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.
Distributed by Daras de Naghin of Antwerp, Bel., about 1880. Fruit
medium, obovate or obtuse-pyriform; flesh melting, very juicy, sugary,
perfumed; Mar. and Apr.
=Charnock. 1.= Hogg _Fruit Man._ 547. 1884. =2.= Mathieu _Nom. Pom._
194. 1889.
A Scotch dessert pear. Fruit small, pyriform, greenish-yellow in the
shade and dark, dull red on the side next the sun; flesh yellowish,
semi-buttery, juicy, sweet, aromatic; Sept.
=Chat Brulé. 1.= Duhamel _Trait. Arb. Fr._ =2:=247. 1768. =2.= Miller
_Gard. Dict._ =3=: 1807. =3.= Leroy _Dict. Pom._ =1=:555, fig. 1867.
Duhamel du Monceau writing in 1768 mentions two varieties bearing the
name _Chat Brulé_ or _Burnt Cat_. Of these the second is the _Chat
Brulé_ described under that name by Leroy, ripening in November and
the first is the Dutch variety _Kamper Venus_, ripening late in the
winter. Each of these has been known also as _Kamper Venus_. Fruit
medium, globular-pyriform, smooth, shining, pale yellow where shaded,
and washed with red where exposed to the sun; flesh very white, rather
coarse, breaking; juice rather wanting, rarely very sweet, generally
without perfume; good only for cooking; Nov. and Dec.
=Chattanooga. 1.= _Mass. Hort. Soc. Rpt._ 43. 1866.
Originated at Brookline, Mass., by S. A. Shurtleff; fruited first in
1863. Fruit medium to large, truncate, dark green; flesh fine, melting,
juicy, sweet, perfumed; good; Oct.
=Chaudfontaine. 1.= Mas _Pom. Gen._ =7=:59, fig. 510. 1881. =2.= _Guide
Prat._ 81. 1895.
Disseminated by M. Galopin, a nurseryman at Liege, Bel., in 1865. Fruit
large or rather large, pyriform, a little swelled, water-green almost
entirely covered with cinnamon-colored russet, changing to pale yellow
on maturity and the russet to golden on the side to the sun; flesh
whitish, semi-fine, semi-breaking, full of juice, sweet and musky; good
for household use; Oct.
=Chaumontel. 1.= Downing _Fr. Trees Am._ 718. 1869. =2.= Bunyard
_Handb. Hardy Fr._ 163. 1920.
_Besi de Chaumontel_. =3.= Duhamel _Trait. Arb. Fr._ =2=:199, Pl. XL.
1768. =4.= Leroy _Dict. Pom._ =1=:266, fig. 1867.
Merlet writing in his _L'Abrégé des bon fruits_ of 1675 said that the
Chaumontel pear originated from a wilding growing at Chaumontel, Fr.
In 1765 Duhamel du Monceau saw the parent tree, at that time more than
a century old, bearing a fine crop. Fruit large; form variable, but
always long, obtuse, bossed, pyriform, yellow or yellowish-green in
the shade, dotted with numerous brownish-red spots and brownish-red or
deep rich red on the side exposed to the sun; flesh white, semi-fine,
melting, buttery, rich and sugary; juice abundant, vinous, highly
perfumed; a high class dessert pear.
=Chaumontel Gras. 1.= _Rev. Hort._ 468, fig. 1888.
In 1845 seed of the Chaumontel was sown from which was obtained in 1859
fruit whose seed was in turn sown. A seedling grown from this latter
seed bore fruit, which was reported about 1875 as follows: Fruit large
or very large, obtuse-pyriform, swelled, bossed, bright yellow, very
much covered with fine dots and gray marblings and on the sun-touched
side often tinted with carmine or brick-red more or less intense;
flesh white or yellowish, semi-fine, crisp, very melting, juicy, rich,
sugary, perfumed; spring.
=Chaumontel Swan Egg. 1.= _Mag. Hort._ =5=:304. 1839.
Raised by John Williams, Pitmaston, Eng., from seed of Chaumontel
impregnated with the pollen of Swan Egg. Fruit medium, obovate, russet;
flesh rich and sugary; Oct.
=Chaumontelle d'Été. 1.= _Gard. Chron._ 1207. 1873. =2.= _Guide Prat._
90. 1876.
Presumably a French pear, having been received in England from Orléans
in the autumn of 1871. Fruit large or very large; flesh semi-melting or
juicy, sugary and of a distinct perfumed flavor.
=Chelmsford. 1.= _Mag. Hort._ =6=:18. 1840. =2.= _Ibid._ =7=:169. 1841.
=3.= Downing _Fr. Trees Am._ 719. 1869.
Originated on the farm of Zaccheus Wright, Chelmsford, Mass.,
early in the nineteenth century. It has been known also under the
names _Tyngsboro_ and _Mogul Summer_. Fruit of the largest size,
globular-obtuse-pyriform, yellow, red cheek; flesh coarse, sweet; good
for cooking; Sept.
=Cher à Dames= (Knoop). =1.= Knoop _Fructologie_ =1=:105, 135, Pl. V.
1771.
This pear although illustrated by Knoop under the name _Chair à Dame_
is not identical with the variety described under that name in this
work or by Leroy. Fruit medium, somewhat oblong, diminishing toward
the stalk and becoming acute, globular in lower half, flattened around
the calyx which is not deeply sunken; when ripe the skin is uniformly
yellow and blushed on the side of the sun with a beautiful red; flesh
soft, rather gritty, succulent and of a very agreeable flavor; Aug. and
Sept.
=Cherroise. 1.= Leroy _Dict. Pom._ =1=:557, fig. 1867. =2.= Mas _Pom.
Gen._ =6=:169, fig. 469. 1880.
This wilding was found in a wood in the Commune of Cherré,
Maine-et-Loire, Fr., and was first propagated about 1848. Fruit medium,
ovate-obtuse, mammillate; skin rough to the touch, yellow-ochre, with
patches of fawn-colored russet, washed when ripe with a blush of
vermilion red on the side of the sun; flesh yellowish-white, semi-fine,
breaking; juice sufficient, sugary, rather savory; second; Jan. and Feb.
=Chesill. 1.= Parkinson _Par. Ter._ 592. 1629.
Mentioned by John Parkinson in 1629 as a "delicate mellow pear, even
melting as it were in the mouth of the eater, although greenish on the
outside."
=Chilton. 1.= _Mass. Hort. Soc. Rpt._ 45. 1866.
A seedling raised and fruited by S. A. Shurtleff, Brookline, Mass., and
exhibited to the Fruit Committee of the Massachusetts Horticultural
Society in 1866. Fruit medium, turbinate, brown-russet; flesh sweet,
juicy and buttery, with high flavor; described by the promoter as very
fine; Oct.
=China. 1.= _Gard. Chron._ 1095. 1867.
Of Chinese origin. Reported in 1867 to be full of promise in
Queenstown, Australia, and to have been growing in the neighboring
British Colony of New South Wales for many years. Fruit large, many
weighing 16 or 17 ounces; shape variable, breadth being sometimes as
great as the length, warm yellow ground dotted all over with russet;
flesh crisp, juicy, sweet, the skin having something of a musky
pineapple flavor; a handsome, fragrant fruit; first for cooking; a good
keeper; summer.
=Chio. 1.= Miller _Gard. Dict._ =3=: 1807.
Commonly called, according to Miller, the _Little Bastard Musk Pear_
to distinguish it from the _Little Musk Pear_. Fruit small, roundish,
yellow when ripe, with a few streaks of red on the side next the sun;
juice musky; good; July.
=Choak-pear. 1.= Miller _Gard. Dict._ =3=: 1807.
The fruit of this pear is so acrid that it produces a choking
sensation. Its flesh is red and it is rarely cultivated.
=Choisnard. 1.= Leroy _Dict. Pom._ =1=:559, fig. 1867. =2.= _Guide
Prat._ 80. 1895.
Found growing wild in the environs of Ormes-Sur-Vienne, Fr., about
1810. Fruit above to medium, pyramidal-obtuse, rather wrinkled, dark
yellow, dotted with fawn, large gray marblings which pass to dark brown
on the exposed side; flesh yellowish, semi-melting, semi-fine, gritty
at core; juice sufficient, sugary, tartish, savory, with a delicate,
musky flavor; first; Jan. to Mar.
=Cholwell. 1.= _Mag. Hort._ =13=:451. 1847.
An English variety first described by the London Horticultural
Society in 1847. Fruit medium, curved pyramidal; skin smooth, thin,
yellowish-green in the shade and partly tinged and obscurely streaked
with dull red next the sun where it is also speckled with pale dots;
flesh yellowish-white, melting, buttery, very sugary and rich, musky;
Oct.
=Christmas. 1.= Elliott _Fr. Book._ 371. 1859.
Originated in Cincinnati, O., and described as "new" in 1859. Fruit
medium, ovate-rounded, rough, bronzed, russety; flesh a little gritty,
juicy, sweet; very good; Dec. and Jan.
=Christmas Beurré. 1.= _Mass. Hort. Soc. Rpt._ 158. 1874.
A seedling of the White Doyenné shown in the Massachusetts
Horticultural Society's rooms in 1874. Fruit full medium size,
ovate-pyriform, dull green, with thin russet towards the stem and
sometimes sprinkled with red next the sun; flesh rather gritty at core,
juicy and rich; very good to best; Dec.
=Church. 1.= _Mag. Hort._ =23=:112, fig. 5. 1857. =2.= Downing _Fr.
Trees Am._ 19. 1869.
_Vanilla._ =3.= Watson _Am. Home Gard._ 376, fig. 235. 1860.
Reported by Downing to have originated on land belonging to Trinity
Church at New Rochelle, N. Y., hence its name; but Dr. Brincklé, in the
second reference, says that it was believed to be a seedling raised
by an old Huguenot settler, and that the original tree still existed
on the premises of L. P. Miller, and was presumed to be nearly 100
years old. In 1859 Dr. Brincklé and Prince and Ferris expressed the
opinion that it was identical with _Platt's Bergamot_ and Mr. Colt
thought the _Clark_ pear of Hartford was also the same. Fruit medium,
globular-oblate, irregular, green becoming yellow at maturity, with
minute dots; flesh fine, very buttery, melting, with a very rich, sweet
and highly perfumed flavor; first; Sept.
=Chypre. 1.= Leroy _Dict. Pom._ =1=:561, fig. 1867. =2.= Hogg _Fruit
Man._ 571. 1884.
Duhamel in 1768, Poiteau in 1848 and Dr. Hogg in 1884 make this pear
synonymous with _Early Rousselet_. Leroy regards it as a separate
variety. It is an ancient pear of uncertain origin. It was described
by Merlet in 1675 and was cultivated even earlier by Le Lectier
in his garden at Orléans. Probably it originated at the beginning
of the seventeenth century, but whether it took its name from the
Island of Cyprus or the cypress tree seems uncertain. Fruit small,
globular-turbinate, bright grayish-green, stained with brownish-red on
the side of the sun; flesh dense, rather coarse, semi-breaking; juice
abundant, vinous, sugary, with a perfume recalling cinnamon; first as
an early pear; July and Aug.
=Cincincis. 1.= _Ohio Hort. Soc. Rpt._ 12. 1874-5. =2.= _Cornell Sta.
Bul._ =332=:451, 479, figs. 149, 154. 1913.
This oriental pear, possibly of French origin, was received from
New York by S. F. Smith, Marietta, O., in 1854. It is the parent of
numerous seedlings fruited by Mr. Smith. Fruit medium to small, oval,
fairly regular, light greenish-russet, with numerous brown dots; skin
slightly rough; flesh yellowish-white, juicy, breaking, crisp; devoid
of flavor, poor; Oct.
=Cincincis Seedling. 1.= _Cornell Sta. Bul._ =332=:479. 1913.
Introduced by William Parry and very closely resembles, if it is not
identical with, Cincincis. Fruit medium to large, oblong, largest at
stem end, tapering to blossom end, smooth, creamy-yellow; flesh tender,
crisp, juicy, lacking quality.
=Cincinnatus. 1.= _Cornell Sta. Bul._ =332=:479. 1913.
An oriental seedling produced by S. F. Smith from seed of Cincincis.
Folette Smith, son of the originator, says, "The tree is vigorous,
hardy, productive; fruit resembles Cincincis in color and shape but is
quite distinct in quality; juicy, subacid, rich; flesh gritty."
=Cinquantième Anniversaire. 1.= _Guide Prat._ 89. 1895.
Raised by M. Grégoire of Jodoigne, Bel., who considered it one of his
best gains. Fruit small to large; Nov.
=Cire. 1.= Leroy _Dict. Pom._ =1=:563, fig. 1867. =2.= _Guide Prat._
108. 1876.
_Wachsbirne._ =3.= Dochnahl _Führ. Obstkunde_ =2=:187. 1856.
One of Major Espéren's gains at Mechlin, Bel., about 1840. Fruit large,
long-conic, obtuse, much swelled around the calyx; skin waxy yellow,
bright, rather thick, slightly tinged with rose on the side of the sun
and some small stains of dark maroon; flesh whitish, semi-fine and
semi-melting, extremely granular about the center; juice sufficient but
wanting in perfume and in sweetness; third; Feb.
=Cité Gomand. 1.= _Guide Prat._ 74. 1895.
A gain of M. Grégoire, Jodoigne, Brabant. Fruit medium,
turbinate-ovate, yellow with dots; flesh melting, juicy; good; Oct.
=Citrina. 1.= _Mass. Hort. Soc. Rpt._ 45. 1866. =2.= Downing _Fr. Trees
Am._ 720. 1869.
One of S. A. Shurtleff's seedlings. First fruited in 1862. Fruit
medium, short-pyriform, bright yellow, lumpy and nodular; flesh nearly
white, coarse, gritty at core, of a pleasant, peculiar flavor; Sept.
=Citron. 1.= _Mag. Hort._ =4=:231. 1838. =2.= Downing _Fr. Trees Am._
720. 1869.
A seedling of the late Governor Edwards. Fruit small,
globular-turbinate, greenish, shaded with dull crimson; flesh greenish,
rather coarse, juicy, melting, sugary, vinous, musky; good; Aug. and
Sept.
=Citron d'Hyver. 1.= Miller _Gard. Dict._ =3=: 1807.
Fruit medium to large, "in shape and color very like an orange or
citron;" flesh hard and dry, gritty; good baking pear; Dec. to Mar.
=Citron de Saint Paul. 1.= Leroy _Dict. Pom._ =1=:566. 1867. =2.= Mas
_Pom. Gen._ =4=:29, fig. 207. 1879.
From a seed bed of M. de la Farge in the Commune of Salers, Cantal,
Fr. It was first published in 1856. Fruit below medium, ovate, obtuse
and bossed, golden-yellow, dotted all over with bright green; flesh
whitish, fine, melting, juicy, rather gritty; juice very abundant,
sugary, sweet and deliciously perfumed; first; Sept.
=Citron de Sierentz. 1.= Knoop _Fructologie_ =1=:103, 135, Pl. V. 1771.
=2.= Mas _Pom. Gen._ =6=:101, fig. 435. 1880.
The Horticultural Society of Angers received some grafts of this
variety in 1836 with the information that it originated in the small
village of Sierentz, near Mulhausen, Alsace. Knoop, however, describing
it in 1771 under the name of _Citron de Sirène_ gives it various
Flemish synonyms. Fruit small to medium, turbinate or globular-ovate
and slightly pyriform, bright yellow or greenish-yellow, dotted with
russet and some brownish-fawn markings passing often to olive-brown
and slightly vermilion on the side of the sun; flesh white, coarse,
breaking, juicy, sugary, acid, savory; second; July and Aug.
=Citronnée. 1.= Leroy _Dict. Pom._ =1=:568, fig. 1867. =2.= _Guide
Prat._ 71, 245. 1895.
This is practically identical with the pear found by Diel and described
by him in 1806 under the name _Rothbackige Citronatbirne_. Fruit below
medium, globular, bossed at summit, lemon-yellow, dotted with russet
and washed on the sun-exposed side with delicate rose; flesh white,
fine, dense, very melting, gritty about the core; juice very abundant,
sugary, slightly acid, aromatic, savory, leaving a slight flavor of
musk; first; Sept.
=Clap. 1.= Downing _Fr. Trees Am._ 720. 1869.
