Chapter V · MINOR VARIETIES OF PEARS (continued 2)

Benoist Nouveau. 1. Elliott Fr. Book 367. 1859. 2. Ragan Nom. Pear, B. P. I. Bul. 126:34. 1908.

Distributed by Ellwanger & Barry of Rochester, N. Y., about 1850 as a new foreign variety. Fruit medium, globular-obovate, greenish-yellow with brown cheek, dull russet marblings and indistinct brown specks; flesh breaking, juicy, rather astringent; requires careful ripening; Feb. to April.

Benoit Caroli. 1. Guide Prat. 103. 1895.

Introduced by Daras de Naghin, Antwerp, Bel., as a new variety in 1895. Fruit medium yellow, finely dotted, washed with reddish-brown on the cheek exposed to the sun; flesh white, greenish toward the upper part, buttery, almost melting, saccharine and pleasantly perfumed; Dec.

Bensell. 1. Ragan Nom. Pear, B. P. I. Bul. 126:34. 1908.

Originated by a Mr. Bensell, Philadelphia. Fruit large, globular, yellow; flesh buttery, sweet, juicy, acidulous; late.

Benvie. 1. Mag. Hort. 9:130. 1843. 2. Hogg. Fruit Man. 497. 1884.

A dessert pear adapted to the climate of Scotland where in some districts it produces immense crops of excellent fruit. Fruit small, obovate, yellow-green, sometimes tinged with dull, dingy red on the side next the sun, almost entirely covered with thin, delicate gray russet and thickly strewed with russety dots; flesh yellowish, buttery, juicy, perfumed; good; Aug. and Sept.

Béquesne. 1. Leroy Dict. Pom. 1:220. 1867. 2. Hogg Fruit Man. 497. 1884.

The origin of this ancient pear is unknown, though Henri Heissen, a German author, describing it in 1690 called it the Béquesne of Anjou. Fruit medium to rather large and handsome, long-obtuse-pyriform; skin of a fine bright golden-yellow on the shaded side, encrimsoned on the side next the sun, strewed all over with russet dots which give it a rough feel; flesh white, dry, semi-breaking, sweet, slightly perfumed, gritty round the core; an excellent cooking pear; Oct. to Jan.

Bergamot de Chantilly. 1. Brookshaw Pomona 2:Pl. XLVIII. 1817. 2. Brookshaw Hort. Reposit. 1:63, Pl. 31. 1823.

A variety known in Covent Garden Market, London, in 1823. The fruit was classed as superior and fetched 9 pence apiece. Size medium, roundish-obtuse-pyriform, yellow with some blush on the side next the sun; flesh buttery, of excellent flavor; Sept., not a keeping pear.

Bergamot Louvain. 1. Mag. Hort. 21:185. 1855.

Fruit medium, globular, yellow, with russet specks; on the sunny side the specks are red, some blotches of russet; flesh white, tender, rather dry, with a pleasant flavor; Oct.

Bergamot Seckel. 1. Downing Fr. Trees Am. 671. 1869.

Raised by William Pitmaston, Eng. Fruit medium or below in size; roundish, regular; color reddish-brown, dotted with russet; flesh white, juicy, sugary, having all the spicy flavor of the Seckel.

Bergamot Winter. 1. Langley Pomona 131, Pl. 67. 1729.

Included in Langley’s list of the best kinds of pears in England in 1729. Fruit medium, globular-obtuse; Sept.

Bergamote Arsène Sannier. 1. Mathieu Nom. Pom. 174. 1889. 2. Baltet Cult. Fr. 343. 1908.

Probably of French origin. Fruit medium or rather large, globular-oblate, or onion-shaped, water-green clearing on maturity to Indian-yellow, clouded with ochre; flesh fine, melting, juicy, saccharine, slightly acidulous, with a characteristic aroma; first; Jan. to Mar.

Bergamote d’Automne Panachée. 1. Leroy Dict. Pom. 1:225, fig. 1867.

Bergamotte Suisse. 2. Hogg Fruit Man. 505. 1884.

A variegated form of the French Bergamotte d’Automne. Merlet, who described it in 1675 in his Abrégé des bons fruits, named it Bergamote Suisse, indicating thereby the country of its origin. Fruit medium, roundish and flattened, somewhat inclining to turbinate, regular, and having the summit always a little mammillate, color olive-yellow, occasionally slightly tinged with dull red, spotted all over with large, fawn dots, and beautifully striped longitudinally with large bands of brownish-green passing into bright green on the side shaded from the sun; flesh white, melting and buttery, sugary, acidulous; first; Oct. and Nov.

Bergamote Balicq. 1. Mathieu Nom. Pom. 174. 1889.

Bergamotte Ballicq. 2. Guide Prat. 85, 223. 1895.

Belgian. Fruit medium; flesh white, fine, semi-melting, juicy, saccharine; first; Dec. and Jan.

Bergamote Boussière. 1. Leroy Dict. Pom. 1:227, fig. 1867.

Raised by Van Mons and fruited for the first time in 1844. Fruit above medium, obovate-obtuse-pyriform, regular, greenish-yellow, dotted and veined with fawn and clouded with reddish-brown around the stem; flesh whitish, half-fine, melting, very gritty around the core; juice abundant, vinous, sugary and slightly aromatic; second; Oct. to Dec.

Bergamote Hamdens. 1. Langley Pomona 131, Pl. 65, fig. 3. 1729.

Fruit medium, oblate; Aug. and Sept.

Bergamote de Hollande Panachée. 1. Leroy Dict. Pom. 1:245. 1867.

Amoselle panachée. 2. Le Bon Jard. 363. 1882.

Of interest on account of the curious variegation of its fruit and wood. The fruit differs from that of the Bergamotte d’Holland in the variegated green brown of its skin; flesh deficient in juice and wanting in delicacy and leaves an unpleasant taste behind; second for cooking; Dec. to April.

Bergamote Philippot. 1. Baltet Cult. Fr. 370. 1908.

Described by Baltet as, “A beautiful fruit, grey and bronzed; good for stewing.”

Bergamote Rose. 1. Leroy Dict. Pom. 1:256, fig. 1867.

This curious variety was raised by A. Bivort from seed beds in the garden of the Society Van Mons and first bore fruit in 1848. It is endowed with so pronounced a scent of rose that the producer hoped from it and another variety called Parfum de Rose it might be possible to create a new class of pears. Fruit small, oblate, bronze, strewed with grayish-white dots, some brownish stains, scaly; flesh white stained with carmine, scented, rather coarse, breaking, seldom gritty; juice sufficient, saccharine, having an odor and flavor similar to that of roses; third; Jan. and Feb.

