

THE PEAR. 241 



Dempsey. Large, oblong, obovate, pyriform; color yellowish 

 green with brownish-red cheek; stem one inch long in a fleshy base 

 without much show of cavity. Flesh white, fine-grained, tender, 

 quite melting, sweet, very good. Season late autumn. A seedling 

 of Bartlett. Canada. 



Desportes (Andre Desportes). Medium, obovate, obtuse pyri- 

 form, oblique; color greenish yellow with areas of fawn and bronze 

 on exposed side. Flesh yellowish white, fine, melting, granulous 

 at the core, sugary, acid, very good. Season, very early. Often 

 grown on the quince. France. 



Diel (Beurre Diet). Large to very large, obovate; color yellow at 

 maturity with numerous large brown dots and patches of russet; 

 stalk stout, curved, and from one to one-quarter inches long set in 

 uneven cavity. Flesh creamy color, quite fine except at core, buttery, 

 sweet, aromatic, and when well kept delicious in flavor, very good. 

 Much grown for market in New York and Michigan. Belgium. 



Directeur Alphaude. Very large; color yellowish green with 

 russet dots; flesh firm, fine-grained, sugary, rich. Season, winter. 

 Succeeds well in western New York. 



Dix. Large, oblong, or long pyriform; color deep yellow at 

 maturity, with russet dots and russet around the stem; skin some- 

 what rough; stem short, stout, thickened at each end, and set ob- 

 liquely with slight depression at top of neck; basin narrow and 

 very shallow. Flesh a trifle coarse, but juicy, rich, sugary, melting, 

 delicious, very good to best. Fruit often cracks .except in drier 

 inland climates with less moisture of air. Massachusetts. 



Dorset. Large, obovate obtuse pyriform; color golden yellow 

 with bright red cheek. Flesh juicy, melting, sweet, very good. 

 Season, winter. A new variety giving much promise east of the lakes. 



Drouard (President Drouard). Large, roundish obovate, obtuse, 

 rather irregular; color yellow with netting and washings of russet; 

 stalk three-quarters of an inch long, quite stout, inserted in deep 

 narrow irregular cavity. Flesh creamy white, tender, buttery, 

 sweet, perfumed, good. An autumn variety much liked in Michigan 

 and east of lakes. Europe. 



Duhamel (Dukamel du Monceau). Medium, obovate, obtuse 

 pyriform; color yellow, with many russet specks and patches of gray 

 or cinnamon russet; stem one and one-quarter inches long, stout, 

 fleshy at point of insertion in very slight cavity; basin narrow, 