Originated by Captain William Clap of Massachusetts. Fruit below
medium, acute-pyriform, yellowish-green, with brownish blush in the
sun; flesh whitish, buttery, juicy, aromatic; Aug.
=Clara. 1.= _Mag. Hort._ =8=:58. 1842. =2.= _Ibid._ =16=:295. 1850.
=3.= Downing _Fr. Trees Am._ 720. 1869.
A Van Mons seedling placed on the list of "Rejected Fruits" at the
second session of the Congress of Fruit Growers at New York in 1850.
Fruit medium, long, light green, with some russet spots and patches;
flesh white, juicy, good, rather too acid; Oct.
=Clara Durieux. 1.= Mas _Pom. Gen._ =1=:149, fig. 75. 1872. =2.= _Guide
Prat._ 108. 1876.
A seedling of Von Mons. Fruit medium, globular, bright green, with dots
of darker green, becoming golden-yellow on maturity, washed with red on
the sun-kissed side; flesh whitish, rather fine, melting, juicy, sweet,
vinous, perfumed; Oct.
=Claretenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:195. 1856.
Northern Germany, first reported in 1773. Fruit large,
roundish-turbinate, often unequal sides, bossed, yellow, somewhat
blushed; flesh granular, sweet and astringent; good; Sept.
=Clark. 1.= _Mag. Hort._ =19=:518. 1853. =2.= _Ibid._ =24=:126. 1858.
Origin uncertain; cultivated in Hartford, Conn. The pear "bears a
good deal of resemblance in form, texture, flavor and seed to the
_Autumn Bergamot_ of Col. Carr." Fruit above medium, short-pyriform or
turbinate, as broad as it is high; flesh rather coarse, very tender,
melting, juicy, with a refreshing and agreeable flavor; desirable; Oct.
=Clarksville. 1.= _Am. Pom. Soc. Rpt._ 134. 1920.
Original tree about 90 years old. Introduced by Sunny Slope Nursery,
Hannibal, Mo.
=Claude Blanchet. 1.= _Guide Prat._ 54. 1895. =2.= Baltet _Cult. Fr._
405. 1908.
A gain of Claude Blanchet, Vienne, Fr., and listed in the _Journal de
la Societe Nationale et Centrale d'Horticulture de France_ in 1883.
Fruit small or medium; ovate-obtuse and rather swelled, green washed
with yellow; flesh whitish, semi-fine, juicy, sugary and acidulous;
good; Aug.
=Claude Mollet. 1.= _Guide Prat._ 90. 1876.
Fruit large, oval-shortened; first; Aug. and Sept.
=Clay. 1.= _Mass. Hort. Soc. Rpt._ 5. 1843. =2.= _Mag. Hort._ =11=:437.
1845. =3.= Downing. _Fr. Trees Am._ 721. 1869.
One of Governor Edwards' seedlings, exhibited before the Massachusetts
Horticultural Society in 1843. Fruit medium, roundish-oblate, sometimes
pyriform, waxen-yellow, blushed with crimson and sprinkled with brown
or crimson dots; flesh whitish, rather coarse, granular, juicy, sweet;
good; Oct.
=Clémence de Lavours. 1.= Mas _Le Verger_ =1=:71, fig. 42. 1866-73.
A wilding found in the Commune of Lavours, Department Ain, Fr. Fruit
medium, pyriform, lemon-yellow; flesh melting, perfumed; first; winter.
=Clémence van Rumbeck. 1.= _Guide Prat._ 62. 1895.
Presumably Dutch. Fruit medium or large, nearly round, maroon-russet on
yellow; flesh yellowish, fine, melting; first; Nov. and Dec.
=Clément Bivort. 1.= Leroy _Dict. Pom._ =1=:569, fig. 1867.
Obtained by Alexandre Bivort, director of the nurseries of the Society
Van Mons at Geest-Saint-Rémy, in the gardens of the Company, and
first placed on the market in 1858. Fruit medium, globular-oblate,
orange-yellow, sprinkled with some gray dots, clouded with fawn
especially on the side of the sun; flesh whitish, melting, juicy,
sugary, acidulous and sourish, with a strong, agreeable perfume of
anis; first; Nov. and Dec.
=Clementine. 1.= Dochnahl _Führ. Obstkunde_ =2=:136. 1856. =2.= _Gard.
Chron._ 1038, fig. 1859.
Seedling of Van Mons, 1833. Fruit large, obtuse-pyriform,
golden-yellow, with dots of reddish-brown, slightly reddened on side
next the sun; flesh white, moderately fine-grained, melting; juice
abundant and perfumed; good; Sept.
=Clinton. 1.= _Mag. Hort._ =8=:60. 1842. =2.= _Ibid._ =17=:263. 1851.
Seedling of Van Mons. Fruit large, light yellow; flesh soft, buttery
and good but not high flavored; Nov.
=Cloche de Wittenberg. 1.= _Guide Prat._ 90. 1876.
Fruit large, turbinate-obovate, dark lemon-yellow, lightly washed with
red; flesh breaking; for kitchen use; Oct. and Nov.
=Coit Beurré. 1.= _Horticulturist_ =19=:110, figs. 1, 2. 1864. =2.=
Downing _Fr. Trees Am._ 722, fig. 1869.
Raised by Colonel Coit, near Cleveland, O. Fruit medium, obovate
inclining to pyriform, yellow, deeply covered with russet, covered with
dots which become crimson on exposed side, cheek often crimson; flesh
buttery, juicy, spicy, melting, rich, vinous; very good; Sept. and Oct.
=Cole. 1.= Budd-Hansen _Am. Hort. Man._ =2=:239. 1903.
Originated at Detroit, Kan., and variously known as _Cole's Seedless_,
_Cole's Pear_, _Cole's Coreless_ and _Cole's Seedless and Coreless_.
Fruit medium, globular approaching acute-pyriform; color lemon-yellow,
thickly sprinkled with minute russet dots; stem medium long, stout,
inserted in a very small cavity; calyx small, open, in a small, shallow
basin; flesh white, a little granular, moderately juicy, sweet,
pleasant aroma; good. Often sold as "seedless" but frequently shows
seeds.
=Cole Winter. 1.= _U. S. D. A. Pom. Rpt._ 37. 1895.
Received from Horticultural Gardens, Victoria, Australia, by T.
J. Garden, Gardenia, Va. Fruit medium, short, pyriform, having a
well-defined suture-like groove running from stem to calyx; color
yellow, russeted; stem medium, in a small cavity; calyx large, open;
flesh white, tender, melting, juicy, sprightly; very good; autumn.
=Collins. 1.= _Mag. Hort._ =17=:255, fig. 261. 1851. =2.= _Ibid._
=18=:149. 1852.
Raised from seed of the White Doyenné on the farm of a Mr. Collins in
Watertown, Mass., and introduced in 1848. Fruit large, obovate, rather
flattened, when ripe greenish-yellow, with a fine blush in the sun and
speckled with russet dots; flesh white, fine, brisk, melting, juicy,
vinous, sweet; good; Sept. and Oct.
=Colmar. 1.= Duhamel _Trait. Arb. Fr._ =2=:222, Pl. L. 1768. =2.= Leroy
_Dict. Pom._ =1=:572, fig. 1867.
A highly esteemed pear of ancient and probably Belgian origin. Merlet
mentions it in 1690 and La Quintinye in 1730. Fruit above medium,
obtuse-pyriform, smooth, pale green changing to yellow-ochre on
ripening and sometimes washed with pale red on the side exposed to the
sun; flesh yellowish-white, fine, semi-melting, watery, tender, with a
rich, sugary flavor; juice very abundant, acidulous, and deliciously
perfumed; first; Nov. to Mar.
=Colmar d'Alost 1.= Leroy _Dict. Pom._ =1=:574, fig. 1867.
Raised from a seed bed made in 1840 by M. Hellinckx, a nurseryman at
Alost, Bel. Fruit large, oblong, very obtuse, enlarged on one side,
bright green in the shade, yellowish-green on the side exposed to the
sun, dotted with brown specks and covered with patches of fawn; flesh
white, fine, semi-melting, juicy, gritty at the center, sweet, vinous,
acidulous, savory: first; Oct. and Nov.
=Colmar d'Arenberg. 1.= _Ann. Pom. Belge_ =3=:3, fig. 1855. =2.= Leroy
_Dict. Pom._ =1=:575, fig. 1867.
Attributed to Van Mons and thought to have originated in 1821. Fruit
very large; form rather variable, obovate, uneven and bossed in
outline, yellow-ochre on the shaded side and russeted on the exposed
face; flesh yellowish-white, semi-melting, juicy, sweet, slightly
aromatic; a handsome but coarse pear; Oct.
=Colmar Artoisenet. 1.= Leroy _Dict. Pom._ =1=:577, fig. 1867.
Found by Simon Bouvier in the garden of M. Artoisenet at Jodoigne,
Bel. Fruit medium to above, turbinate-obtuse, greenish-yellow, dotted
and marbled with gray-russet on the shady side and entirely stained
with fawn on the cheek exposed to the sun; flesh whitish, fine,
semi-melting; juice rather wanting, little sugar, delicate; second; Nov.
=Colmar d'Automne Nouveau. 1.= Leroy _Dict. Pom._ =1=:578, fig. 1867.
=2.= Mas _Pom. Gen._ =7=:45, fig. 503. 1881.
Originated in the garden of the Horticultural Society of Angers; first
reported in 1851. Fruit above medium, conic-obtuse but sometimes
almost cylindrical, russet-gray, lightly and uniformly clouded with
orange-yellow; flesh white, fine, melting; juice abundant, sugary and
strongly aromatic, occasionally a little acid; first; Sept. and Oct.
=Colmar Bretagne. 1.= Hogg _Fruit Man._ 549. 1884.
Growing in the gardens of the Caledonian Horticultural Society in
Edinburgh, Scot., before 1884. Fruit medium pyramidal, swollen on one
side; skin smooth, deep, clear yellow, tinged with green on the shaded
side and bright vermilion on the side of the sun, covered all over with
small, russety dots; flesh sweet, crisp, juicy and agreeably flavored;
dessert fruit; Oct.
=Colmar Charni. 1.= _Ann. Pom. Belge_ =8=:43, fig. 1857. =2.= Leroy
_Dict. Pom._ =1=:579, fig. 1867. =3.= Hogg _Fruit Man._ 549. 1884.
In 1854 this ancient pear was introduced into the gardens of the
Society of Van Mons at Geest-Saint-Rémy, Bel. Fruit medium, oval, dull
yellow, dotted, veined and stained with fawn, with a vermilion blush
on the side of the sun; flesh white, very fine, semi-melting, juicy,
sweet, vinous, having a delicious aroma; first; Jan. to Mar.
=Colmar Daras. 1.= _Guide Prat._ 90. 1876. =2.= _Ibid._ 50. 1895.
Obtained by Daras de Naghin of Antwerp, Bel. Fruit large, long and
pyramidal, brilliant lemon-yellow, mottled with fawn; flesh very
melting and juicy, very sugary; first; winter.
=Colmar Delahaut. 1.= _Ann. Pom. Belge_ =5=:21, fig. 1857. =2.= Leroy
_Dict. Pom._ =1=:581, fig. 1867.
Raised from seed by M. Grégoire, Jodoigne, Bel. Fruit medium,
curved-pyriform, rather variable, greenish-yellow in the shade,
brownish-yellow on the side of the sun, dots and patches of pale
brown-russet; flesh whitish, semi-fine and semi-melting, wanting in
juice, sugary, vinous, aromatic; second; Jan.
=Colmar Demeester. 1.= Leroy _Dict. Pom._ =1=:582, fig. 1867. =2.= Hogg
_Fruit Man._ 550. 1884.
A seedling raised by Van Mons. Fruit medium, obtuse-pyriform, somewhat
obovate, even and regular in outline, greenish-yellow, rather heavily
dotted and with some small patches of brown-russet; flesh yellowish,
coarse, semi-melting; juice abundant, sugary, acidulous, with an
agreeable if often a rather cloying flavor; a second class dessert
pear; Sept. and Oct.
=Colmar Dewez. 1.= Kenrick _Am. Orch._ 192. 1832. =2.= _Mag. Hort._
=5=:395. 1839.
Originated near Brussels, Bel., about 1825, and in 1839 was shown by R.
Manning at the Massachusetts Horticultural Society. Flesh white, tender
and very melting; juice abundant, mild, with an agreeable aroma.
=Colmar Épine. 1.= Mas _Le Verger_ =3=:Pt. 2, 99, fig. 146. 1866-73.
=2.= Downing _Fr. Trees Am._ 725. 1869.
_Beurré Épine._ =3.= Leroy _Dict. Pom._ =1=:359, fig. 1867.
Origin uncertain, possibly one of Van Mons' seedlings, distributed by
M. Bouvier, Jodoigne, Bel. Fruit above medium, long-obtuse-pyriform,
ventriculated in its lower part, symmetrical, pale green changing at
maturity to lemon-yellow, mottled with fawn-russet and strongly washed
with brownish-russet on the side opposed to the sun; flesh whitish,
semi-fine, melting, gritty around the core; juice abundant, vinous and
saccharine, with an acidulous flavor; second; Nov.
=Colmar d'Été. 1.= _Gard. Chron._ 875, 913. 1860. =2.= Leroy _Dict.
Pom._ =1=:583, fig. 1867.
Attributed to Van Mons about 1825. Fruit small, obovate or
globular-obovate, smooth, shining, greenish-yellow becoming quite
yellow when ripe, sprinkled with brown dots, having in some seasons
and places a cheek red and almost transparent; flesh yellowish, very
melting; juice excessively abundant, of honey sweetness, rich flavor,
acidulous, pleasantly aromatic; first; Aug. and Sept.
=Colmar Flotow. 1.= Mas _Pom. Gen._ =6=:65, fig. 417. 1880. =2.= _Guide
Prat._ 79, 246. 1895.
Named by Oberdieck, who received it unnamed from Van Mons. Fruit
medium, globular-conic, green, with numerous very small, brown dots
changing to dull lemon-yellow on maturity; flesh whitish, semi-fine,
buttery; juice plentiful, sweet and delicately perfumed; good; winter.
=Colmar-Hirondelles. 1.= Mas _Pom. Gen._ =1=:151, fig. 76. 1872.
A product of the Van Mons seed beds, catalogued in 1823. Fruit medium,
pyriform and somewhat swelled around the middle, green, speckled with
brown dots, changing to bright lemon-yellow on ripening, the exposed
side being blushed with a beautiful red; flesh yellow, semi-fine,
semi-melting; juice abundant, sugary, vinous and slightly perfumed;
second.
=Colmar de Jonghe. 1.= Downing _Fr. Trees Am._ 724. 1869. =2.= _Guide
Prat._ 72. 1895.
J. de Jonghe of Belgium originated this variety and said of it, "Tree
hardy, robust, vigorous and productive, rather upright; young wood
nut brown, with a few gray specks." Fruit medium, pyriform, bright
yellowish-green, washed with brown; flesh yellowish, very fine,
semi-melting, juicy, perfumed; first; Sept. and Oct.
=Colmar de Mars. 1.= Leroy _Dict. Pom._ =1=:586, fig. 1867. =2.= Mas
_Pom. Gen._ =4=:139, fig. 262. 1879.
Grown from seed by M. Nerad, Jr., nurseryman at Lyons, Fr., in 1853.
Fruit medium, globular-ovate, golden-yellow, dotted, veined and
slightly rayed with russet; flesh yellowish, fine, firm though melting,
scented; juice abundant, refreshing, sugary, savory and having a slight
taste of musk; first; May.
=Colmar du Mortier. 1.= _Guide Prat._ 89. 1895.
Fruit medium, ovate, bright lemon-yellow; flesh salmon, very fine, very
melting, very sugary; first; Feb.
=Colmar Navez. 1.= Leroy _Dict. Pom._ =1=:586, fig. 1867. =2.= Hogg
_Fruit Man._ 551. 1884.
Raised from seed by M. Bouvier, Jodoigne, Bel. The first fruits were
yielded in 1837. Fruit large, globular-obovate, yellowish-green,
slightly dotted with gray, clouded with brown-russet, and often washed
with brick-red on the side exposed to the sun; flesh white, rather
fine, semi-melting; juice sufficient, sugary, acidulous, savory, having
an aroma suggestive of musk and anis; first; Oct.
