Charli Basiner

Fruit, obovate. Skin, pale green, dotted and clouded with brown russet, and changing as it ripens to yellowish green. Eye, small and open, with sharp segments, slightly depressed. Stalk, about an inch long, slender, and not depressed. Flesh, white, very juicy and sugary.

Ripe in the middle and end of October.

Charlotte De Brouwer

Fruit, large, roundish, inclining to ovate, similar in shape to a large Ne plus Meuris. Skin, entirely covered with a coat of light brown russet, with a little of the yellow ground shining through on the shaded side. Eye, very small, with short erect segments. Stalk, very short, placed in a knobbed cavity. Flesh, white, half-melting, and rather crisp, very juicy, but very astringent.

Ripe in October and November.

De Charneux. See Fondante de Charneu.

Charnock (Drummond; Carnock; Early Charnock; Scot's Cor-nitck)

Fruit, small; pyriform. Skin, greenish yellow in the shade, and entirely covered with dark dull red next the sun. Eye, small and open. Stalk, fleshy, obliquely inserted. Flesh, yellowish, half-buttery, juicy, sweet, and with a high aroma.

A Scotch dessert pear; ripe in September, but soon becomes mealy.

Chartreuse. See Catillac.

Chat Brule (Pucelle de Xaintonge)

Fruit, medium size; pyriform. Skin, smooth and shining; pale yellow where shaded, and lively red where exposed to the sun. Eye, small, set in a shallow basin. Stalk, an inch long, fleshy at the base, and obliquely inserted without depression. Flesh, crisp, rather dry.

A worthless pear for the dessert, but good for culinary use; it is in use during November and December.

Chaulis. See Messire Jean.

Chaumontel (Bed de Chaumontel; Beurré de Chaumontel; Beurré d' Hiver; Guernsey Chaumontel; Grey Achan; Oxford Chaumontel; Winter Beurre)

Fruit, large; oblong, or obtuse pyriform, irregular and undulating in its outline, terminating with knobs or ridges round the apex. Skin, rather rough, yellowish green, covered with numerous russety spots and patches, and with 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, vinous, and highly perfumed.

A dessert pear of high merit; in use from November till March. The tree is hardy and vigorous, and an abundant bearer; succeeds well as a standard, but the fruit is much improved by being grown against a south or south-west wall It also produces fruit of a superior size and quality if grown as an espalier. In rich, warm soil it is buttery, melting, and delicate, but in heavy and cold situations it is gritty and bitter.

This esteemed old variety was discovered about the year 1685 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, who grafted it from the original tree on the quince stock.

Cheneau. See Fondante de Brest.

Chevriers de Stuttgardt. See Ronsselet de Stuttgardt.

De Chypre. See Early Rousselet.

Cirée d'Hiver. See Gilogil.