German. Fruit turbinate-obtuse, typical Bergamot, smooth skin, yellowish-green turning to golden-yellow, without russet; flesh whitish, soft and melting, often half-melting, agreeable and sweet and of Bergamot flavor; good for the table and very good for the kitchen; mid-Sept.
Bergbirne. 1. Löschnig Mostbirnen 60, fig. 1913.
A perry pear growing in the mountains of Switzerland and the Austrian Tyrol. Fruit small to medium, turbinate-obtuse, greenish-yellow, much sprinkled with russet speckles and dots; flesh yellowish-white, almost fine; first half of Oct.
Bergen. 1. Downing Fr. Trees Am. 453. 1857. 2. Mas Pom. Gen. 1:143, fig. 72. 1872.
A chance seedling found at New Utrecht (now part of Brooklyn), L. I. Fruit large, elongated-obtuse-pyriform, sides often not symmetrical, angular; skin smooth, waxen, lemon-yellow flushed with crimson and fawn where exposed to the sun and thickly sprinkled with brown and crimson dots; flesh whitish, veined with yellow, buttery, melting, juicy, with a sweet, aromatic flavor, delicately perfumed; good to very good; end of Sept.
Berlaimont. 1. Liegel Syst. Anleit. 132. 1825.
Belgium; a Van Mons seedling; 1825. Fruit large, ventriculous-conic, bossed, yellow-green, with dull blush, with numerous green-brown dots; flesh buttery, juicy, mild and tender; first for table and household use; mid-Sept.
Bernard. 1. Gard. Chron. 511. 1863. 2. Leroy Dict. Pom. 1:262, fig. 1867.
A French pear, probably originated in the middle of the last century, for it was growing at Lyons in 1855. Fruit below to medium, globular, mammillate and deeply depressed at both base and crown, golden-yellow, dotted and veined with fawn, slightly tinged with pale rose where exposed to the sun; flesh white, fine, melting; juice abundant, sugary, tart, very delicate and savory; first; Nov. to Feb.
Berriays. 1. Leroy Dict. Pom. 1:263, fig. 1867. 2. Downing Fr. Trees Am. 692. 1869.