Chapter V: Minor Varieties of Pears (6)

Raised from Beurré Clairgeau crossed with Beurré Henri Courcelle. Fruit medium, curved, pyriform, the form of Beurré Clairgeau; flesh very fine, juicy, sugary; delicious; Nov. and Dec.

=Carleton. 1.= _Mass. Hort. Soc. Rpt._ 46. 1866.

This is one of the forty-five seedlings fruited by S. A. Shurtleff, Brookline, Mass., between the years 1862 and 1866. Fruit large, obovate, light green; flesh melting, juicy, slightly acid; good bearer, markets well; Oct.

=Carmel. 1.= _Am. Pom. Soc. Rpt._ 134. 1920.

Originated with N. W. Crawford, East Carmel, O., and introduced by him about 1850. Tree hardy, productive; fruit russet; flesh juicy, excellent; ripens early.

=Carminbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:50. 1856.

Locality of origin Nassau, western Germany, 1812. Fruit medium, obovate, sides unequal; pronounced lemon-yellow, carmined on the side of the sun; good; Aug.

=Caroline Hogg. 1.= Hogg _Fruit Man._ 543. 1884. =2.= Nicholson _Dict. Gard._ =3=:51. 1900.

A seedling from John Mannington, Uckfield, Sussex, Eng., which first fruited in 1870. Fruit below medium, Bergamot-shaped, even and regular; skin covered with a thick, rather deep brown-russet, reddish on side exposed to the sun; flesh very tender, melting, rich, vinous, with plenty of finely perfumed juice; first quality, reminiscent in shape and flavor of Winter Nelis; Dec.

=Carrière. 1.= _Gard. Chron._ 1046. 1866. =2.= Leroy _Dict. Pom._ =1=:529, fig. 1867.

In 1866 the original tree was still existing at Poncet, Fr., being then about 200 years old. Fruit small, pyriform, golden-yellow, dotted with brown-gray on the shaded side and bright yellow on the side of the sun, washed with brilliant red; flesh yellowish-white, breaking, rather dry, sweet, acidulous, agreeable, without perfume; second; July and Aug.

=Cartheurserbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:9. 1856.

French, 1845. Fruit very large, ovate-pyriform, bossed, green, changing to yellow, lightly blushed in the sun; flesh soft; winter.

=Casimir. 1.= Mas _Pom. Gen._ =7=:185, fig. 577. 1881.

A seedling from Beurré de Luçon, raised in 1859 by M. Pariset, Curciat-Dongalon, Fr. Fruit medium, ovate-pyriform; skin thin, tender, bright green, sprinkled with numerous round, brown dots; on ripening the green becomes lemon-yellow, lightly washed with red-brown on the exposed side; flesh a little yellow, fine, melting, gritty around the core, juice sugary, abundant, vinous, acidulous and perfumed; good; Nov.

=Cassante du Comice. 1.= _Jour. Hort._ =20=:30, fig. 1871.

Raised from seed by the Horticultural Society of Angers, Fr., and distributed by Leroy of that city about 1870. Fruit medium, globular-oblate or Bergamot-shaped, dull yellow, much covered with rough, brown-russet which leaves large patches of the ground color apparent; flesh yellowish, coarse-grained, crisp, very juicy, with a rich, sweet, sugary flavor; first; Sept.

=Cassante de Mars. 1.= Mas _Le Verger_ =1=:75, fig. 44. 1866-73. =2.= Leroy _Dict. Pom._ =1=:530, fig. 1867.

A little-known seedling raised by Major Espéren, Mechlin, Bel., about 1840. Fruit medium, globular-turbinate, orange-yellow, dotted, stained and marbled with fawn, bronzed on the side exposed to the sun; flesh whitish, semi-fine, breaking, gritty about the core; juice abundant, vinous, sugary, rather aromatic, richly flavored; second; winter and spring.

=Cassel. 1.= _Am. Pom. Soc. Rpt._ 134. 1920.

Probably a cross between Duchesse d'Angoulême and Kieffer. Introduced by Cassel Nursery, Cleveland, O., about 1914. Tree strong, upright, productive. Fruit large, resembling Duchesse d'Angoulême in shape, rich lemon-yellow; flesh yellowish, white, fine-grained, rich, juicy, sweet; Oct. to Dec.

=Cassolette. 1.= Duhamel _Trait. Arb. Fr._ =2=:160, Pl. XVIII. 1768. =2.= Miller _Gard. Dict._ =3=: 1807. =3.= Leroy _Dict. Pom._ =1=:531. 1867.

An ancient pear deriving its name from an imagined resemblance to a perfuming-pot. Numerous synonyms have been locally given to it. Fruit small, globular, pyriform, whitish-green, sprinkled evenly all over with small dots; flesh white, semi-fine, breaking, very tender; juice sufficient, sugary, slightly musky; second; Aug. and Sept.

=Cassolette (Knoop). 1.= Knoop _Fructologie_ =1=:104, 135, Pl. 5. 1771.

This is not the same variety as the _Cassolette_ described by Leroy. Fruit medium, long-obtuse-pyriform; skin rather rough, brown or grayish on the fundamental green, on ripening becomes a little yellow; flesh soft, melting, with a very pleasant flavor; Aug. and Sept.

=Castelline. 1.= _Pom. France_ =4=:151, Pl. 151. 1867. =2.= Leroy _Dict. Pom._ =1=:532, fig. 1867. =3.= _Guide Prat._ 49. 1895.

A Belgian variety obtained in 1835 by Florimond Castelain near Tournai, Bel. Fruit medium, turbinate-pyriform, yellowish-green, much covered with russet and speckled with fawn-russet, colored with dull red on the side of the sun; flesh yellowish, semi-fine, melting; juice sugary, acidulous and agreeably perfumed; first; Nov.

=Catherine Gardette. 1.= Downing _Fr. Trees Am._ 715. 1869. =2.= Thomas _Am. Fruit Cult._ 697. 1897.

From W. D. Brincklé, Philadelphia, in 1857. Fruit medium, globular-obovate, yellow, freely dotted with red spots on the sun-exposed side; flesh yellowish, coarse, buttery, sweet; good; Sept.

=Catherine Lambré. 1.= Leroy _Dict. Pom._ =1=:534, fig. 1867. =2.= Downing _Fr. Trees Am._ 716. 1869.

One of the last seedlings raised by Van Mons in his nursery at Louvain. Fruit large, oblong-obtuse-pyriform, greenish-yellow, covered with russet dots on the shaded side and blushed with tender rose on the sunny side; flesh whitish, semi-fine, juicy, melting, sweet, seldom gritty, having an exquisite savor recalling the perfume of the rose; very good; Oct. and Nov.

=Catherine Royal. 1.= Langley _Pomona_ 131, Pl. LXII, fig. 5. 1729.

_King Catherine._ =2.= Parkinson _Par. Ter._ 592. 1629.

Catherine Royal is mentioned by Langley as one of "the best kinds of Pears in England," and is without doubt the _King Catherine Pear_ described earlier by Parkinson. Fruit medium in size, obovate-obtuse-pyriform; July and Aug.

=Catillac. 1.= Duhamel _Trait. Arb. Fr._ =2=:233, Pl. LVIII, fig. 4. 1768. =2.= Leroy _Dict. Pom._ =1=:535, fig. 1867. =3.= Downing _Fr. Trees Am._ 716. 1869. =4.= Bunyard _Handb. Hardy Fr._ 162. 1920.

_Grand Monarque._ =5.= Knoop _Fructologie_ =1=:125, 136, fig. 1771.

This old French baking pear with over sixty synonyms is supposed to have been found near Cadillac in the Gironde. Bonnefond in 1665 in the _Jardinier François_ first described it under this name. The great size of the Catillac has often caused it to be confused with the _Pound_ pear, and the latter's name has been applied as a synonym for the Catillac, but the two are distinct. Tree stout, vigorous, spreading, productive; leaf large, round, downy, serrate. Fruit very large, broadly turbinate, dull green to yellow, with brownish-red blush; stem stout, an inch long, in a small cavity; calyx open, in a moderately deep, ribbed basin; flesh hard, rough; one of the best of stewing pears, cooking a deep red; Nov. to Mar.

=Catinka. 1.= Leroy _Dict. Pom._ =1=:537, fig. 1867. =2.= Hogg _Fruit Man._ 545. 1884.