=Colmar Neill. 1.= Downing _Fr. Trees Am._ 821. 1869. =2.= Hogg _Fruit
Man._ 551. 1884.
From a seed bed made by Van Mons in 1815. Fruit very large, obovate,
smooth, glossy, pale yellow, sprinkled all over with russety dots and
stained with some markings of cinnamon-colored russet; flesh white,
buttery, sweet, juicy, vinous and of a musky flavor; good to very good;
Oct.
=Colmar Sirand. 1.= Mas _Pom. Gen._ =7=:178, fig. 570. 1881. =2.=
_Guide Prat._ 63. 1895.
From a seed bed of Winter Nelis made in 1856 by M. Pariset,
Curciat-Dongalon, Department Ain, Fr. Fruit medium, globular-pyriform;
skin thin and tender, pale green, with brown dots, yellow when ripe;
flesh slightly yellow, fine, melting, having a decided scent of musk
and rose; first; Dec.
=Colmar Van Mons. 1.= Kenrick _Am. Orch._ 192. 1832. =2.= Hogg _Fruit
Man._ 551. 1884.
_Colmar des Invalides._ =3.= Leroy _Dict. Pom._ =1=:584, fig. 1867.
=4.= Downing _Fr. Trees Am._ 725. 1890.
Raised at Enghien, Bel., in 1808 by M. Duquesne, a friend of Van Mons.
Fruit medium, globular-turbinate, irregular; skin thick, dark green
changing to yellow-green and washed with red on the side of the sun;
flesh yellowish, buttery and melting, gritty about the core; juice
watery; a cooking pear; Nov. to Jan.
=Colmart. 1.= Coxe _Cult. Fr. Trees_ 200. 1817. =2.= Ragan _Nom. Pear,
B. P. I. Bul._ =126=:83. 1908.
An old variety resembling Bon-Chrétien d'Hiver. Fruit large,
obovate-obtuse-pyriform; stalk planted in a deep hollow, bossed; skin
smooth, green, dotted with brown spots, inclines to yellow on maturity;
flesh yellowish, very fine, buttery and melting; juice very sweet and
sprightly; Jan. to Apr.
=Coloma Carmeliterbirne. 1.= Dochnahl _Führ Obstkunde_ =2=:12. 1856.
=2.= Mathieu _Nom. Pom._ 197. 1889.
One of Count Coloma's Belgian seedlings, 1828. Fruit medium, conic,
covered all over with dark brown-russet, with a dark blush when ripe;
good for transportation; Dec.
=Colorado Seedless. 1.= Stark Bros. _Cat._ 30. 1913.
Originated near Paonia, Col. Tree vigorous, healthy, hardy,
productive; fruit large, obovate-obtuse-pyriform; skin smooth, dull
greenish-yellow, with green and russet dots and a distinct reddish
blush; core small; seeds few, usually abortive; flesh yellowish-white,
rather fine-grained, tender, melting, juicy, aromatic; good; Oct.
=Colorée de Juillet. 1.= Mas _Le Verger_ =2=:43, fig. 20. 1866-73. =2.=
Leroy _Dict. Pom._ =1=:589, fig. 1867.
Obtained by M. Boisbunel, Rouen, Fr., about 1857. Fruit medium,
ovate, regular; skin oily, bright yellow, dotted with gray and dark
red, vermilion on the side next the sun; flesh whitish, semi-fine and
semi-breaking; juice never abundant, sweetish, wanting in sugar and
perfume; second; July.
=Columbia. 1.= Downing _Fr. Trees Am._ 725. 1869. =2.= Hogg _Fruit
Man._ 552. 1884.
The original tree grew on the farm of a Mr. Casser, Westchester
County, N. Y. Fruit large, oblong-obovate, smooth, fine, pale green
or golden-yellow when ripe, with sometimes a soft orange tinge on its
cheek and dotted with small, gray dots; flesh white, buttery, melting,
sweet, perfumed; hardly good; Nov. to Jan.
=Commandant Belaieff. 1.= _Rev. Hort._ 463. 1906.
Placed on the market as a new pear by M. Bruant, Poitiers, Fr., in
1906. Fruit large, wrinkled and reddened all over; flesh rather fine,
juicy, very sugary, strongly scented; first; end of Dec.
=Commissaire Delmotte. 1.= _Ann. Pom. Belge_ =5=:15, fig. 1857. =2.=
Leroy _Dict. Pom._ =1=:591, fig. 1867.
Gained by Xavier Grégoire, Jodoigne, Bel.; ripened first in 1852 or
'53. Fruit medium and above, globular-turbinate-obtuse, slightly
bossed; skin wrinkled, lemon-yellow, dotted and veined with fawn,
shaded with gray-russet and with numerous very small, blackish-gray
stains; flesh yellowish, coarse, semi-melting, gritty at core; juice
abundant, sugary, acid, with a delicate scent; second; Nov. to Jan.
=Commodore. 1.= _Mag. Hort._ =8=:60. 1842. =2.= Downing _Fr. Trees Am._
570. 1857.
Van Mons seedling No. 1218. Fruit medium, very regular, obovate, round
and full at the crown, yellow, with patches of red and russet; flesh
buttery, melting, rich, sweet and good; Oct. and Nov.
=Compotbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:164. 1856. =2.=
Mathieu _Nom. Pom._ 198. 1889.
Of French origin, attributed to 1675. Fruit medium, pyriform, pale
yellow, entirely covered with fine, cinnamon-colored russet, becoming a
dark golden green on ripening; good; Feb.
=Compote d'Été. 1.= Mas _Pom. Gen._ =5=:107, fig. 342. 1880.
Mas states he received this variety in France from T. Rivers,
Sawbridgeworth, Eng. Fruit large, ovate, bright green, speckled with
brown dots, turning to pale yellow on ripening; flesh white, rather
fine, semi-buttery; juice scarcely sufficient but sugary, a little
acid, slightly perfumed.
=Comprette. 1.= _Horticulturist_ =2=:174. 1847. =2.= Downing _Fr. Trees
Am._ 726. 1869. =3.= Hogg _Fruit Man._ 552. 1884.
A Flemish seedling. It was exhibited by M. P. Wilder, President of
the Massachusetts Horticultural Society at the Society's meeting in
1844. Fruit small, obtuse-pyriform, smooth, greenish-yellow, becoming
lemon-yellow, strewed with patches and dots of russet; flesh white,
buttery, melting, juicy, sweet; not of high merit; Nov.
=Comstock. 1.= Elliott _Fr. Book_ 393. 1859. =2.= Downing _Fr. Trees
Am._ 727. 1869.
An American variety which originated in Dutchess County, N. Y. Fruit
medium, obovate, smooth and glossy, bright yellow, with crimson cheek;
flesh white, crisp and when well ripened has a sweet and sprightly
flavor; a coarse, cooking pear; Nov. to Jan.
=Comte Canal de Malabaila. 1.= Mas _Pom. Gen._ =5=:139, fig. 358. 1880.
Origin uncertain, but probably German. Fruit rather large,
globular-ovate or nearly conic, bright green, with brown dots, changing
to lemon-yellow and rather golden on the side of the sun; flesh white,
fine, buttery, sufficient sweet juice, agreeable; first; through the
winter.
=Comte de Chambord. 1.= _Guide Prat._ 110. 1876. =2.= _Cat. Cong. Pom.
France_ 215, fig. 1906.
Found at Nantes, Fr., towards the end of the nineteenth century. Fruit
medium, turbinate-obtuse, enlarged at the summit, narrowed at base,
yellow; flesh white, very fine, very melting and juicy, sugary and
perfumed; very good; Sept. and Oct.
=Comte d'Egmont. 1.= Hogg _Fruit Man._ 552. 1884.
Fruit small, obovate or turbinate, lemon-yellow, entirely covered with
dots of a fine reddish-brown russet, which in some parts are so dense
as to form an irregular patch particularly around the calyx; flesh
yellow, melting, rather gritty, very rich, sugary, delicious; first;
Nov.
=Comte de Flandres. 1.= Leroy _Dict. Pom._ =1=:592, fig. 1867. =2.=
Downing _Fr. Trees Am._ 727. 1869. =3.= Hogg _Fruit Man._ 552. 1884.
A seedling of Van Mons though it did not bear fruit till 1843. Fruit
very large, obtuse-pyriform, mammillate at each end, rough to the
touch, yellowish-green, heavily covered with cinnamon-colored russet;
flesh yellowish-white, fine, extremely melting, juicy, perfumed,
sugary, quite devoid of seeds; of the highest merit; Oct. to Dec.
=Comte de Lambertye. 1.= _Rev. Hort._ 542. 1894. =2.= _Guide Prat._ 89.
1895.
From seed of the Beurré Superfin sown by M. Tourasse; exhibited at
Paris and Lyons in 1894, and obtained from the Pomological Congress of
Lyons a first class certificate. Fruit globular-turbinate, blonde or
light colored, dusted over with golden russet; flesh fine, melting,
juicy, sprightly; Sept. and Oct.
=Comte Lelieur. 1.= _Guide Prat._ 47. 1895. =2.= Baltet _Cult. Fr._
305, fig. 189. 1908.
Gained by Ernest Baltet, nurseryman at Troyes, Fr., in 1865. Fruit
rather large, globular-oval, yellow, dotted with fawn and washed with
carmine; flesh fine, very juicy, sugary, with a delicious aroma; first;
Sept. and Oct.
=Comte de Meladore. 1.= _Mass. Hort. Soc. Rpt._ 40. 1871.
One of a collection of forty-two new varieties of pears exhibited by
Marshall P. Wilder at the Exhibition of the Massachusetts Horticultural
Society in 1871. Fruit medium, pyriform, yellow, with reddened cheek;
flesh white, fine-grained, tolerably juicy.
=Comte de Morny. 1.= _Mass. Hort. Soc. Rpt._ 40. 1871.
Exhibited by Marshall P. Wilder among a collection of 42 new varieties
of pears at the Exhibition of the Massachusetts Horticultural Society
in 1871. Fruit medium, short-acute-pyriform, yellowish, with a red
cheek a little obscured with russet; flesh yellowish-white, juicy,
sweet and high flavored.
=Comte de Paris. 1.= Downing _Fr. Trees Am._ 727. 1869. =2.= Hogg
_Fruit Man._ 553. 1884.
A Van Mons seedling. Fruit medium, oblong-obovate-obtuse,
yellowish-green thickly dotted all over with large, gray-russet dots
and patches, with an orange blush next the sun; flesh yellowish, juicy,
brisk, sweet, aromatic; good; Oct. to Dec.
=Comtesse d'Alost. 1.= Leroy _Dict. Pom._ =1=:594, fig. 1867.
Origin uncertain, but it was being cultivated in France in 1840 and
in Germany in 1854. Fruit medium, long-conic, rough to the touch,
russeted, finely dotted with gray and partially covered with large,
longitudinal stains; flesh yellowish-white, close-grained, very
melting; juice very abundant, sugary, acidulous and having a very
aromatic savor; first; Nov.
=Comtesse de Chambord. 1.= _Ann. Pom. Belge_ =7=:13, fig. 1857. =2.=
Leroy _Dict. Pom._ =1=:596, fig. 1867.
From seeds of Winter Nelis sown in 1847 by President Parigot, Poitiers,
Depart. Vienne, Fr., and fruited for the first time in 1855. Fruit
medium and above, obovate-obtuse-pyriform; skin rough, wrinkled, very
bright green, sprinkled with dots of greenish-gray, brilliant yellow
on the side touched by the sun, and sometimes washed with bright red;
flesh yellowish-white, semi-fine, very melting, buttery, gritty at
core; juice most abundant, sugary, refreshing, vinous and delicately
aromatic; first; Nov. and Dec.
=Comtesse Clara Frijs. 1.= _Guide Prat._ 91. 1876. =2.= Mathieu _Nom.
Pom._ 198. 1889.
Danish. Fruit medium to large, pale yellow, dotted; flesh white,
melting, juicy, sugary, perfumed; good; Aug.
=Comtesse de Grailly. 1.= Mas _Pom. Gen._ =1=:165, fig. 83. 1872.
Introduced by Eugène des Nouhes, near Pouzanges, Vendée, Fr., in 1867.
Fruit medium, globular-conic, flattened at the two poles, very bright
green changing to a beautiful lemon-yellow on ripening, golden on the
side of the sun, sprinkled with numerous fawn dots; flesh white, fine,
melting, rather granular at the core, with abundant sweet juice and a
delicate perfume; Oct. and Nov.
=Comtesse de Paris. 1.= _Rev. Hort._ 242, fig. 89. 1898. =2.= _Cat.
Cong. Pom. France_ 218, fig. 1906.
Obtained by W. Fourcine, Dreux, Fr., about 1893. Fruit medium,
long-pyriform, bent toward stem, greenish-yellow, tinted with fawn
around the stem and calyx and dots of russet over the rest of the skin;
flesh white, semi-fine, melting, extremely juicy, very sugary, mild
flavor; good; Dec.
=Condorcet. 1.= Leroy _Dict. Pom._ =1=:597, fig. 1867.
Of unknown origin; named after the Marquis of Condorcet. Fruit
below medium or small, turbinate, acute and undulating at base, but
sometimes somewhat obtuse and mammillate, always mammillate at crown,
bright yellow, dotted, streaked and patched with russet; flesh white,
semi-fine, melting, slightly gritty at core; juice enough, sugary,
aromatic, rather savory; second; Sept.
=Conference. 1.= Nicholson _Dict. Gard._ =3=:51. 1900. =2.= _Garden_
=62=:367, fig. 1902. =3.= Bunyard _Handb. Hardy Fr._ 166. 1920.
Named after the National (British) Pear Conference of 1885. Originated
by Rivers, the English pomologist, and introduced in 1894. It is
now grown in enormous quantities in England for market purposes and
is said to be one of the most regular cropping varieties. Tree a
moderate grower, very productive. Fruit medium to above, slightly
long-gourd-shaped, even, smooth, shining green, dotted with russet;
stem long, woody; calyx open in a shallow basin; flesh pale yellow,
slight pinkish tinge, melting, very juicy, sweet, good; Oct. and Nov.
=Congrès de Gand. 1.= _Guide Prat._ 73. 1895.
A Belgian variety distributed by Daras de Naghin of Antwerp. Fruit
medium, pyriform, fawn color; flesh white, melting; good; Oct.
=Congrès Pomologique. 1.= Leroy _Dict. Pom._ =1=:598, fig. 1867. =2.=
Downing _Fr. Trees. Am._ 728. 1869.
Raised by Boisbunel, Rouen, 1854. Fruit above medium, turbinate,
globular and bossed; skin rough, olive-yellow, slightly dotted with
brown, more or less clouded with pale red on the cheek next the sun;
flesh yellowish-white, fine, melting, juicy, sugary, acidulous, having
a pleasant flavor of musk; first; Nov. and Dec.
=Conkleton. 1.= Ragan _Nom. Pear, B. P. I. Bul._ =126=:85. 1908.
Raised in Texas from seed of Le Conte. Cataloged as "new" in 1902.
=Conklin. 1.= Downing _Fr. Trees Am._ 728. 1869.
Originated in Westchester County, N. Y. Fruit medium large,
oblate-obtuse-pyriform, greenish-yellow sprinkled with green and brown
dots, russeted; flesh yellowish, coarse, half melting, sweet, juicy;
good; Sept.
=Connecticut. 1.= Field _Pear Cult._ 272. 1858.
Raised in Connecticut. Fruit medium, oblate, yellowish-green; quality
poor.
=Conseiller de Hollande. 1.= Hogg _Fruit Man._ 554. 1884.
Fruit large, pyramidal, golden-yellow, much covered with rather rough,
cinnamon-colored russet, with a warm orange glow on the sun-exposed
side, with some streaks of crimson, and some green specks and large
dots on the shaded side; flesh firm and crisp, yellowish, not melting,
deficient in juice, sweet and with a musky aroma; handsome but third
rate; Oct.
=Conseiller Ranwez. 1.= Leroy _Dict. Pom._ =1=:599, fig. 1867. =2.=
Hogg _Fruit Man._ 554. 1884.
Raised by Van Mons; it fruited in 1841. Fruit large, pyramidal, bright
green, covered with fawn dots, becoming yellow within a day or two
of its ripening; flesh fine-grained, half-buttery, tender; juice
plentiful, sugary, vinous and delicately perfumed; good but variable;
Oct. and Nov.
