Beurre De L'Assomption

Fruit, very large, four inches long, and three and a quarter wide; pyramidal, undulating, and bossed on its surface. Skin, lemon-yellow, covered with patches and mottles of fawn-coloured russet, interspersed with numerous dots of the same. Eye, large, open, and set almost even with the surface. Stalk, short and stout, obliquely inserted in a round cavity. Flesh, white, buttery, tender, and melting, juicy, rich, vinous, and perfumed.

An early pear, ripe in the second and third week of August. It has a strong family resemblance to Williams's Bon Chretien, with somewhat of the musky flavour of that variety, but it is very inferior to it. It has come short of the high expectations that were formed of it. Mr. R. D. Blackmore says "it is clumsy and ugly. It has a bad habit of growth and worse texture."

This was first brought to my notice in 1864, by my friend M. Michelin, who was the first to bring it before the public. It was raised by M. Rouille de Beauchamp, of Goupillère, near Nantes, and it first fruited in 1863.

Beurré Aurore. See Beurré Capiaumont. Beurré Autien. See Napoleon.

Beurre D'Avoine

A large, roundish, and irregularly shaped fruit, of a dark lemon-yellow colour, thickly dotted with minute brown points. Eye, very large and open. Stalk, long and slender, like that of a Crasanne. Flesh, coarse, and not highly flavoured.

Beurré d'Avranches. See Louise Bonny of Jersey.

Beurre Bachelier (Bachelier)

Fruit, large and obovate, somewhat irregular in its outline. Skin, greenish yellow, strewed with russety dots. Eye, small and closed, set in a shallow basin. Stalk, short. Flesh, buttery and melting, rich, juicy, sugary, and aromatic.

A large, handsome, and very excellent pear; ripe in December. The tree is hardy, forms a handsome pyramid, and is a good bearer. Mr. Blackmore says it is a great bearer and of fine appearance, but very low quality.

Beurre Baud

Fruit, medium sized, obovate. Skin, lemon-yellow, thickly mottled with cinnamon-coloured russet. Eye, very small. Stalk, an inch long, stout, and somewhat fleshy. Flesh, tender, melting, and juicy, and with a sweet and agreeable, but not remarkable flavour.

A second-rate pear; ripe in October, when it becomes mealy and rots at the core.

Beurke Beauchamps (Bergamotte Beauchamps; Beurre Bié-mont; Haghens d'Hiver; Henkel d'Hirer of Leroy, not of Van Mons)

Fruit, medium sized, two inches and three-quarters wide, and three inches high; roundish obovate, regular, and handsome. Skin, greenish yellow, very much covered with large russet specks, like the belly of a toad, and a red blush next the sun. Eye, small and open, set in a rather shallow depression. Stalk, stout, thickened at both extremities, nearly an inch long, curved, and inserted in a round cavity. Flesh, rather firm, half-melting, coarse-grained, juicy, rather sweet, and with a pleasant perfume.

A good but not first-rate pear, in shape and colour not unlike White Doyenne; ripe in the beginning of November.

There are two distinct varieties called Beurré Beauchamps. That of Bivort, which he says he finds in Van Mons' catalogue of 1823, and which is no doubt the same as No. 92 in the supplement to the first series, under the name "Beauchamps : par son patron." This is the fruit described above. And also by Diel, who says, "it is very like Beurre Blanc, reddish on the sunny side, and strongly dotted." It is also the Beurré Beauchamp of my friend M. Leroy, with whom I am sorry I cannot agree in regarding Henkel d'Hiver as a synonyme of this. See Henkel d'Hiver. The other variety is the Beurré Beauchamps of Dittrich, which he is careful to state "has no red on the sunny side," and which he describes as a seedling of Van Mons. Van Mons himself attributes the origin of Bivort's variety to M. Beauchamp, and it is quite possible that he raised the other and dedicated it to the same person, subsequent to the publication of his catalogue, in which there is no mention made of a Beurré Beauchamps.

Beurré Beauchamps. See Bergamotte Cadette. Beurré Beaumont. See Besi Vaet.