Chapter V · MINOR VARIETIES OF PEARS (continued 3)

In 1830 M. Guyot found this pear in the commune of Saint-Leger, Department of Cher, Fr. Fruit medium and below, obovate-obtuse or globular-turbinate, smooth to touch, shining, golden-yellow, dotted with fawn, vermilioned extensively on the side next the sun; flesh fine, semi-melting, rather gritty around the core; juice sufficient, saccharine, vinous, with little perfume; second, but first rarely, when the juice is highly perfumed; end of Aug.

Beurré Morisot. 1. Mas Pom. Gen. 1:7, fig. 4. 1872.

A hardy French pear of unknown origin, but published in M. de Bavay’s Catalog, 1855-56. Fruit large, globular-conic, bright yellow all over; flesh white, semi-melting; juice abundant, sweet, slightly acid, of refreshing savor; good; toward end of winter and spring.

Beurré de Mortefontaine. 1. Leroy Dict. Pom. 1:399, fig. 1867.

Beurré Beaumont. 2. Hovey Fr. Am. 2:89. 1851.

Obtained from seed about 1804 by M. Lefèvre, a Frenchman. It is quite probable that this is identical with Beurré Lefèvre, although slight differences appear in the descriptions. Fruit large, often very large, globular-turbinate or spherical, generally irregular; skin rough, bronze, sprinkled with large, scaly dots of gray, and with brick-red stains on the cheek next the sun; flesh greenish-white, coarse, semi-breaking, doughy, very gritty around the core; juice deficient, acidulous, vinous; third for dessert, second for kitchen; end of Aug. and early Sept.

Beurré de Mortillet. 1. Guide Prat. 45. 1895.

Of unknown origin but obtained shortly before 1895, probably in France. Fruit large or very large, turbinate-pyriform, tender green, dotted with russet, generally blushed on the side next the sun; flesh white, very fine-grained, buttery, melting, juicy; first; Aug. and Sept.

Beurré Motte. 1. Leroy Dict. Pom. 1:401, fig. 1867.

Raised about 1853 at Roubaix in the Department of the Nord, Fr. Fruit medium, oblong-pyriform, having always one side longer than the other, bronze, dotted with russet, washed with grayish-green on the side not exposed to the sun; flesh white, semi-fine, semi-melting, juicy, sugary, with a very agreeable, buttery flavor; second; Nov.

Beurré des Mouchouses. 1. Mas Le Verger 2:9, fig. 3. 1866-73. 2. Leroy Dict. Pom. 1:402, fig. 1867.

This pear was procured from seed by M. Rongiéras near Périgueux, Dordogne, Fr. The tree ripened its fruit for the first time in 1841. Fruit above medium, globular-turbinate, very obtuse and much swelled, dark olive-yellow, stained with russet around the stem and dotted with the same color, tinted with brownish-red on the cheek next the sun; flesh whitish, a little coarse, melting, watery, rarely very gritty; juice abundant, saccharine, vinous and with a savory aroma; second; Aug.

Beurré de Naghin. 1. Rev. Hort. 142. 1889. 2. Gard. Chron. 3rd Ser. 42:444, fig. 182. 1907.

Obtained about 1840 by M. Norbert Daras de Naghin, Tournai, Bel. Fruit above medium, globular-obtuse-pyriform, yellowish-green, more or less covered with minute, blackish spots; flesh white, melting, agreeable flavor, aromatic, juicy, free from grit.

Beurré de Nantes. 1. Ann. Pom. Belge 2:17, fig. 1854. 2. Mas Le Verger 2:47, fig. 22. 1866-73. 3. Leroy Dict. Pom. 1:403, fig. 1867.

M. François Maisonneuve, Nantes, Fr., found this wilding and first published it in 1845. Fruit medium and often larger, oblong, very obtuse, generally bossed and a little contorted; very variable in both size and form; color tender green or yellowish-green, dotted and slightly mottled with fawn and sometimes colored with dull red on the side next the sun; flesh white, fine, melting, free from grit; juice sufficient, sugary, acidulous, without any pronounced perfume; second; early Sept.

Beurré de Nesselrode. 1. Guide Prat. 108, 247. 1876. 2. Mas Pom. Gen. 3:191, fig. 192. 1878.

Originated in the Crimea. Fruit medium, globular-ovate, bright green dotted with bright brown specks; flesh white, fine-grained, buttery, melting, abundant, with sugary juice, a subtle perfume, and distinct flavor; good; Oct.

Beurré Obozinski. 1. Guide Prat. 87. 1876. 2. Ibid. 77. 1895.

Beurré Obozinski was listed by Messrs. Simon-Louis in 1876 as a “recent” gain of M. Grégoire of Jodoigne, Brabant, Bel. Fruit medium, truncate-turbinate; flesh greenish-white, semi-fine, deficient in juice and sugar, perfumed; fairly good; Nov.

Beurré Oudinot. 1. Mag. Hort. 19:516. 1853. 2. Leroy Dict. Pom. 1:406. 1867.

Published by Leroy in 1849. Fruit above medium, turbinate-obtuse, swelled, irregular and bossed, rough to the touch, dull grayish-yellow, dotted with clear brown, slightly blushed on the side exposed to the sun; flesh white, very fine and melting, free from grit; juice abundant, sugary, vinous, of an exquisite flavor; first; Sept.

Beurré de Paimpol. 1. Leroy Dict. Pom. 1:407, fig. 1867. 2. Downing Fr. Trees Am. 695. 1869.

Beurré de Paimpol was a wilding found in the commune of Plowbazlance, Cotes-duNord, Fr., in 1825. Fruit medium, obtuse-pyriform, ventriculous, regular in contour; skin rough, thick, grass-green, sprinkled with numerous gray-russet dots especially around the stem; flesh white, semi-fine, breaking, granular around the center, juicy, saccharine, vinous, with an agreeable flavor; second; Sept.

Beurré de Palandt. 1. Guide Prat. 87. 1876.

A German variety. Fruit medium, pyriform, yellow, covered with cinnamon-russet; flesh fine, melting; first; Nov.

Beurré Pauline. 1. Guide Prat. 87. 1895.

The variety is supposed to have originated in the neighborhood of Tournai, Bel. Fruit medium, pyramidal, bright yellow; flesh fine, buttery, very juicy; Oct. and Nov.

Beurré Pauline Delzent. 1. Mas Pom. Gen. 5:51, fig. 314. 1880.

Raised by M. Lefèvre-Boitelle at Amiens, Fr., about 1850. Fruit large, conic-ovate, sombre green and speckled with many large, gray-brown points; flesh whitish, slightly tinted with green under the skin, buttery, melting, rather granular at the core, sweet, juicy, vinous; good; Oct. and Nov.

Beurré Payen. 1. Leroy Dict. Pom. 2:408, fig. 1869.

Raised by Adrien Papeleu at Wetteren near Ghent, Bel., who disseminated it in 1846. Fruit medium, obovate-obtuse-pyriform, grayish-russet, covered with strongly marked, whitish specks; flesh yellowish-white, semi-fine, melting; juice sweet and musky.

Beurré Perran. 1. Gard. Chron. 3rd Ser. 19:209, fig. 28. 1896. 2. Jour. Hort. N. S. 32:91, fig. 14. 1896.

This variety was imported into England by the Worcester Nurseries about 1866, but was not much heard of until 1896 when it was exhibited before the Royal Horticultural Society and was awarded a certificate of merit. Fruit large, globular-obtuse, irregular surface, pale yellow but nearly covered with russet spots and blotches; in season immediately after Christmas and keeps till end of Feb.; for such a season the flavor is rich and good, flesh very melting.

Beurré Philippe Delfosse. 1. Leroy Dict. Pom. 1:409, fig. 1867. 2. Hogg Fruit Man. 518. 1884.

From a bed of seeds made in 1832 by M. Grégoire, Jodoigne, Bel. Fruit above medium, obovate-obtuse-pyriform, golden yellow, dotted, striped and marbled with fawn; flesh buttery, whitish, very melting, slightly gritty at core; juice very abundant, acidulous, sugary, delicately perfumed; first; Nov. to Jan.

Beurré Pointillé de Roux. 1. Leroy Dict. Pom. 1:410, fig. 1867. 2. Mas Pom. Gen. 7:107, fig. 534. 1881.

Alexandre Bivort described this pear in 1851 and said that it had been raised by Van Mons. Fruit medium, long-turbinate-obtuse, meadow-green, mottled and dotted with russet; flesh greenish-white, semi-fine, semi-melting, gritty around the core; juice sufficient, saccharine, having little perfume; second; Oct.

Beurré de Popuelles. 1. Guide Prat. 87. 1895.

A Belgian variety. Fruit medium, green, russeted; first; Nov. and Dec.

Beurré Preble. 1. Mag. Hort. 8:60. 1842. 2. Downing Fr. Trees Am. 695. 1869.

A native variety raised from seed by Elijah Cooke, Raymond, Me. Fruit large, oblong-obovate, greenish-yellow, mottled with russet and green spots; flesh white, buttery and melting, with a rich, high flavor; good; Oct. and Nov.

Beurré Précoce. 1. Leroy Dict. Pom. 1:413, fig. 1867. 2. Hogg Fruit Man. 526. 1884.

Raised by M. Goubault, a nurseryman at Mille-pieds, near Angers, Fr., in 1850. Fruit medium, obovate, obtuse at stalk, yellowish-green, specked with russet, slightly reddened on the side exposed to the sun; flesh white, delicate, melting; juice abundant, sugary, vinous, sometimes disagreeably astringent; moderate; Aug.

Beurré Pringalle. 1. Guide Prat. 60. 1895.

Obtained by M. Célestin Pringalle, nurseryman near Tournai, Bel. Fruit medium, oval-oblong, gray; flesh very fine, buttery, melting, sweet and aromatic; first; Oct. and Nov.

Beurré de Quenast. 1. Ann. Pom. Belge 2:15, fig. 1854. 2. Leroy Dict. Pom. 1:414, fig. 1867.

Appears to have originated at the village of Quenast, Brabant, Bel., but the date and circumstances of its origin are unknown. Fruit medium, turbinate, slightly obtuse, bossed, bright yellow-green, sprinkled with large dots of russet and some patches of darker russet; flesh whitish, semi-fine, semi-melting, juicy, gritty around the core, saccharine, acidulous, of good flavor; second; late Sept.

Beurré de Ramegnies. 1. Guide Prat. 87. 1876.

Fruit rather large, obovate-pyriform, yellowish-green, stained with fawn and washed with red; flesh buttery, very juicy; first; Oct.

Beurré de Rance. 1. Ann. Pom. Belge 3:45. 1855. 2. Hogg Fruit Man. 526. 1884.

Bon-Chrétien de Rance. 3. Pom. France 3:No. 107, Pl. 107. 1865.

Obtained from seed by Abbé Hardenpont at Mons, Bel.; the first fruiting of the parent tree was in 1762. Fruit medium to large; oblong-ovate, rounded at the stalk, usually ventriculous and bossed; skin very rough, dark green, bronzed, dotted and mottled with gray; flesh greenish-white, semi-fine, sometimes coarse, semi-melting, very juicy, always a little astringent but aromatic and vinous; first; Feb. to May.

