280 THE PEARS OF NEW YORK 



Besi d'Hery. I. Duhamel Trail. Arb. Fr. 2: 139. 1768. 2. Hogg Fruit . Man. 506. 1884. 



Kiunmclbime. 3. Dochnahl Fiihr. Obstkunde 2:7. 1856. 



A wilding discovered in the forest of Hery or Hcnc in Brittany in the sixteenth century. 

 The Bretons presented a basket of this fruit to King Henry IV on his visit to Brittany 

 in 1598. Fruit medium, globular; skin thin, very smooth, bright green at first, changing 

 when it ripens to pale yellow, with blush of red on the side next the sun, strewed with very 

 minute points; flesh white, fine, semi-melting, generally gritty; juice sufficient, sweet, with 

 somewhat of a Muscat perfume; first-rate cooking pear; Oct. to Jan. A good bearer 

 in rich soil. 

 Besi Liboutton. 1. Field Pear Cult. 278. 1858. 2. Leroy Diet. Pom. 1:277, fig- 1867. 



Origin uncertain, but it was cultivated in the garden of the Horticultural Society of 

 Angers, Fr., in 1844. Fruit medium, globular, regular in form, resembling an apple, deeply 

 depressed at either pole, green turning slightly yellow at maturity, sprinkled with large 

 dots and some fawn-colored stains; flesh white, fine, semi-melting, gritty; juice sufficient, 

 sugary, vinous, rather pleasantly perfumed; second; mid-Aug. to mid-Sept. 

 Besi de Mai. 1. Leroy Did. Pom. 1:278, fig. 1867. 



Raised by J. de Jonghe, Brussels, from a seed bed made in 1845. Fruit large, obovate, 

 rather uneven and irregular in its outline, bossed, greenish, streaked and dotted with 

 brown fawn; flesh fine, white, melting, rather gritty; juice sufficient, sugary, acid, richly 

 flavored; first; Apr. and May. 

 Besi de Moncondroiceu. 1. Mas Pom. Gen. 5:65, fig. 321. 1880. 



According to Oberdieck, this variety was brought to him from the Chateau of 

 Herrenhausen near Hanover. Fruit small, globular-ovoid, or irregularly round, often 

 higher on one side than on the other, pale green, sown with points of gray-fawn; flesh 

 whitish, semi-fine, melting, a little granular about the core, juicy, sugary, not much 

 perfume; quality good but unstable, depending much on the season; Oct. 

 Besi de Montigny. 1. Duhamel Trait. Arb. Fr. 2:207, PI XLIV, fig. 6. 1768. 2. Leroy 

 Diet. Pom. 1:279, fig. 1867. 3. Downing Fr. Trees Am. 701. 1869. 



The origin of this pear is ancient and uncertain. The monks of the Chartreuse at 

 Paris, however, propagated and described it in 1752 and Duhamel du Monceau again wrote 

 of it in 1768. Fruit medium, obovate but variable, one type being pyriform, ventriculous ; 

 color greenish-yellow, smooth, shining, sprinkled with exceedingly fine dots of fawn and 

 russeted around both stem and calyx; flesh white, tender, buttery, semi -melting, gritty 

 around the core; juice abundant, saccharine, acidulous, having a pleasant, musky flavor; 

 first; end of Sept. occasionally to Nov. 



Besi de la Motte. 1. Duhamel Trait. Arb. Fr. 2:206, PI. XLIV, fig. 5. 1768. 2. Hogg 

 Fruit Man. 507. 1SS4. 



First reported by La Quintinye, the creator of the fruit gardens of Louis XIV of France, 

 as having been found by him at the end of October, 1685. Tree hardy, vigorous, a prolific 

 bearer. Fruit above medium to large, globular, more swelled generally on one side than 

 on the other, greenish-yellow or bright green, sprinkled with large russet dots; flesh 

 whitish, fine, melting, buttery, slightly gritty; juice very abundant and full of sugar, 

 savory and delicate ; first ; Sept. and Oct. and sometimes later. 



