564 THE PEAR. 



brown dots, and patches of russet. Stalk medium, in a slight 

 cavity. Calyx small, partially closed in a shallow basin. Flesh 

 granular, melting, sweet; scarcely good; apt to rot at the core, 

 liipc last of September. 



Belmont. Thomp. 



An English kitchen pear. 



Fruit roundish-obovate, medium. Skin yellowish-green, a 

 little brownish next the sun. Flesh rather coarse, juicy, and 

 sweet. October. 



Belle de Bruxelles. Nois. Thomp. 

 BeUe d'Aodt. 



A large and handsome fruit, of poor quality. 



Fruit large, pyriform. Skin pale yellow, with a soft red 

 cheek when fully exposed. Flesh white, sweet, and slightly 

 perfumed. Middle of August. 



Behgamotte d'Hollande. Thomp. Duh. 



Holland Bergamot. Lind. Bergaraotte de Foug^re. 



Beurre d'Alengon. Amoselle, 



Bergamotte d'Alen9on. Lord Cheeney's. 



Jardin de Jougers. Sarah. 



An excellent kitchen fruit, which will keep sound till May or 

 June. Shoots stout, diverging, olive-brown. 



Fruit rather large, roundish. Skin green, much marbled and 

 covered with thin brown russet, but becoming yellowish at ma- 

 turity. Flesh white, crisp, with an abundant, sprightly, agreea- 

 ble juice. 



Bergamotte Suisse. O. Duh. Lind. 

 Swiss Bergamot. Lind. 



A very pretty, roundish, striped pear. Branches striped. 



Fruit of medium size, roundish, a little inclined to turbinate. 

 Skin smooth, pale green, striped with yellow and pale red. 

 Flesh melting, juicy, sweet and pleasant. October. 



Bergamot, Easter. Mill. Lind. Thomp. 



Bergamotte de Paques. Duh. Winter Bergamot. 



Bergamotte d'Hiver. Paddrington. 



Bergamotte de Bugi. Royal Tairliug. 



Bergamotte de Toulouse. Terling. 



Robert's Keeping. St. Herblain d'Hiver. 



An old French variety. Tree vigorous and productive. 

 Keeps well, and a good cooking fruit. 



Fruit medium, roundish-obovate, narrow at the stalk. Skin 



