318 THE PEARS OF NEW YORK 
Bouvier d’Automne. 1. Leroy Dict. Pom. 1:491, fig. 1867. 
A seedling of Van Mons, said to have been tasted by Bivort for the first time in 1845. 
Fruit below medium, ovate-obtuse-pyriform, golden-yellow, speckled with large dots of 
bright brown, mottled with fawn and generally bronzed on the side next the sun; flesh 
yellowish-white, semi-fine and semi-melting; juice abundant, sugary, acidulous, and havy- 
ing a delicate aroma; second; Oct. 
Bouvier Bourgmestre. 1. Leroy Dict. Pom. 12492, fig. 1867. 2. Hogg Fruit Man. 537. 
1884. 
Raised from a seed bed made in 1824 by Bouvier, Jodoigne, Bel. Fruit large, obtuse- 
pyriform, bright yellow, covered with small, gray dots, washed with fawn at each end; 
flesh very white and fine, melting, juicy, gritty around the core, vinous and sugary; second; 
Oct. and Nov. 
Bouviers Herbstbirne. 1. Dochnahl Fuhr. Obstkunde 2:65. 1856. 
Originated by Van Mons, 1847. Fruit medium, oval, obtuse, green turning to yellow, 
marbled with dark brown and speckled; flesh semi-buttery, aromatic, sweet; first; latter 
half of Oct. 
Bowdoin. 1. Mag. Hort. 3:48. 1837. 
Raised from seed in the neighborhood of Boston, Mass., early in the nineteenth century. 
Fruit large; skin thick; second; Sept. 
Bowne Winter Russet. 1. Field Pear Cult. 272. 1858. 
Originated at Flushing, Long Island, N. Y. Fruit large, greenish-yellow; good; Jan. 
Boyken June. 1. Am. Pom. Soc. Rpt. 108. 1873. 
Believed to have originated on the lower James River, Va. On trial and well regarded 
in 1873. Fruit medium, beautifully colored; good, may be shipped in early July, keeping 
qualities good, but rather deficient in flavor. 
Braconot. 1. Leroy Dict. Pom. 1:494, fig. 1867. 
From a seed bed made in 1840 or 1841 by Leclerc in his garden at Epinal, Fr. Fruit 
large, oblong-obtuse, much swelled, bossed; skin greasy, golden-yellow, speckled all 
over with grayish-brown, washed with red on the side next the sun; flesh yellowish, fine, 
semi-melting, gritty around the core; juice moderate in amount, sweet, acid and deliciously 
perfumed; first; Oct. and Nov. 
Brandes. 1. Leroy Dict. Pom. 1:495, fig. 1867. 
Raised by Van Mons, Louvain, Bel.; first reported in 1818. Fruit below medium, 
long-ovate-obtuse, greenish-yellow, dotted and marbled with russet and extensively washed 
with russet around the stem; flesh white, fine, excessively melting, gritty at center; juice 
sufficient, sweet, musky; first; mid-Nov. to mid-Dec. 
Braunrote Speckbirne. 1. Mathieu Nom. Pom. 189. 1889. 
Poire de Lard Brune. 2. Mas Pom. Gen. '7:145, fig. 553. 188r. 
A German variety cultivated in Hanover where it is also known under the names 
Poire Pendante and Poire Bourree de Hambourg. Fruit medium or nearly large, obovate- 
pyriform, bright green, with very numerous dots of darker green but usually no trace of 
russet. On ripening, the fundamental green becomes bright yellow, brightened with 
reddish-brown on the side next the sun; early Sept. 
