324 THE PEARS OF NEW YORK 
An ancient French pear of unknown origin. Writing of it in 1586 Jacques Daléchamp 
thought it identical with the pear Nard, of the Greeks. This, however, has not been 
substantiated; but the pear was in early times spread generally through France under 
a variety of local names. One Jehan de Meung, a poet born near Orléans in 1280, wrote 
of it, as also did Gilles Ménage in 1694 who said it was ‘“‘a kind of pears so called 
because of their hardness, their whiteness and their taste of rose.” It is probable that it 
takes its name Cailleau, Calliot, Catllou, Caillorosar, Caillot, from the caillou, a pebble, 
because of the grit with which it is filled. Fruit medium, globular-oblate, yellowish, with 
stains of fawn-russet, washed with tender rose on the side of the sun and streaked with the 
same color around the stem; flesh white, scented, a little coarse, semi-melting, always gritty 
around the core; juice sufficient, sugary, acid, musky; second; Sept. 
Calbasbirn. 1. Christ Handb. 497. 1817. 
Graue Flaschenbirne. 2. Dochnahl Fuhr. Obstkunde 2:140. 1856. 
Originated in Holland in 1758. Fruit large, gourd-shaped, irregular, bossed, yellow, 
with grayish-russet, becoming golden and washed with red; flesh yellowish-white, soft, 
granular, somewhat woody, musky, sweet; good; Nov. and Dec. 
Calebasse. 1. Leroy Dict. Pom.1:512, fig. 1867. 2. Downing Fr. Trees Am. 712. 1869. 
Termed by Downing “a very grotesque looking Belgian fruit.” Leroy considered it 
to have been raised in Brabant, Holland, early in the eighteenth century by Herman 
Knoop, a Dutch horticulturist. Fruit medium, long gourd-shaped, crooked and undulating 
in outline; skin rough, dull yellow, with thin, gray russet on the shaded side becoming 
cinnamon- and orange-russet next the sun; flesh yellowish-white, semi-fine, semi-melting, 
crisp, juicy and sweet; second; Sept. and Oct. 
Calebasse d’Anvers. 1. Guide Prat. 103. 1895. 
Sent out by M. Daras de Naghin of Antwerp, Bel., and recommended in 1895 by 
Simon-Louis Brothers, Metz, Lorraine, as combining all the qualities requisite to render 
it a fruit suitable for commerce. Fruit large, long, more or less contracted at its center, 
canary-yellow, dotted with brown specks and stained with fawn at the summit; flesh 
rather fine, free from granulations, juicy, sugary and savory; good; Oct. and Nov. 
Calebasse de Bavay. 1. Mas Le Verger 1:35, fig. 24. 1866-73. 2. Leroy Dict. Pom. 
1:514, fig. 1867. 
Raised from seed at Mechlin, Bel., and distributed in 1849 by M. Tuerlinckx. Fruit 
rather large, long-pyriform, contracted at summit, concave on one side, the lower end 
being bent; color yellowish-green; flesh white, very fine; juice abundant, sweet, acid, having 
a delicate perfume; first; Nov. and Dec. 
Calebasse Boisbunel. 1. Mass. Hort. Soc. Rpt. 41. 1871. 2. Guide Prat. 65. 1895. 
Obtained by M. Boisbunel of Rouen, France. Fruit large, like Calebasse in form, 
greenish-yellow, washed with red; flesh fine, yellowish-white, melting, very sweet; first 
quality; Feb. and Mar. 
Calebasse Bosc. 1. Leroy Dict. Pom.1:515, fig. 1867. 2. Hogg Fruit Man. 540. 1884. 
3. Bunyard Handb. Hardy Fr. 162. 1920. 
A chance seedling found in 1819 by Van Mons in the garden of M. Swates at Linkebeeke 
near Brussels, Bel. Fruit medium to large, long-conical; skin rough to the touch and 
