THE PEARS OF NEW YORK 28 1 



Besi de Naghin. i. 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, i. Leroy Diet. 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. i. Leroy Diet. Pom. 1:285, % 1867. 2. Hogg Fruit Man. 508. 1884. 



Bezy de Caissoy. 3. Duhamel Trait. Arb. Fr. 2:178, PI. 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 Boeure 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. i. Leroy Diet. 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. I. Guide Prat. 78, 240. 1876. 



Besi Incomparable. 2. Leroy D ict. 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-Etienne 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. i. Leroy Diet. 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 