Raised by Major Espéren from seed at Mechlin, Bel., about 1845. Fruit medium, obovate, lemon-yellow, thickly covered with large cinnamon-colored freckles and tracings of russet; flesh yellowish-white, juicy, sugary, with a rich, full flavor perfumed with rose; good; late autumn.

=Cavaignac. 1.= Dochnahl _Führ. Obstkunde_ =2=:96. 1856.

Raised by Van Mons, 1852. Fruit medium; skin rough, green changing to yellowish-green, blushed with red on the sun-exposed side; devoid of scent and flavor; Sept.

=Cavelier de la Salle. 1.= _Guide Prat._ 103. 1895.

Raised from seed of Olivier de Serres fertilized with Vice-President Delbée; described in 1895 as a new variety. Fruit medium, having the appearance of Olivier de Serres; flesh extra fine, juicy, sugary, delicious, agreeably perfumed; Dec. Tree rather vigorous and very fertile, forming beautiful pyramids.

=Cedarmere. 1.= _Horticulturist_ =18=:279, fig. 1863. =2.= Downing _Fr. Trees Am._ 716. 1869.

Raised from seed by William C. Bryant, the poet, at his country seat at Roslyn, N. Y., about 1860. Fruit small, globular-obovate, sides unequal, pale greenish-yellow, with small russet dots and nettings; flesh white, juicy, melting, sweet, fine-grained, aromatic; very good; Aug.

=Cels Butterbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:113. 1856.

A Van Mons seedling, 1804. Fruit medium, long, obtuse, golden-yellow, washed with reddish-brown; Sept.

=Century. 1.= _Mo. Hort. Soc. Rpt._ 77. 1883.

Dr. J. Stayman, Leavenworth, Kan., before the Missouri Horticultural Society in 1883 stated that the Century pear had stood over a hundred years at its home in Pennsylvania, had borne well and at that time showed no blight or disease. He also said it appeared to be blight-proof at Carthage, Mo.

=Cerise Brune. 1.= _Guide Prat._ 89. 1895.

Fruit medium, regular in form, greenish, passing into yellow at maturity, speckled with brown dots; flesh white, rather astringent, with a savor at once sour and sweet; July and Aug.

=Cerise Double. 1.= _Guide Prat._ 89. 1895.

Fruit medium, pyriform, slightly swollen about the middle, pale green changing to yellow on ripening, lightly dotted with brown; flesh white, breaking, with a slightly astringent flavor; Aug.

=Cerruttis Durstlösche. 1.= Mathieu _Nom. Pom._ 194. 1889. =2.= _Guide Prat._ 81. 1895.

Fruit medium, turbinate-obtuse; yellow; flesh breaking, very juicy, scented; good for cooking; Sept.

=Certeau. 1.= Baltet _Cult. Fr._ 404. 1908.

Baltet remarks of this pear that with it, in common with Catillac and certain other varieties, the flesh becomes red when cooked. Baltet also points out that pears with a gray skin are generally good for kitchen use.

=Certeau d'Automne. 1.= _Pom. France_ =3=:No. 111, Pl. 111. 1865. =2.= _Guide Prat._ 66. 1895.

Described in 1661 by Bonnefond, in 1690 by Merlet and by La Quintinye in 1730, but its place and time of origin are unknown. Fruit small to medium, growing in clusters, long-pyriform, yellow, washed with brilliant orange-red and dotted with gray; flesh white, not fine, breaking, juicy, sugary, having a perfume of the Rousselet; good for kitchen use; Oct. to Dec.

=Certeau d'Été. 1.= Leroy _Dict. Pom._ =1=:539, fig. 1867.

In the sixteenth century this variety was also called the pear of _Champagne_, coming as it did, according to Charles Estienne, from that district in 1540. Its name may be referred to the Latin word _certo_ signifying constant or certain. Fruit above medium, long, variable, sometimes rather like Calebasse in form but more usually obtuse-conic, bright yellow though a little greenish, dotted all over with gray-brown and widely carmined on the side opposed to the sun; flesh whitish, semi-fine and melting; juice sufficient; saccharine, seldom much perfumed but with a delicate flavor; second; Aug.

=Certeau d'Hiver. 1.= Leroy _Dict. Pom._ =1=:540, fig. 1867. =2.= Duhamel _Trait. Arb. Fr._ =2=:248. 1768.

Certeau d'Hiver, like Certeau d'Été, originated, Charles Estienne, writing in 1540, tells us, in the environs of Vitry-le-Français, in the French champagne country. Fruit medium and sometimes less, long-turbinate, swelled and contracted at summit, sometimes gourd-like in form, bright yellowish-green, dotted with fawn, washed with brown-red on side touched by the sun; flesh yellowish-white, semi-fine, semi-breaking, gritty and somewhat astringent; juice abundant, sugary, perfumed; third; Dec. to Apr. or May.

=Cesile. 1.= Kenrick _Am. Orch._ 140. 1841.

Tree hardy, productive; fruit large, globular, flattened at the apex, red-russeted; flesh buttery; very good; Oct.

=Chaigneau. 1.= Leroy _Dict. Pom._ =1=:542, fig. 1867. =2.= _Guide Prat._ 57. 1895.

From a seed bed made in 1848 by Jacques Jalais, a nurseryman at Nantes, Fr., first published in 1858. Fruit medium, turbinate-obtuse, yellowish-green, dotted with brownish-gray; flesh white, melting; juice acidulous, sugary, refreshing, aromatic; first; Oct.

=Chair-a-Dame. 1.= Duhamel _Trait. Arb. Fr._ =2=:156, Pl. XVI. 1768. =2.= Leroy _Dict. Pom._ =1=:543, fig. 1867.

Le Lectier possessed in his garden at Orléans at the beginning of the seventeenth century two strains of the Chair-a-Dame. One he called _Chere-a-Dame tres-hastine_, and the other _Chere-a-Dame_. The first is very early in its ripening and the second much later. Fruit medium or less, oblong-pyriform, bossed, fairly regular; skin thin, bright yellow-green, very finely dotted with gray-russet and extensively carmined on the side next the sun; flesh white, semi-fine, breaking or semi-melting, watery, gritty at center; juice abundant, saccharine, vinous, rarely very aromatic, sometimes slightly acid; second; Aug. and Sept.

=Chamness. 1.= Clingman _Cat._ 8. 1921.

Originated with a Mr. Chamness of Timpson, Tex., possibly as a cross between Kieffer and Bartlett, and was introduced in 1913. Fruit medium, smooth, yellow; flesh melting, juicy, tender, sweet; ripens last of August.

=Champ Riche d'Italie. 1.= Duhamel _Trait. Arb. Fr._ =2=:232. 1768. =2.= Kenrick _Am. Orch._ 124. 1841. =3.= Leroy _Dict. Pom._ =1=:544, fig. 1867. =4.= Hogg _Fruit Man._ 545. 1884.

Probably of Italian origin. Diel of Stuttgart devoted many pages of his _Kernobstsorten_ to it in 1805 at which time he had received it from the neighborhood of Paris, though it had already been known for a long while at Berlin. Fruit above medium and often large, pyriform, always rather swelled below the central circumference, contracted at the summit which is often nearly acute, greenish on the shady side, yellow-ochre on the face exposed to the sun, dotted all over with brown specks; flesh whitish, semi-melting or breaking, rather fine, free from grit, juicy, sweet and perfumed; first rate for cooking and compotes but third for dessert.

=Champagner Bratbirne. 1.= _Guide Prat._ 89, 256. 1876. =2.= Löschnig _Mostbirnen_ 8, fig. 1913.

Much valued in Germany for making champagne and perry. It was grown in Baden, Württemberg, and Hesse in 1797. Fruit small, globular-turbinate, even in outline, light green turning yellow without any blush, speckled with brown-russet and finely dotted; flesh white, coarse, nearly breaking; first for perry; autumn.

=Chancelier de Hollande. 1.= Mas _Pom. Gen._ =7=:31, fig. 496. 1881.

A seedling of Van Mons. Fruit medium to large, obovate-pyriform; skin rather thick and firm, becoming a little greasy, bright green speckled with green-gray dots; on ripening the original green becomes yellow and washed with red on the exposed side; flesh whitish, a little green under the skin, rather coarse, gritty at the center, semi-melting; juice plentiful, rich in sugar, acidulous, slightly perfumed, agreeable; third; Nov.

=Chancellor. 1.= _Mag. Hort._ =19=:65. 1853. =2.= Downing _Fr. Trees Am._ 717. 1869.

