Chapter V. Minor Varieties of Pears (part 1)

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.

Aqueusede 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 2¾ 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, altho sometimes only medium in size, irregular roundish-obconic and angular in outline; stem short to medium, thick and fleshy, usually obliquely inserted in cavity; calyx small, open or semi-closed; skin rather glossy, pale yellow, dotted with red; flesh whitish, slightly gritty at the center, fine-grained, melting, juicy, sweet, with delicate aroma; very good; Dec. and Jan.

Bergamotte Hertrich. 1. Guide Prat. 61, 237. 1876. 2. Mas Pom. Gen. 5:7, fig. 292. 1880. 3. Jour. Hort. 3rd Ser. 2:43, fig. 9. 1881.

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

Bergamotte-d’Hiver de Furstenzell. 1. Guide Prat. 84, 237. 1876.

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

Bergamotte d’Hollande. 1. Duhamel Trait. Arb. Fr. 2:170. 1768. 2. Downing Fr. Trees Am. 430. 1845.

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

Bergamotte Jars. 1. Mas Le Verger 3:93, fig. 45. 1866-73.

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

Bergamotte de Jodoigne. 1. Leroy Dict. Pom. 1:246, fig. 1867. 2. Hogg Fruit Man. 502. 1884.

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

Bergamotte Klinkhardt. 1. Mas Pom. Gen. 6:149, fig. 459. 1880.

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

Bergamotte Laffay. 1. Mas Pom. Gen. 3:157, fig. 175. 1878.

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

Bergamotte Lesèble. 1. Leroy Dict. Pom. 1:246, fig. 1867. 2. Mas Pom. Gen. 3:47, fig. 120. 1878.

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

Bergamotte Liabaud. 1. Guide Prat. 86. 1895.

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

Bergamotte Mico. 1. Hogg Fruit Man. 502. 1884.

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

Bergamotte de Millepieds. 1. Leroy Dict. Pom. 1:249, fig. 1867. 2. Mas Pom. Gen. 3:107, fig. 150. 1878.

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

Bergamotte Nicolle. 1. Mas Pom. Gen. 7:149, fig. 555. 1881.

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

Bergamotte Œuf de Cygne. 1. Mas Pom. Gen. 7:55, fig. 508. 1881.

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

Bergamotte d’Oisan. 1. Horticulturist 13:189. 1857.

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

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

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

Bergamotte Picquot. 1. Downing Fr. Trees Am. 671. 1869. 2. Mas Pom. Gen. 3:131, fig. 162. 1878.

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

Bergamotte Ploskui. 1. Ia. Hort. Soc. Rpt. 61. 1880.

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

Bergamotte Poiteau. 1. Mas Pom. Gen. 3:21, fig. 107. 1878.

Poiteau (des Français) 2. Leroy Dict. Pom. 2:538, fig. 1869.

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

Bergamotte Pomme. 1. Guide Prat. 84. 1876.

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

Bergamotte du Quercy. 1. Mas Pom. Gen. 1:113, fig. 57. 1872.

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

Bergamotte Reinette. 1. Leroy Dict. Pom. 1:254, fig. 1867. 2. Mas Pom. Gen. 3:93, fig. 143. 1878.

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

Bergamotte de Rouen. 1. Guide Prat. 84. 1876.

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

Bergamotte Rouge. 1. Duhamel Trait. Arb. Fr. 2:162, Pl. XIX, fig. 6. 1768. 2. Lindley Guide Orch. Gard. 334. 1831.

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

Bergamotte Rouge de Mayer. 1. Mas Pom. Gen. 4:189, fig. 287. 1879.

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

Bergamotte Sageret. 1. Downing Fr. Trees Am. 671. 1869. 2. Mas Pom. Gen. 5:129, fig. 353. 1880.

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

Bergamotte Sanguine. 1. Mas Pom. Gen. 4:65, fig. 225. 1879.

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

Bergamotte Sannier. 1. Guide Prat. 53. 1895.

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

Bergamotte Silvange. 1. Mas Le Verger 3:Pt. 1, 65, fig. 31. 1866-73.

Silvange. 2. Leroy Dict. Pom. 2:664, fig. 1869.

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

Bergamotte de Souchait. 1. Mas Pom. Gen. 6:99, fig. 434. 1880.

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

Bergamotte de Soulers. 1. Duhamel Trait. Arb. Fr. 2:168, Pl. XLIV, fig. 1. 1768. 2. Hogg Fruit Man. 504. 1884.

Bonne de Soulers. 3. Leroy Dict. Pom. 1:487, fig. 1867.

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

Bergamotte de Stryker. 1. Mas Le Verger 3:Pt. 1, 69, fig. 33. 1866-73. 2. Leroy Dict. Pom. 1:261, fig. 1867.

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

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

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

Bergamotte Tardive Collette. 1. Mathieu Nom. Pom. 176. 1889. 2. Guide Prat. 86. 1895.

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

Bergamotte Thuerlinckx. 1. Mas Pom. Gen. 3:149, fig. 171. 1878.

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

Bergamotte de Tournai. 1. Guide Prat. 84, 238. 1876.

Beurré Vert de Tournai. 2. Leroy Dict. Pom. 1:438, fig. 1867.

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

Bergamotte de Tournay. 1. Mas Pom. Gen. 6:35, fig. 402. 1880.

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

Bergamotte Volltragende. 1. Oberdieck Obst-Sort. 242. 1881.

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

Bergbirne. 1. Löschnig Mostbirnen 60, fig. 1913.

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

Bergen. 1. Downing Fr. Trees Am. 453. 1857. 2. Mas Pom. Gen. 1:143, fig. 72. 1872.

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

Berlaimont. 1. Liegel Syst. Anleit. 132. 1825.

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

Bernard. 1. Gard. Chron. 511. 1863. 2. Leroy Dict. Pom. 1:262, fig. 1867.

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

Berriays. 1. Leroy Dict. Pom. 1:263, fig. 1867. 2. Downing Fr. Trees Am. 692. 1869.

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

Bertrand Guinoisseau. 1. Guide Prat. 84. 1876.

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

Berzelius. 1. Liegel Syst. Anleit. 132. 1825. 2. Dochnahl Führ. Obstkunde 2:187. 1856.

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

Besi de Caen. 1. Leroy Dict. Pom. 1:264, fig. 1867.

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

Besi de Caffoy. 1. Miller Gard. Dict. 3. 1807.

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

Besi-Carême. 1. Guide Prat. 84, 238. 1876.

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

Besi Dubost. 1. Mas Le Verger 1:29, fig. 13. 1866-73. 2. Leroy Dict. Pom. 1:268, fig. 1867.

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

Besi Espéren. 1. Mas Le Verger 3:91, fig. 44. 1866-73. 2. Leroy Dict. Pom. 1:271, fig. 1867.

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

Besi Goubault. 1. Leroy Dict. Pom. 1:272, fig. 1867. 2. Hogg Fruit Man. 506. 1884.

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

Besi de Grieser de Böhmenkirsch. 1. Mas Pom. Gen. 5:93, fig. 335. 1880.

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

Besi d’Héry. 1. Duhamel Trait. Arb. Fr. 2:139. 1768. 2. Hogg Fruit Man. 506. 1884.

Kümmelbirne. 3. Dochnahl Führ. Obstkunde 2:7. 1856.

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

Besi Liboutton. 1. Field Pear Cult. 278. 1858. 2. Leroy Dict. Pom. 1:277, fig. 1867.

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

Besi de Mai. 1. Leroy Dict. Pom. 1:278, fig. 1867.

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

Besi de Moncondroiceu. 1. Mas Pom. Gen. 5:65, fig. 321. 1880.

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

Besi de Montigny. 1. Duhamel Trait. Arb. Fr. 2:207, Pl. XLIV, fig. 6. 1768. 2. Leroy Dict. Pom. 1:279, fig. 1867. 3. Downing Fr. Trees Am. 701. 1869.

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

Besi de la Motte. 1. Duhamel Trait. Arb. Fr. 2:206, Pl. XLIV, fig. 5. 1768. 2. Hogg Fruit Man. 507. 1884.

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

Besi de Naghin. 1. Guide Prat. 86. 1895.

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

Besi de la Pierre. 1. Leroy Dict. Pom. 1:283, fig. 1867.

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

Besi de Quessoy. 1. Leroy Dict. Pom. 1:285, fig. 1867. 2. Hogg Fruit Man. 508. 1884.

Bezy de Caissoy. 3. Duhamel Trait. Arb. Fr. 2:178, Pl. XXIX. 1768.

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

Besi de Saint-Waast. 1. Leroy Dict. Pom. 1:286, 287, fig. 1867.

Bezi Vaet. 2. Downing Fr. Trees Am. 702. 1869.

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

Besi Sans Pareil. 1. Guide Prat. 78, 240. 1876.

Besi Incomparable. 2. Leroy Dict. Pom. 1:275, fig. 1867.

Besi Sanspareil. 3. Downing Fr. Trees Am. 702. 1869.

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

Besi Tardif. 1. Leroy Dict. Pom. 1:288, fig. 1867. 2. Mas Pom. Gen. 7:57, fig. 509. 1881.

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

Besi de Van Mons. 1. Mas Pom. Gen. 5:53, fig. 315. 1880.

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

Besi des Vétérans. 1. Mas Le Verger 1:127, fig. 62. 1866-73. 2. Leroy Dict. Pom. 1:289, fig. 1867.

Veterans. 3. Thomas Am. Fruit Cult. 716. 1897.

