MINOR VARIETIES OF PEARS
=A. J. Cook.= =1.= Cal. Com. Hort. _Pear Grow. Cal._ =7=:No. 5, 247,
figs. 25 to 31. 1918. =2.= _Am. Pom. Soc. Rpt._ 134. 1920.
Seedling of Bartlett which originated with J. E. Hassler, Placerville,
Cal., and was introduced by Loma Rice Nursery in 1916. Tree similar
to Bartlett but branches more slender and whip-like, vigorous. Fruit
medium to very large, shaped like Bartlett but irregular, yellow; flesh
rather coarse; flavor sweet, pleasant; Dec.
=Aarer Pfundbirne.= =1.= Dochnahl _Führ. Obstkunde_ =2=:184. 1856.
A German Pound pear originated in Nassau, Hesse, about 1826. Fruit
large, pyriform, smooth, greenish-yellow turning to light yellow, often
blushed and dotted densely with light brown and covered with patches of
russet; fleshy pulpy, semi-melting, sweet and musky; Oct.
=Abbé Fétel.= =1.= Mathieu _Nom. Pom._ 166. 1889.
_Calebasse Abbé Fétel._ =2.= _Guide Prat._ 61. 1895.
Fruit very large, very elongated, bright red on the side next the sun;
flesh melting, very juicy, sugary; first; Nov.
=Abbé Pérez.= =1.= Leroy _Dict. Pom._ =1=:83, fig. 1867. =2.= Downing
_Fr. Trees Am._ 654. 1869.
The parent tree of this variety was found in a garden of the Abbé
Pérez, Lectoure, Department Gers, Fr. It was grafted and distributed
in 1859. Fruit above medium, ovate, flattened at both ends,
yellowish-green, dotted and streaked with russet; flesh whitish, fine,
melting, juicy, sugary, acidulous, delicately perfumed; first; Nov. to
Feb.
=Abbott.= =1.= _Mag. Hort._ =20=:472. 1854. =2.= Downing _Fr. Trees
Am._ 654. 1869.
Raised from seed by Mrs. T. Abbott, Providence, R. I. First fruited
in 1845 or 1846. Fruit medium, obovate, inclining to pyriform,
smooth, deep green changing to yellow, strewed all over with gray and
crimson dots, with blush of crimson on the side to the sun; flesh
yellowish-white, buttery, melting, juicy, slightly coarse and gritty,
with a rich, sweet and slightly perfumed flavor; second; Sept. and Oct.
=Abdon Birne.= =1.= Dochnahl _Führ. Obstkunde_ =2=:45. 1856
Fruit small, short, obtuse, ventriculous; skin smooth and tender,
lemon-yellow with a soft, rosy blush; flesh granular, semi-melting,
sweet, with an aroma of cinnamon; first for dessert; July and Aug.
=Abele de St Denis.= =1.= McIntosh _Bk. Gard._ =2=:459. 1855.
Described in 1855 as a "comparatively new or recently introduced pear"
in England. Fruit large; excellent for dessert.
=Abercromby.= =1.= Downing _Fr. Trees Am._ 654. 1869.
A wilding found in Tallapoosa County, Ala. Fruit medium,
obtuse-pyriform, greatest breadth at center; skin rough,
greenish-yellow, russeted, with a mottled, red cheek; flesh whitish,
coarse, moderately juicy, sweet, slightly vinous; good; Aug.
=Achalzig.= =1.= Dochnahl _Führ. Obstkunde_ =2=:180. 1856. =2.= Hogg
_Fruit Man._ 467. 1884.
A Russian variety sent from the Crimea into Europe by a Mr. Hartwiss,
superintendent of the royal garden at Nikita, where it originated in
1851. Fruit large, abruptly pyramidal, green changing at maturity to
lemon-yellow, strewn with white and gray dots; flesh yellowish, rather
gritty, melting, sweet, rich; good; Oct.
=Achan.= =1.= _Mag. Hort._ =9=:130. 1843. =2.= Hogg _Fruit Man._ 467.
1884.
This well-known Scotch dessert pear is probably of Norwegian origin. It
is suitable only to a northern climate. Fruit below medium, turbinate
but often obovate when grown to a large size, greenish-yellow on the
shaded side, strewed with gray-russet patches and dots; on the exposed
cheek it is of a dull, ferruginous red; flesh tender, buttery, sugary,
juicy, with a rich, aromatic flavor; Nov. and Dec.
=Acidaline.= =1.= Dochnahl _Führ. Obstkunde_ =2=:164. 1856. =2.= Hogg
_Fruit Man._ 468. 1884.
A seedling of Van Mons. It was in 1833 sent to the Horticultural
Society of Paris under the number 1253 and acquired the name Acidaline
from its extreme acidity. Fruit above medium, obovate, shining bright
green changing to yellow-green at maturity, mottled with red on the
side next the sun and dotted all over with reddish-brown specks; flesh
whitish-yellow, semi-buttery, semi-melting, gritty around the middle,
sourish, very juicy; third for dessert, first for cooking; Oct.
=Acme.= =1.= _Am. Pom. Soc. Rpt._ 68. 1895.
Raised by A. Block, Santa Clara, Cal. Fruit large, pyriform, yellow,
russeted, red cheek; flesh breaking, melting, juicy and vinous.
=Adams.= =1.= _Mag. Hort._ =20=:464, fig. 21. 1854. =2.= Hovey _Fr.
Am._ =2=:91, Pl. 1851.
Raised from seed of Seckel planted in 1836 by Dr. H. Adams, Waltham,
Mass. It first bore fruit in 1848. Fruit large, obovate-pyriform,
yellow, shaded with crimson; flesh white, vinous; first; early Sept.
=Adélaïde de Rèves.= =1.= Hogg _Fruit Man._ 469. 1884.
_Madame Adélaïde de Rêves._ =2.= _Ann. Pom. Belge_ =3=:97, fig. 1855.
A seedling, found about 1850 in the gardens of the Society Van Mons,
Belgium. Fruit medium, turbinate; skin smooth, bright green changing
to lemon-yellow, dotted with fawn and marked with brown-black patches,
slightly colored with reddish-brown on the side next the sun; flesh
white, semi-fine, melting, full of sugary juice, vinous, well perfumed;
first; late Oct.
=Adèle Lancelot.= =1.= Leroy _Dict. Pom._ =1=:86, fig. 1867. =2.= Mas
_Pom. Gen._ =3=:95, fig. 144. 1878.
Alexandre Bivort obtained this pear in 1851 at Jodoigne, Bel. Fruit
variable in size but generally above medium, turbinate, swelled,
obtuse, greenish-yellow, dotted all over and streaked with russet and
often covered with black stains; flesh white, semi-fine, rather soft,
melting, gritty at center; juice abundant, sugary, acidulous, with a
delicate, buttery flavor; first.
=Adèle de Saint-Denis.= =1.= Leroy _Dict. Pom._ =1=:85, fig. 1867. =2.=
Hogg _Fruit Man._ 469. 1884.
_Adèle._ =3.= Le Bon Jard. 356. 1882.
Raised by M. Guéraud, Saint-Denis, near Paris, about 1840. Fruit
medium, obtuse-pyriform, greenish-yellow, strongly dotted and marked
with fawn-colored russet; flesh yellowish, fine, melting, juicy, rather
gritty around core, sugary, acidulous; first; Oct. and Nov.
=Admirable. 1.= _Mag. Hort._ =25=:207, fig. 13. 1859. =2.= Downing _Fr.
Trees Am_. 655. 1869.
Raised by Francis Dana, Boston, Mass., and first exhibited before the
Massachusetts Horticultural Society in 1853. Mr. Dana considered it one
of his best seedlings. Fruit medium to large, globular-oval, largest
diameter in middle, tapering to each end, rather swollen on one side,
smooth, fine, yellow at maturity, with a circle of russet at the base
of the stem and more or less traced and thickly dotted with russet;
flesh yellowish-white, slightly coarse, melting, buttery, with a
delicious perfume; good; Sept. and Oct.
=Admiral Farragut. 1.= Downing _Fr. Trees Am._ 655. 1869.
_Farragut._ =2.= _Mass. Hort. Soc. Rpt._ 44. 1866.
Raised by Dr. Shurtleff, Boston, Mass., and fruited first in 1862.
Fruit large, pyriform, greenish-yellow, with many dots and mottled
with fawn, blushed on the sunny side; flesh fine, melting, subacid,
refreshing; good, handsome but rather lacking in quality; late Sept.
=Admiral Foote. 1.= _Mass. Hort. Soc. Rpt._ 44. 1866.
Originated in Brookline, Mass. First fruited in 1862 or 1863. Fruit
large, obovate, green; flesh melting, fine, with juice abundant,
exceedingly rich, sweet, vinous; first; Sept.
=Adolphe Cachet. 1.= Leroy _Dict. Pom._ =1=:88, fig. 1867.
Obtained from seed in the trial grounds of André Leroy, Angers, France,
and first fruited in 1864. Fruit medium, turbinate-obtuse, irregular,
very bright brilliant yellow, dotted with russet and stained similarly
on the side next the sun and around the stem; flesh white, fine,
melting, gritty at center, juicy, sugary, acid, fresh, with a delicious
savor of musk; first; Aug. and Sept.
=Adolphe Fouquet. 1.= Mas _Pom. Gen._ =4=:67, fig. 226. 1879.
Raised by M. Grégoire, Jodoigne, Bel. Fruit nearly medium,
turbinate-conic, uniform in contour, water-green dotted with
grayish-brown, often freely russeted, changing at maturity to dull
citron-yellow; flesh white, with slight yellowish tint, rather fine,
buttery, melting, with juice sufficient, sugary and vinous; good; Oct.
=Adolphine Richard. 1.= _Mag. Hort._ =26=:218. 1860. =2.= Leroy _Dict.
Pom._ =1=:89, fig. 1867.
Reported by M. Bivort in the garden of the Van Mons Society,
Geest-Saint-Rémy, Bel. Fruit small or medium, pyriform-obtuse, golden
yellow, spotted, striped and mottled with russet; flesh whitish, firm,
without grit, semi-melting, wanting in quality, with sugary juice,
acidulous, aromatic, without any after-flavor; second; Oct. and Nov.
=Aehrenthal. 1.= Lauche _Deut. Pom._ =11=: No. 51, Pl. 51. 1883.
Dedicated by Dr. Diel of Stuttgart to the Baron von
Aehrenthal of Prague sometime previous to 1833. Fruit medium,
ventriculous-obovate-pyriform, bright green passing to yellow; flesh
white, melting, juicy, buttery, aromatic; good; mid-Sept.
=Agathe de Lescourt. 1.= Leroy _Dict. Pom._ =1=:90, fig. 1867.
_Agathe de Lescours._ =2.= Mas. _Pom. Gen._ =5=:39, fig. 308. 1880.
Origin obscure. Cultivated in France in the middle of the last century
and believed to have been introduced there from Belgium. Fruit medium
and frequently very large, obtuse-pyriform, greenish-yellow, dotted
and streaked with russet; flesh white, sweet, rather insipid; second;
mid-Sept.
=Aglaë Adanson.= =1.= Leroy _Dict. Pom._ =1=:91, fig. 1867.
_Adanson Apothekerbirne._ =2.= Dochnahl _Führ. Obstkunde_ =2=:181. 1856.
Obtained from seed by Van Mons in 1816. Fruit small, pyriform but
irregular, obtuse, greenish-yellow, finely dotted with russet, and
washed with bright rose on the cheek next the sun; flesh white, coarse,
breaking, with sufficient juice, scarcely any sugar but full of perfume
and flavor; third; Aug. and Sept.
=Aglaë Grégoire.= =1.= _Ann. Pom. Belge_ =8=:69, fig. 1860. =2.= Leroy
_Dict. Pom._ =1=:92, fig. 1867.
Obtained from seed about 1852 by X. Grégoire, Jodoigne,
Bel., and placed on the market in 1855. Fruit below medium,
obovate-obtuse-pyriform and often nearly round, dark green changing to
yellow at maturity; flesh melting, sugary, semi-fine and melting; juice
abundant, vinous, with an agreeable perfume; first; Feb. and Mar.
=Agnès.= =1.= Mas _Pom. Gen._ =7=:183, fig. 575. 1881.
Raised by M. Pariset, Curciat-Dongalon, Fr. First report of it given
in 1869. Fruit medium or nearly large, turbinate-pyriform, even in
outline, bright lively green sprinkled with brown dots all over,
changing at maturity to clear yellow on the shaded side and warm gold
on the side next the sun; flesh white, fine, altogether melting; juice
sufficient, sweet, sugary, pleasantly perfumed; first; Dec. and Jan.
=Agricola.= =1.= _Guide Prat._ 84. 1895.
Attributed to Mortillet, 1873. Fruit medium, turbinate, intense green,
changing to decided yellow; flesh very fine, melting, highly aromatic;
Sept. Tree vigorous and prolific. Recommended for wind-exposed
situations.
=Ah-Mon-Dieu.= =1.= Leroy _Dict. Pom._ =1=:93, fig. 1867. =2.= Hogg
_Fruit Man._ 470. 1884.
This pear has had various names and is of ancient and obscure origin.
Ah-Mon-Dieu is attributed to the exclamation of those words by King
Louis XIV, who when visiting his gardens saw this pear tree heavily
laden with fruit. Fruit small, obovate, lemon-yellow, dotted with
russet, washed with lively rose on the side next the sun; flesh
yellowish-white, coarse, breaking, not very juicy nor sugary, but
full of perfume and flavor; good, but does not keep long after being
gathered; Sept.
=Agua de Valence= (See page 250).
=Aigue.= =1.= Leroy _Dict. Pom._ =1=:95, fig. 1867.
This variety is thought to have originated in the commune of
Saint-Germain, Vendée, Fr., where the trees are to be found in
abundance from 100 to 200 years old. Fruit small, ovate, generally a
little pointed at the top, bronzed all over and rough to the touch,
wrinkling freely at maturity; flesh yellowish, firm, breaking, somewhat
gritty; juice sufficient, acidulous, deficient in sugar, almost insipid
and sometimes having a delicate, musky flavor; third for dessert,
second for kitchen use, but very variable; Nov. to Mar.
=Aiken.= =1.= Mas _Pom. Gen._ =1=:69, fig. 35. 1872.
This is believed to be an American variety. Mas received it from
Downing and thought it had been raised in the suburbs of Aiken, S. C.
Fruit medium, obovate, entirely covered with a fine russet on which are
some dots, but at maturity the russet changes to a rich gold and the
cheek next the sun sometimes becomes blushed; flesh white, buttery,
melting, free from granulations at the center, fairly sugary and
vinous; not first class but good for preserving; Oct. and Nov.
=Aime Ogereau. 1.= Leroy _Dict. Pom._ =1=:96, fig. 1867.
Raised in the nurseries of André Leroy, Angers, Fr. It fruited for
the first time in 1862. Fruit medium or small, obovate-obtuse,
lemon-yellow, sprinkled with brown dots, seldom colored on the
sun-exposed side; flesh white, melting, remarkable especially for its
extreme fineness; juice abundant, sugary, acidulous, flavored with a
delicious savor of musk; first; mid-Sept.
=Aimée Adam. 1.= _Guide Prat._ 75. 1895.
Raised by Simon Bouvier, Jodoigne, Bel. Fruit rather large,
obtuse-pyriform; skin fawn; flesh yellowish, semi-melting, sugary,
sprightly; third; latter half of Oct. Tree vigorous and fertile.
=Akatsupo. 1.= _Am. Gard._ =12=:10, fig. 6. 1891.
Japanese and common in neighborhood of Tokio. It is rather elongated in
shape compared with other Japanese varieties, and heavily speckled with
large dots; Aug.
=Alamo. 1.= Budd-Hansen _Am. Hort. Man._ =2=:232. 1903.
Originated by A. L. Bruce, Grayson County, Tex. Fruit medium to large,
pale yellow, blushed with red; flesh buttery, melting; early.
=Albertine. 1.= Dochnahl _Führ. Obstkunde_ =2=:115. 1856. =2.= Mas
_Pom. Gen._ =6=:131, fig. 450. 1880.
This seedling, raised by Van Mons, was sent by him to Poiteau, author
of the _Pomologie Francaise_, who, in 1833, named it after his wife.
Fruit small, pyriform-obovate; skin rather thick, firm, water-green,
sprinkled with numerous very small gray-brown specks, the basic green
changing to bright lemon-yellow on the side next the sun; flesh yellow,
very fine, dense, buttery, melting; juice abundant, vinous, perfumed;
first; Oct.
=Alexander. 1.= Downing _Fr. Trees Am._ 449. 1857.
Originated at the village of Alexander, Genesee County, N. Y., from
seed planted about 1820 by a Mrs. Churchill. It was shown at the Fruit
Growers' Society Exhibition held at Buffalo, N. Y., on Sept. 13, 1855.
Although very similar to Gray Doyenné, it is distinct. Fruit medium,
obovate-obtuse-pyriform, yellowish-green, nearly overspread with
cinnamon-russet except in the shade, and having occasionally a faint
brownish blush in the sun; flesh white, rather coarse and somewhat
gritty at the center, melting and very juicy, sugary; very good; Dec.
to Feb.
=Alexander Lucas. 1.= _W. N. Y. Hort. Soct. Rpt._ 22. 1884. =2.= _Gard.
Mon._ =28=:366. 1886.
_Beurre Alexandre Lucas._ =3.= Bunyard _Cat._ 37. 1913-14.
This pear was found in a forest in the department of Loire-et-Cher,
Fr., in 1871. It was imported to the United States by Ellwanger &
Barry, Rochester, N. Y., but never widely disseminated. Fruit large,
golden yellow at maturity; flesh half-melting, juicy, vinous; quality
good; Nov. to Jan.
=Alexandre Bivort. 1.= Mas _Le Verger_ =1=:37, fig. 25. 1866-73. =2.=
Leroy _Dict. Pom._ =1=:97, figs. 1867.
Obtained in 1848 by Louis Berckmans and named after Alexandre Bivort,
founder of the Society of Van Mons, in Belgium. Fruit small to medium;
the two types are spherical, or turbinate inclining to pyriform,
respectively; skin smooth, shining green changing to yellow, dotted
with russet; flesh white, fine-grained, tender, full of juice, sugary,
with perfume of almond; variable in quality; Nov. to Jan.
