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, large, three inches and three-quarters in diameter, and three inches and a half high; Bergamot-shaped, even and regular in its outline. Skin, rough to the feel, from being considerably covered with brown russet; it is at first of a bright green, but changes to yellow as it ripens, and has a light tinge of red on the side next the sun. Eye, large and open, placed almost level with the surface, and with long segments, which sometimes are entirely wanting. Stalk, an inch long, slender, and woody, inserted somewhat obliquely in a small cavity. Flesh, white, fine-grained, tender, half battery, and melting, very juicy, sugary, and with the flavour of the old Autumn Bergamot.
An excellent dessert pear; ripe in the middle of October.
This is one of Van Mons' posthumous seedlings, which produced fruit for the first time in 1847, and was named by M. Bivort in honour of M. Heimbonrg, President of the Philharmonic Society of Brussels.
Bergamotte de Helière. See Bergamotte d'Automne.
Fruit, rather below medium size, two inches high, and two inches and a half wide; Bergamot-shaped, inclining to roundish turbinate, even in its outline, except at the stalk, where it is furrowed. Skin, very much covered with ashy grey russet, through which the grass green ground is visible; on the side next the sun there is a brownish tinge, and there is a patch of pale brown russet surrounding the stalk and the eye. Eye, with narrow incurved segments set in a shallow and furrowed basin. Stalk, three-quarters of an inch long, inserted in a narrow cavity. Flesh, yellowish, with a greenish tinge under the skin, melting and juicy, with a rich flavour and fine aroma, somewhat resembling the Swan's Egg.
A delicious pear; ripe at Christmas, and will keep till May.
There seems to be great doubt among Continental pomologists as to what variety the name of Bergamotte Hertrich properly belongs. Leroy gives the name as a synonyme of Bergamotte Destrycker; Lucas, in the Monatschrift, describes it as an early pear, ripe in September. Baumann of Bollwyler says its season is from January till August. The fruit here described was introduced by the Earl of Chesterfield at Holme Lacy, near Hereford, to whom I am indebted for specimens, and as these agree with the excellent description of Jahn in the Handhuch I have no doubt that it is the true variety.
Bergamotte d'Hiver. See Easter Beurreé.
Fruit, large, three inches wide, and two inches and three-quarters high; roundish, and flattened. Skin, green at first, but changing as it ripens to clear yellow, and marked with several brown russet spots. Eye, small, set in a wide and deep basin. Stalk, an inch and a half long, slender, curved, and inserted in a small and furrowed cavity. Flesh, white, rather gritty, and coarse-grained, crisp, juicy, and pleasantly flavoured.
A dessert pear of second-rate quality, in use from March till June, but may be used before that period for cooking. The tree is vigorous either on the pear or quince, but to bring the fruit to perfection it requires a wall, which, however, it does not merit.