372 THE PEARS OF NEW YORK 
Duchesse de Brabant. 1. Leroy Dict. Pom. 2:107, fig. 1869. 2. Hogg Fruit Man. 570. 
1884. 
A posthumous seedling of Van Mons, which gave its first fruit in 1853. Fruit 
medium, short-pyriform-obtuse; skin thin, smooth, shining, greenish-yellow: flesh yellowish- 
white, buttery, melting; juice abundant, sweet, savory; good; Oct. 
Duchesse de Brabant (De Capeinick). 1. Mas Pom. Gen. 5:17, fig. 297. 1880. 
This variety, obtained by M. Capeinick, received medals at Brussels and at Tournai 
in 1853. Fruit medium, regular pyriform, bright green and speckled with dots of gray- 
green, becoming lemon-yellow at maturity, washed with blood-red on the side of the sun; 
flesh white, rather fine, melting; juice abundant, sugary, refreshing; first; Sept. 
Duchesse de Brissac. 1. Leroy Dict. Pom. 2:108, fig. 1869. 
Came from a seed bed of Auguste Benoist, Brissac, Maine-et-Loire, Fr., and ripened 
for the first time in 1861. Fruit above medium, ovate, rather irregular, bright greenish- 
yellow, spotted with russet; flesh yellowish, melting, juicy, sugary, vinous, aromatic; first; 
Aug. and Sept. 
Duchesse Grousset. 1. Guide Prat. 91. 1895. 
Fruit large, elongated, very obtuse at base; bright yellow, speckled with brown dots; 
flesh fine, very melting, rather granular at center; Dec. 
Duchesse Héléne d’Orléans. 1. Leroy Dict. Pom. 2:109, fig. 1869. 
From a seed bed made at Louvain, Bel., in 1839 by Van Mons; it first fruited in 1847. 
Fruit medium, ovate, always somewhat distorted, one side being longer than the other, 
yellowish-green, dotted and mottled with gray and russet, carmined on the cheek next 
the sun; flesh white, melting, very juicy, acidulous, sugary, good flavor; first; Sept. 
Duchesse d’Hiver. 1. Downing Fr. Trees Am. 749. 1860. 
Tardive de Toulouse. 2. Leroy Dict. Pom. 2:693, fig. 18609. 
M. Barthére, 5r., a nurseryman of Toulouse, Fr., found this pear in 1845 near Calmont 
on one of his travels through southern France. Tree moderately vigorous, character- 
istically small and pyramidal. Fruit large, roundish-pyriform, light yellow; flesh white, 
juicy; matures in winter and late spring. Although not a pear of highest quality it is 
worthy of notice because of its large size and long keeping. 
Duchesse Hybrid. 1. Cornell Sta. Bul. 3322481. 1913. 
Form resembles Kieffer, lemon-yellow; flesh coarse; poor; Oct. 
Duchesse de Mars. 1. Leroy Dict. Pom. 2:110, fig. 1869. 2. Hogg Fruit Man. 570. 
1884. 
Origin uncertain; generally attributed to Belgium. Fruit medium, obovate but 
variable, yellowish-green, russeted; flesh buttery, white, melting, juicy, sweet, perfumed, 
well flavored; first class dessert pear; Nov. 
Duchesse de Mouchy. 1. Leroy Dict. Pom. 2:112, fig. 18609. 
From a wilding noted in 1862 by the curé of Breteuil, Oise, Fr. Fruit large, turbinate- 
obtuse, bright olive-yellow, dotted with gray-russet; flesh yellowish-white, a little coarse, 
semi-breaking, juicy, sugary, vinous, slightly perfumed; second; Apr. and May. 
Duchesse Précoce. 1. Leroy Dict. Pom. 2:113, fig. 1869. 
Came from a seed bed of Duchesse d’Angouléme made in 1850 by André 
