THE PEAR. 669 



Fruit metliuiii, globular obtuse pyrifonn, soiuetiincs inclined. Skin 

 rather rough, greenish yellow, considerably netted and patched with 

 russet, especially around the stalk and calyx. Stalk generally curved, 

 set in a slight depression, often without and sometimes with a lip. 

 Calyx open. Flesh whitish, buttery, juicy, melting, slightly vinous. 

 Good to very good. October. 



Belle Moulinoise, 



Originated at Moiilins, France, and introduced in 1864. 



Fruit large, oblong obtuse i)yriform. Skin i*ough, greenish, dottrd 

 and marbled in the sun, with fawn-color near the stalk. Stalk long, 

 large, curved. Calyx large, open. Flesh whitish, fine, firm, juicy, crisp, 

 sweet, musky. February, March. (Leroy.) 



Belle JRouennaise. 



A French Pear, introduced in 1856. 



Fruit medium, roundish obliqvie acute pyriform. Skin lemon yel- 

 low, covered with russet dots. Calyx large, half open. Stalk stout. 

 Flesh white, tender, melting, juicy, rich, sugaiy, with a delicate aroma. 

 Early in October. (Hogg.) 



Belle Williams, 



A foreign variety little known. Tree a very erect, vigorous grower. 

 Young wood olive, slightly yellow, glossy. 



Fruit medium to large, oblong pyriform, Avith a groove or sunken 

 line from stem to calyx, yellowish, with traces and nettings of russet. 

 Stalk long, curved, set in a slight depression by a lij). Calyx partially 

 closed. Flesh whitish, not juicy or rich. Good for cooking. Decem- 

 ber to March. 



Bellissime d'Hiver. 



VermilloT) d'Hiver des Dames. Du Bur. 



Bellisime du Bur. Belle Noisette. 



An old Pear, valuable only for cooking. 



Fruit large, obovate obtuse pyriform, greenish yellow, with shade of 

 red in the sun, and many russet dots. Flesh white, fine, sweet, break- 

 ing, not gritty. November, January. 



Belmont. 



An English kitchen Pear. 



Friiit rather large, obtuse pyriform. Skin yellowish green, a lit- 

 tle brownish next the sun. Flesh rather coarse, juicy, and sweet, 

 October. 



Bergamotte Boussiere, 



One of Van Mons' seedlings. 



Fruit beloAV mediiim, roundish oblate pyriform, yellowish gi-een 

 Flesh white, juicy, harsh at centre. Good. October, December. 



