328 THE PEARS OF NEW YORK 



Capsheaf. i. Mag. Hort. 3:52- 1837. 2. Ann. Pom. Beige 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. i. Leroy Diet. 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 dedi- 

 cated 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. i. 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. i. Guide Prat. 103. 1895. 



Raised from Beurre' Clairgeau crossed with Beurre' Henri Courcelle. Fruit medium, 

 curved, pyriform, the form of Beurre' Clairgeau; flesh very fine, juicy, sugary; delicious; 

 Nov. and Dec. 

 Carleton. i. 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. i. 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. i. Dochnahl Fuhr. 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. i. Hogg Fruit Man. 543. 1884. 2. Nicholson Diet. Card. 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. 



