PEA 
PEA 
prefer packing them in hampers, suited 
in size to the quantity of each sort, so 
that each basket may be filled with only 
one kind, to any other mode of keeping 
through the winter, placing them in 
layers, with a little soft hay, or tho¬ 
roughly dried lawn grass between each; 
thus secured, they incur no risk of being 
bruised, and are protected from the de¬ 
composing effect of the atmosphere, to 
which they are ever liable when exposed 
on the shelves of an ordinary fruit-room. 
Aston Town. A small, roundish fruit, 
rough skinned, whitish-green, thickly 
dotted with russet, high flavoured, 
buttery, and perfumed; ripe in Oc¬ 
tober. It has a long, straight, slender 
stalk, and a small, nearly closed, shal¬ 
low eye. A good dessert fruit, and 
succeeds as a standard. 
Bellissime d’Hiver. Large, roundish, 
brown and red; an excellent kitchen 
pear. The tree is an abundant bearer, 
and the fruit may be used from No¬ 
vember till April. 
Belmont. Another large kitchen variety, 
obovate, pale yellow, and brownish-red 
next the sun; an immense bearer. Eit 
~ for use in November. 
Bergamot, Autumn. Small, round, de¬ 
pressed top and bottom, yellowish- 
reen in the shade, and reddish-brown, 
otted with russet, next the sun; flesh 
very rich, sugary, and tender; stalk 
thick, set in a wide basin; eye small 
and shallow; succeeds as a standard, 
and is fit for table in September and 
October. Syn. Common Bergamot, 
English Bergamot, York Bergamot. 
Bergamot, Easter. Of medium size, 
obovate, pale green with white dots, 
short stalk, and small eye; flesh melt¬ 
ing and juicy, of medium quality. 
There are others of the same season 
superior to this, but as it succeeds as 
a standard, is still worth growing; in 
season through March and April. Syn. 
B. d’Hiver, B. de Toulouse, .Roberts’s 
Keeping, Royal Tairlon, Whiter Ber¬ 
gamot. 
Bergamot, Gansel’s. Large, roundish, 
egg-shaped, dull pale brown, spotted 
with russet, and tinged with red on the 
outer side; short thick stalk, set in a 
slight hollow; eye small and shallow; 
flesh very rich, sugary, and aromatic, 
generally melting, though in bad sea¬ 
sons it is sometimes gritty. This va¬ 
riety is worthy a wall, though, with 
warm weather in autumn, the fruit is 
nearly equal from standards ; it is one 
of the best dessert varieties of the 
season, November to January. Syn. 
Bonne Rouge, Brocas Bergamot, Dia- 
mant, Gurle’s Beurre, Ive’s Bergamot, 
Staunton. 
Bergamot, Hampden’s. Large, slightly 
flattened, roundish, deep green, thinly 
spotted with russet, strong short stalk, 
and small eye; flesh of medium quality, 
buttery, and aromatic, ripe in August; 
succeeds as a standard. Syn. B. 
d’Angleterre, Ellanrioch, Eingal’s, 
Longueville, Scotch Bergamot. 
Bergamote Cadette. This, though in¬ 
ferior to some others, is worth grow¬ 
ing, for the succession of ripe fruit 
which may be had from one tree ; it is 
of medium size, obovate, pale green, 
slightly dotted with russet; the flesh 
is melting and juicy, and, from a stan¬ 
dard, some of the fruit may lie gathered 
in September, while the remainder will 
keep till January. Syn. De Cadet, 
Beauchamp’s, Beurre Beauchamps. 
Bergamote de Hollande. Medium size, 
roundish, yellowisli-green, thickly set 
with russet; long, slender, curved 
stalk; small, shallow eye; the flesh 
white, juicy, and crisp. This variety 
is desirable for the length of time it 
keeps, being in season from March till 
June. Syn. Amoselle, Bergamote 
d’Alenpon, Beurre d’Alenpon, Berga¬ 
mote de Eougere, Lord Cheneys. 
Beurre d’Amalis. Large, swollen, egg- 
shaped, yellowish-green in the shade, 
and reddisli-brown on the outer side, 
thickly spotted with russet; stalk 
short and strong; eye large and shal¬ 
low ; flesh yellow, very rich, and but¬ 
tery. One of the best early pears; 
succeeds as a standard, and is ripe in 
September. 
Beurre d’Aremberg. Large, obovate, 
tapering upwards somewhat, yellow¬ 
ish-green and brown on the outer side; 
i 
