THE PEARS OF NEW YORK 273 
grass-green ground seen through much ash-gray russet, with some brownish tinge on the 
side next the sun; flesh yellowish, with a greenish tinge under the skin, fine, melting, rich 
flavor, juicy and aromatic; delicious and a good keeper. 
Bergamotte-d’Hiver de Furstenzell. 1. Guide Prat. 84, 237. 1876. 
Probably of German origin. Fruit large, conic-obtuse, yellow, lightly washed with 
red; flesh very juicy; Oct. to Dec. 
Bergamotte d’Hollande. 1. Duhamel Trait. Arb. Fr. 2:170. 1768. 2. Downing Fr. 
Trees Am. 430. 1845. 
Origin ancient and uncertain, but as the first name by which it was known was 
Bergamote d’Alengon, pomologists have deemed it to be French. Fruit medium and often 
larger, globular-flattened; olive-green turning as it ripens to clear yellow, dotted and 
streaked with russet, washed with brown on the side of the sun; flesh white, rather gritty, 
coarse-grained, semi-breaking, pleasantly flavored; second for the table but good for 
cooking; March to June. 
Bergamotte Jars. 1. Mas Le Verger 3:93, fig. 45. 1866-73. 
Raised by M. Nérard, near Lyons, Fr. Fruit small or nearly medium, oblate, 
shaped very much like an apple, much depressed at base and summit, pale yellow; flesh 
buttery, white, fine, melting, rich in sugar, and well perfumed and vinous; altogether 
first class; Nov. 
Bergamotte de Jodoigne. 1. Leroy Dict. Pom. 1:246, fig. 1867. 2. Hogg Fruit Man. 
502. 1884. 
Raised from seed by M. Grégoire, Jodoigne, Bel., in 1853. Fruit below medium or 
small, Bergamot-shaped, slightly mammillate at the summit, flat at base, yellow, sprinkled 
all over with russet dots, the yellow passing to orange on the side next the sun; flesh 
yellowish-white, fine, melting, rather gritty at center, juicy, sweet, and with an agreeable 
perfume; its greatest merit is its long keeping; Mar. to May. 
Bergamotte Klinkhardt. 1. Mas Pom. Gen. 6:149, fig. 459. 1880. 
Raised by Van Mons and entered in his catalog for 1823. Fruit small or medium, 
globular-ovoid, sometimes ovoid-pyriform, usually a little irregular in outline; skin slightly 
thin and tender, dull green with some indistinct dots, traces of russet irregularly disposed, 
but more condensed about the base and summit; flesh white, rather fine, buttery, melting, 
with abundant sugary and perfumed juice; first class except that it ripens too quickly; 
early Oct. 
Bergamotte Laffay. 1. Mas Pom. Gen. 3:157, fig. 175. 1878. 
Origin uncertain, though it is not unlikely that it was raised by M. Laffay, a nursery- 
man at Paris. Fruit small or nearly medium, globular-ovate-obtuse, green, sprinkled with 
very numerous small, dark-green spots; flesh white, tinged with green, fine, melting, a 
little gritty at the center, full of juice, saccharine, acidulous, wanting in perfume; second, 
but keeps well; all winter. 
Bergamotte Leséble. 1. Leroy Dict. Pom. 1:246, fig. 1867. 2. Mas Pom. Gen. 3:47, 
fig. 120. 1878. 
A chance seedling found in a vineyard by Narcisse Leséble, President of the Horti- 
cultural Society of Tours, Fr., in 1843. Fruit medium, globular-turbinate, swelled, obtuse, 
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