Raised from seed by Leroy in 1864 at Angers, Fr. Fruit medium and sometimes large, ovate, irregular and much bossed, bright yellow, speckled all over with dark gray spots and washed with vermilion on the side next the sun; flesh yellowish-white, fine and dense, exceedingly melting, a little gritty; juice abundant, sugary, vinous, refreshing, deliciously perfumed; first; Oct.
Bonne-Antonine. 1. Leroy Dict. Pom. 1:475, fig. 1867.
There is a great similarity between this variety and Beurré Flon. The origin is obscure. The Society of Van Mons distributed it before 1876 without description. Fruit large and often enormous, long-conic, obtuse, slightly bossed and generally somewhat contorted at the summit, dull golden-yellow, mottled and dotted with russet; flesh yellowish-white, fine, dense, very melting, almost free from granulations; juice abundant, refreshing, sugary, with an exceedingly pleasant after flavor of anis; first; mid-Oct.
Bonne de Beugny. 1. Rev. Hort. 280. 1911.
A chance seedling, found at Sainte-Catherine-de-Fier-Bois, Fr., by M. Chivert in 1875. Fruit large to very large, globular-obtuse-pyriform, yellow, washed with russet especially round the stalk; flesh melting, juicy, sweet, and agreeably perfumed; first; Oct. to Jan.
Bonne Carmélite. 1. Guide Prat. 88. 1876.
Distributed from Tournai, Bel. Fruit semi-melting; like Calebasse in form; Mar. and Apr.
Bonne de la Chapelle. 1. Mas Le Verger 2:231, fig. 114. 1866-73.
A wilding found by Jacques Jalais, Nantes, Fr., in 1845. It was described in this country by Downing in 1869. Fruit medium, turbinate, short and swelled, rather irregular in contour, green, sprinkled with dots of a deeper shade of green, some russet blush on the exposed side; flesh a little greenish, fine, buttery, melting, with abundant sweet juice, first; end of Aug.
Bonne Charlotte. 1. Leroy Dict. Pom. 1:477, fig. 1867. 2. Downing Fr. Trees Am. 705. 1869.