Bergamotte d’Anvers. 1. Guide Prat. 85. 1895.

Introduced by Daras de Naghin of Antwerp (Anvers), Bel. Fruit medium or rather large, true Bergamot shape, green changing to yellow at maturity; flesh white; fine, buttery, sweet and well perfumed; Dec.

Bergamotte d’Automne. 1. Duhamel. Trait. Arb. Fr. 2:165, Pl. XXI. 1768. 2. Leroy Dict. Pom. 1:223, fig. 1867.

Rote Bergamotte. 3. Mathieu Nom. Pom. 271. 1889.

Authorities fail to agree on the origin of this pear. Benedictus Curtius, a Florentine author writing in 1536, thought it had birth at Bergamo in Lombardy. But in 1644, Jean Bodaeus, a Dutch physician, in his translation of the Historia Plantarum of Theophrastus, states that the Bergamote came from Asia, whence the Romans had imported it to Italy and that it was known to them as the Pirum Regium or pear of Kings. If it originated in Asia, the probability is that its birth-place was Pergamum, a village of Asia Minor between the Ægean and Marmora seas. This view was accepted in the eighteenth century by such authorities as Lacour, Henri Manger and Ménage, and later by Leroy. Fruit medium; variable but usually globular-oblate, greenish-yellow, dotted and striped with russet, flesh whitish, fine, melting, generally gritty, sweet, savory; first; Oct. to Jan.

Bergamotte Bouvant. 1. Guide Prat. 103. 1895.

Listed as a new variety in 1895. Fruit medium; flesh fine, melting, juicy, well sweetened and pleasantly perfumed; Apr. and May.

Bergamotte Bufo. 1. Leroy Dict. Pom. 1:228, fig. 1867. 2. Hogg Fruit Man. 498. 1884.

Kröten Bergamotte. 3. Mathieu Nom. Pom. 244. 1889.

Le Lectier says this pear was cultivated at Orleans in 1628 under the name of Crapant or Toad on account of the rough character of its skin. It was also known in Germany in 1690 under this latter name and as Oignon rosat by reason of its shape and the perfume of its juice. In 1846 in France, because of the supposed inelegance of the word “crapant,” its name was changed to Bufo, the Latin name of a toad. Fruit above medium, globular-oblate, even and regular like a true Bergamot; skin rough, dark yellow, dotted and marbled with fawn and usually also bearing some large brown stains; flesh white, melting, fine; juice sufficient, vinous, acidulous, sugary, savory, recalling the scent of the rose; excellent dessert pear; late Oct.

Bergamotte Bugi. 1. Langley Pomona 131, Pl. 46. 1729. 2. Mas Pom. Gen. 5:9, fig. 293. 1880.

Bergamote du Bugey. 3. Leroy Dict. Pom. 1:229, fig. 1867.

This is a pear of ancient and uncertain origin. It has a large number of synonyms. Claude Saint-Etienne, writing in 1660, and La Quintinye, in 1690, two of the best describers of this pear, each called it by the name Bugi. Its synonym, Pera Spina, attributed to Merlet, appears to indicate an Italian origin to it. Fruit medium and sometimes larger, globular-turbinate, generally very regular, clear olive-green, covered with large, fawn dots intermingled with brownish patches; flesh yellowish-white, semi-melting, semi-fine, seldom gritty; juice sufficient, sprightly, saccharine but occasionally acid, with some perfume; second for dessert, first for cooking; Feb. to Apr.

Bergamotte de Coloma. 1. Hogg Fruit Man. 499. 1884.

Fruit below medium, globular-obovate; skin greenish-yellow, becoming bright yellow when it ripens, and with a pale tinge of red on the side next the sun, the whole surface covered with large, pale, brown-russet dots, with patches of russet around the calyx and stalk; flesh yellowish-white, fairly juicy, rather gritty, with a brisk but not rich flavor; quality inferior; late Oct.

Bergamotte de la Cour. 1. Dochnahl Führ. Obstkunde 2:76. 1856.

Belgian, 1828. Fruit fairly large, globular-flattened, uneven in form, light green turning to light lemon-yellow, often rather blushed with brownish-red on the sunny side, without any scent; flesh melting, delicate, very juicy; very good for the table, second for kitchen.

Bergamotte de Darmstadt. 1. Guide Prat. 76, 236. 1876. 2. Mas Pom. Gen. 4:25, fig. 205. 1879.

Germany. Probably it obtained its name from having been raised in the suburbs of the city of Darmstadt. Fruit rather small or nearly medium, globular or globular-cylindrical, and equally obtuse at both ends, yellow-green all over; flesh buttery, juicy, with a Bergamot scent; first; Nov.

Bergamotte de Donauer. 1. Mas Pom. Gen. 4:119, fig. 252. 1879.

This pear was found in a garden in the suburbs of Coburg, Saxe-Coburg-Gotha, Ger. Fruit medium or large, globular-obtuse, sometimes a little conical, and often somewhat irregular in outline, very light green, dotted with fine points and with some brown-yellow spread around the summit and the calyx; flesh white, half-fine, buttery or half-buttery, juicy, sweet, a little vinous; quality only second; Sept.

Bergamotte Double. 1. Guide Prat. 83, 236. 1876.

Fruit medium, nearly round, greenish-yellow; flesh semi-melting, juicy; first; Sept. and Oct.

Bergamotte Dussart. 1. Ann. Pom. Belge 6:39, fig. 1857. 2. Downing Fr. Trees Am. 670. 1869.

Obtained at Jodoigne, Bel., by Dussart, a gardener; published in 1829. Fruit medium, obovate-pyriform, yellow-ochre, with gray dots and traces of russet; flesh white, melting, juicy, vinous, sugary, acidulous and aromatic; first; Dec. to mid-Jan.

Bergamotte Espéren. 1. Ann. Pom. Belge 5:75, fig. 1857.

Bergamotte d’Esperén. 2. Downing Fr. Trees Am. 670. 1869.

