Bezy de Caissoy. 3. Duhamel Trait. Arb. Fr. 2:178, Pl. XXIX. 1768.
Merlet stated in 1675 that this variety was said to have been found originally in the forest of Quessoy near Saint-Brieuc. It was known locally as the Rousette or the Petit Boeuré d’Hiver and was propagated at the beginning of the seventeenth century. Fruit borne in clusters, small, globular or ovate; skin rough, yellowish-green, much russeted; flesh white, delicate, melting, gritty around the core, aromatic and savory; second; ripens in succession from Nov. or Dec. till Feb.
Besi de Saint-Waast. 1. Leroy Dict. Pom. 1:286, 287, fig. 1867.
Bezi Vaet. 2. Downing Fr. Trees Am. 702. 1869.
Van Mons was of the opinion that the Besi de Saint-Waast originated at the Benedictine Abbey of Saint-Vaast, Fr. Fruit above medium, obovate, obtuse, narrowing toward the stalk but variable; skin thick, yellow, dotted with fawn, extensively washed with red-brown on the side exposed to the sun; flesh rather white, fine, semi-breaking, very juicy, rather gritty at the center, saccharine, acid, with a pleasant aroma suggestive of the Chaumontel; a first-class dessert pear in Europe but hardly more than a good second-rate fruit in this country; Nov. to Jan.
Besi Sans Pareil. 1. Guide Prat. 78, 240. 1876.
Besi Incomparable. 2. Leroy Dict. Pom. 1:275, fig. 1867.
Besi Sanspareil. 3. Downing Fr. Trees Am. 702. 1869.
Bonnefonds mentioned this pear in 1651 under the names of San-Pair or Nonpareille, as also did Saint-Étienne in 1660 and Olivier de Serres in 1608. Introduced to this country about the year 1850. Fruit medium, spherical or globular-oval, generally rather symmetrical, lemon-yellow, slightly greenish, dotted and mottled with fawn, blushed with brownish-red on the side exposed to the sun; flesh white, semi-fine, rather melting, very juicy, vinous, saccharine, sourish, having an extremely agreeable aroma; first; Oct. to Feb.
Besi Tardif. 1. Leroy Dict. Pom. 1:288, fig. 1867. 2. Mas Pom. Gen. 7:57, fig. 509. 1881.