Poire Brune de Gasselin. 1. Pom. France 4:No. 165, Pl. 165. 1867.
Gained by M. Durand-Gasselin, architect at Nantes, Fr., from a seed bed made in 1845. Fruit medium, ovate-pyramidal, yellow washed with fawn-russet; flesh very tender, juicy, very sugary and perfumed; first; Oct. and Nov.
Poire de Casserole. 1. Guide Prat. 89. 1876.
Casserule. 2. Downing Fr. Trees Am. 715. 1869.
Of foreign origin, probably French. Fruit large, obovate-pyriform, yellow, with much russet and brown on cheek; flesh whitish, coarse, granular, breaking, very juicy, rich, with high aroma; first quality for cooking; Oct. and Nov.
Poire des Chartriers. 1. Mas Pom. Gen. 6:133, fig. 451. 1880.
This variety is mentioned by Van Mons in his Catalog and is therein considered to be of Belgian origin. Fruit medium, globular-pyriform, irregular and bossed; skin a little thick at first, water-green, rather dark, sprinkled with very small and numerous dots of gray-brown, the basic green becoming brilliant lemon-yellow and on maturity covered on the side next the sun with golden russet; flesh yellow, very fine, firm, buttery, melting, full of saccharine juice, vinous, perfumed; first; Oct.
Poire des Chasseurs. 1. Ann. Pom. Belge 5:31, fig. 1857.
Des Chasseurs. 2. Downing Fr. Trees Am. 735. 1869.