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

Besi de Vindré. 1. Leroy Dict. Pom. 1:291, fig. 1867.

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

Besi de Wutzum. 1. Mas Pom. Gen. 7:119, fig. 540. 1881.

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

Bessemianka. 1. Mont. Hort. Soc. Rpt. 53, fig. 1881-2. 2. Ia. Hort. Soc. Rpt. 83. 1882. 3. Am. Pom. Soc. Cat. 40. 1909.

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

Best Favorite. 1. Ill. Hort. Soc. Rpt. 178, 186. 1896. 2. J. V. Cotta Cat. 12, fig. 1898.

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

Bettina. 1. Dochnahl Führ. Obstkunde 2:124, 1856.

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

Betzelsbirne. 1. Dochnahl Führ. Obstkunde 2:194. 1856.

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

Betzy. 1. Baltet Cult. Fr. 404. 1908.

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

Beurré Adam. 1. Leroy Dict. Pom. 1:292, fig. 1867.

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

Beurré Ad. Papeleu. 1. Mathieu Nom. Pom. 178. 1889. 2. Guide Prat. 86. 1895.

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

Beurré d’Adenaw. 1. Guide Prat. 84. 1876.

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

Beurré Alexandre Lucas. 1. Le Bon Jard. 358. 1882. 2. Jour. Hort. 18:216. 1889.

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

Beurré Allard. 1. Leroy Dict. Pom. 1:293, fig. 1867.

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

Beurré Amandé. 1. Lucas Tafelbirnen 117. 1894. 2. Guide Prat. 61, 228. 1895.

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

Beurré d’Amanlis. 1. Leroy Dict. Pom. 1:294, fig. 1867. 2. Hogg Fruit Man. 509. 1884.

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

Beurré Ananas. 1. Hogg Fruit Man. 510. 1884.

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

Beurré d’Angleterre. 1. Duhamel Trait. Arb. Fr. 2:197. 1768. 2. Leroy Dict. Pom. 1:297, fig. 1867.

Angleterre. 3. Hogg Fruit Man. 481. 1884.

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

Beurré Antoine. 1. Mas Pom. Gen. 7:180, fig. 572. 1881. 2. Leroy Dict. Pom. 1:299, fig. 1867.

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

Beurré Antoinette. 1. Ann. Pom. Belge 7:61, fig. 1859. 2. Leroy Dict. Pom. 1:300, fig. 1867.

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

Beurré Aqualine. 1. Dochnahl Führ. Obstkunde 2:116. 1856.

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

Beurré de l’Assomption. 1. Leroy Dict. Pom. 1:303, figs. 1867. 2. Pom. France 4: No. 166, Pl. 166. 1867.

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

Beurré Audusson. 1. Leroy Dict. Pom. 1:305, fig. 1867.

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

Beurré des Augustins. 1. Guide Prat. 87. 1895.

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

Beurré Aunénière. 1. Field Pear Cult. 277. 1859. 2. Leroy Dict. Pom. 1:308, fig. 1867.

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

Beurré d’Automne de Donauer. 1. Mas Pom. Gen. 7:173, fig. 567. 1881.

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

Beurré d’Avoine. 1. Leroy Dict. Pom. 1:309, fig. 1867. 2. Mas Pom. Gen. 5:183, fig. 380. 1880.

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

Beurré d’Avril. 1. Rev. Hort. 66. 1911.

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

Beurré Bachelier. 1. Pom. France 2:No. 49, Pl. 49. 1864. 2. Downing Fr. Trees Am. 673. 1869.

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

Beurré Backhouse. 1. Garden 52:309. 1898. 2. Ibid. 76:42, 54. 1912.

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

Beurré Bailly. 1. Leroy Dict. Pom. 1:311, fig. 1867. 2. Downing Fr. Trees Am. 673. 1869.

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

Beurré Baltet Père. 1. Guide Prat. 109. 1876. 2. Mas Pom. Gen. 7:47, fig. 504. 1881. 3. Garden 52:356, 397. 1897.

Baltet Senior. 4. Mathieu Nom. Pom. 171. 1889.

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

Beurré Baud. 1. Mas Pom. Gen. 4:1, fig. 193. 1879. 2. Hogg Fruit Man. 512. 1884.

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

Beurré Beauchamp. 1. Downing Fr. Trees Am. 456. 1857. 2. Mas Le Verger 3:Pt. 1, 113, fig. 55. 1866-73.

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

Beurré Beaulieu. 1. Downing Fr. Trees Am. 673. 1869.

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

Beurré Beek. 1. Mas Pom. Gen. 7:69, fig. 515. 1881.

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

Beurré des Béguines. 1. Leroy Dict. Pom. 1:314, fig. 1867. 2. Mas Pom. Gen. 3:133, fig. 163. 1878.

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

Beurré Bennert. 1. Ann. Pom. Belge 5:19, fig. 1857. 2. Leroy Dict. Pom. 1:315, fig. 1867.

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

Beurré Benoist. 1. Elliott Fr. Book 360. 1859. 2. Mas Le Verger 3:Pt. 1, 35, fig. 16. 1866-73. 3. Downing Fr. Trees Am. 674. 1869.

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

Beurré Berckmans. 1. Leroy Dict. Pom. 1:316, fig. 1867. 2. Downing Fr. Trees Am. 674. 1869.

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

Beurré de Biseau. 1. Jour. Hort. N. S. 22:311, fig. 1872.

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

Beurré Blanc Doré. 1. Mas Pom. Gen. 6:93, fig. 431. 1880.

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

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

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

Beurré Boisbunel. 1. Leroy Dict. Pom. 1:318, fig. 1867. 2. Hogg Fruit Man. 514. 1884.

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

Beurré Bollwiller. 1. Leroy Dict. Pom. 1:319, figs. 1867. 2. Hogg Fruit Man. 514. 1884.

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

Beurré de Bordeaux. 1. McIntosh Bk. Gard. 2:463. 1855.

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

Beurré Bourbon. 1. Leroy Dict. Pom. 1:322. 1867.

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

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

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

Beurré Bretonneau. 1. Leroy Dict. Pom. 1:322, fig. 1867. 2. Hogg Fruit Man. 515. 1884.

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

Beurré de Brigné. 1. Mas Pom. Gen. 1:93, fig. 47. 1872.

Poire des Nonnes. 2. Horticulturist 7:514. 1852. 3. Leroy Dict. Pom. 2:463, fig. 1869.

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

Beurré Bronzé. 1. Mas Le Verger 3:Pt. 1, 57, fig. 27. 1866-73. 2. Leroy Dict. Pom. 1:324, figs. 1867.

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

Beurré de Brou. 1. Mas Pom. Gen. 7:1, fig. 481. 1881.

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

Beurré Brougham. 1. Leroy Dict. Pom. 1:325, fig. 1867. 2. Hogg Fruit Man. 538. 1884.

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

Beurré Bruneau. 1. Leroy Dict. Pom. 1:326, fig. 1867. 2. Ann. Pom. Belge 5:11, fig. 1857.

Bergamotte Crassane d’Hiver. 3. Mas Le Verger. 1:19, fig. 8. 1866-73.

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

Beurré de Bruxelles. 1. Leroy Dict. Pom. 1:327, fig. 1867.

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

Beurré Burnicq. 1. Mas Le Verger. 3:Pt. 1, 101, fig. 49. 1866-73.

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

Beurré du Bus. 1. Guide Prat. 86. 1876.

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

Beurré Bymont. 1. Elliott Fr. Book 363. 1859.

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

Beurré de Caen. 1. Hogg Fruit Man. 515. 1884.

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

Beurré Capiaumont. 1. Leroy Dict. Pom. 1:330, fig. 1867. 2. Downing Fr. Trees Am. 682. 1869.

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

Beurré Caty. 1. Leroy Dict. Pom. 1:331, fig. 1867.

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

Beurré Caune. 1. Guide Prat. 86. 1895.

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

Beurré du Cercle Pratique de Rouen. 1. Leroy Dict. Pom. 1:332, fig. 1867. 2. Hogg Fruit Man. 516. 1884.

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

Beurré du Champ Corbin. 1. Mas Pom. Gen. 6:59, fig. 414. 1880.

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

Beurré Charron. 1. Leroy Dict. Pom. 1:334, fig. 1867. 2. Hogg Fruit Man. 516. 1884.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

In 1830 M. Guyot found this pear in the commune of Saint-Leger, Department of Cher, Fr. Fruit medium and below, obovate-obtuse or globular-turbinate, smooth to touch, shining, golden-yellow, dotted with fawn, vermilioned extensively on the side next the sun; flesh fine, semi-melting, rather gritty around the core; juice sufficient, saccharine, vinous, with little perfume; second, but first rarely, when the juice is highly perfumed; end of Aug.

Beurré Morisot. 1. Mas Pom. Gen. 1:7, fig. 4. 1872.

A hardy French pear of unknown origin, but published in M. de Bavay’s Catalog, 1855-56. Fruit large, globular-conic, bright yellow all over; flesh white, semi-melting; juice abundant, sweet, slightly acid, of refreshing savor; good; toward end of winter and spring.

Beurré de Mortefontaine. 1. Leroy Dict. Pom. 1:399, fig. 1867.

Beurré Beaumont. 2. Hovey Fr. Am. 2:89. 1851.