Raised from seed about 1830 by Major Espéren, Mechlin, Bel. Of his many pears this was the most valuable. It is a most delicious late pear and a good successor to Winter Nelis. Fruit medium, frequently above, round, flat at base, mammillate at summit, and often bossed near stalk; skin rough to the touch, dull greenish-yellow, dotted with russet, streaked with russet around the stalk and often marked with blackish stains; flesh yellowish, fine-grained, quite melting, very juicy and sugary, with a pleasant aroma; mid-Feb. to April.

Bergamotte Espéren Souvenir de Plantières. 1. Guide Prat. 83. 1895.

Produced by Simon-Louis Bros., nurserymen, Metz, Lorraine. The foliage of this variety is margined with yellow and does not scorch from the sun. The tree is not vigorous.

Bergamotte d’Été. 1. Duhamel Trait. Arb. Fr. 2:161. 1768. 2. Leroy Dict. Pom. 1:237. 1867.

Summer Franc Réal. 3. Downing Fr. Trees Am. 344, fig. 141. 1845.

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, altho 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 Œuf 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.

Raised from seed at Angers, Fr.; fruited in 1838 by M. Charron. Fruit medium or below, globular, greenish-yellow, dotted with russet; flesh tender, juicy, watery, melting; juice very abundant, sweet, vinous, refreshing, deliciously perfumed; first; Oct.

Beurré Chatenay. 1. Leroy Dict. Pom. 1:334, fig. 1867.

A French pear raised in the commune of Doué-la-Fontaine, Maine-et-Loire, by Pierre Chatenay in 1846. Fruit small, ovate, bossed and contorted, yellowish-green, washed with bright red on the side exposed to the sun; flesh white, semi-fine, melting, juicy, sugary, highly perfumed; first; Nov.

Beurré Chaudy. 1. Guide Prat. 86. 1895.

Fruit very large, pyriform, bossed, bright green changing to pale yellow at maturity; flesh fine, melting, very juicy, perfumed; Oct. to Dec.

Beurré Christ. 1. Mas Pom. Gen. 3:143, fig. 168. 1878.

Described in the Van Mons Catalog under the number 139; dedicated to the German pomologist Christ. Fruit medium, obovate, rather bossed in its outline, bright green, numerous small dots of gray-brown; quality good; flesh fine, buttery; Oct. and Nov.

Beurré Citron. 1. Downing Fr. Trees Am. 676. 1869. 2. Mas Pom. Gen. 1:133, fig. 67, 1872.

From a Van Mons’ seed bed. Fruit small or medium, ovate, somewhat globular, lemon-yellow; flesh white, fine, breaking; juice sufficient, wanting in sugar, acidulous, without appreciable perfume; not of first quality but of some value on account of its prolonged period of maturity; Jan. to end of winter.

Beurré Clotaire. 1. Leroy Dict. Pom. 1:337, fig. 1867.

The wilding, parent-tree of this variety was found in 1854 by M. Clot, Angers, Fr. Fruit medium, obovate-pyriform, obtuse, generally narrowed toward the summit, yellow-ochre color, much dotted with greenish-russet; flesh whitish, fine, watery, melting, gritty round center; second; Sept.

Beurré de Coit. 1. Mas Le Verger 2:243, fig. 120. 1866-73. 2. Downing Fr. Trees Am. 722. 1869.

Originated with Colonel Coit, near Cleveland, Ohio. Fruit medium, obtuse-pyriform, dull green, sprinkled with numerous large brown points; flesh semi-fine, whitish, veined with yellow, buttery, melting, rich in sugary water, vinous and perfumed; good; Sept.

Beurré Colmar. 1. Ann. Pom. Belge 1:67, fig. 1853. 2. Hogg Fruit Man. 517. 1884.

Beurré d’Enghien. 3. Mas Pom. Gen. 7:23, fig. 492. 1881.

Raised in Belgium by Van Mons before 1823. Fruit large, ovate, bossed, irregular, obtuse at both ends, smooth, yellow, dotted with brown and fawn, with a tinge of orange-red on the side next the sun; flesh white, crisp, melting, juicy, some grit around the core; juice abundant, sugary, slightly perfumed; a dessert pear of first quality; mid-Oct. to Dec.

Beurré Coloma. 1. Leroy Dict. Pom. 1:339, fig. 1867. 2. Hogg Fruit Man. 517. 1884.

Obtained by Count Coloma, probably at Mechlin, Bel. Fruit large, oblong-obovate, obtuse, much reduced at both extremities; skin thin and tender, at first a lively green changing to golden-yellow on ripening, much russeted; flesh white, fine, dense; juicy, semi-melting, gritty at center, sugary and vinous flavor; second; end of Sept.

Beurré du Comte Marcolini. 1. Dochnahl Führ. Obstkunde 2:115. 1856.

Upper Italy, 1839. Fruit medium, long, medium ventriculous, shining pale green changing to whitish-green; flesh acidulous, sweet, and aromatic; second; end of Oct.

Beurré de Conitz. 1. Mas Pom. Gen. 1:103, fig. 52. 1872.

A German variety at one time grown a good deal in the neighborhood of Danzig, where it was known by the name Fondante de Conitz. Fruit medium to large, conic-pyriform, lemon-yellow, washed with lively red; flesh white, fine, very melting, very sugary, pleasantly scented; good; middle of Aug.

Beurré Copretz. 1. Hogg Fruit Man. 517. 1884.

Fruit below medium, oval, regular in outline; skin smooth, greenish-yellow, having large patches and dots of russet; flesh greenish-white, coarse-grained, juicy and sugary, having but little flavor; inferior; Nov.

Beurré Dalbret. 1. Leroy Dict. Pom. 1:343, fig. 1867. 2. Downing Fr. Trees Am. 678. 1869.

This variety was obtained by Van Mons prior to 1832. Fruit medium or above, elongated-pyriform, rather indented and irregular, golden or greenish-yellow, dotted all over, mottled and spotted with bright red; flesh white, fine, juicy, melting, perfumed; first; Sept. and Oct.

Beurré Daras. 1. Guide Prat. 85. 1876.

Distributed by M. du Mortier, Tournai, Bel., who said that its fruit was very large, always of first quality; Dec. and Jan.

Beurré Daviss. 1. McIntosh Bk. Gard. 2:460. 1855.

Fruit medium, obovate; good; Jan. and Feb.; somewhat resembling the Passe Colmar, but keeps better.

Beurré Defays. 1. Leroy Dict. Pom. 1:344, figs. 1867. 2. Hogg Fruit Man. 518. 1884.

