Autumn Bergamot (English)
PearAutumn Bergamot (English)
Origin/History
Autumn Bergamot (English) is a foreign (English) pear of very ancient origin. Hedrick records that, writing in the early part of the eighteenth century, Switzer stated — a statement endorsed by Lindley in 1831 — that the Autumn Bergamot was introduced into England in the days of Julius Caesar, that it was possibly the Assyrian Pear of Virgil, and in that case to have been found in the "once celebrated and famous gardens of Alcinous." Hedrick regards this as a doubtful conjecture, though he affirms that without doubt the variety is of very ancient origin. The variety is cited in the Pomological Magazine (3:120, Pl. 1830) and in the Lindley Guide to the Orchard and Kitchen Garden (352, 1831).
Multiple sources stress that the English Autumn Bergamot (also called the Common Bergamot) is a distinct variety and is not synonymous with the Bergamotte d'Automne of France. Downing describes the French Bergamotte d'Automne as a distinct fruit: skin light yellowish green with a brownish red cheek; flesh breaking, juicy, and refreshing, but not high-flavored — a second-rate fruit. Elliott similarly notes that the French "Automne Bergamotte" is pyriform, light yellowish green, and "equally valueless."
Tree
Coxe describes the tree as not very vigorous, but producing abundantly. Hedrick, by contrast, describes the tree as vigorous and prolific, forming a handsome standard, and notes that it succeeds on either quince or pear stock.
Fruit
Size: Small (Coxe, Downing, Hedrick, Elliott). Coxe specifies "rather a small pear."
Form: Roundish (Downing, Elliott). Coxe describes it as very flat at the blossom end and diminished toward the stalk end, which is also flattened. Downing calls it roundish and flattened. Hedrick describes it as globular-obtuse.
Stem: Coxe describes the stem as short. Not described in the other sources.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Green (Coxe, Elliott), with sources noting dark surface markings: Coxe — green skin with black spots; Elliott — green with gray specks. Downing describes the skin as roughish green. Hedrick describes it as yellowish-green, dull brown where exposed to the sun, and profusely speckled with gray russet.
Flesh/Flavor: Flesh white (Coxe) / greenish white (Downing) / greenish-white (Hedrick). Juicy (Coxe, Downing, Hedrick). Coxe describes the flesh as white, juicy, and sprightly. Downing describes it as greenish white, coarse-grained at the core, juicy, and sugary. Hedrick describes it as greenish-white, tender, melting, somewhat gritty at the core, juicy, and of a rich flavor — a dessert pear of first quality. (Sources agree the flesh is somewhat coarse or gritty at the core.)
Core/Seeds: Coarse-grained at the core (Downing); somewhat gritty at the core (Hedrick). Seeds not described in source.
Season
Coxe: in season during the whole month of September. Downing: September. Elliott: September. Hedrick: October.
Uses
A dessert pear of first quality (Hedrick).
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 4 period pomological works
- Coxe, A View of the Cultivation of Fruit Trees (1817) — listed as Autumn Bergamot
- Downing, Fruits and Fruit Trees of America (1900) — listed as Autumn Bergamot
- Elliott, The Western Fruit Book (1865) — listed as Autumn Bergamot
- Hedrick, The Pears of New York (1921)
View original book sources (4)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)
- AUTUMN BERGAMOT.
This is rather a small pear, very flat at the blossom end, and diminished towards the stalk end which is also flattened—the stem is short, the skin green with black spots, the flesh is white, juicy and sprightly—the tree is not very vigorous, but produces abundantly; it is in season during the whole month of September.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Autumn Bergamot. English Bergamot. York Bergamot. Common Bergamot. English Autumn Bergamot. Fruit small, roundish, and flattened. Skin roughish green. Flesh greenish white, coarse-grained at the core, juicy, sugary. September. The Bergamotte d'Automne of the French is a distinct fruit from this. Skin light yellowish green, brownish red cheek. Flesh breaking, juicy, and refreshing, but not high-flavored. A second-rate fruit.
— U.P. Hedrick, The Pears of New York (1921)Autumn Bergamot (English), i. Pom. Mag. 3:120, Pl. 1830. a. Lindley Guide Orch. Card. 352. 1831.
The English Autumn Bergamot or Common Bergamot is a distinct variety and not synonymous with the Bergamotte d'Automne of France. Writing in the early part of the eighteenth century, Switzer stated, and his statement was endorsed by Lindley in 1831, that the Autumn Bergamot was introduced into England in the days of Julius Caesar, that it was possibly the Assyrian Pear of Virgil, and was in that case to have been found in the "once celebrated and famous gardens of Alcinous." This is a doubtful conjecture, though without doubt the variety is of very ancient origin. Fruit small, globular-obtuse, yellowish-green, dull brown where exposed to the sun and profusely speckled with gray russet; flesh greenish-white, tender, melting, somewhat gritty at the core, juicy, and of a rich flavor; a dessert pear of first quality; Oct. Tree vigorous, prolific, forms a handsome standard and succeeds on either quince or pear.
— F.R. Elliott, The Western Fruit Book (1865)Autumn Bergamot. English Bergamot, | York Bergamot, | English Autumn Bergamot. Foreign. Small, roundish, green, gray specks. September. The French Automne Bergamotte is pyriform, light yellowish green, equally valueless.