Beurré Reine. 1. Leroy Dict. Pom. 1:417. 1867.

A Belgian variety cultivated in the Royal fruit orchards of Vilvorde-lez-Bruxelles in 1850. Fruit very large, especially on espalier and pyramid; obovate, often approaching the form of the Beurré Diel; second; Oct. and Nov.

Beurré Richelieu. 1. Downing Fr. Trees Am. 696. 1869.

Fruit large; obtuse-pyriform-truncate; skin greenish, inclining to yellow, sprinkled with dots; flesh buttery, juicy, melting, with a fine, sweet, aromatic flavor, sometimes astringent; good to very good; Dec.

Beurré Roland. 1. Gard Chron. 3rd Ser. 1:385. 1887.

Raised by M. Roland and described as a new seedling in 1887. Fruit medium, pyriform, regular, olive, much russeted; flesh melting, sugary, fragrant; Mar.

Beurré Romain. 1. Downing Fr. Trees Am. 364. 1845. 2. Leroy Dict. Pom. 1:420, figs. 1867.

Of uncertain origin; described by Diel in 1802. Fruit medium or below, variable in form from obovate-pyriform to oblong-obtuse-pyriform, greenish-yellow tinged with russet-red next the sun and covered with numerous dark gray spots; flesh whitish, semi-fine, melting, almost free from grit, juicy, acidulous, saccharine, with a slight and pleasant taste of anis; variable in quality; Sept. and Oct.

Beurré Rome Gaujard. 1. Guide Prat. 65. 1895.

Of Belgian origin. Fruit rather large, pyriform, green covered with brown-russet, changing to yellowish-green on ripening; flesh white, rather firm, melting, perfumed; Jan. and Feb.

Beurré Rose. 1. Noisette Man. Comp. Jard. 2:528. 1860.

Fruit medium, obovate, yellow washed with rose; flesh white, semi-melting, sweet; end of Oct.

Beurré Rouge d’Automne. 1. Leroy Dict. Pom. 1:421, fig. 1867.

Raised about 1780 by the Chartreuse monks at Paris. Fruit medium and often below, obovate-obtuse-pyriform, yellow-ochre, dotted and stained with fawn around the calyx and washed with brownish-red on the side next the sun; flesh white, semi-fine or coarse, melting, rarely very juicy, granular at center, sugary, vinous, little perfume; quality variable.

Beurré Royal de Turin. 1. Gard. Chron. N. S. 21:779. 1884.

Originated in Italy. Fruit large, globular, irregular, yellow, dotted with green; flesh melting, white, sugary, pleasantly acidulous.

Beurré de Saint-Amand. 1. Ann. Pom. Belge 4:3, fig. 1856. 2. Leroy Dict. Pom. 1:423, fig. 1867.

Obtained from seed by M. Grégoire, near Fleurus, Bel., in 1853. Fruit medium, globular-ovoid, very obtuse, bright green passing to golden-yellow and stained with orange-red on the sunny side when ripe; flesh yellowish-white, fine, melting, juicy, some grit around the seeds; juice vinous, sweet, aromatic; first; Oct.

Beurré de Saint Arnaud. 1. Mag. Hort. 26:219. 1860. 2. Downing Fr. Trees Am. 685. 1869.

A Belgian variety, originated 1853; probably identical with Beurré de Saint-Amand. Fruit small or medium; globular-acute-pyriform, golden-yellow, marked with orange-red at maturity, striped with brownish-red in the sun; flesh white, fine, buttery; juice abundant, sugary, perfumed; first; Nov.

Beurré Saint-Aubert. 1. Guide Prat. 87. 1895.

Probably Belgian. Fruit medium, oval, lemon-yellow, speckled with fawn; flesh very melting, sugary and perfumed; first; Oct. and Nov.

Beurré Saint-François. 1. Guide Prat. 87. 1895.

Fruit rather large, oval-oblong, sombre yellow; flesh very melting, sugary, delicious, Nov.

Beurré Saint-Marc. 1. Leroy Dict. Pom. 1:425, fig. 1867.

A French pear of uncertain origin. Fruit medium, roundish-ovate, greenish-yellow; washed with rose; flesh dense, very juicy, of exquisite flavor, sweet and acid; first; Dec. to Feb. Tree vigorous.

Beurré Samoyeau. 1. Leroy Dict. Pom. 1:428, fig. 1867. 2. Mas Pom. Gen. 4:129, fig. 257. 1879.

A seedling of André Leroy, Angers, Fr.; fruited in 1863. Fruit below medium, turbinate, slightly obtuse, one side always more swelled than the other; skin greenish-yellow, sprinkled with large, russet spots and some stains of fawn, partly scaly; flesh white, fine, melting, rather granular above and below the core; juice fair in amount, saccharine, with a delicate perfume and highly agreeable, buttery flavor; first; Nov. and Dec.

Beurré Scheidweiller. 1. Hogg Fruit Man. 528. 1884.

A seedling of Van Mons, named by him after M. Scheidweiller, Professor of Botany at Ghent, Bel. Fruit medium, obtuse-pyriform, bright pea-green, strewed with minute, russet dots; flesh yellowish-white, coarse, sweet, very juicy; an agreeable pear, of moderate merit; end of Oct. and early Nov.

Beurré Seutin. 1. Dochnahl Führ. Obstkunde 2:180. 1856. 2. Downing Fr. Trees Am. 697. 1869.

Attributed to Van Mons and first published in 1847. Fruit medium, pyriform, inclining to oval, irregular or angular, light green turning yellowish at maturity, sprinkled with dots and speckles of russet, sometimes shaded with dull crimson; flesh coarse, not very juicy, semi-melting; third for dessert, first for cooking; Dec. and Jan.

Beurré de Silly. 1. Guide Prat. 87. 1895.

Fruit rather large; first; Sept. and Oct. Tree fertile.

Beurré Six. 1. Leroy Dict. Pom. 1:429, fig. 1867. 2. Downing Fr. Trees Am. 697. 1869.

Raised from seed about 1845 by a gardener named Six at Courtrai in Belgium. Fruit large, pyriform, smooth, pea-green changing to yellow; flesh greenish-white, fine, melting, firm, buttery, very juicy; first; Oct. to Dec.

Beurré Soulange. 1. Horticulturist N. S. 4:81, fig. 1854.

Imported from Brussels to this country before the middle of the last century. Fruit medium to large, acute-pyriform, pale, clear yellow at maturity with some traces of russet; flesh melting and very juicy, with a rich and sugary flavor and a particularly pleasant aroma; very good; Oct. and Nov.

Beurré Spence. 1. Downing Fr. Trees Am. 697. 1869. 2. Hogg Fruit Man. 529. 1884.

This name has been given to several varieties. The true Beurré Spence was raised by Van Mons who described it as follows: “Fruit shape and size of Brown Beurré. Skin green, handsomely streaked and marked with reddish-brown and reddish-purple. Flesh tender, juicy, sugary, and perfumed; Sept.”

Beurré Stappaerts. 1. Mas Le Verger 1:125, fig. 61. 1866-73.

A seedling of Van Mons. Fruit small to medium, nearly spherical or conic-spherical; skin thick and firm, pale green sprinkled with large, brownish dots regularly spaced, turning to dull, pale yellow and rather golden where exposed to the sun; flesh yellowish-white, semi-breaking; juice moderate in amount, very saccharine, highly perfumed, agreeable; second; Jan. and Feb.

Beurré Steins. 1. Mas Pom. Gen. 5:175, fig. 376. 1880.

Cataloged by M. Jahn in 1864. Fruit medium, turbinate, regular in form, green, usually entirely or nearly covered with a fine coating of russet of a yellowish-brown, sown with very small and numerous gray dots; flesh whitish, fine, semi-buttery; juice sufficient, sweet and agreeable; Oct.

Beurré Sterckmans. 1. Ann. Pom. Belge 4:51, fig. 1856. 2. Hogg Fruit Man. 529. 1884.

Doyenné Sterckmans. 3. Leroy Dict. Pom. 2:89, fig. 1869.

Obtained by M. Sterckmans at Louvain, Bel., before 1820. Fruit medium, oblong-obovate-pyriform, delicate greenish-yellow, largely washed with crimson on side next the sun, some traces of russet; flesh white, with a greenish tinge, semi-melting, buttery, rich, sugary, vinous, fine aroma; first; Jan. and Feb.

Beurré de Stuttgardt. 1. Leroy Dict. Pom. 1:430, fig. 1867.

Obtained from seed at Stuttgart, Württemberg, Ger., in 1863. Fruit medium, long-ovoid, obtuse, yellow-ochre, sown with points of gray-russet and some brownish patches, generally colored with pale rose on the side exposed to the sun; flesh yellowish-white, fine, melting, juicy, sugary, vinous, possessing an extremely delicate flavor; first; Sept.

Beurré Sucré. 1. Mas Pom. Gen. 4:109, fig. 247. 1879.

Considered to be a seedling of Van Mons. Fruit small, ovate-pyriform, pale green, speckled with brown dots, large and prominent; flesh greenish-yellow, melting, rather gritty at the core; juice rich in sugar, having the consistency of a syrup, from which the fruit received its name; good; Oct.

Beurré Thoury. 1. Hooper W. Fr. Book 132. 1857.

Said to have been exhibited before the Cincinnati Horticultural Society, 1855, by F. R. Elliott, of Cleveland. Tree handsome, vigorous. Fruit medium to above, round, obtusely turbinate, buttery, juicy; good; Aug. and Sept.

Beurré Triguer. 1. Mag. Hort. 18:150. 1852.

“A small, roundish formed pear, of a yellow color, dotted with red spots, that has a short stem, and is sweet and juicy, of a half-breaking texture.”

Beurré de Ulm. 1. Lucas Tafelbirnen 103. 1894.

A German pear published in the middle of the nineteenth century. Fruit medium, roundish, sometimes rather oval, yellowish-green, on ripening bright yellow; flesh yellowish-white, soft, melting, very agreeable; end of Oct.

Beurré Vanille. 1. Guide Prat. 62. 1895.

Disseminated by M. Proche, a pomologist at Slonpno, Bohemia. Fruit medium, pyriform, russet, with yellow and red on the sunny side; flesh fine, melting, very sugary and juicy; first; autumn.

Beurré Varenne de Fenille. 1. Mas Le Verger 1:53, fig. 33. 1866-73.

Obtained by M. Pariset, Curciat-Dongalon, Fr. Fruit rather large, globular but irregular, pale green; flesh fine, very melting, buttery, abundant, with sweet juice and well perfumed, first; Dec. and Jan.

Beurré Vauban. 1. Cat. Con. Pom. France 195, fig. 1906.

Obtained by M. A. Varet in 1867. Fruit rather large to large, pyriform-obtuse, very irregular, mammillate at crown, bossed at base, bright green, russeted; flesh whitish, fine, melting, very juicy, sugary, with an agreeable perfume; very good; Jan. and Feb.

Beurré Vert d’Été. 1. Leroy Dict. Pom. 1:435, figs. 1867.

A Prussian variety the exact place of origin of which is obscure. Fruit medium and often below medium, obovate-pyriform, contorted near the stem which is set obliquely to the axis of the fruit; skin rough, bright green in the shade, yellow-green in the sun, entirely covered with large, gray, round dots and some patches of russet; flesh whitish, coarse, semi-melting, with little juice, which is very sweet and musky; third class; end of Aug.

