Beurre Benoit (Auguste Benoit; Benoit).— Fruit medium sized, obovate. Skin pale yellow, strewed with patches and dots of pale brown russet. Eye open, placed in a round and shallow basin. Stalk three quarters of an inch long, inserted in a narrow cavity. Flesh white, fine-grained, melting, and very juicy, sugary, and per-fumed.

A good pear, ripe in September.

Beurre Berckmans.—Fruit medium sized, turbinate. Skin of a rich lemon-yellow colour, thickly covered all over with russety specks and dots, but round the stalk and over the crown it is completely covered with a coat of cinnamon-coloured russet. Eye open, set in a round furrowed basin. Stalk an inch long, inserted without depression. Flesh white, tender, fine-grained, juicy, sugary, and richly flavoured.

A handsome and very excellent pear, ripe in November and December. The tree makes a handsome pyramid, and is a good bearer.

Beurre Blanc. See White Doyenne.

Beurre Blanc de Jersey. See Bezi de la Moite.

Beurre du Bois. See Flemish Beauty.

Beurre Bosc (Beurre d'Apremont; Beurre Rose; Calebasse Bosc; Marianne Nouvelle).—Fruit large, pyri-form. Skin almost entirely covered with thin cinnamon-coloured russet, leaving here and there only a small portion of the yellow ground colour visible. Eye open, placed in a shallow basin. Stalk about an inch and a half long, inserted without depression. Flesh white, melting, and buttery, very juicy, rich, and aromatic.

A dessert pear of first-rate quality, ripe in October and November. The tree is a good bearer; but unless grown against a wall, or in a warm situation, the fruit is apt to be crisp or only half-melting.

Beurre de Bourgogne. See Flemish Beauty.

Beurre Bretonneau (Dr. Bretonneau).— Fruit large, more or less pyriform. Skin rough, with brown russet, which considerably covers the greenish-yellow ground, and sometimes with a brownish-red on the side next the sun. Eye uneven, set in a moderately deep basin. Stalk 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; but as it rarely ripens except in very warm summers, the flesh is generally crisp, or at best only half-melting.

Beurre Burnicq. — 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 melting, with a powerful aroma. Ripe in the end of October.

Beurre Cambron. See Glout Morceau.

Beurre de Capiaumont (Aurore; Beurre Aurore; Capiaumont; Calebasse Vasse).— Fruit medium sized, obtuse-pyriform. Skin pale yellow in the shade, almost entirely covered with cinnamon-coloured russet, and numerous 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.

Beurre Clairgeau.— 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 Winkfield.

Beurre Copretz.— Fruit below medium size, oval, even, and regularly formed. Skin smooth, of an uniform greenish-yellow 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 Lamy.

Beurre Davis. See Flemish Beauty.

Beurre Davy. See Flemish Beauty.

Beurre 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. Ripe in December.

Beurre Delfosse (Delfosse Bourgmestre; Philippe 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.

Beurre Derouineau.—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.

Beurre Diel (Beurre Incomparable; Beurre Mag-nifique; Beurre Royal; De Trois Tours; Dillen; Gros Dillen; Dorothee Royale; Gratioli d'Hiver; Grosse Dorothee; 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. See Brown Beurre.

Beurre Drapiez. See Urbaniste.

Beurre 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.

Beurre Duval.—Fruit medium sized or large, of a short pyramidal shape. Skin greenish-yellow, covered with large dark-brown russet freckles, and with a flush of red next the sun. Eye large and open, full of stamens, and set in a wide shallow basin. Stalk obliquely inserted on the end of the fruit. Flesh yellowish, melting and juicy, sugary, and with a fine piquancy.

A very fine and distinct-looking pear, in use during November and December. The tree is hardy, and a good bearer as a pyramid.

Beurre d'Elberg. See Flemish Beauty.

Beurre Epine. See Beurre de Rance.

Beurre de Flandres. See Beurre de Rance.

Beurre Foidard. See Flemish Beauty.

Beurre Geerards. See Gilogil.

Beurre Giffard.—Fruit about medium sized, pyri-form or turbinate. Skin greenish-yellow, mottled with red on the side next the sun. Eye closed, set in a shallow basin. Stalk an inch long, slender, and obliquely inserted 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 Goubault.—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 fine perfumed flavour. Ripe in September.

The tree is an excellent bearer, and the fruit should be watched in ripening, as it does not change from green to yellow.

Beurre Gris. See Brown Beurre

Beurre Gris d'Hiver (Beurre Gris d' Hiver Nouveau; Beurre de Lucon).—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. Ripe from January till March. It is best from a wall.

Beurre Hamecker.—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, yellowish-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 Chaumontel.

Beurre d'Hiver de Bruxelles. See Easter Beurre.