=Alexandre Chomer. 1.= Mathieu _Nom. Pom._ 167. 1889.
Raised by M. Liabaud; introduced in 1887. Fruit large; in form similar
to Bartlett shortened, clear green passing into yellow at maturity;
flesh very fine, melting, juicy; first; Dec. and Jan.
=Alexandre de la Herche. 1.= Mathieu _Nom. Pom._ 167. 1889.
Raised by M. Sannier who named it after M. de la Herche, a merchant of
Beauvais, Oise, Fr. Fruit medium, globular-obtuse-pyriform, sometimes
slightly cylindrical; flesh fine, with a pleasant perfume; late Oct.
Tree is fairly vigorous and very fruitful and resisted the phenomenal
frost in France in the winter of 1879-80.
=Alexandre Lambré. 1.= _Ann. Pom. Belge_ =2=:94, fig. 1854. =2.= Hogg
_Fruit Man._ 472. 1884.
A seedling of Van Mons which did not fruit until 1844, two years
after the death of the great pomologist. Fruit medium, oblate,
obtuse-pyriform, bright yellowish-green, sprinkled with minute russety
dots and slight markings of russet, brownish-red on the side next the
sun; flesh white, a little soft, melting, juicy, sweet, acid, free from
grit and possessing a delicate, musk flavor; Nov.
=Alexandre de Russie. 1.= Lindley _Guide Orch. Gard._ 363. 1831.
Raised by M. Bouvier, Jodoigne, Bel., and named in honor of the
Emperor Alexander of Russia. Fruit above medium, rather pyramidal,
with an uneven surface, light green changing to yellowish-green, with
a tinge of brownish-red on the side exposed to the sun where also it
is somewhat stained with a fine, pale brown-russet, either in streaks
or patches; flesh white, gritty, very juicy, buttery, with a rich,
aromatic flavor. A good dessert pear; late Oct.
=Alexandrina. 1.= _Mag. Hort._ =25=:41, 502, fig. 50. 1859. =2.= Mas
_Le Verger_ =2=:27, fig. 12. 1866-73.
Raised by M. Bivort, Haelen and Louvain, Bel. Published in 1847. Fruit
medium, rather variable, globular-ovate, bright green changing to a
fine yellow at maturity, tinged with crimson on the side next the sun,
strewed irregularly with minute, russet dots; flesh yellowish-white,
fine-grained, melting, juicy, sugary and perfumed; Sept.
=Alexandrine Douillard. 1.= _Ann. Pom. Belge_ =2=:41, fig. 1854.
Raised by M. Douillard, Nantes, Fr., first harvested in 1849; placed in
commerce in November, 1852. Fruit large, pyriform, turbinate or ovate;
skin smooth and glossy, citron-yellow at maturity, nearly covered with
russet-fawn, stained with dark brown and dotted with black and gray;
flesh white, fine, melting; juice abundant, sugary and deliciously
perfumed; excellent; Nov. and Dec.
=Alexandrine Mas. 1.= Mas _Le Verger_ =1=:89, fig. 51. 1866-73.
This pear came from a seed of the Passe Colmar sown by M. Mas in
1850. Fruit medium, pyriform, irregular, with protuberances, obtuse,
bright green changing at maturity to pale yellow, covered with very
numerous and regularly spaced small, dark brown spots; flesh whitish,
transparent, melting; juice sufficient and rich in sugar, perfumed
after the manner of Passe Colmar; first; Apr. and May.
=Alfred de Madre. 1.= _Guide Prat._ 103. 1895.
A new variety sent out in 1895 by Daras de Naghin, Antwerp, Bel. Fruit
medium, yellow, dotted with fawn, carmined on the side next the sun;
flesh semi-melting, sweet, acidulous, with a very agreeable perfume;
Oct.
=Alice Payne. 1.= Van Lindley _Cat._ 23. 1892.
Originated about 1843 near Salem, N. C. In 1892 the original tree
was still growing when the variety was introduced by J. Van Lindley,
Pomona, N. C. Fruit medium to large, yellow-white; good; winter.
=Allerton. 1.= _Mass. Hort. Soc. Rpt._ 44. 1866.
A seedling raised by S. A. Shurtleff, Brookline, Mass., and submitted
by him to the fruit committee of the Massachusetts Horticultural
Society in 1866, it having first fruited in 1862. Fruit large and
handsome, long-pyriform, bright yellow; flesh fine-grained, high
flavor, rather acid; always markets well; late Oct.
=Alliance franco-russe. 1.= _Rev. Hort._ 116. 1900.
Raised from seed by Florimond Robitaillé, a horticulturist at Séclin,
Fr., and placed on the market, in 1897. Recommended for trial by
amateurs in 1900 by the President of the Pomological Society of France.
Fruit medium to large, obovate-pyriform, rather similar to the Duchesse
d'Angoulême, pale yellow sprinkled with red dots, deeper yellow on the
side next the sun, and mottled with fawn and numerous russet dots at
the base; flesh white, fine, melting, very juicy, sugary, acidulous,
agreeably perfumed; almost very good; Oct. to Dec.
=Alouette. 1.= Leroy _Dict. Pom._ =1=:101, fig. 1867.
A chance seedling found by André Leroy in 1850 in the commune of
Saulgé-l'Hôpital, Maine-et-Loire, Fr. The parent tree appeared at that
time to be about 80 years old. The fruit was introduced in 1855. Fruit
small, nearly obtuse, globular-pyriform, greenish-yellow, sprinkled
with ash-colored spots, and slightly washed with carmine on the side
toward the sun; flesh coarse, white, breaking and rather gritty;
second; mid-Sept.
=Alpha. 1.= _Mag. Hort._ =9=:123. 1843.
Raised by Van Mons, Louvain, Bel., and named and described in the
London Horticultural Society's catalog of fruits in 1842. Fruit medium,
obovate, slightly oblong; skin smooth, yellowish-green on the shaded
side, and pale brown speckled with minute reddish dots on the cheek
next the sun; flesh white, fine-grained, buttery; second quality
dessert; Oct. Tree well adapted for standard or half-standard.
=Alphonse Allegatière. 1.= _Guide Prat._ 103. 1895.
Described by Simon-Louis Brothers, Metz, Lorraine, in 1895, as a
new variety. Fruit large, clear yellow passing to butter-yellow at
maturity; flesh white, very fine, melting, sugary; first; Oct. and Nov.
=Alphonse Karr. 1.= Leroy _Dict. Pom._ =1=:102, fig. 1867. =2.= Mas
_Pom. Gen._ =3=:187, fig. 190. 1878.
Raised in the seed beds of Major Espéren. It was dated 1849 and in 1853
was included among trees of the Society Van Mons. Fruit above medium,
pyriform-obtuse, depressed at the base, golden yellow, dotted and
veined with fawn, stained with the same tint round the stem and calyx;
flesh whitish, very fine, very melting, free from grittiness, juicy,
fresh, sugary, acidulous, delicately perfumed; first; Nov. and Dec.
=Amadotte. 1.= Leroy _Dict. Pom._ =1=:104, fig. 1867. =2.= Mas _Pom.
Gen._ =7=:37, fig. 499. 1881.
The Amadotte is of ancient origin and more than one variety appears
to have borne the name. The one here described is that discussed by
Le Lectier, 1620. Fruit medium and sometimes larger, pyriform-ovate,
variable, orange-yellow, marbled and dotted with fawn, especially
around the calyx and the stalk, and generally washed with carmine on
the side of the sun; flesh slightly yellow, fine, buttery, gritty
around the core; juice abundant, sweet, with a slight flavor of musk;
third for eating as dessert, second for cooking; Oct. to Jan.
=Amande Double. 1.= Downing _Fr. Trees Am._ 353. 1845.
_Walker._ =2.= _Ibid._ 877. 1869.
The name Amande signifies almond and has reference to its flavor.
Amande Double is a seedling of Van Mons which probably derives its
qualifying name from the fact that it has double kernels. In 1834-5 Van
Mons sent it to Robert Manning of Salem, Mass., under the number 135,
and how it acquired the name of _Walker_ in this country is not known.
Fruit medium, pyriform, slightly obtuse, golden yellow, slightly dotted
with fawn, washed with carmine on the side exposed to the sun; flesh
white, semi-fine, melting, gritty at center, juice sufficient, sugary,
slightly acid, with a delicious flavor of almond; first; late Sept. to
Nov.
=Amandine. 1.= Leroy _Dict. Pom._ =1=:109, fig. 1867.
Obtained about 1857 by M. Boisbunel, Rouen, Fr., from a seed-bed made
in 1846. It was presented to the Horticultural Society of Rouen,
September 19, 1858. Fruit medium to small, pyriform, obtuse, having one
side more swelled than the other, greenish-yellow, speckled with fawn;
flesh very white, semi-fine, melting, rarely gritty; juice abundant,
sugary, full of flavor; first; Sept. and Oct.
=Ambrette. 1.= Langley _Pomona_ 131, fig. IV. 1729. =2.= Duhamel
_Trait. Arb. Fr._ =2=:186, Pl. XXXI. 1768.
_Ambrette d'Hiver._ =3.= Leroy _Dict. Pom._ =1=:112, fig. 1867.
A French dessert pear of ancient but uncertain origin. It was mentioned
by M. Le Lectier of Orléans in 1628 in his catalog, and was shown by
him to have been cultivated under the name of _Trompe-Coquin_. It has
also been thought to be the pear _Myrapia_ mentioned by Pliny, and to
have been so named because of the myrrh-like perfume. The name Ambrette
was given to the variety on account of its musk-like flavor, resembling
the scent of the flower which in France is called Ambrette. Fruit below
medium, globular-oval, tapering toward stalk, yellowish-olive; flesh
yellowish or greenish-white; formerly held in high esteem but now
ranking only as second-rate; Nov. to Jan.
=Ambrette d'Été. 1.= Leroy _Dict. Pom._ =1=:111, fig. 1867.
This variety was first mentioned in 1628 by Le Lectier under the name
_Besi de Mouillères_. Fruit small, spherical, narrowing a little at the
summit, yellowish, often rough to the touch, speckled with gray dots
and always washed with clear brownish-red on the side next the sun;
flesh dull white, breaking, containing some grit around the core; juice
sufficient, sugary, acidulous, rather delicately musky; second; Aug.
and Sept.
=Ambrosia. 1.= _Jour. Hort._ N. S. =14=:326, fig. 1868. =2.= Hogg
_Fruit Man._ 177. 1884.
Switser, writing in England in 1724, said that this variety was
introduced to that country from France "among that noble collection of
fruit that was planted in the Royal Gardens in St. James's Park soon
after the Restoration, but is now cut down." No French author, however,
appears to mention it under this name. It was formerly to be found in
many old English gardens but now seems to have dropped out of favor.
Fruit medium, globular-obovate, greenish-yellow, slightly russeted
and covered with small, gray specks; flesh buttery and in England
possessing a high flavor, melting, rich, sugary, perfumed; first for
dessert; Sept. but does not keep long.
=Amédée Leclerc. 1.= Leroy _Dict. Pom._ =1=:113, fig. 1867.
Raised by Léon Leclerc, Laval, Mayenne, Fr. It first bore fruit in
1849. Fruit medium, conic-cylindrical, often irregular in form and
bossed, pale yellow, dotted, streaked and veined with russet; flesh
white, fine, semi-melting; second; Feb.
=Amélie Leclerc. 1.= Mas _Le Verger_ =3=: Pt. 2, 1, fig. 97. 1866-73.
=2.= Leroy _Dict. Pom._ =1=:114, fig. 1867.
This excellent pear was raised by Léon Leclerc, Laval, Mayenne, Fr.
The original tree first bore fruit in 1850, and appeared then to be
12 years old. Introduced to this country about 1868. Fruit medium,
globular-ovate, somewhat uneven in outline, obtuse, pale yellow, dotted
and veined with russet and washed with rose-carmine on the cheek next
the sun; flesh white, fine, melting, full of juice, sugary, acidulous,
perfumed; first; Sept. and Oct.
=America. 1.= _Mag. Hort._ =25=:205, fig. 12. 1859. =2.= Downing _Fr.
Trees Am._ 658. 1869.
It was said of Francis Dana, the indefatigable pomologist of
Boston, that he saved the seed of all good pears that he ate, and
that from these he produced sixteen new, good varieties of which
America was one. It is a handsome pear and in 1859 was considered
an important acquisition because it ripens in the early part of the
winter when the number of choice varieties is limited. Fruit very
large, globular-ovate, somewhat angular, with an uneven surface,
dull greenish-yellow, much clouded with dull russet, and sprinkled
heavily with large russet dots; flesh yellowish-white, rather coarse,
semi-melting, sugary, buttery, pleasant, rich in flavor and having a
refreshing aroma; good; keeps well; Dec.
=Amie Verdier. 1.= _Mass. Hort. Soc. Rpt._ 40. 1871.
One of a collection of 42 new varieties of pears exhibited by Marshall
P. Wilder at the annual exhibition of the Massachusetts Horticultural
Society in 1871, for which Mr. Wilder obtained the "first prize for
new pears." Fruit medium, obovate, inclining to turbinate, yellow,
with brownish-red cheek and some traces of russet; flesh white, very
melting, juicy and rich. Promised to be fine.
=Amiral. 1.= Leroy _Dict. Pom._ =1=:115, fig. 1867. =2.= Hogg _Fruit
Man._ 478. 1884. _Cardinale._ =3.= Prince _Pom. Man._ =1=:90. 1831.
A fine old French pear of unknown origin but mentioned by Olivier de
Serres in his Theâtre d'agriculture in 1600. Fruit large, pyramidal,
rather uneven in outline, dark greenish-yellow and washed with
brilliant red on the side next the sun; flesh white, fine, tender,
melting, free from grit, very juicy, rich and perfumed with anis; first
rate dessert pear; seeds usually abortive; Sept. and Oct.
=Amiral Cécile. 1.= Leroy _Dict. Pom._ =1=:117, fig. 1867. =2.= Hogg
_Fruit Man._ 478. 1884.
_Admiral Cécile._ =3.= Mathieu _Nom. Pom._ 166. 1889.
Raised by M. Boisbunel, nurseryman at Rouen, from seed sown in 1846;
fruited for the first time in 1858. Fruit medium, globular-obovate,
yellowish-green changing to lemon-yellow, thickly dotted and mottled
with gray-russet; flesh fine, whitish, melting, gritty at core, juicy,
sweet and delicately perfumed; first rate dessert pear; Oct. to Dec.
=Amiré Joannet. 1.= Duhamel _Trait. Arb. Fr._ =2=:125, 1768. =2.= Hogg
_Fruit Man._ 478. 1884.
An ancient pear written of in 1660 by Claude Mollet. It bears the
name of Joannet because in some parts of France it ripens about St.
John's Day, the 24th of June. Fruit small, regularly pyriform, slightly
obtuse, smooth, pale greenish-yellow changing to a deep waxen-yellow,
washed with pale rose; flesh white, semi-fine, tender, juicy, sugary,
impregnated with a perfume of musk, quite agreeable; second; June and
July.
=Amlisberger Mostbirne. 1.= Löschnig _Mostbirnen_ 72, fig. 1913.
A perry pear found in Switzerland and first published in 1885. Fruit
medium, globular, yellowish-green changing at maturity to light yellow,
dotted with dark russet; excellent but not good for transportation;
Sept. and Oct.
=Amour. 1.= Leroy _Dict. Pom._ =1=:120, fig. 1867.
_Trésor._ =2.= Duhamel _Trait. Arb. Fr._ =2=:236. 1768.
M. Duhamel du Monceau styled this the largest of all pears and
sufficiently sweet to be eaten raw by those whose taste is not too
exacting, but very good for cooking and far superior to the Catillac
and Pound pears. Origin obscure. Fruit very large; form like that of
the quince, much swelled at the middle, extremely mammillate at each
pole; skin rough to the touch, dull yellow, dotted, striped and mottled
with fawn and showing some brownish spots; flesh white, semi-melting,
free from grit, juicy, very saccharine and well perfumed; second for
dessert, first for the kitchen; Nov. to Feb.
=Amstettner Mostbirne. 1.= Löschnig _Mostbirnen_ 30, fig. 1913.
Lower Austria; perry pear. Fruit rather large, long-pyriform, obtuse,
somewhat irregular, smooth, bright green turning yellow at maturity;
flesh whitish, rather granular and sometimes rather bitter; Oct.
=Ananas. 1.= Christ _Handb._ 532. 1817. =2.= Leroy _Dict. Pom._
=1=:122, fig. 1867.
Ananas was originally introduced to Holland from France where it had
been cultivated for many years under the name _De Bouchet_, a name
given to it during the reign of Louis XIV, 1643-1715, by La Quintinye,
Director of the Royal Gardens. Fruit medium; form rather variable,
generally globular, height and breadth being equal; color bright green
changing to yellowish-green at maturity, with some tinge of red on
the side next the sun, strewed with brown-russet dots; flesh white,
melting, somewhat gritty, juicy, sugary; first for dessert; Sept.
=Ananas de Courtrai. 1.= _Ann. Pom. Belge_ =2=:13, fig, 1854. =2.=
Leroy _Dict. Pom._ =1=:124, fig. 1867.
_Ananas de Courtray._ =3.= Mas _Pom. Gen._ =1=:79, fig. 40. 1872.
The origin of this variety is unknown, but it is believed to have
been a chance seedling raised at Courtrai, Flanders, as M. Six, who
established himself in that town in the business of a gardener about
the year 1784, found it already extensively grown there. Fruit large,
pyramidal and often inclining to oval, bright yellow changing to
lemon-yellow and much dotted and splashed with light-colored russet;
flesh white, fine, juicy, well perfumed and with a flavor suggestive of
cinnamon and musk; very good; Aug. and Sept.
=Ananas d'Été. 1.= Hogg _Fruit Man._ 480. 1884.
This is not the Dutch variety of Knoop but rather the type known in
the British Isles as Ananas d'Éte or _King William_ Pear. Fruit above
medium, obtuse-pyriform, yellowish-green with brownish tinge next the
sun and covered with large, rough, brown-russet dots; flesh delicate,
buttery, melting, with a pleasant, perfumed flavor; first; mid-Sept.
=Andouille. 1.= Leroy _Dict. Pom._ =1=:126, fig. 1867. =2.= Mas _Pom.
Gen._ =6=:111, fig. 440. 1880.
