last of September. 
Bezi des Y^terans. Yan Mons. 
Poire Rameau? Bouvier. 
Tree vigorous, productive ; young wood deep green. 
Fruit large, obtuse-pyriform. Skin light yellow, thickly 
sprinkled with grey dots, and slight patches of russet. Flesh 
firm, not tender ; chiefly for cooking. December to February. 
Bishop’s Thumb. Thomp. Lind. 
A long, oddly shaped English pear. Fruit rather large, ob- 
long and narrow, and tapering irregularly. Skin dark yellow- 
ish-green, having a russet red cheek Flesh juicy, melting, 
with a vinous flavour, somewhat astringent. October. 
