PEARS. 547 



to ovate, similar in shape to a large Ne plus Menris. Skin, entirely 

 covered with a coat of light brown russet, with a little of the yellow 

 ground shining through on the shaded side. Eye, very small, with 

 short erect segments. Stalk, very short, placed in a knobbed cavity. 

 Flesh, white, half-melting, and rather crisp, very juicy, but very 

 astringent. 



Ripe in October and November. 



De Charneux. See Fondante de Charneu. 



CHARNOCK (Drummond; Carnock ; Early Chamock; Scot's Cor- 

 nuck}. Fruit, small ; pyriform. Skin, greenish yellow in the shade, 

 and entirely covered with dark dull red next the sun. Eye, small and 

 open. Stalk, fleshy, obliquely inserted. Flesh, yellowish, half-buttery, 

 juicy, sweet, and with a high aroma. 



A Scotch dessert pear ; ripe in September, but soon becomes mealy. 



Chartreuse. Sec Catillac. 



CHAT BRULE (Pucelle de Xaintonge). Fruit, medium size ; pyri- 

 form. Skin, smooth and shining ; pale yellow where shaded, and 

 lively red where exposed to the sun. Eye, small, set in a shallow 

 basin. Stalk, an inch long, fleshy at the base, and obliquely inserted 

 without depression. Flesh, crisp, rather dry. 



A worthless pear for the dessert, but good for culinary use ; it is in 

 use during November and December. 



Chaulis. See Messire Jean. 



.CHAUMONTEL (Best de Chaumontel; Beurre Ae Chaumontel; 

 Beurre d'Hiver; Guernsey Chaumontel; Grey Achan; Oxford Chau- 

 montel; Winter Beurre). Fruit, large; oblong, or obtuse pyriform, 

 irregular and undulating in its outline, terminating with knobs or ridges 

 round the apex. Skin, rather rough, yellowish green, covered with 

 numerous russety spots and patches, and with brownish red next the 

 sun. Eye, open, with long reflexed segments, set in a deep, irregular 

 basin. Stalk, an inch long, inserted in a deep knobbed cavity. 

 Flesh, yellowish white, buttery, and melting, rich, vinous, and highly 

 perfumed. 



A dessert pear of high merit ; in use from November till March. 

 The tree is hardy and vigorous, and an abundant bearer ; succeeds 

 well as a standard, but the fruit is much improved by being grown 

 against a south or south-west wall. It also produces fruit of a superior 

 size and quality if grown as an espalier. In rich, warm soil it is 

 buttery, melting, and delicate, but in heavy and cold situations it is 

 gritty and bitter. 



This esteemed old variety was discovered about the year 1685 growing in the 

 garden of the Chateau Chaumontel, between Luzarches and Chantilly on the road 

 from Amiens to Paris. It seems to have been first noticed by Merlet, who grafted 

 it from the original tree on the quince stock. 