Raised by François Defays near Angers, Fr.; fruited first in 1839 or 1840. Fruit large, pyramidal-obtuse, pale golden yellow, with large, brown dots, and an orange tinge on side next the sun; flesh yellowish-white, delicate, melting, juicy, sugary, vinous; first; end of Nov. to Feb.

Beurré Degalait. 1. Guide Prat. 85. 1876.

Probably produced in the Tournai district, Bel., fruit medium, turbinate, greenish-yellow, very juicy; first; Oct. and Nov.

Beurré Delannoy 1. Mas Le Verger 3:Pt. 1, 71, fig. 34. 1866-73. 2. Leroy Dict. Pom. 1:346, fig. 1867.

Obtained by Alexandre Delannoy, nurseryman, near Tournai, Bel. It was first made known in 1848. Fruit medium or large, turbinate-obtuse, bossed, one side generally more enlarged than the other, greenish-yellow, finely dotted with russet; flesh whitish, fine, juicy, melting, a little gritty around the core, sugary, acid, with a really exquisite savor; first; Oct. and Nov.

Beurré Delbecq. 1. Guide Prat. 58, 232. 1895.

Fruit medium, conic-pyriform, lemon-yellow; flesh very fine, melting, sweet; first; Oct.

Beurré Délicat. 1. Mas Pom. Gen. 3:17, fig. 105. 1878.

Thought by Mas to have been raised by M. de Jonghe, Brussels. Fruit small, rather long-turbinate, even in contour, bright, clear green, covered with extremely small and numerous fawn dots; flesh white, fine, melting, with abundant, sweet juice, perfumed.

Beurré Derouineau. 1. Leroy Dict. Pom. 1:348, fig. 1867. 2. Hogg Fruit Man. 518. 1884.

Raised from seed in 1840 by a gardener named Derouineau near Angers, Fr. Fruit small, obovate; skin rough to the touch, bronze, but brightening somewhat on the shady side and turning to yellow; flesh white, delicate, melting, juicy, sweet and aromatic; hardly first-class; Nov.

Beurré Dilly. 1. Pom. France 4: No. 171, Pl. 171. 1867. 2. Guide Prat. 159, 244. 1876.

Obtained about 1848 by M. V. Dilly near Tournai, Bel. Fruit rather large, pyriform-globular, obtuse; skin thick, rather rough and wrinkled, green changing to yellow, washed with dull red; flesh greenish, very fine, melting; juicy, sugary, perfumed; very good; Sept. and Oct.

Beurré Docteur Pariset. 1. Mas Pom. Gen. 7:177, fig. 569. 1881.

Produced from a chance seedling in 1856 and cultivated by M. Pariset, Ain, Fr. Fruit large, conic-obtuse-globular or nearly globular, water-green, sprinkled with numerous very large, brown dots; flesh fine, buttery, melting; juice abundant and perfumed; somewhat like Beurré Diel which it surpasses in quality; Nov.

Beurré Doux. 1. Leroy Dict. Pom. 1:352, fig. 1867.

Cultivated in France in the middle of the last century; its origin is unknown. Fruit medium to large, globular-turbinate, bossed, rough, yellowish-green, dotted all over with gray specks, extensively tinged with vermilion on the side next the sun; flesh white, melting, gritty at center, juice sufficient and very sweet, vinous, sourish; third; Sept.

Beurré van Driessche. 1. Leroy Dict. Pom. 1:434, fig. 1867.

Obtained from seed in 1858 by M. van Driessche, a horticulturist at Ledeberg, near Ghent, Bel. Fruit rather large, oblong-obtuse, dull yellow; flesh semi-melting, sugary and of a delicate savor, vinous and acid juice; first; Feb. to May.

Beurré Driessen. 1. Mag. Hort. 21:146. 1855.

Driessen’s Pomeranzenbirne. 2. Dochnahl Führ. Obstkunde 2:157. 1856.

A seedling of Van Mons, 1834. Fruit large, roundish, yellow, with a strong, reddish blush; flesh whitish-yellow, semi-melting, rather sour and sweet; good; Sept. and Oct.

Beurré Dubuisson. 1. Gard. Chron. 3rd Ser. 20:789. 1896. 2. Cat. Cong. Pom. France 177, fig. 1906.

Obtained about 1832 by Isidore Dubuisson, a gardener near Tournai, Bel. Fruit rather large, oblong, obtuse at base, flat at summit, greenish-yellow on shaded side, often washed with red on the side exposed to the sun, marked all over with russet spots and veinings; flesh white, fine-grained, melting, buttery, juicy, sweet, acid, perfumed; very good; Dec. to Feb.

Beurré Duhaume. 1. Hogg Fruit Man. 519. 1884.

Fruit turbinate, evenly shaped; skin yellow but almost entirely covered with brown-russet, some red and orange on side exposed to the sun; flesh firm, breaking, very juicy, sweet, rich, vinous; first; Dec. to Feb.

Beurré Dumont. 1. Leroy Dict. Pom. 1:353, fig. 1867. 2. Hogg Fruit Man. 519. 1884.

Obtained from a seed-bed by Joseph Dumont, Esquelmes, Bel. It first bore fruit in 1833. Fruit rather large, globular-oval, greenish-yellow, speckled with brownish-russet on the shaded side and entirely washed with reddish-brown on the side of the sun; flesh juicy, melting, and richly flavored and aromatic; first; Nov. and Dec.

Beurré Dumortier. 1. Pom. France 3:No. 100, Pl. 100. 1865. 2. Leroy Dict. Pom. 1:354, figs. 1867.

Attributed to Van Mons, about 1818. Fruit above medium, turbinate, more or less elongated, obtuse, bossed, yellowish-green, dotted and mottled with russet, and often tinged with pale rose on the side of the sun; flesh whitish, melting or semi-melting according to climate; juice very abundant, acidulous, sugary, with a delicious, perfumed flavor; first; Sept. to Dec.

Beurré Dupont. 1. Hogg Fruit Man. 519. 1884.

Fruit small, pyriform-curved, sides unequal, rich golden-yellow, speckled with patches of cinnamon russet; flesh tender, melting, juicy and sweet, without perfume and only a sweet-water flavor; second; end of Oct.

Beurré Duquesne. 1. Hogg Fruit Man. 520. 1884.

Fruit medium, obovate, yellowish-green changing to yellow, tinged with red next the sun, covered with heavy, brown dots; flesh white, tender, melting, sugary, rich; a good dessert pear; Oct.

