THE PEARS OF NEW YORK 279 
Berzelius. 1. Liegel Syst. Anleit.132. 1825. 2. Dochnahl Fuhr. Obstkunde 2:187. 1856. 
Attributed to Van Mons. Fruit below medium, short-conic, bossed and uneven, 
lemon-yellow, densely spotted and partly covered with russet, thick skinned; flesh yellowish- 
white, firm, coarse grained, sweet, rather musky; third for the table, good for culinary 
and market purposes; early summer. 
Besi de Caen. 1. Leroy Dict. Pom. 1:264, fig. 1867. 
The word Besi or Bezy is of Breton origin and signifies a wild pear. Fruit medium, 
turbinate-obtuse, often distorted and generally more swelled on one side than the other, 
green, strewn with russet dots and touched with fawn around the stem; flesh white, semi- 
fine, perfumed, juicy, melting, rather gritty around the center; first; beginning of Mar. 
to end of Apr. 
Besi de Caffoy. 1. Miller Gard. Dict. 3. 1807. 
A wilding discovered in the forest of Caffoy, Britanny, Fr. Fruit small, oblong, 
yellowish, spotted with red; flesh melting; juice very rich; Dec. and Jan. The fruits 
are produced in large clusters at the extremity of the shoots. 
Besi-Caréme. 1. Guide Prat. 84, 238. 1876. 
On trial with Simon-Louis Bros. of Metz, Lorraine, in 1876. Fruit large to very 
large; flesh melting; first; Mar. to May. 
Besi Dubost. 1. Mas Le Verger 1:29, fig. 13. 1866-73. 2. Leroy Dict. Pom. 1:268, fig. 
1867. 
Obtained from a seed of Echasserie by M. Pariset, Curciat-Dongalon, Fr. It first 
bore fruit in 1845. Fruit medium, turbinate, very obtuse and swelled, generally a little 
bossed, golden-yellow, dotted and striped with russet; flesh white, semi-fine, melting, juicy, 
gritty around the core; second; Jan. to Mar. 
Besi Espéren. 1. Mas Le Verger 3:91, fig. 44. 1866-73. 2. Leroy Dict. Pom. 1:271, fig. 
1867. : 
Obtained by Major Espéren, Mechlin, Bel., about 1838. Fruit medium to large; 
form varies from long turbinate-obtuse-pyriform to obovate-pyriform, with contorted 
outline, greenish-yellow, dotted all over with bright russet and occasionally washed with 
a deep tinge of red; flesh white, buttery, melting, juicy, sugary, perfumed; first, but does 
not keep long; Nov. and Dec. 
Besi Goubault. 1. Leroy Dict. Pom. 1:272, fig. 1867. 2. Hogg Fruit Man. 506. 1884. 
Raised by M. Goubault near Angers, Fr., and submitted to the notice of the Horti- 
cultural Society of Maine-et-Loire in 1846. Fruit large or sometimes medium, globular, 
bossed, flattened at the base, mammillate at the summit, with sides unequal, greenish- 
yellow, dotted and streaked with russet; flesh very white, very fine, melting, containing 
some small grits around the center; juice extremely abundant, saccharine, perfumed and 
having a delicate and agreeable flavor; first; Sept. to Nov. 
Besi de Grieser de Béhmenkirsch. 1. Mas Pom. Gen. 5:93, fig. 335. 1880. 
Said to have been obtained in the Swabian Alps, S. W. Ger. Fruit nearly medium, 
ovoid-pyriform, obtuse, bright green, sprinkled with very small and numerous gray 
dots; flesh white; fine,-buttery; juice sufficient, sugary, and delicately perfumed; good; 
Aug. 
