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PLATE XXXVIII. 
4. CHAUMONTEL. 
[Syn : Best de Chaumontel; Beurre de Chaumontel; Guernsey Chaumontel; Oxford 
Chaumontel; Beurre d' Hirer ; Winter Beurre ; Grey A chan.] 
This old and highly-esteemed variety was discovered about the year 1665, growing in the 
garden of the Chateau Chaumontel, between Luzarches and Chantilly, on the road from Amiens to 
Paris. It seems to have been first noticed by Merlet (1690), who grafted it from the original 
tree on the quince stock. It is well figured by Brookshaw, “ Pomona Britannica ,” PI. lxxx. 
Description. —Fruit : large, oblong, or obtuse pyriform ; irregular and undulating in its 
outline. Skin : rather rough, yellowish green, covered with numerous russety spots and patches; 
and with a brownish red next the sun. Eye : open, with long reflexed segments, set in a deep 
irregular basin. Stalk : an inch long, inserted in a deep knobbed cavity. Flesh : yellowish white, 
buttery and melting, rich and vinous, and highly perfumed. 
A dessert Pear of the highest merit when grown in a rich warm soil, and good climate ; but 
in heavy soils and cold situations it does not ripen and becomes gritty or strong, hard, flavourless, 
and not worth growing. Its season is from November to March. 
The tree is vigorous but irregular in growth, and fairly hardy. Herefordshire is too cold for 
it to ripen its fruit; but in warmer localities it succeeds well as an espalier, or as a standard, and 
bears abundantly. Everywhere in England it is much improved by being grown in an orchard 
house, or on a south or south-west wall. 