Beurré Vert Tardif. 1. Mas Le Verger 1:93, fig. 53. 1866-73. 2. Leroy Dict. Pom. 1:437, fig. 1867.

A variety well known in Belgium and Germany in the seventeenth century. Fruit medium, pyriform, very regular, generally obtuse, pale green, dotted and striped with fawn; flesh white, buttery, semi-melting; juice sufficient, vinous, little perfume; second; Dec. and Jan.

Beurré Wamberchies. 1. Gard. Chron. 19:706. 1883. 2. Guide Prat. 88. 1895.

Fruit rather large, roundish-obovate, dotted, deep green passing into yellow on ripening; flesh melting, with abundant, sugary juice, completely devoid of pips and grit; excellent; May and June.

Beurré de Wetteren. 1. Leroy Dict. Pom. 1:439, fig. 1867. 2. Hogg Fruit Man. 530. 1884.

Originated in Louis Berckman’s garden at Heyst-op-den-Berg, Bel., and is supposed to have been one of the seedlings raised by Major Espéren, some of whose trees Berckmans obtained after the former’s death. It was disseminated about 1848. Fruit rather large, globular-pyriform, lemon-yellow and shining, covered with large, russet spots, washed with dull red next the sun; flesh yellowish, coarse-grained, buttery, well sweetened and flavored, juicy; very good; Dec. and Jan.

Beurré Winter. 1. McIntosh Bk. Gard. 2:460. 1855.

Raised by Rivers of Sawbridgeworth, Eng., from seed of the Easter Beurré; must not be mistaken for either the Black Achan or Chaumontel for each of which the name Beurré Winter is synonymous. Fruit large; flesh very rich flavor and vinous; excellent; Feb. and Mar.

Beurré Witzhumb. 1. Kenrick Am. Orch. 190. 1832. 2. Ibid. 158. 1841.

Possibly one of Van Mons’ seedlings. Fruit oval, knobby, three and a half inches in diameter; skin rough, green, brownish-red or dark brown next the sun; flesh greenish-white, semi-transparent, melting, perfumed; Dec.

Beurré Woronson. 1. Mag. Hort. 20:234. 1854. 2. Am. Pom. Soc. Rpt. 158. 1860.

This pear, which has been known as Beurré Woronson, Beurré Woronzow, Beurré Woronzon, and Woronson, is credited to M. De Hartwiss of either France or Belgium. Tree very productive. Fruit medium, obovate, attractive, juicy; good; Oct. and Nov.

Beurré Zotman. 1. Mas Pom. Gen. 5:69, fig. 323. 1880.

Cataloged by this name by the Society of Van Mons, though M. Jahn cataloged it in 1864 under the name Franz-Madame von Duves. Fruit small or rather small, like Calebasse in form, bright green, sprinkled with dots of greenish-gray, the green passing at maturity to bright lemon-yellow and washed on the side next the sun with a beautiful tender rose; flesh white, rather delicate, juicy, sweet; second, but its very fine appearance should merit it a place; July.

Beyer Martinsbirne. 1. Dochnahl Führ. Obstkunde 2:28. 1856.

Raised in Saxony in 1816. Fruit medium, light green changing to lemon-yellow, with reddish blush, scaly; flesh very juicy; good; beginning of Aug.

Beymont. 1. Gard. Chron. 895. 1860. 2. Downing Fr. Trees Am. 474, fig. 1857.

May be identical with Beurré Bymont. Fruit about medium, oblate, even, and handsomely shaped; golden-yellow next the sun, greenish-yellow in the shade, russeted around the stalk; flesh tender, not very juicy; an inferior fruit; Nov.

Bezi Blanc. 1. Cole Am. Fr. Book 154. 1849. 2. Elliott Fr. Book 391. 1854.

Of foreign origin. Fruit large, oblong-pyriform, yellowish; quality very similar to Bartlett, though hardly so good, but it is two weeks earlier; Aug.

Bezi de Naples. 1. Elliott Fr. Book 355. 1854.

Origin unknown, presumably European and Italian. Fruit medium, ovate-obovate, light yellowish-green, with blotches and stripes of darker hue, some russet patches and dots; flesh fine, buttery, juicy, sweet; first; end of Sept.

Bied-Charreton. 1. Guide Prat. 88. 1895.

A French variety distributed from Nantes before 1895. Fruit medium to large, coppery-colored; flesh semi-fine, melting, juicy, and has a delicate aroma; Oct.

Bierbaumer Mostbirne. 1. Löschnig Mostbirnen 76. 1913.

An Austrian perry pear. Fruit medium, obtuse-turbinate; skin fine, greenish-yellow, covered with small dots and specklings, slightly blushed; flesh yellow-white, firm, juicy; early half of Oct.

Big Productive. 1. Burbank Cat. 2. 1921.

Said to be a large fall pear, a cross between Bartlett and Le Conte.

Bijou. 1. Guide Prat. 69. 1895.

A French variety obtained by M. de Mortillet. Fruit small or medium, long, pale yellow, tinged with red; flesh melting, juicy, very refreshing; first half of Sept.

Bill Campbell. 1. Van Lindley Cat. 22. 1892.

Said to have been originated in Alabama by a colored man of the same name from seed of Duchesse d’Angoulême. Claimed to resemble its parent very much but to be larger and better in quality.

Binsce. 1. Parkinson Par. Ter. 593. 1629.

Described by Parkinson, 1629, as a good winter pear, of russet color, and a small fruit but a good keeper.

Birne von Turschud. 1. Dochnahl Führ. Obstkunde 2:157. 1856.

A Levantine variety introduced into Germany in 1833. Fruit medium, smooth, yellow, without any redness or russet; flesh savorless, granular, breaking; Oct.

Bishop Thumb. 1. Parkinson Par. Ter. 592. 1629. 2. Am. Pom. Soc. Rpt. 237. 1854. 3. Leroy Dict. Pom. 1:441, figs. 1867. 4. Downing Fr. Trees Am. 702. 1869.

A long, oddly-shaped English pear of variable color and quality, rated as an excellent dessert pear by some; placed on the list of rejected fruits by the American Pomological Society. Tree hardy, very abundant bearer. Fruit rather large, oblong, narrow, pyriform, undulating; color dark yellowish-green, covered with numerous large, russety dots and having a russet-red cheek; calyx small, open; stalk attached with no depression; flesh greenish-yellow, melting, juicy, vinous; good to very good; Oct.

Bivort Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:55. 1856.

A Belgian seedling, 1851. Fruit large, obovate, smooth, green changing to yellow, with bright red cheek; flesh melting, vinous, sweet and agreeable; good; beginning of Sept.

Black Hawk. 1. Mag. Hort. 1:437. 1845.

Exhibited before and reported on at various times by the Massachusetts and New Haven Horticultural Societies as a baking variety. Probably a seedling of Governor Edwards.

Black Huffcap. 1. Hogg Fruit Man. 531. 1884.

A well-known perry pear cultivated in Herefordshire and Worcestershire, Eng. Fruit quite small, pyriform or oblong-ovate, olive-green on the shaded side and covered with dull rusty red on the sun-exposed side; flesh yellowish-green, firm and very gritty.

Black Sorrel. 1. Parkinson Par. Ter. 593. 1629.

Described by Parkinson in 1629 as “a reasonable great long peare, of a darke red colour on the outside.”

Black Worcester. 1. Downing Fr. Trees Am. 429. 1845. 2. Ibid. 702. 1869. 3. Hogg Fruit Man. 531. 1884. 4. Bunyard Handb. Hardy Fruits 160. 1920.

Worster. 5. Parkinson Par. Ter. 592. 1629.

Black Pear of Worcester. 6. Langley Pomona 133, Pl. LXXI, fig. 2. 1729.

Livre. 7. Duhamel Trait. Arb. Fr. 2:235. 1768. 8. Leroy Dict. Pom. 2:346. 1869.

Iron Pear. 9. Cole Am. Fr. Book 174. 1849.

The Romans cultivated a Pound Pear during the first century of the Christian era. In 1652 Claude Mollet describes a Pound Pear. Several subsequent writers describe the same pear as Livre, De Livre, or Poire de Livre. In Worcester, Eng., in the sixteenth century a pear known as Black Worcester, Black Pear of Worcester, or Parkinson’s Warden came under general cultivation as a “Warden” or baking pear of which it forms the type. These two pears appear to be identical. Mas makes Black Worcester a synonym of De Livre, Hogg states that they very much resemble each other, the authors of Guide Pratique de l’Amateur de Fruits list them as synonymous, and Bunyard says that he believes that they are almost certainly identical. Black Worcester is retained as the name of the variety because it is now most commonly used. Tree vigorous, hardy, bears well as a standard; young shoots dark yellow-olive, diverging; branches inclining downward with the weight of the fruit. Fruit large, obovate; skin thick, green, rough, nearly covered with dark russet, occasionally with a dull tinge next the sun; calyx small, nearly closed, set in a wide and rather deep basin; stem about an inch long, very stout, woody, inserted without depression; flesh pale yellow, hard, crisp, coarse, flavorless, rather gritty; a good cooking pear; Nov. to Feb.

Blackeney Red. 1. Hogg Fruit Man. 531. 1884.

A second-rate perry pear much used in Herefordshire, Eng. Fruit medium, obovate, greenish-yellow, more or less deep red on the side next the sun; flesh firm, crisp, juicy and mildly acid.

Blanquet Anastère. 1. Leroy Dict. Pom. 1:443, fig. 1867. 2. Downing Fr. Trees Am. 703. 1869.

Raised by M. Goubault, a nurseryman at Angers, Fr., in 1840. Fruit small, pyriform but rather variable, form oblong to turbinate-ovoid, but always rather more swelled on one side than on the other; color pale green in the shade, dotted with gray but passing to greenish-yellow on the sun-exposed side which is also generally colored with vermilion; flesh white, half-fine, granular and breaking, juicy, sugary, with a delicate and characteristic aroma; second; July.

Blanquet Long. 1. Mas Le Verger 2:217, fig. 107. 1866-73.

Obtained in the garden of the Horticultural Society of Angers, Maine-et-Loire, Fr. Fruit small, long-ovate, bright green passing at maturity to pale yellow, washed with blood-red on the side next the sun; flesh white, fine, almost buttery, with abundant, sweet juice, refreshing and perfumed; good; early July.

Blanquet à Longue Queue. 1. Duhamel Trait. Arb. Fr. 2:131. 1768. 2. Mas Le Verger 2:233, fig. 15. 1866-73.

Of very ancient and unknown origin, mentioned by various French authors of the sixteenth and seventeenth centuries. Fruit small, ovate-pyriform, bossed and corrugated at summit, smooth, pale yellow, slightly streaked with tender rose on the sun-touched cheek; flesh white, semi-fine, melting, seldom gritty, juicy, acidulous, sweet, with a slightly musky and delicate perfume; second; end of July and Aug.

Blanquet Précoce. 1. Leroy Dict. Pom. 1:446, fig. 1867. 2. Mas Pom. Gen. 7:19, fig. 490. 1881.