Beurré Durand. 1. Leroy Dict. Pom. 1:355; fig. 1867. 2. Mas Pom. Gen. 4:93, fig. 239. 1879.

Came from a seed bed made by M. Goubault near Angers, Fr., and was reported in 1854. Fruit above medium, obtuse-pyriform, long, golden-yellow, dotted and mottled with fawn; flesh very white, fine, melting, full of sugary, vinous juice, and having a pleasant flavor; first; Sept. and Oct.

Beurré Duval. 1. Leroy Dict. Pom. 1:356, figs. 1867. 2. Hogg Fruit Man. 520. 1884.

This variety was found among a collection of seedlings raised by M. Duval, Hainaut, Bel., some time before 1823. Fruit medium to large; short-pyramidal, bossed, greenish-yellow, covered with large, greenish-gray freckles and large, dark brown patches, often washed with red on the side exposed to the sun; flesh yellowish, melting and juicy, sugary and aromatic; first; Sept. to Nov.

Beurré d’Ellezelles. 1. Guide Prat. 109. 1876.

A Belgian pear sent out before 1876. Fruit flesh very fine, juicy, sweet, perfumed, musky; an exquisite pear; Oct.; tree never blighted.

Beurré Épine. 1. Leroy Dict. Pom. 1:359, fig. 1867.

M. Bivort was the first to describe this pear which he did in 1850; it was disseminated from Belgium. Fruit above medium, long-obtuse-pyriform, even in contour; skin rough, lemon-yellow, mottled with fawn, heavily washed with brown-russet on the side next the sun; flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, with a delicate, acid flavor; second; Nov.

Beurré d’Espéren. 1. McIntosh Bk. Gard. 2:460. 1855.

Fruit large; good; tree hardy, healthy and succeeds well on quince stock; Jan.

Beurré d’Esquelmes. 1. Guide Prat. 77. 1895.

Raised by Joseph Dumont at Esquelmes near Toumai, Bel. Fruit rather large, globular-obovate or Doyenné-shaped, yellowish-green, washed with fawn; flesh fine, melting; good; Nov.

Beurré Eugène Furst. 1. Guide Prat. 86. 1876.

Fruit large; flesh melting; of first quality; Oct.

Beurré Fauve de Printemps. 1. Mas Pom. Gen. 5:135, fig. 356. 1880.

Raised by Van Mons. Fruit medium or nearly medium, sometimes turbinate-conic, sometimes conic-ovate, water-green, speckled with numerous brown points, changes to bright lemon-yellow on ripening; flesh yellowish-white, buttery, sweet, generally musky; good; end of spring.

Beurré Favre. 1. Leroy Dict. Pom. 1:360, fig. 1867.

Raised by François Maisonneuve, Nantes, Fr.; it was first reported in 1845. Fruit below medium, long-pyriform, obtuse, often mishapen, one side always longer than the other, yellow-ochre; flesh whitish, semi-melting, sweet, acid, juicy; second, sometimes third; beginning of Oct.

Beurré Fenzl. 1. Mas Pom. Gen. 3:169, fig. 181. 1878.

First recorded by Denis Henrard, a horticulturist at Liege, Bel. Fruit medium, turbinate-globular, or turbinate-pyriform, irregular in contour, pale and dull green, speckled with dots of gray-green or green, on ripening becomes lemon-yellow or gold and washed with vermilion on the side of the sun; flesh white, melting, sweet, refreshing; first-class; Nov.

Beurré de Février. 1. Ann. Pom. Belge 7:93, fig. 1859. 2. Leroy Dict. Pom. 1:361, fig. 1867.

A seedling raised by M. Boisbunel at Rouen, Fr., in 1845. Fruit medium to large, oval-pyriform, enlarged toward its summit, green passing into yellow-green on ripening, finely dotted with gray; flesh very fine, greenish-white, very melting, buttery; juice abundant, sugary-acid, a little musky, very agreeable; first; mid-Jan. to early Mar.

Beurré Fidéline. 1. Leroy Dict. Pom. 1:362, fig. 1867.

Raised from seed in 1861 by Robert and Moreau, horticulturists at Angers, Fr. Fruit below medium, ovate, green, much dotted with russet; flesh yellowish, melting; juice abundant, sugary and refreshing and delicately perfumed; first; Nov. and Dec.

Beurré Flon. 1. Leroy Dict. Pom. 1:363, fig. 1867. 2. Gard. Chron. N. S. 23:308, 446, fig. 57. 1885.

Obtained at Angers by M. Flon; fruited for the first time in 1852. Fruit rather large, turbinate, very obtuse, bossed, usually having one side larger than the other; skin harsh to the touch, thick, lemon-yellow, entirely covered with red-gray spots, largely marbled and spotted on the side exposed to the sun; flesh white, rather delicate, tender, slightly gritty; juice abundant, sweet, aromatic, endowed with an agreeable and delicate acid flavor; first; mid-Sept, to mid-Oct.

Beurré Fouqueray. 1. Gard. Chron. N. S. 24:622. 1885. 2. Guide Prat. 87. 1895.

Obtained by M. Fouqueray, and introduced before 1885. Fruit very large, oblong, obtuse-pyriform, olive-green, speckled with brown spots; flesh white, tender, melting, sweet and perfumed; first; Oct. and Nov.

Beurré Gambier. 1. Mas Le Verger 1:119, fig. 58. 1866-73.

Obtained by M. Gambier, Rhode Sainte-Genèse, Bel.; cataloged first in 1862. Fruit medium to rather large, obovate-pyriform, bright lemon-yellow, washed with red; flesh white, slightly veined with yellow, fine, buttery, melting; juice abundant, sweet, perfumed; below first; Jan. and Feb.

Beurré Gaujard. 1. Guide Prat. 72, 244. 1876.

Fruit medium, oblong-globular, yellow, covered with fawn russet; flesh fine, semi-melting, a distinctive and very pronounced perfume; Sept. and early Oct.

Beurré Van Geert. 1. Guide Prat. 75, 249. 1876.

Obtained by Jean Van Geert, Senior, horticulturist at Ghent, Bel. Fruit large, oblong-obovate, lively yellow, washed with vermilion; flesh very juicy, acidulous; a good fruit of brilliant coloring; Oct. and Nov.

Beurré Gendron. 1. Leroy Dict. Pom. 1:365, figs. 1867. 2. Downing Fr. Trees Am. 688. 1869.

