THE PEARS OF NEW YORK 277 



some patches of russet; on ripening the basic green becomes lemon-yellow and warm gold, 

 the side next the sun being washed with vermiHon 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 Scalers, i. Duhamel Trail. Arb. Fr. 2:168, PI. XLIV, fig. i. 1768. 2. 

 Hogg Fruit Man. 504. 1884. 



Bonne de Soulers. 3. Leroy Diet. 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-j^ellow, 

 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 Beurre; in England only second, being too tender for the climate; Jan. to Mar. 

 or Apr. 



Bergamotte de Stryker. i. Mas Le Verger 3:Pt. i, 69, fig. 33. 1866-73. 2. Leroy 

 Diet. 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 Rend. i. Knoo^ Fruetologie 1:86, 134, PI. 1771. 



This pear resembles the ordinary Autumn Bergamot except in color which is green 

 at first, becoming yellow as it attains mattuity, streaked with yellow and red. Sept. 

 and Oct. 



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

 1895. 



Raised from a seed of Doyenne d'Alengon previous to 1870 and judged by the Horti- 

 cultural Society of Rouen, Fr., to be of good quality; Apr. to end of Jtme. 

 Bergamotte Thuerlinckx. i. 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 mediiun, 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 Toumai. i. Guide Prat. 84, 238. 1876. 



Buerre Vert de Toumai. 2. Leroy Diet. Pcnn. 1:438, fig. 1867. 



Obtained by M. Dupont, at Tornnai, 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, 