Obtained from seed about 1804 by M. Lefèvre, a Frenchman. It is quite probable that this is identical with Beurré Lefèvre, although slight differences appear in the descriptions. Fruit large, often very large, globular-turbinate or spherical, generally irregular; skin rough, bronze, sprinkled with large, scaly dots of gray, and with brick-red stains on the cheek next the sun; flesh greenish-white, coarse, semi-breaking, doughy, very gritty around the core; juice deficient, acidulous, vinous; third for dessert, second for kitchen; end of Aug. and early Sept.

Beurré de Mortillet. 1. Guide Prat. 45. 1895.

Of unknown origin but obtained shortly before 1895, probably in France. Fruit large or very large, turbinate-pyriform, tender green, dotted with russet, generally blushed on the side next the sun; flesh white, very fine-grained, buttery, melting, juicy; first; Aug. and Sept.

Beurré Motte. 1. Leroy Dict. Pom. 1:401, fig. 1867.

Raised about 1853 at Roubaix in the Department of the Nord, Fr. Fruit medium, oblong-pyriform, having always one side longer than the other, bronze, dotted with russet, washed with grayish-green on the side not exposed to the sun; flesh white, semi-fine, semi-melting, juicy, sugary, with a very agreeable, buttery flavor; second; Nov.

Beurré des Mouchouses. 1. Mas Le Verger 2:9, fig. 3. 1866-73. 2. Leroy Dict. Pom. 1:402, fig. 1867.

This pear was procured from seed by M. Rongiéras near Périgueux, Dordogne, Fr. The tree ripened its fruit for the first time in 1841. Fruit above medium, globular-turbinate, very obtuse and much swelled, dark olive-yellow, stained with russet around the stem and dotted with the same color, tinted with brownish-red on the cheek next the sun; flesh whitish, a little coarse, melting, watery, rarely very gritty; juice abundant, saccharine, vinous and with a savory aroma; second; Aug.

Beurré de Naghin. 1. Rev. Hort. 142. 1889. 2. Gard. Chron. 3rd Ser. 42:444, fig. 182. 1907.

Obtained about 1840 by M. Norbert Daras de Naghin, Tournai, Bel. Fruit above medium, globular-obtuse-pyriform, yellowish-green, more or less covered with minute, blackish spots; flesh white, melting, agreeable flavor, aromatic, juicy, free from grit.

Beurré de Nantes. 1. Ann. Pom. Belge 2:17, fig. 1854. 2. Mas Le Verger 2:47, fig. 22. 1866-73. 3. Leroy Dict. Pom. 1:403, fig. 1867.

M. François Maisonneuve, Nantes, Fr., found this wilding and first published it in 1845. Fruit medium and often larger, oblong, very obtuse, generally bossed and a little contorted; very variable in both size and form; color tender green or yellowish-green, dotted and slightly mottled with fawn and sometimes colored with dull red on the side next the sun; flesh white, fine, melting, free from grit; juice sufficient, sugary, acidulous, without any pronounced perfume; second; early Sept.

Beurré de Nesselrode. 1. Guide Prat. 108, 247. 1876. 2. Mas Pom. Gen. 3:191, fig. 192. 1878.

Originated in the Crimea. Fruit medium, globular-ovate, bright green dotted with bright brown specks; flesh white, fine-grained, buttery, melting, abundant, with sugary juice, a subtle perfume, and distinct flavor; good; Oct.

Beurré Obozinski. 1. Guide Prat. 87. 1876. 2. Ibid. 77. 1895.

Beurré Obozinski was listed by Messrs. Simon-Louis in 1876 as a “recent” gain of M. Grégoire of Jodoigne, Brabant, Bel. Fruit medium, truncate-turbinate; flesh greenish-white, semi-fine, deficient in juice and sugar, perfumed; fairly good; Nov.

Beurré Oudinot. 1. Mag. Hort. 19:516. 1853. 2. Leroy Dict. Pom. 1:406. 1867.

Published by Leroy in 1849. Fruit above medium, turbinate-obtuse, swelled, irregular and bossed, rough to the touch, dull grayish-yellow, dotted with clear brown, slightly blushed on the side exposed to the sun; flesh white, very fine and melting, free from grit; juice abundant, sugary, vinous, of an exquisite flavor; first; Sept.

Beurré de Paimpol. 1. Leroy Dict. Pom. 1:407, fig. 1867. 2. Downing Fr. Trees Am. 695. 1869.

Beurré de Paimpol was a wilding found in the commune of Plowbazlance, Cotes-duNord, Fr., in 1825. Fruit medium, obtuse-pyriform, ventriculous, regular in contour; skin rough, thick, grass-green, sprinkled with numerous gray-russet dots especially around the stem; flesh white, semi-fine, breaking, granular around the center, juicy, saccharine, vinous, with an agreeable flavor; second; Sept.

Beurré de Palandt. 1. Guide Prat. 87. 1876.

A German variety. Fruit medium, pyriform, yellow, covered with cinnamon-russet; flesh fine, melting; first; Nov.

Beurré Pauline. 1. Guide Prat. 87. 1895.

The variety is supposed to have originated in the neighborhood of Tournai, Bel. Fruit medium, pyramidal, bright yellow; flesh fine, buttery, very juicy; Oct. and Nov.

Beurré Pauline Delzent. 1. Mas Pom. Gen. 5:51, fig. 314. 1880.

Raised by M. Lefèvre-Boitelle at Amiens, Fr., about 1850. Fruit large, conic-ovate, sombre green and speckled with many large, gray-brown points; flesh whitish, slightly tinted with green under the skin, buttery, melting, rather granular at the core, sweet, juicy, vinous; good; Oct. and Nov.

Beurré Payen. 1. Leroy Dict. Pom. 2:408, fig. 1869.

Raised by Adrien Papeleu at Wetteren near Ghent, Bel., who disseminated it in 1846. Fruit medium, obovate-obtuse-pyriform, grayish-russet, covered with strongly marked, whitish specks; flesh yellowish-white, semi-fine, melting; juice sweet and musky.

Beurré Perran. 1. Gard. Chron. 3rd Ser. 19:209, fig. 28. 1896. 2. Jour. Hort. N. S. 32:91, fig. 14. 1896.

This variety was imported into England by the Worcester Nurseries about 1866, but was not much heard of until 1896 when it was exhibited before the Royal Horticultural Society and was awarded a certificate of merit. Fruit large, globular-obtuse, irregular surface, pale yellow but nearly covered with russet spots and blotches; in season immediately after Christmas and keeps till end of Feb.; for such a season the flavor is rich and good, flesh very melting.

Beurré Philippe Delfosse. 1. Leroy Dict. Pom. 1:409, fig. 1867. 2. Hogg Fruit Man. 518. 1884.

From a bed of seeds made in 1832 by M. Grégoire, Jodoigne, Bel. Fruit above medium, obovate-obtuse-pyriform, golden yellow, dotted, striped and marbled with fawn; flesh buttery, whitish, very melting, slightly gritty at core; juice very abundant, acidulous, sugary, delicately perfumed; first; Nov. to Jan.

Beurré Pointillé de Roux. 1. Leroy Dict. Pom. 1:410, fig. 1867. 2. Mas Pom. Gen. 7:107, fig. 534. 1881.

Alexandre Bivort described this pear in 1851 and said that it had been raised by Van Mons. Fruit medium, long-turbinate-obtuse, meadow-green, mottled and dotted with russet; flesh greenish-white, semi-fine, semi-melting, gritty around the core; juice sufficient, saccharine, having little perfume; second; Oct.

Beurré de Popuelles. 1. Guide Prat. 87. 1895.

A Belgian variety. Fruit medium, green, russeted; first; Nov. and Dec.

Beurré Preble. 1. Mag. Hort. 8:60. 1842. 2. Downing Fr. Trees Am. 695. 1869.

A native variety raised from seed by Elijah Cooke, Raymond, Me. Fruit large, oblong-obovate, greenish-yellow, mottled with russet and green spots; flesh white, buttery and melting, with a rich, high flavor; good; Oct. and Nov.

Beurré Précoce. 1. Leroy Dict. Pom. 1:413, fig. 1867. 2. Hogg Fruit Man. 526. 1884.

Raised by M. Goubault, a nurseryman at Mille-pieds, near Angers, Fr., in 1850. Fruit medium, obovate, obtuse at stalk, yellowish-green, specked with russet, slightly reddened on the side exposed to the sun; flesh white, delicate, melting; juice abundant, sugary, vinous, sometimes disagreeably astringent; moderate; Aug.

Beurré Pringalle. 1. Guide Prat. 60. 1895.

Obtained by M. Célestin Pringalle, nurseryman near Tournai, Bel. Fruit medium, oval-oblong, gray; flesh very fine, buttery, melting, sweet and aromatic; first; Oct. and Nov.

Beurré de Quenast. 1. Ann. Pom. Belge 2:15, fig. 1854. 2. Leroy Dict. Pom. 1:414, fig. 1867.

Appears to have originated at the village of Quenast, Brabant, Bel., but the date and circumstances of its origin are unknown. Fruit medium, turbinate, slightly obtuse, bossed, bright yellow-green, sprinkled with large dots of russet and some patches of darker russet; flesh whitish, semi-fine, semi-melting, juicy, gritty around the core, saccharine, acidulous, of good flavor; second; late Sept.

Beurré de Ramegnies. 1. Guide Prat. 87. 1876.

Fruit rather large, obovate-pyriform, yellowish-green, stained with fawn and washed with red; flesh buttery, very juicy; first; Oct.

Beurré de Rance. 1. Ann. Pom. Belge 3:45. 1855. 2. Hogg Fruit Man. 526. 1884.

