THE PEARS OF NEW YORK 273 



grass-green ground seen through much ash-gray russet, with some brownish tinge on the 

 side next the sun; flesh yellowish, with a greenish tinge under the skin, fine, melting, rich 

 flavor, juicy and aromatic; delicious and a good keeper. 

 Bergamotte-d'Hiver de Furstenzell. i. Guide Prat. 84, 237. 1876. 



Probably of German origin. Fruit large, conic-obtuse, yellow, lightly washed with 

 red; flesh very juicy; Oct. to Dec. 



Bergamotte d'Hollande. 1. Duhamel Trait. Arb. Fr. 2:170. 1768. 2. Downing Fr. 

 Trees Am. 430. 1845. 



Origin ancient and uncertain, but as the first name by which it was known was 

 Bergamote d'Alencon, pomologists have deemed it to be French. Fruit medium and often 

 larger, globular-flattened; olive-green turning as it ripens to clear yellow, dotted and 

 streaked with russet, washed with brown on the side of the sun; flesh white, rather gritty, 

 coarse-grained, semi-breaking, pleasantly flavored; second for the table but good for 

 cooking; March to June. 

 Bergamotte Jars. 1. Mas Le Verger 3:93, fig. 45. 1866-73. 



Raised by M. Nerard, near Lyons, Fr. Fruit small or nearly medium, oblate, 

 shaped very much like an apple, much depressed at base and summit, pale yellow; flesh 

 buttery, white, fine, melting, rich in sugar, and well perfumed and vinous; altogether 

 first class; Nov. 



Bergamotte de Jodoigne. 1. Leroy Did. Pom. 1:246, fig. 1867. 2. Hogg Fruit Man. 

 502. 1884. 



Raised from seed by M. Gregoire, Jodoigne, Bel., in 1853. Fruit below medium or 

 small, Bergamot-shaped, slightly mammillate at the summit, flat at base, yellow, sprinkled 

 all over with russet dots, the yellow passing to orange on the side next the sun; flesh 

 yellowish-white, fine, melting, rather gritty at center, juicy, sweet, and with an agreeable 

 perfume; its greatest merit is its long keeping; Mar. to May. 

 Bergamotte Klinkhardt. 1. Mas Pom. Gen. 6:149, fig. 459. 1880. 



Raised by Van Mons and entered in his catalog for 1823. Fruit small or medium, 

 globular-ovoid, sometimes ovoid-pyriform, usually a little irregular in outline; skin slightly 

 thin and tender, dull green with some indistinct dots, traces of russet irregularly disposed, 

 but more condensed about the base and summit; flesh white, rather fine, buttery, melting, 

 with abundant sugary and perfumed juice; first class except that it ripens too quickly; 

 early Oct. 

 Bergamotte Laffay. 1. Mas Pom. Gen. 3:157, fig. i7S- l8 78. 



Origin uncertain, though it is not unlikely that it was raised by M. Laffay, a nursery- 

 man at Paris. Fruit small or nearly medium, globular-ovate-obtuse, green, sprinkled with 

 very numerous small, dark-green spots; flesh white, tinged with green, fine, melting, a 

 little gritty at the center, full of juice, saccharine, acidulous, wanting in perfume; second, 

 but keeps well; all winter. 



Bergamotte Leseble. 1. Leroy Diet. Pmn. 1:246, fig. 1867. 2. Mas Pom. Gen. 3:47. 

 fig. 120. 1878. 



A chance seedling found in a vineyard by Narcisse Leseble, President of the Horti- 

 cultural Society of Tours, Fr., in 1843. Fruit medium, globular-turbinate, swelled, obtuse, 

 18 



