THE PEARS OF NEW YORK 315 
fine, melting, a little gritty at the core; juice abundant, sugary, vinous, highly scented; 
first; Oct. 
Bon-Chrétien Vermont. 1. Guide Prat. 88. 1895. 
A cross between Rousselet de Reims and la Belle Angevine obtained by M. Sannier. 
Fruit large; form that of Belle Angevine; flesh fine, juicy, scented and sweet; Oct. 
Bon-Chrétien de Vernois. 1. Leroy Dict. Pom. 1:469, fig. 1867. 
Obtained by M. Henrard, nurseryman at Liege, Fr., about 1840. Fruit large, varying 
in form between ovate and turbinate-obtuse, bossed, greenish-yellow, touched with olive- 
russet and dotted with bright brown specks; flesh whitish, semi-fine, semi-melting, rather 
gritty at center; juice abundant, sweet, astringent and slightly aromatic; second; Nov. 
to Jan. 
Bon Gustave. 1. Gard. Chron. 69. 1848. 2. Leroy Dict. Pom. 1:471, fig. 1867. 
From a seed bed of Major Espéren, Mechlin, Bel., but it did not bear fruit till 1847. 
Fruit rather large, obovate-obtuse-pyriform, mammillate, bright green, marbled with russet; 
flesh greenish-yellow, buttery, sweet, perfumed; first; beginning of winter. 
Bon Parent. 1. Leroy Dict. Pom. 1:472, fig. 1867. 2. Mas Pom. Gen. 3:117, fig. 
155. 1878. 
Raised by Simon Bouvier of Jodoigne, Bel., in 1820. Fruit medium, regular pyriform, 
bossed at summit, smooth, lemon-yellow, dotted with gray-russet, washed with reddish- 
brown on the side next the sun; flesh white, fine, semi-melting, juicy, vinous, aromatic; 
hardly first; Oct. 
Bon-Roi-René. 1. Leroy Dict. Pom. 1:473, fig. 1867. 
Raised from seed by Leroy and bore fruit first in 1864. Fruit medium to large, ovate, 
irregular, bossed, lively green, sprinkled all over with dark gray dots ard vermilioned 
on the side exposed to the sun; flesh yellowish-white, fine and dense, watery, excessively 
melting, and a little gritty; juice abundant, sweet, vinous, with a delicious perfumed taste; 
first; Oct. 
Bon Vicaire. 1. Guide Prat. 88. 1895. 
The fruit of this variety resembles that of the Vicar of Winkield and the tree, of 
moderate vigor, is similar to that of the Duchesse d’Angouléme. Fruit large or very large, 
long and like Calebasse in form, yellow, vermilioned on the sunny side; flesh very fine, 
melting; Sept. 
Bonne d’Anjou. 1. Leroy Dict. Pom. 1:474, fig. 1867. 
Raised from seed by Leroy in 1864 at Angers, Fr. Fruit medium and sometimes 
large, ovate, irregular and much bossed, bright yellow, speckled all over with dark gray 
spots and washed with vermilion on the side next the sun; flesh yellowish-white, fine and 
dense, exceedingly melting, a little gritty; juice abundant, sugary, vinous, refreshing, 
deliciously perfumed; first; Oct. 
Bonne-Antonine. 1. Leroy Dict. Pom. 1:475, fig. 1867. 
There is a great similarity between this variety and Buerré Flon. The origin is obscure. 
The Society of Van Mons distributed it before 1876 without description. Fruit large and 
often enormous, long-conic, obtuse, slightly bossed and generally somewhat contorted at 
the summit, dull golden-yellow, mottled and dotted with russet; flesh yellowish-white, 
