Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/207

 white, very juicy, buttery, and high flavored. Ripe first of September.

.—Seckel.—Fruit under medium size; color of a brownish-yellow, with a russety blush next the sun. Flesh yellowish-white, juicy, rich, and peculiarly high flavored. In rich, loamy soil the fruit is medium-sized. The parent tree still lives about three miles from Philadelphia. Ripe about first of September.

Butter or White Doyenne, with about twenty-five other names. Fruit over medium size; very regularly formed, round-oval; color greenish-yellow, with a blush cheek. Flesh white, fine, buttery flavor, juicy and rich. Ripe 10th to the 25th of September, varies very much in different soils.

Beurre de Capiumont—Fruit under medium size, regularly formed; color pale yellow, with a dull red cheek. Flesh buttery, sweet, melting, and high flavored. Ripe in September or early in October.

Beurre Bosc.—Fruit large, regularly pyramidal; color brownish-yellow, with a reddish-brown cheek. Flesh white, melting, rich, and highly perfumed flavor. Ripe from September to the end of October. A noble fruit.

Fondante d’Automne.—Fruit medium size, half oval; color yellowish-green, slightly russeted. Flesh very juicy, rich and delicious. Ripe in September. We have not seen this fruit, but give it a place from the high character given to it by M. P. Wilder, Esq., President of the Massachusetts Horticultural Society, who is one of the best judges.

Beurre Diel.—Fruit large, of an oval form; color pale yellow, when fully ripe, dotted with brown. Flesh yellowish- white, rich, sugary, and high flavored. Ripe from September to the end of November.

Marie Louise.—Fruit fully medium size; color greenish-yellow, with russety cheek. Flesh white, very buttery, rich,