314 THE PEARS OF NEW YORK 
Bon-Chrétien d’Hiver. 1. Duhamel Trait. Arb. Fr. 2:212, Pl. XLV. 1768. 2. Mas 
Le Verger 1:23 bis, fig. 18. 1866-73. 
Bon-Chrétien d’Auch. 3. Hogg Fruit Man. 533. 1884. 
A volume might be filled with a record of the endeavors to determine the origin of 
this pear. As to its great antiquity all are agreed. It is established that it was imported 
into France from Italy in 1495 by Charles VIII on his conquest of the kingdom of Naples, 
but whether it was the Crustuminum of the Romans or whether it received its name at the 
beginning of Christianity remains uncertain. One explanation of the name was that 
Francois de Paul, the founder of a monkish order, being called to the court of Louis XI for 
the recovery of his health, was styled by that monarch ‘le bon Chrétien,’ and that he 
brought with him from Calabria some of this fruit which henceforth acquired the name it 
bears. That suggestion, however, is evidently erroneous as Saint Francois de Paul’s visit 
to the King at Tours took place in 1483 whereas this pear was introduced to France in 
1495. It is thought not improbable that the name is derived from the Greek pan- 
chresta, meaning “‘all good,” of which the Latin Crustuminum of the Romans may also be 
a derivation. Fruit large and sometimes very large, variable in form, irregularly pyri- 
form or obovate-turbinate, rather rough to the touch, dull greenish-yellow, some brown 
next the sun, and strewed with small, russet dots; flesh whitish, crisp, juicy, sweet, 
aromatic and vinous; a dessert pear of merit, first class for cooking; Dec. to Mar. 
Bon-Chrétien d’Hiver Panaché. 1. Leroy Dict. Pom. 1: 467, fig. 1867. 
Striped Bon Chrétien. 2. Kenrick Am. Orch. 184. 1833. 
A variegated form of Bon Chrétien d’Hiver propagated by Louis Noisette at Brunoy, 
Seine-et-Oise, Fr., in 1802. It differs only from its type in the coloring of its skin which is, 
bright green, finely dotted and stained with brownish-red and covered with large, yellow 
streaks extending from the stalk to the calyx, and in its flesh being more melting. 
Bon-Chétien Mathieu Joseph Lamarche. 1. Ann. Pom. Belge 3:99, fig. 1855. 
Said to have been raised about the middle of the eighteenth century in a Belgian 
monastic garden. Fruit large, irregular-pyriform, rough to the touch, bright green, striped 
with russet and sprinkled with black dots, becoming rich golden-yellow on maturity; flesh 
white, buttery, melting; juice very abundant, with a delicate savor of the peach and the 
aroma of the raspberry; first; end of Oct. 
Bon-Chrétien Prevost. 1. Guide Prat. 88. 1895. 
Fruit large; flesh semi-melting, juicy and has a very pleasant perfume; first; Dec. to 
Feb. 
Bon-Chrétien du Rhin d’Automne. 1. Mas Pom. Gen. 3:139, fig. 166. 1878. 
Diel stated that he received this variety from the neighborhood of Dietz in the Duchy 
of Nassau without any account of its origin. Fruit large, ovate-pyriform, bossed and 
irregular, sides unequal, bright green, dotted with gray points, passing to bright lemon- 
yellow on ripening, with some red coloring on the fruits more exposed; flesh white, rather 
fine, semi-buttery, firm, with sufficient sweet juice which is vinous, acidulous and perfumed. 
Bon-Chrétien Ricchiero. 1. Mas Le Verger 3:Pt. 2, 139, fig. 166. 1866-73. 
Obtained by M. de Mortillet, Meylan, Fr.; first published in 1865. Fruit medium to 
large, obovate-obtuse-pyriform, pale green, sown with brown spots; flesh greenish-white, 
