The fruits and fruit trees of America; or, the culture, propagation, and management, in the garden and orchard, of fruit trees generally; with descriptions of all the finest varieties of fruit, native and foreign, cultivated in this country . buttery, sugary, juice abundant, slightly acidulat-ed. Ripe September, October. (Desports in Ho v. Mag.) THE PEAR. 4G5 Beurre Berckmans. A1. Pom. Tree very vigorous, very productive. Fruit medium, turbinate, or short-pyriform. Skin yelloAvis]],rough, chiefly covered with russet. Stalk of medium length,fleshy, very much inclined. Calyx small, open, in a sh
The fruits and fruit trees of America; or, the culture, propagation, and management, in the garden and orchard, of fruit trees generally; with descriptions of all the finest varieties of fruit, native and foreign, cultivated in this country . buttery, sugary, juice abundant, slightly acidulat-ed. Ripe September, October. (Desports in Ho v. Mag.) THE PEAR. 4G5 Beurre Berckmans. A1. Pom. Tree very vigorous, very productive. Fruit medium, turbinate, or short-pyriform. Skin yelloAvis]],rough, chiefly covered with russet. Stalk of medium length,fleshy, very much inclined. Calyx small, open, in a shallow,furrowed basin. Flesh white, juicy, very buttery, melting, witha rich, highly perfumed flavour. November, December. Beurre Superfin. Tree vigorous, young wood brown, inclining to fawn. Fruit medium, oblate, depressed-pyriform, inclining to turbi-nate. Skin yellow, slightly shaded with crimson on the sunnyside, and partially covered with russet, and thickly sprinkledwith minute dots. Stalk stout, rather long (descriptions sayshort), inserted without depression by a fleshy closed, in an abrupt, small basin. Flesh exceedingly jui-cy, bnttery, melting, with a brisk, vinous, or sub-acid all of October,. BewTe Hardy. 466 THE PEAR. Beurr^ Hardy. Hardy. Beurre, Sterkmans {erroneously). Tree vigorous, productive both on pear and quince; youngwood maroon. Fruit large, obovate, pyriforra. Skin greenish, covered withlight russet, considerably shaded with brownish red, and sprin-kled with brown dots. Stalk about an inch long, a little sw(^l-len at its insertion, at an inclination, in a small, rather unevencavity. Calyx open, segments persistent, in a broad, shallowbasin. Flesh buttery, melting, juicy, brisk, vinous, and highlyperfumed, slightly astringent next the skin. September andOctober. Beurre Spence. Van Mons. Many varieties having been received from Europe for BeurreSpence and proved incorrect, we give description of one whichwe have received, and
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Keywords: ., bookcentury1800, bookdecade1850, bookidf, booksubjectfruitculture
