Capiaumont. A handsome Flemish pear of fine quality and prolific. Synonyms: Aurore, Beurre Aurore, Beurre Capiaumont, Beurre Coloma, Beurre de Capiaumont, Beurre Spence (of some), Calebasse Vasse, Capiumont, Cassiomont, De La Glaciere. -- W.H. Ragan, Nomenclature of the Pear, 1908.Beurre de Capiaumont (of Robert Thompson, 1842). Capiumont (of George Lindley, 1831). A Flemish pear, very fair, and handsomely formed, and such a capital bearer, and so hardy in all soils and seasons, that it is already a very popular orchard and garden fruit. It is always good, sometimes first rate, but when the tree is heavily laden, it is apt to be slightly astringent. It grows freely; branches a little pendant, grayish-yellow. Fruit of medium size, long turbinate, very even, and tapering regularly into the stalk. Skin smooth, clear yellow, with a light cinnamon or cinnamon red cheek, and a few small dots and streaks of russet. Calyx large, with spreading segments, prominently placed, and not at all sunk. Stalk from three-forths to an inch and a half long, curved. Flesh fine grained, buttery, melting, sweet, and when not astringent, of high flavour. September and October. This is quite distinct from the Frederick of Wurtemburgh, an irregular fruit, sometimes called by this name. -- A.J. Downing, The fruits and fruit trees of America, 1846.