THE PEARS OF NEW YORK 369 



Doyenne Rahard. 1. Guide Prat. 91. 1895. 



Fruit large or very large; flesh fine, melting, very sweet; Dec. to Jan. 

 Doyenne de Ramegnies. 1. Gard. Chron. N. S. 20:85. 1883. 



Raised by M. Xorbert Bouzin of Ramegnies-Chin near Tournai, Bel. Fruit large, tur- 

 binate and very symmetrically shaped; olive-brown, russeted; flesh fine, buttery, vinous; 

 Oct. and Nov. 

 Doyenne Robin. 1. Leroy Diet. Pom. 2:81, fig. 1869. 



Raised in 1 840 at Angers, Fr. , by a gardener named Robin. Fruit large, globular-ovate, 

 yellowish, dotted and stained with bright russet; flesh melting, juicy, sweet, vinous, 

 aromatic; first; Oct. 



Doyenne Rose. 1. Leroy Diet. Pom. 2:82, fig. 1869. 2. Mas Potn. Gen. 5:21, fig. 299. 

 1880. 



From a seed bed made in 1820 by Edouard Sageret, author of Pomologie physio- 

 logique; it bore fruit first in 1830. Fruit above medium, globular, irregular, yellow- 

 ochre on the shaded side and beautiful rose on the side of the sun; flesh very white, semi- 

 melting, granular; juice scarcely sufficient, little perfume or flavor; second; Oct. 

 Doyenne Saint-Roch. 1. Leroy Diet. Potn. 2:83, fig. 1869. 



Largely grown in the Gironde, Fr., in the middle of the nineteenth century. Fruit 

 above medium and sometimes larger, globular but variable, pale yellow dotted with russet 

 passing to bright yellow on the side next the sun, where it is lightly washed with carmine; 

 flesh white, semi-fine, melting or slightly breaking, juicy, sugary, acidulous, of delicate 

 flavor; second; Aug. and Sept. 

 Doyenne de Saumur. 1. Leroy Diet. Pom. 2:84, fig. 1869. 



A French pear of uncertain origin but known in the districts of Saumur and Lyons 

 early in the nineteenth century. Fruit medium and below, very variable in form, from 

 ovate-elongated to turbinate-obtuse, bossed and swelled, pale greenish-yellow, dotted 

 with gray-russet especially on the side next the sun; flesh white, very fine, melting, juicy, 

 perfumed, having an after-taste of musk; first; Sept. 



Doyenne Sentelet. 1. Leroy Diet. Pom. 2:S6, fig. 1869. 2. Mas Pom. Gen. 3:137, fig. 

 165. 1878. 



A gain of Van Mons, 1823. Fruit about medium or below, turbinate-ovate-obtuse, 

 often irregular, deep rich yellow, much mottled and speckled with cinnamon-colored russet; 

 flesh yellowish- white, melting, juicy, sugary, vinous; good; Oct. 

 Doyenne Sieulle. 1. Leroy Diet. Pom. 2:87, fig. 1869. 2. Hogg Fruit Man. 567. 1884. 



From a seed bed of Jean Sieulle, Vaux-Praslin, Fr. ; it was placed on the market in 

 1815. Fruit above medium to medium, often globular and often Doyenne-shaped, deep 

 rich yellow ground, mottled and speckled with cinnamon-colored russet; flesh very white, 

 fine, semi-melting; juice sufficient, acidulous, sweet, with an agreeable almond flavor; 

 variable, from second to first; Nov. 

 Drapiez. 1. Mag. Hort. 9:125. 1843. 2. Mcintosh Bk. Gard. 2:461. 1855. 



Of Belgian origin. Fruit medium, obovate, pale green, very much marbled with gray; 

 flesh tender, sweet, acidulous, strongly perfumed; a very excellent autumn fruit; Oct. and 

 Nov. 



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