Said to have originated in Germantown, Pa., on the grounds of a Mr. Chancellor. At the Second Session of the American Pomological Congress in 1853 it was placed on the list of pears that promised well. Fruit rather large, obovate-obtuse-pyriform, greenish-yellow, sometimes blushed on the exposed side, dotted; flesh white, juicy, buttery, melting, sugary, perfumed; good; Oct. and Nov.

=Chantry. 1.= _Mag. Hort._ =9=:125. 1843.

Published in the London Horticultural Society's Catalogue of Fruits, 1842. Fruit medium size, globular, brown and russet; buttery; second; Dec. and Jan.

=Chaploux. 1.= Mas _Le Verger_ =1=:169, fig. 83. 1866-73. =2.= Leroy _Dict. Pom._ =1=:547. 1867.

Distributed from nurseries at Vilvorde-lez-Bruxelles, Bel., in 1859. Fruit small, globular-turbinate, acute, the stem being perpendicular to and continuous with the fruit; color dark green, touched with brown russet; flesh yellowish-white, veined with green, fine, buttery, very sugary; first quality for cider and for drying; Dec. and Jan.

=Chapman. 1.= _Mag. Hort._ =14=:84. 1848. =2.= Downing _Fr. Trees Am._ 717. 1890.

Originated in Philadelphia or its vicinity. Shown at the exhibition of the Pennsylvania Horticultural Society held at Philadelphia, September, 1847. Fruit medium, obovate-pyriform, yellow, with brown and green dots; flesh white, semi-melting, astringent; Sept.

=Chaptal. 1.= Leroy _Dict. Pom._ =1=:547. 1867.

Raised in Paris by Michel-Christophe Hervy, about 1800. Fruit very large, oblong, obovate-obtuse-pyriform, yellow-ochre, dotted with greenish-brown, marbled with fawn, washed with dark red on the side facing the sun; flesh white, semi-fine and semi-melting, gritty at the center; juice sufficient, sugary, acidulous; second.

=Charles Bivort. 1.= Leroy _Dict. Pom._ =1=:549, fig. 1867. =2.= Mas _Pom. Gen._ =6=:151, fig. 460. 1880.

A seedling of Van Mons fruited prior to 1842. Fruit medium, globular-ovate-obtuse; bright green changing to orange-yellow at maturity, marbled and dotted with bright brown, and clouded with olive-russet on the side of the sun; flesh whitish, coarse, semi-breaking, gritty at core; juice rather wanting, sugary, vinous; second; Oct.

=Charles Cognée. 1.= Bunyard-Thomas _Fr. Gard._ 367. 1904. =2.= Baltet _Cult. Fr._ 345, fig. 247. 1908.

Raised at Troyes, Fr. Fruit large or rather large, obtuse-pyriform; skin pinkish-yellow, lightly dotted with brown; flesh slightly granulous, sweet, perfumed, juicy, with a very agreeable flavor; first; Feb. and longer.

=Charles Ernest. 1.= _Rev. Hort._ 292. 1889. =2.= Baltet _Cult. Fr._ 328, fig. 224. 1908. =3.= Bunyard _Handb. Hardy Fr._ 163. 1920.

Obtained by Charles and Ernest Baltet, nurserymen of Troyes, Fr., and placed in commerce in 1879. Fruit large, shortened pyriform, obtuse, golden-yellow, encrimsoned on the side next the sun, dotted with gray on the bright side and with green on the shaded; flesh white, fine, melting, very juicy, sugary, rich, perfumed; first; Nov. and Dec.

=Charles Frederickx. 1.= _Ann. Pom. Belge_ =2=:1, fig. 1854. =2.= Leroy _Dict. Pom._ =1=:550, fig. 1. 1867.

In 1840 or 1841 this pear was raised in the Van Mons nursery at Louvain, Bel. Fruit medium, globular-ovate-pyriform, slightly obtuse and bossed, golden-yellow, dotted and veined with fawn, shaded and mottled with red in the sun; flesh white, buttery, sweet, melting, juice sufficient, sugary, very savory and musky; first; Sept. and Oct.

=Charles de Guelin. 1.= _Gard. Chron._ 3rd Ser. =35=:79. 1904.

Described in the _Bulletins d'Arboriculture_, January, 1904. Fruit large, turbinate, smoky-brown; flesh yellowish-white, melting, perfumed and juicy; good; Jan. and Feb.

=Charles Smet. 1.= Downing _Fr. Trees Am._ 480. 1857. =2.= Leroy _Dict. Pom._ =1=:551, fig. 1867.

A seedling of Van Mons. Fruit large, globular, greenish-yellow, fine, dark green spots, stained with blackish-brown around the stalk; flesh white, coarse, breaking, gritty around the core; juice abundant, saccharine, with not much flavor; second; Jan. to Mar.

=Charles van Hooghten. 1.= _Mag. Hort._ =17=:472. 1851. =2.= _Horticulturist_ =8=:30, fig. 1853.

Fruit large, even, roundish-oval, yellow, netted and patched with russet and with many russet dots; stem slender, fleshy at insertion; calyx open; basin shallow; flesh white, coarse-grained, gritty, not very juicy, sweet, rich, with a musky perfume; good; Oct.

=Charles Van Mons. 1.= _Mag. Hort._ =16=:295. 1850. =2.= _Am. Pom. Soc. Rpt._ 238. 1854. =3.= Hogg _Fr. Man._ 546. 1884.

Belgian, about 1847. At the second session of the Congress of Fruit Growers in 1850 this pear was placed on the rejected list, as also it was again by the American Pomological Society in 1854. Fruit large, oblong-obovate-obtuse, smooth, bright green, strewed with some minute dots; flesh yellowish, rather coarse-grained, with a cold acidity and not much flavor; of small merit; Oct. and Nov.

=Charli Basiner. 1.= Hogg _Fruit Man._ 546. 1884. =2.= _Guide Prat._ 89. 1895.

A production of J. de Jonghe of Brussels, Bel., about 1857. Fruit medium, obovate, pale green, dotted and clouded with brown-russet changing as it ripens to yellowish-green; flesh white, juicy and sugary; first; Sept. and Oct.

=Charlotte de Brouwer. 1.= _Ann. Pom. Belge_ =3=:33. 1855. =2.= Mas _Le Verger_ =3=:Pt. 1, 107, fig. 52. 1866-73.

One of Major Espéren's seedlings raised at Mechlin, Bel., and reported on in 1835. Fruit medium and above, globular-ovate, yellow ground of skin almost entirely covered with a coating of light brown-russet except on the shaded side; flesh yellowish-white, semi-fine, semi-melting; juice sufficient, sugary, vinous, acid and very astringent; second; Oct. and Nov.

=Charlotte de Roucourt. 1.= Mathieu _Nom. Pom._ 194. 1889. =2.= _Guide Prat._ 89. 1895.

Distributed by Daras de Naghin of Antwerp, Bel., about 1880. Fruit medium, obovate or obtuse-pyriform; flesh melting, very juicy, sugary, perfumed; Mar. and Apr.

=Charnock. 1.= Hogg _Fruit Man._ 547. 1884. =2.= Mathieu _Nom. Pom._ 194. 1889.

A Scotch dessert pear. Fruit small, pyriform, greenish-yellow in the shade and dark, dull red on the side next the sun; flesh yellowish, semi-buttery, juicy, sweet, aromatic; Sept.

=Chat Brulé. 1.= Duhamel _Trait. Arb. Fr._ =2:=247. 1768. =2.= Miller _Gard. Dict._ =3=: 1807. =3.= Leroy _Dict. Pom._ =1=:555, fig. 1867.

Duhamel du Monceau writing in 1768 mentions two varieties bearing the name _Chat Brulé_ or _Burnt Cat_. Of these the second is the _Chat Brulé_ described under that name by Leroy, ripening in November and the first is the Dutch variety _Kamper Venus_, ripening late in the winter. Each of these has been known also as _Kamper Venus_. Fruit medium, globular-pyriform, smooth, shining, pale yellow where shaded, and washed with red where exposed to the sun; flesh very white, rather coarse, breaking; juice rather wanting, rarely very sweet, generally without perfume; good only for cooking; Nov. and Dec.

=Chattanooga. 1.= _Mass. Hort. Soc. Rpt._ 43. 1866.

Originated at Brookline, Mass., by S. A. Shurtleff; fruited first in 1863. Fruit medium to large, truncate, dark green; flesh fine, melting, juicy, sweet, perfumed; good; Oct.

