This section is from the "The Fruit Manual; Containing The Descriptions and synonymes of the fruits and fruit trees commonly met with in the gardens & orchards of Great Britain, with selected lists of those most worthy of cultivation" book, by Robert Hogg. Also available from Amazon: The Fruit Manual
Bezi de Bretagne.—This is very similar in appearance to Passe Colmar, to which race it evidently belongs. The flesh is crisp, breaking, and very coarse-grained, very juicy and sweet, and exactly the flavour of Passe Colmar. It is a very good late pear, at least as good as pears generally are in March and April.
Bezi de Caissoy (Besi de Quessoi; Nutmeg; Petit Beurre d'Hiver; Rousselet d'Anjou; Small Winter Beurre; Wilding of Caissoy; Winter Poplin).—Fruit produced in clusters, small, roundish-turbinate. Skin rough, and entirely covered with brown russet. Eye open, set almost even with the surface. Stalk half an inch long. Flesh white, tender, buttery, sweet, and aromatic.
A very nice little winter dessert pear, ripening in succession from November till March. The tree attains a large size, and is a most abundant bearer.
Bezi de Chaumontel. See Chaumontel.
Bezi d'Echassery. See Echassery.
Bezi d'Esperen.—Fruit about medium size, pyriform, and tapering from the bulge to either end. Skin clear, yellowish-green, mottled and shaded with fawn-coloured russet, and with a tinge of deep red. Stalk about an inch long slender. Eye open, set in a moderately deep basin. Flesh white, melting, and buttery, very juicy, sugary, and perfumed. An excellent pear, ripe in November, but does not keep long.
Bezi Goubault.—Fruit medium sized, roundish-obo-vate. Skin lemon-yellow, considerably covered with cinnamon-coloured russet, and strewed with numerous russety dots. Eye large and wide open, with broad segments, and very slightly depressed. Stalk slender and woody, set in a very narrow cavity, with a fleshy lip on one side. Flesh tender, half buttery, rather gritty at the core, and with a powerful rose-water aroma. March and April.
Bezi d'Heri (Bezi Royal; Besidery).—Fruit medium sized, roundish. Skin thin, smooth, greenish-yellow, with a tinge of red next the sun. Eye open, and set in a small round basin. Stalk slender, an inch and a quarter long, inserted without depression. Flesh white, fine-grained, crisp, rather dry, and with somewhat of a fennel flavour. In use from October to December.
This is one of the best stewing pears; and the flesh is generally smooth and well-flavoured when cooked.
Bezi de Landry. See Echassery.
Bezi de la Motte (Bein Armudi; Beurre Blanc de Jersey). — Fruit medium sized, roundish, inclining to turbinate. Skin yellowish-green, thickly covered with brown russet dots. Eye small and open. Stalk an inch long. Flesh white, fine-grained, buttery, melting, with a sweet and perfumed flavour. Ripe in October and November.
Bezi de Quessoy. See Bezi de Caissoy.
Bezi Royal. See Bezi d'Heri.
Bezi Vaet (Bezi de St. Waast; Bezi de St. Wat).— Fruit above medium size, roundish, very uneven on its surface, being bossed and knobbed, the general appearance being that of a shortened Chaumontel. Skin greenish-yellow, very much covered with brown russet; and on the exposed side entirely covered with russet. Eye open, with erect segments placed in a deep and uneven basin. Stalk three quarters of an inch long, stout and somewhat fleshy basin. Flesh yellowish-white, crisp and breaking, very juicy and sweet, with a pleasant aroma, the flavour being very much like that of the Chaumontel.
A first-rate dessert pear, ripe in December and January. Though not richly flavoured, it is so juicy and refreshing as to be like eating sugared ice.
Bishop's Thumb. — Fruit large and oblong. Skin yellowish-green, covered with large russety dots, and with a rusty red colour on one side. Eye small and open, with long reflexed segments. Stalk one inch long, fleshy at the base, and obliquely inserted. Flesh greenish-yellow, melting and juicy, with a rich sugary and vinous flavour.
An old-fashioned and very excellent dessert pear, ripe in October. The tree is hardy, an abundant bearer, and succeeds well as a standard.
Black Achan. See Achan. Black Bess. See Achan. Black Beurre. See Verulam.
Black Worcester (Parkinson's Warden; Pound Pear).—Fruit large and obovate. Skin green, entirely covered with rather rough brown russet, and with a dull red tinge next the sun. Eye small and open. Stalk an inch long. Flesh hard, crisp, coarse-grained, and gritty.
A stewing pear, in use from November till February.
Bloodgood.—Fruit medium sized, turbinate, inclining to obovate. Skin yellow, strewed with russety dots and russet network. Eye open, with stout segments. Stalk obliquely inserted. Flesh yellowish-white, buttery and melting, sweet, sugary, and aromatic.
An American pear of good quality, ripe early in August. The tree bears well, and, being so early, is well worth growing.
Bo de la Cour. See Conseiller de la Cour.
Bolivar. See Uvedale's St. Germain.
Bonaparte. See Napoleon.
Bon Chretien d'Amiens. See Catillac.
