THE COTTAGE GARDENER AND COUNTEY GENTLEMAN, August 16, 1859. 
291 
an inch long, stout. Flesh yellowish-white, and when it 
ripens tender, juicy, and well flavoured. 
A late dessert pear, in use from March till May; hut 
as it rarely ripens except in very warm summers,- the 
flesh is generally crisp, or at best only half-melting. 
Beueee Buenicq. — Fruit medium sized, obovate. 
Skin rough, from a covering of thick russet, and strewed 
with grey specks. Stalk half an inch long, inserted in a 
small cavity. Flesh greenish-white, buttery, and meltmg, 
with a powerful aroma. Bipe in the end of October. 
Beurre Cambron. See Glout Morceau. 
Beueee de Capiaumont (Aurore; BeurrS Aurore; 
Capiaumont; Calebasse Vasse). — Fruit medium sized, 
obtuse-pyriform. Skin pale yellow in the shade, almost 
entirely covered with cinnamon-coloured russet, and nu¬ 
merous grey specks, and orange-red next the sun. Eye 
large and open, level with the surface. Stalk an inch 
long, fleshy at the base, inserted without depression. 
Flesh white, delicate, buttery, and melting, juicy, rich, 
and sugary. 
An excellent autumn pear, ripe in October. The tree 
is hardy, an abundant bearer, and succeeds well either as 
a standard or a pyramid. 
Beurre des Charneuses. See Fondante des Charneuses. 
Beurre de Chaumontel. See Chaumontel. 
Beueee Claiegeau. — Fruit large, curved-pyriform. 
Skin smooth and shining, of a fine lemon-yellow colour, 
and with a tinge of orange-red on the side next the sun; 
it is thickly covered all over with large russety dots and 
patches of thin delicate russet, particularly round the 
stalk. Eye small and open, level with the surface. Stalk 
half an inch long, stout, and rather fleshy, with a swollen 
lip on one side of it. Flesh white, crisp or half-melting, 
coarse-grained, juicy, sweet, and slightly musky. 
A handsome and showy pear, ripe in November. Its 
appearance is its greatest recommendation. 
Beurre Comice de Toulon. See Vicar of TVin/cfield. 
Beueee Copbetz. — Fruit below medium size, oval, 
even, and regularly formed. Skin smooth, of an uniform 
greenish-yeliow colour, covered with large patches and 
dots of russet. Eye small and open, set in a very shallow 
basin. Stalk very thick and fleshy, inserted without a 
cavity. Flesh greenish-white, coarse-grained, juicy, and 
sugary, but with little flavour. November. 
Beurre Curtet. See Comte de Lamp. 
Beurre Davis. See Flemish Beauty. 
Beurre Davy. See Flemish Beauty. 
Beueee Defais. —Fruit large, pyramidal. Skin of a 
pale golden-yellow colour, dotted with large brown russety 
dots, and with an orange tinge next the sun. Eye very 
small and open, sometimes wanting, placed in a deep, 
narrow cavity. Stalk an inch long, inserted in a cavity. 
Flesh melting, juicy, sugary, and well flavoured. Bipe 
in December. 
Beueee Delfosse ( Delfosse Bourgmestre; Fhilippe 
Delfosse). —Fruit above medium size, obovate. Skin pale 
yellow, with a blush of pale red on the side next the sun, 
and covered with patches and dots of thin russet. Eye 
closed. Stalk three quarters of an inch long, and slender. 
Flesh buttery, melting, richly flavoured, and highly 
aromatic. December and January. 
Beueee Debouineau. —Fruit medium sized, obovate. 
Skin green, changing to yellowish as it ripens on the 
shaded side, and clouded with brownish-red on the side 
next the sun. Eye open. Stalk half an inch long, thick 
and woody. Flesh rather gritty, pretty juicy, sweet and 
aromatic. 
A second-rate pear, ripe in November and December. 
