From a seed bed of Jean Sieulle, Vaux-Praslin, Fr.; it was placed on the market in 1815. Fruit above medium to medium, often globular and often Doyenné-shaped, deep rich yellow ground, mottled and speckled with cinnamon-colored russet; flesh very white, fine, semi-melting; juice sufficient, acidulous, sweet, with an agreeable almond flavor; variable, from second to first; Nov.
Drapiez. 1. Mag. Hort. 9:125. 1843. 2. McIntosh Bk. Gard. 2:461. 1855.
Of Belgian origin. Fruit medium, obovate, pale green, very much marbled with gray; flesh tender, sweet, acidulous, strongly perfumed; a very excellent autumn fruit; Oct. and Nov.
Drone. 1. Miller Gard. Dict. 3. 1807. 2. Prince Pom. Man. 1:25. 1831.
Fruit middle sized, globular, light green dotted with darker shade of same color; flesh white, breaking, full of sweet, musky juice; Aug.
Du Breuil Père. 1. Mas Le Verger 2:161, fig. 79. 1866-73.
Alphonse Du Breuil obtained this variety from seeds of Louise Bonne de Jersey sown in 1840. Fruit medium, nearly a true sphere, slightly depressed at the two poles, lemon-yellow, much russeted and at maturity mottled with blood-red on the side next the sun; flesh white, fine, melting, juicy; first; Sept.
Du Mirror. 1. Baltet Trait. Cult. Fr. 372. 1908.
A first-class French perry pear, grown in the Haute-Savoie, yielding from 800 to 1000 litres of perry per tree; the beverage is clear, very sweet, rather sparkling, and becomes stronger with age.