Main Menu

Plants

Community

Login

CB Online

Video Charts

Most Popular

Today

There has been no votes today

This Week

There has been no votes this week

This Month

There has been no votes this month

Most Favoured

Today

There has been no favours today

This Week

There has been no favours this week

This Month

There has been no favours this month
Table of pears part1 PDF Print E-mail
Tuesday, 03 November 2009 05:57

Variety

Country

Color

Creation/Origin

Harvest/Season

Description


Abate Fetel (Abbe Fetele)

France

Golden yellow, some russet in patches, may get red blush.

Savoie, France, 1866, number one pear in Italy.

Harvest: One month after Williams’, a week after Bosc.

Large fruit, long pyriform.  Fairly fine texture, good eating quality, melting, very juicy.

Achalzig

Norway

Green at first, but becoming of a lemon yellow color as it attains maturity, and strewed with white and grey dots.

It is a Crimean variety sent into Europe by Mr. Hartwiss, the superintendent of the royal garden at Nikita.

Ripen in October

Fruit, large, three inches long, and two inches and three-quarters broad; abruptly pyramidal. Skin is rather rough to the feel from being covered with small cracks. Stalk, two inches long, somewhat obliquely inserted, with a swelling-on one side of it. Flesh is yellowish white, slightly gritty, melting, sweet, and richly flavored.

Acid Aline

Belgium

At first bright green, then turns to yellowish-green as it reaches maturity, somewhat spotted with red on the sunny side, the whole surface is covered with reddish brown dots.

A seedling of Van Mons sent to the Horticultural Society of Paris in 1833, under the number of 1253, given the name Acidaline for its high acidity.

October

Emit, above medium size, obovate. Skin is shiny, thin. Flesh is yellowish white, half-buttery and half-melting, gritty at the core, very juicy, and with a brisk sub-acid flavor.

Adelaide de Réves

Belgium

Bright green at first then turns to lemon yellow as it ripens, spotted with dots and brown russet, and sometimes has a pale crimson faint tinge on the sunny side.

This posthumous seedling of Van Mons was named M. Bivort in honour of Madame Adelaide de Rèves.

Ripen in the end of October

Fruit, about medium size, short pyriform, inclining to turbinate, even and regular in its outline. Skin, smooth, Eye, uneven, sometimes wanting, with stiff segments, and set in a rather deep cavity. Stalk is an inch and a half long, slender, curved, and woody, placed without depression on the apex of the fruit, and with a fleshy callus at its base. Flesh is white, tender, melting, very juicy, sugary, and with a richly-flavored and vinous juice.

Adele de St.Denis

(Adéle,  Adéle de St. Ceras)

France

Greenish yellow, dotted and spotted with cinnamon russet

Originated by M. Guéraud, of St. Denis, near Paris, named Adèle in honor of his daughter.

Ripen in the beginning of October

Fruit is medium sized; blunt- pyriform, more swollen on one side of the axis than the other. Stalk is three-quarters of an inch long, slender, woody, curved, attached to the end of the fruit without depression. Flesh is whitish, melting, juicy, sweet, and slightly perfumed.

Aglaë Gregoire

Belgium

Yellow, spotted and veined with russet, particularly at the eye and the stalk.

Originated by M. Gregoire, of Jodoigne, in Belgium, around 1852.

Ripen in October.

Large, obovate, turbinate. Stalk is slender, and obliquely inserted in a narrow funnel. Flesh is whitish, fine, melting, juicy, sweet, and slightly flavored.

Alagirskaya Chyornaya

(Alagirskaya Black)

Russia

Green then yellowing covered with rusty dots and spots, often up to half of the surface and especially dense at the calyx.

Originated around 1915

Harvest: 1-10 October

Medium or below medium size, short-pear-shaped. Stalk is very long, thin, straight, in a narrow shallow funnel. The skin is thin. Flesh is yellowish white, melting, very juicy, acid-sweet, wonderful taste.

Alexandre Lambre

Belgium

Greenish-yellow, with sometimes a tinge of red next the sun, and considerably covered with lines and dots of russet.

This is a seedling of Van Mons.

December till February.

Fruit medium sized, round or roundish-oval, uneven in its outline. Skin smooth.  Flesh white, half-melting, very juicy, sweet, and aromatic.

Alexandre de Russie (Kaiser Alexander, Beurre Alexandre)

Belgium

Light green at first, then turns to yellowish green when ripe, with a brownish red touch on sunny side, where, it is wholly or partially covered with fine pale brown russet, in the form of stripes or large patches.

Originated by M. Bouvier, of Jodoigne, named after Emperor Alexander of Russia.

Ripen in the end of October.

Above medium size. Pyramidal shape, and slightly curved, and diminishes more towards the stalk than the eye; surface is very uneven and knobbed. Skin is smooth. Stalk is thick and fleshy. Flesh is white and gritty, but very juicy, tender, and buttery, with a rich aromatic and sugary flavor.

Alexandrina (Flemish Beauty,  Marie Louise)

Belgium

Greenish-yellow during harvest, golden-yellow with gray spots, rusty spots and bright beautiful blush on a sunny side.

Accidentally discovered by Châtillon in early 19th century in the forest on the outskirts of Alost of Eastern Flanders (Belgium).

Ripen in September

A medium sized bluntly-ovoid fruit. Skin is thin, but rather solid, slightly rough. Short Stalk, more of less thick, with ocrea at the top end, straight. Flesh is yellowish-white, tender, juicy, oily, acid-sweet, of excellent taste.  

Alexandrine Mas

France

Clear bright green, regularly with numerous dark brown dots; occasional little russet in the basin of the eye, and a few spots on the base; ground turns straw-colored and somewhat golden on the sunny side, with a brown-red shade when it ripens.

Originated from the seed of Passe Calmar in 1850 by ray esteemed friend, the late M. A. Mas, of Bourg (Ain), President of the Promology Commuity, named after Madame Mas.

April and May.

Medium sized, pyriform, often utricular, irregular and bossed in its outline. Skin is thick, solid. Stalk is short, very thick, and unusually thick at the ends. Flesh is whitish, quite melting although rather solid, juicy, rich, sugary, and fragrant like the Passe Colmar.

Allegro

Russia

Greenish with slight pink tan

Open pollination of Yakovlev’s Autumn

Summer

Medium sized fruit, mass 100-140g, oblong-pear-shaped. Tender and smooth skin. White flesh, tender, medium solid, fine-grained, very juicy, no tartness, no granulations, sweet.

Alpha

Belgium

Pale yellowish green and pale brown, spotted with minute reddish dots, on the sunny side.

Originated by Dr. Van Mons.

 

Ripen in October.

Medium sized; obovate, inclining to oblong. Skin is smooth. Flesh is white, tender, and buttery, with a pleasant flavor.

 

Althorp Crasanne

England

Pale green, dotted with russet, brownish next the sun.

Originated by Mr. T. A. Knight, first fruiting in 1830.

October to November.

Medium size, roundish-obovate, narrowing rather towards the eye than the stalk. Flesh white, buttery, juicy, rich, and perfumed. A first-rate pear in some situations.

Alyonushka (Dyuimovochka (Thumberlina))

Russia

Golden-yellow with diffused crimson-red.

