56 
THE COTTAGE GARDENER and COUNTRY GENTLEMAN, October 25, 1859. 
Dix.—Fruit very large, Calebasse shaped. Skin deep 
yellow, covered all over with rough russet dots and mark¬ 
ings of russet. Eye small, set in a wide, shallow de¬ 
pression. Stalk upwards of an inch in length, stout, and 
inserted without depression. Flesh rather coarse-grained, 
juicy, sweet, and slightly perfumed. A second-rate pear, 
ripe in November. 
Dr. Bretonneau. Sec Beurre Bretonneau. 
Dr. Trousseau. — Fruit large and pyriform, wide to¬ 
wards the apex. Skin rough, greenish-yellow, covered 
with numerous grey specks and russet flakes. Eye open, 
sometimes wanting. Stalk three quarters of an inch 
long, wood}q and inserted in a narrow cavity. Flesh 
white, buttery, melting, and very juicy, sugary, and with 
a powerful aroma. A very excellent pear, ripe in De¬ 
cember. 
Dr. U dale’s Warden. See Uvedales St. Germain. 
Dorothee Boy ale. See Beurre Diet. 
Double Philippe. See Doyenne Boussoch. 
Downham Seedling. See Macon’s Incomparable. 
Doyen Dillen.— Fruit above medium size, pyramidal 
or pyriform. Skin yellow, very much covered with dots 
and patches of russet. Eye small, half open, and set in 
a slight depression. Stalk short, thick, and fleshy, in¬ 
serted without depression. Flesh buttery and melting, 
very juicy, sweet, and richly flavoured. An excellent 
pear, ripe in November. 
Doyenne d’Automne. See Bed Doyenne. 
Doyenne Blanc. See White Doyenne. 
Doyenne Boussoch (Beurre de Merode: Double 
Philippe ; Nouvcllc Boussoch). — Fruit very large, 
roundish-obovate, or Doyenne shaped. Skin lemon 
coloured, covered with large, rough, russety dots. Eye 
open, placed in a shallow basin. Stalk short and stout, 
inserted in a narrow cavity. Flesh yellowish-white, 
tender, very melting and juicy, with a fine brisk vinous 
juice, and a delicate, agreeable perfume. 
A delicious and very handsome pear, ripe in October. 
Doyennee Crotte. See Bed Doyenne. 
Do venne Defais. —Fruit small, roundish-obovate, or 
Doyenne shaped, bossed at the stalk end. Skin yellow, 
very much covered with cinnamon-coloured russet. Eye 
rather large and wide open, set in a shallow depression. 
Stalk about an inch long, set in a deep, wide, and furrowed 
cavity. Flesh tender, buttery, melting, and very juicy, 
rich, sugary, and vinous, with a fine musky aroma. 
A most delicious pear; one of the best. Bipe in De¬ 
cember. The tree is hardy, and a good bearer. 
Doyenne Esterckman. See Beurre Sterckmans. 
Doyenne d’Etc. See Summer Doyenne. 
Doyenne Galloux. See Bed Doyenne. 
Doyenne Gris. See Bed Doyenne. 
Doyenne Goubault. —Fruit above medium size, obo- 
vate, inclining to pyriform. Skin pale yellow, with 
markings of russet about the stalk and the eye, and 
covered with russety dots. Eye small, set in a rather 
deep hollow. Stalk short and thick. Flesh melting, 
juicy, rich, sugary, and aromatic. An excellent pear, 
ripe in January. 
Doyenne d’Hiver. See Easter Beurre. 
Doyenne d’Hiver Nouveau. See Easter Beurre. 
Doyenne Jaune. Sec Bed Doyenne. 
Doyenne de Juillct. See Summer Doyenne. 
Doyenne de Pacques. See Easter Beurre. 
Doyenne Pictee. See White Doyenne. 
Doyenne de Printemps. See Easter Beurre. 
Doyenne Bouge. Sec Bed Doyenne. 
Doyenne Roux. See Bed Doyenne. 
Drummond. See CharnocJc. 
Dry Martin. Sec Martin sec. 
Due d’Aremberg. See Beurre d'Arembera. 
Due de Bordeaux. See Belle Epine du Mas. - 
Due de Brabant. See Eondante de Charneuses. 
Due de Nemours (Caret). —Fruit growing in clusters, 
oblong-obovatc. Skin yellow, strewed with reddish and 
grey dots. Eye open. Stalk an. inch long, thick, inserted 
without depression on a fleshy knob. Flesh rather coarse¬ 
grained, juicy and sweet. A second-rate pear, ripe in 
December. 
Duchcsse. See Duchcsse d’Angouleme. 
Duchesse d Angouleme (Duchesse; Eparonnais ; de 
Pesenas). —Fruit large, sometimes very large, roundish- 
obovate, very uneven and bossed on its outline. Skin 
pale dull yellow, covered with veins and freckles of pale 
brown russet. Eye open, set in a deep, irregular basin. 
Stalk an inch and a half 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 and November. 
Duchesse de Berri d’Ete. See Summer Doyennd. 
Duchesse de Berri d’Hiver. See Uvedale's St. Germain. 
Duchesse de Brabant. —Fruit medium sized, short 
pyriform, even in its outline. Skin very thin, smooth 
and shining, greenish-yellow, thickly strewed with russety 
dots, and with a patch of russet round the eye. Eye large 
and open, set in a shallow basin. Stalk an inch long, 
inserted without depression. Flesh yellowish-white, 
buttery and melting, very juicy and sweet, with a plea¬ 
sant aroma. 
An agreeable and refreshing pear, ripe in November. 
(To be continued.) 
BULBS IN A GREENHOUSE-BORDER. 
In a lean-to greenhouse, erecting upon a two-foot wall, I have 
thought of planting the Vine in a bed hiside, and close to the 
wall, using the border in which it is placed for choice bulbs, &c.; 
placing the plants in the greenhouse upon the ground, instead of 
raised stands.—A. B. C. 
[You do not give us the size of the border, nor the hinds of 
bulbs you intend using. We see nothing to prevent the bulbs 
i doing well, it you can water and rest them as they require; 
| and can do this and water the Vines as they require. We 
I should be inclined, as stated last week, to have an edging nine 
i or twelve inches deep, above the surface of the border, and then 
■ to grow the bulbs in pots, covered with nice moss all over, and 
I move the pots as they required it. The Vines will do very well 
| it drainage, Ac., is right. In low houses stages are not required ; 
j uor in any house, if the plants are of good size.] 
GROWING;CHRYSANTHEMUMS FOB 
EXHIBITION. 
We are about to form in our little town (Ross) a Society for 
the exhibition of the Chrysanthemum, a flower at present but 
little cultivated here. We are, therefore, quite novices in the 
mode of culture. May 1 beg, on the part of each proposed 
member, an answer to a few' queries ? 
1. Where can I procure rides for the working of the Society ? 
2. Is it necessary to grow the plants on one stem, with the 
I routine of pegging, as recommended by Mr. Broom of the Temple 
; Gardens? 
3. To what rules must a flower answer, to constitute it a show 
flower. 
4. Why must the plants be grown in pots ? or may they be 
grown in the ground and potted in time for exhibition ? 
5. What are the best named plants (or kinds), large and 
small, in habit and bloom, lit for exhibition,—sav half a dozen 
of each? 
6. When is the best time to order plants, now or in the spring ? 
In question 5, we do not want the new high-priced flowers, 
but the older and moderate-priced ones, provided they are as 
good. 
I have grown some few Poinpones in pots from cuttings, but 
do not like their appearance. The foliage is small and scant. 
