THE PEARS OF NEW YORK 325 



entirely covered with browTi-russet, sprinkled with darker russet dots; flesh yellowish, 

 semi-fine, melting, juicy, sweet and agreeably flavored; second; Oct. 



Calebasse Delvigne. i. Mas. L^ Verger S'-Pt- i> 141, fig- 69. 1866-73. 2. Leroy Did. 

 Pom. 1:517, fig. 1867. 



Mas thinks Calebasse Delvigne was raised in Belgium and Leroy considers it to have 

 originated in France. Fruit medium, pyriform, yellow, strewed with cinnamon-colored 

 russet and richly colored with red on the sun-exposed side; flesh j'ellowish- white, rather 

 coarse-grained, melting, juicy, sweet and fine flavor, strong muslcy aroma; second to first; 

 Oct. 

 Calebasse d'Ete. i. Leroy I?jrf. Pow. 1:518, fig. 1867. 2. Hogg Fruit Man. s 40. 1884. 



A seedling obtained by Major Esp6ren of Mechlin, Bel. Fruit above medium and 

 sometimes larger, long-pyramidal, obtuse, a little contorted at base, greenish-yellow, 

 covered with brown-russet and with numerous russet spots; flesh white, semi -melting, 

 rather gritty at center, sugary, slightly acid and having a delicate perfume; a good early 

 pear; Sept. 

 Calebasse Fondante. i. Keniick Atn. Orch. 140. 1841. 



Described by Kenrick in 1841 as a new variety by Van Mons. Fruit very much 

 lengthened, bossed, uniformly red; flesh melting, sugary, agreeable; Oct. 

 Calebasse d'Hiver. 1. Card. Chron. 6g. 1848. 2. Mas Pom. G^ew. 6:161, flg. 465. 1880. 



Obtained by Major Esp^ren, Mechlin, Bel., and described in 1848 as a new fruit. 

 Fruit large, turbinate or ovate-pyriform and long, dark green, sprinkled with brown dots, 

 the dark green becoming at mattuity pale yellow and golden on the side of the sun; flesh 

 semi-melting, white; juice abundant, sweet, and without any appreciable perfume; good 

 for the purposes of the kitchen. 

 Calebasse Kickx. i. Guide Prat. 8g, 254. 1876. 2. Kogg Fruit Man. 541. 1884. 



This is No. 590 in the Van Mons catalog and was a seedling first described in 1823. 

 Fruit below medium, obovate, rather uneven in outline, light greenish-yellow turning to 

 lemon-yellow, with some patches of very thin, pale, cinnamon-colored russet; flesh whitish, 

 coarse-grained, semi-melting, sweet, with an agreeable perfume; inferior, becoming pasty 

 in the middle of October; early Oct. 



Calebasse Leroy. i. Leroy Diet. Pom. 1:519, fig. 1S67. 2. Mas Pom. Gen. 4:175, fig. 

 280. 1879. 



Raised by Van Mons about 1830 and published for the first time in the Catalogue 

 Systematique of Diel in 1833. Fruit medium, conic-pjTiform, somewhat contracted around 

 the middle, bright green, stained with russet patches and sown with some gray dots and 

 generally blushed with pale red on the side of the sun; first; Sept. 



Calebasse Cberdieck. i. Oberdieck Obst-Sort. 285. 1S81. 2. Leroy Diet. Pom. 1:520, 

 fig. 1S67. 



A seedHng raised by Leroy at Angers, France; it first fruited in 1863. Fruit large, 

 very long, like Calebasse in form, more or less obtuse, bossed; color orange-yellow, very 

 finely dotted with brown, marked with some fawn and blackish patches; flesh white, 

 extremely fine, semi-melting, juicy, fresh, sugary, aromatic; first; Oct. 



