THE PEARS OF NEW YORK 269 



Probably of French origin. Fruit medium or rather large, globular-oblate, or onion- 

 shaped, water-green clearing on maturity to Indian-yellow, clouded with ochre; flesh 

 fine, melting, juicy, saccharine, slightly acidulous, with a characteristic aroma; first; Jan. 

 to Mar. 

 Bergamote d'Automne Panachee. 1. Leroy Diet. Pom. 1:225, fig. 1867. 



Bergamotte Suisse. 2. Hogg Fruit Man. 505. 1SS4. 



A variegated form of the French Bergamotte d'Automne. Merlet, who described it 

 in 1675 in his Abrege des bons fruits, named it Bergamote Suisse, indicating thereby the 

 country of its origin. Fruit mednun, roundish and flattened, somewhat inclining to 

 turbinate, regular, and having the summit always a little mammillate, color olive-yellow, 

 occasionally slightly tinged with dull red, spotted all over with large, fawn dots, and beauti- 

 fully striped longitudinally with large bands of brownish-green passing into bright green 

 on the side shaded from the sun; flesh white, melting and buttery, sugary, acidulous; first; 

 Oct. and Nov. 

 Bergamote Balicq. 1. Mathieu Nom. Pom. 174. 1889. 



Bergamotte Ballicq. 2. Guide Prat. 85, 223. 1S95. 



Belgian. Fruit medium; flesh white, fine, semi-melting, juicy, saccharine; first; 

 Dec. and Jan. 

 Bergamote Boussiere. 1. Leroy Diet. Pom. 1:227, n g- 1867. 



Raised by Van Mons and fruited for the first time in 1844. Fruit above medium, 

 obovate-obtuse-pyriform, regular, greenish-yellow, dotted and veined with fawn and clouded 

 with reddish-brown around the stem; flesh whitish, half-fine, melting, very gritty around 

 the core; juice abundant, vinous, sugary and slightly aromatic; second; Oct. to Dec. 

 Bergamote Hamdens. 1. Langley Pomona 131, PI. 65, fig. 3. 1729. 



Fruit medium, oblate ; Aug. and Sept. 

 Bergamote de Hollande Panachee. 1. Leroy Diet. Pom. 1:245. 1867. 



Amoselle panachee. 2. Le Bon Jard. 363. 1882. 



Of interest on account of the curious variegation of its fruit and wood. The fruit 

 differs from that of the Bergamotte d'Holland in the variegated green brown of its skin; 

 flesh deficient in juice and wanting in delicacy and leaves an unpleasant taste behind; 

 second for cooking; Dec. to April. 

 Bergamote Philippot. 1. Baltet Cidt. Fr. 370. 1908. 



Described by Baltet as, " A beautiful fruit, grey and bronzed; good for stewing." 

 Bergamote Rose. 1. Leroy Diet. Pom. 1:256, fig. 1867. 



This curious variety was raised by A. Bivort from seed beds in the garden of the Society 

 Van Mons and first bore fruit in 1848. It is endowed with so pronounced a scent of rose 

 that the producer hoped from it and another variety called Parfum de Rose it might be 

 possible to create a new class of pears. Fruit small, oblate, bronze, strewed with grayish- 

 white dots, some brownish stains, scaly; flesh white stained with carmine, scented, rather 

 coarse, breaking, seldom gritty; juice sufficient, saccharine, having an odor and flavor 

 similar to that of roses; third; Jan. and Feb. 

 Bergamotte d'Anvers. 1. Guide Prat. 85. 1895. 



Introduced by Daras de Naghin of Antwerp (Anvers), Bel. Fruit medium or rather 



