Bordeaux. 1. Am. Pom. Soc. Cat. 28. 1875.
Bordeaux Cling. 2. Downing Fr. Trees Am. 635. 1857.
Belle de Bordeaux. 3. Can. Exp. Farm Bul. 2d Ser. 3:63. 1900.
Bordeaux was raised from a stone brought from Bordeaux, France. It held a place on the fruit-list of the American Pomological Society from 1875 until 1891. Fruit large, oblong, a little one-sided; suture shallow; skin downy, lemon-yellow, with a red cheek; flesh yellow, red at the pit, juicy, melting, vinous; stone clinging; ripens early in August.
Böttchers Frühpfirsich. 1. Mas Pom. Gen. 12:185. 1883.
Not described in this reference.
Bourdeaux. 1. Rea Flora 211. 1676. 2. Miller Gard. Dict. 1752.
Listed among yellow varieties of lesser merit.
Bourdine. 1. Langley Pomona 102, Pl. 28 fig. 5. 1729. 2. Duhamel Trait. Arb. Fr. 2:20, 21, Pl. 12. 1768. 3. Lindley Guide Orch. Gard. 245, 246. 1831. 4. Gard. Chron. 152. 1865. 5. Leroy Dict. Pom. 6:70, 71 fig., 72, 73, 74. 1879.
Bourdin Lackpfirsich. 6. Dochnahl Führ. Obstkunde 3:208, 209. 1858.
Boudin. 7. Hogg Fruit Man. 215. 1866.
Bourdine is an old French sort written of by Merlet and Quintinye. It has been confused with Royale, Louis XIV having so named it on receiving it from his gardener, Bourdine. Duhamel maintains that these two are distinct varieties and we have followed him. Leaves with globose glands; flowers small, edged with carmine; fruit large, roundish, halves unequal; suture deep and wide; skin greenish-white, blushed and marbled; flesh white, melting, separates readily from the pit, sugary; quality good; stone small, nearly round; ripens the middle of September.
Bourdine Royale. 1. Lond. Hort. Soc. Cat. 94. 1831.
Listed in this reference.