716 THE PEAR. 



small carmine dots on the exposed side. Stalk curved, inserted by a 

 fleshy termination into a slight depression. Calyx small, set in a rather 

 deep basin. Flesh yellowish, coarse, juicy, sweet. Good. September. 



CATHERINE LAMBRE. 



One of the new Belgian Pears that promises to sustain here its 

 foreign reputation. It originated with Yan Mons, and was named and 

 introduced by Bivort. The tree is very vigorous and hardy, and a good 

 bearer, with long, strong, dark rich yellow brown shoots. 



Fruit medium or above, oblong obtuse pyriform. Skin smooth, 

 greenish yellow, shaded in the sun with red, and dotted with bronze 

 specks. Stalk medium, set without depression, inclined. Calyx large, 

 open. Flesh whitish, half fine, juicy, melting, sweet. Very good. 

 October, November. 



CATILLAC. 



Grand Monarque. Grand Mogol. 



Cadillac. Gros Thomas. 



Katzenkop. De Bell Argentine. 



Groote Mogul. Tete de Chat. 



40 Ounce. Gros Rateau. 



Bon Chretien d' Amiens Chartreuse. Grand Tamerlan. 



Monstrueuse de Landes. De Gros Rateau Raisenette ? 



Cotillard de Livre. Roi de Louvain. 



Besi de Maraise. Gros Rateau gris. 



De Citrouille. Misporde Benoist ? 



De Tout Temps. 



The Catillac is an old French baking and stewing Pear, of very large 

 size, and of good quality for these purposes. In rich soil the fruit is 

 often remarkably large and handsome. 



Fruit very large, broadly turbiiiate (flattened-top shaped). Skin 

 yellow, dotted with brown, and having sometimes a brownish red cheek 

 at maturity. Stalk stout, about an inch long, curved, and placed in a 

 very narrow, small cavity. Calyx short and small, and set in a wide, 

 rather deep plaited basin. Flesh hard and rough to the taste. Novem- 

 ber to March. 



CATINKA. 



Raised by Major Esperen. Tree of vigorous growth. Branches 

 rather slender, productive. Young wood dull yellow brown. 



Fruit small to medium, obovate pyriform. Stalk very long, inserted 

 by a ring in an uneven cavity. Calyx large and open, with segments 

 persistent. Basin shallow. Skin pale yellow, netted, patched, and 

 thickly sprinkled with russet dots. Flesh coarse, granular, buttery, 

 melting, juicy, with a refreshing vinous flavor. Good to very good. 

 October to December. 



CEDARMERE. 



Originated in the grounds of W. C. Bryant, Roslyn, Long Island. 



Fruit small, nearly globular. Skin pale greenish yellow, with rus- 

 set nettings and dots. Stalk rather short, curved. Calyx open. 

 Flesh white, juicy, melting, sweet. Good. August. 



