372 THE PEARS OF NEW YORK 



Duchesse de Brabant, i. Leroy Diet. Pom. 2:107, % l86 9- 2 - Hogg Fruit Man. 570. 

 1884. 



A posthumous seedling of Van Mons, which gave its first fruit in 1853. Fruit 

 medium, short-pyriform-obtuse; skin thin, smooth, shining, greenish-yellow: flesh yellowish- 

 white, buttery, melting; juice abundant, sweet, savory; good; Oct. 

 Duchesse de Brabant (De Capeinick). i. Mas Pom. Gen. 5:17, fig. 297. 1880. 



This variety, obtained by M. Capeinick, received medals at Brussels and at Tournai 

 in 1853. Fruit medium, regular pyriform, bright green and speckled with dots of gray- 

 green, becoming lemon-yellow at maturity, washed with blood-red on the side of the sun; 

 flesh white, rather fine, melting; juice abundant, sugary, refreshing; first; Sept. 

 Duchesse de Brissac. i. Leroy Diet. Pom. 2:108, fig. 1869. 



Came from a seed bed of Auguste Benoist, Brissac, Maine-et-Loire, Fr., and ripened 

 for the first time in 1861. Fruit above medium, ovate, rather irregular, bright greenish- 

 yellow, spotted with russet; flesh yellowish, melting, juicy, sugary, vinous, aromatic; first; 

 Aug. and Sept. 

 Duchesse Grousset. i. Guide Prat. 91. 1895. 



Fruit large, elongated, very obtuse at base; bright yellow, speckled with brown dots; 

 flesh fine, very melting, rather granular at center; Dec. 

 Duchesse Helene d'Orleans. i. Leroy Diet. Pom. 2:109, fig. 1869. 



From a seed bed made at Louvain, Bel., in 1839 by Van Mons; it first fruited in 1847. 

 Fruit medium, ovate, always somewhat distorted, one side being longer than the other, 

 yellowish-green, dotted and mottled with gray and russet, carmined on the cheek next 

 the sun; flesh white, melting, very juicy, acidulous, sugary, good flavor; first; Sept. 

 Duchesse d'Hiver. i. Downing Fr. Trees Am. 749. 1869. 



Tardive de Toulouse. 2. Leroy Diet. Pom. 2:693, n S- 1869. 



M. Barthere, Sr., a nurseryman of Toulouse, Fr., found this pear in 1845 near Calmont 

 on one of his travels through southern France. Tree moderately vigorous, character- 

 istically small and pyramidal. Fruit large, roundish-pyriform, light yellow; flesh white, 

 juicy; matures in winter and late spring. Although not a pear of highest quality it is 

 worthy of notice because of its large size and long keeping. 

 Duchesse Hybrid, i. Cornell Sta. Bui. 332:481. 1913. 



Form resembles Kieffer, lemon-yellow; flesh coarse; poor; Oct. 



Duchesse de Mars. i. Leroy Diet. Pom. 2:110, fig. 1869. 2. Hogg Fruit Man. 570. 

 1884. 



Origin uncertain; generally attributed to Belgium. Fruit medium, obovate but 

 variable, yellowish-green, russeted; flesh buttery, white, melting, juicy, sweet, perfumed, 

 well flavored; first class dessert pear; Nov. 

 Duchesse de Mouchy. i. Leroy Diet. Pom. 2:112, fig. 1869. 



From a wilding noted in 1862 by the curd of Breteuil, Oise, Fr. Fruit large, turbinate- 

 obtuse, bright olive-yellow, dotted with gray-russet; flesh yellowish-white, a little coarse, 

 semi-breaking, juicy, sugary, vinous, slightly perfumed; second; Apr. and May. 

 Duchesse Precoce. i. Leroy Diet. Pom. 2:113, n g- 1869. 



Came from a seed bed of Duchesse d'AngouleTne made in 1850 by Andre 