=Constant Claes. 1.= _Guide Prat._ 108, 260. 1876. =2.= Mas _Pom. Gen._
=7=:91, fig. 526. 1881.
A Belgian variety distributed in 1863 by de Jonghe. Fruit medium or
rather large, conic-pyriform; skin thin and slender, pale green, washed
on ripening with light orange-red; flesh white, fine, melting; juice
abundant, sweet, vinous and pleasantly scented; first; Sept.
=Cooke. 1.= Downing _Fr. Trees Am._ 484. 1857. =2.= Elliott _Fr. Book_
372. 1859.
Place of origin, King George County, Va. Introduced by H. R. Roby,
Fredericksburg, Va. Fruit rather large, irregularly pyramidal,
pale-yellow; flesh juicy, buttery, melting, sweet, rich, vinous;
mid-season.
=Copia. 1.= McIntosh _Bk. Gard._ =2=:455. 1855. =2.= Downing _Fr. Trees
Am._ 571. 1857. =3.= _Ibid._ 729. 1869.
Originated about the middle of last century at Philadelphia. Fruit
large, yellow, with specks of russet, broad-turbinate; flesh sugary,
rather coarse, somewhat resembling the Beurré Diel in flavor; good;
Sept. and Oct.
=Cornélie Daras. 1.= _Guide Prat._ 89. 1895.
Distributed by Daras de Naghin of Antwerp, Bel. Fruit medium, globular,
lemon-yellow; flesh fine, melting, juicy, sugary and well perfumed;
Nov. and Dec.
=Cornemuse. 1.= _Gard. Chron._ 335. 1862. =2.= Leroy _Dict. Pom._
=1=:602, fig. 1867.
This is one of the most ancient French pears and was cultivated in
1628 at Orléans, Le Lectier tells, under the name _Chair de Fille_
but a little later under that of Cornemuse, it being described by
Claude Saint-Etienne in 1670. Fruit below medium, long, somewhat
gourd-shaped, narrow and undulating towards the stem, golden-yellow,
shining, speckled with gray dots on the shaded side and with dull
yellow on side exposed, and also extensively washed with carmine on the
same side; flesh yellowish-white, fine, semi-melting; juice abundant,
acidulous, sugary and aromatic; first; July.
=Cornewell. 1.= _Am. Pom. Soc. Rpt._ 59. 1858. =2.= _Mag. Hort._
=26=:64. 1860.
A variety of unknown origin which about 1830-5 was disseminated by the
"Vermont grafters" who travelled the country setting grafts for those
who desired. Fruit medium, globular, greenish-yellow, much russeted,
and with many dark and purple specks; flesh yellowish-white, tender,
melting, juicy, vinous, spicy and rather astringent; good; Sept.
=Coter. 1.= _Mag. Hort._ =12=:149. 1846. =2.= Downing _Fr. Trees Am._
729. 1869.
One of Van Mons' seedlings. Fruit medium, varying from obtuse to
acute-pyriform, light green or yellowish with russet dots and patches;
flesh whitish, tender, juicy, vinous; good; Oct. to Dec.
=Coule-Soif de Cerutti. 1.= Mas _Pom. Gen._ =5=:15, fig. 296. 1880.
Origin unknown but was named after a druggist named Cerutti of Camburg,
Saxe-Meiningen, Ger., who propagated it in the environs of that
village. Fruit medium, turbinate, very bright green, speckled with
dots of bright brown, changing to yellow on ripening; flesh whitish, a
little transparent, coarse, semi-melting; juice very plentiful, sugary,
refreshing; good; Sept.
=Courte-queue d'Automne. 1.= Leroy _Dict. Pom._ =1=:603, fig. 1867.
=2.= _Guide Prat._ 91. 1876.
Raised by Leroy in his nurseries at Angers, it bore its first fruit in
1863. Fruit medium, globular, irregular, one side usually less swelled
than the other, bright green, dotted with brown, much stained with
russet and blushed with tender rose on the exposed side; flesh white,
very fine, semi-melting; juice abundant, sugary, having a delicate
scent and a most agreeable tartish flavor; first; Oct.
=Courte-queue d'Hiver. 1.= _Guide Prat._ 110. 260. 1876. =2.= _Ibid._
66. 1895.
Obtained by Boisbunel, Rouen, Fr. Fruit large, gray; flesh fine, very
melting, sugary and perfumed, slightly musky; Mar. to May.
=Cousin Blanc. 1.= Mas _Pom. Gen._ =5=:133, fig. 355. 1880.
Of Flemish origin. Cataloged by M. Jahn, 1864. Fruit medium,
globular-conic, very pale green, sprinkled with very fine points of
fawn; flesh white, slightly tinted with yellow, semi-fine and melting,
fairly full of richly saccharine juice having a fresh and pleasant
flavor of almond.
=Couteau. 1.= Parkinson _Par. Ter._ 593. 1629.
Mentioned by John Parkinson in 1629 in a list of pears grown in England
at that time as a pear that is "neither good one way nor other."
=Craig. 1.= _Ohio Hort. Soc. Rpt._ 177, fig. 1885-86.
_Early Butter of Indiana._ =2.= Hooper _W. Fr. Book_ 154. 1857.
One of several seedling pear trees brought from Vincennes, Ind., by
John Wright and planted at Vevay, Ind., in 1804. Fruit very small,
globular-acute-pyriform, pale lemon-yellow, with faint indication of
blush and many minute, russet dots; flesh white, juicy, rather firm,
pleasant; fair, becomes mealy when fully ripe; June.
=Craig Favourite. 1.= Hogg _Fruit Man._ 554. 1884. =2.= Mathieu _Nom.
Pom._ 199. 1889.
A valuable autumn dessert pear in Scotland; raised in the neighborhood
of Perth, for which climate it is admirably adapted. Fruit medium,
obovate-turbinate, yellowish-green in the shade, almost entirely
covered with thin russet which is again covered with dots and patches
of coarser russet and next the sun dull red, streaked with livelier
red, mottled with orange and thickly strewed with large, gray-russety
dots; flesh white, semi-buttery, juicy, sugary, perfumed; dessert; Sept.
=Crassane. 1.= Duhamel _Trait. Arb. Fr._ =2=:166, Pl. XXII. 1768. =2.=
Downing _Fr. Trees Am._ 728. 1869.
_Bergamotte Crassane._ =3.= _Ann. Pom. Belge_ =2=:61, fig. 1854. =4.=
Leroy _Dict. Pom._ =1=:231, fig. 1867.
An ancient pear of obscure origin. In the middle of the seventeenth
century it was introduced for cultivation in France by La Quintinye,
gardener to King Louis XIV. It appears to have derived its name from
the Latin word _crassus_ which signifies thick. Some authorities
have suggested it was named after the celebrated Roman Consul Marcus
Lucinius Crassus who, with Julius Caesar and Pompey, formed the first
triumvirate, and who died 53 B.C. The balance of authority is in
favor of its having had a French origin. By Belgian and some French
and German writers it is known as the _Bergamotte Crassane_. Fruit
medium and above, globular, bossed, flattened at extremities, bright
greenish-yellow, veined and dotted with fawn; flesh buttery, melting,
tender, of a rich sugary flavor and perfume; a dessert pear of formerly
high reputation but rather superseded; Oct. to Dec.
=Crassane Libotton. 1.= Mas _Pom. Gen._ =1=:13, fig. 7. 1872.
According to the catalog of Van Mons this is a gain of a M. Libotton
and is probably Belgian. Fruit small, almost a globe, depressed at both
poles; skin thick, intense green, dotted with black spots, sometimes
blushed on ripening; flesh white, semi-fine and melting, sweet, vinous,
agreeably perfumed; suitable for large orchards; Sept. and Oct.
=Crassane du Mortier. 1.= _Guide Prat._ 77. 1895.
Obtained by B. C. Mortier in France. Fruit rather large, turbinate,
yellow marked with green; flesh very melting and juicy; first; Nov.
=Crawford. 1.= Downing _Fr. Trees Am._ 335. 1845. =2.= _Ibid._ 729.
1869. =3.= Bunyard-Thomas _Fr. Gard._ 139. 1908.
_Chalk._ =4.= Bunyard _Handb. Hardy Fr._ 163. 1920.
This tree, probably of Scotch origin, grows to a large size in the
orchards of Kent, Eng., and is often planted on the windy sides of
plantations as a protection to other trees. Tree stout, remarkably
productive. Fruit below medium, obovate, pale green, with faintest
red blush; stem stout, medium short, fleshy; calyx open, in a shallow
basin; flesh nearly white, mealy, sweet, juicy; flavor nil; Aug.
=Crede Kegelförmige Zuckerbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:48.
1856.
A German variety cultivated in Hesse and Franconia in 1828. Fruit
medium, conic, covered with cinnamon-russet, somewhat blushed; flesh
granular, sweet, with an agreeable cinnamon flavor; good; Sept.
=Crede Sommerrusselet. 1.= Dochnahl _Führ. Obstkunde_ =2=:47. 1856.
Reported from Upper Hesse, Ger., in 1833. Fruit small, pyriform, light
yellow, blushed with light red; flesh soft, aromatic; very fruitful,
excellent; Sept.
=Crisco. 1.= _U. S. D. A. Rpt._ 288. 1893.
A seedling of Seckel raised in North Carolina by Robert Crisco. Fruit
roundish, below medium in size, greenish-yellow, nearly covered with
russet; dots numerous; calyx small, closed, in a moderately deep basin;
stem medium, stout, fleshy at base; cavity small; flesh greenish-white,
fine, juicy, mild subacid, almost sweet; good to very good.
=[vC]rnivka. 1.= Löschnig _Mostbirnen_ 10, fig. 1913.
A Russian wild pear. Fruit small, globular, rather acute toward stalk,
yellowish-green, with some brown-russet; flesh white, agreeable; a good
wild pear; Sept.
=Crocker. 1.= _U. S. D. A. Yearbook_, 497, Pl. LX. 1905.
Originated in an orchard planted by gold miners near Loomis, Cal.,
about 1850 and known locally as _Crocker Bartlett_. Fruit medium,
oblong-obovate-pyriform, somewhat angular, golden-yellow, netted and
russeted; stem medium to long, slender, obliquely inserted; calyx
small, closed, in a deep, abrupt basin; flesh yellowish, buttery,
juicy, mild subacid to sweet; very good; Jan. to Mar.
=Croft Castle. 1.= _Mag. Hort._ =8=:60. 1842. =2.= _Ibid._ =13=:154.
1847. =3.= Mas _Le Verger_ =3=:Pt. 2, 121, fig. 157. 1866-73.
Raised by T. A. Knight, former President of the London Horticultural
Society. Fruit medium, globular at the stalk end, greenish-yellow,
covered with large, brown dots and russet markings; flesh whitish,
a little gritty but melting, juicy, rich, sugary, and perfumed; an
excellent dessert pear; Oct.
=Cross. 1.= _Mag. Hort._ =7=:132, fig. 8. 1841. =2.= _Ibid._ =20=:138.
1854.
Originated with a Mr. Cross, Newburyport, Mass. Fruit medium,
globular-ovate, smooth, deep yellow, red on the sunny side,
covered with russet dots, patches of russet around the eye; flesh
yellowish-white, tender, juicy, of a rich, spicy flavor; a handsome and
excellent fruit; Dec.
=Crouch. 1.= Downing _Fr. Trees Am._ 730. 1869.
Originated at Colchester, Conn. Fruit below medium, globular, inclining
to oblate, pale yellow, netted and patched with russet, many russet
dots; flesh whitish, juicy, melting, sweet, pleasant; good; Sept.
=Crow. 1.= John S. Kerr _Cal._ 11. 1898.
Described by John S. Kerr, Sherman, Tex., as new in his catalog of
1898. Fruit said to be like Bartlett in shape and color; finest flavor;
Sept.
=Cullem. 1.= Mas _Pom. Gen._ =4=:165, fig. 275. 1879.
From Van Mons. Fruit medium, pyriform-ovate, tender, green, dotted with
fine specks of brown-fawn passing to pale whitish-yellow on ripening,
with the cheek exposed to the sun blushed with red and golden hues;
flesh yellowish-white, rather transparent, firm and yet melting;
abundant juice with flavor recalling that of the old White Doyenné;
good in quality, but a poor bearer; Oct. and Nov.
=Cumberland. 1.= Kenrick _Am. Orch._ 168. 1832. =2.= _Mag. Hort._
=26=:508. 1860. =3.= Leroy _Dict. Pom._ =1=:608, figs. 1867. =4.=
Downing _Fr. Trees Am._ 730. 1869.
Alexandre Bivort and M. de Jonghe declared that this variety was one of
Van Mons' seedlings while Downing, Kenrick and Manning affirmed it to
be a native of Cumberland, R. I. The conflicting opinion is explained
by the fact that the _Cumberland_ of the first parties is really
_Henkel_. Fruit large, obovate-pyriform, pale yellow on the shaded side
and greenish-yellow on the side of the sun, dotted with gray-russet and
having some russet patches; flesh white, semi-fine, dense, melting,
very juicy, sugary, acidulous, rather pleasantly flavored, slightly
perfumed; second; Sept.
=Curé d'Oleghem. 1.= Leroy _Dict. Pom._ =1=:613, fig. 1867. =2.= Mas
_Pom. Gen._ =4=:171, fig. 278. 1879.
Probably of Belgian origin, having been described by Bivort in 1852
and placed in the General List of fruits cultivated in the garden of
the Society of Van Mons in 1857. Fruit small, globular, bossed, larger
on one side than on the other, greenish-yellow, dotted all over with
russet and extensively washed with the same around the stem; flesh
white, fine, melting, gritty at center; juice scanty, little sugar, no
perfume, very acid; third; Oct.
=Cushing. 1.= Prince _Pom. Man._ =1=:144. 1832. =2.= Downing _Fr. Trees
Am._ 730. 1869.
A native pear which originated on the farm of Col. Washington Cushing,
Hingham, Mass. It was introduced to notice at the first annual show of
the Massachusetts Horticultural Society in 1829. Fruit medium, somewhat
variable according to cultivation and soil, obovate-obtuse, light
greenish-yellow, sometimes blushed with dull red on the sunny side
and sprinkled all over with russety dots; flesh fine, white, melting,
juicy, agreeably sprightly, rich; very good, among the best autumn
pears; Sept.
=Czernowes. 1.= Mas _Pom. Gen._ =7=:17, fig. 489. 1881.
Of unknown origin. Fruit medium, turbinate-obovate or pyriform-obovate,
often bossed; when ripe is a brilliant lemon-yellow, with some dots
except on the side of the sun which is tinged with light orange-red;
flesh white, fine, buttery, melting, with abundant sugary juice,
slightly musky, agreeable; first; Sept.
=D'Amboise. 1.= Decaisne & Naudin _Man. Amat. Jard._ =4=:464.
Fruit medium, oblate or turbinate, greenish-yellow, washed with very
bright red, marked with brown around the stem; flesh very white, sweet,
without scent.
=D'Arad. 1.= Mas _Pom. Gen._ =5=:187, fig. 382. 1880.
A Hungarian variety; probably originated in the County of Arad in the
west of Transylvania. Fruit medium, an almost perfect ellipsoid; skin
rather thick, water-green, often nearly covered with brown-russet;
flesh yellowish, semi-fine, buttery, melting, full of richly saccharine
juice, vinous and perfumed; good; Sept.
=D'Auch. 1.= Lindley _Guide Orch. Gard._ 397. 1831. =2.= Decaisne &
Naudin _Man. Amat. Jard._ =4=:473.
This pear greatly resembles _Colmar_ in almost every respect and has
often been confused with it. It is, however, more full next the stalk
and arrives at maturity somewhat later and its flesh has a higher
flavor. D'Auch was introduced into England before 1817 by the Duke of
Northumberland. Fruit very large, long, bossed, irregular, obtuse; skin
a lively yellow washed with orange-red; flesh breaking, sweet; not high
in quality.
=D'Oeuf. 1.= Duhamel _Trait Arb. Fr._ =2=:157. 1768. =2.= Leroy _Dict.
Pom._ =2=:470, fig. 1869. =3.= _Guide Prat._ 55, 256. 1895.