The origin of this variety is unknown beyond the fact that it was
cultivated near Montfaucon, Maine-et-Loire, Fr., previous to 1850. At
first it was known as the "_Polyforme_" owing to its very variable
shape but was subsequently given its present name which is that of a
twist of tobacco. Fruit medium or rather large, conic-pyriform, but
often irregular and variable, sometimes much swelled below the middle,
mammillate around the calyx, yellow, washed with fawn; flesh white,
rather fine and buttery, gritty, melting; juice sweet and perfumed;
second; late Sept.
=Andrew Murray. 1.= _Guide Prat._ 80. 1895.
Fruit small, ovate, yellow; flesh fine, melting, juicy; good; end of
winter and spring. Tree fertile and moderately vigorous.
=Andrews. 1.= Hovey _Fr. Am._ =1=:97, Pl. 1851. =2.= Downing _Fr. Trees
Am._ 451, fig. 1857.
Samuel Downer introduced this pear soon after the Massachusetts
Horticultural Society was organized in 1829. He stated "that it
originated in Dorchester, and that the original tree was purchased
about 60 years ago by John Andrews of Boston." Fruit rather large,
pyriform, one-sided, pale yellowish-green, with a dull red cheek; flesh
greenish-white, full of juice, melting, having a vinous flavor; first;
early Sept.
=Ange. 1.= Duhamel _Trait. Arb. Fr._ =2=:138. 1768. =2.= Leroy _Dict.
Pom._ =1=:131, fig. 1867. =3.= Hogg _Fruit Man._ 480. 1884.
This is one of the most ancient varieties in France. At a very early
date it was dedicated to the "_Angels_" and later to the "Virgin Mary"
and was known by the two names simultaneously from the sixteenth to the
nineteenth century. Fruit small to medium, variable but generally more
globular-turbinate than oblong or ovate, deep green changing to yellow,
dotted with gray, washed with red-brown on the side to the sun; flesh
white, melting, very juicy, sugary, acidulous, having a strong perfume
of anis; first for dessert and also for preserves; Aug. and Sept.
=Angel. 1.= Thomas _Am. Fruit Cult._ 693. 1897.
Originated at Ghent, N. Y. Fruit large, handsome; poor, early.
=Angeline. 1.= Dochnahl _Führ. Obstkunde_ =2=:134. 1856.
A seedling of Van Mons, 1852. Fruit medium, often rather ovate, light
green changing to light yellow, somewhat blushed, finely dotted; flesh
very fine, white, buttery, sweet, tartish, juicy; first for table and
market; late Aug. The tree is best grown as a dwarf.
=Angélique de Bordeaux.= =1.= Duhamel _Trait. Arb. Fr._ =2=:214, Pl.
XLVII, fig. 5. 1768. =2.= Lindley _Guide Orch. Gard._ 391. 1831. =3.=
Leroy _Dict. Pom._ =1=:133, figs. 1867.
_St. Martial._ =4.= Prince _Pom. Man._ =1=:79. 1831.
Henri Manger thought this pear identical with the pear _Liceriana_ or
_Liciniana_ of which Pliny spoke and which bears the name of Licinius,
the Roman tribune and consul. In 1690 Jean Merlet described a pear
under the name _Angélique_ which appears to be the same, and said it
was much esteemed in Languedoc under the name _Saint-Martial_. It
remains that its origin is ancient and uncertain, though it seems
quite likely, as M. Leroy thought, that it originated in Languedoc,
Gironde, Fr. Switser considered it was introduced into England about
1708. For upwards of 100 years it was grown there under the name _Saint
Martial_. It does not appear when it was first brought to this country.
Fruit above medium to large, obtuse-pyriform, uneven in outline,
glossy green changing as it ripens to pale yellow or greenish-yellow,
the whole strewed with brown dots and a few patches of russet; flesh
whitish, semi-fine, sweet and sugary, breaking, agreeable, not rich in
perfume; second for dessert and cooking; Jan. to Apr.
=Angélique Cuvier.= =1.= Mathieu _Norm. Pom._ 169. 1889. =2.= _Guide
Prat._ 72. 1895.
Fruit medium, acute-pyriform, almost entirely covered with fawn on a
yellow ground; flesh fine, melting, juicy; good; Sept. and Oct. Tree
vigorous and fertile.
=Angélique Leclerc.= =1.= Leroy _Dict. Pom._ =11=:137, fig. 1867. =2.=
Mas _Pom. Gen._ =3=:7, fig. 100. 1878.
This variety was raised from seed by Léon Leclerc, Laval, Mayenne,
Fr., about 1848. Fruit medium and often large, regular, long-ovate,
greenish-yellow, shaded with pale rose on the cheek next the sun and
dotted with russet; flesh white, very closely grained, melting, rough
or gritty round the core, juicy, sugary, acidulous, having a delicate
aroma; first; Oct. to Dec.
=Angélique de Rome.= =1.= Duhamel _Trait. Arb. Fr._ =2=:239. 1768. =2.=
Leroy _Dict. Pom._ =1=:136, fig. 1867.
With the exception of M. Duhamel du Monceau, no pomologist of the
sixteenth or seventeenth century mentioned this pear. Henri Manger
writing in 1783, thought it identical with the "_pira Tiberiana_," a
variety which Pliny tells us was a favorite with the Emperor Tiberius.
Fruit medium, globular, obtuse-pyriform, darkish yellow, dotted with
fine gray spots, always washed with rose on the side next the sun;
flesh whitish, a little coarse, gritty around the core, full of rich,
sugary juice; second; Oct to Dec.
=Angleterre d'Hiver.= =1.= Duhamel _Trait. Arb. Fr._ =2=:198. 1768.
=2.= Leroy _Dict. Pom._ =1=:138, fig. 1867.
According to Leroy this variety was grown in France in the middle of
the seventeenth century, its grafts having been brought from England.
Fruit medium, oblong-obovate-pyriform, pale yellow, spotted with fawn
and slightly washed with red; flesh white, semi-fine, melting, rather
gritty around the core, juicy, sugary, with a sweet and agreeable
flavor; a good kitchen pear; Dec. to Mar.
=Angleterre Nain.= =1.= Leroy _Dict. Pom._ =1=:140, fig. 1867. =2.=
Downing _Fr. Trees Am._ 661. 1869.
This variety was raised from seed in 1832 at Paris by Edouard Sageret.
It appeared first under the name _Angleterre parfumée_ and was so
published in 1835, but for some reason was renamed. Fruit rather above
than below medium, turbinate, obtuse, swelled and always more enlarged
on one side than on the other; skin rough to the touch, dull green,
uniformly dotted with clear russet; flesh whitish, fine, breaking,
gritty at the center; juice abundant, fresh, sweet, with a musky savor;
first; Sept. and Oct.
=Angobert.= =1.= Leroy _Dict. Pom._ =1=:142, fig. 1867. =2.= Downing
_Fr. Trees Am._ 661. 1869.
_Á Gobert._ =3.= Duhamel _Trait. Arb. Fr._ =2=:191. 1768.
Toward the end of the eighteenth century, 1780-83, Henri Manger claimed
that he had identified the Angobert with the _Signina_ or _Testacea_
of Columella and Pliny. Fruit very large, variable but generally
obovate-pyriform, distorted, enlarged around the calyx end, dull
yellow, dotted and streaked with fawn, washed with red on the side of
the sun; flesh white, coarse, juicy, sweet, having a rather agreeable
after-flavor of musk; third for the table but first for the kitchen.
=Angoisse.= =1.= Leroy _Dict. Pom._ =1=:145, fig. 1867.
_Winter Bon Chretien._ =2.= Hogg _Fruit Man._ 666. 1884.
This is one of the most ancient French pears having been described in
the year 1094 in a chronological manuscript attributed to Geoffroy,
the Prior of the Benedictine monastery of Vigeois in the Diocese of
Limoges, in which it was stated to have derived its name from the
village of Angoisse in the old Province of Limonsin, Fr. Fruit small
to medium, turbinate, obtuse, swelled, golden-yellow, dotted, marbled
with fawn and washed with brownish-red on the side to the sun; flesh
whitish, slightly melting, coarse, always very gritty at the center;
juice excessively abundant, acidulous, sugary; third for dessert,
second for cooking, first for cider; Dec. to Apr.
=Angora.= =1.= Leroy _Dict. Pom._ =1=:147, fig. 1867. =2.= Mas _Pom.
Gen._ =5=:35, fig. 306. 1880.
This is a member of a group of pears rather loosely termed Pound Pears.
By some authors Angora is given as a synonym for _Belle Angevine_ or
_Uvedale's St. Germain_. In an account of a voyage he undertook in
1700 on command of King Louis XIV of France, M. Tournefort, the noted
botanist, states that he saw at Beibasas, Asia Minor, the pears known
in Constantinople as Angora. In 1832, Léon Leclerc imported it into
France from Constantinople, having obtained it with difficulty through
the French Ambassador at the Golden Horn. Fruit above medium to large,
pyriform, obtuse, swelled around the center, rather irregular in form;
skin thick, hard to cut, pale yellow, finely dotted with fawn and
bearing some patches of fawn; flesh white, rather coarse, semi-melting,
gritty at the center; juice plentiful and rich in sugar after the
manner of sweet wine, little perfume; second; Oct. and Nov.
=Angoucha.= =1.= _Guide Prat._ 82. 1876. =2.= Mas _Pom. Gen._ =7=:43,
fig. 502. 1881.
Originated in the Department of the Aube, France. In the arrondisements
of Troyes and Bar-sur-Seine it is also called _Courte queue_ i. e.
"Short Stem;" and by M. Baltet-Petit, it was described in the "Annales
de Flore et Pomone," under the name _Belle Chaouce_, the name of
the canton where it was very generally cultivated. Fruit medium,
obtuse-conic-ovate, regular in contour, dark green sprinkled with
numerous regularly spaced, brown dots often comingled under a cloud of
russet of same color, at maturity the green becomes an intense yellow,
the russet golden, and on the side of the sun is a wash of light
orange-red; flesh yellowish-white, semi-fine, dense, breaking; juice
sufficient and rich in sugar; good for cooking, winter.
=Anna Audusson.= =1.= _Pom. France_ =3=:No. 110, Pl. 110. 1865. =2.=
Leroy _Dict. Pom._ =1=:149. 1867.
=Anna Audisson.= =3.= Downing _Fr. Trees Am._ 661. 1869.
In 1828 or 1830, M. Audusson, a nurseryman at Angers, Fr., obtained
this variety from a bed of mixed seeds. Fruit medium or rather less,
single or in pairs, rarely in clusters, turbinate-obtuse, always rather
swelled, irregular, yellowish-green dotted with fawn and splashed with
reddish markings on the side next the sun; flesh whitish, buttery,
fine, melting, often mealy, gritty around the core, juicy, acidulous,
only slightly saccharine or perfumed; third; Nov. to Jan.
_Anna Nelis._ =1.= Leroy _Dict. Pom._ =1=:150. 1867.
M. Grégoire, Jodoigne, Bel., raised this pear from a bed of mixed seeds
made in 1835. It was first reported in 1849. Fruit second quality for
dessert; maturity Apr. to May.
=Anne de Bretagne.= =1.= Mathieu _Nom. Pom._ 169. 1889. =2.= _Guide
Prat._ 84. 220. 1895. _Anne of Brittany_. =3.= =Gard. Chron.= 3rd Ser.
=5=:18. 1889.
On trial with Simon-Louis Brothers, Metz, Lorraine, 1895. Fruit medium
to large, yellow, glossy, sometimes colored with vermilion where
exposed to the sun; flesh fine, melting, slightly acidulous; first;
Nov. to Jan.
=Anthony Thacher.= =1.= _Am. Pom. Soc. Rpt._ 102. 1875. =2.= _Ind.
Hort. Soc. Rpt._ 42. 1875.
One of four varieties exhibited by Robert Manning at the Chicago
meeting of the American Pomological Society in 1875 as the "Centennial
Pears." The fruit grew upon a tree which was 235 years old that season.
Fruit medium in size, ovate-pyriform, green, changing, to yellow at
maturity; of tolerable quality; ripening early in Sept.
=Antoine.= =1.= Mas _Pom. Gen._ =7=:180, fig. 572. 1881.
A seedling raised by M. Pariset in France in 1852 and first published
in 1867. Fruit large, nearly cylindrical, truncated at both ends;
bright green sown with numerous large, brown dots, a network of russet
covering most of the surface, the basic green passing at maturity to
lemon-yellow, the russet changing to gold, with the side next the sun
often sprinkled with small specks of blood-red; flesh yellowish-white,
fine, melting yet a little gritty near the core, full of saccharine
juice richly perfumed; first; mid-winter.
=Antoine Delfosse.= =1.= _Guide Prat._ 82. 1876. =2.= Baltet _Cult.
Fr._ 320, 331, 332. 1908.
Raised by M. Grégoire of Jodoigne, Bel., about 1870. Fruit medium,
ovate, truncated, dull green passing into dull yellow, covered with
fawn spots; flesh fine, melting, juicy, saccharine, exquisite; late Nov.
=Antoinette.= =1.= _U. S. D. A. Pat. Off. Rpt._ 397. 1858. =2.= _Guide
Prat._ 82. 1876.
The parent tree was found in the commune of Camsegret, Fr., and is not
to be confused with Beurré Antoinette, another and probably earlier
variety. Fruit medium size, handsome; flesh perfumed; Oct. and Nov. In
the report of the Department of Agriculture for 1858 it was said in
Massachusetts to make "a handsome pyramidal tree, promising well."
=Anversoise.= =1.= _Guide Prat._ 84. 1895.
Introduced by Daras de Naghin, Antwerp, Bel., prior to 1895. Fruit
rather large and very similar to Marie-Louise; flesh fine, juicy,
sugary, pleasantly perfumed; Oct. and Nov. The tree is moderately
vigorous and very prolific.
=Apfelblättrige Azerolbirne.= =1.= Dochnahl _Führ. Obstkunde_ =2=:197.
1856.
An apple-leaved variety; German. Fruit small, globular, yellow, blushed
with red; flesh white, rather gritty, sweet, melting; seedless; third
for dessert, first for kitchen; Aug.
=Apothekerbirne.= =1.= Oberdieck _Obst-Sort._ 238. 1881.
To be found in the Rhine country and especially at Nüremberg. Fruit
medium; ovate, smooth and shining, green changing to yellow, often with
some light russet, and numerous russet dots; flesh yellowish-white,
breaking, very tender, sweet, with an aroma of cinnamon and sweet
flavor; very good for household purposes; Oct.
=Apple.= =1.= Griffing Bros. _Cat._ 12, fig. 1909.
Said to have originated near Palatka, Fla., from a Japanese sort and
introduced about 1909. Fruit large, roundish, light green becoming
lemon-yellow; flesh white, crisp, juicy; ripens with Le Conte.
=Apple Pear.= =1.= Prince _Pom. Man._ =1=:1831. =2.= Downing _Fr. Trees
Am._ 662. 1869. _Poire-Pomme._ =3.= Mas _Pom. Gen._ =1=:173, fig. 87.
1872.
This variety is of ancient but unknown origin. Several varieties have
been described under this name, but the pear here described is the
German variety spoken of by J. V. Sickler about 1800 and extensively
grown in the environs of Sachsenburg and Kanneburg. Fruit below medium,
globular-oblate, not regular, olive-yellow, much dotted and russeted,
and moderately washed with brownish-red on the side exposed to the sun;
flesh yellowish-white, watery, fine and melting, granular around the
core, without much perfume; second; Nov. and Dec.
=Appoline.= =1.= _Guide Prat._ 82. 1876. =2.= Mas _Pom. Gen._ =5=:161,
fig. 369. 1880.
Obtained from seed by President Parigot of Poitiers in 1845. It was
propagated by M. Larclause but the date of its first introduction is
unknown. Fruit rather small, nearly round or globular-ovate in form;
color rather deep and dull green with a few small dots, and some traces
of brown russet on both the summit and the base of the fruit; flesh
white, tinted with green, fine, very melting, a little gritty about the
core, full of sugary juice, slightly acid with an agreeable flavor.
=Agua de Valence.= =1.= Mas _Pom. Gen._ =6=:25, fig. 397. 1880.
M. Mas received this pear from Adrien Sénéclauze, a nurseryman at
Bourg-Argental, Loire, Fr. Fruit medium, irregular, globular, bright
green passing to lemon-yellow, speckled with large and numerous deep
green spots which are the more apparent on the side next the sun,
well-exposed fruits washed with blood-red round the spots which become
yellowish; flesh white, fine, tender, melting, juicy, sweet; good; Aug.
=Aqueuse d'Esclavonie.= =1.= Mas _Pom. Gen._ =3=:63, fig. 128. 1878.
Count Bressler, Fernsee, Hung., sent this variety in 1842 to Liegel.
Two years later Mas received it from Mr. Hartwill, Director of the
gardens at Nikita in the Crimea, Rus., under the name _Achalzig I_.
Fruit medium, obovate, acute-pyriform; color pale green, sown with
numerous and distinct very small dots of a deeper shade; flesh whitish,
rather coarse, melting, gritty around the core, abundant sweet juice,
sugary, but without any appreciable perfume; Sept. and Oct.
=Aqueuse de Meiningen..= =1.= Mas _Pom. Gen._ =4=:77, fig. 231. 1879.
This variety is cultivated in the neighborhood of Meiningen, central
Germany, but its origin appears to be unknown. Fruit medium or nearly
medium, globular, turbinate, very regular in contour; skin thick, very
bright green sprinkled with numerous small dots of a darker shade,
changing at maturity to pale yellow and more golden on the side exposed
to the sun; flesh whitish, coarse, melting, fairly juicy, saccharine
and only slightly perfumed; third; Sept.
=Arabella.= =1.= Dochnahl _Führ. Obstkunde_ =2=:134. 1856.
A seedling from Van Mons, 1852. Fruit below medium, pale green,
slightly rough, much dotted with greenish cinnamon-russet; flesh
whitish, very fine, sweet, vinous; first for dessert; Sept. and Oct.
=Arbre Courbé.= =1.= _Gard. Chron._ 68. 1848. =2.= _Pom. France_
=2=:No. 59, Pl. 59. 1864.
_Krummholzige Schmalzbirne._ =3.= Dochnahl _Führ. Obstkunde_ =2=:67.
1856.
