Chapter V: Minor Varieties of Pears (3)

Bergamotte d'Été is of ancient and unknown origin. Le Lectier wrote of it in 1628 as cultivated under the name of _Milan de la Beuverière_. Fruit medium, globular-turbinate or globular, bossed, narrowed towards the top which is usually mammillate, pale green slightly yellowish on the shaded side and tinted with tender rose color on the cheek exposed to the sun, and dotted all over with fawn; flesh whitish, semi-fine, melting, rarely very gritty; juice abundant, rather tart, saccharine, with a very savory flavor; first; Aug. and Sept.

=Bergamotte d'été de Lubeck. 1.= _Guide Prat._ 83, 237. 1876. =2.= Mas _Pom. Gen._ =5=:97, fig. 337. 1880.

This variety is very much grown in the environs of Lubeck, Ger. Fruit medium, nearly round, color at first of a water-green, nearly covered with a russet of gray-brown; when ripening the russet brightens and some dots of whitish-gray become visible; flesh yellowish-white, fine, compact, buttery, rather gritty near the core, sugary and juicy; first; Aug. and Sept.

=Bergamotte Fertile. 1.= _Guide Prat._ 83, 237. 1876.

A Van Mons seedling; Belgium, 1828. Fruit medium, globular-turbinate, symmetrical, uniform light lemon-yellow all over, russeted; skin scentless; flesh granular, melting, sweet, aromatic; second for dessert, first for kitchen and market; late Sept.

=Bergamotte la Gantoise 1.= _Guide Prat._ 85. 1895.

Raised from seed of the Bergamotte Espéren, which it surpasses in size and quality, by Dervaes Bros., Wetteren, Bel. Fruit large, generally round; color green sprinkled with brown dots, passing into yellow on ripening; flesh white, very melting, juicy, slightly perfumed; first; Feb. and Mar.

=Bergamotte Heimbourg. 1.= _Mag. Hort._ =21=:189. 1855. =2.= Mas _Le Verger_ =3=:Pt. 2, 159, fig. 176. 1866-73.

A seedling of Van Mons. Reported for the first time in 1847. Fruit medium, globular-conic; skin rough to the touch, olive-yellow, dotted, veined and stained with russet and slightly washed with pale red on the cheek exposed to the sun; flesh whitish, fine, melting, rather gritty at center; juice sufficient, acidulous, sugary, delicately perfumed; first; Oct.

=Bergamotte Hérault. 1.= _Guide Prat._ 85. 1895. =2.= _Cat. Cong. Pom. France_ 151, fig. 1906.

Obtained from seed in 1860 by M. A. Hérault, Angers, Fr. First fruited in 1870. Fruit large, although sometimes only medium in size, irregular roundish-obconic and angular in outline; stem short to medium, thick and fleshy, usually obliquely inserted in cavity; calyx small, open or semi-closed; skin rather glossy, pale yellow, dotted with red; flesh whitish, slightly gritty at the center, fine-grained, melting, juicy, sweet, with delicate aroma; very good; Dec. and Jan.

=Bergamotte Hertrich. 1.= _Guide Prat._ 61, 237. 1876. =2.= Mas _Pom. Gen._ =5=:7, fig. 292. 1880. =3.= _Jour. Hort._ 3rd Ser. =2=:43, fig. 9. 1881.

Raised from seed of Fortunée by Herr Hertrich, a merchant at Colmar, Ger. It fruited first in 1853 and was placed in commerce in 1858. Fruit below medium, Bergamot-shaped, inclining to roundish-turbinate or obovate, even in outline, furrowed at stalk, grass-green ground seen through much ash-gray russet, with some brownish tinge on the side next the sun; flesh yellowish, with a greenish tinge under the skin, fine, melting, rich flavor, juicy and aromatic; delicious and a good keeper.

=Bergamotte-d'Hiver de Furstenzell. 1.= _Guide Prat._ 84, 237. 1876.

Probably of German origin. Fruit large, conic-obtuse, yellow, lightly washed with red; flesh very juicy; Oct. to Dec.

=Bergamotte d'Hollande. 1.= Duhamel _Trait. Arb. Fr._ =2=:170. 1768. =2.= Downing _Fr. Trees Am._ 430. 1845.

Origin ancient and uncertain, but as the first name by which it was known was _Bergamote d'Alençon_, pomologists have deemed it to be French. Fruit medium and often larger, globular-flattened; olive-green turning as it ripens to clear yellow, dotted and streaked with russet, washed with brown on the side of the sun; flesh white, rather gritty, coarse-grained, semi-breaking, pleasantly flavored; second for the table but good for cooking; March to June.

=Bergamotte Jars. 1.= Mas _Le Verger_ =3=:93, fig. 45. 1866-73.

Raised by M. Nérard, near Lyons, Fr. Fruit small or nearly medium, oblate, shaped very much like an apple, much depressed at base and summit, pale yellow; flesh buttery, white, fine, melting, rich in sugar, and well perfumed and vinous; altogether first class; Nov.

=Bergamotte de Jodoigne. 1.= Leroy _Dict. Pom._ =1=:246, fig. 1867. =2.= Hogg _Fruit Man._ 502. 1884.

Raised from seed by M. Grégoire, Jodoigne, Bel., in 1853. Fruit below medium or small, Bergamot-shaped, slightly mammillate at the summit, flat at base, yellow, sprinkled all over with russet dots, the yellow passing to orange on the side next the sun; flesh yellowish-white, fine, melting, rather gritty at center, juicy, sweet, and with an agreeable perfume; its greatest merit is its long keeping; Mar. to May.

=Bergamotte Klinkhardt. 1.= Mas _Pom. Gen._ =6=:149, fig. 459. 1880.

Raised by Van Mons and entered in his catalog for 1823. Fruit small or medium, globular-ovoid, sometimes ovoid-pyriform, usually a little irregular in outline; skin slightly thin and tender, dull green with some indistinct dots, traces of russet irregularly disposed, but more condensed about the base and summit; flesh white, rather fine, buttery, melting, with abundant sugary and perfumed juice; first class except that it ripens too quickly; early Oct.

=Bergamotte Laffay. 1.= Mas _Pom. Gen._ =3=:157, fig. 175. 1878.

Origin uncertain, though it is not unlikely that it was raised by M. Laffay, a nurseryman at Paris. Fruit small or nearly medium, globular-ovate-obtuse, green, sprinkled with very numerous small, dark-green spots; flesh white, tinged with green, fine, melting, a little gritty at the center, full of juice, saccharine, acidulous, wanting in perfume; second, but keeps well; all winter.

=Bergamotte Lesèble. 1.= Leroy _Dict. Pom._ =1=:246, fig. 1867. =2.= Mas _Pom. Gen._ =3=:47, fig. 120. 1878.

A chance seedling found in a vineyard by Narcisse Lesèble, President of the Horticultural Society of Tours, Fr., in 1843. Fruit medium, globular-turbinate, swelled, obtuse, bossed at summit, golden-yellow, dotted with fawn, showing some russet markings and lightly washed with pale rose on the side turned to the sun; flesh whitish, rather coarse, melting, slightly gritty around the core; juice extremely abundant, sugary, agreeably perfumed leaving an after-flavor of anis; first; Oct.

=Bergamotte Liabaud. 1.= _Guide Prat._ 86. 1895.

Obtained by M. Liabaud. On trial with Simon-Louis Bros. of Metz, Lorraine, in 1895. Fruit above medium, globular-flattened, yellow-green, washed with gray-fawn on the side exposed to the sun; flesh white, fine, melting, saccharine, vinous; Nov. and Dec.

=Bergamotte Mico. 1.= Hogg _Fruit Man._ 502. 1884.

Fruit above medium, globular, rather like a small Easter Beurré, greenish-yellow, covered with freckles and dots of cinnamon-colored russet; flesh coarse-grained, gritty, wanting in flavor; inferior; late Nov.

=Bergamotte de Millepieds. 1.= Leroy _Dict. Pom._ =1=:249, fig. 1867. =2.= Mas _Pom. Gen._ =3=:107, fig. 150. 1878.

