276 
TIIE COTTAGE GARDENER AND COUNTRY GENTLEMAN, August 9, 1859. 
inch long, inserted in an irregular cavity. Flesh white, 
tender, fine, sweet, mellow, and free from grittiness. A 
stewing pear, in season from November to April. 
Belmont. —Fruit large, obovate. Skin yellowish-green, 
tinged with brown next the sun, and covered with dots. 
Stalk very long, slender, and curved. Flesh coarse, but 
sweet, and juicy. I have found this one of the best stew¬ 
ing or baking pears in use in November and December. 
Benvie. —Fruit small and obovate. Skin yellowish- 
green, sometimes tinged and streaked with dingy red next 
the sun, almost entirely covered with thin grey russet 
and large russet specks. Eye large and open. Stalk 
long, fleshy at the base, and obliquely inserted. Flesh 
yellowish, buttery, juicy, and perfumed. 
A Scotch dessert pear of great excellence, ripe in 
August and September. The tree bears immensely, and 
attains a great size. The fruit is inferior when grown in 
the south. 
Bequene Musque. —Fruit large obovate, and irregular 
in its outline. Skin pale yellow in the shade, and slightly 
tinged with dull red next the sun, thickly covered w T ith 
large patches of grey russet. Eye small and open. Stalk 
an inch long. Flesh white, gritty, crisp, sweet, and musky. 
A stewing pear, in use during November, but it is not 
one of the best for culinary purposes. 
Bergamot. See Autumn Bergamot. 
Bergamotte d’Ale^on. See Bergamotte d’Hollande. 
Bergamotte d’Austrasie. See Jaminette. 
Bergamotte de Bugi. See Easter Bergamot. 
Bergamotte Cadette (Be Cadet; Beauchamps; BcurrS 
Beauchamps). — Fruit medium sized, obovate. Skin 
greenish-yellow in the shade, and dull brownish-red next 
the sun, and marked with patches and large dots of pale 
brown russet. Eye open, set in a wide and rather deep 
basin. Stalk three quarters of an inch long, inserted in 
a small cavity. Flesh white, tender, melting, and very 
juicy, with a rich sugary and musky flavour. 
An excellent dessert pear, in use from October to 
December. 
Bergamotte Crasanne. See Crasanne. 
Bergamotte Dussart. —Fruit rather above medium 
size, turbinate. Skin lemon-yellow when ripe, strewed 
with greenish and grey dots over the surface, and a few 
traces of russet. Eye frequently wanting. Stalk half 
an inch long. Flesh half-melting, very juicy, sweet, and 
vinous. December and January. 
Bergamotte Esperen.— Fruit medium sized, turbi¬ 
nate, and uneven in its outline. Skin rough from being 
entirely covered with dark brown russet. Eye very 
small, with incurved acute segments. Stalk an inch long, 
w'oody, and obliquely inserted. Flesh tender, juicy ancl 
melting, sweet and richly flavoured. 
This is one of our best late pears, ripening from the 
end of January up till March and April. The tree forms 
a handsome pyramid, and is an excellent bearer; but in 
late situations requires a wall. 
Bergamotte d’Ete Grosse. See Belle dc Bruxelles. 
Bergamotte Fieve. See Fondante d’Automnc. 
Bergamotte Fortunee. See FortunSe. 
Bergamotto de Fougere. See Bergamotte d’Ilollandc. 
Bergamotte d’Hiver. See Easter Beurre. 
Bergamotte d’Hollande (Amoselle; Bergamotte 
d'Alen<;on ; Bergamotte de Fougere ; Beurr6 d'Alenqon; 
Lord Cheney s ; Holland Bergamot; Winter Green ).— 
Fruit large, roundish. Skin greenish-yellow, covered 
with brown russet. Stalk an inch and a half long, slender, 
curved, set in a shallow, one-sided cavity. Eye small, in 
a wide, deep basin. Flesh white, crisp, very juicy and 
sprightly. April till June. Requires a wall. 
Bergamotte de Paques. See Easter Bergamotte. 