Raised in the nurseries of M. Gendron at Châteaugontier, Fr.; gave its first fruit in 1849. Fruit large, variable, oblong-turbinate or nearly globular, but always irregular, bossed, obtuse and contorted, yellowish, speckled with brown, mottled with fawn around the calyx and stalk, lightly tinged with vermilion on the cheek exposed to the sun; flesh white, coarse, firm, breaking, granular round the pips; juice sufficient, acidulous, sugary; second; Jan. to Mar.

Beurré de Germiny. 1. Guide Prat. 86. 1895.

First mentioned in Pomone tournaisienne. Fruit medium, oblong, dull yellow; flesh fine, buttery, sugary, very juicy, vinous; first; Oct. and Nov.

Beurré de Ghélin. 1. Leroy Dict. Pom. 1:367, fig. 1867. 2. Hogg Fruit Man. 520. 1884.

Raised by M. Fontaine de Ghélin, Mons, Bel., in 1858. Fruit large, globular-ovate irregular in form and bossed, pale yellow, much covered with fawn-russet; especially on the sun-exposed side; flesh yellowish, melting; juice most abundant, with a rich and delicious perfume; first; Oct. to Dec.

Beurré Gilles. 1. Guide Prat. 86. 1876.

On trial at the Experiment Farm, Agassiz, B. C., in 1900. Fruit large, pyramidal, brilliant yellow; flesh very fine, very juicy, sugary, aromatic; good; Nov. and Dec.

Beurré Goubault. 1. Leroy Dict. Pom. 1:370, fig. 1867. 2. Hogg Fruit Man. 521. 1884.

Obtained from seed in 1842 by M. Goubault, a nurseryman near Angers, Fr. Fruit medium, globular, inclining to turbinate, green even when ripe, uniformly sprinkled with grayish dots; flesh white, semi-fine, melting; juice very abundant, sugary, aromatic; first-class; Sept.

Beurré Graue Herbst. 1. Oberdieck Obst-Sort. 256. 1881.

Fruit variable in form, long and globular, sometimes long and pyriform, light green turning to golden-green; flesh whitish, soft, melting, sugary with muscatel flavor; a very good dessert and good cooking pear; Oct.

Beurré Grétry. 1. Guide Prat. 87. 1895.

Distributed by M. Daras de Naghin, Antwerp, Bel. Fruit medium, brown-russet; of good quality; Oct. and Nov.

Beurré Gris. 1. Duhamel Trait. Arb. Fr. 2:196, Pl. 38. 1768. 2. Pom. France 2:No. 68, Pl. 68. 1864. 3. Leroy Dict. Pom. 1:371, fig. 1867

Brown Beurré. 4. Hogg Fruit Man. 538. 1884.

A very old French pear mentioned by Olivier de Serres, 1651; C. Mallet, 1652; Claude St. Étienne, 1670; and Merlet, 1690. It was mentioned by Rea in 1655 as being cultivated in England under the name of Boeure de Roy. Fruit large, oblong-obovate; color of skin varies very much, but usually yellowish-green, nearly covered with thin brown or olive-russet and tinged with reddish-brown on the side next the sun; flesh greenish-white under the skin, yellowish at center, melting, tender, buttery, with a rich, musky and subacid flavor.

Beurré-Gris d’Enghien. 1. Guide Prat. 109, 245. 1876.

A Belgian variety raised previous to 1870. A handsome and good fruit, the flesh having a delicious flavor; Mar.

Beurré de Grumkon. 1. Rev. Hort. 133. 1894.

Fruit large to very large, very irregular, obtuse-pyriform, bossed, tolerably convex; skin smooth, green, washed with light brown; flesh whitish, melting, juicy; first; Nov.

Beurré Grumkower. 1. Oberdieck Obst-Sort. 257. 1881.

Of Belgian origin; described early in the nineteenth century. Fruit medium, pyriform, light green turning to greenish-yellow; flesh whitish, granular, with a somewhat cinnamon flavor; very good; Nov.

Beurré Hamecher. 1. Leroy Dict. Pom. 1:376, fig. 1867. 2. Hogg Fruit Man. 521. 1884.

This was one of the last seedlings raised by Van Mons and ripened its first fruits in October, 1847. Fruit medium to large, globular-ovate, bossed at the stem and depressed at the summit, rather irregular, one side being much longer than the other, greenish-yellow, mottled with russet; flesh white, fine, melting, juicy, sugary, acid, slightly perfumed; second, at times, third; early Sept.

Beurré d’Hardenpont d’Automne. 1. Leroy Dict. Pom. 1:377, fig. 1867. 2. Downing Fr. Trees Am. 683. 1869. 3. Mas Pom. Gen. 5:95, fig. 336. 1880.

This pear has often been confused with Glou Morceau but erroneously; both were raised by Van Mons, but they differ in form and other characteristics. This variety was obtained from seed by Van Mons about 1802. Fruit medium to large, long-pyriform-obtuse, pale yellow, covered with large, bronze dots and patches of russet; flesh yellowish, fine, melting, generally gritty; juice abundant, sugary, vinous, very aromatic; first; end of Sept.

Beurré Hennau. 1. Mas Pom. Gen. 7:3, fig. 482. 1881.

Probably Belgian. Fruit medium, ovate-pyriform; bright green, speckled with light brown dots; flesh whitish, fine, melting, very juicy, sweet and rather vinous; good; Oct.

Beurré Henri Courcelle. 1. Gard. Chron. 3rd Ser. 4:602. 1888. 2. Guide Prat. 52. 1895.

Raised by Arsène Sannier, Rouen, Fr., from seed of Bergamotte Espéren which it resembles in form. Fruit medium to small, oblong-pyriform, grayish-green; flesh very fine and of a distinctive and exquisite flavor; first; winter and spring; very fruitful.

Beurré Hillereau. 1. Guide Prat. 87. 1895.

Fruit large, pale yellow, ensanguined on the side exposed to the sun; flesh medium fine, very melting; first; Dec.

Beurré d’Hiver. 1. Noisette Man. Comp. Jard. 2:534. 1860.

Introduced to France by Louis Noisette from Brabant, Netherlands, in 1806. Fruit green, does not change on ripening; flesh melting, sugary, perfumed; good; Jan.

Beurré d’hiver de Dittrich. 1. Guide Prat. 87. 1895.