=Chaudfontaine. 1.= Mas _Pom. Gen._ =7=:59, fig. 510. 1881. =2.= _Guide Prat._ 81. 1895.

Disseminated by M. Galopin, a nurseryman at Liege, Bel., in 1865. Fruit large or rather large, pyriform, a little swelled, water-green almost entirely covered with cinnamon-colored russet, changing to pale yellow on maturity and the russet to golden on the side to the sun; flesh whitish, semi-fine, semi-breaking, full of juice, sweet and musky; good for household use; Oct.

=Chaumontel. 1.= Downing _Fr. Trees Am._ 718. 1869. =2.= Bunyard _Handb. Hardy Fr._ 163. 1920.

_Besi de Chaumontel_. =3.= Duhamel _Trait. Arb. Fr._ =2=:199, Pl. XL. 1768. =4.= Leroy _Dict. Pom._ =1=:266, fig. 1867.

Merlet writing in his _L'Abrégé des bon fruits_ of 1675 said that the Chaumontel pear originated from a wilding growing at Chaumontel, Fr. In 1765 Duhamel du Monceau saw the parent tree, at that time more than a century old, bearing a fine crop. Fruit large; form variable, but always long, obtuse, bossed, pyriform, yellow or yellowish-green in the shade, dotted with numerous brownish-red spots and brownish-red or deep rich red on the side exposed to the sun; flesh white, semi-fine, melting, buttery, rich and sugary; juice abundant, vinous, highly perfumed; a high class dessert pear.

=Chaumontel Gras. 1.= _Rev. Hort._ 468, fig. 1888.

In 1845 seed of the Chaumontel was sown from which was obtained in 1859 fruit whose seed was in turn sown. A seedling grown from this latter seed bore fruit, which was reported about 1875 as follows: Fruit large or very large, obtuse-pyriform, swelled, bossed, bright yellow, very much covered with fine dots and gray marblings and on the sun-touched side often tinted with carmine or brick-red more or less intense; flesh white or yellowish, semi-fine, crisp, very melting, juicy, rich, sugary, perfumed; spring.

=Chaumontel Swan Egg. 1.= _Mag. Hort._ =5=:304. 1839.

Raised by John Williams, Pitmaston, Eng., from seed of Chaumontel impregnated with the pollen of Swan Egg. Fruit medium, obovate, russet; flesh rich and sugary; Oct.

=Chaumontelle d'Été. 1.= _Gard. Chron._ 1207. 1873. =2.= _Guide Prat._ 90. 1876.

Presumably a French pear, having been received in England from Orléans in the autumn of 1871. Fruit large or very large; flesh semi-melting or juicy, sugary and of a distinct perfumed flavor.

=Chelmsford. 1.= _Mag. Hort._ =6=:18. 1840. =2.= _Ibid._ =7=:169. 1841. =3.= Downing _Fr. Trees Am._ 719. 1869.

Originated on the farm of Zaccheus Wright, Chelmsford, Mass., early in the nineteenth century. It has been known also under the names _Tyngsboro_ and _Mogul Summer_. Fruit of the largest size, globular-obtuse-pyriform, yellow, red cheek; flesh coarse, sweet; good for cooking; Sept.

=Cher à Dames= (Knoop). =1.= Knoop _Fructologie_ =1=:105, 135, Pl. V. 1771.

This pear although illustrated by Knoop under the name _Chair à Dame_ is not identical with the variety described under that name in this work or by Leroy. Fruit medium, somewhat oblong, diminishing toward the stalk and becoming acute, globular in lower half, flattened around the calyx which is not deeply sunken; when ripe the skin is uniformly yellow and blushed on the side of the sun with a beautiful red; flesh soft, rather gritty, succulent and of a very agreeable flavor; Aug. and Sept.

=Cherroise. 1.= Leroy _Dict. Pom._ =1=:557, fig. 1867. =2.= Mas _Pom. Gen._ =6=:169, fig. 469. 1880.

This wilding was found in a wood in the Commune of Cherré, Maine-et-Loire, Fr., and was first propagated about 1848. Fruit medium, ovate-obtuse, mammillate; skin rough to the touch, yellow-ochre, with patches of fawn-colored russet, washed when ripe with a blush of vermilion red on the side of the sun; flesh yellowish-white, semi-fine, breaking; juice sufficient, sugary, rather savory; second; Jan. and Feb.

=Chesill. 1.= Parkinson _Par. Ter._ 592. 1629.

Mentioned by John Parkinson in 1629 as a "delicate mellow pear, even melting as it were in the mouth of the eater, although greenish on the outside."

=Chilton. 1.= _Mass. Hort. Soc. Rpt._ 45. 1866.

A seedling raised and fruited by S. A. Shurtleff, Brookline, Mass., and exhibited to the Fruit Committee of the Massachusetts Horticultural Society in 1866. Fruit medium, turbinate, brown-russet; flesh sweet, juicy and buttery, with high flavor; described by the promoter as very fine; Oct.

=China. 1.= _Gard. Chron._ 1095. 1867.

Of Chinese origin. Reported in 1867 to be full of promise in Queenstown, Australia, and to have been growing in the neighboring British Colony of New South Wales for many years. Fruit large, many weighing 16 or 17 ounces; shape variable, breadth being sometimes as great as the length, warm yellow ground dotted all over with russet; flesh crisp, juicy, sweet, the skin having something of a musky pineapple flavor; a handsome, fragrant fruit; first for cooking; a good keeper; summer.

=Chio. 1.= Miller _Gard. Dict._ =3=: 1807.

Commonly called, according to Miller, the _Little Bastard Musk Pear_ to distinguish it from the _Little Musk Pear_. Fruit small, roundish, yellow when ripe, with a few streaks of red on the side next the sun; juice musky; good; July.

=Choak-pear. 1.= Miller _Gard. Dict._ =3=: 1807.

The fruit of this pear is so acrid that it produces a choking sensation. Its flesh is red and it is rarely cultivated.

=Choisnard. 1.= Leroy _Dict. Pom._ =1=:559, fig. 1867. =2.= _Guide Prat._ 80. 1895.

Found growing wild in the environs of Ormes-Sur-Vienne, Fr., about 1810. Fruit above to medium, pyramidal-obtuse, rather wrinkled, dark yellow, dotted with fawn, large gray marblings which pass to dark brown on the exposed side; flesh yellowish, semi-melting, semi-fine, gritty at core; juice sufficient, sugary, tartish, savory, with a delicate, musky flavor; first; Jan. to Mar.

=Cholwell. 1.= _Mag. Hort._ =13=:451. 1847.

An English variety first described by the London Horticultural Society in 1847. Fruit medium, curved pyramidal; skin smooth, thin, yellowish-green in the shade and partly tinged and obscurely streaked with dull red next the sun where it is also speckled with pale dots; flesh yellowish-white, melting, buttery, very sugary and rich, musky; Oct.

=Christmas. 1.= Elliott _Fr. Book._ 371. 1859.

Originated in Cincinnati, O., and described as "new" in 1859. Fruit medium, ovate-rounded, rough, bronzed, russety; flesh a little gritty, juicy, sweet; very good; Dec. and Jan.

=Christmas Beurré. 1.= _Mass. Hort. Soc. Rpt._ 158. 1874.

A seedling of the White Doyenné shown in the Massachusetts Horticultural Society's rooms in 1874. Fruit full medium size, ovate-pyriform, dull green, with thin russet towards the stem and sometimes sprinkled with red next the sun; flesh rather gritty at core, juicy and rich; very good to best; Dec.

=Church. 1.= _Mag. Hort._ =23=:112, fig. 5. 1857. =2.= Downing _Fr. Trees Am._ 19. 1869.

_Vanilla._ =3.= Watson _Am. Home Gard._ 376, fig. 235. 1860.

Reported by Downing to have originated on land belonging to Trinity Church at New Rochelle, N. Y., hence its name; but Dr. Brincklé, in the second reference, says that it was believed to be a seedling raised by an old Huguenot settler, and that the original tree still existed on the premises of L. P. Miller, and was presumed to be nearly 100 years old. In 1859 Dr. Brincklé and Prince and Ferris expressed the opinion that it was identical with _Platt's Bergamot_ and Mr. Colt thought the _Clark_ pear of Hartford was also the same. Fruit medium, globular-oblate, irregular, green becoming yellow at maturity, with minute dots; flesh fine, very buttery, melting, with a very rich, sweet and highly perfumed flavor; first; Sept.

