564 
THE PEAR. 
brown dots, and patches of russet. Stalk medium, in a slight 
cavity. Calyx small, partially closed in a shallow basin. Flesh 
granular, melting, sweet; scarcely good; apt to rot at the core. 
Bipe last of September. 
Belmont. Thomp. 
An English kitchen pear. 
Fruit roundish-obovate, medium. Skin yellowish-green, a 
little brownish next the sun. Flesh rather coarse, juicy, and 
sweet. October. 
Belle de Bruxelles. Nois. Thomp. 
Belle d’Aotit. 
A large and handsome fruit, of poor quality. 
Fruit large, pyriform. Skin pale yellow, with a soft red 
cheek when fully exposed. Flesh white, sweet, and slightly 
perfumed. Middle of August. 
Bergamotte d’Hollande. Thomp. Duh. 
Holland Bergamot. Lind. Bergamotte de Fougere. 
Beurre d’Alengon. Amoselle. 
Bergamotte d’Alengon. Lord Cheeney’s. 
Jardin de Jougers. Sarah. 
An excellent kitchen fruit, which will keep sound till May or 
June. Shoots stout, diverging, olive-brown. 
Fruit rather large, roundish. Skin green, much marbled and 
covered with thin brown russet, but becoming yellowish at ma 
turity. Flesh white, crisp, with an abundant, sprightly, agreea 
ble juice. 
Bergamotte Suisse. O. Duh. Lind. 
Swiss Bergamot. Lind. 
A very pretty, roundish, striped pear. Branches striped. 
Fruit of medium size, roundish, a little inclined to turbinate. 
Skin smooth, pale green, striped with yellow and pale red. 
Flesh melting, juicy, sweet and pleasant. October. 
Bergamot, Easter. Mill. Lind. Thomp. 
Bergamotte de Paques. Dull. 
Bergamotte d’Hiver. 
Bergamotte de Bugi. 
Bergamotte de Toulouse. 
Robert’s Keeping. 
Winter Bergamot. 
Paddrington. 
Royal Tairling. 
Terling. 
St. Herblain d’Hiver. 
An old French variety. Tree vigorous and productive. 
Keeps well, and a good cooking fruit. 
Fruit medium, roundish-obovate, narrow at the stalk. Skin 