A Swiss pear largely grown in the neighborhood of Basle. The
botanist Valerius Cordus described it in 1561. Fruit small, oval,
greenish-yellow, strewed with gray-russet dots, more or less
tinged with red on the side of the sun; flesh white and semi-fine,
semi-breaking or melting, rich, sugary, musky; juice abundant; second;
Aug.
=Daimyo. 1.= _W. N. Y. Hort. Soc. Rpt._ 129. 1888. =2.= _Guide Prat._
105. 1895.
A Japanese variety. Fruit medium, roundish-pyriform, clear yellow with
minute pale or brownish dots; stem long, curved, slender, set in a
slight depression; calyx open, in a shallow basin; flesh white, coarse,
crisp; poor; Oct. and Nov.
=Dallas. 1.= _Mag. Hort._ =11=:252. 1845. =2.= Downing _Fr. Trees Am._
730. 1869.
In 1843 this, one of Governor Edwards' seedlings raised at New Haven,
Conn., was exhibited to the Massachusetts Horticultural Society. Fruit
medium, obovate-obtuse-pyriform, dull yellow, thickly interlaced
with cinnamon-russet sprinkled with crimson and russet dots; flesh
yellowish-white, fine, melting, buttery, juicy, aromatic; good; Oct. to
Dec.
=Dame. 1.= Leroy _Dict. Pom._ =2=:1, fig. 1869. =2.= Mathieu _Nom.
Pom._ 200. 1869.
For two and a half centuries this variety has been known in the
Department of Maine-et-Loire under the name of Dame, though in
one district it bore the name of _des Buhards_. Fruit medium,
globular-ovate, mammillate around calyx; skin rough, grass-green,
dotted with fawn at each end and sprinkled with gray specks; flesh
whitish, semi-fine, tender, semi-melting, gritty; juice sufficient,
sweet, acidulous, rather well flavored; third; Sept.
=Dame-verte. 1.= Leroy _Dict. Pom._ =2=:3, fig. 1869. =2.= Mas _Pom.
Gen._ =1=:139, fig. 70. 1872.
Attributed to Van Mons about the beginning of the nineteenth century.
Fruit above medium, obtuse-conic, skin thick, yellowish-olive,
sprinkled with green dots changing to bright yellow and on the side
of the sun occasionally touched with crimson; flesh yellowish-white,
rather coarse, semi-melting, rather gritty at the center, with plenty
of sweet juice, acid but rather savory; second; Aug.
=Darimont. 1.= Lindley _Guide Orch. Gard._ 369. 1831. =2.= Prince _Pom.
Man._ =2=:200. 1832.
A Flemish pear new in the early part of the nineteenth century.
Fruit medium, oblong, tapering somewhat toward the stalk,
yellowish-gray-russet, sprinkled with numerous scabrous specks; flesh
white, gritty, melting, with a saccharine, slightly musky and somewhat
astringent juice; Sept. and Oct.
=Darlington. 1.= Downing _Fr. Trees Am._ 731. 1869.
An American variety; origin unknown. Fruit large,
oblate-obtuse-pyriform, pale yellow, some crimson at times on the side
of the sun, nettings and patches of russet and russet dots; flesh
whitish, coarse, sweet; moderate quality; rots at core; Sept.
=Dathis. 1.= Leroy _Dict. Pom._ =2=:4, fig. 1869.
Origin not clear, but it was cultivated in France before the middle
of the last century. Fruit large, turbinate and very swelled, one
side being often more so than the other, bright yellow passing to
grayish-yellow on the cheek touched by the sun, dotted with green;
flesh whitish, semi-fine, half-breaking, gritty at center; juice
deficient, sugary; second; Oct.
=David. 1.= _Guide Prat._ 91. 1876.
Fruit rather coarse, of handsome pyramidal form, yellowish-green washed
with purple; flesh breaking; first quality for cooking purposes; Apr.
and May.
=David d'Angers. 1.= _Guide Prat._ 91. 1876. =2.= Leroy _Dict. Pom._
=2=:6, fig. 1869.
Raised from seed by André Leroy in 1865. Fruit medium to large,
turbinate-obtuse, rather pentagonal, mammillate at calyx, bright
yellow, finely dotted with fawn; flesh white, fine, melting, juicy,
sugary, acidulous, savory, pleasantly perfumed; first; Feb. to Apr.
=Davis. 1.= _Mag. Hort._ =23=:107 1857. =2.= Downing _Fr. Trees Am._
731. 1869.
A seedless native pear found about 1837 by a Mr. Davis, six miles from
Philadelphia, on the Westchester Road. Fruit small; variable in form,
sometimes globular, usually obtuse-pyriform, yellowish, much russeted;
flesh buttery, aromatic, melting, sweet, rather coarse, somewhat
vinous; good; Oct.
=De Cerciaux. 1.= Baltet _Cult. Fr._ 373. 1908.
A variety good for perry and for drying. The juice is amber-colored,
perfumed and of an agreeable flavor; Oct. and Nov.
=De Chasseur. 1.= Mas _Pom. Gen._ =3=:89, fig. 141. 1878.
A seedling of Van Mons which produced fruit in 1842. Fruit medium,
pyriform-ovate, slightly obtuse; skin rather thick and tough, pale
green, sprinkled with gray-brown dots, becoming at maturity bright
yellow, a good deal shaded with brown-russet; flesh white, slightly
tinged with green, semi-fine, melting; juice plentiful, sweet,
pleasantly perfumed; good; Sept. and Oct.
=De Croixmare. 1.= Baltet _Cult. Fr._ 372. 1908.
A good perry pear cultivated in France. Fruit small, very good,
especially for the manufacture of alcohol; has little tannin. The juice
is colorless; Sept. and Oct.
=De Duvergnies. 1.= _Gard. Chron._ 463. 1863. =2.= Leroy _Dict. Pom._
=2=:119, fig. 1869.
_Köstliche Van Mons_. =3.= Dochnahl _Führ. Obstkunde_ =2=:124. 1856.
Originated by Van Mons; fruited in 1821. Downing describes this pear
under the name _Delices Van Mons_ and gives as a synonym _Delices
de Mons_, but since these names are also synonyms of _Viconte de
Spoelberg_, a very different variety, the name originally given by
Van Mons is to be preferred. Fruit medium and often larger, obtuse,
long-ovate, regular and bold in contour; surface uneven, slightly
constricted near the top, and slightly mammillate; skin thin, rough to
the touch, lemon-yellow, dotted all over with greenish-gray, generally
vermilioned on the cheek exposed to the sun; flesh yellowish-white,
fine or semi-fine, melting, granular around the core; juice abundant,
saccharine, vinous, sourish, with a peculiar and delicious aroma;
first; Oct.
=De Fer. 1.= Leroy _Dict. Pom._ =2=:152, fig. 1869.
According to Leroy this pear is at least four centuries old and
originated in Germany, where Cordus described it about 1544 under
the name of _Pear of Os_. Fruit above medium and often large;
form variable, at times prolonged like Calebasse, more generally
turbinate-ovate or turbinate-globular; stem obliquely planted; skin
slightly wrinkled, bright yellowish-green, more or less vermilioned on
the side next the sun, covered with large, gray dots and some streaks
of brown-russet; flesh very white, semi-fine, hard and breaking,
lacking in juice, sweetish, deficient in perfume; third; Jan. to Mar.
or Apr.
=De Fosse. 1.= Leroy _Dict. Pom._ =2=:191, fig. 1869.
A very ancient French variety mentioned by Le Lectier in his catalog
of 1628. Fruit below medium and often small, globular-turbinate, clear
yellow dotted and netted with russet; flesh white, semi-fine, firm,
semi-breaking, scented; juice abundant, sugary, acidulous; very musky;
second or third; Aug. and Sept.
=De Lamartine. 1.= Leroy _Dict. Pom._ =2=:325, fig. 1869.
_Lamartine._ =2.= Downing _Fr. Trees Am._ 797. 1869.
Raised by Bivort, director of the nurseries of the Society of Van
Mons and first reported in 1850. Fruit small, globular or turbinate,
flattened, often irregular and bossed, olive-green, dotted and very
much covered with russet; flesh white, coarse, melting, generally
gritty around the core; juice sufficient, sweet, musky and delicate;
second, or third when the flesh is excessively gritty; Nov.
=De Louvain. 1.= Leroy _Dict. Pom._ =2=:363, fig. 1869. =2.= Downing
_Fr. Trees Am._ 734. 1869.
Raised by Von Mons in 1827 and published in 1834. Fruit above medium,
obtuse-turbinate, clear grass-green or dull yellow, much covered with
fine dots of gray-russet and stains of russet; flesh whitish, semi-fine
and semi-melting; juice abundant, saccharine, vinous, with a delicate
flavor and perfume of musk; second; Sept.
=De Prêtre. 1.= Duhamel _Trait. Arb. Fr._ =2=:190. 1768. =2.= _Mag.
Hort._ =9=:131. 1843. =3.= Leroy _Dict. Pom._ =2=:550, fig. 1869.
A very old French pear just mentioned by the pomologist Le Lectier
of Orléans and for a long while known under the names of _Caillout_,
_Caillolet_ and _Caillot d'Hiver_. Le Lectier cultivated it in 1600
and cataloged it in 1628. In 1858 Decaisne coupled with it the ancient
name of _Carmelite_. Fruit below medium, spherical but sometimes a
little elongated and narrowed toward the upper part; skin rather thick,
clear brown-russet dotted all over on the side exposed to the sun with
whitish points, but with ash-gray points on the other side; flesh
white, semi-fine, breaking, gritty at center; juice moderate in amount,
saccharine, acidulous, more or less musky; second or third for dessert,
first for compotes; Jan. to Mar.
=De Rachinquin. 1.= Kenrick _Am. Orch._ 170. 1832.
Produced by M. Noisette. Fruit round, compressed, rough, brown; flesh
melting buttery, sugary, highly flavored; Nov. and Dec.
=Delcange. 1.= _Guide Prat._ 91. 1876.
Fruit large; flesh melting; first quality; Sept.
=Délices de la Cacaudière. 1.= Leroy _Dict. Pom._ =2=:9, fig. 1869.
Gained by Count Eugène des Nouhes in 1846 near Pouzauges, Vendée, Fr.
Fruit above medium, long-conic, slightly obtuse, mammillate at crown
and irregular in contour, bright yellow, dotted with gray and greenish
specks, colored with carmine on the cheek next the sun; flesh very
white and fine, melting; juice abundant, acidulous, sugary, aromatic,
rather savory; second; July and Aug.
=Délices de Charles. 1.= Leroy _Dict. Pom._ =2=:10, fig. 1869. =2.=
_Guide Prat._ 74, 262. 1876.
_Wredow._ =3.= Downing _Fr. Trees Am._ 886. 1869.
Raised in 1826 by Simon Bouvier, Jodoigne, Bel. Fruit medium,
turbinate-pyriform but inconstant in contour, dark lemon-yellow, dotted
with russet; flesh white, fine, very melting, buttery, sweet, juicy,
vinous and with a delicious tartness; good to very good; Oct. to Dec.
=Délices de Chaumont. 1.= _Guide Prat._ 72. 1876. =2.= Mas _Pom. Gen._
=7=:133, fig. 547. 1881.
Fruit rather large, conic-ovate, olive spotted with gray; flesh white,
buttery, melting, wanting in juice, very sweet; second, cooking.
=Délices Everard. 1.= Hogg _Fruit Man._ 558. 1884.
Raised by Gabriel Everard, Tournay, Fr., in 1840. It was sent to
England in 1865 and received a first-class certificate from the Royal
Horticultural Society in 1875. Fruit small, globular-turbinate, smooth,
shining, bright yellow, much speckled and marked with russet; flesh
salmon tint, tender, buttery, melting, very juicy, sweet, delicious
flavor and fine perfume; Oct. to Feb.
=Délices de Froyennes. 1.= Hogg _Fruit Man._ 558. 1884.
Raised by Isidore Degaud, Froyennes, Tournay, Fr. Fruit medium, oval,
yellow covered with fawn-colored russet; flesh tender, melting, very
juicy, sugary and perfumed, vinous; Oct. and Nov.
=Délices d'Hardenpont. 1.= Liegel _Syst. Anleit._ 99. 1825. =2.= Hogg
_Fruit Man._ 558. 1884.
Raised by Abbe Hardenpont, Mons, Bel., in 1759. There has been
much confusion between this and _Délices d'Hardenpont d'Angers_
and the _Archiduc Charles_ and _Charles of Austria_. Fruit large,
oblong-obovate-obtuse; skin smooth, bright green changing to yellow,
with pale brown-russet dots; flesh white, tender, buttery, melting,
rich, sweet, perfumed; good; Nov.
=Délices d'Hiver. 1.= Mas _Pom. Gen._ =6=:61, fig. 415. 1880. =2.=
_Gard. Chron._ N. S. =26=:210. 1886.
Distributed by M. Dauvesse, Orléans, Fr., early in the latter
half of the nineteenth century. Fruit large; form variable from
elongate-pyriform to globular-pyriform with short stalk set obliquely;
skin thick, green, heavily dotted; flesh moderately fine, full of
sugary juice, acid and delicately perfumed; Dec. to Jan.
=Délices de Huy. 1.= _Guide Prat._ 56, 251. 1895.
Fruit large, conic-pyriform, yellowish-green; flesh greenish-yellow,
juicy, pleasantly perfumed; first; Sept.
=Délices de Jodoigne. 1.= Leroy _Dict. Pom._ =2=:15, fig. 1869. =2.=
Hogg _Fruit Man._ 559. 1884.
Obtained by Simon Bouvier, Jodoigne, Bel., in 1826. Fruit medium,
pyriform, irregular, slightly obtuse and larger on one side of the axis
than the other, grass-green on the shaded side and reddish-gray on
the exposed face, covered with numerous very fine dots of fawn; flesh
white, firm, breaking, sweet, juicy, refreshing and aromatic; first;
Oct.
=Délices de Ligaudières. 1.= _Guide Prat._ 60. 1895.
Fruit medium, of the style of White Doyenné, but the stem thicker and
shorter; flesh fine, melting; first; Oct.
=Délices de Lovenjoul. 1.= _Ann. Pom. Belge_ =6=:65, fig. 1858. =2.=
Downing _Fr. Trees Am._ 734. 1869.
_Jules Bivort._ =3.= Leroy _Dict. Pom._ =2=:15, fig. 1869.
A seedling of Van Mons in whose catalog of 1828 it is No. 521.
Fruit medium, obovate-obtuse-pyriform, greenish-yellow washed with
orange-red, speckled all over with russet dots; color variable; flesh
yellowish-white, fine, melting, semi-buttery; juice abundant, sugary,
with an acid flavor and delicious perfume, rich; first; Oct. and Nov.
=Délices de la Meuse. 1.= Field _Pear Cult._ 279. 1858. =2.= Leroy
_Dict. Pom._ =2=:16, fig. 1869.
Laurent de Bavay, Director of the Royal Nurseries of Vilvorde,
near Brussels, sent this pear out in 1850. Fruit medium and above,
ovate, irregular, bossed, more enlarged on one side than the other,
greenish-yellow, very finely speckled with green and brown dots; flesh
dirty white, coarse, breaking, gritty at center; juice variable in
amount, moderately sweet, acid, musky; second; Feb.
=Délices de Naghin. 1.= _Guide Prat._ 90. 1895.
Fruit rather large, turbinate, yellow, washed with fawn; flesh very
juicy, very sweet; an exquisite pear; Nov.
=Délices de Saint-Médard. 1.= _Guide Prat._ 70. 1895.
Sent out from Belgium. Fruit medium or rather large, shining yellow
touched with russet; flesh fine, melting, sweet; good quality; Sept.
=Délices de Tirlemont. 1.= _Guide Prat._ 90. 1895.
First placed in commerce by H. Millet, nurseryman at Tirlemont, Bel.
Fruit medium or large; flesh melting; first; Jan. to Mar.
=Délicieuse de Grammont. 1.= _Guide Prat._ 92. 1876.
Raised by M. de la Croix d'Ogimont, Tournai, Bel. Fruit medium,
long-pyriform, delicate yellowish-green; flesh white, very juicy;
first; end of Aug.
=Délicieuse de Swijan. 1.= _Guide Prat._ 90. 1895.
Distributed by Baron de Trauttenberg, Prague, Bohemia. Tree very
fertile and suitable for cold and mountainous climates. Fruit medium,
globular, yellowish-green, dotted; flesh yellowish-white, fine,
melting, sugary; very good; Nov. and Dec.