Raised by M. Goubault, near Angers, Fr. First reported in 1852. Fruit medium, globular-ovate or sometimes globular-pyriform, olive-green, sprinkled with brownish dots and streaked with fawn around the calyx and stem, changing to pale yellow, with a glow on the side next the sun; flesh white, tender, buttery, melting, richly flavored; first; Sept. in Fr.; Nov. in America.

=Bergamotte Nicolle. 1.= Mas _Pom. Gen._ =7=:149, fig. 555. 1881.

Raised from seeds of Flemish Beauty in 1849 by M. Nicolle, a member of the Society of Horticulture of Rouen. Fruit medium, globular, attaining its greatest circumference around the middle, depressed at each pole, bright green sprinkled with distinct red dots, some russet patches; flesh white, slightly yellowish, fine, very melting; juice abundant, saccharine, perfumed; first; Oct.

=Bergamotte Oeuf de Cygne. 1.= Mas _Pom. Gen._ =7=:55, fig. 508. 1881.

Fruit medium or rather large, globular, more or less depressed at both base and summit, regular in outline, largest circumference around the middle, bright green, sprinkled with gray or greenish-gray dots; flesh white, tinted and veined with yellow, fine, melting, rather gritty about the core, with abundant, sweet juice, delicately perfumed; first; Oct. and Nov.

=Bergamotte d'Oisan. 1.= _Horticulturist_ =13=:189. 1857.

Published in England in 1857 in the _London Illustrated News_, and described as a large pear weighing between two and three pounds, found in Algeria, and exhibited in London.

=Bergamotte de Parthenay. 1.= _Pom. France._ =4=:No. 146, Pl. 146. 1867. =2.= Mas _Pom. Gen._ =7=:5, fig. 483. 1881.

A chance seedling found in a wood on the outskirts of Parthenay, a town in the Department of Deuz-Sèvres, Fr. Fruit large, globular-turbinate, obtuse, often irregular in outline, greatest circumference around the middle, dull green, sprinkled with large, fawn dots, regular and evenly spaced, changing to greenish-yellow and more golden on the side next the sun; flesh white, semi-fine, semi-melting; juice fairly abundant, saccharine and without perfume, often astringent; first for cooking.

=Bergamotte Picquot. 1.= Downing _Fr. Trees Am._ 671. 1869. =2.= Mas _Pom. Gen._ =3=:131, fig. 162. 1878.

A French pear of uncertain origin. Fruit medium, globular-conic, very clear green changing to yellow, sprinkled with numerous indistinct dots of grayish-brown; flesh white, fine, buttery, melting, juicy, sugary; good, first if its season were more prolonged; Oct.

=Bergamotte Ploskui. 1.= _Ia. Hort. Soc. Rpt._ 61. 1880.

A variety grown on the Northern plains of the steppes of Russia where the summer is fully as dry and hot as that of Iowa and the winter far more severe. On trial at the College Farm, Ames, Iowa, in 1880. It seems to unite well with the apple when root- or top-grafted.

=Bergamotte Poiteau. 1.= Mas _Pom. Gen._ =3=:21, fig. 107. 1878.

_Poiteau_ (_des Français_) =2.= Leroy _Dict. Pom._ =2=:538, fig. 1869.

This variety came from a seed bed made by M. Poiteau, Fr., and was first reported in 1851. Fruit medium, globular-obtuse, irregular in outline, golden yellow, sown with very numerous and extremely fine gray and brown dots, generally washed with dull red on the side next the sun; flesh very white, fine, melting, watery; juice very saccharine, slightly acid and musky, agreeable; first; Oct.

=Bergamotte Pomme. 1.= _Guide Prat._ 84. 1876.

Fruit rather large, globular-oblate, dull yellow; flesh very juicy, vinous; first; Oct. and Nov.

=Bergamotte du Quercy. 1.= Mas _Pom. Gen._ =1=:113, fig. 57. 1872.

Mas obtained grafts of this pear about 1847 from the Duke of Arenberg; he had seen a quotation from Van Mons catalog of 1823 in which it was described. Fruit medium or nearly medium, nearly globular, rather obtuse at the two ends, regular in outline, attaining its greatest thickness at the middle; skin slightly thickened, very pale green, sown with very small, brown dots scattered irregularly; flesh quite white, fine, firm yet melting, streaming with sweet juice, more or less perfumed according to the season; end of Sept.

=Bergamotte Reinette. 1.= Leroy _Dict. Pom._ =1=:254, fig. 1867. =2.= Mas _Pom. Gen._ =3=:93, fig. 143. 1878.

Raised by M. Boisbunel, nurseryman at Rouen, Fr., who introduced it in 1857. Fruit small, Bergamot-shaped; skin at first bright green, marked with large, russet patches but changing to yellow as it ripens; flesh half-tender, with abundant sweet juice which has a brisk acidity, like the Reinette apple; quality hardly first-rate and variable, but to be recommended for its early and long season; late Aug.

=Bergamotte de Rouen. 1.= _Guide Prat._ 84. 1876.

Fruit large; recommended as being of good quality by the Society of Horticulture of Rouen; April to June. The tree is vigorous and fertile.

=Bergamotte Rouge. 1.= Duhamel _Trait. Arb. Fr._ =2=:162, Pl. XIX, fig. 6. 1768. =2.= Lindley _Guide Orch. Gard._ 334. 1831.

This pear is of ancient and unknown origin. It was mentioned by Le Lectier in 1628, Merlet in 1675, and Duhamel in 1768, but without history. Fruit rather large, globular, acute-pyriform, irregular, mammillate at calyx, greenish-yellow, washed with brownish-red on the side next the sun, and marked with stripes of the same color, the whole covered with fine, delicate, cinnamon-colored russet, sprinkled with large, gray dots; flesh white, coarse, melting, gritty; juice sufficient, with a slight musky perfume, sugary; first for both table and kitchen; Sept.

=Bergamotte Rouge de Mayer. 1.= Mas _Pom. Gen._ =4=:189, fig. 287. 1879.

Sent out by M. Jahn of Meiningen; it has a strong resemblance to the Bergamotte Rouge of Duhamel. Fruit medium, sometimes pyriform-ovoid, and sometimes turbinate-ovoid, bright green, sprinkled with numerous very small dots of blackish-gray; on ripening the ground-green passes into dull yellow, sometimes colored with intense blood-red on the side next the sun; flesh whitish, coarse, half-melting, with not much juice, sugary, little perfume; of beautiful appearance, and recommended for household use; Aug.-Sept.

=Bergamotte Sageret. 1.= Downing _Fr. Trees Am._ 671. 1869. =2.= Mas _Pom. Gen._ =5=:129, fig. 353. 1880.

M. Sageret obtained this Bergamotte from seed; he first reported it in 1830. Fruit medium, nearly spherical, symmetrical in outline; skin rather fine and thin, water-green, sprinkled with very many and prominent, large dots becoming when ripe more yellow and the cheek next the sun golden; flesh white, fine, buttery, rather gritty near the core; juice sufficient, not very saccharine, deficient in perfume; a good second-rate dessert pear; Oct. to Jan.

=Bergamotte Sanguine. 1.= Mas _Pom. Gen._ =4=:65, fig. 225. 1879.

Entered in catalog of M. Jahn, 1864. Fruit medium or nearly medium, globular-turbinate, regular in contour, greatest circumference around middle, slightly pointed at base, obtuse at summit; color dull water-green, generally covered with a thick coating of a dark reddish-violet which on ripening assumes a more vivid tone on the side next the sun; flesh white, speckled with red, coarse, semi-melting, gritty at the core, not much juice; only second; interesting for amateurs on account of its remarkable color of violet red so dark as to be almost black; Sept.

=Bergamotte Sannier. 1.= _Guide Prat._ 53. 1895.

Produced by M. Arsène Sannier, Rouen, Fr. It is said to have resisted the severe freeze in France in the winter of 1879-80. Fruit medium in size, globular-conic; color green; flesh semi-fine, melting, juicy and of delicious flavor; first; end of winter and spring.

=Bergamotte Silvange. 1.= Mas _Le Verger_ =3=:Pt. 1, 65, fig. 31. 1866-73.

