PEA 
PEA 
stalk short, and very stout; eye small, 
and very deeply set; flesh buttery, 
very rich and juicy. Generally grown 
on a wall, which it well deserves, but 
in a sheltered, warm position, may 
be treated as a standard: in season 
through December and .January. Syn. 
Deschamps, Due d’Aremberg, L’Or- 
poline. 
Beurre Bose. Large, pyriform, deep 
yellow, with russet dots in the shade, 
and reddish-brown in the sun; stalk 
very long and slender; small, shallow 
eye; flesh melting, and very rich. 
Succeeds as a standard, in a good po¬ 
sition, otherwise requires a wall; in 
season from November to December. 
Syn. Beurre d’Yelle, Bose’s Pleschen- 
birne, Calebasse Bose, Marianne 
Nouvelle. 
Beurre, Brown. Large, of a lengthened 
egg-shape, greenish-yellow, thickly 
coated with russet in the shade, red¬ 
dish-brown on the outer side ; stalk of 
moderate length, and stout; eye small 
and shallow ; flesh very rich, buttery, 
and agreeable; ripe in October. Syn. 
Beurre, Beurre d’Amboise. B. d’Anjou, 
B. Gris, B. d’Ambleuse^B. Dore, B. 
Bouge, B. Vert, B. du’Eoi, Golden 
Beurre, Isambert, Isambert le Bon. 
Beurre de Capiaumont. Medium size, 
lengthened obovate, bright brown, red 
next the sun, streaked with russet; 
stalk rather short, stout, curved; eye 
large and prominent; flesh buttery, 
and very rich. Succeeds as a standard; 
in season through October. Syn. 
Calebasse Vasse, Capiaumont, Beurre 
Spence, of some. 
Beurre Diel. Large, usually obovate, 
more or less swollen, or lengthened to 
the ordinary pyriform, greenish-yellow, 
spotted with gray and brown; stalk 
short and stout, set in a deep basin; 
eye small and deep; flesh generally of 
superior quality, tender and sugary, 
though sometimes, from standards, 
gritty at the core ; in season through 
October and November. Syn. Beurre 
Loyal, B. Spence of some, B. Magni- 
fique, Beurre Incomparable, de Melon, 
de Trois Tours, Diel, Diel’s Butter- 
birne, Dorothee Boyale, Dillen, Gros 
Dillen, Grosse Dorothee, Melon de 
Kops. 
Beurre, Easter. Large, obovate, yellow¬ 
ish-green, tinged and spotted with 
brown; stalk short and strong; eye 
small and deep; flesh very fine, but¬ 
tery, and highly flavoured. Succeeds 
either as a standard or against a wall, 
in either case the fruit should be ga¬ 
thered rather early, or soon after they 
are full grown, which prevents them be¬ 
coming mealy; in season from January 
to March, when it is one of the very 
best. Syn. Bergamote de la Pentecote, 
Beurre de la Pentecote, B. d’Hiver 
de Bruxelles, B. de Paques, B. Boupe, 
Caiming, Chaumontel tres Gros, Do¬ 
yenne d’Hiver, Doyenne d’Hiver 
Nouveau, Doyemie du Printemps, du 
Patre, Philippe de Paques, Seigneur 
d’Hiver. 
Beurre Banz. Of medium size, obtuse 
pyriform, dark green, slightly tinged 
and dotted with brown; stalk of me¬ 
dium length, and slender; eye small 
and shallow; flesh very rich, buttery, 
and juicy. In most places requires a 
wall, though where it is well sheltered 
may be grown as a standard, and is 
acknowledged to be the best of all the 
late pears. The name is usually mit¬ 
ten Beurre Bance, but as Messrs. 
Gray, Adams, and Hogg justlv ob¬ 
serve, this is altogether opposed to the 
character of the fruit, and it is quite 
time it should be discontinued in fa¬ 
vour of that which is correct, Beurre 
Banz, from the circumstance of the 
tree being first discovered by M. 
Hardenpont growing in the commune 
of Banz. Syn. Beurre Epine, Beurre 
de Elandre, Hardenpont du Printemps, 
Josephine, of some. 
Beurre Spence. It is believed the true 
variety, which Dr. VanMons declared 
to be the finest of all pears, is lost, 
those sold under the name are found 
to be synonymous with various 
others. 
Bezi d’Heri. Of medium size, roundish, 
greenish-yellow; stalk short and slen¬ 
der; eye small and shallow; flesh crisp, 
with a strong peculiar flavour. Makes 
an excellent stewing variety; in season 
