Calebasse Delvigne

Fruit, above medium size; pyriform. Skin, yellow, strewed with cinnamon-coloured russet. Eye, open, with stout segments, set in a shallow basin. Stalk, short, stout, and fleshy, obliquely inserted on the apex of the fruit. Flesh, yellowish white, rather coarse-grained, not very juicy, with a sweet and fine flavour, and strong musky aroma.

A very handsome and very beautiful pear, which, though not first-rate as to quality, forms a fine ornament in the dessert; ripe in October.

I do not know with whom this originated, but it was certainly raised by a M. Delvigne, for it is entered in Van Mons' catalogue, 2nd series, as "No. 1476 Calebasse forme, Delvigne: par son patron."

Calebasse D'ÉTÉ

Fruit, above medium sized; pyramidal. Skin, greenish yellow, covered with brown russet, and with numerous russet spots. Eye, large, half open, set almost even with the surface. Stalk, upwards of an inch long, curved, obliquely inserted without depression. Flesh, white, half-melting, very juicy and sweet. A good early pear; ripe in September.

Calebasse Grosse (Calebasse Carafon; Calebasse Monstre; Calebasse Monstrueuse du Nord; Calebasse Royale; Triomphe de Hasselt; Van Ma rum)

Fruit, very large, sometimes measuring six inches long; oblong. Skin, greenish yellow, considerably covered with dark grey russet in the shade, and entirely covered with light brown russet on the side next the sun. Eye, small, set in a pretty deep basin. Stalk, an inch long. Flesh, coarse-grained, crisp, juicy, and sweet.

Ripe in October. Its size is its only recommendation.

Calebasse d'Hiver. See Beurré Bretonneau. Calebasse d'Hollande. See Calebasse.

Calebasse Kickx

Fruit, below medium size, two inches wide, and two inches and three-quarters high; obovate, somewhat uneven in its outline. Skin, pale straw-yellow colour all over, and marked here and there with a few patches of very thin pale cinnamon-coloured russet. Eye, open, set in a shallow basin. Stalk, an inch and a half long, fleshy towards the base, where it is united with the fruit by a few folds. Flesh, whitish, coarse-grained, rather gritty, half-buttery, not very juicy, and little flavour, but with a musky perfume.

A fruit of inferior quality, which becomes quite pasty in the middle of October.

A seedling of Van Mons, which he dedicated to M. Kickx, Professor of Botany at Ghent. It appears as No. 590 in his catalogue.

Calebasse Monstre. See Calebasse Grosse.

Calebasse Monstrueuse du Nord. See Calebasse Grosse.

Calebasse Musquée. See Calebasse.

Calebasse Royale. See Calebasse Grosse.

Calebasse Sterckmans. See Beurré Sterchnans.

Calebasse Tougard

Fruit, about medium size, two inches and a half wide, and three inches and a half high; pyriform. Skin, yellowish, covered with spots and patches of rough brown russet. Eye, open, placed even with the surface. Stalk, over an inch in length, set even with the surface. Flesh, with a pinkish tinge, half-melting, very juicy, sugary, and with a pleasant flavour.

Ripe during October and November, and is very soon rotten.

This is a posthumous seedling of Van Mons, which first fruited in 1847, and was dedicated by M. Bivort to M. Tougard, of Rouen.

Calebasse Tougard. See Flemish Beauty.

Calebasse Vasse. See Beurré Capiaumont.