THE PEARS OF NEW YORK 369 
Doyenné Rahard. 1. Guide Prat.91. 18095. 
Fruit large or very large; flesh fine, melting, very sweet; Dec. to Jan. 
Doyenné de Ramegnies. 1. Gard. Chron. N.S. 20:85. 1883. 
Raised by M. Norbert Bouzin of Ramegnies-Chin near Tournai, Bel. Fruit large, tur- 
binate and very symmetrically shaped; olive-brown, russeted; flesh fine, buttery, vinous; 
Oct. and Nov. 
Doyenné Robin. 1. Leroy Dict. Pom. 2:81, fig. 1869. 
Raised in 1840 at Angers, Fr., by a gardener named Robin. Fruit large, globular-ovate, 
yellowish, dotted and stained with bright russet; flesh melting, juicy, sweet, vinous, 
aromatic; first; Oct. 
Doyenné Rose. 1. Leroy Dict. Pom. 2:82, fig. 1869. 2. Mas Pom. Gen. 5:21, fig. 299. 
1880. 
From a seed bed made in 1820 by Edouard Sageret, author of Pomologie physio- 
logique; it bore fruit first in 1830. Fruit above medium, globular, irregular, yellow- 
ochre on the shaded side and beautiful rose on the side of the sun; flesh very white, semi- 
melting, granular; juice scarcely sufficient, little perfume or flavor; second; Oct. 
Doyenné Saint-Roch. 1. Leroy Dict. Pom. 2:83, fig. 1869. 
Largely grown in the Gironde, Fr., in the middle of the nineteenth century. Fruit 
above medium and sometimes larger, globular but variable, pale yellow dotted with russet 
passing to bright yellow on the side next the sun, where it is lightly washed with carmine; 
flesh white, semi-fine, melting or slightly breaking, juicy, sugary, acidulous, of delicate 
flavor; second; Aug. and Sept. 
Doyenné de Saumur. 1. Leroy Dict. Pom. 2:84, fig. 1869. 
A French pear of uncertain origin but known in the districts of Saumur and Lyons 
early in the nineteenth century. Fruit medium and below, very variable in form, from 
ovate-elongated to turbinate-obtuse, bossed and swelled, pale greenish-yellow, dotted 
with gray-russet especially on the side next the sun; flesh white, very fine, melting, juicy, 
perfumed, having an after-taste of musk; first; Sept. 
Doyenné Sentelet. 1. Leroy Dict. Pom. 2:86, fig. 1869. 2. Mas Pom. Gen. 3:137, fig. 
165. 1878. 
A gain of Van Mons, 1823. Fruit about medium or below, turbinate-ovate-obtuse, 
often irregular, deep rich yellow, much mottled and speckled with cinnamon-colored russet; 
flesh yellowish-white, melting, juicy, sugary, vinous; good; Oct. 
Doyenné Sieulle. 1. Leroy Dict. Pom. 2:87, fig. 1869. 2. Hogg Fruit Man. 567. 1884. 
From a seed bed of Jean Sieulle, Vaux-Praslin, Fr.; it was placed on the market in 
1815. Fruit above medium to medium, often globular and often Doyenné-shaped, deep 
rich yellow ground, mottled and speckled with cinnamon-colored russet; flesh very white, 
fine, semi-melting; juice sufficient, acidulous, sweet, with an agreeable almond flavor; 
variable, from second to first; Nov. 
Drapiez. 1. Mag. Hort. 9:125. 1843. 2. McIntosh Bk. Gard. 2:461. 1855. 
Of Belgian origin. Fruit medium, obovate, pale green, very much marbled with gray; 
flesh tender, sweet, acidulous, strongly perfumed; a very excellent autumn fruit; Oct. and 
Nov. 
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