=Chypre. 1.= Leroy _Dict. Pom._ =1=:561, fig. 1867. =2.= Hogg _Fruit Man._ 571. 1884.

Duhamel in 1768, Poiteau in 1848 and Dr. Hogg in 1884 make this pear synonymous with _Early Rousselet_. Leroy regards it as a separate variety. It is an ancient pear of uncertain origin. It was described by Merlet in 1675 and was cultivated even earlier by Le Lectier in his garden at Orléans. Probably it originated at the beginning of the seventeenth century, but whether it took its name from the Island of Cyprus or the cypress tree seems uncertain. Fruit small, globular-turbinate, bright grayish-green, stained with brownish-red on the side of the sun; flesh dense, rather coarse, semi-breaking; juice abundant, vinous, sugary, with a perfume recalling cinnamon; first as an early pear; July and Aug.

=Cincincis. 1.= _Ohio Hort. Soc. Rpt._ 12. 1874-5. =2.= _Cornell Sta. Bul._ =332=:451, 479, figs. 149, 154. 1913.

This oriental pear, possibly of French origin, was received from New York by S. F. Smith, Marietta, O., in 1854. It is the parent of numerous seedlings fruited by Mr. Smith. Fruit medium to small, oval, fairly regular, light greenish-russet, with numerous brown dots; skin slightly rough; flesh yellowish-white, juicy, breaking, crisp; devoid of flavor, poor; Oct.

=Cincincis Seedling. 1.= _Cornell Sta. Bul._ =332=:479. 1913.

Introduced by William Parry and very closely resembles, if it is not identical with, Cincincis. Fruit medium to large, oblong, largest at stem end, tapering to blossom end, smooth, creamy-yellow; flesh tender, crisp, juicy, lacking quality.

=Cincinnatus. 1.= _Cornell Sta. Bul._ =332=:479. 1913.

An oriental seedling produced by S. F. Smith from seed of Cincincis. Folette Smith, son of the originator, says, "The tree is vigorous, hardy, productive; fruit resembles Cincincis in color and shape but is quite distinct in quality; juicy, subacid, rich; flesh gritty."

=Cinquantième Anniversaire. 1.= _Guide Prat._ 89. 1895.

Raised by M. Grégoire of Jodoigne, Bel., who considered it one of his best gains. Fruit small to large; Nov.

=Cire. 1.= Leroy _Dict. Pom._ =1=:563, fig. 1867. =2.= _Guide Prat._ 108. 1876.

_Wachsbirne._ =3.= Dochnahl _Führ. Obstkunde_ =2=:187. 1856.

One of Major Espéren's gains at Mechlin, Bel., about 1840. Fruit large, long-conic, obtuse, much swelled around the calyx; skin waxy yellow, bright, rather thick, slightly tinged with rose on the side of the sun and some small stains of dark maroon; flesh whitish, semi-fine and semi-melting, extremely granular about the center; juice sufficient but wanting in perfume and in sweetness; third; Feb.

=Cité Gomand. 1.= _Guide Prat._ 74. 1895.

A gain of M. Grégoire, Jodoigne, Brabant. Fruit medium, turbinate-ovate, yellow with dots; flesh melting, juicy; good; Oct.

=Citrina. 1.= _Mass. Hort. Soc. Rpt._ 45. 1866. =2.= Downing _Fr. Trees Am._ 720. 1869.

One of S. A. Shurtleff's seedlings. First fruited in 1862. Fruit medium, short-pyriform, bright yellow, lumpy and nodular; flesh nearly white, coarse, gritty at core, of a pleasant, peculiar flavor; Sept.

=Citron. 1.= _Mag. Hort._ =4=:231. 1838. =2.= Downing _Fr. Trees Am._ 720. 1869.

A seedling of the late Governor Edwards. Fruit small, globular-turbinate, greenish, shaded with dull crimson; flesh greenish, rather coarse, juicy, melting, sugary, vinous, musky; good; Aug. and Sept.

=Citron d'Hyver. 1.= Miller _Gard. Dict._ =3=: 1807.

Fruit medium to large, "in shape and color very like an orange or citron;" flesh hard and dry, gritty; good baking pear; Dec. to Mar.

=Citron de Saint Paul. 1.= Leroy _Dict. Pom._ =1=:566. 1867. =2.= Mas _Pom. Gen._ =4=:29, fig. 207. 1879.

From a seed bed of M. de la Farge in the Commune of Salers, Cantal, Fr. It was first published in 1856. Fruit below medium, ovate, obtuse and bossed, golden-yellow, dotted all over with bright green; flesh whitish, fine, melting, juicy, rather gritty; juice very abundant, sugary, sweet and deliciously perfumed; first; Sept.

=Citron de Sierentz. 1.= Knoop _Fructologie_ =1=:103, 135, Pl. V. 1771. =2.= Mas _Pom. Gen._ =6=:101, fig. 435. 1880.

The Horticultural Society of Angers received some grafts of this variety in 1836 with the information that it originated in the small village of Sierentz, near Mulhausen, Alsace. Knoop, however, describing it in 1771 under the name of _Citron de Sirène_ gives it various Flemish synonyms. Fruit small to medium, turbinate or globular-ovate and slightly pyriform, bright yellow or greenish-yellow, dotted with russet and some brownish-fawn markings passing often to olive-brown and slightly vermilion on the side of the sun; flesh white, coarse, breaking, juicy, sugary, acid, savory; second; July and Aug.

=Citronnée. 1.= Leroy _Dict. Pom._ =1=:568, fig. 1867. =2.= _Guide Prat._ 71, 245. 1895.

This is practically identical with the pear found by Diel and described by him in 1806 under the name _Rothbackige Citronatbirne_. Fruit below medium, globular, bossed at summit, lemon-yellow, dotted with russet and washed on the sun-exposed side with delicate rose; flesh white, fine, dense, very melting, gritty about the core; juice very abundant, sugary, slightly acid, aromatic, savory, leaving a slight flavor of musk; first; Sept.

=Clap. 1.= Downing _Fr. Trees Am._ 720. 1869.

Originated by Captain William Clap of Massachusetts. Fruit below medium, acute-pyriform, yellowish-green, with brownish blush in the sun; flesh whitish, buttery, juicy, aromatic; Aug.

=Clara. 1.= _Mag. Hort._ =8=:58. 1842. =2.= _Ibid._ =16=:295. 1850. =3.= Downing _Fr. Trees Am._ 720. 1869.

A Van Mons seedling placed on the list of "Rejected Fruits" at the second session of the Congress of Fruit Growers at New York in 1850. Fruit medium, long, light green, with some russet spots and patches; flesh white, juicy, good, rather too acid; Oct.

=Clara Durieux. 1.= Mas _Pom. Gen._ =1=:149, fig. 75. 1872. =2.= _Guide Prat._ 108. 1876.

A seedling of Von Mons. Fruit medium, globular, bright green, with dots of darker green, becoming golden-yellow on maturity, washed with red on the sun-kissed side; flesh whitish, rather fine, melting, juicy, sweet, vinous, perfumed; Oct.

=Claretenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:195. 1856.

Northern Germany, first reported in 1773. Fruit large, roundish-turbinate, often unequal sides, bossed, yellow, somewhat blushed; flesh granular, sweet and astringent; good; Sept.

=Clark. 1.= _Mag. Hort._ =19=:518. 1853. =2.= _Ibid._ =24=:126. 1858.

Origin uncertain; cultivated in Hartford, Conn. The pear "bears a good deal of resemblance in form, texture, flavor and seed to the _Autumn Bergamot_ of Col. Carr." Fruit above medium, short-pyriform or turbinate, as broad as it is high; flesh rather coarse, very tender, melting, juicy, with a refreshing and agreeable flavor; desirable; Oct.

=Clarksville. 1.= _Am. Pom. Soc. Rpt._ 134. 1920.

Original tree about 90 years old. Introduced by Sunny Slope Nursery, Hannibal, Mo.

=Claude Blanchet. 1.= _Guide Prat._ 54. 1895. =2.= Baltet _Cult. Fr._ 405. 1908.

A gain of Claude Blanchet, Vienne, Fr., and listed in the _Journal de la Societe Nationale et Centrale d'Horticulture de France_ in 1883. Fruit small or medium; ovate-obtuse and rather swelled, green washed with yellow; flesh whitish, semi-fine, juicy, sugary and acidulous; good; Aug.

=Claude Mollet. 1.= _Guide Prat._ 90. 1876.

