488 THE FRUIT MANUAL. 



DUG D'AUMALE. — Fruit, three inches high and two inches wide ; 

 pyramidal, even in its outline, and not much unlike Marie Louise in 

 appearance. Skin, greenish yellow, mottled all over with fine cinna- 

 mon-coloured russet. Eye, very large and open, set on a level with 

 the surface of the fruit. Stalk, an inch and a quarter long, obliquely 

 inserted on one side of the axis in a small round cavity. Flesh, 

 whitish, half buttery, slightly gritty, and not very juicy ; sweet, and 

 with a rich honied flavour. 



A second-rate pear, not sufficiently juicy ; ripe in the first week ia 

 October, after which it soon decays at the core. 



This Is a posthumous seedling of Van Mons, which first fruited with M. Bivort 

 in 1847. 



Due de Bordeaux. See Epine du Mas. 



Due de Brabant. See Fondante de Charneu. 



DUO DE NEMOURS {Beurre Noisette ; Noisette). — Fruit, large and 

 handsome, three inches wide and three inches and a half long; obovate, 

 narrowing abruptly with a concave curve to the stalk. Skin, lemon-yeUow, 

 covered with numerous minute russet dots, which are so thick as to 

 almost form a crust over the surface. Eye, open, with reflexed seg- 

 ments set almost level with the surface. Stalk, an inch to an inch and 

 a half long, obliquely inserted with a fleshy swelling at the base. 

 Flesh, yellowish white, tender, buttery, melting, and juicy, rich, sweet, 

 and sprightly, with a fine miisky flavour. 



A delicious pear; ripe in December. It has quite the texture, 

 flavour, and aroma of Williams' Bon Chretien. The tree is very healthy 

 and vigorous, a good bearer, and succeeds equally well on the pear or 

 the quince. 



Raised hy Van Mons, and sent to M. Poiteau, at Paris, in 1833, who named it in 

 honour of M. Noisette, the nurseryman of that city. It was also sent in 1831, 

 under No. 1660, to M. Bouvier, of Jodoigne, who, when it fruited, named it Due 

 de Nemours. 



Due d'Orleans. See Marechal de la Cour. 



Duchesse. See Duchesse d'Angouleme. 



DUCHESSE D'ANGOULEME {Duchesse; Eparonnais ; de Pe- 

 zenas). — Fruit, large, sometimes very large, three inches and a half 

 wide, and three inches and three-quarters high, being the average of 

 the larger size, but it is generally smaller; roundish obovate, very 

 uneven and bossed in its outline. Skin, greenish yellow, changing to 

 pale dull yellow, covered with veins and freckles of pale brown russet, 

 and when grown in a favourable exposure against a wall it sometimes 

 acquires a brownish cheek. Eye, open, with erect, dry segments, set 

 in a deep, irregular basin. Stalk, an inch long, stout, inserted in a 

 deep, irregular cavity. Flesh, white, buttery, and melting, with a 

 rich flavour when well ripened ; but generally it is coarse-grained and 

 half melting, juicy, and sweet. 



A dessert pear, sometimes of great excellence ; ripe during October 