Bivort, successor of Van Mons in the Society's gardens at Louvain,
stated that this variety was gained by Van Mons about 1830. Fruit
large, oblong-obtuse-pyriform; skin rough to the touch, being
considerably covered with rough, scaly russet; color bright yellow or
greenish-yellow, freely dotted with russet spots; flesh white, rather
fine, melting, juicy, gritty around the core; a dessert pear, but
hardly first-rate; Sept. and Oct.
=Archduke of Austria.= =1.= _Mag. Hort._ =3=:50. 1837.
Manning in the Pomological Notices in the _Magazine of Horticulture_
said: "This tree bears well every year; the fruit is handsome, but very
dry and of inferior quality. Ripe in September. It may prove to have
been received under a wrong name."
=Archiduc Charles.= =1.= Leroy _Dict. Pom._ =1=:153, fig. 1867.
Raised by M. Duval, Hainaut, Bel. Fruit medium to large,
short-pyramidal, bright yellow in France, brown-red next the sun,
covered with large, dark-brown russet dots and patches; flesh fine,
yellowish-white, juicy, with a very agreeable savor; first; Nov. and
Dec.
=Archiduc d'Été.= =1.= Leroy _Dict. Pom._ =1=:155, fig. 1867.
_Ognonet._ =2.= Duhamel _Trait. Arb. Fr._ =2=:135, Pl. VIII. 1768.
An old French variety described under various names at different
times and places, the earliest being by Merlet in 1675. It acquired
the synonym of _Ognonet_ in the eighteenth century from its swelled
onion-like form. Fruit small, obovate-obtuse-pyriform; pale lively
green changing to yellowish-green as it ripens and covered with dark
red next the sun with numerous russety dots and some patches of russet;
flesh yellowish-white, semi-fine, juicy, gritty, sugary, acid, with a
slight flavor of anis; second; July and Aug.
=Archiduc Jean d'Autriche.= =1.= Kenrick _Am. Orch._ 159. 1832. =2.=
_Mag. Hort._ =21=:146. 1855.
Originated by Van Mons about 1817 and characterized by him as
"admirable;" otherwise undescribed.
=Archiduchesse d'Autriche.= =1.= Hogg _Fruit Man._ 483. 1884.
Raised by Van Mons. Fruit medium or below, globular-turbinate, green,
yellowish-green when ripe, blushed with brownish-red, dots and stains
of cinnamon-russet; flesh white, semi-melting, slightly gritty at
core, juicy, sugary and rather rich flavor; second rate dessert; Sept.
=Arendt Dechantsbirne.= 1. Dochnahl _Führ. Obsikunde_ =2=:92. 1856.
Raised from seed by Van Mons at Louvain, Bel. Reported in 1833. Fruit
small, globular, uniformly greenish-yellow, thickly dotted; flesh
aromatic, vinous; first for dessert; late Nov.
=Argent.= =1.= Leroy _Dict. Pom._ =1=:156, fig. 1867.
Adrianus Junius, a Dutch botanist of the sixteenth century, identified
the _pear of silver_ or _the money pear_ with the _Nardina_ of the
Romans, though his contemporary, Jacques Dalechamp of Normandy in his
"_Histoire des plantes_," 1585, connected it with the _Liceriana_
mentioned by Pliny. _Nardina_ or _Nard_ was an ointment smelling
strongly of musk and lavender, from which the ancient pear no doubt
took its name, but the flesh of Argent does not give out any such
aroma. Henry Manger writing in 1783 thought that the _Poire d'Argent_
which we have today is the _Liceriana_ of Pliny, agreeing with
Dalechamp. Fruit small; form globular-obtuse-pyriform but usually
mammillate at the summit, greenish-yellow, dotted with russet all over;
flesh dead white, fine and melting, juicy, gritty at core; quality
second; Aug. and Sept.
=Argusbirne.= =1.= Dochnahl _Führ. Obstkunde_ =2=:73. 1856.
Raised from seed by Von Muckenheim in Barmen, Rhenish Prussia, in 1832.
Fruit medium, light green to citron-yellow without any red blush but
rust-colored on the cheek next the sun, densely spotted with fine brown
dots, without perfume; flesh granular, melting, acidulous, sweet, with
cinnamon savor; second for dessert, first for kitchen use; late Oct.
=Arkansas.= =1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:25. 1908.
_Arkansas Mammoth._ =2.= _Mo. Hort. Soc. Rpt._ 37. 1896.
It has been suggested that this may be the _Uvedale's St. Germain_ or
_Pound_ pear. Fruit large, long, obtuse-pyriform, tapering at both
ends, green, tinged with yellow, very much marked with dots and patches
of russet; stem medium long, stout, curved, inserted without cavity;
calyx large, open; basin shallow; flesh white, moderately juicy, tough
but crisp, astringent; quality poor; a late keeper.
=Arlequin Musqué.= =1.= _Ann. Pom. Belge_ =1=:105, fig. 1853. =2.=
Leroy _Dict. Pom._ =1=:158, fig. 1867.
Raised from seed by Van Mons and noted in his catalog of 1825 under
the number 1737. Fruit large, globular-obovate, even and regular in
outline, dull or olive-green which changes to lemon-yellow on maturity,
dotted all over with brown spots, washed with fawn on the side next the
sun; flesh white, buttery, melting, very sweet, acid, rather gritty
around the core, juicy and having a savory perfume, sometimes of musk;
second; in France Sept. and Oct.
=Arlingham Squash.= =1.= Hogg _Fruit Man._ 484. 1884.
An English pear deriving its name from the village of Arlingham. It
is in demand for the making of perry in the neighborhood of Hereford,
Eng. Fruit globular, acute-pyriform, rather irregular in outline, dark
green, with a brownish tinge on the side next the sun, a good deal
russeted all over; flesh white, juicy, crisp, aromatic.
=Armand Prévost.= =1.= Hogg _Fruit Man._ 484. 1884.
Origin unknown. Fruit medium, oblong-obovate, narrowing from the bulge
to the calyx; even and regular in contour; a fine golden-yellow, with
an orange cheek minutely dotted with russet; flesh half-melting, juicy,
without much flavor; poor; Oct.
=Arménie.= =1.= Leroy _Dict. Pom._ =1=:159, fig. 1867. =2.= _Guide
Prat._ 82, 231. 1876.
Believed to have originated in Asia. Merlet wrote of it in 1675 and
in 1690 when it had probably only recently been introduced into
France. Fruit medium, globular, slightly flattened at the base and
nearly always mammillate at the summit, clear green, passing into
greenish-yellow at maturity, dotted all over with brown-russet and
streaked with the same around the calyx; flesh yellowish, fine, tender,
semi-breaking, gritty at the center, with juice sufficient, sugary,
slightly musky, savory; second for dessert, first for cooking; Feb. to
May.
=Arnold.= =1.= _Ind. Hort. Soc. Rpt._ 103. 1892. =2.= _Mass. Hort. Soc.
Rpt._ 249. 1893. =3.= _Ill. Hort. Soc. Rpt._ 142. 1898.
Raised from seed by Arnold & Frazier, Dansville, Ind. The name Arnold
was conferred upon it at the meeting of the Indiana Horticultural
Society, December, 1892, and in November, 1893, it received a first
class certificate of merit from the Massachusetts Horticultural
Society. In 1898, at the December meeting of the Illinois State
Horticultural Society it was reported "a winter pear of good quality,
apparently not ripe at this season; of local origin; a good keeper;
an abundant bearer," and was recommended for trial in the experiment
station of the State. Fruit medium size, oblong-pyriform, yellow
russeted; flesh buttery, juicy, melting; good; very late.
=Arthur Bivort.= =1.= Mas _Pom. Gen._ =6=:85, fig. 427. 1880. =2.=
Leroy _Dict. Pom._ =1=:160, fig. 1867.
Raised from seed by Van Mons who died in 1842. The variety did not
fruit till 1850. Fruit above medium, pyramidal, very long, obtuse, even
and regular in contour, yellowish-green, slightly dotted with fawn,
washed with pale red on the side next the sun; flesh whitish, a little
coarse, juicy, melting, sugary, acid, delicately perfumed; first; Oct.
=Arthur Chevreau.= =1.= _Rev. Hort._ 39. 1916.
Arthur Chevreau of Montreuil, a distinguished French horticulturist,
obtained this variety and exhibited it to the Horticultural Society
of France in December, 1915. It was described in the Journal of the
Society after official testing and approval. Fruit large to very
large, long and regular in form, very slightly bossed; stem short and
set obliquely, greenish-yellow passing to dark yellow, sprinkled with
large, russet dots; flesh rather fine; firm, very juicy, slightly
acidulous, with a very agreeable flavor; good or very good.
=Arundell.= =1.= Parkinson _Par. Ter._ 593. 1629.
A very old English pear described by Parkinson as "most plentiful in
Suffolke, and there commended to be a verie good peare."
=Aspasie Aucourt.= =1.= _Guide Prat._ 84. 1895.
Origin unknown but thought to be European. Fruit medium,
globular-obtuse, pale yellow; flesh fine, melting, very juicy, primrose
in color, saccharine, slightly perfumed; one of the best of its season
for the private garden; late July and Aug.
=Aston Town.= =1.= Lindley _Guide Orch. Gard._ 352. 1831. =2.= Hogg
_Fruit Man._ 485. 1884.
An old English variety raised at Aston in Cheshire, and largely
cultivated there and in the neighboring counties, especially that
of Hereford. Fruit medium sized, globular-turbinate, pyriform, pale
green but changing on ripening to pale yellow, covered with numerous
gray-russety specks; flesh yellowish-white, tender, buttery, and
full of a most excellent saccharine, perfumed juice; it is a rich
highly-flavored pear of the first rank; Oct. and Nov. A peculiarity of
its growth is a tendency of the branches to twist.
=Audibert.= =1.= Leroy _Dict. Pom._ =1=:163, fig. 1867.
_Belle Audibert._ =2.= Prince _Pom. Man._ =1=:119. 1831.
An old French pear raised in the Department of Bouches-des-Rhone, Fr.,
previous to the year 1814. Fruit medium, oblong-obovate-pyriform,
greenish-yellow, extensively dotted with fawn, washed with tender rose
on the side next the sun and often bearing some small brownish stains
on the shaded side; flesh very white, fine, juicy, melting, sugary,
vinous, slightly acid, wanting in perfume; third as a fruit for dessert
but first for the kitchen.
=Augier.= =1.= Leroy _Dict. Pom._ 164, fig. 1867. =2.= Mas _Pom. Gen._
=6=:119, fig. 1880.
Raised in 1828 by M. Feraut, Cognac, Chareute, Fr. Fruit medium or
nearly medium, ovate-pyriform, sometimes a little deformed, but more
often regular in its contour, dark green, spotted with blackish-gray
dots which are both numerous and prominent; flesh white, rather fine,
breaking, with abundant sweet juice, often too astringent; medium; late
winter.
=Augustbirne.= =1.= Dochnahl _Führ. Obstkunde_ =2=:56. 1856.
Meiningen, in central Germany, 1847; classed among the Zuckerbirne
or sugar pears. Fruit small, obtuse-conic, greenish-yellow turning
to yellow, often having a shining blush, gray and green dots; flesh
semi-melting, gritty near the core, honey-sweet; second for dessert,
first for kitchen and market; Aug.
=Auguste de Boulogne.= =1.= Leroy _Dict. Pom._ =1=:166, fig. 1867. =2.=
Mas _Pom. Gen._ =6=:179, fig. 474. 1880.
Probably a seedling of Van Mons. Fruit small, globular-ovate, bossed
and generally contorted, clear yellow dotted with fawn around the stem
and calyx; flesh white, semi-fine, extremely melting, very gritty
around the core, juicy, saccharine, acidulous, with an excellent
buttery flavor; first; Oct. and Nov.
=Auguste Droche.= =1.= _Guide Prat._ 84. 1895.
Fruit rather large, globular, acute-pyriform, somewhat obovate; flesh
fine, melting; Jan. and Feb. Tree vigorous and fertile.
=Auguste Jurie.= =1.= _Pom. France_ =1=:No. 4, Pl. 4. 1863. =2.= Mas
_Le Verger_ =2=:61, fig. 29. 1866-73.
Raised from a seed of the Beurré Giffard sown at the School of
Horticulture, 1851. Fruit small, growing in clusters, sometimes ovate,
sometimes short-pyriform, pale green speckled with numerous gray dots,
lemon-yellow at maturity, washed with deep blood red, shaded with
violet on the side next the sun; flesh white, slightly veined with
yellow, fine, buttery; juice sufficient, sugary, vinous, musky; first;
Aug.
=Auguste von Krause.= =1.= Dochnahl _Führ. Obstkunde_ =2=:127. 1856.
Raised from seed by Van Mons; fruited in 1852. Fruit large,
obtuse-conic; skin rough, greenish turning to yellow; flesh very juicy;
good; late Oct.
=Auguste Miguard.= =1.= _Guide Prat._ 82. 1876. =2.= _W. N. Y. Hort.
Soc. Rpt._ 25. 1896.
Introduced in France by M. Grégoire. Fruit rather large, oblong,
somewhat resembling Louise Bonne de Jersey in shape and color, yellow,
with dull red cheek on the sunny side; flesh melting, vinous, very
juicy and of a pleasing flavor; first; Oct. to Dec.
=Auguste Royer.= =1.= _Ann. Pom. Belge_ =3=:11, fig. 1855. =2.= Leroy
_Dict. Pom._ =1=:168, fig. 1867.
Raised by Van Mons and when brought under the notice of the royal
Commission of Pomology in 1853 it was given the name of the President
of the Commission. Fruit medium, obovate-obtuse-pyriform, one side
being habitually more swelled out than the other; color dull yellow,
dotted with gray, and almost entirely covered with fawn; flesh whitish,
fine, melting, juicy, gritty around the core, sugary, acid, with
pleasant perfume; first; Nov. Tree very vigorous.
=Augustine.= =1.= Dochnahl _Führ. Obstkunde_ =2=:110. 1856. =2.= Mas
_Le Verger_ =2=:189, fig. 93. 1866-73.
Originated by Van Mons, 1823. Fruit medium, obovate-obtuse-pyriform,
light green changing to yellowish-green, blushed with rose on the
side next the sun, dotted with gray-green specks; flesh nearly white,
slightly veined with yellow, fine, melting, full of sweet juice,
delicately perfumed and refreshing; good; early Aug.
=Augustine Lelieur.= =1.= Leroy _Dict. Pom._ =1=:169, fig. 1867. =2.=
Mas _Pom. Gen._ =5=:43, fig. 310. 1880.
This variety is considered to be of Belgian origin. Leroy received it
from the garden of the Society of Van Mons, Louvain, in 1854, and Mas
received it at Bourg from a nurseryman at Wetteren, East Flanders, in
1859. Fruit above medium, oblong-obovate-pyriform, a little swelled,
bossed, stalk bearing spines and implanted obliquely, greenish-yellow,
russet and brown spots, stripes of fawn around the stalk; flesh white,
fine, melting, gritty, sufficiently juicy, sugary, acid and delicate in
flavor; first; Oct. and Nov.
=Augustus Dana.= =1.= Downing _Fr. Trees Am._ 663. 1869.
Originated by Francis Dana of Boston, Mass. Fruit medium to
rather large, globular-obtuse and varying from acute-pyriform to
obtuse-pyriform, yellow, russeted; flesh whitish, juicy, melting,
sweet, slightly aromatic; first; Oct.
=Aurate.= =1.= Duhamel _Trait. Arb. Fr._ =2=:122, Pl. III. 1768. =2.=
Dochnahl _Führ. Obstkunde_ =2=:26. 1856.
This ancient French pear appeared under the name _Muscat de Nancy_ in
Le Lectier's _Catalogue de son verger et plant_ in 1628, and was sold
in Nancy over 300 years ago. It is extensively grown in Germany in the
valleys of the Rhine and in the plains of Coblenz and Mayence under
the name of _Petit-Muscat rouge_, _Muscat d'été_, _Goldbirne_, etc.
Fruit small, growing in clusters, turbinate, ventriculous, obtuse,
regular in contour, dark green at first, dotted with fawn, streaked
with brownish-red in the cavity and washed with rose where exposed to
the sun; flesh yellowish-white, semi-fine and semi-melting, juicy,
generally gritty, saccharine, vinous, delicately musky; first; late Aug.
=Auray.= =1.= Leroy _Dict. Pom._ =1=:171, fig. 1867.
This was a chance seedling which originated in Brittany. Leroy states
that he cultivated it in Anjou and first entered it in his catalog
in 1851. Fruit rather large, ovoid, often more swelled on one side
than on the other, bronze, with some greenish dots and patches, the
skin rough to the touch; flesh whitish, semi-fine, semi-melting,
gritty around the core; juice very abundant, sugary, vinous, sometimes
astringent and sometimes also delicate and perfumed; second only on
account of its variability, for in the same season it may produce some
exquisite fruit, some only good and some only medium in quality.
=Autocrat.= =1.= _Jour. Hort._ 3rd Ser. =3=:260. 1881.
Described in the Journal of Horticulture, London, as a new and very
large pear ripening at the end of October. It was a seedling from
Beurré Capiaumont and is very hardy, robust and free, and quite
distinct in growth and fruit.
=Autumn Bergamot= (English). =1.= _Pom. Mag._ =3=:120, Pl. 1830. =2.=
Lindley _Guide Orch. Gard._ 352. 1831.
The English Autumn Bergamot or _Common Bergamot_ is a distinct variety
and not synonymous with the _Bergamotte d'Automne_ of France. Writing
in the early part of the eighteenth century, Switzer stated, and his
statement was endorsed by Lindley in 1831, that the Autumn Bergamot
was introduced into England in the days of Julius Caesar, that it was
possibly the _Assyrian Pear_ of Virgil, and was in that case to have
been found in the "once celebrated and famous gardens of Alcinöus."
This is a doubtful conjecture, though without doubt the variety is of
very ancient origin. Fruit small, globular-obtuse, yellowish-green,
dull brown where exposed to the sun and profusely speckled with gray
russet; flesh greenish-white, tender, melting, somewhat gritty at the
core, juicy, and of a rich flavor; a dessert pear of first quality;
Oct. Tree vigorous, prolific, forms a handsome standard and succeeds on
either quince or pear.
=Autumn Colmar.= =1.= Lindley _Guide Orch. Gard._ 363. 1831. =2.= Hogg
_Fruit Man._ 487. 1884.