Beurre Incomparable. See Beurre Diel.

Beurre Isambert. See Brown Beurre

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 oyer 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, half-melting, juicy, sweet, and aromatic. Ripe in the end of October,

Beurre de Kent. See Glou Morceau,

Beurre Langelier. —Fruit medium sized, obtuse-pyriform. Skin pale greenish-yellow, with a crimson blush on the side next the sun, and covered with numerous 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 obovate, 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 le 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 Lucon, See Beurre Gris d'Hiver.

Beurre Lucratif. See Fondante d'Automne.

Beurre Magnifique. See Beurre Diel.

Beurre de Malines. See Winter Nelis.

Beurre de Merode. See Doyenne Boussock.

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 (Beurre 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 melting nor very juicy, but with a sweet and peculiar vinous flavour. November and December.

Beurre Napoleon. See Napoleon.

Beurre de Noirchain. See Beurre de Rance.

Beurre de Noir Chair. See Beurre de Rance.

Beurre des Orphelines. See Beurre d'Aremberg.

Beurre de Paques. See Easter Beurre.

Beurre de Paris. See Jargonelle.

Beurre de Payence. See Calebasse.

Beurre de la Pentecote. See Easter Beurre.

Beurre Picquery. See Urbaniste.                               

Beurre Plat. See Crasanne.

Beurre Quetelet. See Comte de Lamy.

Beurre de Rance (Bon Chretien de Rans; Beurre Epine; Beurre de Flandres; Beurre de Noirchain; Beurre de Noir Chair; Beurre de Rans; Beurre du Rhin; Hardenpont de Printemps).—Fruit varying from medium size to large; obtuse-pyriform, blunt, and rounded at the stalk. Skin dark green, and covered with numerous dark brown russety spots. Eye small and open, set in a slight depression. Stalk an inch and a half long, generally obliquely inserted in a wide, shallow cavity.

Flesh greenish-white, buttery, melting, and very juicy, with a rich vinous flavour.

A first-rate and delicious late pear, in use from February till May. The tree is perfectly hardy, and a good bearer. In northern and exposed situations it requires a wall.

Beurre du Rhin. See Beurre de Rance.

Beurre du Roi. See Brown Beurre.

Beurre Rose. See Beurre Bosc.

Beurre Roux. See Brown Beurre.

Beurre Royal. See Beurre Diel.

Beurre St. Amour. See Flemish Beauty.

Beurre St. Nicholas. See Duchesse d'Orleans.

Beurre Six.—Fruit large, pyriform, bossed on the surface. Skin smooth, pale green, dotted with green and brown dots, and somewhat russeted. Eye closed. Stalk over an inch long, woody. Flesh white, tender, buttery and melting, rich and sugary, and with a high aroma.

A first-rate pear, ripe in November and December.

Beurre Spence. See Flemish Beauty.

Beurre Sterckmans (Belle Alliance; Calebasse Sterck-mans; Doyenne Esterkman).— Fruit large, turbinate. Skin smooth, of a fine bright grass-green colour on the shaded side, and dull red on the side next the sun, marked with traces of russet. Eye open, set in a wide, shallow basin. Stalk three quarters of an inch long, set in a small round cavity. Flesh white, with a greenish tinge, very melting, buttery and juicy, rich, sugary, and vinous, with a fine aroma.

A first-rate dessert pear, ripe during January and February. The tree is an abundant bearer, succeeds admirably on the quince, and forms a handsome pyramid.

Beurre Superfin. — Fruit above medium size, roundish-obovate or turbinate. Skin of a beautiful lemon colour, very much covered with thin cinnamon-coloured russet. Eye small and open. Stalk inserted on the apex of the fruit without depression. Flesh very fine grained, buttery, melting, and very juicy, with a brisk piquant flavour, and fine aroma.

A first-rate dessert pear, ripe in the end of September and beginning of October. The tree is a vigorous grower, hardy and prolific, and succeeds well as a standard or pyramid.

Beurre Thuerlinckx (Thuerlincks).—This is a large, coarse pear, of a roundish-obovate shape, five to six inches long and four or five broad. The flesh is some-what tender and juicy, but without any aroma, and very soon becomes mealy. Not worth growing. Ripe in November and December.

Beurre de Terwerenne. See Brown Beurre.

Beurre Van Mons. See Baronne de Mello.

Beurre de Wetteren.— Fruit large, roundish, inclining to turbinate, widest in the middle and tapering obtusely towards each end, uneven in its outline. Skin bright green and shining; dull red on the side next the sun, and covered with large russet spots. Eye open, deeply set. Stalk an inch long, stout, and deeply inserted. Flesh yellowish, coarse-grained, and soon becomes mealy. A showy and peculiar-looking pear, but of no value. Ripe in October.