Besi Garnier

Fruit, large, four inches and a half long, and three wide; pyriform. Skin, rough to the feel, dark green, strongly mottled with brown russet, and finely dotted with the same colour; when it attains maturity it assumes a yellowish tinge, and has a slight blush of crimson on the side next the sun. Eye, set in a shallow basin. Stalk, three-quarters of an inch long, swollen at its insertion, and placed on a level with the surface. Flesh, white, crisp, and breaking, juicy, and sugary.

A coarse and second-rate fruit, in use in April.

It was raised by M. Gamier, of Bouvardière, near Nantes.

Besi Goubault

Fruit, medium sized, two inches and a half long, and over two and a quarter wide; turbinate. Skin, lemon-coloured, thickly strewed with russet dots, and on the side next the sun almost entirely covered with pale brown russet. Eye, rather large and open, with broad clove-like segments, and set in a shallow depression. Stalk, from half an inch to three-quarters long, slender and woody, inserted in a very narrow cavity, with a fleshy lip on one side of it, and surrounded with a considerable patch of russet. Flesh, half melting, rather crisp, gritty at the core, and with a pleasant rose-water flavour.

A good but only a second-rate pear; ripe in the end of October and during November.

It was raised by M. Goubault, of Angers, in 1845.

Besi de Héric. See Besi d'Héry.

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

Fruit, about medium size, two inches and three-quarters wide, and the same in height; roundish. Skin, thin, very smooth, bright green at first, but changing when it ripens to pale yellow, with a slight tinge of red on the side next the sun, strewed with very minute points, and with a patch of delicate russet round the eye and the stalk. Eye, large and open, with spreading segments, set in a shallow depression. Stalk, slender, an inch and a quarter long, inserted in a small round cavity. Flesh, white, finegrained, crisp, and juicy, with somewhat of a Muscat or Elder-flower perfume.

A first-rate cooking pear, in use from October to November. The tree is vigorous, and a good bearer in rich soil, and succeeds well as a standard.

It was discovered early in the seventeenth century in the forest of Héry, in Brittany, between Rennes and Nantes. Mollet, writing in 1652, says, "This variety came recently from Brittany. The Bretons give it the name of Beside-Héry, signifying the Pear of Henry; for when King Henry the Great, of happy memory, travelled into Brittany to reduce the inhabitants to subjection, when he was at Nantes he sent me to see a garden which is near Nantes, called Chassée. Immediately after I had arrived at Nantes the gentlemen of Rennes sent a basket of fruit to his Majesty."

Besidery. See Besi d'Héry. Besi de Ladry. See-Echasaery.