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Berzelia – Black Pear of Worcester

Berzelia

(named in honour of Berzelius, a celebrated Swedish chemist). ORD.

Billbergia

(named after J. G. Billberg, a Swedish botanist). ORD.

Bongardia

(named after Heinrich Gustav Bongard, a German botanist). ORD.

Bursera

(named after Joachim Burser, a disciple of Caspar Bauhin). ORD.

Burbidgei

Perianth clear white; cup margined with cinnabarred. Very early, and useful for cutting.

Beurre Alexandre Lucas

Fruit large, handsome, obovate; skin greenish-yellow-russet, becoming yellow as it attains maturity; flesh white, juicy, melting, and good. A splendid sort, ripe in December.

Beurre Bachelier

Fruit large, irregular-obovate; eye small, closed; skin greenish-yellow, with dark russet; flesh juicy, melting, and rich. December. Handsome and good.

Beurre Capiaumont

Fruit small, pyriform; eye large and open, level with the surface; skin yellow-russet, flushed; flesh white, melting, and richly flavoured. October. A good cropper, and very hardy.

Beurre Giffard

Fruit medium, short-pyriform; eye closed, in a shallow basin; skin greenish-yellow, flushed; flesh white, juicy, melting, highly flavoured. August. A very good early sort.

Beurre Six

Fruit large, bossed, pyriform; eye small, open; skin smooth, greenish-yellow, with patches of russet; flesh very juicy, melting, and good. October.

Beurre Sterckmans

Fruit medium, short-pyriform; eye open, in a slight depression; skin yellow-russet, brightly flushed; flesh white, very juicy, melting, and rich. December. A fine-looking and excellent Pear. See Fig. 51.

Black Pear of Worcester

Fruit large, obovate; eye small, in a deep basin; skin rough, covered with very dark russety-brown. December to March. An excellent stewing Pear.