BeurrÉ Robert

Fruit, large, four inches long, and three and a quarter broad; obtuse pyriform, uneven in its outline. Skin, greenish yellow, strewed with russety dots, and spotted with russet towards the eye and the stalk. Eye, large, open, and set in a deep basin. Stalk, short, and obliquely inserted by the side of a fleshy lip. Flesh, melting, juicy, somewhat pretty at the core, sweet, sprightly, and with a fine delicate perfume.

A pear of the first quality; in use during November and December.

It was raised by Messrs. Robert & Moreau, of Angers, the successors to M. Vibert, and it was first exhibited before the Committee of the Society at Angers in 1861, when it met with high approval. It is believed to have been raised from seed of Glou Morçeau. It has by some pomologists been erroneously made synonymous with Doyenné du Cornice.

Beurré Rochechouart. See Épine du Mas. Beurré de Rochoir. See Épine du Mas. Beurré du Roi. See Brown Beurré.

BeurrÉ Romain

Fruit, medium size; obtuse pyriform, regularly formed, and flattened at the apex. Skin, smooth, greenish yellow, faintly tinged with red russet next the sun, and covered with numerous dark grey spots. Eye, open, set even with the surface, or sometimes slightly depressed. Stalk, short, inserted without depression. Flesh, white, very melting and juicy, with a sweet, pleasant flavour.

Ripe in October, but does not keep long, being subject to become mealy.

Beurré Rose. See Beurré Bosc. Beurre Roupé. See Easter Beurré. Beurré Roupp. See Easter Beurré. Beurré Rouppé. See Easter Beurré. Beurré Roux. See Brown Beurré. Beurré Royal. See Beurré Diel. Beurré St. Amour. See Flemish Beauty. Beurré St. Nicholas. See Duchesse d'Orléans. Beurré de Semur. See Mansuette. Beurré Sieulle. See Doyenne Sieulle.

BeurrÉ Scheidweiller (Grosse Sucree)

Fruit, medium sized; obtuse pyriform, even, and handsomely shaped. Skin, smooth, and of a bright pea-green, even when fully ripe, thickly strewed with minute russet dots, and with a patch of coarse cinnamon russet round the stalk. Eye, very large and clove-like, set level with the surface of the fruit. Stalk, more than an inch long, slender, inserted in a small cavity. Flesh, yellowish white, coarse-grained, sweet, very juicy, and with a pleasant brisk flavour.

An agreeable pear, not of great merit; ripe in the end of October and beginning of November.

A seedling of Van Mons, which he named in honour of M. Scheidweiller, Professor of Botany at Ghent.

Beurre St. Quentin

Fruit, medium size; obtuse pyriform. Skin, smooth, deep yellow in the shade, and bright red without any dots next the sun. Eye, set in a shallow and even basin. Stalk, an inch long, fleshy, often obliquely inserted. Flesh, very white, tender, melting, juicy, and sugary.

A dessert pear; ripe in September and October.

Beurre Six (Six)

Fruit, large, three inches and a quarter wide, and four inches and a quarter long; pyriform, very uneven, and bossed on its surface. Skin, smooth, pea-green, with patches of russet round the eye and the stalk, but changing to pale yellow when ripe. Eye, small, open, set in a shallow, slightly angular basin. Stalk, long, slender, curved, inserted a little on one side of the axis, without depression. Flesh, greenish white, very juicy, firm, buttery, and melting. Core, very small.

A very fine pear; ripe in October. Mr. Blackmore finds it watery and insipid.

It was raised at Courtrai, in Belgium, by a gardener named Six, about the year 1845, and I received it from M. Papeleu, of Ghent, in 1848.

Beurré Spence. See Flemish Beauty.