Bergamotte de Paysans. See Belle de Bruxelles. 
Bergamotte de la Pentecote. See Easter Bcurr6. 
Beroamotte de Stryker. —Fruit small, roundish, of 
an even and regular shape. Skin smooth, and somewhat 
shining, of a greenish-yellow colour, and marked with 
russet dots. Eye very large and open, set even with the 
surface. Stalk three quarters of an inch long, quite 
green, and inserted without depression. Flesh white, 
half-melting, and very juicy, sweet, and pleasantly fla¬ 
voured. Ripe in the end of October. 
Bergamotte Tardive. See Easter Beurrd. 
Bergamotte Tardive. See Colmar. 
Bergamotte do Toulouse. Sec Easter Beurrd. 
Besidery. See Bezi d'Heri. 
Beurre d’Albret. See Fondante d’Automne. 
Beurre d’Alen 9 on. See Bergamotte d’Hollande. 
Beurre d’Amanlis ( d’Amanlis; d’Albert; Delbert; 
Hubard; Kaissoise; Thessoise ; Plomgastelle; Wilhel- 
mine). —Fruit large, obovate. Skin yellowish-green on 
the shaded side, but washed with brownish-red on the 
side next the sun, and considerably covered with dots 
and patches of russet. Eye open, set almost even with 
the surface. Stalk an inch long, obliquely inserted in a 
shallow knobbed cavity. Flesh white, melting, very 
buttery and juicy, with a rich sugary and slightly per¬ 
fumed flavour. 
One of our best autumn pears, ripe in September. The 
tree is hardy, with a straggling habit of growth, and is 
an abundant bearer. 
Beurre d’Amanlis Panache. —This is a variety of the 
preceding, and differs from it merely in having variegated 
leaves and fruit striped with yellow or orange bands. It 
ripens at the same time, and is of the same merit. 
Beurre Amboise. See Proton BeurrS. 
Beurre Anglaise. See Easier Bcurri. 
Beurre d’Anjolt (No Plus Meuris of the French).— 
Fruit large, obtuse-pyriform. Skin greenish-yellow, with 
sometimes a shade of dull red next the sun, marked with 
patches of russet, and thickly strewed with brown and 
crimson dots. Eye small and deeply inserted. Stalk 
short and stout. Flesh w r hite, rather coarse-grained, but 
melting and juicy, with a brisk and perfumed flavour. 
Ripe in December and January. 
This is quite distinct from the Ne Plus Meuris of Van 
Mons. It is not unlike Beurre d’Aremberg in appearance. 
Beurre d’Apremont. See Beurrd Bose. 
Beurre d’Aremberg (Beurre Deschamps; Beurre des 
Orphelines; Colmar Deschamps ; Delices des Orphelines ; 
Deschamps; Due d’Aremberg; L’Orpheline; Orpheline 
d’Enghein; Soldat Laboreur). —Fruit medium sized, obo¬ 
vate. Skin yellowish-green when ripe, and considerably 
covered with patches, veins, and dots of cinnamon- 
coloured russet. Eye small, with short segments^which 
frequently fall off, and set in a deep hollow. Stalk from 
half an inch to an inch long, obliquely inserted on the 
surface of the fruit. Flesh white, melting, buttery, and 
very juicy, with a rich vinous and perfumed flavour. 
A first-rate dessert pear, ripe in December and January. 
The tree forms a handsome pyramid, and is a good bearer, 
but is apt to canker in cold soils. 
Beurre d’Argenson. See Passe Colmar. 
Beurre Aurore. See Beurre de Capiaumont. 
Beurre d’Avranches. See Louise Bonne of Jersey. 
(To be continued.) 
QUERIES AND ANSWERS. 
BLOOM UPON FRUIT. 
“ Will 3 - ou inform me what the hue, or bloom, on fruit, such 
as the Plum, &c., is called scientifically, and why the hardest 
rain never moves what comes off if you do but just touch it ever 
so lightly with the finger?"— Ignoramus. 
[The best information wo can give you is contained in the 
following extract from Keith’s “ Botanical Lexicon—“ Upon 
