32O THE PEARS OF NEW YORK 



Brindamour. i. Leroy Diet. Pom. 1:501, fig. 1867. 



Originated in the Department of the Vienne, Fr., at the beginning of the nineteenth 

 century. Fruit medium, obtuse-turbinate, rough to the touch, bronzed, dotted with fawn, 

 some bright green around the stem, and marbled with the same color on the cheek exposed 

 to the sun; flesh whitish, fine, soft, melting; juice extremely abundant, sweet, acidulous 

 and very pleasantly perfumed; first; Nov. to the end of Jan. 

 Bringewood. i. Mag. Hort. 9:124. 1843. 2.16^.13:153. 1847. 



A foreign variety, probably English. Fruit medium, pyriform, yellowish-brown, 

 almost covered with russet ; flesh yellowish-white, somewhat gritty around the core, other- 

 wise buttery, rich; first; end of Oct. to beginning of Dec. 

 British Queen, i. Jour. Hort. N. S. 3:546. 1862. 2. Hogg Fruit Man. 537. 1884. 



Raised by Thomas Ingram from seed of Marie Louise at Frogmore, Eng., and first 

 distributed in 1863. Fruit large, obovate-pyriform, bossed, golden, much covered with 

 cinnamon- colored russet, encrimsoned on side next the sun; flesh yellowish- white, fine- 

 grained, buttery, melting, rich, sugary, having the flavor of the Marie Louise; first; Oct. 

 Broncirte Winterbirne. i. Dochnahl Fw/tr. Obstkunde 2:70. 1856. 



Raised by Van Mons at Louvain, 1853. Fruit medium to small, obtuse- ventriculous, 

 entirely covered with russet but somewhat blushed on the side next the sun; flesh very 

 sweet; first; Jan. and Feb. 

 Bronx, i. Downing Fr. Trees Am. 710. 1869. 



Raised by James R. Swain, Bronxville, N. Y., about 1850. Fruit medium, obovate- 

 pyriform, greenish-yellow, netted and stained with russet; flesh whitish, juicy, melting, 

 sweet, slightly perfumed flavor; very good; first half of Sept. 

 Bronzee Boisselot. i. Guide Prat. 88. 1895. 



Fruit medium; flesh very melting, and of excellent flavor, sugary; first; Oct. 

 Bronzee d'Enghien. i. Mas Pom. Gen. 5:171, fig. 374. 1880. 



Disseminated by the Society of Van Mons. Fruit medium, long-pyriform, well 

 swelled around the center, golden-yellow, dotted and stained with light bronze; flesh fine, 

 semi-melting, juicy, acidulous; Nov. to Jan. 

 Brookline. i. Mass. Hort. Soc. Rpt. 45. 1866. 



A seedling pear fruited by S. A. Shurtleff, Brookline, Mass., in 1862. Fruit above 

 medium, turbinate, brown-russet; flesh sweet, juicy and buttery, with high flavor; very 

 fine; Oct. 

 Broom Park. i. Card. Chron. 209, fig. 1845. 3. Hogg Fr'uit Man. 538. 1884. 



Raised by Thomas Andrew Knight at Downton Castle, Herefordshire, Eng.; it first 

 bore fruit in 1831. Fruit small, globular-obovate; skin green and rough, largely covered 

 with brown-russet; on the side next the sun it is tinged with dull red; flesh yellowish, 

 melting, juicy, rich, with something of a melon flavor combined with pineapple. This 

 singular commixture of flavors is its principal characteristic; an excellent dessert pear; Jan. 

 Brough Bergamot. i. Hogg Fruit Man. 538. 1884. 



A variety which succeeds well in the North of England. Fruit small, globular-turbi- 

 nate tapering into the stalk; skin rough, yellowish-green, very much covered with brown- 

 russet; flesh yellowish-white, rather coarse-grained, saccharine, very juicy, with a rich and 

 highly perfumed flavor; first; Dec. 