Buerre Winter Michurina x 8 variety mix (Lesnaya Krasavitsa, Josephine de Malins,  Giodanni Triumph, Anjou Beauty, Dyushes Angulem, Winter Comice, Kjure, Saint Germain)

Late Autumn

Above medium size fruit (average mass – 160g), shortly-pear-shaped. Smooth skin.

Amelie Leclerc

Canada

Pale lemon yellow, covered with patches and veins of russet, with a lively blush on the sunny side.

Originated by Leon Leclerc, of Laval, named after one of his daughters.

Ripen during September and October.

Fruit, about medium sized, roundish ovate, somewhat uneven. Stalk is fleshy at the base, and placed in a small narrow funnel. Flesh is white, firm, juicy, and melting, with a rich, sweet, and perfumed flavor.

Amiral Cecile

France

Deep green at first, thickly covered with grey russet, turning to lemon yellow as it ripens.

Originated from seed planted in 1846. Authors: M. Boisbunel, of Rouen.

Ripen in the end of October.

Fruit, large, three inches and a half long, and about the same in diameter; roundish obovate. Stalk is very short and slender, placed in a small and uneven funnel. Flesh is fine-grained, buttery, and melting, slightly gritty at the core, remarkably juicy, sugary, and fragrant.

Amire Joannet (Joannet; Petit St. Jean; St. Jean; Early Sugar; Harvest Pear)

France

At first of a pale greenish-yellow color, then changes as it ripens to a deep waxen yellow with a tinge of red next the sun.

French pear from the 1600’s.

Ripen early in July.

Fruit small, regularly pyriform. Skin very smooth. Flesh white, tender, juicy, sugary, and pleasantly flavored, but soon becomes mealy.

Angleterre (Beurre d'Angleterre; Angleterre de Chartreux; Angleterre d'Eté; Angleterre a la St. Denis; Amande; Bec d'Oisseau; Bec d'Oie; De Finois; English Beurre; Engelsche Gisambert; Booter Peer; Zoon Peer; Englische Sommei-butterbirne; Englische Butter-birne; Mandelbirne

England

Greenish yellow, with pale brown russety dots, with a brownish red touch on the sunny side.

W. Coxe, 1628

Ripen in the beginning of October.

Medium sized pyriform shape, or sometimes inclining to oblong-ovate. Stalk is thin, placed without depression. Flesh is white, delicate, buttery, and melting, very juicy, sugary, and richly aromatic.

Anjou

 

Belgium or France

Skin ripens to a creamy greenish color and occasionally develops a red cheek.

19th century pear

Harvest: 3 to 3.5 weeks after Bartlett.

Fruit is average to large in size. Flesh is mild to rather sweet and fine textured. Excellent late pear for all uses. Fairly good pollinator.

Annushka

Russia

Green/Golden yellow

2-13-23 (Russian malgorzhatka x Buerre Winter Michurina) x Wonderful Italy

Autumn

Medium sized fruit (140g), uniform, oval or short-pear-shaped. Flesh is greenish, solid, half oily, very juicy, and sweet.

Arbre Courbe (Amiral; Colmar Charnay)

Belgium

Pale green, mottled and dotted with pale brown-russet.

Originated by M.Léon Leclerc, and propagated by Van Mons in 1833.

October and November.

Emit above medium size, oval pyriform.  Flesh greenish-white, half buttery, juicy, and somewhat astringent.

Archiduchesse D’Autriche (Erzherzogin)

Belgium

Green at first, then turns to yellowish green as it ripens; brownish red on sunny side, marked with a few thin streaks of deeper and brighter red, and with large dots and freckles of cinnamon russet in shade.

Originated by by Van Mons.

Ripen in the middle of September.

Below medium size, Bergamot-shaped, or rather roundish-turbinate. Stalk is thick, straight, woody, and placed in a small round funnel. Flesh is white, half melting, slightly gritty at the core, juicy, sweet, and with a rather rich aroma.

Arlequin Musque

Belgium

Bright green at first, then turns to lemon yellow as it ripens, and spotted over with brown dots.

Originated by Van Mons around the year 1823.

Ripen in the end of September.

Fruit, large, roundish obovate, even and regular. Skin is smooth. Stalk is thick, and placed on the top of the fruit without depression. Flesh is white, buttery, melting, juicy, and sweet, with a powerful musky aroma.

Arlingham Squash

England

Dark green, with a brownish touch on the sunny side, striped and spotted with russet covering the whole surface, with a  russet patch at the stalk

This variety is named after the village of Arlingham, on the Severn, below Gloucester.

 

Fruit, roundish turbinate, rather irregular, somewhat ribbed. Stalk is placed in a narrow funnel. Flesh is white, crispy, and juicy, with moderate aroma.

Astrahanskaya Rannyaya (Early Astrahan)

Russia

Yellowish-green. Sometimes 1/3 of the fruit is covered with brownish-red tan on the sun side.

It is being cultivating in Astrahan for a very long time and is considered to be its homeland.

Summer

Medium, large, uneven, mass up to 400g (Astrahan) and up to 200-300g (Volgograd oblast).  Pear-shaped or widely-pear-shaped fruit. Ribbed, uneven, slightly oily to feel. Creamy flesh or light-yellow, solid, coarse-grained,  with average number of large stony cells around the heart, medium juiciness, acid-sweet, astringent, a little bit tart, medium flavor. 

Atlantic Queen

France

Yellow-green

Discovered in the garden near the seashore.

Ripen late September. 

Immense fruit up to 1.5 lbs.  Fine, firm, melting, very juicy, sweet flesh.  Distinctive, delicious aroma.  Skin turns a characteristic yellow when ready to be eaten. 

August de Boulogne

Belgium

Bright deep golden yellow, spotted over with dark brown russet dots, and with a patch of russet at the stalk.

A seedling of Van Mons, sent to his friend M. Bonnet, of Boulogne.

Ripen in the beginning and middle of October

About medium size, oval, even, regular, and handsome. Skin is smooth. Stalk is very thick and woody, placed in a small narrow funnel. Flesh is half-melting, not very juicy, rather coarse-grained and gritty, and not of a particularly good flavor.

August Jurie

France

Green, turning to yellowish green as it ripens, with a russet on the sunny side, and spotted over with russet patches.

Originated at the Ecole d'Horticulture at Ecully, near Lyons, from the seed of Beurre Giffard, named after M. Auguste Jurie, President of the Horticultural Society of the Rhone.

Ripen in the middle of August.

About medium size, obtuse ovate. Stalk is posited without depression. Flesh is crispy, medium granular, sweet, brisk, has a fine melon flavor.

Augustine Royer

Belgium

Brown russet, with darker brown russet dots.

Originated by Van Mons. It was submitted to the Royal Commission of Pomology in 1853, named after M. Auguste Royer, of Namur, its President.

Ripen in the end of October.

Small or below medium size, obovate, even. Stalk is thin, obliquely placed by the side of a fleshy lip. Flesh is yellowish white, gritty, juicy, and sweet.

Aurora (NY7620)

USA

Bright yellow, slightly

russeted, sometimes blushed, open eye.

 

Marguerite Marillat x Williams’, selected in 1950, named 1964, at New York Agricultural Experimental Station, Geneva, USA.