=Délisse. 1.= _Guide Prat._ 72. 1895.
Fruit medium, oblong, of even contour, much covered with fawn-russet;
flesh fine, melting, very juicy; good; Sept. and Oct.
=Delpierre. 1.= Leroy _Dict. Pom._ =2=:17, fig. 1869. =2.= _Guide
Prat._ 70, 252. 1895.
A wilding found in the Canton of Jodoigne, Brabant, Bel. Fruit large,
ovate-obtuse-pyriform, wrinkled, thick, olive-green clouded with dark
yellow; flesh greenish-white, coarse, semi-melting; juice acid, rather
sweet, vinous, abundant; second; Sept.
=Delporte Bourgmestre. 1.= _Guide Prat._ 90. 1895.
Fruit rather large, yellowish; first; Mar. and Apr.
=Democrat. 1.= _Mag. Hort._ =25=:69. 1859. =2.= Downing _Fr. Trees Am._
734. 1869.
A seedling originated in Pennsylvania and introduced as new in 1859.
Fruit medium or below, globular-obovate, greenish-yellow with nettings
and patches of russet and dotted with russet and brown spots; flesh
semi-melting, juicy, sweet, pleasant good; Sept.
=Demorest. 1.= _Wash. Nurs. Cat._ 5. 1921.
Reported as "luscious, larger, later and a better keeper than Bartlett."
=Dempsey. 1.= Ont. Dept. Agr. _Fr. Ont._ 155. 1914.
A Canadian pear produced from a seed of Bartlett fertilized with
Duchesse d'Angoulême. fruit large, oblong-obovate-pyriform, smooth,
yellowish-green with brownish-red cheek in sun; flesh white,
fine-grained, tender, almost melting, with sweet, delicious flavor;
Oct. and Nov.
=Denis Dauvesse. 1.= _Guide Prat._ 110. 1876.
Fruit medium to large, long-pyriform; flesh fine, melting, pleasantly
perfumed; Sept.
=Des Chartreux. 1.= Mas _Le Verger_ =2=:171, fig. 84. 1866-73.
Origin uncertain. Fruit small or nearly medium,
obovate-obtuse-pyriform, light green, speckled with dots of a very deep
green, washed with light red on the sunny side; flesh slightly yellow,
fine, more firm than breaking; juice sugary, acidulous, slightly
perfumed; second; Aug.
=Des Deux Soeurs. 1.= _Gard. Chron._ 463. 1863.
The original tree was found in the garden of the Misses Knopp of
Mechlin, Bel. Fruit medium, oblong, lemon-yellow; flesh melting, juicy,
sugary, slightly astringent but wanting in perfume and flavor; grown
both in Belgium and France; not first class.
=Désiré Cornélis. 1.= Leroy _Dict. Pom._ =2=:18, fig. 1869. =2.= Hogg
_Fruit Man._ 560. 1884.
The parent tree was from seed sown by Van Mons; first bore fruit in
1847. Fruit large, oblong-oval, obtuse; skin very fine, pale yellow
and often orange-yellow, dotted and netted with greenish-gray; flesh
very tender, buttery, melting; juice plentiful, sugary, deliciously
perfumed; first; Sept.
=Dessauer Weissbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:35. 1856.
North German, 1804. Fruit medium, smooth, pale greenish-yellow changing
to citron yellow, sometimes rather lightly blushed; flesh fine,
somewhat soft, sweet, aromatic; good; Aug.
=Deutsche Augustbirne. 1.= Mathieu _Nom. Pom._ 202. 1889.
_D'Aout Allemande._ =2.= Mas _Pom. Gen._ =7=:65, fig. 513. 1881.
A German variety much cultivated in Saxony. Fruit small, ovate; skin
rather thick, dull green, sprinkled with small and numerous gray dots,
becomes yellow on ripening and somewhat blushed in the sun; flesh green
and veined with green, semi-fine, buttery; juice sufficient, sugary,
vinous, acid, pleasant; good; Aug.
=Deutsche Glasbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:69. 1856.
German, 1811. Fruit medium, globular-turbinate, bent toward stalk,
uniformly light yellow, blushed with russety-red on the side of the
sun; flesh sweet; good; Sept.
=Deutsche Kümmelbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:157. 1856.
German, 1802. Fruit small, globular, dirty yellow, washed with russet;
flesh very tender, sweet, strongly aromatic and perfumed; good; Sept.
=Deutsche Muskateller. 1.= Liegel _Syst. Anleit._ 106. 1825. =2.=
Mathieu _Nom. Pom._ 202. 1889.
_Muscat Allemand d'Hiver._ =3.= Leroy _Dict. Pom._ =2=:439, fig. 1869.
_German Muscat._ =4.= Downing _Fr. Trees Am._ 772. 1869.
An old pear of uncertain origin. La Quintinye mentioned it without
description in 1690, but in 1768 Duhamel du Monceau gave a careful
description to distinguish between it and _Royale d'Hiver_ which it
somewhat resembles. Fruit medium or above, obovate-obtuse-pyriform,
pale yellow, speckled with numerous large, gray dots; flesh yellowish,
semi-fine, semi-melting, juicy, granular, sweet, slightly astringent;
second; Mar. to May.
=Deux Têtes. 1.= Duhamel _Trait. Arb. Fr._ =2=:244. 1768. =2.= Leroy
_Dict. Pom._ =2=:23, fig. 1869.
_Zwibotzenbirne._ =3.= Liegel _Syst. Anleit._ 162. 1825. =4.= Mathieu
_Nom. Pom._ 303. 1889.
One of the most ancient pears cultivated in France. Charles Estienne
described it in 1530 in his Seminarium, under the name _Pyra Bicipitia_
or _Poirè a Deux-Testes_. It takes its name from its large and oval
calyx being placed on two prominences. Fruit small to medium, globular,
somewhat turbinate, pale yellowish-green in the shade, blushed on the
side next the sun; flesh white, coarse, breaking, juicy, slightly
perfumed, but often having an unpleasant acidity; an indifferent
dessert fruit; Aug.
=Devergnies. 1.= _Ann. Pom. Belge_ =6=:57, fig. 1858. =2.= Leroy _Dict.
Pom._ =2=:24, fig. 1869.
Obtained from seed in 1817 in Hainaut by M. Devergnies of Mons. Fruit
medium, turbinate-obtuse, much corrugated at summit, olive-green,
nearly covered with gray-russet and slightly clouded with orange-red on
the side next the sun; flesh yellowish-white, fine, melting, buttery;
juice abundant, acidulous, sugary, aromatic; second; Nov. and Dec.
=Dewey. 1.= _Ill. Hort. Soc. Rpt._ 55. 1898. =2.= _Cornell Sta. Bul._
=332=:480, fig. 160. 1913.
An oriental pear, in form resembling Kieffer. Fruit medium, conical to
globular-oval, rusty green with faint blush; skin rough; flesh white,
juicy, coarse, gritty, fibrous; quality poor; Oct.
=Dhommée. 1.= Leroy _Dict. Pom._ =2=:25, fig. 1869.
A seedling raised by the Horticultural Society of Angers, Fr.; it first
bore fruit in 1858. Fruit medium and often larger, long-ovate, bossed,
one side always larger than the other, bright green, finely dotted and
much mottled with russet; flesh white, firm, fine, melting, slightly
gritty; juice abundant, sugary, acidulous, devoid of perfume; second;
Oct. to Dec.
=Dickerman. 1.= Elliott _Fr. Book_ 376. 1859. =2.= Downing _Fr. Trees
Am._ 736. 1869.
_Dikeman._ =3.= Thomas _Am. Fruit Cult._ 700. 1897.
Obtained by S. D. Pardee, New Haven, Conn. Fruit medium,
globular-oblate, often irregular in outline, yellowish, bright cinnamon
on the sunny side, covered with minute dots; flesh white, fine,
melting, sugary, perfumed; first; Sept.
=Diego. 1.= Parkinson _Par. Ter._ 592. 1629.
Described by John Parkinson in 1629 as a small pear growing in
clusters, excellent, and musky in flavor.
=Dienstbotenbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:200. 1856.
Dutch, 1807. Fruit medium, pyriform, light greenish-yellow turning
to bright yellow, with only an indistinct red blush, if any; flesh
granular, aromatic and sweet; good; Oct.
=Dieudonné Anthoine. 1.= _Ann. Pom. Belge_ =5=:85, fig. 1857. =2.=
Leroy _Dict. Pom._ =2=:26, fig. 1869.
Obtained by Dieudonné Anthoine at Ecaussines-d'Enghien, Bel., and bore
fruit at Brussels in 1850. Fruit medium and above, globular, slightly
turbinate, bossed, flattened at both ends, greenish-yellow, dotted with
brown, mottled with russet, becoming at maturity a brilliant yellow,
washed with vermilion on the side of the sun; flesh very white and very
fine, breaking; juice sufficient, sweet, often astringent and only
slightly perfumed; second; Oct.
=Diller. 1.= _Am. Pom. Soc. Rpt._ 36. 1852. =2.= Downing _Fr. Trees
Am._ 736. 1869.
This pear was approved at the American Pomological Congress in 1852,
where it was reported to have been imported from Germany by the Diller
family many years previously, but considered by others to be a native
of Pennsylvania. Fruit below medium, globular-ovate, cinnamon-russet;
flesh somewhat granular, whitish, buttery, melting; juicy with a fine
aromatic flavor; good to very good; Aug. and Sept.
=Diman. 1.= _Mass. Hort. Soc. Rpt._ 43. 1866.
S. A. Shurtleff, Brookline, Mass., submitted this among other seedlings
to the Fruit Committee of the Massachusetts Horticultural Society
in 1866. Fruit 2-1/2 in. in diameter, russet, with red cheek; flesh
breaking, melting, very sweet and juicy; ripens soundly; all Oct. This
pear has improved, year by year, in size and character; first-rate.
=Directeur Alphand. 1.= _Gard. Chron._ N. S. =17=:538. 1882. =2.=
_Guide Prat._ 54. 1895.
Sent out in 1880 by Messrs. Croux and Son, Chatenay, Seine, Fr. Fruit
very large, oblong-pyriform, yellowish-green passing into golden-green,
dotted and splashed with red; flesh white, semi-fine, generally gritty
toward the center, sugary; very good for ornament and stewing; Feb. and
Mar.
=Directeur Hardy. 1.= _Rev. Hort._ 542. 1894. =2.= _Ibid._ 500, fig.
153. 1894.
From the seed beds of M. Tourasse and promoted by M. Baltet of Troyes,
Fr. It was submitted to the Tasting Committee of the Pomological
Society of France in 1894 and declared to be very good. Fruit large or
medium, turbinate, elongated, obtuse, slightly bent, golden-yellow,
washed with red on the exposed side; flesh white, fine, melting, very
juicy, sugary, vinous, slightly perfumed; Sept.
=Directeur Tisserand. 1.= _Rev. Hort._ 7. 1900.
Obtained by M. A. Sannier, Rouen, from Beurré d'Hardenpont fertilized
with Doyenné du Comice; introduced in 1900. Fruit medium or rather
large, ovate-turbinate; skin fine, shining, colored in the sun; flesh
white, melting, juicy, sugary, having a peculiar flavor; good; Dec. and
Jan.
=Directeur Varenne. 1.= _Rev. Hort._ 6. 1897.
A cross between Easter Beurré and Bergamote Espéren, introduced by
M. Arsène Sannier, Rouen, Fr. Fruit large to very large, approaching
Easter Beurré in form and color; stem short; flesh very fine, juicy,
with a slight aroma.
=Dirkjes Peer. 1.= Mas _Pom. Gen._ =1=:25, fig. 13. 1872. =2.= _Guide
Prat._ 92. 1876.
Dutch. Fruit medium, globular-conic, lemon-yellow streaked with
brownish-red; flesh whitish, semi-breaking, agreeably acid and sugary;
second; good for household use; Aug.
=Dix. 1.= Prince _Pom. Man._ =1=:142. 1831. =2.= Downing _Fr. Trees
Am._ 737, fig. 1869.
Originated in the garden of Madame Dix, Boston, Mass.; it bore first
in 1826. Fruit large, oblong or long-pyriform; skin rough, green, the
exposed fruit becoming deep yellow when ripe, marked with distinct
russet dots and sprinkled with russet around the stalk; flesh melting,
rich, juicy, of a fine flavor and by some thought to be superior to the
St. Germain; very good to best; Oct. and Nov.
=Dixie. 1.= Griffing Bros. _Cat._ 19, fig. 1915.
Originated in southern Georgia as a chance seedling, possibly a cross
between Le Conte and the Sand Pear; and was introduced in 1914 by
Griffing Brothers of Florida. Fruit medium to above, roundish, slightly
oblong, light green, sweet, sprightly; Aug.
=Doat. 1.= Leroy _Dict. Pom._ =2=:29, fig. 1869. =2.= Mas _Pom. Gen._
=4=:19, fig. 202. 1879.
The parent tree was noticed by M. Doat in his garden near Fleurance,
Gers, Fr. Fruit large, like Calebasse in form; skin rough to the touch,
bright yellow dotted with fawn; flesh yellowish-white or greenish,
semi-melting, gritty around the core; juice abundant, vinous, sugary,
rather aromatic; second; Sept.
=Docteur Andry. 1.= Leroy _Dict. Pom._ =2=:31, fig. 1869. =2.= Hogg
_Fruit Man._ 561. 1884.
Raised in the nurseries of M. Boisbunel, Jr., at Rouen, Fr., in 1849.
Fruit medium, globular, Bergamot-shaped, bright yellow all over, with
dots of russet around the stalk, and sprinkled with small brown specks;
flesh very white, fine, melting, somewhat gritty at center, juicy,
sugary, with a delicate taste of musk; first; Nov.
=Docteur Bénit. 1.= Leroy _Dict. Pom._ =2=:31, fig. 1869.
Raised from seed by Van Mons in 1840. Fruit below medium, globular,
larger on one side than the other, wrinkled, bronzed all over, dotted
with bright grayish-green; flesh whitish, dense, semi-melting, veined
with greenish-yellow; juice sufficient, rather sugary, vinous, slightly
aromatic; third; Dec. and Jan.
=Docteur Bourgeois. 1.= _Guide Prat._ 62. 1895.
Obtained by M. Sannier, Rouen, Fr. Fruit medium, apple-shaped,
lemon-yellow; flesh fine, somewhat granular at center, juicy, with
agreeable perfume.
=Docteur Bouvier. 1.= Leroy _Dict. Pom._ =2=:33, fig. 1869. =2.=
Downing _Fr. Trees Am._ 738. 1869.
An excellent French pear suitable for a mild climate. Fruit medium,
globular-obovate-pyriform, greenish, more yellow at maturity,
sprinkled, shaded and dotted with russet, sometimes with slight crimson
and fawn on exposed cheek; flesh rather coarse, melting, juicy, vinous,
having but little perfume; good to very good; Dec. to Mar.
=Docteur Capron. 1.= Leroy _Dict. Pom._ =2=:34, fig. 1869. =2.= _Guide
Prat._ 62, 255. 1895.
Obtained by Van Mons in 1842. Fruit medium or rather large, ovate,
lemon-yellow; flesh melting, yellow, buttery, sugary, juicy, of good
flavor and scented with almond; first; Nov.
=Docteur Chaineau. 1.= _Guide Prat._ 91. 1895.
Fruit rather large; flesh melting; first; Oct.
=Docteur Delatosse. 1.= _Guide Prat._ 91. 1895.
Fruit exquisite; Oct. and Nov. Resisted the severe frost of 1879-80.
=Docteur Gromier. 1.= _Guide Prat._ 110. 1876.
First published in 1873. Fruit medium; flesh very fine, buttery,
melting, juicy, with an aroma of mingled rose and musk; first; Oct.
=Docteur Joubert. 1.= _Rev. Hort._ 561. 1893.
Baltet Brothers, Troyes, Fr., introduced this pear in 1893. Fruit
rather large, pyriform, clear green passing to pale yellow, dotted with
fawn, rosy on the side of the sun; flesh melting; juice abundant, with
a sugary taste and having a pleasant perfume; autumn.
=Docteur Koch. 1.= Leroy _Dict. Pom._ =2=:36, fig. 1869. =2.= Mas _Pom.
Gen._ =4=:7, fig. 196. 1879.