_De Bavay._ =3.= Mas _Le Verger_ =3=: Pt. 1, 175, fig. 86. 1866-73.
=4.= Leroy _Dict. Pom._ =1=:184, fig. 1867.
This seedling of Van Mons was described in 1830 in the London
Horticultural Society's Garden as a new Flemish pear. It was received
there from Van Mons without a name and so became known in the
collection as Autumn Colmar from a fancied resemblance of its flavor
to that of the old Colmar. Fruit large, obtuse-pyriform, rounded at
the base, lemon-yellow, strewed with dots and patches of russet; flesh
coarse, sweet, juicy, astringent, rather gritty at the core; second;
Sept. and Oct.
=Autumn Joséphine.= =1.= _Jour. Hort._ N. S. =20=:29, fig. 1871. =2.=
Hogg _Fruit Man._ 488. 1884.
Obtained from seed of Joséphine de Malines by W. E. Essington,
Ribbesford House, Bewdley, Eng. It first produced fruit in 1869. Fruit
large, obovate-obtuse-pyriform; somewhat flattened at the crown,
greenish-yellow when quite ripe, russeted in patches, flesh yellowish,
with pale salmon tinge like that of Joséphine de Malines, tender,
fine-grained, very juicy, juice rich, sugary, aromatic; first, though a
little uncertain; Oct.
=Autumn Nelis.= =1.= _Gard. Chron._ 124. 1864. =2.= Downing _Fr. Trees
Am._ 664. 1869. =3.= Hogg _Fruit Man._ 488. 1884.
_Graham Autumn Nelis._ =4.= _Jour. Hort._ N. S. =5=:331. 1863.
Raised from seed by F. J. Graham, Cranford, Eng., about 1852 and
exhibited before the British Pomological Society in 1858 under the
name _Graham's Bergamot_. It was granted a first class certificate from
the Royal Horticultural Society. Prior to being placed on the market in
1863 it was renamed Autumn Nelis because of the similarity of the tree
and fruit to Winter Nelis. Fruit rather above medium and equal to a
large Winter Nelis, obovate-pyriform, greenish-yellow, almost entirely
covered with brown-russet; flesh yellowish, very tender, melting and
buttery, with abundance of rich, aromatic, sugary juice and having an
exquisite flavor; a first class dessert fruit; Oct.
=Avocat Allard.= =1.= Leroy _Dict. Pom._ =1=:173. 1867. =2.= _Jour.
Hort._ N. S. =19=:284, 328. 1870.
Raised from seed of Doyenné Gris in 1842 by M. Grégoire, Jodoigne, Bel.
Fruit small to medium, obovate-obtuse-pyriform, lemon-yellow, much
marbled and spotted with russet; flesh yellowish-white and melting;
juice very abundant, rich, spicy and very delicious; first rate for
cooking; Oct. and Nov.
=Avocat Nélis.= =1.= Leroy _Dict. Pom._ =1=:173, fig. 1867. =2.= Mas
_Pom. Gen._ =5=:47, fig. 312. 1880.
Originated from the seed beds of M. Grégoire, Jodoigne, Bel., in 1846.
Fruit medium, oblong-obovate-pyriform, compressed toward the summit,
golden-yellow, dotted and veined with fawn or russet, slightly colored
on the side of the sun; flesh whitish, semi-fine, semi-melting, juicy,
apt to be gritty around the core, sweet and perfumed; second-rate; Jan.
to Apr.
=Avocat Tonnelier.= =1.= _Rev. Hort._ 19. 1893.
The parent tree of Avocat Tonnelier was raised at Nancy, Fr., about the
year 1848. Fruit medium and above, globular-obtuse-pyriform, swelled at
base, good yellow-orange at maturity, finely dotted with rose; flesh
very dense, white, slightly tinted, melting or slightly breaking,
juicy, very sugary, of sweet savor, rather recalling that of Bon
Chrétien d'Hiver; first for cooking; all winter.
=Ayer.= =1.= _U. S. D. A. Yearbook_ 428, Pl. 52. 1911.
Originated about 1880 from a chance seedling which sprang up in a
vineyard owned by O. H. Ayer, Sibley, Kan. It came into bearing about
1888. Fruit medium, obovate, light greenish or pale lemon-yellow,
frequently having a light scarlet blush on the exposed side, and
numerous minute russet dots; flesh whitish or yellowish-white, fine,
buttery, melting, juicy; very good; July and Aug.
=Aylton Red.= =1.= Hogg _Fruit Man._ 489. 1884.
A perry pear cultivated in Herefordshire, Eng., and described as
"growing in popularity." Fruit small, globular, turbinate; skin covered
with rough, russet dots.
=Azerole.= =1.= Leroy _Dict. Pom._ =1=:174, fig. 1867.
Azerole is an ancient pear though the date and the circumstances of
its origin are unknown. Jean Bauhin mentioned it in his "_Historia
Plantarum_" published in 1650. Fruit very small, oblong or turbinate,
yellowish-orange, very finely dotted with fawn, and blushed on the
cheek exposed to the sun; flesh yellowish, tender, fine, soft,
perfumed, rather gritty around the core, juicy, sugary; third; Sept.
=Baguet.= =1.= Mas _Pom. Gen._ =4=:15, fig. 200. 1879.
The origin of this pear is uncertain but a bulletin of the Society of
Van Mons, 1866, placed the name of Baugniet in parenthesis, suggesting
thereby that it was raised by M. Baugniet in Belgium. Fruit large to
very large, oblong-obovate-pyriform, very bright green with grayish
dots passing on ripening to bright lemon-yellow; flesh whitish,
semi-fine, rather buttery, fair amount of sweet juice, acidulous,
sprightly; of good quality when its acidity is not too much developed;
Nov. and Dec.
=Bakholda.= =1.= _Can. Hort._ =17=:291. 1894.
Described as a new Canadian variety in 1894. Fruit large; oblong,
yellow; flesh subacid; middle season.
=Baking.= =1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:28. 1908.
Originated in Massachusetts; an old baking variety. Season late.
=Baldschmiedler.= =1.= Löschnig _Mostbirnen_ 74, fig. 1913.
A perry pear found in Switzerland and the Austrian Tyrol. Fruit small
to medium, globular-conic, greenish changing at maturity to yellow,
dotted and speckled with russet; flesh granular, white and aromatic;
good for transportation; beginning of Oct.
=Balduinsteiner Kinderbirne.= =1.= Dochnahl _Führ. Obstkunde_ =2=:165.
1856.
Originated in Nassau, Ger. Published in 1806 by Diel. Fruit small;
ovate, light straw-yellow changing to lemon-yellow at maturity, finely
dotted, and russeted on the side next the sun; flesh firm, breaking,
juicy, very musky; first for kitchen use and market; beginning of Oct.
for two weeks.
=Balosse.= =1.= Leroy _Dict. Pom._ =1=:176, fig. 1867. =2.= _Le Bon
Jard._ 362. 1882.
For many centuries Balosse has been grown in France on the banks of the
Marne, especially in the neighborhood of Châlons where there existed
in 1862 a specimen which was considered to be more than 300 years of
age. On account of its abundant crops yielded without cultivation, the
tree has been a favorite with the farmers of France. Fruit moderate
size, obovate-obtuse-pyriform, orange-yellow dotted with fawn, washed
with dull red on the side to the sun; flesh whitish, coarse, breaking,
gritty, juicy, saccharine; second for the table, first for the kitchen;
Jan. to April.
=Balsambirne.= =1.= Dochnahl _Führ. Obstkunde_ =2=:15. 1856.
Raised from seed in the old German duchy of Franconia in 1801. Fruit
medium, pyriform, yellow, blushed and russeted; flesh firm, juicy, mild
and tender, musky; first for dessert and household; Aug.
=Bankerbine.= =1.= Elliott _Fr. Book_ 349. 1854.
Said to be of foreign origin. Fruit medium, obovate, greenish-yellow,
with small, russet dots; flesh breaking, coarse; Oct.
=Banks.= =1.= _Mass. Hort. Soc. Rpt._ 45. 1866.
A seedling raised by Dr. S. A. Shurtleff, Brookline, Mass., which first
fruited in 1863. Fruit 2-3/4 in. in diameter, turbinate, rich yellow,
with sunny side bright red; flesh melting, juicy, very sweet, with much
character; keeps remarkably for an early pear, valuable for its great
beauty and fine qualities and time of ripening; Aug.
=Baptiste Valette.= =1.= _Guide Prat._ 85. 1895.
Fruit medium; flesh white, buttery, very fine, melting, juicy; matures
early in the season. Tree vigorous, fertile, and pyramidal in form.
=Barbancinet.= =1.= _Mag. Hort._ =26=:126. 1860. =2.= Leroy _Dict.
Pom._ =1=:177, fig. 1867.
Found by Leroy in 1849 in the commune of Saulgé-l'Hôpital,
Maine-et-Loire, Fr., and was introduced by him in 1852. Fruit medium,
long, slightly obtuse, irregular pyriform, contorted at the upper end,
greenish, mottled and dotted with fawn, washed with rose on the side
to the sun; flesh greenish, melting, fine, rather gritty around the
core; juice sufficient, acidulous, saccharine, with a pleasant buttery
flavor; first; Sept.
=Barbe Nélis.= =1.= Mas _Le Verger_ =2=:63, fig. 30. 1866-73. =2.=
Leroy _Dict. Pom._ =1=:178, fig. 1867.
M. Grégoire, Jodoigne, Bel., obtained this variety in 1848. Fruit small
to medium, globular-turbinate-obtuse, bright greenish-yellow dotted
with gray and fawn, the basic green becoming lemon-yellow at maturity
and washed with purple-red on the side exposed to the sun; flesh
white, fine, very melting; juice saccharine, acidulous, and agreeably
perfumed; first; Aug.
=Barker.= =1.= Hooper _W. Fr. Book_ 121. 1857.
An American variety introduced about 1856. Fruit medium, obovate,
greenish-yellow; medium quality both for table and kitchen use; coarse;
Sept. and Oct.
=Barland.= =1.= Lindley _Guide Orch. Gard._ 414, 1831. =2.= Hogg _Fruit
Man._ 489. 1884.
The parent tree of this variety grew in the parish of Bosbury,
Hereford, Eng., and about 1830 was supposed to be 200 years old. It
appears to have been extensively cultivated as early as 1674. Fruit
small, obovate, dull green, much covered with gray russet; first class
for perry; autumn.
=Barnadiston.= =1.= _Gard. Chron._ 193. 1843. =2.= _Mag. Hort._
=17=:472. 1851.
The original tree grew in the grounds of Kedington Hall, Eng. The fruit
was stated to be of good quality, and to keep till June, being about
the size and form of a large Swan Egg. In September, 1851, Messrs.
Hovey & Co. exhibited it at the twenty-third annual exhibition of the
Massachusetts Horticultural Society.
=Baron Deman de Lennick.= =1.= Leroy _Dict. Pom._ =1=:179, fig. 1867.
=2.= _Guide Prat._ 108, 232. 1876.
The parent tree was raised in the grounds of the Society Van Mons at
Geest-Saint-Rémy, Bel. In 1856 it was admitted by their pomological
committee and was named after Baron Deman de Lennick. Fruit medium,
globular, generally mammillate at summit, brilliant yellow, dotted and
mottled with fawn; flesh whitish, a little coarse, melting, gritty
around the core; juice excessively abundant, saccharine, vinous,
acidulous, and delicately perfumed; second; Nov. and beginning of Dec.
=Baron Leroy.= =1.= _Garden_ =62=:387. 1902. =2.= Bunyard-Thomas _Fr.
Gard._ 132. 1904. _Poire Baronne Leroy._ =3.= _Rev. Hort._ 61. 1889.
Raised from seed of Louise-Bonne de Printemps in 1859; first published
in 1869 and placed in commerce in 1871. Fruit small to medium,
globular-oval, dark green passing to bright yellow; flesh fine, white,
juicy, very melting, sugary, with an agreeable flavor and perfume;
first; Nov. and Dec.
=Baron Trauttenberg.= =1.= _Guide Prat._ 82. 1876.
Fruit medium or rather large, globular, golden-yellow, spotted with
russet; flesh rose-tinted, juicy, perfumed and of delicate flavor;
first; Nov.
=Baron Treyve.= =1.= _Mass. Hort. Soc. Rpt._ 96. 1873.
Exhibited at the annual meeting of the Massachusetts Horticultural
Society, Aug., 1873, by W. C. Strong, the President. Fruit medium,
obtuse-pyriform, greenish-yellow, russeted with cinnamon; flesh juicy,
melting, very sweet; good to very good; medium early season; shows a
disposition to rot at the core.
=Baronne de Mello.= =1.= Mas _Le Verger_ =3=: Pt. 2, 137, fig. 165.
1866-73. =2.= Leroy _Dict. Pom._ =1=:180, fig. 1867.
A variety said to have been raised by Van Mons about 1830. Fruit rather
large, globular-turbinate, tapering on one side with a dipping curve
toward the stalk, sometimes the surface is bossed but generally even;
color yellow-green, dotted with gray and mottled with russet; flesh
yellowish-white or greenish, semi-fine, semi-melting, gritty at the
center; juice very abundant, sugary, rich, vinous, delicately acid;
first; Oct.
=Baronsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:143. 1856. =2.=
Oberdieck _Obst-Sort._ 242. 1881.
_Baron d'hiver._ =3.= _Guide Prat._ 82, 232. 1876.
Gröningen, Saxony, 1819. Fruit rather large; globular-conic, uneven,
light yellow changing to golden-yellow, finely dotted; flesh breaking,
fine, often semi-melting, sweet, highly aromatic; third for dessert,
first for culinary use; Jan. to April.
=Barry.= =1.= Leroy _Dict. Pom._ =1=:181. 1867. =2.= Downing _Fr. Trees
Am._ 665. 1869.
This variety was found in his nurseries but was not originated by
Leroy, Angers, Fr. It bore fruit first in 1851 and was then dedicated
to P. Barry, Rochester, N. Y. Fruit medium to large, long, nearly
cylindrical, narrowed toward the stalk, contorted, greenish-yellow,
dotted, streaked and stained with fawn, washed with bright red on the
side next the sun; flesh white, semi-fine, melting, rather gritty
at the center, extremely juicy, saccharine, vinous and deliciously
perfumed; first; Oct. and Nov.
=Barseck. 1.= _W. N. Y. Hort. Soc. Rpt._ 175. 1890.
_Bar Seckel._ =2.= _Can. Hort._ =16=:184. 1893.
_Columbia._ =3.= Chase Bros. _Cat._ 15. 1907.
Originated with Jacob Moore, Brighton, N. Y., as a cross between
Bartlett and Seckel. Tree hardy, vigorous, productive; fruit above
medium in size, oblong-pyriform; skin yellow shaded with bright red;
flesh juicy, melting, with a pleasant vinous flavor; quality good; Aug.
and Sept.
=Barthélemy du Mortier.= =1.= _Guide Prat._ 85. 1895.
Sent out by M. Daras de Naghin in 1886. Fruit large and handsome; flesh
buttery, juicy, sweet, with a fine aroma; first; Nov. Tree moderately
vigorous, holding its fruit well.
=Bartram. 1.= _Mag. Hort._ =5=:395. 1839. =2.= Downing _Fr. Trees Am._
667. 1869.
A chance seedling which originated in the grounds of Miss Ann Bartram,
Philadelphia. Fruit rather large, obovate-obtuse-pyriform, pale
lemon-yellow, with numerous russet dots and occasional russet markings
on the side; flesh white or greenish-yellow, fine grained, melting,
rich, slightly vinous; very good; Sept.
=Bartranne.= =1.= Leroy _Dict. Pom._ =1=:18, fig. 1867.
Believed to have originated in the garden of the Horticultural Society
of Angers, Fr., date unknown. Fruit small, globular, obtuse-pyriform,
very irregular; bright yellow, sprinkled with russet dots, and often
stained with large patches of fawn; flesh white, fine, juicy, melting,
containing some grit around the core; juice excessive, not much sugar
or flavor; third; Aug. and Sept.
=Baseler Sommer-Muskatellerbirne.= =1.= Dochnahl _Führ. Obstkunde_
=2=:34. 1856.
Raised in Switzerland, 1809. Fruit medium, globular-ovate, tender
skin, of a uniform yellow-green, dotted with green, often flecked with
russet; fresh semi-melting, tender, aromatic; first for table, culinary
uses and market; July.
=Basiner.= =1.= Mas _Pom. Gen._ =7=:155, fig. 558. 1881. =2.= Hogg
_Fruit Man._ 491. 1884.
Raised by M. J. de Jonghe, Brussels, in 1845 and first produced fruit
in 1857. Hogg, the English pomologist, described it as "one of the best
very late pears I have met with." Fruit medium, globular-turbinate,
greenish-yellow much covered with pale cinnamon-brown russet,
distributed in patches, particularly around the stalk and in dots
which are interspersed with green dots over the surface; flesh
yellowish-white, fine-grained, breaking, sweet, saccharine, wanting
in perfume; good for kitchen use and recommended on account of its
extraordinarily long season, spring into the summer.
=Baudry.= =1.= Budd-Hansen _Am. Hort. Man._ =2=:234. 1903. =2.= Ont.
Dept Agr. _Fr. Ont._ 147. 1914.
_Bon Chretien Fred Baudry._ =3.= _W. N. Y. Hort. Soc. Rpt._ 44. 1893.
Listed as a promising winter pear in Ontario, Can. Fruit large,
oblong-pyriform, yellowish with russet patches; flesh yellow, tender,
granular at the center, juicy, sweet, with a pleasant flavor; quality
good; Feb. and Mar.
=Beacon.= =1.= Ellwanger & Barry _Cat._ 20. 1892. =2.= Bunyard-Thomas
_Fr. Gard._ 132, 456. 1904.
Fruit medium, long-ovate, very regular, smooth and shining, pale green,
some russet, turning yellow, with a brown cheek; flesh firm, sweet; not
first, but passable for its season; late July.
=Beadnell.= =1.= _Gard. Chron._ 692. 1852. =2.= Elliott _Fr. Book_ 357.
1854.
