THE PEARS OF NEW YORK 325 
entirely covered with brown-russet, sprinkled with darker russet dots; flesh yellowish, 
semi-fine, melting, juicy, sweet and agreeably flavored; second; Oct. 
Calebasse Delvigne. 1. Mas. Le Verger 3:Pt. 1, 141, fig. 69. 1866-73. 2. Leroy Dict. 
Pom. 13517, fig. 1867. 
Mas thinks Calebasse Delvigne was raised in Belgium and Leroy considers it to have 
originated in France. Fruit medium, pyriform, yellow, strewed with cinnamon-colored 
russet and richly colored with red on the sun-exposed side; flesh yellowish-white, rather 
coarse-grained, melting, juicy, sweet and fine flavor, strong musky aroma; second to first; 
Oct. 
Calebasse d’Eté. 1. Leroy Dict. Pom. 1:518, fig. 1867. 2. Hogg Fruit Man. 540. 1884. 
A seedling obtained by Major Espéren of Mechlin, Bel. Fruit above medium and 
sometimes larger, long-pyramidal, obtuse, a little contorted at base, greenish-yellow, 
covered with brown-russet and with numerous russet spots; flesh white, semi-melting, 
rather gritty at center, sugary, slightly acid and having a delicate perfume; a good early 
pear; Sept. 
Calebasse Fondante. 1. Kenrick Am. Orch. 140. 1841. 
Described by Kenrick in 1841 as a new variety by Van Mons. Fruit very much 
lengthened, bossed, uniformly red; flesh melting, sugary, agreeable; Oct. 
Calebasse d’Hiver. 1. Gard. Chron. 69. 1848. 2. Mas Pom. Gen. 6:161, fig. 465. 1880. 
Obtained by Major Espéren, Mechlin, Bel., and described in 1848 as a new fruit. 
Fruit large, turbinate or ovate-pyriform and long, dark green, sprinkled with brown dots, 
the dark green becoming at maturity pale yellow and golden on the side of the sun; flesh 
semi-melting, white; juice abundant, sweet, and without any appreciable perfume; good 
for the purposes of the kitchen. 
Calebasse Kickx. 1. Guide Prat. 89,254. 1876. 2. Hogg Fruit Man. 541. 1884. 
This is No. 590 in the Van Mons catalog and was a seedling first described in 1823. 
Fruit below medium, obovate, rather uneven in outline, light greenish-yellow turning to 
lemon-yellow, with some patches of very thin, pale, cinnamon-colored russet; flesh whitish, 
coarse-grained, semi-melting, sweet, with an agreeable perfume; inferior, becoming pasty 
in the middle of October; early Oct. 
Calebasse Leroy. 1. Leroy Dict. Pom. 1:519, fig. 1867. 2. Mas Pom. Gen. 4:175, fig. 
280. 1879. 
Raised by Van Mons about 1830 and published for the first time in the Catalogue 
Systematique of Diel in 1833. Fruit medium, conic-pyriform, somewhat contracted around 
the middle, bright green, stained with russet patches and sown with some gray dots and 
generally blushed with pale red on the side of the sun; first; Sept. 
Calebasse Oberdieck. 1. Oberdieck Obst-Sort. 285. 1881. 2. Leroy Dict. Pom. 1:520, 
fig. 1867. 
A seedling raised by Leroy at Angers, France; it first fruited in 1863. Fruit large, 
very long, like Calebasse in form, more or less obtuse, bossed; color orange-yellow, very 
finely dotted with brown, marked with some fawn and blackish patches; flesh white, 
extremely fine, semi-melting, juicy, fresh, sugary, aromatic; first; Oct. 