This is an ancient and probably German variety. Fruit small, long-pyriform, very pale green changing to canary-yellow; flesh white, semi-melting, granular; juice moderate in amount, sweet, acid, musky; second; early July.

Blanquet de Saintonge. 1. Leroy Dict. Pom. 1:447, fig. 1867.

Its name indicates that it was raised in the Basse Saintonge, Fr. Fruit small, oblong-obovate; bright lemon-yellow, dotted with grayish-white; flesh white, semi-fine, rather melting; juice sufficient, sweet, generally vinous, with some aroma; second; end of Aug.

Blanquette de Toulouse 1. Mas Le Verger 2:229, fig. 113. 1866-73.

Origin unknown, through its name suggests Toulouse, Fr. Fruit small, short-pyriform, bright green passing on ripening to pale yellow, carmined on the side next the sun, with numerous gray dots; flesh white, granular, semi-melting, with abundant sweet juice; a fruit of good quality for the season; middle of July.

Bleeker Meadow. 1. Downing Fr. Trees Am. 355, fig. 149. 1845. 2. Mag. Hort. 14:339, fig. 33. 1848.

Found in a meadow by Aaron Feaster, Bucks County, Pa., about 1783. Fruit small or medium, globular, very regular; skin smooth, bright clear yellow, sprinkled with crimson dots on the side next the sun; flesh very white, firm, with a musky and spicy taste, but mostly remains crisp and hard; good; Oct. and Nov.

Blessed. 1. Ragan Nom. Pear, B. P. I. Bul. 126:59. 1908.

Described by Dr. Mease in Domestic Encyclopedia, 1804. Fruit small; very good; medium early.

Blickling. 1. Bunyard Cat. 39. 1913.

Named from Blickling Hall, Norfolk, Eng., and supposed to have been introduced by monks from Belgium. Fruit greenish and russety; flesh melting, of rich flavor; excellent; Dec. and Jan.

Block. 1. Ragan Nom. Pear, B. P. I. Bul. 126:59. 1908.

Originated by A. Block, Santa Clara, Calif., before 1908. Fruit medium, globular-ovate; green-yellow, russeted; flesh melting; season medium.

Blodget. 1. Prince Pom. Man. 2:216. 1832.

Raised from seed by David Blodget, Camden, Me., about 1800. Fruit medium, pyriform; flesh melting, juicy, with a pleasant, vinous flavor; Sept.

Blumenbirne. 1. Dochnahl Führ. Obstkunde 2:154. 1856.

A seedling of Van Mons, Bel., 1825. Fruit small, roundish-turbinate-obtuse, lemon-yellow, washed with red on the sunny side; flesh half-melting; good; end of Aug.

Blutbirne. 1. Dochnahl Führ. Obstkunde 2:193. 1856. 2. Löschnig Mostbirnen 218, fig. 1913.

Published in Germany in 1795 and regarded as a perry pear in Austria. It is known as the Flesh-pear in Upper and Lower Austria and also as the Sanguinol in the former. Fruit small, globular-pyriform, obtuse, greenish-yellow, strongly blushed on the sun-exposed side; flesh yellowish-white, flushed with red especially on the side next the sun, rather coarse, subacid, little aroma; third; Oct.

Bocksbirne. 1. Dochnahl Führ. Obstkunde 2:34. 1856.

Originated in Saxony 1833. Fruit small, turbinate, light yellow and blushed slightly on the side of the sun; flesh aromatic; good; Aug.

Bödiker Dechantsbirne. 1. Dochnahl Führ. Obstkunde 2:95. 1856.

A seedling of Van Mons, Belgium, 1852. Fruit medium, turbinate, green turning to greenish-yellow, speckled uniformly with russet spots; flesh yellowish-white, very soft and delicate; very good; Oct. and Nov.

Bogenäkerin. 1. Dochnahl Führ. Obstkunde 2:195. 1856.

Originated in Württemberg, 1823. Fruit medium, oblique, sides unequal, grass-green changing to light yellow, russeted; good; Oct. and Nov.

Böhmische frühe Jakobsbirne. 1. Dochnahl Führ. Obstkunde 2:47. 1856.

Originated in Bohemia, 1852. Fruit small, yellowish-green, streaked with russet; flesh yellowish, vinous; good; end of July for two weeks.

Boieldien. 1. Guide Prat. 103. 1895.

A cross between Crassane and Louise-bonne Sannier. Fruit medium to large; flesh very fine and perfumed; Oct. and Nov.

Bolarmud. 1. Dochnahl Führ. Obstkunde 2:116. 1856.

An oriental variety introduced in 1833. Fruit fairly large, ventriculous-turbinate, of a uniform light green, blushed with red; tolerably sweet; Dec.

Bollweiler Butterbirne. 1. Dochnahl Führ. Obstkunde 2:70. 1856.

A seedling raised by Bollweiler in Alsace, 1851. Fruit medium, short-turbinate, green changing to greenish-yellow, somewhat blushed, thick-scaled; flesh melting, sweet; Apr.

Bologna. 1. Ragan Nom. Pear, B. P. I. Bul. 126:59. 1908.

Originated by Van Mons. Fruit medium, yellow; good; late.

Bon-Chrétien d’Auch (Calvel). 1. Hogg Fruit Man. 533. 1884.

Although bearing the same name this pear is quite distinct from the Bon-Chrétien d’Auch which is regarded as synonymous with the Bon-Chrétien d’Hiver, since the pear here discussed ripens in July and August. Fruit large to very large, like Calebasse in form, one side sometimes more swollen than the other, green becoming yellow on approaching maturity, bright vermilion on side exposed to the sun; flesh breaking; juice rich and sugary; good; July.

Bon-Chrétien d’Automne. 1. Langley Pomona 131. 1729. 2. Knoop Fructologie 1:82, Tab. II, fig. 1771.

Listed by Langley as ready to be gathered Aug. 20. Knoop stated in 1771 that it had the same qualities as the Bon Chrétien d’été but that it ripens a little later. Fruit large; flesh soft and friable, but juicy, pleasant and aromatic.

Bon-Chrétien Bonnamour. 1. Rev. Hort. 76. 1898. 2. Cat. Cong. Pom. France 196, fig. 1906.

Raised in 1895 by M. Guillot, Rhône, Fr., and placed on the market in 1898. Fruit large to very large, of typical Bartlett form, rather contracted at the lower end and obliquely hollowed around the stalk, smooth, shining, and covered with fawn-russet and often tinted on the side next the sun; flesh fine, melting, juicy, sweet, perfumed; first class.

Bon-Chrétien d’Espagne. 1. Duhamel Trait. Arb. Fr. 2:216, Pl. 46. 1768. 2. Mas Le Verger 1:131, fig. 64. 1866-73.

Spanish Warden. 3. Hogg Fruit Man. 648. 1884.

The origin of Bon-Chrétien d’Espagne or Spanish Warden is ancient and uncertain. Merlet described it in 1675, and so did La Quintinye, in 1692. It was well known; for Messrs. Simon-Louis of Metz, Lorraine, gave it some forty synonyms in their 1895 catalog. Fruit large, pyriform, very ventriculous in its lower half where it is more or less bossed, the upper part narrows to an obtuse end; skin thick, greenish-yellow changing to yellow, dotted and marked with fawn-russet, and highly colored with vivid red on the side exposed to the sun; flesh white, coarse, breaking, juicy, with a pleasant, brisk flavor and musky aroma; third for the table, first for the kitchen; Nov., Jan. and even Mar.

Bon-Chrétien d’été. 1. Duhamel Trait. Arb. Fr. 2:217, Pl. XLVII, fig. 4. 1768. 2. Leroy Dict. Pom. 1:457, fig. 1867.

Origin ancient and unknown but was cultivated in French gardens about the end of the sixteenth century, being mentioned by Olivier de Serres in 1600, and by Le Lectier of Orléans in 1628. It has been cultivated all over Europe for over three centuries and has consequently acquired a number of synonyms. Fruit large, pyriform, irregular in form, yellow, with orange blush on side next the sun, and strewed with green specks; flesh yellowish, crisp, coarse-grained, very juicy and of a rich, sweet and pleasant flavor; second; early Sept.

Bon-Chrétien Fondant. 1. Downing Fr. Trees Am. 704. 1869. 2. Mas Pom. Gen. 7:113, fig. 537. 1881.

Bon-Chrétien de Bruxelles. 3. Leroy Dict. Pom. 1:453, fig. 1867.

An ancient Flemish pear which must not be confounded with Épine d’Été although Bugiarda has been used as a synonym for both. Fruit large, oblong-pyriform, green, sprinkled with small dots of deep green, the fundamental green changing to lemon-yellow on maturity; flesh whitish, very melting and juicy, sweet, delicately perfumed; good; Oct. and Nov.

Bon-Chrétien Frédéric Baudry. 1. Guide Prat. 88. 1895.

Fruit medium or large; flesh fine, sweet, perfumed; first; Feb. and Mar.

Bon-Chrétien d’Hiver. 1. Duhamel Trait. Arb. Fr. 2:212, Pl. XLV. 1768. 2. Mas Le Verger 1:23 bis, fig. 18. 1866-73.

Bon-Chrétien d’Auch. 3. Hogg Fruit Man. 533. 1884.

A volume might be filled with a record of the endeavors to determine the origin of this pear. As to its great antiquity all are agreed. It is established that it was imported into France from Italy in 1495 by Charles VIII on his conquest of the kingdom of Naples, but whether it was the Crustuminum of the Romans or whether it received its name at the beginning of Christianity remains uncertain. One explanation of the name was that François de Paul, the founder of a monkish order, being called to the court of Louis XI for the recovery of his health, was styled by that monarch “le bon Chrétien,” and that he brought with him from Calabria some of this fruit which henceforth acquired the name it bears. That suggestion, however, is evidently erroneous as Saint François de Paul’s visit to the King at Tours took place in 1483 whereas this pear was introduced to France in 1495. It is thought not improbable that the name is derived from the Greek panchresta, meaning “all good,” of which the Latin Crustuminum of the Romans may also be a derivation. Fruit large and sometimes very large, variable in form, irregularly pyriform or obovate-turbinate, rather rough to the touch, dull greenish-yellow, some brown next the sun, and strewed with small, russet dots; flesh whitish, crisp, juicy, sweet, aromatic and vinous; a dessert pear of merit, first class for cooking; Dec. to Mar.

Bon-Chrétien d’Hiver Panaché. 1. Leroy Dict. Pom. 1:467, fig. 1867.

Striped Bon Chrétien. 2. Kenrick Am. Orch. 184. 1833.

A variegated form of Bon Chrétien d’Hiver propagated by Louis Noisette at Brunoy, Seine-et-Oise, Fr., in 1802. It differs only from its type in the coloring of its skin which is bright green, finely dotted and stained with brownish-red and covered with large, yellow streaks extending from the stalk to the calyx, and in its flesh being more melting.

Bon-Chrétien Mathieu Joseph Lamarche. 1. Ann. Pom. Belge 3:99, fig. 1855.

Said to have been raised about the middle of the eighteenth century in a Belgian monastic garden. Fruit large, irregular-pyriform, rough to the touch, bright green, striped with russet and sprinkled with black dots, becoming rich golden-yellow on maturity; flesh white, buttery, melting; juice very abundant, with a delicate savor of the peach and the aroma of the raspberry; first; end of Oct.

