THE PEARS OF NEW YORK 267 
what rough, with russet dots; flesh white, firm, or half-breaking, with little juice and an 
acidulated, sugary flavor; good only for kitchen use; Nov. and Dec. 
Belle Williams. 1. Am. Pom. Soc. Rpt. 110. 1862. 2. Downing Fr. Trees Am. 669. 1869. 
Of foreign origin, possibly English. Tree vigorous, very erect, hardy; young wood 
olive, slightly yellow, glossy. Fruit medium to large, oblong-pyriform, with a groove 
or sunken line from stem to calyx, yellowish, with marblings and tracings of russet; stem 
long, curved, set in a slight depression by a lip; calyx partially closed; flesh whitish, not 
juicy or rich; good for cooking; Dec. to Mar. 
Bellissime d’Automne. 1. Leroy Dict. Pom. 1:214. 1867. 2. Hogg Fruit Man. 496. 
1884. 
First mentioned by Merlet under the name of Belle-et-Bonne in 1675. It lost its 
original name and became known by that of Bellissime d’Automne. Fruit variable in 
size but more medium than small; long-acute-pyriform, occasionally slightly obtuse; 
skin smooth and shining, greenish-yellow, dotted with fawn on the shaded side and exten- 
sively washed with red-brown or fine, deep crimson on the side exposed to the sun, with 
stripes of the same color around the stalk; flesh white, fine, semi-melting; juice plentiful, 
sweet, with an aromatic flavor; second as a dessert fruit, but useful for culinary purposes; 
Oct. 
Bellissime d’Hiver. 1. Duhamel Trait Arb. Fr. 2:234. 1768. 2. Hogg Fruit Man. 4096. 
1884. | 
An old French pear described by Duhamel du Monceau in 1768. By some, Merlet 
is believed to refer to it in 1690 when writing of the Bellisstme d’Hiver de Bur, but this 
latter is regarded by Leroy as synonymous with Belle Angevine. Fruit very large, larger 
than the Catillac, globular, turbinate, mammillate; skin smooth, thick, green changing 
to dark yellow, washed on the side of the sun with a beautiful tint of bright carmine, strewed 
all over with large brown-russet dots; flesh white, fine grained, crisp, tender, juicy, sweet, 
musky; one of the very best culinary pears; all the winter till May. 
Belmont. 1. Mas Pom. Gen. 6:171, fig. 470. 1880. 2. Hogg Fruit Man. 496. 1884. 
An English cooking pear raised about the year 1840 by T. A. Knight, Downton Castle, 
Eng. Fruit medium, globular-oval, even and regularly shaped; skin rather rough to the 
touch, covered with a coating of somewhat rough russet except on the shaded side where 
it is greenish-yellow, and marked with patches and dots of dark-brown russet; on the side 
next the sun it shows a coppery-red glow; flesh yellowish, rather coarse, sugary, vinous, 
finely flavored like Swan Egg; almost first; Oct. and Nov. ; 
Beman. 1. Can. Hort. 26:14. 1903. 2. Ibid. 28:219. 1905. 
Originated at Newcastle, Ontario, Can., by E. C. Beman. Tree productive. Fruit 
large, juicy and delicious; Oct. and Nov. 
Benadine. 1. Dochnahl Fuhr. Obstkunde 2:109. 1856. 
Raised from seed at Oberlausitz, Ger. Published in 1821. Fruit medium, pyriform, 
medium ventriculous, yellow, sprinkled all over with spots of yellow-ochre; flesh white, 
buttery, melting, juicy, delicate and full of aroma; first for dessert; Sept. 
Benoist Nouveau. 1. Elliott Fr. Book 367. 1859. 2. Ragan Nom. Pear, B. P. I. Bul. 
126:34. 1908. 
