Bellissime D'Automne (Petit Certeau; Vermilion; Belle et Bonne; Voir des Dames; Vermilion des Dames)

Fruit, medium sized, three inches and a half long, and two inches broad; long pyriform in shape. Skin, smooth and shining, of a pale straw-colour where shaded; but where exposed to the sun it is covered with fine deep crimson, with stripes of the same colour round about the stalk, and the whole covered with grey dots. Eye, considerably depressed in a wide and plaited basin. Stalk, from an inch to an inch and a quarter long, fleshy at the insertion, where it is attached to the fruit without any cavity. Flesh, white, crisp, and slightly gritty, juicy, sugary, and with an aromatic flavour.

An old French pear, which if grown against a wall becomes melting, and may then rank as a good dessert fruit; but as it does not merit such a situation it is only fit in this climate to be cultivated as a standard, and the fruit used for culinary purposes. It is ripe in the end of October and beginning of November.

The tree is a hardy, vigorous grower, and an abundant bearer; it succeeds well as a standard either on the pear or quince.

Bellissime d'Ete. See Bassin.

Bellissime D'Hiver (Teton de Venus; De Bure; Belle de Noisette; Vermilion d'Espagne)

Fruit, very large, four inches wide, and three inches and three-quarters high; roundish turbinate. Skin, smooth and somewhat shining, of a fine deep green colour on the shaded side and brown where exposed to the sun, but changing as it attains maturity by keeping to lemon yellow on the shaded side and fine vermilion next the sun; strewed all over with large brown russet dots. Eye, large and open, set in a rather deep basin. Stalk, an inch long, stout and somewhat fleshy, particularly at the insertion, where it is placed in a rather deep cavity with a fleshy swelling on one side of it. Flesh, white, fine-grained, crisp, and tender, sweet, and with a musky flavour.

One of the very best culinary pears with which I am acquainted, and quite free from that disagreeable grittiness which is peculiar to baking pears generally. It is both in size and every other respect superior to the Catillac, and continues in use from November till April.

The tree is a free and vigorous grower, and excellent bearer, and succeeds well as a standard either on the pear or the quince.

Bellissime de Jardin. See Bequesne.

Belmont

Fruit, medium sized; roundish oval, even and regularly shaped, with somewhat of the form of a Swan's Egg. Skin, rather rough to the feel, being covered with a coating of somewhat rough russet, which extends over the whole surface of the fruit, with the exception of the shaded side, where it is greenish yellow, and considerably covered with patches and dots of dark brown russet. On the side next the sun the brown russet has a coppery red glow, and some faint traces of crimson mottles and streaks shining through. Eye, rather small and open, destitute of segments, and set on a level with the surface. Stalk, an inch long, rather slender, inserted in a small, narrow, shallow cavity. Flesh, yellowish, rather coarse-grained, and gritty, sugary, vinous, and with a line Swan's Egg flavour.

An excellent stewing pear, almost of first-rate quality; ripe in the end of October and beginning of November. It was raised by Mr. T. A. Knight of Downton Castle.

Benedictine. See Brown Beurre. Bens. See AngeUque de Bordeaux.