BourdonmusquÉ (Gros Muscat Bond)

Fruit, small; roundish, and flattened at the apex. Skin, smooth, at first bright green, changing to yellowish green, strewed with darker green and russety dots. Eye, open, with long segments, and set in a wide and rather deep basin. Stalk, an inch and a half long, inserted without depression. Flesh, white, tender, crisp, with a sweet, pleasant, and musky flavour.

A dessert pear of ordinary quality; ripe in August. The tree succeeds well as a standard.

The name is supposed to have originated from the similarity of the fruit to the knob of a pilgrim's staff, which was a turned piece of wood with a round knob or apple at the top and in the middle, and called in French Bourdon.

Bourdon De Roi

Fruit, small; roundish. Skin, smooth, yellowish green, changing to clear yellow, with a trace of dark red next the sun. Eye, small and open, with short, hard segments, and set in a wide rather deep basin. Stalk, half an inch long, stout, and fleshy, and inserted in a wide and deep cavity. Flesh, white, very tender, half-melting, and of a refreshing, sweet, vinous, and musky flavour.

A dessert pear of the first quality; ripe in November. The tree is a free grower and an abundant bearer. Succeeds well as a standard.

Bourgmester

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 coarse, rough russet, so much so that scarcely any of the ground colour is visible. Eye, very small, set in a shallow basin. Stalk, an inch long, fleshy, particularly at the base, where it is obliquely inserted and surrounded with a fleshy ring. Flesh, yellowish, melting, juicy, and sweet, with a fine musky flavour.

A good second-rate pear; ripe in November.

Bouvier Bourgmestre

Fruit, medium size, two inches and three-quarters wide, and three inches and three-quarters high; oblong-obovate, even in its outline. Skin, lemon-yellow, speckled all over with cinnamon-coloured russet, but particularly so towards the stalk and the eye, where it forms a sort of crust, which is sometimes quite rough. Eye, half open, with incurved segments, set in a shallow depression. Stalk, an inch and a half long, inserted on the end of the fruit, which is not tapering but abrupt. Flesh, yellowish, buttery, and melting, rather gritty towards the core, with a fine sprightly rich and vinous juice, and a fine aroma.

A first-rate pear; ripe in the end of October.

Raised by M. Bivort from seed sown in 1824, and the tree first fruited in 1842. It was named by him in honour of M. Simon Bouvier, burgomaster of Jodoigne, in Belgium.

Braddick's Field Standard. See Marie Louise.

Brandes St. Germain

Fruit, below medium size, two inches wide, and three inches high; pyramidal, even and regular in outline. Skin, covered almost entirely with a coat of thin cinnamon-coloured russet, exposing here and there mottles and spots of the yellow ground; the whole surface strewed with large rough russet specks. Eye, small and open, with short, erect segments, very slightly depressed. Stalk, half an inch to three-quarters long, inserted obliquely without depression. Flesh, yellowish, half-melting, not very juicy, with a brisk, sweet flavour, and slight perfume.

A second-rate pear; ripe in the end of November, when it becomes mealy.

Raised at Louvain by Van Mons, and named in honour of Dr. Brandes, Professor of Chemistry at Salzuffeln.

Bretonneau. See Beurré Bretonneau. Brilliant. See Flemish Beauty.