Harvest: Before Williams’ in time, mid February.

Attractive, large, pyriform. Melting, smooth flesh, juicy, sweet and aromatic with good eating quality, texture and flavor.

Autumn Colmar (De Bavay)

Belgium

Pale yellow, strewed with russet.

Originated by Van Mons, and named after M. de Bavay, a nurseryman of Vilvorde, near Brussels; received by the Horticultural Society of London from unknown raiser, was named Autumn Colmar.

October to November.

Medium sized, oblong pyriform, irregular, and uneven. Flesh is buttery, gritty at the core, rich, sugary, and perfumed.

Autumn Josephine

England

Greenish yellow with patches of thin pale brown russet, and with a russet patch at the stalk.

Originated from the seed by W. E. Essington, Esq., of Ribbesford House, Bewdley. The seed, obtained from Josephine de Malines, was planted in 1856; rootstocks of the seedling were imped on the stock of a worthless pear-tree, cut down in 1861.

Ripen in the middle of October

Fruit, even and regular, turbinate, and somewhat flattened at the crown. Stalk is woody, and placed without depression. Flesh is yellowish, with a pale salmon tinge, like that of Josephine de Malines, tender, fine-grained, and very juicy. Juice is rich, sugary with a fine aromatic flavor.

Avgustinka

Russia

Yellow background with an orange-red blush on the whole surface of the fruit.

Rumyanaya Berkut x Lubimica Yakoleva

Late Summer

Large weigh 200-400g, Shape is widely-pear-shaped, ribbed surface. White flesh, juicy, half-buttery, acid-sweet, tender, with muscat flavor.  

Avgustovskaya rosa  (August Dew)

Russia

Green

Nejnost’ (Tenderness) x Australian Pakhama’s Triumph)

Ripen in summer. Harvest: August.

Medium sized fruit. Weight 110-130g, very tasty. Not ribbed. White flesh, fine-grained, juicy, acid-sweet, tender.

Banketnaya

Russia

Greenish-yellow with diffused crimson tan on sun side.

Yubileynaya Korneeva x Olivier de Serres selection by Korneev, Zhukova.

Late Autumn

Very large (mass – 260g), uniform, roundish, regular form. Smooth skin, rough, dry, dull. Flesh is white, juicy, oily, tender, acid-sweet, of very good taste.

Barbe Nelis

Belgium

Pale green, turning to yellowish green as it ripens, spotted with small dots.

Originated by M. Grégoire, of Jodoigne, in 1848, named in honor of a member of the family of Nelis of Malines.

Ripen in the third week of August.

Small, obovate, even and regular. Skin is smooth. Stalk is very fleshy, with several fleshy wrinkles at the base. Flesh is quite white, juicy, very sweet, and with a sort of honied juice.

Bashkirskaya

Bashkortostan and Oudmourtie

Greenish-yellow/light yellow

Pole x Summer Bergamot by Bolotina, Mansurov.

Early Summer

Below medium size (weight 70-80 g), Bergamot-like, smooth, regular shape, one-dimensional. The skin is rough, smooth, oily.

Bashkirskaya Osennyaya

Bashkortostan

Greenish-yellow, with a bright blur of red cheeks.

Pole x Summer Bergamot by Bolotina, Mansurov, Fazliahmetov.

Early Autumn

Below medium size (weight 80-92 g), oblong-pyriform, one-dimensional, smooth, regular shape. Skin is medium, smooth, oily, shiny.  Greenish flesh, average solidness, tender, fine-grained, juicy, acid-sweet, with an average flavor.

Basiner

Belgium

Greenish yellow with pale cinnamon-brown russet at the stalk interspersed with green dots over the surface.

Originted by M. J. de Jonghe, of Brussels.

Ripen in the end of May and beginning of June.

Doyenne-shaped, somewhat uneven, and knobby on its surface. Stalk is short, thick and slightly curved. Flesh is yellowish white, fine-grained, crispy, sweet, and very juicy and sugary.

Beadnell's Seedling

England

Skin pale yellowish-green, with a blush of red on the side next the sun, and strewed with grey dots.

Originated by Mr. John Beadnell, of West Green Road, Tottenham, Middlesex.

Ripen in October.

Fruit medium sized turbinate. Flesh tender and melting, very juicy and sweet.

Belmont

Australia

Yellowish-green, tinged with brown next the sun, and covered with dots.

Originated in New South Wales, about 1840. Seedling of Bartlett selected by T. A. Knight.

November and December

Fruit large, obovate. Flesh is coarse, but sweet, and juicy.

Belolistka

Russia

Light-yellow color is sometimes a little vague pale pink blush on 1 / 5 of the fruit.

Apparently a homeland of this variety is Stalingrad, because it is widely spread there.

Summer

Below medium size, weighing from 60 to 110 g, short-pear-shaped, slightly ribbed, dry to the touch.

Belorusskaya Pozdnyaya

Belarus

Orange-yellow with brownish-red and crimson, diffused depending on the level or ripeness.

Developed of open pollination of Dobraya Luiza by Mihnevich, Myalik, Kovalenko.

Winter

Medium size, 110-120g, regular, short-pear-shaped, dull skin, rough, with light-brown spots.

Berezhyonaya (Beurre Zheltaya UluchshennayaBeurre Zheltaya) eng: Beurre Yellow Improved, Beurre Yellow.

Russia

Clear light-yellow. Hypodermal dots are small, slightly visible, without rust.

This pear clone originated in the result of artificial mutagen – radio mutagen treatment of cuttings of Beurre Yellow variety. Authors: L.A. Kotov and A.S. Tohonova.

Ripen in late September – early October

Medium sized fruit, mass 90-120g, uniform, egg-shaped of regular form, outlined by size and form. Even, not ribbed, smooth surface, dry and tender skin. Stalk is of average length, thickness. Creamy flesh, of average density, very juicy, tender, close to the oily type, without stony cells, of full, very good or excellent acid-sweet taste with a rich taste range and nice aroma.

Bergamot Cherkesskiy (Aziatka, Cherkesskaya Dulya) eng:  Circassian Bergamot

Russia

Greenish-yellow on the tree, yellow when fully ripe, with a weak carmine diffused blush on the light side. Numerous hypodermal dots, sometimes there is something like a rusty plaque.

Homeland of this variety is the western part of the North Caucasus, the local Circassian variety, originated by earlier settlers - the Circassians by selection from wild forms.

Harvest: 20-30 September; fruit ripen almost simultaneously.

Medium size, rounded-conical shape. Stalk is medium long, brown, straight. Skin is dry in storage.
Flesh is yellowish, juicy, quite sweet, with a big number of large granulations, acid, moderate taste, somewhat astringent at the skin.

Bergamot Dagestana (Daghestan’s Bergamot)

Daghestan

Yellow with greenish touch.

Sélectionneurs: Alibekov, Matasova. Burre Bosc x Williams

Winter

Medium size, 110-130g, Bergamot-like, short-pear-shaped, wide-ribbed, smooth surface. White or light-yellow flesh, juicy, semi-melting, half-oily, acid-sweet.

Bergamot Letniy Krasnyy (Summer Red Bergamot)

Russia

Pale-yellow with a diffused blush.

Central Volga variety

Consumption season: the first half of August.