_Silvange._ =2.= Leroy _Dict. Pom._ =2=:664, fig. 1869.

Bergamotte Silvange was found in the woods of the Metz district, Lorraine, about the middle of the eighteenth century. The fruit is very variable in form and quality so that writers have been led to speak of three sorts of pears called Silvange--the yellow, the long, and the green. Fruit medium, globular-turbinate or obovate or of Bergamot shape; skin rough, bright green on the shaded side, darker where exposed to the sun, sprinkled with large, gray dots and stained with dark patches; flesh tinged with greenish-white near the center and yellowish-green near the skin, tender and melting, full of perfumed juice, saccharine, acidulous and possessed of an exquisite flavor; first; Oct. and Nov.

=Bergamotte de Souchait. 1.= Mas _Pom. Gen._ =6=:99, fig. 434. 1880.

Of uncertain origin, though Mas suggests that it may have been raised in Germany. Fruit medium, globular-ovate, pale green, strewn with large, brown dots and stained with some patches of russet; on ripening the basic green becomes lemon-yellow and warm gold, the side next the sun being washed with vermilion on which are some grayish dots; flesh yellowish, half-tender, half-breaking, dry, sugary and highly perfumed with musk; second or third; July and first of Aug.

=Bergamotte de Soulers. 1.= Duhamel _Trait. Arb. Fr._ =2=:168, Pl. XLIV, fig. 1. 1768. =2.= Hogg _Fruit Man._ 504. 1884.

_Bonne de Soulers._ =3.= Leroy _Dict. Pom._ =1=:487, fig. 1867.

This pear is an old French dessert fruit the first mention of which was by Merlet in 1675 who described it as a species of winter Bergamotte of good flavor and long keeping. Fruit medium, long-obovate, almost oval; skin smooth, shining, pale greenish-yellow, covered with dots of fawn and faintly tinged with brick-red on the side next the sun; flesh white, tender, melting, free from granulations, juicy, saccharine, slightly acidulous, with a characteristic and pleasant flavor; in France, of first quality and considered superior to Easter Beurré; in England only second, being too tender for the climate; Jan. to Mar. or Apr.

=Bergamotte de Stryker. 1.= Mas _Le Verger_ =3=:Pt. 1, 69, fig. 33. 1866-73. =2.= Leroy _Dict. Pom._ =1=:261, fig. 1867.

This variety is generally attributed to M. Parmentier, Enghien, Bel. Fruit small, globular, slightly flattened at the base and mammillate at the summit, yellow-ochre, finely dotted with bright gray and stained with russet patches; flesh yellowish, tender, semi-melting and very full of juice which is watery, sweet and pleasantly aromatic; first in France, second in England; end of Sept. and Oct.

=Bergamotte Suisse Rond. 1.= Knoop _Fructologie_ =1=:86, 134, Pl. 1771.

This pear resembles the ordinary Autumn Bergamot except in color which is green at first, becoming yellow as it attains maturity, streaked with yellow and red. Sept. and Oct.

=Bergamotte Tardive Collette. 1.= Mathieu _Nom. Pom._ 176. 1889. =2.= _Guide Prat._ 86. 1895.

Raised from a seed of Doyenné d'Alençon previous to 1870 and judged by the Horticultural Society of Rouen, Fr., to be of good quality; Apr. to end of June.

=Bergamotte Thuerlinckx. 1.= Mas _Pom. Gen._ =3=:149, fig. 171. 1878.

This pear was distributed by the Society Van Mons in whose bulletins it was published in the years 1857-58-60 and 1862, though without any statement as to its origin. Fruit medium or nearly medium, globular-turbinate, obtuse, of largest circumference at center, very pale green, sprinkled with numerous very small points of fawn; on ripening the basic green changes to very pale yellow, whitish and usually a little golden on the sunny side, without any trace of red; flesh quite white, half-fine, half-melting, without grit at the core, very juicy, sugary and perfumed; good; Oct.

=Bergamotte de Tournai. 1.= _Guide Prat._ 84, 238. 1876.

_Beurré Vert de Tournai._ =2.= Leroy _Dict. Pom._ =1=:438, fig. 1867.

Obtained by M. Dupont, at Tournai, Bel., from pips of Glou Morceau in 1830. Fruit large, globular-ovate, bossed at summit, olive-green passing into pale green on the shady side, covered with gray-russet dots; flesh greenish-white, semi-fine, melting, juicy, sugary, sweet, without any pronounced aroma; second quality; Oct. and beginning of Nov., often extending to Dec.

=Bergamotte de Tournay. 1.= Mas _Pom. Gen._ =6=:35, fig. 402. 1880.

Obtained from seed by M. du Mortier, president of the Horticultural Society of Tournay, Fr., and approved by the Society in 1857. Fruit rather small, ovoid, short and swelled, obtuse at the summit, bright green, and sprinkled with dots of a very rich green; flesh yellowish, tender, buttery, melting, rather granular near the core; juice abundant, richly sugared and perfumed; first; beginning of Sept.

=Bergamotte Volltragende. 1.= Oberdieck _Obst-Sort._ 242. 1881.

German. Fruit turbinate-obtuse, typical Bergamot, smooth skin, yellowish-green turning to golden-yellow, without russet; flesh whitish, soft and melting, often half-melting, agreeable and sweet and of Bergamot flavor; good for the table and very good for the kitchen; mid-Sept.

=Bergbirne. 1.= Löschnig _Mostbirnen_ 60, fig. 1913.

A perry pear growing in the mountains of Switzerland and the Austrian Tyrol. Fruit small to medium, turbinate-obtuse, greenish-yellow, much sprinkled with russet speckles and dots; flesh yellowish-white, almost fine; first half of Oct.

=Bergen. 1.= Downing _Fr. Trees Am._ 453. 1857. =2.= Mas _Pom. Gen._ =1=:143, fig. 72. 1872.

A chance seedling found at New Utrecht (now part of Brooklyn), L. I. Fruit large, elongated-obtuse-pyriform, sides often not symmetrical, angular; skin smooth, waxen, lemon-yellow flushed with crimson and fawn where exposed to the sun and thickly sprinkled with brown and crimson dots; flesh whitish, veined with yellow, buttery, melting, juicy, with a sweet, aromatic flavor, delicately perfumed; good to very good; end of Sept.

=Berlaimont. 1.= Liegel _Syst. Anleit._ 132. 1825.

Belgium; a Van Mons seedling; 1825. Fruit large, ventriculous-conic, bossed, yellow-green, with dull blush, with numerous green-brown dots; flesh buttery, juicy, mild and tender; first for table and household use; mid-Sept.

=Bernard. 1.= _Gard. Chron._ 511. 1863. =2.= Leroy _Dict. Pom._ =1=:262, fig. 1867.

A French pear, probably originated in the middle of the last century, for it was growing at Lyons in 1855. Fruit below to medium, globular, mammillate and deeply depressed at both base and crown, golden-yellow, dotted and veined with fawn, slightly tinged with pale rose where exposed to the sun; flesh white, fine, melting; juice abundant, sugary, tart, very delicate and savory; first; Nov. to Feb.

=Berriays. 1.= Leroy _Dict. Pom._ =1=:263, fig. 1867. =2.= Downing _Fr. Trees Am._ 692. 1869.

M. Boisbunel, Rouen, Fr., raised this variety from seed in 1861. Fruit medium, sometimes larger, oblong, ventriculous, obtuse, bossed; color pale lemon-yellow, thickly sprinkled with greenish-russet dots; flesh very white, melting, juicy, rather gritty around the core, refreshing, sweet, acidulous, with a delicate aroma; first; Aug. and Sept.

=Bertrand Guinoisseau. 1.= _Guide Prat._ 84. 1876.

Bertrand Guinoisseau was obtained by M. Flon, Angers, Fr., in 1868, and was first exhibited in the United States by Colonel M. P. Wilder. Fruit rather large, globular-oblate; skin smooth, yellow; flesh fine, very melting and excessively juicy; first; end of Nov.

=Berzelius. 1.= Liegel _Syst. Anleit._ 132. 1825. =2.= Dochnahl _Führ. Obstkunde_ =2=:187. 1856.