Raised by John Beadnell, West Green Road, Tottenham, Middlesex,
Eng., and fruited for the first time about 1840. Fruit below medium,
turbinate, even and regular in outline, bright green, with a dull red
cheek where exposed to the sun; on ripening the basic green becomes
yellow and the dull red crimson; where the two colors blend there are
some stripes of crimson and on the colored side are numerous minute,
gray dots; flesh melting, extremely juicy, sweet and richly flavored; a
fine early pear; late Sept. but does not keep long.
=Beau de la Cour.= =1.= Mas _Pom. Gen._ =7=:109, fig. 535, 1881.
Mentioned in the Bulletin of the Society Van Mons in 1855. Fruit small
or nearly medium, globular-ovate, even in outline, light green covered
with very numerous dark green spots changing at maturity to a brilliant
pale yellow, though the spots remain green but less visible; the
side next the sun is stained with vermilion; flesh coarse, dry, very
saccharine, musky; good for cooking; Aug.
=Beau Présent d'Artois.= =1.= Leroy _Dict. Pom._ =1=:185, fig. 1867.
=2.= Mas _Pom. Gen._ =1=:175, fig. 88. 1872.
_Present Royal of Naples._ =3.= _Mag. Hort._ =4=:395. 1838.
Prévost, who died at Rouen in 1849, wrote of this pear that he
considered it identical with the _Présent royal de Naples_ which it
is said obtained its name from the fact that the King of Naples
about the end of the eighteenth century sent a number of these pears
to Prince Charles of Württemberg to remind him to forward a promised
white stag. Fruit large, by error classed by some as a Pound pear,
oblong-obtuse-pyriform, greenish-yellow, covered with patches and dots
of brown russet; flesh melting, juicy, sweet, and agreeably flavored
and perfumed; first; Aug. and Sept.
=Beaufort. 1.= _Am. Pom. Soc. Rpt._ 153. 1885. =2.= Van Lindley _Cat._
36. 1899.
Raised by Lucy Duke, Beaufort County, N. C., about 1884 probably from
seed of Winter Nelis crossed with Bartlett. It is a twin of Lucy Duke,
having been raised from seed of the same pear. Fruit medium to large,
globular-obovate, dull green changing to yellow-green, russeted and
dotted; flesh firm and sweet; first; late Oct.
=Beauvalot. 1.= Mas _Pom. Gen._ =3=:1, fig. 97. 1878.
This variety was obtained by M. Sageret from seed beds made from 1816
to 1820. Fruit medium, obovate-turbinate-pyriform; skin thick, rough to
the touch, firm, intense green sown with spots of greenish-brown, at
maturity turning more yellow and the side next the sun golden; flesh
white, slightly tinged with yellow, fine, melting; juice sufficient,
saccharine, but sometimes having little flavor; second; Nov.
=Beier Meissner Eierbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:52. 1856.
Disseminated in Saxony and Bavaria in 1823. Fruit medium, ovate-acute,
often ventriculous-conic, somewhat uneven, yellow-green changing to
light yellow, no blush but often dotted with red; flesh coarse-grained,
semi-melting, sweet, with a rose-water savor; third for dessert, first
for household and market; early Sept.
=Belle Angevine. 1.= Leroy _Dict. Pom._ =1=:188, 189, fig. 1867.
The Belle Angevine described by Leroy is a very beautiful pear,
brilliant in color, of large size and handsome shape, but,
unfortunately, not good for dessert and only second class for the
kitchen. Properly Belle Angevine is a synonym of Pound or Uvedale's St.
Germain, yet Leroy holds this Belle Angevine as distinct.
=Belle des Arbrés. 1.= _Guide Prat._ 108. 1876. =2.= Mathieu _Nom.
Pom._ 172. 1889.
Introduced by M. Houdin, Châteaudun, Fr., about 1876. Fruit very large,
of beautiful form, slightly washed with rose; flesh fine and smooth;
first for cooking; Mar. to June.
=Belle de Beaufort. 1.= _Guide Prat._ 85. 1895.
Sent out by M. Louis Leroy of Angers and on trial with Messrs.
Simon-Louis of Metz, Lorraine, in 1895. Tree fairly vigorous, a good
grower. Fruit very large, of beautiful form and color; Oct. to Nov.
=Belle Bessa. 1.= Prince _Pom. Man._ =1=:120. 1831. =2.= _Le Bon Jard._
363. 1882.
The editors of the "New Duhamel," 1825, said of this pear that it
was of recent origin and as it had not been previously named they
"dedicated it to M. Bessa as a testimony of satisfaction for the
assiduity evinced by him in the completion of the designs of that
work." In _Le Bon Jardinier_ it is classed among pears "remarkable for
their size." Fruit large, globular, the two extremities diminishing
very perceptibly, especially that next the stem, very light green
faintly approaching yellow at full maturity and interspersed by some
small, russet specks; flesh somewhat firm, bland and agreeable, not
highly flavored; Nov. to Dec.
=Belle de Bolbec.= =1.= _Guide Prat._ 109. 1876.
A French pear on trial with Messrs. Simon-Louis of Metz, Lorraine, in
1876. Reported at that time to be rather large and of first quality,
but in 1895 it was placed by the firm on their list of varieties of
doubtful or small merit; Oct. to Nov.
=Belle et Bonne de Hée.= =1.= Kenrick _Am. Orch._ 135. 1841. =2.= _Mag.
Hort._ =8=:165. 1842.
Fruit medium; flesh melting and perfumed; of superior excellence;
ripens at Paris in Sept.
=Belle et Bonne de la Pierre.= =1.= Leroy _Dict. Pom._ =1=:197, fig.
1867. =2.= Mas _Pom. Gen._ =4=:81, fig. 233. 1879.
This variety was obtained by M. A. de la Farge, Salers, Fr., at the
foot of the mountains of the high Auvergne; it first bore fruit
in 1861. Fruit medium, sometimes rather large, globular or ovate,
with protuberances, always larger on one than on the other side,
yellow-ochre dotted with gray and some stains of brown russet; flesh
whitish, fine, melting, scented, without grit; juice sufficient,
acidulous, extremely saccharine, full of delicate flavor; first; Nov.
and Dec.
=Belle de Brissac.= =1.= Leroy _Dict. Pom._ =1=:192, fig. 1867.
Jean-Henri Benoist, Brissac near Angers, Fr., obtained this variety
from seed in 1832 or 1833. Fruit medium to large, oblong, extremely
obtuse and ventriculous, always having one side more enlarged than the
other, with pale yellow skin, thick and rough to the touch, dotted with
russet and much covered with brown patches; flesh white, semi-fine,
breaking, rather gritty; juice sufficient, saccharine, acidulous,
perfumed; second for dessert, first for cooking; Feb. to April.
=Belle de Bruxelles sans Pepins.= =1.= Leroy _Dict. Pom._ =1=:193, 194,
fig. 1867.
Notwithstanding its name this variety is not certainly of Belgian
origin. It was known in Normandy at the beginning of the nineteenth
century under the name _Fanfareau_. In Germany it was cultivated before
1789 where it was called _Grosse-Bergamotte d'Été_. It appears most
probably to have been of German origin. Fruit large and sometimes
medium, spherical, depressed at both poles, generally more swelled
on one side than on the other, yellow-green dotted and streaked with
russet; flesh white, semi-fine, melting, interspersed with greenish
specks, slightly gritty at the center, free from seeds or core; juice
sufficient, saccharine, acidulous, slightly musky; second for the
reason that it so easily becomes soft; Aug. and Sept.
=Belle de Craonnais.= =1.= Leroy _Dict. Pom._ =1=:195, 196, fig. 1867.
This variety originated in the neighborhood of Craon in Mayenne, Fr.
It was listed in the collection of the Horticultural Society of Angers
in 1848, and in the following year was propagated for commerce by A.
Leroy. Fruit large but sometimes smaller, oblong-pyriform, irregular,
obtuse, golden-yellow, sown with gray dots more numerous and larger on
the side next the sun; flesh white, semi-fine, melting, juicy, rather
gritty about the core; juice abundant, sweet and musky, without much
savor; second for the table, first for cooking; Dec. to March.
=Belle de la Croix Morel.= =1.= _Guide Prat._ 83. 1876.
Mentioned in the _Revue Horticole_ of 1868. Fruit large,
pyriform-ventriculous, greenish-yellow; flesh semi-melting, juicy, of
an agreeable flavor; first; Dec.
=Belle de Décembre. 1.= _Guide Prat._ 103. 1895.
A very large and superb fruit; good to eat raw but first class for
cooking. Listed as a new variety in 1895.
=Belle de Féron. 1.= Leroy _Dict. Pom._ =1=:198. 1867.
Probably originated in the town of Féron near Avesnes, Fr., and was
considered to be a new fruit by the Horticultural Society of Angers
in 1840. Fruit large to very large, globular-turbinate, bossed, one
side always more swelled than the other, yellowish-green, dotted with
gray, and stained with patches of brown-russet; flesh white, coarse,
semi-melting; juice sufficient, fresh, sugary, vinous, and with a very
agreeable tartness; second; Oct. and Nov.
=Belle du Figuier. 1.= Leroy _Dict. Pom._ =1=:199, fig. 1867.
Raised from seed in 1860 by M. Robert, Angers, Fr., and submitted to
the Horticultural Society of Maine-et-Loire in December, 1861, when it
was declared excellent. Fruit above medium, ovate, regular in form, but
with protuberances, often depressed at the base, greenish-russet, rough
to the touch and covered with well-marked fawn dots; flesh fine, white,
very melting and very juicy, saccharine, acidulous, aromatic; first;
Dec. and Jan.
=Belle-Fleurusienne. 1.= Leroy _Dict. Pom._ =1=:200, fig. 1867. =2.=
Hogg _Fruit Man._ 493. 1884.
Raised by M. Alexandre Bivort in 1849 at Saint-Rémy, Bel. Fruit medium,
obtuse-pyramidal; skin smooth and somewhat shining, greenish-yellow,
the whole surface being thickly strewed with large russet dots and
specks, and washed with rose on the side next the sun; first; Dec. to
Feb.
=Belle Fondante. 1.= Downing _Fr. Trees Am._ 454. 1857.
Originated by Robert Manning, Salem, Mass. Fruit medium,
pyramidal-turbinate; skin pale yellow, clouded with green, irregularly
patched with russet especially around the eye; flesh juicy, buttery,
very fine grained, rich, with some astringency; Oct.
=Belle de Forêts. 1.= _Guide Prat._ 83, 234. 1876.
_Esperen Waldbirne._ =2.= Mathieu _Nom. Pom._ 212. 1889.
Fruit medium, pyriform, bright green; Sept. and Oct.
=Belle de Guasco. 1.= Mas _Pom. Gen._ =3=:57, fig. 125. 1878. Leroy
_Dict. Pom._ =1=:202, 203, fig. 1867.
Cultivated in the garden of the Society of Van Mons in Belgium but
did not originate there. It was sent out from there to France for
further distribution in 1853. Fruit medium, oblong-obtuse-pyriform,
lemon-yellow, greenish on the shaded side and washed with vermilion on
the side exposed to the sun; flesh white, fine, melting, juicy, vinous,
acid; third; late Aug. and early Sept.
=Belle Guérandaise. 1.= _Cat. Cong. Pom. France_ 143, fig. 1906. =2.=
_Rev. Hort._ 136, Pl. 1907.
M. Dion, Guérande, Fr., sowed in 1869 a bed of mixed seeds from which
he obtained the variety here described. It first fruited in 1893 and
was placed on the accepted list by the Pomological Society of France in
1904,. Fruit large, ovate, lemon-yellow, often covered with fawn; flesh
fine, very saccharine, juicy, with a slight perfume of orange blossom;
good; Oct. and Nov.
=Belle Hugevine. 1.= McIntosh _Bk. Gard._ =2=:459. 1855.
Fruit large and handsome; of excellent quality; Mar. and April.
=Belle Isle d'Angers. 1.= Hogg _Fruit Man._ 494. 1884.
Fruit medium, globular-oval, almost entirely covered with a coat
of greenish dark brown russet which is very fine and smooth to the
touch and covered with large, gray dots; on the shaded side the
greenish-yellow ground-color is exposed, covered with large, russet
dots; flesh white, rather coarse, semi-buttery, very juicy, sweet and
slightly perfumed; second or third; Dec.
=Belle d'Ixelles. 1.= _Mag. Hort._ =26=:218. 1860. =2.= _Guide Prat._
83. 1876.
First reported by Millet. On trial with the Society Van Mons in 1860.
Fruit large, golden-yellow skin; flesh very melting and perfumed; Oct.
=Belle de Juillet. 1.= _Guide Prat._ 109. 1876.
Gained by M. Lampe at Pecq, Bel., about 1870, and reported to be
superior to all other early pears and in particular to Beurré Giffard;
fruit handsome and delicious, ripening about mid-July.
=Belle Julie. 1.= Elliott _Fr. Book_ 350. 1854. =2.= Leroy _Dict. Pom._
=1=:204, 205, fig. 1867.
_Alexandrine Hélie._ =3.= _Guide Prat._ 81. 1876.
Raised by Van Mons and fruited first in 1842. Fruit medium,
long-obovate-pyriform, greenish-yellow, much patched and netted with
russet, dotted with bright fawn; flesh rather greenish-yellow, coarse,
semi-melting, juicy, sugary, vinous, with a fine perfume; first; Oct.
and Nov.
=Belle de Kain. 1.= _Guide Prat._ 83. 1876.
On trial with Messrs. Simon-Louis of Metz, Lorraine, in 1876. Fruit
large, pyriform-truncate, brilliant lemon-yellow; flesh semi-melting; a
good market variety.
=Belle de Lorient. 1.= Leroy _Dict. Pom._ =1=:205, 206, fig. 1867.
_Belle de l'Orient._ =2.= Downing _Fr. Trees Am._ 668. 1869.
This variety was growing in the old garden of the Horticultural Society
of Angers about 1835, and probably originated in the environs of
Lorient, Fr. Fruit large, oblong-ovate-pyriform, bossed at the summit,
greenish-yellow, dotted all over with large and numerous specks of
fawn; flesh wanting in fineness, half-breaking, white, gritty, fairly
juicy, without perfume, sourish; second for the kitchen; Sept. and Oct.
=Belle de Malines. 1.= Leroy _Dict. Pom._ =1=:207, fig. 1867.
Received by Leroy, Angers, Fr., from Belgium in 1863 as a new variety
and without statement of its origin. Fruit medium, turbinate-obtuse,
ventriculous, having one side larger than the other, bright yellow,
dotted, streaked and stained with russet, washed with delicate rose on
the side next the sun; fresh dull white, semi-fine, melting, gritty at
center; juice sufficient, sweet, fresh, saccharine, musky; first; Aug.
and Sept.
=Belle de Martigny. 1.= _Mag. Hort._ =8=:431. 1842.
Exhibited by Mantel at the first annual meeting of the New York
Horticultural and Floricultural Society, held in New York, September,
1842. One fruit of this variety was reported as weighing 9 oz.
=Belle-Moulinoise. 1.= Leroy _Dict. Pom._ =1=:208, fig. 1867.
Raised from seed by Groler-Duriez, Lille, Fr.; it was placed on
the market in 1864. Fruit large, oblong-obtuse-pyriform, somewhat
ventriculous and bossed, greenish, rough to the touch, spotted with
russet, washed with dark rose on the side next the sun; flesh whitish,
fine, firm, scented, breaking, juice extremely abundant, saccharine,
musky, with a delicious flavor; first; Feb. and Mar.
=Belle de Noisette.= =1.= Mas _Pom. Gen._ =6=:17, fig. 393. 1880.
A French pear of unknown origin. Fruit large, obovate-obtuse-pyriform,
short and thick, attaining its greatest breadth around its center; skin
thick and rather rough, at first green sown with dots of grayish-brown,
numerous and scattered regularly; at maturity the green passes into
lemon-yellow and the side next the sun is clouded with red; flesh
white, rather fine, breaking, with a small amount of sugary juice, acid
and slightly perfumed; suited only for culinary purposes; keeps well
through the winter; the tree is equally vigorous on quince or pear
stock.
=Belle Picarde.= =1.= _Rev. Hort._ 156, Pl. 1888.
Originated in the village of Charmes, Aisne, Fr., in the middle of
the last century. Fruit large to very large, obovate-obtuse-pyriform,
orange-red and speckled especially on the sunny side; flesh white,
melting, very sugary; juice rather abundant, sweet and of a pleasant
flavor; good for dessert but specially recommended for cooking; being
large and attractive in appearance is well adapted for the market; Dec.
to June.
=Belle Rouennaise.= =1.= Leroy _Dict. Pom._ =1=:210, fig. 1867. =2.=
_Jour. Hort._ N. S. =19=:328. 1870.
Raised from seed by M. Boisbunel, Rouen, Fr. It gave its first fruit in
1856. Fruit medium, long-pyriform, bossed around calyx, sides unequal;
color greenish-yellow, dotted with russet, veined with fawn around the
stem and often covered with russet markings; flesh semi-fine, white,
juicy, melting, gritty at the core, refreshing, sweet, acid, possessing
a delicious flavor; first; Aug. and Sept.
=Belle de Stresa.= =1.= _Guide Prat._ 58. 1876. =2.= Mas _Pom. Gen._
=4=:213. 1879.
A wild seedling found at Stresa, on Lake Maggiore, Italy. Fruit nearly
medium, ovate, rather short and thick, or pyriform, olive-green,
washed with dark brownish-red on the side next the sun; flesh buttery,
melting, juicy, saccharine, and with a delicate and refreshing perfume;
handsome and of first quality; late Aug.
=Belle Sucrée.= =1.= _Guide Prat._ 83. 1876.
_Schöne Zuckerbirne._ =2.= Mathieu _Nom. Pom._ 280. 1889.
Published in Germany previous to 1876; origin unknown. Fruit large,
variable in form; of a beautiful lemon-yellow, almost entirely washed
with red; flesh semi-melting, very saccharine; Sept. and Oct.
=Belle de Thouars.= =1.= _Gard. Chron._ 979. 1860. =2.= Leroy _Dict.
Pom._ =1=:212, 213, fig. 1867.
Probably originated at Thouars, Fr. About 1839 the Horticultural
Society of Angers received a pear called _Coulon de Saint-Marc_
which was propagated under that name, but was proved to be identical
with Belle de Thouars. It was subsequently propagated and sold by a
nurseryman at Jersey, and acquired the name of _Belle de Jersey_. Fruit
medium to large, long-obtuse-pyriform at both ends, somewhat bossed at
summit; skin at first brownish-olive changing to a ferruginous brown as
the fruit approaches maturity, somewhat rough, with russet dots; flesh
white, firm, or half-breaking, with little juice and an acidulated,
sugary flavor; good only for kitchen use; Nov. and Dec.
