Duchesse de Brabant. 1. Leroy Dict. Pom. 2:107, fig. 1869. 2. Hogg Fruit Man. 570. 1884.
A posthumous seedling of Van Mons, which gave its first fruit in 1853. Fruit medium, short-pyriform-obtuse; skin thin, smooth, shining, greenish-yellow; flesh yellowish-white, buttery, melting; juice abundant, sweet, savory; good; Oct.
Duchesse de Brabant (De Capeinick). 1. Mas Pom. Gen. 5:17, fig. 297. 1880.
This variety, obtained by M. Capeinick, received medals at Brussels and at Tournai in 1853. Fruit medium, regular pyriform, bright green and speckled with dots of gray-green, becoming lemon-yellow at maturity, washed with blood-red on the side of the sun; flesh white, rather fine, melting; juice abundant, sugary, refreshing; first; Sept.
Duchesse de Brissac. 1. Leroy Dict. Pom. 2:108, fig. 1869.
Came from a seed bed of Auguste Benoist, Brissac, Maine-et-Loire, Fr., and ripened for the first time in 1861. Fruit above medium, ovate, rather irregular, bright greenish-yellow, spotted with russet; flesh yellowish, melting, juicy, sugary, vinous, aromatic; first; Aug. and Sept.
Duchesse Grousset. 1. Guide Prat. 91. 1895.
Fruit large, elongated, very obtuse at base; bright yellow, speckled with brown dots; flesh fine, very melting, rather granular at center; Dec.
Duchesse Hélène d’Orléans. 1. Leroy Dict. Pom. 2:109, fig. 1869.
From a seed bed made at Louvain, Bel., in 1839 by Van Mons; it first fruited in 1847. Fruit medium, ovate, always somewhat distorted, one side being longer than the other, yellowish-green, dotted and mottled with gray and russet, carmined on the cheek next the sun; flesh white, melting, very juicy, acidulous, sugary, good flavor; first; Sept.