Cassolette (Knoop). 1. Knoop Fructologie 1:104, 135, Pl. 5. 1771.
This is not the same variety as the Cassolette described by Leroy. Fruit medium, long-obtuse-pyriform; skin rather rough, brown or grayish on the fundamental green, on ripening becomes a little yellow; flesh soft, melting, with a very pleasant flavor; Aug. and Sept.
Castelline. 1. Pom. France 4:151, Pl. 151. 1867. 2. Leroy Dict. Pom. 1:532, fig. 1867. 3. Guide Prat. 49. 1895.
A Belgian variety obtained in 1835 by Florimond Castelain near Tournai, Bel. Fruit medium, turbinate-pyriform, yellowish-green, much covered with russet and speckled with fawn-russet, colored with dull red on the side of the sun; flesh yellowish, semi-fine, melting; juice sugary, acidulous and agreeably perfumed; first; Nov.
Catherine Gardette. 1. Downing Fr. Trees Am. 715. 1869. 2. Thomas Am. Fruit Cult. 697. 1897.
From W. D. Brincklé, Philadelphia, in 1857. Fruit medium, globular-obovate, yellow, freely dotted with red spots on the sun-exposed side; flesh yellowish, coarse, buttery, sweet; good; Sept.
Catherine Lambré. 1. Leroy Dict. Pom. 1:534, fig. 1867. 2. Downing Fr. Trees Am. 716. 1869.
One of the last seedlings raised by Van Mons in his nursery at Louvain. Fruit large, oblong-obtuse-pyriform, greenish-yellow, covered with russet dots on the shaded side and blushed with tender rose on the sunny side; flesh whitish, semi-fine, juicy, melting, sweet, seldom gritty, having an exquisite savor recalling the perfume of the rose; very good; Oct. and Nov.
Catherine Royal. 1. Langley Pomona 131, Pl. LXII, fig. 5. 1729.