BeurrÉ. Coloma

Fruit, medium sized; oblong-obovate. Skin, thin and tender. At first lively green, but changing to clear yellow at maturity, and entirely covered with delicate brown russet without any trace of red next the sun. Eye, open, with short dry segments, and set in a small pretty even depression. Stalk, three-quarters of an inch long, stout, and set in a small depression. Flesh, white, delicate, buttery, and melting, with a rich sugary and vinous flavour.

A worthless dessert pear, which rots at the core in the end of September. The tree succeeds well as a standard.

BeurrÉ 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.

An inferior variety; ripe in November.

Beurré Cullem. See Besi de Montigny.

Beurré Curtet. See Comte de Lamy. Beurré Davis. See Flemish Beauty. Beurré Davy. See Flemish Beauty.

BeurrÉ Defays

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 basin. Stalk, an inch long, inserted in a cavity. Flesh, melting, juicy, sugary, and well flavoured.

Ripe in December. The tree is vigorous either on the pear or the quince.

It was raised by M. François Defays, of Champs St. Martin, near Angers.

BeurrÉ 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.

This I have occasionally found so harsh and astringent as to be quite uneatable. It is in use from November till January. Mr. Blackmore says it "ripens here in November. A great bearer, and of fair average quality."

Raised by M. Gregoire,of Jodoigne, and dedicated by him to M.Philippe Delfosse, burgomaster of Sarrisbare. The seed was sown in 1832, and the tree first produced fruit in 1847.

Beurre Derouineau

Fruit, below medium size; 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. Mr. Black-more says that at Teddington "it is no good at all."

BeurrÉ Diel (Beurré de Gelle; Beurré Incomparable; Beurré Magnifique; Beurré Royal; Beurré Vert; De Trois Tours; Dillen; Gros Dillen; Dorothée Royale; Gratioli d'Hiver; Gros Dorothée; Guillaume de Nassau; Melon)

Fruit, of the largest size when grown against a wall or as an espalier, and of medium size from a standard; obovate. Skin, pale green at first, changing to yellow, covered with numerous large russety dots and some markings of brown russet. Eye, with erect stout segments, and set in an uneven basin. Stalk, an inch long, stout and curved, inserted in an open uneven cavity. Flesh, yellowish white, tender, very buttery and melting, with a rich, sugary, and delicious flavour.

A dessert pear of the highest merit; ripe during October and November. The tree is very hardy and vigorous, and a most abundant bearer, succeeds as a standard, and when grown against a wall produces fruit of a very large size. The branches should be well thinned to admit sufficient air among the large foliage. Mr. Blackmore's experience of Beurré Diel leads him to consider it "a pear of coarse texture and vastly overrated," and no doubt it is so in many parts of the country, but in others it is a fruit of the greatest excellence.

This esteemed variety was discovered by M. Meuris, gardener to Dr. Van Mons, growing in a village called Perck, on the farm of Dry-Toren, or Trois Tours, and being unnamed, Van Mons dedicated it to his friend Dr. Aug. Friedr. Adrien Diel, of Dietz, in the Duchy of Nassau. But Diel does not seem to have been aware of its origin, for he says it was raised from seed by Van Mons.

Beurré Deschamps. See Beurré d'Aremberg. Beurré Dr. Jules Guyot. See Doctor Jules Guyot. Beurré Doré. See Brown Beurré. Beurré Doré de Bilbao. See Golden Beurré of Bilboa. Beurré Drapiez. See Urbaniste.