THE PEARS OF NEW YORK 333 



Champagner Bratbime. 1. Guide Prat. 89, 256. 1876. 2. Loschnig Mostbirnen 8, fig. 

 1913- 



Much valued in Germany for making champagne and perry. It was grown in Baden, 

 Wurttemberg, and Hesse in 1797. Fruit small, globular-turbinate, even in outline, light 

 green turning yellow without any blush, speckled with brown-russet and finely dotted; 

 flesh white, coarse, nearly breaking; first for perry; autumn. 

 Chancelier de Hollande. 1. Mas Pom. Gen. 7:31, fig. 496. 18S1. 



A seedling of Van Mons. Fruit medium to large, obovate-pyriform; skin rather thick 

 and firm, becoming a little greasy, bright green speckled with green-gray dots; on ripening 

 the original green becomes yellow and washed with red on the exposed side; flesh whitish, a 

 little green under the skin, rather coarse, gritty at the center, semi-melting; juice plentiful, 

 rich in sugar, acidulous, slightly perfumed, agreeable; third; Nov. 

 Chancellor. 1. Mag. Hort. 19:65. 1853. 2. Downing Fr. Trees Am. 717. 1S69. 



Said to have originated in Germantown, Pa., on the grounds of a Mr. Chancellor. At 

 the Second Session of the American Pomological Congress in 1853 it was placed on the list 

 of pears that promised well. Fruit rather large, obovate-obtuse-pyriform, greenish-yellow, 

 sometimes blushed on the exposed side, dotted; flesh white, juicy, buttery, melting, sugary, 

 perfumed; good; Oct. and Nov. 

 Chantry. 1. Mag. Hort. 9:125. 1843. 



Published in the London Horticultural Society's Catalogue of Fruits, 1842. Fruit 

 medium size, globular, brown and russet; buttery; second; Dec. and Jan. 

 Chaploux. 1. Mas he Verger 1:169, %• 8 3- 1S66-73. 2. Leroy Diet. Pom. 1:547. 

 1867. 



Distributed from nurseries at Vilvorde-lez-Bruxelles, Bel., in 1859. Fruit small, glob- 

 ular-turbinate, acute, the stem being perpendicular to and continuous with the fruit; color 

 dark green, touched with brown russet; flesh yellowish-white, veined with green, fine 

 buttery, very sugary; first quality for cider and for drying; Dec. and Jan. 

 Chapman. 1. Mag. Hort. 14:84. 1848. 2. Downing Fr. Trees Am. 717. 1890. 



Originated in Philadelphia or its vicinity. Shown at the exhibition of the Pennsyl- 

 vania Horticultural Society held at Philadelphia, September, 1847. Fruit medium, 

 obovate-pyriform, yellow, with brown and green dots; flesh white, semi-melting, astringent; 

 Sept. 

 Chaptal. 1. Leroy Diet. Pom. 1:547. 1867. 



Raised in Paris by Michel-Christophe Hervy, about 1800. Fruit very large, oblong, 

 obovate-obtuse-pyriform, yellow-ochre, dotted with greenish-brown, marbled with fawn, 

 washed with dark red on the side facing the sun; flesh white, semi-fine and semi-melting, 

 gritty at the center; juice sufficient, sugary, acidulous; second. 



Charles Bivort. 1. Leroy Diet. Pom. 1:549, fig- 1S67. 2. Mas Pom. Gen. 6:151, fig. 

 460. 1880. 



A seedling of Van Mons fruited prior to 1842. Fruit medium, globular-ovate-obtuse; 

 bright green changing to orange-yellow at maturity, marbled and dotted with bright brown, 

 and clouded with olive-russet on the side of the sun; flesh whitish, coarse, semi-breaking, 

 gritty at core; juice rather wanting, sugary, vinous; second; Oct. 



