Doyenne Downing

Fruit, medium size, two inches and three-quarters wide, and two inches and a half high; roundish, even, or Bergamot-shaped. Skin, with a dull greenish yellow ground, and considerably mottled with large patches of brown russet. Eye, open, with long wide-spreading segments, set in a round even basin. Stalk, short and fleshy, inserted with scarcely any depression. Flesh, very white, rather firm, half-melting, not very juicy, and with a pleasant flavour of anise.

A good but not a high-class fruit; ripe in the last week of September, and soon afterwards decays.

It was found at Haute Perche, near Angers, in 1851, and was dedicated by M. André Leroy to the memory of Mr. A. J. Downing, the American pomologist.

Doyenné Esterckman. See Beurré Sterchnans.

Doyenné d'Eté. See Summer Doyenne.

Doyenné Galloux. See Bed Doyenne.

Doyenné Gris. See Red Doyenne.

Doyenné Gris d'Hiver Nouveau. See Doyenne d'Alengon.

Doyenne Goubault

Fruit, above medium size; obovate, 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 Beurré,

Doyenne d'Hiver d'Alencon. See Doyenné d'Alençon.

Doyenne d'Hiver Nouveau. See Doyenne d'Alencon.

Doyenné Jaune. See Red Doyenné,

Doyenné de Juillet. See Summer Doyenne.

Doyenne Marbré. See Doyenne d'Alençon.

Doyenne Musqué. See Besi de Montigny.

Doyenne Robin

Fruit, large; somewhat oval or roundish obovate. Skin, yellowish, mottled and dotted with bright russet. Eye, open, and rather prominent. Stalk, an inch long, stout, inserted in a deep and wide cavity. Flesh, melting, juicy, sweet, and vinous, with an agreeable aroma.

A good autumn pear; ripe in October.

It was raised at Angers in 1840 by a gardener named Robin, and it has there a good reputation, but we have not had much experience of it in this country.

Doyenne Sentelette

Fruit, about medium sized; Doyenne-shaped, even and regular in its outline. Skin, with a deep rich yellow ground, very much mottled and speckled with cinnamon-coloured russet, and with a crust of russet round the stalk; on the side next the sun it is washed with a pale crimson cheek when the fruit is fully exposed. Eye, very small and open, set in a shallow depression. Stalk, rather stout and woody, set on one side, in a round cavity. Flesh, tender, juicy, and without any marked character.

An inferior fruit; ripe in the middle of October, and which soon becomes mealy.

Doyenne de Pâques. See Easter Beurré. Doyenné Pictée. See White Doyenne. Doyenné de Printemps. See Easter Beurré. Doyenne Rouge. See Bed Doyenne. Doyenne Roux. See Bed Doyenné.