Bon-Chrétien Prevost. 1. Guide Prat. 88. 1895.

Fruit large; flesh semi-melting, juicy and has a very pleasant perfume; first; Dec. to Feb.

Bon-Chrétien du Rhin d’Automne. 1. Mas Pom. Gen. 3:139, fig. 166. 1878.

Diel stated that he received this variety from the neighborhood of Dietz in the Duchy of Nassau without any account of its origin. Fruit large, ovate-pyriform, bossed and irregular, sides unequal, bright green, dotted with gray points, passing to bright lemon-yellow on ripening, with some red coloring on the fruits more exposed; flesh white, rather fine, semi-buttery, firm, with sufficient sweet juice which is vinous, acidulous and perfumed.

Bon-Chrétien Ricchiero. 1. Mas Le Verger 3:Pt. 2, 139, fig. 166. 1866-73.

Obtained by M. de Mortillet, Meylan, Fr.; first published in 1865. Fruit medium to large, obovate-obtuse-pyriform, pale green, sown with brown spots; flesh greenish-white, fine, melting, a little gritty at the core; juice abundant, sugary, vinous, highly scented; first; Oct.

Bon-Chrétien Vermont. 1. Guide Prat. 88. 1895.

A cross between Rousselet de Reims and la Belle Angevine obtained by M. Sannier. Fruit large; form that of Belle Angevine; flesh fine, juicy, scented and sweet; Oct.

Bon-Chrétien de Vernois. 1. Leroy Dict. Pom. 1:469, fig. 1867.

Obtained by M. Henrard, nurseryman at Liege, Fr., about 1840. Fruit large, varying in form between ovate and turbinate-obtuse, bossed, greenish-yellow, touched with olive-russet and dotted with bright brown specks; flesh whitish, semi-fine, semi-melting, rather gritty at center; juice abundant, sweet, astringent and slightly aromatic; second; Nov. to Jan.

Bon Gustave. 1. Gard. Chron. 69. 1848. 2. Leroy Dict. Pom. 1:471, fig. 1867.

From a seed bed of Major Espéren, Mechlin, Bel., but it did not bear fruit till 1847. Fruit rather large, obovate-obtuse-pyriform, mammillate, bright green, marbled with russet; flesh greenish-yellow, buttery, sweet, perfumed; first; beginning of winter.

Bon Parent. 1. Leroy Dict. Pom. 1:472, fig. 1867. 2. Mas Pom. Gen. 3:117, fig. 155. 1878.

Raised by Simon Bouvier of Jodoigne, Bel., in 1820. Fruit medium, regular pyriform, bossed at summit, smooth, lemon-yellow, dotted with gray-russet, washed with reddish-brown on the side next the sun; flesh white, fine, semi-melting, juicy, vinous, aromatic; hardly first; Oct.

Bon-Roi-René. 1. Leroy Dict. Pom. 1:473, fig. 1867.

Raised from seed by Leroy and bore fruit first in 1864. Fruit medium to large, ovate, irregular, bossed, lively green, sprinkled all over with dark gray dots and vermilioned on the side exposed to the sun; flesh yellowish-white, fine and dense, watery, excessively melting, and a little gritty; juice abundant, sweet, vinous, with a delicious perfumed taste; first; Oct.

Bon Vicaire. 1. Guide Prat. 88. 1895.

The fruit of this variety resembles that of the Vicar of Winkfield and the tree, of moderate vigor, is similar to that of the Duchesse d’Angoulême. Fruit large or very large, long and like Calebasse in form, yellow, vermilioned on the sunny side; flesh very fine, melting; Sept.

Bonne d’Anjou. 1. Leroy Dict. Pom. 1:474, fig. 1867.

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.

Obtained from seed in the garden of the Society of Van Mons at Geest-Saint-Rémy, Jodoigne, Bel., in 1849. Fruit medium, variable in form, but usually simply pyriform, bossed, pale yellow, with green dots, lightly washed with purple on the side exposed to the sun; flesh white, rather fine, more buttery than melting, sugary; juice sufficient and slightly musky; good; Aug. and Sept.

Bonne d’Ezée. 1. Ann. Pom. Belge 5:73, fig. 1857. 2. Pom. France 1:No. 34. Pl. 34. 1863.

Brockworth Park. 3. Hogg Fruit Man. 535. 1884.

A wilding found at Ezée in the Touraine, Fr., by Dupuy about 1788. Fruit large, often medium, long-ovate-obtuse; skin rather thick, oily, lemon-yellow or golden, dotted and stained with bright russet; flesh white, very fine and melting; juice excessively abundant, sugary, acidulous, having an exquisite aroma; first; all Sept.

Bonne de Jalais. 1. Leroy Dict. Pom. 1:480, fig. 1867.

Obtained from seed in 1857 at Nantes, Fr., by Jacques Jalais. Fruit small, globular-ovate, bossed, one side always more enlarged than the other; skin rough, pale yellow, dotted with clear brown and stained with russet markings; flesh whitish, semi-fine, melting, sometimes a little dry, slightly gritty at center; juice sufficient, very sugary and having an agreeable flavor; second; latter half of Sept.

Bonne-Jeanne. 1. Leroy Dict. Pom. 1:481, fig. 1867.

Origin unknown, but in the middle of the nineteenth century it was extensively cultivated in the environs of Paris. Fruit medium to small, pyriform-obtuse, depressed at crown and stem, yellow-ochre, dotted and mottled with fawn and washed on the exposed side with brick-red or brilliant-violet-red; flesh greenish-white, semi-fine, and semi-melting, rather dry, very sweet and with a not unpleasant taste of fennel; third, middle of Aug.

Bonne Sophia. 1. Downing Fr. Trees Am. 706, fig. 1869.

Fruit medium, obovate-acute-pyriform, pale greenish-yellow, with a red cheek, a few patches and nettings of russet and numerous small, brown dots; flesh white, fine, melting, sweet and slightly perfumed; very good; Oct.

Bonne Thérèse. 1. Leroy Dict. Pom. 1:488, fig. 295. 1867. 2. Downing Fr. Trees Am. 797. 1869.

Probably originated by Nélis, Mechlin, Bel., previous to the year 1834. Fruit medium, regular, roundish-oval, greenish-yellow, marbled with dull red at the stalk; stalk short, straight; calyx small, open; flesh white, juicy, highly aromatic, sweet, melting; first; Oct.

Bonne des Zoes. 1. McIntosh Bk. Gard. 2:463. 1855.

Described as a recent introduction in England in 1855. Fruit medium; first; Sept.; tree productive, making a good standard.

Bonners. 1. Am. Pom. Soc. Rpt. 51. 1869. 2. Ibid. 119. 1873.

Originated in Hancock County, Ga., and was known in 1869 in Washington County, of that state, as the Popé pear. Fruit has a peculiar almond flavor; very good; Sept.

Bonneserre de Saint-Denis. 1. Leroy Dict. Pom. 1:490, figs. 1867.

An exquisite pear raised from seed by Leroy, Angers, Fr., in 1863. Fruit medium or above, globular-obtuse-pyriform, regular in outline; a second type of the variety is rather contorted and bossed; color greenish-yellow, dotted, striped and stained with russet; flesh white, fine, melting, granular about the core; juice plentiful, sweet, acid, and endowed with a delicious perfume; first; Dec. and Jan.

Bonnet Zuckerbirne. 1. Dochnahl Führ. Obstkunde 2:55. 1856.

A Belgian variety attributed to Van Mons. Fruit medium to small, long and convex, beautiful yellow, flushed with red on the side of the sun; flesh melting and sweet; first; Sept.

Boutoc. 1. Guide Prat. 69. 1895.

A very ancient variety cultivated in the Gironde, Fr., and often called Poire d’Ange. Fruit medium, obtuse, short, lemon-yellow, stained with gray and red; flesh fine, melting; good; end of Aug.

Bordine Musk. 1. Langley Pomona 131. 1729.

Considered one of the best pears in England in the early part of the eighteenth century. Fruit small, globular, musky; end of June for very short season.

Bouchamp. 1. Ragan Nom. Pear, B. P. I. Bul. 126:64. 1908.

A chance seedling in the garden of M. Penneton. Fruit medium, globular-obtuse-pyriform, green, yellow-russeted; flesh delicate, juicy, buttery, melting, sweet, vinous, perfumed; season medium.

Boucquia. 1. Mag. Hort. 9:134, fig. 3. 1843. 2. Downing Fr. Trees Am. 355. 1845.

A Flemish variety originated by Van Mons who sent cions of it to Manning in 1836. It bore fruit for the first time in the Pomological Garden, Salem, Mass., in 1841. Fruit large, oval, largest in the middle, tapering towards each end, pale yellow, tinged with pale red on the side next the sun, covered with blackish specks and some patches of russet; flesh yellowish-white, tender, melting, sweet, rich, somewhat astringent at times, perfumed; Oct. and Nov.

Bourdon de Roi. 1. Hogg Fruit Man. 536. 1884.

Fruit small, globular, yellowish-green, changing to clear yellow, with some dark red blush next the sun; flesh white, very tender, semi-melting, of a refreshing, sweet, vinous and musky flavor; first; Nov.

Bouvier d’Automne. 1. Leroy Dict. Pom. 1:491, fig. 1867.

A seedling of Van Mons, said to have been tasted by Bivort for the first time in 1845. Fruit below medium, ovate-obtuse-pyriform, golden-yellow, speckled with large dots of bright brown, mottled with fawn and generally bronzed on the side next the sun; flesh yellowish-white, semi-fine and semi-melting; juice abundant, sugary, acidulous, and having a delicate aroma; second; Oct.

Bouvier Bourgmestre. 1. Leroy Dict. Pom. 1:492, fig. 1867. 2. Hogg Fruit Man. 537. 1884.

Raised from a seed bed made in 1824 by Bouvier, Jodoigne, Bel. Fruit large, obtuse-pyriform, bright yellow, covered with small, gray dots, washed with fawn at each end; flesh very white and fine, melting, juicy, gritty around the core, vinous and sugary; second; Oct. and Nov.

Bouviers Herbstbirne. 1. Dochnahl Führ. Obstkunde 2:65. 1856.

Originated by Van Mons, 1847. Fruit medium, oval, obtuse, green turning to yellow, marbled with dark brown and speckled; flesh semi-buttery, aromatic, sweet; first; latter half of Oct.

Bowdoin. 1. Mag. Hort. 3:48. 1837.

Raised from seed in the neighborhood of Boston, Mass., early in the nineteenth century. Fruit large; skin thick; second; Sept.

Bowne Winter Russet. 1. Field Pear Cult. 272. 1858.

Originated at Flushing, Long Island, N. Y. Fruit large, greenish-yellow; good; Jan.

Boyken June. 1. Am. Pom. Soc. Rpt. 108. 1873.

Believed to have originated on the lower James River, Va. On trial and well regarded in 1873. Fruit medium, beautifully colored; good, may be shipped in early July, keeping qualities good, but rather deficient in flavor.

Braconot. 1. Leroy Dict. Pom. 1:494, fig. 1867.

