1870. ] 
THE PEARS AT TOETWORTH COURT. 
11 
° Beurre GiffarcL —Where early pears are valued, this delicious variety should not be 
omitted. It begins to ripen during the second week in August, and continues in use for 
about ten or fourteen days. The usual weight is 3 oz. Probably it may be a little inferior to 
Fondaute do Cueime, but I think there is room for a difference of opinion. As both ripen at 
the same time, there can be no harm done whichever is selected, 
f Beurre Gouhault. —Like the preceding, this variety cannot be too strongly recommended, 
It bears freely in exposed situations, is juicy, and contains a largo amount of sugar. Among 
the many kinds that come into use at the same time, it has few, if any, equals. The usual 
time of ripening is about the 25th September, and it weighs from 3 oz. to 4 oz. 
Beurr^ Bretonneau, —This is really a worthless variety, for, whether grown as a standard 
or trained against a wall, it never ripens. I have kept it till the end of July without its show¬ 
ing any signs of maturation. It is somewhat singular that nurserymen should still retain it 
in their catalogues, and describe it as an excellent late kind. 
Beurre Sterckmans. —Unless during our warmest summers, this excellent pear never shows 
its real qualities, when grown as a standard; it deserves, and ought to have, the protection of 
a wall. The flesh is crisp, juicy, and sugary. It is very productive, weighs from 0 oz. to 
10 oz., begins to ripen during the first week in December, and continues in use about a month. 
^ Beurr^ Duliaume. —This pear ranks amongst our very best varieties. There may be 
several of equal merit, but it has few superiors. It is crisp and juicy, very sugary, begins to 
ripen about the middle of November, and weighs 6 oz. 
Beurre de Wetteren. —The highest recommendation this pear possesses is its handsome 
appearance; it ripens about the middle of October, and weighs from 9 oz. to 10 oz. As so 
many first-class pears are in season at the same time, it is unworthy of cultivation. 
Bemr4d'Aremberg. —We have here a variety that claims special attention, the fruit being 
melting and juicy, and very sugary, combined with an agreeable acid; it begins to ripen at 
the middle of November, weighs from 6 oz. to 7 oz., and keeps in condition till the end of 
December. When confined to a wet situation, the fruit is apt to bo small and covered with 
black spots, accompanied by canker. 
Beurre, Winter. —Beyond being a large showy pear, weighing from 11 oz. to 12 oz , this 
has nothing to recommend it. I have heard it spoken of in more complimentary terms, but 
have not been able to discover any merits that would induce me to continue its cultivation. 
Beurre Bose. —When grown as a standard, the flesh of this pear is crisp, and only half 
melting; trained against a wall, the quality is all that the most fastidious can possibly desire. 
A large liandsome fruit, weighing 11 oz., and coming into use during the first week in November. 
Beurre Diel. —I have never found this pear, when grown as a standard, to possess moi'e 
than a second-rate quality. When grown against a wall, the case is very different, as the 
flesh then becomes melting, juicy, and sugary. This variety ranks amongst our largest 
dessert pears, weighing from 14 oz. to 15 oz.; it begins to ripen during the first week in 
November. 
Beurre Gris cTHiver. —About fifteen years ago this variety was brought into notice, and 
described as a real acquisition, while a more worthless kind does not exist; it is quite as bad 
as Beurrd Bretonneau, and may therefore be expelled from British gardens. I do not say so 
without experience. I have trained it against a south wall for a number of years, planted in a 
well prepared border, and have kept the fruit till the end of June, and then it was as hard as 
when picked from the tree. 
Beurr^ Langelier. —I have still retained this kind in our collection, although at best only 
third-rate. It is not only deficient of sugar, but possesses a disagreeable acid. Weighs 
about 8 oz. 
Beurre Leon le Clerc. —This can hardly be called a first-class fruit, although the flesh is 
melting, juicy, and to some extent buttery. Though deficient in sugai’, and often soapy, yet 
during very warm summ'ers the quality is all that can be desired. The usual weight is from 
8oz. to 9 oz.; it begins to ripen about the 17th of October, and continues to keep a succes¬ 
sion for two weeks. Occasionally it will be found very useful in filling up the gap between 
other varieties. 
Beurre Derouineau. —Under the most favourable conditions this variety possesses only a 
third-rate quality. It weighs from 6 oz. to 7 oz., is a handsome fruit, and readily attracts 
attention, but the flesh is dry and coarse; begins to ripen about the Gth of October. 
p Beurre SuperJin. —However small the space, no collection of pears should be without this 
variety; it has a handsome appearance, and weighs from 8oz. to 9 oz. In the truest sense of 
the word this is a melting pear, gushing with juice, •sugary, buttery, and fine-grained, these 
