THE PEARS OF NEW YORK 367 
millate, one side always larger than the other, pale yellow, dotted and marbled with russet; 
flesh very white, tender, semi-melting; juice sufficient, sweet, acidulous, with a pleasant 
flavor of anis; Sept. 
Doyenné Flon Ainé. 1. Leroy Dict. Pom. 2:65, fig. 1869. 2. Rev. Hort. 133. 1894. 
Obtained from seed by M. Flon, senior, of Angers, Fr., in 1859. Fruit large, globular, 
generally mammillate at summit, greenish-yellow and yellowish-brown on the side of the 
sun, marbled and dotted with brown; flesh white, fine, very melting, juicy, sugary, slightly 
tartish, with a pronounced flavor of roses; first; Nov. to Feb. 
Doyenné Fradin. 1. Guide Prat. 93. 1876. 2. Mas Pom. Gen. 6:33, fig. 401. 1880. 
Regarded as a gain of M. Parigot of Poitiers. Fruit medium, globular, depressed at 
both extremities, water-green, dotted with brown, becoming citron-yellow on ripening; 
flesh whitish, fine, melting, gritty at core, full of sweet juice, vinous and richly perfumed. 
Doyenné Georges Boucher. 1. Rev. Hort. 496, fig. 1906. 2. Ibid. 197. 1907. 
Came from a seed bed of Doyenné du Comice made in 1884. Fruit large and very 
large, globular-turbinate, bossed at the extremities; skin rather thick, dark yellow, sprinkled 
with small dots and marbled with fawn, russeted and reddened on the sunny side; flesh 
yellowish-white, juicy, sugary; very good; Feb. to Apr. 
Doyenné Goubault. 1. Leroy Dict. Pom. 2:66, fig. 1869. 2. Hogg Fruit Man. 566. 
1884. 
Raised by M. Goubault, Angers, Fr. Fruit above medium, obovate, inclining to pyri- 
form, pale yellow with russet markings and dots; flesh melting, sugary, vinous and highly 
perfumed; rich and excellent; Jan. 
Doyenné de la Grifferaye. 1. Leroy Dict. Pom. 2:68, fig. 1869. 2. Mas Pom. Gen. 
4:11, fig. 198. 1879. 
Obtained by M. le Gris, Angers, Fr.; gave its first fruit in 1853. Fruit medium, tur- 
binate-oblate, very obtuse and irregular, greenish-yellow, finely dotted with russet and 
brown, stained with fawn; flesh white, fine, buttery, melting, full of sweet and perfumed 
juice; first; Sept. and Oct. 
Doyenné Gris. 1. Duhamel Trazt. Arb. Fr. 2:208, Pl. XLVII, fig. 1. 1768. 2. Leroy 
Dict. Pom. 2:69, fig. 1869. 
Doyenné Gray. 3. Downing Fr. Trees Am. 745. 1860. 
Red Doyenné. 4. Hogg Fruit Man. 635. 1884. 
An ancient pear attributed to the garden of the Chartreux Monastery at Paris about 
the middle of the eighteenth century. Fruit medium and above, globular, flattened at 
each extremity; skin rather thin and wrinkled, yellow-ochre, nearly covered with cinnamon- 
colored russet, so that little of the true color is visible, brownish-red toward the sun; flesh 
white, tender, melting, very buttery, rich and delicious; one of the best dessert pears; Oct. 
Doyenné Guillard. 1. Guide Prat. 103. 1895. 
Described as a new variety by Simon-Louis Bros., Metz, Lorraine, in 1895. Fruit 
rather glossy, brown, slightly dotted with green; flesh almost fine, white, very juicy, vinous; 
Nov. and Dec. 
Doyenné des Haies. 1. Leroy Dict. Pom. 2:71, fig. 1869. 
A wilding found on the property of M. Bardi, Bwalt, Canton of Montastruc, Haute- 