Bon-Chrétien de Rance. 3. Pom. France 3:No. 107, Pl. 107. 1865.

Obtained from seed by Abbé Hardenpont at Mons, Bel.; the first fruiting of the parent tree was in 1762. Fruit medium to large; oblong-ovate, rounded at the stalk, usually ventriculous and bossed; skin very rough, dark green, bronzed, dotted and mottled with gray; flesh greenish-white, semi-fine, sometimes coarse, semi-melting, very juicy, always a little astringent but aromatic and vinous; first; Feb. to May.

Beurré Reine. 1. Leroy Dict. Pom. 1:417. 1867.

A Belgian variety cultivated in the Royal fruit orchards of Vilvorde-lez-Bruxelles in 1850. Fruit very large, especially on espalier and pyramid; obovate, often approaching the form of the Beurré Diel; second; Oct. and Nov.

Beurré Richelieu. 1. Downing Fr. Trees Am. 696. 1869.

Fruit large; obtuse-pyriform-truncate; skin greenish, inclining to yellow, sprinkled with dots; flesh buttery, juicy, melting, with a fine, sweet, aromatic flavor, sometimes astringent; good to very good; Dec.

Beurré Roland. 1. Gard Chron. 3rd Ser. 1:385. 1887.

Raised by M. Roland and described as a new seedling in 1887. Fruit medium, pyriform, regular, olive, much russeted; flesh melting, sugary, fragrant; Mar.

Beurré Romain. 1. Downing Fr. Trees Am. 364. 1845. 2. Leroy Dict. Pom. 1:420, figs. 1867.

Of uncertain origin; described by Diel in 1802. Fruit medium or below, variable in form from obovate-pyriform to oblong-obtuse-pyriform, greenish-yellow tinged with russet-red next the sun and covered with numerous dark gray spots; flesh whitish, semi-fine, melting, almost free from grit, juicy, acidulous, saccharine, with a slight and pleasant taste of anis; variable in quality; Sept. and Oct.

Beurré Rome Gaujard. 1. Guide Prat. 65. 1895.

Of Belgian origin. Fruit rather large, pyriform, green covered with brown-russet, changing to yellowish-green on ripening; flesh white, rather firm, melting, perfumed; Jan. and Feb.

Beurré Rose. 1. Noisette Man. Comp. Jard. 2:528. 1860.

Fruit medium, obovate, yellow washed with rose; flesh white, semi-melting, sweet; end of Oct.

Beurré Rouge d’Automne. 1. Leroy Dict. Pom. 1:421, fig. 1867.

Raised about 1780 by the Chartreuse monks at Paris. Fruit medium and often below, obovate-obtuse-pyriform, yellow-ochre, dotted and stained with fawn around the calyx and washed with brownish-red on the side next the sun; flesh white, semi-fine or coarse, melting, rarely very juicy, granular at center, sugary, vinous, little perfume; quality variable.

Beurré Royal de Turin. 1. Gard. Chron. N. S. 21:779. 1884.

Originated in Italy. Fruit large, globular, irregular, yellow, dotted with green; flesh melting, white, sugary, pleasantly acidulous.

Beurré de Saint-Amand. 1. Ann. Pom. Belge 4:3, fig. 1856. 2. Leroy Dict. Pom. 1:423, fig. 1867.

Obtained from seed by M. Grégoire, near Fleurus, Bel., in 1853. Fruit medium, globular-ovoid, very obtuse, bright green passing to golden-yellow and stained with orange-red on the sunny side when ripe; flesh yellowish-white, fine, melting, juicy, some grit around the seeds; juice vinous, sweet, aromatic; first; Oct.

Beurré de Saint Arnaud. 1. Mag. Hort. 26:219. 1860. 2. Downing Fr. Trees Am. 685. 1869.

A Belgian variety, originated 1853; probably identical with Beurré de Saint-Amand. Fruit small or medium; globular-acute-pyriform, golden-yellow, marked with orange-red at maturity, striped with brownish-red in the sun; flesh white, fine, buttery; juice abundant, sugary, perfumed; first; Nov.

Beurré Saint-Aubert. 1. Guide Prat. 87. 1895.

Probably Belgian. Fruit medium, oval, lemon-yellow, speckled with fawn; flesh very melting, sugary and perfumed; first; Oct. and Nov.

Beurré Saint-François. 1. Guide Prat. 87. 1895.

Fruit rather large, oval-oblong, sombre yellow; flesh very melting, sugary, delicious, Nov.

Beurré Saint-Marc. 1. Leroy Dict. Pom. 1:425, fig. 1867.

A French pear of uncertain origin. Fruit medium, roundish-ovate, greenish-yellow; washed with rose; flesh dense, very juicy, of exquisite flavor, sweet and acid; first; Dec. to Feb. Tree vigorous.

Beurré Samoyeau. 1. Leroy Dict. Pom. 1:428, fig. 1867. 2. Mas Pom. Gen. 4:129, fig. 257. 1879.

A seedling of André Leroy, Angers, Fr.; fruited in 1863. Fruit below medium, turbinate, slightly obtuse, one side always more swelled than the other; skin greenish-yellow, sprinkled with large, russet spots and some stains of fawn, partly scaly; flesh white, fine, melting, rather granular above and below the core; juice fair in amount, saccharine, with a delicate perfume and highly agreeable, buttery flavor; first; Nov. and Dec.

Beurré Scheidweiller. 1. Hogg Fruit Man. 528. 1884.

A seedling of Van Mons, named by him after M. Scheidweiller, Professor of Botany at Ghent, Bel. Fruit medium, obtuse-pyriform, bright pea-green, strewed with minute, russet dots; flesh yellowish-white, coarse, sweet, very juicy; an agreeable pear, of moderate merit; end of Oct. and early Nov.

Beurré Seutin. 1. Dochnahl Führ. Obstkunde 2:180. 1856. 2. Downing Fr. Trees Am. 697. 1869.

Attributed to Van Mons and first published in 1847. Fruit medium, pyriform, inclining to oval, irregular or angular, light green turning yellowish at maturity, sprinkled with dots and speckles of russet, sometimes shaded with dull crimson; flesh coarse, not very juicy, semi-melting; third for dessert, first for cooking; Dec. and Jan.

Beurré de Silly. 1. Guide Prat. 87. 1895.

Fruit rather large; first; Sept. and Oct. Tree fertile.

Beurré Six. 1. Leroy Dict. Pom. 1:429, fig. 1867. 2. Downing Fr. Trees Am. 697. 1869.

Raised from seed about 1845 by a gardener named Six at Courtrai in Belgium. Fruit large, pyriform, smooth, pea-green changing to yellow; flesh greenish-white, fine, melting, firm, buttery, very juicy; first; Oct. to Dec.

Beurré Soulange. 1. Horticulturist N. S. 4:81, fig. 1854.

Imported from Brussels to this country before the middle of the last century. Fruit medium to large, acute-pyriform, pale, clear yellow at maturity with some traces of russet; flesh melting and very juicy, with a rich and sugary flavor and a particularly pleasant aroma; very good; Oct. and Nov.

Beurré Spence. 1. Downing Fr. Trees Am. 697. 1869. 2. Hogg Fruit Man. 529. 1884.

This name has been given to several varieties. The true Beurré Spence was raised by Van Mons who described it as follows: “Fruit shape and size of Brown Beurré. Skin green, handsomely streaked and marked with reddish-brown and reddish-purple. Flesh tender, juicy, sugary, and perfumed; Sept.”

Beurré Stappaerts. 1. Mas Le Verger 1:125, fig. 61. 1866-73.

A seedling of Van Mons. Fruit small to medium, nearly spherical or conic-spherical; skin thick and firm, pale green sprinkled with large, brownish dots regularly spaced, turning to dull, pale yellow and rather golden where exposed to the sun; flesh yellowish-white, semi-breaking; juice moderate in amount, very saccharine, highly perfumed, agreeable; second; Jan. and Feb.

Beurré Steins. 1. Mas Pom. Gen. 5:175, fig. 376. 1880.

Cataloged by M. Jahn in 1864. Fruit medium, turbinate, regular in form, green, usually entirely or nearly covered with a fine coating of russet of a yellowish-brown, sown with very small and numerous gray dots; flesh whitish, fine, semi-buttery; juice sufficient, sweet and agreeable; Oct.

Beurré Sterckmans. 1. Ann. Pom. Belge 4:51, fig. 1856. 2. Hogg Fruit Man. 529. 1884.

Doyenné Sterckmans. 3. Leroy Dict. Pom. 2:89, fig. 1869.

Obtained by M. Sterckmans at Louvain, Bel., before 1820. Fruit medium, oblong-obovate-pyriform, delicate greenish-yellow, largely washed with crimson on side next the sun, some traces of russet; flesh white, with a greenish tinge, semi-melting, buttery, rich, sugary, vinous, fine aroma; first; Jan. and Feb.

Beurré de Stuttgardt. 1. Leroy Dict. Pom. 1:430, fig. 1867.

Obtained from seed at Stuttgart, Württemberg, Ger., in 1863. Fruit medium, long-ovoid, obtuse, yellow-ochre, sown with points of gray-russet and some brownish patches, generally colored with pale rose on the side exposed to the sun; flesh yellowish-white, fine, melting, juicy, sugary, vinous, possessing an extremely delicate flavor; first; Sept.

Beurré Sucré. 1. Mas Pom. Gen. 4:109, fig. 247. 1879.

