326 THE PEARS OF NEW YORK 
Calebasse d’Octobre. 1. Mass. Hort. Soc. Rpt. 41. 1871. 2. Horticulturist 27:102. 
1872. 
Received by the Massachusetts Horticultural Society from M. Alexandre Bivort of 
Belgium and tested November, 1871. Fruit medium, acute-pyriform, long; skin smooth, 
pale yellow, traced with russet, with a fine ruddy tint on one side; flesh yellowish-white, 
melting, juicy and buttery, fine-grained; flavor vinous, rich, aromatic, sprightly, with a 
slight astringency. 
Calebasse Rose. 1. Mas Pom. Gen. '7:123, fig. 542. 1881. 
Of uncertain origin. Fruit medium or rather large; obovate-pyriform, usually rather 
irregular or bossed in its outline, bright green, sown with dots of darker green; on ripening 
the fundamental green changes to a pale lemon-yellow, sometimes washed with rose; flesh 
whitish, buttery, melting, sufficient sweet juice, acidulous; good; Oct. 
Calebasse Tougard. 1. Aun. Pom. Belge 3:95, fig. 1855. 2. Leroy Dict. Pom. 1:521, 
fig. 1867. 
Tougard. 3. Gard. Chron. 415. 1863. 
A posthumous seedling of Van Mons, first fruited in 1847. Fruit medium, pyriform, 
yellowish, covered with spots and patches of rough brown-russet; flesh has a pink tinge, 
half-melting, juicy, sugary and has a pleasant flavor; Oct. and Nov. 
Calebasse Verte. 1. Leroy Dict. Pom. 1:522, fig. 1867. 
Attributed to Van Mons, date unknown, as also whether from Brussels or Louvain. 
Fruit medium to large, obovate-obtuse-pyriform, bossed, bright green, sprinkled with 
russet dots, veined with grayish-brown around the calyx and stem; flesh greenish-white, 
fine, melting; juice sweet, abundant, acid, agreeable; first; Oct. 
Calhoun. 1. Mass. Hort. Soc. Rpt. 5. 1843. 2. Mag. Hort. 11:252. 1845. 
Raised by Governor Edwards, New Haven, Conn., and submitted by him to the 
Massachusetts Horticultural Society in 1843. Fruit medium, globular, obliquely oblate, 
yellowish, shaded with dull crimson, russetted; flesh white, coarse, granular, buttery, 
melting, pleasant; good; Oct. 
Caliorosa. 1. Mag. Hort. 18:151. 1852. 
Described among new varieties of fruits. Fruit large, pyriform, greenish-yellow, with 
brown specks; not juicy, indifferent. 
Calixte Mignot. 1. Guide Prat. 88. 1895. 
Fruit large, pyriform, greenish, dotted with russet, passing to yellow at maturity; 
flesh very fine, melting, buttery, juicy; first; Oct. and Nov. 
Calvillebirne. 1. Dochnahl Fuhr. Obstkunde 2:72. 1856. 
Criginated by Van Mons, 1825. Fruit medium, obovate-conic, light green changing to 
lemon-yellow, washed with red on the sun-exposed side; flesh fine, granular, sweet, juicy, 
melting, vinous and musky; good; Feb. and Mar. 
Calvin. 1. Ragan Nom. Pear, B. P. I. Bul. 126:71. 1908. 
Originated by Calvin Throop in Washington, U.S.A. Fruit medium, ovate-pyriform 
yellow, blushed and striped; flesh buttery, juicy, melting; good; medium. 
Camak. 1. Gard. Mon. 2:320. 1860. 2. Guide Prat. 70. 1895. 
Originated with J. Camak, Athens, Ga., and first reported in 1860. Fruit medium, 