Attributed to Van Mons. Fruit below medium, short-conic, bossed and uneven, lemon-yellow, densely spotted and partly covered with russet, thick skinned; flesh yellowish-white, firm, coarse grained, sweet, rather musky; third for the table, good for culinary and market purposes; early summer.

=Besi de Caen. 1.= Leroy _Dict. Pom._ =1=:264, fig. 1867.

The word Besi or Bezy is of Breton origin and signifies a wild pear. Fruit medium, turbinate-obtuse, often distorted and generally more swelled on one side than the other, green, strewn with russet dots and touched with fawn around the stem; flesh white, semi-fine, perfumed, juicy, melting, rather gritty around the center; first; beginning of Mar. to end of Apr.

=Besi de Caffoy. 1.= Miller _Gard. Dict._ =3.= 1807.

A wilding discovered in the forest of Caffoy, Britanny, Fr. Fruit small, oblong, yellowish, spotted with red; flesh melting; juice very rich; Dec. and Jan. The fruits are produced in large clusters at the extremity of the shoots.

=Besi-Carême. 1.= _Guide Prat._ 84, 238. 1876.

On trial with Simon-Louis Bros. of Metz, Lorraine, in 1876. Fruit large to very large; flesh melting; first; Mar. to May.

=Besi Dubost. 1.= Mas _Le Verger_ =1=:29, fig. 13. 1866-73. =2.= Leroy _Dict. Pom._ =1=:268, fig. 1867.

Obtained from a seed of Echasserie by M. Pariset, Curciat-Dongalon, Fr. It first bore fruit in 1845. Fruit medium, turbinate, very obtuse and swelled, generally a little bossed, golden-yellow, dotted and striped with russet; flesh white, semi-fine, melting, juicy, gritty around the core; second; Jan. to Mar.

=Besi Espéren. 1.= Mas _Le Verger_ =3=:91, fig. 44. 1866-73. =2.= Leroy _Dict. Pom._ =1=:271, fig. 1867.

Obtained by Major Espéren, Mechlin, Bel., about 1838. Fruit medium to large; form varies from long turbinate-obtuse-pyriform to obovate-pyriform, with contorted outline, greenish-yellow, dotted all over with bright russet and occasionally washed with a deep tinge of red; flesh white, buttery, melting, juicy, sugary, perfumed; first, but does not keep long; Nov. and Dec.

=Besi Goubault. 1.= Leroy _Dict. Pom._ =1=:272, fig. 1867. =2.= Hogg _Fruit Man._ 506. 1884.

Raised by M. Goubault near Angers, Fr., and submitted to the notice of the Horticultural Society of Maine-et-Loire in 1846. Fruit large or sometimes medium, globular, bossed, flattened at the base, mammillate at the summit, with sides unequal, greenish-yellow, dotted and streaked with russet; flesh very white, very fine, melting, containing some small grits around the center; juice extremely abundant, saccharine, perfumed and having a delicate and agreeable flavor; first; Sept. to Nov.

=Besi de Grieser de Böhmenkirsch. 1.= Mas _Pom. Gen._ =5=:93, fig. 335. 1880.

Said to have been obtained in the Swabian Alps, S. W. Ger. Fruit nearly medium, ovoid-pyriform, obtuse, bright green, sprinkled with very small and numerous gray dots; flesh white; fine, buttery; juice sufficient, sugary, and delicately perfumed; good; Aug.

=Besi d'Héry. 1.= Duhamel _Trait. Arb. Fr._ =2=:139. 1768. =2.= Hogg _Fruit Man._ 506. 1884.

_Kümmelbirne._ =3.= Dochnahl _Führ. Obstkunde_ =2=:7. 1856.

A wilding discovered in the forest of Héry or Héric in Brittany in the sixteenth century. The Bretons presented a basket of this fruit to King Henry IV on his visit to Brittany in 1598. Fruit medium, globular; skin thin, very smooth, bright green at first, changing when it ripens to pale yellow, with blush of red on the side next the sun, strewed with very minute points; flesh white, fine, semi-melting, generally gritty; juice sufficient, sweet, with somewhat of a Muscat perfume; first-rate cooking pear; Oct. to Jan. A good bearer in rich soil.

=Besi Liboutton. 1.= Field _Pear Cult._ 278. 1858. =2.= Leroy _Dict. Pom._ =1=:277, fig. 1867.

Origin uncertain, but it was cultivated in the garden of the Horticultural Society of Angers, Fr., in 1844. Fruit medium, globular, regular in form, resembling an apple, deeply depressed at either pole, green turning slightly yellow at maturity, sprinkled with large dots and some fawn-colored stains; flesh white, fine, semi-melting, gritty; juice sufficient, sugary, vinous, rather pleasantly perfumed; second; mid-Aug. to mid-Sept.

=Besi de Mai. 1.= Leroy _Dict. Pom._ =1=:278, fig. 1867.

Raised by J. de Jonghe, Brussels, from a seed bed made in 1845. Fruit large, obovate, rather uneven and irregular in its outline, bossed, greenish, streaked and dotted with brown fawn; flesh fine, white, melting, rather gritty; juice sufficient, sugary, acid, richly flavored; first; Apr. and May.

=Besi de Moncondroiceu. 1.= Mas _Pom. Gen._ =5=:65, fig. 321. 1880.

According to Oberdieck, this variety was brought to him from the Château of Herrenhausen near Hanover. Fruit small, globular-ovoid, or irregularly round, often higher on one side than on the other, pale green, sown with points of gray-fawn; flesh whitish, semi-fine, melting, a little granular about the core, juicy, sugary, not much perfume; quality good but unstable, depending much on the season; Oct.

=Besi de Montigny. 1.= Duhamel _Trait. Arb. Fr._ =2=:207, Pl. XLIV, fig. 6. 1768. =2.= Leroy _Dict. Pom._ =1=:279, fig. 1867. =3.= Downing _Fr. Trees Am._ 701. 1869.

The origin of this pear is ancient and uncertain. The monks of the Chartreuse at Paris, however, propagated and described it in 1752 and Duhamel du Monceau again wrote of it in 1768. Fruit medium, obovate but variable, one type being pyriform, ventriculous; color greenish-yellow, smooth, shining, sprinkled with exceedingly fine dots of fawn and russeted around both stem and calyx; flesh white, tender, buttery, semi-melting, gritty around the core; juice abundant, saccharine, acidulous, having a pleasant, musky flavor; first; end of Sept. occasionally to Nov.

=Besi de la Motte. 1.= Duhamel _Trait. Arb. Fr._ =2=:206, Pl. XLIV, fig. 5. 1768. =2.= Hogg _Fruit Man._ 507. 1884.

First reported by La Quintinye, the creator of the fruit gardens of Louis XIV of France, as having been found by him at the end of October, 1685. Tree hardy, vigorous, a prolific bearer. Fruit above medium to large, globular, more swelled generally on one side than on the other, greenish-yellow or bright green, sprinkled with large russet dots; flesh whitish, fine, melting, buttery, slightly gritty; juice very abundant and full of sugar, savory and delicate; first; Sept. and Oct. and sometimes later.

=Besi de Naghin. 1.= _Guide Prat._ 86. 1895.

On trial with Simon-Louis of Metz, Lorraine, in 1895. Fruit above medium, apple-shaped; in character it is an improvement on the Chaumontel but its flesh is less firm, finer and more piquant; its perfume is similar, and it has less bitterness than is often found in the older fruit; Jan.

=Besi de la Pierre. 1.= Leroy _Dict. Pom._ =1=:283, fig. 1867.

A gain of A. de la Farge, Salers, Fr., from a bed of mixed seeds made in 1847. Fruit medium and often less, ovate, regular in form, slightly swelled and bossed, lemon-yellow, partly covered with dots, marblings, and stains of fawn especially around the eye and the stem; flesh whitish, semi-fine, melting; juice extremely abundant, saccharine, vinous, very delicate; first; all Oct. to mid-Nov.

=Besi de Quessoy. 1.= Leroy _Dict. Pom._ =1=:285, fig. 1867. =2.= Hogg _Fruit Man._ 508. 1884.

