276 THE PEARS OF NEW YORK 



fine, delicate, cinnamon-colored russet, sprinkled with large, gray dots; flesh white, coarse, 

 melting, gritty; juice sufficient, with a slight musky perfume, sugary; first for both table 

 and kitchen; Sept. 

 Bergamotte Rouge de Mayer. 1. Mas Pom. Gen. 4:189, fig. 287. 1879. 



Sent out by M. Jahn of Meiningen; it has a strong resemblance to the Bergamotte 

 Rouge of Duhamel. Fruit medium, sometimes pyriform-ovoid, and sometimes turbinate- 

 ovoid, bright green, sprinkled with numerous very small dots of blackish-gray; on ripening 

 the ground-green passes into dull yellow, sometimes colored with intense blood-red on 

 the side next the sun; flesh whitish, coarse, half-melting, with not much juice, sugary, 

 little perfume; of beautiful appearance, and recommended for household use; Aug.-Sept. 

 Bergamotte Sageret. 1. Downing Fr. Trees Am. 671. 1869. 2. Mas Pom. Gen. 5:129, 

 fig. 353- 1SS0. 



M. Sageret obtained this Bergamotte from seed; he first reported it in 1830. Fruit 

 medium, nearly spherical, symmetrical in outline; skin rather fine and thin, water-green, 

 sprinkled with very many and prominent, large dots becoming when ripe more yellow and 

 the cheek next the sun golden; flesh white, fine, buttery, rather gritty near the core; juice 

 sufficient, not very saccharine, deficient in perfume; a good second-rate dessert pear; 

 Oct. to Jan. 

 Bergamotte Sanguine. I. Mas Pom. Gen. 4:65, fig. 225. 1879. 



Entered in catalog of M. Jahn, 1864. Fruit medium or nearly medium, globular- 

 turbinate, regular in contour, greatest circumference around middle, slightly pointed at 

 base, obtuse at summit; color dull water-green, generally covered with a thick coating of 

 a dark reddish-violet which on ripening assumes a more vivid tone on the side next the 

 sun; flesh white, speckled with red, coarse, semi-melting, gritty at the core, not much juice; 

 only second; interesting for amateurs on account of its remarkable color of violet red so 

 dark as to be almost black; Sept. 

 Bergamotte Sannier. 1. Guide Prat. 53. 1895. 



Produced by M. Arsene Sannier, Rouen, Fr. It is said to have resisted the severe 

 freeze in France in the winter of 1879-80. Fruit medium in size, globular-conic; color 

 green; flesh semi-fine, melting, juicy and of delicious flavor; first; end of winter and spring. 

 Bergamotte Silvange. 1. Mas Le Verger 3:Pt. 1, 65, fig. 31. 1866-73. 



Silvange. 2. Leroy Diet. Potn. 2:664, fig. 1869. 



Bergamotte Silvange was found in the woods of the Metz district, Lorraine, about 

 the middle of the eighteenth century. The fruit is very variable in form and quality so 

 that writers have been led to speak of three sorts of pears called Silvange — the yellow, 

 the long, and the green. Fruit medium, globular-turbinate or obovate or of Bergamot 

 shape; skin rough, bright green on the shaded side, darker where exposed to the sun, 

 sprinkled with large, gray dots and stained with dark patches; flesh tinged with greenish- 

 white near the center and yellowish-green near the skin, tender and melting, full of perfumed 

 juice, saccharine, acidulous and possessed of an exquisite flavor; first; Oct. and Nov. 

 Bergamotte de Souchait. 1. Mas Pom. Gen. 6:99, fig. 434. 1880. 



Of uncertain origin, though Mas suggests that it may have been raised in Germany. 

 Fruit medium, globular-ovate, pale green, strewn with large, brown dots and stained with 