Fruit rather large, conic, yellowish-green; flesh buttery, perfumed; first; Dec. and Jan.

Beurré d’Hiver de Kestner. 1. Hogg Fruit Man. 522. 1884.

Fruit medium, obovate, with a very long, straight stalk obliquely inserted, greenish, covered with pale russet; flesh yellowish, coarse, not juicy and rather disagreeable than otherwise; handsome but worthless; mid-Dec.

Beurré de Hochheim. 1. Guide Prat. 86. 1876.

Of German origin. Fruit medium, pyriform, clear green; flesh buttery, of a flavor recalling that of the Beurré Gris; first; Nov. and Dec.

Beurré Hudellet. 1. Mas Pom. Gen. 4:95, fig. 240. 1879.

Origin uncertain, but probably it was raised from seed by Van Mons. Fruit medium, turbinate-conic, regular in form, water-green, speckled with very dark green spots; flesh whitish, rather fine, buttery, sufficiently juicy and sugary, vinous and agreeable; medium; Sept.

Beurré Jalais. 1. Leroy Dict. Pom. 1:380, fig. 1867. 2. Downing Fr. Trees Am. 692. 1869.

Raised from seed by Jacques Jalais, Nantes, Fr.; it was made known in 1848, and the Horticultural Society of Nantes awarded it a silver medal in 1861. Fruit large, globular-obovate-pyriform; skin oily, golden-yellow, finely dotted, striped and veined with brown-russet, reddened on the side of the sun; flesh whitish, fine, melting, generally gritty round the core, with vinous, sweet, savory, perfumed juice; first; Sept. to mid-Oct.

Beurré Jean Van Geert. 1. Leroy Dict. Pom. 1:381, fig. 1867. 2. Hogg Fruit Man. 522. 1884.

Raised from seed by Jean Van Geert, a nurseryman at Port de Bruxelles, Bel., and placed on sale in 1864. Fruit large, pyriform, curving toward the stalk, bright yellow, dotted and marbled and striped with fawn, washed with vermilion on the side of the sun; flesh whitish, semi-fine, melting, juicy, granular around the core; first, but of rather variable character; Nov.

Beurré Kennes. 1. Leroy Dict. Pom. 1:383, fig. 1867. 2. Hogg Fruit Man. 522. 1884.

From seed sown by Van Mons; yielded its first fruit in 1845. Fruit below medium, globular, obtuse-pyriform, yellow-ochre, dotted with gray specks, brick-red on the side next the sun; flesh yellow, coarse, semi-melting, juicy, sweet, and highly perfumed; first; Oct.

Beurré Kenrick. 1. Mag. Hort. 8:64. 1842. 2. Downing Fr. Trees Am. 692. 1869.

A seedling from Van Mons, named in honor of William Kenrick, the American pomologist. Fruit large and handsome, sometimes smaller, turbinate, greenish-yellow, with indistinct russet spots; flesh buttery, juicy, sweet; good, but variable; Sept.

Beurré Knight. 1. Leroy Dict. Pom. 1:385, figs. 1867.

Obtained from seed by Van Mons and sent to the London Horticultural Society in 1817 bearing the name of “Knight” in honor of T. A. Knight, who was at that time President of the Society. Fruit medium or above; form varying from globular-ovate to globular-turbinate, always deeply depressed at the lower end and usually swelled near the stalk, yellow-green, dotted all over with fawn and extensively colored with dark carmine on the side of the sun; flesh whitish, rather coarse, melting; juice abundant, saccharine, refreshing, possessing a delicious perfume; first; Oct.

Beurré Knox. 1. Leroy Dict. Pom. 1:387, figs. 1867. 2. Hogg Fruit Man. 523. 1884.

Raised by Van Mons before 1819. Fruit large; form varies from true turbinate to globular-turbinate, bossed and contorted, smooth, shining pale green in shade, tinged with red on the side next the sun; flesh whitish, semi-fine, melting, juicy, of agreeable flavor; second for eating, first for the kitchen.

Beurré de Koninck. 1. Mas Le Verger 3:Pt. 2, 97, fig. 145. 1866-73. 2. Leroy Dict. Pom. 1:388, fig. 1867.

Obtained by Van Mons and dedicated to Laurent-Guillaume de Koninck. Fruit small to nearly medium, globular-turbinate, or turbinate-obtuse, somewhat bossed, olive-yellow, dotted and mottled with russet and on the side of the sun entirely covered with a clear brown wash; flesh greenish-white, semi-fine, melting, watery, generally gritty; juice abundant, saccharine, vinous, and only slightly perfumed; Oct.

Beurré Kossuth. 1. Mag. Hort. 18:295, fig. 21. 1852. 2. Leroy Dict. Pom. 1:389, fig. 1867.

Received by André Leroy about 1849 among numerous varieties sent him by many persons for trial. Fruit large, variable in form but always turbinate, swelled at central circumference, surface very uneven, rough; skin thin, dull yellowish-green, traced and freckled with gray or bronze, dotted with specks of the same color; flesh whitish, very fine, melting, buttery, sugary; juice abundant, slightly acidulated; an excellent fruit of first quality; mid-Sept.

Beurré de Ladé. 1. Rev. Hort. 133. 1894.

Included about 1893 by M. Lucas, director of the Pomological Institute of Reutlingen, Ger., in his list of 100 best pears. Season Nov. and Dec.

Beurré Lagasse. 1. Guide Prat. 71. 1895.

A French variety which resisted the great frost of 1879-80. Fruit medium, oval-pyriform, yellowish-green: flesh fine, melting, juicy; good; late Sept.

Beurré Lamoyeau. 1. Hogg Fruit Man. 523. 1884.

Fruit large, long-pyriform, golden-yellow, speckled with russet, crimsoned on the side next the sun; flesh yellowish, fine-grained, rather firm, sweet, with a watery juice; inferior; Oct.

Beurré Langelier. 1. Hogg Fruit Man. 523. 1884.

Raised by Réné Langelier, Jersey, British Channel Islands, about 1840. Fruit medium, obtuse-pyriform, pale greenish-yellow, crimson blush on the side next the sun, covered with russet dots; flesh tender, buttery and melting, with rich and vinous flavor; excellent; Dec. and Jan.

Beurré de Lederbogen. 1. Mas Pom. Gen. 4:51, fig. 218. 1879.