_Bezy de Caissoy._ =3.= Duhamel _Trait. Arb. Fr._ =2=:178, Pl. XXIX. 1768.

Merlet stated in 1675 that this variety was said to have been found originally in the forest of Quessoy near Saint-Brieuc. It was known locally as the _Rousette_ or the _Petit Boeuré d'Hiver_ and was propagated at the beginning of the seventeenth century. Fruit borne in clusters, small, globular or ovate; skin rough, yellowish-green, much russeted; flesh white, delicate, melting, gritty around the core, aromatic and savory; second; ripens in succession from Nov. or Dec. till Feb.

=Besi de Saint-Waast. 1.= Leroy _Dict. Pom._ =1=:286, 287, fig. 1867.

_Bezi Vaet._ =2.= Downing _Fr. Trees Am._ 702. 1869.

Van Mons was of the opinion that the Besi de Saint-Waast originated at the Benedictine Abbey of Saint-Vaast, Fr. Fruit above medium, obovate, obtuse, narrowing toward the stalk but variable; skin thick, yellow, dotted with fawn, extensively washed with red-brown on the side exposed to the sun; flesh rather white, fine, semi-breaking, very juicy, rather gritty at the center, saccharine, acid, with a pleasant aroma suggestive of the Chaumontel; a first-class dessert pear in Europe but hardly more than a good second-rate fruit in this country; Nov. to Jan.

=Besi Sans Pareil. 1.= _Guide Prat._ 78, 240. 1876.

_Besi Incomparable._ =2.= Leroy _Dict. Pom._ =1=:275, fig. 1867.

_Besi Sanspareil._ =3.= Downing _Fr. Trees Am._ 702. 1869.

Bonnefonds mentioned this pear in 1651 under the names of _San-Pair_ or _Nonpareille_, as also did Saint-Étienne in 1660 and Olivier de Serres in 1608. Introduced to this country about the year 1850. Fruit medium, spherical or globular-oval, generally rather symmetrical, lemon-yellow, slightly greenish, dotted and mottled with fawn, blushed with brownish-red on the side exposed to the sun; flesh white, semi-fine, rather melting, very juicy, vinous, saccharine, sourish, having an extremely agreeable aroma; first; Oct. to Feb.

=Besi Tardif. 1.= Leroy _Dict. Pom._ =1=:288, fig. 1867. =2.= Mas _Pom. Gen._ =7=:57, fig. 509. 1881.

Raised in 1845 by M. Goubault, Angers, Fr., this variety was described in 1846, and in 1847 was declared by the Horticultural Society of Maine-et-Loire to be worthy of cultivation. Fruit medium or below, globular, bossed, greenish-yellow, dotted, and russeted; flesh white, fine, melting, slightly gritty around the core; juice abundant, sugary, astringent; third or sometimes second; Nov. to Feb.

=Besi de Van Mons. 1.= Mas _Pom. Gen._ =5=:53, fig. 315. 1880.

A Belgian variety, cataloged in 1864 by M. Jahn. Whether it was obtained by Van Mons or merely dedicated to him is unknown. Fruit small, globular-conic, more or less short, regular in outline, bright green, sown with numerous small, gray-green spots; flesh white, rather granular, buttery, a little gritty at the core, with abundant, sweet juice, acid, distinct perfume; good; Nov.

=Besi des Vétérans. 1.= Mas _Le Verger_ =1=:127, fig. 62. 1866-73. =2.= Leroy _Dict. Pom._ =1=:289, fig. 1867.

_Veterans._ =3.= Thomas _Am. Fruit Cult._ 716. 1897.

Raised from seed by Van Mons about 1830. Fruit large, turbinate, clear yellow, very much dotted with grayish-brown specks of different sizes; flesh white, semi-melting, fine, buttery, with sufficient sweet juice, slightly acid; second for dessert, but first for stewing; ripens in Oct. and lasts occasionally even till Apr. The tree is a prolific bearer.

=Besi de Vindré. 1.= Leroy _Dict. Pom._ =1=:291, fig. 1867.

Was cultivated in the garden of the Horticultural Society of Angers in 1838. Fruit small, globular, rather more swelled on one side than on the other, greenish-yellow, dotted with russet and streaked with russet about the calyx, and marked with brownish-fawn about the stem; flesh whitish, semi-fine, semi-melting and containing some grits around the core; juice sweet, not acid, rather savory; second; Oct.

=Besi de Wutzum. 1.= Mas _Pom. Gen._ =7=:119, fig. 540. 1881.

Of uncertain origin. Fruit rather small, globular, regular in contour, largest circumference around center, forming short point at stem, pale green, sown with many fawn dots; on ripening the green changes to pale yellow and the sun-exposed side becomes golden and washed with red; flesh white, tinted with yellow, semi-fine, melting, rather gritty about the center, juicy, sugary; second; Oct.

=Bessemianka. 1.= _Mont. Hort. Soc. Rpt._ 53, fig. 1881-2. =2.= _Ia. Hort. Soc. Rpt._ 83. 1882. =3.= _Am. Pom. Soc. Cat._ 40. 1909.

A Russian variety recommended for cultivation by the American Pomological Society. It grows in Europe from the Gulf to the Volga as far north as Moscow and Kazan and is the most widely-known and most largely-grown pear in central Russia. J. L. Budd says, "This is beyond all doubt a true hybrid with a wild pear of Russia as the parent tree. The name means _seedless_, and it is rare, indeed, that more than the rudiment of a seed can be found." Tree upright; leaves large, dark, thick, very slightly crenate, almost entire, stands aridity well. Fruit large, round-obovate, greenish-yellow, with some russety-brown; flesh gritty at the core, juicy, with few or no seeds, mild, pleasant; early Oct.

=Best Favorite. 1.= _Ill. Hort. Soc. Rpt._ 178, 186. 1896. =2.= J. V. Cotta _Cat._ 12, fig. 1898.

From Winnebago County, Ill. Fruit medium, bronze-yellow, melting, juicy; good; ripening in Sept.

=Bettina. 1.= Dochnahl _Führ. Obstkunde_ =2=:124, 1856.

A seedling of Van Mons, first published in 1851. Fruit medium, conic or ventriculous-turbinate, acute, symmetrical in contour, green changing to lemon-yellow, dotted and flecked with russet, often covered with russet; flesh yellowish-white, very fine, excellent; first for dessert; Oct.

=Betzelsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:194. 1856.

A perry pear grown in Austria and Germany. Fruit rather large, globular, diminishing acutely to the stalk, grass-green, sprinkled with dark gray spots; flesh greenish-white, dense, juicy; very good for household use and perry; suitable for long-distance transport; Jan. to Apr.

=Betzy. 1.= Baltet _Cult. Fr._ 404. 1908.

A small, French fruit, good for market and household use, for cooking, preserving, or the making of wine.

=Beurré Adam. 1.= Leroy _Dict. Pom._ =1=:292, fig. 1867.

A rather poor French dessert pear known for 250 years. Fruit below medium, oblong-obtuse-pyriform, dark greenish-yellow, fawn, dotted with russeted, and washed with carmine on the cheek next the sun; flesh yellowish, veined with pale green, melting, sweet, fairly juicy, acidulous and aromatic; second, apt to rot at the core when ripe; Aug. to Oct.

=Beurré Ad. Papeleu. 1.= Mathieu _Nom. Pom._ 178. 1889. =2.= _Guide Prat._ 86. 1895.

Raised from seed of Glou Morceau, and placed on the market by Dervaes Brothers, Wetteren, Bel., in 1888. Fruit long, bright green; flesh white, sugary, very melting; Mar.

=Beurré d'Adenaw. 1.= _Guide Prat._ 84. 1876.

Found in the garden of the Convent of Schwarzenbruck. Fruit large, rather uneven, yellow; flesh buttery and pleasantly perfumed; good; through the winter.

=Beurré Alexandre Lucas. 1.= _Le Bon Jard._ 358. 1882. =2.= _Jour. Hort._ =18=:216. 1889.