Fruit large, oval-shortened; first; Aug. and Sept.

=Clay. 1.= _Mass. Hort. Soc. Rpt._ 5. 1843. =2.= _Mag. Hort._ =11=:437. 1845. =3.= Downing. _Fr. Trees Am._ 721. 1869.

One of Governor Edwards' seedlings, exhibited before the Massachusetts Horticultural Society in 1843. Fruit medium, roundish-oblate, sometimes pyriform, waxen-yellow, blushed with crimson and sprinkled with brown or crimson dots; flesh whitish, rather coarse, granular, juicy, sweet; good; Oct.

=Clémence de Lavours. 1.= Mas _Le Verger_ =1=:71, fig. 42. 1866-73.

A wilding found in the Commune of Lavours, Department Ain, Fr. Fruit medium, pyriform, lemon-yellow; flesh melting, perfumed; first; winter.

=Clémence van Rumbeck. 1.= _Guide Prat._ 62. 1895.

Presumably Dutch. Fruit medium or large, nearly round, maroon-russet on yellow; flesh yellowish, fine, melting; first; Nov. and Dec.

=Clément Bivort. 1.= Leroy _Dict. Pom._ =1=:569, fig. 1867.

Obtained by Alexandre Bivort, director of the nurseries of the Society Van Mons at Geest-Saint-Rémy, in the gardens of the Company, and first placed on the market in 1858. Fruit medium, globular-oblate, orange-yellow, sprinkled with some gray dots, clouded with fawn especially on the side of the sun; flesh whitish, melting, juicy, sugary, acidulous and sourish, with a strong, agreeable perfume of anis; first; Nov. and Dec.

=Clementine. 1.= Dochnahl _Führ. Obstkunde_ =2=:136. 1856. =2.= _Gard. Chron._ 1038, fig. 1859.

Seedling of Van Mons, 1833. Fruit large, obtuse-pyriform, golden-yellow, with dots of reddish-brown, slightly reddened on side next the sun; flesh white, moderately fine-grained, melting; juice abundant and perfumed; good; Sept.

=Clinton. 1.= _Mag. Hort._ =8=:60. 1842. =2.= _Ibid._ =17=:263. 1851.

Seedling of Van Mons. Fruit large, light yellow; flesh soft, buttery and good but not high flavored; Nov.

=Cloche de Wittenberg. 1.= _Guide Prat._ 90. 1876.

Fruit large, turbinate-obovate, dark lemon-yellow, lightly washed with red; flesh breaking; for kitchen use; Oct. and Nov.

=Coit Beurré. 1.= _Horticulturist_ =19=:110, figs. 1, 2. 1864. =2.= Downing _Fr. Trees Am._ 722, fig. 1869.

Raised by Colonel Coit, near Cleveland, O. Fruit medium, obovate inclining to pyriform, yellow, deeply covered with russet, covered with dots which become crimson on exposed side, cheek often crimson; flesh buttery, juicy, spicy, melting, rich, vinous; very good; Sept. and Oct.

=Cole. 1.= Budd-Hansen _Am. Hort. Man._ =2=:239. 1903.

Originated at Detroit, Kan., and variously known as _Cole's Seedless_, _Cole's Pear_, _Cole's Coreless_ and _Cole's Seedless and Coreless_. Fruit medium, globular approaching acute-pyriform; color lemon-yellow, thickly sprinkled with minute russet dots; stem medium long, stout, inserted in a very small cavity; calyx small, open, in a small, shallow basin; flesh white, a little granular, moderately juicy, sweet, pleasant aroma; good. Often sold as "seedless" but frequently shows seeds.

=Cole Winter. 1.= _U. S. D. A. Pom. Rpt._ 37. 1895.

Received from Horticultural Gardens, Victoria, Australia, by T. J. Garden, Gardenia, Va. Fruit medium, short, pyriform, having a well-defined suture-like groove running from stem to calyx; color yellow, russeted; stem medium, in a small cavity; calyx large, open; flesh white, tender, melting, juicy, sprightly; very good; autumn.

=Collins. 1.= _Mag. Hort._ =17=:255, fig. 261. 1851. =2.= _Ibid._ =18=:149. 1852.

Raised from seed of the White Doyenné on the farm of a Mr. Collins in Watertown, Mass., and introduced in 1848. Fruit large, obovate, rather flattened, when ripe greenish-yellow, with a fine blush in the sun and speckled with russet dots; flesh white, fine, brisk, melting, juicy, vinous, sweet; good; Sept. and Oct.

=Colmar. 1.= Duhamel _Trait. Arb. Fr._ =2=:222, Pl. L. 1768. =2.= Leroy _Dict. Pom._ =1=:572, fig. 1867.

A highly esteemed pear of ancient and probably Belgian origin. Merlet mentions it in 1690 and La Quintinye in 1730. Fruit above medium, obtuse-pyriform, smooth, pale green changing to yellow-ochre on ripening and sometimes washed with pale red on the side exposed to the sun; flesh yellowish-white, fine, semi-melting, watery, tender, with a rich, sugary flavor; juice very abundant, acidulous, and deliciously perfumed; first; Nov. to Mar.

=Colmar d'Alost 1.= Leroy _Dict. Pom._ =1=:574, fig. 1867.

Raised from a seed bed made in 1840 by M. Hellinckx, a nurseryman at Alost, Bel. Fruit large, oblong, very obtuse, enlarged on one side, bright green in the shade, yellowish-green on the side exposed to the sun, dotted with brown specks and covered with patches of fawn; flesh white, fine, semi-melting, juicy, gritty at the center, sweet, vinous, acidulous, savory: first; Oct. and Nov.

=Colmar d'Arenberg. 1.= _Ann. Pom. Belge_ =3=:3, fig. 1855. =2.= Leroy _Dict. Pom._ =1=:575, fig. 1867.

Attributed to Van Mons and thought to have originated in 1821. Fruit very large; form rather variable, obovate, uneven and bossed in outline, yellow-ochre on the shaded side and russeted on the exposed face; flesh yellowish-white, semi-melting, juicy, sweet, slightly aromatic; a handsome but coarse pear; Oct.

=Colmar Artoisenet. 1.= Leroy _Dict. Pom._ =1=:577, fig. 1867.

Found by Simon Bouvier in the garden of M. Artoisenet at Jodoigne, Bel. Fruit medium to above, turbinate-obtuse, greenish-yellow, dotted and marbled with gray-russet on the shady side and entirely stained with fawn on the cheek exposed to the sun; flesh whitish, fine, semi-melting; juice rather wanting, little sugar, delicate; second; Nov.

=Colmar d'Automne Nouveau. 1.= Leroy _Dict. Pom._ =1=:578, fig. 1867. =2.= Mas _Pom. Gen._ =7=:45, fig. 503. 1881.

Originated in the garden of the Horticultural Society of Angers; first reported in 1851. Fruit above medium, conic-obtuse but sometimes almost cylindrical, russet-gray, lightly and uniformly clouded with orange-yellow; flesh white, fine, melting; juice abundant, sugary and strongly aromatic, occasionally a little acid; first; Sept. and Oct.

=Colmar Bretagne. 1.= Hogg _Fruit Man._ 549. 1884.

Growing in the gardens of the Caledonian Horticultural Society in Edinburgh, Scot., before 1884. Fruit medium pyramidal, swollen on one side; skin smooth, deep, clear yellow, tinged with green on the shaded side and bright vermilion on the side of the sun, covered all over with small, russety dots; flesh sweet, crisp, juicy and agreeably flavored; dessert fruit; Oct.

=Colmar Charni. 1.= _Ann. Pom. Belge_ =8=:43, fig. 1857. =2.= Leroy _Dict. Pom._ =1=:579, fig. 1867. =3.= Hogg _Fruit Man._ 549. 1884.

In 1854 this ancient pear was introduced into the gardens of the Society of Van Mons at Geest-Saint-Rémy, Bel. Fruit medium, oval, dull yellow, dotted, veined and stained with fawn, with a vermilion blush on the side of the sun; flesh white, very fine, semi-melting, juicy, sweet, vinous, having a delicious aroma; first; Jan. to Mar.

=Colmar Daras. 1.= _Guide Prat._ 90. 1876. =2.= _Ibid._ 50. 1895.

Obtained by Daras de Naghin of Antwerp, Bel. Fruit large, long and pyramidal, brilliant lemon-yellow, mottled with fawn; flesh very melting and juicy, very sugary; first; winter.

