14 PEAES. 



basin. Stalk short and stout. Flesh white, rather coarse- 

 grained, juicy, melting, with a rich and perfumed flavour, 

 liipe in October. 



CALEBASSE D'ETE. Fruit medium sized, pyramidal. 

 Skin yellow, covered with brown russet. Flesh white, 

 half-melting, very juicy and sweet. A good early pear, 

 ripe in September. 



CALEEASSE GEOSSE (Calebasse Carafon ; Calebasse 

 Mlonstre ; Calebasse Blonstriteuse du Nord ; Calebasse 

 Boy ale; Triomphe de Hasselt ; Van Marum). Fruit 

 very large, sometimes measuring six inches long, pyra- 

 midal. Skin greenish-yellow, considerably covered with 

 dark grey russet in the shade, and entirely covered with 

 light brown russet on the side next the sun. Eye small, 

 set in a pretty deep basin. Stalk an inch long. Flesh 

 coarse-grained, crisp, juicy, and sweet, llipe in October. 

 Its size is its only recommendation. 



Calebasse d'Hollande. See Calebasse. 

 Calebasse Monstre. See Calebasse Grosse. 

 Calebasse Monstrueuse de jSTord. See Calebasse Grosse. 

 Calebasse Royale. See Calebasse Grosse. 

 Calebasse Sterckmans. See Beurre StcrcJcmans. 



CALEBASSE TOFGAED. Fruit medium sized, some- 

 times large, pyramidal and curved, uneven in its outline. 

 Skin greenish-yellow, entirely covered with brown 

 russet. Stalk short and thick. Flesh yellowish- 

 white, crisp, juicy, and sweet. Hipe in October and 

 November. 



Calebasse Vasse. See Jjeurre de Capiaumont. 



De Cambron. See Glow Morceau. 



Canet. See Due de Nemours. 



Canning. See Easter Beurre. ^ - 



Canning d'Hiver. See Easter Beurre. 



Capiaumont. See Beurre de Capiaumont. 



Captif de St. Helene. See Napoleon. 



CASSANTE DE MAES. Fruit produced in clusters, below 

 medium size,roundish-obovate. Skin deep yellow, speckled 

 and traced with light brown russet. Eye large, and wide 

 open. Stalk about an inch long, inserted without de- 



