150 



REPORT ON THE 



No. 33 



BOUSSOCK. (Doyenne Boussock.) 



BOUSSOCK. 



FRUIT: large; form, 

 roundish, obovate; skin, 

 yellow, with dull red cheek, 

 and numerous rough dots; 

 stalk, fleshy, stout, 1 to 1] 

 inches in length, in a 

 round cavity; calyx, open, 

 in a shallow russeted de- 

 pression. 



FLESH : white ; texture, 

 tender, juicy, if gathered 

 at the right season; flavor, 

 sweet and agreeable. 



QUALITY : dessert, very 

 good. 



VALUE: near markets, 

 first class. 



SEASON: September. 



Described by Downing as a 

 profitable market sort, but our 

 experience in Canada would 

 lead Us to give it a second 

 place, when compared with 

 the Bartlett or the Anjou. 

 The tree is a good grower 

 and productive, and the fruit 

 is uniformly large, but it is 

 second class in quality, unless 

 eaten just at the proper 

 stage of ripeness, and the 

 tree is inclined to drop its 

 fruit too soon. 



ORIGIN: Belgium. 



TREE: succeeds best as a 

 standard; vigorous, hardy 

 end very productive. 



SECTION OF BOUSSOCK. 



