THE TEAR. 565 



smooth, pale green, thickly speckled witn conspicuous, light 

 grey dots, and becoming pale yellowish at maturity. Flesh 

 white, crisp, juicy, with a sprightly flavour. February to May. 



BERGAMOT, AUTUMN. Mill. Lind. Thomp. 



English Bergamot. York Bergamot. 



Common Bergamot (of England). English Autumn Bergamot 



Fruit small, roundish and flattened. Skin roughish green. 

 Flesh greenish-white, coarse- grained at the core, juicy, sugary. 

 September. 



The BERGAMOTTE D'AUTOMNE of the French is a distinct 

 fruit from this. Skin light yellowish-green, brownish-red cheek. 

 Flesh breaking, juicy, and refreshing, but not high flavoured. 

 A second rate fruit. 



BERGAMOT, EARLY. Thomp. Lind. P. Mag. 



A second rate French sort. Fruit medium, roundish. Skin 

 pale yellowish-green. Flesh quite juicy, crisp, with a pleasant, 

 sweet flavour. Ripe about the 20th of August. 



BERGAMOT, SUMMER. Thomp. Coxe. 



The Summer Bergamot is an old foreign variety, of small 

 size and second quality. The tree is of feeble growth. 



Fruit quite small, round. Skin yellowish-green. Flesh jui- 

 cy, and pretty rich in flavour, but quickly becomes mealy and 

 dry. Last of July. 



There is a Large SUMMER BERGAMOT, quite distinct from the 

 above. Flesh breaking and half buttery, not rich. September. 

 The tree grows and bears finely. 



BERGAMOT, HAMPDEN'S. Thomp. 



Summer Bergamot. Lind. Mill. Bergamotte d'Ete". 0. Duh. 

 Bergamotte d'Angleterre. Scotch Bergamot, ) ac. to 



Fingal's. Ellanrioch, ) Thomp. 



Fruit large, roundish, yellow. Flesh white, breaking, a little 

 coarse in texture, but, if gathered early and ripened in the 

 house, it becomes half buttery, sweet and agreeable. Firs* of 

 September. 



BEZI D'HERI. Thomp. 

 Bezi Royal. Franzdsische Rumelbirne. 



This is a very excellent winter stewing pear, which bean 

 most abundantly. It is of no value for the dessert. 



Fruit medium, roundish. Skin greenish-yellow, with a red 

 dish blush. Flesh tender, juicy, free from grit, with an anise 

 like flavour. Fit for cooking from October to January. 



