Early Bergamot (Bergamotte Précoce)

Fruit, medium sized, two inches and a half high, and two inches and three-quarters wide; roundish, and considerably flattened at the apex. Skin, green at first, changing to pale greenish yellow as it ripens, and finely streaked with brownish red on the side which is exposed to the sun. Eye, set in a deep and slightly angular basin. Stalk, an inch long, stout, inserted in a small and shallow cavity. Flesh, yellowish white, melting, juicy, sugary, and agreeably perfumed.

An early dessert pear, of second-rate quality; ripe in August. The tree is a vigorous grower, an abundant bearer, and succeeds well as a standard.

Early Beurré. See Ambrosia.

Early Catherine (of America). See Early Ronsselet.

Early Charnock. See Charnock.

Early Green. See Muscat Robert.

Early Rose Angle. See Citron des Carmes.

Early Rousselet (De Chypre; Cypress; Early Catherine (of the Americans); Perdreaux; Perdreaux Musquée; Rousselet Hâtif)

Fruit, small; pyriform. Skin, smooth, yellow in the shade, and bright red next the sun, covered with grey dots. Eye, small, placed in a shallow basin. Stalk, an inch long, inserted without depression. Flesh, yellowish, crisp, tender, and juicy, sweet and perfumed.

An early pear; ripe in the end of July and beginning of August.

Early Sugar. See Amiré Joannet.

Easter Bergamot (Bergamotte de Bugi; Bergamotte de Pâques; Bergamotte de Toulouse; Paddington; Roberts's Keeping; Royal Tairlon; Tartling)

Fruit, medium sized; roundish turbinate, narrowing more towards the stalk than the eye. Skin, at first pale green, changing as it attains maturity to pale yellow, and thickly covered with numerous brownish grey dots. Eye, small, and set in a shallow basin. Stalk, an inch long, inserted in a shallow cavity. Flesh, white, slightly gritty, crisp, and melting, with a sugary and aromatic flavour.

A dessert pear; in season from March to April. The tree is vigorous and hardy, will succeed as a standard, but requires the aid of a wall to have the fruit in perfection.

This variety seems to have been introduced to this country at an early period, for according to Switzer there were trees of it in his time in existence at Hampton Court, which were growing against a wall said to have been erected by Queen Elizabeth, and which had every appearance of having stood there since that time.

Easter BeurrÉ (Beurré de la Pentecôte; Beurré Anglaise; Beurré de la Pâques; Beurré d'Hiver de Bruxelles; Beurré Roupp; Beurré Roupé; Bergamotte d'Hiver; Bergamotte de Pentecôte; Bergamotte Tardive; Canning; Canning d'Hirer; Doyenne d'Hiver; Doyenné de Pâques; Doyenne de Printemps; Merveille de la Nature; Pastorale d'Hirer; Du Pâtre; Philippe de Pâques; Seigneur d'Hiver; Sylvange d'Hirer)

Fruit, large; obovate. Skin, at first pale green, changing as it attains maturity to yellowish green, thickly strewed with russety dots, which are larger on the side next the sun, and a few patches of thin brown russet, particularly round the stalk and the eye, and with sometimes a brownish tinge next the sun. Eye, small, with long narrow incurved segments, and set in a rather deep and uneven basin. Stalk, an inch long, stout, inserted in a narrow and pretty deep cavity. Flesh, white, buttery, and melting, very juicy, richly and highly flavoured.

A dessert pear of the highest merit; in use from January to March. The tree is hardy, a good bearer, and succeeds well either on the pear or quince stock. It frequently happens that this delicious pear is of an indifferent and insipid flavour, which is caused by unfavourable soil. If grown against a wall on a south exposure, it should be gathered before it is quite ripe, otherwise it is apt to become mealy. The best and richest flavoured fruit is either from a pyramidal or espalier tree. Mr. Blackmore says that at Teddington "it cracks and spots, and is very seldom good."

This originated in the garden of the monastery of the Capucins at Louvain, and was first distributed by Dr. Van Mons.