274 THE PEARS OF NEW YORK 
bossed at summit, golden-yellow, dotted with fawn, showing some russet markings and 
lightly washed with pale rose on the side turned to the sun; flesh whitish, rather coarse, 
melting, slightly gritty around the core; juice extremely abundant, sugary, agreeably 
perfumed leaving an after-flavor of anis; first; Oct. 
Bergamotte Liabaud. 1. Guide Prat. 86. 1895. 
Obtained by M. Liabaud. On trial with Simon-Louis Bros. of Metz, Lorraine, in 
1895. Fruit above medium, globular-flattened, yellow-green, washed with gray-fawn on 
the side exposed to the sun; flesh white, fine, melting, saccharine, vinous; Nov. and Dec. 
Bergamotte Mico. 1. Hogg Fruct Man. 502. 1884. 
Fruit above medium, globular, rather like a small Easter Beurré, greenish-yellow, 
covered with freckles and dots of cinnamon-colored russet; flesh coarse-grained, gritty, 
wanting in flavor; inferior; late Nov. 
Bergamotte de Millepieds. 1. Leroy Dict. Pom. 1:249, fig. 1867. 2. Mas Pom. Gen. 
31107, fig. 150. 1878. 
Raised by M. Goubault, near Angers, Fr. First reported in 1852. Fruit medium, 
globular-ovate or sometimes globular-pyriform, olive-green, sprinkled with brownish dots 
and streaked with fawn around the calyx and stem, changing to pale yellow, with a glow 
on the side next the sun; flesh white, tender, buttery, melting, richly flavored; first; Sept. 
in Fr.; Nov. in America. 
Bergamotte Nicolle. 1. Mas Pom. Gen. 7140, fig. 555. 1881. 
Raised from seeds of Flemish Beauty in 1849 by M. Nicolle, a member of the Society 
of Horticulture of Rouen. Fruit medium, globular, attaining its greatest circumference 
around the middle, depressed at each pole, bright green sprinkled with distinct red dots, 
some russet patches; flesh white, slightly yellowish, fine, very melting; juice abundant, 
saccharine, perfumed; first; Oct. 
Bergamotte CEuf de Cygne. 1. Mas Pom. Gen. 7:55, fig. 508. 1881. 
Fruit medium or rather large, globular, more or less depressed at both base and 
summit, regular in outline, largest circumference around the middle, bright green, sprinkled 
with gray or greenish-gray dots; flesh white, tinted and veined with yellow, fine, melting, 
rather gritty about the core, with abundant, sweet juice, delicately perfumed; first; Oct. 
and Nov. 
Bergamotte d’Oisan. 1. Horticulturist 13:189. 1857. 
Published in England in 1857 in the London Illustrated News, and described as a 
large pear weighing between two and three pounds, found in Algeria, and exhibited in 
London. 
Bergamotte de Parthenay. 1. Pom. France. 4:No. 146, Pl. 146. 1867. 2. Mas Pom. 
Gen. 7:5, fig. 483. 1881. 
A chance seedling found in a wood on the outskirts of Parthenay, a town in the 
Department of Deuz-Sévres, Fr. Fruit large, globular-turbinate, obtuse, often irregular 
in outline, greatest circumference around the middle, dull green, sprinkled with large, 
fawn dots, regular and evenly spaced, changing to greenish-yellow and more golden on the 
side next the sun; flesh white, semi-fine, semi-melting; juice fairly abundant, saccharine 
and without perfume, often astringent; first for cooking. 