The parent tree was a wilding found in 1836 in a wood of the Department of Loir-et-Cher, Fr., and in foliage and growth much resembles Doyenné Boussock. Fruit large to very large, handsome, pyriform, clear green, dotted with maroon or chestnut-colored spots; flesh fine, melting, perfumed, juicy, in flavor superior perhaps to Doyenné Boussock; first; Nov. to Jan.

=Beurré Allard. 1.= Leroy _Dict. Pom._ =1=:293, fig. 1867.

From the Horticultural Society of Maine-et-Loire whose Committee named it in 1852. Fruit below to medium, obovate-obtuse-pyriform, greenish-yellow, dotted and mottled with russet; flesh whitish, fine, soft, melting, not gritty, reddish under the skin, with very sugary juice, perfumed; first; Oct. and Nov.

=Beurré Amandé. 1.= Lucas _Tafelbirnen_ 117. 1894. =2.= _Guide Prat._ 61, 228. 1895.

Raised by M. Sannier, Rouen, Fr. Fruit medium to large, variable in form, globular, narrowing toward the upper part and somewhat distorted near the stem, which is placed at right angles to the long axis of the fruit, bossed; skin fine, shining, greenish-yellow changing to a translucent canary-yellow; flesh white, very fine, altogether melting, and of a sweet, delicious and pronounced flavor of almond; Oct. and Nov.

=Beurré d'Amanlis. 1.= Leroy _Dict. Pom._ =1=:294, fig. 1867. =2.= Hogg _Fruit Man._ 509. 1884.

Pomologists differ as to the origin of this pear. Probably it takes its name from Amanlis, a village near Rennes, Fr. Fruit large, obtuse-pyriform, rather uneven in contour, bright green changing to yellowish-green, lightly washed with red-brown on the cheek exposed to the sun, dotted and marbled with fawn-russet; flesh greenish-white, fine, melting, tender, rich, very juicy, sugary, some acidity, agreeably perfumed; first; Sept. and Oct.

=Beurré Ananas. 1.= Hogg _Fruit Man._ 510. 1884.

Fruit small, pyriform, regular in outline, yellow, with red blush on side next the sun, and streaks of crimson; flesh yellowish, semi-buttery, melting, very juicy and sweet, with a strong odor of musk; inferior; end of Oct.

=Beurré d'Angleterre. 1.= Duhamel _Trait. Arb. Fr._ =2=:197. 1768. =2.= Leroy _Dict. Pom._ =1=:297, fig. 1867.

_Angleterre._ =3.= Hogg _Fruit Man._ 481. 1884.

The first description of this pear was given by Le Lectier, Orléans, in 1628. The probability is that it was imported to France by Le Lectier early in the seventeenth century from England. It is grown extensively around Paris for the supply of the markets where it is in very general demand in September. Fruit medium, acute-pyriform, bright green-yellow, dotted very regularly with small, russet spots; flesh white, buttery, melting, very juicy, sugary and richly flavored; good dessert pear; Sept.

=Beurré Antoine. 1.= Mas _Pom. Gen._ =7=:180, fig. 572. 1881. =2.= Leroy _Dict. Pom._ =1=:299, fig. 1867.

Raised at Lyons, Fr., by M. Nérard, nurseryman, in 1822 from a bed of seeds of White Doyenné. Fruit about medium size, oblong-obovate-pyriform; color yellowish-green; flesh granulated, very melting, rich in sugar; early Sept.

=Beurré Antoinette. 1.= _Ann. Pom. Belge_ =7=:61, fig. 1859. =2.= Leroy _Dict. Pom._ =1=:300, fig. 1867.

A gain of Alexandre Bivort at Geest-Saint-Rémy, Bel., in 1846. Fruit medium, sometimes larger, oblong-obtuse-pyriform; golden-yellow, dotted and mottled with brown, stained with fawn around the stem and often colored on the side next the sun; flesh greenish-white, semi-fine, semi-melting, gritty around the core; juice abundant, acid, sugary, aromatic; first; Oct.

=Beurré Aqualine. 1.= Dochnahl _Führ. Obstkunde_ =2=:116. 1856.

A seedling of Van Mons published in 1833. Fruit medium, long-obtuse-oval, light green turning to yellow-green, dotted with whitish-gray; flesh semi-fine, white, extremely juicy; first class for all purposes; end of Dec.

=Beurré de l'Assomption. 1.= Leroy _Dict. Pom._ =1=:303, figs. 1867. =2.= _Pom. France_ =4=: No. 166, Pl. 166. 1867.

M. Ruillié de Beauchamp, Goupillère, Nantes, Fr., obtained cions of a pear raised by an amateur. These grafts gave fruit in 1863. J. J. Thomas wrote briefly of it in the _American Fruit Culturist_ in 1885. Fruit very large, pyramidal-obtuse, but rather variable, undulating and bossed, lemon-yellow, dotted and streaked with russet; flesh white, semi-fine, melting, juicy, slightly gritty around the core; juice abundant, saccharine, acidulous, vinous and delicately perfumed; first in France, rather disappointing in England; Aug.

=Beurré Audusson. 1.= Leroy _Dict. Pom._ =1=:305, fig. 1867.

Raised from seed by Anne-Pierre Audusson, Angers, Fr., in 1833 or 1834. Fruit below medium, pyriform, slightly obtuse, even in contour, greenish, sprinkled with large dots of brown and blushed on the side next the sun; flesh semi-fine, whitish, rather melting, gritty at the center; juice sufficient, saccharine, having little flavor or perfume; third; end of Aug.

=Beurré des Augustins. 1.= _Guide Prat._ 87. 1895.

Originally described in the _Pomone tournaisienne_ which is suggestive that the neighborhood of Tournai, Bel., was the place of its birth. Fruit medium, turbinate-obtuse; flesh buttery, very juicy; first; Nov. and Dec.

=Beurré Aunénière. 1.= Field _Pear Cult._ 277. 1859. =2.= Leroy _Dict. Pom._ =1=:308, fig. 1867.

Generally attributed to Van Mons. Fruit below medium and often small, conic-obtuse-pyriform, lemon-yellow, finely dotted with brown-russet, washed with bright rose on the side of the sun; flesh white, semi-fine, gritty at center; juice sufficient, sugary, agreeable; second; Oct. and Nov.

=Beurré d'Automne de Donauer. 1.= Mas _Pom. Gen._ =7=:173, fig. 567. 1881.

Liegel said he had received this variety as having come from seed beds of Van Mons. Fruit medium, conic, regular in contour, bright green; flesh white, tinted with yellow, melting, abounding in rich, sugary water, vinous and pleasantly perfumed; first; Nov. and Dec.

=Beurré d'Avoine. 1.= Leroy _Dict. Pom._ =1=:309, fig. 1867. =2.= Mas _Pom. Gen._ =5=:183, fig. 380. 1880.

M. Tuerlinckx, Mechlin, Bel., raised this variety. The date of its first fruiting is not known with certainty but it was probably about 1849. Fruit medium to rather large, oblong-cylindrical, irregular, flattened at base; color greenish-yellow, dotted with minute brown points; flesh white, coarse, generally gritty, very juicy, sugary; second as a dessert fruit but first for stewing.

=Beurré d'Avril. 1.= _Rev. Hort._ 66. 1911.

Raised from seed by Ernest Baltet and shown before the Pomological Society of France at Lyons in March, 1909; it received great praise. Fruit medium to large, globular-obtuse-pyriform, green changing to yellow on ripening; flesh color of fresh butter, fine and melting, sugary, perfumed, vinous; good; Mar. to May.

=Beurré Bachelier. 1.= _Pom. France_ =2=:No. 49, Pl. 49. 1864. =2.= Downing _Fr. Trees Am._ 673. 1869.

This splendid pear was obtained by Louis-François Bachelier, commune of Cappellebourg, Canton of Bourbourg, Fr., in 1845. Fruit large, oblong-turbinate, very obtuse and swelled, mammillate at summit, greenish-yellow, with brown dots, russeted and streaked with fawn around the stalk; flesh white, fine, melting; juice very abundant, sweet, acid, vinous, delicate and aromatic; first; Oct. to Dec.

=Beurré Backhouse. 1.= _Garden_ =52=:309. 1898. =2.= _Ibid._ =76=:42, 54. 1912.

