This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, small, two inches and a half wide, and the same in height; Bergamot-shaped. Skin, at first bright green, marked with large russet patches, but changing to yellow as it ripens. Eye, small and closed, with narrow segments, placed in a pretty deep uneven basin. Stalk, half an inch long, stout, inserted in a rather deep irregular cavity. Flesh, half-tender, with an abundant sweet juice, which has a brisk acidity, like a Reinette Apple : hence its name.
A dessert pear of second-rate quality; ripe in the second week of September. The tree is vigorous, and an abundant bearer, and has a pyramidal habit.
It was raised by M. Boisbunel fils, of Rouen, and first produced fruit in 1857.
Bergamotte Ronde d'Automne. See Bergamotte d'Automne.
Fruit, small, two inches and three-quarters broad, and two inches high; oblate, flattened at the apex, and tapering obtusely from the middle towards the stalk.
Skin, greenish yellow when ripe, washed with brownish red on the side next the sun, and marked with stripes of the same colour, the whole covered with fine delicate cinnamon-coloured russet, sprinkled with large grey dots. Eye, half open, placed in a wide and shallow basin. Stalk, short and stout, inserted in a deep cavity, with sometimes a fleshy swelling on one side of it. Flesh, white, tender, buttery, and melting, somewhat gritty, but, when grown in a light, warm, and slightly humid soil, it is rich and melting.
A dessert fruit of good quality; ripe in September. The tree is a vigorous grower, and an abundant bearer. It succeeds well as a standard or pyramid; and Diel says the fruit is better from an old than a young tree.
Fruit, medium size, three inches wide, and three and a quarter high; roundish obovate, or somewhat turbinate. Skin, thick, yellowish green, thickly spotted with large brown russet specks, which are more dense on the side next the sun, and where they form large patches of russet, and occasionally with a tinge of red on the side next the sun. Eye, large, wide, not open, not depressed. Stalk, stout, three-quarters of an inch long, inserted in a cavity. Flesh, tender, melting, juicy, and sugary, with a pleasantly perfumed flavour, but rather gritty towards the core.
A good second-rate dessert pear; ripe in the end of November, and continuing in use during December and January. In France it is regarded as superior to the Easter Beurré, but it has not proved to be so with us.
It was raised by M. Sageret, of Paris, about the year 1830.
Fruit, rather large, three inches and a quarter long by two and three-quarters wide; obovate, or oval. Skin, smooth and shining, pale yellow, with a tinge of brownish red on the side next the sun, and covered with green and brown dots, some of which are rather large, and with a patch of russet round the stalk. Eye, open, with short hard segments, and set in a shallow basin. Stalk, an inch long, stout, and inserted in a close and narrow cavity between two fleshy swellings. Flesh, white, tender, and melting, with an agreeable, sugary, and somewhat musky flavour.
An old French dessert pear, too tender for this climate, and considered only of second-rate quality. It is ripe during January and February.
The tree is tender, and subject to canker, but is a good bearer, and requires to be grown against a wall, and in a light warm soil, which it does not merit. It succeeds well either on the pear or quince.