THE PEARS OF NEW YORK 335 



Fruit medium and above, globular-ovate, yellow ground of skin almost entirely covered 

 with a coating of light browTi-russet except on the shaded side ; flesh yellowish-white, semi- 

 fine, semi-melting; juice sufficient, sugary, vinous, acid and vety astringent; second; Oct. and 

 Nov. 

 Charlotte de Roucourt. i. Mathieu Nmn. Pom. 194. 1889. 2. Guide Prat. 89. 1895. 



Distributed by Daras de Naghin of Antwerp, Bel., about 1880. Fruit medium, obo- 

 vate or obtuse-pj-rif orm ; flesh melting, verj^ juicy, sugary, perfumed; Mar. and Apr. 

 Chamock. i. Hogg Frm'i Man. 547. 1SS4. 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-butterj', juicy, sweet, aromatic; 

 Sept. 



Chat Brule, i. Duhamel Trait. Arb. Fr. 2:247. 176S. 2. Miller Card. Diet. 3: 1807. 

 3. Leroy Diet. Pom. 1:555, fig. 1867. 



Duhamel du Monceau writing in 1768 mentions two varieties bearing the name Chat 

 Brule or Burnt Cat. Of these the second is the Chat Brule described under that name by 

 Leroy, ripening in November and the first is the Dutch variet}'' Kamper Venus, ripening 

 late in the winter. Each of these has been known also as Kamper Venus. Fruit mediimi, 

 globular-pyriform, smooth, shining, pale 3^ellow 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 perfimie; good only for cooking; Nov. and Dec. 

 Chattanooga, i. 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, jiaicy, sweet, perfumed; good; Oct. 

 Chaudfontaine. i. Mas Po7n. Gen. 7:59, fig. 510. 18S1. 2. Guide Prat. 81. 1895. 



Disseminated by M. Galopin, a nurserjinan 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. i. Downing Fr. Trees Am. 718. 1869. 2. Bunyard Handb. Hardy Fr. 

 163. 1920. 



Besi de Chaumontel. 3. Duhamel Trait. Arb. Fr. 2:199, PI. XL. 1768. 4. Leroy 

 Diet. Pom. 1:266, fig. 1867. 



Merlet writing in his L'Abrege des bon fruits of 1675 said that the Chaumontel 

 pear originated from a wilding growing at Chaiimontel, Fr. In 1765 Diohamel 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 yeUowish-green in 

 the shade, dotted with numerous browTiish-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; jtiice 

 abimdant, vinous, highly perfumed; a high class dessert pear. 

 Chaumontel Gras. i. Rev. Hort. 468, fig. 1888. 



In 1845 seed of the Chaumontel was so'wn from which was obtained in 1859 fruit 

 whose seed was in turn sown. A seedUng grown from this latter seed bore fruit, which was 