Raised by James Backhouse, York, Eng., about 1862. Fruit large, juicy and richly flavored; though larger it much resembles Beurré d'Amanlis; Sept. and Oct.

=Beurré Bailly. 1.= Leroy _Dict. Pom._ =1=:311, fig. 1867. =2.= Downing _Fr. Trees Am._ 673. 1869.

Raised from a seed bed of pips of a Doyenné made about 1836 by M. Bailly, a nurseryman near Lille, Fr. The parent tree first fruited in 1848. Fruit large, long, assuming generally that of the Calebasse, bossed, irregular; color golden-yellow, sown all over with greenish-gray dots and streaked with fawn around the calyx; flesh exceedingly white and fine, semi-melting, juicy, somewhat gritty around the core; juice abundant, sugary, lacking much perfume but delicate; first; Oct. and Nov.

=Beurré Baltet Père. 1.= _Guide Prat._ 109. 1876. =2.= Mas _Pom. Gen._ =7=:47, fig. 504. 1881. =3.= _Garden_ =52=:356, 397. 1897.

_Baltet Senior._ =4.= Mathieu _Nom. Pom._ 171. 1889.

Obtained by Baltet Brothers, Troyes, Fr., about 1865. Fruit large, turbinate, yellowish-green; flesh very fine, melting, juicy and richly flavored; first, "there are few pears of better quality." (_Gard._ =52=:356.) Oct. and Nov.

=Beurré Baud. 1.= Mas _Pom. Gen._ =4=:1, fig. 193. 1879. =2.= Hogg _Fruit Man._ 512. 1884.

Attributed to Van Mons. Fruit medium to small, obovate, lemon-yellow, thickly mottled with cinnamon-colored russet; flesh whitish, sometimes veined with yellow, fine, buttery, melting; juice abundant and sugary, agreeable but not a remarkable flavor; hardly first-rate; Oct.

=Beurré Beauchamp. 1.= Downing _Fr. Trees Am._ 456. 1857. =2.= Mas _Le Verger_ =3=:Pt. 1, 113, fig. 55. 1866-73.

Attributed by Van Mons in his catalog of 1823 to M. Beauchamp. Fruit medium to large; globular, bossed, pale yellow, dotted with fawn, strongly carmined on the side next the sun; flesh fine, white, excessively melting; juice sugary, perfumed, having a buttery flavor, delicate and agreeable; first; Nov.

=Beurré Beaulieu. 1.= Downing _Fr. Trees Am._ 673. 1869.

Fruit globular-pyriform, greenish-yellow, very much russeted; flesh whitish, rather coarse, buttery, melting, vinous; good; Oct.

=Beurré Beek. 1.= Mas _Pom. Gen._ =7=:69, fig. 515. 1881.

Whether this variety originated in the outskirts of Beek, a town of the Rhine, or whether it came from the neighborhood of the town of Beek in the Pays-Bas is uncertain. Fruit medium, globular-ovate, obtuse, bright green, sown with numerous strongly marked gray-green dots, russeted at summit and base; flesh white, melting; juice abundant and sugary; third-rate for the table but quite useful for the kitchen; Sept.

=Beurré des Béguines. 1.= Leroy _Dict. Pom._ =1=:314, fig. 1867. =2.= Mas _Pom. Gen._ =3=:133, fig. 163. 1878.

A posthumous gain of Van Mons at Louvain. Its first fruit was gathered in 1844. Fruit below medium size; oblate, more enlarged on one side than the other; skin entirely covered with a crust of cinnamon-brown russet; flesh greenish-white, rather coarse, very juicy and sweet, richly flavored, with perfume of the Seckel; quite a good pear; Oct.

=Beurré Bennert. 1.= _Ann. Pom. Belge_ =5=:19, fig. 1857. =2.= Leroy _Dict. Pom._ =1=:315, fig. 1867.

Obtained from the seed beds of Van Mons at Louvain subsequent to his death in 1842. It first bore fruit in 1846. Fruit medium, globular-obtuse-pyriform, sides uneven; color golden-yellow, striped, veined and stained with fawn, dotted with fawn around the stem and washed with reddish-brown on the side next the sun; flesh white, fine, melting containing gritty concretions around the core; juice abundant, acid, vinous, with delicate aroma; first, Dec. to Feb.

=Beurré Benoist. 1.= Elliott _Fr. Book_ 360. 1859. =2.= Mas _Le Verger_ =3=:Pt. 1, 35, fig. 16. 1866-73. =3.= Downing _Fr. Trees Am._ 674. 1869.

Found on a farm at Brissac, Fr., and propagated by Auguste Benoist about the middle of the last century. Fruit large, obovate-obtuse-pyriform; skin pale yellow-green strewed with dots and patches of pale brown-russet, the fundamental yellow-green passing, on ripening to bright yellow and the side well exposed to the sun often being tinted with orange-red; flesh white, fine-grained, melting, acidulous and very juicy, perfumed with a distinct Seckel aroma; first; Sept.

=Beurré Berckmans. 1.= Leroy _Dict. Pom._ =1=:316, fig. 1867. =2.= Downing _Fr. Trees Am._ 674. 1869.

Gained by Alexandre Bivort, Louvain, Bel. Fruit medium or above, long, obovate-obtuse-pyriform, yellow-ochre, generally covered with streaks and markings of fawn; flesh whitish, fine, very melting, seldom gritty; juice excessive, perfumed; refreshing and delicate; first; Nov. and Dec.

=Beurré de Biseau. 1.= _Jour. Hort._ N. S. =22=:311, fig. 1872.

Raised by A. de Biseau d'Hauteville, Binche, Bel., and sent by him in 1871 to the Royal Horticultural Society of London where the Fruit Committee awarded it a first class certificate. Fruit above middle size, oblong, unshapely and undulating in its outline; skin entirely covered with a thick coat of smooth, dark cinnamon-brown russet; flesh yellowish, tender, buttery and sweet with a rich flavor and excellent bouquet; first; Apr. and May.

=Beurré Blanc Doré. 1.= Mas _Pom. Gen._ =6=:93, fig. 431. 1880.

The first description of this pear was given in 1839 by Dittrich; its origin is uncertain. Fruit medium, globular-conic, pale water-green, dotted with gray-brown, the green becoming at maturity a beautiful, warm, golden-yellow with the side next the sun washed with bright vermilion-red; flesh yellowish-white, semi-buttery, sugary and perfumed; good; Sept.

=Beurré Blanc de Nantes. 1.= Leroy _Dict. Pom._ =1=:317, fig. 1867. =2.= Mas _Pom. Gen._ =6=:31, fig. 409. 1880.

According to Prévost, writing of this pear in 1845, it probably came from Brittany or Anjou. Fruit below medium, turbinate-ovate or turbinate-spherical, yellowish-green, dotted with gray, mottled with fawn, and occasionally slightly colored with tender rose on the side next the sun; flesh yellowish-white, coarse, gritty, semi-melting; juice rather deficient, saccharine, but wanting in flavor and generally acid; third; Aug. and Sept.

=Beurré Boisbunel. 1.= Leroy _Dict. Pom._ =1=:318, fig. 1867. =2.= Hogg _Fruit Man._ 514. 1884.

Raised at Rouen, Fr., from a bed of mixed seeds in 1835 by L. M. Boisbunel; first fruited in 1846. Fruit medium, turbinate-obtuse or obovate, greenish-yellow, some russet; flesh yellowish, tender, melting, and gritty; juice plentiful, sweet, little perfume, refreshing but generally rather harsh; second and often third; Sept.

=Beurré Bollwiller. 1.= Leroy _Dict. Pom._ =1=:319, figs. 1867. =2.= Hogg _Fruit Man._ 514. 1884.

Raised by Baumann Brothers, Bollweiler, near Colmar, Alsace. Propagated in 1842. Fruit medium to large, obovate-obtuse-pyriform, golden-yellow, dotted with gray and brown and washed with tender rose on the side exposed to the sun; flesh very white, tender and melting; juice abundant, sugary, fresh, exceedingly savory; first; Mar. to end of May.

