564 i 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, 
Ripe last of September. - ; 
5 Bzimont. Thomp. 
An English kitchen pear. : 
Fruit roundish-obovate, medium. Skin yelluwish-green, a 
little brownish next’ the sun. Flesh rather coarse, juicy, and 
sweet. October. 
Brie ve Bruxeties. Nois. Thomp. 
Belle d’Aott. 
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. 
Bereamorre p'Hottanps. Thomp. Duh. 
Holland Bergamot. Lind. Bergamotte de Fougére. 
Beurré d@’Alengon. Amoselle, ~ 
Bergamotte d’Alencon. - 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. pee 
an 
Bereamorre Suisse. O. Duhi.‘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. 
Bzreamor, Easrer. Mill. Lind. Thomp. 
Bergamotte de Paques. Duh. | Winter Bergamot. 
Bergamotte d’Hiver. Paddrington. 
Bergamotte de Bugi. ‘Royal Tairling. 
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. "se 
Fruit medium, roundish-oboyvate, narrow at the stalk. Skiz 
