BeurrÉ Duhaume

Fruit, turbinate, evenly shaped. Skin, covered with brown russet, which only admits of a little of the yellow ground colour shining through on the side next the sun, where it has a red and orange cheek; on the shaded side it is not so much covered with russet, and therefore shows more of the yellow ground colour through it. Eye, large, and quite open, set in a shallow basin, or almost level with the surface. Stalk, about half an inch long, very slender, and placed in a narrow round cavity. Flesh, firm, crisp, and breaking, very juicy, sweet, rich, and vinous, with a fine noyau flavour.

This is a first-rate pear; ripe in December, and continues in use till February. The colour of the fruit and texture of the flesh are like those of Passe Colmar; it is, however, quite distinct from that variety. The tree has a diffuse and bushy habit of growth.

Beurre Dumont

Fruit, medium sized, three inches long, and two inches and three-quarters wide; roundish oval. Skin, greenish yellow, speckled with brown russet on the shaded side, and reddish brown on the side next the sun. Eye, small, set in a moderately deep basin. Stalk, half an inch to three-quarters long, swollen at the base, where it is united to the fruit by the side of a fleshy lip. Flesh, juicy, melting, and richly flavoured, with fine musky perfume.

An excellent pear; ripe during November and December.

It was raised by M. Joseph Dumont, gardener to Baron de Joigny, at Esquelines near Pecq in Belgium, and the tree first fruited in 1833.

BeurrÉ Dupont

Fruit, small, two inches wide, and two and three-quarters long; pyriform curved, being longer on one side than the other. Skin, rich golden yellow, speckled with patches of cinnamoncoloured russet. Eye, open, set even with the surface. Stalk, three-quarters of an inch long, obliquely inserted in a small hole. Flesh, tender, melting, juicy, and sweet, without any perfume, and with only a sort of sweet-water flavour.

A second-rate pear; ripe in the end of October.

Beurre Duquesne

Fruit, medium sized; obovate. Skin, thin, yellowish green, changing to yellow, with a tinge of red next the sun, covered with numerous stout brown dots. Eye, with very short segments, and sometimes entirely wanting, set in a very shallow depression, and generally even with the surface. Stalk, stout and fleshy, half an inch long, inserted in a close narrow cavity. Flesh, white, and somewhat gritty at the core, but tender, melting, sugary, and richly flavoured.

A dessert pear of good quality; ripe in October. The tree succeeds well as a standard, and is very fertile.

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.

Beurré d'Effingham. See Flemish Beauty. Beurré d'Elberg. See Flemish Beauty. Beurré Esperen. See Emile d'Heyst. Beurré d'Eté. See Summer Franc Real. Beurré Foidard. See Flemish Beauty. Beurré Geerards. See Gilogil. Beurré de Gelle. See Beurré Diel. Beurré Gens. See Urbaniste,