=Beurré de Bordeaux. 1.= McIntosh _Bk. Gard._ =2=:463. 1855.

Recommended in 1855 by Thomas Rivers, a well-known English authority, as a very productive standard; fruit of medium size and first quality; Oct.

=Beurré Bourbon. 1.= Leroy _Dict. Pom._ =1=:322. 1867.

Raised by M. Parigot, a magistrate at Poitiers, Fr.; it came from a bed sown with various seeds in 1845. Fruit of first quality; Oct. and Nov.

=Beurré de Brême. 1.= _Guide Prat._ 86. 1895.

Published in Germany. Fruit small or medium, globular-turbinate, greenish-yellow; flesh fine, melting, juicy; first; Nov.

=Beurré Bretonneau. 1.= Leroy _Dict. Pom._ =1=:322, fig. 1867. =2.= Hogg _Fruit Man._ 515. 1884.

Raised by Major Espéren, Mechlin, Bel. Fruit large, obovate-obtuse-pyriform, greenish-yellow much covered with brownish-russet and washed with carmine on the side next the sun; flesh yellowish-white, semi-fine, semi-melting, juicy, acid, sweet, vinous, slightly perfumed; quality variable according to locality, but generally second rather than first; March to May.

=Beurré de Brigné. 1.= Mas _Pom. Gen._ =1=:93, fig. 47. 1872.

_Poire des Nonnes._ =2.= _Horticulturist_ =7=:514. 1852. =3.= Leroy _Dict. Pom._ =2=:463, fig. 1869.

A wilding found in the commune of Brigné, Maine-et-Loire, Fr. It was introduced in 1832. Fruit below medium or medium, globular-oblate, bossed round the summit, pale yellow shaded with tender green, sprinkled with large, gray-russet dots and some brownish stains; flesh whitish, very fine, melting; juice exceedingly abundant, saccharine, acidulous, having a musky perfume, delicious; first; Sept.

=Beurré Bronzé. 1.= Mas _Le Verger_ =3=:Pt. 1, 57, fig. 27. 1866-73. =2.= Leroy _Dict. Pom._ =1=:324, figs. 1867.

Raised by Van Mons at Louvain and published by him in 1823 under the number 328. It was received in Germany soon after and named Beurre Bronzé. Fruit medium to small, ovate, greenish-bronze, marbled with bright green on the shady side and entirely bronzed and dotted with russet on the side exposed to the sun; flesh firm, juicy, sugary and aromatic; first; end of Oct.

=Beurré de Brou. 1.= Mas _Pom. Gen._ =7=:1, fig. 481. 1881.

A seedling of Van Mons grown about 1825. Fruit small or medium, turbinate-obtuse, very pale green, strewn with numerous minute points of gray-green; on ripening, the side next the sun becomes golden and the rest of the skin yellow; flesh white, melting, with abundant juice, sugary, agreeable; a fruit of good quality and ships well; end of Sept.

=Beurré Brougham. 1.= Leroy _Dict. Pom._ =1=:325, fig. 1867. =2.= Hogg _Fruit Man._ 538. 1884.

Raised from seed in 1831 or 1832 at Downton Castle, Hereford, Eng., by Thomas Andrew Knight. Fruit medium, globular-obovate, inclining to oval, yellowish-green, covered with large, brown-russet specks; flesh yellowish-white, tender and juicy, gritty at center; juice sweet, vinous, perfumed; second and often first; Oct. and Nov.

=Beurré Bruneau. 1.= Leroy _Dict. Pom._ =1=:326, fig. 1867. =2.= _Ann. Pom. Belge_ =5=:11, fig. 1857.

_Bergamotte Crassane d'Hiver._ =3.= Mas _Le Verger._ =1=:19, fig. 8. 1866-73.

Raised at la Bourdiniere, in the commune of Chateau Thibaut, Fr., first reported about 1830. Fruit above medium, globular-turbinate, very obtuse and swelled, deeply depressed at each end, yellow-orange, dotted with gray and red-brown; flesh yellowish-white, semi-melting, rather gritty; juice abundant, acidulous, sugary, vinous, slightly perfumed, often sour; second; Nov. to Feb.

=Beurré de Bruxelles. 1.= Leroy _Dict. Pom._ =1=:327, fig. 1867.

Originated in Brabant, Bel., and first reported by Louis Noisette, Paris, Fr., in 1813. Fruit above medium, very long, bossed, rather obtuse and always swelled round the calyx; skin rough to the touch, greenish-yellow, dotted with bright brown and washed with rose on the side of the sun; flesh very white, fine, semi-melting, generally gritty around the core; juice abundant, sugary, acidulous, more or less perfumed, refreshing and very agreeable; first; beginning of Sept.

=Beurré Burnicq. 1.= Mas _Le Verger_. =3=:Pt. 1, 101, fig. 49. 1866-73.

From a seed bed of Major Espéren, Mechlin, Bel., first published in 1846. Fruit above medium, obovate-obtuse-pyriform; skin rough from a thick covering of russet, strewed with gray specks but showing some of the yellow of the ground color, often of a rather somber red color on the sunny side; flesh slightly greenish, very fine, melting, sugary, juicy, perfumed; quality in France first; end of Sept.

=Beurré du Bus. 1.= _Guide Prat._ 86. 1876.

Fruit medium, turbinate, yellow, stained with fawn; flesh buttery, melting, aromatic; first; Dec. and Jan.

=Beurré Bymont. 1.= Elliott _Fr. Book_ 363. 1859.

Of foreign origin; described by Elliott as "new" in 1859. Fruit above medium, obovate-truncate, russety; flesh juicy, sweet, perfumed; said to be very good to best; Oct. to Dec.

=Beurré de Caen. 1.= Hogg _Fruit Man._ 515. 1884.

Fruit large, pyriform, narrow, long, yellow, heavily covered with brown-russet; flesh coarse; inferior; Feb.

=Beurré Capiaumont. 1.= Leroy _Dict. Pom._ =1=:330, fig. 1867. =2.= Downing _Fr. Trees Am._ 682. 1869.

A handsome Flemish pear raised from seed by M. Capiaumont, Mons, Bel., in 1787. Fruit medium, long-obtuse-pyriform, clear yellow, with cinnamon-red cheek and strewed with specks and markings of fawn; flesh white, with greenish filaments, fine-grained, buttery, melting; juice abundant, sweet, aromatic; first quality; good for dessert and also for the kitchen; Oct.

=Beurré Caty. 1.= Leroy _Dict. Pom._ 1:331, fig. 1867.

Obtained about 1858 by a Doctor Hélin, Ronquieres, Bel. Fruit under medium, globular-obtuse-pyriform, mammillate at summit and one side generally more bulged than the other, dull yellow, dotted and veined with bright brown; flesh fine, melting, a little gritty at center; juice plentiful, sourish, sweet, savory; first; Jan. to Mar.

=Beurré Caune. 1.= _Guide Prat._ 86. 1895.

Fruit rather large, water-green, touched with dull carmine; flesh melting, juicy, sugary, acidulated, recalling the agreeable perfume and acidity of the Beurré Gris; first; Sept.

=Beurré du Cercle Pratique de Rouen. 1.= Leroy _Dict. Pom._ =1=:332, fig. 1867. =2.= Hogg _Fruit Man._ 516. 1884.

From a seed bed made by M. Boisbunel, Rouen, Fr., in 1845. Fruit rather below medium size, pyramidal but much longer on one side than on the other; skin rough to the touch, lemon-colored, much covered with bronze-russet and strewed with gray dots; flesh greenish, fine, juicy, melting, very gritty, sweetish acid and of a very delicate flavor; first; end of Sept.

=Beurré du Champ Corbin. 1.= Mas _Pom. Gen._ =6=:59, fig. 414. 1880.

Obtained by Jacques Jalais from a bed of mixed seeds made in 1846. Fruit medium, globular-ovoid, water-green, sown with large, round dots; flesh yellowish, semi-fine, buttery, semi-melting, with abundant juice, sugary and having a rather agreeable perfume.

=Beurré Charron. 1.= Leroy _Dict. Pom._ =1=:334, fig. 1867. =2.= Hogg _Fruit Man._ 516. 1884.