568 THE FRUIT MANUAL. 



tinge under the skin, not very juicy, but buttery, rich, and with a fine 

 spicy flavour and perfume. 



An excellent pear ; ripe in the end of November and beginning of 

 December, and afterwards becomes pasty. 



I do not find this described in any other pomological work. I received it from 

 M. J. de Jonghe, of Brussels, in 1864. 



Due d'Aremberg. See Beurre cTAremberg. 



DUG D'AUMALE. Fruit, three inches high, and two inches wide ; 

 pyriform, even in its outline, and not much unlike Marie Louise in 

 appearance. Skin, greenish yellow, mottled all over with fine cinna- 

 mon-coloured russet. Eye, very large and open, set on a level with 

 the surface of the fruit. Stalk, an inch and a quarter long, obliquely 

 inserted on one side of the axis in a small round cavity. Flesh, 

 whitish, half-buttery, slightly gritty, and not very juicy ; sweet, and 

 with a rich honied flavour. 



A second-rate pear, not sufficiently juicy ; ripe in the first week in 

 October, after which it soon decays at the core. 



This is a posthumous seedling of Van Mons, which first fruited with M. Bivort 

 in 1847. 



Due de Bordeaux. See Epine du Mas. 

 Due de Brabant. See Fondante de Charneu. 



DUG DE MOKNY. Fruit, large, short obovate, uneven in its 

 outline. Skin, greenish, mottled, and dotted with light brown russet. 

 Eye, open, set in a slight depression. Stalk, about an inch long, 

 obliquely inserted in a small cavity. Flesh, very tender, melting, 

 sweet, and briskly flavoured. 



A second-rate pear, raised by M. Boisbunel, of Rouen ; in use from 

 November till January. 



DUG DE NEMOURS (Beurre Noisette ; Noisette). Fruit, large and 

 handsome, three inches wide, and three inches and a half long ; obovate, 

 narrowing abruptly with a concave curve to the stalk. Skin, lemon- 

 yellow, covered with numerous minute russet dots, which are so thick 

 as to almost form a crust over the surface. Eye, open, with reflexed 

 segments, set almost level with the surface. Stalk, an inch to an inch 

 and a half long, obliquely inserted, with a fleshy swelling at the base. 

 Flesh, yellowish white, tender, buttery, melting, and j uicy, rich, sweet, 

 and sprightly, with a fine musky flavour. 



A delicious pear ; ripe in December. It has quite the texture, 

 flavour, and aroma of Williams's Bon Chretien. The tree is very 

 healthy and vigorous, a good bearer, and succeeds equally well on 

 the pear or the quince. Mr. Blackmore finds it does not succeed well 

 at Teddington. 



Raised by Van Mons, and sent to M. Poiteau, at Paris, in 1833, who named it 



