THE PEARS OF NEW YORK 37 1 



sometimes reddened on cheek next the sun ; flesh white, melting, rich, sweet, sprightly, juicy, 



perfumed; first; Oct. and Nov. 



Duchesse d'Angouleme Bronzee. i. Guide Prat. no. 1876. 



Duchess Bronze. 2. Am. Pom. Soc. Rpt. 135. 1920. 



A sub-variety of Duchesse d'Angouleme found in a garden of M. Weber, Dijon, Fr., 

 and introduced in 1873. Fruit large to very large, differs from type by its skin being red- 

 brown or bronze, this feature being perfectly constant; flesh fine, melting, juicy, sugary; 

 first; Oct. to Dec. 



Duchesse d'Angouleme Panachee. 1. Leroy Did. Pom. 2:102. 1869. 2. Hogg Fruit 

 Man. 569. 1884. 



A variegated form of Duchesse d Angouleme, the wood, leaves and fruit being mottled 

 with yellow and green. In 1848 it was attributed to M. Audusson, who originated Duchesse 

 dAugouleme, but Leroy claims that it proceeded from his nursery in 1840. 

 Duchesse Anne. 1. Leroy Diet. Pom. 2:102, fig. 1869. 



Raised in 1861 by Jacques Jalais, Nantes, Fr. Fruit above medium, like Calebasse 

 in form, meadow-green, slightly yellowish, dotted with gray; flesh greenish-white, fine, 

 melting; juice sufficient, sweet, acidulous, perfumed; first; Nov. 



Duchesse d'Arenberg. 1. Leroy Did. Pom. 2:103, fig. 1869. 2. Mas Pom. Gen. 7:35, 

 fig. 498. 1881. 



Although distributed from the Royal Nurseries at Vilvorde-lez-Bruxelles without 

 mention of origin its name suggests Belgium. Fruit medium and often larger, turbinate- 

 obtuse-oblate, greenish-yellow passing to bright green on the side of the sun, dotted with 

 gray-russet; flesh yellowish, coarse, melting, juicy, gritty around the core; sugary, per- 

 fumed, rather sour; second; Aug. 

 Duchesse de Berry d'lJte. 1. Leroy Die. Pom. 2:104. fig. 1869. 2. Hogg Fruit Man. 



569. 1884. 



Raised in a seed bed in the Commune of Saint-Herblain, Department of Loire- 

 Inferieure, Fr., in 1827. Fruit medium, globular-turbinate, yellow, dotted with dark gray; 

 flesh very white, semi-fine, melting; juice abundant, sugary, aromatic; first; Aug. and Sept. 

 Duchesse de Bordeaux. 1. Leroy Diet. Pom. 2:105, fig. 1869. 2. Hogg Fruit Man. 



570. 1884. 3. Bunyard Handb. Hardy Fr. 171. 1920. 

 Beurre Perrault. 4. Mas Le Verger 1:133, %• °5- 1866-73. 

 Bordeaux. 5. Cal. Com. Hort. Pear Grow. Cal. 7:No. 5, 242. 1918. 



M. Secher, in the Commune of Montjean, Department of Maine-et-Loire, Fr., bought 

 in 1850 from M. Perrault, Montrevault, some pear trees. Ten years passed away and 

 then one of the trees produced the excellent fruit here described. M. Secher invited many 

 persons to taste it, in particular MM. Perrault and Baptiste Desportes. Later the variety 

 fruited with M. Perrault and was named by him Beurre Perrault. Secher affirmed he 

 had properly given the variety the name of Duchesse de Bordeaux. Tree large, vigorous, 

 upright. Fruit large, roundish-pyrif orm ; skin thick, very tough, rough, greenish- yellow, 

 with mottlings and patches of russet; stem rather long, thick, set in a moderately deep, 

 acute cavity; calyx large, open, placed in a moderately deep basin; flesh yellowish- white, 

 firm, granular, juicy, mild; good; Nov. and Dec. 