Considered to be a seedling of Van Mons. Fruit small, ovate-pyriform, pale green, speckled with brown dots, large and prominent; flesh greenish-yellow, melting, rather gritty at the core; juice rich in sugar, having the consistency of a syrup, from which the fruit received its name; good; Oct.

Beurré Thoury. 1. Hooper W. Fr. Book 132. 1857.

Said to have been exhibited before the Cincinnati Horticultural Society, 1855, by F. R. Elliott, of Cleveland. Tree handsome, vigorous. Fruit medium to above, round, obtusely turbinate, buttery, juicy; good; Aug. and Sept.

Beurré Triguer. 1. Mag. Hort. 18:150. 1852.

“A small, roundish formed pear, of a yellow color, dotted with red spots, that has a short stem, and is sweet and juicy, of a half-breaking texture.”

Beurré de Ulm. 1. Lucas Tafelbirnen 103. 1894.

A German pear published in the middle of the nineteenth century. Fruit medium, roundish, sometimes rather oval, yellowish-green, on ripening bright yellow; flesh yellowish-white, soft, melting, very agreeable; end of Oct.

Beurré Vanille. 1. Guide Prat. 62. 1895.

Disseminated by M. Proche, a pomologist at Slonpno, Bohemia. Fruit medium, pyriform, russet, with yellow and red on the sunny side; flesh fine, melting, very sugary and juicy; first; autumn.

Beurré Varenne de Fenille. 1. Mas Le Verger 1:53, fig. 33. 1866-73.

Obtained by M. Pariset, Curciat-Dongalon, Fr. Fruit rather large, globular but irregular, pale green; flesh fine, very melting, buttery, abundant, with sweet juice and well perfumed, first; Dec. and Jan.

Beurré Vauban. 1. Cat. Con. Pom. France 195, fig. 1906.

Obtained by M. A. Varet in 1867. Fruit rather large to large, pyriform-obtuse, very irregular, mammillate at crown, bossed at base, bright green, russeted; flesh whitish, fine, melting, very juicy, sugary, with an agreeable perfume; very good; Jan. and Feb.

Beurré Vert d’Été. 1. Leroy Dict. Pom. 1:435, figs. 1867.

A Prussian variety the exact place of origin of which is obscure. Fruit medium and often below medium, obovate-pyriform, contorted near the stem which is set obliquely to the axis of the fruit; skin rough, bright green in the shade, yellow-green in the sun, entirely covered with large, gray, round dots and some patches of russet; flesh whitish, coarse, semi-melting, with little juice, which is very sweet and musky; third class; end of Aug.

Beurré Vert Tardif. 1. Mas Le Verger 1:93, fig. 53. 1866-73. 2. Leroy Dict. Pom. 1:437, fig. 1867.

A variety well known in Belgium and Germany in the seventeenth century. Fruit medium, pyriform, very regular, generally obtuse, pale green, dotted and striped with fawn; flesh white, buttery, semi-melting; juice sufficient, vinous, little perfume; second; Dec. and Jan.

Beurré Wamberchies. 1. Gard. Chron. 19:706. 1883. 2. Guide Prat. 88. 1895.

Fruit rather large, roundish-obovate, dotted, deep green passing into yellow on ripening; flesh melting, with abundant, sugary juice, completely devoid of pips and grit; excellent; May and June.

Beurré de Wetteren. 1. Leroy Dict. Pom. 1:439, fig. 1867. 2. Hogg Fruit Man. 530. 1884.

Originated in Louis Berckman’s garden at Heyst-op-den-Berg, Bel., and is supposed to have been one of the seedlings raised by Major Espéren, some of whose trees Berckmans obtained after the former’s death. It was disseminated about 1848. Fruit rather large, globular-pyriform, lemon-yellow and shining, covered with large, russet spots, washed with dull red next the sun; flesh yellowish, coarse-grained, buttery, well sweetened and flavored, juicy; very good; Dec. and Jan.

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

Raised by Rivers of Sawbridgeworth, Eng., from seed of the Easter Beurré; must not be mistaken for either the Black Achan or Chaumontel for each of which the name Beurré Winter is synonymous. Fruit large; flesh very rich flavor and vinous; excellent; Feb. and Mar.

Beurré Witzhumb. 1. Kenrick Am. Orch. 190. 1832. 2. Ibid. 158. 1841.

Possibly one of Van Mons’ seedlings. Fruit oval, knobby, three and a half inches in diameter; skin rough, green, brownish-red or dark brown next the sun; flesh greenish-white, semi-transparent, melting, perfumed; Dec.

Beurré Woronson. 1. Mag. Hort. 20:234. 1854. 2. Am. Pom. Soc. Rpt. 158. 1860.

This pear, which has been known as Beurré Woronson, Beurré Woronzow, Beurré Woronzon, and Woronson, is credited to M. De Hartwiss of either France or Belgium. Tree very productive. Fruit medium, obovate, attractive, juicy; good; Oct. and Nov.

Beurré Zotman. 1. Mas Pom. Gen. 5:69, fig. 323. 1880.

Cataloged by this name by the Society of Van Mons, though M. Jahn cataloged it in 1864 under the name Franz-Madame von Duves. Fruit small or rather small, like Calebasse in form, bright green, sprinkled with dots of greenish-gray, the green passing at maturity to bright lemon-yellow and washed on the side next the sun with a beautiful tender rose; flesh white, rather delicate, juicy, sweet; second, but its very fine appearance should merit it a place; July.

Beyer Martinsbirne. 1. Dochnahl Führ. Obstkunde 2:28. 1856.

Raised in Saxony in 1816. Fruit medium, light green changing to lemon-yellow, with reddish blush, scaly; flesh very juicy; good; beginning of Aug.

Beymont. 1. Gard. Chron. 895. 1860. 2. Downing Fr. Trees Am. 474, fig. 1857.

May be identical with Beurré Bymont. Fruit about medium, oblate, even, and handsomely shaped; golden-yellow next the sun, greenish-yellow in the shade, russeted around the stalk; flesh tender, not very juicy; an inferior fruit; Nov.

Bezi Blanc. 1. Cole Am. Fr. Book 154. 1849. 2. Elliott Fr. Book 391. 1854.

Of foreign origin. Fruit large, oblong-pyriform, yellowish; quality very similar to Bartlett, though hardly so good, but it is two weeks earlier; Aug.

Bezi de Naples. 1. Elliott Fr. Book 355. 1854.

Origin unknown, presumably European and Italian. Fruit medium, ovate-obovate, light yellowish-green, with blotches and stripes of darker hue, some russet patches and dots; flesh fine, buttery, juicy, sweet; first; end of Sept.

Bied-Charreton. 1. Guide Prat. 88. 1895.

A French variety distributed from Nantes before 1895. Fruit medium to large, coppery-colored; flesh semi-fine, melting, juicy, and has a delicate aroma; Oct.

Bierbaumer Mostbirne. 1. Löschnig Mostbirnen 76. 1913.

An Austrian perry pear. Fruit medium, obtuse-turbinate; skin fine, greenish-yellow, covered with small dots and specklings, slightly blushed; flesh yellow-white, firm, juicy; early half of Oct.

Big Productive. 1. Burbank Cat. 2. 1921.

Said to be a large fall pear, a cross between Bartlett and Le Conte.

Bijou. 1. Guide Prat. 69. 1895.

A French variety obtained by M. de Mortillet. Fruit small or medium, long, pale yellow, tinged with red; flesh melting, juicy, very refreshing; first half of Sept.

Bill Campbell. 1. Van Lindley Cat. 22. 1892.

Said to have been originated in Alabama by a colored man of the same name from seed of Duchesse d’Angoulême. Claimed to resemble its parent very much but to be larger and better in quality.

Binsce. 1. Parkinson Par. Ter. 593. 1629.

Described by Parkinson, 1629, as a good winter pear, of russet color, and a small fruit but a good keeper.

Birne von Turschud. 1. Dochnahl Führ. Obstkunde 2:157. 1856.

A Levantine variety introduced into Germany in 1833. Fruit medium, smooth, yellow, without any redness or russet; flesh savorless, granular, breaking; Oct.

Bishop Thumb. 1. Parkinson Par. Ter. 592. 1629. 2. Am. Pom. Soc. Rpt. 237. 1854. 3. Leroy Dict. Pom. 1:441, figs. 1867. 4. Downing Fr. Trees Am. 702. 1869.

A long, oddly-shaped English pear of variable color and quality, rated as an excellent dessert pear by some; placed on the list of rejected fruits by the American Pomological Society. Tree hardy, very abundant bearer. Fruit rather large, oblong, narrow, pyriform, undulating; color dark yellowish-green, covered with numerous large, russety dots and having a russet-red cheek; calyx small, open; stalk attached with no depression; flesh greenish-yellow, melting, juicy, vinous; good to very good; Oct.

Bivort Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:55. 1856.

A Belgian seedling, 1851. Fruit large, obovate, smooth, green changing to yellow, with bright red cheek; flesh melting, vinous, sweet and agreeable; good; beginning of Sept.

Black Hawk. 1. Mag. Hort. 1:437. 1845.

Exhibited before and reported on at various times by the Massachusetts and New Haven Horticultural Societies as a baking variety. Probably a seedling of Governor Edwards.

Black Huffcap. 1. Hogg Fruit Man. 531. 1884.

A well-known perry pear cultivated in Herefordshire and Worcestershire, Eng. Fruit quite small, pyriform or oblong-ovate, olive-green on the shaded side and covered with dull rusty red on the sun-exposed side; flesh yellowish-green, firm and very gritty.

