An American dessert apple of small size, oblate shape, yellow and red color, and second-rate quality; it is in use from October to December. [H. S. C.] n. 129.

466. CHATAIGNIER.

A French kitchen apple of medium size, ovate shape, and striped with red. It keeps for two years, and contains a very strong acid.—[H. S. C.] n. 136.

467. CHAUDIÈRE.

A small, roundish, green cider apple.—[H. S. C.] n. 137.

468. CHRIST’S GOLD REINETTE.

Fruit, above medium size, about two inches and a half high, and about three inches broad; oblate. Skin, pale gold-yellow, with a light red cheek on the sunny side, and the greater part of the fruit covered with cinnamon colored russet. Eye, set in a shallow and wide basin. Stalk, an inch long, inserted in a shallow cavity, which is lined with russet. Flesh, fine, tender, juicy, with an aromatic and vinous flavor.

An excellent apple either for culinary or dessert use; in use from November till May.—[Christ Vollst. Pom.] 165.