Distributed by Ellwanger & Barry of Rochester, N. Y., about 1850 as a new foreign variety. Fruit medium, globular-obovate, greenish-yellow with brown cheek, dull russet marblings and indistinct brown specks; flesh breaking, juicy, rather astringent; requires careful ripening; Feb. to April.
Benoit Caroli. 1. Guide Prat. 103. 1895.
Introduced by Daras de Naghin, Antwerp, Bel., as a new variety in 1895. Fruit medium yellow, finely dotted, washed with reddish-brown on the cheek exposed to the sun; flesh white, greenish toward the upper part, buttery, almost melting, saccharine and pleasantly perfumed; Dec.
Bensell. 1. Ragan Nom. Pear, B. P. I. Bul. 126:34. 1908.
Originated by a Mr. Bensell, Philadelphia. Fruit large, globular, yellow; flesh buttery, sweet, juicy, acidulous; late.
Benvie. 1. Mag. Hort. 9:130. 1843. 2. Hogg. Fruit Man. 497. 1884.
A dessert pear adapted to the climate of Scotland where in some districts it produces immense crops of excellent fruit. Fruit small, obovate, yellow-green, sometimes tinged with dull, dingy red on the side next the sun, almost entirely covered with thin, delicate gray russet and thickly strewed with russety dots; flesh yellowish, buttery, juicy, perfumed; good; Aug. and Sept.
Béquesne. 1. Leroy Dict. Pom. 1:220. 1867. 2. Hogg Fruit Man. 497. 1884.
The origin of this ancient pear is unknown, though Henri Heissen, a German author, describing it in 1690 called it the Béquesne of Anjou. Fruit medium to rather large and handsome, long-obtuse-pyriform; skin of a fine bright golden-yellow on the shaded side, encrimsoned on the side next the sun, strewed all over with russet dots which give it a rough feel; flesh white, dry, semi-breaking, sweet, slightly perfumed, gritty round the core; an excellent cooking pear; Oct. to Jan.