490 



Descriptive List and Index Pears. 



De Louvain. Medium, obovate pyriform, 

 light yellow; buttery, melting, rich, per- 

 fumed, excellent. October. Belgian. 



Democrat. Medium, greenish yellow. 

 Late August. A strong grower. Pa. 



De"sire"e Cornelis. Large, pyriform, greenish 

 yellow, sweet, agreeable. August, Sep- 

 tember. New. Foreign. 



De Sorlus. Large, ovate, pyriform, light 

 green becoming yellow ; juicy, melting, 

 pleasant, deficient in flavor. Early Win- 

 ter. 



De Spoelberg. See Vicompte de Spoel- 

 berch. 



Des Nonnes, p. 283. 



Des Tongres, p. 261. 



Deux Sceurs. Large, long pyriform, green ; 

 juicy, very rich, with an almond flavor. 

 November. Belgian. 



Diel. See Beurre' Diel. 



Dix, p. 262. 



Dikeman. Medium, oblate, yellow ; juicy, 

 melting, rich, vinous, perfumed. O<5lober. 

 Conn. 



Diller. Rather small, round, yellowish ; 

 granular, juicy, sweet, perfumed. Early 

 September. 



Dodleur Bouvier. Large, long pyriform, 

 light green, a little russet ; juicy, half 

 melting, agreeable, vinous. February. 

 Belgian. 



Docteur Capron. Medium, obovate, green- 

 ish yellow, partly russeted ; melting, plea- 

 sant, sprightly. Odlober. Belgian. 



Dodleur Lentier. Medium, pyriform, green- 

 ish yellow ; buttery, juicy, perfumed, 

 very good. November. 



Doclor Trousseau. Large, obovate, green 

 dotted red : buttery, juicy, rich. Novem- 

 ber, December. Belgian. 



Double Philippe. See Boussock. 



Douillard. Rather large, turbinate ; juicy, 

 melting, perfumed, very good. 



Dow. Medium, obovate, pyriform or conic, 

 yellowish green, rough, partly russeted; 

 juicy, melting, vinous, sometimes astrin- 

 gent. September, Odtober. Conn. 



Dowlin. See Uwchlan. 



Doyenne Blanc. See White Doyenne". 



Doyenne Boussock. See Boussock. 



Doyenne" Boussock Nouvelle. See Bous- 

 sock. 



Doyenne d'Alencon, p. 292. 



Doyenne" d'Ete, p. 256. 



Doyenn^ d'Hiver. See Easter Beurre*. 



Doyenne? d'Hiver d'Alencon. See Doy- 

 enne d'Alencon. 



Doyenne d'Hiver Nouveau. See Doyenne 

 d'Alencon. 



Doyenne* Defais, p. 273. 



Doyenne Dillen, p. 273. 



Doyenne Downing, p. 273. 



Doyenne" du Cornice, p. 262. 



Doyenne* Goubault, p. 287. 



Doyenne", Grey, p. 275. 



Doyenne" Gris. See Grey Doyenne". 



Doyenne Gris d'Hiver Nouveau. See Doy- 

 enne" d'Alencon. 



Doyenne" Musque. See Be/i de Montigny. 



Doyenne Robin, p. 284. 



Doyenne Rose. Rather large, obovate, yel- 

 low and crimson ; coarse, granular, flavor 

 poor rrots at core. October. 



Doyenne Rouge. See Grey Doyenne*. 



Doyenne? Sieulle. See Sieulle. 



Doyenne", White, p. 282. 



Due d'AumSle. See Gedeon Paridant. 



Due de Bordeaux. See Dumas. 



Due de Brabant, p. 263. 



Duchesse d'Alost. See Colmar d'Alost. 



Duchesse d'Angouleme, p. 263. 



Duchesse d'Aremberg. Large, pyriform, 

 dull green ; coarse, tender, juicy, of mode- 

 rate quality. Hardy, vigorous, produc- 

 tive. September. 



Duchesse de Berri d'Ete", p "257. 



Duchesse de Brabant. Rather large, turbi- 

 nate pyriform, greenish yellow, rough, 

 with some russet ; melting, juicy, vinous, 

 perfumed. October. 



Duchesse de Mars. Rather small, round- 

 ish obovate, dull yellow with russet ; melt- 

 ing, juicy perfumed. October. French. 



Duchesse d'Orleans, p. 263. 



Duchesse Helene d'Orleans, p. 273. 



Dumas, p. 263. 



Dumortier, p. 273. 



Dundas. p. 273. 



Dunmore, p. 273. 



Dupuy Charles. Medium, conic pyri- 

 form, yellow, rough, russeted ; melting, 

 juicy, rich, very good. November. Bel- 

 gian. 



Durandeau. See De Tongres. 



Early Catharine. See Early Rousse- 

 let. 



Early Denzalonia. Small, roundish oblate, 

 brown russet ; cnarse, sweet, varying from 

 good to poor. End of August. 



