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THE PEARS OF NEW YORK 335 
Fruit medium and above, globular-ovate, yellow ground of skin almost entirely covered 
with a coating of light brown-russet except on the shaded side; flesh yellowish-white, semi- 
fine, semi-melting; juice sufficient, sugary, vinous, acid and very astringent; second; Oct. and 
Nov. 
Charlotte de Roucourt. 1x. Mathieu Nom. Pom. 194. 1889. 2. Guide Prat. 89. 1895. 
Distributed by Daras de Naghin of Antwerp, Bel., about 1880. Fruit medium, obo- 
vate or obtuse-pyriform; flesh melting, very juicy, sugary, perfumed; Mar. and Apr. 
Charnock. 1. Hogg Fruit Man. 547. 1884. 2. Mathieu Nom. Pom. 194. 1889. 
A Scotch dessert pear. Fruit small, pyriform, greenish-yellow in the shade and dark, 
dull red on the side next the sun; flesh yellowish, semi-buttery, juicy, sweet, aromatic; 
Sept. 
Chat Brulé. 1. Duhamel Trai. Arb. Fr. 2:247. 1768. 2. Miller Gard. Dict. 3: 1807. 
3. Leroy Dict. Pom. 1:555, fig. 1867. 
Duhamel du Monceau writing in 1768 mentions two varieties bearing the name Chat 
Brulé or Burnt Cat. Of these the second is the Chat Brulé described under that name by 
Leroy, ripening in November and the first is the Dutch variety Kamper Venus, ripening 
late in the winter. Each of these has been known also as Kamper Venus. Fruit medium, 
globular-pyriform, smooth, shining, pale yellow where shaded, and washed with red where 
exposed to the sun; flesh very white, rather coarse, breaking; juice rather wanting, rarely 
very sweet, generally without perfume; good only for cooking; Nov. and Dec. 
Chattanooga. 1. Mass. Hort. Soc. Rpt. 43. 1866. 
Originated at Brookline, Mass., by S. A. Shurtleff; fruited first in 1863. Fruit medium 
to large, truncate, dark green; flesh fine, melting, juicy, sweet, perfumed; good; Oct. 
Chaudfontaine. 1. Mas Pom. Gen. 7:59, fig. 510. 1881. 2. Guide Prat. 81. 1805. 
Disseminated by M. Galopin, a nurseryman at Liege, Bel., in 1865. Fruit large or 
rather large, pyriform, a little swelled, water-green almost entirely covered with cinnamon- 
colored russet, changing to pale yellow on maturity and the russet to golden on the side to 
the sun; flesh whitish, semi-fine, semi-breaking, full of juice, sweet and musky; good for 
household use; Oct. 
Chaumontel. 1. Downing Fr. Trees Am. 718. 1869. 2. Bunyard Handb. Hardy Fr. 
163. 1920. 
Besi de Chaumontel. 3. Duhamel Trait. Arb. Fr. 2:199, Pl. XL. 1768. 4. Leroy 
Dict. Pom. 13266, fig. 1867. 
Merlet writing in his L’Abrégé des bon fruits of 1675 said that the Chaumontel 
pear originated from a wilding growing at Chaumontel, Fr. In 1765 Duhamel du Monceau 
saw the parent tree, at that time more than a century old, bearing a fine crop. Fruit large; 
form variable, but always long, obtuse, bossed, pyriform, yellow or yellowish-green in 
the shade, dotted with numerous brownish-red spots and brownish-red or deep rich red on 
the side exposed to the sun; flesh white, semi-fine, melting, buttery, rich and sugary; juice 
abundant, vinous, highly perfumed; a high class dessert pear. 
Chaumontel Gras. 1. Rev. Hort. 468, fig. 1888. 
In 1845 seed of the Chaumontel was sown from which was obtained in 1859 fruit 
whose seed was in turn sown. A seedling grown from this latter seed bore fruit, which was 
