THE PEAR. 



74S 



tings and patches of russet, and thickly sprinkled with russet dots. 

 Stalk short, stout, inclined and set in a shallow cavity, often russeted. 

 Calyx small, open. Basin large, deep, and uneven. Flesh white, fine, 

 melting, a little buttery, juicy, sweet, rich, slightly aromatic. Very 

 good or best. Core small. October, November. 



Doyenne Goubault. 



Origin, Angers, France. Of slow growth, and rather slender 

 branches. An unprofitable sort. 



Fruit mediinii, occasionally large, obovate acute pyriform. Stalk 

 short. Calyx small. Skin dull pale yellow, with a few traces of rus- 

 set, particularly around stem and calyx. Flesh melting and juicy, sweet, 

 ai'omatic. Good to very good. Ripe December to February. 



Doyeim6 Gray. 



Doyenne Gray. 



Gray Butter Pear. 



Gray Deans. 



Gray Doyenne. 



Red Doyenne. 



St. Michel Dor^. 



Doyenne Galeux. 



Doyenne Bou8souck, of some. 



Doyenne Gris. 



Doyenne Rouge. 



Doyenne Roux. 



Doyenne d'Automne. 



Red BeuiTe, / mcorrectly 



Beurre Rouge, f of some. 



Le Beurre. 



The Gray Doyenne strongly resembles the White Doyenne in flavor 

 and general appearance, except that its skin is covered all over with a 



