308 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, Auoust 23, 1850. 
Beurre do Flandres. Sec Beurre de Ranee. 
Beurre Foidard. See Flemish Beauty. 
Beurre Geerards. See Gilogil. 
Beurre Giffaed. —Fruit about medium sized, pyri¬ 
form or turbinate. Skin greenisb-yellow, mottled with 
red on tbe side next tbe sun. Eye closed, set in a shallow 
basin. Stalk an inch long, slender, and obliquely in¬ 
serted on the apex of the fruit. Flesh white, melting, 
and very juicy, with a vinous and highly aromatic flavour. 
An early pear of first-rate quality, ripe in the middle 
of August. 
Beurre Gottbatjlt. —Fruit medium sized, roundish, 
and inclining to turbinate. Skin green, even when ripe. 
Eye large and open, inserted in a shallow basin. Stalk 
long and slender, inserted in a small cavity. Flesh melt¬ 
ing and juicy, sugary, and with a lino perfumed flavour. 
Ripe in September. 
The tree is an excellent bearer, and the fruit should bo 
watched in ripening, as it docs not change from green to 
yellow. 
Beurre Gris. See Brown Bcurri. 
Beurre Gris d’Hivee {Beurre Gris d’Fiver Nouveau ; 
Beurre de Lugon). —Fruit large, roundish. Skin entirely 
covered with thin brown russet, and tinged with brownish- 
red next the sun. Eye small, set in a very shallow basin. 
Stalk short and thick, inserted in a small cavity. Flesh 
white, melting and juicy, sugary and slightly perfumed. 
A good late pear when grown in a warm situation, but 
otherwise coarse-grained and gritty, llipe from January 
till March. It is best from a wall. 
Beurre IIamecker. —Fruit large and round, bossed 
about the stalk. Skin greenish-yellow, mottled with 
brown, covered with patches and dots of fine brown 
russet. Eye small and open. Stalk an inch long. Flesh 
buttery, melting, and juicy, sugary and perfumed. Ripe 
in October and November. 
Beurre d’Hardenpont. See Glou Morceau. 
Beurre Hardy. — Fruit large and pyramidal, of a 
handsome shape and even outline. Skin shining, yel- 
lowisli-green, thickly covered with large russet dots, and 
a coat of brown russet round the stalk and the eye. Eye 
large and open, set in a shallow basin. Stalk an inch long, 
stout and fleshy, warted at the base, and inserted without 
depression. Flesh white, melting and very juicy, sweet 
and perfumed with a rosewater aroma. Ripe in October. 
The tree forms a handsome pyramid, and is a good 
bearer. 
Beurre d’Hiver. See Chaumoutel. 
Beurre d’Hiver de Bruxelles. See Faster Beurre. 
Beurre Incomparable. See Beurre Biel. 
Beurre Isambert. See Brown BeurrS. 
Beurre Kennes. —Fruit about medium sized, abrupt 
pear-shaped, truncated at the stalk end. Skin rather 
rough to the feel, from a coat of brown russet; on the 
side next the sun, and over a great part of the shaded 
side, it is of a vermilion red colour. Eye small and open, 
set in a wide and shallow basin. Stalk three quarters of 
an inch long, stout, fleshy at the base, and without a 
cavity. Flesh yellow, coarse-grained, lialf-melting, juicy, 
sweet, and aromatic. Ripe in the end of October. 
Beurre de Kent. Sec Glou Morceau. 
Beurre L’Angelier. —Fruit medium sized, obtuse- 
pyriform. Skin pale greenish-yellow, with a crimson 
blush on the side next the sun, and covered with nu¬ 
merous russet dots. Eye open, set in a shallow and wide 
basin. Stalk an inch long, inserted in a small cavity. 
Flesh tender, buttery and melting, with a rich and 
vinous flavour. 
An excellent pear, ripe during December and January. 
It requires a warm situation. 
