THE PEARS OF NEW YORK 33 1 



Cavelier de la Salle, i. Guide Prat. 103. 1895. 



Raised from seed of Olivier de Serres fertilized with Vice-President Delbde; described 

 in 189s 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 verj' fertile, forming beautiful pyramids. 

 Cedarmere. i. Horticulturist i8:2'jg, fig. 1863. 2. Downing Fr. Trees Ant. 716. 1869. 



Raised from seed by WiUiam C. Bryant, the poet, at his country seat at RosljTi, N. Y., 

 about i860. 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 Butterbime. i. Dochnahl Fiihr. Obstkunde 2:112,. 1856. 



A Van Mons seedling, 1804. Fruit medivun, long, obtuse, golden-yellow, washed with 

 reddish-brown; Sept. 

 Century, i. Mo. Hort. Soc. Rpt. 77. 1S83. 



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 Pennsyl- 

 vania, 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. i. 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, i. Guide Prat. 89. 1895. 



Fruit mediimi, pyriform, sHghtly swollen about the middle, pale green changing to 

 yellow on ripening, lightly dotted with brown ; flesh white, breaking, with a slightly astrin- 

 gent flavor; Aug. 

 Cerruttis Durstlosche. i. Mathieu Nom. Pom. 194. 1889. 2. Guide Prat. 81. 1895. 



Fruit medium, turbinate-obtuse; yeUow; flesh breaking, very juicy, scented; good for 

 cooking; Sept. 

 Certeau. i. 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'Autonme. i. Pom. FmM<;^3:No. in, PI. iii. 1865. 2. Guide Pm/. 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 mediimi, growing in clusters, long- 

 pyriform, yellow, washed with brilliant orange-red and dotted with gray; flesh white, not 

 fine, breaking, juicy, sugary, having a perfxune of the Rousselet; good for kitchen use; 

 Oct. to Dec. 

 Certeau D'Ete. i. Leroy Did. P<?fn. 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 mediiim. 