=Colmar Delahaut. 1.= _Ann. Pom. Belge_ =5=:21, fig. 1857. =2.= Leroy _Dict. Pom._ =1=:581, fig. 1867.

Raised from seed by M. Grégoire, Jodoigne, Bel. Fruit medium, curved-pyriform, rather variable, greenish-yellow in the shade, brownish-yellow on the side of the sun, dots and patches of pale brown-russet; flesh whitish, semi-fine and semi-melting, wanting in juice, sugary, vinous, aromatic; second; Jan.

=Colmar Demeester. 1.= Leroy _Dict. Pom._ =1=:582, fig. 1867. =2.= Hogg _Fruit Man._ 550. 1884.

A seedling raised by Van Mons. Fruit medium, obtuse-pyriform, somewhat obovate, even and regular in outline, greenish-yellow, rather heavily dotted and with some small patches of brown-russet; flesh yellowish, coarse, semi-melting; juice abundant, sugary, acidulous, with an agreeable if often a rather cloying flavor; a second class dessert pear; Sept. and Oct.

=Colmar Dewez. 1.= Kenrick _Am. Orch._ 192. 1832. =2.= _Mag. Hort._ =5=:395. 1839.

Originated near Brussels, Bel., about 1825, and in 1839 was shown by R. Manning at the Massachusetts Horticultural Society. Flesh white, tender and very melting; juice abundant, mild, with an agreeable aroma.

=Colmar Épine. 1.= Mas _Le Verger_ =3=:Pt. 2, 99, fig. 146. 1866-73. =2.= Downing _Fr. Trees Am._ 725. 1869.

_Beurré Épine._ =3.= Leroy _Dict. Pom._ =1=:359, fig. 1867.

Origin uncertain, possibly one of Van Mons' seedlings, distributed by M. Bouvier, Jodoigne, Bel. Fruit above medium, long-obtuse-pyriform, ventriculated in its lower part, symmetrical, pale green changing at maturity to lemon-yellow, mottled with fawn-russet and strongly washed with brownish-russet on the side opposed to the sun; flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, with an acidulous flavor; second; Nov.

=Colmar d'Été. 1.= _Gard. Chron._ 875, 913. 1860. =2.= Leroy _Dict. Pom._ =1=:583, fig. 1867.

Attributed to Van Mons about 1825. Fruit small, obovate or globular-obovate, smooth, shining, greenish-yellow becoming quite yellow when ripe, sprinkled with brown dots, having in some seasons and places a cheek red and almost transparent; flesh yellowish, very melting; juice excessively abundant, of honey sweetness, rich flavor, acidulous, pleasantly aromatic; first; Aug. and Sept.

=Colmar Flotow. 1.= Mas _Pom. Gen._ =6=:65, fig. 417. 1880. =2.= _Guide Prat._ 79, 246. 1895.

Named by Oberdieck, who received it unnamed from Van Mons. Fruit medium, globular-conic, green, with numerous very small, brown dots changing to dull lemon-yellow on maturity; flesh whitish, semi-fine, buttery; juice plentiful, sweet and delicately perfumed; good; winter.

=Colmar-Hirondelles. 1.= Mas _Pom. Gen._ =1=:151, fig. 76. 1872.

A product of the Van Mons seed beds, catalogued in 1823. Fruit medium, pyriform and somewhat swelled around the middle, green, speckled with brown dots, changing to bright lemon-yellow on ripening, the exposed side being blushed with a beautiful red; flesh yellow, semi-fine, semi-melting; juice abundant, sugary, vinous and slightly perfumed; second.

=Colmar de Jonghe. 1.= Downing _Fr. Trees Am._ 724. 1869. =2.= _Guide Prat._ 72. 1895.

J. de Jonghe of Belgium originated this variety and said of it, "Tree hardy, robust, vigorous and productive, rather upright; young wood nut brown, with a few gray specks." Fruit medium, pyriform, bright yellowish-green, washed with brown; flesh yellowish, very fine, semi-melting, juicy, perfumed; first; Sept. and Oct.

=Colmar de Mars. 1.= Leroy _Dict. Pom._ =1=:586, fig. 1867. =2.= Mas _Pom. Gen._ =4=:139, fig. 262. 1879.

Grown from seed by M. Nerad, Jr., nurseryman at Lyons, Fr., in 1853. Fruit medium, globular-ovate, golden-yellow, dotted, veined and slightly rayed with russet; flesh yellowish, fine, firm though melting, scented; juice abundant, refreshing, sugary, savory and having a slight taste of musk; first; May.

=Colmar du Mortier. 1.= _Guide Prat._ 89. 1895.

Fruit medium, ovate, bright lemon-yellow; flesh salmon, very fine, very melting, very sugary; first; Feb.

=Colmar Navez. 1.= Leroy _Dict. Pom._ =1=:586, fig. 1867. =2.= Hogg _Fruit Man._ 551. 1884.

Raised from seed by M. Bouvier, Jodoigne, Bel. The first fruits were yielded in 1837. Fruit large, globular-obovate, yellowish-green, slightly dotted with gray, clouded with brown-russet, and often washed with brick-red on the side exposed to the sun; flesh white, rather fine, semi-melting; juice sufficient, sugary, acidulous, savory, having an aroma suggestive of musk and anis; first; Oct.

=Colmar Neill. 1.= Downing _Fr. Trees Am._ 821. 1869. =2.= Hogg _Fruit Man._ 551. 1884.

From a seed bed made by Van Mons in 1815. Fruit very large, obovate, smooth, glossy, pale yellow, sprinkled all over with russety dots and stained with some markings of cinnamon-colored russet; flesh white, buttery, sweet, juicy, vinous and of a musky flavor; good to very good; Oct.

=Colmar Sirand. 1.= Mas _Pom. Gen._ =7=:178, fig. 570. 1881. =2.= _Guide Prat._ 63. 1895.

From a seed bed of Winter Nelis made in 1856 by M. Pariset, Curciat-Dongalon, Department Ain, Fr. Fruit medium, globular-pyriform; skin thin and tender, pale green, with brown dots, yellow when ripe; flesh slightly yellow, fine, melting, having a decided scent of musk and rose; first; Dec.

=Colmar Van Mons. 1.= Kenrick _Am. Orch._ 192. 1832. =2.= Hogg _Fruit Man._ 551. 1884.

_Colmar des Invalides._ =3.= Leroy _Dict. Pom._ =1=:584, fig. 1867. =4.= Downing _Fr. Trees Am._ 725. 1890.

Raised at Enghien, Bel., in 1808 by M. Duquesne, a friend of Van Mons. Fruit medium, globular-turbinate, irregular; skin thick, dark green changing to yellow-green and washed with red on the side of the sun; flesh yellowish, buttery and melting, gritty about the core; juice watery; a cooking pear; Nov. to Jan.

=Colmart. 1.= Coxe _Cult. Fr. Trees_ 200. 1817. =2.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:83. 1908.

An old variety resembling Bon-Chrétien d'Hiver. Fruit large, obovate-obtuse-pyriform; stalk planted in a deep hollow, bossed; skin smooth, green, dotted with brown spots, inclines to yellow on maturity; flesh yellowish, very fine, buttery and melting; juice very sweet and sprightly; Jan. to Apr.

=Coloma Carmeliterbirne. 1.= Dochnahl _Führ Obstkunde_ =2=:12. 1856. =2.= Mathieu _Nom. Pom._ 197. 1889.

One of Count Coloma's Belgian seedlings, 1828. Fruit medium, conic, covered all over with dark brown-russet, with a dark blush when ripe; good for transportation; Dec.

=Colorado Seedless. 1.= Stark Bros. _Cat._ 30. 1913.

Originated near Paonia, Col. Tree vigorous, healthy, hardy, productive; fruit large, obovate-obtuse-pyriform; skin smooth, dull greenish-yellow, with green and russet dots and a distinct reddish blush; core small; seeds few, usually abortive; flesh yellowish-white, rather fine-grained, tender, melting, juicy, aromatic; good; Oct.

=Colorée de Juillet. 1.= Mas _Le Verger_ =2=:43, fig. 20. 1866-73. =2.= Leroy _Dict. Pom._ =1=:589, fig. 1867.

Obtained by M. Boisbunel, Rouen, Fr., about 1857. Fruit medium, ovate, regular; skin oily, bright yellow, dotted with gray and dark red, vermilion on the side next the sun; flesh whitish, semi-fine and semi-breaking; juice never abundant, sweetish, wanting in sugar and perfume; second; July.

