278 THE PEARS OF NEW YORK 



sugary, sweet, without any pronounced aroma; second quality; Oct. and beginning of 



Nov., often extending to Dec. 



Bergamotte de Tournay. 1. Mas Pom. Gen. 6:35, fig. 402. 1880. 



Obtained from seed by M. du Mortier, president of the Horticultural Society of Tour- 

 nay, Fr., and approved by the Society in 1857. Fruit rather small, ovoid, short and swelled, 

 obtuse at the summit, bright green, and sprinkled with dots of a very rich green; flesh 

 yellowish, tender, buttery, melting, rather granular near the core; juice abundant, richly 

 sugared and perfumed; first; beginning of Sept. 

 Bergamotte Volltragende. 1. Oberdieck Obst-Sort. 242. 1881. 



German. Fruit turbinate-obtuse. typical Bergamot, smooth skin, yellowish-green 

 turning to golden-yellow, without russet ; flesh whitish, soft and melting, often half-melting, 

 agreeable and sweet and of Bergamot flavor; good for the table and very good for the 

 kitchen; mid-Sept. 

 Bergbime. 1. Loschnig Mostbirnen 60, fig. 19 13. 



A perry pear growing in the mountains of Switzerland and the Austrian Tyrol. Fruit 

 small to medium, turbinate-obtuse, greenish-yellow, much sprinkled with russet speckles 

 and dots; flesh yellowish-white, almost fine; first half of Oct 

 Bergen. 1. Downing Fr. Trees Am. 453. 1857. 2. Mas Pom. Gen. 1:143, %• 7 2 - 1872. 



A chance seedling found at New Utrecht (now part of Brooklyn), L. I. Fruit large, 

 elongated-obtuse-pyriform, sides often not symmetrical, angular; skin smooth, waxen, lemon- 

 yellow flushed with crimson and fawn where exposed to the sun and thickly sprinkled 

 with brown and crimson dots; flesh whitish, veined with yellow, buttery, melting, juicy, 

 with a sweet, aromatic flavor, delicately perfumed; good to very good; end of Sept. 

 Berlaimont. 1. Liegel Syst. Anleit. 132. 1825. 



Belgium; a Van Mons seedling; 1825. Fruit large, ventriculous-conic, bossed, yellow- 

 green, with dull blush, with numerous green-brown dots; flesh buttery, juicy, mild and 

 tender; first for table and household use; mid-Sept. 

 Bernard. 1. Gmd. Chron. 511. 1863. 2. Leroy Diet. Pom. 1:262, fig. 1867. 



A French pear, probably originated in the middle of the last century, for it was growing 

 at Lyons in 1855. Fruit below to medium, globular, mammillate and deeply depressed 

 at both base and crown, golden-yellow, dotted and veined with fawn, slightly tinged 

 with pale rose where exposed to the sun; flesh white, fine, melting; juice abundant, sugary, 

 tart, very delicate and savory; first; Nov. to Feb. 

 Berriays. 1. Leroy Dirt. Pom. 1:263, fig. 1867. 2. Downing Fr. Trees Am. 692. 1869. 



M. Boisbunel, Rouen, Fr., raised this variety from seed in 1861. Fruit medium, 

 sometimes larger, oblong, ventriculous, obtuse, bossed; color pale lemon-yellow, thickly 

 sprinkled with greenish-russet dots; flesh very white, melting, juicy, rather gritty around 

 the core, refreshing, sweet, acidulous, with a delicate aroma; first; Aug. and Sept. 

 Bertrand Guinoisseau. 1. Guide Prat. 84. 1876. 



Bertrand Guinoisseau was obtained by M. Flon, Angers, Fr., in 1868, and was first 

 exhibited in the United States by Colonel M. P. Wilder. Fruit rather large, globular- 

 oblate; skin smooth, yellow; flesh fine, very melting and excessively juicy; first; end of 

 Nov. 



