M. Boisbunel, Rouen, Fr., raised this variety from seed in 1861. Fruit medium, sometimes larger, oblong, ventriculous, obtuse, bossed; color pale lemon-yellow, thickly sprinkled with greenish-russet dots; flesh very white, melting, juicy, rather gritty around the core, refreshing, sweet, acidulous, with a delicate aroma; first; Aug. and Sept.
Bertrand Guinoisseau. 1. Guide Prat. 84. 1876.
Bertrand Guinoisseau was obtained by M. Flon, Angers, Fr., in 1868, and was first exhibited in the United States by Colonel M. P. Wilder. Fruit rather large, globular-oblate; skin smooth, yellow; flesh fine, very melting and excessively juicy; first; end of Nov.
Berzelius. 1. Liegel Syst. Anleit. 132. 1825. 2. Dochnahl Führ. Obstkunde 2:187. 1856.
Attributed to Van Mons. Fruit below medium, short-conic, bossed and uneven, lemon-yellow, densely spotted and partly covered with russet, thick skinned; flesh yellowish-white, firm, coarse grained, sweet, rather musky; third for the table, good for culinary and market purposes; early summer.
Besi de Caen. 1. Leroy Dict. Pom. 1:264, fig. 1867.
The word Besi or Bezy is of Breton origin and signifies a wild pear. Fruit medium, turbinate-obtuse, often distorted and generally more swelled on one side than the other, green, strewn with russet dots and touched with fawn around the stem; flesh white, semi-fine, perfumed, juicy, melting, rather gritty around the center; first; beginning of Mar. to end of Apr.
Besi de Caffoy. 1. Miller Gard. Dict. 3. 1807.
A wilding discovered in the forest of Caffoy, Britanny, Fr. Fruit small, oblong, yellowish, spotted with red; flesh melting; juice very rich; Dec. and Jan. The fruits are produced in large clusters at the extremity of the shoots.