From a seed bed made in 1840 or 1841 by Leclerc in his garden at Épinal, Fr. Fruit large, oblong-obtuse, much swelled, bossed; skin greasy, golden-yellow, speckled all over with grayish-brown, washed with red on the side next the sun; flesh yellowish, fine, semi-melting, gritty around the core; juice moderate in amount, sweet, acid and deliciously perfumed; first; Oct. and Nov.

Brandes. 1. Leroy Dict. Pom. 1:495, fig. 1867.

Raised by Van Mons, Louvain, Bel.; first reported in 1818. Fruit below medium, long-ovate-obtuse, greenish-yellow, dotted and marbled with russet and extensively washed with russet around the stem; flesh white, fine, excessively melting, gritty at center; juice sufficient, sweet, musky; first; mid-Nov. to mid-Dec.

Braunrote Speckbirne. 1. Mathieu Nom. Pom. 189. 1889.

Poire de Lard Brune. 2. Mas Pom. Gen. 7:145, fig. 553. 1881.

A German variety cultivated in Hanover where it is also known under the names Poire Pendante and Poire Bourree de Hambourg. Fruit medium or nearly large, obovate-pyriform, bright green, with very numerous dots of darker green but usually no trace of russet. On ripening, the fundamental green becomes bright yellow, brightened with reddish-brown on the side next the sun; early Sept.

Braunrothe Frühlingsbirne. 1. Dochnahl Führ. Obstkunde 2:4. 1856.

Of Belgian origin. 1832. Fruit medium, entirely covered with brown-russet; good; winter to March first.

Braunrothe Sommerrusselet. 1. Dochnahl Führ. Obstkunde 2:42. 1856.

Rousselet d’été Brun Rouge. 2. Mas Le Verger 2:53, fig. 25. 1866-73.

Probably of ancient German origin. Published at Nassau, 1804. Fruit small, obtuse-conic, regular in outline, summit flat, smooth, pale green changing to bright greenish-yellow and extensively washed on the side next the sun with dull brownish-red on which are yellow-gray dots so prominent as to be rough to the touch; flesh yellow-white, rather breaking, melting, gritty around the core, sweet, refreshing, having the perfume characteristic of the Rousselet; first; Aug.

Brederode. 1. Dochnahl Führ. Obstkunde 2:37. 1856.

Seeding of Van Mons, 1817. Fruit medium, long-turbinate, light greenish-yellow changing to light lemon-yellow, slightly russeted; flesh granular, softish, very sweet; end of Sept. and early Oct.

Bremer Butterbirne. 1. Oberdieck Obst-Sort. 247. 1881.

Raised from seed by Herr Neuburg in Bremen, Ger. Fruit large, turbinate, green, turning to yellow-green and yellow on ripening; flesh yellowish-white, fine, melting, finely granular, musky; Dec.

Brewer. 1. Downing Fr. Trees Am. 708. 1869. 2. Mas Pom. Gen. 5:1, fig. 289. 1880.

Origin uncertain, but probably American. Fruit medium, obovate-pyriform; skin thin, tender, bright green dotted with very small, brown specks; flesh white, translucent, melting; juice sweet, very abundant, delicately and agreeably perfumed; good; Oct.

Brewster. 1. Mass. Hort. Soc. Rpt. 46. 1866.

A seedling fruited by Dr. S. A. Shurtleff of Brookline, Mass., in 1865. Fruit medium, yellow, melting and juicy; Nov.

Brialmont. 1. Leroy Dict. Pom. 1:498, fig. 1867.

Origin uncertain, but it was described in the catalog of the Society of Van Mons. Fruit medium, globular-ovate, mammillate at summit, yellowish-green, covered with dots and patches of gray russet; flesh very white, dense, fine, semi-melting, some grit about the core; juice abundant, sweet and perfumed; second; Oct.

Brielsche Pomeranzenbirne. 1. Dochnahl Führ. Obstkunde 2:22. 1856.

Orange de Briel. 2. Mas Pom. Gen. 6:47, fig. 408. 1880.

Attributed to Holland about 1812 by Dochnahl. Fruit small or nearly small, globular-turbinate, sides uneven (Dochnahl), even contour (Mas), green passing at maturity to bright lemon-yellow, washed on the side next the sun with a beautiful vermilion, covered with numerous minute dots of fawn which change to yellow on the sunny side; flesh whitish, rather fine, semi-buttery, gritty, not very juicy, saccharine; first.

Briffaut. 1. Gard. Chron. 367. 1863.

Fruit medium, pyriform, smooth, shaded side green, other red; flesh greenish-white, fine, melting, sweet, perfumed; it is one of the most beautiful fruits of the summer, brilliant in coloring, but it decays rapidly; Aug.

Brindamour. 1. Leroy Dict. Pom. 1:501, fig. 1867.

Originated in the Department of the Vienne, Fr., at the beginning of the nineteenth century. Fruit medium, obtuse-turbinate, rough to the touch, bronzed, dotted with fawn, some bright green around the stem, and marbled with the same color on the cheek exposed to the sun; flesh whitish, fine, soft, melting; juice extremely abundant, sweet, acidulous and very pleasantly perfumed; first; Nov. to the end of Jan.

Bringewood. 1. Mag. Hort. 9:124. 1843. 2. Ibid. 13:153. 1847.

A foreign variety, probably English. Fruit medium, pyriform, yellowish-brown, almost covered with russet; flesh yellowish-white, somewhat gritty around the core, otherwise buttery, rich; first; end of Oct. to beginning of Dec.

British Queen. 1. Jour. Hort. N. S. 3:546. 1862. 2. Hogg Fruit Man. 537. 1884.

Raised by Thomas Ingram from seed of Marie Louise at Frogmore, Eng., and first distributed in 1863. Fruit large, obovate-pyriform, bossed, golden, much covered with cinnamon-colored russet, encrimsoned on side next the sun; flesh yellowish-white, fine-grained, buttery, melting, rich, sugary, having the flavor of the Marie Louise; first; Oct.

Broncirte Winterbirne. 1. Dochnahl Führ. Obstkunde 2:70. 1856.

Raised by Van Mons at Louvain, 1853. Fruit medium to small, obtuse-ventriculous, entirely covered with russet but somewhat blushed on the side next the sun; flesh very sweet; first; Jan. and Feb.

Bronx. 1. Downing Fr. Trees Am. 710. 1869.

Raised by James R. Swain, Bronxville, N. Y., about 1850. Fruit medium, obovate-pyriform, greenish-yellow, netted and stained with russet; flesh whitish, juicy, melting, sweet, slightly perfumed flavor; very good; first half of Sept.

Bronzée Boisselot. 1. Guide Prat. 88. 1895.

Fruit medium; flesh very melting, and of excellent flavor, sugary; first; Oct.

Bronzée d’Enghien. 1. Mas Pom. Gen. 5:171, fig. 374. 1880.

Disseminated by the Society of Van Mons. Fruit medium, long-pyriform, well swelled around the center, golden-yellow, dotted and stained with light bronze; flesh fine, semi-melting, juicy, acidulous; Nov. to Jan.

Brookline. 1. Mass. Hort. Soc. Rpt. 45. 1866.

A seedling pear fruited by S. A. Shurtleff, Brookline, Mass., in 1862. Fruit above medium, turbinate, brown-russet; flesh sweet, juicy and buttery, with high flavor; very fine; Oct.

Broom Park. 1. Gard. Chron. 209, fig. 1845. 2. Hogg Fruit Man. 538. 1884.

Raised by Thomas Andrew Knight at Downton Castle, Herefordshire, Eng.; it first bore fruit in 1831. Fruit small, globular-obovate; skin green and rough, largely covered with brown-russet; on the side next the sun it is tinged with dull red; flesh yellowish, melting, juicy, rich, with something of a melon flavor combined with pineapple. This singular commixture of flavors is its principal characteristic; an excellent dessert pear; Jan.

Brough Bergamot. 1. Hogg Fruit Man. 538. 1884.

A variety which succeeds well in the North of England. Fruit small, globular-turbinate tapering into the stalk; skin rough, yellowish-green, very much covered with brown-russet; flesh yellowish-white, rather coarse-grained, saccharine, very juicy, with a rich and highly perfumed flavor; first; Dec.

Brugmans. 1. Mag. Hort. 4:395, 1838. 2. Dochnahl Führ. Obstkunde 2:100. 1856.

A seedling of Van Mons, 1821. In September, 1838, it was exhibited among “ninety varieties” by Manning, before the Massachusetts Horticultural Society. Fruit medium, conic, light green changing to light yellow at maturity, sometimes rather blushed; flesh aromatic and sweet; mid-Nov. for three weeks.

Brumbirne. 1. Dochnahl Führ. Obstkunde 2:9. 1856.

Originated in Odenwald, Ger., 1847. Fruit medium, turbinate, light yellow turning to lemon-yellow, striped with bright red; good; Sept. and beginning of Oct.

Brune Minême. 1. Guide Prat. 88. 1876.

Fruit rather large; first quality for cooking; Nov. and Dec; of doubtful merit. Tree vigorous and fertile, well suited for exposed situations.

Brunet. 1. Mas Pom. Gen. 7:9, fig. 485. 1881.

Found growing wild at Houga, Department of Gers, Fr., about 1826. Fruit medium, globular, very bright green, dotted with numerous small, gray specks; at maturity the basic green passes to pale yellow, a little warmer on the side next the sun; flesh white, fine, melting; juice plentiful, sweet and agreeably musky; fair; end of Aug.

Brüsseler Herbstbergamotte. 1. Dochnahl Führ. Obstkunde 2:76. 1856.

Raised by Van Mons in 1825. Fruit medium, obovate-turbinate, yellowish-green changing on maturity to lemon-yellow all over; flesh granular, soft, vinous and strongly musky; good; Nov.

Brute Bonne. 1. Miller Gard. Kal. 206. 1734.

Franzosische Zapfenbirne. 2. Dochnahl Führ. Obstkunde 2:139, 1856.

Fruit medium, thin-skinned, grass-green all over, flushed red on the side next the sun; flesh somewhat musky, sweet, acidulous; good; end of Oct.

Bryan Edwards. 1. Trans. Lond. Hort. Soc. 16:395. 1826.

A seedling found growing early in the nineteenth century in the neighborhood of Southampton, Eng., by Bryan Edwards. Fruit globular-turbinate, pale green changing at maturity to pale yellow; flesh melting, rich, sweet, pleasantly perfumed; of considerable excellence; beginning of Nov.

Buchanan. 1. Am. Pom. Soc. Rpt. 114. 1869.

Submitted for examination to the Fruit Committee of the American Pomological Society in January, 1869, by Isaac Buchanan of New York. Fruit medium, obovate-acute-pyriform, dull yellow, with considerable russet; flesh a little coarse-grained, melting, juicy, gritty next the core, moderately sweet, and of good flavor.

Buffalo. 1. Hooper W. Fr. Book 151. 1857.

Of foreign origin; “an early and abundant bearer; flesh a little coarse, but buttery, juicy, sugary and sprightly.”

Bunte Mannabirne. 1. Dochnahl Führ. Obstkunde 2:106. 1856.

A variegated form of the French Colmar d’Hiver or Colmar. Fruit greenish-yellow, with reddish-brown stripes; in other respects similar to its type.

Buntebirne. 1. Dochnahl Führ. Obstkunde 2:106. 1856.