Fruit of medium size, truncated egg-shaped. Flesh is white, juicy, coarse, sweet, with mild acidity, rather pleasant taste.

Bergamot Moskovskiy (Moscow Bergamot)

Russia

Base is light, yellowish-green; the covering is absent or develops into brownish-red blush. Hypodermal dots are large, of average number.

Genetic origin unknown. Authors: Chizhov, Potapov, Agafonov, Isachkin, Matushkin, Susov, Hanzhiyan,

Autumn

Below medium sized fruit (151g), of Bergamot-like shape, slightly ribbed. Skin is of average thickness. Stalk is short or very short, thick. Trumpet is narrow and small. Flesh is of average density, juicy, sweetly-subacid, of good taste. 

Bergamot Muskatnyy (Muscat Bergamot)

Russia

Dirty-green or yellowish-green. There is a dim reddish diffused blush on the sunny side. Dark green hypodermal dots are very noticeable.

Origin unknown.

Harvest: from 20 to 25 July.

Medium size (approximate weight - 70-100 g.). Bergamot-turbinate, irregular, sometimes compressed on the sides, strongly uneven. Stalk is long, relatively thick, brownish-green.  Skin is dry and shiny in storage. Flesh is creamy, juicy, melting, with few stony cells around heart. Swells and darkens when overripeness.

Bergamot Osenniy (Bergamot Krasnyy, Bergamot Krasnyy Osenniy) eng: Autumn Bergamot, Red Bergamot, Autumn Red Bergamot.

Russia

Yellowish-green covered with rusty spots, on the sun side – covering develops into dingy-red blush.

This variety was widely spread in Russian orchards, nowadays it’s only found in old plantings. Non-prospective for cultivation.

Season: early Autumn

Below medium size (75-80g), roundish of Bergamot-like shape. Short, thin, slightly crooked Stalk, trumpet is small. Almost absent. Whitish flesh with stony cells, friable, vinous-sweet, with distinctive flavor and moderate taste.

Bergamotte Dussart

Belgium

Lemon-yellow when ripe, strewed with greenish and grey dots over the surface, and a few traces of russet.

Originated in Belgium by a gardener M. Dussart, at Jodoigne, around 1829.

December and January.

Fruit rather above medium size, turbinate.  Flesh half-melting, very juicy, sweet, and vinous.

Bergamotte Esperen

Belgium

Dark brown russet.

Originated from seed of Malines about the year 1830. Authors: Major Esperen.

Ripen from the end of January up till March and April.

Fruit medium sized, turbinate, and uneven in its outline. Skin rough from being entirely covered with dark brown russet. Flesh tender, juicy and melting, sweet and richly flavored.

Bergamotte Heimbourg

Belgium

Bright green turning to yellow as it ripens with a light red touch on the sunny side.

Van Mons' posthumous seedling, which M. Bivort named after M. Heimbonrg, President of the Philharmonic Society of Brussels.

Ripen in the middle of October.

Large, Bergamot-shaped, even and regular. Skin is rough to the touch, from brown russet. Flesh iswhite, fine-grained, tender, half buttery, and melting, very juicy, sugary, and with the flavor of the old Autumn Bergamot.

Bergamotte Lesélbe

France

Dark green turning to golden yellow as it ripens, with cinnamon russet, darker brown dots, with a crimson blush on the sunny side.

Originated by M. Lesèlbe, in a vineyard on the estate of Lochefuret, near Tours.

Ripen in the first or second week in October.

Below medium size, Bergamot-shaped. Flesh is white, coarse-grained, half melting, very juicy, and nicely fragrant.

Bergamotte de Millepieds

France

Deep lemon-yellow, sprinkled all over with large russet dots, and with an aurora glow on the sunny side when ripe.

Originated by M. Goubault, of Angers, at his country residence, Millepieds, not far from Angers.

Ripen in the end of October.

About medium size, obovate, uneven, and considerably furrowed and knobbed round the eye. Flesh is tender, buttery, and melting, finegrained, richly flavored.

Bergmotte Reinette

France

Bright green, marked with large russet patches turns into yellow as it ripens.

Oringinated by M. Boisbunel fils, of Rouen, first fruiting occurred in 1857.

Ripen in the second week of September.

Small, Bergamot-shaped. Stalk is stout, inserted in a rather deep irregular funnel. Flesh is half-tender, with an abundant sweet juice, which has a brisk acidity, like a Reinette Apple, which gave it its name name.

Bergamotte Sageret (Sageret)

France

Yellowish green with large brown russet specks, which become denser on the sunny side, there they form large patches of russet, and occasionally with a red touch on the sunny side.

Originated by M. Sageret, of Paris, around 1830.

Ripen in the end of November, and continuing in use during December and January.

Medium size, roundish obovate, or somewhat turbinate. Skin is thick. Stalk is stout. Flesh is tender, melting, juicy, and sugary, with a pleasantly fragrant flavour, but rather gritty towards the core.

Bergamotte de Soulers (Bonne de Soulers)

France

Pale yellow, with a brownish red touch on the sunny side, covered with green and brown dots, some are rather large, and a patch of russet at the stalk.

An old French desert variety.

Ripen during January and February.

Rather large, obovate, or oval. Skin is smooth and shiny, Stalk is stout. Flesh is white, tender, and melting, with moderate, sugary, and somewhat musky flavour.

Bergamotte de Stryker (Bergamotte Destryker)

Belgium

Greenish-yellow colour, and marked with russet dots.

Originated by M. Parmentier, of Enghein.

Ripen in the end of October.

Fruit small, roundish, of an even and regular shape. Skin smooth, and somewhat shining.  Flesh white, half-melting, and very juicy, sweet, and pleasantly flavored.

Bergamotte Suisse (Bergamotte Suisse Bond; Bergamotte Panachée; Bergamotte Marbré; Bonté Bergamotte; Bergamotte Bag. Schweizerbergamotte; Swiss Bergamot)

France

Beautifully striped with green and yellow, and faintly touched with red on the sunny side.

An old French dessert pear

Ripen in October.

Medium sized, roundish and flattened, somewhat inclining to turbinate. Skin is smooth. Stalk is placed in a small funnel. Flesh is white, melting, and buttery, with a sugary and fragrant flavour.

Bergamotte Thouin

France

Pale green turning to pale lemon-yellow, with a slight trace of pale brown russet at the eye, and covered over with numerous pale brown dots as it ripens.

Originated by Dr. Van Mons, and named after M. J. Thouin, Director of the Jardin des Plantes at Paris.

Ripen in November.

Rather below medium size; Bergamot-shaped, or roundish turbinate. Skin is smooth. Stalk is thin placed in a narrow funnel. Flesh is white, tender, and melting, with moderate sugary, and vinous flavor.

Bessemyanka

Russia

Without covering color or slight blush on the sunny side.

Old Russian varirety of popular selection.

Ripen in late August.

Below medium size, mass 70-80g, shortly-pear-shaped, uneven, with somewhat rough skin. Stalk is of average length, thin, sometimes crooked in the arciform, comes out of small trumpet.

Bessi Esperen

Belgium

Clear yellowish green, with pale brown russet, and occasionally with a deep red tinge.

