Cerise Double. 1. Guide Prat. 89. 1895.
Fruit medium, pyriform, slightly swollen about the middle, pale green changing to yellow on ripening, lightly dotted with brown; flesh white, breaking, with a slightly astringent flavor; Aug.
Cerruttis Durstlösche. 1. Mathieu Nom. Pom. 194. 1889. 2. Guide Prat. 81. 1895.
Fruit medium, turbinate-obtuse; yellow; flesh breaking, very juicy, scented; good for cooking; Sept.
Certeau. 1. Baltet Cult. Fr. 404. 1908.
Baltet remarks of this pear that with it, in common with Catillac and certain other varieties, the flesh becomes red when cooked. Baltet also points out that pears with a gray skin are generally good for kitchen use.
Certeau d’Automne. 1. Pom. France 3:No. 111, Pl. 111. 1865. 2. Guide Prat. 66. 1895.
Described in 1661 by Bonnefond, in 1690 by Merlet and by La Quintinye in 1730, but its place and time of origin are unknown. Fruit small to medium, growing in clusters, long-pyriform, yellow, washed with brilliant orange-red and dotted with gray; flesh white, not fine, breaking, juicy, sugary, having a perfume of the Rousselet; good for kitchen use; Oct. to Dec.
Certeau d’Été. 1. Leroy Dict. Pom. 1:539, fig. 1867.
In the sixteenth century this variety was also called the pear of Champagne, coming as it did, according to Charles Estienne, from that district in 1540. Its name may be referred to the Latin word certo signifying constant or certain. Fruit above medium, long, variable, sometimes rather like Calebasse in form but more usually obtuse-conic, bright yellow though a little greenish, dotted all over with gray-brown and widely carmined on the side opposed to the sun; flesh whitish, semi-fine and melting; juice sufficient; saccharine, seldom much perfumed but with a delicate flavor; second; Aug.