THE PEARS OF NEW YORK 263 
Belle de Bolbec. 1. Guide Prat. 109. 1876. 
A French pear on trial with Messrs. Simon-Louis of Metz, Lorraine, in 1876. Reported 
at that time to be rather large and of first quality, but in 1895 it was placed by the firm 
on their list of varieties of doubtful or small merit; Oct. to Nov. 
Belle et Bonne de Hée. 1. Kenrick Am. Orch. 135. 1841. 2. Mag. Hort. 8:165. 1842. 
Fruit medium; flesh melting and perfumed; of superior excellence; ripens at Paris 
in Sept. 
Belle et Bonne de la Pierre. 1. Leroy Dict. Pom. 1:197, fig. 1867. 2. Mas Pom. Gen. 
4:81, fig. 233. 1879. 
This variety was obtained by M. A. de la Farge, Salers, Fr., at the foot of the mountains 
of the high Auvergne; it first bore fruit in 1861. Fruit medium, sometimes rather large, 
globular or ovate, with protuberances, always larger on one than on the other side, yellow- 
ochre dotted with gray and some stains of brown russet; flesh whitish, fine, melting, scented, 
without grit; juice sufficient, acidulous, extremely saccharine, full of delicate flavor; first; 
Nov. and Dec. 
Belle de Brissac. 1. Leroy Dict. Pom. 1:192, fig. 1867. 
Jean-Henri Benoist, Brissac near Angers, Fr., obtained this variety from seed in 
1832 or 1833. Fruit medium to large, oblong, extremely obtuse and ventriculous, always 
having one side more enlarged than the other, with pale yellow skin, thick and rough to 
the touch, dotted with russet and much covered with brown patches; flesh white, semi- 
fine, breaking, rather gritty; juice sufficient, saccharine, acidulous, perfumed; second for 
dessert, first for cooking; Feb. to April. 
Belle de Bruxelles sans Pepins. 1. Leroy Dict. Pom. 1:193, 194, fig. 1867. 
Notwithstanding its name this variety is not certainly of Belgian origin. It was 
known in Normandy at the beginning of the nineteenth century under the name Fanfareau. 
In Germany it was cultivated before 1789 where it was called Grosse-Bergamotte dE'té. 
It appears most probably to have been of German origin. Fruit large and sometimes 
medium, spherical, depressed at both poles, generally more swelled on one side than on 
the other, yellow-green dotted and streaked with russet; flesh white, semi-fine, melting, 
interspersed with greenish specks, slightly gritty at the center, free from seeds or core; 
juice sufficient, saccharine, acidulous, slightly musky; second for the reason that it so 
easily becomes soft; Aug. and Sept. 
Belle de Craonnais. 1. Leroy Dict. Pom. 1:195, 196, fig. 1867. 
This variety originated in the neighborhood of Craon in Mayenne, Fr. It was listed 
in the collection of the Horticultural Society of Angers in 1848, and in the following year 
was propagated for commerce by A. Leroy. Fruit large but sometimes smaller, oblong- 
pyriform, irregular, obtuse, golden-yellow, sown with gray dots more numerous and larger 
on the side next the sun; flesh white, semi-fine, melting, juicy, rather gritty about the 
core; juice abundant, sweet and musky, without much savor; second for the table, first 
for cooking; Dec. to March. 
Belle de la Croix Morel. 1. Guide Prat. 83. 1876. 
Mentioned in the Revue Horticole of 1868. Fruit large, pyriform-ventriculous, greenish- . 
yellow; flesh semi-melting, juicy, of an agreeable flavor; first; Dec. 
