THE PEARS OF NEW YORK 263 



Belle de Bolbec. 1. Guide Prat. 109. 1876. 



A French pear on trial with Messrs. Simon-Louis of Metz, Lorraine, in 1876. Reported 

 at that time to be rather large and of first quality, but in 1895 it was placed by the firm 

 on their list of varieties of doubtful or small merit; Oct. to Nov. 

 Belle et Bonne de Hee. 1. Kenrick Am. Orch. 135. 1S41. 2. Mag. Hort. 8:165. 1842. 



Fruit medium; flesh melting and perfumed; of superior excellence; ripens at Paris 

 in Sept. 



Belle et Bonne de la Pierre. 1. Leroy Diet. Pom. 1:197, fig. 1S67. 2. Mas Pom. Gen. 

 4:81, fig. 233. 1879. 



This variety was obtained by M. A. de la Farge, Salers, Fr., at the foot of the mountains 

 of the high Auvergne; it first bore fruit in 1861. Fruit medium, sometimes rather large, 

 globular or ovate, with protuberances, always larger on one than on the other side, yellow- 

 ochre dotted with gray and some stains of brown russet; flesh whitish, fine, melting, scented, 

 without grit; juice sufficient, acidulous, extremely saccharine, full of delicate flavor; first; 

 Nov. and Dec. 

 Belle de Brissac. 1. Leroy Diet. Pom. 1:192, fig. 1867. 



Jean-Henri Benoist, Brissac near Angers, Fr., obtained this variety from seed in 

 1832 or 1833. Fruit medium to large, oblong, extremely obtuse and ventriculous, always 

 having one side more enlarged than the other, with pale yellow skin, thick and rough to 

 the touch, dotted with russet and much covered with brown patches; flesh white, semi- 

 fine, breaking, rather gritty; juice sufficient, saccharine, acidulous, perfumed; second for 

 dessert, first for cooking; Feb. to April. 

 Belle de Bruxelles sans Pepins. 1. Leroy Diet. Pom. 1:193, J 94. n g- 1867. 



Notwithstanding its name this variety is not certainly of Belgian origin. It was 

 known in Normandy at the beginning of the nineteenth century under the name Fanfareau. 

 In Germany it was cultivated before 17S9 where it was called Grosse-Bergamotte dE'te. 

 It appears most probably to have been of German origin. Fruit large and sometimes 

 medium, spherical, depressed at both poles, generally more swelled on one side than on 

 the other, yellow-green dotted and streaked with russet; flesh white, semi-fine, melting, 

 interspersed with greenish specks, slightly gritty at the center, free from seeds or core; 

 juice sufficient, saccharine, acidulous, slightly musky; second for the reason that it so 

 easily becomes soft; Aug. and Sept. 

 Belle de Craonnais. 1. Leroy Diet. Pom. 1:195, 196, fig. 1867. 



This variety originated in the neighborhood of Craon in Mayenne, Fr. It was listed 

 in the collection of the Horticultural Society of Angers in 1848, and in the following year 

 was propagated for commerce by A. Leroy. Fruit large but sometimes smaller, oblong- 

 pyriform, irregular, obtuse, golden-yellow, sown with gray dots more numerous and larger 

 on the side next the sun; flesh white, semi-fine, melting, juicy, rather gritty about the 

 core; juice abundant, sweet and musky, without much savor; second for the table, first 

 for cooking; Dec. to March. 

 Belle de la Croix Morel. 1. Guide Prat. 83. 1876. 



Mentioned in the Revue Horticole of 1868. Fruit large, pyriform-ventriculous, greenish- 

 yellow; flesh semi-melting, juicy, of an agreeable flavor; first; Dec. 



