278 THE PEARS OF NEW YORK 
sugary, sweet, without any pronounced aroma; second quality; Oct. and beginning of 
Nov., often extending to Dec. 
Bergamotte de Tournay. 1. Mas Pom. Gen. 6:35, fig. 4o2. 1880. 
Obtained from seed by M. du Mortier, president of the Horticultural Society of Tour- 
nay, Fr., and approved by the Society in 1857. Fruit rather small, ovoid, short and swelled, 
obtuse at the summit, bright green, and sprinkled with dots of a very rich green; flesh 
yellowish, tender, buttery, melting, rather granular near the core; juice abundant, richly 
sugared and perfumed; first; beginning of Sept. 
Bergamotte Volltragende. 1. Oberdieck Obst-Sort. 242. 1881. 
German. Fruit turbinate-obtuse, typical Bergamot, smooth skin, yellowish-green 
turning to golden-yellow, without russet; flesh whitish, soft and melting, often half-melting, 
agreeable and sweet and of Bergamot flavor; good for the table and very good for the 
kitchen; mid-Sept. 
Bergbirne. 1. Léschnig Mostbirnen 60, fig. 1913. 
A perry pear growing in the mountains of Switzerland and the Austrian Tyrol. Fruit 
small to medium, turbinate-obtuse, greenish-yellow, much sprinkled with russet speckles 
and dots; flesh yellowish-white, almost fine; first half of Oct. 
Bergen. 1. Downing Fr. Trees Am. 453. 1857. 2. Mas Pom. Gen. 1:143, fig. 72. 1872. 
A chance seedling found at New Utrecht (now part of Brooklyn), L. I. Fruit large, 
elongated-obtuse-pyriform, sides often not symmetrical, angular; skin smooth, waxen, lemon- 
yellow flushed with crimson and fawn where exposed to the sun and thickly sprinkled 
with brown and crimson dots; flesh whitish, veined with yellow, buttery, melting, juicy, 
with a sweet, aromatic flavor, delicately perfumed; good to very good; end of Sept. 
Berlaimont. 1. Liegel Syst. Anleit. 132. 1825. 
Belgium; a Van Mons seedling; 1825. Fruit large, ventriculous-conic, bossed, yellow- 
green, with dull blush, with numerous green-brown dots; flesh buttery, juicy, mild and 
tender; first for table and household use; mid-Sept. : 
Bernard. 1. Gard. Chron. 511. 1863. 2. Leroy Dict. Pom. 1:262, fig. 1867. 
A French pear, probably originated in the middle of the last century, for it was growing 
at Lyons in 1855. Fruit below to medium, globular, mammillate and deeply depressed 
at both base and crown, golden-yellow, dotted and veined with fawn, slightly tinged 
with pale rose where exposed to the sun; flesh white, fine, melting; juice abundant, sugary, 
tart, very delicate and savory; first; Nov. to Feb. 
Berriays. 1. Leroy Dict. Pom. 1:263, fig. 1867. 2. Downing Fr. Trees Am. 692. 1869. 
M. Boisbunel, Rouen, Fr., raised this variety from seed in 1861. Fruit medium, 
sometimes larger, oblong, ventriculous, obtuse, bossed; color pale lemon-yellow, thickly 
sprinkled with greenish-russet dots; flesh very white, melting, juicy, rather gritty around 
the core, refreshing, sweet, acidulous, with a delicate aroma; first; Aug. and Sept. 
Bertrand Guinoisseau. 1. Guide Prat. 84. 1876. 
Bertrand Guinoisseau was obtained by M. Flon, Angers, Fr., in 1868, and was first 
exhibited in the United States by Colonel M. P. Wilder. Fruit rather large, globular- 
oblate; skin smooth, yellow; flesh fine, very melting and excessively juicy; first; end of 
Nov. 