Raised from seed by André Leroy in 1864. Fruit above medium, ovate,
bossed, irregular, lemon-yellow, finely dotted and reticulated with
russet, lightly washed with reddish-brown on the side exposed to the
sun; flesh whitish, fine, firm, melting, rather gritty about the core,
full of sugary juice, acid and pleasantly perfumed; first; Sept.
=Docteur Lentier. 1.= Leroy _Dict. Pom._ =2=:37, fig. 1869. =2.= _Guide
Prat._ 74, 256. 1895.
From seed sown in 1847 by M. Grégoire, Jodoigne, Brabant. Fruit medium,
ovate, somewhat elongated, smooth, greenish or lemon-yellow, splashed
and dotted with cinnamon-russet; flesh whitish, fine-grained, tender,
buttery, melting, juicy, exceedingly rich, sweet and perfumed; first,
of the highest merit; Oct.
=Docteur Lindley. 1.= _Mass. Hort. Soc. Rpt._ 40. 1871. =2.= _Guide
Prat._ 108. 1876.
Shown at the annual exhibition of the Massachusetts Horticultural
Society in 1871. Fruit above medium, broadly turbinate, yellow, tinged
with red and slightly traced with russet; flesh white, buttery, sweet,
highly flavored; very good; Nov.
=Docteur Meniere. 1.= Leroy _Dict. Pom._ =2=:38, fig. 1869.
Raised from seed by André Leroy, Angers, Fr.; fruited first in 1864.
Fruit large, cylindrical, slightly ovate; skin wrinkled, bright yellow,
dotted with greenish-gray and partly covered with russet markings;
flesh whitish, fine, melting, very juicy, sugary, slightly acid,
agreeably-perfumed flavor; Sept.
=Docteur Nélis. 1.= _Ann. Pom. Belge_ =4=:87, fig. 1856. =2.= Mas _Le
Verger_ =3=:Pt. 2, 129, fig. 161. 1866-73.
Obtained by M. Xavier Grégoire, Jodoigne, Bel.; first published in
1847. Fruit above medium or small, turbinate-obtuse, generally much
more curved on one side than the other, clear dark lemon-yellow,
thinly dotted with russet; flesh yellowish, fine-grained, very tender,
melting, juicy and sweet, rather aromatic; second; Sept.
=Docteur P. Bruzon. 1.= _Rev. Hort._ 463. 1906.
Placed on the market as a new variety in 1906 by M. Bruant, Poitiers,
Fr. Fruit very large, greenish-yellow, dotted and mottled with russet;
flesh white, semi-fine but very juicy, very melting, sugary, pleasantly
perfumed; good; Sept.
=Docteur Pariset. 1.= _Guide Prat._ 110. 1876.
Fruit large, nearly cylindrical, golden lemon-yellow; flesh buttery,
melting, juicy, sugary and perfumed; first; Nov.
=Docteur Pigeaux. 1.= Leroy _Dict. Pom._ =2=:40, fig. 1869. =2.= _Guide
Prat._ 92. 1876.
From a seed bed of Major Espéren of Mechlin, Bel., placed on the market
in 1864. Fruit above medium and often rather large, globular-ovate,
yellow tinged with rose; flesh fine, melting; good; Oct. to Dec.
=Docteur Trousseau. 1.= _Ann. Pom. Belge_ =5=:89, fig. 1857. =2.=
Downing _Fr. Trees Am._ 738. 1869.
One of the last of the seedlings of Van Mons; fruited in 1848. Fruit
large, pyriform-obtuse, yellowish-green, dotted with bright fawn and
stained with brown-russet around the stem; flesh white, buttery,
melting, very juicy and aromatic; first; Nov.
=Doctor Bachmann. 1.= _Am. Pom. Soc. Rpt._ 190. 1867.
Produced at the Pomaria nurseries, South Carolina, from seed and
reported to the American Pomological Society in 1867. Fruit medium,
globular, green with dull red cheek; flesh juicy, vinous and refreshing.
=Doctor Engelbrecht. 1.= Lauche _Deut. Pom._ =11=:No. 70, Pl. 70. 1882.
German. Fruit rather large, pyriform-elongated, nearly smooth, shining,
green, clouded with greenish-yellow; flesh yellowish-white, fine,
softish, melting, sweet, vinous, with an agreeable cinnamon flavor.
=Doctor Hogg Bergamot. 1.= Hogg _Fruit Man._ 562. 1884.
Raised by T. Rivers, Sawbridgeworth, Eng., from seed of Gansel
Late Bergamot; received a first-class certificate from the Royal
Horticultural Society in 1878. Fruit produced in great clusters, small,
size of Seckel, obovate, even in outline, grass-green, with a dull
brownish cheek, changing to deep yellow and bright red cheek with an
orange glow; flesh melting, remarkably sweet like honey, with a brisk
acidulous flavor and perfume of lemon; one of the richest flavored
pears; Sept.
=Doctor Hoskins. 1.= _Rural N. Y._ =44=:201, 203, figs. 120, 121. 1885.
According to correspondence with J. T. Macomber of Adams, Vt., this
variety is a seedling of Flemish Beauty. It is said to be medium to
above in size, roundish-obtuse, pyriform, pale yellow, red on the sunny
side and "very good" in quality.
=Doctor Howe. 1.= Downing _Fr. Trees Am._ 2nd App. 146. 1876.
Originated in garden of Dr. John T. Howe, Birmingham, Conn., about
1890. Fruit medium, globular, inclining to pyriform, somewhat obtuse,
greenish changing to light yellow, netted and patched with russet dots;
flesh whitish, semi-fine, juicy, melting, sweet, rich, slightly-vinous
flavor; promising in 1890; Oct.
=Doctor Turner. 1.= _Am. Pom. Soc. Rpt._ 210. 1862. =2.= Downing _Fr.
Trees Am._ 740. 1869.
A pear of Connecticut origin. Tree of good growth, moderately
spreading, rather an early and regular although not an over-abundant
bearer; young wood a dark olive-brown. Fruit large, oblong-pyriform,
with blunt neck; skin pale yellow, sometimes with a slight blush and
thickly sprinkled with green and brown dots, a few traces of russet;
stalk long, curved, set in a slight depression by a ring or lip; calyx
closed; basin rather small; flesh white, juicy, half melting, slightly
vinous, somewhat astringent; good; Aug.
=Dodge. 1.= _Cornell Sta. Bul._ =332=:480, fig. 161. 1913.
A hybrid-oriental variety. Fruit medium, ovate-pyriform, narrowing
rapidly to the stem, greenish-yellow, profusely dotted; skin thin but
tough, russeted near stem; flesh white, juicy, melting, tender, free
from grit; fair; Oct.
=Doktorsbirne. 1.= Dochnahl _Führ. Obstkunde_ =2=:61. 1856.
German, from the Rhine country, 1833. Fruit large, pyriform, smooth,
light-yellow without russet, slightly blushed on side next the sun;
flesh agreeable, sweet; good; Oct.
=Donatienne Bureau. 1.= _Guide Prat._ 91. 1895.
On trial in 1895 at Simon Louis's grounds at Metz, Lorraine. Fruit
large, ovate-long, bright yellow stained with brown; flesh fine; first.
=Dones. 1.= _Guide Prat._ 92. 1876.
Fruit small; flesh melting, juicy; first; Sept. and Oct.
=Donville. 1.= Leroy _Dict. Pom._ =2=:42, fig. 1869. =2.= Mathieu _Nom.
Pom._ 204. 1889.
An old French pear mentioned first by Merlet in 1675. Fruit medium to
large, pyriform-obtuse, bright yellow when ripe, washed with dark red
on the side of the sun; flesh-yellowish, semi-fine or coarse, breaking;
juice deficient, sweet, no perfume; first for kitchen use; Jan. to Apr.
=Doppelttragende gelbe Muskatellerbirne. 1.= Dochnahl _Führ. Obstkunde_
=2=:11. 1856.
Originated in Thuringia, Ger., 1803. Fruit medium, conic, symmetrical,
light greenish-yellow; flesh breaking, soft, mild, tender, aromatic;
good; Aug.
=Dörell Herbst Muskateller. 1.= Dochnahl _Führ. Obstkunde_ =2=:96.
1856. =2.= Mas _Pom. Gen._ =6=:1, fig. 385. 1880.
Fruit nearly medium, ovate-pyriform, pale yellow sprinkled with very
small, very numerous and regularly-spaced fawn dots usually free
from any trace of russet; at maturity the yellow passes into clear
lemon-yellow and on well-exposed fruits is washed with vermilion; flesh
white, rather fine, breaking, dense, not juicy but sugary and perfumed;
good for culinary purposes; winter.
=Dorothée Nouvelle. 1.= _Guide Prat._ 92. 1876.
Belgian; highly recommended. Fruit of first quality; Oct. Tree very
fertile.
=Dorothée Royale Nouvelle. 1.= Mas _Pom. Gen._ =7=:39, fig. 500. 1881.
Fruit small, pyriform, green changing to pale yellow, some russet
markings and speckled with grayish dots; flesh whitish, melting, juicy,
sugary, delicious; good; Oct. and Nov.
=Dorr. 1.= Cole _Am. Fr. Book_ 154. 1849. =2.= Elliott _Fr. Book_ 421.
1859.
Originated in New Hampshire. Fruit large, obtuse-pyriform, pale yellow,
blushed with red; flesh rather coarse, deficient in juice, sweet,
pleasant; cooking or eating; Aug.
=Dorschbirne. 1.= Löschnig _Mostbirnen_ 148, fig. 1913.
An Austrian perry pear. Fruit small, obtuse-turbinate, somewhat
globular, green changing to yellow when ripe, dotted with yellow-brown
and marked with cinnamon-russet, blushed on the sun-exposed side; flesh
tough, light yellow, very astringent, subacid and very juicy; Oct.
=Dosoris. 1.= _Horticulturist_ =22=:88. 1867. =2.= _Am. Pom. Soc. Rpt._
100. 1869.
Found in a field at Glen Cove, L. I, about 1866. Fruit full medium,
obtuse-pyriform, when ripe a beautiful yellow with two-thirds bright
scarlet; flesh sweet, juicy, agreeable, though deficient in flavor;
beginning of Aug.; good but not first quality.
=Double d'Automne. 1.= Lindley _Guide Orch. Gard._ 49. 1831. =2.= _Mag.
Hort._ =9=:131. 1843.
Fruit medium, Bergamot-shaped, entirely cinnamon-russet, through
which a little green appears, with numerous small, gray specks; flesh
white, breaking, rather gritty but mellow; juice saccharine. New in
1831 and considered promising but in 1843 was discarded by the London
Horticultural Society.
=Double-Fleur. 1.= Duhamel _Trait. Arb. Fr._ =2=:177. 1768. =2.= Mas
_Pom. Gen._ =4=:123, fig. 254. 1879.
_Double Blossom._ =3.= Langley _Pomona_ 132. 1729. =4.= Lindley _Guide
Orch. Gard._ 412, 1831.
Of ancient and unknown origin. Mentioned by Nicholas de Bonnefonds in
1651 in his first edition of the _Jardinier Francais_, by Merlet in
1675 and Claude Saint-Etienne in 1660. Worth growing for ornament, its
large, double flowers, with from twelve to fifteen petals, being very
handsome. Fruit above medium, globular or globular-turbinate, generally
enlarged on one side more than on the other, green but yellow when
ripe, dark red or pale purple on the side of the sun; flesh greenish,
semi-fine, quite crisp, juicy, sweet, rather sugary; excellent culinary
pear; Feb. to May.
=Double de Guerre. 1.= _Garden_ =56=:426. 1899. =2.= Bunyard _Handb.
Hardy Fr._ 167. 1920.
Introduced into England from Mechlin, Bel., about 1835. Tree hardy,
productive. Fruit medium to above, pyriform, tapering to the stem,
yellow-brown speckled with russet; stem short, stout, generally
obliquely inserted; calyx open in a shallow basin; flesh yellow, firm,
slightly acid; Dec. to Feb.
=Double-Plouvier. 1.= Leroy _Dict. Pom._ =2=:47, fig. 1869.
Origin and age uncertain. Fruit above medium, long-ovate, more or less
bossed, greenish, dotted all over with gray-russet; flesh whitish,
semi-fine, semi-melting, scented; juice moderate but sugary; first for
the kitchen; Jan. to Mar.
=Double Rousselet. 1.= _Ann. Pom. Belge_ =6=:21, fig. 1858. =2.= Leroy
_Dict. Pom._ =2=:48, fig. 1869.
Raised by Major Espéren, Mechlin, Bel., about 1845. Fruit medium,
globular-turbinate, regular in contour; skin fine, tender, green but
almost entirely covered with cinnamon-colored russet; when ripe the
russet becomes more golden and warmer in tint on the side next the sun;
flesh white, very fine, melting, with abundant sugary juice, vinous,
very agreeable; first; Oct.
=Dow. 1.= _Am. Pom. Soc. Rpt._ 92. 1858. =2.= Elliott _Fr. Book_ 377.
1859. =3.= Downing _Fr. Trees Am._ 741. 1869.
Raised by Dr. Eli Ives, New Haven, Conn., in the middle of the
nineteenth century. Fruit above medium, obovate, acutely pyriform,
sometimes turbinate; skin rough, yellowish-green, with russet patches
and dots; flesh white, buttery, juicy, melting, vinous flavored
sometimes slightly astringent; good; Sept. and Oct.
=Dowler. 1.= _Mag. Hort._ =4=:193. 1838.
Exhibited before the London Horticultural Society in 1838, under the
name of _Dowler's seedling_. A small winter pear, described as one of
the best and a good keeper.
=Downton. 1.= McIntosh _Bk. Gard._ =2=:455. 1855. =2.= Leroy _Dict.
Pom._ =2=:50, fig. 1869.
Raised by T. A. Knight, Downton Castle, Eng., about 1840. Fruit medium
or above, oval, somewhat irregular, greenish-yellow changing to
lemon-yellow, a good deal russeted particularly on the side next the
sun where it is completely covered and assumes a reddish-brown tinge;
flesh whitish, not quite melting but tender, fine, free from grit,
agreeably acidulous, sweet and juicy, with some taste of orange; first;
Nov. and Dec.
=Doyen Dillen. 1.= _Ann. Pom. Belge_ =4=:27, fig. 1853. =2.= Leroy
_Dict. Pom._ =2=:51, fig. 1869.
From seed sown by Van Mons at Louvain in 1827. Fruit medium to large,
pyriform-conic, yellow, much covered with dots and patches of russet;
flesh white, buttery, melting, free from grit; juice rather abundant,
sweet, rich and pleasantly perfumed; first; Nov.
=Doyenné Bizet. 1.= _Guide Prat._ 91. 1895.
Tree moderately vigorous, very fertile. Fruit large; good; Mar. to
June.
=Doyenné Blanc Long. 1.= Mas _Le Verger_ =3=:Pt. 1, 27, fig. 12.
1866-73. =2.= _Guide Prat._ 74. 1895.
Origin unknown. Fruit medium, growing often in bunches, pyriform; skin
thin, fine, bright green changing to brilliant yellow, golden on the
side next the sun, with some bright red shading; flesh white, fine,
melting, musky; first; Oct.
=Doyenné Boisnard. 1.= _Guide Prat._ 91. 1895.
Fruit rather large; first; Dec.
=Doyenné Boisselot. 1.= Mathieu _Nom. Pom._ 205. 1889. =2.= _Garden_
=50=:405. 1896.
A little-known pear, large in size, some of the fruit weighing a pound,
Bergamot in form, maturing about Christmas.
=Doyenné de Bordeaux. 1.= _Pom. Fr._ =4=:No. 150, Pl. 150. 1865. =2.=
Leroy _Dict. Pom._ =2=:57, fig. 1869.
Origin unknown but cultivated in the environs of Bordeaux about 1820.
Fruit large, globular, flattened at each end; skin thick, wrinkled and
oily, golden-yellow sown with large dots of greenish-russet and marbled
with the same, some orange-red on side next the sun; flesh very white,
coarse, breaking, gritty at center; juice sufficient, sweet; third for
dessert, first for compotes; Oct. to Dec.
=Doyenné Bouyron. 1.= _Guide Prat._ 91. 1895.
Distributed from Bordeaux, Fr. Fruit of the size, form and color of the
Doyenné Gris; flesh fine, juicy, somewhat acid; Aug.
