366 THE PEARS OF NEW YORK 



Doyenne Blanc Long. i. Mas Le Verger 3:Pt. i, 27, fig. 12. 1866-73. 2. Guide Prat. 

 74. 1895. 



Origin unknown. Fruit medium, growing often in bunches, pyriform ; skin thin, fine, 

 bright green changing to brilliant yellow, golden on the side next the sun, with some bright 

 red shading; flesh white, fine, melting, musky; first; Oct. 

 Doyenne Boisnard. i. Guide Prat. 91. 1895. 



Fruit rather large; first; Dec. 

 Doyenne Boisselot. i. Mathieu Nom. Pom. 205. 1889. 2. Garden 50:405. 1896. 



A little-known pear, large in size, some of the fruit weighing a pound, Bergamot in 

 form, maturing about Christmas. 



Doyenne de Bordeaux, i. Pom. Fr. 4:No. 150, PI. 150. 1865. 2. Leroy Diet. Pom. 

 2:57, fig. 1869. 



Origin unknown but cultivated in the environs of Bordeaiix about 1820. Fruit large, 

 globular, flattened at each end; skin thick, wrinkled and oily, golden-yellow sown with large 

 dots of greenish-russet and marbled with the same, some orange-red on side next the sun; 

 flesh very white, coarse, breaking, gritty at center; juice sufficient, sweet; third for dessert, 

 first for compotes; Oct. to Dec, 

 Doyenne Bouyron. i. Guide Prat. 91. 1895. 



Distributed from Bordeaux, Fr. Fruit of the size, form and color of the Doyenn^ 

 Gris; flesh fine, juicy, somewhat acid; Aug. 



Doyenne du Cercle. i. Downing Fr. Trees Am. 742. 1869. 2. Leroy Diet. Pom. 2:59, 

 fig. 1869. 



A seedling obtained by M. Boisbunel, a ntirseryman at Rouen, Fr. ; first published in 

 1857. Fruit medium, turbinate-globular, varying to irregular-ovate, pale yellow covered 

 with very fine gray dots and stained with fawn, often encrimsoned on the side next the sun; 

 flesh whitish, very melting, scented; juice abundant, sweet, highly vinous, with a delicate, 

 tartish flavor; first; Nov. 

 Doyenne a Cinq Pans. i. Gard. Chron. 3rd Ser. 25:132. 1899. 



A cross effected in 1879 between Duchesse de Bordeaux and Easter Beurre by M. 

 Herault. Fruit medium, rather globular, smooth, yellow, spotted and flecked with fawn; 

 flesh fine, melting, juicy, sweet, with an aroma of Pelargoniums; Oct. and Nov. 

 Doyenne Defays. i. Mas Le Verger y.Vt. 1, 73, fig. 35. 1866-73. 2. Leroy Diet. 

 Pom. 2:62. 1869. 



Doyenne d'Eff ay. 3. Mcintosh. Bk. Gard. 21^61. 1855. 



Obtained by M. Frangois-Andr^ Defays in the field of Saint Martin, near Angers, 

 Fr. Fruit about medium, globular-obovate or Doyenne-shaped, bossed at the stalk end 

 and generally larger and longer on one side, yellow, much covered with cinnamon-russet on 

 the side next the sun; flesh tender, buttery, melting, very juicy, rich, sugary, vinous, with 

 musky aroma; one of the best; Dec. 



Doyenne Downing, i. Leroy Diet. Pom. 2:63, fig. 1869. 2. Hogg Fruit Man. 566. 

 1884. 



A wilding found in a garden near Angers, Fr., by Frangois Desportes, the noted nursery- 

 man, in 1851 ; it was named after A. J. Downing. Fruit medium, globular or ovate, mam- 



