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. SYNONYME.--Christ’s Deutsche Goldreinette. 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. 469. CIERGE D’HIVER. A small, conical, green cider apple, in use during November and December.--_H. S. C._ n. 143. 470. CITRONEN REINETTE. SYNONYME.--Reinette de Citron. Fruit, pretty large, two inches and three quarters, to three inches broad, and about the same in height; abrupt pearmain-shaped. Skin, smooth, of a beautiful shining bright yellow, with a rose colored blush, on the side towards the sun. Eye, closed, with long acuminate segments, set in a wide, even, and pretty shallow basin, which is somewhat plaited. Stalk, half-an-inch long, inserted in a deep, funnel-shaped cavity, which is lined with cinnamon colored russet. Flesh, very white, fine grained, juicy, and of a very brisk, sugary, and vinous flavor. A very beautiful and valuable dessert apple, of German origin. It was raised by Herrn, Rath and Amtmann Rath, of Nassau; it is in use in December, and keeps during the whole of the winter and spring, even till June.--_Diel Kernobst._ iii. 132. 471. CLARET. A medium sized kitchen apple, of conical shape, and red color; it is in use during December and January.--_H. S. C._ n. 146. 472. CLARKE’S CODLIN. A medium sized kitchen apple, of third-rate quality, it is of a conical shape, and yellow color, and comes into use in November.--_H. S. C._ p. 10. 473. CLEPINGTON. A medium sized dessert apple, ripe in September. It is a seedling from the Oslin.--_Riv. Cat._ 474. CLEY PIPPIN. A small dessert apple, of first-rate quality, it is of a roundish shape, and yellow color; and is in use from October to March.--_H. S. C._ n. 145. 475. CLOUDED SCARLET. A very beautiful apple, cultivated in the Carse of Gowrie orchards; the tree bears well.--_M. C. H. S._ iv. 473. 476. CLOVE PIPPIN. A medium sized dessert fruit, of second rate quality; it is of an oblate shape, russety-red color, and is ripe in August.--_H. S. C._ n. 147.