=Columbia. 1.= Downing _Fr. Trees Am._ 725. 1869. =2.= Hogg _Fruit Man._ 552. 1884.

The original tree grew on the farm of a Mr. Casser, Westchester County, N. Y. Fruit large, oblong-obovate, smooth, fine, pale green or golden-yellow when ripe, with sometimes a soft orange tinge on its cheek and dotted with small, gray dots; flesh white, buttery, melting, sweet, perfumed; hardly good; Nov. to Jan.

=Commandant Belaieff. 1.= _Rev. Hort._ 463. 1906.

Placed on the market as a new pear by M. Bruant, Poitiers, Fr., in 1906. Fruit large, wrinkled and reddened all over; flesh rather fine, juicy, very sugary, strongly scented; first; end of Dec.

=Commissaire Delmotte. 1.= _Ann. Pom. Belge_ =5=:15, fig. 1857. =2.= Leroy _Dict. Pom._ =1=:591, fig. 1867.

Gained by Xavier Grégoire, Jodoigne, Bel.; ripened first in 1852 or '53. Fruit medium and above, globular-turbinate-obtuse, slightly bossed; skin wrinkled, lemon-yellow, dotted and veined with fawn, shaded with gray-russet and with numerous very small, blackish-gray stains; flesh yellowish, coarse, semi-melting, gritty at core; juice abundant, sugary, acid, with a delicate scent; second; Nov. to Jan.

=Commodore. 1.= _Mag. Hort._ =8=:60. 1842. =2.= Downing _Fr. Trees Am._ 570. 1857.

Van Mons seedling No. 1218. Fruit medium, very regular, obovate, round and full at the crown, yellow, with patches of red and russet; flesh buttery, melting, rich, sweet and good; Oct. and Nov.

=Compotbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:164. 1856. =2.= Mathieu _Nom. Pom._ 198. 1889.

Of French origin, attributed to 1675. Fruit medium, pyriform, pale yellow, entirely covered with fine, cinnamon-colored russet, becoming a dark golden green on ripening; good; Feb.

=Compote d'Été. 1.= Mas _Pom. Gen._ =5=:107, fig. 342. 1880.

Mas states he received this variety in France from T. Rivers, Sawbridgeworth, Eng. Fruit large, ovate, bright green, speckled with brown dots, turning to pale yellow on ripening; flesh white, rather fine, semi-buttery; juice scarcely sufficient but sugary, a little acid, slightly perfumed.

=Comprette. 1.= _Horticulturist_ =2=:174. 1847. =2.= Downing _Fr. Trees Am._ 726. 1869. =3.= Hogg _Fruit Man._ 552. 1884.

A Flemish seedling. It was exhibited by M. P. Wilder, President of the Massachusetts Horticultural Society at the Society's meeting in 1844. Fruit small, obtuse-pyriform, smooth, greenish-yellow, becoming lemon-yellow, strewed with patches and dots of russet; flesh white, buttery, melting, juicy, sweet; not of high merit; Nov.

=Comstock. 1.= Elliott _Fr. Book_ 393. 1859. =2.= Downing _Fr. Trees Am._ 727. 1869.

An American variety which originated in Dutchess County, N. Y. Fruit medium, obovate, smooth and glossy, bright yellow, with crimson cheek; flesh white, crisp and when well ripened has a sweet and sprightly flavor; a coarse, cooking pear; Nov. to Jan.

=Comte Canal de Malabaila. 1.= Mas _Pom. Gen._ =5=:139, fig. 358. 1880.

Origin uncertain, but probably German. Fruit rather large, globular-ovate or nearly conic, bright green, with brown dots, changing to lemon-yellow and rather golden on the side of the sun; flesh white, fine, buttery, sufficient sweet juice, agreeable; first; through the winter.

=Comte de Chambord. 1.= _Guide Prat._ 110. 1876. =2.= _Cat. Cong. Pom. France_ 215, fig. 1906.

Found at Nantes, Fr., towards the end of the nineteenth century. Fruit medium, turbinate-obtuse, enlarged at the summit, narrowed at base, yellow; flesh white, very fine, very melting and juicy, sugary and perfumed; very good; Sept. and Oct.

=Comte d'Egmont. 1.= Hogg _Fruit Man._ 552. 1884.

Fruit small, obovate or turbinate, lemon-yellow, entirely covered with dots of a fine reddish-brown russet, which in some parts are so dense as to form an irregular patch particularly around the calyx; flesh yellow, melting, rather gritty, very rich, sugary, delicious; first; Nov.

=Comte de Flandres. 1.= Leroy _Dict. Pom._ =1=:592, fig. 1867. =2.= Downing _Fr. Trees Am._ 727. 1869. =3.= Hogg _Fruit Man._ 552. 1884.

A seedling of Van Mons though it did not bear fruit till 1843. Fruit very large, obtuse-pyriform, mammillate at each end, rough to the touch, yellowish-green, heavily covered with cinnamon-colored russet; flesh yellowish-white, fine, extremely melting, juicy, perfumed, sugary, quite devoid of seeds; of the highest merit; Oct. to Dec.

=Comte de Lambertye. 1.= _Rev. Hort._ 542. 1894. =2.= _Guide Prat._ 89. 1895.

From seed of the Beurré Superfin sown by M. Tourasse; exhibited at Paris and Lyons in 1894, and obtained from the Pomological Congress of Lyons a first class certificate. Fruit globular-turbinate, blonde or light colored, dusted over with golden russet; flesh fine, melting, juicy, sprightly; Sept. and Oct.

=Comte Lelieur. 1.= _Guide Prat._ 47. 1895. =2.= Baltet _Cult. Fr._ 305, fig. 189. 1908.

Gained by Ernest Baltet, nurseryman at Troyes, Fr., in 1865. Fruit rather large, globular-oval, yellow, dotted with fawn and washed with carmine; flesh fine, very juicy, sugary, with a delicious aroma; first; Sept. and Oct.

=Comte de Meladore. 1.= _Mass. Hort. Soc. Rpt._ 40. 1871.

One of a collection of forty-two new varieties of pears exhibited by Marshall P. Wilder at the Exhibition of the Massachusetts Horticultural Society in 1871. Fruit medium, pyriform, yellow, with reddened cheek; flesh white, fine-grained, tolerably juicy.

=Comte de Morny. 1.= _Mass. Hort. Soc. Rpt._ 40. 1871.

Exhibited by Marshall P. Wilder among a collection of 42 new varieties of pears at the Exhibition of the Massachusetts Horticultural Society in 1871. Fruit medium, short-acute-pyriform, yellowish, with a red cheek a little obscured with russet; flesh yellowish-white, juicy, sweet and high flavored.

=Comte de Paris. 1.= Downing _Fr. Trees Am._ 727. 1869. =2.= Hogg _Fruit Man._ 553. 1884.

A Van Mons seedling. Fruit medium, oblong-obovate-obtuse, yellowish-green thickly dotted all over with large, gray-russet dots and patches, with an orange blush next the sun; flesh yellowish, juicy, brisk, sweet, aromatic; good; Oct. to Dec.

=Comtesse d'Alost. 1.= Leroy _Dict. Pom._ =1=:594, fig. 1867.

Origin uncertain, but it was being cultivated in France in 1840 and in Germany in 1854. Fruit medium, long-conic, rough to the touch, russeted, finely dotted with gray and partially covered with large, longitudinal stains; flesh yellowish-white, close-grained, very melting; juice very abundant, sugary, acidulous and having a very aromatic savor; first; Nov.

=Comtesse de Chambord. 1.= _Ann. Pom. Belge_ =7=:13, fig. 1857. =2.= Leroy _Dict. Pom._ =1=:596, fig. 1867.

From seeds of Winter Nelis sown in 1847 by President Parigot, Poitiers, Depart. Vienne, Fr., and fruited for the first time in 1855. Fruit medium and above, obovate-obtuse-pyriform; skin rough, wrinkled, very bright green, sprinkled with dots of greenish-gray, brilliant yellow on the side touched by the sun, and sometimes washed with bright red; flesh yellowish-white, semi-fine, very melting, buttery, gritty at core; juice most abundant, sugary, refreshing, vinous and delicately aromatic; first; Nov. and Dec.

=Comtesse Clara Frijs. 1.= _Guide Prat._ 91. 1876. =2.= Mathieu _Nom. Pom._ 198. 1889.