Beurre Knox

Fruit, large; oblong-obovate. Skin, smooth and shining, pale green in the shade, with a little brownish grey russet next the sun, and tinged with red. Eye, small and open, with short dry segments, and set in a very shallow depression, frequently even with the fruit. Stalk, an inch long, stout, and fleshy, obliquely inserted under a fleshy lip without depression. Flesh, white, tender, half-melting, with a sugary and pleasant flavour.

A dessert pear; ripe in October. The tree is an abundant bearer, and succeeds well as a standard. It was raised by Dr. Van Mons.

BeurrÉ Lamoyeau

Fruit, large; long pyriform. Skin, golden yellow, thickly dotted with russet dots, and with a fine red cheek on the side next the sun, like Beurré Clairgeau. Eye, open. Stalk, long and curved, inserted obliquely on the apex of the fruit. Flesh, yellowish, fine-grained, rather firm, sweet, and with a thin watery juice.

An inferior pear; ripe in October.

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. Mr. R. D. Blackmore finds it hard and dry at Teddington.

Raised by Mr. Réné Langelier, of Jersey, from whom I received it in 1846. Beurré Lasalle. See Délices d'Angers.

BeurrÉ LefÈVre (Beurré de Mortefontaine; Lefèvre)

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 coat, and marked with a few broken streaks of red. Eye, very large and open, with long spreading leaf-like segments, 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 strong and peculiar aroma, which is very agreeable.

A delicious pear; ripe in the middle and end of October, but soon decays at the core. The tree is hardy, and an excellent bearer.

I received this in 1846 from M. Lefèvre, of Mortefontaine, near Paris.

BeurrÉ LÉOn Le Clerc

Fruit, medium sized, obovate. Skin, smooth, of a lemon-yellow colour, having a tinge of red on one side, and covered with numerous large russet specks. Eye, very large 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.

Ripe in the end of October. Mr. R. D. Blackmore says it is no good at all.

Beurré de Lucon. See Beurré Gris d'Hiver. Beurré Lucratif. See Fondante d'Automne.