Beurre Lefevre {Beurre de Mortefontaine). —Fruit 
large and obovato, sometimes oval. Skin greenish- 
yellow on the shaded side, and considerably covered 
with brown russet; but on the side next the sun it is 
brownish-orange, shining through a russet coating and 
marked with a few broken streaks of red. Eye very 
large and open, set in a deep uneven basin. Stalk an 
inch long, fleshy at the base, and set on the surface of the 
fruit. Flesh white, rather gritty at the core, melting 
and very juicy, richly flavoured, and with a peculiar 
aroma, which is very agreeable. 
A delicious pear, ripe in the middle and end of October. 
The tree is hardy, and an excellent bearer. 
Beurre Leon ie Clerc. —Fruit medium sized, obo- 
vate. Skin smooth, of a lemon-yellow colour, having a 
tinge of red on one side, and covered with numerous 
large russet specks. Eye very small and open, set in a 
narrow and deep basin. Stalk an inch long, inserted in 
an uneven and rather deep cavity. Flesh white, melting 
and juicy, sweet and well flavoured, but without any 
particular aroma. End of October. 
Beurre Lombard. See Glou Morceau. 
Beurre de Luc on Sec Beurre Gris d’ Fiver. 
Beurre Lucratif. See Fondante d’Automne. 
Beurre Magnifique. See Beurre Dicl. 
Beurre de Malines. See Winter Nells. 
Beurre de Mcrode. See Doyenne Boussoclc. 
Beurre Moire. —Fruit above medium size, obtuse- 
pyriform. Skin greenish-yellow, considerably covered 
with pale bright yellow russet and russety dots. Eye 
small, set in a shallow basin. Stalk an inch long, stout, 
inserted in a cavity. Flesh buttery and melting, but not 
richly flavoured, and with a high perfume. Ripe in 
November. 
Beurre de Mortefontaine. See Beurre Lefevre. 
Beurre Nantais {BeurrS de Nantes). — Fruit large 
and round. Skin covered with a coat of pale brown 
russet, like the Brown Beurre, through which a little of 
the greenish-yellow ground colour appears. Eye very 
small and open, set in a small and narrow basin. Stalk 
short, stout, and woody, placed on one side of the axis. 
Flesh rather coarse-grained, gritty at the core, not melt¬ 
ing nor very juicy, but with a sivoet and peculiar vinous 
flavour. November and December. 
Beurre Napoleon. See Napoleon. 
Beurre de Noircliain. See Beurre de Ranee. 
Beurre de Noir Chair. See Beurre de Ranee. 
Beurre des Orplielines. See Beurre d'Aremberg. 
{To he continued.) 
QUERIES AND ANSWERS. 
GREENHOUSE FOR FLOWERING PLANTS AND 
YINES. 
“ I wish to erect a cool greenhouse for preserving plants, and 
growing, but not forcing, Vines. From the irregular area to be 
used, there will be behind it a shed five feet wide at one end, 
diniinisliing to two feet at the other. The aspect will bo duo 
south. It will be a lean-to, twenty feet long by twelve feet wide, 
six feet high in front, and twelve feet high at the back. I wish 
to adopt the rafter-sasli-bar principle, both for the sake of 
economy and elegance, as my house will be conspicuous from 
the drawing-room windows. What should be the strength of 
the rafter-sash-bars, supposing I use sheet glass of sixteen ounces 
to the foot, and twelve by twenty inches ? Mr. Rivers gives two 
inches and a half by three inches and a half when the glass is 
placed across; but I intend to place it lengthwise, as it seems 
to have been broken on some occasions when placed in the former 
manner. Can I dispense with opening the front glass if I place 
three openings of three feet by one in the front brickwork ? How 
many Vines should I put in tbe length of twenty-four feet ? ”— 
A Subscriber. 
[If you place your glass lengthwise, your rafter-sash-bars may 
bo three inches by two inches, especially if you run an iron rod 