Originated in Hanover, Ger., 1852. Fruit medium to small, greenish-yellow turning to bright, light yellow; flesh fine, flushed, sweet; good; mid-Sept. and Oct.

Burchardt Butterbirne. 1. Dochnahl Führ. Obstkunde 2:114. 1856.

Considered by Dochnahl to be a seedling raised in 1833. Fruit medium, rather variable, globular-ovate, uniformly bright lemon-yellow, sprinkled with fine russet; flesh rather yellowish, semi-melting, aromatic, sweet; first; all Oct.

Buree Winter. 1. Langley Pomona 131. 1729.

Fruit medium, globular-obtuse-pyriform, somewhat depressed at both stalk and calyx, speckled all over; may be gathered early in September and in season Feb. to Apr.; first class.

Burgoyne. 1. Ragan Nom. Pear, B. P. I. Bul. 126:68. 1908.

Fruit large, oblong-pyriform, greenish-yellow, blushed with russet; flesh melting, juicy, sweet; good; season medium.

Burkett. 1. Ill. Hort. Soc. Rpt. 144. 1880. 2. Am. Pom. Soc. Rpt. 236. 1911.

Reported to the Illinois Horticultural Society in 1880 by C. S. Capps of Mt. Pulaski who described it as a “miserable apology” for a pear, though exempt from blight. It was mentioned in a communication to the American Pomological Society in 1911 by Charles G. Patten, Charles City, Iowa, as a variety which originating in Illinois had resisted blight for a period of forty-five years in South Iowa. It has been suggested that this and Sudduth may be the same.

Burlingame. 1. Mag. Hort. 15:344. 1849. 2. Downing Fr. Trees Am. 711. 1869.

Raised from seeds of pears planted in 1790. In 1830 Dr. S. P. Hildreth, Marietta, Ohio, sent a description of the pear to the Massachusetts Horticultural Society which named it after Mrs. Burlingame of Marietta who had originally saved the seeds. Fruit below medium, globular-oblate, pale yellow, blushed with red on the sun-exposed side and covered with small, russet specks; flesh white, coarse, melting and juicy, rich, sugary, perfumed; Aug. and Sept.

Burnett. 1. Kenrick Am. Orch. 139. 1841. 2. Downing Fr. Trees Am. 712. 1869.

Raised by Joel Burnett, Southborough, Mass., in the early half of the nineteenth century. Fruit large, obtuse-pyriform, pale yellow, with much iron-russet and flushed on side next the sun; flesh greenish-white, rather coarse-grained but rich, musky, juicy, sweet; excellent; Oct. and Nov.

Butt Pear. 1. Hogg Fruit Man. 539. 1884.

A pear grown in England especially around Ledbury, Herefordshire, for the production of perry. Fruit small, globular-obovate, lemon-color, strewed with minute, russety dots; flesh yellowish, coarse-grained, granular, acidulous.

Butterartige Bergamotte. 1. Dochnahl Führ. Obstkunde 2:79. 1856.

No. 33 in the Van Mons collection, 1834. Fruit small, long-globular, dark yellow, much covered with red-russet; flesh yellowish-white, semi-melting, sweet, firm, aromatic, suitable for espalier; beginning of Nov.

Büttner Sachsische Ritterbirne. 1. Dochnahl Führ. Obstkunde 2:23. 1856.

Poire de Chevalier de Buttner. 2. Mas Pom. Gen. 4:145, fig. 265. 1879.

According to Diel this variety originated in the environs of Halle, Prussia. Fruit medium or nearly medium, globular-turbinate or globular-ovate, often irregular in contour, a lively green sprinkled with dots of gray-green changing to brilliant lemon-yellow at maturity, well-exposed fruits being extensively washed with brownish-red; flesh white, tinted yellow under the skin, a little coarse, semi-breaking, fairly juicy, more or less perfumed according to the season; quality inconstant; Aug.

Cabot. 1. Prince Pom. Man. 2:214. 1832. 2. Mag. Hort. 10:298, 299, fig. 1844. 3. Downing Fr. Trees Am. 712. 1869.

Raised from seed of Beurré Gris planted in 1821 or 1822 by J. S. Cabot, Salem, Mass. Fruit medium, globular-ovate, slightly irregular; skin rough, bronze-yellow, almost covered with cinnamon-russet, some marbling of red on the side next the sun; flesh greenish-white, breaking, juicy, with a rich, subacid flavor; first; Sept. and Oct.

Cadeau. 1. Leroy Dict. Pom. 1:507, fig. 1867.

Mainly cultivated in the neighborhood of Angers, Fr., where it probably originated. Fruit small, globular-ovate, one side always more swelled than the other; skin thick, greenish-yellow or pale yellow, dotted and striped with gray-brown; flesh yellowish, coarse, semi-melting, very granular, wanting in juice, sugary, not much flavor; third; end of July.

Cadet de Vaux. 1. Liegel Syst. Anleit. 132. 1825. 2. Downing Fr. Trees Am. 712. 1869. 3. Leroy Dict. Pom. 1:508, fig. 1869.

It is claimed that Van Mons originated this variety. Tree very productive, an early and heavy bearer. Fruit large, obtuse-pyriform, ochre-yellow, dotted with brown and shaded with fawn and pale red in the sun; stem short, large, curved; calyx large; flesh yellowish-white, fine, breaking, sweet, juicy, perfumed; good; Dec. to Mar.

Caen de France. 1. Mag. Hort. 19:102. 1853. 2. Ibid. 21:188. 1855. 3. Am. Pom. Soc. Rpt. 52. 1869.

Synonymous with No. 51 of Van Mons. It was introduced into this country in 1834 by R. Manning, Salem, Mass. Fruit large, pyriform; skin thick, yellow, overspread with russet; flesh yellowish-white, semi-melting, juicy, sweet, vinous, with a little astringency, slightly aromatic; “one of the very best of the late varieties, keeps without trouble, and may be put in barrels to ripen, and can be depended on from Jan. to Mar.”

Caesar. 1. Prince Pom. Man. 1:98. 1832.

Extensively cultivated in the French Department of Lorraine in the early part of the nineteenth century. Fruit large, obovate-pyriform, smooth, pale yellow in the shade, deeper next the sun and sometimes slightly tinged with red, sprinkled with minute specks; flesh very white, breaking, of a rich and rather musky flavor; on maturing becomes soft rapidly; Dec.

Caillot Rosat (English). 1. Hogg Fruit Man. 540. 1884. 2. Mathieu Nom. Pom. 191. 1889.

This is not the Caillot Rosat of the French which in England is known as the Summer Rose. Fruit above medium, pyriform, smooth, greenish-yellow, with a brownish-red cheek and streaks of brighter red on the side next the sun; flesh tender, very juicy, sweet, perfumed; good; Aug.

Caillot Rosat (French). 1. Leroy Dict. Pom. 1:509, fig. 1867. 2. Guide Prat. 72, 254. 1876.

Summer Rose. 3. Hogg Fruit Man. 652. 1884.

An ancient French pear of unknown origin. Writing of it in 1586 Jacques Daléchamp thought it identical with the pear Nard, of the Greeks. This, however, has not been substantiated; but the pear was in early times spread generally through France under a variety of local names. One Jehan de Meung, a poet born near Orléans in 1280, wrote of it, as also did Gilles Ménage in 1694 who said it was “a kind of pears so called because of their hardness, their whiteness and their taste of rose.” It is probable that it takes its name Cailleau, Calliot, Caillou, Caillorosar, Caillot, from the caillou, a pebble, because of the grit with which it is filled. Fruit medium, globular-oblate, yellowish, with stains of fawn-russet, washed with tender rose on the side of the sun and streaked with the same color around the stem; flesh white, scented, a little coarse, semi-melting, always gritty around the core; juice sufficient, sugary, acid, musky; second; Sept.

Calbasbirn. 1. Christ Handb. 497. 1817.

Graue Flaschenbirne. 2. Dochnahl Führ. Obstkunde 2:140. 1856.

Originated in Holland in 1758. Fruit large, gourd-shaped, irregular, bossed, yellow, with grayish-russet, becoming golden and washed with red; flesh yellowish-white, soft, granular, somewhat woody, musky, sweet; good; Nov. and Dec.

Calebasse. 1. Leroy Dict. Pom. 1:512, fig. 1867. 2. Downing Fr. Trees Am. 712. 1869.

Termed by Downing “a very grotesque looking Belgian fruit.” Leroy considered it to have been raised in Brabant, Holland, early in the eighteenth century by Herman Knoop, a Dutch horticulturist. Fruit medium, long gourd-shaped, crooked and undulating in outline; skin rough, dull yellow, with thin, gray russet on the shaded side becoming cinnamon- and orange-russet next the sun; flesh yellowish-white, semi-fine, semi-melting, crisp, juicy and sweet; second; Sept. and Oct.

Calebasse d’Anvers. 1. Guide Prat. 103. 1895.

Sent out by M. Daras de Naghin of Antwerp, Bel., and recommended in 1895 by Simon-Louis Brothers, Metz, Lorraine, as combining all the qualities requisite to render it a fruit suitable for commerce. Fruit large, long, more or less contracted at its center, canary-yellow, dotted with brown specks and stained with fawn at the summit; flesh rather fine, free from granulations, juicy, sugary and savory; good; Oct. and Nov.

Calebasse de Bavay. 1. Mas Le Verger 1:35, fig. 24. 1866-73. 2. Leroy Dict. Pom. 1:514, fig. 1867.

Raised from seed at Mechlin, Bel., and distributed in 1849 by M. Tuerlinckx. Fruit rather large, long-pyriform, contracted at summit, concave on one side, the lower end being bent; color yellowish-green; flesh white, very fine; juice abundant, sweet, acid, having a delicate perfume; first; Nov. and Dec.

Calebasse Boisbunel. 1. Mass. Hort. Soc. Rpt. 41. 1871. 2. Guide Prat. 65. 1895.

Obtained by M. Boisbunel of Rouen, France. Fruit large, like Calebasse in form, greenish-yellow, washed with red; flesh fine, yellowish-white, melting, very sweet; first quality; Feb. and Mar.

Calebasse Bosc. 1. Leroy Dict. Pom. 1:515, fig. 1867. 2. Hogg Fruit Man. 540. 1884.

3. Bunyard Handb. Hardy Fr. 162. 1920.

A chance seedling found in 1819 by Van Mons in the garden of M. Swates at Linkebeeke near Brussels, Bel. Fruit medium to large, long-conical; skin rough to the touch and entirely covered with brown-russet, sprinkled with darker russet dots; flesh yellowish, semi-fine, melting, juicy, sweet and agreeably flavored; second; Oct.

Calebasse Delvigne. 1. Mas Le Verger 3:Pt. 1, 141, fig. 69. 1866-73. 2. Leroy Dict. Pom. 1:517, fig. 1867.

Mas thinks Calebasse Delvigne was raised in Belgium and Leroy considers it to have originated in France. Fruit medium, pyriform, yellow, strewed with cinnamon-colored russet and richly colored with red on the sun-exposed side; flesh yellowish-white, rather coarse-grained, melting, juicy, sweet and fine flavor, strong musky aroma; second to first; Oct.

Calebasse d’Été. 1. Leroy Dict. Pom. 1:518, fig. 1867. 2. Hogg Fruit Man. 540. 1884.

