This is one of the most ancient French pears and was cultivated in 1628 at Orléans, Le Lectier tells, under the name Chair de Fille but a little later under that of Cornemuse, it being described by Claude Saint-Etienne in 1670. Fruit below medium, long, somewhat gourd-shaped, narrow and undulating towards the stem, golden-yellow, shining, speckled with gray dots on the shaded side and with dull yellow on side exposed, and also extensively washed with carmine on the same side; flesh yellowish-white, fine, semi-melting; juice abundant, acidulous, sugary and aromatic; first; July.
Cornewell. 1. Am. Pom. Soc. Rpt. 59. 1858. 2. Mag. Hort. 26:64. 1860.
A variety of unknown origin which about 1830-5 was disseminated by the “Vermont grafters” who travelled the country setting grafts for those who desired. Fruit medium, globular, greenish-yellow, much russeted, and with many dark and purple specks; flesh yellowish-white, tender, melting, juicy, vinous, spicy and rather astringent; good; Sept.
Coter. 1. Mag. Hort. 12:149. 1846. 2. Downing Fr. Trees Am. 729. 1869.
One of Van Mons’ seedlings. Fruit medium, varying from obtuse to acute-pyriform, light green or yellowish with russet dots and patches; flesh whitish, tender, juicy, vinous; good; Oct. to Dec.
Coule-Soif de Cerutti. 1. Mas Pom. Gen. 5:15, fig. 296. 1880.
Origin unknown but was named after a druggist named Cerutti of Camburg, Saxe-Meiningen, Ger., who propagated it in the environs of that village. Fruit medium, turbinate, very bright green, speckled with dots of bright brown, changing to yellow on ripening; flesh whitish, a little transparent, coarse, semi-melting; juice very plentiful, sugary, refreshing; good; Sept.
Courte-queue d’Automne. 1. Leroy Dict. Pom. 1:603, fig. 1867. 2. Guide Prat. 91. 1876.
Raised by Leroy in his nurseries at Angers, it bore its first fruit in 1863. Fruit medium, globular, irregular, one side usually less swelled than the other, bright green, dotted with brown, much stained with russet and blushed with tender rose on the exposed side; flesh white, very fine, semi-melting; juice abundant, sugary, having a delicate scent and a most agreeable tartish flavor; first; Oct.
Courte-queue d’Hiver. 1. Guide Prat. 110. 260. 1876. 2. Ibid. 66. 1895.