Davy. See Flemish Beauty.

Dean's. See White Doyenne.

Dearborn's Seedling.—Fruit small, turbinate. Skin smooth, of a pale yellow colour, strewed with small russety dots. Eye large and open, set in a shallow de-pression. Stalk long and slender, inserted in a small cavity. Flesh white, very juicy and melting, sweet and pleasantly flavoured. An early pear, ripe in August.

Delbert. See Beurre d'Amanlis.

Delfosse Bourgmestre. See Beurre Delfosse.

Delices d'Hardenpont.—Fruit above medium size, obtuse-pyriform, irregular and uneven in its outline. Skin smooth, bright lemon-yellow when ripe, thickly covered with pale brown russet. Eye small and open, set in an uneven and considerable depression. Stalk an inch long, thick and fleshy. Flesh white, tender, buttery, and melting, rich, sugary, and perfumed. A good pear, ripe in November.

Delices d'Hardenpont d'Angers.— Fruit medium sized, roundish-obovate. Skin pale yellow, with a tinge of clear red next the sun, strewed with russety dots and patches of russet. Eye small and open. Stalk short and thick, obliquely inserted in a small cavity, and fleshy at the base. Flesh white, rather coarse-grained, juicy, ugary, and agreeably perfumed. Ripe in November.

Delices de Jodoigne.— Fruit medium sized, pyri-form. Skin thin, pale yellow, marked with flakes and dots of pale brown russet. Eye open. Stalk short, very thick and fleshy. Flesh half-melting, sweet, sugary, and aromatic. Ripe in the beginning and middle of October.

Deschamps. See Beurre d'Aremberg.

Desiree Van Mons. See Fondante de Charneux.

Deux Saeues.—Fruit large, oblong, and ribbed. Skin green, changing to yellowish-green, and strewed with dark dots. Stalk an inch long, curved. Flesh greenish-yellow, buttery, melting, very juicy and sugary. Ripe in November.

Diamant. See Gansel's Bergamot.

Dingier. See Comte de Lamy.

Dix.—Fruit very large, Calebasse shaped. Skin deep yellow, covered all over with rough russet dots and markings 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. See 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, woody, 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. Udale's Warden. See Uvedale's St. Germain.

Dorothee Royale. See Beurre Diel.

Double Philippe. See Doyenne Boussoch.

Downham Seedling. See Hacon'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 Red Doyenne.

Doyenne Blanc. See White Doyenne.

Doyenne Boussoch (Beurre de Merode; Double Philippe; Nouvelle 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.

Doyenne 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. Ripe in De-cember. The tree is hardy, and a good bearer.

Doyenne Esterckman. See Beurre Sterckmans.

Doyenne d'Ete. See Summer Doyenne.

Doyenne Galloux. See Red Doyenne.

Doyenne Gris. See Red 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. See Red Doyenne.

Doyenne de Juillet. See Summer Doyenne.

Doyenne de Paques. See Easter Beurre.

Doyenne Pictee. See White Doyenne.

Doyenne de Printemps. See Easter Beurre.

Doyenne Rouge. See Red Doyenne.

Doyenne Roux. See Red Doyenne.

Drummond. See Charnock.

Dry Martin. See Martin sec.

Duc d'Aremberg. See Beurre d'Aremberg.

Duc de Bordeaux. See Belle Epine du Mas.

Duc de Brabant. See Fondante de Charneux.

Duc de Nemours (Canet).—Fruit growing in clusters, oblong-obovate. 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.

Duchesse. See Duchesse d'Angouleme.

Duchesse d'Angouleme (Duchesse; Eparonnais; de Pezenas).—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 Doyenne. 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 pleasant aroma.

An agreeable and refreshing pear, ripe in November.

Duchesse de Mars.—Fruit medium sized, obovate. Skin yellow, with a tinge of reddish-brown next the sun, and considerably covered with brown russet. Eye small and closed, set in a shallow depression. Stalk an inch long, inserted without depression. Flesh buttery, melting, juicy, and well flavoured. Ripe in November.

Duchesse d'Orleans (Beurre St. Nicholas; St. Nicholas).—Fruit large and pyriform. Skin yellow on the shaded side, but with a tinge of red on the side next the sun, mottled with greenish-brown russet. Eye open, set in a wide, shallow basin. Stalk three quarters of an inch long. Flesh yellowish-white, melting, buttery and juicy, with a rich, sugary, and vinous flavour, and fine aroma. A most delicious pear, ripe in October.

Dunmore.—Fruit large, oblong-obovate. Skin greenish, marked with numerous dots and patches of brown russet, and with a brownish-red tinge next the sun. Eye small and open, set in a rather deep and narrow basin. Stalk an inch and a half long. Flesh yellowish-white, buttery, and melting, with a rich sugary flavour. Ripe in Sep-tember and October.