Black Sorrel. 1. Parkinson Par. Ter. 593. 1629.

Described by Parkinson in 1629 as “a reasonable great long peare, of a darke red colour on the outside.”

Black Worcester. 1. Downing Fr. Trees Am. 429. 1845. 2. Ibid. 702. 1869. 3. Hogg Fruit Man. 531. 1884. 4. Bunyard Handb. Hardy Fruits 160. 1920.

Worster. 5. Parkinson Par. Ter. 592. 1629.

Black Pear of Worcester. 6. Langley Pomona 133, Pl. LXXI, fig. 2. 1729.

Livre. 7. Duhamel Trait. Arb. Fr. 2:235. 1768. 8. Leroy Dict. Pom. 2:346. 1869.

Iron Pear. 9. Cole Am. Fr. Book 174. 1849.

The Romans cultivated a Pound Pear during the first century of the Christian era. In 1652 Claude Mollet describes a Pound Pear. Several subsequent writers describe the same pear as Livre, De Livre, or Poire de Livre. In Worcester, Eng., in the sixteenth century a pear known as Black Worcester, Black Pear of Worcester, or Parkinson’s Warden came under general cultivation as a “Warden” or baking pear of which it forms the type. These two pears appear to be identical. Mas makes Black Worcester a synonym of De Livre, Hogg states that they very much resemble each other, the authors of Guide Pratique de l’Amateur de Fruits list them as synonymous, and Bunyard says that he believes that they are almost certainly identical. Black Worcester is retained as the name of the variety because it is now most commonly used. Tree vigorous, hardy, bears well as a standard; young shoots dark yellow-olive, diverging; branches inclining downward with the weight of the fruit. Fruit large, obovate; skin thick, green, rough, nearly covered with dark russet, occasionally with a dull tinge next the sun; calyx small, nearly closed, set in a wide and rather deep basin; stem about an inch long, very stout, woody, inserted without depression; flesh pale yellow, hard, crisp, coarse, flavorless, rather gritty; a good cooking pear; Nov. to Feb.

Blackeney Red. 1. Hogg Fruit Man. 531. 1884.

A second-rate perry pear much used in Herefordshire, Eng. Fruit medium, obovate, greenish-yellow, more or less deep red on the side next the sun; flesh firm, crisp, juicy and mildly acid.

Blanquet Anastère. 1. Leroy Dict. Pom. 1:443, fig. 1867. 2. Downing Fr. Trees Am. 703. 1869.

Raised by M. Goubault, a nurseryman at Angers, Fr., in 1840. Fruit small, pyriform but rather variable, form oblong to turbinate-ovoid, but always rather more swelled on one side than on the other; color pale green in the shade, dotted with gray but passing to greenish-yellow on the sun-exposed side which is also generally colored with vermilion; flesh white, half-fine, granular and breaking, juicy, sugary, with a delicate and characteristic aroma; second; July.

Blanquet Long. 1. Mas Le Verger 2:217, fig. 107. 1866-73.

Obtained in the garden of the Horticultural Society of Angers, Maine-et-Loire, Fr. Fruit small, long-ovate, bright green passing at maturity to pale yellow, washed with blood-red on the side next the sun; flesh white, fine, almost buttery, with abundant, sweet juice, refreshing and perfumed; good; early July.

Blanquet à Longue Queue. 1. Duhamel Trait. Arb. Fr. 2:131. 1768. 2. Mas Le Verger 2:233, fig. 15. 1866-73.

Of very ancient and unknown origin, mentioned by various French authors of the sixteenth and seventeenth centuries. Fruit small, ovate-pyriform, bossed and corrugated at summit, smooth, pale yellow, slightly streaked with tender rose on the sun-touched cheek; flesh white, semi-fine, melting, seldom gritty, juicy, acidulous, sweet, with a slightly musky and delicate perfume; second; end of July and Aug.

Blanquet Précoce. 1. Leroy Dict. Pom. 1:446, fig. 1867. 2. Mas Pom. Gen. 7:19, fig. 490. 1881.

This is an ancient and probably German variety. Fruit small, long-pyriform, very pale green changing to canary-yellow; flesh white, semi-melting, granular; juice moderate in amount, sweet, acid, musky; second; early July.

Blanquet de Saintonge. 1. Leroy Dict. Pom. 1:447, fig. 1867.

Its name indicates that it was raised in the Basse Saintonge, Fr. Fruit small, oblong-obovate; bright lemon-yellow, dotted with grayish-white; flesh white, semi-fine, rather melting; juice sufficient, sweet, generally vinous, with some aroma; second; end of Aug.

Blanquette de Toulouse 1. Mas Le Verger 2:229, fig. 113. 1866-73.

Origin unknown, through its name suggests Toulouse, Fr. Fruit small, short-pyriform, bright green passing on ripening to pale yellow, carmined on the side next the sun, with numerous gray dots; flesh white, granular, semi-melting, with abundant sweet juice; a fruit of good quality for the season; middle of July.

Bleeker Meadow. 1. Downing Fr. Trees Am. 355, fig. 149. 1845. 2. Mag. Hort. 14:339, fig. 33. 1848.

Found in a meadow by Aaron Feaster, Bucks County, Pa., about 1783. Fruit small or medium, globular, very regular; skin smooth, bright clear yellow, sprinkled with crimson dots on the side next the sun; flesh very white, firm, with a musky and spicy taste, but mostly remains crisp and hard; good; Oct. and Nov.

Blessed. 1. Ragan Nom. Pear, B. P. I. Bul. 126:59. 1908.

Described by Dr. Mease in Domestic Encyclopedia, 1804. Fruit small; very good; medium early.

Blickling. 1. Bunyard Cat. 39. 1913.

Named from Blickling Hall, Norfolk, Eng., and supposed to have been introduced by monks from Belgium. Fruit greenish and russety; flesh melting, of rich flavor; excellent; Dec. and Jan.

Block. 1. Ragan Nom. Pear, B. P. I. Bul. 126:59. 1908.

Originated by A. Block, Santa Clara, Calif., before 1908. Fruit medium, globular-ovate; green-yellow, russeted; flesh melting; season medium.

Blodget. 1. Prince Pom. Man. 2:216. 1832.

Raised from seed by David Blodget, Camden, Me., about 1800. Fruit medium, pyriform; flesh melting, juicy, with a pleasant, vinous flavor; Sept.

Blumenbirne. 1. Dochnahl Führ. Obstkunde 2:154. 1856.

A seedling of Van Mons, Bel., 1825. Fruit small, roundish-turbinate-obtuse, lemon-yellow, washed with red on the sunny side; flesh half-melting; good; end of Aug.

Blutbirne. 1. Dochnahl Führ. Obstkunde 2:193. 1856. 2. Löschnig Mostbirnen 218, fig. 1913.

Published in Germany in 1795 and regarded as a perry pear in Austria. It is known as the Flesh-pear in Upper and Lower Austria and also as the Sanguinol in the former. Fruit small, globular-pyriform, obtuse, greenish-yellow, strongly blushed on the sun-exposed side; flesh yellowish-white, flushed with red especially on the side next the sun, rather coarse, subacid, little aroma; third; Oct.

Bocksbirne. 1. Dochnahl Führ. Obstkunde 2:34. 1856.

Originated in Saxony 1833. Fruit small, turbinate, light yellow and blushed slightly on the side of the sun; flesh aromatic; good; Aug.

Bödiker Dechantsbirne. 1. Dochnahl Führ. Obstkunde 2:95. 1856.

A seedling of Van Mons, Belgium, 1852. Fruit medium, turbinate, green turning to greenish-yellow, speckled uniformly with russet spots; flesh yellowish-white, very soft and delicate; very good; Oct. and Nov.

Bogenäkerin. 1. Dochnahl Führ. Obstkunde 2:195. 1856.

Originated in Württemberg, 1823. Fruit medium, oblique, sides unequal, grass-green changing to light yellow, russeted; good; Oct. and Nov.

Böhmische frühe Jakobsbirne. 1. Dochnahl Führ. Obstkunde 2:47. 1856.

Originated in Bohemia, 1852. Fruit small, yellowish-green, streaked with russet; flesh yellowish, vinous; good; end of July for two weeks.

Boieldien. 1. Guide Prat. 103. 1895.

A cross between Crassane and Louise-bonne Sannier. Fruit medium to large; flesh very fine and perfumed; Oct. and Nov.

Bolarmud. 1. Dochnahl Führ. Obstkunde 2:116. 1856.

An oriental variety introduced in 1833. Fruit fairly large, ventriculous-turbinate, of a uniform light green, blushed with red; tolerably sweet; Dec.

Bollweiler Butterbirne. 1. Dochnahl Führ. Obstkunde 2:70. 1856.

A seedling raised by Bollweiler in Alsace, 1851. Fruit medium, short-turbinate, green changing to greenish-yellow, somewhat blushed, thick-scaled; flesh melting, sweet; Apr.

Bologna. 1. Ragan Nom. Pear, B. P. I. Bul. 126:59. 1908.

Originated by Van Mons. Fruit medium, yellow; good; late.

Bon-Chrétien d’Auch (Calvel). 1. Hogg Fruit Man. 533. 1884.

Although bearing the same name this pear is quite distinct from the Bon-Chrétien d’Auch which is regarded as synonymous with the Bon-Chrétien d’Hiver, since the pear here discussed ripens in July and August. Fruit large to very large, like Calebasse in form, one side sometimes more swollen than the other, green becoming yellow on approaching maturity, bright vermilion on side exposed to the sun; flesh breaking; juice rich and sugary; good; July.