The parent tree of this variety was found about 1829 in the garden of M. Lederbogen near Magdeburg, Prussia. Fruit nearly medium, globular, conic, regular in form, clear bright green, speckled with numerous and regularly spaced, very fine, brown dots; flesh white, semi-fine, melting, with abundant, rich, sugary juice, delicately scented.

Beurré Lefèvre. 1. Downing Fr. Trees Am. 799. 1869. 2. Hogg Fruit Man. 524. 1884.

This variety was distributed by M. Lefèvre of Mortefontaine near Paris in 1846. Fruit large, obovate and sometimes oval, greenish-yellow on the shaded side and much covered with russet, but brownish-orange on the side next the sun, with some streaks of red; flesh white, rather gritty at the core, melting, juicy, rich, aromatic and delicious, soon decays at the core; middle and end of Oct.

Beurré de Lenzen. 1. Guide Prat. 86, 247. 1876.

Fruit large, turbinate, meadow-green; flesh fine, melting, juicy; first; Oct.; tree vigorous.

Beurré Liebart. 1. Leroy Dict. Pom. 2:342, figs. 1869. 2. Mas Pom. Gen. 4:107, fig. 246. 1879.

Beurré Liebart was raised from seed by Van Mons before 1817 and was dedicated to an amateur pomologist. Fruit large, globular-ovate but rather variable in form, clear yellow, dotted uniformly and streaked with brown-russet, extensively carmined on the side next the sun; flesh whitish, coarse, hard and breaking, rather gritty at the center; juice sufficient, with little sugar and generally acid and without perfume; second or third; end of Sept.

Beurré de Lindauer. 1. Guide Prat. 86. 1895.

Fruit large or very large, long-ovate, greenish passing into yellow; flesh melting, very fine, sugary, agreeable perfume; Nov. and Dec.

Beurré Loisel. 1. Leroy Dict. Pom. 1:391, fig. 1867.

Obtained by M. Loisel, Fauquemont, Province of Limburg, Holland, and was distributed in France in 1853. Fruit under medium, conic-obtuse, always bossed, dark olive-yellow, dotted with fawn around the stem, streaked with pale red around the calyx, and washed with rose on the sun-exposed side; flesh white, melting, the juice being abundant, acid, sweet, vinous and very delicate; first; beginning of Oct.

Beurré de Longrée. 1. Guide Prat. 79. 1895.

A Belgian variety. Fruit small, globular, yellow-russeted; flesh melting, very sugary; of good quality; Jan. and Feb.

Beurré de Luçon. 1. Ann. Pom. Belge 7:71, fig. 1859.

Beurré Gris d’Hiver Nouveau. 2. Leroy Dict. Pom. 1:374, fig. 1867.

Pomologists are agreed that this pear originated about 1830 at Luçon, Vendée, Fr. Fruit above medium to rather large, globular, irregular, bossed, and always more extended on one side than on the other; skin thick and wrinkled, grayish-green, and reddened on the sunny side and stained with large patches of fawn; flesh yellowish, fine, melting, gritty especially around the core; juice extremely abundant, sugary, vinous, aromatic; first; Nov. to Jan.

Beurré Luizet. 1. Hogg Fruit. Man. 524. 1884.

Fruit large, pyriform, pale yellow, speckled with russet dots; flesh tender, buttery, melting, sweet, with watery juice; inferior; Oct.

Beurré de Mans. 1. Hogg Fruit Man. 524. 1884.

Cultivated in England prior to 1863. Fruit small, roundish-ovate; green, changing to yellow, streaked and crimsoned on side next the sun; flesh yellow, crisp, very juicy, with a rich sweetness; excellent; end of August.

Beurré Mauxion. 1. Mag. Hort. 23:259. 1857. 2. Downing Fr. Trees Am. 693. 1869.

A seedling found in a garden at Orbigny, Indre-et-Loire, Fr. Fruit medium, ovate, inclining to pyriform, clear yellowish-green, with reddish spots in the shade, clear yellow in the sun, marbled and spotted with red, washed at maturity on fruits well exposed with golden red-brown on the side of the sun; flesh white, melting; juice very abundant, with a savory perfume, and rich in sugar; first; Sept.

Beurré Menand. 1. Leroy Dict. Pom. 1:393, fig. 1867. 2. Hogg Fruit Man. 525. 1884.

Raised by Leroy, Angers, Fr., and fruited first in 1863. Fruit medium, globular-obovate, pale lemon-yellow, strewed with brown dots; flesh tender, white, melting; juice sufficient, buttery, sweet; first; Oct.

Beurré Millet. 1. Leroy Dict. Pom. 1:394, fig. 1867. 2. Hogg Fruit Man. 525. 1884.

Raised by Leroy, Angers, Fr., in 1847. Fruit below medium, obovate, dark grass-green, much covered with russet; flesh whitish, tender; juice plentiful but watery; first; Oct.

Beurré Moiré. 1. Mas Le Verger 3:Pt. 1, 83, fig. 40. 1866-73. 2. Leroy Dict. Pom. 1:395, figs. 1867.

A wilding found at Saint-Aubin-de-Luigné, near Angers, Fr., about 1836. Fruit medium or above, turbinate-pyriform, slightly obtuse, bossed and slightly contorted, greenish-yellow, covered in part with pale markings of russet and dots of brown-russet; flesh whitish, semi-fine, semi-melting, watery, granular at the center; juice excessive in amount, sweet, sugary, aromatic and having a very delicate savor; first; Nov.

Beurré Mondelle. 1. Mas Le Verger 3:Pt. 1, 143, fig. 70. 1866-73. 2. Leroy Dict. Pom. 1:396, fig. 1867.

M. Bavay, Vilvorde, Bel., propagated this variety about 1850; origin unknown. Fruit medium, turbinate-obtuse, ventriculous, regular in form, greenish-yellow, dotted with fawn and nearly covered with marblings of russet; flesh white, semi-fine, compact, melting, granular at the core; juice very abundant, very saccharine, savory, possessing a highly agreeable, musky perfume; first; all Sept.

Beurré de Mons. 1. Downing Fr. Trees Am. 684. 1869.

Foreign; of small value as it rots at the core. Fruit small, globular-obovate, yellowish, with a shade of brownish-red in the sun, many green and gray dots; flesh whitish, coarse, juicy, astringent; poor; Aug.

Beurré de Montgeron. 1. Mas Le Verger 2:75, fig. 36. 1866-73. 2. Leroy Dict. Pom. 1:397, fig. 1867.