THE PEARS OF NEW YORK 269 
Probably of French origin. Fruit medium or rather large, globular-oblate, or onion- 
shaped, water-green clearing on maturity to Indian-yellow, clouded with ochre; flesh 
fine, melting, juicy, saccharine, slightly acidulous, with a characteristic aroma; first; Jan. 
to Mar. 
Bergamote d’Automne Panachée. 1. Leroy Dict. Pom. 1:225, fig. 1867. 
Bergamotte Suisse. 2. Hogg Fruit Man. 505. 1884. 
A variegated form of the French Bergamotte d’Automne. Merlet, who described it 
in 1675 in his Abrégé des bons fruits, named it Bergamote Suisse, indicating thereby the 
country of its origin. Fruit medium, roundish and flattened, somewhat inclining to 
turbinate, regular, and having the summit always a little mammillate, color olive-yellow, 
occasionally slightly tinged with dull red, spotted all over with large, fawn dots, and beauti- 
fully striped longitudinally with large bands of brownish-green passing into bright green 
on the side shaded from the sun; flesh white, melting and buttery, sugary, acidulous; first; 
Oct. and Nov. 
Bergamote Balicq. 1. Mathieu Nom. Pom. 174. 1889. 
Bergamotte Ballicq. 2. Guide Prat. 85, 223. 1895. 
Belgian. Fruit medium; flesh white, fine, semi-melting, juicy, saccharine; first; 
Dec. and Jan. 
Bergamote Boussiére. 1. Leroy Dict. Pom. 1:227, fig. 1867. 
Raised by Van Mons and fruited for the first time in 1844. Fruit above medium, 
obovate-obtuse-pyriform, regular, greenish-yellow, dotted and veined with fawn and clouded 
with reddish-brown around the stem; flesh whitish, half-fine, melting, very gritty around 
the core; juice abundant, vinous, sugary and slightly aromatic; second; Oct. to Dec. 
Bergamote Hamdens. 1. Langley Pomona 131, Pl. 65, fig. 3. 1729. 
Fruit medium, oblate; Aug. and Sept. 
Bergamote de Hollande Panachée. 1. Leroy Dict. Pom.1:245. 1867. 
Amoselle panachée. 2. Le Bon Jard. 363. 1882. 
Of interest on account of the curious variegation of its fruit and wood. The fruit 
differs from that of the Bergamotte d’Holland in the variegated green brown of its skin; 
flesh deficient in juice and wanting in delicacy and leaves an unpleasant taste behind; 
second for cooking; Dec. to April. 
Bergamote Philippot. 1. Baltet Cult. Fr. 370. 1908. 
Described by Baltet as, ‘‘ A beautiful fruit, grey and bronzed; good for stewing.” 
Bergamote Rose. 1. Leroy Dict. Pom. 1:256, fig. 1867. 
This curious variety was raised by A. Bivort from seed beds in the garden of the Society 
Van Mons and first bore fruit in 1848. It is endowed with so pronounced a scent of rose 
that the producer hoped from it and another variety called Parfum de Rose it might be 
possible to create a new class of pears. Fruit small, oblate, bronze, strewed with grayish- 
white dots, some brownish stains, scaly; flesh white stained with carmine, scented, rather 
coarse, breaking, seldom gritty; juice sufficient, saccharine, having an odor and flavor 
similar to that of roses; third; Jan. and Feb. 
Bergamotte d’Anvers. 1. Guide Prat. 85. 1895. 
Introduced by Daras de Naghin of Antwerp (Anvers), Bel. Fruit medium or rather 