Boa Chretien d'Espagne. See Spanish Bon Chretien.
Bon Chretien Fondante.—Fruit large, oblong, and regularly formed. Skin green, covered with a considerable quantity of russet, and marked with numerous russety dots on the shaded side, but covered with dark brownish-red next the sun. Eye small and closed. Stalk three quarters of an inch long. Flesh yellowish-white, very melting and very juicy; the juice rather thin, and not highly flavoured, but very cool, pleasant, and re-freshing.
A very nice pear, ripe during October and November. The tree bears well as a standard.
Bon Chretien d'Hiver. See Winter Bon Chretien.
Bon Chretien Napoleon. See Napoleon.
Bon Chretien Nouvelle. See Flemish Bon Chretien.
Bon Chretien de Rans. See Beurre de Rance.
Bon Chretien de Tours. See Winter Bon Chretien.
Bon Chretien Turc. See Flemish Bon Chretien.
Bon Chretien de Vernoise. See Flemish Bon Chretien.
Bon Papa. See Vicar of Winkfield.
Bonne d'Avranches. See Louise Bonne of Jersey.
Bonne Ente. See White Doyenne.
Bonne d'Ezee (Belle de Zees; Bonne de Zees).—Fruit large, pyramidal. Skin straw, with a tinge of green, and thickly marked with traces of brown russet. Eye open, with long linear segments. Stalk slender, an inch long, and obliquely inserted. Flesh white, coarse-grained, and inclining to gritty, half-melting and juicy, with an agreeable perfume.
This is only a second-rate pear, the texture of the flesh being coarse. Ripe in October.
Bonne de Kienzheim. See Vallee Franche.
Bonne de Longueval. See Louise Bonne of Jersey.
Bonne Louise d'Avranches. See Louise Bonne of Jersey.
Bonne Malinaise. See Winter Nelis.
Bonne de Malines. See Winter Nelis.
Bonne de Noel. See Fondante de Noel.
Bonne Rouge. See Gansel's Bergamot.
Bonnissime de la Sarthe. See Figue de Naples.
De Bordeaux. See Bezi d'Heri.
Bosc Sire. See Flemish Beauty.
Boss Pere. See Flemish Beauty.
Bouche Nouvelle. See Flemish Beauty.
Braddick's Field Standard. See Marie Louise.
Brilliant. See Flemish Beauty.
Brocas' Bergamot. See Gansel's Bergamot.
Broompark.—Fruit medium sized, roundish-obovate. Skin yellow, sprinkled with cinnamon-coloured russet. Eye small, dry and horny, set in a slight depression. Stalk an inch long. Flesh yellowish, melting, juicy and sugary, with a rich musky flavour.
An excellent dessert pear, ripe in January. The tree is very hardy and vigorous, an excellent bearer, and succeeds well either as a dwarf or standard.
Brough Bergamot.—Fruit small, roundish-turbinate, tapering into the stalk. Skin rough, being entirely covered with brown russet, except in patches where the green ground colour is visible; on the side next the sun it is tinged with dull red. Eye open, with short-stunted segments. Stalk half an inch long, not depressed. Flesh yellowish-white, rather coarse-grained, but very juicy and sugary, with a rich and highly perfumed flavour.
An excellent pear for the north of England, ripening during December,
Brougham—Fruit medium sized, roundish-obovate, inclining to oval or ovate. Skin rather rough to the feel, yellowish-green, and covered with large brown russet specks. Eye clove-like, full of stamens, set in a shallow and plated basin. Stalk an inch and a quarter long, and slender. Flesh yellowish-white, tender, and juicy, but somewhat mealy, and having the flavour of the Swan's Egg.
A second-rate pear, ripe in November. The tree is a great bearer.
Brown Admiral. See Summer Archduke.
Brown Beurre (Beurre Gris; Beurre Doree; Beurre d'Amboise; Beurre Roux; Beurre du Roi; Beurre de Terwerenne; Badham's; Isambert le Bon).—Fruit large, obovate. Skin yellowish-green, almost entirely covered with thin brown russet, and faintly tinged with reddish-brown on the side next the sun. Eye small and open, set in an even, shallow basin. Stalk an inch long, set in a small, round cavity, with generally a fleshy lip on one side. Flesh greenish-white under the skin, but yellowish at the centre, tender, buttery, with a rich piquant flavour and musky aroma.
A well-known pear of first-rate excellence, ripe in October. The tree requires to be grown against a wall to have the fruit in perfection; but it succeeds very well as a dwarf in a warm situation.
Buchanan's Spring Beurre. See Verulam.
Bujaleuf. See Virgouleuse,
Bujiarda. See Summer Thorn.
De Bure. See Bellissime d'Hiver.
Burgermeester.—Fruit large, oblong or pyramidal, curved, and very uneven on the surface; round at the apex and knobbed about the stalk. Skin yellowish-green, entirely covered with rough russet. Eye very small, set in a shallow basin. Stalk an inch long, obliquely inserted. Flesh yellowish, melting, juicy and sweet, with a fine musky flavour.
A good second-rate pear, ripe in November.