Origin, raised by Thaddeus Clapp, of Dorchester, Mass., 

 U.S.A. A pear of fair quality, esteemed for market 

 growth, but rather too gritty and glassy in texture. 



Colmar Deschamps : see Beurre d'Arenberg. 



COLMAR D'ETE. Her. Pom. II., 44. G. Sommer 

 Colmar. Dessert, early September, small to medium, 

 2 t by 2j, short conical, very even. Skin, smooth, 

 becoming a little greasy when ripe, covered with 

 conspicuous dots. Colour, pale greenish yellow with 

 occasional brown red flush. Flesh, yellowish white, very 

 melting, juicy and with a strong musky flavour. Eye, 

 open in a shallow basin. Stem, f inch, slender in a 

 shallow cavity. Growth, rather dwarf ; fertility 

 excellent. Leaf, large, upfolded, down hanging and 

 down curved, very faintly serrate, turns a fine " sang 

 de boeuf " red. Origin, raised by Van Mons at Lou vain 

 about 1825, and brought to notice principally by Louis 

 Vilmorin of Paris. It makes a good standard or 

 pyramid. Dr. Hogg's advice to eat it before it becomes 

 yellow is quite sound in a warm year, but in a cold 

 summer it turns yellow on the tree while still unripe. 



Coloma : see Urbaniste. 



COMTE DE LAMY. Her. Pom. II., 70. F. Beurre 



Curtet, G. Curtet's Butterbirne. Dessert, October to 

 November, small, short conical or peg top, a little 

 uneven, generally lop-sided. Skin, smooth. Colour, 

 pale green changing to yellow and often a little russet 

 with many small russet dots . Flesh, white, very melting, 

 most delicious, quite first class. Eye, open in a wide 

 shallow basin often russet ed. Stem, J inch, woody, 

 usually inserted by a small bump on the surface. Growth, 

 moderate, low spreading tree ; fertility good. Leaf, 

 flat, edges undulated, irregularly serrate or entire, turns 

 orange yellow. Origin, raised by M. Bouvier, of 

 Joidoigne, in 1828, and dedicated to Curtet, professor 

 at Brussels. The correct name is Beurre Curtet. A 



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