Bon-Chrétien d’Automne. 1. Langley Pomona 131. 1729. 2. Knoop Fructologie 1:82, Tab. II, fig. 1771.

Listed by Langley as ready to be gathered Aug. 20. Knoop stated in 1771 that it had the same qualities as the Bon Chrétien d’été but that it ripens a little later. Fruit large; flesh soft and friable, but juicy, pleasant and aromatic.

Bon-Chrétien Bonnamour. 1. Rev. Hort. 76. 1898. 2. Cat. Cong. Pom. France 196, fig. 1906.

Raised in 1895 by M. Guillot, Rhône, Fr., and placed on the market in 1898. Fruit large to very large, of typical Bartlett form, rather contracted at the lower end and obliquely hollowed around the stalk, smooth, shining, and covered with fawn-russet and often tinted on the side next the sun; flesh fine, melting, juicy, sweet, perfumed; first class.

Bon-Chrétien d’Espagne. 1. Duhamel Trait. Arb. Fr. 2:216, Pl. 46. 1768. 2. Mas Le Verger 1:131, fig. 64. 1866-73.

Spanish Warden. 3. Hogg Fruit Man. 648. 1884.

The origin of Bon-Chrétien d’Espagne or Spanish Warden is ancient and uncertain. Merlet described it in 1675, and so did La Quintinye, in 1692. It was well known; for Messrs. Simon-Louis of Metz, Lorraine, gave it some forty synonyms in their 1895 catalog. Fruit large, pyriform, very ventriculous in its lower half where it is more or less bossed, the upper part narrows to an obtuse end; skin thick, greenish-yellow changing to yellow, dotted and marked with fawn-russet, and highly colored with vivid red on the side exposed to the sun; flesh white, coarse, breaking, juicy, with a pleasant, brisk flavor and musky aroma; third for the table, first for the kitchen; Nov., Jan. and even Mar.

Bon-Chrétien d’été. 1. Duhamel Trait. Arb. Fr. 2:217, Pl. XLVII, fig. 4. 1768. 2. Leroy Dict. Pom. 1:457, fig. 1867.

Origin ancient and unknown but was cultivated in French gardens about the end of the sixteenth century, being mentioned by Olivier de Serres in 1600, and by Le Lectier of Orléans in 1628. It has been cultivated all over Europe for over three centuries and has consequently acquired a number of synonyms. Fruit large, pyriform, irregular in form, yellow, with orange blush on side next the sun, and strewed with green specks; flesh yellowish, crisp, coarse-grained, very juicy and of a rich, sweet and pleasant flavor; second; early Sept.

Bon-Chrétien Fondant. 1. Downing Fr. Trees Am. 704. 1869. 2. Mas Pom. Gen. 7:113, fig. 537. 1881.

Bon-Chrétien de Bruxelles. 3. Leroy Dict. Pom. 1:453, fig. 1867.

An ancient Flemish pear which must not be confounded with Épine d’Été although Bugiarda has been used as a synonym for both. Fruit large, oblong-pyriform, green, sprinkled with small dots of deep green, the fundamental green changing to lemon-yellow on maturity; flesh whitish, very melting and juicy, sweet, delicately perfumed; good; Oct. and Nov.

Bon-Chrétien Frédéric Baudry. 1. Guide Prat. 88. 1895.

Fruit medium or large; flesh fine, sweet, perfumed; first; Feb. and Mar.

Bon-Chrétien d’Hiver. 1. Duhamel Trait. Arb. Fr. 2:212, Pl. XLV. 1768. 2. Mas Le Verger 1:23 bis, fig. 18. 1866-73.

Bon-Chrétien d’Auch. 3. Hogg Fruit Man. 533. 1884.

A volume might be filled with a record of the endeavors to determine the origin of this pear. As to its great antiquity all are agreed. It is established that it was imported into France from Italy in 1495 by Charles VIII on his conquest of the kingdom of Naples, but whether it was the Crustuminum of the Romans or whether it received its name at the beginning of Christianity remains uncertain. One explanation of the name was that François de Paul, the founder of a monkish order, being called to the court of Louis XI for the recovery of his health, was styled by that monarch “le bon Chrétien,” and that he brought with him from Calabria some of this fruit which henceforth acquired the name it bears. That suggestion, however, is evidently erroneous as Saint François de Paul’s visit to the King at Tours took place in 1483 whereas this pear was introduced to France in 1495. It is thought not improbable that the name is derived from the Greek panchresta, meaning “all good,” of which the Latin Crustuminum of the Romans may also be a derivation. Fruit large and sometimes very large, variable in form, irregularly pyriform or obovate-turbinate, rather rough to the touch, dull greenish-yellow, some brown next the sun, and strewed with small, russet dots; flesh whitish, crisp, juicy, sweet, aromatic and vinous; a dessert pear of merit, first class for cooking; Dec. to Mar.

Bon-Chrétien d’Hiver Panaché. 1. Leroy Dict. Pom. 1:467, fig. 1867.

Striped Bon Chrétien. 2. Kenrick Am. Orch. 184. 1833.

A variegated form of Bon Chrétien d’Hiver propagated by Louis Noisette at Brunoy, Seine-et-Oise, Fr., in 1802. It differs only from its type in the coloring of its skin which is bright green, finely dotted and stained with brownish-red and covered with large, yellow streaks extending from the stalk to the calyx, and in its flesh being more melting.

Bon-Chrétien Mathieu Joseph Lamarche. 1. Ann. Pom. Belge 3:99, fig. 1855.

Said to have been raised about the middle of the eighteenth century in a Belgian monastic garden. Fruit large, irregular-pyriform, rough to the touch, bright green, striped with russet and sprinkled with black dots, becoming rich golden-yellow on maturity; flesh white, buttery, melting; juice very abundant, with a delicate savor of the peach and the aroma of the raspberry; first; end of Oct.

Bon-Chrétien Prevost. 1. Guide Prat. 88. 1895.

Fruit large; flesh semi-melting, juicy and has a very pleasant perfume; first; Dec. to Feb.

Bon-Chrétien du Rhin d’Automne. 1. Mas Pom. Gen. 3:139, fig. 166. 1878.

Diel stated that he received this variety from the neighborhood of Dietz in the Duchy of Nassau without any account of its origin. Fruit large, ovate-pyriform, bossed and irregular, sides unequal, bright green, dotted with gray points, passing to bright lemon-yellow on ripening, with some red coloring on the fruits more exposed; flesh white, rather fine, semi-buttery, firm, with sufficient sweet juice which is vinous, acidulous and perfumed.

Bon-Chrétien Ricchiero. 1. Mas Le Verger 3:Pt. 2, 139, fig. 166. 1866-73.

Obtained by M. de Mortillet, Meylan, Fr.; first published in 1865. Fruit medium to large, obovate-obtuse-pyriform, pale green, sown with brown spots; flesh greenish-white, fine, melting, a little gritty at the core; juice abundant, sugary, vinous, highly scented; first; Oct.

Bon-Chrétien Vermont. 1. Guide Prat. 88. 1895.

A cross between Rousselet de Reims and la Belle Angevine obtained by M. Sannier. Fruit large; form that of Belle Angevine; flesh fine, juicy, scented and sweet; Oct.

Bon-Chrétien de Vernois. 1. Leroy Dict. Pom. 1:469, fig. 1867.

Obtained by M. Henrard, nurseryman at Liege, Fr., about 1840. Fruit large, varying in form between ovate and turbinate-obtuse, bossed, greenish-yellow, touched with olive-russet and dotted with bright brown specks; flesh whitish, semi-fine, semi-melting, rather gritty at center; juice abundant, sweet, astringent and slightly aromatic; second; Nov. to Jan.

Bon Gustave. 1. Gard. Chron. 69. 1848. 2. Leroy Dict. Pom. 1:471, fig. 1867.

From a seed bed of Major Espéren, Mechlin, Bel., but it did not bear fruit till 1847. Fruit rather large, obovate-obtuse-pyriform, mammillate, bright green, marbled with russet; flesh greenish-yellow, buttery, sweet, perfumed; first; beginning of winter.

Bon Parent. 1. Leroy Dict. Pom. 1:472, fig. 1867. 2. Mas Pom. Gen. 3:117, fig. 155. 1878.

Raised by Simon Bouvier of Jodoigne, Bel., in 1820. Fruit medium, regular pyriform, bossed at summit, smooth, lemon-yellow, dotted with gray-russet, washed with reddish-brown on the side next the sun; flesh white, fine, semi-melting, juicy, vinous, aromatic; hardly first; Oct.

Bon-Roi-René. 1. Leroy Dict. Pom. 1:473, fig. 1867.

Raised from seed by Leroy and bore fruit first in 1864. Fruit medium to large, ovate, irregular, bossed, lively green, sprinkled all over with dark gray dots and vermilioned on the side exposed to the sun; flesh yellowish-white, fine and dense, watery, excessively melting, and a little gritty; juice abundant, sweet, vinous, with a delicious perfumed taste; first; Oct.

Bon Vicaire. 1. Guide Prat. 88. 1895.

The fruit of this variety resembles that of the Vicar of Winkfield and the tree, of moderate vigor, is similar to that of the Duchesse d’Angoulême. Fruit large or very large, long and like Calebasse in form, yellow, vermilioned on the sunny side; flesh very fine, melting; Sept.

Bonne d’Anjou. 1. Leroy Dict. Pom. 1:474, fig. 1867.