=Doyenné du Cercle. 1.= Downing _Fr. Trees Am._ 742. 1869. =2.= Leroy
_Dict. Pom._ =2=:59, fig. 1869.
A seedling obtained by M. Boisbunel, a nurseryman at Rouen, Fr.;
first published in 1857. Fruit medium, turbinate-globular, varying
to irregular-ovate, pale yellow covered with very fine gray dots and
stained with fawn, often encrimsoned on the side next the sun; flesh
whitish, very melting, scented; juice abundant, sweet, highly vinous,
with a delicate, tartish flavor; first; Nov.
=Doyenné à Cinq Pans. 1.= _Gard. Chron._ 3rd Ser. =25=:132. 1899.
A cross effected in 1879 between Duchesse de Bordeaux and Easter Beurré
by M. Herault. Fruit medium, rather globular, smooth, yellow, spotted
and flecked with fawn; flesh fine, melting, juicy, sweet, with an aroma
of Pelargoniums; Oct. and Nov.
=Doyenné Defays. 1.= Mas _Le Verger_ =3=:Pt. 1, 73, fig. 35. 1866-73.
=2.= Leroy _Dict. Pom._ =2=:62. 1869.
_Doyenné d'Effay._ =3.= McIntosh _Bk. Gard._ =2=:461. 1855.
Obtained by M. François-André Defays in the field of Saint Martin, near
Angers, Fr. Fruit about medium, globular-obovate or Doyenné-shaped,
bossed at the stalk end and generally larger and longer on one side,
yellow, much covered with cinnamon-russet on the side next the sun;
flesh tender, buttery, melting, very juicy, rich, sugary, vinous, with
musky aroma; one of the best; Dec.
=Doyenné Downing. 1.= Leroy _Dict. Pom._ =2=:63, fig. 1869. =2.= Hogg
_Fruit Man._ 566. 1884.
A wilding found in a garden near Angers, Fr., by François Desportes,
the noted nurseryman, in 1851; it was named after A. J. Downing. Fruit
medium, globular or ovate, mammillate, one side always larger than
the other, pale yellow, dotted and marbled with russet; flesh very
white, tender, semi-melting; juice sufficient, sweet, acidulous, with a
pleasant flavor of anis; Sept.
=Doyenné Flon Ainé. 1.= Leroy _Dict. Pom._ =2=:65, fig. 1869. =2.=
_Rev. Hort._ 133, 1894.
Obtained from seed by M. Flon, senior, of Angers, Fr., in 1859. Fruit
large, globular, generally mammillate at summit, greenish-yellow and
yellowish-brown on the side of the sun, marbled and dotted with brown;
flesh white, fine, very melting, juicy, sugary, slightly tartish, with
a pronounced flavor of roses; first; Nov. to Feb.
=Doyenné Fradin. 1.= _Guide Prat._ 93. 1876. =2.= Mas _Pom. Gen._
=6=:33, fig. 401. 1880.
Regarded as a gain of M. Parigot of Poitiers. Fruit medium, globular,
depressed at both extremities, water-green, dotted with brown, becoming
citron-yellow on ripening; flesh whitish, fine, melting, gritty at
core, full of sweet juice, vinous and richly perfumed.
=Doyenné Georges Boucher. 1.= _Rev. Hort._ 496, fig. 1906. =2.= _Ibid._
197. 1907.
Came from a seed bed of Doyenné du Comice made in 1884. Fruit large and
very large, globular-turbinate, bossed at the extremities; skin rather
thick, dark yellow, sprinkled with small dots and marbled with fawn,
russeted and reddened on the sunny side; flesh yellowish-white, juicy,
sugary; very good; Feb. to Apr.
=Doyenné Goubault. 1.= Leroy _Dict. Pom._ =2=:66, fig. 1869. =2.= Hogg
_Fruit Man._ 566. 1884.
Raised by M. Goubault, Angers, Fr. Fruit above medium, obovate,
inclining to pyriform, pale yellow with russet markings and dots; flesh
melting, sugary, vinous and highly perfumed; rich and excellent; Jan.
=Doyenné de la Grifferaye. 1.= Leroy _Dict. Pom._ =2=:68, fig. 1869.
=2.= Mas _Pom. Gen._ =4=:11, fig. 198. 1879.
Obtained by M. le Gris, Angers, Fr.; gave its first fruit in
1853. Fruit medium, turbinate-oblate, very obtuse and irregular,
greenish-yellow, finely dotted with russet and brown, stained with
fawn; flesh white, fine, buttery, melting, full of sweet and perfumed
juice; first; Sept. and Oct.
=Doyenné Gris. 1.= Duhamel _Trait. Arb. Fr._ =2=:208, Pl. XLVII, fig.
1. 1768. =2.= Leroy _Dict. Pom._ =2=:69, fig. 1869.
_Doyenné Gray._ =3.= Downing _Fr. Trees Am._ 745. 1869.
_Red Doyenné._ =4.= Hogg _Fruit Man._ 635. 1884.
An ancient pear attributed to the garden of the Chartreux Monastery
at Paris about the middle of the eighteenth century. Fruit medium and
above, globular, flattened at each extremity; skin rather thin and
wrinkled, yellow-ochre, nearly covered with cinnamon-colored russet, so
that little of the true color is visible, brownish-red toward the sun;
flesh white, tender, melting, very buttery, rich and delicious; one of
the best dessert pears; Oct.
=Doyenné Guillard. 1.= _Guide Prat._ 103. 1895.
Described as a new variety by Simon-Louis Bros., Metz, Lorraine, in
1895. Fruit rather glossy, brown, slightly dotted with green; flesh
almost fine, white, very juicy, vinous; Nov. and Dec.
=Doyenné des Haies. 1.= Leroy _Dict. Pom._ =2=:71, fig. 1869.
A wilding found on the property of M. Bardi, Bwalt, Canton of
Montastruc, Haute-Garonne, Fr., and first reported in 1855. Fruit
medium, globular or globular-turbinate, flat at base, mammillate at
summit, pale yellow, dotted and stained with fawn, blushed with tender
rose on the side toward the sun; flesh white, fine, melting, juicy,
rather gritty around the core; juice abundant, sweet, very sugary,
tasting of musk; second; Oct.
=Doyenné Hudellet. 1.= Mas _Le Verger_ =3=:Pt. 2, 101, fig. 147.
1866-73.
Obtained by M. Jules Hudellet at Ceyzeriat near Bourg, Ain, Fr.; it was
first published in 1867. Fruit medium, globular-cylindrical, regular
outline, bright green sprinkled with dots of gray-brown, passing to
pale yellow, with some red on the side of the sun; flesh white, fine,
melting, full of sweet juice, slightly musky; first; Nov.
=Doyenné Jamin. 1.= Leroy _Dict. Pom._ =2=:75, fig. 1869. =2.= Mas
_Pom. Gen._ =5=:131, fig. 354. 1880.
Gained by Jamin & Durand, nurserymen at Bourg-la-Reine, near Paris,
in 1859 from seed. Fruit medium, turbinate-conic or turbinate-ovate,
irregular, greenish-yellow changing to yellow and washed with rose on
the sunny side, dotted with russet; flesh whitish, semi-fine, buttery,
full of sweet juice, vinous, astringent, without much perfume; second;
Jan. and Feb.
=Doyenné de Lorraine. 1.= Mas _Pom. Gen._ =4=:17, 201. 1879.
Received by Diel, the eminent German pomologist, from a nurseryman at
Metz under the name of _Doyenné d'Austrasie_ by which it is mostly
known to German authors. Fruit medium, globular, depressed at each
pole, water-green, with gray-brown dots, bright citron-yellow when ripe
and golden on the side next the sun or sometimes washed with red; flesh
white, semi-fine, semi-buttery; juice plentiful, sweet and slightly
perfumed; good; Sept. and Oct.
=Doyenné Louis. 1.= Leroy _Dict. Pom._ =2=:79, fig. 1869.
Seedling of Van Mons, previous to 1820. Fruit small, turbinate-obtuse,
regular in form, dark yellow, strewn with numerous gray-brown dots
and carmined on the side next the sun; flesh yellowish, coarse,
semi-melting, gritty at center; juice abundant, sugary, lacking in
flavor; third; Sept. and Oct.
=Doyenné de Montjean. 1.= _Cat. Cong. Pom. France_ 243, fig. 1906.
Obtained in 1848 by M. Trottier, Montjean, Department of
Maine-et-Loire, Fr., and first published in 1858. Fruit large to very
large, ovate, nearly equally rounded at its two poles; skin thin and
rough, yellow, much russeted; flesh white, very fine, melting, very
juicy, with a slightly vinous and sweet flavor, perfumed; very good;
Jan. to Mar.
=Doyenné Nérard. 1.= Mas _Le Verger_ =2=:237, fig. 117. 1866-73. =2.=
_Guide Prat._ 68. 1895.
Obtained in 1850 by M. Bonnefoy, a nurseryman at Saint-Genis-Laval,
near Lyons, Fr. Fruit small, globular-conic, yellowish-white, marbled
with bright red; flesh semi-breaking, very sugary; good; Aug.
=Doyenné Nouveau. 1.= McIntosh _Bk. Gard._ =2=:461. 1855.
Fruit medium, obovate; flesh tender and juicy; excellent; Apr.
=Doyenné Perrault. 1.= _Guide Prat._ 110. 1876.
Fruit medium, rather oblate, resembling Easter Bergamot with a long
stalk; flesh fine, firm, melting; first; winter.
=Doyenné Picard. 1.= _Guide Prat._ 93. 1876.
Fruit medium; flesh melting; first; Aug.
=Doyenné Rahard. 1.= _Guide Prat._ 91. 1895.
Fruit large or very large; flesh fine, melting, very sweet; Dec. to Jan.
=Doyenné de Ramegnies. 1.= _Gard. Chron._ N. S. =20=:85. 1883.
Raised by M. Norbert Bouzin of Ramegnies-Chin near Tournai, Bel. Fruit
large, turbinate and very symmetrically shaped; olive-brown, russeted;
flesh fine, buttery, vinous; Oct. and Nov.
=Doyenné Robin. 1.= Leroy _Dict. Pom._ =2=:81, fig. 1869.
Raised in 1840 at Angers, Fr., by a gardener named Robin. Fruit large,
globular-ovate, yellowish, dotted and stained with bright russet; flesh
melting, juicy, sweet, vinous, aromatic; first; Oct.
=Doyenné Rose. 1.= Leroy _Dict. Pom._ =2=:82, fig. 1869. =2.= Mas _Pom.
Gen._ =5=:21, fig. 299. 1880.
From a seed bed made in 1820 by Edouard Sageret, author of _Pomologie
physiologique_; it bore fruit first in 1830. Fruit above medium,
globular, irregular, yellow-ochre on the shaded side and beautiful rose
on the side of the sun; flesh very white, semi-melting, granular; juice
scarcely sufficient, little perfume or flavor; second; Oct.
=Doyenné Saint-Roch. 1.= Leroy _Dict. Pom._ =2=:83, fig. 1869.
Largely grown in the Gironde, Fr., in the middle of the nineteenth
century. Fruit above medium and sometimes larger, globular but
variable, pale yellow dotted with russet passing to bright yellow
on the side next the sun, where it is lightly washed with carmine;
flesh white, semi-fine, melting or slightly breaking, juicy, sugary,
acidulous, of delicate flavor; second; Aug. and Sept.
=Doyenné de Saumur. 1.= Leroy _Dict. Pom._ =2=:84, fig. 1869.
A French pear of uncertain origin but known in the districts of Saumur
and Lyons early in the nineteenth century. Fruit medium and below, very
variable in form, from ovate-elongated to turbinate-obtuse, bossed
and swelled, pale greenish-yellow, dotted with gray-russet especially
on the side next the sun; flesh white, very fine, melting, juicy,
perfumed, having an after-taste of musk; first; Sept.
=Doyenné Sentelet. 1.= Leroy _Dict. Pom._ =2=:86, fig. 1869. =2.= Mas
_Pom. Gen._ =3=:137, fig. 165. 1878.
A gain of Van Mons, 1823. Fruit about medium or below,
turbinate-ovate-obtuse, often irregular, deep rich yellow, much mottled
and speckled with cinnamon-colored russet; flesh yellowish-white,
melting, juicy, sugary, vinous; good; Oct.
=Doyenné Sieulle. 1.= Leroy _Dict. Pom._ =2=:87, fig. 1869. =2.= Hogg
_Fruit Man._ 567. 1884.
From a seed bed of Jean Sieulle, Vaux-Praslin, Fr.; it was placed on
the market in 1815. Fruit above medium to medium, often globular and
often Doyenné-shaped, deep rich yellow ground, mottled and speckled
with cinnamon-colored russet; flesh very white, fine, semi-melting;
juice sufficient, acidulous, sweet, with an agreeable almond flavor;
variable, from second to first; Nov.
=Drapiez. 1.= _Mag. Hort._ =9=:125. 1843. =2.= McIntosh _Bk. Gard._
=2=:461. 1855.
Of Belgian origin. Fruit medium, obovate, pale green, very much marbled
with gray; flesh tender, sweet, acidulous, strongly perfumed; a very
excellent autumn fruit; Oct. and Nov.
=Drone. 1.= Miller _Gard. Dict._ =3.= 1807. =2.= Prince _Pom. Man._
=1=:25. 1831.
Fruit middle sized, globular, light green dotted with darker shade of
same color; flesh white, breaking, full of sweet, musky juice; Aug.
=Du Breuil Père. 1.= Mas _Le Verger_ =2=:161, fig. 79. 1866-73.
Alphonse Du Breuil obtained this variety from seeds of Louise Bonne
de Jersey sown in 1840. Fruit medium, nearly a true sphere, slightly
depressed at the two poles, lemon-yellow, much russeted and at maturity
mottled with blood-red on the side next the sun; flesh white, fine,
melting, juicy; first; Sept.
=Du Mirror. 1.= Baltet _Trait. Cult. Fr._ 372. 1908.
A first-class French perry pear, grown in the Haute-Savoie, yielding
from 800 to 1000 litres of perry per tree; the beverage is clear, very
sweet, rather sparkling, and becomes stronger with age.
=Du Roeulx. 1.= _Guide Prat._ 92. 1895.
Tree hardy. Fruit medium, pyriform, short, yellow, mottled with fawn;
flesh yellowish, very melting, juicy and sugary, with an exquisite
aroma; first; Sept.
=Dubrulle. 1.= _Guide Prat._ 93, 267. 1876.
Fruit rather large, globular, yellowish-green and gray mottled with
fawn; flesh melting, very juicy, sugary, highly perfumed and of a
luscious flavor; first; Sept. and Oct.
=Duc Alfred de Croy. 1.= Mas _Pom. Gen._ =5=:163, fig. 370. 1880. =2.=
Hogg _Fruit Man._ 567. 1884.
Propagated and disseminated by M. de Jonghe, Brussels. Fruit large,
obtuse-pyriform, regular and handsome, smooth, yellowish-green, washed
with pale brown on side next the sun; flesh white, tinted with green,
not very juicy, but buttery, rich and with a fine spicy flavor and
perfume; excellent; Nov.
=Duc d'Aumale. 1.= Leroy _Dict. Pom._ =2=:91, fig. 1869. =2.= Hogg
_Fruit Man._ 568. 1884.
A product of the Van Mons nursery at Louvain where it first fruited
in 1847. Fruit small, turbinate-obtuse-pyriform; skin rough,
greenish-yellow mottled all over with cinnamon-colored russet; flesh
whitish, melting and juicy, sugary, acidulous, perfumed; first; Sept.
and Oct.
=Duc de Brabant. 1.= Leroy _Dict. Pom._ =2=:92, fig. 1869. =2.= Mas
_Pom. Gen._ =7=:27, fig. 494. 1881.
Sent by Van Mons as No. 45 to Simon Bouvier in Jodoigne, Bel., in 1827.
Fruit medium, pyriform-obtuse, greenish-yellow, dotted with russet,
marbled with fawn, sometimes washed with red on the side next the
sun; flesh white, semi-fine, semi-breaking; juice sufficient, sugary,
acidulous; good; sometimes second; Oct.
=Duc de Morny. 1.= Leroy _Dict. Pom._ =2=:95, fig. 1869. =2.= Hogg
_Fruit Man._ 568. 1884.