THE PEARS OF NEW YORK 331 
Cavelier de la Salle. 1. Guide Prat. 103. 1895. 
Raised from seed of Olivier de Serres fertilized with Vice-President Delbée; described 
in 1895 as a new variety. Fruit medium, having the appearance of Olivier de Serres; 
flesh extra fine, juicy, sugary, delicious, agreeably perfumed; Dec. Tree rather vigorous 
and very fertile, forming beautiful pyramids. 
Cedarmere. 1. Horticulturist 18:279, fig. 1863. 2. Downing Fr. Trees Am. 716. 1869. 
Raised from seed by William C. Bryant, the poet, at his country seat at Roslyn, N. Y., 
about 1860. Fruit small, globular-obovate, sides unequal, pale greenish-yellow, with 
small russet dots and nettings; flesh white, juicy, melting, sweet, fine-grained, aromatic; 
very good; Aug. 
Cels Butterbirne. 1. Dochnahl Fuhr. Obstkunde 2:113. 1856. 
A Van Mons seedling, 1804. Fruit medium, long, obtuse, golden-yellow, washed with 
reddish-brown; Sept. 
Century. 1. Mo. Hort. Soc. Rpt. 77. 1883. 
Dr. J. Stayman, Leavenworth, Kan., before the Missouri Horticultural Society in 
1883 stated that the Century pear had stood over a hundred years at its home in Pennsyl- 
vania, had borne well and at that time showed no blight or disease. He also said it 
appeared to be blight-proof at Carthage, Mo. 
Cerise Brune. 1. Guide Prat. 89. 1895. 
Fruit medium, regular in form, greenish, passing into yellow at maturity, speckled with 
brown dots; flesh white, rather astringent, with a savor at once sour and sweet; July and 
Aug. 
Cerise Double. 1. Guide Prat. 89. 1895. 
Fruit medium, pyriform, slightly swollen about the middle, pale green changing to 
yellow on ripening, lightly dotted with brown; flesh white, breaking, with a slightly astrin- 
gent flavor; Aug. 
Cerruttis Durstlésche. 1. Mathieu Nom. Pom. 194. 1889. 2. Guide Prat. 81. 1895. 
Fruit medium, turbinate-obtuse; yellow; flesh breaking, very juicy, scented; good for 
cooking; Sept. 
Certeau. 1. Baltet Cult. Fr. 404. 1908. 
Baltet remarks of this pear that with it, in common with Catillac and certain other 
varieties, the flesh becomes red when cooked. Baltet also points out that pears with a 
gray skin are generally good for kitchen use. 
Certeau d’Automne. 1. Pom. France 3:No.111, Pl. rir. 1865. 2. Guide Prat. 66. 1895. 
Described in 1661 by Bonnefond, in 1690 by Merlet and by La Quintinye in 1730, but 
its place and time of origin are unknown. Fruit small to medium, growing in clusters, long- 
pyriform, yellow, washed with brilliant orange-red and dotted with gray; flesh white, not 
fine, breaking, juicy, sugary, having a perfume of the Rousselet; good for kitchen use; 
Oct. to Dec. 
Certeau D’Eté. 1. Leroy Dict. Pom. 1:539, fig. 1867. 
In the sixteenth century this variety was also called the pear of Champagne, coming 
as it did, according to Charles Estienne, from that district in 1540. Its name may be 
referred to the Latin word certo signifying constant or certain. Fruit above medium, 