Originated by Major Esperen, of Malines, and fruiting in 1838, at the age of twelve years old.

Ripen in November,

Fruit, above medium size, long pyriform. Stalk is thin and woody, placed in a narrow funnel, with a swollen lip on one side of it. Flesh is white, buttery, and melting, juicy, sugary, and fragrant.

Bessi Garnier

France

Dark green with brown russet, finely dotted with the same color; assumes a yellowish touch, and has a slight crimson blush on the sunny side as it ripens.

Originated by M. Gamier, of Bouvardière, near Nantes.

In use in April.

Large, pyriform. Skin is rough to the touch. Stalk is swollen at its insertion, and placed on a level with the surface. Flesh is white, crisp, and breaking, juicy, and sugary.

Bessi Goubault

France

Lemon with russet dots, and with pale brown russet on the sunny side.

Originated by M. Goubault, of Angers, in 1845.

Ripen in the end of October and during November.

Medium sized, turbinate. Stalk is thin and woody, placed in a very narrow funnel, with a considerable patch of russet. Flesh is half melting, rather crisp, gritty at the core, and with a pleasant rose-water flavor.

Besi D'Hery (Bezi d'Héry; Besi de Heric; Bezi d'Heri; Besi-dery; Bezi Royal; De Bourdeaux; Wilding von Héry; Kümmelbirne; Französische Kummelbirne)

Francee

Bright green turns to pale yellow when ripe with a slight red touch on the sunny side, with very minute points, and with a patch of delicate russet at the eye and the stalk

Discovered early in the seventeenth century in the forest of Héry, in Brittany, between Rennes and Nantes.

In use from October to November.

About medium size, roundish. Skin is thin and very smooth. Stalk is thin and placed in a small round funnel. Flesh is white, fine-grained, crisp, and juicy, with somewhat of a Muscat or Elder-flower fragrance.

Besi Mai

Belgium

Yellowish green when ripe, with fawn and brown dots.

Originated by M. J. de Jonghe, of Brussels. It first fruittin occurred in 1856, at the age of eleven years old.

Comes into use in May.

 

Large, obovate, rather uneven and irregular. Stalk is placed in a round narrow funnel. Flesh is white, and, when the fruit is fully ripe, somewhat buttery, sweet, and richly fragranted.

Beside Quessoy (Be Quessoy; Beside Caissoy; Bezide Caissoy; Petit Beurre d'Hiver; Rousette d'Anjou; Nutmeg; Small Winter Beurre; Winter Poplin)

France

Yellowish green with a thick brown russet.

It was found growing in the forest of Quessoy, in Brittany. It is a very old variety.

Ripen in succession from November till March.

Grows in clusters; small, roundish and flattened at the apex. Stalk is stout and thick, placed in a pretty deep funnel. Flesh is white, delicate, tender, buttery, with a rich aromatic and sugary flavor.

Besi des Veterans (Beneau)

Belgium

Fine clear yellow, very much dotted and covered with patches of russet.

One of Van Mons' seedlings, first fruiting occurred around 1830.

Ripen in October.

Very large, turbinate. Stalk is slender, placed on the apex of the fruit, surrounded by a fleshy nipple at the base. Flesh is white, half melting, slightly gritty, sweet, and with a slight acidity.

Betaulskaya

Daghestan

Greenish-yellow with diffused brownish-red blush.

Originated by open pollination of Clapp’s Favorite variety by Daghestan selection trial station.

Harvest in mid-August

Medium sized fruit (average mass 113g, maximal 129-155g), short-pear-shaped, uniform, smooth surface. Long and thick Stalk. Flesh is white, tender, oily, very juicy, sweet or acid-sweet, of excellent desert taste. 

Beurre Allard

France

Greenish yellow, with russet, and with a russet patch at the stalk.

Originated by the Cornice Horticole of Maine et Loire in 1852, and named after M. Isidore Allard, a distinguished amateur of Angers.

Ripen during November and December.

Small, turbinate, narrowing abruptly towards the stalk. Skin,. Eye, small and closed. Stalk is placed in a narrow funnel. Flesh is tender and melting, with a salmon tint under the skin, very juicy, sugary, and highly fragranted.

Beurre d'Amanlis (d'Amanlis; d'Albert; Delbert; Hubard; Kaissoise; Thessoise; Plomgastelle; Wilhel-mine)

Belgium

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.

Originated in Van Mons.

One of the best autumn pears, ripen in September.

Fruit large, obovate. Flesh white, melting, very buttery and juicy, with a rich sugary and slightly perfumed flavor.

 

Beurre d'Anjou (Ne Plus Meuris of the French)

France

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.

Grown in early 1800's.

Ripen in December and January.

Fruit large, obtuse-pyriform. Flesh white, rather coarse-grained, but melting and juicy, with a brisk and perfumed flavour.

Beurre Antoine

France

Yellowish green with a brown russet, and a dark red blush on the sunny side.

Originated by M. Nerard, of Vaisse, near Lyons.

Ripen in September.

Fruit, small; long ovate. Stalk is slender, placed perpendicularly with the axis of the fruit. Flesh is white, melting, extremely juicy, sweet, vinous, and with a very delicate fragrance.

Beurre De L’Assomption

France

Lemon-yellow with patches and mottles of fawn-coloured russet, interspersed with numerous dots of the same color.

Originated by M. Rouille de Beauchamp, of Goupillère, near Nantes, and first fruiting occurred in 1863.

Ripen in the second and third week of August.

Very large pyramidal, with undulating and bossed surface. Stalk is short and stout, obliquely placed in a round funnel. Flesh is white, buttery, tender, and melting, juicy, rich, vinous, and fragranted.

Beurre Ardanpon (Ferdinand)

Belgium

Green when ripe, light yellow, clear, with brownish spots and sometimes with pink blush that looks like a slight tan – during consuming.

In 1759 pomologist N. Ardanpon planted the seeds of unknown variety.

Winter

Above medium size (170-220g), campaniform-pear-shaped, with uneven surface. Thin, smooth, mat skin. Stalk is of average length and width, stand skew in a deep uneven trumpet. White, tender, melting, very juicy, acid-sweet, aromatic flesh of an excellent desert taste.

Beurre de Beguines

Belgium

Dark cinnamon brown russet

A seedling of Van Mons

Ripen in the beginning of September

Fruit are below medium size, two inches and a half wide, and two high; round and Bergamot-shaped, even and regular in its outline, somewhat larger on one side of the axis than the other. Stalk, three-quarters of an inch long, stout, a little curved, and inserted in a round cavity. Flesh, rather coarse-grained, but very juicy and sweet, very richly flavored, highly aromatic, and with the perfume of Seckle.

Beurre Berckmans

Belgium 

Rich lemon-yellow color, thickly covered all over with russety specks and dots, but round the stalk and over the crown it is completely covered with a coat of cinnamon-colored russet.

19th century

Ripen in November and December.

Fruit medium sized, turbinate. Flesh white, tender, fine-grained, juicy, sugary, and richly flavored.

Beurre Boisbunel

France

Greenish yellow turns to yellow as it ripens, with a pale brown russet on the sunny side, freckled with the same in shade, and with a russet patch all round the stalk.

Originated by M. Boisbunel, of Rouen, from the seed planted in 1835, first fruiting occurred in 1846.

