496 THE PEARS OF NEW YORK 



Petit Catillac. i. Mas Pom. Gen. 3:3, fig. 98. 1878. 



Kleiner Katzenkopf. 2. Mathieu Nom. Pom. 242. 1889. 



This pear is probably of German origin. It has points of resemblance in common with 

 the old French Catillac but is distinguished by its size, being often less than that of the 

 latter, its time of maturity being earlier, its flesh being less breaking, more saccharine and 

 without any tartness. Fruit large, ovate-pyriform and much swelled, even in contour, 

 green at first, sprinkled with large, regularly spaced, prominent, brown dots, the green 

 passing to lemon-yellow at maturity, with a blush of red-brown on well-exposed fruits 

 on the side next the sun; flesh white, coarse, semi-buttery; juice abundant, rather vinous 

 and without any appreciable perfume; good for the kitchen; Oct. and Nov. 

 Petit-Chaumontel. i. Leroy Diet. Pom. 2:519, fig. 1869. 



From the old garden of the Horticultural Society of Angers, Fr., and sometimes errone- 

 ously confused with Oignon which ripens some six weeks earlier. Fruit medium, globular, 

 very bossed and irregular in form, clear green, dotted, veined with russet and extensively 

 washed with carmine on the side turned to the sun ; flesh very white, semi-fine, breaking, gritty 

 at center; juice sufficient, saccharine, vinous, slightly astringent; second; latter half of Aug. 

 Petit-Hativeau. i. Leroy Diet. Pom. 2:520, fig. 1869. 



A variety of ancient and unknown origin, but cultivated among a group of pears 

 termed Hdtiveau for over the last five centuries. It was called by the name Petit-Hdtiveau 

 by Claude Saint-fitienne in 1670 to distinguish it from the Gros-Hativeau. Fruit small, 

 ovate, obtuse and more or less globular; skin smooth and fine, lemon-yellow, dotted with 

 exceedingly minute greenish points and more or less stained with gray-russet around the 

 calyx and stem; flesh whitish, breaking, semi-fine, scented, juicy and gritty, juice sugary, 

 acid, and slightly musky; third; July. 



Petit-Muscat, i. Knoop Fructologie 1:75, Tab. i. 1771. 2. Leroy Diet. Pom. 2:522, 

 fig. 1869. 



Little Muscat. 3. Downing Fr. Trees Am. 802. 1869. 



Jean Mayer, director of the gardens of the Grand Duke of Wurtzburg, Bavaria, in his 

 Pomona franconica published in 1801 showed that the Petit-Muscat was the antique pear 

 Superba described by Pliny. Various other pomologists wrote of it prior to Mayer as for 

 instance Jacq. Dale"champ, 1615; Jean Jonston, 1662; and Henri Manger, 1783. Charles 

 Estienne was the first to write of it in France, 1530, and he named it Musquette. Fruit 

 very small, turbinate, more or less obtuse and sometimes globular-turbinate; the eye is 

 placed in a regular-formed cavity and is always naked in consequence of the segments of 

 the calyx falling off, pale greenish-yellow, finely dotted and slightly clouded with rose on 

 the side of the sun (in France) ; flesh yellowish, semi-fine, breaking, not very juicy, sugary, 

 acidulous and with a pleasant musk flavor; second; June. 

 Petit-Oin. i. Leroy Diet. Pom. 2:524, fig. 1869. 



Winterwunder. 2. Christ Handb. 497. 1817. 



Muskirte Schmeerbirne. 3. Dochnahl Fuhr. Obstkunde 2:13. 1856. 



Merveille d'Hiver. 4. Hogg Fruit Man: 616. 1884. 



Valerius Cordus was the first to describe this pear which originated in Germany and 

 belongs to the Schmeerbirne or greasy class. About 1650 it was cultivated in France 