A seedling obtained by Major Espéren of Mechlin, Bel. Fruit above medium and sometimes larger, long-pyramidal, obtuse, a little contorted at base, greenish-yellow, covered with brown-russet and with numerous russet spots; flesh white, semi-melting, rather gritty at center, sugary, slightly acid and having a delicate perfume; a good early pear; Sept.

Calebasse Fondante. 1. Kenrick Am. Orch. 140. 1841.

Described by Kenrick in 1841 as a new variety by Van Mons. Fruit very much lengthened, bossed, uniformly red; flesh melting, sugary, agreeable; Oct.

Calebasse d’Hiver. 1. Gard. Chron. 69. 1848. 2. Mas Pom. Gen. 6:161, fig. 465. 1880.

Obtained by Major Espéren, Mechlin, Bel., and described in 1848 as a new fruit. Fruit large, turbinate or ovate-pyriform and long, dark green, sprinkled with brown dots, the dark green becoming at maturity pale yellow and golden on the side of the sun; flesh semi-melting, white; juice abundant, sweet, and without any appreciable perfume; good for the purposes of the kitchen.

Calebasse Kickx. 1. Guide Prat. 89, 254. 1876. 2. Hogg Fruit Man. 541. 1884.

This is No. 590 in the Van Mons catalog and was a seedling first described in 1823. Fruit below medium, obovate, rather uneven in outline, light greenish-yellow turning to lemon-yellow, with some patches of very thin, pale, cinnamon-colored russet; flesh whitish, coarse-grained, semi-melting, sweet, with an agreeable perfume; inferior, becoming pasty in the middle of October; early Oct.

Calebasse Leroy. 1. Leroy Dict. Pom. 1:519, fig. 1867. 2. Mas Pom. Gen. 4:175, fig. 280. 1879.

Raised by Van Mons about 1830 and published for the first time in the Catalogue Systematique of Diel in 1833. Fruit medium, conic-pyriform, somewhat contracted around the middle, bright green, stained with russet patches and sown with some gray dots and generally blushed with pale red on the side of the sun; first; Sept.

Calebasse Oberdieck. 1. Oberdieck Obst-Sort. 285. 1881. 2. Leroy Dict. Pom. 1:520, fig. 1867.

A seedling raised by Leroy at Angers, France; it first fruited in 1863. Fruit large, very long, like Calebasse in form, more or less obtuse, bossed; color orange-yellow, very finely dotted with brown, marked with some fawn and blackish patches; flesh white, extremely fine, semi-melting, juicy, fresh, sugary, aromatic; first; Oct.

Calebasse d’Octobre. 1. Mass. Hort. Soc. Rpt. 41. 1871. 2. Horticulturist 27:102. 1872.

Received by the Massachusetts Horticultural Society from M. Alexandre Bivort of Belgium and tested November, 1871. Fruit medium, acute-pyriform, long; skin smooth, pale yellow, traced with russet, with a fine ruddy tint on one side; flesh yellowish-white, melting, juicy and buttery, fine-grained; flavor vinous, rich, aromatic, sprightly, with a slight astringency.

Calebasse Rose. 1. Mas Pom. Gen. 7:123, fig. 542. 1881.

Of uncertain origin. Fruit medium or rather large; obovate-pyriform, usually rather irregular or bossed in its outline, bright green, sown with dots of darker green; on ripening the fundamental green changes to a pale lemon-yellow, sometimes washed with rose; flesh whitish, buttery, melting, sufficient sweet juice, acidulous; good; Oct.

Calebasse Tougard. 1. Ann. Pom. Belge 3:95, fig. 1855. 2. Leroy Dict. Pom. 1:521, fig. 1867.

Tougard. 3. Gard. Chron. 415. 1863.

A posthumous seedling of Van Mons, first fruited in 1847. Fruit medium, pyriform, yellowish, covered with spots and patches of rough brown-russet; flesh has a pink tinge, half-melting, juicy, sugary and has a pleasant flavor; Oct. and Nov.

Calebasse Verte. 1. Leroy Dict. Pom. 1:522, fig. 1867.

Attributed to Van Mons, date unknown, as also whether from Brussels or Louvain. Fruit medium to large, obovate-obtuse-pyriform, bossed, bright green, sprinkled with russet dots, veined with grayish-brown around the calyx and stem; flesh greenish-white, fine, melting; juice sweet, abundant, acid, agreeable; first; Oct.

Calhoun. 1. Mass. Hort. Soc. Rpt. 5. 1843. 2. Mag. Hort. 11:252. 1845.

Raised by Governor Edwards, New Haven, Conn., and submitted by him to the Massachusetts Horticultural Society in 1843. Fruit medium, globular, obliquely oblate, yellowish, shaded with dull crimson, russetted; flesh white, coarse, granular, buttery, melting, pleasant; good; Oct.

Caliorosa. 1. Mag. Hort. 18:151. 1852.

Described among new varieties of fruits. Fruit large, pyriform, greenish-yellow, with brown specks; not juicy, indifferent.

Calixte Mignot. 1. Guide Prat. 88. 1895.

Fruit large, pyriform, greenish, dotted with russet, passing to yellow at maturity; flesh very fine, melting, buttery, juicy; first; Oct. and Nov.

Calvillebirne. 1. Dochnahl Führ. Obstkunde 2:72. 1856.

Originated by Van Mons, 1825. Fruit medium, obovate-conic, light green changing to lemon-yellow, washed with red on the sun-exposed side; flesh fine, granular, sweet, juicy, melting, vinous and musky; good; Feb. and Mar.

Calvin. 1. Ragan Nom. Pear, B. P. I. Bul. 126:71. 1908.

Originated by Calvin Throop in Washington, U. S. A. Fruit medium, ovate-pyriform yellow, blushed and striped; flesh buttery, juicy, melting; good; medium.

Camak. 1. Gard. Mon. 2:320. 1860. 2. Guide Prat. 70. 1895.

Originated with J. Camak, Athens, Ga., and first reported in 1860. Fruit medium, obtuse-pyriform, yellowish-green, slightly washed with carmine; flesh fine, juicy, sugary; good; Sept.

Cambacérès. 1. Leroy Dict. Pom. 1:523, fig. 1867.

Distributed by Charles Baltet, Troyes, Fr., about 1861, without any specification of origin. Fruit medium, obtuse-pyriform, one side generally more swelled than the other, golden yellow, dotted and marbled with russet; flesh whitish, semi-fine, melting; juice very abundant and very sweet, refreshingly acidulous, with a delicate aroma; first; Oct.

Camerling. 1. Leroy Dict. Pom. 1:524, fig. 1867. 2. Guide Prat. 108. 1876.

A seedling of Van Mons which first bore fruit in 1842. Fruit medium, oblong-obtuse-pyriform, bossed and somewhat swelled; skin thick, wrinkled, yellow-ochre, dotted with russet, much washed with gray-bronze and clouded with brown-red on the side next the sun; flesh whitish, often doughy; juice sweet, agreeable; more frequently third than second class; Oct.

Camille de Rohan. 1. Hogg Fruit Man. 542. 1884.

Fruit medium, pyriform, green changing to yellow-green on ripening, with numerous russety dots; flesh white, with a pinkish tinge, fine-grained, melting, vinous and of good flavor; Dec. and Jan.

Canandaigua. 1. Mag. Hort. 16:36, 153. 1850. 2. Downing Fr. Trees Am. 714. 1869.

Judge Atwater of Canandaigua, New York, brought cions of this pear from Connecticut in 1806. It was exhibited at the Pomological Congress in New York in 1849 under the name Catherine but there being already one or more pears known by that name it was deemed well to change its name to avoid confusion. Fruit medium, irregular, elongated-acute-pyriform, lemon-yellow, sometimes red on the sunny side; flesh white, fine, melting and buttery, sugary, high flavor; handsome and excellent; Sept.

Canning. 1. McIntosh Bk. Gard. 460. 1855.

Fruit large, resembling Easter Beurré but the habit of the tree is more robust and hardy; Jan. and Feb.

Canourgues. 1. Mas. Le Verger 2:77, fig. 37. 1866-73. 2. Leroy Dict. Pom. 1:526, fig. 1867.

A wilding found about the beginning of the nineteenth century by M. Lauzeral, Monestier, Fr. Fruit small, long-ovate, often more curved on one side than on the other, smooth and shining, bright yellow, sown with small dots of grayish-brown, colored with pale rose on the side of the sun; flesh white, fine, melting; juice very abundant, vinous, sugary, refreshing and aromatic; first; July.

Cantelope. 1. Mag. Hort. 4:231, 466. 1838. 2. Downing Fr. Trees Am. 714. 1869.

Raised by Governor Edwards of New Haven and presented to the Horticultural Society of New Haven in September, 1838, when it was reported to be worthy of cultivation. Fruit below medium, globular, pale yellow, sometimes blushed in the sun; flesh whitish, coarse, breaking, wanting in juice; good for cooking; Oct.

Canton. 1. Ragan Nom. Pear, B. P. I. Bul. 126:72. 1908.

Originated in 1883 in Madison County, Miss. Fruit medium, ovate, green to yellow, blushed; flesh breaking, juicy, sprightly; very good; season medium.

Capsheaf. 1. Mag. Hort. 3:52. 1837. 2. Ann. Pom. Belge 7:77, fig. 1859.

Introduced by S. H. Smith, an amateur horticulturist of Rhode Island where it was already much cultivated in 1837. Fruit medium, oblong-obovate-pyriform, deep yellow, with patches and traces of cinnamon-russet; flesh white, juicy, melting, not highly flavored but very sweet and agreeable; good; Sept. and Oct.

Capucine Van Mons. 1. Leroy Dict. Pom. 1:528, fig. 1867. 2. Mas Pom. Gen. 5:145, fig. 361. 1880.

Obtained by Simon Bouvier, Jodoigne, Bel., a friend of Van Mons, to whom he dedicated the variety in 1828. Fruit above medium, oval-pyriform, bright green, dotted all over with fawn and slightly bronzed on the side next the sun; flesh yellowish or greenish, fine, semi-melting, crisp, rich, sugary; juice very abundant, vinous, having a delicate aroma; good to very good; Oct. to Dec.

Carasi. 1. Guide Prat. 80. 1876. 2. Baltet Cult. Fr. 373. 1908.

This is a perry pear, widely distributed in Europe under variations of the same name. On the farms of Brie, France, it is known as the Carisi, the fruit being medium size or rather large, the juice perfumed, without color, rich in tannin. In the neighborhood of Metz, Lorraine, it is called Carasi and in the district of Auge, France, Carisy. Bunyard and Thomas in their joint work, “The Fruit Garden,” mention Carisie-Gros and Carisie-Petit as varieties for perry making, and they are probably two variations of the same pear, as too are the Carisi rouge and Carisi blanc of France. The Carasi, or Rote Carisi, of Austria is a beautiful fruit, large to very large, irregular in outline, pyriform, swelled at middle, somewhat truncated; skin tough, green, turning to lemon-yellow, richly blushed on the sunny side, dotted with red; flesh whitish, rather coarse, very juicy, subacid, aromatic; Oct.

Cardinal Georges d’Ambroise. 1. Guide Prat. 103. 1895.

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.