THE PEARS OF NEW YORK 367 



millate, one side always larger than the other, pale yellow, dotted and marbled with russet; 

 flesh very white, tender, semi-melting; juice sufficient, sweet, acidulous, with a pleasant 

 flavor of anis; Sept. 

 Doyenne Flon Aine. 1. Leroy Diet. Pom. 2:65, fig. 1869. 2. Rev. Hori. 133. 1894. 



Obtained from seed by M. Flon, senior, of Angers, Fr., in 1859. Fruit large, globular, 

 generally mammillate at summit, greenish-yellow and yellowish-brown on the side of the 

 svm, marbled and dotted with brown ; flesh white, fine, very melting, juicy, sugary, slightly 

 tartish, with a pronounced flavor of roses; first; Nov. to Feb. 

 Doyenne Fradin. i. Guide Prat. 93. 1S76. 2. Mas Pom. Gen. 6:33, fig. 401. 1880. 



Regarded as a gain of M. Parigot of Poitiers. Fruit medium, globular, depressed at 

 both extremities, water-green, dotted with brown, becoming citron-yellow on ripening; 

 flesh whitish, fine, melting, gritty at core, fuU of sweet juice, vinous and richly perfiuned. 

 Doyenne Georges Boucher, i. Rev. Hort. 496, fig. 1906. 2. Ibid. 197. 1907. 



Came from a seed bed of Doyeim6 du Cornice made in 1884. Fruit large and very 

 large, globular-turbinate, bossed at the extremities; skin rather thick, dark yellow, sprinkled 

 with small dots and marbled with fawn, russeted and reddened on the sunny side; flesh 

 yellowish-white, juicy, sugary; very good; Feb. to Apr. 



Doyenne Goubault. i. Leroy Diet. Pom. 2:66, fig. 1869. 2. Hogg Fruit Man. 566. 

 1884. 



Raised by M. Goubault, Angers, Fr. Fruit above medium, obovate, inclining to pyri- 

 form, pale yellow with russet markings and dots; flesh melting, sugary, vinous and highly 

 perfumed; rich and excellent; Jan. 



Doyenne de la Grifferaye. i. Leroy Diet. Poni. 2:68, fig. 1S69. 2. Mas Pom. Gen. 

 4:11, fig. 198. 1879. 



Obtained by M. le Gris, Angers, Fr. ; gave its first fruit in 1853. Fruit medivmi, tur- 

 binate-oblate, very obtuse and irregtdar, greenish-yellow, finely dotted with russet and 

 brown, stained with fawn; flesh white, fine, buttery, melting, full of sweet and perfumed 

 juice; first; Sept. and Oct. 



Doyenne Gris. i. Duhamel Trait. Arb. Fr. 2:208, PI. XLVII, fig. i. 1768. 2. Leroy 

 Diet. Pom. 2:69, fig. 1869. 



Doyenne Gray. 3. Downing Fr. Trees Am. 745. 1869. 



Red Doyenne. 4. Hogg Frm'i Man. 635. 1884. 



An ancient pear attributed to the garden of the Chartreux Monastery at Paris about 

 the middle of the eighteenth century. Fruit medium and above, globular, flattened at 

 each extremity ; skin rather thin and wrinkled, yellow-ochre, nearly covered with cinnamon- 

 colored russet, so that httle of the true color is visible, brownish-red toward the sun; flesh 

 white, tender, melting, very buttery, rich and delicious; one of the best dessert pears; Oct. 

 Doyenne Guillard. i. Guide Prat. 103. 1895. 



Described as a new variety by Simon-Louis Bros., Metz, Lorraine, in 1895. Fruit 

 rather glossy, brown, slightly dotted with green; flesh almost fine, white, very juicy, vinous; 

 Nov. and Dec. 

 Doyenne des Haies. i. Leroy Did. Pom. 2:71, fig. 1869. 



A wilding found on the property of M. Bardi, Bwalt, Canton of Montastruc, Haute- 