Beueee Died (Beurre Incomparable; Beurre Mag- 
nifique; BeurrS Royal; Be Trois Tours; Billen; Gros 
Billen; Borothee Roy ale; Gralioli d'Miner ; Grosse 
BorotMe; Melon). —Fruit varying from medium size to 
very large ; obovate. Skin greenish-yellow, covered with 
numerous large russety dots, and some markings of russet. 
Eye open, with erect segments set in an uneven basin. 
Stalk an inch long, stout,, and inserted in an open uneven 
cavity. Flesh yellowish-white, tender, very buttery and 
melting, rich, sugary, and aromatic. 
A first-rate pear, ripe during October and November. 
The tree is hardy, and an abundant bearer. Succeeds 
well as a standard. 
Beurre Deschamps. See Beurre d’Aremberg. 
Beurre Dore. Sec Brown Beurre. 
Beurre Drapiez. See Urbanisle. 
Beueee Duhaume. —Fruit medium sized, roundish, 
and very much flattened. Skin rough to the feel, covered 
with thin russet, which is thickly strewed with large 
russet dots. Eye open, set in an uneven basin. Stalk 
short, thick, and fleshy, obliquely inserted by the side of 
a fleshy lip. Flesh buttery, melting, and very juicy, 
with a rich and vinous flavour. 
A very excellent pear, in use from December to 
February. The tree has a diffuse and bushy habit of 
growth. 
(To be continued.) 
QUEBIES AND ANSWERS. 
HEATING WATER TO BE APPLIED TO VINES. 
“ Would it be advisable, or worth the extra trouble, to raiso the 
temperature of water from a pond, which averages 60°, or so, to 
that of 75° or 80°, before applying it to a vinery border made 
inside of a house, at the present period of the year, the Grapes 
being just stoned ? I am informed that Mr. Crawsliay, some years 
ago, beat all England in producing the finest-flavoured and largest 
bunches of Grapes, and at last they (the Horticultural Society', 
I suppose) were obliged to prohibit his exhibiting again, as there 
was no chance for others. I contend that Mr. Dowding pro¬ 
duced the finest Grapes, having been told so by a worthy gar¬ 
dener in whom I place great reliance.”—A Gaedenee. 
[We would advise heating the water 10°, at least, if convenient; 
that is, to 70°. We know nothing of such restrictions by the 
Horticultural Society. Mr. Doweling and Mr. Crawsliay each 
showed first-rate Grapes. We are not aware that ever these 
growers came into competition with each other. “ Heard-say ” 
evidence is never trustworthy.] 
MANAGEMENT OF HYDRANGEA CUTTINGS. 
“ I struck last spring a few cuttings of Hydrangea, I believe 
the common sort, with plain leaves and pinky-wliito blossom. 
They are now healthy growing plants. Will you tell me if I 
should cut them in or not just before the ensuing winter ; and 
whether I should allow all the heads of blossom-buds in the 
spring after to develope themselves, or remove all but one? ”—A 
Constant Readee. 
[The young plants of Hydrangea from cuttings, which you 
struck last spring, must not be cut back this season. Keep 
them growing on, as well as you can till the end of September, 
but do not give them another shift; rather make up for room at 
the roots by giving them double the usual quantity of water 
till the middle of September. Be sure the leaves do not damp 
in October or November. Keep the plants between wet and dry 
till the end of February ; then more water, but no shift to another 
pot till you see the flower-buds in the centre of the top part. 
Then give them a pretty good shift,—say pots two sizes larger 
than those they are in now; also the very best and richest soil 
you can honestly lay your hands upon ; and also pot them fully 
one inch deeper than they were before, and the collar of the 
plant will make fresh roots, and help on that magnificent head 
for which the good old “ Idrengi” has been so long a favourite 
with skilful and earnest growers. 
Now, for the future of those young, healthy plants of Hy¬ 
drangea, for which you deserve much credit for keeping so 
healthy through such a severe and trying summer. They will do 
next spring what their mothers and grandmothers did when we 