=Belle Williams. 1.= _Am. Pom. Soc. Rpt._ 110. 1862. =2.= Downing _Fr.
Trees Am._ 669. 1869.
Of foreign origin, possibly English. Tree vigorous, very erect, hardy;
young wood olive, slightly yellow, glossy. Fruit medium to large,
oblong-pyriform, with a groove or sunken line from stem to calyx,
yellowish, with marblings and tracings of russet; stem long, curved,
set in a slight depression by a lip; calyx partially closed; flesh
whitish, not juicy or rich; good for cooking; Dec. to Mar.
=Bellissime d'Automne. 1.= Leroy _Dict. Pom._ =1=:214. 1867. =2.= Hogg
_Fruit Man._ 496. 1884.
First mentioned by Merlet under the name of _Belle-et-Bonne_ in 1675.
It lost its original name and became known by that of Bellissime
d'Automne. Fruit variable in size but more medium than small;
long-acute-pyriform, occasionally slightly obtuse; skin smooth and
shining, greenish-yellow, dotted with fawn on the shaded side and
extensively washed with red-brown or fine, deep crimson on the side
exposed to the sun, with stripes of the same color around the stalk;
flesh white, fine, semi-melting; juice plentiful, sweet, with an
aromatic flavor; second as a dessert fruit, but useful for culinary
purposes; Oct.
=Bellissime d'Hiver. 1.= Duhamel _Trait Arb. Fr._ =2=:234. 1768. =2.=
Hogg _Fruit Man._ 496. 1884.
An old French pear described by Duhamel du Monceau in 1768. By
some, Merlet is believed to refer to it in 1690 when writing of the
_Bellissime d'Hiver de Bur_, but this latter is regarded by Leroy as
synonymous with Belle Angevine. Fruit very large, larger than the
Catillac, globular, turbinate, mammillate; skin smooth, thick, green
changing to dark yellow, washed on the side of the sun with a beautiful
tint of bright carmine, strewed all over with large brown-russet dots;
flesh white, fine grained, crisp, tender, juicy, sweet, musky; one of
the very best culinary pears; all the winter till May.
=Belmont. 1.= Mas _Pom. Gen._ =6=:171, fig. 470. 1880. =2.= Hogg _Fruit
Man._ 496. 1884.
An English cooking pear raised about the year 1840 by T. A. Knight,
Downton Castle, Eng. Fruit medium, globular-oval, even and regularly
shaped; skin rather rough to the touch, covered with a coating
of somewhat rough russet except on the shaded side where it is
greenish-yellow, and marked with patches and dots of dark-brown russet;
on the side next the sun it shows a coppery-red glow; flesh yellowish,
rather coarse, sugary, vinous, finely flavored like Swan Egg; almost
first; Oct. and Nov.
=Beman. 1.= _Can. Hort._ =26=:14. 1903. =2.= _Ibid._ =28=:219. 1905.
Originated at Newcastle, Ontario, Can., by E. C. Beman. Tree
productive. Fruit large, juicy and delicious; Oct. and Nov.
=Benadine. 1.= Dochnahl _Führ. Obstkunde_ =2=:109. 1856.
Raised from seed at Oberlausitz, Ger. Published in 1821. Fruit medium,
pyriform, medium ventriculous, yellow, sprinkled all over with spots of
yellow-ochre; flesh white, buttery, melting, juicy, delicate and full
of aroma; first for dessert; Sept.
=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, although sometimes only medium in size, irregular
roundish-obconic and angular in outline; stem short to medium, thick
and fleshy, usually obliquely inserted in cavity; calyx small, open or
semi-closed; skin rather glossy, pale yellow, dotted with red; flesh
whitish, slightly gritty at the center, fine-grained, melting, juicy,
sweet, with delicate aroma; very good; Dec. and Jan.
=Bergamotte Hertrich. 1.= _Guide Prat._ 61, 237. 1876. =2.= Mas _Pom.
Gen._ =5=:7, fig. 292. 1880. =3.= _Jour. Hort._ 3rd Ser. =2=:43, fig.
9. 1881.
Raised from seed of Fortunée by Herr Hertrich, a merchant at Colmar,
Ger. It fruited first in 1853 and was placed in commerce in 1858. Fruit
below medium, Bergamot-shaped, inclining to roundish-turbinate or
obovate, even in outline, furrowed at stalk, grass-green ground seen
through much ash-gray russet, with some brownish tinge on the side next
the sun; flesh yellowish, with a greenish tinge under the skin, fine,
melting, rich flavor, juicy and aromatic; delicious and a good keeper.
=Bergamotte-d'Hiver de Furstenzell. 1.= _Guide Prat._ 84, 237. 1876.
Probably of German origin. Fruit large, conic-obtuse, yellow, lightly
washed with red; flesh very juicy; Oct. to Dec.
=Bergamotte d'Hollande. 1.= Duhamel _Trait. Arb. Fr._ =2=:170. 1768.
=2.= Downing _Fr. Trees Am._ 430. 1845.
Origin ancient and uncertain, but as the first name by which it was
known was _Bergamote d'Alençon_, pomologists have deemed it to be
French. Fruit medium and often larger, globular-flattened; olive-green
turning as it ripens to clear yellow, dotted and streaked with russet,
washed with brown on the side of the sun; flesh white, rather gritty,
coarse-grained, semi-breaking, pleasantly flavored; second for the
table but good for cooking; March to June.
=Bergamotte Jars. 1.= Mas _Le Verger_ =3=:93, fig. 45. 1866-73.
Raised by M. Nérard, near Lyons, Fr. Fruit small or nearly medium,
oblate, shaped very much like an apple, much depressed at base and
summit, pale yellow; flesh buttery, white, fine, melting, rich in
sugar, and well perfumed and vinous; altogether first class; Nov.
=Bergamotte de Jodoigne. 1.= Leroy _Dict. Pom._ =1=:246, fig. 1867.
=2.= Hogg _Fruit Man._ 502. 1884.
Raised from seed by M. Grégoire, Jodoigne, Bel., in 1853. Fruit below
medium or small, Bergamot-shaped, slightly mammillate at the summit,
flat at base, yellow, sprinkled all over with russet dots, the yellow
passing to orange on the side next the sun; flesh yellowish-white,
fine, melting, rather gritty at center, juicy, sweet, and with an
agreeable perfume; its greatest merit is its long keeping; Mar. to May.
=Bergamotte Klinkhardt. 1.= Mas _Pom. Gen._ =6=:149, fig. 459. 1880.
Raised by Van Mons and entered in his catalog for 1823. Fruit small
or medium, globular-ovoid, sometimes ovoid-pyriform, usually a little
irregular in outline; skin slightly thin and tender, dull green with
some indistinct dots, traces of russet irregularly disposed, but more
condensed about the base and summit; flesh white, rather fine, buttery,
melting, with abundant sugary and perfumed juice; first class except
that it ripens too quickly; early Oct.
=Bergamotte Laffay. 1.= Mas _Pom. Gen._ =3=:157, fig. 175. 1878.
Origin uncertain, though it is not unlikely that it was raised by
M. Laffay, a nurseryman at Paris. Fruit small or nearly medium,
globular-ovate-obtuse, green, sprinkled with very numerous small,
dark-green spots; flesh white, tinged with green, fine, melting, a
little gritty at the center, full of juice, saccharine, acidulous,
wanting in perfume; second, but keeps well; all winter.
=Bergamotte Lesèble. 1.= Leroy _Dict. Pom._ =1=:246, fig. 1867. =2.=
Mas _Pom. Gen._ =3=:47, fig. 120. 1878.
A chance seedling found in a vineyard by Narcisse Lesèble, President
of the Horticultural Society of Tours, Fr., in 1843. Fruit medium,
globular-turbinate, swelled, obtuse, bossed at summit, golden-yellow,
dotted with fawn, showing some russet markings and lightly washed with
pale rose on the side turned to the sun; flesh whitish, rather coarse,
melting, slightly gritty around the core; juice extremely abundant,
sugary, agreeably perfumed leaving an after-flavor of anis; first; Oct.
=Bergamotte Liabaud. 1.= _Guide Prat._ 86. 1895.
Obtained by M. Liabaud. On trial with Simon-Louis Bros. of Metz,
Lorraine, in 1895. Fruit above medium, globular-flattened,
yellow-green, washed with gray-fawn on the side exposed to the sun;
flesh white, fine, melting, saccharine, vinous; Nov. and Dec.
=Bergamotte Mico. 1.= Hogg _Fruit Man._ 502. 1884.
Fruit above medium, globular, rather like a small Easter Beurré,
greenish-yellow, covered with freckles and dots of cinnamon-colored
russet; flesh coarse-grained, gritty, wanting in flavor; inferior; late
Nov.
=Bergamotte de Millepieds. 1.= Leroy _Dict. Pom._ =1=:249, fig. 1867.
=2.= Mas _Pom. Gen._ =3=:107, fig. 150. 1878.
Raised by M. Goubault, near Angers, Fr. First reported in 1852. Fruit
medium, globular-ovate or sometimes globular-pyriform, olive-green,
sprinkled with brownish dots and streaked with fawn around the calyx
and stem, changing to pale yellow, with a glow on the side next the
sun; flesh white, tender, buttery, melting, richly flavored; first;
Sept. in Fr.; Nov. in America.
=Bergamotte Nicolle. 1.= Mas _Pom. Gen._ =7=:149, fig. 555. 1881.
Raised from seeds of Flemish Beauty in 1849 by M. Nicolle, a member of
the Society of Horticulture of Rouen. Fruit medium, globular, attaining
its greatest circumference around the middle, depressed at each pole,
bright green sprinkled with distinct red dots, some russet patches;
flesh white, slightly yellowish, fine, very melting; juice abundant,
saccharine, perfumed; first; Oct.
=Bergamotte Oeuf de Cygne. 1.= Mas _Pom. Gen._ =7=:55, fig. 508. 1881.
Fruit medium or rather large, globular, more or less depressed at both
base and summit, regular in outline, largest circumference around the
middle, bright green, sprinkled with gray or greenish-gray dots; flesh
white, tinted and veined with yellow, fine, melting, rather gritty
about the core, with abundant, sweet juice, delicately perfumed; first;
Oct. and Nov.
=Bergamotte d'Oisan. 1.= _Horticulturist_ =13=:189. 1857.
Published in England in 1857 in the _London Illustrated News_, and
described as a large pear weighing between two and three pounds, found
in Algeria, and exhibited in London.
=Bergamotte de Parthenay. 1.= _Pom. France._ =4=:No. 146, Pl. 146.
1867. =2.= Mas _Pom. Gen._ =7=:5, fig. 483. 1881.
A chance seedling found in a wood on the outskirts of Parthenay, a town
in the Department of Deuz-Sèvres, Fr. Fruit large, globular-turbinate,
obtuse, often irregular in outline, greatest circumference around the
middle, dull green, sprinkled with large, fawn dots, regular and evenly
spaced, changing to greenish-yellow and more golden on the side next
the sun; flesh white, semi-fine, semi-melting; juice fairly abundant,
saccharine and without perfume, often astringent; first for cooking.
=Bergamotte Picquot. 1.= Downing _Fr. Trees Am._ 671. 1869. =2.= Mas
_Pom. Gen._ =3=:131, fig. 162. 1878.
A French pear of uncertain origin. Fruit medium, globular-conic, very
clear green changing to yellow, sprinkled with numerous indistinct dots
of grayish-brown; flesh white, fine, buttery, melting, juicy, sugary;
good, first if its season were more prolonged; Oct.
=Bergamotte Ploskui. 1.= _Ia. Hort. Soc. Rpt._ 61. 1880.
A variety grown on the Northern plains of the steppes of Russia where
the summer is fully as dry and hot as that of Iowa and the winter far
more severe. On trial at the College Farm, Ames, Iowa, in 1880. It
seems to unite well with the apple when root- or top-grafted.
=Bergamotte Poiteau. 1.= Mas _Pom. Gen._ =3=:21, fig. 107. 1878.
_Poiteau_ (_des Français_) =2.= Leroy _Dict. Pom._ =2=:538, fig. 1869.
This variety came from a seed bed made by M. Poiteau, Fr., and was
first reported in 1851. Fruit medium, globular-obtuse, irregular in
outline, golden yellow, sown with very numerous and extremely fine gray
and brown dots, generally washed with dull red on the side next the
sun; flesh very white, fine, melting, watery; juice very saccharine,
slightly acid and musky, agreeable; first; Oct.
=Bergamotte Pomme. 1.= _Guide Prat._ 84. 1876.
Fruit rather large, globular-oblate, dull yellow; flesh very juicy,
vinous; first; Oct. and Nov.
=Bergamotte du Quercy. 1.= Mas _Pom. Gen._ =1=:113, fig. 57. 1872.
Mas obtained grafts of this pear about 1847 from the Duke of Arenberg;
he had seen a quotation from Van Mons catalog of 1823 in which it was
described. Fruit medium or nearly medium, nearly globular, rather
obtuse at the two ends, regular in outline, attaining its greatest
thickness at the middle; skin slightly thickened, very pale green,
sown with very small, brown dots scattered irregularly; flesh quite
white, fine, firm yet melting, streaming with sweet juice, more or less
perfumed according to the season; end of Sept.
=Bergamotte Reinette. 1.= Leroy _Dict. Pom._ =1=:254, fig. 1867. =2.=
Mas _Pom. Gen._ =3=:93, fig. 143. 1878.
Raised by M. Boisbunel, nurseryman at Rouen, Fr., who introduced it in
1857. Fruit small, Bergamot-shaped; skin at first bright green, marked
with large, russet patches but changing to yellow as it ripens; flesh
half-tender, with abundant sweet juice which has a brisk acidity, like
the Reinette apple; quality hardly first-rate and variable, but to be
recommended for its early and long season; late Aug.
=Bergamotte de Rouen. 1.= _Guide Prat._ 84. 1876.
Fruit large; recommended as being of good quality by the Society of
Horticulture of Rouen; April to June. The tree is vigorous and fertile.
=Bergamotte Rouge. 1.= Duhamel _Trait. Arb. Fr._ =2=:162, Pl. XIX, fig.
6. 1768. =2.= Lindley _Guide Orch. Gard._ 334. 1831.
This pear is of ancient and unknown origin. It was mentioned by Le
Lectier in 1628, Merlet in 1675, and Duhamel in 1768, but without
history. Fruit rather large, globular, acute-pyriform, irregular,
mammillate at calyx, greenish-yellow, washed with brownish-red on the
side next the sun, and marked with stripes of the same color, the
whole covered with fine, delicate, cinnamon-colored russet, sprinkled
with large, gray dots; flesh white, coarse, melting, gritty; juice
sufficient, with a slight musky perfume, sugary; first for both table
and kitchen; Sept.
=Bergamotte Rouge de Mayer. 1.= Mas _Pom. Gen._ =4=:189, fig. 287. 1879.
Sent out by M. Jahn of Meiningen; it has a strong resemblance to the
Bergamotte Rouge of Duhamel. Fruit medium, sometimes pyriform-ovoid,
and sometimes turbinate-ovoid, bright green, sprinkled with numerous
very small dots of blackish-gray; on ripening the ground-green passes
into dull yellow, sometimes colored with intense blood-red on the side
next the sun; flesh whitish, coarse, half-melting, with not much juice,
sugary, little perfume; of beautiful appearance, and recommended for
household use; Aug.-Sept.
=Bergamotte Sageret. 1.= Downing _Fr. Trees Am._ 671. 1869. =2.= Mas
_Pom. Gen._ =5=:129, fig. 353. 1880.
M. Sageret obtained this Bergamotte from seed; he first reported it
in 1830. Fruit medium, nearly spherical, symmetrical in outline;
skin rather fine and thin, water-green, sprinkled with very many and
prominent, large dots becoming when ripe more yellow and the cheek next
the sun golden; flesh white, fine, buttery, rather gritty near the
core; juice sufficient, not very saccharine, deficient in perfume; a
good second-rate dessert pear; Oct. to Jan.
=Bergamotte Sanguine. 1.= Mas _Pom. Gen._ =4=:65, fig. 225. 1879.
Entered in catalog of M. Jahn, 1864. Fruit medium or nearly medium,
globular-turbinate, regular in contour, greatest circumference
around middle, slightly pointed at base, obtuse at summit; color
dull water-green, generally covered with a thick coating of a dark
reddish-violet which on ripening assumes a more vivid tone on the side
next the sun; flesh white, speckled with red, coarse, semi-melting,
gritty at the core, not much juice; only second; interesting for
amateurs on account of its remarkable color of violet red so dark as to
be almost black; Sept.
=Bergamotte Sannier. 1.= _Guide Prat._ 53. 1895.
Produced by M. Arsène Sannier, Rouen, Fr. It is said to have resisted
the severe freeze in France in the winter of 1879-80. Fruit medium in
size, globular-conic; color green; flesh semi-fine, melting, juicy and
of delicious flavor; first; end of winter and spring.
=Bergamotte Silvange. 1.= Mas _Le Verger_ =3=:Pt. 1, 65, fig. 31.
1866-73.
_Silvange._ =2.= Leroy _Dict. Pom._ =2=:664, fig. 1869.
Bergamotte Silvange was found in the woods of the Metz district,
Lorraine, about the middle of the eighteenth century. The fruit is very
variable in form and quality so that writers have been led to speak
of three sorts of pears called Silvange--the yellow, the long, and
the green. Fruit medium, globular-turbinate or obovate or of Bergamot
shape; skin rough, bright green on the shaded side, darker where
exposed to the sun, sprinkled with large, gray dots and stained with
dark patches; flesh tinged with greenish-white near the center and
yellowish-green near the skin, tender and melting, full of perfumed
juice, saccharine, acidulous and possessed of an exquisite flavor;
first; Oct. and Nov.
=Bergamotte de Souchait. 1.= Mas _Pom. Gen._ =6=:99, fig. 434. 1880.