Raised from seed by Leroy in 1864 at Angers, Fr. Fruit medium and sometimes large, ovate, irregular and much bossed, bright yellow, speckled all over with dark gray spots and washed with vermilion on the side next the sun; flesh yellowish-white, fine and dense, exceedingly melting, a little gritty; juice abundant, sugary, vinous, refreshing, deliciously perfumed; first; Oct.

Bonne-Antonine. 1. Leroy Dict. Pom. 1:475, fig. 1867.

There is a great similarity between this variety and Beurré Flon. The origin is obscure. The Society of Van Mons distributed it before 1876 without description. Fruit large and often enormous, long-conic, obtuse, slightly bossed and generally somewhat contorted at the summit, dull golden-yellow, mottled and dotted with russet; flesh yellowish-white, fine, dense, very melting, almost free from granulations; juice abundant, refreshing, sugary, with an exceedingly pleasant after flavor of anis; first; mid-Oct.

Bonne de Beugny. 1. Rev. Hort. 280. 1911.

A chance seedling, found at Sainte-Catherine-de-Fier-Bois, Fr., by M. Chivert in 1875. Fruit large to very large, globular-obtuse-pyriform, yellow, washed with russet especially round the stalk; flesh melting, juicy, sweet, and agreeably perfumed; first; Oct. to Jan.

Bonne Carmélite. 1. Guide Prat. 88. 1876.

Distributed from Tournai, Bel. Fruit semi-melting; like Calebasse in form; Mar. and Apr.

Bonne de la Chapelle. 1. Mas Le Verger 2:231, fig. 114. 1866-73.

A wilding found by Jacques Jalais, Nantes, Fr., in 1845. It was described in this country by Downing in 1869. Fruit medium, turbinate, short and swelled, rather irregular in contour, green, sprinkled with dots of a deeper shade of green, some russet blush on the exposed side; flesh a little greenish, fine, buttery, melting, with abundant sweet juice, first; end of Aug.

Bonne Charlotte. 1. Leroy Dict. Pom. 1:477, fig. 1867. 2. Downing Fr. Trees Am. 705. 1869.

Obtained from seed in the garden of the Society of Van Mons at Geest-Saint-Rémy, Jodoigne, Bel., in 1849. Fruit medium, variable in form, but usually simply pyriform, bossed, pale yellow, with green dots, lightly washed with purple on the side exposed to the sun; flesh white, rather fine, more buttery than melting, sugary; juice sufficient and slightly musky; good; Aug. and Sept.

Bonne d’Ezée. 1. Ann. Pom. Belge 5:73, fig. 1857. 2. Pom. France 1:No. 34. Pl. 34. 1863.

Brockworth Park. 3. Hogg Fruit Man. 535. 1884.

A wilding found at Ezée in the Touraine, Fr., by Dupuy about 1788. Fruit large, often medium, long-ovate-obtuse; skin rather thick, oily, lemon-yellow or golden, dotted and stained with bright russet; flesh white, very fine and melting; juice excessively abundant, sugary, acidulous, having an exquisite aroma; first; all Sept.

Bonne de Jalais. 1. Leroy Dict. Pom. 1:480, fig. 1867.

Obtained from seed in 1857 at Nantes, Fr., by Jacques Jalais. Fruit small, globular-ovate, bossed, one side always more enlarged than the other; skin rough, pale yellow, dotted with clear brown and stained with russet markings; flesh whitish, semi-fine, melting, sometimes a little dry, slightly gritty at center; juice sufficient, very sugary and having an agreeable flavor; second; latter half of Sept.

Bonne-Jeanne. 1. Leroy Dict. Pom. 1:481, fig. 1867.

Origin unknown, but in the middle of the nineteenth century it was extensively cultivated in the environs of Paris. Fruit medium to small, pyriform-obtuse, depressed at crown and stem, yellow-ochre, dotted and mottled with fawn and washed on the exposed side with brick-red or brilliant-violet-red; flesh greenish-white, semi-fine, and semi-melting, rather dry, very sweet and with a not unpleasant taste of fennel; third, middle of Aug.

Bonne Sophia. 1. Downing Fr. Trees Am. 706, fig. 1869.

Fruit medium, obovate-acute-pyriform, pale greenish-yellow, with a red cheek, a few patches and nettings of russet and numerous small, brown dots; flesh white, fine, melting, sweet and slightly perfumed; very good; Oct.

Bonne Thérèse. 1. Leroy Dict. Pom. 1:488, fig. 295. 1867. 2. Downing Fr. Trees Am. 797. 1869.

Probably originated by Nélis, Mechlin, Bel., previous to the year 1834. Fruit medium, regular, roundish-oval, greenish-yellow, marbled with dull red at the stalk; stalk short, straight; calyx small, open; flesh white, juicy, highly aromatic, sweet, melting; first; Oct.

Bonne des Zoes. 1. McIntosh Bk. Gard. 2:463. 1855.

Described as a recent introduction in England in 1855. Fruit medium; first; Sept.; tree productive, making a good standard.

Bonners. 1. Am. Pom. Soc. Rpt. 51. 1869. 2. Ibid. 119. 1873.

Originated in Hancock County, Ga., and was known in 1869 in Washington County, of that state, as the Popé pear. Fruit has a peculiar almond flavor; very good; Sept.

Bonneserre de Saint-Denis. 1. Leroy Dict. Pom. 1:490, figs. 1867.

An exquisite pear raised from seed by Leroy, Angers, Fr., in 1863. Fruit medium or above, globular-obtuse-pyriform, regular in outline; a second type of the variety is rather contorted and bossed; color greenish-yellow, dotted, striped and stained with russet; flesh white, fine, melting, granular about the core; juice plentiful, sweet, acid, and endowed with a delicious perfume; first; Dec. and Jan.

Bonnet Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:55. 1856.

A Belgian variety attributed to Van Mons. Fruit medium to small, long and convex, beautiful yellow, flushed with red on the side of the sun; flesh melting and sweet; first; Sept.

Boutoc. 1. Guide Prat. 69. 1895.

A very ancient variety cultivated in the Gironde, Fr., and often called Poire d’Ange. Fruit medium, obtuse, short, lemon-yellow, stained with gray and red; flesh fine, melting; good; end of Aug.

Bordine Musk. 1. Langley Pomona 131. 1729.

Considered one of the best pears in England in the early part of the eighteenth century. Fruit small, globular, musky; end of June for very short season.

Bouchamp. 1. Ragan Nom. Pear, B. P. I. Bul. 126:64. 1908.

A chance seedling in the garden of M. Penneton. Fruit medium, globular-obtuse-pyriform, green, yellow-russeted; flesh delicate, juicy, buttery, melting, sweet, vinous, perfumed; season medium.

Boucquia. 1. Mag. Hort. 9:134, fig. 3. 1843. 2. Downing Fr. Trees Am. 355. 1845.

A Flemish variety originated by Van Mons who sent cions of it to Manning in 1836. It bore fruit for the first time in the Pomological Garden, Salem, Mass., in 1841. Fruit large, oval, largest in the middle, tapering towards each end, pale yellow, tinged with pale red on the side next the sun, covered with blackish specks and some patches of russet; flesh yellowish-white, tender, melting, sweet, rich, somewhat astringent at times, perfumed; Oct. and Nov.

Bourdon de Roi. 1. Hogg Fruit Man. 536. 1884.

Fruit small, globular, yellowish-green, changing to clear yellow, with some dark red blush next the sun; flesh white, very tender, semi-melting, of a refreshing, sweet, vinous and musky flavor; first; Nov.

Bouvier d’Automne. 1. Leroy Dict. Pom. 1:491, fig. 1867.

A seedling of Van Mons, said to have been tasted by Bivort for the first time in 1845. Fruit below medium, ovate-obtuse-pyriform, golden-yellow, speckled with large dots of bright brown, mottled with fawn and generally bronzed on the side next the sun; flesh yellowish-white, semi-fine and semi-melting; juice abundant, sugary, acidulous, and having a delicate aroma; second; Oct.

Bouvier Bourgmestre. 1. Leroy Dict. Pom. 1:492, fig. 1867. 2. Hogg Fruit Man. 537. 1884.

Raised from a seed bed made in 1824 by Bouvier, Jodoigne, Bel. Fruit large, obtuse-pyriform, bright yellow, covered with small, gray dots, washed with fawn at each end; flesh very white and fine, melting, juicy, gritty around the core, vinous and sugary; second; Oct. and Nov.

Bouviers Herbstbirne. 1. Dochnahl Führ. Obstkunde 2:65. 1856.

Originated by Van Mons, 1847. Fruit medium, oval, obtuse, green turning to yellow, marbled with dark brown and speckled; flesh semi-buttery, aromatic, sweet; first; latter half of Oct.

Bowdoin. 1. Mag. Hort. 3:48. 1837.

Raised from seed in the neighborhood of Boston, Mass., early in the nineteenth century. Fruit large; skin thick; second; Sept.

Bowne Winter Russet. 1. Field Pear Cult. 272. 1858.

Originated at Flushing, Long Island, N. Y. Fruit large, greenish-yellow; good; Jan.

Boyken June. 1. Am. Pom. Soc. Rpt. 108. 1873.

Believed to have originated on the lower James River, Va. On trial and well regarded in 1873. Fruit medium, beautifully colored; good, may be shipped in early July, keeping qualities good, but rather deficient in flavor.

Braconot. 1. Leroy Dict. Pom. 1:494, fig. 1867.