266 THE PEARS OF NEW YORK 
Fruit large, oblong-obtuse-pyriform, somewhat ventriculous and bossed, greenish, rough 
to the touch, spotted with russet, washed with dark rose on the side next the sun; flesh 
whitish, fine, firm, scented, breaking, juice extremely abundant, saccharine, musky, with 
a delicious flavor; first; Feb. and Mar. 
Belle de Noisette. 1. Mas Pom. Gen. 6:17, fig. 393. 1880. 
A French pear of unknown origin. Fruit large, obovate-obtuse-pyriform, short and 
thick, attaining its greatest breadth around its center; skin thick and rather rough, at 
first green sown with dots of grayish-brown, numerous and scattered regularly; at maturity 
the green passes into lemon-yellow and the side next the sun is clouded with red; flesh 
white, rather fine, breaking, with a small amount of sugary juice, acid and slightly per- 
fumed; suited only for culinary purposes; keeps well through the winter; the tree is equally 
vigorous on quince or pear stock. 
Belle Picarde. 1. Rev. Hort. 156, Pl. 1888. 
Originated in the village of Charmes, Aisne, Fr., in the middle of the last century. 
Fruit large to very large, obovate-obtuse-pyriform, orange-red and speckled especially 
on the sunny side; flesh white, melting, very sugary; juice rather abundant, sweet and of 
a pleasant flavor; good for dessert but specially recommended for cooking; being large 
and attractive in appearance is well adapted for the market; Dec. to June. 
Belle Rouennaise. 1. Leroy Dict. Pom. 1:210, fig. 1867. 2. Jour. Hort. N. S. 19:328. 
1870. 
Raised from seed by M. Boisbunel, Rouen, Fr. It gave its first fruit in 1856. Fruit 
medium, long-pyriform, bossed around calyx, sides unequal; color greenish-yellow, dotted 
with russet, veined with fawn around the stem and often covered with russet markings; 
flesh semi-fine, white, juicy, melting, gritty at the core, refreshing, sweet, acid, possessing 
a delicious flavor; first; Aug. and Sept. 
Belle de Stresa. 1. Guide Prat. 58. 1876. 2. Mas Pom. Gen. 4:213. 1879. 
A wild seedling found at Stresa, on Lake Maggiore, Italy. Fruit nearly medium, 
ovate, rather short and thick, or pyriform, olive-green, washed with dark brownish-red 
on the side next the sun; flesh buttery, melting, juicy, saccharine, and with a delicate and 
refreshing perfume; handsome and of first quality; late Aug. 
Belle Sucrée. 1. Guide Prat. 83. 1876. 
Schone Zuckerbirne. 2. Mathieu Nom. Pom. 280. 1889. 
Published in Germany previous to 1876; origin unknown. Fruit large, variable in 
form; of a beautiful lemon-yellow, almost entirely washed with red; flesh semi-melting, 
very saccharine; Sept. and Oct. 
Belle de Thouars. 1. Gard. Chron. 979. 1860. 2. Leroy Dict. Pom. 1:212, 213, fig. 
1867. 
Probably originated at Thouars, Fr. About 1839 the Horticultural Society of Angers 
received a pear called Coulon de Saint-Marc which was propagated under that name, but 
was proved to be identical with Belle de Thouars. It was subsequently propagated and 
sold by a nurseryman at Jersey, and acquired the name of Belle de Jersey. Fruit medium 
to large, long-obtuse-pyriform at both ends, somewhat bossed at summit; skin at first 
brownish-olive changing to a ferruginous brown as the fruit approaches maturity, some- 
