THE PEARS OF NEW YORK 341 
Raised by Colonel Coit, near Cleveland, O. Fruit medium, obovate inclining to 
pytiform, yellow, deeply covered with russet, covered with dots which become crimson on 
exposed side, cheek often crimson; flesh buttery, juicy, spicy, melting, rich, vinous; very 
good; Sept. and Oct. 
Cole. 1. Budd-Hansen Am. Hort. Man. 2:239. 1903. 
Originated at Detroit, Kan., and variously known as Cole’s Seedless, Cole’s Pear, 
Cole's Coreless and Cole’s Seedless and Coreless. Fruit medium, globular approaching 
acute-pyriform; color lemon-yellow, thickly sprinkled with minute russet dots; stem medium 
long, stowt, inserted in a very small cavity; calyx small, open, in a small, shallow basin; 
flesh white, a little granular, moderately juicy, sweet, pleasant aroma; good. Often sold 
as ‘‘ seedless’ but frequently shows seeds. 
Cole Winter. 1. U.S. D.A. Pom. Rpt. 37. 1895. 
Received from Horticultural Gardens, Victoria, Australia, by T. J. Garden, Gardenia, 
Va. Fruit medium, short, pyriform, having a well-defined suture-like groove running 
from stem to calyx; color yellow, russeted; stem medium, in a small cavity; calyx large, 
open; flesh white, tender, melting, juicy, sprightly; very good; autumn. 
Collins. 1. Mag. Hort. 17:255, fig. 261. 1851. 2. Ibid. 18:149. 1852. 
Raised from seed of the White Doyenné on the farm of a Mr. Collins in Watertown, 
Mass., and introduced in 1848. Fruit large, obovate, rather flattened, when ripe greenish- 
yellow, with a fine blush in the sun and speckled with russet dots; flesh white, fine, brisk, 
melting, juicy, vinous, sweet; good; Sept. and Oct. . 
Colmar. 1. Duhamel Trait. Arb. Fr. 2:222, Pl. L. 1768. 2. Leroy Dict. Pom. 1:572, 
fig. 1867. 
A highly esteemed pear of ancient and probably Belgian origin. Merlet mentions it in 
1690 and La Quintinye in 1730. Fruit above medium, obtuse-pyriform, smooth, pale 
green changing to yellow-ochre on ripening and sometimes washed with pale red on the 
side exposed to the sun; flesh yellowish-white, fine, semi-melting, watery, tender, with a 
rich, sugary flavor; juice very abundant, acidulous, and deliciously perfumed; first; Nov. 
to Mar. 
Colmar d’Alost. 1. Leroy Dict. Pom. 1:574, fig. 1867. 
Raised from a seed bed made in 1840 by M. Hellinckx, a nurseryman at Alost, Bel. 
Fruit large, oblong, very obtuse, enlarged on one side, bright green in the shade, yellowish- 
green on the side exposed to the sun, dotted with brown specks and covered with patches 
of fawn; flesh white, fine, semi-melting, juicy, gritty at the center, sweet, vinous, acidulous, 
savory: first; Oct. and Nov. 
Colmar d’Arenberg. 1. Ann. Pom. Belge 3:3, fig. 1855. 2. Leroy Dict. Pom. 13575, 
fig. 1867. 
Attributed to Van Mons and thought to have originated in 1821. Fruit very large; 
form rather variable, obovate, uneven and bossed in outline, yellow-ochre on the shaded 
side and russeted on the exposed face; flesh yellowish-white, semi-melting, juicy, sweet, 
slightly aromatic; a handsome but coarse pear; Oct. 
Colmar Artoisenet. 1. Leroy Dict. Pom. 1:577, fig. 1867. 
Found by Simon Bouvier in the garden of M. Artoisenet at Jodoigne, Bel. Fruit 
