BeurrÉ De GhÉLin

Fruit, large, two inches and three-quarters wide, and three inches and a half high; variable in shape, being sometimes roundish and sometimes inclining to pyramidal, but always uneven and bossed in its outline. Skin, yellow, covered with thin cinnamon-russet, and strewed with darker dots. Eye, half open, with short, erect segments, and placed in a considerable depression. Stalk, short, stout, and obliquely inserted in a deep cavity. Flesh, fine, buttery, and melting, very rich and delicious, with a fine perfume.

A very excellent pear; in use during November and December. The tree is a good grower, and bears freely. Raised by M. Fontaine de Ghélin at Mons, and first brought into notice in 1858.

Beurre Giffard (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.

This was found as a wilding in 1825 by M. Nicolas Giffard, of Fouassiéres, near Angers, and it was first described by M. Millet, in 1840.

Beurre Goubault (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, melting and juicy, sugary, and with a fine perfumed flavour. Ripe in September.

The tree is an excellent bearer, and the fruit should be watched that it may be used before it decays, as it does not change from green to yellow in ripening. Mr. R. D. Blackmore considers this "too small and not first-rate."

Raised by M. Goubault, nurseryman at Angers, in 1842. Beurré Gris. See Brown Beurré.

BeurrÉ Gris D'Hiver (Beurré Gris d'Hiver Nouveau; Beurré de Luçon; Doyenne Marbré; St. Michel d'Hiver)

Fruit, large; roundish. Skin, entirely covered with thin brown russet, and tinged with brownish red next the sun. Eye, large, with broad clove-like segments, 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. Mr. R. D. Blackmore finds it useless at Teddington.

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.

Beurré d'Hardenpont. See Glou Morçeau.

Beurre Hardy (Hardy)

Fruit, large, three inches wide, and three inches and three-quarters long; oblong-obovate or pyramidal, handsome and even in its 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, with fleshy folds at the base, and inserted without depression. Flesh, white, salmon-tinted like Josephine de Malines, melting and very juicy, sweet, and perfumed with a rosewater aroma.

A dessert pear of the greatest excellence; ripe in October. Mr. R. D. Blackmore says of this, "It is a very fine pear and very highly bred."

The tree forms a handsome pyramid, and is a good bearer.

Raised by M. Bonnet, of Boulogne, the friend of Van Mons, and first distributed by M. Jamin, of Bourg-la-Reinc, near Paris, who dedicated it to the late M. Hardy, director of the gardens of the Luxembourg.

Beurré des Hautes Vignes. See Délices d'Angers. Beurré d'Hiver de Bruxelles. See Easter Beurré.