Carnation (Nouvelle d'Angleterre; De Villenne; Rouge pale; Wax Cherry).—Large, round, and flattened, inclining to oblate. Skin thin, light red at first, but changing to a deeper colour as it hangs; pale yellow, or amber, where shaded. Stalk an inch and a half long, and stout. Flesh pale yellow, rather firmer than in Dukes generally, juicy, and with a fine, brisk, sub-acid flavour, becoming richer the longer it hangs. Ripe in the end of July and beginning of August.

Cerise a Bouquet. See Cluster.

Cherry Duke of Duhamel. See Jeffreys' Duke.

Cleveland Bigarreau (Cleveland). — Large, obtuse heart-shaped, sometimes with a swelling on one side near the stalk. Skin pale yellow, with bright red next the sun, and mottled with crimson. Stalk two inches long. Flesh yellowish white, half tender, juicy, sweet, and richly flavoured. Ripe the third or last week in June and early in July.

Cluster (Cerise a Bouquet; Bouquet Amarelle; Flanders Cherry).—Small, produced in a cluster of two, three, four, or five together at the end of one common stalk. Skin thin, at first of pale red, but changing to darker red the longer it hangs. Flesh white, tender, and juicy, very acid at first, but becoming milder as it hangs on the tree. Ripe from the middle to the end of July.

Coe's Late Carnation. — Medium sized, roundish. Skin reddish yellow, clouded and mottled with bright red. Stalk two inches long. Flesh tender, juicy, with a brisk sub-acid flavour, becoming mellowed the longer it hangs. Ripe from the middle to the end of August, and continues to hang till September.

Caeur de Pigeon. See Monstrous Heart, Common Red. See Kentish.

Corone (Belcher's Black; Black Bud of Buckingham-shire; Black Corone; Black Orleans; Herefordshire Black).—Small, roundish-heart-shaped. Skin deep blackish-purple. Stalk two inches long, inserted in a deep, narrow cavity. Flesh dark purple, very firm, juicy, and sweet. Ripe in the end of July and beginning of August,