THE WHITE DOYENNE PEAE. 



but latterly the Boston and other eastern growers have produced it in the greatest 

 perfection. At the shows of Worcester, Boston, and other places, for a year or two 

 past, the contributions of this variety have been such as to excite general remark and 

 admiration. This is partly owing to superior culture and management, and partly to 

 the use of Quince stocks. 



The name '^ White Doyenne''' has been generally adopted since the publication of 

 " Downing' s Fruits and Fruit Trees of America.'''' Previous to that time it was 

 known in New York as the Virgalicu, sometimes Vergaloo and Bergaloo. In the 

 Eastern States it was known as the St. Michael ; in New Jersey, Pennsylvania, &c., 

 the Butter Pear, Large Butter Pear, &c. In Coxe's work it is described under the 

 name, '■'■Yellow Butter, or Beurre Dorei, or St. MichaeVs Pear.''' 



Mr. Floy, in his last edition of Lindley's "Guide to the Orchard,^'' published so 

 late as 1846, describes the "New York Virgalieu^'' and gives the following synonyms: 

 Williamson^ Virgalieu, Virgalieu, Bergaloo, Surpasse Virgouleuse, Columbian 

 Virgouleuse, Columbia, St. Michael. The White Doyenne he declares "beyond 

 question" to be a distinct fruit, and goes on to describe minutely the difference between 

 it and the " JVew York Virgalicti.^'' If Mr. Floy had committed such errors twenty 

 or thirty years ago, it would have been pardonable; but that he should do it in 1846, 

 is certainly surprising. To make the White Doyenne and Virgalieu different, is bad 

 enough ; but to make this and Surjyass Virgalieu and Columbia identical, is still 

 worse, because these last named are totally distinct in season, appearance, quality, 

 growth, and everything. 



The common names in England, among nurserymen and cultivators, are White 

 Beurre and White Butter Pear, and it is described in several English works under 

 these names ; but the London Horticultural Society has adopted White Doyenne in 

 their catalogue, and so has Rivers and others of the more intelligent nurserymen. 

 In France it is known both as St. Michael, Beurre d' Oree, and Doyenne blanc. The 

 latter name prevails in books and the more correct catalogues. Beurre blanc in 

 France is a synonym of their "Bergamot c?'e/e" and our Summer Francreal. In Bel- 

 gium it is variously called Beurre blanc and Doyenne blanc ; and in Germany, Weisse 

 Herbst Butterbirne (White Fall Butter Pear), and also Beurre blanc and Doyenne 

 blanc, as in Belgium. 



Fruit — variable, both in size and form, according to vigor of trees, stock, <fec. : on 

 young trees and on Quince stocks it is usually quite large ; while on old trees or Pear 

 stocks it is only medium or small. General form obovate ; sometimes roundish, and 

 sometimes considerably pyriform. Surface — pale yellow, becoming deeper and bright- 

 er when ripened in the dark; has frequently a blush or dash of bright red on the sunny 

 side. Stalk — about half an inch long, variable, rather stout, slightly sunk. Calyx — 

 small, shallow. Flesh — white, fine-grained, melting, buttery, rich, and delicious. The 

 tree is an erect, handsome grower. Shoots — yellowish-brown, moderately vigorous. 

 Succeeds well, and bears early and abundantly, both on Pear and Quince stock ; on 

 the latter stock it is said to do well tn some localities where it fails on the Pear. 



There are many trees through Western New York, receiving very little care. 



