THE PEARS OF NEW YORK 279 



Berzelius. i. Liegel Syst. Anleit. 132. 1825. 2. Dochnahl Fiihr.Obstkunde 2:187. 1856. 

 Attributed to Van Mons. Fruit below mediiun, 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. i. Leroy Diet. Pcnn. 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. i. Miller Card. D;c/. 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-Careme. i. 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. i. Mas Le Verger 1:29, fig. 13. 1866-73. 2. Leroy Diet. 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 Esperen. i. Mas Le Forger 3:91, fig. 44. 1866-73. 2. Leroy Djrf. Pow. 1:271, fig. 

 1867. 

 Obtained by Major Esperen, 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, jmcy, sugary, perfumed; first, but does 

 not keep long; Nov. and Dec. 



Besi Goubault. i. Leroy I>iri. Pom. 1:272, fig. 1867. 2. Hogg Fniii Maw. 506. 1884. 

 Raised by M. Goubault near Angers, Fr., and submitted to the notice of the Horti- 

 cultural Society of Maine-et-Loire in 1846. Fruit large or sometimes mediimi, 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 Bohmenkirsch. i. 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 niomerous gray 

 dots; flesh white; fine, buttery; juice sufficient, sugary, and delicately perfumed; good; 

 Aug. 



