Autumn Bergamot (English)
Pear
Origin/History
The English Autumn Bergamot or Common Bergamot is a distinct variety and not synonymous with the Bergamotte d'Automne of France (Hedrick, Downing, Elliott all emphasize this distinction). 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." Hedrick notes this is a doubtful conjecture, though without doubt the variety is of very ancient origin.
Tree
The tree is vigorous (Hedrick), prolific, forms a handsome standard and succeeds on either quince or pear (Hedrick). Coxe, writing earlier, states the tree is "not very vigorous, but produces abundantly"—a partial disagreement with Hedrick on vigor, though both agree on prolific bearing.
Fruit
Size: Small (all sources agree).
Form: Roundish and flattened (Downing, Elliott). Coxe describes it as "very flat at the blossom end, and diminished towards the stalk end which is also flattened," giving a more detailed picture of the oblate shape. Hedrick describes the form as globular-obtuse.
Stem: Short (Coxe).
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Green with black spots (Coxe). Roughish green (Downing). Yellowish-green, dull brown where exposed to the sun and profusely speckled with gray russet (Hedrick). Green with gray specks (Elliott). The sources broadly agree on a green ground color with speckling or spotting, though they differ on whether the markings are black spots (Coxe), gray russet (Hedrick), or gray specks (Elliott). Hedrick alone notes the dull brown sun-exposed cheek and describes the speckles specifically as gray russet.
Flesh/Flavor: White, juicy, and sprightly (Coxe). Greenish white, coarse-grained at the core, juicy, sugary (Downing). Greenish-white, tender, melting, somewhat gritty at the core, juicy, and of a rich flavor; a dessert pear of first quality (Hedrick). The flesh color is agreed as white to greenish-white. All sources agree on juiciness. Both Downing and Hedrick note grittiness or coarseness at the core. Hedrick gives the highest assessment—tender, melting, rich-flavored, first quality—while Coxe calls it "sprightly" and Downing "sugary."
Core/Seeds: Not described in source.
Season
September (Coxe, Downing, Elliott). October (Hedrick). Coxe specifies "the whole month of September."
Uses
A dessert pear of first quality (Hedrick).
Subtypes/Variants
All sources distinguish the English Autumn Bergamot from the French Bergamotte d'Automne. Downing describes the French variety: skin light yellowish green with a brownish red cheek; flesh breaking, juicy, and refreshing, but not high-flavored; a second-rate fruit. Elliott describes the French variety as pyriform, light yellowish green, and "equally valueless." These are distinct varieties and should not be confused.
Other
Not described in source.
Book Sources
Described in 4 period pomological works
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.