A seedling obtained by M. Boisbunel, a nurseryman at Rouen, Fr.; first published in 1857. Fruit medium, turbinate-globular, varying to irregular-ovate, pale yellow covered with very fine gray dots and stained with fawn, often encrimsoned on the side next the sun; flesh whitish, very melting, scented; juice abundant, sweet, highly vinous, with a delicate, tartish flavor; first; Nov.
Doyenné à Cinq Pans. 1. Gard. Chron. 3rd Ser. 25:132. 1899.
A cross effected in 1879 between Duchesse de Bordeaux and Easter Beurré by M. Herault. Fruit medium, rather globular, smooth, yellow, spotted and flecked with fawn; flesh fine, melting, juicy, sweet, with an aroma of Pelargoniums; Oct. and Nov.
Doyenné Defays. 1. Mas Le Verger 3:Pt. 1, 73, fig. 35. 1866-73. 2. Leroy Dict. Pom. 2:62. 1869.
Doyenné d’Effay. 3. McIntosh Bk. Gard. 2:461. 1855.
Obtained by M. François-André Defays in the field of Saint Martin, near Angers, Fr. Fruit about medium, globular-obovate or Doyenné-shaped, bossed at the stalk end and generally larger and longer on one side, yellow, much covered with cinnamon-russet on the side next the sun; flesh tender, buttery, melting, very juicy, rich, sugary, vinous, with musky aroma; one of the best; Dec.
Doyenné Downing. 1. Leroy Dict. Pom. 2:63, fig. 1869. 2. Hogg Fruit Man. 566. 1884.
A wilding found in a garden near Angers, Fr., by François Desportes, the noted nurseryman, in 1851; it was named after A. J. Downing. Fruit medium, globular or ovate, mammillate, one side always larger than the other, pale yellow, dotted and marbled with russet; flesh very white, tender, semi-melting; juice sufficient, sweet, acidulous, with a pleasant flavor of anis; Sept.
Doyenné Flon Ainé. 1. Leroy Dict. Pom. 2:65, fig. 1869. 2. Rev. Hort. 133, 1894.
Obtained from seed by M. Flon, senior, of Angers, Fr., in 1859. Fruit large, globular, generally mammillate at summit, greenish-yellow and yellowish-brown on the side of the sun, marbled and dotted with brown; flesh white, fine, very melting, juicy, sugary, slightly tartish, with a pronounced flavor of roses; first; Nov. to Feb.