THE CLASSIFICATION OF PEARS 167 



The varieties St. Germain and Angleterre, 

 belonging to this group, are described by 

 Downing, but are not generally known in this 

 country. 



6. BOTTLE PEARS (Calebasses). Flesh melting or 

 half melting; form long at least, one-fourth longer 

 than broad; color greenish yellower yellow, mostly 

 overlaid with a cinnamon-colored or red-gray russet. 



This group apparently takes its name from 

 the form of the fruit, which is supposed to 

 resemble a bottle somewhat. The variety 

 Clairgeau, rather well known in America, may 

 be taken as representative. 



7. BON CHRETIENS. Flesh melting or half melting; 

 form variable and irregular, the two diameters equal 

 or unequal. 



This remarkably equivocal characterization 

 is made by Lucas to answer for one of the 

 most important groups in his repertory. This 

 is the type known the world over usually by 

 the name Bon Chretien, but in this country as 

 Bartlett. 



8. RUSSELETTES. Small or medium large, with 

 melting or half-melting, cinnamon-spicy flesh; form 

 long; color red, at least, on the sunny side, mostly 

 rusty. 



This name, " Russelettes," is taken direct 

 from Lucas. It means fruits with a little 