Ripen in the third week of September.

Small, obovate or turbinate. Stalk is somewhat obliquely placed on the edge of the fruit. Flesh is tender, melting, juicy, sweet, with a rich flavour and fine fragrance.

Beurre Bollwyller

France

Bright yellow when ripe, with brown russet dots scattered across the fruit, and flushed with pale red on the sunny side.

Originated by Messrs. Baumann, of Bollwyller, near Colmar.

In use from March till May.

Medium sized, obovate or roundish turbinate. Stalk is placed in a narrow depression. Flesh is tender and melting, very juicy, and richly flavored, and with a slight musky aroma.

Beurre Bosc (Beurre d'Apremont; Beurre Rose; Calebasse Bosc; Marianne Nouvelle)

Belgium

Almost entirely covered with thin cinnamon-coloured russet, leaving here and there only a small portion of the yellow ground color visible.

Originated in1807 open pollinated seedling, by Van Mons.

Ripen in October and November.  Late season

Fruit large, pyriform. Flesh white, melting, and buttery, very juicy, rich, and aromatic.

Beurre Bretonneau (Dr. Bretonneau)

Belgium

Brown russet, which considerably covers the greenish-yellow ground, and sometimes with a brownish-red on the side next the sun.

Originated by Major Esperen, of Malines, and dedicated to a famous physician Dr. Bretonneau, of Tours, who died in 1862.

In use from March till May.

Fruit large, more or less pyriform. Skin rough. Flesh yellowish-white, and when it ripens tender, juicy, and well flavored.

Beurre de Capiaumont (Aurore; Beurre Aurore; Capiaumont; Calebasse Vasse)

Belgium

Pale yellow in the shade, almost entirely covered with cinnamon-colored russet, and numerous grey specks, and orange-red next the sun.

Originated from seed by a druggist of Mons M. Capiaumont, in 1787.

Ripen in October.

Fruit medium sized, obtuse-pyriform. Flesh white, delicate, buttery, and melting, juicy, rich, and sugary.

 

Beurre Du Cercle (Beurre Du Cercle Pratique de Rouen)

France

Lemon with a brown russet, which is strewed with grey dots, and sometimes with a red blush on the sunny side.

Originated by M. Boisbunel, of Rouen, in 1845, first fruiting occurred in 1856.

Ripen in October.

Rather below medium size, pyramidal, much larger on one side of the axis than the other. Flesh is gritty, juicy, and brisk, with a sweet and rather rich flavor.

Beurre Clairgeau

France

Fine lemon-yellow color, and with a tinge of orange-red on the side next the sun; it is thickly covered all over with large russety dots and patches of thin delicate russet, particularly round the stalk.

Originated in 1838 in Western Europe.

Ripen in November.

Fruit large, curved-pyriform. Skin smooth and shining. Flesh white, crisp or half-melting, coarse-grained, juicy, sweet, and slightly musky.

 

Beurre Defays

France

Pale golden-yellow dotted with large brown russety dots, and with an orange touch on the sunny side.

Originated by M. François Defays, of Champs St. Martin, near Angers.

Ripe in December.

Fruit large, pyramidal. Flesh melting, juicy, sugary, and well flavored.

Beurre Delfosse (Delfosse Bourgmestre; Philippe Delfosse)

Belgium

Pale yellow, with a blush of pale red on the side next the sun, and covered with patches and dots of thin russet.

Originated by M. Gregoire, of Jodoigne, and dedicated to Sarrisbare  burgomaster M.Philippe Delfosse. Planted in 1832.

December and January.

Fruit above medium size, obovate. Flesh buttery, melting, richly flavored, and highly aromatic.

Beurre Diel (Beurre Incomparable; Beurre Mag-nifique; Beurre Royal; De Trois Tours; Dillen; Gros Dillen; Dorothee Royale; Gratioli d'Hiver; Grosse Dorothee; Melon)

Belgium

Greenish-yellow, covered with numerous large russety dots, and some markings of russet.

Variety of a chance seedling found by gardener Meris, worker in Van-Mons in Belgium, in 1811 and named after famous pomologist A. Diel.

Ripen during October and November.

Fruit varying from medium size to very large (270g) very large (500g) on young trees; obovate. Flesh yellowish-white, tender, very buttery and melting, rich, sugary, and aromatic.

Beurre Dumont

Belgium

Greenish yellow with a brown russet in shade, and reddish brown on the sunny side.

Originated by M. Joseph Dumont, gardener to Baron de Joigny, at Esquelines near Pecq in Belgium, and the first fruiting occurred in 1833.

Ripen during November and December.

Medium sized, roundish oval. Stalk is swollen at the base, where it is attached to the fruit by the side of a fleshy lip. Flesh is juicy, melting, and richly flavored, with fine musky fragrance.

Beurre Early Morettini

Italy

Greenish-yellow at the time of harvest, light yellow with a slight pink, diffused blush on the sunny side, covering nearly 1/3 of the fruit. 

Originated by A. Morettini from a cross between Koschiya and Williams.

Ripen in late July – early August.

Above medium size, widely-pear-shaped. Skin is thin, smooth, glossy, slightly oily to feel. Flesh is white, very juicy, oily, tender, melting, acid-sweet, aromatic, of high quality taste.

Beurre Giffard

France

Greenish-yellow, mottled with red on the side next the sun.

Originated as a chance seedling discovered by N. Giffard on the outskirts of Angers (France) in 1810.

Ripen in the middle of August.

Fruit is below medium size (75-100g), pyriform or turbinate. Flesh white, melting, and very juicy, with a vinous and highly aromatic flavor.

Beurre Goubault

France

Green, even when ripe.

Originated by a nurseryman M. Goubault, at Angers, in 1842.

Ripen in September.

Fruit medium sized, roundish, and inclining to turbinate. Flesh melting and juicy, sugary, and with a fine perfumed flavor.

Beurre Hardy

France

Yellowish-green, thickly covered with large russet dots, and a coat of brown russet round the stalk and the eye

M. Bonnet, Boulogne-sur-Mer, France about 1820.

Ripen in October.  Harvest: Early mid season, 4-6 kg (10-11 psi).

Fruit large and pyramidal, of a handsome shape and even outline. Skin shining. Flesh white, melting and very juicy, sweet and perfumed with a rosewater aroma.

Beurre De Jonghe

Belgium

Dull yellow with a thick bright pale brown russet, which gives it a golden appearance.

Originated by M. J. de Jonghe, of Brussels.

In use from December till the end of February.

Above medium size, pyriform, very handsome, even and regular. Stalk is very short, placed on the apex of the fruit, and attached with it by fleshy folds or oblique by the side of a fleshy lip. Flesh is yellowish, with a greenish tinge, fine-grained, buttery and melting, very juicy, richly flavored, and with a fine perfume.

Beurré Jean Von Geert (Beurré  Van Geert)

Belgium

Bright yellow, strewed all over with russet dots and patches of brown russet, and a bright red blush on the sunny side.

Originated by M. Jean Van Geert, the nurseryman, at Porte de Bruxelles, Ghent, and was first sent into commerce by M. Ambroise Verschaffelt, of Ghent, in 1864.

Ripen in November.

