PEAKS. 487 



DOYENNE SENTELETTE.— Fruit, about medium size; doyenne- 

 shaped, even and regular in its outline. Skin, with a deep rich yellow 

 ground, very much mottled and speckled with cinnamon-coloured 

 russet, and with a crust of russet round the stalk ; on the side next 

 the sun it is washed with a pale crimson cheek when the fruit is fully 

 exposed. Eye, very small and open, set in a shallow depression. 

 Stalk, rather stout and woody, set on one side, in a round cavity. 

 Flesh, tender, juicy, and without any marked character. 



An inferior fruit ; ripe in the middle of October, and which soon 

 becomes mealy. 



Doyenne de Paques. See Easter Beurre. 

 Doyenne Pictee. See White Doyenne. 

 Doyenne de Printemps. See Easter Beurre. 

 Doyenne Kouge. See Red Doyenne. 

 Doyenne Roux. See Red Doyenne. 



DOYENNE SIEULLE (Bergamotte Sieulle ; Beurre Sieulle ; 

 Sieulle). — Fruit, medium sized, two inches and a half wide and the 

 same in height ; roundish turbinate or bergamot-shaped. Skin, smooth, 

 uniform deep yellow all over, strewed with russet dots, and with a blush 

 of crimson next the sun. Eye, small and open, set in a shallow 

 depression. Stalk, an inch long, stout, inserted in a narrow, round 

 cavity. Flesh, yellowish, half buttery, not very melting nor very juicy, 

 sweet, and with an agreeable almond flavour. 



A fruit of variable merit. In some seasons I have found it excellent, 

 and in others, as in 1863, I have noted it as " only second-rate." It 

 ripens in November. 



This was discovered as a wilding by M. J. B. Clement Sieulle, gardener to the 

 Due de Choiseul, at Vaux Praslin, near Melun, and was first propagated in 1815. 



Drummond. See Charnock. 

 Dry Martin. See Martin Sec. 



DUG ALFRED DE CRUY. — Fruit, large ; obtuse pyriform, regular 

 and handsome. Skin, smooth, greenish yellow, with a thin crust of 

 brown russet over the surface ; on the side next the sun it is tinged with 

 pale brown. Eye, open and clove-like, set almost even with the sur- 

 face. Stalk, an inch long, fleshy at the base, and inserted on the end 

 of the fruit without depression. Flesh, yellowish, with a greenish 

 tinge under the skin, not very juicy, but buttery, rich, and with a fine 

 spicy flavour and perfume. 



An excellent pear ; ripe in the end of November and beginning of 

 December, and afterwards becomes pasty. 



I do not find this described in any other pomological work. I received it from 

 M. J. de Jonghe, of Brussels, in 1864. 



Due d'Aremberg. See Beurre d'Aremherg. 



