564 THE FRUIT MANUAL. 



the russet is quite smooth and in others rough. Eye, open, with erect 

 segments, set level with the surface. Stalk, three-quarters of an inch 

 long, woody, inserted between two lips. Flesh, yellowish, not quite 

 melting but tender, with an agreeable acidulous flavour which pre- 

 dominates over both sweetness and aroma. 



An excellent pear ; ripe in December. The tree is a vigorous grower 

 on the pear and makes fine standards and pyramids, but it is a weak 

 grower on the quince. 



It was raised by Mr. T. A. Knight, President of the Horticultural Society of 

 London. 



DOYEN DILLEN. Fruit, above medium size ; pyramidal or 

 pyriform. Skin, yellow, very much covered with dots and patches 

 of russet. Eye, small, half open, and set in a slight depression. 

 Stalk, short, thick, and fleshy, inserted without depression. Flesh, 

 buttery and melting, very juicy, sweet, and richly flavoured. 



An excellent pear ; ripe in November. 



DOYENNE D'ALENCON (Doyenne d'Hiver d'Alencon; Doyenne 

 d'Hiver Nouveau; Doyenne Marbre; St. Michel d'Hiver; Doyenne 

 Gris d'Hiver Nouveau). Fruit, medium size, two inches and three- 

 quarters long, and two inches and a half wide ; oval, narrowing with 

 an abrupt concave curve towards the eye, so as to form a sort of 

 snout of the apex. Skin, pea-green or greenish yellow when ripe, 

 thickly dotted all over with large dots, which are sometimes grey and 

 sometimes green, not unlike the colouring of Easter Beurre. Eye, 

 small and open, with short ovate segments, which are incurved and 

 set in a narrow depression. Stalk, very short and generally stout, 

 inserted in a small round cavity. Flesh, yellowish, tender, buttery, 

 and melting, slightly gritty at the core, but sweet, rich, and highly 

 flavoured. 



A very excellent late pear ; in use from December till February, and 

 even to March. The tree is a vigorous grower, forms handsome 

 pyramids, and is an abundant bearer. 



This has been considered synonymous with Easter Beurre, from which it is per- 

 fectly distinct. It certainly somewhat resembles it in appearance, but the flavour 

 is quite distinct, and it is a much superior fruit. The young shoots of Doyenne 

 d'Alen9on have the buds plump, oval, and spreading, while in Easter Beurre 

 they are more slender, conical, and adpressed to the shoot. Mr. Blackmore says 

 it differs much from Easter Beurre, is smaller, less rich, and more sprightly. 



Doyenne d'Automne. See Eed Doyenne. 

 Doyenne Benoit. See Beurre Benoit. 

 Doyenne Blanc. See White Doyenne. 



DOYENNE BOUSSOCH (Albertine ; Beurre de Merode ; Beurre 

 de Westerloo ; Double Philippe ; Nouvelle Boussoch). Fruit, very 

 large, three inches and a half high, and the same wide ; roundish 