Of uncertain origin, though Mas suggests that it may have been raised
in Germany. Fruit medium, globular-ovate, pale green, strewn with
large, brown dots and stained with some patches of russet; on ripening
the basic green becomes lemon-yellow and warm gold, the side next the
sun being washed with vermilion on which are some grayish dots; flesh
yellowish, half-tender, half-breaking, dry, sugary and highly perfumed
with musk; second or third; July and first of Aug.
=Bergamotte de Soulers. 1.= Duhamel _Trait. Arb. Fr._ =2=:168, Pl.
XLIV, fig. 1. 1768. =2.= Hogg _Fruit Man._ 504. 1884.
_Bonne de Soulers._ =3.= Leroy _Dict. Pom._ =1=:487, fig. 1867.
This pear is an old French dessert fruit the first mention of which was
by Merlet in 1675 who described it as a species of winter Bergamotte
of good flavor and long keeping. Fruit medium, long-obovate, almost
oval; skin smooth, shining, pale greenish-yellow, covered with dots of
fawn and faintly tinged with brick-red on the side next the sun; flesh
white, tender, melting, free from granulations, juicy, saccharine,
slightly acidulous, with a characteristic and pleasant flavor; in
France, of first quality and considered superior to Easter Beurré; in
England only second, being too tender for the climate; Jan. to Mar. or
Apr.
=Bergamotte de Stryker. 1.= Mas _Le Verger_ =3=:Pt. 1, 69, fig. 33.
1866-73. =2.= Leroy _Dict. Pom._ =1=:261, fig. 1867.
This variety is generally attributed to M. Parmentier, Enghien, Bel.
Fruit small, globular, slightly flattened at the base and mammillate at
the summit, yellow-ochre, finely dotted with bright gray and stained
with russet patches; flesh yellowish, tender, semi-melting and very
full of juice which is watery, sweet and pleasantly aromatic; first in
France, second in England; end of Sept. and Oct.
=Bergamotte Suisse Rond. 1.= Knoop _Fructologie_ =1=:86, 134, Pl. 1771.
This pear resembles the ordinary Autumn Bergamot except in color which
is green at first, becoming yellow as it attains maturity, streaked
with yellow and red. Sept. and Oct.
=Bergamotte Tardive Collette. 1.= Mathieu _Nom. Pom._ 176. 1889. =2.=
_Guide Prat._ 86. 1895.
Raised from a seed of Doyenné d'Alençon previous to 1870 and judged by
the Horticultural Society of Rouen, Fr., to be of good quality; Apr. to
end of June.
=Bergamotte Thuerlinckx. 1.= Mas _Pom. Gen._ =3=:149, fig. 171. 1878.
This pear was distributed by the Society Van Mons in whose bulletins
it was published in the years 1857-58-60 and 1862, though without
any statement as to its origin. Fruit medium or nearly medium,
globular-turbinate, obtuse, of largest circumference at center, very
pale green, sprinkled with numerous very small points of fawn; on
ripening the basic green changes to very pale yellow, whitish and
usually a little golden on the sunny side, without any trace of red;
flesh quite white, half-fine, half-melting, without grit at the core,
very juicy, sugary and perfumed; good; Oct.
=Bergamotte de Tournai. 1.= _Guide Prat._ 84, 238. 1876.
_Beurré Vert de Tournai._ =2.= Leroy _Dict. Pom._ =1=:438, fig. 1867.
Obtained by M. Dupont, at Tournai, Bel., from pips of Glou Morceau
in 1830. Fruit large, globular-ovate, bossed at summit, olive-green
passing into pale green on the shady side, covered with gray-russet
dots; flesh greenish-white, semi-fine, melting, juicy, sugary, sweet,
without any pronounced aroma; second quality; Oct. and beginning of
Nov., often extending to Dec.
=Bergamotte de Tournay. 1.= Mas _Pom. Gen._ =6=:35, fig. 402. 1880.
Obtained from seed by M. du Mortier, president of the Horticultural
Society of Tournay, Fr., and approved by the Society in 1857. Fruit
rather small, ovoid, short and swelled, obtuse at the summit, bright
green, and sprinkled with dots of a very rich green; flesh yellowish,
tender, buttery, melting, rather granular near the core; juice
abundant, richly sugared and perfumed; first; beginning of Sept.
=Bergamotte Volltragende. 1.= Oberdieck _Obst-Sort._ 242. 1881.
German. Fruit turbinate-obtuse, typical Bergamot, smooth skin,
yellowish-green turning to golden-yellow, without russet; flesh
whitish, soft and melting, often half-melting, agreeable and sweet and
of Bergamot flavor; good for the table and very good for the kitchen;
mid-Sept.
=Bergbirne. 1.= Löschnig _Mostbirnen_ 60, fig. 1913.
A perry pear growing in the mountains of Switzerland and the Austrian
Tyrol. Fruit small to medium, turbinate-obtuse, greenish-yellow, much
sprinkled with russet speckles and dots; flesh yellowish-white, almost
fine; first half of Oct.
=Bergen. 1.= Downing _Fr. Trees Am._ 453. 1857. =2.= Mas _Pom. Gen._
=1=:143, fig. 72. 1872.
A chance seedling found at New Utrecht (now part of Brooklyn), L. I.
Fruit large, elongated-obtuse-pyriform, sides often not symmetrical,
angular; skin smooth, waxen, lemon-yellow flushed with crimson and fawn
where exposed to the sun and thickly sprinkled with brown and crimson
dots; flesh whitish, veined with yellow, buttery, melting, juicy, with
a sweet, aromatic flavor, delicately perfumed; good to very good; end
of Sept.
=Berlaimont. 1.= Liegel _Syst. Anleit._ 132. 1825.
Belgium; a Van Mons seedling; 1825. Fruit large, ventriculous-conic,
bossed, yellow-green, with dull blush, with numerous green-brown dots;
flesh buttery, juicy, mild and tender; first for table and household
use; mid-Sept.
=Bernard. 1.= _Gard. Chron._ 511. 1863. =2.= Leroy _Dict. Pom._
=1=:262, fig. 1867.
A French pear, probably originated in the middle of the last century,
for it was growing at Lyons in 1855. Fruit below to medium, globular,
mammillate and deeply depressed at both base and crown, golden-yellow,
dotted and veined with fawn, slightly tinged with pale rose where
exposed to the sun; flesh white, fine, melting; juice abundant, sugary,
tart, very delicate and savory; first; Nov. to Feb.
=Berriays. 1.= Leroy _Dict. Pom._ =1=:263, fig. 1867. =2.= Downing _Fr.
Trees Am._ 692. 1869.
M. Boisbunel, Rouen, Fr., raised this variety from seed in 1861. Fruit
medium, sometimes larger, oblong, ventriculous, obtuse, bossed; color
pale lemon-yellow, thickly sprinkled with greenish-russet dots; flesh
very white, melting, juicy, rather gritty around the core, refreshing,
sweet, acidulous, with a delicate aroma; first; Aug. and Sept.
=Bertrand Guinoisseau. 1.= _Guide Prat._ 84. 1876.
Bertrand Guinoisseau was obtained by M. Flon, Angers, Fr., in 1868, and
was first exhibited in the United States by Colonel M. P. Wilder. Fruit
rather large, globular-oblate; skin smooth, yellow; flesh fine, very
melting and excessively juicy; first; end of Nov.
=Berzelius. 1.= Liegel _Syst. Anleit._ 132. 1825. =2.= Dochnahl _Führ.
Obstkunde_ =2=:187. 1856.
Attributed to Van Mons. Fruit below medium, short-conic, bossed and
uneven, lemon-yellow, densely spotted and partly covered with russet,
thick skinned; flesh yellowish-white, firm, coarse grained, sweet,
rather musky; third for the table, good for culinary and market
purposes; early summer.
=Besi de Caen. 1.= Leroy _Dict. Pom._ =1=:264, fig. 1867.
The word Besi or Bezy is of Breton origin and signifies a wild pear.
Fruit medium, turbinate-obtuse, often distorted and generally more
swelled on one side than the other, green, strewn with russet dots and
touched with fawn around the stem; flesh white, semi-fine, perfumed,
juicy, melting, rather gritty around the center; first; beginning of
Mar. to end of Apr.
=Besi de Caffoy. 1.= Miller _Gard. Dict._ =3.= 1807.
A wilding discovered in the forest of Caffoy, Britanny, Fr. Fruit
small, oblong, yellowish, spotted with red; flesh melting; juice very
rich; Dec. and Jan. The fruits are produced in large clusters at the
extremity of the shoots.
=Besi-Carême. 1.= _Guide Prat._ 84, 238. 1876.
On trial with Simon-Louis Bros. of Metz, Lorraine, in 1876. Fruit large
to very large; flesh melting; first; Mar. to May.
=Besi Dubost. 1.= Mas _Le Verger_ =1=:29, fig. 13. 1866-73. =2.= Leroy
_Dict. Pom._ =1=:268, fig. 1867.
Obtained from a seed of Echasserie by M. Pariset, Curciat-Dongalon, Fr.
It first bore fruit in 1845. Fruit medium, turbinate, very obtuse and
swelled, generally a little bossed, golden-yellow, dotted and striped
with russet; flesh white, semi-fine, melting, juicy, gritty around the
core; second; Jan. to Mar.
=Besi Espéren. 1.= Mas _Le Verger_ =3=:91, fig. 44. 1866-73. =2.= Leroy
_Dict. Pom._ =1=:271, fig. 1867.
Obtained by Major Espéren, Mechlin, Bel., about 1838. Fruit medium
to large; form varies from long turbinate-obtuse-pyriform to
obovate-pyriform, with contorted outline, greenish-yellow, dotted all
over with bright russet and occasionally washed with a deep tinge of
red; flesh white, buttery, melting, juicy, sugary, perfumed; first, but
does not keep long; Nov. and Dec.
=Besi Goubault. 1.= Leroy _Dict. Pom._ =1=:272, fig. 1867. =2.= Hogg
_Fruit Man._ 506. 1884.
Raised by M. Goubault near Angers, Fr., and submitted to the notice of
the Horticultural Society of Maine-et-Loire in 1846. Fruit large or
sometimes medium, globular, bossed, flattened at the base, mammillate
at the summit, with sides unequal, greenish-yellow, dotted and streaked
with russet; flesh very white, very fine, melting, containing some
small grits around the center; juice extremely abundant, saccharine,
perfumed and having a delicate and agreeable flavor; first; Sept. to
Nov.
=Besi de Grieser de Böhmenkirsch. 1.= Mas _Pom. Gen._ =5=:93, fig. 335.
1880.
Said to have been obtained in the Swabian Alps, S. W. Ger. Fruit nearly
medium, ovoid-pyriform, obtuse, bright green, sprinkled with very small
and numerous gray dots; flesh white; fine, buttery; juice sufficient,
sugary, and delicately perfumed; good; Aug.
=Besi d'Héry. 1.= Duhamel _Trait. Arb. Fr._ =2=:139. 1768. =2.= Hogg
_Fruit Man._ 506. 1884.
_Kümmelbirne._ =3.= Dochnahl _Führ. Obstkunde_ =2=:7. 1856.
A wilding discovered in the forest of Héry or Héric in Brittany in the
sixteenth century. The Bretons presented a basket of this fruit to King
Henry IV on his visit to Brittany in 1598. Fruit medium, globular; skin
thin, very smooth, bright green at first, changing when it ripens to
pale yellow, with blush of red on the side next the sun, strewed with
very minute points; flesh white, fine, semi-melting, generally gritty;
juice sufficient, sweet, with somewhat of a Muscat perfume; first-rate
cooking pear; Oct. to Jan. A good bearer in rich soil.
=Besi Liboutton. 1.= Field _Pear Cult._ 278. 1858. =2.= Leroy _Dict.
Pom._ =1=:277, fig. 1867.
Origin uncertain, but it was cultivated in the garden of the
Horticultural Society of Angers, Fr., in 1844. Fruit medium, globular,
regular in form, resembling an apple, deeply depressed at either pole,
green turning slightly yellow at maturity, sprinkled with large dots
and some fawn-colored stains; flesh white, fine, semi-melting, gritty;
juice sufficient, sugary, vinous, rather pleasantly perfumed; second;
mid-Aug. to mid-Sept.
=Besi de Mai. 1.= Leroy _Dict. Pom._ =1=:278, fig. 1867.
Raised by J. de Jonghe, Brussels, from a seed bed made in 1845.
Fruit large, obovate, rather uneven and irregular in its outline,
bossed, greenish, streaked and dotted with brown fawn; flesh fine,
white, melting, rather gritty; juice sufficient, sugary, acid, richly
flavored; first; Apr. and May.
=Besi de Moncondroiceu. 1.= Mas _Pom. Gen._ =5=:65, fig. 321. 1880.
According to Oberdieck, this variety was brought to him from the
Château of Herrenhausen near Hanover. Fruit small, globular-ovoid,
or irregularly round, often higher on one side than on the other,
pale green, sown with points of gray-fawn; flesh whitish, semi-fine,
melting, a little granular about the core, juicy, sugary, not much
perfume; quality good but unstable, depending much on the season; Oct.
=Besi de Montigny. 1.= Duhamel _Trait. Arb. Fr._ =2=:207, Pl. XLIV,
fig. 6. 1768. =2.= Leroy _Dict. Pom._ =1=:279, fig. 1867. =3.= Downing
_Fr. Trees Am._ 701. 1869.
The origin of this pear is ancient and uncertain. The monks of the
Chartreuse at Paris, however, propagated and described it in 1752 and
Duhamel du Monceau again wrote of it in 1768. Fruit medium, obovate but
variable, one type being pyriform, ventriculous; color greenish-yellow,
smooth, shining, sprinkled with exceedingly fine dots of fawn and
russeted around both stem and calyx; flesh white, tender, buttery,
semi-melting, gritty around the core; juice abundant, saccharine,
acidulous, having a pleasant, musky flavor; first; end of Sept.
occasionally to Nov.
=Besi de la Motte. 1.= Duhamel _Trait. Arb. Fr._ =2=:206, Pl. XLIV,
fig. 5. 1768. =2.= Hogg _Fruit Man._ 507. 1884.
First reported by La Quintinye, the creator of the fruit gardens of
Louis XIV of France, as having been found by him at the end of October,
1685. Tree hardy, vigorous, a prolific bearer. Fruit above medium to
large, globular, more swelled generally on one side than on the other,
greenish-yellow or bright green, sprinkled with large russet dots;
flesh whitish, fine, melting, buttery, slightly gritty; juice very
abundant and full of sugar, savory and delicate; first; Sept. and Oct.
and sometimes later.
=Besi de Naghin. 1.= _Guide Prat._ 86. 1895.
On trial with Simon-Louis of Metz, Lorraine, in 1895. Fruit above
medium, apple-shaped; in character it is an improvement on the
Chaumontel but its flesh is less firm, finer and more piquant; its
perfume is similar, and it has less bitterness than is often found in
the older fruit; Jan.
=Besi de la Pierre. 1.= Leroy _Dict. Pom._ =1=:283, fig. 1867.
A gain of A. de la Farge, Salers, Fr., from a bed of mixed seeds made
in 1847. Fruit medium and often less, ovate, regular in form, slightly
swelled and bossed, lemon-yellow, partly covered with dots, marblings,
and stains of fawn especially around the eye and the stem; flesh
whitish, semi-fine, melting; juice extremely abundant, saccharine,
vinous, very delicate; first; all Oct. to mid-Nov.
=Besi de Quessoy. 1.= Leroy _Dict. Pom._ =1=:285, fig. 1867. =2.= Hogg
_Fruit Man._ 508. 1884.
_Bezy de Caissoy._ =3.= Duhamel _Trait. Arb. Fr._ =2=:178, Pl. XXIX.
1768.
Merlet stated in 1675 that this variety was said to have been found
originally in the forest of Quessoy near Saint-Brieuc. It was known
locally as the _Rousette_ or the _Petit Boeuré d'Hiver_ and was
propagated at the beginning of the seventeenth century. Fruit borne
in clusters, small, globular or ovate; skin rough, yellowish-green,
much russeted; flesh white, delicate, melting, gritty around the core,
aromatic and savory; second; ripens in succession from Nov. or Dec.
till Feb.
=Besi de Saint-Waast. 1.= Leroy _Dict. Pom._ =1=:286, 287, fig. 1867.
_Bezi Vaet._ =2.= Downing _Fr. Trees Am._ 702. 1869.
Van Mons was of the opinion that the Besi de Saint-Waast originated at
the Benedictine Abbey of Saint-Vaast, Fr. Fruit above medium, obovate,
obtuse, narrowing toward the stalk but variable; skin thick, yellow,
dotted with fawn, extensively washed with red-brown on the side exposed
to the sun; flesh rather white, fine, semi-breaking, very juicy,
rather gritty at the center, saccharine, acid, with a pleasant aroma
suggestive of the Chaumontel; a first-class dessert pear in Europe but
hardly more than a good second-rate fruit in this country; Nov. to Jan.
=Besi Sans Pareil. 1.= _Guide Prat._ 78, 240. 1876.
_Besi Incomparable._ =2.= Leroy _Dict. Pom._ =1=:275, fig. 1867.
_Besi Sanspareil._ =3.= Downing _Fr. Trees Am._ 702. 1869.
Bonnefonds mentioned this pear in 1651 under the names of _San-Pair_ or
_Nonpareille_, as also did Saint-Étienne in 1660 and Olivier de Serres
in 1608. Introduced to this country about the year 1850. Fruit medium,
spherical or globular-oval, generally rather symmetrical, lemon-yellow,
slightly greenish, dotted and mottled with fawn, blushed with
brownish-red on the side exposed to the sun; flesh white, semi-fine,
rather melting, very juicy, vinous, saccharine, sourish, having an
extremely agreeable aroma; first; Oct. to Feb.
=Besi Tardif. 1.= Leroy _Dict. Pom._ =1=:288, fig. 1867. =2.= Mas _Pom.
Gen._ =7=:57, fig. 509. 1881.
Raised in 1845 by M. Goubault, Angers, Fr., this variety was described
in 1846, and in 1847 was declared by the Horticultural Society of
Maine-et-Loire to be worthy of cultivation. Fruit medium or below,
globular, bossed, greenish-yellow, dotted, and russeted; flesh white,
fine, melting, slightly gritty around the core; juice abundant, sugary,
astringent; third or sometimes second; Nov. to Feb.
=Besi de Van Mons. 1.= Mas _Pom. Gen._ =5=:53, fig. 315. 1880.