Large, pyriform, curving abruptly towards the stalk. Stalk is obliquely placed by the side of a swollen knob. Flesh is tender, very juicy, sweet, with a sprightly and perfumed flavor.

Beurre Knox

Belgium

Pale green in shade, with a little brownish grey russet on the sunny side, and red tinge.

It was raised by Dr. Van Mons.

Ripen in October.

Large; oblong-obovate. Skin is smooth and shiny. Stalk is obliquely placed under a fleshy lip without depression. Flesh is white, tender, half-melting, with a sugary and pleasant flavor.

Beurre Kozlovskaya (Beurre Kozlov)

Russia

Light green during harvest, yellowish-green when fully ripe.

Originated by I.V. Michurin in 1889 from a cross between the old Central Russian variaety – Tonkovetka (Wand) and a southern variety Beurre Diel, which was taken as a producer parent.

Consumption season: the middle of August.

Small, round, Bergamot-shaped, a little flattened toward the cup. Stalk is medium long and medium thick. Flesh is juicy, sweet and spicy, of moderate quality.

Beurre Langelier

France

Pale greenish-yellow, with crimson blush on the side next the sun, and covered with numerous russet dots.

Originated by Mr. Réné Langelier, of Jersey.

Ripen during December and January.

Fruit medium sized, obtuse-pyriform. Flesh tender, buttery and melting, with a rich and vinous flavor.

Beurré Lefévre (Beurré de Mortefontaine)

France

Skin greenish-yellow on the shaded side, and considerably covered with brown russet; but on the side next the sun it is brownish-orange, shining through a russet coating and marked with a few broken streaks of red.

Originated by M. Lefèvre, of Mortefontaine, near Paris.

Ripen in the middle and end of October.

Fruit large and obovate, sometimes oval. Flesh white, rather gritty at the core, melting and very juicy, richly flavored, and with a peculiar aroma, which is very agreeable.

Beurre Moskovskaya (Beurre Moscow)

Russia

Yellow base with a crimson blush that is covering 1/3 of the fruit. Hypodermal dots are small of average number.

Originated by pollination of Olga variety with pollen mix of such varieties as Lesnaya Krasavitsa (Flemish Beauty), Clapp’s Favorite, Kashkarnok. Authors: Chizhov, Potapov, Agafonov, Isachkin, Matushkin, Susov, Hanzhiyan. 

Autumn. Ripen in early September.

Medium sized fruit (111g), pear-shaped, a little bit non-central, uneven. Skin is thin. Stalk is of average length, thick. Flesh is white, tender, of a nice acid-sweet taste, very juicy, half oily.

Beurre Moiré

France

Greenish yellow with a pale bright yellow russet and russety dots.

This variety was discovered as a wilding at St. Aubin-de-Liugné, not far from Angers, and it received its name from M. Moire who brought it before the Society at Angers.

Ripen in November.

Above medium size, obtuse pyriform. Stalk is stout, placed in a funnel. Flesh is buttery and melting, but not richly flavoured, and with a high perfume.

Beurre Oktabrya (Beurre October)

Russia

Green at the time of harvest, when ripe – yellow with slight diffused brownish blush.

Originated by I.V. Michurin from cross between wild Ussuriysk pear and Beurre Sluck.

Autumn. Ripen from early to late September.

Below medium size. Oblong pear-shaped, long Stalk, of average thickness. Flesh is white, juicy, coarse-grained, acid-sweet.

Beurre Rance (Bon Chretien de Rans; Beurre Epine; Beurre de Flandres; Beurre de Noirchain; Beurre de Noir Chair; Beurre de Rans; Beurre du Rhin; Hardenpont de Printemps)

Belgium

Dark green, and covered with numerous dark brown russety spots.

Originted by Abbe Harden-pont of Mons about 1762.

In use from February till May.

Fruit varying from medium size to large; obtuse-pyriform, blunt, and rounded at the stalk. Flesh greenish-white, buttery, melting, and very juicy, with a rich vinous flavor.

Beurre Russian

Russia

Golden yellow base, covering is diffused dark-red on the most surface of the fruit. Hypodermal dots are small, slightly visible.

Originted by A. M. Ulyanischevoy from a cross between Buerre Winter Michurin and LEsnaya Krasavitsa (Flemish Beauty).

Ripen in mid September.

Size varies from medium to above medium, mass 154g, maximum up to 200g. Skin is rough with significant rust. Stalk is of average length, width. Trumpet is small, of average width. Flesh is creamy-white, tender, very juicy, oily, subacid-sweet, with flavor of average strength.

Beurré Scheidweiller (Grosse Sucree)

Belgium

Bright pea-green, with thick minute russet dots, and with a patch of coarse cinnamon russet at the stalk.

A seedling of Van Mons, named after M. Scheidweiller, Professor of Botany at Ghent.

Ripen in the end of October and beginning of November.

Medium sized; obtuse pyriform, even, and handsomely shaped. Skin is smooth. Stalk is slender, placed in a small funnel. Flesh is yellowish white, coarse-grained, sweet, very juicy, and with a pleasant brisk flavor.

Beurre Six (Six)

Belgium

Pale green, dotted with green and brown dots, and somewhat russeted

Originated at Courtrai, in Belgium, by a gardener named Six, around 1845.

Ripen in November and December.

Fruit large, pyriform, bossed on the surface. Skin smooth. Flesh white, tender, buttery and melting, rich and sugary, and with a high aroma.

Beurre Sterckmans (Belle Alliance; Calebasse Sterck-mans; Doyenne Esterkman)

Belgium

Fine bright grass-green color on the shaded side, and dull red on the side next the sun, marked with traces of russet.

It was raised at Louvain by M. Sterckmans.

Ripen during January and February.

Fruit large, turbinate. Skin smooth. Flesh white, with a greenish tinge, very melting, buttery and juicy, rich, sugary, and vinous, with a fine aroma.

Beurre Superfin

France

Beautiful lemon color, very much covered with thin cinnamon-colored russet

It was raised at Angers by M. Goubault in 1837, and first fruited in 1844.

Ripen in the end of September and beginning of October

Fruit above medium size, roundish-obovate or turbinate. Flesh very fine grained, buttery, melting, and very juicy, with a brisk piquant flavor, and fine aroma.

Beurre Winter Michurin

Russia

Base at the time of harvest is light-green with small diffused blush. During storage fruit turn yellow and strong diffused blush show.

Originated by I.V. Michurin from cross between wild Ussuriysk pear and Frecnch variety Beurre Royal (Beurre Diel)

Winter

Medium sized fruit. Shortly-pear-shaped, sometimes non-central. Skin is slightly rough. Thick Stalk. White flesh, rather juicy, with tartness, a bit coarse.

Biryuzovaya

Russia

Greenish at the harvest time, golden yellow with dark-red covering the fruit at the time of consuming.

Parentage: (Vienna Triumph x Olivier de Serres) x (Gervex x Max Red Bartlett). Authors: A.S. Tuz, I.A. Bandurko.

Harvest: second half of September.

Above medium size or large (average mass 180g, maximal 350g). Pear-shaped form. Skin is smooth and glossy with a bloom.

Bois Napoleon

Belgium

Bronzy brown crust over its whole surface, with only here and there of yellow colour showing through it.

