96 



NEW ENGLAND FARMER. 



Feb, 



THE GRA"i DOYENNE PEAK. 



This fine pear is known in different localities 

 by several different names, such as the Gray 

 Butter Pear, the Doyenne Boussonck, Gray Deans 

 and Bt. Michael Dore. 



Downing says, "The Gray Doyenne strongly 

 resembles the White Doyenne in flavor and gen- 

 eral appearance, except that its skin is covered 

 all over with a fine, lively cinnamon russet. It 

 is a beautiful pear, usually keeps a little longer, 

 and is considered by many rather the finer of 

 the two, but in the valley of the Hudson, where 

 both are remarkably fine, we do not perceive its 

 superiority. It richly deserves more general at- 

 tention. Shoots uiDright, grayish brown. 



Fruit of medium size, obovate, but usually a lit- 

 tle rounder than the White Doyenne. Skin whol- 

 ly covered with smooth cinnamon russet, (rarely 



a little ruddy next the sun.) Stalk half to three- 

 fourths of an inch long, curved, set in a narrow* 

 rather deep and abrupt cavity. Caylx small, 

 closed, and plac ed in a smooth, shallow basin. 

 Flesh white, fine-grained, very buttery, melting, 

 rich, and delicious. Middle of October, and will 

 keep many weeks." 



Brickmaking by Elephants. — The Ceylon 

 Observer contains an account of some brickmak- 

 ing works recently visited by Sir Henry Ward. 

 The works, which turn out about 20,000 bricks a 

 day, are ouly six miles from Colombo. The clay 

 for brickmaking is prepared by elephants. The 

 wild and tame work together, and laoth attempt 

 to shirk their work by endeavoring to put their 

 feet in old footprints, instead of in the soft, tena- 

 cious, untrodden mud. 