A seedling of Van Mons, first fruiting occurred in 1822 or 1823. It is called Bois from the similarity of its wood to that of Napoleon.

Ripen in the middle and end of October.

About medium size, Doyenne-shaped, being obovate and blunt at the stalk, even and regularly shaped. Stalk is woody, a little fleshy at the base, where it is placed in a small round funnel. Flesh is yellowish, very tender, fine-grained, buttery, melting, and very juicy, rich, and sweet, with a delightful rose-water aroma.

Bonne d'Ezee (Belle de Zees; Bonne de Zees)

France

Straw, with a tinge of green and thickly marked with traces of brown russet.

Discovered as a wilding at Ezée, near Loches, in the Tonrraine, in 1788, and was first brought into notice by M. Dupuy, a nurseryman at Loches.

Ripen in October.

Fruit large, pyramidal. Flesh white, coarse-grained, and inclining to gritty, half-melting and juicy, with an agreeable perfume.

Bon Gustave

Belgium

Lemon-yellow with a thick brown russet, with a warm orange red tinge on the sunny side.

A seedling of Major Esperen, of Malines, which, possessed by M. Berckmans after his death, named it after one of his sons. Its first fruiting occurred in 1847.

Becomes mealy in November.

Large; obovate, rather bossed, and undulating in its outline. Stalk is slender and woody, placed obliquely at almost right angles with the fruit. Flesh is yellowish, rather coarse-grained, sweet, and with moderate flavor.

Botlikhskaya (Ahitlasul-geni, Umaril-geni)

Georgia

Green, greenish-yellow when fully ripe. Inconspicuous hypodermal dots are cork, small, thick, yellow.

The cuttings of this variety were brought from Georgia, some say from Ashgabad in 1902 to Botlikh settlement, Dagestan.

October, kept till spring.

Medium to small size (weighs 60 to 177 g, average 114 g), conical or widely-conical shape, with a slight truncation at the stalk and rounded to the cup. Skin is smooth, thin, medium solid. Stalk is usually short, moderately thick, dark brown with sparse whitish lenticels, located in a shallow, narrow, slightly ribbed deepening. Flesh is greenish or yellowish, medium-grained, slightly aromatic, dense, little juicy, very sweet, with low acidity, with a strong spice, generally of moderate taste quality.

Box Parent

Belgium

Lemon-yellow with dots of grey russet, which are very thick at the eye and the stalk, form patches.

Originated in 1820 by M. Simon Bouvier, of Jodoigne.

Ripen in October.

Medium sized; obtuse pyriform. Skin is smooth, Stalk is long, fleshy, and pale brown, obliquely placed on one side of the axis. Flesh is yellowish white, coarse-grained, half-melting, sweet, and pleasantly perfumed.

Bourdonmusqué (Gros Muscat Bond)

France

Bright green turning to yellowish green, with darker green and russety dots.

The name probably originated from the similarity of the fruit to the knob of a pilgrim's staff, which was a turned piece of wood with a round knob or apple at the top and in the middle, in French called - Bourdon.

Ripen in August.

Small; roundish, and flattened at the apex. Skin is smooth. Stalk is placed without depression. Flesh is white, tender, crisp, with a sweet, pleasant, and musky flavor.

Brandes St. Germain

Belgium

A coat of thin cinnamon russet, showing through yellow ground; large rough russet specks cover the whole surface.

Originted at Louvain by Van Mons, and named after Dr. Brandes, Professor of Chemistry at Salzuffeln.

Ripen in the end of November.

Below medium size, pyramidal, even and regular. Stalk is placed obliquely without depression. Flesh is yellowish, half-melting, not very juicy, with a brisk, sweet flavor, and slight fragrance.

British Queen

England

Cinnamon russet, with a bright rosy crimson blush on the sunny side.

Originated by Mr. Thomas Ingram, late gardener to Her Majesty at Frog-more, and was first distributed by Mr. Charles Turner, of Slough, in 1863.

Ripens in the beginning of October.

Large; obovate-pyriform, the outline undulating and bossed. Skin is smooth. Stalk is very stout, and sometimes placed obliquely in a round, narrow funnel. Flesh is yellowish white, very fine-grained, buttery, and melting, rich, sugary, and having the flavor of Marie Louise, and peculiar briskness of the Windsor.

Bronzovaya (Bronze)

Ukraine

Yellowish-brown with large brown hypodermal dots.

Originated by open pollination of Korean varieties. Authors: E.N.Sedov, G.V.Yeremin (Crimean trial-selection station VIR).

Ripens in the first half of September.

Flattened-round fruit, mass 140g, uniform. Skin is mat. Flesh is juicy, crispy, with specific aroma, of very good taste.

Broompark

England

Yellow, sprinkled with cinnamon-colored russet

Originated by Mr. T. A. Knight, and first fruited in 1831.

Ripen in January

Fruit medium sized, roundish-obovate. Flesh yellowish, melting, juicy and sugary, with a rich musky flavor.

Brough Bergamot

England

Skin rough, being entirely covered with brown russet, except in patches where the green ground color is visible; on the side next the sun it is tinged with dull red.

Originated by Mr. T. A. Knight, at Downton Castle, Herefordshire.

Ripen during December

Fruit small, roundish-turbinate, tapering into the stalk. Flesh yellowish-white, rather coarse-grained, but very juicy and sugary, with a rich and highly perfumed flavor.

Brown Beurre (Beurre Gris; Beurre Doree; Beurre d'Amboise; Beurre Roux; Beurre du Roi; Beurre de Terwerenne; Badham's; Isambert le Bon)

France

Yellowish-green, almost entirely covered with thin brown russet, and faintly tinged with reddish-brown on the side next the sun.

A very old pear is mentioned by the earliest French authors.

Ripen in October.

Fruit large, obovate. Flesh greenish-white under the skin, but yellowish at the centre, tender, buttery, with a rich piquant flavor and musky aroma.

Butirra Precoce Morettini

Italy

Attractive, smooth, greenish-yellow with red blush, virtually no russet.

Coscia x Williams’, bred by Morettini, Florence, Italy, 1956.

Harvest: Early season.

Medium large, long, pyriform, (pointed

stalk end and no neck) not as uniform as Williams’. Very

good quality, melting texture, white, juicy,

sweet, tart flavour.

Butirra Rosata Morettini

Italy

Greenish yellow with bright red blush, russet spotting and streaks from Stalk.

Coscia x Beurre Clairgeau, bred and introduced in 1960 by Morentini, Florence, Italy.

Harvest: end of January - beginning February.

Medium large, turbinate, rounded shoulders, short thick stalk. Good flavour, coarser texture than Williams’ or B. Precoce M., but handles better.

There are sundry medicaments for each diseases. What patients talk about viagra 50mg price? Perhaps you already read about it. Typically, both men and women suffer from sexual disorders. Sexual health dysfunction can usually indicate problems in other area. Numerous heartiness conditions can affect the nerves that will lead to impotency with viagra 100mg. Moreover, this may include multiple sclerosis, kidney disease, or a venous leak. Luckily, most cases of erectile dysfunction are treatable, so it is great to share your concerns with your partner and physician.

Last Updated on Tuesday, 03 November 2009 06:37
 

Valid XHTML and CSS.